Perfect Steak

My secret: Dipping the steak in a combination of butter & oil, coating it with a generous layer of kosher salt  & cracked black pepper, & searing it over the hottest possible fire.

Fire up the grill until it's seriously hot -- hot enough to sear the outside quickly and form a crust.

To me the goal -- the perfect steak -- is defined by the contrast between the charred exterior & the warm, juicy center - medium rare.

Filet Mignon (is the only steak I like) but I prepare New York strip steak same way
unsalted butter
corn oil
kosher salt
cracked black pepper

Melt the butter over medium-high heat & skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, I typically shape the steaks by gently pushing the sides into the center to create height. (height is typically more important than weight in my opinion)

Mix the oil & clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, ( mixing oil with the butter helps it not to burn) then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," as it makes a great crust.  I like it just plain like this (sometimes i add a little garlic), but honestly most of the time i just like the simple flavor.

* I make a killer whiskey butter sauce & bernaise sauce, that I prefer vs. a bunch of spices on my steak.  Will share on a future post.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. I have found the key is not to flip them around. Ultimately only flip the steaks 3 times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a
med rare steak with adequate char.  I like to bring them in & finish in the oven, till the themometer reads 125.

Then key to let them rest without slicing into them about 10minutes or so.
Bon appetite!

Peanut Butter & Chocolate Dipped Frozen Oreo Banana Bites

Bananas ready to eat 

1. Creamy Peanut Butter
2. Chocolate Bark or melting chocolate of choice
3. Crushed Oreo Cookies

Peel then cut bananas into 1 inch pieces.
Melt peanut butter in microwave until very soft.
Roll bananas into peanut butter then place on a wax paper lined baking sheet.
Place in freezer for 20 minutes or until peanut butter has firmed up.
 Melt chocolate according to package directions.
With spoons, dip bananas into chocolate and place back on the parchment paper.
 Press cookies into sides of bananas so they stick in the chocolate.

 Stick back into freezer until frozen, about 1 hour. Serve with toothpicks or just pop in your mouth!

 

 

 

Reeses Peanut Butter Egg Cookies

After the Easter basket grass aftermath, this is a tasty treat to make from Reese Peanut Butter Eggs. They are crispy peanutbutter discs with a slight salty topping. Mmmm trust me they are so good, you will be hoping the Easter Bunny brings you your own peanutbutter eggs next year!:)

Preheat oven to 350 degrees F

3 Ingredients are all that is needed to whip these up!

• 24 snack size Reeses Peanut Butter Eggs, individually wrapped.
• 1 large egg
• Sea Salt

Unwrap all Reeses Eggs. Use food processor, Pulse until smooth. Next add an egg and again pulse until combined. Use ice cream scoop, & scoop med. Size dough on to a Pam sprayed cookie sheet.  With the heel of your hand, press each cookie down to about 1/2 inch thick.

What sets these apart is to sprinkle with sea salt. The salt heightens the chocolate sweetness. If these easter goodies weren't addicting enough before, well now you have one more guilty pleasure to look forward too.

Bake for 15-17 minutes or until cooked through and edges start to crisp.

Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

NOTE: This recipe works equally well with individually wrapped snack size Reese Cups.

Devil's Surprise

OMG you've got to try this! I picked this recipe off the Hungry Girl Show... Brownie Muffins. They are somewhat goey yet kind of cakey. Very Very moist and rich. 

Healthy & Chocolatey goodness that is soooooooo easy. Really it doesn't get any easier than this esp. when its guilt free!  2 ingredients is all it takes to whip these babies up! 

Seriously, you would never know when you take a bite that this is what is in here.  I never knew how good pumpkin could be. It taste great & at the same time cuts the fat & sodium.

Preheat Oven  to 400 degrees.

1 box Devil's Food Cake Mix

15oz 100% Pure Pumpkin

Mix, & Mix & Mix some more until all the cake mix is whipped into the pumpkin.  Do NOT add any other liquid.  You will think its never gonna mix all together, but trust me just keep mixing and eventually it will all mix together.  Next time I will use my Kitchen Aid Mixer. 

Once its all mixed together, spray muffin tin with Pam.  It will fill 3 mini trays or 1 reg. size tray.

Bake at 400 for 20min.

