Steak

I am trying to get good at making steak. 

I got these tips from reddit post and modified a little.

Directions:

1. Heat pan to med-high heat

2. Dry steak with paper towel and salt

3. Sear one side for about 3 min (depending on how thick the steak is - I've done 2 min)

4. Halfway through second side, turn down heat and add some butter, thyme sprig, and bay leaf to pan / add black pepper, garlic, other seasons (pepper and garlic burn at high heats)

5. Baste steak with melted butter for a couple more minutes on each side.

6. Pull it off and rest it for 10 min

Cilantro Chimichurri

Forgot to post this I made a month ago, and I served with steak, potatoes, and asparagus. Eric said it was the best thing I ever cooked.

Recipe taken from braziliankitchenabroad.com

Ingredients:

-2 cups of fresh cilantro - stems and leaves (I used 1 large bunch)

-3 cloves of garlic peeled (I didn't do more cuz not cooked and using raw)

-1/4 small red onion, peeled and cut into chunks

-2 tsp red pepper flakes

-2 tsp dried oregano

-2 Tbsp red wine vinegar

-1 cup olive oil (I used like 2/3 I think)

-salt and pepper to taste

Directions:

1. In a food processor, add cilantro, garlic, onion, pepper, oregano, vinegar, and half the olive oil

2. Pulse the ingredients

3. Add remaining olive oil and gently stir to combine

4. Transfer sauce to a mason jar and let sit 20 min at room temp before serving

Cajun Chicken Pasta

Modified from Skinnytaste.

It was good.

--I didn't measure out the Cajun seasoning, but I know it was more than the 2-4 tsp recommended.  I would say to do even more.  There was a light to moderate coat on the chicken when I sprinkled, but I would do a heavy coat when looking at it.  

--I also added extra cayenne to the chicken - would do even more.

--I made it dairy free, so didn't use the milk

Next time:

--I would flavor the pasta - boil in chicken broth + Cajun seasoning.

--Keep the pasta separate from the chicken/veggies when serving because you get most of the pasta in the beginning meals and less in the later meals.

--Eric said he was willing to try the mushrooms, but didn't add

Ingredients:

-half a bag of linguine

-chicken (typical 2 lbs tenders cut into cubes)

-garlic powder, Cajun seasoning, paprika

-olive oil

-Veggies: 

---bell pepper trio thinly sliced

---red onion, thinly sliced

---jalapenos (weren't hot enough, so use some serranos next time

---mushrooms???

-garlic, minced used a whole bulb

-2 Roma tomatoes, diced

-1 cup low sodium chicken broth

-1/3 cup skim milk (didn't use)

-1 Tbsp flour (didn't use)

-3 Tbsp light cream cheese (didn't use)

-fresh cracked pepper

-scallions

Directions:

1. (Didn't do) Make slurry by combining milk, flour, cream cheese - set aside

2. Marinate chicken generously with Cajun seasoning, garlic powder, cayenne, pepper

3. Boil pasta with chicken broth + Cajun seasoning, garlic powder, cayenne, pepper

3. Cook chicken, set aside

4. Cook veggies - seasoned with Cajun seasoning, garlic powder, cayenne, pepper

5. Reduce heat - add broth and tomatoes (+ slurry)

6. Top with scallions, avocado, crispy jalapeno, cracked pepper

Chicken Adobo*

Recipe from NYT that looked good, but I can't get fresh bay leaves or coconut vinegar.  So maybe if I happen to be at an Asian store or Whole Foods, then I'll wait to make.  I thought this recipe was going to use Adobo peppers, but no.

Ingredients:
-2 Tbsp coconut oil
-15 garlic cloves, roughly chopped

-2 tsp whole black peppercorns, plus 1 tsp freshly ground black pepper

-1/2 tsp red pepper flakes

-4 lbs bone-in, skin-on chicken drumsticks and thighs

-1 cup unsweetened coconut milk

-1/2 cup coconut vinegar

-1/2 cup soy sauce

-8 fresh bay leaves

-Cooked rice, for serving

Directions:

1. In a large pot, heat the coconut oil over medium-high until shimmering.  Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 min.

2. Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 min

3. Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves, and 1 cup water, and let the mixture come to a boil.  Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

4. Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 min.  Serve chicken and sauce over rice.

Brown Butter Mashed Turnip/Rutabaga with Roasted Garlic

Recipe taken from girlheartfood.com

So I thought it was good, but Eric thought it was too watery.  Maybe try with potatoes (maybe the wateriness will eliminate need for milk?)

Ingredients:

-1 head garlic

-salt

-ground pepper

-olive oil

-3 lbs turnip or rutabaga (used 1.5 lbs roughly)

-1/2 cup unsalted butter (used 1/4 cup for half the turnips, although could have used less I think)

-chopped fresh thyme leaves

Directions:

1. Preheat oven to 400 degrees F and roast garlic with salt, pepper, olive oil in aluminum foil for 40 min

2. Boil turnip in salted water, covered (I did not cover?), for 35-40 min.  1-2 inches of water above turnip. Reduce heat while boiling.

3. Melt butter in light colored saucepan over medium-low heat.  Gently swirl saucepan every so often as it bubbles.  Ok to foam and will change color with brown bits.  This will take 10 min (was more like 15 min and I turned heat up more and more

4. Mash turnip with salt, black pepper, thyme, brown butter, garlic.

Turmeric-Black Pepper Chicken with Asparagus*

I HAVE NOT MADE YET!

Recipe taken from NYT cooking.

Ingredients:

-1/4 cup of water

-3 Tbsp honey

-3/4 tsp black pepper, plus more to taste

-kosher salt

-2 Tbsp all-purpose flour

-1.5 tsp ground turmeric

-1 pb boneless, skinless chicken thighs, cut into 1 inch piecds

-1 Tbsp coconut or canola oil

-12 oz asparagus, trimmed and thinly sliced on an angle

-1 tsp unseasoned rice vinegar or soy sauce

-1 lime cut into wedges (optional)

Directions:

1. In a small bowl/measuring cup, stir together water, honey, pepper, 1/2 tsp salt.  Set aside

2. In a medium bowl, stir together flour, turmeric, 1 tsp salt.  Add the chicken and toss until coated.

3. In a medium 10 inch nonstick skillet, heat oil over medium-high.  Add chicken and cook until turmeric is fragrant and chicken golden brown on both sides.  2-3 min per side. 

4. Add asparagus, season with salt, stir to combine and cook until crisp-tender 1-2 min.

5. Add honey mixture and cook, stirring until chicken is cooked through and sauce thickened, 2-3 min.

6. Remove from heat and stir in the vinegar.  

7. Season to taste with salt and pepper. Serve with lime squeezed over top.

American Ghoulash in crockpot

Saw a recipe and similar to chili in cooking.

Used modified recipes from slowcookergourmet.net, dearcrissy.com, and simplyhappyfoodie.com 

The kids were in town so for 8 meals, used 2 lbs of ground turkey and 1 full bag of macaroni. 

Eric said too much macaroni and thought green beans would have been good to go with it.

He also felt not flavorful enough, so maybe more salt, Italian seasoning, fresh oregano, Worcestershire sauce?

I added a can of garbanzo beans but didn’t like it with it.

Avocado was good topping

Ingredients:

-Ground turkey (1-2 lbs)

-garlic cloves

-1 yellow onion, diced

-Serranos - used like 6 diced

-3 bell peppers, diced

-green beans (eric said to add)

-2 bay leaves

-1 Tbsp Italian seasoning

-1 Tbsp dried oregano - Eric said next time use fresh oregano

-1 Tbsp paprika (forgot because didn't see)

-salt (2 tsp)

-pepper (1/2 tsp)

-1.5 Tbsp Worcestershire sauce

-1 can diced tomatoes

-1 can tomato sauce (16 oz)

-Chicken broth - probably used 1 cup

-elbow macaroni

Directions:

1. Brown turkey with cloves and serranos

2. Stir in all ingredients except pasta.  

3. Cook on low 4-6 hrs in crockpot

3. Cook elbow macaroni separately (because didn't fit in crock pot).  Add in at end.

Butternut Squash Pasta with Homemade Sausage

Initially had recipe from skinnytaste.com, but I joujed a recipe from NYT better. Eric liked and said he would have again!
Homemade sausage recipe joujed from thebigmansworld.com (added fennel)

Ingredients:

-2.5 lbs butternut squash, peeled, seeded, and cut into 3/4 inch pieces (weighed 3 lbs)

-2 garlic cloves (used whole head)

-olive oil

-salt and pepper

-3/4 packed cup fresh sage leaves (used 1 bag from store which was more like 1/4 cup)

-3/4 cup chopped walnuts (used an old bag, but could use more at least 1 cup)

-1 lemon zested (about 1 Tbsp) (+ half a lemon juice)

-1 cup low sodium chicken or vegetable stock

-1 pound short pasta

-1/2 cup freshly grated parmesan cheese

-VEGGIES: 1 yellow onion, 1 red bell pepper, 1 bunch of asparagus

Homemade sausage:

-2 lbs ground turkey 

-2 tsp salt - used big 1 tsp salt

-1 tsp pepper - use more

-1 tsp dried sage - use more

-1 tsp garlic powder - use more

-1 tsp brown sugar

-1 tsp fennel - use more

Directions:

1. Peel and dice squash. Bake for 400 degrees with olive oil, salt, pepper for 35 min. Turn halfway.

2. Place squash + garlic + 1 cup of stock in blender until smooth and thick (stored in fridge)

3. Boil pasta al dente.  Reserve 1 cup pasta water aside. (stored in fridge)

4. Zest lemon onto plate + juice half of a lemon (set aside)

5. Grate parmesan cheese onto plate

6. Cook veggies in oven

7. Used large saucepan - heated avocado oil - added sage for about a minute. Then added walnuts + salt.  Cook until sage leaves are lightly browned and crisp.  Transfer to paper towel on plate.  Add zested lemon and mix

8. Cook ground turkey + spices.

9. Add pureed squash + lemon juice + pasta water + parmesan cheese. Can add more salt/pepper.

10. Sprinkle with sage/walnut/zest mixture. Didn't add extra parmesan.

Notes:

-Had about 3/4 cup walnuts in a bag, but could do more - try a full cup

-Only used juice from half a lemon, but try the whole lemon. Good lemon flavor from the nuts/zest.

-Use more spices for the sausage - I had sprinkled more on top of the ground turkey, but not sure how much

-try mixing spices in with turkey to marinate and store in fridge in bowl

Pecan Crusted Chicken

Recipe taken from wellplated.com

Eric didn't like very much, so probably won't make again. Oh well. Wish I had posted this last month because I don't remember it as well.  I think he likes the sesame encrusted chicken better because I marinate the chicken in soy sauce etc, which I obviously didn't do here, so maybe it was a bit too dry and not as flavorful.  

Oh and Eric told me to dust it with flour before dipping in egg, which I think actually messed it up more and made it so the pecans/panko didn't stick when I went to flip the chicken.  Or maybe I shouldn't have flipped the chicken at all.  Anyways, when I went to flip, basically the crust all came off.  

Plus, I ran out of eggs, pecan/panko, before I was finished with the chicken tenders, which sucked.  I think I used 1/4 cup because that's what I used for the sesame one, and need to use the full 1/2 cup.

Ingredients:

-2 large eggs

-1 cup pecan halves

-1/2 cup Panko bread crumbs

-1 tsp dried basil

-1/2 tsp kosher salt

-1/4 tsp coarse black pepper

-chicken tenders

Directions:

-Place rack in center of oven and preheat to 400 degrees.  Line baking sheet with parchment paper

-Lightly beat eggs in shallow bowl

-Pulse pecans in food processor --> mix with panko, basil, salt, pepper (also garlic)

-Dip chicken tender in eggs, then pecan mixture (did the flour beforehand per Eric, and didn't like)

-Place chicken tenders on sheet and spray with olive oil (think I forgot this step, too)

-Back for 15 to 20 min

*American

Green Beans Amandine

Recipe from cookieandkate.com

Ingredients:

-2 Tbsp unsalted butter, sliced (would use olive oil)

-1/2 cup sliced almonds

-1/4 cup thinly sliced shallots (about 1 small)

-1 pound slender green beans, trimmed

-2 tsp lemon juice, to taste

-1 Tbsp + 1/2 cup water, divided

-1/2 tsp fine salt, to taste

-freshly ground black pepper, to taste

Directions.

1. Melt butter over med-low heat.  Once completly melted, add almonds.  Cook stirring constantly until butter browned and almonds are beginning to brown, about 7-8 min

2. Add shallots and cook for 1 min. 

3. Stir in lemon juice + 1 Tbsp water.  While stirring, cook until liquid thickens enough that spatula leaves an open trail on pan behind it, about 1 more min

4. Scoop out and set aside

5. Cook green beans with 1/2 cup water + 1/2 tsp salt.  Cover and cook over med heat, stirring occ ntil beans are nearly tender about 9-10 min (I used pre-cooked green beans)

6. Remove th elid and cook over med-high heat until liquid evaporates, about 2-4 min

7. Off heat, add almond mixture and toss to combine, season with salt and pepper and serve. 

Notes.

I had doubled recipe and used pre-cooked french green beans.

used in friendsgiving and tasted pretty good

*Sides

*American - sort of

One-pan Herb Chicken and Veggies

 Got this recipe off of Instagram - @cleaneatguide, and they got it from Alix Traeger and Tasty

Ingredients (for 6 servings):

-Olive oil

~3 cloves garlic (I used more)

~2 Tbsp fresh thyme, finely chopped

~2 Tbsp fresh rosemary, finely chopped

~2 Tbsp fresh sage, finely chopped

-1 package of chicken tenders (1.75 lbs)

-1/2 lemon (I added)

-1 bag of mini-potatoes (1 lb)

-1 bag brussel sprouts (1 lb)

-1 red onion, chopped

-1 green bell pepper

-1 red bell pepper

-1 package of turkey bacon, nitrite free - didn't use

-avocado, cubed

-salt

-pepper

Directions:

1. Preheat oven 400 F

2. Chop thyme, rosemary, sage; cuisinart garlic.

3. Add 1/2 herbs, lemon juice, salt, pepper, olive oil to chicken and marinate in fridge

4. Chop veggies - brussel sprouts, onion, bell pepper, potatoes

5. Mix veggies and potatoes with olive oil, garlic powder, salt, pepper, 1/2 herbs

6. Spread veggies and potatoes on pan lined with parchment paper

7.  Add chicken on top

8.  Sprinkle bacon on top

9. Cook in oven 25-30 min

10.  Add avocado

Notes: I didn't add bell pepper when I cooked, but Eric said it needed it.  I just estimated the herbs when I cut from the garden - was a bit too herb-y.  Should estimate less next time.  Also, I added lemon on my own, not sure if it did need or did not need it.  Easy enough recipe, though.

UPDATE: Cooked again and not as good.  I didn't use bacon this time.  Mainly because the potatoes and brussel sprouts were raw.  Maybe cook the veggies first for 15 min, then add chicken on top and cook for another 15-20?

*American

Brown Butter Sage Chicken

Made this last week, and it didn't taste sage-y enough :( I probably did it wrong. Maybe I didn't "brown" the butter long enough with the sage, so maybe turn the heat down lower next time because I thought it would burn. The sage leaves were crispy here, so take them out before adding the broth as the broth makes them soggy.  Add the crispy sage leaves back in next time?

Recipe taken from Nourish and Fete

Ingredients:

-4 boneless, skinless thin chicken breasts - used 3 instead and pounded with roller - was half inch thick, but should be thinner I think.

-salt and ground black pepper

-1/3 cup all purpose flour (estimated)

-6 Tbsp unsalted butter - divided

-2 Tbsp extra virgin olive oil

-1/3 cup fresh sage leaves

-1/2 lemon juice

-1/2 cup white wine or low sodium chicken broth (used broth)

Directions:

1. Season both side of chicken breasts with salt and pepper.  P

2. Flour chicken on both sides and shake off excess flour. 

3. Add 2 Tbsp butter and 2 Tbsp olive oil to a large skillet set over medium-high heat.  When butter melts, add chicken and saute for 2- 3min per side, until cooked through and lightly golden.  Remove chicken to a plate, cover with foil, and set aside.

4. Add remaining 4 Tbsp butter to skillet.  When butter melted, add sage leaves.  Allow butter to brown and bubble, about 2-3 min, until it begins to give off a warm, nutty aroma  Remove sage to a paper towel-lined plate, leaving butter in skillet. (I DIDN'T TAKE OUT THE SAGE AT THIS STEP, BUT NEXT TIME DO IT)

5. Add lemon juice and wine/broth to skillet  Simmer mixture for 2-3 min, scraping any browned bits from bottom of pan.  Taste sauce and adjust with more salt/pepper.  (I TOOK OUT THE SAGE HERE AND SAGE SOGGY)

6. When sauce is slightly thickened, return chicken to skillet to warm through.

I served with 2 zucchini, 1 yellow squash, and 1 bunch of asparagus.  I forgot a yellow onion.  I poured the leftover sauce in with the veggies, and this was pretty good. Just the chicken wasn't flavored enough.  Also served with mini potatoes.

