Asparagus Parmesan

6 05 2009

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This recipe wins the SUPER FAST, SUPER EASY award hands down.

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You cook in the microwave and it takes less than 10 minutes.

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It was a fabulous side to steak and roasted potato fries (revisited!)

Asparagus Parmesan

Serves 2

Ingredients

  • 1 9 oz. box frozen asparagus cuts
  • 1 c. sliced fresh mushrooms
  • 2 Tbsp. butter
  • 1/8 tsp. garlic powder
  • pepper
  • 1 Tbsp. grated Parm

Cook

  1. Place asparagus in microwavable bowl.
  2. Microwave on high 2 minutes.
  3. Stir in remaining ingredients except Parm.
  4. Microwave 2 to 4 minutes longer, stirring occasionally, until thoroughly heated.
  5. Sprinkle with Parm before serving.

Source [19]

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Grilled Chicken and Crazy Rice – Part 2

30 04 2009

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You received the recipe for Crazy Rice yesterday, now here’s Part 2!  The Grilled Chicken recipe also comes from My Italian Grandmother and is originally called Grilled Lemon Chicken.  I did not experience the true lemon flavor as much as I did the herbs because I forgot to zest the lemon… so if you want it really lemony, make sure you zest!  This chicken is easy to prep and grill in a grill pan, although it does need to marinate for about one hour.

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The only problem I ran into was with my herb application.  I’ve been using these herb blends, which are like herb paste in a tube.  See:imgp2836imgp2835

The herb blends are super flavorful and quick, but when grilling the chicken, the excess burned very easily.  There was still plenty of flavor on the grilled chicken, but I had to pick off a lot of burnt herbs as I cooked.  Not the most appetizing looking stuff.

Grilled Chicken

[only slightly adapted from My Italian Grandmother]

Serves 2

Ingredients

  • 3 or 4 chicken tenderloins (or chicken cutlets)
  • 1/2 lemon, zested and juiced
  • small clove of minced garlic
  • 1/8 c. parsley blend paste
  • 1 Tbsp. olive oil
  • 1/2 tsp. Italian seasoning blend paste
  • 1/2 tsp. Mrs. Dash Table Blend
  • salt and pepper

Cook

  1. Combine lemon juice and zes, garlic, parsley, olive oil, Italian seasoning, salt and pepper in a bowl.
  2. Add chicken and coat each piece well.
  3. Let marinate for one hour.
  4. Heat grill pan and drizzle with oil or cooking spray.
  5. Cook chicken on both sides until cooked through.
  6. Chicken can be served whole or chunked and added to the Crazy Rice.




Italian Minute Steaks

25 04 2009

A few nights ago I made dinner and juggled 3 different (and new) dishes.  It was a proud moment.  Exciting too, since I’m getting to cook a lot of things I’ve been saving from other blogs.  Dinner included recipes from Just the Two of Us (JT2OU), Loves To Eat and Pioneer Woman.

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It was fabulous.

JT2OU offered the main dish for dinner: Italian Minute steaks.  I’ve never cooked with beef cube steaks before, but I loved how quick they cooked up.  The toppings were very flavorful as well.    It’s so easy and was really low-maintenance once you put everything in the skillet so it made my multi-tasking simpler.

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Just season the beef cube steaks and cook, turning once.

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Top with pasta sauce, green peppers, onions, more pasta sauce, and grated parm.

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Cover and simmer.

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Done!

Italian Minute Steaks

Serves 2!

Ingredients:

  • 2 beef cube steaks (4 oz. each)
  • 1/4 tsp. lemon-pepper seasoning
  • 2 tsp. canola oil
  • 1 c. tomato pasta sauce
  • 1 small onion, thinly sliced, separated into rings
  • 1/2 small green pepper, chopped (about 1/4 c.)
  • 2 Tbsp. grated parm

Cook:

  1. Season beef steaks with lemon-pepper seasoning.
  2. Heat oil in skillet over medium heat.
  3. Cook steaks about 10 minutes, turning once, until brown.
  4. Pour half the pasta sauce over steaks.
  5. Layer onion and peppers on top.
  6. Pour rest of the pasta sauce over vegetables.
  7. Sprinkle with cheese and reduce heat to low.
  8. Cover and simmer about 10 minutes.

Source [19]





Buffalo Chicken Burgers

6 04 2009

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As far as burgers go, I’m pretty much a regular beef patty and cheese kind of girl.  Ketchup only.  Every now and then I’ll put some mayo, lettuce, and tomato on there.  But for the most part, plain and simple wins every time.

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When I saw this recipe for Chicken burgers, I was intrigued.  Although I’m far from a “healthy” eater, every now and then I try.  Chicken burger just sounded healthier than beef.  WH gave it the okay and I tried it out a few weeks ago.

