Keto Friendly – Zoodles Alfredo

filetandZA

I was looking for a quick and tasty, but not boring, side dish to serve with the filet mignon steaks I grabbed from the butcher on the way home tonight and this recipe gave me a great excuse to try out the #ImpulsePurchase of the #SpiralifePro vegetable spiral slicer that I made on Amazon last month.  #WinWin

Zoodles Alfredo

  • 2 Medium Zucchini
  • Freshly Ground Pink Himalayan Sea Salt
  • 2 TBLS Butter
  •  4 oz Cream Cheese
  • 1 Cup Heavy Whipping Cream
  • 3 oz Shredded Parmesan Cheese
  • 1 Clove Garlic Minced
  • Freshly Ground Black Pepper (to taste)

zuccalfredo.jpgUsing a spiralizer or hand held strip peeler, prepare your zucchini, pile onto a cutting board lined with paper towel or a hand towel and salt generously with the pink sea salt to help draw out as much water as possible.

In a small frying pan, heat about 1 TBLS of olive oil and add the zucchini to the pan.  Stir-fry until heated through then turn heat off.

In a small saucepan, melt the butter then add the garlic, the cream cheese and whipping cream.  Stir until the cream cheese has melted and is combined with the whipping cream.  Simmer for about 6 minutes, stirring occasionally to keep from scorching.  Sauce will be thick and very cheesy.

Turn off the heat and stir in the cheese.  Adjust the seasonings.

Add as much sauce as desired to the zucchini in the frying pan and toss the zucchini until it’s well coated.  Super thick and satisfying.  Store extra sauce in a covered container in the refrigerator.  #ThisGirlLovesToEat

Beef Stroganoff

beef-stroganoff

There are few things I enjoy more than a hearty, thick, rich beef stroganoff.  My grandma used to make this hearty Russian dish, finishing it with a dollop of sour cream.  I loved taking her in her later years to a local Marie Callendar’s restaurant who did a pretty good job with their version of this comforting dish.

I tore this recipe out of the September 1999 edition of Bon Appétit Magazine and it’s been my go-to ever since!

Ingredients

    • 1 + 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips (I prefer chunks)
    • 4 tablespoons olive oil
    • 12 tablespoons (1 + 1/2 sticks) butter
    • 1/2 cup finely chopped shallots
    • 1 pound small button mushrooms, thickly sliced
    • 2 cup canned beef broth
    • 4 tablespoons Cognac
    • 1 + 1/2 cup crème fraîche or whipping cream
    • 2 tablespoons Dijon mustard
    • 2 tablespoon chopped fresh dill
    • 12 ounces wide egg noodles
    • 1 tablespoon paprika

Preparation

    1. Pat meat dry with paper towels. Sprinkle with salt and pepper.
    2. Heat oil in heavy large skillet over high heat until very hot.
    3. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side.
    4. Transfer to rimmed baking sheet.
    5. Melt 4 tablespoons butter in same skillet over medium-high heat.
    6. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
    7. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
    8. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
    9. Stir in crème fraîche and Dijon mustard.
    10. Add meat and any accumulated juices from baking sheet.
    11. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.
    12. Mix 1-2 teaspoons cornstarch into 2 tablespoons cold water and stir into the sauce to thicken
    13. Stir in chopped dill.
    14. Season to taste with salt and pepper.
    15. Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes.
    16. Drain.
    17. Transfer to bowl.
    18. Add remaining butter and toss to coat.
    19. Season with salt and pepper.
    20. Divide noodles among plates.
    21. Top with beef and sauce. Sprinkle generously with paprika.

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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’.

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