Coriander Beef Tenderloin with Onion-Cilantro Relish

Who doesn't love a great steak?  This one is just full of flavor, and while I don't normally subscribe to perfecting perfection (come on, tenderloin is about as good as it gets!) the relish on these steaks is amazing and brings to flavor of Brazil right to your backyard.  The relish would be equally fabulous stirred into rice for a color side dish, served over fish or chicken if you don't care for red meat, or added to some fresh tropical fruits (pineapple and mango) for a tasty summer salad.

For the relish:

2 cups finely diced red onion

1/2 cup diced jalapeno

1/4 cup white wine vinegar

2 teaspoon chopped orange zest

2 tablespoons olive oil

1/2 cup chopped fresh cilantro

For the beef:

2 teaspoons coriander seeds, crushed

1 1/2 teaspoon salt

4 beef tenderloins

Preheat grill to medium and brush grates with oil.

Make the relish.  Combine onions, jalapeno, vinegar, zest.  Let sit 5 minutes before stirring in the oil.  Stir in cilantro just before serving.  Season with salt and pepper to taste.

For the steaks, combine the coriander and salt.  Press seasoning into beef.  Grill steaks, covered, until medium-rare (about 4 minutes per side) or to taste.  Transfer to a plate, tent with foil, and allow to rest 5 minutes.

To serve, plate steaks with relish on top.

Serves 4.

Recipe adapted from Cuisine at Home.

Green Chile Cheeseburgers

It's summer, and that means grilling season.  And grilling season means BURGER SEASON.  There's nothing better after a hot day at the pool or an afternoon of yard work than a cold beer and grilling up some fabulous burgers.  Of course, burgers can get a little blah sometimes and I love to change things up every once in a while.  I do love a good cheeseburger, and anything with a southwestern flair is ok with me!  Enjoy these burgers during your next cookout and your guests will be begging for more!

Green Chile Relish:

1 medium poblano chile, roasted and thinly sliced

2 Hatch chiles, roasted and thinly sliced

1 serrano chile, roasted and thinly sliced

1/4 cup red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

3 tablespoons chopped fresh cilantro

salt and pepper

Burgers:

1 tablespoon canola oil

1 1/2 pounds ground beef

salt and pepper

4 sesame seed hamburger buns, split and lightly toasted

12 blue corn tortilla chips, coarsely crushed

Queso Sauce:

1 tablespoon butter

1 tablespoon flour

1 cup milk

12 ounces shredded pepper jack cheese

1/4 cup grated parmesan

salt and pepper

Pickled Red Onion:

1 1/2 cups red wine vinegar

2 tablespoons sugar

1 tablespoon salt

1 medium red onion, peeled, halved, and thinly sliced

To make the green chile relish, combine the chiles, vinegar, honey, olive oil, and cilantro in a bowl.  Season with salt and pepper.  Let sit at room temperature 30 minutes before serving.

To cook the burgers, heat griddle to high.  Brush grates with oil.  Shape the ground beef into 4 round patties about 1 1/2 inches thick.  Season burgers with salt and pepper on both sides.  Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.  

To make the queso sauce, melt the butter in a small saucepan over medium heat.  Whisk in the flour and cook 1 minute.  Add milk, raise the heat to high, and cook, whisking constantly, until slightly thickened, 5 minutes.  Remove from heat and whisk in the cheeses until melted.  Season with salt and pepper.

To make the pickled onions, combine the vinegar, sugar, salt, and 1/4 cup water in a small saucepan and bring to a boil.  Remove from heat and let cool 10 minutes.  Put the onions in a medium heatproof bowl and pour the vinegar mixture over them.  Cover and refrigerate for at least 4 and up to 48 hours.

Place burgers on the buns and top each with a few tablespoons of the queso, relish, pickled onions, and crushed chips.

Serves 4.

Recipe adapted from Throwdown! by Bobbly Flay.

Funky Fusion Fajitas

I realize I missed Cinco de Mayo here on the blog, but I didn't at home!  Mexican food is my favorite, so you better believe we had a South of the Border feast at our house.  I remember watching the episode of Throwdown! where these fajitas were prepared and I knew I needed to make them at home.  I'm so glad I did, too!  My husband loves steak fajitas, so these were a huge hit, even though I typically prefer chicken.  I went right from stove to table, serving these right out of the cast iron skillet, with plenty of salsa and sour cream on the side, allowing each person to fix up their fajitas according to preference.  This would be a fabulous party meal, creating a buffet-style Fajita Bar.  I sense a theme party brewing!!  Ole!

