Category: PROTEINS

IF AT FIRST YOU DON’T SUCCEED, TRY, TRY AGAIN

OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday’s Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn’t stop there – I still had spread left!  I also had a fresh pork loin and had just read Martha’s STUFFED FLANK STEAK recipe and voile’ just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha’s flank steak style with superb results – true success!

STUFFED PORK LOIN – serves 4

1 small pork roast, cut in half
1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions
  • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
  • Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
  • Fill with bleu cheese mixture.
  • Salt and pepper generously.
  • Bake at 350 degrees for 1 hour- 1 1/4 hours.
 

Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it’s a sauce, it may become a dressing for hubby’s salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn’t enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn’t super yummy and flavorful too!

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions. Drain Well.
  • Melt butter in a medium saucepan.  Add salt.
  • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
  • Add flour and whisk constantly over medium heat until smooth.
  • Gradually add milk, whisking constantly.  
  • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
  • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
  • Mix pasta and cheese mixture together until well blended.
  • Scoop into a casserole or ramekins.
  • Bake 15-20 minutes.
  • Top with chopped chives.

    DANISH CUBE STEAK REVISITED
    3 ounces bleu cheese crumbles
    3/4 cup mayonnaise
    1/4 cup minced green onions
    6 pork cube steaks
    1/2 cup panko crumbs
    2 tablespoons butter

    • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
    • Coat steaks on both sides with mayonnaise mixture.
    • Dredge through panko crumbs.
    • Melt butter in a large skillet over medium heat.
    • Add cube steaks and brown on both sides.

        Stuffed Flank Steak – Simple Saturday

        Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

        When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

        I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

        Stuffed Flank Steak
        Butterflied flank steak
        Italian seasoning
        Fresh spinach 
        Shredded mozzarella cheese

        Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

        Dinner is served!
        This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
        .
        Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE ~ CLASSIC GOOD EATS

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
        4 boneless, skinless chicken breasts
        2 tablespoons butter
        1 bunch green onions, thinly sliced
        2 cloves garlic, minced
        2 tablespoons rum
        1/4 cup white wine
        1 tablespoon champagne vinegar
        Juice of 1 lemon
        1/2 cup apricot pineapple jam
        8-12 dried apricots, finely sliced
        salt and pepper to taste

        • Melt butter in a large skillet.
        • Salt and pepper both sides of chicken pieces.
        • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
        • Remove from skillet and keep warm.
        • Reduce heat and add onion, sauteing until tender.
        • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
        • Add jam, blend well and simmer to desired consistency.
        • Serve over chicken and white rice with fresh kiwi.

        Hurry Up Chicken Pot Pie


        Hurry Up Chicken Pot Pie
        2 cups chopped cooked chicken breast (about 2 breasts)
        2 hard-boiled eggs, sliced
        1/2 cup thinly sliced carrots
        1/2 cup frozen green peas
        1 (10 3/4 oz.) can cream of chicken soup
        1 cup chicken broth
        salt and pepper, to taste
        1 1/2 cups instant biscuit mix
        1 cup milk
        1 stick melted butter

        Directions:  Preheat oven to 350 degrees. In a greased 2-quart casserole dish, layer the chicken, eggs, carrots, and peas. In a separate bowl, mix the soup and chicken broth together and season with salt and pepper. Pour mixture over the layers of chicken & vegetables. In separate bowl, stir together the biscuit mix and milk and pour this over the casserole. Drizzle melted butter over the biscuit mix topping. Bake until the topping is golden brown, 30 to 40 minutes.

        Modifications:
        -I used 1/2 bag of frozen peas and carrots.

        Here’s what you’ll need:

        Preheat the oven to 350 degrees.
        Cook the chicken.  I boiled mine but you could also use rotisserie chicken.
        Cut up the chicken and lay it out in a 9×13 baking dish sprayed with cooking spray.
        Slice up 2 hard-boiled eggs and sprinkle over the chicken.
        Add a 1/2 bag of frozen peas and carrots on top of the chicken and eggs.
        Mix the cream of chicken soup and 1 cup of the chicken broth.  Pour it over the chicken and veggies.
        Mix the biscuit mix and milk.  Pour it over the top.
        Melt the butter and pour on top.
        Into the oven at 350 degrees for about 45 minutes.
        Here’s what you’ll end up with:

        Additional Notes:
        *I used a 9×13 baking dish but I wish that I would have used 2 cans of cream of chicken soup instead of only one. 

