Decadent Sunday Dinner

Every once in a while I get a craving I just can’t shake for a thick, juicy steak and a moist, tender lobster. Thankfully we are in an area where there are Asian markets with whole live Maine lobster in a tank, ready to be steamed for me on the spot, that are surprisingly affordable ($9.99/lb!).

Yesterday I got the craving while shopping in Costco (On a Sunday! What was I thinking?) and I just couldn’t face the weekend crowd we were sure to encounter if we trekked to the Ranch 99 Market. I knew I had a pair of thick filet mignon steaks in the freezer and Costco had previously frozen Canadian lobster tails that looked meaty enough to satisfy my craving, so I decided to give them a try.

Knowing timing would be my biggest hurdle to making sure everything would be ready and warm at the same time, I set my cooking schedule for a true 30 minute meal:

5:30 – Get the steaks started. I turned the burner to medium-high and pre-heated my favorite pan in my kitchen arsenal, my cherry Le Cruset Square grill pan, then added a spray of olive oil spray, seasoned the steaks with Zatarain’s Creole Seasoning, then put them on the sizzling pan to cook. Assuming your filet mignon steaks are at least 1 inch thick, turn steaks over after 8 minutes (for medium rare), 10 minutes (for medium/medium well), or 12-13 minutes (for well done). When you have turned cook the steaks for the same amount of time for your desired degree of wellness and, when there is about 2 minutes left in your cooking time, put a pat of cold butter on top of the steak.

In a pan with a lid, put in 1 inch of water and a steamer insert then bring to a boil. When water reaches a boil, place the lobster tails inside the steamer insert, cover, reduce heat to low-medium and steam for 8 minutes. While the lobster tails are steaming, in a small pan (or a ramekin in the microwave) melt a half cube of butter to dip the lobster in.

Open a bag of frozen C&W (A.K.A. Birdseye) whole petite green beans, pour into a covered 2 quart dish and set the microwave for 6-7 minutes on high power.

This timing will have all of your parts done at the same time so that you can quickly plate and serve your dinner at 6:00. I opened a bottle of Eberle Rare & Reserve 2012 The Ravelin red wine blend to serve alongside. The wine was a perfect complement to the boldly spiced steak. Bon Appetit’.

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S’mores Cheesecake

I saw this picture teased on Twitter as “Food Porn.” I can’t think of a better description than that, can you? Even worse than being teased with the picture was the fact that there was no linked recipe or (God forbid!) place to buy this decadent dessert. Time to search the internet!

A quick Google search led me to a very easy looking recipe from Lyuba @ www.willcookforsmiles.com fame, that I am definitely making tonight!

Crust:

1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
¾ cup mini chocolate morsels
1 cup marshmallows
Cheesecake:
4 8oz packs of cream cheese, softened
½ cup sour cream
2 eggs
¾ cup heavy cream
¾ cup white granulated sugar
2 Tbsp corn starch
2 tsp vanilla extract
Topping:
10 oz hot fudge topping, warmed
2 cups marshmallows

Instructions

Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
Spread mini chocolate morsels and marshmallows over the bottom, evenly.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in eggs until well incorporated.
Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour.
Turn on the broiler in the oven.
Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

Thank you for the recipe Lyuba!

How to Ruin Chocolate Chip Cookies

THCookies Anyone who cooks or bakes regularly should be able to whip up a batch of Toll House Cookies without incident, right?

Today I proved that assumption wrong. UG!

First you preheat your oven to 375° and gather your ingredients:

2 1/4 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup (2 Cubes) Butter – Softened to Room Temperature
3/4 Cup Granulated Sugar
3/4 Cup (Packed) Brown Sugar
1 tsp Vanilla
2 Large Eggs (at Room Temperature)
1 – 12 oz Package (Appx 2 Cups) Nestle Semi-Sweet Chocolate Morsels
1 Cup Chopped Nuts (Optional)

OK, so far I’m good to go! Oven is on & I have everything I need on hand.

I pulled out my baking sheets, lined them with my trusty Artisan Metal Works Silicone Liners, got the measuring spoons, measuring cups and bowls out of the cupboard. Time to make some cookie dough!

