Steak Salad with Bacon and Blue Cheese

Months and month ago now, I went out to dinner with some former co-workers at a restaurant/slash bar here in CT (Eli’s on Whitney for those who are local/interested). One of my friends got a seriously amazing looking steak salad, which totally gave me entree envy. My dinner was good, but hers looked so delicious that I just could not get it out of my head. This salad was composed of greens, candied walnuts, craisins, gorgonzola cheese, Granny Smith apples, and was dressed with a balsamic vinaigrette, and she had it topped with a perfectly cooked steak. I still have yet to have this specific salad, but I knew then and there that I would be putting steak salad on my dinner planning menu in the near future. Now, I knew Ron would not be thrilled about the craisins or apples in the salad (he’s not generally a fan of fruit, and especially not a fruit+meat person), but I knew he’d love the idea of steak in any form, so when I saw this salad in Rachel Ray’s magazine I immediately put it on our menu. She uses spinach and watercress in her version of this salad, but I decided to go with a more general baby greens mix, and I also changed out the Petit Filets for a more budget-friendly cut of beef. This salad turned out so well, that we immediately put in on the menu for the following week, and now looking at the pictures I wish I had the ingredients to make it again tonight.

Steak Salad with Bacon and Blue Cheese

Steak Salad with Bacon Bits and Blue Cheese
Serves 4

Ingredients:
6 slices bacon
2 lbs steak (Petit Filets are suggested, but use your favorite tender cut- I used sirloin tip steak and cut it very thinly against the grain)
1 Tbsp Worchestershire sauce
Kosher salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil, plus more for drizzling
1/2 lemon, juiced
1 clove garlic, pressed
2 tsp Dijon mustard
1 Tbsp white wine vinegar (you could use Sherry, champagne or red wine vinegar as well)
8 cups salad greens (I like using a mix that contains baby spinach)
1/2 red onion, thinly sliced
1 cup blue cheese crumbles

Directions:
1. Preheat oven to 375 degrees. Heat a grill, or heavy (preferably cast-iron) skillet over medium-high heat.

2. Line a baking pan with aluminum foil (for easy clean up), place bacon on sheet, and cook for 15-18 minutes. When cooked, remove to a paper towel-lined plate to get rid of excess fat. Crumble when slightly cooled.

3. Season steak with Worcestershire sauce, salt and pepper, and drizzle with olive oil. Cook on grill or skillet until cooked through to your liking. The timing will depend on the type of steak used, but for a petit filet, about 4-5 minutes per side will cook it to about medium-rare. Let rest for 5-10 minutes once cooked, and then slice against the grain very thinly.

4. In a small bowl, or salad dressing mixer (pretty sure that’s not the real name of that haha), whisk together the lemon juice, garlic clove, mustard and vinegar. Slowly stream and whisk in the olive oil if doing this in a bowl, otherwise just add the olive oil and shake to combine, or use the salad dressing plunger.

5. Place about 2 cups of greens on each plate, split sliced steak, crumbled bacon, blue cheese, and sliced red onion evenly among the plates, and top with dressing.

Source: EveryDay with Rachel Ray, May 2014

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Sticky Sesame Wings

I always know a recipe is good when Ron requests that I make it again as soon as we’re done eating… and I know it’s especially awesome when he requests I make it for his birthday dinner! This recipe from Smitten Kitchen is one of those awesome recipes. In my book Deb over at Smitten Kitchen can do no wrong… I can’t even begin to tell you how excited I am that she’s writing a new cookbook! This dish is so simple, pretty much foolproof, and perfect for a weeknight dinner, or birthday feast!

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Sticky Sesame Wings

Serves 4 (in theory……)

Ingredients:

3 lbs chicken wings (I used the small party wings from Whole Foods- in my opinion they are the perfect size)
1 large garlic clove, minced or pressed
1 tsp kosher salt
2 Tbsp soy sauce
2 Tbsp hoisin sauce
2 Tbsp honey (more or less to taste)
1 tsp sesame oil
Pinch of cayenne pepper or a dash of sriracha
1 1/2 Tbsp sesame seeds, toasted
1 scallion, finely chopped

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with baking foil, and spray with nonstick cooking spray or oil.