That's it! Next time I think I will add banana pieces in just for an added something something. 
1 Muffin or 3 minis = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein

CHOCOLATE TIP

Did you know that 48 Chocolate Chips is 1oz of Chocolate?

When eating healthier, but craving a little sweetness of Chocolate - 

experts say 1oz of chocolate is ok, and typically helps you not feel deprived.

One week out of the month 

or 

7 individual days per month 

is a great way to get a little fix & keep in mind the darker the chocolate the better!

ENJOY!!

Beer Grilled Cheese Sammies

This screams superbowl comfort food with a grown up twist!

I love homemade bread! Beer bread is easy & really takes this family favorite to a new level.  Cut into squares for a finger food for your next tailgating party.  Trust me its a total crowd pleaser! Serve it with the BLT salad. I'm getting hungry just thinking about it! :)

 Makes 2 (extra bread leftover)


INGREDIENTS:

Beer Bread

3 cups all-purpose flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/3 cup sugar

One 12-ounce can or bottle of beer (I use whatever I have on hand – so use your fav)

3 tablespoons unsalted butter

Caramelized Onions

1 tbsp evoo

1 white onion, thinly sliced

1 tbsp fresh oregano, chopped

2 tsp Worcestershire sauce

Salt & pepper to taste

Dress your Sammy

2-3 teaspoons Dijon mustard* (optional) I Sometimes use my *Lemon Basil Aioli for variation

4 ounces Colby cheese

1 tbsp salted butter, melted

DIRECTIONS:

Make the beer bread:

Preheat oven to 350°F & Lightly grease a 9×5 inch loaf pan.

In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Pour in beer, stir until a stiff batter is formed. Best to just mix dough with your hands. Scrape dough into prepared loaf pan. Melt butter & spread evenly across top of dough. (Makes it golden and crusty!)

Bake in preheated oven for about 35-40 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool completely before slicing.

NOTE : You can also find Beer Bread in a box mix (Tastefully Simple) makes this even easier.

Caramelize the onions:

Heat evoo in a skillet over medium-high heat. Add onions to pan. Sauté onions until they begin to wilt, then add a pinch of salt and pepper, oregano and Worcestershire sauce. Reduce heat to medium low and cover. Cook covered until onions become soft and caramelized (about 40 minutes). Add more Worcestershire sauce to taste if you like.

Sear your Sammy

Preheat the flat griddle or skillet to medium-high heat.

For each sandwich: Spread a little Dijon mustard (or variation) inside one slice of beer bread. Layer on half of the cheese and onions and close the sandwich with a second slice of beer bread. Brush a little melted butter on top.

Sear for on each side till golden brown & until the cheese is melted. Carefully cut the sandwich in half, serve immediately & enjoy!

TIP - If serving for a crowd.

Cut these into quarter & stick with a fancy toothpick (Sammy Sliders) 

Serve with BLT Salad in the middle or

Put a big bowl of love on the table AKA Jamie's Loaded Potato soup.

Perfect anytime including Superbowl Sunday!

Creamy Comfort Chowder without the guilt

1 tbsp EVOO


1 scallion, white & green parts separated, thinly sliced

1 medium carrot, halved lengthwise and thinly sliced

1 teaspoon chili powder

1/2 teaspoon dried oregano

healthy shake red pepper flakes

Salt & ground pepper to taste

1 baking potato, peeled & cut into small cubes (or a pkg of cubed hasbrowns -quicker/easier)

1 pkg (10 ounces) frozen corn kernels

1 can (15 ounces) chicken broth

1/2 cup soy milk or Fat Free Milk
 
1/2 cup 0% Greek Yogurt (FAGE) - more if needed (adds creamy no guilt texture)
 
Cook Time: 15 to 20 minutes


In a medium pan, heat evoo over medium heat. Add white part of scallion, carrots, chili powder, red pepper flakes & oregano. Cook scallions, stirring occasionally, until soft, about 2 minutes. Add potato cubes, corn, broth, milk & yogurt. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook until potato is tender, about 15 to 20 minutes. Stir in green part of scallion.

