If you’re a Five Star customer, that means you live somewhere in PA, NJ, DE or MD and you’ve more than likely tuned into the recent weather forecast: Winter Storm Jonas is set to pummel the region with 1-2 feet of snow and 50-60 mph wind gusts! Get ready for a weekend of snow angels, winter walks and building snow men with the kids.
Although blizzards can be beautiful to watch and very fun to play in, they can make traveling to the grocery store for your meals not only a serious hassle, but also considerably dangerous, given the slippery roads and decreased visibility.
Luckily, you no longer have this problem to deal with! Why? Because you’re a Five Star customer! That means you have a whole season’s worth of delicious and high quality meal items right in your freezer, ready to cook up. Enough food to see your family through the largest of blizzards!
So when the snow starts falling, try your hand at one of these yummy recipes, and when you see your neighbors shoveling out for a supermarket run, refer them to Five Star too! (A great way to earn your $1500 food voucher!)
Easy Ground Beef Chili
- 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
- 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.
- 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.
Big Beef Lasagna
- 1 1/2 pounds Certified Angus Beef ® ground beef
- 1/2 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 (24-ounce) jars tomato basil pasta sauce
- 1 (15-ounce) tub low fat ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh Italian parsley
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 pound (9) lasagna noodles (cooked according to package directions)
- 4 cups shredded Italian cheese blend
- Preheat oven to 350°F.
- In a large saucepan, combine ground beef, onion and garlic. Cook over medium heat stirring often, until onions are soft and no pink remains in beef. Discard excess fat; stir in red pepper flakes and pasta sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir together ricotta, parmesan, eggs, parsley, salt and pepper in a small mixing bowl.
- Spray a 9 x 13 casserole dish with non-stick spray. Spread one-third of beef sauce evenly on bottom, cover with single layer of 3 noodles, half of ricotta mixture, one-third beef sauce, 2 cups shredded cheese, 3 noodles, remaining ricotta mixture, beef sauce, noodles and cheese.
- Cover a sheet tray with foil. Place casserole on sheet tray and bake for 30 minutes. Turn, remove foil and bake an additional 20-25 minutes until golden and bubbly.
Beef, Shiitake & Sweet Potato Pot Pies
- 1 pound Certified Angus Beef ® leftover roast, cut into 1/2-inch cubes
- 2 1/2 cups beef stock
- 1 ounce dried shiitake mushrooms (18-20), cut in 1/4-inch slices
- 6 tablespoons butter
- 1 onion, small dice
- 1 sweet potato, small dice
- 2/3 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1/3 cup flour
- 2 tablespoons sour cream
- 1/4 cup plus 2 tablespoons grated parmesan
- 2 teaspoons coarsely cracked black pepper
- 2 teaspoons kosher salt
- 1 tablespoon minced fresh sage
- 1 teaspoon minced fresh rosemary
- 6 (8-ounce) ramekins
- Bring beef broth and shiitake mushrooms to a boil in a small saucepan. Turn off heat, cover and set aside to steep.
- Preheat oven to 375°F. Unfold puff pastry and roll out to about 10×15-inches. Cut six 5-inch circles, lay on a cookie sheet and refrigerate
- Melt 3 tablespoons butter in a large saucepan and simmer onions and sweet potato for 3-4 minutes. Stir in beef and peas. Remove from heat and transfer mixture to a mixing bowl and set aside.
- Place saucepan back on stove over medium heat. Melt remaining butter, add flour and whisk for 2 minutes. In half cup increments, whisk in stock with mushrooms. Simmer for two minutes while continually whisking. Stir in sour cream, 1/4 cup parmesan, pepper, sage and rosemary.
- Combine reserved beef mixture with sauce and divide among ramekins. Top with pastry circles, pressing firmly on sides. Cut five vent slits on each and top with remaining parmesan. Place pot pies on cookie sheet and bake until golden, 20-25 minutes.
What are some of your favorite winter snow storm recipes?
Do you make any of them with Five Star foods?
Tell us about them!