Perfect Grilled Steak with Herb Butter

Perfect Grilled Steak with Herb Butter



SERVES 2-4

Ingredients

  • 2, 1lb bone-in strip steaks cut 1-1/2" thick (or your steak of choice)
  • grapeseed or vegetable oil

For the Steak Seasoning:

  • 3/4 Tablespoon rock salt
  • 1-1/2 teaspoons whole black peppercorns
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon red chili pepper flakes

For the Herb Butter:

  • Big pinch steak seasoning
  • 1 stick salted butter (1/2 cup,) softened to room temperature
  • 1 Tablespoon finely minced fresh rosemary
  • 1 Tablespoon finely minced fresh thyme
  • 2 Tablespoons chopped parsley
  • 1 garlic clove, pressed or minced


Directions

  1. For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.
  2. For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
  3. For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Drizzle each side lightly with oil then season generously with the steak seasoning and rub into steaks - you should use most if not all of the seasoning.
  4. Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners) then heat on high for 10-15 minutes. Add steaks then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed when not flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with herb butter slices then serve.


source:http://iowagirleats.com

Air Fryer Cheddar Sour Cream Potato Chip Chicken Tenders

Air Fryer Cheddar Sour Cream Potato Chip Chicken Tenders



Preparation 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serves 10     adjust servings

Ingredients

  • 1 cup sour cream
  • 1/2 Teaspoon Cavender's all purpose Greek seasoning
  • 1 package (12 ounces) cheddar and sour cream potato chips, crushed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch strips


Instructions

  1. In a shallow bowl, combine sour cream and the Cavender's all purpose Greek seasoning together.
  2. Place crushed cheddar and sour cream potato chips in another shallow bowl.
  3. Dip chicken strips in sour cream mixture, then coat with potato chips.
  4. Preheat the Air Fryer to 390 degrees.
  5. Place the chicken into the bottom of the Air Fryer cooking compartment.
  6. Cook for 25 minutes or until the chicken reaches 180 degrees.
  7. Serve it up and ENJOY!
  8. Cook for 25 minutes or until the chicken reaches 180 degrees.


source:https://www.seductioninthekitchen.com

Bourbon Chicken

Bourbon Chicken



Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 332 kcal
Author Dinner at the Zoo

Ingredients

  • 2 lbs boneless skinless chicken thighs cut into 1 inch pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 1/4 cup bourbon apple juice can be substituted
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 teaspoon apple cider vinegar
  • 1/2 cup water
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons sliced green onions optional


Instructions

  1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
  2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown and cooked through. Add the garlic to the pan and cook for 30 seconds.
  3. While the chicken is cooking. In a medium bowl whisk together the bourbon, brown sugar, ketchup, apple cider vinegar, water, soy sauce and cornstarch.
  4. Pour the sauce mixture over the chicken and bring to a boil. Turn the heat down to low and simmer for 3-5 minutes or until sauce has thickened.
  5. Sprinkle with green onions and serve immediately, over rice if desired.


Recipe Notes
Adapted from bigoven.com

Chicken Fried Steak

Chicken Fried Steak



Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course: Main Course
Cuisine: Southern
Servings: 6 servings
Calories: 1475 kcal
Author: Christin Mahrlig

Ingredients

  • 6 pieces cube steak, about 2 pounds
  • salt and pepper
  • 1 cup all purpose flour, divided
  • 25 Saltine crackers, crushed
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1/3 cup milk
  • Vegetable oil
  • Gravy
  • 1/4 cup all-purpose flour
  • 1 1/2 to 2 cups whole milk


Instructions

  1. Season cubed steak lightly with salt and pepper.
  2. Place 1/2 cup flour on a plate.
  3. Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
  4. Whisk together eggs and 1/3 cup milk in another shallow bowl.
  5. Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
  6. Heat about 1/2-inch oil in a large pan (preferably cast iron) over medium heat.
  7. Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
  8. Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
  9. Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.


source:https://spicysouthernkitchen.com

Best Salisbury Steak

Best Salisbury Steak



INGREDIENTS

  • 1 pound of ground round
  • ? cup of Italian flavored breadcrumbs
  • 1 egg
  • 2 tablespoons of ketchup
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of Dijon mustard
  • 2 tablespoons of parsley, finely chopped

