Sirloin Steaks with Dijon Mushroom Sauce

Recipe adapted from Simple & Delicious

3-4 Sirloin Steaks (about 1.5 lbs)
Lawry's Season Salt
1 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup beef broth
2 tbsp Dijon mustard
1/2 tsp crushed dried rosemary
1/2 tsp dried thyme

Sprinkle steaks lightly with season salt on each side.  Broil 4 inches from the heat for 6 minutes on each side, or until your desired doneness.
While your steaks are cooking, melt the butter in a large skillet on medium heat.  Saute the mushrooms until tender.  Once tender, stir in the remaining ingredients.  Bring the liquid to a boil, then cook until the liquid is reduced by half.
Serve the sauce over top of the steaks.

This sauce can also be served over pork chops, if you prefer that over steak.

My review:  This tasted like something from a restaurant.  It was amazingly delicious.  The sauce had the right tinge of dijon to make it spicy and the depth of the sauce because of the herbs made it really pop.  Make this!!  I want to try it on top of pork chops next!

Hawaiian Quesadillas

4 wheat tortillas, burrito size
2 teaspoons mayo
8 slices thin sliced cooked ham, cut in strips
1 can (8oz) crushed pineapple, drained well
1/2 cup chopped green bell pepper
1/4 cup shredded mozzarella cheese

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	In  nonstick skillet, place tortilla. Spread with half of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with another tortilla.
	Cook over medium heat 2 to 4 minutes, turning once, until lightly browned on each side, and cheese is melted.
	Repeat to make second quesadilla. My review:  I loved this!  It was a nice twist on Hawaiian pizza, and on quesadillas.  Very fun.

Ree's Springy Shells

In celebration of spring, I decided to finally make Ree's Springy Shells, and they were to die for.  I knew I was going to be visiting one of my local farmer's markets, and all of the green ingredients are in season right now, so I'd be able to find it all.  I'm not going to post the recipe here, because you can find it at the link above.

But I will tell you, that they are amazing.  And make sure to use lots of salt and pepper, otherwise they can be pretty bland.  My family enjoyed it, but they were hoping for some meat, so we had smoked pork chops with them.  The recipe makes a ton, so if you don't want to eat it for 10 days straight, you may want to halve or even quarter the recipe.

But definitely make it, you will not regret it.  Also, if you do try it and find it a little bland, I think adding some red sauce to the mixture would be delicious.  Maybe add 2 layers of red sauce into the mixture.  I'll let you know if I end up trying it!

Tuscan Marinated Mushroooms

1 (8 oz) package mushrooms, quartered
1/2 cup Kraft Tuscan House Italian Dressing
Parmesan cheese, optional

Wash and cut your mushrooms into quarters.   Place into a skillet
Pour the dressing over top.
Cook on medium heat, sauteing and turning as needed, for about 8-10 minutes.
Sprinkle with Parmesan cheese, if desired.

My review:  I had mushrooms that needed to be used, so I went to my pantry on a hunt for something to cook them in, besides the usual butter or olive oil.  This was amazing.  I plan on making these many many more times.  These would be good served with a steak, on a salad, or with a chicken breast. 

Meaty MushroomThin Crust Pizza

I'm going to be making a lot of variations of these coming up.  I have class 2 evenings a week, with very little time to get something for dinner, and this is a quick, fun, and healthy meal.  My lovely friend, Nicole, is south beaching it, and she told me about this yummy way she gets to enjoy pizzas.  Here, I'm giving you the ingredients to make two, but you can make as few or as many as you want!

2 low carb wheat tortillas (the wheat, low carb ones get crispier!)
4 tbsp pizza sauce
Reduced fat shredded mozzarella cheese
4 mushrooms, sliced
2 slices deli cooked ham
10-20 turkey pepperonis

Spray a cookie sheet with a little bit of Pam, and then place your tortillas side by side, not overlapping.  You might need two cookie sheets.  Spread 2 tbsp of sauce on each tortilla.  If you like more sauce, feel free to add more.
Top the sauce with your desired amount of cheese on each pizza, and then follow with pepperonis, ham, and mushrooms.  Other topping options could be turkey sausage, onions, peppers, tomatoes, or any other veggie.  Be creative!
Bake at 450 degrees F for 10 minutes.


