Serve these tasty steaks with herb roasted new potaoes and steamed brocoli for a dinner the whole family will love! Leftover steak is fab the next day as sandwiches...use good crusty bread, a touch of mayo, a dab of mustard and pile high with thinly sliced steak...yumm-o to the max!
1/3 cup olive oil
1/3 cup sherry vinegar
3 tbsp fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp red pepper flakes (per your heat tolerances)
4 Ribeye steaks, each about 1 inch thick
Kosher salt, to taste
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
Meanwhile, prepare your grill- preheat to medium high and oil the grill rack.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack. Brush the steaks with the remaining marinade. Grill, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your personal preference.
Thursday, March 31, 2011
Baked Chicken Parmesan
Another quick and easy chicken dish for those busy, crazy school nights! Serve with a big green salad and your fave pasta (cooked al dente and tossed with a bit of butter and fresh parlsey).
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes.
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes.
Apricot Glazed Chicken with Fennel
4 bone-in, skin-on chicken breast halves, about 3 lb. total
1/2 tsp salt, plus more, to taste
Freshly ground pepper, to taste
2 tbsp canola oil
1/2 cup apricot jam
2 tbsp red wine vinegar
2 tbsp whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve.
1/2 tsp salt, plus more, to taste
Freshly ground pepper, to taste
2 tbsp canola oil
1/2 cup apricot jam
2 tbsp red wine vinegar
2 tbsp whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve.
Sesame Chicken Stir Fry
Quick and tasty stir fry...you can serve over steamed rice or serve on its own.
1 1/2 lb skinless chicken breasts, cut into thin strips
Kosher salt
fresh ground pepper
3 tbsp sesame seeds (I like black seeds, but you can use regular)
3 tbsp peanut oil
1 red bell pepper, seeded and sliced into thin strips
1/2 lb sugar snap peas
3 cloves garlic, minced
2/3 cup chicken stock (homemade or store bought)
1 tbsp dark sesame oil
2 tbsp rice vinegar
1/4 cup chopped fresh cilantro (optional)
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so seeds adhere.
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve.
1 1/2 lb skinless chicken breasts, cut into thin strips
Kosher salt
fresh ground pepper
3 tbsp sesame seeds (I like black seeds, but you can use regular)
3 tbsp peanut oil
1 red bell pepper, seeded and sliced into thin strips
1/2 lb sugar snap peas
3 cloves garlic, minced
2/3 cup chicken stock (homemade or store bought)
1 tbsp dark sesame oil
2 tbsp rice vinegar
1/4 cup chopped fresh cilantro (optional)
Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so seeds adhere.
In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.
Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.
Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve.
Tuesday, March 29, 2011
Vanilla Bean Cupcakes with Chocolate Buttercream
I have a major thing for cupcakes...love, love, love cupcakes..always have! The original recipe comes from Hummingbird Bakery...I tweaked the recipe a tad and love the results! If you ask my kiddos what their favorite cupcake is, this one wins hands down. Make a batch for your family and watch them disappear :)
Vanilla Bean Cupcakes
1 cup flour (all-purpose or cake flour)
3/4 cup sugar
1 1/2 tsp baking powder
pinch kosher salt
3 tbsp unsalted butter, at room temp.
1/2 cup whole milk
1 egg
1 tsp vanilla
seeds from 1/2 of a vanilla bean
Preheat oven to 325. Place paper liners in 12 cup muffin pan.
Sift flour, salt & baking powder into bowl of stand mixer. Add sugar and butter. Beat on low speed until mixture is a sandy consistancy. Gradually pour in half of milk and beat until milk is just incorporated.
Whisk the egg, remaining milk, vanilla and vanilla seeds in a small bowl. Pour into flour mixture and beat on medium low speed until just blended. Scrape down sides and continue beating until batter is smooth, 1-2 minutes. Do not overmix batter!
Spoon batter into prepared pan, filling liners about 2/3 full. Bake for 18-20 minutes, or until pale golden and cake springs back when touched.
Remove cupcakes from oven and let cool on racks for a few minutes before turning cakes out of pan to cool completely.
Once cupcakes are completely cooled, frost with chocolate buttercream.
Chocolate Buttercream
2 1/3 cups powdered sugar, sifted
6 1/2 tbsp unsalted butter, room temp
1/3 cup natural cocoa, sifted
scant pinch kosher salt
2 tbsp whole milk
In stand mixer, beat sugar, cocoa & softened butter on medium low speed until mixture comes together. Reduce to low speed and add milk a tsp at a time. Once all milk is incorporated, turn speed to high and beat frosting until light and fluffy, about 5-7 minutes.
Vanilla Bean Cupcakes
1 cup flour (all-purpose or cake flour)
3/4 cup sugar
1 1/2 tsp baking powder
pinch kosher salt
3 tbsp unsalted butter, at room temp.
1/2 cup whole milk
1 egg
1 tsp vanilla
seeds from 1/2 of a vanilla bean
Preheat oven to 325. Place paper liners in 12 cup muffin pan.
Sift flour, salt & baking powder into bowl of stand mixer. Add sugar and butter. Beat on low speed until mixture is a sandy consistancy. Gradually pour in half of milk and beat until milk is just incorporated.
