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Rib-Eye Steaks with Garbanzo and Green Bean Salad

Rib-Eye Steaks with Garbanzo and Green Bean Salad


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Ingredients

  • 1 8-ounce package trimmed haricots verts or trimmed slender green beans, halved crosswise
  • 2 15- to 16-ounce cans garbanzo beans, rinsed, drained
  • 1/2 cup chopped red onion
  • 4 tablespoons olive oil, divided
  • 3 tablespoons white wine vinegar
  • 2 teaspoons finely grated lemon peel
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon mesquite seasoning
  • 2 12-ounce rib-eye steaks

Recipe Preparation

  • Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.

  • Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.

  • Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.

  • Divide salad among 4 plates. Slice steaks crosswise; divide among plates.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 636.4 %Calories from Fat 46.2 Fat (g) 32.7 Saturated Fat (g) 10.4 Cholesterol (mg) 82.2 Carbohydrates (g) 38.5 Dietary Fiber (g) 9.9 Total Sugars (g) 3.7 Net Carbs (g) 28.6 Protein (g) 45.0 Sodium (mg) 114.1Reviews Section

Post by: Kim All innuendos and teenage humor aside, I want to discuss bad melons. The cantaloupes I’ve encountered this summer have left me craving the sweet Chanterais melon we picked up at an outdoor market in Paris on our &hellip Continue reading &rarr

Post by: Aleda Hello dear readers, welcome to my very first recipe post. I’ve been putting this off for weeks, insecure and shy to show the world how generally ill-prepared I am to complete any recipe in entirety in my &hellip Continue reading &rarr


Savory Sauce

This sauce is very versatile, and a great cheese substitute. It’s wonderful for steamed vegetables and baked tofu, as a salad dressing, or even on top of Mexican food. It can be frozen for later use.

  • 3/4 cup almond oil or safflower oil
  • 3/4 cup water
  • 1/4 cup Bragg Liquid Aminos
  • 1/8 cup brewer's yeast flakes
  • 1/4 tsp kelp powder
  • 1/4 tsp Spike seasoning
  • 1/4 tsp basil
  • 1/8 tsp granulated garlic 
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp Tamari sauce
  • 1 pkg firm tofu, rinsed well (16 oz.)

Chicken Gumbo

  • 1/4 cup olive oil
  • 1 lb Louisiana-style sausage (the hotter the better!)
  • Two 2–3 pound chickens, each in 8 pieces
  • 2 large onions, sliced
  • 6 cloves garlic, minced
  • 3 red peppers, seeded and sliced
  • 3 green chilies (mild Anaheim variety), seeded and sliced
  • 2 pounds tomatoes, sliced (Italian plum tomatoes preferred)
  • 1 pound okra, washed, trimmed and sliced
  • 2 lemons, sliced
  • 2 bay leaves
  • 1 tbsp chopped fresh thyme, or 1 tsp dried
  • 1 tsp chopped fresh savory, or 1/2 tsp dried
  • Salt and pepper to taste
  • 2 quarts water (8 cups)
  • 2 tablespoons filé powder

Heat oil in a large skillet over medium-high heat. Brown sausage on all sides, then remove and set aside. When sausages are cool, slice into 1-inch pieces and reserve. Add chicken pieces in batches and brown on all sides. Remove and set aside. Add onions, garlic, red peppers, and chili peppers, and cook until soft, stirring frequently, about 7-8 minutes. Add tomatoes, okra, lemons, bay leaves, thyme, savory, salt & pepper, water and the chicken pieces, and simmer for about 30 minutes, or until chicken is done. Add sausage and simmer until heated through, about 5 minutes more. Remove the skillet from the heat and stir in the filé powder. Serve at once over hot rice, with crusty bread to soak up the broth. Serves 8.