My review:  Nicole is a genius.  This was so good.  What a nice, easy, low-carb meal.  I can't wait to make more.  I know it's cheating for new recipes, but I'm going to post all my variations that I end up making.  This is really yummy!  Try making your own, and if you get any good variations, lemme know so I can try them too! 

Barbecue Chicken Pasta Skillet

Adapted from recipe at MelsKitchenCafe.com

Olive Oil
3 boneless skinless chicken breasts, cut in chunks
1 small red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne
2/3 cup of your favorite barbecue sauce
1/2 cup light sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
About 6 green onions, diced

In a large pot heat the olive oil over medium heat.
When hot, add chicken and red onion, stirring occasionally, until the chicken is browned and cooked through. Remove to a plate and set aside.
In the same pot, add water, chicken broth, penne and salt. Bring to a boil and simmer for 15 minutes, until the liquid is almost absorbed.
Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with green onions and shredded cheese.

My review:  This was yummy.  Such a nice change from red tomato sauce.  I liked the tangy spicy flavors of the sauce and onions together.  This was actually even better the next day cold.  The flavors all sunk into the pasta and it was awesome!

ZAM Pasta!

I'm gonna call this ZAM Pasta (Zucchini, Asparagus, Mushrooms). It was created by me this evening, because I had fresh veggies that needed to be used.  It turned out absolutely amazing.

1 whole zucchini, sliced thick and then cut in quarters
1 (12 oz) package mushrooms, sliced
1/2 yellow onion, diced
1 bunch asparagus, cut in half lengthwise (try to get thin ones)
3 cloves garlic, minced
Olive Oil
1 package ground turkey (1.3 lbs)
1 jar of your favorite spaghetti sauce
Salt and Pepper to Taste
1 pound thin spaghetti

Put the asparagus in a small saucepan, and cover with water.  Put on the stove on high, covered until boiling, then turn off the heat, but leave it on the burner for about 5 minutes, then drain.
In a separate, large skillet, heat olive oil on medium heat.  Add the garlic, mushrooms, onions, and zucchini.  Cook for about 8 minutes, until cooked.  Remove from pan.
Heat the pan back up and add the ground turkey and brown.
Once browned, add the asparagus, mushrooms, and zucchini and stir. 
Pour in the spaghetti sauce and stir.  Turn the heat down to simmer and let simmer for 5-10 minutes until heated through.
Serve over spaghetti.

My review:  This was aaahhhhmazingly good.  I love spring and summer for the fresh veggies and this recipe is fabulous for that.  You can use any mixture of fresh vegetables, but I highly recommend this combination!

Hamburger Stir-Fry

 

2 cups rice, cooked
1 pound ground beef
2 tbsp canola oil
4 oz. snap peas (about 30)
1/4 red onion, diced
10 oz. mushrooms, sliced
20 baby carrots, diced
1/2 large zucchini, sliced into half moons
2 cloves garlic, minced
1/2 cup stir fry sauce

In a large skillet, brown the ground beef on medium high heat.  Set aside in a bowl.
Return the skillet to the heat, and add the canola oil.  Heat until hot.
Add the peas, onion, mushrooms, carrots, zucchini, and garlic.
Stir frequently, until all the veggies are cooked, but still crisp, which will take about 5-7 minutes on medium high heat.
Add the ground beef back to the pan, and pour the stir fry sauce over top.
Stir to combine and heat for another minute.
Serve over top of brown or white rice.

