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.

Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.

Chicken and Waffles - Prepare Yourself!

Do you like chicken? Yes!  Do you like waffles?  Yes!  Then I implore you to try this recipe!  I know it sounds like an odd combination, but I promise this is a match made in heaven.  It’s like a honey-roasted peanut – the perfect blend of salty and sweet. 

I’ve heard of chicken and waffles before and the idea has always peaked my interest.  What prompted this attempt was a handful of left over Eggo waffles.  As an aside, and feel free to skip this section, why left-over?  Well a while ago, Aquaman and I were grocery shopping, a rarity as the junk food purchased when we’re together seems to grow exponentially. Anyway, back to the waffles, Aquaman saw them and we both remarked how long it had been since we had eaten them and why had we given them up?  I especially love breakfast foods for dinner.  So there we were, checking out and suddenly it struck me.  We hadn’t purchased Eggo waffles in such a long, long time, because it had been a very long time since we had owned a toaster.  Now I know that you can bake them, but it kinda seems to defeat the purpose of a frozen waffle.  So ultimately I had left over Eggos and am I ever glad I did…

Ingredients:

• Lots of Vegetable Oil, for frying
• ¼ Cup Hot Sauce
• 1 Large Egg, beaten
• 1 Pound Chicken Tenders
• ¾ Cups Instant Flour (I used Wondra)
• 1 Teaspoon Poultry Seasoning
• 3 Tablespoons unsalted Butter
• 2 Scallions, plus more for garnish
• 1 ½ Cups Chicken Broth
• 4 Buttermilk or Belgian-style Waffles
• Maple Syrup, for serving
• Kosher Salt and freshly Ground Pepper

Source: www.foodnetwork.com

Preparation:

            First, heat about 1 inch of the Vegetable Oil in a large skillet.  Whisk the Hot Sauce and the Egg in a medium bowl. ( I used Frank’s because “I put that sh*t on everything!)  Toss the chicken in the mixture to coat.  Now combine the Flour, Poultry Seasoning, Salt and Pepper in another medium bowl.  Go ahead and set aside 3 Tablespoons in a separate bowl.  Dredge the Chicken in the remaining seasoned Flour until coated, making sure to shake off any excess.

            Place the Chicken strips in the hot Oil and fry until golden and cooked through; 2-3 minutes per side, turning once.  I didn’t want to overcrowd my Tenders, so I fried in batches.  Once cooked, transfer the Tenders to a rack to cool slightly.  Discard the Oil.

            Add the Butter to the same skillet and once melted, whisk in the reserved Flour until smooth.  Next add the Scallions and then slowly pour in the Chicken Broth.  Bring the Sauce to a simmer, whisking until the gravy is smooth and creamy. 

            Meanwhile toast the Waffles.  Once toasted place one Waffle on each plate and drizzle with Maple Syrup.

            Top each Waffle with a few of the Tenders, add the Gravy and lastly top with Scallions for garnish.  Absolutely gorgeous!  

This is now a new family favorite and I have a feeling it will be much requested!

Spicy Apricot Glazed Chicken

I have to admit that I used this recipe because I already had all the ingredients in the pantry.  If you’re like me, you eat a lot of chicken, so I’m always looking for new ways to turn this staple into something new and exciting.  Well, as exciting as Chicken can be.

Ingredients:

• ¼ Cup Apricot Jam
• ¼ Teaspoon Red-Pepper Flakes
• 4 boneless, skinless Chicken Breasts
• Salt and Pepper to taste

Source: www.marthastewart.com

Preparation:

            Preheat your oven to the broil setting.  Set one of you oven racks 4 inches from the heat.  In a small bowl, stir together the Jam and the Red Pepper Flakes; set the glaze aside.

            Place the Chicken Breasts on an aluminum foil lined baking sheet and season with Salt and Pepper.   

            Broil the Chicken 5 -6 minutes, when the Chicken becomes opaque.

            Brush the Chicken with the Apricot-Pepper Glaze and return to the oven to broil for another 4-5 minutes.  An instant read thermometer inserted into the thickest part of the breasts should read 165 degrees.

            This recipe is so simple, but packs a lot of flavor.  I was worried that broiling the Chicken would make it tough, but I have never been more wrong.  This might have been the juiciest Chicken I have ever prepared.  Pair it with your favorite side dish and you’ve got a meal to please even the pickiest eaters!

Jenn's Chicken Parmesano Supreme and Classic Asparagus Saute

Jenn’s Chicken Parmesano Supreme

I love the idea of taking a traditional recipe and tweaking it just a little to give a jaded meal a new, interesting kick.  I found this recipe online and just had to try it.  I was not disappointed and you won’t be either…

Ingredients:

• 4 skinless, boneless Chicken Breasts – lightly pounded to an even thickness
• 3 Tablespoons all-purpose Flour
• 1 Egg, beaten
• 1 Cup of Breadcrumbs
• ¼ Cup Vegetable Oil
• 1 ½ Cups Spaghetti Sauce*
• 4 Tablespoons Caesar Salad Dressing
• 1 Cup shredded Mozzarella Cheese*
• ½ grated Parmesan Cheese
• Salt and Pepper to taste

Source: www.allrecipes.com

* I used a little more Spaghetti Sauce, probably closer to 2 Cups.  I also upped the amount of Mozzarella Cheese to 2 Cups.

Preparation:

            First preheat your oven to 375 degrees.  Season the Chicken with Salt and Pepper.  Dredge each piece of Chicken in the Flour, and then dip in the beaten Egg, and lastly coat with the Breadcrumbs.  Make sure each piece is evenly and thoroughly coated.

            Heat the Vegetable Oil in a large skillet over medium-high heat.  Cook the Chicken about 3-5 minutes, until it’s no longer pink on the inside. Remove from heat.

            Pour half of the Spaghetti Sauce in a glass baking dish.  Lay the Chicken pieces on the sauce.  Add the remaining Sauce over all the Chicken pieces.  Spread one Tablespoon of the Caesar Dressing to each Chicken piece.  Sprinkle the entire dish with the Parmesan and Mozzarella cheeses.

            Bake the dish for approximately 15 minutes, until heated through and the cheese is melted.

            This dish is hearty, filling and the Caesar dressing gives it a delicious added dimension.  I served this with spaghetti and loved every minute of it!

Classic Asparagus Saute

Ingredients:

• 1 bunch fresh Asparagus – about 1 Pound
• 3 Tablespoons Olive Oil
• 1 Tablespoon minced Garlic
• 3 Tablespoons Parmesan
• Salt and Pepper to taste

Source: www.allrecipes.com

Preparation:

            First, rinse the Asparagus and pat dry.  Cut off the rough ends.  Next heat the Olive Oil in a skillet over medium-high heat.  Add the minced Garlic and the Asparagus.  Cook for 10 minutes, stirring occasionally.

            Remove from the heat and sprinkle the spears with Parmesan and Salt and Pepper before serving.  Simple, classic and oh-so-yummy!!

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!

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!