There's a Steak in My Onions!

I would say this is one of those "sacrifice" meals...Mark likes onions, I do not. Actually, I have that wrong. Mark doesn't like onions. He LOVES onions. So every once in a while, I'll make a dinner especially for him that just screams onions.

Well, surprise, surprise, tonight's one of those nights.

I found a couple of sirloin steaks in the freezer (I forgot I had them...now there's the surprise!) and immediately began salivating. But I wasn't sure what I wanted to do with them. Other than eat them, of course. Then I remembered I had an onion in the fridge, so why not use it. So I grabbed a few cloves of garlic (I always have garlic), the salt and pepper, and the magic began...

Ingredients:

• 2 sirloin steaks (seasoned w/salt & pepper)
• 1 medium-sized onion, cut into small wedges
• 4 cloves garlic (chop 2 cloves, leave 2 cloves whole)

In a cast iron grill pan over medium-high heat, I began to cook the onions and garlic. After a couple of minutes of mixing those two ingredients in the sizzlin' pan, I pushed them to one side and added the steaks. I continued to stir the onions and garlic (so they wouldn't burn). After five minutes, I flipped the steaks over and let them cook for five more minutes. Before serving, I removed the 2 whole cloves of garlic. I placed the steaks on a plate and covered--no, smothered them with onions!

Mark's eyes lit up like a kid's in a candy store when he came to the table. And I didn't even have to tell him dinner was ready; he was lured in by the onions, as if he was a snake being charmed by their melodious scent. He basically floated to his seat at the table. ;-)

Ten Minute Meal

Sometimes--when you don't have a lot of time--you don't want to spend too long in the kitchen making dinner. It takes me ten minutes to drive to the nearest fast food spot, so instead of spending ten additional minutes driving back home enjoying the scent of greasy cheeseburgers and fries, I can spend those ten minutes making a dinner that's healthier and, well, let's face it, smells much better!

Tonight it's beef and noodles with a side of cut string beans. And once you've got the water boiling for the noodles, it's ten minutes until dinner's on your plate! To make those ten minutes count, you've gotta work fast, though, getting everything else ready.

Up for the challenge? On your mark, get set...GO!

What you'll need:

• 1 pkg Hormel beef tips in gravy
• 2 c wide egg noodles
• 1 c frozen cut string beans
• 2 tsp garlic powder
• 1/2 Tbsp butter
• 1/2 c beef broth
• 1 Tbsp flour

"Warm-up"
Get a large pot of water (for the noodles) boiling on the stove. Add a little salt if you choose. Once the water's boiling, drop in the egg noodles, set the timer for "10 MINUTES," and get movin'!

"And they're off!"
Follow the microwave directions on the package of Hormel beef tips in gravy. (It will cook in the microwave for four minutes.) Once that's in the microwave, add string beans, garlic, and butter in a small sauce pot. Add a little water, just so the string beans are covered. Put over high heat and bring to a boil. Cover and continue to boil for 5 minutes.

"'Dinner' takes the lead"
At this point, your beef tips should be done. Let them sit for a couple of minutes per package directions. Mix the beef broth and flour very well into a "slurry." Whisk slowly into a small skillet over medium-high heat. Continue whisking mixture as it heats and begins to bubble and thicken (should take a couple of minutes). This makes some extra gravy to really coat the noodles and bring out more beefy flavor!

"Nearing the finish line"
When the noodles are done, drain them then place back into the warm pot. Stir in the beef tips and gravy (including the extra gravy you just made). No need to drain the string beans; just use a slotted spoon to remove from pot.

"And the winner is..."
YOU. Because you just made a delicious dinner in ten minutes! Whew...feels good, doesn't it? Now sit down and enjoy the taste of victory.

Chicken Noodle Soup

My previous post ("Tender Beef Medallions...") was all about comfort food. And what could be more comforting than a big bowl of warm, delicious chicken noodle soup? (Especially on a cloudy, rainy day, when the temperature starts to slowly drop. I write this as I'm looking out my window into the grey...)

Here's a quick, easy recipe (adapted from campbellskitchen.com) that will make 3-4 servings, and is guaranteed to put smiles on faces. :-)

What you'll need:

• 1-2 large boneless, skinless chicken breasts
• 4 cups chicken broth
• 4 stalks celery, chopped
• 7 baby carrots, chopped (or 1-2 large carrots, chopped)
• 1 cup wide egg noodles
• 1/4 cup orzo (optional)
• pepper

Spray a large skillet with cooking oil and place over medium-high heat. Add chicken breast(s). Season with pepper. Allow breasts to cook through, about 8-10 minutes on each side (depending on thickness). Remove from heat and place on cutting board to cool.

