Stove top grilled flank steak

We don’t own a grille and don’t miss it.  My grille pan is awesome. This week I’m making most meals with this quality grille pan.  I find it’s very useful especially now that the weather has warmed,

Tonight dinner!  

Grilled flank steak grilled on each side 4 to 6 minutes depending on your desired wellness.

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.Boiled potatoes and green beans seasoned with oo and red wine vinegar .  Chunky cucs and sweet onion.

SEASONING:

I allow steak to marinate several hours in refrigerator in a large zip lock bag before using.

1/4 cup Soy sauce

3 tablespoons Olive oil

2 teaspoons Red wine vinegar or apple cider vinegar 

2 teaspoons Worcestershire sauce( optional) I’m

****Not fond of Worcestershire sauce 

2 teaspoons Brown sugar or honey

3 cloves Garlic, minced

Black pepper to taste 

Easy meal and perfect warm weather meal.

Pepper chicken

I 1/4 lb. Boneless chicken breasts sliced lengthwise across t***They cook much quicker. Pound to thin if desired.

 About 1 tsp. Salt, heavily ground pepper.) I placed all in a large zip lock bag.along with about 5 tablespoons vegetable oil.

Note: add lots of ground pepper. I did not add enough imo.

Lock bag after  ground peppercorns ,adding a few whole peppercorns and some vegetable oil to bag.

. Allow to marinate about 1/2 hour.

Corn and rice and veggie mix as sides.

I’m using my grill Pan since we do not have a grill.

Place grill pan on stove to heat thoroughly.

Place chicken on heated grill pan 

with vegetable oil.  Grill

 for approximately 5 minutes each side . Repeat on lower heat and as long as there isn’t any pink it’s ready to serve.

Angel food cake with strawberry pie filling between layer and real whipped cream to cover top and sides of cake.

One pan stuffed pepper casserole

• Hi. The below recipe is as is in all recipes.  I adjusted recipe and ingredients to my liking.  They were almost spot on.
  
  
  ***Note: I par cooked my rice before adding it to sauce mixture.
  
  
  ****Also make note I substituted crushed tomatoes for what was called for and used green peppers as it was all I had available.
  
  
  
  
  
  
  
  
  
  
  
  This was definitely delicious.  A little thinner than if I had cooked the rice in the sauce.  I personally prefer  a casserole looser than too thick. This is Very similar to stuffed pepper soup. 
• If I had cooked the rice in the sauce as the recipe called for it would have been more casserole like.
• Enjoy!
  
  
  
  
  

  
  

  1 tablespoon olive oil

• 1 pound ground beef

• 1 onion, diced

• 2 tablespoons unsalted butter

  
  

  • 3 cloves garlic, minced

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1 pinch cayenne

  • 2 green bell peppers, seeded, cut into 1-inch pieces

  • 1 red bell peppers, seeded, cut into 1-inch pieces

  • 1 orange bell pepper, seeded, cut into 1-inch pieces

  • 1 cup raw basmati or other long grain white rice

  • 2 teaspoons Worcestershire sauce

     2 cups tomato sauce or puree

  • Note: I used crushed tomatoes 

  • 1 1/2 cups beef broth 

  • 6 ounces Cheddar cheese, shredded, divided( I used a cheese blend and it was milder than a cheddar.  Delish!

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

Preheat the oven to 375 degrees .  I baked mine at 350° since my rice was par cooked.

1. Place an ovenproof pan over high heat, add olive oil, then the beef, and a big pinch of salt, and cook for about 1 minute, breaking the meat into smaller pieces. Add onions, and continue cooking, crumbling the meat, until it starts to brown and onions turn translucent. about 5 minutes. Brown the meat deeply for the best flavor.

2. Reduce heat to medium-high, or to medium if the pan seems very hot, and add butter and garlic. Cook, stirring, until butter melts, about 1 minute. Add black pepper, paprika, garlic powder, and cayenne. Cook and stir for about 1 minute. Add bell peppers, and cook and stir until just heated through, 2 to 3 minutes.

3. Add rice and stir until it is coated with the fats from the pan, about 1 minute. Add remaining salt, Worcestershire sauce, tomato sauce, and beef broth, and raise the heat to high. Stir together and wait for the mixture to simmer. Turn off heat, and sprinkle with some of the cheese, saving about 1/2 cup for the top. Use a spoon to poke and stir the cheese in evenly. Cover the pan tightly.

   
   

   Note; Cooking time for me was 30 minutes covered.  Allow to set and add about 1/4 cup mixed cheese blend!

