Hanger Steak Night

Beef

It is no surprise that my family loves steak. It is one of the most requested meats next to bacon. But during this time, steak is not super easy to find or it is way too expensive. Enter the Hanger Steak. I really love this cut. I tend to undercook it first bc if you over cook it, it can be too chewy. You kind of have to baby it a bit, but the result is worth it!

I found this in my pantry. It is awesome. I don’t even know where I got it…but it is basically sea salt, pepper, garlic, onions, paprika, fennel, red pepper flakes, and some other spices and herbs. It has a picture of a Canadian Maple leaf on the top, so maybe you can find it online. Otherwise, if you have all of those things, you can make your own.
I doused my hanger steak in olive oil and rubbed in the spice mixture. I had my cast iron skillet getting ready on high heat. I cooked the first side for about 8 minutes. Then I cooked the other side for 4 minutes. It was pretty thick, so I wasn’t sure it was done yet, but I still took it off and rested it under aluminum foil. I would rather it be under than overcooked. So after is rested for about 10 minutes, I cut it in slices. I was a little too raw, so I threw in in the pan for legit like 30 seconds.
Perfection an a plate!

Chicken Cordon Bleu

Chicken, Perfect Side Dish..., potatoes

Trying to catch up here! Cooking so many yummy meals! Here is an oldie, but goodie 😉 I have a few different versions of this, but this time I covered it in cheese!

Pounded out 4 chicken breasts. Rebecca really loves helping me with this. She says it helps her anxiety 😉 Then I placed one piece of deli ham and 1 1/2 pieces of Swiss cheese.
Rolled them up and stuck them together with a toothpick.
Covered with more Swiss cheese and baked for 40 minutes at 350. I served them with mashed potatoes. My trick is to cook the potatoes in milk and a stick of butter. Then I whip them up with the liquid a little bit at a time until they are super creamy and lump free!
The link at the top has a great leftover use for this in a baked pasta dish. Rebecca ate all the leftovers for our weekly clean out the fridge night. The rest of us CRUSHED all the leftover spaghetti and meatballs.

Honey Soy Sesame Salmon

Asian, Seafood, Side dishes...veggies
Started with a combo of my standard Asian Marinade line up. I never really measure this, but I always taste as I go to make sure it is not too sweet or not too salty. Even if you don’t have all of these, any combo would work. I used mostly honey then a little bit of the others with a splash of rice vinegar at the end. I did not end up using the sesame seeds.
I brushed the salmon with the marinade. I also chopped up some squash, asparagus, red onion, mushrooms, red pepper, and a zucchini and mixed in some of the marinade .
Cooked about 12 minutes.
Cooked skin side down first for about 6 minutes, then flipped and cooked on the flesh side for about more 3 minutes.