Buttered Steak & Mushroom Bites (Recipe 129 of 125)

Photo from 12Tomatoes

There wasn't much to this recipe per se. It's got a few ingredients ... all of which I love. Together they are delicious. And one can never have enough garlic. 

I didn't use skirt steak. Instead I had some tritip on hand so used that. Can never go wrong with tritip either. 

This was a good and fast recipe. Most folks have all these ingredients handy. It'd be a good, quick week day recipe. 

Buttered Steak & Mushroom Bites
Recipe from 12 Tomatoes

Serves 4

• 1 1/2 lbs skirt steak
• 4 T butter, divided
• 6 oz small mushrooms such as cremini or button, sliced in half
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Cut steak into bite-sized pieces, about 1/2-inch to 3/4-inch. Season liberally with salt and pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of the butter. Swirl to coat pan and add a third of the meat.

Cook for 1 minute, then flip steak. Cook 1 minute more. Remove to a plate and repeat with remaining steak in two batches. Tent cooked steak lightly with foil.

Add remaining 2 tablespoons butter to skillet and add mushrooms. Season with a bit of salt and let mushrooms cook without stirring for 2-3 minutes. Stir and continue cooking until soft. Add garlic and cook 1 minute more.

Add mushrooms and any buttery drippings to steak and stir to combine. Serve and enjoy!

Garlic Butter Salmon and Asparagus

I enjoy salmon, but I'm very picky about how its cooked. For example, I'm not a huge fan of smoked salmon. I prefer it to be grilled or baked. And I like my salmon well done. 

This recipe has all the elements I like with my salmon...lemon, garlic and butter. Super easy recipe, and super delicious. 

I had a problem baking it because the old tenants didn't clean the oven and it has some gunk on the bottom. At such a high temp that gunk burns. I had smoke everywhere. Took it out of the oven and finished it in hot skillet. 

I would also recommend not putting thin asparagus in at the same time as the salmon. It'll be overcooked. If you have finger size asparagus it will cook fine.

Garlic Butter Salmon and Asparagus
Recipe from Thatlowcarblife.com

• 1.5 pounds salmon, cut into 4 fillets
  
• 1 pound asparagus, trimmed
• ½ c butter, melted
• 3 cloves garlic, minced
• 1 T minced parsley
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp cracked pepper
• 4 slices lemon

Preheat oven to 450 degrees. Spray a large rimmed baking sheet with non-stick spray.

Lay the salmon fillets down the center of the baking sheet, leaving space between each fillet.

Arrange the asparagus around the top and bottom of the baking sheet.

Whisk together the melted butter, garlic, parsley, and onion powder. Drizzle over the salmon and asparagus.

Sprinkle the salmon and asparagus with salt and pepper.

Lay 1 slice of lemon over each salmon fillet.

Bake for 12-15 minutes or until the salmon flakes with a fork and is opaque throughout.

Serve immediately.

Broccoli with Garlic and Asiago

As my side dish to the Sirloin Burgers with Mushrooms and Swiss Cheese I made this broccoli dish. I can't say it was great, but it was good. I think by trying to make broccoli better I somehow make it worse.

Broccoli with Garlic and Asiago
Recipe from Rachael Ray 30 Minute Meals 2
Makes 4 servings

1 large head broccoli, cut into long thin spears
2 T extra virgin olive oil
4 cloves garlic, finely chopped
1/4 lb Asiago cheese, shaved with a vegetable peeler

Simmer broccoli in a 1/2 inch boiling, salted water in a shallow skillet for 3 or 4 minutes. Drain and remove from pan. Return pan to stovetop over medium heat, add oil and garlic, and saute 3 minutes. Add broccoli spears and coat with the oil. Transfer to a serving dish and garnish with curls of cheese.

Lemon-Garlic Roast Chicken

The smell when this meal was cooking was out of this world. The flavors of it were just as good.

Super easy recipe. Weight Watchers did this recipe right.

Lemon-Garlic Roast Chicken
Recipe from Weight Watchers Take-Out Tonight Cookbook

Serves 4

1/4 c fresh lemon juice
1 1/2 T extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp ground pepper
4 skinless bone-in chicken breast
1 lb small read potatoes, quartered
1/2 c water

Preheat oven to 425F.

