Marinated Roast Beef w/ Butternut Squash

My husband has been annoying me to make him roasted butternut squash, so here it is babe, just for you!

Marinated Roast Beef

Ingredients

1 Roast Beef

3 garlic cloves, minced
1 onion, diced

2 tablespoons Worcestershire sauce

2 tablespoons evoo

2 tablespoons steak seasoning

2 tablespoons soy sauce

Salt & Pepper

Directions

Combine all ingredients and rub over roast beef. Marinated for 24 hours.

Preheat oven to 375. Place roast beef in baking dish and bake. I usually do 20-25 minutes per pound for a medium. Once cooked let meat rest for 15 minutes so the juices can redistribute. Slice across the grain for a more tender piece.

Roasted Butternut Squash

adapted from: Barefoot Contessa

Ingredients

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Lemon Chicken

So, tonight my husband and I had company. My sister, her 3 children and my parents came over for dinner. My sister is a very picky eater so I had a difficult time choosing what to make for dinner, I finally decided on Lemon Chicken w/ White Rice, Green Beans, and Snap Peas. Luckily everyone thoroughly enjoyed their meals and no leftovers were in sight and my sister even wanted the recipe to make for her family!

Lemon Chicken

Ingredients

4 Chicken Breast, Split in half and pounded thin

1 chicken bouillon cube

1 lemon, juiced

1 to 1 1/2 cup water

1 onion, diced

3 garlic cloves, minced

1 cup flour

2 tablespoons butter

2 tablespoons evoo

Salt & Pepper

Parsley for garnish

Directions

In a large bowl, add flour, salt, and pepper. Dredge the chicken in flour mixture and shake off extra. Melt 2 tablespoons of butter and 2 tablespoons of evoo in a large skillet. Once butter is melted add chicken to the pan. Brown chicken on both sides. Once chicken is browned on both sides, remove from pan and place on a separate dish. Add onions and garlic to the skillet. Saute till onions are transulcent. Add chicken bouillon cube. Let cube melt into onions and garlic. Once melted add water and the juice of one lemon. Simmer for about 5 minutes. Add chicken back to the pan and let simmer for 15 minutes until chicken is fully cooked. Sprinkle more lemon juice on top if desiered and garnish with parsley.

Triple Chocolate Cookies

My husband always picks on me that I have so many cookbooks and I never use any of them, so I dug up one of my cookbooks that I knew had a heavenly triple chocolate cookie recipe in it. So out came Ellie Krieger's, Food You Crave and best of all its actually a healthier cookie, that is just delicious!

Triple Chocolate Cookies

adapted from: The Food You Crave by: Ellie Krieger

Ingredients

1/4 cup butter, softened

1/2 cup dark brown sugar

1/4 cup granulated sugar

1/4 cup canola oil

1 egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1/3 cup dark chocolate pieces

1/3 cup milk chocolate pieces

2/3 cup pecan pieces

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.

Chicken Gyro's

Since I am now a food-blogaholic, I have been visiting many different sites and have seen this recipe on quite a few of them and couldn't wait to try it. I must say, it did not disappoint. My husband and I both ate 2 and they were sooooo good and I cannot wait to make them again. My only complaint is that there wasn't any leftovers for lunch tomorrow!!

Chicken Gyro's

adapted from: www.annies-eats.com/

www.ellasaysopa.com/

Tzatziki Sauce

16 ounce plain yogurt

1 cucumber, peeled, seeded and diced

3 garlic cloves, minced

1 teaspoon red wine vinegar

Salt & Pepper

Juice of half a lemon

EVOO

Combine all ingredients and refrigerate for 30 minutes before serving.

For the chicken:

4 garlic cloves, minced

2 tablespoons plain yogurt

Juice of 1 lemon

2 teaspoons red wine vinegar

2 teaspoons EVOO

1 tablespoon oregano

Salt & Pepper

1 1/4 pound chicken, cut into strips

Combine all ingredients and marinate for 1 hour.

4 Pieces of Naan Bread or Pita Bread

1 tomato, thinly sliced

1/4 red onion, thinly sliced

Handful of mixed lettuce

Directions:

Heat oil in a large skillet. Once heated add chicken and cook until chicken is cooked. While chicken is cooking heat another skillet. Take a piece of Naan bread and spread evoo on it. Cook in skillet 2 minutes a side until Naan is crisp on the outside. Once chicken is cooked and Naan is heated, spread a little bit of the tzatziki sauce on the Naan. Place some chicken in the middle of the Naan, layer some lettuce, tomatoes, and red onions on top of the chicken. Top with more sauce, serve and enjoy!!