2. In a large bowl, whisk together the garlic, salt, soy sauce, hoisin sauce, honey, sesame oil, and cayenne or sriracha. Add the wings, and mix until well covered with sauce. Place in a single layer on the baking sheet, and pour any sauce that remains in the bowl on top.

3. Bake for about 35 minutes, turning once.

4. When cooked through, toss with the toasted sesame seeds and scallions.

Source: Smitten Kitchen

Shrimp Scampi with Linguine

Helllllloooooooo…..

What’s up guys? It’s been forever, I know. This holiday season was a crazy one! I believe I mentioned it, but my boyfriend and I moved over the holiday… so much hard work, packing, moving boxes and furniture, and then cleaning. I am so thankful all that is over! The last time I moved, it was out of my parent’s house and so this is the first real move I’ve ever done. I just can’t believe how much stuff one can accumulate in 6.5 years.  Anyway, that is over now so hopefully, fingers crossed, I can now commence regular blogging. I miss it so much!

I thought I’d come back with one of my favorite recipes to share. I first made this shrimp scampi years ago, and have made it probably a dozen or so times since, which is a lot for me since I am forever wanting to try new recipes, rather than repeat them. I have yet to try an Ina Garten recipe that I haven’t liked, and this is one of my favorites of hers. I really must try some more of her recipes- but first I need to locate my cookbooks!

Shrimp Scampi

Shrimp Scampi with Linguine

Serves 4

Ingredients:

3/4 lb linguine

3 Tbsp unsalted butter

2 1/2 Tbsp olive oil

3-4 cloves garlic, minced

1.5 lb large shrimp, peeled and deveined

1 1/2 tsp kosher salt, plus more for salting pasta water

1/4 tsp freshly ground black pepper

1/3 cup fresh parsley, chopped

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (1-2 lemons)

1/8 tsp crushed red pepper flakes

Directions:

1. Bring a large pot of salted water to a boil, and cook pasta according to directions.

2. While pasta is cooking, place a large skillet over medium-low to medium heat and add the butter and olive oil. When the butter is melted, add the garlic and saute about 1 minute. Add the shrimp, salt and pepper. Cook about 5 minutes, until the shrimp are cooked through.

3. Remove from the heat, and add the lemon zest, lemon juice, parsley and red pepper flakes. Stir to combine. When the pasta is done, drain and add to the shrimp mixture. Toss to coat.

Source: barely adapted from Ina Garten via foodnetwork.com

Southwest Skillet Ragu

Hello friends! One of these days my goal is to get back to regular posting. I swear just when I think things will get back to normal, something else comes up that keeps me incredibly busy. This time it’s a move!! My boyfriend and I have lived in the same apartment for over 6 years now, and while we love a lot of things about it, when we got word of another place opening up, we jumped on the chance to take it. This time we will be renting the 2nd floor of a two-family house which has a lot more character than the generic apartment we live in now, and I think has a lot more potential for customization… also, I’ll be getting my own office/study/craftroom space which I am super excited about, and there’s space for a decent sized garden!!!! Anywho, our move out/move in date is January 1st, and that is rapidly approaching. With work keeping me busy much of the week, I’m using most of my spare time packing and getting ready for the move. It’s amazing how much we’ve accumulated in the 6+ years we’ve lived together.

With all the craziness around here, I’m searching for quick and easy meals that require few pans, and minimal cleanup. Okay, that’s what I’m always searching for, but even more so these days. This meal fits the bill perfectly. Two dishes, few ingredients, and all around comfort, this dish is a winner. Goulash is such a comforting food to me (it’s one of the first I started making on my own when Ron and I moved into our apartment), and this take on it with the southwest flavors of chili powder and cumin is really yummy. Definitely recommended.

