Steak Au Poivre with Disaronno

It had been far too long since I had made a delicious rendition of Steak Au Poivre, so it was time to pull this bad boy out of storage.  I was definitely not left disappointed. 

Ingredients:
Seasoning (I used Alpine Touch, Mediterranean Basil,  Spicy Montreal Steak, and Garlic Powder)
3 Steaks (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
2 Cloves Garlic (Minced)
6 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Amaretto (I used Disaronno)
2/3 Cup Heavy Cream
1 Tsp Tarragon

Directions:
In a Large Frying pan over med-high heat melt 2 Tbsp butter.  While the butter is melting season the steak on both side with the seasoning of your choice.  Add the steaks to the pan to cook.  Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more.  Transfer the steaks to a plate and store in the microwave to keep warm. 
Add the remaining 1 Tbsp butter to the pan and melt over medium heat.  Add the mushrooms and garlic, saute' until softened (about a minute).  Stir in the amaretto, cream and tarragon.  Bring to a boil and then lower the heat to simmer until slightly thickened.  Simmer for about 1-5 minutes.  Turn the heat off and return the steaks to the pan to soak into the sauce.  Serve by spooning sauce over the steak onto the plate.  Enjoy!

Cook the steaks and you can also make garlic mashed potatoes at the same time

Saute' the garlic and mushrooms

Serve & Enjoy!

Cheese-Stuffed Italian Meatloaf

It had been awhile since I had made some delicious Italian Meatloaf, and cheese makes almost anything better, so here is the delicious recipe. 

Ingredients:
3 Eggs
1 1/2 Cups Breadcrumbs (Tightly Packed)
Seasoning (Alpine Touch, Garlic Salt, Mediterranean Oregano, Mediterranean Basil, a couple of dashes of red pepper flakes, a pinch of roasted garlic)
1 lb Ground Beef
1/2 lb Ground Italian Sausage
1 Cup Three Cheese Cheddar (grated)
1/2 Cup Mexican Shredded Mix (grated)

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine the eggs, bread crumbs and seasoning.  Mix thoroughly.  Crumple the meat over the mixture and mix all together.   Press half of the meat mixture into a loaf pan.  Sprinkle 3/4 of the cheese over the top of the meat.  Pat the remaining meat mixture on top of the cheese.
Bake uncovered at 350 degrees for 50-55 minutes.  Meat thermometer should read about 160 degrees.  Turn off the oven.  Sprinkle the remaining cheese on top and let sit in the warm oven for about 5 minutes to melt the cheese.  Remove the meatloaf from the oven and let stand for 10 minutes.  Serve & Enjoy!

Combine the breadcrumbs, eggs and spices

Mix in the sausage & hamburger

Press half of the mixture into the bottom of the pan

Top with 3/4 of the cheese

Finish off with the remaining meat mixture

Cook for 50-55 minutes

Turn off oven and top with remaining cheese

Remove after 5 minutes and enjoy!

Potato Pesto Soup

This is one of my all-time favorite recipes, as it always turns out amazing.  It saves well and has great repeat meal value. 

Ingredients:

10 slices of Maple Bacon (Chopped)

5 Large Red Potatoes

1 Large Red Pepper (Seeded)

2 Tbsp Butter

2 1/2 Cup Chicken Stock

2 1/2 Cup Milk

6-8 oz Conchigliette (small shell pasta)

2/3 Cup Heavy Cream

Chopped Parsley

Garlic Salt

Basil

Pesto Sauce Ingredients:

1/4 Cup Fresh Parsley (Chopped)

3 Garlic Cloves (Crushed)

1/2 Cup Pine Nuts (Crushed)

2 Tbsp chopped Basil

1/2 Cup Grated/Shredded Mozzarella Cheese

2/3 Cup Olive Oil

Directions:

To make the pesto sauce, put all of the ingredients in a blender or food processor and blend for about 2 minutes. 

Chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pot over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 

Add the chicken stock and the milk to the pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  

Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese and a dash of basil or parsley on top.

