Well, this month is certainly full of activity! Summer vacation (month 1) is off and running and keeping us both quite busy. Tim opted not to teach summer school this year (a huge relief to him), but did sign on to grade AP Lang & Comp essays for College Board in Louisville, KY for a week this month. Paul stayed home and did a deep clean of the house (which Tim very much appreciated upon his return ... and promptly began dirtying it up again).
Our wedding plans are in full force - only 16 more days until the big day (as I type this). INSANITY has ensued - there's just so much to do both for the wedding and the KC reception that we hadn't anticipated and now it's all here and on our plate! Thank goodness this is a one-time deal & we have numerous friends and family helping us out in so many ways.
Even though we're keeping ourselves highly active, we still must eat; so, here's what we're having for dinner this month.
June:
1 - BBQ
2 - Chicken & Spicy Peanut Salad*
3 - Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce*
4 - Dinner @ Cathy's house
5 - Going Away Party for Mike & Cressy @ Julep; Dinner @ Westside Local
6 - Steak, Zucchini Fritters, & Poached Egg*
7 - GARAGE SALE - Open
8 - (Tim - Louisville) - Paul - Cathy's Retirement Party @ Brio
9 - (Tim - Louisville) - Paul - Open
10 - (Tim - Louisville) - Paul - Open
11 - (Tim - Louisville) - Paul - Open
12 - (Tim - Louisville) - Paul - Open
13 - (Tim - Louisville) - Paul - Open
14 - (Tim - Louisville) - Paul - Bristol w/ Alyse & Eddie - HMC concert
15 - (Tim - Louisville) - Paul - Open
16 - Tim returns! - Dinner @ Zocalo (on Plaza)
17 - Pesto-Presto Chicken*
18 - Individual Beef Wellingtons*
19 - Eggs Florentine
20 - Jumbo Shrimp & Cilantro Pesto Pizza*
21 - Avocado Salad w/ Lime Dressing
22 - Open
23 - Dinner w/ Bethany - Chicken Cutlets w/ Sausage & Zucchini & Tipsy Gravy*
24 - Grilled Mozzarella Eggplant Bagels
25 - Baked Mushrooms w/ Herb Ricotta
26 - Grilled Salmon w/ Orzo, Feta, & Red Wine Vinaigrette
27 - Grilled Vegetable & Arugula Salad w/ Goat Cheese Crostini
28 - Open
29 - Open
30 - Open
*Recipe on the blog - click on pictures to right for direct links
Saturday, June 21, 2014
Thursday, June 19, 2014
Individual Beef Wellingtons
4 (1 1/2 in. thick) filet mignon steaks
1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped
Bring the steaks to room temperature.
Preheat the oven to 425 degrees.
Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.
Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.
Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.
On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.
While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.
Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.
Serve the wellingtons with the vegetables alongside.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.
1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped
Bring the steaks to room temperature.
Preheat the oven to 425 degrees.
Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.
Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.
Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.
On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.
While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.
Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.
Serve the wellingtons with the vegetables alongside.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.
Turkey Cutlets with Sausage & Zucchini and Tipsy Gravy
1 1/2 lbs. turkey (or chicken) breast cutlets
Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock
Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.
While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.
Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.
Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.
Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock
Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.
While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.
Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.
Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.
Shrimp Wonton Baskets
1 lb. medium shrimp (40-60 count)
Salt/Pepper
Sesame oil, for greasing and brushing
30 (or more) Wonton wrappers
3 ripe avocados
1 lime
2 Tbsp. fresh chives
2 Tbsp. sesame seeds, toasted
Preheat oven to 400 degrees. Grease 12 cups of a muffin pan. Press the wonton wrappers into the prepared cups in the pan, then brush the inside of the wonton with sesame oil. Bake in the preheated oven for 4-5 min., or unit crisp and golden. Let cool on a wire rack. Finish the rest of the wontons in batches.
Meanwhile, heat a medium size skillet over medium-high heat. Peel the shrimp and season with salt & pepper. Add about a Tbsp. sesame oil and add the shrimp, cooking until pink and cooked through (about 2 min.). Remove from the heat and set aside.
Halve the avocados, remove the pit, and scoop out the flesh. Cut into a small dice, sprinkle with lime juice, and mix well (so the avocado does not turn brown). Add the chives and a bit of salt & pepper to season the avocado mixture.
Spoon a small amount of the avocado mixture into the wonton cups, top each with 1-2 shrimp, and garnish each wonton cup with the toasted sesame seeds.
*Recipe courtesy of Good Food Made Simple: Healthy, p. 284-285
Salt/Pepper
Sesame oil, for greasing and brushing
30 (or more) Wonton wrappers
3 ripe avocados
1 lime
2 Tbsp. fresh chives
2 Tbsp. sesame seeds, toasted
Preheat oven to 400 degrees. Grease 12 cups of a muffin pan. Press the wonton wrappers into the prepared cups in the pan, then brush the inside of the wonton with sesame oil. Bake in the preheated oven for 4-5 min., or unit crisp and golden. Let cool on a wire rack. Finish the rest of the wontons in batches.
Meanwhile, heat a medium size skillet over medium-high heat. Peel the shrimp and season with salt & pepper. Add about a Tbsp. sesame oil and add the shrimp, cooking until pink and cooked through (about 2 min.). Remove from the heat and set aside.
Halve the avocados, remove the pit, and scoop out the flesh. Cut into a small dice, sprinkle with lime juice, and mix well (so the avocado does not turn brown). Add the chives and a bit of salt & pepper to season the avocado mixture.
