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

MONGOLIAN BEEF RAMEN

MONGOLIAN BEEF RAMEN



PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
SERVES: 4

INGREDIENTS

  • 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
  • ? cup cornstarch
  • ½ tablespoon sesame oil
  • ½ tablespoon canola or vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¾ cup light or dark brown sugar
  • oil for frying
  • 10 ounce package dry ramen noodles
  • sliced green onions for garnished, if desired


INSTRUCTIONS

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
  2. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  3. Heat oil until hot but not scorching.
  4. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  5. Remove from the oil with a slotted spoon and place on paper towels.
  6. Carefully remove the oil from the skillet or wok and whip clean.
  7. Heat sesame oil and canola oil to the same pan the beef was cooked in.
  8. Add in garlic and ginger and cook for 1-2 minutes.
  9. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  10. While the sauce is cooking boil noodles according to package instructions.
  11. Place beef in the sauce and toss to coat.
  12. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)
  13. Toss in the ramen noodles and cook for an additional minute.
  14. Serve immediately with green onions for garnish if desired.


source:http://chefsavvy.com

TERIYAKI CHICKEN PINEAPPLE BOATS

TERIYAKI CHICKEN PINEAPPLE BOATS



Serves 2
Prep Time: 15 minutes
Total Time: 35 minutes


INGREDIENTS

  • 1 pineapple

RICE

  • 1 cup water
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili flakes
  • 1 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 1 cup white rice, rinsed

CHICKEN

  • 2 cloves garlic, minced
  • ¼ cup soy sauce
  • ¼ cup honey
  • 3 tablespoons rice vinegar
  • ½ teaspoon ground ginger
  • 1-½ lb. chicken thighs, 1-inch dice
  • 2 teaspoon olive oil
  • 2 teaspoons sesame seeds


DIRECTIONS

  1. Cut the pineapple in half lengthwise. Scoop out and reserve the middle of each half, leaving ½-inch to ¾-inch of flesh along the edges.
  2. Finely chop the reserved pineapple. Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan.
  3. Add the water, salt, chili flakes, butter and sugar to the saucepan, and bring to a boil over medium-high heat.
  4. Add the rinsed white rice. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the rice is fully cooked. Once done, fluff with a fork.
  5. While the rice is cooking, combine the garlic, soy sauce, honey, rice vinegar, and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up.
  6. Heat the olive oil in a large sauté pan over medium-high heat.
  7. Use a slotted spoon and drain the chicken from the teriyaki sauce, reserving the sauce. Add the chicken to the hot pan and brown on all sides.
  8. When the chicken is fully cooked, add the reserved sauce to the pan and cook until the sauce has reduced and thickened. The sauce should evenly coat the chicken. Sprinkle with sesame seeds.
  9. To serve, spoon about ½ cup of the pineapple rice into one half of each hollowed-out pineapple boat. Fill the remaining half with the teriyaki chicken. Garnish with cilantro, if desired.


source:http://tiphero.com

Cheesy Beef Goulash

Cheesy Beef Goulash



Recipe type: Main Dish
Cuisine: American
Serves: 6-7

Ingredients

  • 2 lbs ground beef
  • 3 tsp minced garlic
  • 3 cups water
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 bay leaves
  • 3 TB soy sauce
  • 1 TB seasoned salt
  • 2 TB Italian seasoning
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese


Instructions

  1. Saute ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.
  2. Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.


source:https://lilluna.com/

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges



Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Author: Tiffany
Recipe type: Side Dish / Appetizer
Serves: 4-6

Ingredients

  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping


Instructions

  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping


source:http://www.lecremedelacrumb.com

Bacon-Brown Sugar Pork Tenderloin

Bacon-Brown Sugar Pork Tenderloin



Serves 4

INGREDIENTS

  • 1 pork tenderloin (about 1 1/2 pounds)
  • 3 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon smoked paprika (regular can be substituted)
  • 1/4 teaspoon cayenne pepper
  • 4 to 6 slices good-quality bacon
  • 1 tablespoon canola oil (or other neutral high-heat oil)
  • 1/4 cup Major Grey's Chutney (See Recipe Note)
  • 2 tablespoons whole grain or Dijon mustard


INSTRUCTIONS

  1. Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.
  2. Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
  3. Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.
  4. Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.
  5. Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.


