Seared Steak with Roasted Mushrooms and Spinach Salad

I was in the mood for beef tonight. Last week was a chicken-fest for me, so I needed some beef. Thankfully the recipe that came out of the bowl was a steak recipe.

Now, there's a couple of things with this recipe. It's designed so that you should have left overs. The original recipe indicated all left over steak could be used in tostadas or steak tacos. Makes sense to me. Too bad I'm not a left over girl.

Also, I didn't use spinach. I had a baby red mix (which I love) and so did that with the vinegar and oil listed below.

Finally the mushrooms, I didn't put them in the oven. It was too hot today for the oven to be on, so I sauteed them on the stove. Oh and I BBQ'd the steak instead of put it in a pan. I made sure the grill was nice and hot though so I could get that seared look.

Seared Steak with Roasted Mushrooms and Spinach Salad
Serves 4

• 2 pounds White mushrooms, trimmed and quartered
• 4 cloves Garlic, thinly sliced
• 5 tablespoons Olive oil
• 1 tablespoon Paprika
• 1 teaspoon Dried oregano
• 1/2 teaspoon Red pepper flakes
• 2 Flank steaks (1.5 lbs each)
• 2 tablespoons Balsamic vinegar
• 10 ounces Baby spinach

1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes.

2. In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.

3. In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate. Tent steak with aluminum foil to keep warm.

4. In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.

I served this with Parmesan mashed potatoes. Simple little recipe. Just make your mashed potatoes and toss in a handful of Parmesan cheese. I tend to load up on the pepper too when I put in Parmesan, there's something about the parm and pepper flavor together. Delicious!

Roasted Broccoli with Garlic & Red Pepper

I'm forever looking for ways to spice up broccoli. Broccoli is the chicken of vegetables I think. It's an easy vegi to fix, but man after a while you gotta do something different with it.

The thing I like about this recipe is the crowns of the broccoli get all crunchy from the roasting.


Roasted Broccoli with Garlic and Red Pepper
Serves 4

• 1 1/4 pounds Broccoli crowns, cut into florets
• 3 1/2 tablespoons Olive oil, divided
• 2 cloves Garlic, minced
• Large pinch of dried crushed red pepper flakes

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Jamaican Chicken Curry

Mmmm...I love curry. I rarely get a chance to cook with yellow curry though, so tonight was a treat. My house smells like an Indian restaurant, but man it was good.

I can't figure out what's "Jamaican" about this, but I really didn't care it was good. I served it with rice and Roasted Broccoli with Garlic and Red Pepper...delicious!

Jamaican Chicken Curry
Serves 4

• 2 tablespoons Vegetable oil
• 4 Bone-in, skinless chicken breasts halves
• Salt and pepper
• 1 medium Onion, chopped
• 1 clove Garlic, minced
• 1 teaspoon Cumin
• 3 tablespoons Curry powder
• 4 Carrot, thinly sliced
• 1 can (13.5oz) coconut milk
• 1 package Frozen peas (10oz), thawed
• Cooked white rice

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.

2. Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.

3. Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.

Potato Gratin

I love potatoes au gratin. I don't even mind the box variety. Except the box variety makes too much. Then I found that actually making potatoes gratin from scratch is actually real easy. But it still made way too much. Then I found this recipe. One of my cookbooks is just for cooking for 2.

This recipe was way easy and tasted quite good. I made the full recipe, and had the leftovers for lunch the next day.

Potato Gratin
Serves 2

• 1 large russet potato (about 12 ounces), peeled and sliced 1/8 inch thick
• 1 T unsalted butter
• 1 small shallot, minced
• 1/2 tsp salt
• 1 garlic clove, minced
• 1 tsp minced fresh thyme or 1/4 tsp dried
• 1/4 tsp pepper
• Pinch of ground nutmeg
• Pinch of cayenne pepper
• 2 tsp unbleached all purpose flour
• 3/4 c heavy cream
• 1/4 c grated Gruyere cheese

Note: Slicking potatoes 1/8 inch thick is crucial for the success of this dish; use a madoline, a v-slicer or a food processor fitted with a 1/8 in slicking bade. Do not slice the potatoes too early and soak them in water to keep from browning. That causes the potatoes to retain that water and it comes out in cooking causing it to be watery.

