Search This Blog

Loading...

Wednesday, January 30, 2013

Fire-Roasted Tomato Soup

Here's something you don't hear me talk about very often - Rain.  Oh yes, that lovely rain that so very rarely shows it's smiling face on us here in the American southwest desert.  This weekend, though, we saw quite a bit of it.  It rained pretty much all day Saturday and most of the morning on Sunday.  So much rain that our pool has filled up considerably and our hot tub is on the verge of overflowing!  I love the rain, so this weekend was perfect for me, especially because I really didn't have to go out in it except to go to the grocery store.  I did a lot of reading and that, to me, is a perfect weekend!

With the rain came colder weather and with colder weather comes my craving for soups.  I have been wanting to make a homemade tomato soup for a while, but usually, when I'm craving it, I can't find good tomatoes, so when I saw Jean (Delightful Repast) post this recipe for tomato soup using canned tomatoes, I was all over it.  It turned out to be just what I needed... and served along side a grilled cheese... it is the perfect meal for any cold night!

Fire-Roasted Tomato Soup
Adapted from Jean, Delightful Repast
Printable Recipe 
Ingredients:
1 red pepper, roughly chopped
1/2 sweet onion, roughly chopped
1 garlic clove, quartered
2-3 teaspoons olive oil
1/2 teaspoons salt (or to taste)
1/4 teaspoons pepper (or to taste)

1 28oz can fire-roasted crushed tomatoes
1 cup chicken or vegetable broth (or more if soup is too thick)
1/2 - 1 teaspoon sugar (to taste)
1/4 teaspoon red pepper flakes

Direction:
Place the pepper, sweet onion and garlic in a food processor and pulse until finely chopped.  In a soup pot, heat the olive oil over medium heat.  Add the chopped up veggies and cook until they have softened, about 5-8 minutes.  Add the salt, pepper, tomatoes, vegetable broth, sugar, and red pepper flakes.  Bring everything to a boil; stirring occasionally.  Reduce heat to low and simmer 10 minutes.  Remove the pot from the heat and with an immersible blender, blend the soup until smooth.  Adding more broth if needed to thin the soup out.  Taste for seasoning and adjust where necessary.  Place the pot back on the heat and let cook another 5 minutes.  Remove from heat and serve immediately.  Enjoy!

One Year Ago:  Super Appetizer Ideas for Your Super Bowl Party
Two Years Ago:  Chorizo Chipotle Chili
Three Years Ago:  Tomato Walnut Tilapia

Monday, January 28, 2013

Asian Apricot Glazed Chops

It's not often that I have apricot preserves in the house - Chris and I are more the raspberry, strawberry, grape sort of people.  But when I saw this recipe the other day, I decided, I was going to have to break down and buy something we normally wouldn't. Nine out of ten times, I will not buy an ingredient I know I will never use again.  I will usually figure out something to substitute .... or, as in this case... I'll come up with another recipe to help use up what would maybe end up going to waste.  Friday, I'll post another recipe that will feature apricot preserves.  That way, if you are like me and know it won't get used any other way, you won't feel guilty about buying it!

This was a great recipe.  The sweetness of the preserves and the spiciness of the chili garlic sauce worked perfectly together!  I would use this marinade on chicken or shrimp or even fish.  It is simple and delicious.  I served these with a wasabi mayo sauce... mmmmmmmm.. it was fantastic!

Asian Apricot Glazed Chops
Adapted from BHG Grillin' & Chillin'
Printable Recipe 
Ingredients:
1/3 cup apricot preserves
1 Tablespoon chili-garlic sauce (Sambal Oelek)
1 Tablespoon soy sauce
drop or two of sesame oil
4 boneless pork loin chops
salt and pepper

Directions:
In a small bowl, mix together the first 4 ingredients until well combined.  Rinse pork chops and pat dry with a paper towel.  Season both sides with salt and pepper and place in resealable bag. Pour half of the apricot mixture over the pork and seal the bag.  Place in refrigerator for 2 hours.  Cover the remaining apricot mixture and place in refrigerator until ready to use.

Remove pork and glaze from the refrigerator.  Preheat grill to 350 degrees F.  Clean and oil grill grates.  Place the pork directly over the fire and brush the glaze over each pork chop grill 4 minutes.  Flip pork chops and brush with remaining glaze.  Grill another 4 minutes or until they reach an internal temperature of 145 degrees F.  Remove from grill and allow to rest for 5 minutes before serving.  Enjoy!