Recipe Note
You can find Major Grey's Chutney at most grocery stores, or purchase it online. You can also substitute another favorite chutney or jam.


source:http://www.thekitchn.com

SPICY HONEY-GLAZED GRILLED CHICKEN

SPICY HONEY-GLAZED GRILLED CHICKEN



Serves: 8
Prep Time 8 min
Cook Time 10 min
Total Time 18 min

INGREDIENTS

  • 6-8 boneless, skinless chicken breasts (or thighs)
  • 2 teaspoons olive oil

Rub:

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 - 1/2 teaspoon ground cayenne pepper (depending on how hot you like it - I usually do 1/2 teaspoon)

Glaze:

  • 1/2 cup honey
  • 2 tablespoons cider vinegar


INSTRUCTIONS

  1. In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
  2. Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
  3. In a grill pre-heated to medium-high heat (about 400 degrees), cook chicken for 4-5 minutes per side.
  4. In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
  5. During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.
  6. Recipe Type: Main Dish


NOTES

  1. You could also make this recipe in your oven - instead of preheating the grill, turn on your oven's broiler.
  2. Line a large baking sheet with aluminum foil and cook chicken for 5 minutes. Turn chicken over and continue cooking for 5 more minutes. Take chicken out of oven, brush on 1/2 of the glaze, and return to oven for 3 more minutes. Remove from oven, turn chicken one last time, and brush on remaining glaze. Let cook for 3-4 more minutes, then serve.


source:http://www.sixsistersstuff.com

Creamy Tomato Fettuccine

Creamy Tomato Fettuccine



Ingredients

  • 1 finely diced Onion
  • 1 tsp minced Garlic
  • 1 tbsp Olive Oil
  • 1 jar (24 oz) Marinara Sauce
  • 1/4 tsp Creushed Red Pepper
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 cup Heavy Cream
  • 1/4 cup shredded Parmesan
  • 1 lb cooked Fettuccine Noodles


Instructions

  1. In a large pan heat olive oil over medium heat.
  2. Add onions and garlic and sautee until just tender.
  3. Add marinara sauce, basil, oregano, red pepper.
  4. Stir and simmer over low heat for 20-25 minutes.
  5. Remove from heat.
  6. Stir in cream until well blended.
  7. Add in parmesan and stir until blended.
  8. Add drained fettuccine and toss to coat.


source:http://cincyshopper.com

Pesto Shrimp Mushroom Pasta

Pesto Shrimp Mushroom Pasta



Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled, deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced
  • 1/4 teaspoon salt
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 8 oz spiral pasta
  • chopped fresh basil


Instructions

  1. Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  2. Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
  3. Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.


source:http://juliasalbum.com

Gumbo

Gumbo



Prep Time 30 mins
Cook Time 1 hrs 20 mins
Total Tim1 hrs 50 mins
Course: Main
Cuisine: American
Servings: 10
Calories: 619 kcal
Author: AfricanBites

Ingredients

  • ¼ cup canola oil
  • 8 oz . Smoked sausage
  • 2 pounds chicken skinless chicken thigh
  • ½ cup flour
  • ¼ cup unsalted butter
  • 1 medium green bell pepper diced
  • 1 medium onion diced
  • 1 cup chopped celery (about 3 sticks)
  • 2 teaspoons minced garlic
  • 1 14 oz . can tomatoes (chopped)
  • ½ pound crab legs
  • 1 tablespoon Creole seasoning.
  • ½ tablespoon smoked paprika
  • 1 tablespoon chicken bouillon powder or 1 cube
  • 1- tablespoon thyme fresh or dried
  • 2 bay leaves
  • 6 cups chicken stock (sub with water)
  • 1 pound shrimp (peeled and deveined)
  • ¼ cup chopped parsley
  • 2 green onions chopped
  • 1- tablespoon gumbo file
  • 10 cups cooked rice


Instructions

  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
  2. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  3. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
  4. When you have achieved your desired color. Remove from stove and let it cool.
  5. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  6. Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp, simmer for 5 more minutes.
  7. Stir in file powder, green onions, and chopped parsley.
  8. Adjust thickness soup and flavor with broth or water and salt.


source : http://www.africanbites.com

Zucchini Pie

Zucchini Pie



prep 15 minscook 45 minstotal 60 mins
author the seasoned mom
yield 6

Ingredients

  • ½ cup canola oil
  • 4 eggs
  • 1 cup baking mix (such as Bisquick)
  • ½ cup Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • 1 small sweet onion, diced
  • 3 cups zucchini, sliced very thin


Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray and set aside.
  2. Combine all ingredients in a large bowl. Pour into prepared dish.
  3. Bake for 40-45 minutes, or until cooked through and golden brown.


source:https://www.theseasonedmom.com

One-Pot Chicken Pot Pie Fettuccine

One-Pot Chicken Pot Pie Fettuccine



Serves:8 servings
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Ingredients

  • 1 lb chicken breasts, diced into 1/2-in cubes
  • 1 medium onion, finely diced
  • 2 medium carrots, diced 1/4-in thick
  • 2 stalks celery, small-diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/3 cup white whole wheat flour
  • 3 cups milk
  • 4 cups chicken broth
  • 2 tablespoons minced fresh parsley
  • 1 lb dry fettuccine pasta
  • Salt and pepper to taste


Instructions

  1. In a dutch oven or large saucepan, saute chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmering, stirring to incorporate pasta underneath the liquid.
  2. Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
  3. Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!


