Asian Steak Peppers and Onions

I absolutely love this beef recipe. The needed ingredients are simple and it is an easy preparation. It smells fantastic while cooking and ohhh the taste of the meat and its sauce...simply amazing! 

ASIAN STEAK PEPPERS AND ONIONS

INGREDIENTS:

1 3/4 pounds high quality steak (I used top sirloin)

1/4 cup soy sauce

2 tablespoons honey

1/2 medium onion, sliced

1/2 teaspoon sesame oil

1/2 bell pepper, sliced

1 tablespoon garlic, minced

1 tablespoon chili paste

2 tablespoons olive oil

DIRECTIONS:

1. Cut the steak into bite-sized pieces.

2. In a bowl, add the soy sauce, honey, chili paste, garlic and sesame oil; mix until combined.

Creamy Parmesan Chicken with Mushrooms

This is an easy to make recipe with fantastic flavor. The ingredients are simple and is done in one pan. The chicken and mushrooms are cooked in reduced wine, cream and melted Parmesan cheese together with the sauce is very delicious! I am very happy and pleased with this recipe. My family enjoys it so much that there is never any leftovers. The chicken, mushrooms and sauce were all gone...yes, every bit of it!

This is truly an amazing dish! If you love a good chicken recipe in creamy sauce, try adding this to your must-try list.

CREAMY PARMESAN CHICKEN WITH MUSHROOMS

INGREDIENTS:

1 pound boneless, skinless chicken breasts

1 teaspoon onion powder

1 teaspoon parsley

1 1/2 cups dry white wine*

2 cups mushrooms, cut in half

2 tablespoons olive oil, divided

1/2 cup heavy cream

2 cloves garlic, minced

1/2 cup flour

3 tablespoons butter

1/2 cup shredded Parmesan cheese*

1 teaspoon salt

1 teaspoon pepper

DIRECTIONS:

1. Place the chicken in a plastic wrap, use a meat mallet and pound it to about 1/4 thickness.
2. Cut into 3 'chicken tender size' pieces per breast.

3. Dredge the chicken pieces in flour, set aside. 

4. In a large deep skillet, heat butter with one tablespoon of olive oil, then add the dredged chicken and saute until golden brown on each side, roughly 4 minutes per side. Remove and set aside.

5. In the same hot skillet, add the remaining one tablespoon of olive oil, garlic, mushrooms, onion powder and saute until mushrooms begin to brown.

6. Add the white wine to skillet, scraping up all the browned bits that are at the bottom at the pan,

 then add the chicken back and sprinkle with parsley.

Pork Chops with Apples and Garlic Smashed Potatoes

It's my first time making this dish. It is easy to make and all the flavors are great. I love how the apple-onion combo compliment the pork chops and the mashed potatoes are also good. My husband and kids raved about it; everyone was contently full. This recipe is a new household favorite!

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

INGREDIENTS:

1 pound small fingerling potatoes

2 cloves garlic

Kosher salt

4 1/2-inch-thick boneless pork loin chops(5 ounces each)

2 teaspoons chopped fresh sage

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1 large red onion, cut into 1/2-inch wedges

2 Granny Smith apples, cut into 1/2-inch pieces

1/4 cup apple cider

1/4 cup buttermilk

DIRECTIONS:

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total.

Beer Can Grilled Chicken

My family loves chicken, whether it be fried, baked, roasted or grilled. On my last post, I made Spatchcocked Chicken with Chickpeas for dinner and it was marvelous! Well, they have asked for another chicken dinner again and this time I decided to grill a whole chicken grilled with a can of beer, a recipe from Pat & Gina Neely of Down Home with the Neelys on Food Network. I've made this dish several times before and let me tell you, this is another recipe to keep. It is moist and very flavorful. For my family, this chicken is always a winner!

BEER CAN GRILLED CHICKEN

Total Time: 1 hour 50 minutes

Yield: 4 servings

INGREDIENTS:

Beer Can Chicken Rub:

2 tablespoons smoked paprika

2 tablespoons salt

2 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons garlic

For the Chicken:

4 pounds chicken, washed and dried

Beer can chicken rub

Vegetable oil

1 (12-ounce) can beer

DIRECTIONS:

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub machine in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat. Rub the chicken and its cavity down with the vegetable oil.