        *I think, too, that if you didn’t want to mess with the Bisquick you could easily open up a can of biscuits or croissants and place them on top and just let them rise right on the chicken mixture.

        *You can use canned veggies instead of frozen.  Just drain and rinse well.

        *Add any veggie you like (corn, onion, green beans, etc) 


        *Baking time may vary.  If you use the biscuit mix, stick a fork or toothpick in to make sure it is done.

        CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

        While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken.  I buy rotisserie chickens often and when I get home from the store and they are relatively cool I de-bone the chicken and portion out the pieces for week night recipes.  I then take the remaining bones and skin and simmer for about an hour to create stock.  I then freeze the stock in 2 cup portions for use in those same week night recipes.

        Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
        1 pack vermicelli noodles or pasta of your choice
        5 cloves garlic, minced
        4 chicken breasts or 2 cups rotisserie chicken pieces
        1 cup milk or heavy cream
        2-3 cups chicken broth
        2 tablespoons classico sun dried tomato pesto
        1/2 large white Vidalia onion, diced
        4 tablespoons butter
        2-3 tablespoons flour
        salt
        pepper
        olive oil
        fresh grated Parmesan cheese

        • Boil pasta in large pot.
        • While pasta boiling preheat large deep skillet to medium low.
        • Cube chicken to bite size pieces if using raw chicken.
        • Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
        • Cook until chicken is JUST done. Remove to a warm plate.
        • Add remaining butter.
        • When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
        • Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
        • Whisk in second cup of stock until desired consistency.
        • Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
        • Add chicken pieces.
        • Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
        • At the very end add in your milk or cream starting with just half to begin with.
        • Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
        • Top with Parmesan cheese and enjoy.
        • If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

        Fire Day Friday: Sambal Grilled Chicken

         

        Next to Sriracha, Sambal Oelek is my favorite condiment.  Mix one or the other with Ranch dressing and you’ve got yourself one of the best sauces around.   Oh crap!  Did I just type that out loud?  Uhmmm.. never mind about the Ranch, I was only kidding.  Unless you think that sounds good, then I’m not kidding at all and you should go make it and dip whatever you can in it!!!

        But I digress…you came here for a real recipe, didn’t you?  Ok, ok… Sambal Grilled Chicken.
         
        This is a REALLY simple and REALLY flavorful dish.  I found this recipe in one of my latest Food Network Magazines.  It was actually for Sambal shrimp, but I don’t use a lot of shrimp when I cook, so I figured, why not try it on chicken?  It turned out to be one of my favorite chicken marinades.  I will say that the recipe calls for a lot more sesame oil then I think was needed.  I cut it in half and the sesame flavor was still a bit over powering.  I have adjusted to what I think will work best.  My suggestion – start with a small amount, you can always add more!


        Sambal Grilled Chicken
        Adapted from Emeril Lagasse, Food Network
        Printable Recipe 

        Ingredients:
        1/4 cup Sambal Oelek chili paste
        1 Tablespoon granulated sugar
        1 Tablespoon lime juice
        1 Tablespoon olive oil
        1 garlic clove, minced
        1/4 teaspoon ground ginger
        1 Tablespoon rice vinegar
        1 teaspoon fish sauce
        1/4 teaspoon sesame oil
        4 boneless, skinless chicken breasts

        Directions:
        In a bowl, mix together all the ingredients except for the chicken.  Stir until well combined.  Set aside and let sit at room temperature for 30 minutes.  Place the chicken in a resealable bag and pour the marinade over it.  Let marinate in refrigerator for 1 hour.

        Preheat grill to 375-400 degrees.  Remove chicken from bag and discard the marinade.  Rub the grill grates with oil and place the chicken directly over the heat.  Grill for 8-10 minutes or until the chicken is fully cooked (165 degrees F).  Remove from grill and – Enjoy!

        Chicken Egg Salad Sandwiches

        Chicken salad is one of my favorites.  It’s so versatile and quick to make. This is a fairly simple basic chicken salad. I often add fruit and other flavorings but was in the mood for something simple and this did the trick. I used the Arnold Select Sandwich Thins today but I often put this on a whole wheat tortilla too. It’s also nice just set over a bed of lettuce greens if you’re low carbing it.

