Tag: butter

Decadent Sunday Dinner

FullSizeRenderEvery 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:

FullSizeRender_35:30 – 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.

FullSizeRender_2This 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’.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba,  Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

  • 6 Frozen Boneless-Skinless Chicken Thighs
  • 2 TBLS Extra Virgin Oil
  • 1 Chicken Bullion Cube
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Allspice
  • 2 tsp Dried Tarragon Leaves
  • Juice of 2 Small Ripe Lemons (About 1/4 Cup)
  • Zest of 2 Small Lemons
  • 1 Cup Water
  1. Turn the pressure cooker on to “Brown” setting
  2. Pour 1 TBLS of the Olive Oil into the bottom of pan
  3. Put frozen chicken into pan to begin defrosting
  4. Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
  5. After 3 minutes turn the chicken over
  6. Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
  7. Brown for another 3 minutes then turn chicken over one more time
  8. Grate the lemon zest into the pan (on top of the chicken)
  9. Squeeze the juice from the zested lemons into the pan
  10. Add the Water and close & lock the pressure cooker
  11. Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
  12. When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
  13. After rest time, release the pressure and remove the chicken to a covered dish

 Lemon Artichoke Risotto

  1. Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
  2. Add 2 Cups Dry Arborio Rice
  3. Set pressure cooker to Rice setting
  4. When cooker reaches desired temperature/pressure, cook rice for 9 minutes
  5. When cycle is complete unplug and release most of the pressure but do not unlock or open machine
  6. After 10 minutes finish releasing pressure and unlock/open pressure cooker
  7. Add 1 jar quartered Artichoke Hearts in Water (drained)
  8. Grate the zest from one medium lemon into the rice
  9. Stir in 1/2 Stick Butter
  10. Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
  11. If desired, add more heated chicken broth to make the rice creamier
  12. Keep covered until ready to serve with the chicken

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood