Friday, January 30, 2015

Steak Fingers with Gravy

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I’m not sure why I hadn’t thought of making steak fingers instead of the big steak before. I like that you get more coating on the meat this way and it doesn’t all fall apart on you. An added bonus is I really loved how this gravy came out!

Steak Fingers with Gravy

(Adapted from The Pioneer Woman)

 

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2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips

1 cup Flour

1 teaspoon Seasoned Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne

3 whole Eggs

1 cup Milk

Canola Oil And Butter For Frying

2 cups Milk (additional)

Salt And Pepper, to taste

 

Combine flour, seasoned salt, pepper, and cayenne in a dish.

 

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Whisk together milk and eggs in a separate dish.

 

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To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.

 

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Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat.

 

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Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.

 

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To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.

 

Season gravy with salt and pepper.

 

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Serve steak fingers with gravy and a salad.

 

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Wednesday, January 28, 2015

Balsamic and Honey Chicken Skewers

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Truth be told I ended up making this recipe twice. The first time I used my indoor grill pan to cook the chicken for my mother in law and II , then after raving to my husband how good it was I made it again and used an outdoor grill. Either way I have to say is super delish!! I could eat this 100 different ways and not get tired of the flavor on the chicken.

Balsamic and Honey Chicken Skewers

(Adapted from Foodie Crush)

 

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1 pound boneless, skinless chicken breasts, about 2 breasts

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1 clove garlic, minced

3 tablespoons honey, divided

1 teaspoon fresh rosemary, minced, plus more for garnish

kosher salt and freshly ground black pepper

 

Gather 3-5 wooden skewers and place in a shallow plate with water for 30 minutes.

 

Trim the chicken breasts of any extra fat. Cut into 1 inch chunks and set aside.

 

In a medium size mixing bowl, whisk the balsamic vinegar, extra virgin olive oil, garlic, 1 tablespoon honey and 1 teaspoon rosemary plus a generous pinch of kosher salt and freshly ground black pepper.

 

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Add the chunks of chicken breast and refrigerate for 1-2 hours.

 

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Preheat the grill to high. Thread the chunks of chicken onto the wooden skewers.

 

Spray the grill with non-stick cooking spray or olive oil. Reduce the heat to medium-high. Cook the chicken for 3-5 minutes on each side, basting the chicken with the remaining honey. Continue turning until chicken is cooked through, about 10 minutes or until chicken is opaque.

 

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Let sit for 2-3 minutes and serve. Drizzle with more honey and fresh rosemary if you'd like.

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Monday, January 26, 2015

Crock-Pot BBQ Spareribs

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Our schedule has been pretty crazy lately so I love doing crockpot meals when I can. And I’ve been craving ribs, but with the cold weather plus not having a full day available to smoke ribs I have to settle for this. The sauce is actually pretty good and has a sweetness to it.  I wish it was a little less greasy, but I would make them again for sure.

Crock-Pot BBQ Spareribs

(Adapted from Mommy’s Fabulous Finds)

 

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2 lbs of pork ribs

1½ cups ketchup

1½ Tbsp seasoned salt

½ cup brown sugar

½ cup white vinegar


Place pork ribs in gallon sized ziplock. Mix remaining ingredients together in a separate bowl and pour over ribs.

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Seal bag and place in freezer. Thaw over night in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

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Friday, January 23, 2015

Shrimp Scampi Dip

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I love a good hot dip. We also love shrimp scampi so I thought this one would be a winner. It was ok. You keep eating it, but it’s like something is missing. It would also be better if it where a little thicker I think.

P.S. Thanks dad for being my hand model!

Shrimp Scampi Dip

(Adapted from Closet Cooking)

 

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2 tablespoons butter

1/2 pound shrimp, shelled, deveined and coarsely chopped

4 cloves garlic, chopped

1/2 teaspoon red pepper flakes (optional)

1/4 cup dry white wine

1/4 cup lemon juice (~1 lemon)

4 ounces light cream cheese, room temperature

1/4 cup mayonnaise

1/4 cup light sour cream (or Greek yogurt)

2 tablespoons parsley, chopped

1/2 cup mozzarella, shredded

1/4 cup parmigiano reggiano (parmesan), grated

 

Heat the butter in a pan over medium heat and add the shrimp and cook until it just turns pink. (I grilled mine.)

 

Add the garlic and red pepper flakes, cook until fragrant, about a minute, and set the shrimp aside.

 

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Add the wine and lemon juice and simmer to reduce by half.

 

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Mix the shrimp, pan sauce, cream cheese, mayonnaise, sour cream, parsley, mozzarella and parmesan and pour it into a 2+ cup baking pan.

 

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Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 15-20 minutes.

 

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Option: Top with 1/4 cup panko breadcrumbs mixed with 2 tablespoons parmesan before baking for a crispy topping.

Option: Cook the shrimp and assemble the dip the night before and then bake it just before serving.

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Wednesday, January 21, 2015

Grilled Tri-Tip Steak with Molasses Chili Marinade Recipe

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I’m almost done using up some steer meat in the freezer and had a hankering for k-bobs and this recipe worked really well. I added some onion in on it too to add more flavor. I didn’t reserve any marinade since I cut the meat in smaller pieces it held the flavor more.

Grilled Tri-Tip Steak with Molasses Chili Marinade Recipe

(Adapted from Cookin Canuck)

 

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1/4 cup brown sugar

1/4 cup molasses

3 tbsp soy sauce

2 tbsp rice vinegar

5 cloves garlic, peeled and smashed

1 tbsp peeled and chopped fresh ginger

1 tbsp chili powder

1/4 tsp freshly ground black pepper

2 lbs tri-tip steaks

 

In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.

 

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Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.

 

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Preheat grill to medium-high heat and brush with canola oil.

 

Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.


Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.

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