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Category Archives: Food & Health

Flat Iron Steak with Red Wine Sauce

From Giada on Food Network.  http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html

This is easy enough!  I am always looking for a new way to serve beef. 

Ingredients

  • 2 (1-pound) flat iron steaks or tri-tip steaks
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus extra for garnish
  • 6 tablespoons cold unsalted butter
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine

Directions

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

 

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

 

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

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Posted by on November 7, 2011 in Food & Health

 

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Hanger Steak with Mushrooms & Red Wine Sauce

Hanger Steak with Mushrooms and Red Wine Sauce
 

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 12 ounces assorted mushrooms, torn or cut into large pieces
  • Kosher salt, freshly ground pepper
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
  • Coarsely cracked black pepper
  • 3 garlic cloves, lightly crushed
  • 1 6″ sprig rosemary
  • 1 cup dry red wine
  • 3/4 cup low-salt chicken stock
  • 2 tablespoons chopped fresh tarragon

Preparation

  • Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
  • Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
  • Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.
  • Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Steak Recipes Slideshow.
  • nutritional information

    One serving contains:
    Calories (kcal) 511.9
    %Calories from Fat 72.7
    Fat (g) 41.4
    Saturated Fat (g) 16.6
    Cholesterol (mg) 97.8
    Carbohydrates (g) 3.9
    Dietary Fiber (g) 0.9
    Total Sugars (g) 1.9
    Net Carbs (g) 3.0
    Protein (g) 30.3
    Sodium (mg) 135.5

FOUND AT THE LINK BELOW. NOT MY RECIPE!

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/10/hanger-steak-with-mushrooms-and-red-wine-sauce#ixzz1c0Tt37BG

 
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Posted by on October 27, 2011 in Food & Health

 

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Quest for the Best Side: Loaded Potato Casserole

THIS WAS FOUND AT : http://www.plainchicken.com/2011/01/crack-potatoes.html. I DON’T MAKE CASSEROLES ANYMORE BUT THIS ONE IS DIFFERENT.  THERE IS NO CREAM SOUP!
 
My husband can eat it with his diet so i’ll give it a shot. It would also be good for holidays.
 
Crack Potatoes or Loaded Potato Casserole
 
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind
Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.  
*I divided the potatoes into 3 small 7×7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil.*
 
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Posted by on October 27, 2011 in Food & Health, Mabon, Yule

 

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Quest for the Best Side: Parmesan Roasted Potatoes

THIS WAS FOUND AT http://www.onelovelylife.com/?p=3192 AND SOUNDS PERFECTLY EASY AND DELICIOUS.

What will I pair with this? It must be beef.  Now, off to find the perfect beef recipe.

Parmesan Roasted Potatoes

Ingredients:
4 medium potatoes, skins on, scrubbed and diced*
2-3 Tbsp olive oil
1/2c grated parmesan
1 tsp garlic salt
1/2 tsp paprika
salt and pepper to taste

Directions:
In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Spread potatoes out on a large baking sheet.

Bake at 425 degrees 30-40 minutes, stirring potatoes every 10-15 minutes for even browning. Sprinkle with salt and pepper to taste and serve warm.

*The most important thing is to keep the potato pieces about the same size so they cook evenly. I like to slice the potatoes in half lengthwise, then slice each half lengthwise again, then dice. I end up with 16-20 pieces per potato. You can end up with more or fewer, just try to keep the pieces the same size.

 
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Posted by on October 27, 2011 in Food & Health, Make for Chris

 

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Chicken Marsala (My FAVORITE!)

Thank you http://savorysweetlife.com/2010/03/chicken-marsala/ for putting this recipe on Food Gawker so I could find it!  I have a great memory that goes along with this dish.  I went with a group of classmates to a Figlioli’s restaurant somewhere in Florida. I forget the town.  Our teacher was with us and she was a jamaican woman with the best accent and she was so kind and likeable. I will never forget her.  She was still caring for her mother, an elderly jamaican lady, in her home along with a son (who was FABULOUS on the piano). They were both amazing cooks and she mentioned this dish as being a wonderful pairing of food and wine in a dish.  I tried it and I have always loved it since. Plus, it reminds me of that day and I was so happy then.  I was just a girl then. I’m neary 40 now and I still love this dish!

 

 

Chicken Marsala Recipe

Ingredients
2  skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup  olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons  heavy cream
Garnish with chopped parsley or oregano

Directions:
Split each chicken breast through the middle to make 2 pieces.  Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.  Season a good amount of salt and pepper on both sides of each piece.  Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms.  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes.  Pour mushrooms and sauce over chicken and serve. Enjoy!

 

 
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Posted by on October 26, 2011 in Food & Health

 

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Tuna Cakes

I just made these on a whim.  I was in the mood for crab cakes but I only had canned tuna so I had to get creative.  They turned out so rich and flavorful.  I wish I had made more!

1 can tuna, drained

1/2 c. onion, chopped

1/2 c. green pepper, chopped

1 egg

1./2 c. italian seasoned bread crumbs + 2 tbsp for later

salt and pepper

2 strips bacon, fried crisp and crumbled.

Sauce:

1 tbsp mayonnaise

1 tsp yellow mustard

1 tsp garlic powder

1/8 tsp green habanero sauce

2 tsp chopped dill pickle

dash of salt and pepper

Heat a non-stick skillet over medium-high heat. Spray generously with cooking spray.

Mix the tuna, onion, pepper, egg, 1/2 c. bread crumbs and salt and pepper together in a small mixing bowl.  Mixture will be wet.

Form into patties and place in hot skillet.  with a tablespoon, sprinkle some of the remaining bread crumbs over the top of the  patties. Cook for 4 minutes, then flip and sprinkle bread crumbs on the other side.  Cook for 4 minutes then flip again and cook about 1 minute to allow the bread crumbs to become crisp.  remove to a plate.

sprinkle each with crumbled bacon and top each with a spoonful of the sauce.

Makes 2 patties.

 
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Posted by on October 26, 2011 in Food & Health

 

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Cowboy Sushi

FOUND AT: http://goodwifeinthekitchen.blogspot.com/2008/09/cowboy-sushi.html

Seriously!  I have all this stuff in my fridge RIGHT NOW.  This woman’s idea is FABULOUS!  Her blog is AMAZING!

Ingredients:
6 large whole kosher dill pickles
3 packages Buddig Beef
1 package (8 oz) cream cheese, softened

Directions:

~Spread a thin layer of cream cheese over one slice of beef. Top with another slice of beef and spread cream cheese over the second layer.

~Roll the two slices of beef around one whole pickle.

~Repeat steps one and two so that the pickle ends up with four layers of beef and cream cheese.

~Slice the pickle into thick slices and serve cold.

~Repeat all the steps until all the pickles are covered.

recipe by: The Good Wife

 
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Posted by on October 25, 2011 in Food & Health

 

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