Mr. Food: Spinach and Cheese Stromboli

Need something that’s classically Italian? Try our Spinach and Cheese Stromboli. Refrigerated pizza dough is our shortcut to making this tasty meal in less than 15 minutes. It’s a quick and easy vegetarian Stromboli recipe that’s guaranteed to fill you up. We’re sure you’ll agree, this simple Italian dinner is unquestionably tasty.

What You’ll Need

  • 1 tablespoon olive oil
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 4 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 (13.8-ounce) package refrigerated pizza dough

What to Do

  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
  2. In a large skillet over medium-high heat, heat oil. Add spinach and garlic and sauté 3 to 5 minutes, or until garlic is golden. Remove from heat and allow to cool slightly.
  3. In a large bowl, combine ricotta and mozzarella cheeses, the oregano, and salt. Add spinach mixture and stir until well blended.
  4. Unroll pizza dough and with your fingertips or the heel of your hand, spread dough out to a 10- x 15-inch rectangle. Cut in half lengthwise to make two 5- x 15-inch rectangles. Spread half the spinach mixture onto each piece of dough, leaving a 1/2-inch border around the edge. Fold each piece of dough over and pinch the edges to seal securely. Place on prepared baking sheet.
  5. Bake 10 to 12 minutes, or until golden brown.

Mr. Food: Dreamy Tiramisu

If you’d call yourself a coffee lover, then you need to treat your taste buds to something truly magical with our Dreamy Tiramisu. Not only does it taste like you ordered it from a fancy Italian restaurant, but it’s so easy to make, you won’t even break a sweat in the kitchen! This recipe is an absolute dream till the very last bite.

What You’ll Need

  • 1/2 cup warm water
  • 2 teaspoons instant coffee granules
  • 1/4 cup coffee-flavored liqueur
  • 1/2 teaspoon vanilla extract
  • 2 (8-ounce) containers mascarpone cheese (see Note)
  • 1 cup sugar
  • 2 cups (1 pint) heavy cream
  • 2 (3-ounce) packages ladyfingers (you may have a few extra)
  • 1/2 teaspoon unsweetened cocoa

What to Do

  1. In a small bowl, combine water, coffee granules, liqueur, and vanilla; stir to dissolve the coffee, then set aside. In a large bowl, beat the mascarpone cheese and sugar until smooth; set aside.
  2. In a medium bowl, beat the heavy cream until stiff peaks form. Fold 1-1/2 cups of whipped cream into cheese mixture until thoroughly combined.
  3. Line the bottom of an 8-inch square baking dish with ladyfingers, slightly overlapping to fit. Drizzle half the coffee mixture evenly over ladyfingers. Spoon half the cheese mixture evenly over ladyfingers.
  4. Layer with more ladyfingers and repeat with coffee mixture and cheese mixture. Spoon remaining whipped cream over the top and sprinkle with cocoa. Cover and chill at least 4 hours before serving.

Mr. Food Test Kitchen Tip!

  • Mascarpone cheese is a fresh Italian double cream cheese that is buttery smooth in texture and can often be found in supermarket deli departments. If it’s not available, it’s fine to substitute cream cheese beaten with a little milk, until creamy and smooth.

Mr. Food: Garlic Lover’s Steak

Our Garlic Lovers’ Steak is so tender and full of flavor, we can bet it’ll be an instant hit at the dinner table. There’s nothing better than a big juicy steak and this easy recipe provides a garlicky-good way for you to take a classic dinner recipe up another level in flavor and style. Don’t wait, make it tonight!

What You’ll Need

  • 1 bunch fresh parsley, chopped (about 1 cup)
  • 2 cups olive oil
  • 1/4 cup fresh lime juice
  • 6 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 to 2-1/2 pounds beef skirt steak

What to Do

  1. In a food processor or blender, combine all ingredients except beef; pulse until well combined. Reserve 1/2 cup of the marinade; cover and set aside.
  2. Place beef in a shallow dish and pour remaining marinade over it. Cover and marinate at least 2 hours in the refrigerator, or overnight.
  3. Remove steak from marinade; discard excess marinade. Place steak in a grill pan.
  4. Over high heat, cook steak 4 to 5 minutes per side, or to desired doneness. Remove steak to a cutting board and slice thin across the grain. Stir reserved marinade and serve immediately over beef.