4. Bake in the preheated oven for 45 minutes. Remove from the oven, uncover, and check rice for tenderness in a few spots. If rice is not tender, cover and continue to bake. Once rice is tender, remove the casserole, uncover, sprinkle over the rest of the cheese, and turn on the oven’s broiler. 

   
   

   Adapted my recipe to All recipes. 

Breaded Pork chops

2 thick pork chops ( bone in)

2 eggs beaten well with little water (2 tsp.)

Salt to taste

Pepper to taste

Italian bread crumbs 

Vegetable oil 

Butter

Dip pork chops in egg then breadcrumbs and back in eggs and breadcrumbs.  ( Double dipping for a nice breading)

Place oil and butter in large pan and heat.  Place pork chops in heated pan on medium heat.  Brown on each side.  When browned and sizzling add several tablespoons water and cover. Cook on low heat for about 15 minutes.

Enjoy!

Candied sweet potatoes and buttered limas as our sides.

 

 

Simple and easy to make sausage bake

Boy was this easy!

All you need is a:

11”x9” baking dish or 9 x13”.

Cooking spray to coat bottom of baking dish

1 lb.  Bulk hot or sweet sausage 

8 oz. Softened cream cheese

2 pkgs. crescent dinner rolls 

Preheat oven to 350°. Spray with cooking oil the bottom of a 9 x 11” baking dish.  

In a large pan over a medium high heat cook and stir sausage until  brown and crumbly.  Drain and discard grease add  softened cream cheese until It is combined.

Roll Crescent roll dough from one can into the bottom of a prepared baking dish without separating. 

Bake in a preheat 350°oven for about five minutes. 

Remove from oven ,spread sausage mixture over baked crescent roll.  Place the other roll on top.

Continue baking until the top layer is golden brown about 10 to 12 minutes. Check after 8  minutes. 

Note: mine never got brown so I removed from oven in about 10 minutes .  I knew it was ready because the edges were brown .  It was perfect.  I sprinkled a little dried parsley for presentation.

I served with a nice wine vinegar and oil dressing.  It was the perfect choice since I used HOT SAUSAGE 

Enjoy.

allrecipes.com

New recipe for Mayo chicken

  Another recipe for mayo chicken. No breading involved!

A very easy meal to make in about 30 minutes plus a small amount of time  for prep! 

Enjoy!

   6 pieces of chicken) I use chicken breast )

• 1 cup mayonnaise

• 2 cloves garlic, crushed

• 1 tablespoon finely chopped fresh rosemary

• 1 teaspoon salt

• freshly ground black pepper to taste

• ½ cup grated Parmesan cheese

  
  

  Stir together mayonnaise, parmigiana cheese, garlic, rosemary, salt, and black pepper in a bowl.

  Grease baking dish with cooking spray.

  Lay chicken in dish.

  Spread mayonnaise mixture over chicken; top with extra  Parmesan cheese.

  
  
  Bake in preheated oven to 375°.

  Bake  for 25 to

  30 minutes or until 

  an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Applesauce and boiled potatoes for our side dashes. 

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Allrecipes.com

Chicken Scarpello

I decided to get into trying a new recipe if possible weekly .  This is Chicken  Scarpello. Sweet and spicy peppers and onions nestled with chicken in a light sauce.

The recipe called for chicken and sausage but tonight I opted for all chicken.  I never use chicken thighs and today’s I used my regular boneless chicken breast’s.  I would use bone- in chicken breasts when I make it again.  The sweet peppers really added to bring sweet  and bite together. I highly recommend this brand.

I followed the recipe almost to the tee but limited sausage and wine.  

The below recipe is as follows:

• 2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

• Kosher salt and freshly ground black pepper

• 1 tablespoon (15 ml) vegetable oil


***I didn’t use sausage

• 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700 g)

• 1 medium onion, thinly sliced (about 6 ounces; 170 g)

• 1 large red bell pepper, thinly sliced (about 6 ounces; 170 g)

***

• 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8 g)I used 1/2 tsp.dried)

• 6 cloves garlic, thinly sliced

• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) pickling liquid from the jar

• 1 cup (240 ml) dry white wine

• 1 cup (240 ml) homemade or store-bought low-sodium chicken stock

I did not use sugar. (My peppers were plenty sweet and spicy ).

• 2 tablespoons (28 g) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). 

Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively.

 Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage  and garlic, stir to combine, and cook until fragrant, about 1 minute

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

Serve with couscous or rice.