*American

Mashed potatoes in the Instant Pot

Recipe taken from Dinner at the Zoo and maybe some others.
Original recipe called for 2 lbs of Russet potatoes, but I could only buy a 5 pound bag and didn't want it to go to waste.  I used it for 3 nights of dinner + 5 lunches - I was mashed potato-ed out by the end of the week.

Ingredients:
-5 lbs of Russet potatoes

-2 cups of water

-2 tsp salt

-1/2 cup of milk/heavy cream/half n half - I used heavy cream and probably used less

-1 stick of butter

-black pepper

-garlic powder

Directions

1. Peel potatoes and cut into similar sized cubes

2. Place potatoes, water, salt in Instant Pot

3. Set on on manual for 10 min

4. When timer goes off, release valve to vent

5. Drain potatoes into colander

6. Add milk, butter, pepper, and garlic powder to Instant Pot

7. Use mixer to mix in the Instant Pot

Notes:

Don't forget to add water when reheating in the microwave.

Could try adding roasted garlic to the mix, but that would be more work.

*American

*Sides

 

Lemon and Thyme Chicken Tenders

 Modified from NY Times, although it wasn't grilled as in the original recipe.  Wanted to use the thyme from the garden.

Ingredients:
-Chicken tenders (about 1.5-2 lbs)
-2 Tbsp chopped thyme leaves (it's more than you think!)
-4 garlic cloves, crushed and peeled (use more!)
-1 lemon + zest
-salt
-pepper
-olive oil

Directions:
1. Marinate chicken, salt, pepper, thyme, garlic, lemon zest, lemon juice, olive oil for 2 hrs+

2. Bake in oven - 375 for 20 min or less

Notes: again, would use more crushed garlic as it tasted nice when having a baked garlic to eat with your chicken.

Served with asparagus (bought 2 bunches for 3 nights) and mashed potatoes

*American

Turkey Burger (plain)

Took recipes from a couple of places - tastesbetterfromscratch.com, allrecipes.com, cookingclassy.com, and allrecipies comment section

Servings: 6

Ingredients:

-1 lb ground turkey

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1 tsp Worcestershire sauce

-1 tsp soy sauce

-1/2 tsp salt

-1/2 tsp freshly ground pepper

-1 tsp dried parsley

-1/4 cup bread crumbs

-1 egg

-flour

Directions:

1. Form into patties

2. Light sprinkle of flour over patties

3. Cook

Served with:

-mashed avocado

-red onion

-tomato

-jalapenos

-butter lettuce

-SIDES: corn on the cob and frozen sweet potato fries

*American

*Burger

Balsalmic Thyme Pork Tenderloin

 Recipe taken from cookingfrog.com

Ingredients:
-Pork tenderloin
-1/2 tsp salt
-1/4 tsp black pepper
-1 Tbsp chopped thyme
-1/3 cup of balsamic vinegar

Directions:
1. Trim off silver skin of pork
2. Heat oven 425 F and line roasting pan with aluminum foil
3. Season pork with pepper, salt, and thyme
4. Cook pork for 22-25 min
5. In the meantime, make balsamic reduction.  Pour balsamic vinegar in a little sauce dish over high warmth.  Heat to the point of boiling, diminish warmth to low and stew for around 5 min until thickened.
6. Brush half portion of balsalmic blend onto pork in the last moments of cooking.  Save the rest for serving.  Do NOT let balsamic cool off, so keep on stove on low and mix once in a while.
7. Take pork out of oven and let rest for 5 min.

I served with mini potatoes and green beans.  It was a little difficult to do the green beans and balsamic at the same thyme.

I also cooked 2 lbs of green beans and it was a good batch so had too much leftover even for 3 nights.  I cooked the green beans "Scarlett Pasta" style with the sliced garlic, olive oil, red pepper flakes, and then butter.  They were pretty good.  Would have to think of something else next time.  

*American

Pesto Pasta (variant of Scarlett's pasta)

So, I have been watching 'The Chef Show' and decided to use their Scarlett's pasta and apply it to pesto. Didn't add parmesan or parsley and instead added pesto.

*NOTE: tasted without adding pesto at the end, and I don't think it is flavorful enough with wheat pasta. It needs the pesto.  Also a note on pesto.  Can do 1 full frozen cup of pesto for just pasta, but if doing pasta + veggies, you need 2 frozen cups.