Easy Vegetable Chample

  • 6 oz. firm tofu-lite, excess water squeezed out with a paper towel
  • 1 1/2 cups sliced string beans, in 2-inch long pieces
  • 1/2 small cabbage, chopped
  • 1/2 cup soybean sprouts
  • Salt & pepper

Coat a large skillet with nonstick canola oil. Cut tofu into 1-inch cubes and place in skillet. Cook over medium heat for 3 to 4 minutes or until golden. Set aside

Re-coat same skillet with canola oil and stir-fry string beans, cabbage, and bean sprouts. Cook over medium heat until tender, 4 to 5 minutes.

Return tofu to the skillet and toss with the vegetables. Season to taste with salt & pepper. Serves 4.

Italian Pasta Stew

  • 3 spencer or rib-eye steaks
  • 2 1/2 cups sliced carrots
  • 4-5 cloves crushed garlic
  • 1 box sliced mushrooms
  • 1 medium-large onion (chopped)
  • 1 can condensed beef broth
  • 1 26 oz. jar Barilla spagetti sauce
  • 10 oz. burgundy wine
  • 3 tbsp olive oil
  • 1 tbsp oregano
  • 1 bay leaf
  • 1 tsp onion powder
  • 1 lb (454 g) box penne pasta
  • 3 tbsp parsley (chopped)
  • Black pepper

Cut steaks into small cubes. Coat skillet with olive oil, toss in cubed meat, season & brown until medium rare. Set aside. In same skillet, add a little more olive oil, then toss in sliced carrots and broccoli florets. Sauté until slightly tender. Add crushed garlic, chopped onions and mushrooms. Sauté all together until glazed. Return cubed steak to pan with veggies and add oregano, parsley, basil, black pepper and bay leaf. Add beef broth, wine, and jar of spagetti sauce. Cook for 20 minutes or until meat and veggies are tender. Add pepper to taste. Meanwhile, cook pasta in salted water until done, drain and combine with stew. Top with shredded Parmesan cheese. Serves 6 to 8.

Curried Couscous and Garbanzo Bean Salad

  • 2 tbsp curry powder
  • 2-1/4 cups water
  • 1/2 tsp salt
  • 6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
  • 1 10-ounce box couscous
  • 1 15-ounce can garbanzo beans, drained
  • 1/2 cup olive oil
  • 5 tbsp white wine vinegar
  • 1-1/2 tblsp. grated peeled fresh ginger
  • 1-1/4 cups crumbled feta cheese (about 7 ounces)
  • 1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 1-1/4 cups water and salt. Add vegetables. Bring to boil cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.

Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions toss. Season with salt and pepper.

Lentil Salad

  • 1 cup lentils
  • Salt & pepper
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 medium onion, minced
  • 1 stalk celery, sliced
  • 1/4 tsp dry mustard
  • 2 tbsp minced parsley

Simmer lentils in 3 cups water with 1 tsp. salt for 15–20 minutes, until tender. Drain. In a small bowl, mix olive oil, lemon juice, onion, pepper, and mustard. Toss with lentils while they are hot. Refrigerate and, when cool, mix in parsley, salt & pepper to taste. Serves 6.

Pappa Rizzo's Eggs & Swiss Chard

Simply sauté 3 or more chopped leaves of Swiss chard in olive oil, adding a cup or so of sliced mushrooms and 3 or more cloves of fresh garlic. Scramble 3 eggs separately, and once fully cooked, add chard and other ingredients. Stir thoroughly. A wonderful, easy Italian breakfast!

Tofu, Salmon and Vegetables

  • 6 oz. firm tofu-lite
  • 2 garlic cloves, minced
  • 15 ounces salmon fillet, cut into 1/2-inch cubes
  • 1 small head broccoli, cut into small florets (about 3 cups)
  • 1 small carrot, cut into 1/2-inch cubes (about 1/2 cup)
  • 2 celery stalks, cut into 1/2-inch cubes
  • 1/4 cup dry white wine
  • 1/2 cup skim milk
  • 1 1/2 tbsp low-sodium miso
  • Freshly ground black pepper

Cut the tofu into 1/2-inch cubes. Coat a large pot with nonstick canola spray and cook the garlic over medium heat. When garlic is lightly browned, add salmon and sauté until each side is golden, approximately 3 minutes.

