This fast and easy recipe is perfect for any type of barbecue!

“This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It’s perfect with grilled skirt steak.”

Ingredients:

• 1/4 cup drained bottled horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• Coarsely ground black pepper
• 1/4 cup plus 2 tablespoons canola oil
• Kosher salt
• 2 pounds heirloom tomatoes, chopped
• 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
• 1/3 cup sour cream
• 1 pound skirt steak, in 2 pieces

Preparation:

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

Recipe and photo from www.FoodandWine.com

This easy recipe uses rump roast slowly simmered in beef broth, onion soup, and beer, perfect for game day!

INGREDIENTS:

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French
• onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

DIRECTIONS:

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Recipe and photo from www.AllRecipes.com

With fall right around the corner, Pork Scaloppine with Mustard Pan Sauce and Baby Carrots will please the whole family but is ready in under an hour!

Ingredients

• 1 pound baby carrots, halved lengthwise
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
• 1 tablespoon canola oil, divided
• 1/4 cup minced shallots
• 2 teaspoons minced fresh garlic
• 1/2 cup unsalted chicken stock (such as Swanson)
• 2 tablespoons whole-grain Dijon mustard
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon chopped fresh flat-leaf parsley

 Preparation

1. Preheat oven to 450°.

2. Combine carrots and olive oil on a jelly-roll pan; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake at 450° for 20 minutes or until tender, stirring after 10 minutes.

3. Sprinkle pork evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining pork.

4. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally. Add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Stir in sour cream; cook 1 minute. Serve pork with sauce and carrots. Sprinkle with parsley.

Recipe and photo from www.MyRecipes.com

Easy and delicious, this comes together in jiff and is perfect for a last minute summer dinner party or a busy weeknight!

Ingredients

• 1 1/2 pounds halibut, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch chunks
• 3 tablespoons prepared basil pesto
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• Cooking spray

Preparation

Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Note: If you can’t find fresh halibut, substitute another mild, firm white fish.

Recipe and photo from www.MyRecipes.com

Easy and quick, this will come together in 20 minutes and features juicy pork chops, sweet peaches, and savory white wine. Try serving it with quick cook couscous or with a spinach salad.

Ingredients

• 2 teaspoons olive oil
• 4 (4-ounce) center-cut boneless pork loin chops, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced shallots
• 2 teaspoons chopped fresh thyme
• 2 peaches, each cut into 8 wedges
• 1/2 cup dry white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 teaspoons honey
• 2 teaspoons butter

Preparation

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.

Recipe and photo from: www.MyRecipes.com

There are many variations of  Sangria but the basic principle is the same. This recipe differs from most due to the lack of soda water but the grapefruit adds a bitter note to it that rounds out the beverage as whole. If you want to add brandy or whiskey to it, add approximately a 1/4 cup at the end. Remember to always serve it over ice!

Ingredients:

• 1 750 ml bottle of red wine (a medium bodied red wine like Garnacha, Merlot or Tempranillo)
• 1 cup ruby red grapefruit juice
• Juice from 2 limes
• ¼ cup sugar

Directions:

Mix together all ingredients in together in a large bowl or pitcher and serve immediately. For an extra twist, add oranges, apples, or strawberries!

Recipe and photo from www.WineFolly.com