        Chicken Egg Salad Sandwiches
        2 cups chopped cooked chicken, about 10 ounces
        1/4 cup mayo, light
        1 egg, hard cooked and diced
        3 tablespoon celery, chopped
        2 tablespoons onion, minced
        1/4 teaspoon curry powder
        1/4 teaspoon salt
        1/8 teaspoon pepper
        Lettuce
        5 – 100 calories Arnold Selects Sandwich Thins or 100 calorie whole wheat tortillas.

        • Combine chopped chicken, mayo, egg, celery, salt and pepper. 
        • Mix well. 
        • Spread about 1/3 cup chicken salad on a 100 calorie sandwich thin or a 100 calorie whole wheat tortilla with lettuce.

        Total calories = 1543 calories
        5 sandwiches = 309 calories per sandwich or wrap

        GARLIC STEAK

        My friend Marley over at CSN Stores recently asked me to do a review for them and I jumped at the chance. I had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer.   I’ve been dying to get my own multi prong meat tenderizer with grill season on its way and this was the perfect opportunity.  I chose the Deni MT149 Meat Tenderizer with 49 stainless steel blades.

        This was a fantastic choice.  Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!  Here is the most recent recipe we used it on ~ YUMMY~

        GARLIC STEAK
        Steak of choice (hubby choose T-bones)
        2 cloves of garlic per steak, minced fine
        1 tablespoon champagne vinegar per steak
        1/2 tablespoon canola oil
        sea salt
        white pepper
        • Pierce each steak with a marinater.
        • Whisk together the garlic, oil, salt and pepper to taste.
        • Place steak side by side of a large plate.
        • Pour marinade over top.
        • Turn steak and make sure each is well coated.
        • Cover and marinate overnight.
        • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
        • Firmly press garlic pieces into the steak.
        • Grill to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare…. 
        I do not receive monetary compensation for their reviews. I was sent a complimentary item in exchange for my honest opinions and receiving a free product does not influence my review posts. All opinions and thoughts are my own, and different people may have different opinions. I am not responsible for those who purchase these items and experience different results. Occasionally, a company provides a product to give away as well.

        VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

        Last weekend we rolled out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I’d share this fun menu with you.  So what did you do for Valentine’s Day this year?
        Valentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.
        STRAWBERRY MARGARITAS  
        2 cups crushed ice 
        1/2 cup fresh strawberry puree
        1 cup tequila 
        2 limes, juiced 
        Splash Triple Sec 
        Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
        • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
        • Puree until smooth. 
        • Pour into rocks glasses, garnish and serve.
        CAJUN SHRIMP COCKTAIL
        1 1/2 cups ketchup
        1/2 cup chili sauce
        3 cloves garlic, minced
        2 tablespoons finely minced onion
        2 tablespoons prepared horseradish
        Juice of 1 lemon (save your rind to make the cute serving dish)
        2 1/2 teaspoons Worcestershire sauce
        1/4 teaspoon Frank’s red pepper hot sauce
        1/4 teaspoon fresh ground black pepper
        salt to taste
        plenty of fresh medium-large shrimp, cleaned and chilled
        • I use my mini food processor to mix it all in until well blended.
        • Chill for a day or so before needed to allow flavors to meld together.
        CAESAR SALAD DRESSING
        6 cloves garlic, mashed and minced
        1 tablespoon Dijon mustard
        1 tablespoon Champagne Vinegar
        2 tablespoons mayonnaise
        1/3 cup canola oil
        Sea Salt
        White Pepper
        Juice of 1 lemon
        Minced anchovy fillets (optional – I usually leave them out)
        • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
        • Add mayonnaise and blend together to form a thick base. 
        • In a slow stream add oil. 
        • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
        • Optional – Add anchovies to dressing to create a deeper, saltier taste. 
        PARMESAN CHEESE CROUTONS
        6 slices thick sourdough bread
        butter, melted, enough to coat bread
        ½ cup Fontina Cheese
        ½ cup grated Parmesan Cheese
        • Preheat oven to 350 degrees. 
        • Place bread slices on oven rack and bake until dry and golden. 
        • Melt butter in flat bowl. 
        • Combine cheeses in flat bowl. 
        • Dip first in butter and the cheese mixture. 
        • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
        • Cut to desired size*
        *If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

