Skillet Steak, Garlic, Lemon and Feta oh MY.

I am not usually a red meat kinda girl but sometimes I just have to have it. (no comments please) I bought some skillet steaks and wanted to do more than just cook them so I made a marinade and a sauce to work some flavorful magic....

4 skillet steaks

Marinade:

1 cup white wine
1/2 cup olive oil
1 teaspoon thyme
1/8 teaspoon paprika
1 tablespoon dried parsley
1/2 teaspoon of garlic
1 tbsp of chopped shallots

In a bowl mix all these ingredients together and let soak for about 10 minutes. When ready pour them into a large plastic ziploc bag and add your steaks and seal. Leave in the fridge for about 15 minutes. (oh and the steaks should be thawed)

This next part needs:

1 lemon, sliced thin
3 to 4 cloves of garlic finely chopped
3 tbsp of olive oil
salt and pepper to taste
1/2 cup feta cheese

In a medium skillet warm olive oil over medium high heat. Add salt and pepper to taste, place steaks in the skillet cooking about 3 minutes per side for a medium well steak, less for more red color. Remove the steaks and store on a warm plate. Add lemon and garlic and the leftover sauce from the bag to the skillet. Boil this liquid mixture, stirring frequently for about 4-5 minutes. Remove from heat and drizzle over steaks. Add feta cheese to the tops of the steak....

I'd recommend serving some garlic mashed potatoes and a green salad on the side.

Georgah! Peach Pie.

If you live in Georgia you should probably know how to make a decent peach pie...I mean every other street has the word 'peach' in it...Peachtree, Peachford, Peachling, PEACH! So that is why I decided to conquer this pie. It turned out pretty darn good.

Ingredients:

• 2 nine inch pie crusts (you can be a cheater and buy the pre-made stuff if you must)
  
• 1 egg, beaten well
  
• 5 cups sliced peeled peaches (I used about 6 1/2 nice sized peaches)
  
• 3 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter

Directions:
Pre-heat your over to 450 degrees.

Lay one of the pie crusts in a pie dish. Brush with some of the beaten egg to keep the dough from becoming soggy and gross later.

Slice and peel your peaches. Try to keep them mostly the same size so they cook even. But don't be a dork and measure them to the exact size.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Try to use all the flour and sugar mixture. Sprinkle the left over into the pie dish and over the peaches.
Pour into the pie crust, and drop cubes of butter over the top of the pie. Cover with the other pie crust, and fold the edges under. Flute the edges (you know push 'em together and seal with a fork) to seal with a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking but be sure not to burn yourself...it's HOT. Cool before serving.

Cupcakes as Motivation

In my personal hell workplace we don't celebrate anything, mostly because we are either too busy or too lazy to actually put anything together. We NEVER eat any type of meal so we often snack on Swedish Fish and Milk Duds. So I decided to be coercive sweet and make something for St. Patty's day. I made my cupcakes, frosting and fondant from scratch...yes I have lost my ever loving mind!!! But hey, they are pretty! (make the fondant a day or so prior to your cupcake adventure)

Cupcake Recipe:

• 3 cups cake flour sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/4 cups milk
• 1 1/2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350°F. Throw some decorative cupcake liners in a cupcake pan and feel proud they aren't the boring pastels from the local grocery store. Sift together flour, baking powder and salt; set aside. In a large-ish bowl cream sugar and butter together until light. (cream means to USE the hand mixer) Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute, you'll notice the color changing to a lighter color and getting more 'airy'. Pour into your pretty and creative cups. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Chocolate Frosting:

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter, softened
  
• 5 tablespoons evaporated milk (regular milk will work too, don't freak out)
  
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. Sifting is imperative, It gets out the annoying clumps that will come back to haunt you in your cupcake nightmares.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. (do the sugar mixture slowly, or you'll end up inhaling waaaay too much into your lungs) Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Fondant:

Let's talk fondant for a moment. I'd suggest for your first time you but the stuff already made at your local Michael's, Joanns Fabrics or whatever so you know what it's supposed to feel like or this will be frustrating.