CLEAN CHICKEN CHILI SALAD

1Can Tomoatoes with Jalepenos
1Can Chili Tomatoes
1Can Northern Beans
1 Tbsp EVOO
1Cup Onions diced
1lb Chicken Tenderloins - cut into pieces
3 dollops Greek Yogurt - 0% fat (FAGE pronounced "fa-yeh")
1 Cup Raw Spinach

Spices - Garlic, chili powder, red pepper flakes*, white pepper, Paprika (I do it to taste - when in doubt - make it a tsp then add more or less as you decide what you like)
*Unless you like it pretty spicy don't put as much red pepper flakes.


GARNISH
1 tbsp Fat Free Sour Cream
1tsp chives
1 tbsp reduced fat feta


In a deep skillet or stock pot, add onion and lightly brown, then add EVOO & cut up chicken, let it brown well together.  Add spices & stir to coat well, then add all tomatoes, & beans, stir well.  Add in Greek Yogurt, stir it will begin to get thick and creamy looking, let it simmer on low for about 10min.  Right before serving, add in 1cup raw spinach. Stir well to coat, let it wilt some but just enough to soften. It adds texture, bit of brightness and bring the together the dish like a taco salad would taste without being dry. 

Garnish with sourcream, chives, & feta crumbles.

Prepared exactly as directed including garnish the nutrition breakdown per serving below:

SICILLIAN PAN BAKE

This is perfect comfort food for a party. Easy dipping & hearty for all your guests.  Typically there is nothing left, luckily since it is hot fresh out of the oven it lasts a little longer. (well if you are lucky) ;)

1. Make your favorite pizza sauce. My fav easy sauce. 1can Kroger tomatoes with basil, oregano & garlic in it. Add more spices to taste, I like red pepper flakes to give it a spicy kick, and more garlic, oh and onion can't ever have too much onion!  Let that simmer.


2. For the bottom layer: In a medium bowl, combine the 0% fat greek yogurt (fage), 1/8C Parmesan, 1egg, garlic and sicillian spices. Spread the mixture evenly into an oven-safe casserole (8-9-inch pie pan). Set aside.

3. For the toppings:  pepperoni in pan & stir until pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. (usually pepperoni emits enough of its own oil) but if not add 1tbsp evoo.

4. Add 1tbsp evoo, red bell peppers & saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat. I also like zucchini & squash for more veggies in my bake & when being health conscious use a ¼ amount of the pepperoni or cut it out.

5. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper, veggie/mushroom mixture, and then the pepperoni. Evenly distribute rough chopped mozzarella over the top.

6. Bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan.

7. Garnish with fresh chopped basil & and serve hot with breadsticks.

SPINACH SCALLOP HEAVEN

Add to skillet

8 scallops
...1 capful evoo


½ Lemon – squeeze juice in pan & on scallops before cooking
(if you warm the lemon for 20sec in microwave it makes the lemon juicier.)

Garlic powder, black pepper, Sicilian spice, light dashes to taste directly on the scallops. Lightly brown 5-6min total (don't overcook)

Splash of wine (I used Moscato I had on hand) (about 2tbsp if I measured)

Stir & get all the bits off the bottom of the pan.
Then add 1 dollop of Greek Yogurt (Fage) non fat plain (about 1tbsp if I measured)
stir quickly it will clot together to look sort of like parmesan cheese.

Run scissors over Chives ends twice (about 1tbsp if measured)
add this at the end right before taking scallops out of pan.

1 -2cups fresh spinach leaves in bowl
Smidge of reduced fat feta cheese crumbles (it was so good w/out not really needed) (2tsp if measured)

1can tomatoes (Kroger brand w/oregano, basil, garlic in can) I pour in a Ziploc bag & then just used 3 spoonfuls over the dish.



That was it! It was so good, I was slurping the broth at the end!! Lol

Nutrient breakdown per serving

according to “My Fitness Pal” iphone app –



140 calories

1g fat

35 cholesterol

301 sodium

8.7 carbs

2 g fiber

1g sugar

25.5 protein

60% Vitamin A

34.5% Vitamin C

10.5% Calcium

2% iron

AVOCADO'S

Did you know.... Pureed avocados freeze very well and can be used in salads, sandwiches and dips.

•Wash, seed and peel the avocado.

•Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into an air-tight container, leaving 1 inch of headspace.

•Seal and label the containers.

•Freeze and use within four to five months.

