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

Jamaican Pork Tenderloin

Jamaican Pork Tenderloin
by: HeatherN

Ingredients

1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil or canola oil
1 large onion, chopped
1 cup green onion, chopped
1 jalapeno pepper
3 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground ginger or 2 teaspoons fresh minced ginger
1/4 teaspoon pepper
2 (1 lb)  pork tenderloins

Directions

   1. In a blender or food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onion, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.

   2. Pour into a large Ziplock; add the pork, seal and turn to coat.

   3. Refrigerate overnight!

   4. Spray grill rack with no-stick spray before starting the grill. Drain and discard the marinade from the meat.

   5. Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees.

   6. Let stand for 10 minutes before slicing.

NOTE: The original recipes states about 8 grams of carbs per serving based on 6 servings

Portobello Breakfast Pizza

Portobello Cheese and Canadian Bacon Breakfast Pizza
by: Dole Mushrooms 

INGREDIENTS:

24 Portobello mushrooms
3 cups Canadian bacon, small dice
3 cups chopped tomato, well drained
3 cups (12 ounces) shredded Gouda cheese
Chopped parsley for garnish

DIRECTIONS:

  1.Stem portobellos, reserving stem for later use.  Brush with olive oil or melted butter as needed; season with salt and pepper.  Arrange on sheet pan. Bake at 500°F until mushrooms are tender, about 8 minutes; cool.

2.Layer 2 tablespoons bacon and 2 tablespoons tomato in Portobello caps; lightly sprinkle with salt and pepper.  Top with 2 tablespoons cheese.  Reserve.

3.Bake Portobello cap in a 500°F oven until cheese is melted and mushroom is heated through, about 8 minutes.  Sprinkle with parsley.

  Yield: 24 servings

photo credit: Wikimedia Commons

Infused Oil for Grilling Meat

A friend of mine sent this to me and said it came from an old Frugal Gourmet cookbook. Sounds good to me. Enjoy!!!

Infused Oil for Grilling Meat

Ingredients 

1 cup olive oil
3/4 teaspoon black pepper, coarsely cracked
1 tablespoon fresh rosemary needles, crush slightly
1/8 cup fresh parsley, coarsely chop
1 1/2 garlic clove, peeled, crushed

Directions

   1. Combine all the ingredients in a small bowl or jar and allow to stand at room temperature for 2 hours. Brush meat with the oil when grilling. The oil will keep for several days

 

photo credit: Science Daily

Grilled or Broiled Fish

I found this over at Florida Fishing Online Magazine’s recipe section. I’ve been lacking in posting good seafood recipes I thought this fit the bill.  Here’s the one recipe I picked from the list.  There are more so make sure you check it out.

This one comes from Henry Schoolfield and sounds really nice.  Here’s the recipe in his words:

 

I am a big believer in keeping things simple when it comes to recipes. This one was adapted from Jane Brody’s “Good Seafood Book” and is as good as it is simple. It can be used with almost any fish. Can be broiled or grilled.

INGREDIENTS:

  fillets (preferably 1/4″ or so thickness if broiled)
  vegetable oil spray or canola oil
  fresh ground black pepper or your favorite
  seafood seasoning  
  Dijon mustard

DIRECTIONS:

  1. If broiling, place broiling rack about 6″ from heat.
  2. Line pan with aluminum foil and spray pan and fish with vegetable oil or brush with canola oil.
  3. Apply fresh ground pepper or other seasoning to fish then coat with generous amount of Dijon mustard on both sides.
  4. Broil for 5 to 10 minutes until mustard becomes somewhat dark in color in color and fish begins  to flake.   

If grilling, thicker fillets can be used than  when broiling. To help keep your fillets intact  when grilling, it is a good idea to use a fish basket sprayed with PAM or a similar product.  Serve with lemon wedges.

Henry Schoolfield

Grilled Lamb Chops

Grilled Lamb Chops “Scotta Dita”

I’ve seen this recipe all over the place but can’t seem to find where it came from. The sites that are posting the recipe are not really claiming credit but they don’t list where they found it. Oh well, it looks great and I thought I would share it with you.

4 Servings

INGREDIENTS:
 
3 tb Dijon mustard
2 ts Garlic; minced
2 tb Balsamic vinegar
1/2 ts Kosher salt
1/8 ts Black pepper; freshly ground
1/2 c Olive oil, extra-virgin
1/4 c Basil; julienne
12 Rib lamb chops, 1 1/2″ thick

DIRECTIONS:

1. In a non-reactive bowl, combine the Dijon mustard, garlic, vinegar, salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to form a creamy marinade. Stir in the cut basil.

2. Add the chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated.

3. Preheat a grill, grill pan, or barbecue to very hot. Shake the excess marinade from the chops and grill 4 to 5 mins a side for medium-rare, or slightly longer for more well done. Transfer to a warm platter and serve.

NOTE: This a “finger food”, meant to be eaten hot-off-the-grill.

photo credit: Eating In Translation

Mustard Chive Sauce

Supposedly this recipe came from Gourmet Magazine, May 1990.  Needless to say, I checked the web site and couldn’t find it anywhere.  Here it is anyway. I think it would be great on something like Roast Beef. Enjoy!

Mustard Chive Sauce

INGREDIENTS:

1/2 cup dry mustard

3 tablespoons distilled white vinegar

1 1/2 teaspoons sugar (I am sure granulated Splenda would work just fine)

1 1/2 teaspoons salt

3/8 cup unsalted butter, cut into bits and softened

3 tablespoons minced fresh chives

 

DIRECTIONS:

1. In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes.

2. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly.

3. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauce boat and serve it warm or at room temperature.

Curried Tofu, Mushroom and Pepper Scramble

Curried Tofu, Mushroom and Pepper Scramble
by: Karen Barnaby

Serves 4

INGREDIENTS:

• 2 Tbsp. vegetable oil
• 1 large red pepper, cut into short, narrow strips
• ¼ lb. sliced mushrooms
• 2 blocks firm tofu, 350 grams each well drained and crumbled
• 3 Tbsp. green onions, thinly sliced
• 1 tsp. curry powder
• salt and black pepper to taste 
• 1/2 cup ripe tomato, finely diced
• 1 Tbsp. coarsely chopped parsley or cilantro

DIRECTIONS:

In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.

Total Carbohydrates: 34.6
Total Carbohydrates Minus Fiber: 21.6
Carbohydrates per Serving: 8.6
Carbohydrates per Serving minus Fiber: 5.4

 

photo credit: HGTV Start At Home