Beef Tenderloin

This beef tenderloin recipe has NEVER failed if you follow it exactly.  When preparing this every Christmas Eve my grandson preps the beef for me before we roast it.  Be sure to have the tenderloin at room temperature, I leave it out for several hours.  Trust this Ina Garten recipe, it's the best!  8-10 servings, enough for leftovers for my grandson to have steak and eggs for breakfast!  

1 whole filet of beef tenderloin (4-5 pounds - butcher will place strings around it), 

at room temperature. (I buy mine at Whole Foods and it's expensive but worth it).

2 tablespoons unsalted butter at room temperature

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Instructions:

Preheat the oven to 500, yes 500 degrees!

Place the beef on a baking sheet and pat the outside dry with a paper towel.

Spread the butter on with your hands.

Sprinkle evenly on all sides with salt and pepper.

Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.

(We do 25 minutes and not a second longer).

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  

Remove the strings and slice the filet thickly.

*I serve it with blue cheese butter (Grandson's fave) to place on top, recipe to follow.

Individual Chicken Pot Pies

This recipe makes four or five pot pies, I used onion soup bowls which turned out to be perfect when I portioned the sauce into the bowls (12-14 ounce capacity). I placed one in the refrigerator for another meal and the rest in the freezer.  Puff pastry dough is perfect rather than a regular crust.

Ingredients:

1 package frozen puff pastry (Dufour found at Whole Foods or Pepperidge Farm at the local grocery store), thawed

4 tablespoons unsalted butter

1 medium onion, diced (I used 1/2 teaspoon onion powder)

3 cloves garlic, roughly chopped (I used 1/2 teaspoon granulated garlic)

3 stalks celery, diced

3 carrots, peeled and thinly sliced into 1/8" rounds

1/3 cup flour

2 1/2 cups chicken broth

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup heavy cream

1 tablespoon chopped fresh thyme (or, I used 2 teaspoons Herbs de Provence which combines thyme, rosemary, sage, and other spices).

3-4 cups shredded and diced cooked chicken, from 1 rotisserie chicken

1 cup frozen peas (do not defrost)

1 egg

Instructions:

Filling:

In a large saute pan melt the butter.  Add the garlic, celery and carrots.  Saute, stirring occasionally, until the carrots are just cooked, 8 - 10 minutes.  Add the flour and cook, stirring constantly, for about 2 minutes.  Add the broth, salt and pepper.  

Bring to a boil, stirring with a wooden spoon and scraping the bottom and corners of the pan to incorporate the flour.  Simmer until thickened.  Remove from heat and stir in the heavy cream, thyme, chicken, and peas.  Taste and adjust seasoning, if necessary.

Set aside to make puff pastry tops.  

Tops: 

Dust a clean work surface with flour and place the puff pastry over top.  Sprinkle the puff pastry with flour and roll to about 1/8 thickness, smoothing the creases with the rolling pin.  

Using a sharp knife, cut out circles about 2 inches larger than the diameter of your bowls,.  Place the dough rounds on a baking sheet and refrigerate until ready to use.

Assembly:

Ladle the filling into 4 oven-safe soup bowls.  The filling will come up no more than three-quarters of the way to the top of the bowls.  Do not overfill.

Whisk the egg with 1 tablespoon of water.  Brush the outside of each bowl with the egg wash. This is so that the puff pastry sticks to the bowls.  

Place the dough rounds over the bowls, pressing firmly around the edge so that the dough adheres.  Transfer the bowls to a foil-lined baking sheet.  Brush the dough with the egg wash.

Using a sharp knife, make a 1/2 inch slit in the of each pie.

Bake in a 425-degree oven (racks in center position) for 20 - 25 minutes, until pastry is rich golden brown.  

Let cool for about 10 minutes.

Bakery-Style Coffee Cake Muffins

I made these for family and friends in July as we celebrated #64!

They were a big hit!

Ingredients:

Crumb Topping:

1/2 cup flour

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon (good quality, I use Saigon Cinnamon) 

1/8 teaspoon salt

1/4 cup unsalted butter, melted

Cinnamon Sugar Swirl:

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

Muffins:

3 cups flour

3 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs plus 1 egg yolk, at room temperature

1 1/2 teaspoons pure vanilla extract 

1/2 cup buttermilk

1/2 cup full-fat sour cream

Glaze:

1 cup powdered sugar

2 - 3 tablespoons buttermilk

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions:

Crumb Topping:

In a medium bowl, combine the flour, sugar, cinnamon and salt.  Stir in the melted butter mixing just until combined.  Set aside while you prepare the rest of the recipe.