Mr. Food: Sesame Chicken With Honey Sauce

Our recipe for Sesame Chicken with Honey Sauce is adult and kid friendly! That’s right, no matter your age, y

With a few cooking hacks from the Test Kitchen, you’ll be whipping up a sweet, sticky, succulent main dish in no time at all.

What You’ll Need

  • 4 skinless, boneless chicken breasts, cut into finger-sized strips
  • 1 large egg
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1/2 cup sesame seeds
  • 1/4 cup fine dry bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Cooking spray
  • HONEY SAUCE
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 teaspoon to 1/2 teaspoon hot sauce

What to Do

  1. Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.
  2. In a large bowl, whisk together egg, cornstarch, and soy sauce; add chicken strips, coating well. Let stand 5 minutes.
  3. In a large resealable plastic bag, combine sesame seeds, bread crumbs, garlic powder, and salt. Add chicken, seal bag, and shake to coat. Place chicken on baking sheet; lightly spray with cooking spray.
  4. Bake 15 to 20 minutes, or until golden and no longer pink in center.
  5. In a small bowl, stir together mustard, honey, and hot sauce. Serve with chicken strips.

Mr. Food: Wonton Egg Drop Soup

We combined two of our favorite takeout soups into one you can make right at home. Don’t rely on the delivery guy to bring you hot soup. You’ve got everything you need to do it yourself! If you’ve been looking for an egg drop soup recipe to make right at home, then you’ve come to the right place. This Wonton Egg Drop Soup recipe is so easy, we know you’ll want to make it all the time!

What You’ll Need

  • 1/4 pound ground pork
  • 3 scallions, thinly sliced, divided
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1 (6-ounce) package wonton skins
  • 2 eggs, beaten, divided
  • 8 cups chicken broth, divided
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce

What to Do

  1. In a medium bowl, combine ground pork, 1 sliced scallion, ginger, and garlic powder; mix well.
  2. Place wonton skins on a work surface, then place a teaspoonful of pork mixture in each. Brush egg around edges of skin, bring 2 opposing corners up to meet, and press to seal. Moisten remaining corners and fold each one up to meet the other corner; press to seal.
  3. Meanwhile, in a large pot over medium-high heat, bring 7-1/2 cups chicken broth and the sesame oil to a boil. Drop wontons into broth and cook 10 minutes or until tender. Remove wontons to individual soup bowls.
  4. In a small bowl, combine cornstarch and remaining chicken broth. Add to soup, stirring constantly. With a fork, slowly stir the remaining egg into the soup, forming egg strands. Stir in remaining scallions and the soy sauce. Remove from heat and serve over wontons.

Mr. Food Test Kitchen Tips!

  • You can find wonton skins in the produce section of your local grocer.

Mr. Foo: Quick Chicken Curry

Ready to use those spices sitting in the back of your cabinet? We’re shaking things up with this recipe for Quick Chicken Curry. You can have a dish that’s full of flavor on the table in about 30 minutes and your whole gang’ll be saying, “OOH, IT’S SO GOOD!!” 

What You’ll Need

  • 1 (12-ounce) jar roasted red peppers, drained
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 2 teaspoons curry powder
  • 1 (15-ounce) can chick peas, drained
  • 1 cup grated carrots
  • 3/4 pounds boneless, skinless chicken thighs

What to Do

  1. In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
  2. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 to 25 minutes, or until no pink remains in the chicken. Serve topped with sauce.

Mr. Food Test Kitchen Tip!

  • When using coconut milk, a common question that comes up is whether or not it’s the same as cream of coconut. The answer is that they are NOT the same; cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.

Mr. Food: Pork With Apples And Bacon

Calling all bacon lovers! This recipe is for you.

. This hot and hearty dish has the right amount of sweetness with a touch of saltiness that we know you’re gonna love!

What You’ll Need

  • 4 slices bacon
  • 1 (3-pound) pork butt or pork shoulder
  • 2 sweet onions, sliced
  • 2 apples, cored and cut into chunks
  • 1 tablespoon dark brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar

What to Do

  1. In a large skillet over meduim heat, cook bacon until crisp; remove and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add pork to hot drippings and cook about 7 minutes, turning occasionally until browned on all sides.
  2. Coat a 5-quart slow cooker with cooking spray. Combine crumbled bacon, onions, apples, brown sugar, salt, and pepper in slow cooker; place pork on top of mixture. Pour broth and vinegar over pork.
  3. Cover and cook on LOW  6 to 8 hours or until pork is tender.

