Still cookin'......

We've been cooking quite a bit lately, even though I haven't posted a new recipe to the blog. I've been making some things we've made before, plus doing a few cooking experiments on my own. There are so many good recipes that we've added to this blog, that sometimes I just want to go back and eat them again! So that's pretty much what we did this week...we had the Stuffed Poblano Peppers again, and the Memphis Dry Rub Ribs, mmm....and a few things we just whipped up on our own.



Chorizo Breakfast Tacos : We browned some chorizo and incorporated it into an omelet. We added some cheese, sour cream, and leftover Avocado Aioli, then wrapped it up in a corn tortilla that was warmed over the gas burner on the stove. I LOVE breakfast tacos!


Salmon and Acorn Squash on the Grill : I seasoned everything with salt, pepper & olive oil and just grilled it, and added a little squeeze of fresh lemon juice added to the salmon. I also threw in some black eyed peas for good measure. :)


Seasoned Pork Chops and Grilled Asparagus : Another quick fix meal made entirely on the grill. I seasoned the pork chops with salt & pepper, chili powder and a small amount of cayenne pepper for some spice. Onto the grill it went, along with the asparagus. When it was done, I added some butter and parmesan to the asparagus.

I'm planning out my list for next week and doing some new recipes, so get ready! :)

#82-#83 On the Grill :: Steak & Salmon + Stuffed Mushrooms

We've still been cooking at home a lot lately, but we haven't really been following recipes. The weather's been quite nice, so we've been grilling a lot (recently, steaks and salmon). Roasting vegetables has become a favorite as well, so we usually choose a couple to go with our main course.

I drizzled the salmon (both sides) with some olive oil, seasoned with salt & pepper, and gave it a squirt of fresh lemon juice. Then I dropped them on the grill for a few minutes on each side. To go with it I roasted some broccoli, drizzled with olive oil and seasoned with salt & pepper, at 400 for 20 minutes. Then I removed it, sprinkled some Parmesan cheese over the top, and returned them to the oven for another 10 minutes. Same process with the mushrooms -- drizzled with olive oil, seasoned with salt & pepper, and roasted at 400 for 20 minutes. Then I removed them, filled them with bacon crumbles, topped them with monterey jack cheese, and returned them to the oven for another 10 minutes.




These steaks were bacon wrapped and broiled for 6-10 minutes on each side (depending on if you want rare to well done). The squash spears and asparagus spears were drizzled with olive oil, seasoned with salt & pepper, and roasted at 400 for 30-40 minutes (the squash takes longer than the asparagus does, so keep an eye on them). I also made some blue cheese butter, which we've made before and we try to keep on hand all the time now. It goes with so many things so well! All you do is mix it up in the food processor -- a stick of softened butter, 1/2 c blue cheese crumbles, a pinch of salt and pepper. Mix everything well, then transfer it to a piece of saran wrap. Use the saran wrap to roll it into a log (think the shape of a regular stick of butter), twist the ends closed and refrigerate until firm. Store extra in the refrigerator.

First Grill Out of the Year!

Wednesday we grilled out on the patio for the first time this year! We made kabobs with chicken, mushrooms and green peppers on the grill, and then we made Parmesan Roasted Asparagus inside in the oven. Thank goodness the weather is warming up and we can grill outside! We're keeping our eye out for a nice patio set for the deck so we can spend more time out there this summer.

#68 :: Blue Cheese Stuffed Fillets

These steaks were melt-in-your-mouth good! The blue cheese butter is the best! I can't wait to try it out on other dishes as well. Paired with the Roasted Grape Tomatoes and the Parmesan Roasted Asparagus, this was the perfect meal.

Ingredients

• 8 ounces (2 sticks) unsalted butter, room temperature
• 2 teaspoons coarse grey sea salt
• 6 ounces Roquefort or Stilton cheese, cut into chunks
• 4 to 6 ounces beef fillets, good quality and at least 2-inches high
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Directions

In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.

Preheat oven to 400 degrees F.

Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.

Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

Makes 4 servings (Butter makes 8 servings)

Recipe from 5 Ingredient Fix from Food Network

Star Rating: 5 out of 5 stars

#66 :: Parmesan Roasted Asparagus

These were absolutely fantastic! The tips were crunchy, the insides were soft, and the seasoning used was just right. I could seriously eat asparagus every day if it was cooked this way!

Ingredients

nocoupons

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

Directions

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

Makes 6 servings

Recipe from Barefoot Contessa on Food Network

Star Rating: 5 out of 5 stars