Add the broccoli, carrot, celery, tofu, and white wine to the salmon. Bring to a boil over high heat. Pour in the milk, bring to a boil again, then reduce heat to very low.

Add miso and stir to dissolve. Cook until liquid is reduced by three-quarters, about 5 minutes. Adjust the seasonings with pepper and serve. Serves 4.

Tofu and Vegetable Phyllo Tart

  • 1 package of firm tofu, drained, towel dried, and crumbled with your hands
  • 1/2 cup olives (pitted Kalamatas or oil cured)
  • 3 tbs capers, drained
  • 1 clove garlic, chopped
  • 1/4 cup red onion, minced
  • 1/4 cup Italian flat-leaf parsley, minced
  • 1 tbs fresh marjoram leaves
  • 1 tsp extra virgin olive oil
  • 1/2 tsp soy sauce
  • Freshly ground black pepper to taste
  • 1 package phyllo dough, thawed
  • 1/4 cup extra virgin olive oil
  • 1 orange or red bell pepper, seeded and sliced into long crescent shapes
  • 1 green bell pepper, seeded and sliced into long crescent shapes
  • 6 oil packed sun dried tomatoes, drained and cut into halves

Preheat oven to 400°. Combine all of the filling ingredients in a food processor and process until smooth and well combined. Set aside. Lightly oil a 9" tart pan using a pastry brush and olive oil. Layer single pieces of phyllo on the tart pan, allowing the edges to hang over the sides, but lightly pressing the phyllo down to contour with the shape of the pan. Lightly brush the top of each layer with olive oil, layering between 8 and 12 pieces of phyllo. Spoon the tofu filling onto the phyllo tart crust, smoothing it out into an even layer. Fold the edges of the overhanging phyllo up to form a little crust around the edged of the tart. Brush the top of the phyllo crust with olive oil. Arrange the bell pepper slices in a circular pattern around the tart, and sprinkle with the sun dried tomatoes. Bake, covered with foil, for 30 minutes. Remove the foil and bake for another 10 minutes, or until the crust are lightly browed. Serves 4.

Cioppino (Italian Seafood Soup)

  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 medium onion, chopped fine
  • 1/2 tsp dried hot red pepper flakes
  • 1 green bell pepper, chopped
  • 1 tbsp red-wine vinegar
  • 1-1/2 cups dry white wine
  • 1 tsp dried oregano, crumbled
  • 1 bay leaf
  • 1 30 oz. can whole tomatoes including juice, puréed coarse
  • 1 tbsp tomato paste
  • 2 pounds crab legs or lobster tails
  • 12 small hard-shelled clams, scrubbed well
  • 1/2 pound medium shrimp, shelled, leaving tails and first joint intact
  • 1/2 pound scrod or other white fish fillet, cut into 1-inch pieces
  • 2 tbsp minced fresh parsley

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring until pale golden color. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.

Note: use the freshest seafood possible!

Add crab legs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard any unopened ones).

Transfer crab legs with tongs to a cutting board and remove shells. Cut into 1 inch pieces and reserve in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes or until seafood is just cooked through (do not over-cook). Stir in gently crab legs and clams. Sprinkle with parsley.

Greek Style Spinach

Simply sauté fresh spinach with olive oil, a clove or two of garlic, and a squeeze of fresh lemon just before serving. Delicious!

Simple Simmered Mackerel with Miso

  • 1 cup sake
  • Four 4 oz. mackerel fillets
  • 1 tbsp thinnly sliced fresh ginger
  • 1 tbsp low-sodium miso

Bring sake to a boil in a flat pan. Place mackerel skin-side-down in the pan, sprinkle with ginger and cook over low heat for 3 minutes, or until the edges start to brown. Turn fish over, add the miso and stir to dissolve. Cook for 5 minutes on very low heat, then serve.

Note: if fish seems dry, baste with 1 to 2 tbsp sake. Serves 4.

Chicken Tortilla Soup

  • 4 tbsp margarin
  • 2 cloves garlic
  • 1 1/2 lb boneless, skinless chicken breasts
  • 2 large yellow onions, cut in 1 inch squares
  • 7 (14-1/2 oz.) cans chicken broth
  • 1 (28 oz.) can whole peeled tomatoes, chopped (undrained)
  • 2 (7 oz.) cans diced green chillies, drained
  • 1 (16 oz.) can whole corn, drained
  • 1 bunch fresh green onions, chopped
  • 1/3 bunch cilantro, chopped
  • 2 tsp chili powder
  • Garlic salt
  • Seasoned salt
  • Pepper
  • Tortilla chips
  • Grated Cheddar and Jack cheese

Heat 2 tablespoons margarine in a 6 quart Dutch oven or stockpot and sauté garlic for 1 to 2 minutes. Season chicken breasts with broth, salt and pepper, and sauté over medium heat about 5 minutes, until breasts are cooked but not browned. Dice into 1/2 inch cubes and set aside. Add remaining 2 tablespoons margarine into pot and stir to loosen any drippings. Keep in pot for flavor. Add onion squares, sauté for about 2 minutes, until soft but not browned. Pour in chicken broth, tomatoes, chilies, and corn from cans, then add diced chicken, green onions, cilantro, and chili powder. Season to taste. Simmer 15 to 20 minutes. Serve and top with tortilla chips and cheese. Serves 6 to 8.


One Chap's Pantry

Steak Matelote with Roasted Vegetables

Ingredients:
2 8-10oz Rib Eye (or favorite cut)
2 sticks Butter
2 Tbsp Steak Spice Rub
4 cloves Garlic
3-4 cups Table Mushrooms, sliced
juice of 1 Lemon
1 cup Heavy Cream
1 cup Cabernet Sauvignon (or other dry red wine)
1 Tbsp Corn Starch
1 tsp Herbes de Provence
1/4 tsp Mint, minced
2 tsp fresh Chives, minced

  • Rub the Steak Spice Rub over both sides of the Steaks, using more if needed
  • Preheat oven to 250°F.
  • In a large skillet, melt 1 stick of butter on medium heat.
  • When the butter starts to bubble, add the Steaks. Do not move them once placed.
  • Cook without moving for 4-5 minutes, then flip and cook an additional 4-5 minutes.
  • Remove to cookiesheet and place in the oven for the duration of the dish preparation.
  • Add the Juice of the Lemon to the skillet, and rub off any pieces of meat or spice from the skillet with a whisk.
  • Add the remaining Butter, and let it melt.
  • Next add the Garlic and Mushrooms, browning the mushrooms on both sides.
  • In a cup whisk together the Corn Starch and the Wine.
  • Add the starched Wine to the skillet, followed by the Heavy Cream and Herbes de Provence and Mint.
  • Cook on medium heat until the sauce thickens and is bubbly (about 5 minutes).
  • Quickly stir in the Chives, and remove from the heat.
  • Plate the Steak, and pour the Mushroom Sauce over the Steaks.

NOTES: This sauce is super easy to make, full flavor, but um… not the healthiest. You can try substituting light butter and skim milk, but it just will not taste the same.


Tomato Chickpea Salad

  • alcohol-free
  • egg-free
  • dairy-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • vegan
  • pescatarian
  • gluten-free
  • tree-nut-free
  • pork-free
  • soy-free
  • wheat-free
  • red-meat-free
  • high-fiber
  • Calories 306
  • Fat 16.8 g (25.8%)
  • Saturated 2.2 g (10.9%)
  • Carbs 32.5 g (10.8%)
  • Fiber 9.3 g (37.2%)
  • Sugars 9.0 g
  • Protein 9.4 g (18.9%)
  • Sodium 238.6 mg (9.9%)

Ingredients

For the salad:

garbanzo beans, drained and rinsed

chopped fresh flat-leaf parsley leaves

For the vinaigrette:

Freshly ground black pepper

Instructions

For the salad:

Heat the oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and spread out into a single layer. Cook undisturbed until lightly browned on the bottom, 3 to 4 minutes. Stir, add a big pinch of salt, and spread the chickpeas out again. Cook for another 2 minutes, then stir and spread out again as needed, until golden-brown and blistered on all sides. From start to finish, this will take 6 to 7 minutes total.

