Monthly Archives: September 2014

Meat Entrees, Seafood

Surf and Turf: Baked Salmon, Filet Mignon, Asparagus, and Baked Potatoes

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Salmon: 1 lb Salmon Fillet 3 lemons, thinly sliced rounds 8 oz baby portobello mushrooms 2 tbsp butter 1 tbsp minced garlic 2-3 tbsp brown sugar 1 fresh rosemary sprig olive oil salt and pepper Preheat oven to 375 degrees. In a baking dish, coat the bottom with olive oil (approximately 2 tbsp). On top of the olive oil, layer the sliced lemon rounds; the salmon is going to sit on top, so when spreading them out, keep them in the shape of the salmon fillet. Top the lemon slices with the salmon fillet. Coat the salmon with olive oil (approximately 1.5 tsp). Add the mushrooms around the salmon. Cover the salmon and mushrooms with a generous amount of salt and pepper, the minced garlic, and then top with butter...when adding butter, "break" apart the butter into little cubes. This will cover more area and allow the butter to melt and spread. Cut or tear the rosemary sprig into about 6 one inch pieces; top the salmon with the rosemary. Finally, add the brown sugar to the entire dish, sprinkling throughout. Cover with a lid or aluminum foil. Bake for 25 minutes. **When I made this, the lemon flavor was stronger than I liked, so I added more brown sugar once it was finished baking and parmesan to the top of the salmon. I then covered the dish with aluminum foil allowing the brown sugar to infuse the salmon as it rested.
Salmon:
1 lb Salmon Fillet
3 lemons, thinly sliced rounds
8 oz baby portobello mushrooms
2 tbsp butter
1 tbsp minced garlic
2-3 tbsp brown sugar
1 fresh rosemary sprig
olive oil
salt and pepper
Preheat oven to 375 degrees.
In a baking dish, coat the bottom with olive oil (approximately 2 tbsp). On top of the olive oil, layer the sliced lemon rounds; the salmon is going to sit on top, so when spreading them out, keep them in the shape of the salmon fillet. Top the lemon slices with the salmon fillet. Coat the salmon with olive oil (approximately 1.5 tsp). Add the mushrooms around the salmon. Cover the salmon and mushrooms with a generous amount of salt and pepper, the minced garlic, and then top with butter…when adding butter, “break” apart the butter into little cubes. This will cover more area and allow the butter to melt and spread. Cut or tear the rosemary sprig into about 6 one inch pieces; top the salmon with the rosemary. Finally, add the brown sugar to the entire dish, sprinkling throughout. Cover with a lid or aluminum foil.
Bake for 25 minutes.
**When I made this, the lemon flavor was stronger than I liked, so I added more brown sugar once it was finished baking and parmesan to the top of the salmon. I then covered the dish with aluminum foil allowing the brown sugar to infuse the salmon as it rested.
Baked Potatoes: 2 Baking/Russet Potatoes 2 tbsp Melted Butter Salt and Pepper Aluminum Foil Preheat oven to 400 degrees. Melt about 2 tbsp of butter. Lay baking potatoes in aluminum foil (we are going to wrap the potatoes with this foil, each one separately, so enough foil to cover the entire potato). Coat potatoes with melted butter, salt and pepper. Wrap potatoes with foil and bake for about an hour. **It may take more or less time depending on the size of the potatoes.
Baked Potatoes:
2 Baking/Russet Potatoes
2 tbsp Melted Butter
Salt and Pepper
Aluminum Foil
Preheat oven to 400 degrees.
Melt about 2 tbsp of butter. Lay baking potatoes in aluminum foil (we are going to wrap the potatoes with this foil, each one separately, so enough foil to cover the entire potato). Coat potatoes with melted butter, salt and pepper. Wrap potatoes with foil and bake for about an hour. **It may take more or less time depending on the size of the potatoes.
Asparagus: 1 bundle baby asparagus 1 tbsp olive oil 2 tbsp butter 1 tbsp minced garlic salt and pepper Preheat oven to 375 degrees. In a nonstick baking dish, add the asparagus, olive oil, minced garlic, and generous amount of salt and pepper. Mix asparagus so that all pieces are coated with seasoning. Add butter (cubed into small pieces) to asparagus, cover and bake for about 10 minutes. ***Bake longer if a more tender asparagus is desired.
Asparagus:
1 bundle baby asparagus
1 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
salt and pepper
Preheat oven to 375 degrees.
In a nonstick baking dish, add the asparagus, olive oil, minced garlic, and generous amount of salt and pepper. Mix asparagus so that all pieces are coated with seasoning. Add butter (cubed into small pieces) to asparagus, cover and bake for about 10 minutes.
***Bake longer if a more tender asparagus is desired.