Minolta DSC

I measured out the flour, baking soda and salt and put them into a medium sized bowl. Gave that a quick stir to combine and set the bowl aside. No problems with this step!

The butter had been sitting on the counter for a couple of hours and was nice & soft. Into the stand mixer bowl it went along with the brown sugar, the granulated sugar and vanilla. A minute or two of beating and a quick bowl scrape and I was ready to add the two eggs. Everything is going great!

At this point I notice batter isn’t as light and fluffy as it usually is. No problem, the butter just must have been softer than I thought. No problem, time to add the flour mixture – full steam ahead.

This is when the wheels fell off….

I dropped the bowl on my stand mixer and began adding the flour mixture. Just as I lifted the bowl into place to start the mixer I noticed that a blop of the vanilla, sugars, butter & egg mixture had flown off the beater onto one of the cookie sheets.

I defied the rules regarding not eating raw cookie dough (GASP!) and swiped the blop up and into my mouth. UG! WTF? ICK!

Expecting a buttery sweet taste, I was horrified to instead have a mouth full of salty yuck! What in the world had I done wrong?

I glanced around the counters checking off ingredients and came upon an empty Ziplock bag. I immediately realized what I had done wrong.

For the last month I’d been moving the Ziploc bag full of a white granulated substance around in my spice cabinet everytime Iassuming that it was The superfine C&H Baking Sugar that I routinely have on hand. I never thought to check for it to be anything but that, as I often pour the last bits out of the larger carton and into a Ziplock Bag for storage. This time I was oh so wrong! I got a flashback of a day, only a few weeks ago when I had accidentally pushed the metal pouring spout all the way in to the container of Morton’s Iodized Salt. I then poured what was left into a Ziplock bag and went back to what I was doing.

To be fair, I haven’t bought a container of Morton’s Salt for some time, as we’ve changed to salt and pepper grinders when we use salt at the table, so I wasn’t so far off assuming the bag was baking sugar. But UG! I should have tasted it first.

I’d already poured 1/2 of the flour mixture into the ruined butter and sugar mixture so everything had to be thrown away. SUPER FAIL!

Lessons learned:

When putting things into Ziplock Bags, MARK THE CONTENTS & Date.
Always taste mystery ingredients if you’ve failed to follow #1
When in doubt, like I was when I noticed a different consistency, taste the wet ingredient mixture before adding (and wasting) your dry ingredients

I guess there won’t be freshly baked chocolate chip cookies in my house tonight. 😦

Quick Cucumber Salad

cucsalad I wish I had all day to experiment in the kitchen, but that is one luxury I do not have.

Between my “real” job, the groups/charities I volunteer my time to, my family, my dogs and the few other things I get to do in my free time, I rarely get as much time to create new recipes as I’d like.

Today was another one of those days. You know, the kind with business meetings, tasks on the ever-growing to-do list, a trip to the hair salon, and a few other unexpected things, so I knew dinner time would be rushed as well.

This morning I put 2 frozen chicken breasts in a Rubbermaid container with some of my favorite marinade (Ponte’ Winery Scallion Oil Marinade/Dressing) with hopes that they’d defrost in time and then surveyed the refrigerator for what I’d be able to serve with them.

oxo I really am trying to cut back on the carbs, fat and extra calories in our diets, so a cold salad I could marinate all day would be just the right choice! Plus, I’d get to use my new kitchen tool: my OXO slicer/grater.

Quick Cucumber Salad

1 English Cucumber
2 Roma Tomatoes
1/2 Small Yellow Onion
1/3 Cup Apple Cider Vinegar
1 TBLS Olive Oil
6 Large Leaves Fresh Basil
Freshly Ground Pepper

Using either a very sharp knife or a Mandolin slicer (I use the OXO Complete Grate & Slicer Set), thinly slice the cucumber, the tomatoes and the onion and combine in a gallon sized zip bag.
Stack the basil leaves and roll like a cigar and then thinly slice into narrow strips. Add the basil to the zip bag.
Add pepper, vinegar, and olive oil to the zip bag.
Seal the bag and shake the contents vigorously.
Open the zip bag then push the air out and reseal.
Place the salad in the refrigerator until time to serve.
Before serving, open the zip bag again to allow air to enter, then reseal and shake the salad to mix before place on plates to serve.

