Ingredients

• 4  8-oz. Filet mignons
• 2 tablespoons McCormick Steak Seasoning (Or and equal combination of rock salt, cracked black pepper, garlic powder and paprika)
• 1 tablespoon olive oil

Directions

1. Remove all moisture from beef with paper towels. Rub steaks with seasoning.

2. Heat oil in pan on stove and over medium-high heat, sear steaks for one and a half minutes on each side.

3. Transfer pan to 375 degree F (185 degree C) preheated oven, and continue to cook 15 minutes more for medium steaks.

Red Wine Mushroom Sauce

• 3/4 cup dry red wine
• 3/4 cup balsamic vinegar
• 1/4 cup sugar
• 2 teaspoons thyme
• dash of salt and pepper
• 1 package button mushrooms, finely chopped
• 2 green onions, finely chopped
• 3 tablespoons butter

Directions

1. Heat butter in pan on stove over medium-low heat.

2. Add mushrooms and onions and cook, stirring occasionally, until softened.

3. Ad remaining ingredients, increase heat to medium-high and continue to cook for 20 minutes until some liquid evaporates and flavors set.

Filed under: Category Beef, Recipes, Uncategorized | Tags: beef filet,best way to cook filet,easy filet recipe,filet mignon,filet with mushrooms by 1 Comment »

Ingredients

• 2  teaspoons  olive oil
• 2  pounds  beef stew meat, cut into 1-inch cubes
• 1  medium onion, vertically sliced
• 2  garlic cloves, minced
• 1 package button mushrooms
• 1  tablespoon flour
• 1 cup water
• 1  cup dry red wine
• 1  cup chicken broth
• 1  cup sun-dried tomato halves, packed without oil, cut into strips (about 2 1/2 ounces)
• 1  tablespoon brown sugar
• 2  tablespoons Worcestershire sauce
• 1 1/2  teaspoons rosemary
• 3/4  teaspoon salt
• 1/4  teaspoon freshly ground black pepper

Heat olive oil in a large pan on stove over medium-high heat. Add beef, seasoned with salt and pepper, and cook 4 minutes, browning on all sides. Add onion and mushrooms; cook a few minutes more until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.

Add water and next 7 ingredients to pot on stove, or transfer all to crock pot. Cook over high heat for 3 hours, or low heat for up to eight hours in crock pot, less time on stove.

Filed under: Category Beef, Recipes | Tags: beef bourguignon,beef recipes,beef stew,easy beef bourguignon by No Comments »

If you’ve taken one of my cooking classes, you already know that Bruschetta is one of my favorite appetizers because it is easy, it is flexible, and it is easy to keep the ingredients on hand at home. Here is a basic bruschetta recipe with by many variation suggestions to make it your own and make it work with what you have at home.

Ingredients

• 1 cup diced tomatoes (fresh or canned, drained)
• 1/3 cup diced onion
• 1/2 cup crumbled cheese (fresh mozzarella, blue cheese, feta or goats)
• 1 teaspoon diced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• Combine ingredients, chill, and serve on toasted bread rounds, pita chips, or fresh bread.

Filed under: Category Appetizers, Vegetarian | Tags: bruschetta,bruschetta recipe,canned diced tomatoes by No Comments »

Ingredients

• 1 lb of zucchini
• 1 garlic clove, minced
• 1 large avocado
• 6 tablespoons of olive oil
• 2 tablespoons of white wine vinegar
• 2 teaspoons of salt
• 1 teaspoon of sugar
• 1/4 teaspoon tarragon
• Freshly ground black pepper, to taste

Cut the zucchinis into ½-inch thick slices, and then quarter each slice.
Bring the water to the boil and add the zucchini slices and 1 teaspoon of the salt.
Cover and cook for 5 minutes. Drain the zucchini and set aside in a bowl to cool. Combine garlic olive oil, vinegar, salt, sugar and tarragon to make dressing. Pour over zucchini and chill. Add diced avocado and black pepper immediately before serving. Serve with tortilla chips or as a delicious topping for grilled fish, chicken or steak.