1/4 cup dry white wine

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil

2 tablespoons ketchup

1 cup packed brown sugar

3 cloves garlic, minced

1 tablespoon ground ginger

salt and pepper

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1 1/4 pounds flank steak

1/2 red onion, sliced into half-moons

1 green bell pepper, sliced into 1/4-inch wide strips

1 yellow or red bell pepper, sliced into 1/4-inch wide strips

4 green onions, white and green parts, sliced

12 8-inch flour tortillas

guacamole

Screamin' Sour Cream (recipe linked)

Combine the wine, soy sauce, vinegar, 1/4 cup olive oil, ketchup, brown sugar, 2 garlic cloves, ginger, 2 teaspoons salt, 1 teaspoon pepper, red pepper flakes, and garlic powder in a large bowl.  Whisk together to mix well.  Set aside about 1/2 cup of the mixture for serving.

Tenderize the steak (pierce it all over with a fork on both sides) and place in a container with the marinade.  Refrigerate for at least 2 and up to 4 hours, turning occasionally.  Remove meat from fridge about half an hour before grilling.

Heat the grill to medium high.  Remove steak from marinade and discard the marinade.  Season with salt and pepper (optional) and grill about 6 minutes per side for medium-rare.  Allow the meat the rest for 10 minutes while you cook the veggies.

Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet.  All the red onion, bell peppers, green onions, remaining garlic, and a couple tablespoons of the marinade you reserved earlier.  Cook, tossing occasionally, until crisp-tender.

Slice the steak into thin strips across the grain.  Spread each tortilla with some guacamole, then top with a few strips of meat, veggies, sour cream, and a drizzle of the reserved marinade.

Serves 6.

Recipe adapted from Throwdown! by Bobby Flay.

Chicken Cordon Bleu Meatballs

I admit, I've never had chicken cordon bleu before in my life.  At least not that I remember.  But I remember when my family lived on Okinawa, a tropical Japanese island, and we'd normally go to the Officers Club for dinner once a week.  My older brother always ordered chicken cordon bleu, and every time I see the dish on a menu I think of him.  It wasn't until I saw this recipe that I even thought about trying the flavors myself.  When I put the ground chicken in the grocery cart, my husband wrinkled up his nose and decided that whatever I planned to make with ground chicken would be inedible.  And then he tasted this, quickly rescinded his previous statement, and asked for seconds.  Funny how that works, isn't it?!  I've made this meal a few times now, and each time, I call my mama and tell her she needs to make this for my brother.  Except that maybe I should just do it!

For the meatballs:

Cooking spray

1 pound lean ground chicken

1/4 cup seasoned bread crumbs

14/ cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 large egg

2 large cloves garlic, minced

1/2 teaspoon salt

4 slices prosciutto, cut in half

2 slices reduced-fat Swiss cheese, cut into 4 pieces each

For the sauce:

1 tablespoon butter

1 tablespoon flour

1/4 cup white wine

1 cup chicken stock

1/2 cup milk

1 tablespoon dijon

1/4 cup grated Parmesan cheese

1 teaspoon lemon juice

salt

pepper

1 teaspoon chopped fresh parsley

Preheat oven to 425.  Spray a large nonstick baking sheet with oil.

In a large bowl, combine the chicken, bread crumbs, parmesan, parsley, egg, garlic, and salt.  Form 8 meatballs using slightly wet hands to keep them from sticking.  Stuff each meatball with one piece prosciutto and one piece Swiss in the center.  Seal the meatballs well by pinching them closed at the bottom.  Place on the oiled baking sheet and bake 20 minutes.

Meanwhile, make the sauce.  In a large, nonstick skillet with lid, melt the butter over medium heat.  Spring in the flour and whisk constantly for about 1 minute.  Whisk in the wine, cooking for a minute longer, and then add the stock and milk.  Bring to a boil, then simmer until the sauce thickens slightly.  Whisk in mustard, lemon juice, and Parmesan.  Season with salt and pepper to taste.  Remove from heat and keep covered.