Limoncello

 Homemade lemon liqueur is as easy as pie.

Limoncello is a southern Italian lemon liqueur traditionally served cold as a digestif*.

It’s ridiculously easy to make:

Combine ½ cup lemon rind strips with 4 cups vodka, cover, and let stand for two weeks; strain and combine with simple syrup made from 3 cups water and 1½ cups sugar.

The higher the proof of the vodka, the more lemon flavor your finished product will have.


*Digestif definition, a drink of brandy, liqueur, etc., taken after a meal to aid the digestion.

Quick Blueberry Frozen Yogurt

Few more months until the official start of spring. Until then, here’s a tasty cure for the whole family to beat the winter blues: homemade blueberry frozen yogurt.  Frozen blueberries are available year-round, and in the off-season are usually better tasting than fresh ones being shipping long distances to your local supermarket. When mixed with yogurt, they make for a refreshing treat you can feel good about eating and serving. Did you know blueberries are considered a "superfood"? 

Makes 2 servings

For an added protein boost, try swapping in Greek yogurt.

1 cup frozen blueberries
½ cup vanilla yogurt

Add the ingredients to the bowl of your food processor and pulse a few times until berries and yogurt are fully combined. Serve immediately for a slushy treat or freeze until firm enough to scoop, about an hour.

That's it! How easy! :)

Zucchini Parmesan Hummus

Necessity is indeed the mother of invention, especially when it comes to a fridge full of zucchini. This recipe hits a homerun with my kids, and it disappears quickly at every family function too!

Makes about 2 cups

1 cup chick peas, drained & rinsed

1 cup roasted or grilled zucchini

Freshly squeezed juice of 1 lemon

1/4 cup grated parmesan cheese

Salt & freshly ground pepper, to taste

3 tablespoons extra virgin olive oil

Add the chick peas, zucchini, lemon juice, cheese, salt and pepper to your Cuisinart food processor. Process until mixture forms a chunky paste, about 45 seconds. Slowly drizzle in oil and continue processing until hummus becomes smooth and creamy, one to two more minutes. Serve with cut up vegetables, crackers, pita or slices of baguette.

Poached Chicken Breasts

We are always looking for ways to eat healthy.  Poaching is a great way to infuse flavor into your dishes without using oil.  This is chicken is healthy and incredibly good. For special occassions serve with Blackberry Cabernet sauce I posted earlier.

2 cups water
1 cup dry white wine
1 bay leaf
1 slice onion, coarsely chopped
1 carrot, coarsely chopped
Leaves from 1 stalk celery, chopped
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
6 chicken boneless skinless breast
Blackberry Cabernet Sauce (see former post)

In a large pot over medium heat, combine the water, wine, bay leaf, onion, carrot, celery leaves, salt, and pepper. Bring to a boil and boil 5 minutes. Add chicken bring back to a boil, cover, reduce the heat to low, and simmer 15 minutes. Turn off heat and let pot stand, covered, until cool.

Prepare Blackberry Cabernet Sauce and spoon over chilled chicken just before serving. To serve, fan out chicken slices on individual plates and top with sauce.

Makes 6 servings.

Blackberry Cabernet Sauce

This is a really good sauce that makes the ordinary appear special.  It's quite easy, & oh so flavorful!This sauce is good with Chicken, pork, shrimp & even duck.

2 cups blackberries
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 tablespoons granulated sugar
1 cup Cabernet Sauvignon wine (I like Estancia)

In a food processor or blender, puree and then strain enough blackberries
to measure 1 cup pulp.

In a large frying pan, saute onion in olive oil or until onions are transparent usually about 5min. Add the blackberry pulp, sugar, and wine. Simmer sauce until reduced to approximately 1/2 the original quantity. Remove from heat and let cool.

Refrigerate until ready to use.

TUNA VERA CRUZ

1 SERVING

TTL CALORIES 321

TTL FAT - 16G (14g Of that - come from1 Tbsp evoo)

...

Cholesterol 50mg

Sodium 371.8 mg

Potassium 170.1 mg

Total Carbs 9.2

Fiber 2.4g

Sugar 5.9

Protein 35.6g

Vitamin A 16.4%

Viitamin C 26.2%

Calcium 11.3%

Iron 10.8%