Stone Fruit Salsa Recipe

Ingredients:

  • 2 cups chopped mixed Chilean stone fruit such as peaches, nectarines, plums, pluots, and/or apricots
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1/2 cup chopped cilantro
  • pinch of sea salt to taste (use chip to taste – has a lot of salt)
  • optional: 1-2 jalapeno/s finely chopped

Instructions:

Combine all ingredients in a medium mixing bowl. Adjust seasoning as desired, adding a bit more salt, lime juice or jalapeno to your liking. If you’re serving the salsa with chips, dip one in to taste for seasoning. (For example: If your chips are super salty, your salsa will need less salt).

Try serving the salsa on fish tacos or with grilled chicken breasts for a real treat!

Recipe courtesy of Fruits from Chile

RECALL: Various Sierra Nevada Brewing Company beers

Recall: Various beers produced by Sierra Nevada Brewing Company

Date of recall: 1/23/2017

UPC codes: click this link – http://sierranevada.com/qualitymatters

Lot code: click this link – http://sierranevada.com/qualitymatters

Manufacturer of item: Sierra Nevada Brewing Co.

Toll free number of manufacturer for information & questions: 800-596-7835

Reason for recall: product defect that could lead to glass falling into bottles

PLEASE return products to any Buehler’s location for a refund or replacement

Recall: Topcare Magnesium

Recall: Topcare Magnesium 250 MG

  • Date of recall: 1/23/2017
  • UPC code: 36800-05549
  • Lot codes: Lot # 000002 & Best By Date of 03/18
  • Manufacturer of item: Topco Associates, LLC
  • Toll free number of manufacturer for information & questions: 1-888-423-0139
  • Reason for recall: seals are defective
  • PLEASE return products to any Buehler’s location for a refund or replacement

Pineapple Teriyaki London Broil Recipe

Pineapple Teriyaki London Broil

Serves 4

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round flat roast (London Broil)
  • 1 1/2 cups pineapple juice
  • 1/4 cup dry sherry
  • 1/4 cup teriyaki sauce
  • 3 cloves chopped fresh garlic (1 tablespoon)
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon light olive oil, canola or vegetable oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • Optional: fresh pineapple slices, red onion slices

Instructions:

  1. Combine pineapple juice, sherry, teriyaki sauce, garlic and ginger. Marinate roast overnight, or two days for bolder flavor.
  2. Preheat broiler or grill to high heat. Remove roast from marinade, reserving marinade. Pat roast dry, rub with oil, place on broiler pan and broil 15 minutes. Flip and broil an additional 15-18 minutes to 125°F. Allow to rest 10 minutes on cutting board tented with foil. London broil is ideal at medium rare to medium doneness (135°-145°F final temperature after resting).
  3. Broil sliced pineapple and red onion if desired.

Recipe courtesy of Certified Angus Beef®

Slow Cooker Stroganoff Recipe

Slow Cooker Stroganoff

Serves 6 – 8

Ingredients:

  • 2 1/2 pounds Certified Angus Beef ® top round steak, cut in 1-1 1/2-inch cubes
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and finely chopped
  • 8 ounces fresh baby bella (cremini) or button mushrooms, quartered
  • 2 tablespoons Hungarian paprika
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups beef stock
  • 1 cup light sour cream
  • 3 tablespoons flour
  • 1 pound egg noodles
  • 1/4 cup chopped fresh flat leaf Italian parsley

Instructions:

  1. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
  2. Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
  3. In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.

Recipe courtesy of Certified Angus Beef®

Easy Ground Beef Chili Recipe

Easy Ground Beef Chili Recipe

Serves 8 to 12

 

Ingredients:

  • 3 pounds Certified Angus Beef ® ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chili pepper
  • 1 tablespoon coarse kosher salt
  • 2 jalepeños, stems removed and finely minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can red kidney beans, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 1 (6-ounce) can tomato paste
  • Optional toppings: shredded sharp cheddar, sour cream, diced green onions

Instructions:

  1. In a large heavy-bottom pot add beef, onion and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.
  2. Add chili powder, cumin, ancho pepper, jalapeño and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans and paste. Bring to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking. Yields approximately 3 quarts.

