Awsm Sirloin Steak with Wine Sauce

Sirloin steak is delicious when served with a red wine sauce which blends with the pan juices. Serves 4.

Ingredients

• 4 sirloin steaks
• olive oil for cooking
• 2 tablespoons of butter
• red wine sauce
• 3 1/2 oz of red wine
• salt and pepper to taste

Cooking Instructions

Brush the sirloin steaks with a little oil to prevent them from sticking to BBQ cooking surface.

Cook steaks on the BBQ hot plate until the meat is well cooked on both sides. How long you cook the steak for will depend on if you prefer your steak cooked rare, medium, or well done. When cooking the steak use the juices which will appear on the uncooked side as an indication when you should turn the steak over.

To make the red wine sauce, pour 3.5 oz of red wine into a small frying pan over medium heat. Continue the red wine reduction until you have reduced the red wine by 2/3. Add a dollop of butter, stirring constantly to combine the butter with the wine. Reduce from the heat when the butter is no longer visible in the pan and the sauce has a smooth consistency.

Place the cooked steak on a serving plate on top of green vegetables, pour over red wine sauce. Serve some greens to accompany this dish on the side (optional).

Awsm Spicy Chicken Spring Rolls

Spicy spring rolls with chicken, barbecue sauce, and veggies. Makes 20 rolls.

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Awsm Classic Shepherd's Pie

Shepherd’s Pie, also referred to as Cottage Pie, is a classic English meat pie recipe which has a crust made from mashed potato. Nothing beats eating a sheperd’s pie when you need comfort food on a cold winters night.

Ingredients

• 2 tablespoons of vegetable oil
• 2 onions, chopped
• 1 1/2 lb of minced lamb
• 2 tablespoons of plain all purpose flour
• 1 cup of beef stock
• 2 tablespoons of tomato paste
• 2 teaspoons of worcestershire sauce
• 2 bay leaves
• 1 teaspoon of fresh thyme or dried rosemary
• salt and pepper to taste
• 1 1/2 lb of potatoes, peeled and cut in halves
• 2 oz of butter
• 1/4 cup of milk

Cooking Instructions

Heat the oil in a frying pan over a medium heat and cook the onions for 4-5 minutes, or until soft and golden browned. Remove and set aside.

Heat the remaining oil in the same frying pan and add the minced lamb. Cook the lamb over a medium heat, stirring occasionally, for 7 minutes.

Stir in the flour and cook for a further 1 minute. Break up any lumps with a fork. Remove from the heat and add the beef stock, stirring until blended. Bring back to the boil and stir occasionally until thickened.

Add the cooked onions, tomato paste, worcestershire sauce, bay leaves, and thyme or dried rosemary. Add salt and pepper to taste and set aside to cool.

Meanwhile, mash the potatoes with the butter and a little milk until smooth. Season well with salt and pepper.

Preheat the oven to 350 ° F (180 ° C).

Transfer the meat mixture to a large ovenproof dish. Spoon over the mashed potato and fluff with a fork. Top with some extra butter.

Bake for 30 minutes or until golden brown and bubbling.

Awsm Creamy Baked Fettuccine with Asiago and Thyme

Ingredients

• 1 pound fettuccine pasta
• 2 cups grated Asiago cheese, plus 1/4 cup
• 2 (8-ounce) containers creme fraiche
• 1 cup grated Parmesan
• 1 1/2 tablespoons fresh chopped thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Awsm Summer Grilled Chicken Salad

Stay cool this season with this easy, nutritious summer meal option for lunch, or dinner. Serves 2.

Ingredients:

• 12 ounces halved chicken breasts (skinless and boneless)
• 3 cups lettuce
• 1 fresh tomato (diced)
• 1/4 cup shredded yellow Cheddar cheese
• 1/4 cup black olives (chopped)
• 2 medium onions (diced)
• 2 tablespoons walnuts (chopped)
• 1/4 cup Italian dressing

Instructions:

1. Over medium heat, grill the chicken for about ten minutes per side, while covered, until fully cooked.
2. In a large bowl, toss all ingredients with dressing until coated. Slice the grilled chicken, and add to the top of the salad.

Awsm Honey Ginger Chicken

Sweet and salty chicken marinated with honey and ginger. Serves Five.

Ingredients:

• 1 whole chicken, cut
• 3 tablespoons diced onion
• 2 tablespoons soy sauce
• 1 tablespoon finely diced ginger (fresh)
• 1 teaspoon diced garlic
• 2 tablespoons honey
• 1/4 cup diced green onions

Instructions:

1. Marinate chicken pieces in a oven safe dish. Combine the onion, soy, ginger, garlic and honey all together in a bowl; drizzle over chicken. Cover and place in the fridge for one hour, turning chicken over once.
2. Heat the oven to 425 F (220 C).
3. Bake in oven for half an hour. Turn chicken and sprinkle with green onion, then bake for additional fifteen minutes, when chicken is tender.