Easy Round Steak with Peppers, Onions and Mushrooms

This is a super-easy, busy day slow cooker meal that actually cooks - well - sort of fast for a slow cooker meal.  How's that for culinary irony? 

You know what I mean.  It's low fuss.   Set the crock pot on low.  With minimal prep or oversight, dinner will be ready in about 4 1/2 hours.

This meal is also very economical.

Easy Round Steak
with Peppers, Onions and Mushrooms

Serves 4
Ingredients:

• 1 tablespoon vegetable oil
• 1 pound thin cut bottom round steak, tenderized*
• 1/2 tablespoon grill seasoning for steak
• 1 large sweet onion, sliced and divided
• 1 clove garlic, chopped
• Coarse sea salt, to taste
• Freshly ground black pepper, to taste
• 1 can condensed fat free Cream of Mushroom soup  (10 ounces)
• 2 - 3 sprigs of fresh thyme
• 1 large green bell pepper, seeded and sliced
• 4 large white mushrooms, sliced
• 1 tablespoon low sodium soy sauce

Other:  Cooking Spray

Spray slow cooker with cooking spray.  Preheat  to low heat.

Add oil to a large skillet.  Sprinkle both sides of round steak with grill seasoning.  Brown on both sides, about five minutes.  Carefully drain fat from pan to promote even browning (if needed).

Add half of the sliced onion and the garlic to the bottom of the slow cooker; salt and pepper onions as desired.  Top with meat.  Add canned soup (do not dilute) and thyme sprigs. 

Cover and cook for 3 1/2 hours.

Add in remaining onions, peppers and mushrooms on top of the meat; salt and pepper as desired.  Add soy sauce and mix into vegetables. 

Cook for one additional hour.  Keep warm until ready to serve. 

Remove thyme stems before serving.

Great with skinny mashed potatoes. If you are looking to stretch the meal, this dinner goes great with a side of  steamed carrots with butter, honey and thyme. 

* Tip:  Look for thin sliced round steak that has already been tenderized.    It is commonly used for making Country Fried Steak as an alternative to cube steaks. You can also tenderize round steak by using a meat mallet (optional).

California Caponata over Angel Hair

California Caponata over Angel Hair

Pronunciation: [kap-oh-NAH-tah]

Caponata is Sicilian dish.  According to the Food Network website, “Caponata is composed of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar, all cooked together in olive oil. It's most often served at room temperature.”

My husband and I have been trying to come up with more meatless meals.  It’s Caponata served warm over pasta. My recipe is sweet and savory, and packed with natural goodness.  If you observe lent, this a great option for you.

I left out the anchovy to make this vegetarian.  I think the saltiness of the capers and the olive suffice without the extra punch of the anchovy. 

I also eliminated the pine nuts. I believe that pine nuts are a very overpriced product for what they add to this dish. I used celery for that extra crunch.

I also tossed in chick peas to bump up the protein.  That’s for me. 

Oh, and chopped dried figs;  I’ve seen recipes with raisins before.  I had figs on hand so I thought I would incorporate those - hence the reference to California in the recipe title.

Note:   I stole the cocoa powder idea from Mario Batali.  Although his Caponata recipe is completely different, I still like to give credit where credit is due.

My recipe serves four, but you can double, triple, or quadruple it as needed. 

Ingredients: 

·         1 pound Angel Hair pasta

·         3 tablespoons olive oil, plus extra if needed*

·         1 eggplant, skin removed and diced into bite sized pieces

·         1 small onion, chopped

·         2 stalks celery, chopped

·         1 can chick peas,  8 ounces, drained and rinsed

·         1 clove garlic, minced

·         1 cup store-bought Arrabbiata sauce (for spicy) or marinara sauce (for mild)

·         4 pitted Queen Spanish olives stuffed with pimento, sliced

·         1/2 tablespoon capers, drained and rinsed (chopped if large capers)

·         4 dried figs, chopped

·         2 tablespoons Balsamic vinegar

·         1 tablespoon honey

·         1 teaspoon natural unsweetened cocoa powder

·         Fresh torn mint (optional)

·         Parmesan cheese for topping, (optional)

Prepare pasta per package directions and keep warm.