Whisk the egg, remaining milk, vanilla and vanilla seeds in a small bowl. Pour into flour mixture and beat on medium low speed until just blended. Scrape down sides and continue beating until batter is smooth, 1-2 minutes. Do not overmix batter!
Spoon batter into prepared pan, filling liners about 2/3 full. Bake for 18-20 minutes, or until pale golden and cake springs back when touched.
Remove cupcakes from oven and let cool on racks for a few minutes before turning cakes out of pan to cool completely.
Once cupcakes are completely cooled, frost with chocolate buttercream.
Chocolate Buttercream
2 1/3 cups powdered sugar, sifted
6 1/2 tbsp unsalted butter, room temp
1/3 cup natural cocoa, sifted
scant pinch kosher salt
2 tbsp whole milk
In stand mixer, beat sugar, cocoa & softened butter on medium low speed until mixture comes together. Reduce to low speed and add milk a tsp at a time. Once all milk is incorporated, turn speed to high and beat frosting until light and fluffy, about 5-7 minutes.
Monday, March 28, 2011
Tex-Mex Chicken Tacos
1-1/2 lb. boneless, skinless chicken breast halves, sliced 1/4 inch thick
1 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Freshly ground pepper
1/2 cup flour
3-1/2 tbsp unsalted butter
1-1/2 cups fresh corn kernels
1 medium jalapeño, seeded and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 tbsp and 1 cut into wedges
1 tbsp chopped fresh oregano
1 cup grated sharp Cheddar
corn or flour tortillas, guacamole, sour cream (for serving)
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 tbsp butter in a 12-inch ovenproof skillet (cast iron, if you have one) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 tbsp butter, corn, jalapeño, garlic, and 1/2 tsp salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.
Spoon into corn or flour tortillas, top with guac, sour cream and a squeeze of lime juice...yumm-o! You can also serve chicken over rice or with tortilla chips...whatever makes you happy :)
1 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Freshly ground pepper
1/2 cup flour
3-1/2 tbsp unsalted butter
1-1/2 cups fresh corn kernels
1 medium jalapeño, seeded and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 tbsp and 1 cut into wedges
1 tbsp chopped fresh oregano
1 cup grated sharp Cheddar
corn or flour tortillas, guacamole, sour cream (for serving)
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 tbsp butter in a 12-inch ovenproof skillet (cast iron, if you have one) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 tbsp butter, corn, jalapeño, garlic, and 1/2 tsp salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.
Spoon into corn or flour tortillas, top with guac, sour cream and a squeeze of lime juice...yumm-o! You can also serve chicken over rice or with tortilla chips...whatever makes you happy :)
Peanut Butter Chocolate Chip Caramel Cookies
2 cups flour
1 tsp salt
3/4 tsp baking soda
1 stick unsalted butter
1 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla
2 eggs
1 cup peanut butter (crunchy or smooth...do not use natural pb)
2 cups chocolate chips or chunks
1 cup chopped Kraft caramels*
Preheat oven to 375.
Line cookie sheets with parchment or silpats.
Sift (or whisk) together flour, salt and baking soda.
Using stand mixer with paddle attachment (or hand mixer & large bowl), beat butter on medium speed for about 1 minute, until smooth. Add sugars and beat another 2 minutes, until well blended and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after adding each egg. Add peanut butter and beat until blended. Reduce speed to low and add dry ingredients in 3 seperate portions, mixing only until each addition is incorporated. On low speed or by hand with large rubber spatula, stir in chocolate chips and chopped caramels.
Drop rounded tablespoonfuls of dough onto baking sheets, about 2 inches apart.
Bake cookies, one sheet at a time for 10-12 minutes (rotate pan halfway thru bake time). Cookies are done when brown at edges and golden on top. Remove from oven and let cool on sheet 1-2 minutes, then carefully remove cookies to baking racks to cool. Store in airtight container for up to 3 days (they won't last that long...trust me)!
*I know unwrapping and chopping caramels seems time consuming, but really is worth the extra few minutes. Chop the caramels into pieces about the size of chocolate chunks/chips.
1 tsp salt
3/4 tsp baking soda
1 stick unsalted butter
1 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla
2 eggs
1 cup peanut butter (crunchy or smooth...do not use natural pb)
2 cups chocolate chips or chunks
1 cup chopped Kraft caramels*
Preheat oven to 375.
Line cookie sheets with parchment or silpats.
Sift (or whisk) together flour, salt and baking soda.
Using stand mixer with paddle attachment (or hand mixer & large bowl), beat butter on medium speed for about 1 minute, until smooth. Add sugars and beat another 2 minutes, until well blended and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after adding each egg. Add peanut butter and beat until blended. Reduce speed to low and add dry ingredients in 3 seperate portions, mixing only until each addition is incorporated. On low speed or by hand with large rubber spatula, stir in chocolate chips and chopped caramels.
Drop rounded tablespoonfuls of dough onto baking sheets, about 2 inches apart.
Bake cookies, one sheet at a time for 10-12 minutes (rotate pan halfway thru bake time). Cookies are done when brown at edges and golden on top. Remove from oven and let cool on sheet 1-2 minutes, then carefully remove cookies to baking racks to cool. Store in airtight container for up to 3 days (they won't last that long...trust me)!
*I know unwrapping and chopping caramels seems time consuming, but really is worth the extra few minutes. Chop the caramels into pieces about the size of chocolate chunks/chips.
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