Adjust an oven rack to the upper middle position and heat the oven to 400F. Coat an 8/5 X 5.5 inch baking dish with vegetable oil spray. Place the potatoes in a medium bowl and set aside.

Melt the butter in a small saucepan over medium heat. Add the shallot and salt and cook until softened, about 2 minutes. Stir in the garlic, thyme, pepper, nutmeg and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook until incorporated, about 10 seconds. Whisk in the cream and bring to a simmer, and cook until beginning to thicken, about 30 seconds.

Pour the sauce over the potatoes and toss to coat thoroughly. Transfer the mixture to the prepared dish and gently pack the potatoes into an even layer, removing any air pockets. Cover the dish with foil and back until the potatoes are almost tender, 35-40 minutes.

Remove the foil and sprinkle with the cheese. Continue to bake uncovered until the cheese is lightly browned and the potatoes are tender, about 10 minutes longer. Let stand 10 minutes.

** I substituted Parmesan cheese for Gruyere and it tasted just as good.

Crusted Salmon

Last year mom and dad went to Alaska for their yearly trip. They asked if I wanted some salmon - see they fish when they're up there - I said, "Sure why not." I didn't realize I'd get 21 lbs of salmon. Now, don't get me wrong, I'm not complaining. But I did have to get created on how to fix said salmon. This is one of the recipes I tried this week...it was pretty darn good.

Crusted Salmon
Serves 4
For the Vinaigrette - whisk together

• 1/4 c Fresh orange juice
• 1/4 c Olive Oil
• 2 T White wine vinegar
• 1 T Dijon
• 1 T Honey
• 1 T Orange zest, minced
• 1 T minced fresh taragon
• 1 T Shallot, minced
• salt and pepper

For the Salmon - combine; brush over

• 2 T Olive oil
• 2 T Dijon
• Salt and Pepper
• 4 Skin on salmon fillets
• 1/2 c Panko crumbs
• 1/4 c Chopped fresh parsley
• 2 T Olive oil

Preheat grill to medium. Whisk all the ingredients for the vinaigrette together in a bowl and set aside.

Combine 2 T oil, Dijon, salt and pepper in a bowl, then brush the mixture over the top of the fillets. Stir panko, parsley and 2 T oil together in a bowl. Top each fillet with some of the crumbs, then carefully place fillets on the grill, skin side down. Cover with a foil pan and cook 4-5 minutes, or until fish is firm to the touch, checking often for flare ups.

To serve; spoon vinaigrette on the bottom of each serving plate followed by spears of asparagus. Top asparagus with salmon and slightly drizzle with vinaigrette again.

Grilled Chicken Cutlet Parmesan

I love Chicken Parmesan. LOVE LOVE LOVE it! And it's one of those guilty pleasures for me. Cuz not only do you get pasta with it, but the chicken is dredged in bread crumbs, fried and then smothered in marinara and mozzarella cheese. How glorious is that?

I hate to make it. It's way too much work. Until tonight.

I came across this recipe somewhere - oh maybe it's a Rachael Ray - and thought, "huh, easier and maybe a bit more low cal." And now that I've made it, delicious.

I had a few girlfriends over tonight and they all agreed it was quite tasty.

Grilled Chicken Cutlet Parmesan
Serves:4

• 2 pounds Thin cut chicken cutlets
• 4 cloves Garlic, chopped
• 1 teaspoon Crushed red pepper flakes
• 1 small Yellow onion, finely chopped
• 1 can Fire roasted diced tomatoes (28 oz)
• 1 cup Fresh basil, shredded
• 1/2 cup Parmigiano-reggiano cheese
• 1/2 pound Smoked mozzarella, thinly sliced

1. Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

2. Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

3. Preheat the broiler to high.

4. Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

I made a bit more sauce and served it with pasta and the extra sauce. Delicious!

Dijon Green Beans

Yum. Yum. Yum.