Add oil to skillet and heat over medium heat. 

Add eggplant, onion, and celery.  Sauté for three or four minutes until softened.  Add chick peas.  Cook for three or four more minutes.  Add garlic and sauté for one more minute.

Add sauce, olives, capers and figs.  Cook until sauce is warmed through (about three minutes).

Add vinegar.  Cook for one more minute.

Stir in honey and cocoa powder.  Cook for one more minute.

Serve over pasta with garlic bread on the side. Top pasta with mint if using.

*Eggplant acts like a sponge.  Have a little extra olive oil on hand in case you need it for the sauté.

Source for definition:  Food Network

Saturday Night Potatoes

Saturday Night Potatoes

These creamy on the inside, crispy on the outside potatoes are great with  simple grilled foods or when you don't want to spend a lot of energy cooking on the weekends.  That is why I call these "Saturday Night Potatoes."  You can pop them into the oven, set the timer, and go relax with a cool drink or a glass of wine while they are roasting.

When I make these potatoes for guests, people often ask me, "What do you do to these?"  They are shocked when I give up this super simple recipe.  It's the two-temperature roasting method that makes this side dish so special.

Ingredients:

• 1 pound red potatoes, quartered (larger potatoes cut into eight pieces)
• 2 1/2 tablespoons olive oil
• 1 tablespoon dill weed
• Sea salt, to taste

Preheat oven to 450 degrees.

Coat sliced potatoes with oil and dill by tossing with your hands.  Spread out evenly on baking sheet. 

Bake for 1/2 hour. 

Lower heat to 350 degrees.  Do not remove potatoes from oven while temperature is coming down.  Continue baking for another 20 minutes until potatoes begin to crisp up on the outside.

Remove from oven and sprinkle immediately with salt.

Yeah, it's that easy. 

I'll see you next week!

Cajun Market Chicken and Rice Soup

This soup reminds me of something that you get at one of those quaint markets in New Orleans; the type of place where you can buy a huge Po' Boy and freshly made soups by the quart for lunch.  I just love the pulled dark meat chicken in this soup as well as the robust New Orleans flavors.

Cajun Market Chicken and Rice Soup

The Cajun rice mix makes this soup complete.  If you cannot find the brand I used, simply add equal parts of onion powder, garlic powder and smoked paprika as well as a little butter to the cooking water while preparing white rice. 

Hot sauce is optional.

Note:  Chicken soup base can usually be found on the aisle in your grocery store where you buy the canned stock or broth.

Ingredients:

1 tablespoon vegetable oil
2 chicken leg quarters, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 Bay Leaves
5 cups cold water (one reserved)
2 tablespoons chicken soup base
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon Poultry Seasoning
1 medium yellow onion, peeled and halved
1 15 ounce can diced tomato (do not drain)
2 small carrots, sliced
1 cup chopped celery
1 5.5 ounce package Knorr Cajun Sides Garlic Butter Rice Mix*
Louisiana hot sauce for passing at the table (optional)

Add oil to Dutch oven.  Sprinkle chicken with garlic powder, onion powder, and desired amount of salt and pepper.  Brown on both sides, about five minutes.

Add bay leaves and five cups of water.  Bring to boil and reduce to simmer.  Cover and cook for 45 minutes.

Skim fat from soup.

Mix soup base with remaining cup of water until it is dissolved.  Add to soup pot. 

Add rosemary, thyme, poultry seasoning and onion. 

Bring to boil again and reduce to simmer.  Cover and cook for 1 hour and 15 minutes.

Carefully remove chicken and bay leaves from pot.  Let chicken cool slightly so that you can pull chicken away from bone.  Discard bones and bay leaves.