Remove from the heat, add the cumin, and toss to coat.

For the vinaigrette:

Place the oil, vinegar, shallot, a pinch of salt, and a few grinds of black pepper together in a large bowl and whisk to combine. Add the chickpeas, tomatoes, and parsley and toss to combine. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


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                Cajun beef southwestern salad

                2) Press 1 tbsp Cajun seasoning evenly onto the beef steaks. Cover and refrigerate.

                3) Place the figs, cut side up, on a rimmed metal baking sheet. Bake in the preheated oven for about 25 to 35 minutes or until very soft and starting to caramelize. Set aside.

                4) Meanwhile, zest and squeeze the juice from 1 orange. Combine 60ml of orange juice with the orange zest, oil and 1 1/2 tsp of cajun seasoning in a small bowl. Set aside.

                5) Peel and cut the segments from the remaining 2 oranges. Set aside.

                6) Preheat a charcoal barbecue to a medium heat. Place the steaks on the barbecue over medium, ash-covered coals. Cook on the barbecue, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.

                7) Carve the steaks into slices. Assemble the salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese. Drizzle with orange dressing.

                Cook's Tips:
                To prepare on a gas barbecue, preheat the barbecue according to the manufacturer's directions for medium heat. Barbecue the steaks, covered, 7 to 10 minutes for medium-rare to medium doneness, turning occasionally.
                To cut the segments from the oranges, cut off both ends with a paring knife. Stand the orange on a cut end and slice vertically (top to bottom) to remove the peel and white pith in strips. Follow the curve of the orange with the paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of the surrounding membranes.
                Any sweet orange may be substituted for the blood oranges.
                12 dried figs may be substituted for fresh. Re-hydrate in hot water according to the package directions before using. Omit the roasting step. Cut the figs into quarters and arrange in the salad as directed above. Alternatively, 500g peaches, nectarines or sweet plums, cut into 8 pieces, or fresh pineapple, cut into 2cm chunks, may be substituted. Roast as directed above, increasing the roasting time to 35 to 45 minutes or until the fruit begins to caramelize.
                Two beef rib-eye steaks, cut 2cm thick (about 350g each) may be substituted for the top loin (strip) steaks. Barbecue, uncovered, over medium, ash-covered coals for 11 to 14 minutes (over medium heat on a preheated gas barbecue, covered, 9 to 14 minutes) for medium-rare to medium doneness, turning occasionally.


                Huachinango a La Talla (Acapulco)

                Butterflied red snapper rubbed with herbs and mild, flavorful guajillo adobo then grilled and served with curtido de habanero, avocado, and tortillas

                Huachinango al Ajillo (Mazatlán)

                Garlic-citrus marinated red snapper lightly fried and served with curtido de habanero, avocado, cucumber, tomato, and tortillas

                Citrus crusted salmon, golden herb potatoes, and corn drizzled with a hibiscus reduction and dusted with toasted chaplulines

                Chamorro de Cordero (Hidalgo)

                Lamb shank and our homemade adobo sauce wrapped in banana leaves and slow-roasted to tender perfection, served over garbanzo beans and drizzled with consommé at your table

                Osso-Bucco en Pipian de Cacahuate (Orizaba)

                Pork shank slow-roasted in a red mole made with peanuts, smoked dried peppers, and spices


                Double the pork, double the fun! Thick pork chops are stuffed with a spicy chipotle and Mexican chorizo filling.

                Method: outdoor grill
                Time: under 30 minutes

                Pork chops are slowly simmered in an onion broth for extra flavor and tenderness.

