Filet Mignon Steak Marsala with Mashed Potatoes & Sweet Grilled Corn

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STEAK MARSALA SAUCE RECIPE FOR GRILLED FILET MIGNON:

INGREDIENTS:

  • 1/4 Cup of Olive Oil
  • 1 medium Onion, chopped
  • 8-10 oz. mushrooms, sliced
  • 2 cups of Marsala wine
  • 1 cup Beef Stock
  • 1 Tablespoon of Thyme
  • 1/2 Cup of Butter
  • Salt & Pepper

DIRECTIONS:

  • Heat olive oil in a medium skillet on top of stove
  • Add Onions and Mushrooms until browned
  • Add Garlic. Cook for 1 min.
  • Add wine, beef stock, and thyme. Cook for several minutes
  • Whisk in butter and let simmer for several minutes until it starts to thicken
  • Garnish with salt & pepper and pour on top of Filet Mignon Steaks once ready
  • Serve with mashed potatoes with brown gravy and a side of sweet grilled corn for the perfect combination ūüėČ

Classic Cucumber & Tomato Salad

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RECIPE

INGREDIENTS:

  • 2 Large Cucumbers, peeled and sliced
  • 2 Large Tomatoes, sliced (or you can use smaller ones, such as Cherry Tomatoes)
  • 2 Tablespoons of Balsamic Vinaigrette
  • 2 Tablespoons of Olive Oil
  • Several splashes of Kraft Italian Tuscany Dressing

DIRECTIONS:

  • Mix ALL ingredients in a large bowl and enjoy! Serve immediately & if you have leftovers, no biggie, they taste even better once refrigerated for a while!

Balsamic Bell Pepper Chicken with Asian Sides

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RECIPE

INGREDIENTS:

  • Salt & Pepper
  • 3 cloves of Garlic, minced
  • 1 medium-large Onion, chopped
  • Several splashes of Balsamic Vinaigrette
  • Several splashes of Kraft Italian Tuscany Dressing
  • Cilantro
  • 2 Orange Bell Peppers, sliced

DIRECTIONS:

  • Heat the first 6 ingredients in large skillet over medium-high heat WITH the chicken for approximately 10 minutes
  • Transfer chicken to baking dish and cover with chopped Orange Bell Peppers.
  • Bake covered at 375 degrees for approx 35 min.
  • Serve with fried rice and vegetable roll and Enjoy!¬†

Pepper Steak Stir Fry

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psstirfry

RECIPE

INGREDIENTS:

  • 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed (I actually bought beef stir fry strips – they are pre-cut for you)
  • Salt and Pepper
  • 1 large garlic clove, minced
  • 3 Tbsp grapeseed, safflower, canola, rice bran or other high-smoke point oil, divided
  • 2 medium bell peppers (your choice what kind/color, I used red and yellow) sliced into 1/4-inch strips
  • 1/2 yellow onion, thinly sliced lengthwise
  • 2 Tbsp chopped cilantro
  • 1 Tbsp soy sauce -OR- Sesame Ginger Sauce (At the time I didn’t have soy so I used sesame ginger, it tastes VERY similar, just a bit sweeter)
  • 2 teaspoon sesame oil

DIRECTIONS:

  • ¬†Season the steaks with salt and pepper and rub minced garlic over one side. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2-inch wide strips.
  • Heat 2 Tbsp oil in a large skillet on high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Remove the vegetables from the pan to a bowl and keep warm.
  • Heat an additional Tbsp of oil in the skillet on high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on one side, then stir. Cook for no more than a minute (for medium-rare). Add the peppers and onions, tomatoes, cilantro, soy sauce and sesame oil and cook for a half minute longer, stirring. Remove from heat. SERVE OVER A BED OF WHITE RICE AND ENJOY! THIS IS A JOSH FAVE!!

Pesto Pasta Salad with Roasted Green Beans, Roasted Asparagus, Cherry Tomatoes & Olives

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pestopasta

RECIPE

INGREDIENTS:

  • 1 lb Shell Pasta (or you can use Tortellini or Ravioli)
  • 1 bunch Asparagus, cut into 2-inch pieces
  • 8 oz Green Beans, cut into 2-inch pieces
  • 2 pints cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp Tuscany seasoning (or other Italian blend)
  • 8 oz black olives
  • 1/2 cup pesto
  • 1/4 cup Parmesan cheese
  • salt and pepper

DIRECTIONS:

  • Heat oven to 450.¬† Bring a large pot of salted water to a boil.¬† Cook the pasta according to package directions.
  • While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, Tuscany seasoning, salt and black pepper.¬† Spread out onto one or two parchment paper-lined baking sheets.¬† Roast for 15-20 minutes or until tender and starting to brown/shrivel.
  • Toss the pasta with the veggies, olives, pesto, and parmesan cheese.¬† Season with salt and black pepper to taste. Enjoy! This is a personal fave of mine!