Add the pesto ingredients into a blender

Blend until thoroughly mixed

Add the chopped bacon into a large pot

Add the butter, potatoes and red pepper

Add the milk and chicken stock

Add the conchigliette

Simmer with the cream

Add int he pesto and the parsley

Serve & Enjoy

Monte Cristo Benedict

This was one of the most amazing flavor combinations of all time.  I made this for the morning of Father's Day for Liam and I to share, since I am a single mother.  I even had leftovers for breakfast this morning and it was STILL amazing. I highly recommend this recipe, and it's not nearly as hard as it may appear to be.

Ingredients: (I only made 3 servings, since it was just Liam and I but I will show the servings for 4)
2 Large Eggs
1/4 Cup Heavy Whipping Cream
2 Tbsp White Sugar
1 pinch Cayenne Pepper
1 tsp Ground Cinnamon
1 Tbsp Orange Juice
4 slices of bread (thick bread works the best)
1 Tbsp Butter
8 thin slices cooked ham
4 slices Cheddar Cheese
4 slices of a smoked cheese (cheddar, butterkase, etc)
8 poached eggs
A dash of Mediterranean Spiced Sea Salt

Directions:
Preheat oven to 375 degrees F.
Whisk the eggs, cream, sugar, pepper, cinnamon and orange juice together in a bowl until the batter is thorough combined. 
Lay bread slices into batter one at a time and let the bread absorb the mixture.  Turn bread over and repeat for the other side.
Heat a large skillet over medium heat and melt the butter.  Cook the bread in the hot butter until browned (about 2-3 minutes per side).  Transfer the French Toast slices to a baking sheet.  *Feel free to use parchment paper to make for an easy cleanup.
Lay ham slices in the skillet and cook until they begin to brown on the edges (only about 1 minute per side).
Place a cheddar cheese slice on top of each French Toast slice.  Add 2 ham slices to each one as well and top with the smoked cheese.
Bake until the French toast batter has set and the cheese has melted (about 12-15 minutes).
Place sandwiches on a serving plate and top each with 2 poached eggs.  Season with the Mediterranean Spiced Sea Salt. 
Serve & Enjoy!

Whisk the batter ingredients together

Place the bread into the batter to soak

Turn to soak the other side

Cook in a large skillet until browned

Place on a baking sheet

Lightly brown the ham

Add a slice of cheddar cheese to the French toast

Top with the ham

Add the smoked cheese on top and stick in the oven

Poach the eggs

Remove from the oven with melted cheese

Top each slice with 2 poached eggs

Serve with a dash of seasoning and enjoy

Ham & Purple Potato Soup

I have been sick all week and I was really wanting something warm on my sore throat.  This was so delicious and tasty and allowed me to use up my beautiful purple potatoes!  Everyone raves about this recipe!  I highly recommend it, and it is fairly easy to make. 

Ingredients:
5 Tbsp Butter
2 Garlic Cloves (Diced)
3 Carrots (Peeled & Sliced)
3 Celery Stalks (Sliced)
2.5 lbs Smoked Ham (Cubed)
1/4 Cup Flour
4 Cups Chicken Stock (32 oz Container)
2 Cups Water
2 tsp Alpine Touch (Salt & Pepper)
5 Potatoes (Peeled & Cubed)
1/3 Cup Heavy Cream
Green Onions to Garnish (optional)
Shredded Cheese to Garnish (optional)

Directions:
Melt butter in a large pot over medium heat until golden brown. Stir in carrot, celery, ham, and garlic.  Cook for 5-6 minutes, until the vegetables soften. 
Stir in the flour and cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. 
Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. 
Season with alpine touch to taste and add cream. Stir to combine and heat through. Garnish with fresh chives and/or shredded cheese.  Serve & Enjoy!

Melt butter in a large pot

Add the ham, carrots, celery and garlic

Add the flour

Add in the chicken stock and water and bring to a boil

Add in the purple potatoes and simmer for about 15 minutes

Add the cream and mix thoroughly

Serve & Enjoy!

Steak Nachos

Steak nachos are easy to make, they are delicious, and they are always a favorite of mine.  I don't make them nearly enough!  I definitely recommend them to anyone who like nachos or steak, or cheese, or totrtilla chips.....  If you are of the vegetarian persuasion, you can enjoy some delicious steak nachos without the steak for an almost as enjoyable experience. 