Combine the lemon juice, 1 T of the oil, the garlic, oregano, marjoram, 1/2 tsp of salt and 1/8 tsp pepper in large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.

Meanwhile, combine the remaining 1/2 T oil 1/4 tsp salt and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.

Remove the chicken from the marinade; reserve marinade. Remove potatoes from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes, baste with the pan juices. Return the pan to the oven and roast until it reaches 170F - about 15-20 minutes.

Creamy Pesto Cheese Spread

This past Sunday dinner I did an Italian theme. I'm prepping for me very soon vacation to Italy and other locals.  I think I was born Italian in another life. It's a food group I just love.

I made three dishes for this Sunday dinner:
1. Cream Pesto Cheese Spread - Appetizer
2. Creamy Pesto Lasagna
3. Asparagus & Prosciutto Salad

I can't even pick my favorite. They were all so good.

This appetizer I got a bit carried away with the garlic. The recipe calls for bottled garlic, but I'm not a fan so used real garlic. I think the clove I used was, perhaps, too big. Let's just say there were no vampires in the house last night.

Creamy Pesto Cheese Spread
Recipe from MyRecipes.com

Photo courtesy of MyRecipes.com

Serves: 9

8 oz fat free cream cheese
1/3 c shredded provolone cheese
3 T light mayonnaise
1/2 tsp salt
1/2 tsp pepper
1/2 tsp bottled minced garlic
2 T pesto sauce, divided
1 T thinly sliced basil leaves

Note about Pesto: Making pesto is super easy. I highly recommend making your own pesto.  If you do purchase store bought, buy the pesto in the refrigerated section not off the shelf by the pasta.

Combine the first 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth.

Line a 10oz custard cup (or bowl) with plastic wrap. Spread 1/3 cheese mixture into bottom of the prepared dish. top with 1 T pesto (make sure it reaches the sides so you can see it when you flip it over). Repeat with the procedure with 1/3 cheese mixture and remaining pesto; ending with cheese mixture. It'll make three layers of cheese and two of pesto.

Cover the plastic wrap and chill for 8 hours or overnight.

Uncover and invert spread onto a serving plate; remove plastic wrap. Sprinkle sliced basil over top of the spread. Serve with baguette or crackers.

Grilled Garlic Chicken (issahn style)

Right, so as I was saying, chicken has been boring me. I've been on a terror trying to find decent chicken recipes that are 1) efficient to make, 2) relatively inexpensive, and 3) good.  Last night the Thai Style Chicken was a nice change to boring old chicken.

But....let me tell you...THIS recipe will be a standard at Chez Jenn's.

Your nose knows.  The smell of this marinade spoke volumes of how good it was going to be.  Tons of garlic, so what's not to like, right?  Seriously though, this recipe was fantastic.

This gets the Jenn 5 stars.

Grilled Garlic Chicken
Serves 4-6

• 3T cilantro
• 3T garlic
• 1 tsp pepper
• 2T soy sauce (I generally use low sodium and add just a touch of salt. That way I control my sodium intake)
• 1T fish sauce
• 3T water (or more if needed)
• 3 lbs chicken pieces (again, I used chicken breasts. Cut them into chunks to skewer later)

Get out your little food processor. If you don't have one, that's fine just cut every really fine.
Put everything BUT the water into the food processor. Give it a chop.  Slowly add water in a tablespoon at a time. You're looking for a loose paste here - sorta the consistency of sour cream - that type of  loose.  Once you get the desired consistency, toss the chicken into a zip loc. Toss in the marinade. Make sure all the chicken gets some goodness on it. Toss it into the fridge to marinate minimum 1 hour - up to 4.

Bake, broil, or grill. I grilled again on a skewer and ...man.  I'm sure I'll smell like garlic for days.

Fettuccine with Sausage, Garlic and Mushrooms

About 2 months ago, QFC was having some tasting stations. At one of those stations I tasted this chicken Italian sausage. It was in links and so delicious. I didn't buy any then because I had no idea what I'd do with it.

Enter this recipe. I went back and bought - thankful I could even remember what it was called - a package.

HikerGirl and Blueberry joined me for dinner and they both took home the left overs. God I love my friends...

I can't say this was a favorite. In fact, it was kinda boring. I didn't like just the wine as a sauce, so I added a tablespoon of Dijon mustard. Made a much better flavor. I did, accidentally, overcook the pasta...I hate when I do that. blech!