Cinnamon Sugar:

In a small bowl, combine the sugar and cinnamon.  Set aside.

Muffins:

Preheat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners (I use tulip liners, pictured).

In a large bowl, combine the flour, baking powder, cinnamon and salt.  Set aside.

In the bowl of a stand mixer or hand mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy about 3 minutes.  

Add in the eggs and yolk, one at a time, beating well after each addition.  Slowly beat in the vanilla, buttermilk, and sour cream.

Reduce the mixer to low and gradually add in the dry ingredients, mixing just until combined.  Do not over-mix!

Glaze:

In a small bowl, whisk together the powdered sugar, buttermilk, vanilla, and salt until smooth.  Add more powdered sugar to thicken or more buttermilk to thin.

Assembly:

Scoop a large spoonful of batter into each prepared muffin cup (I used a large OXO ice cream scoop) and using a lightly greased spoon, spread the batter into the edges of the cup.  

Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of each cup.  Divide the remaining batter evenly among the muffin cups, again pushing the batter down on the sides to enclose the cinnamon sugar.

Crumble up the reserved topping and evenly distribute it on the top of the 12 muffins, piling it high in the center.  Gently push the streusel into the batter, which will keep the streusel in place while baking.

Bake for 20 - 22 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the pan on a rack then transfer them to a serving plate or a large container.

Drizzle a little glaze on top of each muffin.

Enjoy with a mimosa and coffee!  

Lemon Chicken Orzo Soup

It's Fall, the perfect time for soup!  This one is a winner!

Ingredients:

2 stalks celery, chopped finely

2 carrots, peeled and chopped finely

1/2 medium onion, chopped

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons flour

6 cups chicken broth

1/4 teaspoon Italian seasoning

1.5 pounds uncooked boneless, skinless chicken breasts

1 cup uncooked orzo

1 tablespoon lemon juice, more if you prefer it to be a more lemony taste.

1 tablespoon chopped parsley (I used dried parsley)

Salt & pepper to taste

Instructions:

Saute the celery, carrots, and onions in a large soup pot with the butter and oil for 5 to 7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken.  Bring the soup to a boil.

Cover the soup (lid slightly ajar) reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through.  (Stir frequently so the orzo doesn't stick to the bottom of the pot.)

Take the chicken out of the pot and cut it up (shred or cubes), then add it back in.

Add the lemon juice, and parsley and season the soup with salt and pepper, to taste.

Serve with warm crusty slices of ciabatta bread.

*If there are any leftovers, add more chicken broth as the orzo soaks it up.  

Avocado Only Guac

Serve this "avocado-only guac" with thin and crispy tortilla chips or a use as a topping for the Chicken Fajitas!

Ingredients:

3 ripe avocados

1 lime

1-2 cloves garlic, finely minced

Large pinch of salt

Instructions:

Cut and scoop avocados into a medium bowl.  

Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds into the bowl.

Add the garlic and salt.  

Using a fork, gently mash the avocado mixture a few times.

Lemon Feta Orzo with Spinach and Shrimp

I like to make this on Sunday and then have leftovers during the week.

Ingredients:

1 cup (8 ounces Orzo pasta)

1/4 cup olive oil

2 cups (or more, if desired) baby spinach, sauteed

Juice and zest of 1 large lemon (about 1/4 cup juice)

1/4 cup finely chopped dill 

2 tablespoons HONEY Dijon mustard

1/2 teaspoon salt

Crumbled Feta Cheese

Sliced black olives (if desired)

10 jumbo shrimp, (or more) cooked, peeled and deveined

Instructions:

Cook the orzo in salted water until al dente.

Saute the baby spinach in olive oil until wilted.

Prepare the dressing by adding olive oil, lemon juice, zest, dill, mustard, salt, and pepper in a small bowl.  Whisk until combined.  

Add the cooked orzo to a large bowl and while still warm, pour the dressing on top and stir.  Crumble in some feta and stir again.

Toss the spinach and shrimp with the lemon orzo and sprinkle with more Feta.

Enjoy!

*Add whatever ingredients you like to this dish!

Amazing Cheddar Mashed Potatoes

These potatoes are great with Ritz Chicken!  Recently, Owen and Levi approved and enjoyed it!  

2 pounds Yukon Gold potatoes, skins left on, cut into    2" cubes.