One Year Ago:  Green Goddess Sauce (My Way)
Two Years Ago:  Cheesy Rice Casserole
Three Years Ago:  Firecracker Tilapia with Lemon Aioli

Friday, January 25, 2013

Cast Iron Skillet Cornbread

As promised on Wednesday - the perfect side to serve with any bowl of chili ---- Cornbread!  And not just any cornbread, but cornbread made in a cast iron skillet - it's just so old school to me and I love that!  Now, my cornbread turned out on the dry side.  It was still good, but it over baked and was just too dry.  Chris said it needed more sweetness, but I have to disagree.  Could it have used more?  Maybe, but I think if you wanted to add a bit more sweetness to it, you could use a little honey instead - this recipe already calls for 1/4 cup.  Anyway, the reason why mine came out so dry is because once you put the cornbread in the preheated oven, the recipe instructs you to turn the oven down to 375 degrees... I missed that part or forgot that part or whatever - that part did not happen... so I baked mine for 20 minutes at 425 degrees.. DO NOT do that!!  Once again, a reminder for me to slow down and THOROUGHLY read through a recipe before I messing around in the kitchen....   we live and we learn, right? :)

Cast Iron Skillet Cornbread
Recipe courtesy Alex Guarnaschelli, The Food Network
Printable Recipe 
Ingredients:
1 1/4 cup yellow cornmeal
3/4 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk (I used 2%)
1/3 cup heavy cream
2 eggs, slightly beaten
7 Tablespoons butter, melted and cooled
1 Tablespoons butter, room temp

Directions:
Place a 9 inch cast iron skillet in the over and preheat to 425 degrees F.

In a large bowl, add the cornmeal, flour, sugar, salt, baking powder and soda, whisk together until well combined.  In another bowl, mix together the milk, cream, eggs and butter.  Slowly whisk wet ingredients into dry ingredients until just combined.

CAREFULLY remove the skillet from the oven and reduce the temperature to 375 degrees F.  Drop in remaining tablespoon of butter; letting it coat the bottom and sides.  Pour the batter mixture into the skillet and place it back in the oven.  Bake for 20-25 minutes.  Carefully remove and allow to cool a bit before cutting.  Serve warm with butter and/or honey.  Enjoy!

One Year Ago:  Grilled Chicken with Hoisin-Spice Sauce
Two Years Ago:  Rotini with Cherry Tomatoes and Tuna
Three Years Ago:  Super Bowl Count Down.. Take Two: More Appetizers

Wednesday, January 23, 2013

Firecracker Chili

 
Although the weather has improved considerably over the last few days, we, here in the southwest desert, have been experiencing some pretty chilly conditions.  Seriously, it was down into the 20's for a low.. why I understand that may be a common thing in Green Bay Wisconsin this time of year, it is quite a rarity in the Phoenix Metro area.  I might not like going out in the colder weather, but I do enjoy when it hits, as I get to make more warming, comforting foods.  Besides mac and cheese, chili is one of the favorites of those comforting foods.

So why the name firecracker?  Well, I was having a hard time coming up with a name for the chili... and well.... it was spicy... and well... someone at work has nicknamed me Firecracker..........         I think you can put two and two together from there :)

Firecracker Chili
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 teaspoons olive oil
1 sweet onion, finely chopped
2 jalapenos, finely chopped
6 mini sweet peppers, finely chopped
1/3 lbs ground beef
1/2 lbs ground Mexican chorizo
1/4 lbs ground pork
1 12oz bottle Guinness
1 1/2 cups beef broth
3 Tablespoons chili powder (I used 1 T regular and 2 T ancho chili powder)
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Frank's hot sauce
1 8oz can tomato puree
1 Tablespoons tomato paste (optional)
1 cup chili beans
salt and pepper

Directions:
In a Dutch oven or soup pot, heat the oil over medium heat.  Add the onion and turn the heat down to medium low.  Saute 5-8 minutes, or until the onions are just starting to soften.  Add the jalapenos and sweet pepper and saute 1 minute.  Turn the heat back up to medium and add chorizo.  Cook for 2 minutes.  Add the pork and ground beef and cook until the meats are just cooked through and no longer pink.  Another 5-8 minutes.  Slowly stir in the beer and beef broth.  Add the chili powder, paprika, cumin, cayenne and hot sauce and stir to combine.  Stir in the tomato puree and bring the whole thing to a boil.  Loosely cover and turn the heat to low.  Allow the chili to simmer for at least 1 hour.  Taste for seasoning.  Stir in beans in the last 20 minutes. Add the tomato paste if the chili is too thin.  Serve with cornbread (which I'll be posting on Friday) and Frito's.  Enjoy!