Ingredients:
 1-2 Tbsp Olive Oil
1 package stew meat (pre cut steak)

Seasoning (Alpine Touch, Cumin, Garlic Powder, Crushed Red Pepper)
Tortilla Chips
Shredded Cheese
Salsa
Sour Cream
Green Onions (chopped)
Avocado (Peeled & chopped)
Tomatoes (Diced)
Cilantro (Diced)

Directions:
Pour the oil into a skillet and add in the steak and seasonings.  Cook until desired done-ness I like medium for my nachos, as medium rare can tend to make the chips a little soggy.  Arrange some tortilla chips on a plate, add the shredded cheese and then steak and more cheese and green onions.  Microwave until cheese is melted (I usually start with 35 seconds and go up from there).   Add the remaining ingredients.  Feel free to add or subtract any of your own toppings.  Serve & Enjoy!

Add the oil, steak and seasoning tot he skillet

Cook according to desired rate

Prepare your toppings

Add your ingredients best served warm

Microwave until cheese is melted

Add remaining toppings and enjoy

Fudge Mint Brownies: St Patrick's Day Recipe # 3

When I first came across this recipe it sounded delicious!  However, the recipe was geared for parfaits in jars.  Once I started looking at the recipe it wanted me to make 24 jars of the stuff.  I was able to come up with about 10 people I could hand it out to (mostly coworkers) which still left me with 14 jars.  I can eat but that is a little overzealous, even for me.  So I decided to just make it in the pan as one big brownie parfait, and it turned out splendidly.  I did have some extra hot fudge and some extra mint filling, but we just pile it on the brownies and have also used it as some delicious ice cream topping, so no complaints here.  Enjoy and may your journey always lead you forward in happiness and good health!

Ingredients:

Brownie Batter
1 Box Brownie Mix (I used Duncan Hines Double Fudge Brownie Mix but use what you like)
2 Eggs (for the cake style)
1/4 Cup Water
1/4 Cup Vegetable Oil

Hot Fudge Sauce:
1 Cup Butter
1/3 Cup Unsweetened Cocoa Powder
3 Cups White Sugar
1 (12 Oz) Can Evaporated Milk
1 tsp Vanilla Extract
*If all else fails you can just use a jar of hot fudge sauce 

Mint Filling:
1 pkg (8 oz) Cream Cheese (softened)
1/2 Can (14 oz) Sweetened Condensed Milk
8 oz container Cool Whip (thawed)
1 tsp Mint Extract
green food coloring

a dozen or so Oreos (crushed) for the topping

Directions:

Brownie Batter:
Following the directions on the back of the Brownie Mix box, mix all of the ingredients together.  Pour it into a greased 9x9 pan.  Cook according to the box's instructions.   Remove from the oven and allow to cool.

Hot Fudge Sauce
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Pour a generous amount over the cooled brownies.  Place the dessert into the fridge to cool completely before adding the mint topping.  Store any remaining hot fudge in the fridge for later use.

Mint Filling
Mix together the cream cheese and condensed milk until smooth.  Gently fold in the Cool Whip.  Mix int he mint extract and the green food coloring until the desired shade of green is achieved.  Carefully spoon the mint topping over the top of the hot fudge sauce and just to the top of the pan.  

Topping:
Crush the oreos and sprinkle on top of the mint filling.  Serve & Enjoy!
 

Mix the ingredients together for the brownie batter

My sous chef helped me out with this step :)

Pour the batter into the greased pan and bake in the oven

Remove from the oven and allow to cool

Place the hot fudge ingredients into a sauce pan and bring to a boil

Boil for 7 minutes

Pour into a blender and bled for 3-4 minutes

Ready to be used immediately after blending

Pour the hot fudge sauce on top of the brownie batter and chill

Add the cream cheese and the condensed milk to a mixing bowl

Mix together

Gently fold in the cool whip

Mix in the mint extract and the food coloring

Carefully add the mint filling on top of the hot fudge layer

Should be right to the top of the pan

Generously sprinkle the oreo crumbs on top of the mint filling, Serve & Enjoy!