Fettuccini with Sausage, Garlic and Mushrooms
Serves 6

• 3/4 pound Cooked low fat smoked chicken or turkey sausage
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 pound Fresh mushrooms, brushed clean and thinly sliced
• 1 cup Dry white wine
• 1/4 cup Chopped fresh parsley
• Salt and pepper
• 1 pound Dried fettuccine

1. Bring a large pot of water to a boil.

2. Slice sausage into rounds about 1/4 inch thick. In a large nonstick skillet over medium heat, warm the oil. When hot, add the sausage slices and cook, stirring occasionally, until lightly browned, 3-4 minutes.

3. Add the garlic and mushrooms and stir until the mushrooms have softened and released their liquid, about 3 minutes.

4. Add the wine and boil over medium heat until mushrooms are tender, about 3 minutes longer. Stir in parsley and season to taste with salt and pepper.

5. While the sauce is cooking, add the fettuccine to the boiling water, stir well and cook until al dente.

6. Drain fettuccine and place in a warm shallow serving bowl. Pour the sauce over the top and toss briefly to combine.

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.

Thai Chicken and Noodle with Garlic, Ginger and Roasted Peanuts

I pulled three recipes last week from the bowl. This was the third I tried during the week. Despite the number of ingredients this had, I was pleasantly surprised at the ease of making it - patience helped - and how good it truly was. Even the leftovers were good. And I'm so not a left over girl.

Thai Chicken and Noodles with Garlic, Ginger and Roasted Peanuts
Serves 2
(Although adding more noodles, this could totally serve more)

• 6-8 ounces boneless skinless chicken breasts, julienne**
• 3 tsp Asian sesame oil, divided
• 1/4 cup Fish Sauce (soy sauce can be used if you don't have fish sauce. Use the low sodium though cause otherwise it'll be too salty.
• 3 T Fresh Lime juice
• 2 tsp Cornstarch
• 6 ounces Chinese-style noodles (I had no idea what this was so I used soba noodles.)
• 3 tsp Peanut oil, divided
• 2/3 cup sliced fresh mushrooms
• 1/3 cup thinly sliced red onion
• 6-8 green onions, both white and green parts, cut into 1 inch segments
• 1/2 small red or orange bell pepper, seeded and julienne (yah - I so didn't put these in - blech)
• 1/2 cup sliced sugar snap peas (I didn't slice mine - just added them whole)
• 1 med jalapeno pepper, seeded and julienne
• 1 piece 1-2 inchs fresh ginger, peeled and julienne
• 6 medium to large garlic cloves, minced
• 1/3 cup basil leaves, preferably Thai, julienne (I used regular basil)
• 1/3 cup fresh whole cilantro leaves
• 1/3 cup chopped unsalted roasted peanuts

In a small bowl, toss together the chicken and 2 tsp of the sesame oil. Set aside at room temperature.

In a small bowl or cup, mix together the fish sauce, lime juice and cornstarch. Set aside.

Prepare the noodles according to the package directions.

In a large, heavy skillet, heat 2 tsp of the peanut oil over medium-high heat until hot. Test by putting a piece of chicken in it, if it sizzles, it's ready. Add the chicken, stir and turn to separate and cook. When the chicken is a uniform color, transfer with the juices to the noodle bowl. (This recipe assumed you made your noodles ahead of time. I made the soba noodles early and had them ready. But you could just wait and mix them all together at the end.)

In the skillet used to cook the chicken, heat the remaining 1 tsp of peanut oil, add the mushrooms, and sauté briefly. Turn the heat up to high, add the red onion, green onion, bell pepper, snap peas, jalapeno and remaining 1 tsp sesame oil and stir briefly. Add the ginger and garlic and stir constantly. Turn the heat down to medium, add the fish sauce mixture, and cook, stirring constantly for 1-2 minutes.

Add the vegetables to the noodle bowl, and toss. (I just added the noodles to my skillet with the vegis). Add the basil, cilantro and half of the peanuts, and lightly toss. Sprinkle remaining peanuts over the top and serve at once.

**To julienne chicken or vegetables, cut into matchsticks-size pieces, about 1/8 inch thick and 2 inches long.

Parchment Halibut with Pesto, Zucchini and Carrots, Garlic and Ginger Rice, Sweet and Sour Green Beans

I'm going to try to be better about posting my recipes this next year. I sure tried a lot last year and plan on doing more this year.

