Recipe: Roasted Honey-Brined Turkey Breasts

Recipe courtesy of Wegmans.com Sunday, October 28, 2006

Roasted Honey-Brined Turkey Breasts

Serves: 8 Active Time: 10 min Total Time: 1 hour 30 min

2 Wegmans Honey Brined Split Turkey Breasts (about 3 lbs each)
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Herbes de Provence
1 pkg (12 oz) Food You Feel Good About Cleaned & Cut Large Cut Mirepoix (Diced Vegetables)
2 pkgs (8 oz each) Wegmans Roasted Turkey or Chicken Gravy (Prepared Foods)

Preheat oven to 450 degrees.

1. Place turkey breasts, meaty side up, in large roasting pan. Rub with basting oil and sprinkle with herbes.
   
2. Sear in pan on center rack of oven 15 min; reduce heat to 350 degrees. Roast for about 1 hour and 15 min, or until internal temp reaches 165 degrees. Check by inserting thermometer into thickest part of turkey breast, away from bone.
   
3. Transfer turkey to clean platter; cover with foil and let rest while preparing gravy.
   
4. Make gravy: Place roasting pan with pan juices on stove; add mirepoix and gravy. Bring to boil on MEDIUM-HIGH. Remove from heat; strain through sieve. Discard vegetables.

Recipe featured in Wegmans Menu Magazine, Holiday 2005, on pg. 18 & 19.

Nutrition Info: Each serving (about 7 oz) contains 290 calories, 3g carbohydrate (0g fiber), 42g protein, 12g fat (5g saturated fat), 100mg cholesterol and 600mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Menu for week of October 29th, 2006

Sunday
Dinner Out

Monday
Home Made Pizzas

Tuesday
Shrimp Scampi over Linguini

Wednesday
Pork Chops & Broccoli

Thursday
Roasted Honey-Brined Turkey Breasts
Pumpkin Soup

Friday
Bruschetta & Chicken Pasta

Saturday
Pork Tenderloin & Salad

Menu for week of October 15th, 2006

Sunday
Braised Beef Chuck Roast with Root Vegetables

Monday
Kiebasa and Egg noodles

Tuesday
Stir Fry Pork with Snow Peas in Citrus Soy Sauce over Quinoa

Wednesday
Bruschetta & Chicken Pasta

Thursday
Hamburger

Friday
Chicken

Saturday
Pasta

Recipe: Braised Beef Chuck Roast with Root Vegetables

Recipe courtesy of Wegmans.com Sunday, October 15, 2006

Braised Beef Chuck Roast with Root Vegetables

Serves: 8 Active Time: 40 min Total Time: 3 hours 10 min

1 boneless beef chuck roast (about 2 3/4 to 3 lbs)
Wegmans Pan Searing Flour
2 Tbsp Wegmans Vegetable Oil
1 pkg (16 oz) Food You Feel Good About Baby Cut Carrots
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions
1 medium turnip (about 8 oz), peeled, quartered, cut in 1/2-inch slices
1 large parsnip (about 10 oz), peeled, halved lengthwise, cut in 1/2-inch slices
3 cloves whole garlic, peeled
1 pkg (10 oz) Food You Feel Good About Baby Bella Mushrooms, washed and sliced
4 Tbsp Wegmans Tomato Paste
2 Tbsp Wegmans Herbes de Provence
1 cup red wine
3 cans (14.5 oz each) Wegmans Beef Broth

Preheat oven to 350 degrees.

1. Dust chuck roast with pan-searing flour; pat off excess
2. Heat oil in large braising pan on MEDIUM-HIGH,until oil faintly smokes. Add roast; brown, turning to brown both sides, 10-15 min. Remove roast; set aside. Discard all but 1 Tbsp drippings from pan.
3. Add carrots, onions, turnips, and parsnips to pan; cook 4-5 min. Add garlic and mushrooms; cook, stirring occasionally, 8-10 min. Add tomato paste and herbes; cook 3 min. Add wine; stirring to loosen browned bits on bottom of pan. Cook 7-10 min, until liquid is reduced by one-third, to syrupy consistency. Return roast to pan; add broth. Bring to simmer; cover.
4. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until roast is fork-tender. Skim fat from surface and discard.
5. Transfer beef to clean platter. Season with salt and pepper to taste. Pour sauce over beef.