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2 filet Mignon 1 tsp parsley olive oil salt and pepper melted butter (for coating filets while they grill) **Filets are my favorite cut of meat, so I season lightly as to not lose the natural flavor. Coat the filets with olive oil, parsley, salt and pepper; make sure to evenly distribute ingredients to both sides. Let the filets rest at room temperature for about 20 minutes. If using a gas grill, the temperature needs to be set on medium high heat. Cook filets for about 9 minutes per side (6-5 minutes for rare). To keep the integrity of the steaks, it is best to only flip them once. If using charcoal, heat coals to high heat. Cook steaks for 8 minutes per side (5 minutes for rare) flipping steaks only once.
2 filet Mignon
1 tsp parsley
olive oil
salt and pepper
melted butter (for coating filets while they grill)
**Filets are my favorite cut of meat, so I season lightly as to not lose the natural flavor.
Coat the filets with olive oil, parsley, salt and pepper; make sure to evenly distribute ingredients to both sides. Let the filets rest at room temperature for about 20 minutes.
If using a gas grill, the temperature needs to be set on medium high heat. Cook filets for about 9 minutes per side (6-5 minutes for rare). To keep the integrity of the steaks, it is best to only flip them once. If using charcoal, heat coals to high heat. Cook steaks for 8 minutes per side (5 minutes for rare) flipping steaks only once.
Seafood

Low Country Boil

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When I think of low country boils, I think of summertime, friends, and fun.  A few weeks ago, Chris and I decided to make a small boil for ourselves and one of our friends.  It was great; we ate, drank, and enjoyed each other’s company.  I hope you enjoy this recipe as much as we did.

1 lb shrimp 7 medium red potatoes 1 sweet or vidalia onion 1 kielbasa sausage link (I either get spicy or beef...beef this time) 4 medium sweet corn on the cobs 3/4 c old bay 2 sprigs of fresh rosemary 1/4 c parsley 1/2 c s and 1/2 c pepper (It's a lot of water and I like flavor) 12 qt water 48 oz chicken broth In a 16qt pot bring water and chicken broth to to a boil. Once the water is boiling, add old bay, parsley, rosemary, salt and pepper. Let boil for about a minute and then add the onion and potatoes. These will need to cook for 30 minutes, total. Set a timer for 10 minutes and then add the corn. The corn needs to cook a total of 20 minutes so set the timer for 5 minutes. Once the timer goes off, add the shrimp. Set the timer for 15 minutes and everything is ready to come out. Be careful and enjoy!!
1 lb shrimp
7 medium red potatoes
1 sweet or Vidalia onion
1 kielbasa sausage link (I either get spicy or beef…beef this time)
4 medium sweet corn on the cobs
3/4 c old bay
2 sprigs of fresh rosemary
1/4 c parsley
1/2 c salt and 1/2 c pepper (It’s a lot of water and I like flavor)
12 qt water
48 oz chicken broth
In a 16 qt pot bring water and chicken broth to a boil. Once the water is boiling, add old bay, parsley, rosemary, salt and pepper. Let boil for about a minute and then add the onion and potatoes. These will need to cook for 30 minutes, total. Set a timer for 10 minutes and then add the corn. The corn needs to cook a total of 20 minutes so set the timer for 5 minutes. Once the timer goes off, add the shrimp. Set the timer for 15 minutes and everything is ready to come out. Be careful and enjoy!!

