Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.

The Much Requested Zuppa Tuscana

This is hands down my most favorite soup ever and yes I do mean ever!  It may be pessimistic to say, but I do not believe I will ever have any other soup that will make me smile wider than this one.  I’ve tried several variations of this beloved Olive Garden soup, but I feel this is the best and probably the closest approximation to the original recipe.  I guarantee one spoonful and you’ll thank me!

Ingredients:

• 1 Pound Ground Italian Sausage
• 1 ½ Teaspoon Crushed Red Pepper Flakes
• 1 Large White Onion, diced
• 4 Tablespoons Bacon Pieces
• 2 Teaspoons Garlic, finely minced or pressed
• 10 Cups of Water
• 5 Chicken Bouillon Cubes*
• 1 Cup Heavy Cream
• 3 Large Russet Potatoes, diced
• ¼ - ½ Bunch of Kale, torn into smaller pieces (about 1-2 inches)

Source: www.tuscanrecipes.com  - Thank you Lourdes Flores!

Preparations:

            In a large pot, sauté the Sausage and Crushed Red Pepper.  Once cooked, drain the excess the fat, remove to a plate and refrigerate while you prepare the other ingredients.  

            In the same large pot, sauté the Onions, Bacon, and Garlic for about 15 minutes – just until the Onions are soft.

            Mix together the Chicken Bouillon and Water.  *I prefer to use a bouillon paste, specifically “Better than Bouillon.”  They make several different kinds, beef, chicken etc.  I liken it to liquid gold and highly recommend you try it.  I think it gives a much richer, robust flavor overall.  If you do decide to go this route – I usually heat 2 cups of water to boiling in the microwave and add 2 Tablespoons of the Better than Bouillon to the hot water and stir to combine.

            Add the Water and Bouillon to the pot with the Onions, Bacon and Garlic.  Bring this to a boil and add the Potatoes.  Cook until soft, just about ½ an hour.

Once cooked, add the Heavy Cream to the pot and cook until thoroughly heated.  Now add back in the Sausage and stir to combine. Add the Kale just before serving and stir.

If you don’t fall in love with this soup and offer homage to the soup Gods, just stop reading this blog now.  There will be nothing else that I can offer you and that just makes me sad, sad, sad.  But then I think about this soup and I’m over it!

BBQ Chicken Bacon Pizza

I find there are very few “bad pizzas”, but one of my all time faves is BBQ Chicken Pizza.  I have not made my own pizza since a childhood birthday many, many years ago.  Essentially I just got tired of spending the money on frozen varieties or delivery.  So here’s my simple and wonderfully delicious recipe for BBQ Chix Pizza…

Ingredients:

• 1 ready-to-use Pizza Crust – 12 inches
• 2 Cups shredded Mozzarella Cheese
• 1-1 ½ Cups Rotisserie Chicken, shredded
• ¼-½ Cup BBQ Sauce
• ½ Red Onion, sliced
• 2-4 Tablespoons Bacon Bits

Source: Modified from KraftFoods.com

Preparation:

            To start, preheat your oven to 450 degrees.  Place your Pizza Crust on a baking sheet and spread the BBQ sauce all over (personally, I used closed to ½ Cup) and cover with 1 Cup of the Mozzarella.  **My Pizza Crust called for Olive Oil to be spread down first - just follow your package directions!  Next spread the Rotisserie Chicken, add the Bacon Bits.

            Lastly, add the Red Onion and add the remaining Cup of Mozzarella.

            Bake 10 to 12 minutes, just until the Cheese is melted and the Crust is golden brown.  Let stand for 5 minutes before cutting and serving.

            It’s pizza at a fraction of the cost and it’s ready to eat in less time than it takes to place and receive a delivery pizza!  Doubly satisfying, plus you can add, substitute, or remove any ingredients you want!!