 

 

Oven "Fried" Chicken w/ Garlic Green Beans and Tomato & Onion Salad

Anyone that knows me knows that I love the Food Network, so it was no surprise that when I came home from work I immediately put that on the television. Ina Garten was on making oven "fried" chicken and it looked so good that I couldn't wait to try it. I do have a bad habit and that is that I never follow a recipe exactly as it is written so there are a few changes, mainly adding more spices, but all in all it was a great meal!

Oven "Fried" Chicken
adapted from: http://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe/index.html

1 chicken, cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon garlic & onion powder
Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, pepper, paprika, onion, and garlic powder in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.


Garlic Green Beans

1 pound green beans, ends trimmed off
3 garlic cloves, minced
1 tablespoon EVOO
Salt & Pepper

Heat oil in a large skillet. Once heated add garlic cloves. Let cook for 1-2 minutes then add green beans, salt, and pepper. Cook until green beans are tender.

Tomato & Onion Salad

1 pint cherry tomatoes, halved
1/4 of a red onion, sliced thin
I cucumber peeled and diced
Handful of basil torn
1 teaspoon of red wine vinegar
1 tablespoon of EVOO
Salt & Pepper

Combine all ingredients and chill till it is time to serve.

Breakfast Frittata

Breakfast Omelet

5 Slices of bacon, diced
1 tablespoon butter
2 potatoes, diced
1 onion, diced
1 scallion, diced
1 bell pepper, diced
1/4 cup mushrooms, sliced
2 garlic cloves, minced
1/4 cup shredded cheese of your choice
6 eggs
Salt & Pepper

Preheat oven to 350.

In an ovenproof saute pan cook bacon till bacon is crisp. Once bacon is crisp remove from pan and drain on papertowel. Discard bacon fat from pan and add 1 tablespoon butter. Once butter is melted add potatoes, onions, and bell peppers. Saute till potatoes are tender about 10 minutes. While potatoes cook, beat eggs, milk, salt and pepper. Add scallions and cheese and mix together. Set aside. Once potatoes are tender add mushrooms, garlic, and reserved bacon to the pan. Pour over the egg mixture. Bake in oven for 15-20. Sprinkle a little more cheese on top and put back in oven till cheese is melted (1-2 minutes). Serve and enjoy!

Homemade Tortilla Chips w/ Pico de Gallo

Homemade Tortilla Chips
10 corn or flour tortillas cut into triangles
Salt
Oil

In a large heavy skillet heat oil to about 360 degrees. In batches add tortillas and fry till crisp. Remove from skillet and place on paper towels to drain and sprinkle with salt. Serve with homemade pico de gallo salsa.
**I used flour tortillas because I did not have corn but next time I will be using corn!**

Pico de Gallo

5-6 Plum tomatoes, finely chopped
1/2 of jalapeno pepper seeded and finely chopped
1/4 of a large red onion, finely chopped
Handful of cilantro, finely chopped
1 lime juiced
1-2 tablespoons of EVOO
Salt & Pepper to taste

Combine all ingredients and serve with homemade tortilla chips.

Churrasco Skirt Steak w/ Chimichurri & Yellow Rice & Mojitos

Ever since my husband and I went to Key West and ate at a Cuban restaurant I have been obsessed with finding and trying a churrasco steak recipe with chimichurri. I finally found a recipe and paired it with my yellow rice and it was a fun and delicious meal!!

**On a side note:
It has been made to my attention that some people reading my blog do not know what "EVOO" stands for so to clarify..."EVOO" means Extra Virgin Olive Oil...I hope that helps Aunt Karen... :)

Churrasco Skirt Steak w/ Chimicurri

Churrasco Skirt Steak
1 1/2 - 2 pound Skirt Steak
1 Cup Orange Juice
1/2 Cup Lime & Lemon Juice
4 Garlic Cloves Crushed
1 Onion Cut Up
1 Teaspoon Black Peppercorns
2 Teaspoons Salt

Combine all ingredients and marinate skirt steak up to 24 hours.

Once you have marinated the skirt steak, dry steak off with paper towels and grill 5 minutes a side for Medium to Medium Well steak.

Let steak sit for 10 minutes so juices can redistribute. Once steak is set slice on an angle and serve with chimichurri on top.

Chimichurri

1 bunch parsley, finely chopped
6 Pepperoncini Peppers, finely chopped
4 Garlic cloves, finely chopped
1 teaspoon dried oregano
3 tablespoons EVOO
Salt & Pepper

Combine all ingredients and refrigerate till ready.

Yellow Rice

1 Cup Rice
2 1/2 Cups Water
1 Tablespoon Butter

1 Teaspoon Salt
2 Sazon Seasoning Packets

Bring a pot of water to a boil. Add salt, butter, and adobo seasoning packets. Once butter is melted add rice. Cook till water is evaporated and rice is tender. Fluff with a fork and serve.

Mojito

Ice
6 ounces white rum
8-12 mint sprigs, broken apart
6 tablespoons lime juice
4 tablespoons sugar
Club soda
4 slices of lime

Place ice in beverage shaker then add rum, 8-12 broken up mint leaves, lime juice, and sugar. Shake well and serve over ice. Top off each glass with club soda. Garnish with lime slices and sprig of mint.

*Recipes adapted from:
www.publix.com/aprons
http://www.icuban.com/
http://www.foodnetwork.com/

Everyday Chocolate Cake

I was browsing around on some cooking blogs and I came across this cake that looked soooo yummy!! It was made in a loaf pan however I did not have one on hand so I used a bunt cake. I sprinkled it with confectioners sugar and it was so good!

Everyday Chocolate Cake
adapted from: http://www.smittenkitchen.com/

1 stick unsalted butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cup all purpose flour

3/4 cup cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions

Preheat oven to 325. Butter and lightly flour loaf pan of bunt pan.

In a large bowl cream butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well. Then add buttermilk and vanilla. Stir the flour, cocoa powder, salt, baking powder, and baking soda in a seperate bowl. Add to wet ingredients. Stir together with a spoon until well blended. Pour the batter into pan and cook for 45-50 minutes until a toothpick comes out clean. Cool on rack for 10-15 miutes. Sprinkle with confectioners sugar and serve.

Chicken Parmesan with Spaghetti

One of my favorite meals is Chicken Parmesan with Spaghetti. No matter what Italian Restaurant we go to I always order chicken Parmesan. I make this meal many different ways but tonight I made it the old fashion way with regular breadcrumbs and shredded mozzarella. It was delicious!!

Chicken Parmesan with Spaghetti

Ingredients
2- Boneless skinless chicken breast, pounded thin
1- 28 ounce can of crushed tomatoes
1 small can of tomato paste
1- cup italian seasoned breadcumbs
1- cup shredded mozzarella cheese
1/2 cup- Pecorino Ramono cheese
2 Eggs
1 onion diced
4 garlic cloves minced
2 tablespoons dried basil
1 pound spaghetti
Salt & Pepper
Fresh Basil
Canola oil for frying of the chicken cutlets
EVOO

Directions
Preheat oven to 400.

In a large pot heat about 1 tablespoon of EVOO. Once heated add diced onions and minced garlic. Saute in pan till onions and garlic are translucent. Add tomato paste and cook for 2-3 minutes. Add crushed tomaotes. Add about 1/2 a can of water to the crushed tomatoes can and add to pot. Add 2 tablespoons of basil, salt, and pepper and stir together. Cook for 20 minutes on simmer.

Bring a large pot of water to a boil. When boiling add salt and pasta. Cook 8-10 minutes till done.

Heat canola oil in pan.
In a large bowl whisk two eggs together with salt and pepper
In another bowl put breadcrumbs and add pecorino ramono cheese and mix together.
Dredge the chicken in eggs and then in breadcrumbs and shake off extra.
Contiune with rest of chicken and add to heated oil.
Cook till crispy on both sides and set aside on paper towels to drain.

In an oven safe dish put some of the sauce on the bottom of the dish. Add chicken to the pan. Put some sauce on top of each chicken breast. Sprinkle with mozzarella cheese and pecorino ramono cheese. Bake in oven for 10-15 minutes till cheese is melted.

Combine the rest of the sauce with the pasta and toss together. Sprinkle more pecorino ramono on the pasta.

Serve with garlic bread.

Chicken Cutlets with Rice and Beans

This recipe is an old family favorite. It might sound weird to pair chicken cutlets with rice and beans but it is such a good combination! I have been making my grandfather's rice and beans for years and now it is one of my husbands favorites as well as mine! :) Enjoy!

Chicken Cutlets


4-6 Chicken Breast split and pounded thin
2 Eggs beaten
1 1/2 Cups Italian Style Breadcrumbs
3/4 Cup Pecorino Ramono Cheese

Canola Oil for Frying



Directions:


Heat oil in frying pan.

Beat 2 eggs in a dish and add salt and pepper.
Combine Italian style breadcrumbs with cheese and mix till combined.
Dredge chicken in egg and shake off extra.
Dredge in breadcrumb/cheese mixture.
Fry till chicken is cooked and crispy.


Rice and Beans


Salt & Pepper
1 Tablespoon EVOO
2 small cans of tomato sauce
1 can dark red kidney beans
1 bell pepper diced
1 onion diced
2-3 garlic cloves minced
1/2 cup cilantro chopped
Handful of green pimento olives

Directions:
Heat EVOO in a pot and add onions, garlic, and bell peppers to pan. Saute until translucent (about 5-6 minutes). Add cilantro and green olives. Cook another 2-3 minutes. Add dark red kidney beans and cook another 5 minutes. Add tomato sauce, pinch of salt and pepper and simmer for 15 minutes.

While beans are simmering cook rice according to directions.