Meanwhile, add chicken broth, carrots, celery, and a generous dash of pepper to a large saucepot over medium-high heat. While bringing this to a boil, begin shredding chicken breast(s). (Use two forks and pull apart into smaller, bite-size pieces.)

When broth and veggies begin to boil, stir in chicken and pasta. Reduce heat to low-medium, cover and cook for 10 minutes or until pasta is tender.

When serving, add another twist of fresh, cracked black pepper on top. Mmmmmm...now doesn't that look good? Can't get much more comforting than this! 

Tender Beef Medallions with Sweet Carrots and Wild Rice

As the temperature drops, we all seek some added warmth and comfort. Experiencing a 30-degree drop in the temperature over the last 24 hours had me craving some serious "comfort food"...something warm, delicious, savory, and inviting.

I got the idea for this recipe from another recipe I obtained from AllRecipes.com for pork medallions. Besides bacon, I'm not the biggest pork fan, so I wanted to use beef instead. I tweaked the recipe a bit to really enhance the beef flavor, and paired it with a couple of "comfort" sides.

Beef Medallions

• 1-lb beef top sirloin (or use tenderloin for extra tender medallions), cut into small, thin pieces
• 1 Tbsp canola oil
• 3 large white (button) mushrooms, thinly sliced
• 1 large onion, cut into wedges
• 2 cloves garlic, chopped
• 1 Tbsp butter
• 1/4 tsp sage
• 1/4 tsp rosemary
• 1/4 tsp dried parsley
• 1 & 1/2 cup beef broth
• 2 tsps flour
• 1/8 tsp salt
• 1/8 tsp pepper

Heat canola oil in a large skillet over medium-high heat. Add beef pieces and let cook until browned, about 4 minutes. Remove beef from skillet. Pour off excess oil and fat. Add butter, mushrooms, garlic, and onions to skillet, stirring frequently. Cook for about 5 minutes or until onions and mushrooms are tender.

Mix flour and beef broth together very well then slowly stir into skillet. Add sage, rosemary, salt, pepper, and parsley. Stir and bring to a boil. Add beef back into skillet, reduce heat to low. Cover and simmer for 10 minutes.

Sweet Carrots

• 1 cup sliced crinkle carrots
• 1 Tbsp brown sugar
• 1 Tbsp butter

Put all ingredients in a small sauce pot. Add enough water to cover the carrots. Bring to a boil and cook for 5-7 minutes, until the carrots are crisp-tender.

For the wild rice side, I used Rice-A-Roni's natural wild rice; follow package directions (the only extra ingredients you'll need are olive oil and water).

Now that's a comforting meal...tender, hot, and deeee-lish! The recipe above makes enough for 3 servings (a dinner for two...and someone's leftovers for the following day's lunch!) or two large servings.

A Top Five Recipe: Chicken Risotto

Honestly, besides pure taste, I have not established any criteria for ranking which recipes make it onto any list. But because my husband has declared it "Top 5" worthy, this one's on the list! I also think it was pretty delicious...and not to pat my own back, but risotto is quite difficult to make. I remember exclaiming after my first bite, "Gordon Ramsay, eat your heart out!"

I wonder if he would have liked it...

Well, Chef Ramsay wasn't at my dinner table to judge for himself, so I'd say he missed out. But I don't want YOU to miss out. So here's what you need to make your own, fabulous chicken risotto:

• 4 Tbsp butter
• 1 large (8-11 oz) skinless, boneless chicken breast, cut into thin pieces
• 1 & 1/2 cup chicken broth
• 1 tsp basil
• 2 green onions, chopped
• 1 clove garlic, chopped
• 1 cup uncooked Aborio rice
• 2 large button mushrooms, thinly sliced
• 1/4 cup shredded cheddar cheese

Melt 2 tablespoons of butter in large skillet. Add chicken (season with salt & pepper, if desired). Cook over medium heat until browned (about 5-8 minutes) stirring frequently. Remove chicken from skillet. Add 1 tablespoon of butter, rice, and garlic to skillet, stirring constantly until rice is browned (about 4-5 minutes). Push rice to one side of skillet. Add remaining butter, mushrooms, and green onions to open side of skillet, stirring occasionally. Cook until mushrooms are tender (4-5 minutes), then mix in with rice. Stir in 1 cup chicken broth and basil.