My review:  I knew I had all these fresh vegetables and I wanted something good to do with all of them.  I also didn't have any steak or chicken, which are my first choices when making stir fry, so I used some hamburger.  This was great, I will definitely be making this again!  It would be great with broccoli, peppers, and mini corn cobs, too!  Also, it was on the table within about 20 minutes, which made it a great weeknight dinner.

Bacon Mushroom Pasta

Pioneer Woman read my mind when she posted this recipe on Monday.  I had a variation of the ingredients in my refrigerator and pantry, and decided to cook this up.  All inspired by Ree, but with the portions scaled down, and some differences in ingredients because I didn't feel like going to the store.  It was delicious paired with a steak, but next time, I'll make it a meal!

2 tablespoons olive oil
3 slices bacon, diced into small pieces
2 cloves garlic, minced
1 (10oz) package mushrooms, sliced thin
1/2 cup chicken broth
3/4 cup half and half
2 tablespoons parsley flakes
1/2 cup parmesan cheese, grated
salt and pepper to taste
1/2 lb. thin spaghetti

Cook pasta according to directions on package.
In a skillet, heat the olive oil on medium high heat and add bacon pieces until browned.  Remove and set aside on a paper towel.
Without cleaning the pan, add the garlic and mushrooms and stir over medium high heat for 5 minutes, until the mushrooms are golden brown. 
Pour in the chicken broth and stir, scraping any bits off the bottom of the skillet.  Cook on medium high for several minutes, until the liquid is reduced by half.
Reduce the heat and pour in the half and half.  Stir and let thicken for a few minutes.
Add parsely and stir, cooking for one more minute. 
Finally, add Parmesan and stir, letting the cheese melt into the sauce, and turn off the heat.
Drain the pasta and toss with half of the mushroom sauce, using tongs.
Top each serving with the rest of the sauce and some Parmesan cheese.


My review:  This was delicious and easy, and many of my favorite flavors all together.  Make it now.  It would be great with chicken added to the sauce as well.  Very good!

Italian Stromboli

Pizza Dough (I buy mine at the grocery store, from the bakery.  You can also get it at some Italian restaurants, or you can even use the Pillsbury kind.  Or make your own, too)
Olive Oil
4 oz. mushrooms, sliced
1/2 small onion, diced
1/2 green pepper, diced (optional)
1/2 lb ground beef or italian sausage, browned (optional)
2 cloves garlic, minced
6 slices Cooked Deli Ham
6 slices Hard Salami
About 20 pepperonis
6 slices Provolone Cheese
1/2 cup shredded Mozzerella

Preheat oven to 400 degrees F.
Heat 2 tbsp olive oil in a skillet.  Saute your mushrooms, onions, and garlic.  If you were using ground beef or sausage, you could cook it with the mushrooms and onions.
Flatten out your pizza dough into a rectangle on a cookie sheet with some olive oil to keep it from being sticky.
Start by layering your ham on the bottom, leaving room on the edges to fold up.  Then, place 3 slices of Provolone.  Top with your hard salami and pepperonis.  Then, top with the remaining Provolone.  Spoon your mushrooms and onions (and ground beef or sausage) on top.  Then, top with Mozzerella.  Fold up the sides.
Bake for 20-25 minutes, or until golden brown.  Serve with Pizza sauce for dipping.

My review:  My mom makes homemade stromboli all the time, and I love it.  It's one of the things I usually request when I'm visiting, or for my birthday.  Most people don't realize that it's a simple, quick, and fairly cheap meal to prepare at home for yourself.  And most importantly, it's delicious!

Valentine's Day Dinner

I was gone for way too long.  I apologize.  But the stupid stomach virus got me, and then it was one of my favorite holidays:  Valentine's Day!!!  And for Valentine's Day, I cooked one of the best meals I have ever cooked:  Ranch Chicken and Potatoes.  I can't take any credit for this recipe, and I can't give you any better instructions on how to cook it, and basically, I'm too lazy to share step by step, so I will refer here for the printable and here to check out Cooking Ventures, the blog, where Vince cooks up all kinds of amazing things.  This recipe was boyfriend approved, me approved, and absolutely darn delicious, and incredibly easy to prepare!