Once everything is done cooking place rice onto plate and spoon some beans & sauce mixture over top and sprinkle with a little bit of cilantro for garnish. Serve with chicken cutlets and enjoy!

Ramped up Chicken Marsala with Spicy Cavatappi Pasta

Every Wednesday my parents join my husband and I for dinner and a movie. My parents taste buds aren't as advanced as my husbands and mine are so we always try to make something new and fun for them to try. This week I decided to stick to a classic Italian dish Chicken Marsala but ramp it up a little bit. On the side I made Spicy Cavatappi Pasta.

Ramped Up Chicken Marsala

4 Chicken Breast
1 Packed White Button Mushrooms, sliced
1 Onion, chopped
2 Garlic Cloves, minced
1/2 to 3/4 cup Dry Marsala Wine
1/2 Cup Chicken Broth
6 sliced of prosciutto, sliced
1/2 Stick Butter
Flour
EVOO
Salt & Pepper
Chopped Parsley for garnish

Directions:

Lightly season chicken breast with salt and pepper. Heat EVOO in a saute pan. Once oil is heated dredge the chicken in flour and add to saute pan. Brown the chicken on both sides.
Once chicken is browned remove from pan.

Add more EVOO to pan if necessary and then add mushrooms, onions, garlic, salt and pepper. Saute till mushrooms are slightly browned and onions are translucent. Once this is done add Marsala wine to pan. When most of the wine has evaporated add chicken broth and butter to pan. Taste the sauce for seasoning, if needed add more salt and pepper. Once butter has melted add chicken back to the pan with the prosciutto. Cook another 10 minutes. Serve with a sprinkle of parsley and enjoy!

Spicy Cavatappi Pasta

1 pound Cavatappi Pasta
1/2 teaspoon red pepper flakes
EVOO
1/2 cup white wine
1 onion chopped
3 garlic cloves, minced
28 ounce can of diced tomatoes with juice
4 ounces pancetta diced
1/2 cup pecorino Romano cheese
Salt & Pepper to taste

Directions:

Bring a large pot of water to a boil. Add a handful of salt and pasta and cook according to directions.

Saute pancetta, onions, garlic, and red pepper flakes in EVOO. Once pancetta is slightly crisp and onions are soft and translucent add white wine. Cook until wine is reduced by half add tomatoes, salt, and pepper. Cook until slightly thick about 5 minutes. Taste for seasoning.

Once pasta is done add it to the sauce with the cheese and serve!


Recipes adapted from:
www.tastebook.com
www.examiner.com

Baked Potato Soup & Antipasti Salad

Well, I am going to try to post my first blog....let's see how it goes....

After going on vacation to the Keys with my husband, I was really in the mood for one of my favorite soups, Baked Potato Soup. It is just one of the best soups I've ever had. So, I started to look around at different websites trying to find one that had a recipes for this soup and that looked and sounded delicious. I found the perfect recipe at http://www.annies-eats.com/ and it was just yummy! I paired it with my version of Antipasti Salad and dinner was done!

Loaded Baked Potato Soup

4-5 Russet Potatoes

4 Tablespoons Butter

1/2 Cup Flour, divided

6 Cups 2% Milk

2 Teaspoons Salt

Fresh Black Pepper to taste

3/4 to 1 cup shredded cheddar cheese

1/2 Cup Green Onions

1/2 Cup Sour Cream

For Toppings:
Bacon pieces, Sour Cream, Cheddar Cheese, Green Onions

Directions:

Preheat oven to 400. Prick the potatoes with a fork and place on a baking sheet and bake for 1 hour. Remove from oven and let sit until cool to handle. Scoop the insides into a bowl and discard the peel. Mash with the back of a spoon until smooth.

In a large pot melt 4 tablespoons of butter. Add 1/4 cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and rest of the flour. Cook until thick and bubbling, about 6-8- minutes. Mix in potato. Whisk in salt, pepper, and cheddar cheese until cheese is melted. Remove from the heat and add sour cream and green onions.

Serve immediately. Garnish with more cheese, bacon pieces, green onions, and sour cream as desired.

Antipasti Salad

Salt & Pepper

1/2 Head of Radicchio, thinly sliced

1 Head of Romaine Lettuce, thinly sliced

Basil Leaves, sliced if large

Handful of Kalmata Olives, chopped

Small Fresh Mozzarella Balls, cut in half

Roasted Red Peppers, cubed

Cherry Tomatoes, cut in half

Marinated Artichoke Hearts

6 ounces hard salami- cubed

2-3 Tablespoons Red Wine Vinegar

About 1/4 Cup EVOO

Dried Basil

Directions:

Whisk Red Wine Vinegar, EVOO, dried basil, salt, and pepper in a bowl and set aside.

Place romaine lettuce in bottom of big dish. Top with rest of ingredients and drizzle with dressing. Serve with garlic bread.