Ribeye Steak with Onion and Blue Cheese Sauce

This Blue Cheese sauce comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients

2 whole Ribeye Steaks (Beef Tenderloin, T-Bone or Porterhouse works well also)

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

1/2 cup Crumbled Blue Cheese

Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

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Grab a large onion.  Very large.   Cut it in half from root to tip…

Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.

Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.

When it’s all melted… Throw in the sliced onions.

Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.

 

Meanwhile, grab a Harter House Ribeye Steak

Since the sauce is so flavorful, all I use to season is salt and pepper.

Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.

While the steak cooks, go ahead and make the (very easy) sauce.

 

Turn the skillet with the onions down to low heat…

Then pour in 3/4 to 1 cup heavy cream.

Heat it all up…

And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.

You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.

Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.

Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.

 

To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.

Then place the steak, which is now grilled (medium rare) to perfection, right on top!

Enjoy! 

Be ready to accept much praise from your guests.

http://thepioneerwoman.com/cooking/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

 

Saltine Toffee Candy with Pecans

I do love desserts, but I rarely make sweets because I tend to eat it all myself.  This is a very easy recipe that everyone loves.  It also makes for great gifts at the holidays.   So that is my plan, I will make some for Thanksgiving and then make more as gifts for Christmas. I know your friends and family will enjoy this recipe also!   ~Shelly

This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful

This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.

First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.

I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.

I just may have to start a new toffee tradition of my own come holiday time!

ENJOY!

Ingredients:

30 to 34 saltine crackers

1 cup salted butter, cut into small cubes

1 cup light brown sugar

2 cups semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.

2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.

5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Roasted Garlic Goat Cheese MInced Black Olives on a Crusty Baguette

 One of my favorite appetizers to serve.  I first had this at Bijan's Restaurant downtown. ~Shelly

Roasted Garlic

Goat Cheese

MInced Black Olives

on a Crusty Baguette

Ingredients

Garlic Bulbs

olive oil

aluminum foil

goat cheese

minced black olives

Italian bread or sliced baguette

Instructions

Preheat oven to 350 degrees. 

 

Cut 1/4 inch from the top of the bulb.

Separate each clove slightly.

Add about a tablespoon of olive oil inside each bulb.

Wrap together in aluminum foil.

Bake about 40 minutes.

I like to toast the bread slightly with olive oil, in a skillet.

I will arrange on a plate so my guests can assemble their own;

Bread topped with goat cheese, and olives, with a garlic clove on top.

 

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.

These are several appetizers I am considering.

Roasted Red Pepper,

stuffed with a Mozzarella bite,

toasted on a baguette,

with a garnish of green onion.

Goat Cheese Stuffed

Bacon Wrapped

Dates

Use a broiler pan to allow grease to drain.

Boursin, Prosciutto Fillo Cups

1 Package Athens mini Fillo Shells (makes 15)

(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese

6 slices Prosciutto Diced and crispy fried

1/2 cup sliced green onions, more for garnish.

Mix Prosciutto, Green onion and Boursin.

Fill thawed Fillo cups, garnish with more green onions.

Refrigerate until serving.

Spinach Artichoke Fillo Bites

6 oz. Cream Cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

1/4 cup grated mozzarella cheese

(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out

1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.

1/4 Teaspoon cayenne pepper

Salt & Pepper to taste

45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.

When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 

English Muffin Appetizers

1 Jar Old English best (or 6 oz. Cheddar Cheese)
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size

These are all tried and true.  Hope you enjoy.  ~~Shelly

Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

Greek Pastitsio, or Greek Lasagna

Pastitsio is Greek comfort food, pasta layered with meat, cheese and béchamel sauce.

I LOVE Greek food and this recipe looks delicious!   I will make this!

I found it on the hungry bluebird blog.

Be sure to look at this blog for more information on the proper Greek noodles and cheese to use.

I will probably use the recommended substitutions for items I am unable to locate.

The author, Kelly, introduces us to her friend Flora, who gave her this Greek family recipe.

Ingredients

3 pounds lean ground beef
1 large onion, chopped
2 15-ounce cans tomato sauce
1 tablespoon ground cinnamon
coarse kosher salt
1 package pastitsio noodles, or mostaccioli
1/2 pound or more kasseri cheese, grated, about 4 cups (or asiago or an Italian blend) ~ Flora uses a lot of cheese, like a pound!)
4 eggs
1 1/2 sticks unsalted butter
1 cup flour
5 1/2 cups whole milk

Instructions

• Make the meat sauce one day ahead. In a large pot, add a little olive oil and heat over medium heat. Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent. Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks. Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer. Season with salt to taste. Let meat sauce stew for 3 hours, yes, for 3 hours with a lid on, slightly askew. Stir occasionally. Let cool and then refrigerate overnight.