        GARLIC STEAK
        Steak of choice (hubby choose T-bones)
        2 cloves of garlic per steak, minced fine
        1 tablespoon champagne vinegar per steak
        1/2 tablespoon canola oil
        sea salt
        white pepper
        • Pierce each steak with a marinater.
        • Whisk together the garlic, oil, salt and pepper to taste.
        • Place steak side by side of a large plate.
        • Pour marinade over top.
        • Turn steak and make sure each is well coated.
        • Cover and marinate overnight.
        • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
        • Firmly press garlic pieces into the steak.
        • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
        TWICE BAKED POTATOES 
        4 large baking potatoes
        8 slices bacon
        1 cup sour cream
        1/2 cup milk
        4 tablespoons butter
        1/2 teaspoon salt
        1/2 teaspoon pepper
        1 cup shredded Cheddar cheese, divided
        8 green onions (tops and all), sliced and divided 
        • Preheat oven to 350 degrees.
        • Bake potatoes in preheated oven for 1 hour or until done through. 
        • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
        • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
        • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
        • Bake for another 15 minutes. 
        SOUR CREAM DUTCH APPLE PIE
        PIE
        3+ cups apples, cored, peeled and chopped
        lemon juice
        3/4 cup sugar
        2 tablespoons flour
        pinch of salt
        1 tablespoon cinnamon
        1/2 teaspoon vanilla extract
        1/2 teaspoon maple extract
        1 small egg, beaten
        1/2 cup sour cream (not light)
        9 inch pastry shell, pre-baked and cooled
        TOPPING
        1/3 cup flour
        1/3 cup dark brown sugar
        1 teaspoon cinnamon
        4 tablespoons butter, sliced extremely thin
        • Preheat oven to 350 degrees
        • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
        • In a small bowl sift together the flour, sugar, cinnamon and salt.
        • Fold in the sour cream, egg, vanilla and maple extract until well blended.
        • Fold the sour cream mixture into the apples until well coated.
        • Carefully pour into the pie shell, mounding towards the center.
        • Toss together the topping ingredients until well blended.
        • Sprinkle topping evenly over the apple mound.
        • Lay the pieces of butter all over the top.
        • Bake 30 minutes or until apples are tender.
        • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
        HOMEMADE VANILLA ICE CREAM
        1 cup whole milk
        1/2 cup sugar
        2 jumbo eggs
        2 cups heavy cream
        2 teaspoons real vanilla extract
        • Warm the milk in a small pan. 
        • Whisk the eggs with the sugar in a separate bowl. 
        • Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
        • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
        • Whisk in the cream and vanilla. 
        • Follow your ice cream maker directions for freezing.

        SLOPPY JOE CASSEROLE

        SLOPPY JOE CASSEROLE

        1 tablespoon extra light olive oil
        1 1/2 pound beef
        1 medium onion, finely chopped
        1 teaspoon minced garlic, jar
        salt and pepper to taste
        1/3 cup brown sugar
        2 teaspoon Montreal steak seasoning
        1 tablespoon red wine vinegar
        1 tablespoon Worcestershire sauce
        1 teaspoon liquid smoke
        2 tablespoons sun-dried tomato pesto
        1 15 ounce can tomato sauce
        1 teaspoon Better than Bouillon beef base
        2 cups prepared rice
        1 cup grated cheese
        • Heat olive oil and add ground beef.
        • Generously salt and pepper.
        • Brown beef, onion and garlic. Drain.
        • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
        • Add tomato paste and tomato sauce.
        • Reduce heat and simmer 15 minutes.

        SLOPPY JOE CASSEROLE

        SLOPPY JOE CASSEROLE

        1 tablespoon extra light olive oil
        1 1/2 pound beef
        1 medium onion, finely chopped
        1 teaspoon minced garlic, jar
        salt and pepper to taste
        1/3 cup brown sugar
        2 teaspoon Montreal steak seasoning
        1 tablespoon red wine vinegar
        1 tablespoon Worcestershire sauce
        1 teaspoon liquid smoke
        2 tablespoons sun-dried tomato pesto
        1 15 ounce can tomato sauce
        1 teaspoon Better than Bouillon beef base
        2 cups prepared rice
        1 cup grated cheese
        • Heat olive oil and add ground beef.
        • Generously salt and pepper.
        • Brown beef, onion and garlic. Drain.
        • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
        • Add tomato paste and tomato sauce.
        • Reduce heat and simmer 15 minutes.