Recipe featured in Wegmans Menu Magazine Fall 2005, on pg. 58.

Nutrition Info: Each serving (4 oz meat, 1 1/4 cup veg) contains 500 calories, 19g carbohydrate (5g fiber), 34g protein, 32g fat (14g saturated fat), 115mg cholesterol and 810mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Recipe: Stir Fry Pork with Snow Peas in Citrus Soy Sauce

Recipe courtesy of Wegmans.com Sunday, October 15, 2006

Stir Fry Pork with Snow Peas in Citrus Soy Sauce

Serves: 4 Active Time: 20 min Total Time: 30 min

1 (1 lb) pork tenderloin
3 medium cloves garlic, peeled, chopped finely (about 2 Tbsp)
1/2 cup Wegmans Citrus Soy Sauce (Prepared Foods)
1 1/2 Tbsp cornstarch
1 pkg (8 oz) snow peas, trimmed (about 3 cups)
2 pkgs (10 oz ea) matchstick cut carrots
2 Tbsp olive oil, divided
Salt and pepper to taste
1 medium red sweet pepper, halved, cored and medium dice (about 1 cup)

1. Slice pork 1/4-inch thick; toss in bowl with garlic. Add 2 Tbsp citrus soy sauce; toss to combine. Sprinkle cornstarch over pork and work in with hands to coat all pieces.
2. Bring pot of salted water to boil on HIGH; add snow peas and blanch 2 min. Drain. Shock (stop cooking process) by transferring to bowl of ice water; drain and set aside. In same pan of water, blanch carrots, 2 min; shock.
3. Heat nonstick skillet or wok on HIGH 2 min. Add 1 Tbsp olive oil; swirl to coat pan (oil should smoke slightly). Add half the pork; stir fry 2-3 min. Remove from pan; set aside. Stir fry remaining pork in remaining 1 Tbsp olive oil. Remove from pan and keep warm.
4. Add pepper to pan. Drizzle with few drops olive oil; season to taste with salt and pepper. Stir fry 2-3 min; add cooked pork, snow peas, carrots and remaining citrus soy sauce. Heat.

Recipe featured in Wegmans Menu Magazine Winter 2005, on pg.28.

Nutrition Info: Each serving (1 1/2 cup stir fry, 3/4 cup quinoa) contains 520 calories, 57g carbohydrate (9g fiber), 34g protein, 18g fat (4g saturated fat), 65mg cholesterol and 770mg sodium.

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Copyright © 2003. Wegmans Food Markets. All Rights Reserved.

Menu for week of October 8th, 2006

Sunday
Chicken Scaloppine with Lemon Butter Sauce
Steamed Broccoli
Angel Hair Pasta

Monday
Steamed Shrimp and Green Beans
Brown Basmati Rice

Tuesday
Home Made Pizzas and Stromboli

Wednesday
Spaghetti and Meatballs
Green Salad

Thursday
Pan Roasted Pork Chops
Steamed Broccoli
Egg Noodles

Friday
Seared Sirloin with Demi Glaze
Red Potatoes
Asparagus

Saturday
Pasta & Frittatas

Recipe: Braciole

Braciole
Recipe courtesy Giada De Laurentiis


Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 servings
User Rating: 5 Stars


1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

Recipe: Italian Tomato Gravy

Italian Tomato Gravy
Copyright 2001 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings, Serving suggestion
User Rating: 5 Stars


1/2 cup extra-virgin olive oil
3 garlic cloves, chopped
Pinch red pepper flakes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
2 bay leaves
1 onion, diced
1 carrot, finely chopped
1/4 cup red wine
2 (28-ounce) cans whole peeled plum tomatoes
Pinch sugar
Salt and freshly ground black pepper

Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.

Episode#: FO1C08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved