Monday, May 4, 2015

Grilled Steak with Roasted Jalapeño Chimichurri

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Getting ready for Cinco De Mayo makes me hungry for some chimichurri sauce. It’s been a while since I made the sauce, so I figure I would try something new and we really loved this jalapeno flavored one.

Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

(Adapted from Ted Allen)


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2 jalapeño chilies

2 cups cilantro leaves and sprigs, finely chopped

2 cups parsley leaves and sprigs, finely chopped

2 medium cloves garlic, minced (about 2 teaspoons)

3 tablespoons juice from 3 to 4 limes

3 tablespoons dry red wine

1 tablespoon red-wine vinegar

1/2 cup extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground black pepper

2 pounds skirt steak


Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilies.


In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.



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If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.


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Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

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Friday, May 1, 2015

Slow Cooker Chicken

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Nothing is better than an easy meal you can set and forget until it’s time to eat. This chicken is one of those go to ones in the summer when we go out on the boat I can come home to a nice hot chicken and not have to worry about hurrying up to make dinner. Also cooking it in the crockpot assures that it will stay super moist and not dry out.

Here’s the seasoning that I used on the chicken:

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Slow Cooker Chicken

(Adapted from No.2 Pencil)


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1 whole chicken around 5 pounds, insides removed and washed and patted dry

1 tablespoon of paprika – more or less to taste

3 Tablespoons of steak seasoning – more or less to taste

Salt and Pepper


Season chicken, inside and out. Cook in slow cooker lined with foil balls on high for 4 to 4 1/2 hours. Chicken should be cooked to 165 degrees.


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Recipe notes:

I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.


Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.


I use a 5 quart slow cooker, and my chicken fits perfectly.

Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.

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Wednesday, April 29, 2015

Breakfast Casserole With a Biscuit Crust

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I love dishes that make making breakfast super easy. This can be done ahead of time and baked the next morning or also reheated in the toaster oven if baked ahead of time. I baked mine for 25 minutes and truthfully it could have gone longer because some of the middle biscuits where undercooked. Not sure if it’s because I didn’t spread them thin enough or because I added extra since I couldn’t cover the bottom of the pan fully.


Breakfast Casserole With a Biscuit Crust

(Adapted from


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1 (12 ounce) can biscuit dough (10 count)1 lb sausage, browned, drained, and cooled

2 cups shredded mozzarella cheese

6 eggs, well beaten

12 cup milk

14 teaspoon salt

14 teaspoon pepper


Butter or spray 9x13 inch baking dish.


Heat oven to 425°.


Press biscuits onto bottom of baking dish, sealing all areas to make solid crust.


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Sprinkle with cooked sausage, then the shredded mozzarella cheese.


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Mix eggs, milk, salt, and pepper together.


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Carefully pour the egg mixture over meat and cheese. I then sprinkled on additional seasoning to make it more spicy.


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Bake 15 minutes or until firmly set in center.

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Monday, April 27, 2015

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes


We really enjoyed this dinner. You could easily use a good beer instead of a zinfandel to create a great flavor combo.

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

(Adapted from Bon Appetit)


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3 tablespoons room-temperature butter, divided

83- to 4-inch-long meaty beef short ribs (about 4 pounds)

Coarse kosher salt

2 1/2 cups chopped red onions

2 cups 1/2-inch cubes peeled parsnips

6 garlic cloves, chopped

2 tablespoons chopped fresh rosemary

1750-ml bottle Zinfandel

2 cups low-salt beef broth

1 tablespoon all purpose flour


Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof pot over medium-high heat.




Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl.




Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes.




Mix in garlic, then rosemary.




Add wine and broth; bring to boil, scraping up browned bits.




Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.




Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste.




Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer.




Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.


3 pounds russet potatoes, peeled, cut into 1-inch cubes

1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes

1 cup whole milk

6 tablespoons(3/4 stick) butter

1 tablespoon chopped fresh rosemary


Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.




Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.




Drain potato mixture and return to pot.




Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.



Transfer ribs and gravy to large shallow bowl. Serve short ribs with mashed potatoes.



Wednesday, April 22, 2015

Apple Pie Cheesecake Bars

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I made these for our Easter dinner party. They are simple to do ahead of time and tasted really good. I used a baking dish since my pans are limited a the lake, which was a larger size then what I needed so my filling part is a little thinner than it should be. It still tasted really good.

Apple Pie Cheesecake Bars

(Adapted from Jen’s Favorite Cookies)


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1½ cups Honey Bunches of Oats with Almonds

½ cup sliced almonds

½ cup butter, melted

½ cup sugar

½ cup flour


 In a food processor or high speed blender, process cereal and almonds together, just until lightly crushed.


Combine cereal mixture with melted butter, sugar, and flour.


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Press into the bottom of a 9x9 pan. Bake at 350F for 20-22 min.


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8 oz. cream cheese, softened

¼ cup sugar

1 egg

½ cup apple pie filling

½ tsp. cinnamon


While crust is baking, whip cream cheese and sugar until well combined and soft. Add egg and mix well.


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Add pie filling and cinnamon and mix well.


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Pour over crust, return to oven and bake about 30 minutes, until top is lightly browned.


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Let cool before cutting and serving.

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