Southwest Skillet Ragu

Southwest Skillet Ragu

Serves 4-6

Ingredients:

1 cup elbow macaroni

1-1.5 lbs ground beef or turkey

1 large onion, diced

1 red (orange, yellow or green) bell pepper, chopped

8-12 oz white button or baby bella mushrooms, quartered

2-3 cloves garlic, minced

1 Tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/4 tsp cayenne pepper or red pepper flakes (optional)

1 28-oz can diced tomatoes, with juices

1 cup cheddar cheese, shredded, plus more for serving

Salt and pepper

Directions:

1. Place a pot of water to boil, salt the water, and cook pasta according to directions. Reserve a cup of the pasta cooking water when done. Drain pasta and set aside.

2. Meanwhile, place a large skillet or Dutch oven over medium-high heat, add 1 tsp of olive oil, and add the ground meat. Cook until browned and cooked through, about 8 minutes, remove the meat from the pan and set aside, and drain off most of the grease. Leave a small amount just to coat the bottom of the pan.

3. Add the onions, and 1/2 tsp of salt, and cook about 5-6 minutes until softened and beginning to brown. Add the mushrooms and cook 5-6 minutes until golden brown. Add peppers, and cook another 2-3 minutes. Add garlic, spices, and 1/2 tsp of salt and cook 30-60 seconds until fragrant.

4. Add the tomatoes and their juices and bring to a boil. Add back browned meat, and simmer for about 5 minutes more until the sauce has thickened.

5. Add the pasta and cheese, and stir until well combined. Season to taste with salt and pepper. If the sauce is too thick, add a bit of the pasta cooking water until the sauce is to your desired consistency. Serve, topping each serving with more cheese if desired.

Source: The Kitchn

 

 

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Some of my favorite memories of my childhood took place on Cape Cod where my family and I vacationed for more than a decade of my life. We always rented a house, called “The Manor House” with my mom’s family- my grandparents, her brothers and their families, and of course my mom, dad and my brothers. The house we stayed on was located on a small bay- Lewis Bay- in West Yarmouth. We spent a week there every summer playing on the beach, digging for clams on what we dubbed “clam island”, catching sea squirts, going on whale watches, having an annual lobster night (my favorite!!!), going to our favorite pottery place (Scargo) and doing many, many other exciting things. In addition to our lobster night, one of the things I remember eating on Cape Cod was swordfish. I don’t remember having it many other times I my life other than on Cape Cod. When I saw that it was on sale at Whole Foods this weekend I just knew I had to buy some. I found a super simple recipe for it on Epicurious, and it turned out fantastic…. And it brought back those wonderful memories of Cape Cod. I should definitely cook swordfish more often!

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Serves 4

Ingredients:

1/4 cup (1/2 stick) butter, at room temperature

2 tsp fresh parsley, chopped

1 garlic clove, minced

1/2 tsp freshly ground mixed peppercorns, plus more for sprinkling

1/2 tsp grated lemon zest, packed

1 Tbsp olive oil

4 1-inch thick swordfish fillets (about 6-oz each)

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl mix together the butter, parsley, garlic, 1/2 tsp ground peppercorns, and lemon zest. Season to taste with salt. Set aside.

3. Place a large heavy (ovenproof) skillet over medium-high heat, and add oil. Season swordfish on both sides with salt, and ground mixed peppercorns. Place in skillet, and cook about 3 minutes, until browned. Flip over, and transfer to oven. Cook 10 minutes longer, or until cooked through.

4. Remove swordfish to a plate, and place skillet back over medium-high heat. Add butter mixture and cook until melted and bubbling, scraping up the fond (the brown bits) on the bottom of the pan. Pour over swordfish and serve.

