I love cold pasta salads! They are so many combinations of ingredients you can add. Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Publix had a BOGO deal on Suddenly Pasta Salads. They have lots of different flavors, but I stuck with Italian. I have tons of cherry tomatoes and basil in my garden, so I thought it we be perfect to add them in the pasta. Then I found a can of black olives, some pine nuts, and a hunk of mozzarella that I cut in to bite sized pieces. Perfection!
The cooking time all depends on the size and thickness of your steak and how well done you like it. Mine was on the smaller size and not too thick. Season your steak with salt and pepper on both sides. I like mine medium rare, so I cooked it on the first side about 6 minutes in a super hot cast iron skillet in with a tablespoon of butter. Then I flipped it and cooked the other side about 4 minutes. Then I let it rest for 10 minutes to keep in all the juices.
I have also made it half on the stove and half in the oven with a broiler using Bobby Flay’s recipe I read in Bon Appetit. http://www.bonappetit.com/recipe/perfect-porterhouse-steak
- 1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, room temperature
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
Last night I made Sweet Chili Chicken and Veggies on Naan. The hubby and I loved it, but the kids were not fans. They didn’t care for the sweet chili sauce I marinated it in. But they ate some, because it was dinner. Of course they loved the Naan =)
Sweet Chili Chicken and Veggies on Naan
3 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 cup of sliced peppers- I mixed red, yellow, and orange
1 onion, sliced
1/2 bottle of sweet chili sauce- normally it would be for dipping my spring rolls in, but it made a great marinade =)
Marinate the chicken and veggies in the marinade for at least 30 min. and up to 2 hours. Cook on high heat in a large skillet or wok. Heat up some Naan; I do it directly over the gas eye. This would also be great with rice,noodles, or couscous. Easy and quick dinner!
Hello again! I just got finished eating a plate full of veggies. Trying to use up my veggies from the farmer’s market. Tons of kale left over still. Let me know your favorite way to make it!
Oven Roasted Rainbow Carrots and Radishes
Cut the stems and roots off cleaned carrots and radishes. Add to cookie sheet and coat with olive oil, salt, and pepper. Roast for 20 minutes on 425 or until veggies are fork tender.
Pan Sauteed Kale with Red Pepper Flakes
Take a few large handfuls of kale. Pull of stem and chop. Add to a few tablespoons of olive oil and cook down with about a teaspoon or so of each salt, pepper, and red pepper flakes. Spicy and a bit crunchy. Love!
Hey guys! I know it has been a while. I hope everyone had a great Father’s Day weekend. We had a great time all here with family. The hubby requested Chicken Parmesan. Here is how I made it. See you later with some yummy veggie recipes.
4-6 boneless, skinless chicken breasts, pounded thin
2 cups all-purpose flour, seasoned with salt and pepper
5 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups Italian bread crumbs
1 cup vegetable oil or pure olive oil
2 jars of your favorite marinara sauce(or homemade https://funfoodiefamily.com/2013/10/13/homemade-marinara-101213/)
1 pound fresh mozzarella, thinly sliced
1 pound spaghetti
Salt and freshly ground black pepper
Preheat oven to 400
Boil a large pot of water and salt well.
Season the chicken on both sides with salt and pepper. Dredge each breast in the flour, then dip in the egg, then dredge on both sides in the bread crumbs. Shake off any excess in each step.
Put in pasta when water boils. Cook through next step.
Add oil to a large cast iron or saute pan. Add 2-3 chicken breasts to each pan and cook until golden brown on both sides, about 3 minutes per side. Cook the chicken in batches or use 2 pans. Transfer to a baking sheet or casserole dish and top with some tomato sauce, a few slices of the mozzarella, and salt and pepper. Bake in the oven until the chicken is cooked through and the cheese is melted, about 10 minutes. Remove from the oven. Add pasta to the sauce. Top pasta with the chicken parm =)
Bacon Wrapped Brown Sugar Pork Loin
1-1/2 pound pork loin
4-6 pieces of raw bacon
1 cove garlic, sliced
3 handfuls of sage, torn
1 tablespoon of onion powder, garlic powder, salt, pepper, and paprika.
1 cup brown sugar
1/2 cup apple cider vinegar
1 cup olive oil
Another favorite for dinner tonight! 2 thumbs up from everyone! I have tons of basil in my garden, so I wanted to make a pesto of some sort. I also discovered a carton of mushrooms that needed some love. Here is what I came up with!
Creamy Pesto Chicken Pasta with Mushrooms
4-5 chicken thighs cut up in to bite sized pieces.
1 small carton of mushrooms, sliced
1 box Ziti noodles
1-2 cups Alfredo sauce
1/3 cup of Pesto
Alfredo- 1 jar of Alfredo (I like Classico Light Creamy Alfredo) OR you could make your own- Melt 1/2 cup of butter and then stir in 2 cups of heavy cream. Cook for 6-8 minutes. Add 1 cup of Parmesan cheese. Add until mixed through.
Pesto- 1/3 of your favorite jarred pesto OR make your own. This time I did since I have plenty in my garden.
Ingredients and directions- .
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup grated cheese- I combine Parmesan and Pecorino Romano
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.
Add your chicken and mushrooms to a hot skillet with a few tablespoons of olive oil. Salt and pepper to taste. Brown your chicken and let your mushrooms cook down, about 8-10 minutes. Cook pasta. Add Alfredo sauce to chicken and mushrooms. Add in your pesto a little bit at a time. When your pasta still has a bite, add it to the sauce. Mix well. This is a creamy sauce, but if you think it seems too thick, add in a ladle or 2 of starchy pasta water or maybe even more cream sauce or pesto. Cook until combined.
I also made some quick garlic toast. I added 3 tablespoons of butter with 3 cloves minced garlic (used garlic press). I spread the bread with the garlic butter and put them in the oven on broil. So good!