I made this tonight with BBQ Chicken in Foil (and I might add it's the first meal I've had in a long time that didn't have a carb in it. No starch either for that matter.). Anyhow, this recipe was delicious. I like to find new and different ways to make use of something that can be as boring as green beans can be. I could see making this the night before and letting it sit in the vinaigrette - it'd be delicious.

Dijon Green Beans
Recipe from Taste of Home
Serves: 10

• 1 1/2 pounds Fresh green beans, trimmed
• 2 tablespoons Red wine vinegar
• 2 tablespoons Olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 cup Grape tomatoes, halved
• 1/2 cup Red onion, sliced
• 2 tablespoons Grated Parmesan cheese

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.

2. Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with Parmesan cheese.

BBQ Chicken in Foil

I'm kinda a snob when it comes to BBQ sauce. My mom's BBQ sauce is the best and really the "only" I really love. All others are just okay. This particular recipe was 1) easy and 2) quite flavorful considering it wasn't mom's BBQ sauce. It would have been even better if I hadn't over cooked the chicken. I never can cook it just right. I'm usually too afraid of it not being cooked enough that I think over cook it.

BBQ Chicken in Foil
Serves 4

• 3/4 cup Chopped onion
• 1/2 cup Ketchup
• 1/4 cup Fresh lemon juice
• 3 tablespoons Butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Firmly packed brown sugar
• 1 teaspoon Yellow mustard
• 1 Chicken split in half - I used a chicken breast as I'm not a big fan of bone-in chicken
• 1/2 teaspoon Salt and pepper
• 1 teaspoon Cider vinegar

Combine onion, ketchup, lemon, butter, Worcestershire sauce, brown sugar, vinegar and mustard in medium saucepan and mix well.

Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, simmer for 15 minutes stirring occasionally.

Sprinkle both sides of chicken with salt and pepper.

Preheat oven to 350F. Cut 2 pieces heavy duty foil large enough to enclose the chicken halves.

Place 1 chicken half on each piece of foil. Spoon 1/4 of the BBQ sauce over each chicken half. Fold foil to close chicken and seal tightly.

Place foil packets in large baking pan. Bake for 1 hour.

Brownie Cookies

I'm not a baker anymore. I used to like to bake, but then I realized I don't like to measure exactly. I like to add dashes and pinches. Baking is way too exact for me.

For a fundraising event I decided to make these Brownie Cookies. They were quite good. If I do them again, I'd add chocolate chips to them to add some texture and sweetness. As they are, they aren't that sickly sweet that brownies can sometimes get. They were good and had just enough sweetness for me.


Brownie Cookies
 make about 3 dozen depending on the size of your scoop.

• 12 ounces Bittersweet chocolate, chopped
• 1/2 cup Flour
• 1/4 teaspoon Baking powder
• 1/4 teaspoon Salt
• 6 tablespoons Unsalted butter
• 1/2 cup Granulated sugar
• 1/2 cup Light brown sugar
• 3 large Eggs
• 1 teaspoon Vanilla

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.

Chicken and Broccoli Alfredo

I'm a big fan of alfredo sauces...the more flavorful the better. Alfredo, all too often, ends up with very little flavor at some places. And alfredo as a sauce isn't very hard to make, its just one I rarely make. It's a treat really. So when I came across this recipe I thought, "Huh, an interesting combination of ingredients to make a supposed alfredo." I was shocked to find it was pretty darn good.

Chicken and Broccoli Alfredo
Serves 4

• 12 ounces Linguine
• 1 cup Fresh or frozen broccoli florets
• 2 tablespoons Butter
• 1 pound Skinless boneless chicken breast, cut into 1" cubes
• 1 can Cream of Mushroom soup
• 1/2 cup Milk
• 1/2 cup Grated Parmesan cheese
• 1/4 teaspoon Ground black pepper

Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain well.

Heat butter in a skillet over med-high heat. Add chicken and cook until well browned, stirring often.

Stir in soup, milk, cheese, pepper and linguine mixture. Cook until mixture is hot and bubbling. Serve with additional parmesan.