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Aside from the patties being a little to large for me, the overall outcome was very surprising and very good.  WH doesn’t like wing sauce very much so I got a milder sauce.  We both decided that next time I could go with a spicier or hotter sauce since it didn’t come through as much as we would have liked.

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And on a random note: we totally forgot to top with swiss cheese.  I bought it and everything.  We just forgot.  Still good though!

Buffalo Chicken Burgers

Makes 3 burgers

Ingredients:

  • 3/4 lb. ground chicken
  • 1/2 c. bread crumbs (original calls for panko)
  • 1/4 c. minced celery
  • 1/6 c. crumbled blue cheese
  • 1 & 1/2 Tbsp. minced green onions
  • 1/4 tsp. salt
  • 1/4 c. mayonaisse
  • 1/8 c. hot wing sauce
  • 3 buns or rolls (original calls for English muffins)
  • 3 slices leaf lettuce
  • 3 slices tomato
  • 3 slices swiss cheese — don’t forget!!

Cook:

  1. In a large bowl, combine chicken, bread crumbs, celery, blue cheese, green onion and salt.
  2. Shape mixture into 3 patties.
  3. Preheat grill to medium-high heat (we used the George Foreman).
  4. If using outdoor grill, spray grill with nonstick nonflammable cooking spray.
  5. Grill, 3 to 4 minutes per side (if using George Foreman type) OR grill covered with grill lid for 7 to 8 minutes per side on outdoor grill.  Instant read thermometer should read 165F.
  6. In a small bowl, combine mayo and wing sauce.
  7. Spread mayo mixture over bottom halves of rolls/buns.
  8. Top each with lettuce, tomato, chicken patty, and cheese.
  9. Top with additional mayo mixture if desired.

Source: [Sadly, I ripped this out of a magainze that doesn’t have a tag line at the bottom and I threw the magazine away and I don’t know what it was called.  If I figure it out, I will let you know.]





Triple Bacon Cheeseburgers

2 03 2009

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It’s snowing in South Carolina!!  They have been calling for snow for weeks now in surrounding areas and claiming that it would reach our area but I always rolled my eyes. It’s SOUTH Carolina.  I never expected actual snow accumulation.  But it’s snowing!  Like a lot.  More than just a dusting, like the entire Upstate might be completely closed down tomorrow.  Haha.  That’s a joke WH and I have about living here.  No one knows how to drive in weather other than sun.  If it’s raining, people drive slow and do really dumb things.  In snow?  I don’t think they drive at all.  I really think everything will be closed.  To WH and me, it’s just funny because we both went to Virginia Tech where we NEVER got a snow day.  I remember one day sophomore year when it was like sleeting and it literally took 10 minutes to walk 20 feet on the sidewalk because they were iced over.  Were classes canceled?  No. Never.

So now that it’s snowing in South Carolina, I can’t wait to see what happens tomorrow.  Will my office be open?  Will WH’s?  If I have to drive around are people going to be driving half the speed limit?  I’ll keep you posted.

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In the meantime, please try these fabulous burgers.  Healthy?  No.  Delicious?  Heck yes!  How on earth could I pass up anything that has bacon three ways?  WH and I planned to grill outside but it was raining 😦 so we pulled out the old George Foreman.   Worked great!  Best homemade burger I’ve had in a while – yummy!

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Triple Bacon Cheeseburgers

Makes 2 burgers

Ingredients

  • 5 slices bacon
  • 2/3 lb. ground chuck
  • a few splashes of Worcestershire sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. mayonnaise
  • 3/4 tsp. prepared horseradish
  • 2 rolls, split and toasted
  • 2 lettuce leaves
  • 2 slices tomato
  • 2 slices cheese (I used provolone, WH used cheddar)

Cook

  1. In large skillet, cook bacon.  Drain and set aside.
  2. In a large bowl, combine ground chuck, Worcestershire sauce, salt, and pepper.
  3. Crumble 2 slices bacon and add to beef mixture.
  4. Shape mixture into 2 patties.
  5. Grill patties for 7 to 8 minutes on each side.
  6. In a small bowl, combine mayonnaise, horseradish, and 1 & 1/2 slices crumbled bacon.
  7. Spread mayo mixture over bottom halves of roll.
  8. Top each with lettuce, tomato, hamburger patty, cheese, and remaining bacon slices.

Source: [Sadly, I ripped this out of a magainze that doesn’t have a tag line at the bottom and I threw the magazine away and I don’t know what it was called.  If I figure it out, I will let you know.]





Steak & Potatoes for WH

21 01 2009

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I found a recipe for potatoes on Karen’s blog, Loves To Eat (our January Tour Stop!) and had to make them.  While this is not one of the recipes Karen suggested, I knew WH would love them.  On Friday I will be posting my experiences with one of Karen’s favorite recipes for the Tour.  Consider this an extra treat from Love’s To Eat.