                Method: crock pot
                Time: over 5 hours

                Pork chops are pan seared and served with a delicious cashew sauce.

                Method: stovetop
                Time: under 30 minutes

                Talk about technique. This skirt steak is marinated, broiled, and quickly tossed back into the marinade reduction for a double dip of the mouthwatering Asian flavors.

                Method: stovetop, oven
                Time: over 5 hours

                Spicy and simple with just a few ingredients. Pork chops are seasoned with red, white, and black pepper then seared in a pan. Then diced tomatoes are added to make a savory sauce.

                Method: stovetop
                Time: under 30 minutes

                Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

                Thick pork chops are pan-seared and then simmered in a sauce made of mushrooms, thyme, and your favorite beer.

                Method: stovetop
                Time: under 30 minutes

                Made with flank steak, vegetable oil, water

                Chicken fried steak with a cheesy coating and rich cream gravy

                Method: stovetop
                Time: under 30 minutes

                Seasoned pork chops are topped with spicy potatoes and salsa for the easiest Tex-Mex dinner you'll cook this week.

                Method: stovetop
                Time: under 30 minutes

                Made with cooked rice, Worcestershire sauce, beef gravy, boneless beef sirloin or top round steak, vegetable oil, green or red bell peppers, onion, garlic powder

                Method: stovetop
                Time: under 30 minutes

                Steak purists might tell you that a properly cooked filet doesn't need anything in the way of toppings, but they probably haven't tried this fiery jalapeno.

                Method: stovetop
                Time: under 30 minutes

                Made with pickled ginger, London broil, five-spice powder, red wine, hoisin sauce, garlic

                Method: outdoor grill
                Time: 2-5 hours

                Flank steak is the traditional cut of beef used in fajitas. The crock pot helps make it tender with its low and slow cooking.

                Method: crock pot
                Time: over 5 hours

                Made with sour cream, sirloin steaks, Catalina dressing

                Method: stovetop
                Time: under 30 minutes

                Made with parsley, pork chops, egg, salt and pepper, milk, bread crumbs, oil, lemon

                Method: stovetop
                Time: under 30 minutes

                Sirloin steaks are coated with a sugar and spice rub made with salt, pepper, garlic powder, and granulated sugar before grilling.

                Method: outdoor grill
                Time: 1-2 hours

                Thick pork chops are pan-seared then baked topped with a glaze made with bourbon, molasses, and mustard, and then sprinkled with cooked bacon at.

                Method: stovetop, oven
                Time: under 30 minutes

                Made with beef broth, New York strip steak, salt, black pepper, butter, shallots, cognac, dry white wine or dry vermouth, Dijon mustard, steak sauce

                Method: stovetop
                Time: under 30 minutes

                Strip steaks are pan-grilled and served with a unique sauce made from ketchup, horseradish, honey, maple syrup, ancho chile powder, and Dijon mustard.

                Method: stovetop
                Time: under 30 minutes

                These slow cooker pork chops are absolutely loaded! Chickpeas, bell peppers, and zucchini bring body to the dish while pineapple and jalapeno.

                Method: crock pot, stovetop
                Time: 2-5 hours

                Lean sirloin steak is coated with a spicy-sweet rub made from brown sugar, cumin, and chili powder. Once seared to perfection, it's served with a chipotle sauce.

                Method: stovetop
                Time: under 30 minutes

                Tequila in the marinade gives these tender skirt steak fajitas a little extra punch.

                Method: outdoor grill, stovetop
                Time: 2-5 hours

                Made with beef rib, round, or chuck steaks, steak sauce, bourbon whiskey, honey, prepared mustard

                Method: outdoor grill
                Time: 2-5 hours

                Skirt steak is the perfect choice for Mexican favorites like tacos and fajitas, and this marinade takes it over the top. Bold flavors like balsamic, Dijon, and.

                Method: oven
                Time: 1-2 hours

                A great way to use up leftovers. Combine your choice of pork, chicken or shrimp with fried rice, water chestnuts, and vegetables.

