Get Rocco Dispirito's Tasty Recipes

Oct. 9, 2008 — -- Rocco Dispirito cooks up some tasty dinnertime delicacies. Try out his recipes below and click here to get more food ideas from the "GMA" recipe index.

Method:

1. Preheat broiler on low. Line a rimmed baking sheet with foil. Season chicken generously with salt and pepper. Place chicken in center of pan.

2. Cut each onion into 12 thin wedges. Scatter onions and apples around chicken. Drizzle everything with olive oil and season with salt and pepper. Broil for 10 minutes. Turn chicken over and stir apples and onions to expose uncooked surfaces. Turn broiler on high. Broil until chicken is charred and cooked through, about another 10 minutes.

3. Meanwhile, heat pepper jelly in a small saucepan until melted. Peel the lemons and remove the pith. Dice the lemons, reserving the juice. Remove jelly from heat; add diced lemon and juice. Stir to combine and season to taste with salt and pepper.

4. To serve, spoon sauce on top of chicken, onions, and apples and top with fresh coarsely ground pepper.

Ingredients:

¾ pound wide rice noodles Salt and freshly ground pepper

2 tablespoons toasted sesame oil

2 tablespoons chopped fresh ginger

1 12-ounce package sliced red bell peppers or 2 medium red bell peppers, stemmed, seeded, and sliced

11/2 11-ounce bottles of House of Tsang® Korean Teriyaki stir-fry sauce (about 2 cups)

1 pound sliced rare roast beef, cut into ribbons about ¼ inch wide

1 bunch scallions, thinly sliced on a bias

Method:

1. Bring a stockpot of salted water to a boil. Cook noodles according to package directions. Drain.

2. Meanwhile, in a large sauté pan, heat sesame oil over medium heat. Add ginger and red peppers and sauté until peppers are tender, about 3 to 4 minutes. Add sauce to the pan and bring to a simmer. Add beef and continue to cook until beef is warm. Toss beef and sauce mixture with the noodles and scallions. Season to taste with salt and pepper, if necessary.