Pot Roast That’s Truly Drool Worthy

My Mom made an ok pot roast, but it was never a meal I looked forward to or asked her to make. In fact, if I called home and heard pot roast was for dinner I’d stay at school late for a Del Taco run with the Walnut High School Cayuse Yearbook crew.

She’d grab a 7 bone (blade cut) roast at the grocery store, heat some vegetable oil in a skillet, coat each side of the meat in flour, salt & pepper, then brown it over high heat. After that she’d fill the pan up about halfway with water, reduce the heat to medium-ish, put the lid on and let it braise for about 2 hours. When it came time to serve it there would be boxed mashed potatoes (my Mom didn’t do peel/boil/mash), and peas or corn. My Dad used to smother it in ketchup. Not sure what that said about her pot roast, but in my eyes, if you’re hiding the meat under ketchup it’s a waste of the 2 hours she took to cook it.

I never want to see a meal I have taken the time and effort to prepare covered in ketchup (unless it’s meat loaf or a hamburger…), so I’ve changed Mom’s prep a bit and come up with a pot roast that doesn’t make my husband suggest we eat out instead.

Drool Worthy Pot Roast

3 to 3 1/2 pounds Boneless Chuck Roast (Because they will trim the excessive fat, I prefer to get it from the butcher case instead of grabbing a pre-packaged roast from the meat aisle)
1 can (14.5 oz) Fire Roasted Diced Tomatoes (Tonight I used Hunt’s)
6 Carrots peeled, and cut in half
8-10 Small Red or White Potatoes
1 large Onion, peeled and sliced thinly
2 TBLS Olive Oil
3 Bay Leaves
Any Garlic/Onion Spice Blend you prefer (I used Dangold Gourmet Collection Garlic & Onion Spice Blend)
Freshly Ground Black Pepper
1 Cup Beef Broth
1 TBLS Corn Starch dissolved in cold water (about 3 TBLS)
3/4 Cup Bold Red Wine (Like a dark blend or Zinfandel – tonight I used Gnarly Head Authentic Black)
3 TBLS Vanilla Extract
2 TBLS Worcestershire Sauce
3-4 TBLS Prepared Horseradish

Set the pressure cooker to the Brown setting.
Add the Olive Oil and brown the Roast for about 5 minutes per side.
Remove the meat to a large bowl.
Add the onions and cook until translucent (about 5 minutes).
Add the Beef Broth, Vanilla, Wine, Worcestershire Sauce, Tomatoes, and the dry seasonings to the pressure cooker pan and stir until the mixture starts to bubble.
Add the Bay Leaf and Carrots to the pan.
Return the Roast and all of the juices to the pan.
Spread the Horseradish on the exposed side of the Roast.
Close the pressure cooker, lock and set to the highest setting (248° on mine)
Once the pressure cooker reaches the cooking temperature, cook for 1 hour.
When cooking is complete unplug the pressure cooker and allow it to come back to normal pressure (about 10 minutes).
Open the pressure cooker, remove the Roast, Carrots, Potatoes, and Bay leaves.
Turn the pressure cooker back on to the Brown setting.
Stir in the corn starch mixture until it begins to boil and thicken.
Cut the Roast into chunks and serve in a bowl with the carrots and potatoes (smash them with a fork) covered in the gravy. If you have some French bread to dip in the sauce, serve that too!

I didn’t have any potatoes on hand, so we ate ours with some steamed Brussels Sprouts and a can of Bush’s Bourbon and Brown Sugar Grillin’ Beans. The roast came out tender, moist and flavorful and my husband really enjoyed sopping up the gravy/sauce with the chunks of French bread!

You Can’t Hate On This

I’ve spent the past 5 days traveling cross country and back for a college graduation. I loved the trip, but hated the flight schedule and one of the airlines in particular (I’m talking about you Allegiant Air). How in the world does an airline have a plane that departs a 24 hour city (Las Vegas) at 6 AM filled with seats that don’t recline?? MAJOR FAIL! The cost of a one way flight from Las Vegas to Oklahoma City was great ($103 each with the stupid $15 carry on bag fee, $6.59 credit card processing fee, and the various taxes and fees) but the lack of reclining seats for a 3 hour flight is a deal breaker!