Recipe:

• 2 pounds confectioner's sugar, sifted
• 1/4 cup cold water
• 1 tablespoon unflavored gelatin
• 1/2 cup glucose (found in cake decorating stores) or white corn syrup
• 1 1/2 tablespoons glycerine (found in cake decorating stores)
• 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
• Cornstarch

Instructions:

In a large bowl (do not use metal), sift the sugar and make a dainty well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat (you heatmeiser) and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the ball-o-dough is sticky.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.

You can color the fondant whatever your little heart desires, but I suggest purchasing the coloring that is gel like so you don't make the fondant any more sticky. If you are really adventurous I'd also get the fondant roller and mat, makes it more easy to handle.

FINAL STAGES:

I cut out circles with a glass and made my little decorations. Make sure the frosting on the cupcakes is fresh so the fondant has something to stick to and then have at it!!!

Chicken & Spinach Ravioli

I had some reservations about making my own ravioli, I mean noodles and stuff...really? But I was feeling adventurous last night and decided to go even more insane by making 30 bajillion raviolis. I recommend listening to me on this recipe since I lived my own version of Hell's Kitchen. (YOU DONKEY!)

For the pasta:

• 4 eggs, beaten
• 3/4 cup water
• 3 3/4 cups sifted all-purpose flour
• 1 1/2 teaspoons salt

For the filling:

• 1/2 pound ground chicken
• 3/4 cup chopped fresh spinach
• 2 tablespoons finely chopped onion
• 3 tablespoons melted butter
• 3 tablespoons freshly grated Asiago cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1 pinch ground black pepper to taste
• 1 (16 ounce) jar marinara sauce
• 1/4 cup freshly grated Asiago cheese for topping

MAKE THE PASTA much earlier than you plan to eat, like a couple of hours before when you bored.
Pasta Making Instructions:
In a bowl, mix the eggs, water, 2 1/2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator at the very least 20 minutes. Roll the pasta dough out on a well floured surface. I used a freakin' fondant roller and smaller hotdog shaped pieces of dough. Then I cut them into two inch squares and make sure that when you lay them out you do not pile them on like the picture above. They will stick. Also note that as the temperature of the dough rises the elasticity of the pasta will change, shrink etc. So keep them chilled between the pasta making and the filling making.

Filling Instructions:

1. In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
2. In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
3. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.

Cooking Instructions:

1. Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
2. Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

I'll be honest though, this is not a quick process and I bailed early on and made two large-ish portions, succumbed to my ADHD and decided that I didn't feel like making any more, so I cooked some chicken breasts in the Foreman Grill with olive oil and salt and pepper to serve with the pasta. It turned out well though. Maybe you'll have more patience than my 10 minute attention span! Toodles.

Blue Cheese and Sun Dried Tomato Burgers

Here in Atlanta we had a short spring/summer burst and it got my summer flavors all in a tizzy, so I made some burgers in preparation for grill season. Well, there was a secondary reason, I attempted to make something that my boy toy could actually participate in, however his ever lazy ass decided not to fire up the grill and we used the foreman instead...well I used the foreman and he cleaned it a day later. Anyway, glue cheese and sundried tomato burgers were quite a hit and I imagine they'd be perfect for some sort of summer-related cookout. They have much more flavor and they are fairly cheap to make in mass quantities. Enjoy...I did until boy-toy refused to clean up.

Ingredients: (this is for 8 larger burgers, cut it in half for 4-6)

• 3 pounds uncooked lean ground beef
• 1 cup diced sun-dried tomatoes
• 4 ounces blue cheese
• 1/2 cup minced fresh shallots
  
• 1 tablespoon steak sauce
• 1/4 teaspoon hot pepper sauce
• 1/4 tablespoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon dry mustard
• 12 hamburger rolls

Directions:
Mix all the above crap together in a big bowl (except the rolls...duh), use your hands, don't be shy. Grab a handful of the meat stuff and form into a patty shape. Done the more involved part.