Spoon a small amount of the avocado mixture into the wonton cups, top each with 1-2 shrimp, and garnish each wonton cup with the toasted sesame seeds.
*Recipe courtesy of Good Food Made Simple: Healthy, p. 284-285
Sausage-Noodle Bake with Sautéed Radishes
1 12 oz. package wide egg noodles
8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar
Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.
Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.
Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.
8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar
Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.
Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.
Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.
Cutlet Coated in an Aged Jack Cheese Crust
Vinaigrette
2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper
Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.
Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO
Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.
Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.
Salad
4 cups fresh baby spinach
In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165
2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper
Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.
Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO
Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.
Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.
Salad
4 cups fresh baby spinach
In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165
Sausage Rolls with Spinach Salad
1 lb. italian sausage
1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach
Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.
Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
Brush the tops with the remaining egg and refrigerate for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.
Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner.
1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach
Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.
Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
Brush the tops with the remaining egg and refrigerate for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.
Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner.
Fajita Chilaquies Casserole
8 (6 in.) flour tortillas, cut into 1 in. wide strips
Cooking spray
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 Tbsp. chili powder
1 tsp. dried oregano
1 1/2 pounds sirloin steak or boneless skinless chicken breasts or boneless pork chops, thinly sliced
Salt/Pepper
4 Tbsp. high-temp cooking oil, such as safflower or peanut or vegetable
1 bottle mexican beer
2 peppers (red, orange, or yellow), seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 garlic cloves, finely chopped or grated
1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
2 limes
2 cups shredded pepper Jack cheese
Sour cream and Salsa (for garnishing)
Preheat the oven to 400 degrees.
On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy (5-7 min.). When removing the tortilla strips, turn on the broiler and place a rack in the middle of the oven.
In a small bowl, combine the onion powered, garlic powder, ground cumin, ground cinnamon, chili powder, and dried oregano. Season the meat with salt & pepper, then toss the toss with the spice rub to coat evenly.
Place a grill pan over high heat with 2 Tbsp. EVOO. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce (2 min.). Remove to a cutting board and let rest.
Turn the grill pan to medium-high heat and add the bell peppers, onions and garlic. Cook until the vegetables are brown around the edges and tender (3-4 min.). Add the chopped cilantro/parsley, the juice of 1 lime, salt & pepper, and toss to combine. Remove from the heat.
Thinly slice the meat, and then combine the meat and veggies. In a casserole dish, line the bottom with 1/3 of the tortilla strips, top with 1/2 the meat & veggie mixture, then 1/3 of the tortilla strips, the rest of the meat & veggie mixture, and top with the remaining tortilla strips. Top with the cheese and broil until the cheese melts and starts to bubble and brown (about 3 min.). Squeeze the remaining lime over the top.
Serve and garnish each serving with sour cream and salsa.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 50-51
Cooking spray
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 Tbsp. chili powder
1 tsp. dried oregano
1 1/2 pounds sirloin steak or boneless skinless chicken breasts or boneless pork chops, thinly sliced
Salt/Pepper
4 Tbsp. high-temp cooking oil, such as safflower or peanut or vegetable
1 bottle mexican beer
2 peppers (red, orange, or yellow), seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 garlic cloves, finely chopped or grated
1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
2 limes
2 cups shredded pepper Jack cheese
Sour cream and Salsa (for garnishing)
Preheat the oven to 400 degrees.
On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy (5-7 min.). When removing the tortilla strips, turn on the broiler and place a rack in the middle of the oven.
In a small bowl, combine the onion powered, garlic powder, ground cumin, ground cinnamon, chili powder, and dried oregano. Season the meat with salt & pepper, then toss the toss with the spice rub to coat evenly.
Place a grill pan over high heat with 2 Tbsp. EVOO. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce (2 min.). Remove to a cutting board and let rest.
Turn the grill pan to medium-high heat and add the bell peppers, onions and garlic. Cook until the vegetables are brown around the edges and tender (3-4 min.). Add the chopped cilantro/parsley, the juice of 1 lime, salt & pepper, and toss to combine. Remove from the heat.
Thinly slice the meat, and then combine the meat and veggies. In a casserole dish, line the bottom with 1/3 of the tortilla strips, top with 1/2 the meat & veggie mixture, then 1/3 of the tortilla strips, the rest of the meat & veggie mixture, and top with the remaining tortilla strips. Top with the cheese and broil until the cheese melts and starts to bubble and brown (about 3 min.). Squeeze the remaining lime over the top.
Serve and garnish each serving with sour cream and salsa.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 50-51
Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle
3 vine-ripened tomatoes (or 5 roma tomatoes), sliced about 1/4 in. thick
2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced
Preheat the oven to 325 degrees.
Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).
While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97
2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced
Preheat the oven to 325 degrees.
Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.
When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).
While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.
To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97
Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce
For the Ravioli:
1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature
In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.
Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.
Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.
For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced
In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.
Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.
*Recipe courtesy of Sunny's Kitchen, p. 140-141
1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature
In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.
Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.
Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.
For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced
In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.
Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.
*Recipe courtesy of Sunny's Kitchen, p. 140-141
Cobb Pasta Toss
3 pints grape or cherry tomatoes
3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped
Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)
Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.
Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).
Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83
3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped
Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)
Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.
Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).
Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.
*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83
Grilled Steak with A Poached Egg and Zucchini Fritters
Steak
Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter
Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.
Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.
Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)
Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.
Poached Egg
1 Egg per Steak
Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.
*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42
Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter
Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.
Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.
Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)
Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.
Poached Egg
1 Egg per Steak
Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.
*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42
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