Mr. Food: Marinated Steak Nachos

Looking for a way to add a little fiesta to your dinner menu? Make our Marinated Steak Nachos for a tasty change of pace. This dinner comes together in 30-minutes, is totally budget-friendly, and is loaded with tons of Tex-Mex flavor. Create this taste sensation in your own home with no fuss!

What You’ll Need

  • 1/2 cup lemon juice
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (1-1/2-pound) beef flank steak
  • 1 (14-ounce) package tortilla chips
  • 2 cups (8 ounces) shredded Colby Jack cheese blend (see Options)
  • 2 large tomatoes, seeded and chopped
  • 3 scallions, thinly sliced

What to Do

  1. In a 9- x 13-inch baking dish, combine lemon juice, garlic, oregano, cumin, salt, and pepper. Add flank steak, turning to coat completely. Cover and marinate in refrigerator 30 minutes.
  2. Preheat broiler. Place steak on a rimmed baking sheet; discard excess marinade.
  3. Broil 8 to 9 minutes per side for medium, or until desired doneness beyond that. Allow to cool 10 minutes.
  4. Place steak on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces. Spread tortilla chips over two large rimmed baking sheets or oven-proof platter then top evenly with sliced steak and sprinkle with cheese. Reduce oven temperature to 350 degrees and bake 5 to 6 minutes, or until cheese has melted.
  5. Remove nachos from oven and slide onto a large platter; sprinkle with tomatoes and scallions. Serve immediately.

You’ve Got Options!

 

  • Use more or less cheese, or even a different kind, and sprinkle your finished nachos with chopped green chilies or jalapeño peppers, olives, salsa, sour cream, or other toppings.

Mr. Food: Down Home Meatloaf

It’s back-to-school season and that means we’re all little stressed. When you need a little extra comfort in your life, a classic and hearty dish like our Down Home Meatloaf is just the trick. Share this great dinner dish with all of your loved ones to make it even more extra-special. Nothing says “Welcome home, kids!” like this family-favorite recipe.

What You’ll Need

  • 1/2 pounds ground beef
  • 3/4 cup plain dry bread crumbs (see Note)
  • 1 cup milk
  • 2 eggs
  • 1 small onion, finely chopped
  • 1/8 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup ketchup
  • 3 tablespoons light brown sugar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground nutmeg

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a large bowl, combine ground beef, bread crumbs, milk, eggs, onion, sage, salt, and pepper; mix well. Place in loaf pan.
  3. In a small bowl, combine remaining ingredients and spread over top of meat mixture.
  4. Bake 55 to 60 minutes or until no pink remains. Allow to stand 10 minutes, then slice and serve.

Mr. Food Test Kitchen Tips!

  • This is a soft meatloaf, so if you like yours a bit firmer, use 1 cup bread crumbs instead of 3/4 cup.

Mr. Food: Chopstick Veggie Fried Rice

Our Chopstick Veggie Fried Rice can go from your skillet to your table in just minutes. It’s loaded with veggies and you can add any type of protein you like best. Save on take-out and have perfect fried rice at home!

What You’ll Need

  • 2 tablespoons plus 2 teaspoons vegetable oil, divided
  • 2 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 (16-ounce) package frozen peas and carrots, thawed
  • 3 cups cold cooked rice
  • 1/4 cup soy sauce

What to Do

  1. In a large skillet over medium-high heat, heat 2 teaspoons vegetable oil. Add eggs and scramble, then break up scrambled eggs into small pieces. Remove from skillet and set aside.
  2. Heat the remaining 2 tablespoons oil in skillet; add garlic, peas and carrots and cook 3 minutes. Add rice and soy sauce and cook 3 to 5 minutes or until heated through, stirring frequently. Stir in scrambled egg pieces and cook 1 to 2 additional minutes, or until heated through. Serve immediately.

Mr. Food Test Kitchen Tip!

  • This is a great dish to make when you have leftover rice, or the next time you make rice, just make extra so you’ll have some ready to go for this dish.
  • If you would like a healthier version of this recipe, try using brown rice instead of white rice.