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Date Night, Meat Entrees

Chicken Cordon Bleu served with Roasted Golden Potatoes

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It’s that time of the week again, the time that I get to cook, spend time with the one I love, and enjoy some fantastic wine while shutting out the rest of the world…It’s date night!!!  This week has been pretty stressful for both me and Chris, so that means, my mood is craving something easy and not low in fat.  On the menu for tonight, my version of Chicken Cordon Bleu served with roasted golden potatoes with mushrooms and onions.

2 chicken breasts 2 slices Colby jack cheese 2 slices provolone cheese Havarti cheese 2 slices Prosciutto 2 slices ham Breading: 1/2 c bread crumbs 1/3 c parmesan 1/4 c flour 1 tsp parsley 1 tsp rosemary salt and pepper 1 egg 1 c milk Vegetable oil Preheat oven to 350. Layering the chicken: Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string. Batter Mix: Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl. Battering the Chicken: Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix. Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown. Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
2 chicken breasts
2 slices Colby jack cheese
2 slices provolone cheese
Havarti cheese
2 slices Prosciutto
2 slices ham
Breading:
1/2 c bread crumbs
1/3 c parmesan
1/4 c flour
1 tsp parsley
1 tsp rosemary
salt and pepper
1 egg
1 c milk
Vegetable oil
Preheat oven to 350.
Layering the chicken:
Tenderize chicken breasts to make the chicken easier for folding later. Layer each chicken breast with one slice of Colby jack cheese, once slice of ham, once slice of provolone, one slice of Proscuitto, and once slice of Havarti cheese. Fold the chicken over and secure with tooth picks or cooking string.
Batter Mix:
Mix breadcrumbs, flour, parmesan cheese, parsley, rosemary, and salt and pepper in a small bowl.
Battering the Chicken:
Mix one beaten egg with milk. Dip stuffed and secured chicken into the egg and milk mixture and then, into the batter mix.
Heat vegetable oil to about 350 degrees and fry battered chicken for about 2-3 minutes or until lightly golden brown.
Remove chicken and place on a baking sheet. Bake chicken at 350 for 15 minutes.
4 medium size white potatoes 1/2 small sweet onion, finely minced 1/3 c mushrooms, finely minced 2 tbsp butter 1 1/2 tsp olive oil 1 fresh sprig of rosemary broken into 4 one inch pieces salt and pepper 1 tsp garlic Preheat oven to 400 degrees. Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste. Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
4 medium size white potatoes
1/2 small sweet onion, finely minced
1/3 c mushrooms, finely minced
2 tbsp butter
1 1/2 tsp olive oil
1 fresh sprig of rosemary broken into 4 one inch pieces
salt and pepper
1 tsp garlic
Preheat oven to 400 degrees.
Cut white potatoes into small cubes and mice onions and mushrooms. In a baking dish, coat bottom of pan with about 1 tbsp olive oil. Add potatoes, onions and mushrooms to dish. Top the potatoes with the small squares of butter and 1 1/2 tsp olive oil, garlic (spread out), and salt and pepper to taste.
Cover with aluminum foil and bake at 400 degrees for about 35 minutes. ***It may take longer if the potatoes are not cut up into small squares.
Meat Entrees

Roasted Pork Tenderloin and Vegetables

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This is a one dish recipe that is easy and delicious.

1.5 lb pork tenderloin 1 qt red potatoes 1 lb baby carrots 8 oz mushrooms 1 small, sweet onion (quartered) 1 tsp minced garlic 3.5 c beef broth 1.5 c red wine (I used Cabernet Sauvignon) .25 oz fresh, rosemary .25 oz fresh, thyme *I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.* Preheat oven to 400 degrees. In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish. Bake at 400 degrees for 80 minutes or until pork equals 165 degrees. **The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.**
1.5 lb pork tenderloin
1 qt red potatoes
1 lb baby carrots
8 oz mushrooms
1 small, sweet onion (quartered)
1 tsp minced garlic
3.5 c beef broth
1.5 c red wine (I used Cabernet Sauvignon)
.25 oz fresh, rosemary
.25 oz fresh, thyme
*I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.*
Preheat oven to 400 degrees.
In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish.
Bake at 400 degrees for 80 minutes or until pork equals 165 degrees.
**The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.**

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Appetizers

Easy-Make Pizza

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When I am looking for something quick and easy to make for dinner, tortilla pizzas are my go-to option.  There are no limitations to what toppings can be put on them and baking them takes no time.