                Method: stovetop
                Time: under 30 minutes

                Made with peppercorn & garlic marinade, red wine, olive oil, Dijon mustard, New York strip, rib-eye or sirloin steaks

                Method: outdoor grill
                Time: under 30 minutes

                Pizzaiola refers to slowly simmering meat in a tomato-based sauce. The same technique (just with a shorter cooking time) works great with steaks as well.

                Method: stovetop
                Time: 30-60 minutes

                Steak and blue cheese together are like a power couple of rich flavors. The creamy blue cheese garlic butter gives your ribeye the topping it deserves.

                Method: outdoor grill
                Time: under 30 minutes

                Made with sugar, balsamic vinegar, Worcestershire sauce, boneless sirloin steak, water, light soy sauce

                Method: stovetop
                Time: under 30 minutes

                Steak with a tasty marinade that doesn't overpower the essential steak flavor.

                Method: outdoor grill
                Time: 1-2 hours

                Tender steak with a garlicky bite. Fresh roasted garlic is combined with fresh rosemary and spread on the steaks before cooking.

                Method: oven
                Time: 30-60 minutes

                Grilled steaks are served with a rich caramelized bourbon sauce, mashed potatoes, and a salad made with arugula, apple, and blue cheese.

                Method: outdoor grill, stovetop
                Time: under 30 minutes

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                Method: oven
                Time: under 30 minutes

                Made with soy sauce, light brown sugar, boneless center cut pork chops, crushed pineapple

                Method: oven
                Time: 1-2 hours

                Made with brown sugar, fresh rosemary, vegetable oil, red onions, salt and pepper, strip steaks, garlic, balsamic vinegar

                Method: stovetop
                Time: 30-60 minutes

                Meaty pork chops are cooked in a skillet with a honey-mustard-orange sauce.

                Method: stovetop
                Time: under 30 minutes

                Made with dry sherry, parsley, steak, onion, margarine, cornstarch, Worcestershire sauce, beef broth

                Method: oven, stovetop
                Time: under 30 minutes

                Thick and meaty pork chops are perfectly cooked and topped with a Asian-style sauce.

                Method: stovetop, oven
                Time: under 30 minutes

                While a porterhouse steak is great on its own, nothing beats the bourbon sauce served alongside this one.

                Method: outdoor grill
                Time: 1-2 hours

                Fresh and herby chimichurri made with fresh parsley along with lemon pepper accented butter turns a great steak into a whole new experience.

                Method: outdoor grill
                Time: under 30 minutes

                Made with steak rub, New York strip steaks, vegetable oil

                Method: outdoor grill
                Time: under 30 minutes

                If you're not too familiar with the French mother sauces, this steak is a great opportunity to perfect your Bearnaise.

                Method: stovetop
                Time: under 30 minutes

                Made with chicken broth, poultry seasoning, sage, pork loin chops, onions, celery, apples, bread crumbs, salt, black pepper

                Method: oven, stovetop
                Time: 2-5 hours

                Bring a little life to your beef stir-fry. Keep the staples like garlic, chiles, and shallots but throw in lemongrass, thai basil, and fish sauce to add some.

                Method: stovetop
                Time: under 30 minutes

                These should really be called Crazy Easy Chops. Pork chops, onions, butter, and seasonings. That's it.

                Method: crock pot
                Time: over 5 hours

                Blackened strip steak is the move if you're making fajitas, tacos, or salad. That crispy outer coating is pretty much what dreams are made of.

                Method: stovetop
                Time: under 30 minutes

                A thick T-bone steak dressed up with sweet & spicy salsa is the embodiment of all that Tex-Mex should be. The cool salsa, bursting with flavor from papaya, cilantro, and.