When the meatballs are done, add to the skillet with the sauce.  Cover and simmer over medium-low heat until the meatballs are cooked through, about 5 minutes.

Serve 2 meatballs over rice with roasted asparagus.  Top with the sauce and remaining parsley.

Serves 4.

Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.

Corn Dogs

My youngest son is the Hot Dog King.  And since his third birthday was Saturday, he got his choice for dinner.  Corn Dogs were on the menu, but rather than buying the frozen variety, I opted to make some from scratch!  These turned out much better than expected, and while a little time consuming in my countertop fryer, they were worth it as a special occasion.  After a fun day riding the Metro and visiting the Zoo, my little birthday boy was ready to chow down on corn dogs, macaroni and cheese, and applesauce!  Not bad menu planning for a three year-old!!

2 2/3 cups yellow cornmeal

1 1/3 cups flour, plus more for rolling

3 tablespoons sugar

2 teaspoons baking powder

salt and pepper

4 eggs, beaten

1 1/2 cups milk

vegetable or peanut oil, for frying

12 hot dogs

ketchup and mustard, for serving

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper.  Stir in eggs and milk (this will be about 5 cups batter).  Fill a large pot or deep fryer with enough oil to submerge hotdogs and heat to 360 degrees.

While oil is heating, pat hot dogs dry and insert a 10-inch wooden skewer through each.  Roll in flour to coat.  Dip a hotdog into the batter, turning until completely coated.  I've found that the easiest way is to pour some of the batter into a tall water glass, then, using the skewers, dip each hot dog.  Holding it by the skewer, carefully add each hot dog to the hot oil.  Repeat with remaining hot dogs.

Cook corn dogs, turning with tongs to cook evenly, until deep golden brown, 5-7 minutes for each.  Transfer to a paper towel-lined platter, turning to blot oil.  Serve warm, with ketchup and mustard.

Serves 12.

Recipe adapted from Martha's American Food, by Martha Stewart.

Hot and Tangy New York Strip Steaks

Remember last week when I shared the world's best twice baked potatoes with you?  Well, here's another fabulous steak recipe you can grill up alongside 'em!  This recipe first piqued my interests while watching Throwdown! on Food Network, and then, after taking a Williams-Sonoma cooking class based on the cookbook from the same show, I knew I had to make these.  Bonus is that the source for the recipe was a Marine grillmaster stationed at one of my own Marine dad's former duty stations.  If this recipe has the Marine Corps seal of approval, than it's good enough for me...and I think you'll love it too!

1 12-ounce can Coca-Cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile, with seeds, finely chopped

1 tablespoon grated orange zest

1 tablespoon grated fresh ginger

1 tablespoon olive oil, plus more for grilling

1 teaspoon black pepper

3/4 teaspoon lemon juice

1/8 teaspoon salt

4 8-ounce New York strips, 3/4 inches thick

Mix all ingredients except steaks in a medium bowl.  Place steaks in a marinating dish and pour coke mixture over meat.  Cover and turn several times to coat the steaks on all sides.  Refrigerate 4-6 hours, turning the meat occasionally.

Let the steaks, still in the marinade, stand at room temperature 20-30 minutes before grilling.

Remove the steaks from the marinade and set aside.  Pour the marinade into a small sauce pan and bring to a boil.  Cook about 10 seconds.  Pour half the marinade into a small bowl for basting the meat.  Reduce the heat until the saucepan and summer the remaining marinade, stirring occasionally, until it is reduced to a dipping sauce, 5-10 minutes.

Preheat the grill to high.  Pat steaks dry with paper towels.  Lightly coat with olive oil.  Grill over high heat, turning once and basting frequently, 3-4 minutes per side for medium-rare.  Remove from grill and let rest 2-3 minutes.  Serve warm, with dipping sauce on the side.

Serves 4.

Recipe adapted from Throwdown! by Bobby Flay.

Individual Southwestern Chicken Pies

The holidays are over and my work schedule seems to be insane, even though I still work the same three shifts per week I always did.  Either way, cold weather is setting in and I feel the need to stock my freezer with precooked meals so the men in my life can eat well-balanced suppers when I'm not home in the evenings.  These chicken pies are adorable (I mean, who doesn't like food that looks like a cupcake), freeze well, transport well, and pack loads of veggies into one portion!  What more could you ask for?  Oh wait!  They're the perfect marriage between chicken pot pie and a loaded burrito...two family favorites at my house!  I just know you'll enjoy them as much as we do!

