Beef Stroganoff

|
By
|
5 comments

With being back from vacation, and in preparation for the Holidays, I’ve been trying to make an effort to put healthier meals on our menu. But, with the coldness really setting in here in the Mid-Atlantic, I can’t help but crave comfort foods. Last week I really wasn’t feeling what I had on the menu that night, so I rummaged through the freezer to see what I could come up with. There were 2 lonely filets that I’d bought on sale, not enough to make a meal out of on their own – but certainly plenty when mixed in with some veggies thrown over some rice or pasta.

I’ve always thought it was kind of wasteful to use a cut of beef like filet, to use for something that’s cut apart and simmered – like stroganoff. When I’ve made it in the past, I’ve used top sirloin. Much more economical, and just as good. It’s a great weeknight meal too – you’re eating in about 30 minutes. Which, is great with the time change. It gets dark so early, I feel like we should be eating at 4 PM!

Beef Stroganoff

8 Tbsp butter (1 stick)
1 pound beef tenderloin, cut into 1/2-inch strips
2 whole shallots, peeled and minced
1/2 pound cremini mushrooms, sliced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/8 tsp dried dill (optional)
1 cup of sour cream at room temperature

Season beef strips with 2 teaspoons of salt and 1 teaspoon of black pepper. Heat 4 Tbsp butter in a large saute pan or skillet over medium-high heat. Add beef strips in a single layer and brown well on one side before flipping and browning other. About 3 minutes on each side. Remove beef from pan, and set aside.

Add the remaining butter to the pan and let melt, then add the mushrooms. Cook, stirring occasionally, until mushrooms are starting to brown and release their liquid. Add the shallots to the pan, and cook for 1 minute. Whisk in the flour, stirring constantly, until flour has cooked a bit – about 3 minutes. Slowly pour in the white wine or beef broth, whisking constantly, until mixture thickens. Reduce heat to low, and stir in the sour cream, nutmeg, and dill. Season sauce to taste with salt and pepper. Return beef to the pan, along with any accumulated juices and stir to combine. Cover and let simmer for 20 minutes. Serve over egg noodles.

Pepper Steak

|
By
|
1 comment

We have stir-fry. Alot. It’s such a quick and easy healthy weeknight meal, it’s rare we make it through one week without having one in one form, or another. That’s the wonderful thing about them, they’re so versatile. Chicken, beef, shrimp (whatever protein floats your boat) – any veggies you have hanging out in the fridge, and dinner is done in under 30 minutes.

One we hadn’t tried at home yet, but is a favorite of mine when we order take-out,  is Pepper Steak.  There’s something about those tender strips of beef, sweet sauteed peppers, in that rich brown sauce that I just love. Came across Martin Yan’s recipe for the dish (if Yan can cook – so can you!), and set to make it. I was super-stoked actually, because who doesn’t love Yan Can Cook? I vividly remember watching him on TV with his flaming wok when I was just a little girl, and always loved him.

The recipe was a winner, better than any version I’d had in a restaurant. And, as I mentioned before – took no time at all. Marinading the beef takes longer than it does to cook the dish. And, don’t be afraid of the heat. Bell peppers aren’t spicy at all, and the chile on top is optional. Although, I must admit – those zesty little bites of heat were just perfect sprinkled on top. Another one to add to the stir-fry rotation!

Pepper Steak

Marinade:
2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 pound flank steak, thinly sliced across the grain

Sauce:
1/3 cup beef broth
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper

Stir-Fry:
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 green bell pepper, cut into 1″ squares
1 red bell pepper, cut into 1″ squares
2 tablespoons water
1 teaspoon cornstarch + 2 tsp cold water
1/2 fresh Serrano chili, thinly sliced

Combine marinade ingredients in a medium bowl. Add beef and toss to coat. Refrigerate for 30 minutes. Meanwhile, combine ingredients for sauce in a 2-cup liquid measuring cup. Set aside.

Place a wok over high heat until very hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.

Add remaining 1/2 tablespoon oil to wok, Add bell peppers and stir-fry for 2 minutes, until started to char around edges. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve on a bed of rice, and sprinkle on chile peppers as garnish.

Source: adapted from Martin Yan’s Feast via The Global Gourmet

Jalapeno Popper Chicken

|
By
|
10 comments

I’d been thinking about this fun spin on chicken boobs since Elly posted it a couple of months ago. Then, Courtney went and mentioned that she’d made it – and already added it to her menu plan again the following week. So, after great reviews from two of my favorite bloggers, I added it to our menu too. And, I’m happy to report that we all loved it too!

I’ve been trying to make the most out of the jalapenos I’ve been plucking from the garden, and this dish really showcased them. It’s spicy – but not too much, the boys still enjoyed it. And, that smokey flavor that’s naturally found in jalapenos really shined through as well. I also loved the technique of browning the breadcrumbs in a skillet with a bit of oil first, then coating the chicken cutlets in the toasted breadcrumbs and finishing off in the oven. Gave it a super crunchy texture – something that’s hard to come by with just baking.

This one is definitely a keeper!

Jalapeno Popper Chicken

4  chicken breasts
4 oz cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp oregano
1 egg

Preheat the oven to 375. Place an ovenproof rack onto a rimmed baking dish. Set aside.

In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallowdish, along with the chili powder,  cumin, and oregano. Mix to combine.

Now, set up your assembly line: In a shallow dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a pairing knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Source: highly adapted from Allrecipes, via Sunny Side Up; as seen on Elly Says Opa!

Shrimp with Roasted Tomatoes and Feta

|
By
|
4 comments

Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!

Shrimp with Roasted Tomatoes and Feta

5 large tomatoes, cut into eighths
3 tablespoons  olive oil
2 tablespoons  minced garlic
kosher salt and black pepper
1 1/2  pounds  medium shrimp, peeled and deveined
1/2  cup  chopped fresh parsley
1 tsp chopped fresh oregano (or 1/2 tsp dried)
2  tablespoons  lemon juice
1  cup  feta cheese, crumbled
crusty bread, for serving

Heat oven to 450 F. Place the tomatoes in a 9×13 baking dish and drizzle with olive oil. Sprinkle with minced garlic, 1 teaspoon each salt and pepper. Toss to combine. Roast on top rack of oven for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the feta.

Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Source:  slightly adapted from Real Simple