Rosemary Garlic Grilled Steak

Rosemary Garlic Grilled Steak  by: Chef #818263

 

Ingredients

2 lbs sirloin steak, about 11/4 inch thick
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove, minced
1/2 teaspoon pepper
1 teaspoon salt

 

 

Directions

   1. Marinate for 1 hour at room temp or 4 hours in fridge.Sprinkle with salt just before grilling.Grill 5-6 min per side for medium rare.Let stand 5 min before slicing on the diagonal.

   2. Good with Rib Grilling Steaks as well.

Benihana Hibachi Meat

Benihana Hibachi Meat
by: Celticevergreen

This is supposed to be a copycat of the Benihana Hibachi Steak, Shrimp, Chicken or Scallops that is served in their restaurants.  I can’t say one way or the other since I’ve never eaten at Benihana. 

Even if it isn’t a copycat it sure sounds good and the amount of apple shouldn’t hurt.  I hope you enjoy it.

Ingredients

3/4 lb boneless beef top loin steak, sliced thin or boneless chicken, cut into bite size pieces or shrimp, deveined or scallops

Marinade

    * 1 tablespoon grated apple
    * 2 tablespoons soy sauce
    * 1 tablespoon grated garlic
    * 1 tablespoon sesame oil
    * 1 tablespoon sesame seed

Directions

   1. Mix all marinade ingredients in a bowl.

   2. Marinate meat in the sauce for 30 min or longer.

   3. Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness – a few minutes at most.

Mushroom Medley with Spinach

Mushroom Medley with Spinach
by: American Institute for Cancer Research

 

Ingredients:

2 tsp. sesame oil
20 oz. assorted mushrooms (shiitake,button, etc.), stems trimmed, caps sliced
1 red bell pepper, cut into strips
1 Tbsp. minced fresh ginger
1/2-1 Tbsp. minced garlic, or to taste
1 package (10 oz.) ready-to-use spinach leaves, stems removed
6 green onions, cut into thin strips
1 Tbsp. reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste

Instructions:

Heat oil in large nonstick skillet over high heat until hot. Add all mushrooms and sauté until brown and almost tender, stirring constantly, about 10 minutes.
Add bell pepper, ginger and garlic and sauté 1 minute. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.

Nutritional Information:

Makes 8 servings.
Per serving: 44 calories, 1 g. total fat (0 g. saturated fat), 6 g. carbohydrate, 3 g. protein, 1 g. dietary fiber, 111 mg. sodium.

photo by: WikiMedia

Quick Grilled Pork Chops

Quick Grilled Pork Chops

Got this idea in email.  I don’t know the source of this recipe but my friend says she uses it all the time and has had this recipe forever.  So, there you have it.  Must be good if she keeps making it over and over.

Enjoy!

Ingredients

6 pork chops (lean, fat trimmed)

Marinade

1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 TBS lemon pepper
2 or 3 cloves garlic (minced)

 

Directions:

• Mix all the marinade ingredients together then pour over chops.
• Marinate pork chops first thing in the morning, turning chops after a few hours.
• Place chops on grill, medium heat, and cook until done–make sure to turn at least once while cooking.

Photo Credit: Wikimedia Commons

Cauliflower and Feta Omelet

Cauliflower and Feta Omelet
by: Gourmet Magazine

INGREDIENTS:

• 5 large eggs
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
• 1 garlic clove, minced
• 1/2 cup crumbled feta (2 oz)
• 1/4 cup packed flat-leaf parsley leaves

DIRECTIONS:

• Beat eggs with 1/4 teaspoon salt.

• Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

• Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

Chocolate Glazed Crullers

Chocolate Glazed Crullers
by: Cleochatra

It’s been awhile since I’ve made the rounds to my favorite food blogs. But I had to visit Cleochatra after I saw her recipe posted on Dr. B’s forum. Holy Cow, this woman is one heck of an inspiration to get me back into the kitchen.

Look at this. This is her photo. I take no credit for the drool spots on your keyboard. Please visit Cleochatra and see all the cool stuff that’s come out of her kitchen and her imagination.

Thank you Cleo, this looks so awesome I can’t wait to go grocery shopping!