For the filling:

1/2 cup red onion, diced

1/2 cup red bell pepper, diced

1/2 cup frozen corn kernels

1/2 cup black beans, drained and rinsed

1 tablespoon fresh garlic, minced

1 teaspoon ground cumin

1 teaspoon minced cilantro

1 tablespoon vegetable oil

1 1/2 cups chicken stock

1/2 cup sour cream

2 tablespoons flour

8 ounces cooked chicken, shredded

1 1/2 cups shredded pepper jack cheese, divided

1 tablespoon lime juice

salt and pepper to taste

For the crust:

3/4 cup flour

2/3 cup cornmeal

1 tablespoon minced jalapeno

1 1/2 teaspoon baking powder

1/2 teaspoon salt

zest of 1 lime

1 cup milk

1 egg

1/4 cup vegetable oil

salsa

Preheat oven to 425 with a 6-cup jumbo muffin pan inside.

For the filling, sweat onion, bell pepper, corn, beans, garlic, cumin, and cilantro in 1 tablespoon oil in a large saute pan over medium heat, about 5 minutes.  Combine the stock and sour cream.  Whisk 2 tablespoons flour into the vegetable mixture to coat, then whisk in the sour cream mixture and cook until slightly thickened, about 5 minutes.  Stir in chicken, 1 cup of the cheese, and lime juice.  Season with salt and pepper to taste.

For the crust, whisk 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 teaspoon salt, and zest in a bowl.  Stir in milk, egg, and 1/4 cup oil and combine well.

Scoop 1/3 cup cornmeal batter into each well of the hot pan.  Bake 5 minutes.  Scoop 1/2 cup filling into center of cornbread in each well and bake 20 minutes more.  Sprinkle remaining cheese evenly over pies and bake until melted, about 5 minutes.  Let pies stand 5 minutes, then run a knife along the edges to release and serve with salsa on the side.

Serves 6.

Recipe adapted from Cuisine at Home, March/April 2014.

Half-time Hoagie

Sandwiches are the quintessential football food. And, when you're hosting a bunch of dudes for the biggest game of the year, it's crucial to serve dishes that can feed an army! Enter this sandwich. It's piled high with meat. It has a kick of heat from the peppers. It has the perfect crunch from the toasted bread. And it can be switched up to suit the tastes of your entire party. Serve it on a large cutting board and let your guests cut off their own.  Bonus, it even keeps in the fridge for a day or two without getting too soggy, thanks to the toasted bread!

3 tablespoons butter

3 cloves garlic, minced

1 tablespoon parsley

1 loaf ciabatta, halved length-wise

1/3 cup mayonnaise

1/2 pound thinly sliced deli turkey

1/2 pound thinly sliced deli ham

1/4 pound thinly sliced salami

1/4 pound thinly sliced provolone

salt and freshly ground black pepper

1 cup shredded lettuce

1/4 cup sliced hot banana peppers, drained

1/4 cup thinly sliced red onion

Preheat the broiler.

In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2-3 minutes. Add the parsley and cook another minute. Remove from heat and spread on the inside of both pieces of ciabatta. Place under the broiler and toast until golden. Let cool.

Spread the mayonnaise on the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with lettuce, peppers, and onion. Cover with top half of bread. Wrap tightly in foil and place a heavy skillet (I used a cast iron griddle pan) on top. Let sit 30 minutes.

Slice and serve.

Beer Glazed Brats and Sauerkraut

When it comes to German food and Oktoberfest, my mind heads straight to brats and sauerkraut.  I remember having this meal, along with scalloped potatoes, many times growing up but never really appreciated the dish.  But, when I was preparing the menu for my own Oktoberfest meal this year, I stumbled across this recipe.  I mean, when you glaze the sausages in a beer and brown sugar mixture, you can't possibly go wrong, am I right?!  This combo would be equally tasty on a toasted bun with spicy brown mustard, which is actually my favorite way to enjoy for a brat!

