5 Star Taste Chill Station: Vodka & Cranberry Martina (Ideal for a New Year’s Eve Cocktail Party)
Ingredients:
1.5 oz. ~ Smirnoff Lime Flavored Vodka
2.5 oz. Cranberry juice
How To Mix:
Glass: Martini Glass
1. Combine all the ingredients in a shaker with ice
2. Shake well
3. Strain into a well chilled martini glass
4. Garnish with a lime wedge
5 Star Taste: Orange and Fennel Salad
Ingredients
1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries
Directions
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
5 Star Taste: Roasted Beef Tenderloin with Basil-Curry Mayonnaise 
Ingredients
Beef:
Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 cloves garlic
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
Mayonnaise:
1 cup mayonnaise
1/4 cup mascarpone cheese, at room temperature
1/3 cup finely chopped fresh basil leaves
1 tablespoon curry powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Directions
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef’s knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.
Cook’s Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan.
Total Time:
1 hr 8 min
Prep
8 min
Inactive
20 min
Cook
40 min
Yield:
6 to 8 servings
Ingredients:
2/3 cup picante sauce or 2/3 cup of your favorite salsa
1 teaspoon of ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
Shredded cheddar cheese, for serving
Chopped green onion, for serving
Picante sauce, for serving
Directions:
1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese, and onions
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla
3. Fold opposite sides over filling
4. Roll up from bottom and place seam-side down on a baking sheet
5. Brush with melted margarine
6. Bake at 400 degrees F for 25 minutes or until golden
7. Garnish with additional cheese and green onion and serve salsa on the side
5 Star Taste Amazing Appetizers: Dressed-up Salsa
Ingredients:
1 (24 oz) jar chunky medium salsa
2 1/2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
Directions:
1. Pulse all ingredients in a food processor or blender 3 to 4 times or until mixture is thoroughly combined
5 Star Taste Chill Station: Don Julio & Ginger
Ingredients:
1.5 oz Don Julio Reposado Tequilla
3 oz Ginger Ale
1 piece(s) lime wedge(s)
How To Mix:
GLASS: Highball Glass
1. Fill a glass with ice
2. Squeeze lime wedge into the glass
3. Add Don Julio Reposado
4. Add Ginger Ale
5. Stir well
Ingredients:
2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions:
1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.
5 Star Taste Recipe of the Week: Turkey Scaloppine
Ingredients:
1/2 cup of all-purpose flour
1 1/4 teaspoons Cajun seasoning, divided
1 1/2 pounds turkey cutlets
2 tablespoons olive oil
1 cup dry white wine
Preparation:
1. Combine flour and 1 tsp Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess
2. Cook turkey in hot oil in a large skillet over medium high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm
3. Add wine and remaining 1/4 tsp. Cajun seasoning to skillet, cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles form bottom of skillet. Drizzle sauce over turkey. Serve immediately.
5 Star Taste Recipe of the Week: Jo Mama’s World Famous Spaghetti
Ingredients:
2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
Parmesan cheese
Directions:
1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6. Stir in red wine.
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. Cook spaghetti according to package directions.
9. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
5 Star Taste Amazing Appetizers: Tuna Apple Mini Melts
Yield: Makes 45 Tartlets
Total: 1 Hour, 30 Minutes
Ingredients:
1 cup mayonnaise
1/2 cup diced Pink Lady apple*
1/3 cup finely chopped celery
2 tablespoons minced red onion
1 hard-cooked egg, peeled and chopped
1 teaspoon fresh lemon juice $
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
2 (12-oz.) cans solid white tuna in spring water, drained and flaked $
3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
12 deli Havarti cheese slices, cut into 4 pieces each
Garnish: thin Pink Lady apple slices
Preparation:
1. Stir together first 8 ingredients in a medium bowl. Stir in tuna. Cover and chill 1 hour.
2. Divide mixture among phyllo shells (about 1 Tbsp. each), and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.
3. Preheat broiler with oven rack 5 1/2 inches from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish, if desired.
*Gala apple may be substituted.
11Eleven Daily 