Having finally gotten back late Monday afternoon, with a cough, sore throat and ears that ached, all I wanted was a fuss free meal, some cough medicine, and to sleep in my own bed.

Thinking back to when you were a kid, what meal resulted in no complaints ever?

If you were me, that complaint free plate featured a perfectly crisped grilled cheese sandwich. If my Mom wanted to make me really happy she’d serve it alongside a bowl of Campbell’s Tomato Soup she’d doctored up with milk, butter and freshly popped popcorn floating in it.

That’s my idea of heaven!

Knowing the schedule of the flights I’d booked, the likelihood of tornado delays (big thanks to Jim Cantore at The Weather Channel), and that I would be eating huge meals & drinking a lot of wine over the weekend, I had prepped my kitchen ahead of our trip with the essentials.

My perfect grilled cheese

Thick Cut Sourdough Bread – My first choice is Francisco Sourdough
Butter – ONLY real butter, no margarine or anything else
Cheese – If I am in a hurry it can only be Kraft American Singles, but if I have the luxury of time, I like to slice thick chunks off of a block of Sharp Cheddar Cheese

Preheat a skillet over medium heat on your stove
Butter one side each, of two pieces of sourdough bread
Place first piece, butter side down, into the pan
Layer either the American or Sharp Cheddar cheese (don’t skimp) on the piece in the pan
Place the second piece of bread, butter side up, on top of the cheese
Cook until you no longer see bubbles around the edges of the bread and a quick peek verifies that you have a crispy, well browned, bottom piece
Using a spatula, flip the sandwich over onto the uncooked side and cook as directed in step 6
Once cooking is complete slide the sandwich out of the pan and onto a plate.
Slice down the middle and enjoy the gooey goodness.

Yeah, that (and a glass of ice cold milk) makes this girl happy!

Steak & No Bake Baked Potatoes

It’s a hot, lazy Wednesday evening and I’m not in the mood to cook.

I’m looking for something to make for dinner that:

Won’t take a lot of time;
Will satisfy post-basketball practice hunger;
Won’t heat up the house more than the 89° day did already;
Won’t make a huge mess in the kitchen; and
Won’t interrupt my Girls Drinking Wine time

A quick review of items on hand resulted in a hearty dinner that satisfied my family and, bonus, took minimal effort on my part so I could enjoy a rare mid-week treat of girl time!

I pulled out my handy (practically hands off) go-to kitchen saviors, my T-Fal Electric Pressure Cooker & cast iron skillet and dinner was well on it’s way to being made.

Baked Potatoes & Boneless Rib-Eye Steaks with Garlic Mushrooms

First, get the potatoes started:

Wash 2 Large Baking Potatoes
Put rack and 1 cup of water into the pressure cooker pan
Place potatoes on rack
Brush Potatoes with a touch of olive oil & sprinkle with sea salt
Close and lock pressure cooker, set to cook on high
Once pressure cooker reaches temperature, cook potatoes for 20 minute
When cooking time is done, unplug machine and leave closed until your steaks are done

While the potatoes are cooking:

Heat the cast iron skillet over medium-high heat;
Place 6 slices of bacon in the pan and cook for about 4 minutes per side (give or take) until crispy but not over browned;
Remove the bacon to a paper towel lined plate to drain.
Salt and pepper 2 Boneless Ribeye Steaks on both sides & put in hot skillet;
Add about 1 cup of sliced mushrooms, 1/2 tsp onion powder, 1 tsp garlic salt & pepper to the pan;
Cook the steaks to desired degree of doneness while also stirring the mushrooms while they cook. My husband likes his medium rare, so I cook them roughly 4 minutes per side at medium-high heat.

When the steaks are ready:

Turn off heat and immediately remove steaks from the pan;
Place steaks on a serving plate and mound 1/2 of the mushrooms on each;
Release the remaining pressure in the pressure cooker;
Place potatoes beside the steaks on plates;
Cut the potatoes open, butter generously, crumble 1/2 the bacon inside each potato and top with sour cream, salt & pepper.

Ancho-Cherry Pork Chops

My husband loves pork chops. I’m not a fan so I don’t cook them often.