4 tablespoons salted butter, cubed

1/2 cup sour cream

2 cups shredded sharp cheddar cheese (I love Tillamook brand).

1/2 - 1 cup half and half

Salt and pepper to taste.

Instructions:

Boil the potatoes covered in water until done, 15 to 20 minutes. Drain the potatoes. 

Mash the potatoes and butter until creamy. Add sour cream and cheddar cheese.  Add 1/3 cup half and half and mix well.  Continue adding half and half by tablespoons, if needed to get the perfect creamy, not thin, consistency.  Add salt and pepper to taste.

Spray a 9 x 9-inch baking dish with cooking oil and place mashed potatoes in the dish.  

Bake at 350 degrees for 20 minutes or until heated through and the cheese is thoroughly melted.  Check frequently by tasking the middle for doneness.

*Add minced garlic to potatoes, if desired.

Crispy Broccoli

 

Ingredients:

6 cups broccoli florets

2 tablespoons olive oil

1/2 teaspoon salt

1/2 lemon, juiced

2 tablespoons parmesan cheese

Instructions:

Preheat oven to 400.

Place broccoli on a foil-lined (using non-stick foil) baking sheet and drizzle with oil and lemon juice, sprinkle with salt.  Spread them out in a single layer on the sheet.

Bake for 10-15 minutes or until you have reached the desired crispiness.

Remove from the oven and sprinkle with parmesan cheese, stirring to coat.

Ritz Chicken

An all-time grandchildren's favorite meal, served with Cheesy Mashed Potatoes and either Roasted Green Beans or Crispy Broccoli.

Ingredients:

4 chicken breasts (boneless and skinless)

1 cup Ritz Crackers (crushed)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon pepper

2 large eggs

4 tablespoons salted butter (melted)

Instructions:

Preheat over to 375 degrees.  Prepare a 9 x 13 dish with nonstick aluminum foil and set aside.

In a large shallow bowl mix Ritz Crackers with garlic powder, onion powder, salt, and pepper.

In a separate bowl, whisk eggs.

Pound chicken and then cut into strips or "tenders."  

Place chicken in egg then cover with seasoned Ritz crackers.  Once coated, place in the prepared pan.  Repeat with each chicken tender.

Brush each chicken tender with melted butter, this keeps the chicken moist while baking.

Bake, uncovered, for 30-35 minutes or until chicken is cooked through.

Meatball Subs

These subs are delicious with my homemade Mac and Cheese.

Meatballs:

1 pound lean ground beef

1 large egg

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup parmesan cheese

1/2 cup seasoned bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

Sauce:

1 lb. jar Passata tomato sauce (tomato puree) *I found Passata sauce in my grocery store.

1/2 cup water

1 tablespoon Italian seasoning

Sandwiches:

Mozzarella cheese slices

Hoagie rolls

Instructions:

Mix meatball ingredients together in a bowl until combined.  Shape into 1" balls and place them on a plate.

Add some oil to a skillet, add meatballs, and cook for 5-6 minutes, turning halfway through. 

In a small bowl mix the sauce ingredients together.  

Add sauce to the skillet covering all of the meatballs with sauce.  Cover and simmer until cooked through.

Preheat the broiler in the oven.

Slice hoagie rolls in half and add the meatball and sauce mixture.  Top with mozzarella cheese.

Place the filled hoagie rolls open-faced on a baking sheet several inches away from the broiler element.  Broil for 2 - 3 minutes until the cheese is melted.  Watch carefully.

*Add sauteed onion to the meatballs and/or sauce if desired.

Favorite Easy Oven Baked Salmon

This meal was a big hit with my teenage grandsons!  Double the sauce for one!  

Ingredients:

1 1/2 pound salmon fillet, skin on (or salmon portions)

3 tablespoons soy sauce

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

2 cloves garlic, minced

Instructions:

Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.

Preheat oven to 400.  Line a rimmed baking sheet with foil.

In a small bowl, whisk together soy sauce, olive oil, honey, Dijon, and minced garlic.

Place salmon, skin side down, on the prepared baking dish.  Reserve 1/3 of the sauce and brush the remaining 2/3 of the sauce over the salmon.

Bake for 15 minutes and then brush on the remaining sauce.  Bake for 5 minutes more, until the internal temperature of the fish reaches 145 degrees, or until the salmon is cooked to your desired doneness.  *Individual salmon filets cook faster.