Recipe courtesy of Certified Angus Beef®

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Bottom Round Pot Roast with Mushroom Onion Sauce Recipe

Serves 8

Ingredients:

  • 2 pounds Certified Angus Beef ® bottom round roast
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons corn starch
  • 2 tablespoons canola or vegetable oil
  • 1 large onion, peeled and diced
  • 8 ounces sliced button or baby bella mushrooms
  • 1/4 cup flour
  • 1 1/2 cups beef stock
  • 1 (12-ounce) package egg noodles
  • 1/2 cup sour cream

Instructions:

  1. Preheat oven to 350°F. Combine salt, pepper and cornstarch.
  2. On a large plate, season roast cornstarch mixture, reserving excess that doesn’t stick to roast. Heat oil in Dutch oven on stovetop over medium-high heat. When oil begins to smoke, sear roast on all sides until brown.
  3. Remove roast from pan and set aside on a clean plate. Add mushrooms and sear over medium heat until browned. Stir in onions to soften, 2-3 minutes.
  4. Whisk flour and stock together in a measuring pitcher, creating a slurry. Add slurry and any reserved cornstarch mix to mushroom onion mixture. Bring back to a boil then turn off stovetop heat. Add roast to center of Dutch oven with mushrooms, cover and place in preheated oven; braise 2 1/2-3 hours until tender enough to separate easily with the side of a fork.
  5. Cook noodles according to package directions.
  6. Remove roast from oven to a clean cutting board; tent with foil. Stir sour cream into braised mushroom mixture. Pull beef apart with fork and serve over noodles with mushroom onion sauce.

Recipe courtesy of Certified Angus Beef®

 

Blueberry Pancakes Extraordinaire Recipe

Everybody loves Blueberry Pancakes, but these are above and beyond any you’ve ever had! Ricotta cheese and lemon zest come together to make light and fluffy pancakes that melt on your tongue with a sweet burst of blueberries in every bite. Served with a tingly Blueberry Ginger Sauce, these Blueberry Pancakes will take your brunch to the next taste level.

Blueberry Pancake Ingredients

  • 1-½ cups part-skim ricotta cheese or drained small-curd cottage cheese
  • ¼ cup butter, melted
  • 4 egg yolks
  • ½ cup flour
  • ¼ cup sugar
  • 2 teaspoons grated lemon peel (yellow part only)
  • 8 egg whites
  • 2 cups fresh blueberries

Blueberry Pancake Instructions

  1. In a medium-sized bowl, combine ricotta, butter and egg yolks until blended
  2. In a small bowl, stir together flour, sugar and lemon peel
  3. Stir dry ingredients into ricotta mixture
  4. In a medium-sized bowl, beat egg whites until they form soft peaks
  5. Fold egg whites and then blueberries into batter
  6. Over medium heat, form cakes by spooning ¼ cup of batter per pancake onto a hot lightly greased griddle or skillet
  7. Cook cakes, turning once, until browned, about 4 minutes
  8. Serve with Blueberry Ginger Sauce

Blueberry Ginger Sauce Ingredients

  • 2 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped crystalized ginger or ½ teaspoon dried ground ginger
  • 1⁄3 cup water

Blueberry Ginger Sauce Instructions

  1. In a large saucepan, combine blueberries, sugar, cornstarch and ginger
  2. Stir in 13 cup water
  3. Over medium-high heat, bring to a boil
  4. Cook and stir until sauce thickens, about 1 minute

Number of servings (yield): 24 pancakes

Recipe compliments of the U.S. Highbush Blueberry Council

RECALL: Pictsweet Farms Crunchy Breaded Okra

RECALL: Pictsweet Farms Crunchy Breaded Okra 12 oz.

  • Date of recall: 1/16/2017
  • UPC code: 70560-98377
  • Lot codes: click here
  • Manufacturer of item: The Pictsweet Company
  • Toll free number of manufacturer for information & questions: 1-800-527-0986
  • Reason for recall: some packages may contain glass fragments
  • PLEASE return products to any Buehler’s location for a refund or replacement

 

Herb Marinated Top Sirloin Steak Recipe

Herb Marinated Top Sirloin Steak

Ingredients:

  • 1 pound boneless Certified Angus Beef®top sirloin steak, cut 1-inch thick
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • Salt and pepper to taste

Instructions:

  1. To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
  2. Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
  3. Remove meat from marinade; discard marinade. Grill meat to desired doneness.

Recipe courtesy of Certified Angus Beef