One Year Ago:  Shrimp Scampi Pasta
Two Years Ago:  White Chocolate & Strawberry Muffins
Three Years Ago:  Chicken & Basil Stir Fry

Monday, January 21, 2013

Jerk Chicken

I have been looking for a good jerk chicken recipe for awhile now.  The funny ... or sad, I truly think in this case....thing is, I have had this recipe in my "must try" folder for awhile now.  How it kept slipping under my radar, I will never know.  I found this recipe awhile back on Larry's blog and all but forgot about it (I am spacey from time to time to time to time....) until recently, when he made note of it again just a few months ago.  I would have given him a great big hug and kiss (sorry, Bev, I mean no offense by that one) had he actually been in front of me when I clicked on his blog that morning.  I was looking for ideas regarding grilled chicken... you know how I love the grilled chicken... and there it was.. staring me square in the eyes.......    and... we all know you can't turn down a good jerk marinade when it's staring into your eyes :)

Jerk Chicken
Adapted from Larry, Big Dude's Electric Ramblings
- Serves 2 -
Printable Recipe 
Ingredients:
3 Habanero chiles, cut in half
1 teaspoon dried thyme
1 teaspoon allspice
1 garlic clove, quarter
1 teaspoon sugar
1/2 teaspoon black pepper
2 Tablespoons olive oil
2 Tablespoons soy sauce
1 Tablespoon lime juice
2 Tablespoons orange juice
2 Tablespoons white wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 boneless, skinless chicken breasts

Directions:
Place all ingredients, except the chicken, into a food processor or blender and blend until chiles are chopped fine.  Rinse the chicken and pat dry with a paper towel.  Place in a resealable plastic bag and pour the marinade over.  Seal and place in refrigerator and allow to marinate for a minimum of 2 hours or overnight. (Larry does his overnight, I let mine marinate for 4 hours.  The longer it marinates, the more flavorful your meat will be)

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and allow to grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with Lemon Aioli if desired.  Enjoy.

One Year Ago:  Chocolate Chocolate Chip Cookies
Two Years Ago:  Sriracha Chicken Wings
Three Years Ago:  Lemon Tuna Pasta with Basil & Zucchini

Friday, January 18, 2013

Grilled Dijon Chicken with Lemon Dijon Aioli

Over the last few months, I had been working some pretty long hours through the week - so, by the time I got home each night, I was wiped out.  Cooking dinner was truly the last thing on my mind, but I knew I had to do something, or all we would eat would be chips and cookies.  I became pretty good at coming up with very simple ideas for dinner... even on the weekends, because that is just how exhausted I was.  This was just one of those recipes.  Most of those recipes will not end up here, unfortunately, because with exhaustion came not wanting to photograph anything either.  Oh well.. they'll fall back into the rotation at a less busy time and I'll be able to document them.  Until then... enjoy :)

Grilled Dijon Chicken with Lemon Dijon Aioli
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
3 Tablespoon Dijon mustard
1 Tablespoon Balsamic vinegar
1 Tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts
Lemon Dijon Aioli -
3 Tablespoons homemade mayonnaise
1 1/2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/4 teaspoon black pepper (or to taste)

Directions:
In a bowl or measuring cup, add the 3T Dijon, Balsamic, olive oil, Worcestershire and black pepper.  Mix together until well combined.  Rinse the chicken and pat dry with a paper towel.  Place in resealable bag and pour marinade over top.  Seal and place in refrigerator for at least 2 hours (I let mine side for 4 hours).

Meanwhile, mix together all the ingredients for the aioli in a small bowl.  Taste for seasoning.  Cover and place in refrigerator until ready to use.  Can be store for up to a week.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken directly over the fire and grill 8-10 minutes per side or until the internal temperature reaches 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with aioli and enjoy!