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When I saw this recipe I immediately decided to make steak and green beans with them (a variation on this).  WH has been asking for “steak and taters” for a while and since he took me to The Eagles Concert!!!

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I decided to say thank you with a delicious meal.  He enjoyed it too, saying: “I’d pay $20 for that at a restaurant”.  Why, thank you.

These potatoes are so yummy — we ate the entire dish!  The easiest recipe ever, just some garlic, butter, salt & pepper.  My cook times were a little different than the recipe and since I sprayed the dish with non-stick spray, it didn’t come together like I think was intended (you’re supposed to be able to invert onto a platter but we just ate out of the dish).  It was flipping good.

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The steaks were seasoned with some Mrs. Dash grill seasoning and cooked on a grill pan.  I used some of Pioneer Woman’s suggestions for grilling steak, like putting butter on the grill pan.  Check out more of her tips.  Green beans were tossed with olive oil & grill seasoning and tossed on the grill pan as well.  This was one of those meals where I got every thing right.  It was really awesome and so so easy!

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Easy Potato Bake

Serves 2

Ingredients:

  • 4 to 5 small red potatoes, sliced thin
  • 2 Tbsp. melted butter
  • 1 medium clove garlic, minced
  • salt and pepper

Cook:

  1. Preheat oven to 350F.
  2. Coat  small casserole dish with non-stick spray.
  3. Layer potatoes in casserole dish and top with melted butter and garlic.
  4. Add salt and pepper to taste.
  5. Toss to coat.
  6. Cover with foil and cook for 20 – 30 minutes (depending on thickness of layers and slices)
  7. Increase oven heat to 400F; cook uncovered for a few minutes until potatoes begin to turn brown.
  8. Let cool & serve.

[Adapted from Anna Potatoes] — Thanks Karen!!





Grilled Flank Steak with Gorgonzola Cream Sauce & Asapargus

22 12 2008

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Here’s a meal that was definitely not a dud.  It was really delicious and fun because it pushed WH and me out of our comfort zones with ingredients and flavors.  I found this recipe in the new Food Network Magazine.  My mom got a subscription and the first issue I saw was really great.  I want my own subscription now!

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The recipe comes from Pat & Gina Nelly of Down Home witht he Neelys.  I have watched their show but never tried any of their food.  This dish caught my eye because after making the recipe I’ll share below, there is a second recipe using your leftovers.  It’s called Southern-Style Sushi and literally uses only things you made in the original recipe except for rice.  So basically when you get ready for your next meal, just make rice and assemble the ingredients you already cooked.

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I planned to make the second part, but our schedules got busy and I wasn’t able to make it soon enough.  We did enjoy the flank steak though.  I’ve never had gorgonzola and rarely eat asapagus, but wow was it all delicious!  WH enjoyed it too and I think we might make this one again.

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Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Serves 2 (with leftovers)

  • 1/2 Tbsp. slated butter, plus
  • 1/2 stick slightly softened
  • 1/2 shallot
  • 1/2 c. heavy cream
  • 1/8 lb. gorgonzola cheese, crumbled
  • 3/4 lb. flank steak
  • 1 Tbsp. olive oil
  • 1/2 Tbsp. sugar
  • 1/8 c. paprika
  • 1/8 tsp. onion powder
  • 1 lb. large asparagus, trimmed
  • salt & pepper
  1. Melt 1 Tbsp. butter in a medium saucepan over medium heat.
  2. Add the shallot and cook until tender, about 1 minute.
  3. Add the heavy cream and simmer until reduced by half.
  4. Whisk in the gorgonzola until it melts.
  5. Season with salt and pepper and keep warm.
  6. Heat a grill pan over medium heat.
  7. Brush the steak lightly with olive oil and season liberally with salt and pepper.
  8. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once.
  9. Remove from the heat and cover with foil.
  10. Let the steak rest for 5 minutes before slicing.
  11. Meanwhile, combine the sugar, paprika and onion powder in a small bowl.
  12. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.)
  13. Mix the stick of softened butter with 3 teaspoons  seasoning in a small bowl; cover and refrigerate.
  14. Toss the asparagus with the remaining 1 teaspoon barebecue seasoning mix and 1 Tablespoon olive oil; add salt and pepper to taste.
  15. Cook the aspargus in a grill pan over medium heat until tender, turning once, about 6 minutes total.
  16. Reserve 4 stalks for the sushi.
  17. Reserve a quarter of the steak for the sushi; cut the rest into 1/8-inch-thick slices.
  18. Top with the gorgonzola cream sauce, reserving about  1/2 c. for sushi, and serve with the aspargus and some barbecue butter.

Source [FNM], Nov/Dec 2008