I have eased Chris into eating a lot of new meats and vegetables since we have been dating, but I have yet to get him sold on the idea that vegetables are good on pizzas.  That means, he gets his own meat and cheese pizza, and I get a “loaded with anything and everything I can find” pizza.

Chris's Favorite, Three Meat Pizza: Pizza Toppings: 1 Large Tortilla 1 Slice of Prosciutto 1 Slice of ham 3 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan Sauce: 1tbsp of any kind of organic, store-bought pizza sauce will work. I also buy a sauce that has seasonings in it like, garlic, basil, or oregano. **I do not like an overly sauced pizza, so if you do, add more. Heat large tortilla on 375 for 5-7 minutes. Top tortilla with sauce and then all cheeses, except parmesan (we will add that last). Once pizza is topped with cheese, add the meats and then parmesan. There is no rule for layering pizzas, so top them as you wish. Bake on 375 for 10-18 minutes. As I said in a previous post, I know, there is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.
Chris’s Favorite, Three Meat Pizza:
Pizza Toppings:
1 Large Tortilla
1 Slice of Prosciutto
1 Slice of ham
3 Slices of Bacon
1/3 c provolone
1/3 c mozzarella
1/3 c parmesan
Sauce:
1tbsp of any kind of organic, store-bought pizza sauce will work. I also buy a sauce that has seasonings in it like, garlic, basil, or oregano.
**I do not like an overly sauced pizza, so if you do, add more.
Heat large tortilla on 375 for 5-7 minutes.
Top tortilla with sauce and then all cheeses, except parmesan (we will add that last). Once pizza is topped with cheese, add the meats and then parmesan. There is no rule for layering pizzas, so top them as you wish.
Bake on 375 for 10-18 minutes.
As I said in a previous post, I know, there is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.

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My Favorite, Roasted Mushrooms, Spinach and Meat Pizza: Pizza Toppings: 1 Large Tortilla 1/4 c mushrooms 1 Slice of Prosciutto 1 Slice of ham 2 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan *spinach-enough to coat the pizza (8-10pcs) olive oil, salt and pepper, parsley, and rosemary for sautéing mushrooms Sauce: 1 tbsp olive oil 1 tsp rosemary 1 tsp parsley salt and pepper to taste Heat large tortilla on 375 for 5-7 minutes. Sautéing Mushrooms: In a small sauté pan, coat bottom with olive oil, add mushrooms and seasonings and cook on medium/medium high until mushrooms are tender (about 6 minutes). Sauce: Mix olive oil, rosemary, parsley, salt and pepper with whisk. Coat toasted tortilla with sauce. When adding the toppings to the pizza, there is no correct way to do it. I always add the meat last and top with parmesan so that it all browns. Bake Pizza on 375 for 10-18 minutes. I know, that is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.
My Favorite, Roasted Mushrooms, Spinach and Meat Pizza:
Pizza Toppings:
1 Large Tortilla
1/4 c mushrooms
1 Slice of Prosciutto
1 Slice of ham
2 Slices of Bacon
1/3 c provolone
1/3 c mozzarella
1/3 c parmesan
*spinach-enough to coat the pizza (8-10pcs)
olive oil, salt and pepper, parsley, and rosemary for sautéing mushrooms
Sauce:
1 tbsp olive oil
1 tsp rosemary
1 tsp parsley
salt and pepper to taste
Heat large tortilla on 375 for 5-7 minutes.
Sautéing Mushrooms:
In a small sauté pan, coat bottom with olive oil, add mushrooms and seasonings and cook on medium/medium high until mushrooms are tender (about 6 minutes).
Sauce:
Mix olive oil, rosemary, parsley, salt and pepper with whisk.
Coat toasted tortilla with sauce. When adding the toppings to the pizza, there is no correct way to do it. I always add the meat last and top with parmesan so that it all browns.
Bake Pizza on 375 for 10-18 minutes. I know, that is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.