Loaded Baked Potato Salad

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loadedptsalad

RECIPE

INGREDIENTS:

  • 1.5 lbs. Red Potatoes, cut into chunks ‚Äď peel skin off if you prefer
  • 1 oz. Hidden Valley Ranch Dip Mix packet
  • 3/4 Cup of Low-Fat Sour Cream
  • 1/4 Cup of Mayonaise
  • 1/2 tsp. Garlic, minced
  • 1/2 tsp. Ground Pepper
  • 1 tsp. Dijon Mustard
  • 2 tsp. Minced Cilantro
  • 1 Cup of Shredded Cheddar Cheese
  • 7 slices Bacon, cooked and chopped
  • 2 tablespoons of minced chives

DIRECTIONS:

  • In a medium pot, place chunked potatoes and cover with water. Bring potatoes to a boil over high heat and reduce to medium, allowing to simmer for 10 minutes, or until the potatoes are fork-tender. If you boil the water first, then add the potatoes, they will start to break apart in little bits so DO NOT do that.
  • When potatoes are done, drain and place on a lined baking sheet. Immediately sprinkle with packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.
  • While potatoes are chilling, fry and chop 7 slices of bacon and shred cheddar cheese.
  • In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.
  • When potatoes are cool, pour into large bowl of sour cream mixture.
  • Fold in shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.
  • Chill for at least two hours until flavors meld. It will taste even better if its put in the refrigerator overnight!

Mojito Fruit Salad

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mojitofruitsalad

RECIPE

INGREDIENTS:

  • 1/3 cup of granulated sugar
  • 1/4 cup of fresh mint leaves
  • 2 tablespoons of lime juice (or lemon juice)
  • 2 cups of seedless grapes, halved
  • 1 cup of sliced fresh strawberries
  • 1 cup of fresh blueberries
  • 1/2 cup of fresh raspberries

DIRECTIONS:

  • Bring sugar and 1/2 cup of water to a gentle boil in a saucepan. Simmer for 2 minutes , remove from heat and stir in the mint and lemon juice. Steep for 15 minutes and strain out the mint.
  • Combine the grapes, nectarine, strawberries, raspberries and blueberries in a large bowl. Stir in the sugar/mint syrup. Cover and chill for at least 2 hours, or overnight. Enjoy this fresh recipe that’s perfect for summertime!

 

Jamaican Curry Chicken and Potatoes

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RECIPE

INGREDIENTS:

  • Salt & Pepper
  • 4 Tablespoons of Olive Oil
  • 1 Yellow Onion, chopped
  • 1/2 stick of Butter
  • 1 Tablespoon ground Ginger
  • 4 Tablespoons of Curry powder
  • 1 Tablespoon of ground Cayenne Pepper
  • 1 (16 oz.) can of Coconut Milk
  • 8 ounces (1 cup) of Chicken Stock
  • 2 Large Russet Potatoes, chopped
  • 1.5 pounds of Chicken Breasts, chopped into 1-inch pieces

DIRECTIONS:

  • Heat oil in large saucepan over medium-high heat.
  • Add the onions, ginger and cayenne pepper and saute for 5 minutes.
  • Add butter and curry powder; let sit until curry turns a dark gold color.
  • Add chicken stock and chicken, then cook for 8-10 min.
  • Add potatoes and let cook for 5 min. Lastly, add the coconut milk, cover, and let simmer for 30 min.
  • I then transfer everything to a casserole dish and let it get slightly browned in the oven (uncovered) for approx 15 min.
  • When you take it out, let it sit for a bit so sauce will thicken slightly. Serve over a bed of white rice.

 

Pizza Joes (Sloppy Joe Sandwiches with a Twist!)

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Recipe

INGREDIENTS:

  • 1/2 pound of Ground Meat
  • 1/2 pound of Sweet Italian Sausage (or Hot Sausage, your choice)
  • 1 Medium Onion, minced
  • 1 (8 oz.) can of Tomato Sauce
  • 1/4 cup of Ketchup
  • 1/4 cup of Barbecue Sauce (your choice what kind)
  • 1 tablespoon¬†of Dry Mustard
  • 1 tablespoon of Worcestershire¬†Sauce
  • 1 tablespoon of Rice Vinegar
  • Salt & Pepper

 

DIRECTIONS:

  • Remove sausage from casing and mix with the ground meat.
  • Place ground sausage and meat with minced onion in skillet over medium-high heat until brown. Drain.
  • Stir in all remaining ingredients over medium heat. Reduce heat to low and simmer with a lid covering the skillet for approximately 20-25 minutes.
  • It it appears too liquidity, simply remove the lid to let any moisture evaporate. Serve on rolls and Enjoy!

 

 

Simple Pasta Sauce

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Recipe

INGREDIENTS:

  • 1 pd. of ground meat (or your choice of meat, feel to use ground turkey, etc.) – Try to get ground meat that is 80/20 (80% Lean, 20% fat – this will taste better & have the most flavor)
  • 1 Medium Onion, minced
  • 4 Cloves of Garlic, minced
  • 1 (8 oz.) can of Tomato Paste
  • 1 (15 oz.) can of Tomato Sauce
  • 2 Large Tomatoes, Chopped -OR – 1 (15 oz.) can of Diced Petite Tomatoes
  • Salt & Pepper
  • Sugar (Just a pinch or two)

DIRECTIONS:

  • Brown the ground beef in large skillet over medium heat with the onions, garlic, salt and pepper.
  • Once fully browned, drain (be careful not to drain out the onions & garlic when doing so).
  • Add diced tomatoes, sauce, and paste. Stir thoroughly. Taste sauce and depending on the amount of bitterness, add a dash of sugar to help sweeten it. Cover and simmer on low for approx 45 min.
  • Serve over your choice of pasta (My favorite is Angel Hair, my Hubbby’s fave is Linguine) with cheese on top.