Filed under: Category Appetizers, Recipes, Salads & Sides, Vegetarian | Tags: avocado and zucchini salsa,avocado salsa,homemade salsa,zucchini salsa by 1 Comment »

Ingredients

• The meat from one half a butternut squash, cubed
• 8 oz. Orzo pasta
• 2 cups chicken broth
• 1 cup water
• 1/2 onion, diced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup Parmesan Cheese
• 1/2 cup gorgonzola cheese, crumbled (Feta, Bleu, Goat, or other soft, crumbled cheese work fine too)
• Salt and pepper to taste

Directions:

1. Season squash with garlic salt.
2. Cook the squash in oil in a pan on the stove until soft, about 15 minutes.
3. Add onions to the pan, stir and cook a few more minutes until translucent. In a separate pan, brown orzo in butter until lightly browned.
4. Add broth and water to Orzo in 1/4 cup increments, stirring frequently, until most of the liquid is absorbed and pasta achieves desired tenderness.
5. Add squash and onions, and Parmesan cheese to Orzo, and stir to combine. Continue to cook, stirring often, until sqaush is soft.
6. Remove from heat, stir in Gorgonzola cheese, and season to taste with salt and pepper.

Filed under: Category Recipes, Salads & Sides, Vegetarian | Tags: butternut squash pasta,pasta recipe,pasta with gorgonzola,squash recipes,unique pasta recipe by 1 Comment »

This chicken salad is amazing — not only because of the delicious flavors achieved by pairing sweet and savory, but also because by using chutney, the need for a fatty filler such as mayo is greatly reduced.

Ingredients (for 4 servings)

• 2 cups cooked chicken
• 1 large apple, peeled and cut into small cubes
• 1/4 onion, diced
• 3 tablespoons mayonnaise
• 4 tablespoons cranberry chutney
• 1 teaspoon lemon juice
• 1 teaspoon parsley
• 1 teaspoon mustard
• 1/2 teaspoon garlic salt

Mix all ingredients and chill. Serve with lettuce on tortillas or rolls.

Filed under: Category Chicken, Recipes, Salads & Sides | Tags: chicken salad,cranberry chutney chicken salad,lowfat chicken salad by 3 Comments »

This dish is a great example of my belief that recipes should be flexible. There are so many ways you can make this casserole, with nearly equal results. If you are looking for a cheesy potato casserole with a creamy taste and texture and a crisp-cooked top, use these suggestions and modify at will to make it your own, and make it work in your own kitchen… with what you have on hand.

(The following guidelines are for 32 ounces of potatoes, to serve a large crowd at a party or holiday gathering. You can easily halve or double the recipe).

Requirements:

32 ounces Frozen potatoes (O’Brien [cubed], shoestring, or any other frozen potato works fine…. even Tater Tots in a pinch).

A 3-cup cream mixture using an equal amount, or any combination you choose of the following:

• Sour cream
• Cream Cheese
• Butter
• Condensed cream of potato soup

Stir all ingredients together in a casserole dish with:

• 1 cup shredded cheddar cheese (or cheese of your preference)
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 1 tablespoon parsley

Bake at 375 degrees for 50 minutes. You do not need to cover this the whole time, but if the top is getting too browned before the cook time is up, cover the dish with foil for the remainder of the cooking time.

Make it Work For You:

• You can speed up the cooking time by defrosting the potatoes and giving them a quick (1-2 minute zap in the microwave before preparing the dish.)
• You may add vegetables of your choice (1 cup raw or softened), salsa (semi-drained), hot peppers, crabmeat…. whatever you like… to the dish. Stir it in prior to cooking.
• You may top the dish with crumbled cork flakes mixed with butter if you choose.

Filed under: Category Recipes, Salads & Sides, Vegetarian | Tags: casserole,cheesy potatoes,irish potato casserole,potato casserole by No Comments »