January 25, 2010
Sunday was a nasty, rainy, windy day here. It always seems to be raining or really cold on my days off lately. We couldn’t get out and do much so I decided to try out this new recipe for dinner. I didn’t want the day to be a total loss and what better thing to do when the weather is too bad to go out but cook! This was the perfect dinner for a rainy day in. It’s a super easy dish and very hearty!
Steak Tips with Peppered Mushroom Gravy
1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.
Source: Cooking Light
June 11, 2008
Here’s another terrific recipe that I snagged from another food blog, Annie’s Eats. I have gotten several great recipes from this blog. What can I say, the girl knows good food! And as I expected, this recipe definitely didn’t disappoint. What’s even better is it uses ingredients that I almost always have on hand; chicken, spinach, and tortillas. I also made some simple black beans to go along with my quesadilla tonight. I seasoned them with garlic powder, salt, pepper, and red pepper flakes. This meal also gave me a reason to pull out this amazing salsa that I bought while we were in Houston, TX last month. It’s not your traditional tomato based salsa and is made only of fire roasted peppers. And it is HOT! A little of this stuff goes a long way. It went so well with these delicious quesadillas.
Chicken and Spinach Quesadillas
1-2 boneless, skinless chicken breasts
3 tbsp. lime juice
1 tbsp. vegetable oil
¼ tsp. red pepper flakes
1-2 cloves garlic, crushed
fajita seasoning, to taste
1 tbsp. olive oil, plus more for brushing
3-4 oz. button mushrooms, trimmed and sliced
1 cup packed fresh spinach
3-4 flour tortillas
1 cup shredded Monterey Jack cheese
Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag. Seal and shake well to combine. Add the chicken breast to the bag and allow to marinate at least 1 hour and up to 8 hours.
Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning. Cook on medium-high heat until cooked through. Cut into small pieces and set aside. In the same skillet, heat 1 tbsp. olive oil over medium-high heat. Add mushrooms and sauté until tender, about 3 minutes. Add the chicken and spinach and sauté just until the spinach is wilted, about 30 seconds. Transfer the mixture to a bowl and set aside.
Brush a grill pan with olive oil and heat to medium/medium-high heat. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a border uncovered near the edge. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely. Place on grill pan and cook until dark grill marks have formed on one side of the tortilla. Flip over and repeat to achieve grill marks on both sides. Repeat with remaining quesadillas. Serve as desired with sour cream, salsa and guacamole.
Source: adapted from Williams Sonoma
June 9, 2008
It is very evident by the suffocating heat and humidity that Summer is upon us. I think somehow Spring just passed us by here in Alabama. And with this hot weather comes the smell of grills firing up all around my neighborhood. Sure there is something wonderful about grilled food that makes you feel more relaxed like you’re having a back yard party even if it’s just a week night, but let’s face it, it’s just about too darn hot to cook inside! Lately I’ve been dreading turning on my oven. By the time I get dinner done, I’m sweaty and have to cool down before I can even eat. So needless to say you are probably going to be seeing more grilled foods in my blog for a while.
Now whenever I ask what my husband what he wants to grill he will most always say “burgers”. The guy loves some burgers. In the evenings when we walk our dogs around our neighborhood if he smells the smoke of grill he will always say “we need to grill burgers soon”. Now I get tired of plain old burgers. I can think of tons of other things that I would love on the grill. But what can I say, he has simple tastes. So tonight I decided we would grill burgers but I wanted to change them up a bit from my regular recipe. So I threw some ingredients together and what came out was a super moist, smoky, and delicious burger. You should definitely give this one a try if you’re looking to change up your regular burger recipe.
*I also think bacon would be awesome on these burgers.
1 1/4-1 1/2 lb ground beef or chuck
1/4 cup barbecue sauce plus more for brushing the tops of the burgers (I used honey bbq because that’s what I had)
2 cloves garlic, minced (3 cloves if they’re small)
1 tsp worcestershire sauce
1/3 cup bread crumbs
1 tsp salt
1 tsp ground black pepper
*Sliced sharp cheddar cheese
Combine all ingredients in a bowl. Form into 6 patties. Place on a hot grill or grill pan and cook until desired doneness. Brush the tops of the burgers with the extra barbecue sauce once they’re done. Top with the sharp cheddar and remove from the grill. Place the buns on the grill and allow them to toast for about 5 minutes or so.
Carmelized Onions and Mushrooms
1 yellow or sweet onion, sliced into thin strips
2 cups mushrooms, cleaned and chopped into 1/2″ chunks
1 tsp salt
1 tsp ground black pepper
1/2 tsp sugar
2 Tbsp butter
2-3 Tbsp beef broth or water
Melt the butter in a skillet over medium heat. Add the onions to the pan and toss to coat with the butter. Add the salt, pepper, and sugar and toss again. Cover and allow to cook down about 5-7 minutes or until you start to see a light brown coloring on the onions. Add the mushrooms in and stir together with the onions. Cover and allow to cook another 5 minutes. Add the broth or water to deglaze the pan and get all the brown bits off the bottom. Serve on top of the barbecue burgers.