1/8 teaspoon celery seeds

1/8 teaspoon caraway seeds

1 pound fresh bratwurst sausages

1 (12 fluid ounce) can or bottle lager beer

1 tablespoon light brown sugar

2 teaspoons dry mustard powder

1 teaspoon onion powder

1/8 teaspoon ground black pepper

1/8 teaspoon dried dill weed

1 pound sauerkraut (preferably barrel-aged), drained

Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.

Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.

Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Quartet of Dipping Sauces (Fondue Night)

For my Valentine Fondue Dinner, I wanted to copy the three-course meal we'd had years before at The Melting Pot.  However, I only have two fondue pots.  Not wanting to interrupt the meal to wash dishes, I made a traditional cheese fondue to start and chocolate fondue for dessert.  As the main course, I made my husband's favorite chicken tenders along with a quartet of dipping sauces to keep with the dipping theme.  I hope you'll enjoy these as much as we did!

Spicy Thai Peanut Sauce

1/2 cup orange juice

1/4 cup Chinese plum sauce

1/4 cup crunchy peanut butter

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped green bell pepper

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 tablespoon dry mustard

1 tablespoon fresh ginger

1 teaspoon sugar

1/2 teaspoon salt

1/2 cup peanut oil

2 teaspoons sesame oil

Combine all except the oils in a food processor and blend until smooth.  Add the oils gradually, processing constantly until well blended.

Chiptole Aioli

4 oz canned chipotles in adobo sauce

1 cup mayonnaise

2 teaspoons Worcestershire sauce

juice of 1 lime

Mince chiles and place in a bowl.  Add the mayonnaise, Worcestershire, and lime juice and whisk until fully incorporated.

Bourbon BBQ Sauce (linked)

Honey Mustard Dipping Sauce

1 tablespoon honey dijon mustard (or be like me and combine dijon with honey, to taste)

1 tablespoon red wine vinegar

2 1/2 teaspoons salt, divided

1/2 cup (give or take) olive oil

Combine the dijon (and honey, if not using honey-dijon), vinegar, and 1 teaspoon salt. Gradually drizzle in the olive oil while whisking until smooth. I'm not convinced I used the entire 1/2 cup olive oil. I tasted along the way until I got the flavor I liked, adjusting the ingredients as I went.

Chicken Tetrazzini

This is a classic casserole that everyone's mama's mama has been making since the dawn of time.  It's easy to throw together for a weeknight supper, can be made in advance, freezes (and travels) well, and can be doubled, tripled, or halved to feed whatever size army you have around your table!  Another little bonus I've learned about casseroles?  They may not be the prettiest, especially in photographs, but because they usually involve cheese, you can sneak in tons of veggies for those picky toddlers in your life.  Believe me.  I know!  Oh, and this is even better the next day...hello leftovers!

2 sticks butter

4 chicken bouillon cubes

1 large onion, chopped

1 cup finely chopped celery

1 1/2 cups sliced mushrooms

3 cups chicken stock

12 ounces Velveeta cheese, cut into cubes

2 cups bite-sized pieces cooked chicken (I poach 2 or 3 boneless skinless breasts)

12 ounces vermicelli, or other long noodle

grated parmesan for sprinkling

 paprika for sprinkling

Melt the butter over low heat in a large saucepan.  Add the bouillon and mash into the melted butter.  Add the onion, celery, and mushrooms.  Saute until vegetables are light brown.  Add 2 cups of the stock and the Velveeta.  Cook until the cheese is melted.  Stir in the chicken.  Remove from heat.

Preheat the oven to 300.  Cook the pasta until just al dente; drain.  Add the chicken mixture and 1/2 cup of the remaining stock and mix well.  Spoon into a greased 9x13-inch baking dish.  Sprinkle with parmesan and paprika.  Bake 10 minutes.  Pour the last 1/2 cup stock over the top and bake an additional 10 minutes or until bubbly.

Serves 8.

To make it travel-ready:  Bake the casserole in a foil disposable baking dish with a plastic lid.  This way, you can easily write the reheating instructions on the lid with a permanent marker...or tape a note to the top of the pan too.  Your neighbor will appreciate that she doesn't need to wash and return your bakeware, so she can save the meal for later if she's already stocked from other well-meaning friends.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Red Snapper Veracruzana

I love Mexican food.  So usually on Cinco de Mayo, I whip up a batch of creamy cheesy enchiladas, but this year I wanted to make something different.  Something a little bit healthier.  Yet still in keeping with my favorite flavors.  I stumbled upon an entire menu in a cookbook I've had for ages but haven't really sampled.  I knew I had to try it.  This dish is not complicated, but it also isn't something that comes together in five minutes.  Give yourself a little time to babysit the fish and you won't regret it!!  Enjoy!