1. Season the chicken with rub mixture, remembering to season the cavity.

2. Pour out 1/4 of the beer and sit the chicken on top of the beer can.

 

Spatchcocked Chicken with Chickpeas

One of my favorite hacks when it comes to roasting chicken is spatchcocking (or butterflying). It is a technique where you split the chicken open by removing the backbone and then flatten it. By doing so, it roasts the chicken in less time than roasting a whole bird.  It comes out juicy and the skin is crispy. Use a roasting pan or a large cast iron skillet or other heavy skillet.

The combination of roasted chicken and chickpeas will be one of the best tasting dishes that you can prepare. The chicken is succulent and the roasted chickpeas will leave you wanting for more. For me it's the fastest and the best way to roast a chicken. Give it a try. I guarantee you it will not disappoint, both in preparation and taste. It is a simple dish that is very easy to prepare, cooks so much faster,  and packed with delicious goodness! 

SPATCHCOCKED CHICKEN WITH CHICKPEAS

INGREDIENTS:

1 whole (spatchcocked*) chicken

coarse salt and ground pepper

1 can (15.5 ounces) chickpeas, rinsed and drained

Fresh lime juice (for serving)

Fresh cilantro (for serving)

Below are the step-by-step instructions on how to spatchcock a chicken:

[HOW TO SPATCHCOCK A CHICKEN]
by Martha Stewart

Step 1. Getting Started:

 Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.

Step 2. Remove the backbone

Starting at thigh end, cut along one side of backbone with kitchen shears. 

 Turn chicken around; cut along other side. Discard or save backbone for stock.

Step 3: Flatten the chicken

Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

Cedar Wrapped Asian Salmon with Vegetables

I first discovered this recipe by accident a few years back. I was at our local grocery store (Publix) trying to figure out what to cook for dinner that night when a cute package of Fire & Flavor Cedar Wraps caught my eye . I grabbed it, read what was it all about, and there at the back of the package was a promise of an easy salmon dish that steams to perfection, infused by subtle smoky flavor of cedar, of an Asian recipe that only calls for few ingredients. So by impulse I took it, grabbed the needed ingredients, paid the items at the counter and headed home. Oh, I tell you it was a great impulse buy.

This recipe is really tasty and it is amazing how much cedar was transferred to the salmon over a short period of time on the grill. This dish I highly recommend. So the next time you're in the grocery store and you see this pretty cedar wrapper package, give it a try. 

CEDAR WRAPPED ASIAN SALMON WITH VEGETABLES

Prep Time: 15 minutes

Cook Time: 10 minutes

Yields: 4 servings

INGREDIENTS:

2 tablespoons soy sauce; divided

2 teaspoons olive oil

1 teaspoon grated ginger root

1 carrot, cut into thin 6-inch strips

2 scallions, cut into thin 6-inch strips

3/4 cup sliced shiitake mushroom

4 (6 ounce) salmon fillets

4 Fire and Flavor Cedar Wraps, soaked

DIRECTIONS:

1. Combine 1 tablespoon soy sauce, oil and ginger in zip top plastic bag. Add salmon and toss to coat. Marinate for 10 minutes at room temperature.


 2. In a small bowl, toss carrots, scallions and mushroom slices with remaining soy sauce.

Roasted Chicken Thighs with Lemon and Oregano

I've been making this recipe for a while now and each time I serve it to my family they rave about how tender and tasty the meat and skin is crispy. This is a great dish and the sauce has a hint of lemon tang and oregano flavor. So based on the reactions I get from my family regarding this dish, it's a keeper and a sure winner and should be served at least once a month!   

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Prep 20 minutes

Total 30 minutes
Serves 4

INGREDIENTS:

1 lemon

4 large or 8 small skin-on, boneless chicken thighs

Kosher salt and freshly ground pepper 

3 teaspoons olive oil, divided 

3 sprigs oregano

1 tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken broth

DIRECTIONS:

1. Preheat oven to 425°F. Very thinly slice half lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a think coating in pan, until chicken is cooked halfway through, about 10 minutes.

