Grilled Ribeye Steak with Cabernet Mushrooms

This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event that was part of the “Made from Scratch” cooking classes in 2013 at the Winrock Institute on Petit Jean Mt.

Chef Douglas says the ribeye is his favorite steak cut because of the wonderful marbling of fat this cut features compared to leaner cuts of beef steak. He says the fat adds to the sweet, rich flavor of this recipe. He combined sliced baked sweet potato wedges when he plated the finished steak and mushroom sauce.

Ingredients

• 1 cup dry cabernet sauvignon
• 2/3 cup green onion sliced in rounds
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
• 3 teaspoons fresh rosemary leaves, chopped; plus sprigs for garnish
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 1/2 cup demi glaze or Beef stock
• 1/2 cup sugar
• 1/2 teaspoon freshly ground black pepper
• 4 Harter House Ribeye Steaks, 1-1/2 inches thick
• your favorite mushrooms, rough chopped or whole
• Baked Sweet Potato (Optional)

Directions

1. Make small cuts with knife into fat around the edge of steaks. Rub with your favorite seasoned salt steak rub and pepper. Refrigerate for 30 minutes to an hour.
2. Clean grill grate and preheat grill to high heat.
3. Place steaks on hot grill for three minutes on each side to sear. Reduce grill temperature to low and close the lid. Continue cooking steaks an additional five to 10 minutes for medium-rare, turning halfway through. Let steaks rest for five minutes before serving.
   OPTION - cook till Medium Rare on the grill.
4. As steaks cook, add olive oil to saute’ pan. Add mushrooms, garlic and saute’ until mushrooms become tender. Excluding green onions, add remaining ingredients and reduce until sauce forms. Adjust seasoning with salt and pepper.
5. Pour on top of finished steak. Garnish with green onions and remaining olive oil. Serve with baked sweet potato.

Baked Ham and Cheese Sliders

Baked juicy ham and Swiss cheese nestled in soft, sweet Hawaiian rolls with a buttery Dijon, onion, and poppy seed topping.

"These small, delicious sandwiches are perfect for any party.  They can also be made up the day before, cover with foil and refrigerate overnight.  When ready, bake at 350 degrees for 25 minutes with the foil on, then uncover and bake an additional 5 minutes."  ~Shelly 

Ingredients

• 3/4 cup melted butter
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 tablespoons poppy seeds
• 1 tablespoon dried minced onion
• 24 King;s Hawaiian Original Sweet Dinner Rolls
• 1 pound thinly sliced cooked deli ham
• 1 pound thinly sliced Swiss cheese

Directions

1. Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
   
   
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
   
   
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Chicken Alfredo Baked Ziti

Creamy alfredo sauce, savory chicken, hearty pasta,
two delicious kinds of melty cheese — what’s not to love?!
There’s a reason why this one will always be a classic.

Ingredients

Chicken Baked Ziti Ingredients:

• 12 ounces uncooked ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded part-skim mozzarella cheese
• toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

Alfredo Sauce Ingredients:

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

To Make The Chicken Baked Ziti:

1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Possible Variations:

There are so many ways to customize this chicken alfredo bake!  For example, feel free to…

• Add in veggies. Broccoli, asparagus, mushrooms, cauliflower, and any number of other veggies would be delicious added to this chicken alfredo recipe.  Just note that they won’t get cooked much during the 20 minutes of baking time.  So if whatever veggies you add require a longer cooking time, feel free to toss them into the boiling water with the pasta for a few minutes or sauté (or roast) them for a few minutes before adding them to the casserole.
• Add in extra Italian herbs. If you would like an herbier chicken alfredo pasta, feel free to add some dried Italian Seasoning or chopped fresh Italian herbs into the alfredo sauce.  (Or, you can also sprinkle some chopped fresh basil on top of the pasta after baking.)
• Nix the protein.  Not into chicken?  Feel free to use shrimp in this recipe instead.  (Or make it vegetarian and add in some extra veggies instead.)
• Make it spicy. I really love sprinkling lots of crushed red pepper into (and on top of) this casserole to give it a bit of a kick.
• Make it cajun. To give this recipe a Cajun twist, feel free to stir 1-2 tablespoons Cajun seasiing (to taste) into the alfredo sauce.
• Make it gluten-free.  Just use your favorite certified gluten-free pasta, and my gluten-free alfredo sauce recipe.

This recipe comes from GimmeSomeOven.com

https://www.gimmesomeoven.com/chicken-alfredo-baked-ziti-recipe/

Pecan Pie Bars

Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!

Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

Filling:
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 

2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.

3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.

4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.

5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.

6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!

From Lyndasrecipebox.com

Garlic Butter Baked Pork Chops with 2 sides

Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce.

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Season the pork chops with salt and pepper, and set aside.
3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
4. In a cast iron skillet, heat olive oil over medium heat.
5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
6. Pour garlic butter mixture over the pork chops.
7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.

CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 425 F
2. Place a baking sheet in the oven for 10 minutes
3. In a medium bowl, place the green beans and all the remaining ingredients.
4. Mix well.
5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
6. Bake for about 8 minutes or until crisp tender.

ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

1. Preheat oven to 400 F
2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
4. Place both halves face up on the prepared baking sheet.
5. Drizzle with olive oil and season with salt, pepper, and garlic.
6. Roast in the oven for 45 - 60 minutes until fork tender.
7. Remove the squash from the oven, and let cool for about 5 minutes.
8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
10. Sprinkle with cayenne pepper and butter for extra flavor before serving.

Chicken Parmesan Casserole

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."     

Ingredients

2 tablespoons olive oil

2 cloves garlic, crushed and finely chopped

1/4 teaspoon crushed red pepper flakes, or to taste

4 skinless, boneless chicken breast halves (not too large)

2 cups prepared marinara sauce

1/4 cup chopped fresh basil                                    

1 (8 ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

1 (5 ounce) package garlic croutons

                                                             

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).  

Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.