Friday, February 5, 2016

Cubed Steaks Parmigiana

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Their are certain pieces of the steer meat we get that I struggle finding what to do with. Cubed Steak happens to be one of those. Hubby was a little iffy when I told him I was making this, but to both of our surprise it wasn’t too bad. I just kept telling myself it was veal parmiginana. The only turn off to using cubed steak is the amount of grease it puts off. Even with a friend over she tried it and said it wasn’t as bad as when she heard the name either. Lesson of the day – don’t judge a book by it’s title. haha. Would I make it again? Maybe, but I’m still on the hunt of what else I can use cubed steak for.

Cubed Steaks Parmigiana

(Adapted from Taste of Home)


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3 tablespoons all-purpose flour 1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

3 tablespoons water

1/3 cup finely crushed saltines

1/3 cup grated Parmesan cheese

1/2 teaspoon dried basil

4 beef cubed steaks (4 ounces each)

3 tablespoons canola oil

1-1/4 cups tomato sauce

2-1/4 teaspoons sugar

1/2 teaspoon dried oregano, divided

1/4 teaspoon garlic powder

4 slices Galbani® Part Skim Mozzarella Cheese

1/3 cup shredded Parmesan cheese


In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.


Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side.


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Arrange steaks in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°.


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Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.


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Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.

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Wednesday, February 3, 2016

Tabanero Hot Sauce Review and Wings

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We love a little spice in our life which is why I love trying new products like these. The added bonus of Tabanero being 100% all-natural, meeting the criteria of being vegan, gluten-free, and non-vinegar based is also a huge plus. If the name sounds familiar you may have seen it in Jimmy Buffets Margaritaville restaurants or in one of 4,000 restaurants nationwide.
January 22nd may be National Hot Sauce Day, but with Super Bowl and summer right around the corner you really aren’t going to want to pass up grabbing a bottle of this stuff, not to mention for everyday use.
I really enjoyed the Original flavor. You get that great subtle hot sauce flavor you know and love without being too overpowering. We’ll be using this again on taco night tomorrow, I can’t wait!
My favorite was their new flavor the Tabanero Agave Sweet and Spicy. I honestly don’t know if I would have grabbed this off the shelf originally, but OMG after trying it it really changed my mind on branching out. I wasn’t sure what I wanted to try it on then remembered with Super Bowl coming up it would be great on some wings.
I fried up some crispy wings then coated them with the sauce and bam you are done and ready to party. Just as the name implies, there’s a sweetness to it, but not too much, just enough to balance out the heat. It really is a perfect marriage of flavor!!
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To learn more as well as their other flavors, check out their website HERE. They also have a great section full of recipes (click HERE), not to mention a discount coupon if you order from their site. I can’t wait to try some stuff now that I have the base flavors down.
Disclaimer: 2 bottles of Tabanero Hot Sauce have been provided by LB PR for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday, February 1, 2016

Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe)


We’ve been to Ruth Chris’ steakhouse before, but I’m a huge fan of creamed spinach. I liked this one, but it had a little too much nutmeg for my taste, but that’s easily adjustable.

Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe)

(Adapted from The 350 Degree Oven)


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1 lb. baby spinach

1/2 c. unsalted butter

1 large shallot, chopped (or 1/3 c. chopped red onion)

1 bay leaf

1 tsp. salt

1/2 tsp. nutmeg (& extra for sprinkling)

1/4 c. flour

2 c. milk

1 c. grated Parmesan cheese


Microwave the spinach in a large bowl for 4-5 minutes.




Allow to cool, squeeze out the water, and roughly chop.


In a large saute pan, melt the butter.




Add the chopped shallot, bay leaf, salt, and nutmeg.  Saute the shallot over medium heat for about 2 minutes (when the shallot becomes translucent).


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Slowly add the milk, while stirring to incorporate the roux.




Cook and stir the milk mixture to a gentle boil and the mixture thickens.




Remove the bay leaf.  Turn off the heat, and stir in 3/4 c. Parmesan cheese.  (Reserve 1/4 cup Parmesan for the topping.)




Stir in the chopped spinach, and mix together until combined well.  Pour the mixture into a large casserole dish, and top with the remaining 1/4 c. Parmesan cheese, and a sprinkle of extra nutmeg (optional).  Taste and add salt and pepper if needed.




To heat, bring the casserole to room temperature first, then bake in a 350 degree oven for 20-30 minutes until hot and bubbly.  If you plan to bake this immediately (instead of refrigerating overnight), then it will be done after 10-15 minutes in the oven.


Friday, January 29, 2016

Garlic Butter Fettuccine with Chicken and Zucchini

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I always feel better about pasta dishes having a veggie haha. This is an easy dish to toss together while you grill the zucchini and chicken.

Garlic Butter Fettuccine with Chicken and Zucchini

(Adapted from Damn Delicious)


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8 ounces fettuccine

2 boneless, skinless chicken breasts

1 tablespoon Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil, divided

Juice of 1 lemon

2 zucchini, sliced

1 yellow squash, sliced

2 tablespoons chopped fresh parsley leaves

1/4 cup unsalted butter

3 cloves garlic, minced

1 cup heavy cream, or more, to taste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, optional

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley leaves


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.


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Season chicken with Italian seasoning; season with salt and pepper, to taste.


Heat 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side; add lemon juice. Set aside and keep warm. We grilled the chicken for added flavor.


Add remaining 1 tablespoon olive oil to the grill pan. Add zucchini and squash in a single layer and cook until charred on both sides and just beginning to soften, about 2 minutes per side; season with salt and pepper, to taste. Set aside and keep warm. I also grilled the zucchini.


Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.


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Gradually whisk in heavy cream, basil, oregano and red pepper flakes. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.


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Stir in pasta and gently toss to combine.


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Serve immediately with chicken and zucchini, garnished with parsley, if desired.

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Wednesday, January 27, 2016

Cajun Grilled Shrimp with Spicy Dipping Sauce

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Mardi Gras starts this weekend in Galveston and we are super excited! To celebrate I made this Cajun shrimp dish. It’s an easy appetizer and also makes good sandwiches too!

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Cajun Grilled Shrimp with Spicy Dipping Sauce

(Adapted from Spiced Blog)


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For the Cajun Grilled Shrimp

wooden skewers

1/2 tsp salt

1/2 Tbsp garlic powder

1 Tbsp paprika

1 tsp pepper

1 tsp onion powder

1/8 tsp cayenne pepper

1/2 Tbsp oregano

1 pound shrimp (16-20 count), peeled and deveined but with tail still on

15-20 mini peppers


Soak the wooden skewers in water for at least 30 minutes before grilling.


In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano).


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Rinse shrimp and pat dry with paper towels.


Toss the shrimp in the spice rub until well coated.


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Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers.


Place grill pan on grill; preheat grill to medium-high.


Place the skewers with the mini peppers on the grill pan and cook for 4-5 minutes.


After several minutes, rotate the mini pepper skewers and add the skewers of shrimp.


Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked.


Remove shrimp and peppers from the grill and serve hot.


For the Spicy Cajun Dipping Sauce

3/4 cup mayonnaise

2 Tbsp cream-style horseradish sauce

2 tsp ketchup

1 tsp dill pickle juice

½ tsp paprika

¼ tsp salt

¼ tsp pepper

¼ tsp cayenne pepper


Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This

Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)

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