One Year Ago:  Chicken Noodle Soup
Two Years Ago:  Another Nut Topped Fish
Three Years Ago:  Pan-Seared Tilapia with White Bar-B-Q Sauce

Wednesday, January 16, 2013

Stir-Fried Chicken Salad

I know it's not really "salad season"...most people are craving more warm and comforting foods -  Heck, even the southwest desert experienced a major cold front this past weekend (lows in the 20's, high's in the low 40's... I don't care where you are from, that's cold!!), BUT, if you are looking for a light meal that takes no time at all to prepare, no matter what time of year.... this recipe is for you.  It's also a great salad to bring for lunch - just keep that dressing on the side!

Stir-Fried Chicken Salad
Adapted from Cooking Light
- Serves 2 -
Printable Recipe 
Ingredients:
1 Tablespoon rice vinegar
1 Tablespoon fish sauce
2 Tablespoons soy sauce, divided
2 Tablespoons chili garlic paste (Sambal Oelek), divided
2 boneless, skinless chicken breasts, cut into 3-4 strips each
2 teaspoons vegetable or peanut oil
2-3 cups salad greens
2 Tablespoons chopped basil
cucumber slices (optional)
cherry tomatoes, quartered (optional)
1/4 cup unsalted peanuts or cashews
2-4 Tablespoons crumbled goat cheese or feta (optional) (I added some, but AFTER I took pictures... of course)

Directions:
In a measuring cup, mix together the vinegar, fish sauce, 1 tablespoon soy sauce and 1 tablespoon chili garlic paste until well combined.  Rinse chicken and pat dry with a paper towel.  Place in shallow dish or resealable plastic back.  Pour the marinade over and place in refrigerator for at least 2 hours.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Remove the chicken from the marinade and place on a paper towel quickly to get any excess liquid off of it.  Add the chicken to the hot wok and stir fry 5-8 minutes, or until the chicken is no longer pink in the middle.  Remove from wok and allow to cool for 5 minutes.

Meanwhile, mix together remaining tablespoon of soy and chili garlic paste.  Divide lettuce evenly between two plates or large bowls.  Top with chopped basil, cucumber, tomato, peanuts, goat cheese and chicken.  Drizzle with soy/chili paste mixture.  Enjoy!

One Year Ago:  Chicken Alambre
Two Years Ago:  Biscuits and Sausage Gravy
Three Years Ago:  Chorizo and Rice Casserole

Monday, January 14, 2013

BLC's with Goat Cheese-Buffalo Aioli

On Friday, I once again, spoke of my love for mac and cheese.  Today, I will speak of my love for BLT's... or in this case, BLC's.  Yep, that's right.  Since it's hard to get good fresh tasting tomatoes all year around, I have grown to love substituting the tomato with cucumber.  English cucumber to be exact.  The cucumbers give the sandwich a nice fresh taste and, it's not often you run into a bad cucumber throughout the year.  So, when I saw a recipe for a BLT's with Blue Cheese-Buffalo Aioli, I knew I had to put my spin on it.

This sandwich is amazing!  The perfect solution to "what's for dinner" on any busy evening.

BLC's with Goat Cheese-Buffalo Aioli
Adapted from Aaron McCargo, Jr, Food Network
Printable Recipe 
Ingredients:
8 slices of your favorite bread, lightly toasted
16 strips of good quality bacon, cooked and cut in half
1/2 English cucumber (ok, you can use tomato if you want)
4 leaves (or more if needed) green leaf lettuce
For the aioli -
1/2 cup mayonnaise
1/4 cup crumbled goat cheese
2 Tablespoons hot sauce (I used Frank's)
salt and pepper

Directions:
In a small bowl, mix together all the ingredients for the aioli.  Season with salt and pepper to taste.

Lay 4 slices of bread on a cutting board.  Spread 2-3 teaspoons (or more) of the aioli on each slice, then top with 8 half-pieces of bacon, a few slices of cucumber and then the lettuce.  Top each with another slice of toasted bread.  Serve and enjoy!

One Year Ago:  The Witch's Marinated Chicken with White Wine and Parsley Aioli
Two Years Ago:  Herb Crusted Tilapia
Three Years Ago:  Balsamic, Dijon and Garlic Chicken

Friday, January 11, 2013

Chicken Queso Pasta

Two things I loved when I was growing up - my grandma's mac and cheese and queso dip.  For me, queso has either been a mixture of ground beef and Velveeta (my mom made this a lot) or Velveeta and Ro*Tel.  My grandma's mac and cheese was made with Velveeta and is to this day, the best mac and cheese I've had.  (although, we all have her recipe, yet none of us can duplicate it.... there must be some missing ingredient she did not tell us about, or there truly is something to be said about the "love" you put into your cooking).