Preheat an outdoor grill for high heat. Or you can wuss out and use the Foreman grill. Cook to the desired "done-ness". For a more well done burger it's about 5 minutes per side.

Put on your roll, cus that's how we roll and use your favorite toppings. DONE.

Goat Cheese Stuffed Salmon with Mayo Sauce, Mushroom Risotto and Red Potatoes

A WHOLE freaking meal for you guys!!!!! This is probably one of the more expensive meals I've made so don't go out to Publix expecting some cheap bill, use only for wooing purposes. I am going to go in order of what I made each step so your cooking times don't get out of whack. Follow my lead so your fish isn't getting cold while you are trying to make potatoes.

The entire meal is fresh salmon stuffed with goat cheese and baked with a homemade mayo like sauce, homemade risotto (although you could probably get by with the boxed kind) and boiled red potatoes.

Start with the Mayo Sauce
Ingredients:

• 2 egg yolks
• 1 whole egg
• 1 tablespoon lemon juice
• 3 teaspoons of Dijon Flavored Mustard
• 1/2 teaspoon of salt
• big pinch of white pepper
• up to 2 cups veggie oil

Directions:
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.

With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but stop pouring every few seconds to be sure the oil is being absorbed. NOTE: Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. NOTE: You may not need to use all the remaining oil at this time. Set aside Mayo sauce in covered bowl.



Mushroom Risotto


Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• salt to taste
• ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Begin boiling the water for your red potatoes at this point in large pot.



Goat Cheese Salmon

Ingredients:

• 4 salmon fillets
• 1/2 cup goat cheese
• 1/4 cup prepared Dijon mustard mayonnaise blend
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Boiled Red Potatoes

Ingredients:

• 1 1/2 pounds baby red potatoes
• Salt
• 3 tablespoons unsalted butter
• 1 small bunch dill, finely chopped

Directions:
Bring potatoes to a boil in well salted water. Cook until fork tender. Drain then return potatoes to the same pot you boiled them in. Toss with butter and dill. Season, to taste with salt.


TAAAAA DAAAAAAA!

Spinach, Mushroom and Goat Cheese goodness Omelette

My lovely sister sent me a recipe similar to this and I just made a few modifications. It's AWESOME.

Each makes one omelette

Ingredients:
3 large eggs
1/4 cup spinach leaves (wilted)
1/4 cup mushrooms (I used canned organic from Trader Joes)
1/4 cup fresh goat cheese
1/2 cup milk
1 1/2 teaspoons of cream of tartar
cooking spray
salt and pepper to taste

Directions:
Turn your oven broiler on. Break your eggs in a medium sized bowl and beat until consistent. Add milk and cream of tartar. Spray a frying pan even on bottom and sides with cooking spray and place on burner on medium heat. Let your pan get warm evenly and then pour your egg mixture into the pan. Cook until you see the egg has cooked on the bottom, you'll see air pockets bubbling to the surface. Take off heat and add your spinach, mushrooms and goat cheese on the top. Place in the broiler for about two minutes. Once cooked you see the top of the egg is not runny at all. Use a spatula to loosen the egg from the frying pan and let it slip onto a plate. Turn one side over giving the appearance of the omelette above. Add salt and pepper to taste.

Deviations:
-You can use frozen spinach instead of fresh, just make sure to defrost it in the microwave.
-For more cheese, use some sharp cheddar
-Cream of Tartar is not imperative, just gives the egg more fluff
-Milk is not imperative, adds more fluff and increases the solid matter
-I highly recommend not using butter to coat your frying pan, I tried once with butter and once with cooking spray and had much better luck getting the omelette out with the cooking spray