He bought me a pretty necklace so tonight he’s getting pork chops 😉

Pressure Cooked Ancho-Cherry Pork Chops

4 Bone in Trimmed Pork Chops about 3/4 inch thick
2 TBLS Coconut Oil
6 Pieces Thick Cut Bacon
1/2 Cup Frozen Dark Sweet Cherries
1 Medium Pasilla Chili (Poblano)
1/2 Cup Apple Cider Vinegar
1/2 Cup Water
1/4 Cup Fischer & Wieser Smokey Ancho Cherry Sauce
Salt & Pepper

Set the pressure cooker to “Brown” and add the coconut oil
Seed and chop the chili into small pieces
Using kitchen shears, cut the bacon into about 1″ chunks
Add the bacon and chili to the pressure cooker
With the lid open, let the bacon brown and the chili soften (about 8 minutes)
Add the frozen cherries and stir until they defrost
Stir in the apple cider vinegar and water
Sprinkle both sides of the pork chops with salt and pepper
Brush both sides of the pork chops with he Ancho-Cherry Sauce
Layer the pork chops into the pressure cooker then close and lock lid
Set machine to high
When pressure cooker reaches temperature, cook for 10 minutes
Unplug machine and immediately release the pressure with manual release button

To serve: Put a scoop of rice or quinoa in the center of the plate. Pile some of the drained Braised Red Cabbage (yesterday’s recipe) on top of the rice/quinoa then place a pork chop on top of the cabbage. Spoon some of the cooking juices, cherries, chilies and bacon onto the pork chop and serve immediately.

Pressure Cooker Braised Red Cabbage

Those of us who were raised in the 1970’s remember the infamous Brady Bunch episode where, trying to imitate Humphrey Bogart, Peter Brady repeatedly said (misspellings intended), “Pork Chops and Apple Shauce, that’s schwell.” I’m playing with a new pork chop recipe tonight and despite the expectation of mashed potatoes and, yes, apple sauce, there is no way I’ll be serving that boring combination!

I tossed around ideas for different types of cold coleslaw, carrot slaw and even considered going the sauerkraut route, but none of those seemed hearty enough to accompany the Smoky Ancho Cherry Pork Chops I have in mind. I grabbed some red cabbage, Granny Smith apples, aged balsamic vinegar and started tossing things into the pressure cooker.

Pressure Cooker Braised Red Cabbage

1 Medium Head Red Cabbage (chopped)
2 Large Granny Smith Apples (chopped)
2 TBLS Coconut Oil
2 TBLS Balsamic Vinegar
4 TBLS Honey
2/3 Cup Apple Cider Vinegar
2/3 Cup Water
3 tsp Allspice
Salt & Pepper to Taste
1/4 Cup Golden Raisins (Optional)

With lid open, pre-heat the pressure cooker on the “Brown” setting
Add the coconut oil and chopped apple and stir about 1 minute
Add half the cabbage and stir to coat with the oil
Sprinkle the Allspice over the contents of the pan
Stir in the remaining cabbage
Stir in the 2 TBLS balsamic vinegar
Add the water and apple cider vinegar to combine
If you are adding the raisins, do so now
Close and lock the lid
Set pressure cooker to 194° (Medium-High)
When it comes up to temperature, cook the cabbage for 10 minutes
At the end of the cycle, unplug and allow to sit for 10 minutes
Release rest of pressure and remove cabbage to a serving bowl
Adjust sweetness with more honey or allspice as needed

Can be eaten hot or cold.

Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11 Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu? Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor. It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy. Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat! I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels: Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
5 – Medium Sized Meyer Lemons
5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)

Remove the peels from the lemons and oranges. Put the fruit in a zip bag to freeze for later use. I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler. It’s important to leave as little of the bitter white pith as possible.
Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels. I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be. I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing. The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP: You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar. More water will dilute the alcohol percentage and make the liqueur milder.

Make your simple syrup: In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle. Then it’s more than likely time to toss it and make a fresh batch! I have no intention of letting mine last that long.

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Pressure Cooked Ancho-Cherry Pork Chops

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Pressure Cooker Braised Red Cabbage

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Lisa’s Luscious Lemorancello

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