New Year's Eve dinner was delicious. Parchment baked Halibut with pesto, zucchini and carrots; Sweet and Sour Green beans, and Garlic And Ginger rice. All three were delicious. I can't say the Asian flare of the sweet and sour and garlic/ginger fit with the Italian pesto, but I heard no complaints. They wouldn't' dare.

Parchment Halibut with Pesto, Zucchini and Carrots
Courtesy of MyRecipes
Servings 4

• 4 sheets parchment paper
• cooking spray
• 4 halibut steaks (6 oz each)
• 1/2 pesto sauce
• 1 c shredded carrots
• 1 c shredded zucchini
• 3/4 tsp salt; divided
• 1/2 tsp pepper; divided
• 4 tsp olive oil
• 4 tsp dry white wine

Preheat oven to 450F. Fold parchment in half; cut into heart shapes. Place ingredients near the fold. Spray cooking spray on parchment before placing ingredients on fold.

Place fillets on one side so that it touches the fold; but not the ungreased border. Spread 1 T pesto over fillet; top with 1/4 cup carrots and 1/3 cup zucchini, sprinkle with salt and pepper. Drizzle fillet with olive oil and 1 tsp wine.

Fold paper; seal edges with narrow folds.

Place packets on baking sheets. Bake at 450F for 15 minutes or until puffy and lightly browned. To serve open packets and transfer the fillets with their vegetables topping to plates.

Garlic and Ginger Rice
Courtesy of MyRecipes
Servings: 8

• 2 c uncooked Jasmine Rice
• 1 T vegetable Oil
• 1 T grated peeled fresh ginger
• 2 cloves garlic, minced
• 3 c Asian chicken stock
• 1 c chopped cilantro

Place rice in a colander in a bowl. Cover rice with water, stir rice until water turns white. Lift colander, drain liquid in bowl. Repeat procedure twice. Drain.

Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. Add rice, cook 1 minute, stirring constantly.

Stir in chicken stock, bring to a boil, cover, reduce heat to medium low and cook 15 minutes or until all liquid is absorbed. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Sweet and Sour Green Beans
Courtesy of AllRecipes.com
Servings: 4

• 4 slices Bacon
• 1 large onion, chopped
• Salt and Pepper
• 1 lb green beans, trimmed
• 1/4 c cider vinegar
• 1/4 c sugar

In a large skillet, cook bacon over medium until browned, 3-4 minutes per side. With tongs transfer to a paper towel (reserve skillet drippings).

Add onion to skillet, season with salt and pepper. Cook, stirring occasionally, until onion starts to brown. Add green beans and 1/4 cup water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.

Crumble bacon into skillet; add vinegar and sugar. cook until syrupy sauce forms, 2 minutes, tossing to coat.

Roasted Tomato Garlic Sauce

It's been a few days / weeks since I've posted a new recipe. But alas, I have started cooking again. See, I've been under the weather for a week and just haven't felt up to it. I still can't really taste anything, but whatever. Blueberry assured me this recipe was YUMMY!

Its a Cooking Light recipe, so it's good for you too. That's always a plus.

Roasted Tomato Garlic Sauce
Recipe from Cooking Light

Serves 6

• 1 c chopped onion (I used a whole medium onion)
• 1 T Vegetable oil (I used EVOO - extra virgin olive oil)
• 25 cloves of garlic (The recipe has a note to not be concerned about so many cloves since you'll be roasting it and that makes garlic more mellow. I used about 20 cloves and could taste a nice garlic flavor. But remember, I can't taste anything.)
• 5 Large red tomatoes (about 3 lbs), each cut into 8 wedges
• 1/2 c water
• 1 T balsamic vinegar
• 1/2 tsp salt

Preheat oven to 450F

Combine onion, oil, garlic and tomatoes in a 13 X 9 in baking dish. Bake at 450 for 20 minutes. (I covered a cookie sheet with aluminum foil and used that instead. Quick and easy clean up)

Combine the tomato mixture, water, vinegar and salt in a large sauce pan; bring to a boil. Cook over high heat for 10 minutes. Place mixture in a blender or food processor, process until desired consistency.

Serving size: 1/2 cup
Yields 5 cups.