source:http://wholeandheavenlyoven.com

Baked Parmesan Chicken Bites with Garlic Aioli

Baked Parmesan Chicken Bites with Garlic Aioli



Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 4

Ingredients
For Chicken

  • 1 pound boneless chicken breasts, cut into bite-sized pieces
  • 1 cup flour
  • 2 eggs
  • 2 cups breadcrumbs ( Panko )
  • 1/2 cup grated Parmesan
  • salt and pepper

For Aioli

  • 6 tablespoons mayonnaise
  • ¼ teaspoon garlic, minced fine
  • 1 teaspoon lemon juice
  • 1 tablespoon flat leaf parsley, chopped fine

For Garnish:

  • Chopped parsley


Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake breadcrumbs on rimmed baking sheet for 5 minutes or until golden brown.
  3. Transfer to a rimmed plate, add Parmesan, and toss until combined.
  4. On another rimmed plate place flour, and in a wide bowl beat the eggs together.
  5. Increase oven temperature to 475 F
  6. Place a wire rack on a large baking sheet and brush the rack with oil.
  7. Generously season the chicken with a few pinches of salt and pepper.
  8. Place chicken pieces in flour plate coating well, then in egg mixture,
  9. and then roll in the parmesan-breadcrumb mixture patting crumbs onto all sides of the chicken.
  10. Arrange in a single layer on the greased wire rack.
  11. Bake in preheated oven until the chicken is crispy, golden brown, and cooked through, 12-15 minutes, flipping halfway through.
  12. In meantime while the chicken is baking, mix together mayonnaise, garlic, parsley and lemon juice.
  13. Place ramekin of aioli on a plate and surround with chicken bites.
  14. Garnish with parsley, so that it looks pretty.
  15. Enjoy!


source:http://sugarapron.com

CREAMY SPINACH TORTELLINI

CREAMY SPINACH TORTELLINI



Servings 4 people
Prep Time 5 minutes
Cook Time 25 minutes

Ingredients

  • 1 20 oz. package Three Cheese Tortellini (or your favorite kind)
  • 1 8 oz. package cream cheese
  • 1 1/2 cup chicken or vegetable stock
  • 6 cups loosely packed baby spinach leaves
  • 1 cup Colby Jack or mozzarella cheese, shredded


Instructions

  1. Start by cooking the tortellini according to package instructions.
  2. Meanwhile, in a large, oven proof skillet, simmer the cream cheese with chicken broth for about 10 minutes.
  3. Preheat the oven to 400F.
  4. Add spinach to the cream cheese sauce and simmer for another 5 minutes.
  5. Add tortellini, mix everything well and sprinkle the shredded cheese on top.
  6. Place the skillet in the oven and bake for about 7-10 minutes, until the cheese melts.


source:http://cooktoria.com

EASY MEXICAN SHRIMP SKILLET

EASY MEXICAN SHRIMP SKILLET



Preparation 00:10
Cook Time 00:10
Total Time 0:20
Serves 4 people ADJUST SERVINGS

INGREDIENTS

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1-2 small jalapeno peppers, seeded and finely chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/4 lbs. shrimp, peeled and deveined

FOR SERVING

  • Chopped fresh cilantro
  • Squeeze of fresh lime juice


INSTRUCTIONS

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and peppers and sauté 5-7 minutes, until tender.
  3. Add garlic and seasonings and sauté an additional 30 seconds.
  4. Add shrimp to pan in an even layer and cook 1-2 minutes per side, until just cooked through.
  5. Remove and serve sprinkled with fresh cilantro and a squeeze of lime juice.


RECIPE NOTES

  • I prefer the 21-30 size shrimp, but you can use your favorite size.
  • You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp!
  • You can adjust the amount of jalapeño, and whether you use seeds, to control the amount of heat here.
  • The fresh cilantro and lime juice really make this dish pop - don’t skip them!
  • This goes great over rice or quinoa, or in tacos or wraps.


source:https://www.familyfoodonthetable.com

Apple & Gouda Grilled Cheese

Apple & Gouda Grilled Cheese



Ingredients

  • 4 slices of fresh crusty bread (I like sourdough!)
  • 1 granny smith apple, peeled and sliced thinly
  • 4 slices smoked or regular Gouda cheese
  • butter


Instructions

  1. Lay out your slices of bread. Add 1 slice of cheese to 2 slices of bread. Add apple slices on top of each slice of cheese (divide the apple slices in half between 2 sandwiches). Top with another slice of cheese, and then place the remaining bread slices on top. Slather butter on the top piece of bread.
  2. Heat your skillet over medium heat, and lay the sandwiches with the buttered bread touching the skillet. Butter the top piece of bread now. Place a sandwich press or heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown (careful – second side usually cooks faster).
  3. Slice sandwiches in half and serve immediately!


Notes
Makes 2 sandwiches


source:https://domesticsuperhero.com