Even now, as an adult, I adore both things.... you all know that I still eat mac and cheese, as I post recipes here for it all the time.  But most of you probably don't know I still eat Queso any chance I can get.  Hence, how the idea for this pasta came about.  One weekend I was thinking of queso dip AND mac and cheese.... and wouldn't you know it... I thought "hey, why not combine the two???"

Not only was this a delicious masterpiece but also a great homage to my grandma and mom!!!!

Chicken Queso Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1-2 boneless, skinless chicken breasts, sauteed or grilled and cut into bite size pieces
2 cups elbow pasta
8 oz Velveeta cheese
5 oz Ro*Tel
1 jalapeno, finely chopped
1/4 cup half and half (or more if necessary)
garlic powder (to taste)
salt and pepper (to taste)

Directions:
Cook pasta according to package directions; drain well and return to pot.  Place pot over low heat and add the Velveeta, Ro*Tel and jalapeno.  Stirring to help the Velveeta melt.  Stir in the half and half until you reach the right consistency.  Stir in the cooked chicken.  Taste for seasoning - add garlic powder, salt and pepper.  Serve immediately.  Enjoy!

One Year Ago:  Crunchy Topped Tilapia with Po'Dunk Sauce
Two Years Ago:  Spicy Crab Cakes with Lemon Aioli
Three Years Ago:  Creamy Italian Sausage Pasta

Wednesday, January 9, 2013

Georgia Baked Chicken

Believe it or not, I have had my eye on this recipe for a very long time.  Another recipe that has been sitting in my "must try" folder since 2010!  (Which reminds me... can you believe it's 2013 already?  Where did all the time go?)  Anyway, like most recipes that seem to end up taking me years to finally make, it was not a disappointment and of course I wished I had tried to sooner.  Oh the things we miss that we don't' even realize we are missing :)

Georgia Baked Chicken
Adapted from Tasty Kitchen
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 cup crushed Corn Flakes cereal
2 Tablespoons shredded Parmesan cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon mayonnaise
2 boneless, skinless chicken breasts

Directions:
Preheat oven to 375 degrees F.  Place a wire rack inside a rimmed baking sheet and spray with non-stick cooking spray; set aside.

Mix together the Corn Flakes, Parmesan, parsley, garlic, salt and pepper until well combined and place in a shallow dish.  Rinse the chicken and pat dry with a paper towel.  Spread a thin layer of mayo over both sides of each piece of chicken and press into Corn Flake mixture, making sure both sides are covered.  Shake off any extra and place on wire rack.  Place in over and bake for 30 minutes or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 5 minutes before serving.  Enjoy!

One Year Ago:  Grilled Pork Chops with Mint and Pine Nut Gremolata
Two Years Ago:  The Great Spam Experiment
Three Years Ago:  Chicken Fried Steak

Monday, January 7, 2013

Lemon Dill Sauce

Ok, I'll admit it, this sauce is VERY similar to at least two other sauce recipes I've posted here.... but it's ONLY similar, it is not EXACT so it's worth sharing for sure!

This simple little condiment is easy to throw together, most people have all the ingredients in their kitchen already and it can be used on a variety of different things.  I, of course, served it with fish I had baked, but you could use it with pork or chicken or even as a sandwich spread.  Versatile little sucker, isn't it? :)

By the way, I can't seem to find where I found the original idea for this recipe, so my apologies to whoever it was for not giving you the proper props!

Lemon Dill Sauce
Recipe adapted from somewhere on the internet
Printable Recipe 
Ingredients:
2 Tablespoons mayonnaise
1 Tablespoon Dijon
1 Tablespoon lemon juice
1 teaspoon dried dill
1/4 teaspoon salt

Directions:
Mix all ingredients together in a small bowl until well combined.  Cover and store in refrigerator until ready to use.  Can be made up to 1 week in advance.  Serve with fish, chicken or use as a spread for sandwiches.  Enjoy!

One Year Ago:  Red Chili Grilled Chicken
Two Years Ago:  Chickamauga Chicken
Three Years Ago:  Beef Empanadas

Friday, January 4, 2013

Sriracha Honey Cashew Chicken

I know most of you have seen this recipe floating around the blogosphere, but I HAD to share this.  This is one of the best stir-fried recipes I have tried in a while.