Gravy

  • 1 tablespoon of olive oil
  • 3 tablespoons of butter, divided
  • 1 medium onion, sliced
  • 2 cloves of garlic, grated
  • 4 ounces of mushrooms sliced
  • 3 tablespoons of flour
  • 2 1/2 cups of beef stock (not broth)
  • 1 package of McCormick Au jus gravy mix
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of dried thyme


Instructions

  1. In a medium bowl combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon and parsley.
  2. Score the meat dividing into 5-6 oval-shaped patties about an inch thick then season with salt and pepper on both sides.
  3. Heat the oil and one tablespoon of butter in a skillet over medium-high heat. Add the patties to the skillet, searing on both sides to nice brown, caramelized color then transfer them to a plate.
  4. Add the onions, garlic and mushrooms to the skillet and sauté allowing the onions to caramelize. Just before they’re finished cooking, season with salt and pepper. Cook another couple of minutes then transfer the onions/garlic/mushrooms to the plate patties.
  5. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When the butter melts whisk in the flour and cook over low heat 1 minute. Whisk the beef stock, McCormick Au jus seasoning, Dijon, Worcestershire and dried thyme making sure to scrape up any browned bits from the bottom of the skillet.
  6. Return the onions/garlic/mushrooms to the skillet, combining then gently nestle the Salisbury Steaks into the gravy along with any leftover juice left on the plate.
  7. Cover and cook over low heat about 10 minutes or until the gravy has thickened and the Salisbury Steaks are cooked through. Taste and adjust salt and pepper as necessary.
  8. Serve with mashed potatoes.


Notes
If you prefer a thinner gravy, add another splash of beef stock or cold water.


Source:http://www.agoudalife.com

CHICKEN FRIED STEAK BITES WITH COUNTRY GRAVY

CHICKEN FRIED STEAK BITES WITH COUNTRY GRAVY



INGREDIENTS
For the chicken fried steak bites:

  • 2 pounds cube steak, cut into 1½ to 2 inch pieces
  • 1 egg
  • ½ cup milk
  • 2 cups all purpose flour
  • 1½ tablespoons seasoning salt (I use Lawry's)
  • 2 teaspoons coarse ground pepper
  • 4 cups vegetable oil for frying
For the Gravy:
  • 2 tablespoons bacon grease (or vegetable oil)
  • ¼ cup all purpose flour
  • ¾ teaspoon salt
  • ¾ teaspoon coarse ground black pepper
  • 3 to 3½ cups whole milk (substitute cream for some or all of the milk if you like)


INSTRUCTIONS

  1. Heat oil in a deep cast iron skillet to about 350 degrees. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish, combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mixture and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 to 4 minutes on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain.
  2. You may want to lower your heat slightly after the first batch, especially when using cast iron.
  3. for the gravy:
  4. In an 8-inch cast iron skillet, over medium-high heat, add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mixture starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving.
  5. Serve with mashed potatoes and some buttered Texas Toast.


source:http://www.missinthekitchen.com

ONE-SKILLET STEAK AND SPRING VEGETABLES WITH MINT MUSTARD SAUCE

ONE-SKILLET STEAK AND SPRING VEGETABLES WITH MINT MUSTARD SAUCE



COURSE: MAIN COURSE
CUISINE: AMERICAN
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 4 PEOPLE
CALORIES: 709 KCAL
AUTHOR: ERIN

INGREDIENTS
FOR THE STEAK, BACON, AND VEGETABLES:

  • 1 pound boneless NY strip steak (or flank steak)
  • 3 slices bacon chopped
  • 3 cloves garlic thinly sliced
  • 1 bunch asparagus trimmed, cut into 1-inch pieces
  • 1 10- ounce bag frozen peas
  • 1 bunch scallions thinly sliced, divided
  • Kosher salt and pepper to taste

MINT MUSTARD SAUCE:

  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic smashed
  • 3 Tablespoons whole grain mustard
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon honey
  • 1/3 cup mint leaves
  • Kosher salt and pepper , to taste


