Roast Beef with Creamy Peppercorn Sauce
2 lb top round roast
1 T Montreal Steak Seasoning
1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)
2 t olive oil
3 garlic cloves minced
1/4 cup minced shallot or onion
1/4 c brandy
2 T corn starch
3/4 c heavy cream
1 t Dijon mustard
Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)
In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.
Cheesy Chipotle Chicken
4 chicken breasts
1 c mexican creama, found in the dairy section ( or 3/4 c sour cream and 1/4 c mayo mixed)
2 chipotle chilis in adobo chopped
1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled
Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.
Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)
A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.
I couldn’t wait for the Holiday Pretzel Crisps to come out so I made these today.
Pretzel Crisp Toffee Candy
1 7.2 oz bag Original Pretzel Crisps
1 c unsalted butter (2 sticks)
1 c brown sugar
1 c chocolate chips
1 c crushed pecans
Preheat oven to 400. line a baking sheet with a silpat or spray with cooking spray
Lay Pretzel Crisps evenly on the pan.
Melt butter in a small sauce pan with the brown sugar over med high heat
Bring to a boil and boil over med heat for 3 minutes
Pour over Pretzel Crisps and bake for 5 minutes
Remove from oven and scatter chocolate chips and nuts over the top while still warm, slightly pressing them down with a rubber spatula to help them stick.
Refrigerate baking sheet for at least 2 hours or until candy is hard.Break into pieces. Store in an airtight container.
** Other additions, chopped peppermint candy, toasted coconut, chopped peanuts, peanut butter chips, mini M and M’s
I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet. I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise. Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…
Chicken with Citrus Bernaise Sauce and Wilted Spinach
For the chicken
2 T olive oil
2 T lemon juice
1 t salt
1/4 t black pepper
1/2 t dried thyme
Mix together pour into a large zip lock bag and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).
1 package Knorr Bernaise Sauce mix
1 c milk
6 T butter
1T Orange Juice
1/2 T lemon juice
1/2 t zest from orange and lemon
fresh parsley (if desired)
Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.
1 T olive oil
2 bags washed baby spinach
1 t garlic
salt and pepper
heat oil in a large skillet over med high,
add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.
Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.
** This would be great with grill fish as well
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
Creamy Cajun Pasta
1 lb chicken cut into bite sized pieces
4 links smoked or andouille sausage
1 t olive oil
1 1/2 green peppers cut into thin slices
1 c chopped tomatoes (canned or fresh)
1 small onion chopped
1 t chopped garlic
2 t Cajun seasoning
1/4 t cayenne pepper
1 T lemon juice
3/4 c heavy cream
2 t corn starch
1 box fettuccine pasta cooked and drained
Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.
Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.
It’s that time of year here in Florida where you can’t drive on a major road and not see a sign for fresh Georgia peaches. We are lucky to be a neighboring state. Georgia also grows delicious pecans so I decided to try to use them both in a dessert. My oldest son’s favorite dessert is pecan pie which he usually gets only once a year at Thanksgiving, so I decided to lighten it up with the fresh peaches and make it into a summer dessert. Turned out delicious and best of all this recipe doesn’t contain any corn syrup.
Peach Pecan Pie
1 9″ ready to bake pie crust
1/2 c melted butter
2 T flour
1 c brown sugar
1 T milk
1 t vanilla extract
1/4 t salt
3/4 c pecans
1 c fresh peeled and diced peaches
Beat eggs with a whisk in a large mixing bowl, add melted butter and continue whisking. Stir in flour, sugar and salt. Add milk and vanilla and then stir in peaches and pecans.
Pour into pie shell and bake 45 minutes. Tent with foil if crust starts to get too brown.
It is done when sides are set and there is only the slightest jiggle in the middle
Let cool and serve with whipped cream if desired