INGREDIENTS:

3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davinci’s Vanilla Syrup (Sugar Free)

DIRECTIONS:

Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers

Taco Salad Supreme

Taco Salad Supreme
by:Easy Home Cooking Magazine

Yield: Makes 4 servings

Ingredients:

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup salsa, divided
6 cups packed torn or sliced romaine lettuce
1 large tomato, chopped
1 cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2 tablespoons canola oil
1 ripe avocado, peeled, seeded and diced
1/4 cup sour cream

Preparation:

1. Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.

2. Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.

photo credit: Big Oven: SusanJM

Blackened Steaks with Horseradish Cream

Blackened Steaks with Horseradish Cream

This recipe is from Publix Simple Meals. Make sure you click on this link because Publix has included a video of how to make this recipe. Pretty cool stuff.

Ingredients

olive oil flavored cooking spray
1 1/2 lbs grilling steak (such as ribeye, top sirloin, or strip)
2 tablespoons blackening seasoning
4 ounces whipped cream cheese spread
1/4 cup half-and-half
2 tablespoons prepared horseradish

Directions

   1. Coat grill rack with cooking spray; preheat grill.

   2. Cut steak into four portions, if desired. Season both sides of steaks with blackening seasoning.

   3. Place steaks on grill (wash hands); close lid (or cover loosely with foil).

   4. Grill 4-6 minutes on each side or until internal temperature reaches 145*F (for medium-rare) Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.).

   5. Meanwhile, whisk remaining ingredients, in small bowl, until blended and smooth. Serve horseradish cream with steaks.

CALORIES (per 1/4 recipe) 390kcal; FAT 25g; CHOL 140mg; SODIUM 730mg; CARB 3g; FIBER 0g; PROTEIN 36g; VIT A 6%; VIT C 4%; CALC 4%; IRON 20%

photo by: Publix Simple Meals

Rosemary Lemon Twin Roast Chickens

Rosemary Lemon Twin Roast Chickens
by: 3KillerBs

I am not a good griller and in fact I do not own a gas grill.  But, I know some of you folks can’t wait to fire up the grill.  As good as this recipe sounds I really hope it works for you die-hard grillers.

If you give this a try, let us know how it turned out.

Ingredients

2 (3-4 lb)  whole chickens
2 lemon
2 garlic clove, peeled
1 1/2 teaspoons dried rosemary (or to taste)

Directions

   1. Early in the day unwrap chickens, remove giblets, and singe any pinfeathers.

   2. Place the chickens into a roasting pan (an 11×13 baking pan works well), nested together in opposite directions.

   3. Cut the lemons in half. Squeeze the juice all over the chickens, reserving the empty shells as you finish with them.

   4. Put half a lemon into each chicken’s cavity.

   5. Twist each garlic clove a bit to crack it and release the flavor and put one into each chicken cavity. Put the other lemon halves into the cavities.

   6. Sprinkle the chickens with the dried rosemary. Refrigerate several hours to let the flavors permeate the meat.

   7. Turn on the grill’s two end burners leaving the center burner unlit. Set the chicken pan in the center and close the lid.

   8. Adjust the flame so that the thermometer on the lid reaches and holds about 325-350.

   9. Let chickens cook for about about an hour, checking occasionally. Very carefully use a pair of tongs to lift each chicken and turn it around so that the legs that were toward the center are now towards the outside.

  10. Roast another 30-45 minutes or until the chicken is just barely cooked. Timing may vary due to individual grills’ characteristics.

  11. Let sit for 10-15 minutes before serving so that the juices can settle.

  12. This makes very good cold chicken for sandwiches or chicken salad so don’t hesitate to make the second chicken.

  13. Note: You could do this on a charcoal grill that has a lid but you will need a second grill to provide fresh coals and you will have to manage the coals carefully.

Roasted Cauliflower

Roasted Smokey Paprika Cauliflower
by: Ruth Daniels

Ingredients:

1 large head of cauliflower, cored and broken into small florets
2-3 tbsp extra virgin olive oil
1 tsp or so smoked paprika

 

Directions:

1. Preheat the oven to 400°F/200°C

2. On a foil lined rimmed baking sheet, toss cauliflower with olive oil and paprika. Make sure the cauliflower is in a single layer.

3. Roast for 15 minutes or until just firm but not crunchy. Toss occasionally.

 

photo credit: Bonipak