Source: Epicurious.com

Rainbow Tomato Crostini

Hello friends! I’m sorry I’ve been a bit MIA lately! I had every intention of getting some posts up this weekend, including a Super Saturday post, but unfortunately I was infected with a terrible summer cold and was down for the count most of the weekend. I totally blame my boyfriend for getting me sick!!! I’m on the mend now, not 100% but waaaaaaay better than yesterday when it hurt to even get up off the couch. Hopefully this week I’ll be able to get back to posting more often. I have to finish sharing my recipes from vacation, and some things I’ve made since I’ve been back! Also- if you look on the right side of this page I decided to add a new feature- my weekly menu! If you need some inspiration, or if you are like me and just like to see what other people are eating, now you can! I’ll link to those recipes that are available online so you can check them out if you want! I’ll also include what I’m having for lunch as well, if you need some lunchbox inspiration.

So this was a super-simple appetizer that I made on vacation, inspired by the cover of the July/August issue of Martha Stewart Living. She calls for grilling the bread, which would be awesome, and also for a loaf of rustic ciabatta bread. Because I was on vacation, and was limited in what the local grocery store carried, I used smaller ciabatta breadsticks. They worked out wonderfully, but feel free to use what you have, whether it be the breadsticks, a loaf of ciabatta, or even baguette slices.

Rainbow Tomato Crostini

Rainbow Tomato Crostini

Ingredients:

3 ciabatta breadsticks, halved lengthwise (or a regular ciabatta loaf if you’d like)

1-2 cloves of garlic, cut in half

Multicolored tomatoes (I used 1 large red, 1 large yellow, and a medium-sized green), thinly sliced

Extra-virgin olive oil

Salt and pepper

Directions:

1. Preheat oven to 350 degrees. Place breadstick halves on a baking sheet, and brush with olive oil. Bake about 5-10 minutes until lightly crispy.

2. When toasted, remove from oven, let cool slightly, and then rub with a garlic clove.

3. Layer on your tomatoes, arranging by color. Sprinkle with salt and pepper, and drizzle with olive oil. Carefully cut into smaller wedges, and serve.
Source: adapted from Martha Stewart Living, July/August 2013

Chicken Adobo

So I mentioned recently how much I prefer chicken breasts to chicken legs or thighs. Every once in a while though, I try to convince myself that I actually do like dark meat, because there’ll be an awesome sale on it that I just can’t resist, and it’s regular price is always sooooo much cheaper! A couple of months ago there was an awesome sale on thighs and legs, and I picked up a bunch. The price was just too good to resist. I used a few, but the remaining chicken went into my freezer where it has lingered for a while now. Since I am still on “Operation Clean Out the Fridge” I knew I needed to use up those thighs and legs… but what should I make? Chicken adobo popped into my mind. I made it probably over a year ago, and it was delicious, so I decided it was the perfect recipe to make. It’s one of only a few ways I’ve actually enjoyed eating chicken thighs…. and bonus, I had all the ingredients!! It’s amazing how only a few ingredients which are already staples in my pantry, can make such a flavorful and delicious meal. Soy sauce, apple cider vinegar, water, garlic, and pepper, and of course the chicken, are all you need.  I served my chicken over rice to take advantage of the delicious sauce! Yum!

Chicken Adobo

Chicken Abobo

Serves 4

Ingredients:

1/2 cup soy sauce (I used reduced sodium soy sauce)

1/2 cup apple cider vinegar

1 cup water

2 cloves garlic, chopped

1/2 tsp ground black pepper

3 lbs chicken thighs (or a combination of thighs and legs)

Directions:

1. Place a large skillet or crockpot over medium-high heat, and add all the ingredients except for the chicken. Bring to a boil. Add the chicken in a single layer, reduce heat to medium-low, cover and cook for 30 minutes, turning chicken halfway through.

2. Preheat the broiler, and place one of the racks 3-4 inches from the heat. Line a baking sheet with aluminum foil. When the chicken is done, place on the baking sheet, leaving the sauce in the skillet or Dutch oven. Broil the chicken for 5 minutes on each side. Meanwhile, place the skillet or Dutch oven with the sauce back on the stove over high heat. Bring to a rapid boil, and cook until the sauce is reduced to about a cup. Serve the chicken with the sauce.

Source: All Day I Dream About Food