  
  
• Bring sauce to room temperature or warm gently before layering the pastitsio. Grate the kasseri (or Asiago) cheese and set aside, you want at least 4 cups.

  
  
• Cook noodles in boiling salted water until al dente (I cook a minute or two less than package directions). Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.

  
  
• Preheat oven to 350º. In a lasagna pan, or other large pan, drizzle a little olive oil in the bottom or coat lightly with cooking spray. Put all of the noodles which were tossed with egg in the bottom of the pan and arrange evenly. Sprinkle with a third of the shredded cheese. Using a slotted spoon, cover the noodles and cheese evenly with all or most of the meat mixture, leaving room for the béchamel layer on top. Sprinkle another third of the cheese over the meat layer. You now have noodles, cheese, meat, cheese layered so far.

  
  
• Make the béchamel sauce. In a heavy bottomed large pot, melt 1 stick of butter. Add the flour to the melted butter and whisk to combine well and cook, stirring constantly for a minute or two. Slowly add 5 cups of milk, whisking the whole time. Cook and whisk until it just starts to boil, when it starts to bubble. Turn off heat.

  
  
• In a separate bowl, beat 3 eggs and 1/2 cup milk with a hand mixer. Add this mixture to the pot, slowly, whisking the whole time.

  
  
• Put back on medium-high heat and cook and whisk until thick and bubbly. When at the desired consistency, cut the heat and let the béchamel sit for a few minutes.

  
  
• In a small sauce pan, melt 1/2 stick of butter. After the béchamel has rested a few minutes, pour it over the meat and cheese layer, spreading evenly over the top. Sprinkle the remaining cheese over the béchamel. Lastly, drizzle or spoon the melted butter on top of the cheese, this is what will brown the top of the pastitsio. (Okay, Flora says to use a stick of melted butter. Too much I think, especially for my pan size. But that is what she says to use.)

  
  
• Place pan on a baking sheet and then into preheated oven and bake for 1 hour, until browned and center is hot. If not browned enough, after 1 hour, turn on broiler and cook another 3 - 5 minutes, watching carefully until top is browned.

  
  
• 
  Let pastitsio rest for 10 minutes before serving.

  
  

Notes

• The sauce takes 3 hours to simmer and is best refrigerated overnight
• Assembling the pastitsio takes about 30 - 45 minutes
• Baking time is about 1 hour and then it needs to rest a bit
• Use a very large pan, I used a 12 by 18-inch baking pan.
• you can halve the recipe for a smaller pan.

Oven Baked Mostaccioli

A couple of years ago, I hosted a wedding in my backyard for my son Casey and his lovely bride, Cierra.

For the reception I served this pasta dish.  It got rave reviews.   And I was super happy with how it turned out.  I used a variety of pasta sauces.  And we even had Best Choice Mostaccioli noodles at the store. This recipe is loaded with cheese, but that's not what makes it so special.  It's the Italian Sausage.  I also served garlic bread sticks and an iceberg and green leaf salad with very thin sliced red onions, sliced pimentos, and an Italian Salad dressing.    I promise you won't be disappointed.

1 pound Harter House (made in house) bulk sweet Italian sausage 
1 medium green bell pepper
1 large chopped onion
5 cups meatless spaghetti sauce
1 - 16 ounce package mostaccioli noodles  (or penne pasta noodles)
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Oven Temp: 350°
Cooking Time: 30 to 45 minutes
Pan Type: baking pan
Preheat Oven.

Cook mostaccioli according to package directions for firm pasta.
Brown the sausage, onions and green pepper until meat is no longer pink inside.
Stir often to break up the sausage.
Drain well.
Add sauce, bring mixture to a boil.
Reduce heat and simmer 10 minutes.
Put small amount of sauce in bottom of pan.
Next, layer one half of the mostaccioli pasta over the sauce and 2 cups of the mozzarella cheese.
Cover with 2 cups of sauce.
Repeat layers and top with parmesan cheese.
Bake for allotted time.
Serve this oven baked mostaccioli recipe with your favorite garlic bread.
Serves: 9 – 12

Best Sugar Cookie Recipe

 

This is my favorite sugar cookie recipe.
I am planning to have a cookie baking party with girlfriends this weekend.
I can't wait.