1/4 cup olive oil

2 large onions, finely chopped

6 cloves garlic, minced

3 jalapeños, seeded and minced

1/2 cup dry white wine

1 28-ounce can diced tomatoes and juices

1 tablespoon sugar

1/4 cup minced cilantro

2 bay leaves

salt and pepper to taste

8 4-ounce red snapper filets (or use another firm fish, like mahi!)

Heat the olive oil in a large skillet over medium heat.  Add garlic, onions, and jalapeños.  Saute until veggies are soft, about 10 minutes.  Add the wine and scrape the brown bits off the bottom of the pan.  Stir in tomatoes, sugar, cilantro, and bay leaves.  Add salt and pepper to taste.  Reduce the heat to low, cover, and simmer 15 minutes.

Season the fish on both sides with salt and pepper.  Place each filet on the sauce and spoon additional sauce over the top side.  Cover and cook 8-10 minutes.

Serve, garnished with additional cilantro and lime wedges if you'd like.

Serves 8.

Recipe adapted from The Comfort Table, by Katie Lee.

Irish Stew

Having graduated from Notre Dame and having some Irish heritage in my family roots, St Patrick's Day is cause for celebration in my house.  Normally I whip up a Shepherd's Pie, but this year I wanted to do something a little bit different.  I'm not a big fan of corned beef and cabbage, and I remember a fabulous Irish Stew that I had in Cork when I visited Ireland years ago.  This year I did some research and found this fabulous recipe.  My husband gobbled up the leftovers before I could holler "Blarney!" so I guess I'll just have to make it again!!

1 tablespoon vegetable oil

1 pound sirloin, trimmed of fat and cut into 1/2-inch cubes

2 tablespoons all-purpose flour

1 onion, coarsely chopped 

3 carrots, coarsely chopped 

1 (12 fluid ounce) can or bottle dark beer

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

Preheat oven to 325.

Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat, stirring to brown the cubes on all sides. Sprinkle with flour, and stir lightly to coat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

Place the Dutch oven into the preheated oven, and cook until the beef is very tender and the liquid is reduced by half, about 45 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mash the potatoes with an electric mixer until smooth and creamy. Stir in the crumbled bacon, and parsley until well combined.

To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Crispy Orange Beef

I like Chinese take-out (who doesn't!?) but I'm not a fan of that gross uber-full feeling I have every time I eat it.  However, given that Chinese New Year is this week, and I was having a slight craving for some sweet and sour chicken, I decided to make this dish at home.  My husband likes the beef options better, and I wanted something on the spicy side.  Enter this fabulous dish.  It was just the perfect combination of sweet and spicy, making it the perfect marriage for take-out that was cooked-in!  Enjoy over a pile of white rice (mine looks a little brown because I cooked it in beef stock).  Don't forget the fortune cookies!

1 1/2 pounds flank steak, cut into thin strips, or use "stew" beef like I did

1/3 cup cornstarch

6 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons honey

4 teaspoons sesame oil

1/2 teaspoon red pepper flakes

1/2 cup water

1 cup canola oil

8 cloves garlic, minced

2 tablespoons fresh ginger, grated

zest and juice of 1 orange

8 scallions, white and green parts, thinly sliced

1 orange, thinly sliced for garnish

white rice, for serving

Toss beef with cornstarch to evenly coat.  Refrigerate for 30 minutes.  While the meat is chilling, combine soy sauce, vinegar, hoisin sauce, honey, sesame oil, red pepper flakes, and water.  Set aside.

In a wok or heavy skillet, heat the canola oil.  Fry the beef in batches until browned, about 3 minutes per batch.  Remove to paper towels to drain.

Drain all but 2 tablespoons oil from the wok.  Heat the oil over medium heat and add the garlic, ginger, orange zest and juice, and scallions.  Stir fry for 5 minutes.  Add the beef and stir in the reserved sauce.  Raise the heat to medium-high and stir until sauce thickens.  Serve over steamed rice with the orange slices on top.