Ingredients:

-Half a lemon

-fresh grated parmesan (omitted because used in pesto)

-2 Tbsp butter

-1 cup chopped Italian parsley (omitted because didn't have)

-1 pinch chili flakes

-pepper

-salt

-3 cloves thin sliced fresh garlic

-1 cup pasta water

-1/3 cup olive oil

-pasta

-veggies (used onion, asparagus, bell pepper, sun-dried tomatoes)

-chicken

Directions:

1. Slice garlic cloves thin

2. Boil pasta

3. Heat olive oil in large pan on medium and add sliced garlic.  Toss gently for 30 sec, and add chili flakes, salt, pepper. Cook for about 30 seconds.

4. Add cooked pasta, pasta water, butter, and lemon

5. Stir gently and bring to gentle boil.  Toss mixture to coat well.

6. Let mixture set for 30 seconds.

7.  Mixed in pesto, any veggies, and chicken

*Italian

*American

Peppercorn Steak

Special dinner I made for Eric's bday.  Got too thin of steak from curbside, but the sauce was really good.  Would try with chicken, too.  Poured sauce over potatoes, too.  Next time I make, going to ask Eric to crack the peppercorns because that was the toughest and most time consuming part of the recipe.  Basically used bottom of pan onto backside of the white cutting board. Recipe called for 3 Tbsp of peppercorn, but just used 2 Tbsp because steaks were small. Second time, I used the mini cuisinart, but ended up using the mortar and pestle afterwards.
Recipe from Simply Recipes.

Ingredients:
-2 steaks
-Olive oil or avocado oil (I used avocado oil)
-2-3 Tbsp black peppercorns, cracked (depends on how big steaks are)
-1/4 cup finely chopped shallot (1 big shallot) --> no shallot = 1/2 yellow onion + garlic flakes
-1/4 cup cognac (used Grand Marnier - key ingredient)
-1 cup beef stock
-1/4 cup heavy cream (used a little less and didn't fill to top of cup)
-1/4 cup finely chopped parsley

Directions to cook steak:
1. Salt steak on both sides & let sit at room temperature, about 30 min
2. Heat oil in sauté pan on high heat
3. Pat steaks dry w/ paper towels (didn't do this)
4. Take pan off heat and put steaks in the hot pan.
5. Return pan to burner on med-high
6. Sear for 4 min --> try to pick up steak with tons and if it sticks, cook a little longer
7. Flip steaks and turn down heat to medium --> cook until how done you want steaks
---Rare = internal temp 120 F, medium rare 124-130 F, medium 140
8. Move to plate and sprinkle with crushed black peppercorns on both sides (only did one side)
9. Tent with foil

Directions for sauce:
1. Add shallots to pan and sauté for 2 min
2. Add brandy until cooked away --> deglaze pan by scraping bottom of pan with wooden spoon
3. Add beef stock & boil --> about 4-5 min until trail when dragging wooden spoon
4. Add heavy cream & boil --> until trail
5. Turn off heat & add parsley and remaining black pepper no more than 1 Tbsp (I added more & it was fine)
6. Pour over steaks (& potatoes)

Leftover sauce the next day was still good!

STICK TO THE 4 MIN RULE ON THE STEAKS (HALF-INCH THICK) - I LET IT SIT TOO LONG AND WAS A BIT OVERCOOKED.

FLIPPED ONCE AND COOKED FOR LIKE 30 SECONDS ON THE OTHER SIDE

*American

Balsamic glaze (good on Brussel Sprouts)

In small nonstick saucepan, boil balsamic vinegar at medium heat, then turn heat down to simmer.
Continuously stir for about 15-20 min.
Do not let it cool before serving or else it will congeal!

Good for one night only.

*American

Frozen Green Beans - Coronavirus Cooking

Have both kids tonight, so split a rotisserie chicken with a bag of frozen green beans and frozen sweet potato frites.

Ingredients:
-bag of frozen green beans (supposed to thaw, but I didn’t)
-1 Tbsp of butter
-Spices I used: garlic powder, minced garlic, onion powder, Italian, salt, pepper, cayenne

Directions:
1. Melt butter in pan
2. Add bag of frozen green beans
3. Add spices
4. Stir until hot (takes a bit of time if frozen)

Was pretty good, so would do again.

*American

*Sides