Gently remove the skin and serve with Lemon Asparagus Rice.

Serves 4.

Lemon Asparagus Rice

I served this rice with my Favorite Easy Oven Baked Salmon, recipe to follow.

Ingredients

1 cup jasmine rice

1 1/2 cups water

1 pound fresh asparagus

4 tablespoons minced parsley

2 teaspoons lemon zest

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Rinse rice in a colander until water runs clear.  Bring water to a boil over high heat.

Add rice and 1/2 teaspoon salt.  Bring back to a boil and then lower the heat to the lowest setting.  Cover the pot and set a timer for 15 minutes.  Let the pot sit off the heat for 5 minutes.  Lift the cover and fluff with a fork.  *I have a rice cooker and used that for this recipe.

While rice is cooking, cut the asparagus stalks into 1" pieces.

Bring a medium saucepan of water to a boil.  Drop in the asparagus and cook for one minute.  Using a slotted spoon, remove the asparagus from the water and set aside.

When the rice is cooked, pour the rice into a large bowl.

Add asparagus, chopped parsley, lemon juice, lemon zest, and butter.

Toss with a spatula until combined.

Season with salt and pepper to taste.  Serve hot.

Chicken Fajitas

While taking care of my grandsons I made these for dinner and they were a huge hit.  Make easy homemade guac to accompany it!

Chicken Fajitas

3 boneless skinless chicken breasts

1 onion, thinly sliced

1 green pepper, thinly sliced

1 red pepper, thinly sliced

2 tablespoons olive oil

1/2 lime

Fajita Seasoning

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

For Serving

Tortillas (I used Whole Foods brand combo of soft white flour and corn tortillas and loved them).

Sour Cream

Pico de Gallo

Avocado or homemade guacamole or both.

Instructions:

Mix the fajitas seasoning ingredients in a small bowl.

Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.

Heat the oil in a large skillet.  Sear the chicken breasts for about 7 - 8 minutes on each side.

Once the chicken is done, remove it to a plate and let it rest for a couple of minutes.  Add the peppers and onion to the same skillet and saute for 4-5 minutes, stirring frequently.

When the peppers are just about done, slice the chicken breasts into strips.

Add the chicken back into the skillet, add a squeeze of fresh lime juice, and stir everything together.

Serve immediately with warmed tortillas and extra toppings.

Skillet Lemon Parmesan Chicken with Zucchini and Squash

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Some of my favorite things are chicken, zucchini, squash, lemon juice, orzo pasta, all in one delicious dish.

1 1/4 lbs. boneless skinless chicken breast, diced into bite-size pieces

2 tablespoons olive oil, divided

2 tablespoons butter, divided 

salt and freshly ground black pepper

3 teaspoons Italian seasoning, divided

1 teaspoon garlic powder, divided

1/2 teaspoon onion powder

1 teaspoon lemon zest

2 small zucchini, sliced and halved

2 small yellow squash, sliced and halved

1/3 cup finely shredded parmesan

2 tablespoons fresh lemon juice

Instructions:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Season chicken with salt and pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest then toss to coat.  Melt butter in pan with olive oil then add chicken and cook 3 minutes, turn and saute the other side until chicken has cooked through, another 3 minutes.  Transfer to a plate and tent with foil to keep warm.

Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the same skillet.  Add zucchini and squash, season with salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.  Cook, tossing occasionally until just tender, about 4 minutes.

Return chicken to the pan with zucchini and squash.  Drizzle in lemon juice and toss.  Sprinkle with parmesan.  

Serve warm with more parmesan, if desired.  I serve mine over orzo pasta!

Chicken Lettuce Wraps

 An easy meal to make on Sunday and have leftovers during the week.

2 teaspoons vegetable oil

1 pound ground chicken

5 ounces shiitake mushrooms, stems discarded, caps finely diced

8-ounce can of water chestnuts, drained and finely diced

1 1/2 teaspoons minced garlic

1 teaspoon minced ginger

salt and pepper to taste

5 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

1 head Butter lettuce, leaves separated

Instructions:

Heat the oil in a large pan over medium-high heat.  Add the chicken and season with salt and pepper to taste.

Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.  

Add the mushrooms and onion to the pan.  Cook for 4-5 minutes or until vegetables are soft.

Stir in the water chestnuts, garlic, and ginger.  Cook for 1 more minute.

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.

Pour the sauce over the ground chicken mixture and toss to coat evenly.  

Spoon the chicken mixture into the lettuce leaves and serve.