Skim fat from pot.

Add canned tomatoes and juice.  Add chicken back to pot along with carrots and celery.  Cover and simmer for 30 minutes until vegetables are tender.

Prepare rice mix per package directions.

To serve, add a big scoop of prepared rice to the bottom of a soup bowl.  Add soup.  Top with hot sauce if using.

Great with crusty bread or garlic bread.

*Not an endorsement and no product was supplied to blogger.

Neighborhood Grill Chicken Parmesan



Neighborhood Grill Chicken Parmesan

Someone told me a few years ago that the best chicken Parmesan he ever ate was not from an Italian restaurant or from mom or grandma’s kitchen.  It was served at a family-owned bar and grill down the street from his home.  The owners weren’t even Italian.

You know the kind of place I am talking about: 

Grill is likely spelled “grille,” and as a result of using the accepted spelling for an auto part, there is usually some reference to racing or classic cars on the walls. 

The napkins are paper and the patrons are locals.  

The only garnish on the plate is a chunk of garlic toast. 

The wine list consists of a house red, a house white and a white zinfandel, so you order a pint of Stella.  Everything on their not-so-extensive menu pairs just fine with the beer. 

It’s the type of joint you’ll visit over and over again.

Why did this man like the chicken so much?  It wasn’t about the sauce.  It was all about the crunchy coating and the moist chicken.  It was most likely deep-fried.  But there was something in the breading that he just couldn’t put his finger on, and the cook surely wouldn’t share the secret. 

I set out to create an oven-fried, healthier version that captured that same culinary spirit.  Leftovers are great, so feel free to double this recipe and make a big pan. 

Ingredients: 

4     5 ounce Chicken Breasts (pounded thin)
1      large Egg, beaten
2     tablespoons Philadelphia® 1/3 Less Fat Savory Garlic Cooking Crème*
1      tablespoon Grill Seasoning for Chicken (I used Weber)*
2     tablespoons 2% Milk
1      tablespoon Dijon Mustard
3/4  cup Seasoned Panko Bread Crumbs
1/4  cup Seasoned Italian Bread Crumbs
1/8  cup grated Parmesan Cheese (more for passing at table)
½    tablespoon dried Rosemary
1       24 ounce jar Marinara Sauce
3       ounces Shredded Part Skim or Fat Free Mozzarella Cheese
1       teaspoon dried Oregano

Other:  Cooking Spray


Preheat oven to 350 degrees. 

Pound chicken breast to about a 1/4 inch thick. 

In one bowl, combine cooking crème, grill seasoning, milk and Dijon mustard.   Mix well with fork until combined.

In another bowl, combine the panko and the Italian breadcrumbs.   Toss in Parmesan cheese and rosemary and mix.

Heat marinara sauce in saucepan over low heat until it is warmed through.

To bread chicken, dip each chicken breast into the wet mixture and then into the dry coating; coat liberally.  Transfer chicken to a baking dish sprayed with cooking spray.  Repeat process until all chicken is coated.

Spray top of chicken with cooking spray to keep it moist while baking.   Bake for 28-30 minutes (juices should run clear from the chicken).  Adjust cooking time accordingly for your oven.  

Carefully remove baking dish from oven.  Top each piece with a ladle of sauce.  Sprinkle mozzarella cheese over top of chicken.  Top with dried oregano.

Turn on broiler.  Place chicken topped with sauce and cheese back under broiler for five minutes or until cheese is bubbling. 

Serve with your favorite whole grain or low carb pasta and more sauce on the side.  Pass Parmesan cheese around at the table.

Note:  Your baking pan needs to be both oven and broiler-safe.

Variation: Like a moister, less crunchy coating?   Use half panko and half Italian bread crumbs.

*Product listed by name as it is unique.  Not an endorsement and no product was supplied to blogger.

If you have a moment, please share with me in the comments:  Who do you think makes the best Chicken Parmesan ever? 

Tangy French Dressing



Tangy French Dressing
over Crisp Iceberg Lettuce



When I think about French dressing, I think about that orange stuff that we used to like as kids.  I do purchase some bottled dressings.   However, I like to make it fresh when I can because I know what is in there.

This dressing is so simple to make.  All you need is a little chilled iceberg lettuce and you've got a spectacular side dish for chicken or fish. 

I like to serve this when we have our occasional splurge; that is fried chicken from our local supermarket.  This dressing over iceberg is lighter than the usual sides you might eat with fried chicken, so we are saving calories. 

With no further adieu, I bring to you -

Tangy French Dressing

Makes about one cup of dressing.

1/4 cup Apple Cider Vinegar
1/2 cup Soybean (Vegetable) Oil
3 tablespoons Chili Sauce (recommend Heinz)*
3 tablespoons Honey
1 tablespoon dried Tarragon
1 teaspoon Worcestershire Sauce
1/2 teaspoon Paprika (regular)

Add all ingredients to a jar or a dressing container.  Close lid tightly.  Shake vigorously for about one minute until the dressing is combined...

I mean the jar, not your booty.  Okay, go ahead and shake your booty, too!  ;.)

Serve over crisp, cold greens.

*Recipe was tested with this brand.   Not an endorsement and no product was supplied to blogger.

Leftover dressing can be stored in an air-tight container in the refrigerator for up to a week.

Fun side note:  Okay, so Blogger spell check includes the word booty but not penne or filet?  I need to give the good folks at Google a buzz.  ;.)

Have a great weekend, everyone!  Live, love, and may you enjoy great blessings.

Fancy Schmancy Pasta Salad Nicoise



Pasta Salad Nicoise

The French-inspired Salad Nicoise is one of my favorites.  There are traditional recipes out there, such as Julia Child’s, as well restaurant variations.  I’ve had it with grilled, pan seared, and good quality canned tuna. 

While I prefer rare seared tuna, I am using a good quality canned tuna (Tonno) here.  Fresh tuna is expensive right now and some of my readers have told me that fresh seafood is often hard to find where they live.  

I am also kicking it up a healthy notch by using whole grain pasta instead of the usual potatoes that you find in a traditional Salad Nicoise.  Not that there is anything wrong with potatoes in moderation, but the whole grain pasta makes this salad a little more figure-friendly and, yes, fun.

The vinaigrette starts with a Good Seasons® salad dressing packet. I add fresh parsley and dried tarragon to the mix, a dash of Dijon, a little lemon juice, and a little anchovy paste for good measure.  You can substitute your favorite vinaigrette.

What a great idea for a bridal or baby shower lunch or for a light meal if you're concentrating on your swimsuit body-to-be.  Serve with sparkling water and a lemon slice.  Even if it's still cold where you are, you can put on some French music, grab yourself a glass of Chenin Blanc, and take a virtual vacation.  

Ooh la la!

Cook's Notes: 

I do not add any extra salt to this recipe.  I believe the olives, capers and the dressing contain enough salt.  That is entirely your call.  I am not the Food Police.

This dish can be made ahead and served cold or at room temperature as I am showcasing it here.  My recipe is written to serve four.  You can double or triple it as desired for a big group.

Fun substitution:  Don't like tuna?  Try using canned white meat chicken instead.  

Tip:  If you are making this for a party, you might wish to whip up a batch with tuna and one with chicken to give your guests a choice.  Purchase several different kinds of salad greens and let your guest decide.

The leftovers won't go to waste!  It's even better the next day.