3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet). Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

Peanut Butter-Chocolate Banana Cream Pie

 This delicious pie is amazing and too good not to share. It is so easy and yummy to prepare I could eat a slice of it every day! My two kids declared this is "one of the best pies Mom has ever made"! Yeah, it's that good. This is a great and quick dessert to make for after-dinner meal, afternoon snack, for entertaining, or to bring to a party.

  

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Prep: 30 minutes (plus refrigerating)

Make: 10 Servings

INGREDIENTS:

35 vanilla wafers, finely crushed (about 1 cup)

1/4 cup butter, melted

2 oz. Baker's Semi-Sweet Chocolate, divided

1/2 cup creamy peanut butter

2 bananas, cut lengthwise in half, then crosswise into quarters

2 packages (3.4 oz each) Jell-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed (Cool Whip) whipped cream topping, divided

2 tablespoons Planter's Salted Peanuts, coarsely chopped

DIRECTIONS:

1. Heat oven to 350°F.

2. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate.

3. Bake 5 to 8 minutes or until golden brown. Cool completely.

4. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.

(*Note: I opted for grated semi-sweet chocolate as garnish on top of the pie instead of curls).

5. Microwave remaining 1 1/2 oz. chocolate and peanut butter in microwavable bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.

Breakfast Pull-Apart Bread

I stumbled upon this recipe from Amy of Belly Full a few days ago when I was searching for something to make for breakfast. What peaked my interest about this recipe was the idea of a savory bread being baked using a bundt pan. Now I've made cakes using bundt pan before but I have never tried it for making bread for breakfast. It's almost similar to monkey bread but instead of using cinnamon rolls, you put bacon, eggs, cheese and scallions instead. 

My family thoroughly enjoyed eating this easy, savory, filling bread and I know for a fact that this will never be the last time that I will be making this for our breakfast...that's for sure!

BREAKFAST PULL-APART BREAD

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 8 

INGREDIENTS:

6 slices bacon, diced small

1/2 stick (1/4 cup) of unsalted butter

1 tube of refrigerated Pillsbury Grands biscuits

3 large eggs, beaten

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded Monterey Jack cheese*

2 scallions, finely diced

DIRECTIONS:

1. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside.

2. Preheat the oven to 350°F degrees.

3. Put the butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.

4. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, both cheeses, and scallions together.

5. Once the butter has melted, give the bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind.

Vegetable Tian

I love this recipe. The blend of various vegetables on this dish taste fantastic and as it cooks it creates an aroma that fills throughout the kitchen! It is easy to make, worthy of the time and effort and very eye catching with all the different colored slices. It looks absolutely beautiful in the presentation, don't you think?

 I have made it many times and it has turned out perfect every time. I have made it for brunch, weekend dinner and also many holiday meals such as Thanksgiving and Christmas. It is even delicious for a party or a dish to take to a picnic or potluck. It is truly a vegetable delight. For me and my family, this veggie dish is always a winner!

VEGETABLE TIAN

INGREDIENTS:

2 tablespoons olive oil (divided)

1 large sweet yellow onion cut in half and sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Sea salt, freshly cracked black pepper, to taste

Dried thyme, to taste

1/2 cup of grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 375°F Coat a baking dish with olive oil cooking spray. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes.Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer.

Sauteed Brussels Sprouts and Carrots

There are days that I don't feel like cooking dishes that take up a lot of my time, but at the same time thinking of something to feed my family that is not only healthy but also tasty...Brussels sprouts fits the bill.

These delicate members of the cabbage family are nutritious and flavorful, but take care of not overcooking it, as it releases that sulfur smell that discourage many people from trying them.

This recipe is very easy and simple. It only needs five ingredients and it cooks no more than 15 minutes. The Brussels Sprouts and carrots are lightly sauteed in butter, salt and pepper. I tell you, this is the delicious way to prepare them. Everyone in my family raved about this dish and is highly recommended!

SAUTEED BRUSSELS SPROUTS AND CARROTS
Cooking Time: 15 minutes

Serves 4

INGREDIENTS:

1 pound Brussels sprouts, stems trimmed

3 tablespoons butter, divided

5 ounces matchstick carrots

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

1. Cut sprouts into quarters. Preheat large saute pan on medium-high 2 to 3 minutes.

2. Place sprouts, 2 tablespoons butter, and carrots in pan; cook and stir 2 to 3 minutes.