Bacon-Wrapped Tri-Tip Steak
Thaw in refrigerator. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a steak seasonings/ rub. Sear the outside of your steaks over high heat and avoid moving them before ready. This helps with the flavor and juiciness. Use tongs or a spatula to turn your meat on the grill - poking with a fork can damage the meat. Always wash utensils used on raw meat or have separate utensils. Close your grill cover as much as possible while cooking to maintain a temperature around 450F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the steak. This will give you an evenly cooked steak. After grilling, place your finished steak on a clean plate - never put cooked steak on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to "rest" tented with foil for 5 minutes between cooking and eating. This will help the juices redistribute for the best-tasting and juiciest steak.
Boneless Chicken Breasts
Uncooked: For safety, must be cooked to an internal temperature of 165 ° F as measured by use of a thermometer. Thaw in Refrigerator. Broil or Grill: Preheat broiler or grill. Cook for 3-4 minutes per side until internal temperature is 165°F. Contact Grill: Grill 3-4 minutes total on preheated contact grill or until an internal temperature of 165°F is reached. Oven: Preheat oven to 350 °F. Season as desired. Place chicken breasts in greased baking dish. Bake for 20-25 minutes or until an internal temperature of 165°F is reached. Pan Sauté: Place 1 Tbsp. of cooking oil in a nonstick skillet over medium high heat. Add chicken breasts to pan. Cook for 4-6 minutes per side reducing heat to medium after flipping. Cook to an Internal temperature of 165°F.
Do Not Thaw! Oven: Preheat oven to 425°F. Remove desired number of frozen Arancini's from tray and place on a foil lined baking sheet allowing 1 inch or more between pieces. If necessary use two baking sheets. Bake uncovered for 15-16 minutes.
Family-Size Smashed Red Potatoes
Do Not Thaw. MICROWAVE (1100-WATT): Remove wrapping. Microwave on high for 8 minutes. Stir potatoes. Return to microwave and cook for an additional 2 minutes. OVEN: Preheat oven to 350°F. Remove wrapping. Cover potatoes tray with foil and place on a baking sheet. Heat for 30 minutes. Remove foil and stir potatoes. Continue heating for an additional 30 minutes.
Preparation: Do Not Thaw! Microwave (1100-WATT): Cut slit in center of film. Place tray in microwave; cook on high for 2 minutes. Carefully remove film, stir and cook on high for 30 seconds or until internal temperature reaches 165°F. Stir and serve. Oven: Preheat oven to 400°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 28 minutes or until internal temperature reaches 165°F. Remove from oven, stir and serve.
Individual New York Cheesecakes
FROM FROZEN: Take out desired number of cheesecakes from freezer and remove outer plastic wrap. Carefully remove cheesecake from cup by pressing the bottom of the cup with thumbs while holding the edges. Place on a serving plate and thaw for approximately 2 hours at room temperature or 5-6 hours in the refrigerator covered with plastic wrap. Store any unused portions covered in the refrigerator for up to 7 days.
Don't forget to send dessert!