A few popular meals.

 

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and (clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Take steak out of refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges I think I'll have to go with Al shopping to pick a steak until he understands.

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut.

Dessert Lemon cupcakes that were I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Sautéed homemade pierogi for dinner.

I don’t have the exact amount of ingredients for this meal .

It’s never wrong to season with generous amounts of seasoning for flavor.

I use salted butter and extra virgin olive oil. Organic cherry tomatoes cut in half.   I added after I sautéed the garlic and onion.

I did add a generous amount of dried parsley while sauting. Garlic and onion of course!

Enjoy!

Barbecued Pork tenderloin

1 lb. Approximately pork tenderloin 

1 tsp. Salt

1/4 cup approximately olive or vegetable oil 

1/2 to 3/4 cup Sticky fingers bbq sauce

Rub tenderloin with salt and olive oil.

Preheat oven to 425°

Spray cooking pan with cooking spray. Place tenderloin on cookie sheet. Place in oven approximately 1hour.  My food thermometer read 170°.  EDIT:  160 and let rest.

Top with your favorite Barbecue sauce and allow to cook for a few more minutes.

Broiled London Broil plus marinade

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  This is a first for me. I will make this again! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder (1 large garlic clove minced)

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• ¼ teaspoon hot pepper sauce (Optional)

  
  

  MARINADE AT LEAST 6 hours covered in refrigerator to bring out the flavor.

  
  

  Tender, flavorful and easy to make.  Enjoy!

  
  

  1 1/4 lb. London broil ( round steak)

  Score on each side (I went a little too deep with my scoring).  Pour marinade over roast and turn over making sure to get the marinade into all areas. Place in refrigerator covered and turn occasionally over several hours to marinate well for the ultimate juices to blend.

  Broiled on lower rack on HIGH 7 minutes then turn over for another 7 minutes.

    Personally Al enjoyed it medium well but I put mine back in oven for 5 minutes more.

Rest for 2 minutes and slice at an angle very thin.

All recipes

Super delicious (Chicken Alfredo)

My daughter and grandson from Texas are visiting and our son stopped over.

Toss salad and chicken pasta Alfredo!

2 cups rotisserie chicken cut in chunks

1stick butter

2 cloves minced garlic

2cups heavy cream

1 1/2 grated Romano or Parmesan cheese

Parsley for garnish 

11/4 lb. Cooked penne 

One of the easiest meals to please people and you don’t have to spend much time prepping or preparing.  Go for it!

In a large pot on medium place butter and melt.  When starting to sizzle add garlic and lower heat as not to burn garlic.

When the aroma of garlic smells awesome add heavy cream.

 Continue on medium heat.  Once heavy cream is warm add cheese has blended  allow to

Cook slowly for a few minutes.  Add chicken and stir slowly. 

Cook pasta separately a dente’ and drain reserving about 1/2 cup of pasta water in case pasta needs thinning.

Toss with sauce and sprinkle with parsley.

So yummy!

Fresh strawberries and brownies to nipple on.