Ingredients

3 cups All Purpose flour, measured then sifted
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar, plus extra for rolling
2 large eggs
1 tablespoon pure vanilla extract

Instructions

Preheat oven to 375 degrees F.  Traditional oven setting, not convection.
Line several cookie baking pans with parchment paper.
Mix the flour, baking powder, and salt in a medium bowl.

Place the softened butter and sugar in the bowl of your electric mixer.
Cream the butter and sugar on high until light and fluffy, 3-5 minutes.  (Don't skimp on the time)
Then turn the mixer on low and add the eggs and vanilla extract.  Scrape the bowl.

With the mixer running on low, slowly add the flour mixture.  
Scrape the bowl and beat again for 30 seconds.

Pour some extra sugar into the bowl to coat the cookie dough.  
Scoop the dough out and roll into 1-inch balls.  
The dough should be soft and delicate - don't over-handle.
Shake each ball in the sugar bowl to coat, then place on the cookie sheet 2 inches apart. 
Use the bottom of a drinking glass to press down on each ball, until it's 1/3 to 1/2 inch thick.

Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set.  Cool completely on the cookie sheets.

Optional Butter Cream icing, but great with no icing.

Meatballs and Gravy

This recipe is tried and true!

I’m not going to pretend that I am Italian, because of every nationality that is mixed through my veins – Italian is about the single one that I am not. However, I love Italian food & tend to make some pretty great meals when I cook Italian food. This is something I am confident I can make well…enter Meatballs and Gravy. Now, since I am not Italian by birth (only by choice) I would not have known that the sauce is actually called gravy, when you put it on meatballs. Also, I found everything I need to make this wonderful recipe at Harter House and Harter House World Flavors.

Meatballs and Gravy

Ingredients:
For Meatballs:

1.5 lb. of mild Italian sausage

1.5 lb. lean ground beef

2 eggs

2 tsp Dried Italian Seasoning

3/4 cup Italian Bread Crumbs

1/4 cup grated Parmesan cheese (reduced fat)

1 clove minced garlic

1/2 tsp crushed red pepper

pinch brown sugar

2 tsp salt

1 tsp fresh cracked pepper

For “Gravy”

2 large cans Cento crushed tomatoes

2 cloves fresh minced garlic

1 small yellow or white onion

olive oil

1/2 diced roasted Italian red pepper

fresh basil – minced

1 tablespoon balsamic vinegar

1/2 tablespoon Dijon mustard

pinch sugar

1 tsp salt

1 tsp black pepper

couple dashes hot sauce

1 tablespoon dried Italian seasoning

1 tsp of lemon juice

1. Preheat oven to 400 degrees

2. Open a bottle of your favorite wine and consume while cooking.

3. Combine all ingredients for the meatballs into a bowl. Once all the ingredients are blended together, you are going to form your balls. These are meant to be bigger than the kind you find in your spaghetti – since they are the main course. So you want them to fill up a good handful (why is this starting to sound dirty)…

Once you have all your meatballs formed, line them up on a cookie tray. Its really important not to crowd the tray so the meat cooks evenly. Once you have this step completed, put your meatballs in the oven – reduce the heat to 375 and cook for exactly 45 minutes. Reducing the heat allows for the outside to form a slight crunch, while the inside cooks perfectly.

4. Now we start on the sauce! Slice the onions & chop garlic & add to saucepan over medium heat with about 2 swirls of olive oil in the pan.

Once the onions have cooked and are translucent, add in the remaining ingredients for the sauce, starting with the crushed tomatos. After you have all the ingredients added & well incorporated, turn the heat to low & cover. The flavors will all blend together on a low simmer while the meatballs finish cooking.

5. When the meatballs are done you are going to take each one and add to your sauce, excuse me, gravy…. and roll around to make sure they are completely covered. Optional step is to place a slice of mozerella on each meatball (after its been rolled in the gravy) and cover again for just a minute to melt the cheese.

6. For the salad, I cheated and bought a bag of Ultimate Caesar Salad mix, but I am not kidding when I say, it was the BEST bag of salad I have ever bought. BECAUSE it has the shaved Parmesan cheese, the creamy dressing & this little spice mix to sprinkle on top that I had never seen before….

(PS, I always cut out the lettuce "ribs")

I topped my meatballs with some grated Parmesan cheese and fresh parsley.

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.