Ingredients:

Vinaigrette:

• 1 packet of Good Seasons® Garlic and Herb salad dressing
• 1 teaspoon Dijon mustard
• ¼ cup Apple Cider Vinegar
• 1/2 small Lemon, juiced
• 1 tablespoon chopped fresh flat-leaf Parsley
• 1 tablespoon dried Tarragon
• 3 tablespoons Cold Water
• 1/2 cup extra-virgin olive oil
• ½ teaspoon Anchovy Paste

Pasta Salad:

• 4 large Eggs, hard boiled and chilled
• 1/3 pound Whole Grain Penne pasta
• 1/2 pound French green beans, stems trimmed and halved
• 1  5 ounce can Tonno or good quality oil packed Tuna
• 1/4 cup yellow or red Tomato, seeded and diced
• 1/4 cup Julienne Cut Sun Dried Tomatoes (not oil-packed), reconstituted in two tablespoons of hot water
• 1/4 cup nicoise or oil-packed black Olives, pitted and halved
• 2 teaspoons chopped Capers
• Fresh Chives, snipped, for topping (optional but recommended)
• Freshly ground Black Pepper, to taste
• Lemon slices (optional)

Other:  4 cups Field Greens, baby Spinach, or Frisee blend lettuce, washed/stemmed

Note:  Hard boil eggs at least one hour before preparing this salad and chill for best results.

Chop and dice pasta salad ingredients.

In a jar or dressing container, mix all ingredients for salad dressing together except for the oil and the anchovy paste.  Shake well. 

In a separate bowl, whisk together the oil and the anchovy paste.  Once combined, add to salad dressing jar or container and shake.  Let it sit at room temperature while preparing the salad.

Slice hard boiled eggs.  Keep chilled until ready to use.

Prepare pasta per package directions.  Drain.  Transfer to bowl and immediately toss with dressing, to taste.  Set aside.

Steam green beans in two tablespoons of water in a covered microwave safe bowl.  You can place a piece of plastic wrap over the bowl or you can simply place a piece of paper towel on top to hold in the steam.  Microwave on high for two minutes.  Drain. 

Helpful tip:  You can soak the beans in a cold ice water bath if you would like to stop the cooking process, but this step is optional.  It all depends on how you like your beans.  They will continue to cook if left warm.

Drain canned tuna and flake.  Toss tuna, both types of tomatoes, olives, capers and cooked green beans (drained if you had them in cold water) with pasta.   Add a little more dressing if desired. 

Plate the greens on four plates and top each with 1/4 of the pasta salad mixture.  Top it all off with hard boiled egg slices and chives, if using. 

• Pass extra dressing at the table
• Add pepper to taste
• Serve with lemon slices

Leftover dressing can be stored in an air-tight container in the refrigerator for up to a week.

La Luna Pork Chops

For Valentine's Day this year I wanted to create a truly romantic meal; that means no garlic or onion -  wink, wink, nudge nudge. 

La Luna Pork Chops

I call these "La Luna" Pork Chops because one of my favorite movies EVER is "Moonstruck" with Cher and Nicolas Cage.  I love the scene at the fountain outside of the opera house where both characters turn around and he finally sees her.  Cage says in a very nerd-like way.... "Whoooa!" 

And, of course, the scene with the grandfather and the dogs is very special. 

This is a quick recipe, so you can spend more time with your honey.   I won't spend a lot of time writing about it.

Here you go.  Enjoy!   Happy Valentine's Day.


LA LUNA PORK CHOPS
with ANGEL HAIR (for 2):


3/4 pound Thin Sliced Center Cut Pork Chops, cut in half
1/2 tablespoon Grill Seasoning for Chicken
Canola Oil Cooking Spray
1/2 tablespoon Olive Oil, plus more for drizzling
1/2 cup sliced Sun Dried Tomatoes (not packed in oil)
1/2 cup Dry Vermouth
1/2 cup Artichoke Hearts (Packed in Water), chopped
1 Italian Frying Pepper, seeded and sliced into rings
8 chopped and pitted Greek Olives
1/2 cup Feta Cheese Chunks
1 tablespoon Lemon Juice
Lemon Slices for garnish
1/4 pound Angel Hair Pasta, cooked per package directions

Preheat oven to 350 degrees. 

Season pork with grill seasoning. 

Spray two squares (about a foot long) with cooking spray. 

