Rib-Eye Steak with Horseradish and Mushroom

Rib-Eye Steak with Horseradish and Mushroom

2    boneless rib-eye steaks
4   green onions, chopped
2  cloves garlic
3  tablespoons  oil
1/2 lb mushroom, sliced
1/2 cup  beef stock
1  tablespoon cornstarch
2  tablespoons horseradish
1  teaspoon thyme
1/4 teaspoon pepper
1/4 cup sour cream

Directions:

1 Broil steaks.

2 Cook onions and garlic in oil; when soft, add mushrooms.

3  Combine stock and cornstarch.

4 Add stock to skillet along with horseradish, thyme, and pepper.

5 Bring the sauce to a boil and cook 1-2 minutes.

6 Add the sour cream and remove from heat.

7 Serve over steak.

Tonight I’m serving with oven roasted potatoes, field green salad and fruite compote

Big Papi’s Cajun Dirty Rice

Big Papi’s Cajun Dirty Rice

  • 1 pound lean Kielbasa or Smoked sausage
  • 1 pound Andouille sausage
  • 1 onion, finely diced
  • 1 (8 ounce) package dirty rice mix
  • 2 cups water
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 2 (15 ounce) cans kidney beans, drained
  • salt and pepper to taste
  1. In a skillet over medium heat, brown the sausage, and onion; drain.
  2. In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, and then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

Tonight I’m serving with garden greens salad and fresh fruit salad.

Portabella Mushroom Ravioli with Lobster in a Garlic Butter Sauce

Portabella Mushroom Ravioli with Lobster in a Garlic Butter Sauce

  • 10 oz. Lobster meat or tail chopped
  • 9 oz. Portabella Mushroom cheese ravioli
  • 2 Portabella mushroom (large, sliced)
  • 3 cloves garlic (finely chopped)
  • 3 tbsps. capers
  • 1tbs butter
  • 2/3 c white wine
  • 2 tbsps. olive oil
  • ground black pepper (freshly)
  • 2 tbsps. grated parmesan cheese
  • 1/2 lemon (juiced)

 

  1. Have a stock pot of water near boiling before starting the sauce for this recipe! If you’re fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
  2. In a large saucepan, melt 2oz of butter over a medium heat. Sauté garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 1/3c white wine and lobster meat and bring to the boil.
  3. Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms and remaining butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice and add fresh pepper to taste.
  4. To serve, place ravioli on 4 plates, then place 2-3 serving spoons of lobster sauce on each plate. Evenly distribute the remaining sauce between the four plates and garnish with lots of Parmesan cheese!

Tonight, I’m serving with a green salad, crusty bread and fresh fruit compote.

Marsala Chicken Stew

Marsala Chicken Stew

  • 2   tablespoons extra-virgin olive oil, divided
  • 1   pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • 1/4   teaspoon salt, divided
  • 1/4   teaspoon freshly ground pepper, divided, plus more to taste
  • 1   pound mushrooms, sliced
  • 3   medium onions, chopped
  • 3   tablespoons all-purpose flour
  • 2   cloves garlic, finely chopped
  • 1/2   cup Marsala, (see Tip)
  • 1 1/2   cups reduced-sodium chicken broth
  • 1   tablespoon balsamic vinegar
  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Reduce heat to medium. Add half the chicken and season with 1/8 teaspoon each salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5 to 8 minutes. Transfer to a plate and repeat with another 1 1/2 teaspoons oil, the remaining chicken and 1/8 teaspoon each salt and pepper. Set aside.
  2. Add another 1 1/2 teaspoons oil to the pot. Add mushrooms and cook, stirring, until they begin to soften and give off liquid, 3 to 5 minutes. Add the remaining 1 1/2 teaspoons oil and onions. Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10 to 15 minutes.
  3. Add flour and garlic to the pot and cook, stirring, for 1 minute. Pour in Marsala and cook, stirring, for 1 minute more. Add broth and bring to a simmer. Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes. Add vinegar and the reserved chicken, along with any juice. Return to a simmer. Season with additional pepper, if desired.

Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Tonight I’m serving this stew over a bed of whole-wheat egg noodles, a green salad and fresh fruit compote.

Lemon & Oregano Pork Chops

Lemon & Oregano Pork Chops

  • Freshly grated zest of 2 lemons
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 1/4 teaspoons kosher salt, divided
  • Freshly ground pepper, to taste
  • 8 lamb loin chops, (1 1/2-1 3/4 pounds total), trimmed
  • 1/4 cup tahini, (see Tip)
  • 1/4 cup nonfat plain yogurt, preferably Greek-style
  • 1/4 cup diced seeded cucumber, peeled if desired
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1-3 tablespoons water
  • 2 teaspoons extra-virgin olive oil
  1. Preheat oven to 400°F.
  2. Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of pork chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.
  3. Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.
  4. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters

Tonight, I’m serving with pearled couscous, garden salad and fresh fruit compote.