Steak & Peppers with Chimichurri

The secret to this recipe from BHG Magazine is the Chimichurri sauce.  It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.

1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced

Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.

Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.

FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.

Dijon-Maple Salmon

¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil

Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.

Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.

Fennel-Roasted Olives

I do like stuffed olives. We have found a double stuffed olive at Costco. The garlic and jalapeno go very well together. I’ve been trying some recipes that I can use as gifts. This recipe is for Fennel-Roasted Olives. They are easy to make and can be colorful depending on the olives you choose. I used the regular black olives and Manzanilla. If you have a favorite olive that would work as well.  Before serving, your may want to let the olives sit on the counter to warm up a bit.  Otherwise the oil is almost solid like a vinaigrette and it gives the olives a weird texture.

3 c. assorted olives
1 clove garlic
1 tsp. Orange zest
1 tsp. Lemon zest
1 Tbsp. Olive oil plus more to fill the jars
¼ tsp. Black pepper
2 tsp. Fennel seeds
sherry vinegar

Preheat oven to 425 degrees F. In a rimmed baking dish  toss olive, garlic, zests, black pepper and 1 tablespoon oil. Spread evenly and roast 30 minutes, stirring once. Divide olives into jars, add 1 teaspoon of fennel to each then pour even amounts of sherry vinegar and oil over olives to cover. Store in refrigerator up to 1 month.

 

Herbed Lamb Chops

Today is National Roast Leg of Lamb Day. I do not have a leg of lamb recipe but when I made these Herbed Lamb Chops I discovered that I am not a fan of lamb. However, Mac said this recipe for lamb chops is delicious. Let me know how you like it.

8 lamb chop
Salt & freshly ground pepper
½ Tbsp. Rosemary
½ Tbsp. Dried thyme leaves
1 Tbsp. Butter
1 Tbsp. Oil
4 Tbsp. Fresh lemon juice
Chopped fresh parsley

 

Sprinkle lamb chops with salt and pepper. Press rosemary and thyme into both sides of chops.

Heat butter and oil in heavy skillet. Brown the chops for 1 minutes on each side. Lower heat. Cook, uncovered 5 to 8 minutes until done to your liking. Remove chops to warm platter.

Add lemon juice to skillet along with 2 tablespoons water. Cook, whisking until reduced by half. Pour over chops and sprinkle with fresh parsley. Serve immediately.

Cajun Spiced Turkey & Dirty Rice

I said earlier in the week that I would be sharing the turkey and rice dish I have made for Easter.  Today is the day. Run to the store and pick up these items for a delicious meal. When I made the turkey, I followed the cooking time provided by Good Housekeeping but found that 2 to 3 hours is way too long to roast this turkey.  You will note that I have put to check turkey after an hour and a half for an internal temperature of 145 before covering with foil for the final 30 minutes.  This will keep your turkey from getting overly browned (almost burnt) and

Cajun Spiced Turkey

2 Tbsp. paprika
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. black pepper
2 tsp. onion powder
2 tsp. dried thyme
1/2 c. ( 1 stick) butter, melted
12 – 14 lb. turkey
1 med. green pepper, seeded & chopped
1 med. onion, chopped
6 cloves garlic, smashed
1 stalk celery, thinly sliced
Remoulade listed below

Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic power, black pepper, onion powder and thyme. Set aside 2 teaspoons spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.

Remove giblets and neck from cavity of turkey. Pat dry; arrange breast side up in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around side of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine or wire. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan.  Roast 1 1/2 hours or until inner temperature is 145. The loosely tent turkey with foil . Roast 30 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving. Serve turkey with remoulade.

No-Cook Remoulade

 

1/2 c. buttermilk
1/4 c.mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. finely copped parsley
1 Tbsp. ketchup
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 green onion, finely chopped
2 tsp. reserved spice mixture

 

In medium bowl, whisk all ingredients until combined.  Makes 1 1/4 cups. Can be made up to 1 day ahead. Keep refrigerated until 30 minutes before serving.

Dirty Rice 

1 lb. chicken livers, rinsed
6 oz. bacon, cut in 1/4″ dice
1/2 c. onion, diced
1/2 c. green bell pepper, diced
3 cloves garlic,minced
1 tsp. ground cumin
Salt & pepper to taste
1/2 tsp. Tabasco sauce
1 head cauliflower, riced in food processor
1 Tbsp. olive oil
1 1/2 c. chicken broth
2 green onions, thinly sliced
3 Tbsp. chopped parsley

Coarsely chop livers; set aside. In a pot, cook bacon over medium heat until just browned and crispy and the fat is rendered. Add livers; cook, stirring, for 5 minutes.

Add onion, bell pepper, garlic, cumin, Tabasco, salt and pepper; cook for 10 minutes.  Stir in cauliflower and oil; cook 2 minutes, stirring. Add broth and bring to a boil. Reduce heat and simmer, covered, for 29 minutes or until cauliflower is tender. Stir in scallions and parsley. Serve warm.

NOTES: If you prefer you can use long grain rice instead of cauliflower.  When using rice, you will need to increase the chicken broth to 2 1/2 cups which needs to be absorbed by the rice before serving.  If you like gizzards, use 1/2 pound gizzards and 1/2 pound livers.  To prepare the gizzards, chop them by pulsing your food processor on and off.

Chili Day

 

This year I found a recipe for 3-Alarm Chili. It is a little spicy but I wouldn’t call it 3-Alarm. It does taste very good with all the ingredients combined. And as I’m sure you know, chili is always better the next day. 😉

3-alarm-chili-12 lbs. Ground beef
1 Tbsp. Canola oil
1 diced red onion
1 large diced green pepper
3 diced cloves garlic
¼ c. chili powder
2 chopped chipotle chiles in adobo
28 oz. Fire-roasted crushed tomatoes
15oz. Tomato sauce
2 c. water
15 oz. Can drained & rinsed beans (your choice)
¾ tsp. Salt
Sour cream & sliced scallions for Garnish

3-alarm-chili-7In a large pot, brown the ground beef over high for 5 to 7 minutes. Reduce heat to medium and add canola oil, onion, green pepper and garlic. Cook 5 minutes. Add chili powder & chipotle chiles. Cook 2 minutes. Add tomatoes, tomato sauce and water. Cover, reduce heat to medium-low and simmer 25 minutes, stirring occasionally. Stir in beans and salt. Serve with sour cream and scallions.

3-alarm-chili-8

Parmesan Butternut Squash

I like butternut squash and this is a tasty & easy recipe from Better Home & Garden magazine.

1 ½ to 1 ¾ lb. Butternut Squash, peeled, seeded and cut into 3/4” pieces
2 Tbsp. Olive oil
1/3 c. Parmesan cheese, grated
1 tsp. Dried thyme, sage or basil, crushed

parmesan-butternut-squash-1

 

Preheat oven to 425 degrees F. Coat a 15 x 10” baking pan with nonstick cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt & pepper, toss to coat.

 

 

Roast 15 minutes. Stir squash; roast 5 minutes more, stir in cheese and herbs. Roast 5 minutes or until squash is tender.parmesan-butternut-squash-2