                Method: outdoor grill
                Time: 30-60 minutes

                Made with seasoned salt, pork chops, red wine vinegar, eggs, mustard, brown sugar

                Method: oven
                Time: 30-60 minutes

                Made with chives, sweet butter, sherry, sirloin steaks, butter or oil, cognac

                Method: stovetop
                Time: under 30 minutes

                Made with blackberry preserves, dry red wine, New York strip steaks, olive oil, black peppercorns, salt, beef broth

                Method: stovetop
                Time: under 30 minutes

                It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

                What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

                Beer makes batters better, meat more tender, and sauces more flavorful.

                Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

                Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:14:21:18:50 :C:2793


                Meatballs, or is it Meatloaf Balls and Brown Gravy

                Meatballs or Meatloaf Balls over Mashed Potatoes
                I have been dieting recently, trying to shed the excess Winter hibernation insulation, but I am the only one in the family doing so. My mother in law is very happy to eat salads along with me, and wifey takes one every day for lunch anyway, but there is a flock of wild carb loving carnivores in the house too! The following is a twist on the old favorite meatloaf and gravy, inspired by the fine weekend breakfast buffet at the Wolf Rock's Country Kitchen in Exeter, RI!

                1 1/4 lb Ground Beef -I used 86/14 Black Angus that was on sale for these. YUM!
                1 large Egg
                1/2 cup Bread Crumbs - Seasoned Progresso here works great.
                1/4 cup Milk - 1% is the house variety
                1/2 tsp dry Thyme - I do my best to chop fine
                1/2 tsp salt
                Black Pepper to taste - I probably add about 1 tsp fresh ground

                Meatballs or Meatloaf Balls ready for Brown Gravy
                Pre-heat oven to 425. In a roomy mixing bowl, whisk egg, milk and seasoning together. Stir in bread crumb, should be a loose paste. I flake the meat in from the package using a fork. If you're a ground turkey fan or get the really lean hamburg, no worries, the milk is an old Betty Crocker tip to keep everything moist. I toss well with a fork to incorporate, but don't just mash everything & over work with you hands, can get tough.

                I form about 14 golf ball sized meatballs from these amounts. Place on a sheet pan lined with parchment or sprayed foil to avoid sticking. I am really loving the Reynolds paper that is parchment on one side, foil on the other, it's a dream to work with. Place on the center rack for about 12 minutes, flip with tongs and cook another 12 minutes. Your meatballs should be beautifully browned and fully cooked, 160 internal. I actually make a day ahead or even freeze double batches to have ready. The warm perfectly in the brown gravy.

                1 qt (32 oz, 4cups depending on labeling) low sodium beef stock
                1/2 medium Onion finely diced - about a 1/4 cup
                1 Celery Stalk - finely diced
                4 - 5 tbsp All Purpose Flour - 4 for thinner brown gravy, five for thicker
                3 tbsp Butter - unsalted
                2 tbsp Olive Oil
                Dash or two of Worcestershire Sauce
                Dash of Gravy Master (a must for Super Gravy taste, in the market near gravy packets)
                1/2 tsp dry Thyme -chopped fine
                Salt and Pepper to taste

                Meatballs or Meatloaf Balls Simmering in Brown Gravy
                Saute onion and celery in the olive oil and butter over medium low heat. Season here with salt and pepper. 5-10 minutes is adequate, but the longer you saute on low, the less sharp the onion flavor, and more sweet deliciousness. When the veggies are close to done, stir in the thyme. Add the flour, and keep stirring gently on medium low heat. The longer you cook the rue, the darker the gravy will be, but also thinner. I cook the rue until it's a light peanut butter color, about 5 -7 minutes. Slowly whisk in the beef stock, constantly stirring, then add the Worcestershire and Gravy Master.

                Raise heat to medium high, stirring occasionally while coming to a slow boil. Once boiling, reduce heat to simmer. Add the meatballs, about 15 minutes if straight from oven to add their flavor to the gravy. If you are using frozen, I go at least a half hour to fully heat and flavor.

                I serve over Mashed Potatoes, some corn or peas and Rolls on the side and Enjoy!



Comments:

  1. Imad

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    You are wrong. Write to me in PM, we'll talk.



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