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.

Saucy Pepper Steak Stir Fry

This recipe caught my attention because it combines a lot of ingredients I love and its super simple.  Plus I just love beef.  If you’re more of a chicken person, that’s great, but I absolutely adore cow and this quick recipe was my fix for a scattered weekday evening.

Ingredients:

• 1 Green Bell Pepper, cut into strips
• 1 Red Bell Pepper, cut into strips
• 1 Yellow Bell Pepper, cut into strips
• 1 small White Onion, cut into strips
• 2 Cloves Garlic, minced
• ½ Teaspoon Black Pepper
• 3 Tablespoons Soy Sauce
• ½ Cup BBQ Sauce
• 2 Cups cooked Brown Rice
• 1 Pound Beef Sirloin Steak, trimmed and cut into strips

Source: www.KraftFoods.com

Preparation:

            Spray a large, nonstick skillet with cooking spray and heat over medium-high heat.  Add the Bell Pepper and Onion strips.  Cook, stirring occasionally for 6 to 8 minutes until the veggies are tender crisp.  Transfer them to a bowl and keep warm.

            Add the Sirloin, Garlic and Pepper to the same skillet; cook and stir about 3 minutes.  Next add the Soy Sauce and cook 1 minute until the meat is cooked through.  Add the BBQ sauce and cook until heated through.  Add back in the veggies and toss to coat.

Use the rice to make the perfect bed and spoon the meat, veggie mixture over top.  And you're done.  Quick, simple and absolutely delicious!

Cashew Chicken and Sesame Noodles

One of My Favorites!

Talking of Chinese food in my last blog reminded me of this oh-so-yummy recipe and a true family favorite of ours!  If you’ve ever had Cashew Chicken at a restaurant, I promise, this home-made version is even better!  Top that all off with the fact that this dish will cost you a fraction of the price and is ready in under 30 minutes start to finish - Bonus!

Cashew Chicken

Ingredients:

• 1 ½ Pound boneless, skinless Chicken Breast, cut into 1-inch cubes
• 1 Tablespoon Cornstarch
• Coarse Salt and Pepper
• 2 Tablespoons Vegetable Oil
• 6 Cloves of Garlic, minced
• 8 Scallions, cut into 1-inch pieces – white and green parts separated
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Hoisin Sauce
• ¾ Cup Cashews
• White Rice for serving

Source: MarthaStewart.com

My Add-On’s:

1 Can sliced Water Chestnuts, drained

1 Can Bamboo Shoots, drained

Preparation:

   First, in a medium bowl, add the Chicken cubes and the Cornstarch. * I’ve found that I usually need more than the recommended 1 Tablespoon to totally coat the Chicken.  Season the coated pieces with ¾ Teaspoon Salt and ¼ Teaspoon Pepper.

   Next in a large, non-stick skillet, heat the Oil over medium-high heat.  Add half the Chicken cubes and cook, tossing often until browned, about 3 minutes.  Transfer the cooked Chicken to a plate.

   Now add the remaining Oil and remaining Chicken, along with the Garlic and white parts of the Scallions.  This is when I would add the Water Chestnuts, if using.  Again cook the mixture, tossing often for another 3 minutes.  Return the first batch of Chicken to the pan and add the Vinegar, cooking until it is evaporated, about 30 seconds.

   You’re now ready to add the Hoisin Sauce.  This sauce is delicious and a staple in many Chinese dishes.  Along with the Hoisin Sauce, add ¼ Cup of Water; stirring until the Chicken has been cooked through, about 1 minute.  Remove the skillet from the heat and stir in the green parts of the Scallions and the Cashews. If using the Bamboo shoots, add them now and stir to coat.

   Serve the Cashew Chicken over a bed of white rice.  This is a simple, easy and time-friendly recipe that brings a fabulous and wildly popular dish to your table.  This dinner freezes well, my only recommendation – make sure that when you reheat, you smash the rice into an even layer.

Sesame Noodles

Ingredients:

• 12 ounces Spaghetti, cooked and drained
• ¼ Cup Soy Sauce
• 2 Tablespoons Sugar
• 4 Cloves of Garlic, minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ Teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 Scallions, sliced thin

Source: ThePioneerWoman.com

My Add-On’s:

A handful of Chow Mein Noodles

Preparation:

   First cook the Spaghetti until tender, drain and set aside.  Next, whisk all the remaining ingredients, except the scallions, together in a bowl.  Taste test and adjust the amount of the ingredients if desired.  Pour the finished sauce over the warm Spaghetti.  Sprinkle the dish with the Scallions and Chow Mein Noodles.

            This is the perfect side-dish for the Cashew Chicken.  I love the juxtaposition of the soft and crunchy with the Spaghetti and Chow Mein Noodles.  The bold flavor blend of Soy Sauce, Garlic and Sesame Oil is a crowd-pleaser and sure to become a family-favorite staple in your arsenal of recipes!

Here's the finished product - a wonderful, scrumptious meal!