But, of course it is, it's got Sriracha in it, how could it not be??

You all know I love stir-fry because of it's simplicity and ease - this recipe is all that AND absolutely delicious!!

Sriracha Honey Cashew Chicken
Adapted from Mary, Barefeet in the Kitchen
Printable Recipe 
Ingredients:
3 Tablespoons honey
2 Tablespoons low sodium soy sauce
2 Tablespoon rice vinegar
1 1/2 Tablespoons Sriracha
2 teaspoons cornstarch
2 teaspoons vegetable or peanut oil
1 lbs chicken, cut into thin strips or bite size pieces
1 red pepper, thinly sliced or chopped
6 oz snow peas
1/4 - 1/2 cup unsalted cashews

Directions:
In a small bowl or measuring cup, add the honey, soy, vinegar, Sriracha and cornstarch; stirring to combine.  Set aside.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Add the chicken and stir fry for 4 minutes.  Add the red pepper and snow peas and stir fry another 3-4 minutes.  Stir in the Sriracha mixture and bring to a boil.  Immediately remove from heat and stir to combine.  Stir in the cashews.  Serve over rice or noodles and enjoy!

One Year Ago:  I Want to Marry You Cookies
Two Years Ago:  Chicken Braciole with Alfredo Sauce
Three Years Ago:  Red Velvet Cake with Cream Cheese Frosting

Wednesday, January 2, 2013

Grilled Steak ala Stephen

A while back, my pal Stephen (The Obsessive Chef), posted a recipe for gold medal pork medallions that I knew I wanted to try.  Little did I know that when I would actually try it, I would use the rub he created on steak instead of pork!  What's great about that is, I talk so much about adapting recipes to match what you like instead of just following the recipe to the T, and now I'm showing you how it can be done.  Don't get me wrong, I have no problem with pork - I love it actually - I just had steak in the freezer that needed to be used instead :)

The outcome?  It was delicious!  I might cut back on the cumin just a tad bit next time, as it did overpower the other flavors just a little.  Otherwise, it was perfect as is - a different little rub to help liven up any cut of meat!

Steak ala Stephen
Adapted from Stephen, The Obsessive Chef
- Serves 2 -
Printable Recipe 
Ingredients:
2 steaks (any cut)
1/2 teaspoon ground cumin
1/2 teaspoon espresso powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon wasabi paste

Directions:
In a small bowl, mix together the cumin, espresso, garlic, paprika and wasabi until well combined.  Spread evenly over both sides of each piece of steak.  Place on a plate and place in refrigerator for at least 1 hour (I let mine rest for 2 hours).  Remove from refrigerator 30 minutes before you are ready to cook and allow to sit at room temperature.

Preheat grill to 400 degrees.  Clean and oil grill grates.  Place the steak over direct heat and grill about 4-10 minutes per side depending on the doneness you desire.  Remove from grill and allow to rest for 5 minutes before serving.  Enjoy!

One Year Ago:  Pasta with Creamy Sweet Pepper Sauce
Two Years Ago:  Simple Baked Fish with Rosemary Aioli
Three Years Ago:  Lasagna

Tuesday, January 1, 2013

Happy New Year!!!

Happy New Year everyone!!  I hope that everyone had as wonderful of a holiday as I had!

My much needed break was just what the doctor ordered (although, now I keep thinking, how long until retirement?  I could so get used to not working!!!).  I am ready for the new year and all that it will bring with it.... good, bad, or indifferent... bring it on!!

I will be back tomorrow with all new recipes, but, I will also be doing things a little differently around here.  I used to worry about posting every day.. well no more.  There is no reason to put that kind of pressure on myself.  I have been cutting back anyway, but the guilt has still been there up until now.  From here on out, I'm going to post when I can.  My goal is to post Monday, Wednesday and Friday - it might happen, it might not, but either way, I'm no longer going to pressure myself - life is too short for that!

Anyway, I ramble... :)

May 2013 be filled with peace, love and tons of good food!!!

P.s.....can you believe I just celebrated my 3rd blogiversary (December 28th, 2009 was my first post!)????  OMG, where did the time go???  Just wanted to say thank you to all who have stuck with me through the years.... And of course, a big thanks to all my new followers too!  Hope to bring you even more amazing recipes in the new year!