Add 1/2 tablespoon olive oil to non-stick skillet.  Place seasoned pork in pan and brown for one minute on each side.

Reconstitute the sun dried tomatoes by placing them in a microwave safe bowl with the vermouth.  Heat on high for two minutes. 

Place half of the pork on each tin foil square.  Drizzle with additional olive oil.

Top each pork packet with half of the sun dried tomatoes and vermouth mixture.

Top additionally with artichoke hearts, pepper slices, olives, cheese chunks and lemon juice.

Seal packets.  Place in baking dish.  Bake for approximately 25 minutes until pork is cooked through and juices run clear.  Adjust cooking time accordingly for your oven.  It is important to make sure that pork is properly cooked.

Serve over pasta.


Note:  This recipe was tested with Weber Canadian Chicken Seasoning, which you can find at most warehouse stores.  Not an endorsement and no product was supplied to blogger.

Cavatelli con Biete, Funghi, E Fagioli

Cavatelli con Biete, Funghi, E Fagioli

Blogger's Note:  I have to remind you of this every now and again, but please click on the pictures to get the full "Food Monty."  ;.)

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Somebody please tell me if my Italian is correct here?

I am married to a man who is part Italian, who grew up with an Italian stepfather.  But doesn't speak a word of it except for Pizza, Pasta or vino... okay, maybe he knows a few choice words I cannot repeat  here.  We'll just leave it at that.

With my hypoglycemia, I cannot enjoy as many vegetarian meals as I would like.  You know I love meat.  There is no secret there.  I also love my veggies.  I normally eat my vegetarian meal at lunch in the form of a salad.  I am supposed to have protein before bed.  But then I remembered beans;  popular in central and southern Italy, a typical serving of Cannellini beans provides 7 grams of protein. 

Well, there you go!

Besides being meatless, this recipe is also quick and easy to prepare.  And it's cheap to make.  With the price of beef these days, no wonder more people are turning to veggie meals.  Trust me, you won't miss the meat with this meal.

It's cavatelli pasta with red Swiss chard, big beefy white steak cut mushrooms and white beans, in a simple spicy olive oil, light butter and garlic sauce.  All you need need is a little grated cheese and some crusty bread and you're ready to rock.

So, whether I have my Italian correct or not, the title of this recipe sure sounds romantic, doesn't it? 

This is the time of year for romance.

Cavatelli with Swiss Chard, Mushroom and Beans
Serves 4

1/2 pound Cavatelli pasta, cooked per package directions
1/8 cup Olive Oil
1 bunch Red Swiss Chard, chopped, including stems
1/8 teaspoon ground Nutmeg
Course Sea Salt, to taste
Freshly ground Black Pepper, to taste
8 ounces thick Steak Sliced White Mushrooms
2 tablespoons Butter, divided
1/4 teaspoon dried Thyme
1/4 teaspoon dried Rosemary
1/2 teaspoon Crushed Red Pepper, more or less to taste
1  15 ounce can Cannellini Beans, drained and rinsed
1/8 cup Dry Vermouth
Grated Parmesan Cheese for passing at the table

Other:  Two ladles of starchy Cooking Water from the pasta

Add olive oil to non-stick skillet and heat until very hot, but not smoking.

Add Swiss chard.  Cook for about five minutes over medium heat, making sure that the chard does not burn.  Add nutmeg.

Remove chard from pan to bowl.  Add salt and pepper to taste.

Add mushrooms to the same pan.  Add one tablespoon of the butter, thyme, rosemary and the crushed red pepper.  Cook for five minutes, turning mushrooms once, until browned on both sides. 

Salt and pepper to taste.

Add beans, the other tablespoon of butter and the Vermouth.  Cook for two minutes over low heat until wine reduces. 

Add cooking water.  Reduce for one more minute. 

Add cooked pasta.  Stir and plate.

Add cheese as desired.

Serve with crusty bread or garlic toast.