INSTRUCTIONS

  1. Remove steak from refrigerator and set aside for 30 minutes to allow it to come to room temperature.
  2. While the steak comes to room temperature you can assemble the mint mustard sauce.
  3. Place smashed garlic cloves and olive oil in a small saucepan over medium heat. Allow to heat for 5 minutes, until oil is fragrant. Brush both sides of the steak with some of the garlic oil and season with salt and pepper, reserve the remaining oil for the mint mustard sauce.
  4. To make the mint mustard sauce, add mustard, vinegar and honey to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped. Season with salt and pepper, to taste.
  5. Next, preheat a cast iron skillet to medium-high heat. Add the chopped bacon and cook for about five minutes until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Drain all but 1 tablespoon bacon fat from the skillet.
  6. In the same skillet as the bacon, add the steak. Cook turning every 2 minutes or so, until medium rare, about 10 minutes. Remove the steak from the skillet and place on a cutting board to rest before slicing.
  7. Next, add the sliced garlic and all but 2 tablespoons of the scallions and cook, until softened, 2-3 minutes. Add peas with a splash of water and cook until the peas are tender, about 3 minutes. Add asparagus and season with salt and pepper. Cook until asparagus is tender, about 5 minutes. Remove skillet from heat.
  8. Slice the steak and place it over the vegetables in the skillet. Drizzle with mint mustard sauce and sprinkle with remaining scallions. Enjoy!


source:http://www.platingsandpairings.com

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND STREUSEL

SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND STREUSEL




Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 + as a side dish
Calories 360 kcal
Author Allison - Celebrating Sweets

INGREDIENTS
MASHED SWEET POTATOES:

  • 3 pounds sweet potatoes* peeled and chopped into large chunks, see note
  • 2 tablespoons unsalted butter
  • 1/4 cup milk or half and half
  • 1/2 teaspoon ground cinnamon or pumpkin pie spice
  • 2 tablespoons brown sugar
  • salt to taste

TOPPING;

  • 4 tablespoons unsalted butter softened
  • 1/4 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 -3 cups mini marshmallows


INSTRUCTIONS

  1. Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
  2. Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
  3. Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
  4. While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
  5. Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.


RECIPE NOTES
*Some grocery stores might have these potatoes labeled as yams. Make sure you purchase sweet potatoes/yams with orange flesh. See the third picture in the post for a photo of the potatoes with and without the skin. Scrape the skin a little to see the color of the flesh, if necessary.

MAKE AHEAD TIPS:
- You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
- You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
- Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish. Or speed it along by microwaving). Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 10-15 minutes, until the marshmallows are toasted.


Topping adapted from Food Network

Baked honey mustard chicken breast with a touch of lemon

Baked honey mustard chicken breast with a touch of lemon



Servings: 2 people
Author: Daniela Anderson

Ingredients

  • 2 chicken breasts
  • 1 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • salt and pepper to taste
  • 1/4 tsp paprika
  • juice from 1/2 lemon
  • 1/2 tbsp oil (or butter)
  • broccoli spears to serve


Instructions

  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. Grease an oven-proof dish with the oil or butter and place the chicken in there.
  3. Season well with salt, pepper and paprika.
  4. In a small bowl, combine the dijon mustard, wholegrain mustard and honey.
  5. Pour the mixture over the chicken breasts and bake in the oven for about 30-45 minutes, depending on the size of the chicken.
  6. You may add 1-2 tablespoons of water in the pan if needed to prevent the edges of the dish from browning if there is not much chicken juice released during cooking.
  7. Once the chicken is cooked through, squeeze lemon juice over and serve with broccoli spears.


source:http://www.mygorgeousrecipes.com

CHICKEN CORDON BLEU CASSEROLE

CHICKEN CORDON BLEU CASSEROLE



INGREDIENTS
Base:

  • 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
  • 1/2 pound sliced deli-style black forest ham, chopped
  • 1/2 pound sliced swiss cheese


Sauce:

  • 4 Tb butter
  • 4 Tb flour
  • 3 C milk
  • 2 Tb lemon juice
  • 1 Tb dijion mustard
  • 1 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper

Topping:

  • 4 Tb melted butter
  • 1 1/4 C seasoned bread crumbs
  • 1/4 C parmesan cheese


INSTRUCTIONS
1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
2.  In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.
3.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.
4.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.


recipe adapted from tastykitchen.com