All Mixed In (rice, garlic, mushrooms, onions, chicken broth, basil)

Bring to a boil, then cover and reduce heat to simmer for about 10 minutes. (Do not let the chicken broth cook out completely! If you need to add a little more, do so.) Stir in chicken and 1/2 cup chicken broth, cover and continue to simmer until chicken is heated through and rice is tender. Top with cheese and serve.

As prepared, this will serve two people; we actually had a very small portion left over. (This recipe has been modified from one that I found on cooks.com.)

I should note that risottos are perfected by constant stirring, and by continuously adding broth a little at a time, just until the rice has absorbed it. Given the labor that goes into making risotto dishes, it's no wonder they often do not turn out as chefs intend for them to. So I am somewhat amazed that this one came out as well as it did with so little stirring. However, I had to frequently lift the lid and peek while it was simmering. I found myself adding close to an extra cup of chicken broth over the 10 minute "cover and simmer" period.


This chicken risotto is definitely a dish that'd be good for celebrating a special event over. Pour a couple of glasses of white wine (or a light-bodied Pinot Noir), light a couple of candles, put on some fancy Italian dinner music, and enjoy!

Balsamic Chicken

This recipe is quick, easy, not too mention cheap, and tastes pretty darn good! (Doesn't get much better than that, eh?) Courtesy of Campbell's Kitchen (www.campbellskitchen.com), here's how you can make it to serve two.

Ingredients:

• 2 skinless, boneless chicken breasts
• 1 cup Prego Heart Smart Traditional Italian Sauce
• 1/8 cup balsamic vinegar

Directions:
Season chicken with salt and pepper. In a large skillet over medium-high heat, cook chicken for 10 minutes or until well-browned on each side. Remove from skillet.

Stir sauce and vinegar into skillet; heat to a boil. Return chicken to skillet, reduce heat to low, cover and cook for 5 minutes (or until chicken is cooked through).

[I told you it was easy!]

Campbell's Kitchen recommended serving it with orzo cooked in chicken broth (which I did--1 cup chicken broth, 1/2 cup water, 1 serving of orzo according to orzo package and cooked also per orzo package to al dente).

You can get creative when you plate this to serve. I turned the chicken over in the pan, to coat both sides in the sauce, then place it in a "crescent" of orzo. Pour extra sauce over chicken, from one edge of plate to the other.

Bon apetit!
 

Mom's Pot Roast

I think the first time I made this it was actually better than the second time, but I'm tweaking the recipe each time to see if I can get it to taste just like mom's! You would think that since it's her recipe, it'd always taste just like hers, but I haven't been able to duplicate it yet. I hear the third time's a charm, so here's hoping I nail it on the next fix.

But here's the recipe (as of the second time I prepared it), and I especially love this one since it's a crock pot dish...you know, "FIAFI"...fix it and forget it!

• 2 - 2 & 1/2 lbs chuck roast (shoulder)
• 1 pkg Lipton onion soup
• 2 small red (or white) potatoes
• 1 bunch of carrots (or use a small pkg of baby carrots)
• 1 can Campbell's beef broth
• 2 Tbsp garlic powder

Slice the carrots and peel and cut the potatoes into small pieces. Add to crock pot along with Lipton onion soup (dry). Mix well. Turn crock pot on low (6-8 hrs).

Meanwhile, heat a pan over high heat. Coat each side of roast with garlic powder, salt, and pepper. (Season to taste.) Brown each side--even the edges--in pan, no longer than 1 minute on each side. (A cast iron pan works beautifully for this! Thankfully, I got a few of 'em for Christmas.) Add browned roast to crock pot (on top of veggies) and pour beef broth over roast.

Cover...wait patiently while the smell fills your kitchen and house...then enjoy in about 8 hours!

If you want to make extra gravy, remove the roast from crock pot when finished, along with the veggies. Strain the remaining "juice" into the same pan you used before. Mix up a slurry of cold water (about 1/2 cup) and flour (a heaping tablespoon) and whisk into pan over medium heat. Whisk until thick (continuous whisking eliminates lumps), adding more water if desired, then pour over roast and veggies or keep separate to pour over rice or mashed potatoes.

Mmmm-mmmm...now that's how mama would do it!

**You can also add 1 can of Campbell's Cream of Mushroom Soup to the crock pot when you add the veggies and dry onion soup mix. Be sure to stir well, coating the veggies with the soup mixture.