Serves 4.

Recipe adapted from The Comfort Table, by Katie Lee.

Sirloin with Garlic Butter

Every now and then my husband and I enjoy a date night at home.  We either put the kids to bed early or we arrange to eat late, after they're asleep.  I'll set the table with linen napkins and our nice everyday dinnerware.  My husband will open a bottle of wine and turn on some soft music.  Breaking up the monotony of the week allows us to relax after the stress of real life, enjoy a quiet meal with actual adult conversation, and feel like we're on a date, even though we're still at home!  Bonus if Netflix delivered that day so we get dinner and a movie, all from the comfort of our own family room.  Try this steak dinner next time you want to impress your honey; you'll feel like you're in a French Bistro, and your special someone will feel extra pampered!

For the steaks:

4 steaks (I used sirloin, but any cut will do)

2 tablespoons olive oil

salt and pepper

thyme (fresh or dried, doesn't matter!)

2 tablespoons dried parsley

For the garlic butter:

1/2 cup (1 stick) salted butter, at room temperature

1 tablespoon fresh thyme

3-4 cloves fresh garlic, roughly chopped

2-4 dashes Worcestershire

2-4 dashes hot sauce

Make the garlic butter.  Combine all ingredients in the bowl of a food processor.  Pulse until smooth.  Place in a small dish or mold and chill until time to grill the steaks.

Just before prepping the meat and grill, take the garlic butter out of the fridge to re-soften.  Rub olive oil, salt, pepper, and thyme on both sides of meat, rubbing the seasonings in to ensure it adheres.  Prepare a grill or place a grill pan over medium to medium-high heat.  Once grill is ready, place the steaks on the grill and cook 5-7 minutes per side, or until desired doneness.

Once cooked, remove the steaks from grill, place on a platter, and allow to rest for about 5 minutes.  While meat is resting, place a dollop of garlic butter on each steak, along with a sprinkling of parsley.

Serves 4.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Chicken & Black Bean Enchiladas with Roasted Salsa Verde & Monterey Jack Cheese

It's no secret that I love Mexican food.  In fact, I've been known to make comments like "I think I was Mexican in a past life" (I'm a European mutt) and "I could eat Mexican every day of my life if my waistline would let me."  And because of my absolute love for South of the Border yums, I do try to make it on the healthier side.  Anyway, when I saw this recipe online (sorry to the source, because I can't remember where!) I knew I had to try it.  I have a favorite enchilada recipe that I make regularly, but it's a bit time-consuming and has a lot of cheese involved (including cream cheese).  These are much lighter, and prettier, and I bet they'd make a great make-ahead meal during a busy week or to take to a neighbor in need.

2 boneless, skinless chicken breasts

3 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

salt and pepper to taste

1 jar tomatillo salsa

zest and juice of 1 lime

1 15-oz can black beans, drained and rinsed

1 large bunch cilantro, roughly chopped

1 teaspoon ground cumin

8 large flour tortillas

2 cups shredded pepper-jack cheese

Preheat the oven to 500°F. 

Place the chicken in a large stockpot and fill with water to cover chicken by one inch.   Bring water to a boil, reduce the heat to medium, and poach for 20 minutes, or until chicken is cooked through.  Remove to a cutting board and chop into 1-inch pieces. 

While the chicken cooks, in a cast-iron skillet, heat 2 tablespoons of olive oil on medium-high until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Stir in the salsa and lime zest.  Simmer, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume.  Remove from heat.

While the salsa simmers, in a medium bowl, combine the black beans, cumin, chopped chicken, half the cilantro, the lime juice, 1 tablespoon of olive oil, and half the cheese.  Stir to combine and season with salt and pepper to taste.  Spread a thin layer of the salsa mixture in the bottom of a baking dish.  Divide the chicken mixture between the tortillas.  Roll each filled tortilla tightly and place in the baking dish, seam side down.

Pour the remaining salsa mixture over the enchiladas, then sprinkle the remaining cheese over the top.  Place in the oven and bake 20-30 minutes, or until the cheese is browned and bubbling. Let stand for 1 to 2 minutes before serving. Garnish with the remaining cilantro.

Serves 4-6.