Amazing Chicken Fajitas! (and a great marinade too!)

 

adapted from recipe over at My Kitchen Cafe

Marinade:

1/4 cup lime juice

1/2 cup water

3 tbsp oil (olive or vegetable)

2 tsp minced garlic (about 2 large cloves)

2 tbsp red wine vinegar

1 tbsp soy sauce

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)

salt and pepper

Fajitas:

3 large chicken breasts (about 1-1.5 pounds)

1 yellow or red onion, cut in thin strips

1 red pepper, cut in thin strips

1/2 pound (8 oz) mushrooms, thickly sliced

1 tbsp soy sauce

2 tbsp water

1 tsp lime juice

salt and pepper

Mix all marinade ingredients together in a ziploc bag and shake.  Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.

Discard the marinade and grill or broil the chicken until cooked through.  Under the broiler, it takes about 6 minutes on each side.

In a large skillet, heat some olive oil over medium heat.

Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).

Add soy sauce, water, lime juice, salt, and pepper.  Cook for another few minutes and stir frequently.

Slice chicken on the diagonal and toss in with the veggies.

Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.  

My review:  I LOVED THIS.  I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe.  It would also be good for quesadillas or chicken taco salad.  You have to try this!!

Baked Strips of Fire

 

 1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks.  They would also be good served on top of a salad or in a wrap.

My review:  These were amazing!  I loved them.  It was a nice healthier substitute for boneless buffalo wings.  They would be great for a Superbowl party!

 

Pioneer Woman's Sesame Noodles

So I've been saving this recipe up in my file for a long time, and decided to finally make it this week.  This is another recipe from the amazing Pioneer Woman, and if you would like her step by step instructions, you can find those here.  Her measurements are a bit loose, so I'm including the ones that I used.

12 ounces thin noodles (angel hair, spaghetti, asian style)
1/4 cup soy sauce
2 tbsp sugar
3-4 cloves garlic, minced
2 tbsp rice vinegar
3 tbsp pure sesame oil
1/2 tsp hot chile oil (this can be substituted by vegetable oil, with a pinch of cayenne pepper)
4 tbsp canola oil
3 tbsp hot water
3-4 green onions, sliced thin

Cook noodles as directed on package.
Whisk all other ingredients except green onions together in a bowl.
Taste and adjust if needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.


My review:  I actually have to be honest and say that this wasn't my favorite.  It was good, but the flavors were a little too strong for me.  Try it!

Lasagna Roll-Ups

12 Lasagna Noodles
2 eggs
1 (15 oz) container Part Skim Ricotta Cheese
Salt, Pepper to taste
1 tsp garlic salt
2 tsp Italian Season blend
1 jar of your favorite sauce (or leftover meat sauce from spaghetti) (i used leftover veggie puh-sgetti sauce)
2 cups shredded mozzerella

Cook lasagna noodles as directed on package.  Drain, and lay flat on a cutting board or wax paper.
Mix eggs, ricotta, salt, pepper, garlic salt, and italian season blend.
Spread across the length of each noodle, about 1 tbsp per noodle.
Roll up each noodle.
Cover the bottom of a square baking dish with a layer of sauce.  Arrange the roll-ups in a single layer.
Cover with sauce.
Bake for 30 minutes at 350 degrees F.
Cover with shredded mozzerella, and return to the oven until melted and bubbly, about 5-10 minutes.
Enjoy!

My review:  This was my quick alternative to making lasagna.  I didn't feel like fussing with all the layers, and I didn't want to make very much.  The recipe can be easily halved, which is what I did.  Just as delicious as lasagna, but a nice change.  If I make it again, I will just use jarred sauce, no meat.  It could have used a "saucier" texture.  Yum!