This is a wonderful recipe for New Year's, even for a dinner party. I normally like my steak without anything on it. Let's face it, if it is cooked correct, it doesn't need a thing to enhance flavor BUT this recipe is a great change. It is wonderful. Have a wonderful New Year's! Happy 2010! Enjoy!
Filet Mignon with Balsamic Syrup and Goat Cheese
This is awesome and is elegant enough to be served at a dinner party.
6 Servings
Ingredients
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Instructions
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Recipe source: Giada De Laurentiis
Wednesday, December 30, 2009
Tuesday, December 29, 2009
2day's Recipe: Get Yo' Man Chicken
Good morning to you! Here is what we having for dinner tonight. My niece, Michaela is here visiting and she helped me pick this dish before heading out to work with her Uncle Norm. Both of us like the Neeley's on the Food Network and this is one of thier creations. We are having it with the rice in the recipe, lima beans and corn and one other veggie that I have to come up with - maybe fresh spinach??? Enjoy :-)
Get Yo' Man Chicken
Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Instructions
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.
Get Yo' Man Chicken
Ingredients
2 tablespoons olive oil
6 chicken thighs skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Instructions
Heat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
Pour off all but 1 tablespoon of oil from the pan.
Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.
Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Recipe courtesy The Neely's. Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch. These recipes are on the Food Network website.
Monday, December 28, 2009
2day's recipe: Chicken Piccata with Pasta and Mushrooms
Days are counting down to 2010... wow. Shouldn't we be flying around like the Jetsons??? I can't believe another year is almost gone. I'm looking forward to 2010.
Today's recipe is from Eating Well. It is a lighter version for those who overate this holiday.
Chicken Piccata with Pasta and Mushrooms
Yields: 4 Servings
Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter
Instructions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Source: EatingWell.com
Today's recipe is from Eating Well. It is a lighter version for those who overate this holiday.
Chicken Piccata with Pasta and Mushrooms
Yields: 4 Servings
Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter
Instructions
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Source: EatingWell.com
Wednesday, December 23, 2009
Today's Recipe: Cowboy Shrimp on White Corn Grits
Here is a twist on a favorite southern recipe. Enjoy!
Cowboy Shrimp on White Corn Grits
Yields: 2 Servings
Ingredients
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic minced
1/4 cup red onion minced
2 tbsp. jalapeno minced
1 tsp. ground cumin
1/4 cup pinto beans cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2 -3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits cooked according to package directions
Cilantro sprigs for garnish
Instructions
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
Source: Chef Dean Fearing
Cowboy Shrimp on White Corn Grits
Yields: 2 Servings
Ingredients
3 tbsp. olive oil
8 shrimp (10-15 size) peeled and deveined
2 tbsp. garlic minced
1/4 cup red onion minced
2 tbsp. jalapeno minced
1 tsp. ground cumin
1/4 cup pinto beans cooked
1/4 cup chopped tomato
2 tbsp. chopped cilantro
1/4 cup crumbled bacon
1/2 -3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits cooked according to package directions
Cilantro sprigs for garnish
Instructions
Heat olive oil in heavy bottom saute pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4-1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon sauce over shrimp and garnish with cilantro sprig. Serve.
Source: Chef Dean Fearing
Tuesday, December 22, 2009
Today's Recipe: Pesto Cheese Blossoms
I don't cook the holiday meal for my family, my grandmother and mother have that duty. So, if you are in my position you may want to take a snack for the cooks. This is my favorite dish. OMG!!! It is fantasic! I have posted as Paula Deen wrote it but I tweek for me. I double the pesto recipe and the sun-dried tomatoes. If I serve this at an Open House party, I make two. They go fast and if there is any leftover, I use it in pasta. You can add chicken or shrimp or veggies to the pasta and it is wonderful! Enjoy :-)
Pesto Cheese Blossoms
Ingredients
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Instructions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
Paula Deen
Pesto Cheese Blossoms
Ingredients
1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes
Instructions
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
Paula Deen
Friday, December 18, 2009
Today's Recipe: Sara's CHAIN GANG CHILI - Craig Favorite
I'm so excited our youngest is home from college with great grades and a hungry tummy. His favorite?? Chili with chocolate and stout beer, yes you are reading correct. We are having his friends over this weekend for chili just like old times. Isn't family the best???!!!!
Couple of suggestions for this chili - make it a day ahead of time if you can - gives the flavor to marry together & you can substitute Rotel tomatoes for one of the diced tomatoes or add it as extra if you like lots of tomatoes. Same with the beans. Use your favorite and you can add an extra can if you like. I usually double or triple this recipe. Serve with crackers, sour cream and sharp cheddar cheese.
Enjoy!
Sara's CHAIN GANG CHILI - Craig Favorite
6-8 Servings
Ingredients
2 -3 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 bottle of stout dark beer (my favorite is "Bad Penny" brewed here in Raleigh)
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate or leftover chocolate you have on hand
1 can (12 oz) Mushrooms
Instructions
In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.
Couple of suggestions for this chili - make it a day ahead of time if you can - gives the flavor to marry together & you can substitute Rotel tomatoes for one of the diced tomatoes or add it as extra if you like lots of tomatoes. Same with the beans. Use your favorite and you can add an extra can if you like. I usually double or triple this recipe. Serve with crackers, sour cream and sharp cheddar cheese.
Enjoy!
Sara's CHAIN GANG CHILI - Craig Favorite
6-8 Servings
Ingredients
2 -3 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 bottle of stout dark beer (my favorite is "Bad Penny" brewed here in Raleigh)
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate or leftover chocolate you have on hand
1 can (12 oz) Mushrooms
Instructions
In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.
Thursday, December 17, 2009
Today's Recipe: Popping Fresh Barbecue Cups
Today's Recipe is super easy and is a kid pleaser! You can vary this recipe in many ways, like making a bigger bread bowl for adults instead of the muffin size cups. Since you eat with your eyes first, the bigger bowl is more appealing to adults, trust me on this one, I've tested it. Totally weird! Anyway, Enjoy!
Popping Fresh Barbecue Cups
6 Servings
Ingredients
3/4 pound Ground Beef; Lean
1 tablespoon Onion; Minced
2 tablespoons Brown Sugar
12 Biscuits; *
1/2 cup Barbecue Sauce; **
3/4 cup Cheddar; Sharp, Shredded
Instructions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe.
In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. Don't forget veggies or a salad.
VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.
Popping Fresh Barbecue Cups
6 Servings
Ingredients
3/4 pound Ground Beef; Lean
1 tablespoon Onion; Minced
2 tablespoons Brown Sugar
12 Biscuits; *
1/2 cup Barbecue Sauce; **
3/4 cup Cheddar; Sharp, Shredded
Instructions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe.
In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. Don't forget veggies or a salad.
VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.
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