Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals.  I love to make pasta salads or cucumber and tomato salads.  This one beyond simple.  It’s only a few ingredients and it comes out so creamy and full of flavor.  I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions:  In a medium bowl add in the coleslaw mix and green onions.  Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet.  Mix well. Season with salt and pepper to taste.  Refrigerate for at least 2 hours.  Mix well before serving.  Enjoy.

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Pan Seared Lamb Loin Chops with Chimichurri

I love experimenting in the kitchen, especially with foods I don’t normally make. The best part is when the meal comes out so delicious that you can’t wait to make it again and share the recipe!

That’s what happened with this dish! I didn’t think I was a fan of lamb. Come to find out these Lamb Loin Chops changed my mind. The more I thought about it it’s the leg of lamb I’m not crazy about but these lamb cops were amazing! They are really quick to make and the chimichurri is made ahead of time so once you are ready to cook it goes super fast.

I bought these on sale to try, since my Mom loves lamb chops. They did not disappoint!! Give this recipe a try if you are a lamb chop lover, hey, even if you aren’t!!

Pan Seared Lamb Loin Chips with Chimichurri

Ingredients:

Chimichurri:
1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
5 mint leaves
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Lamb:
8-10 lamb loin chops, bone-in, 1 inch thick
1/2 T olive oil

Directions: Add all chimichurri ingredients to a food processor. Pulse until finely processed. Refrigerate at least 1 hour, this is so the flavors can come together.

Add lamb chops with few tablespoons of the chimichurri to a bowl or disposable pan and coat well making sure all of the lamb is covered. The chops should marinate at least 4 hours but can marinate overnight.

Once you are ready to cook the lamb chops take out and let rest a room temperature for 30 minutes.

Heat a large saute pan on high heat. Once pan is heated, add in the olive oil and let heat 1 minute. Next add in the lamb chops. (Depending on the size of your pan you may need to do this step in batches.)

Let the lamb chops cook and form a crust about 4-6 minutes on one side, then flip and cook another 4-6 minutes. Sear for a minute on the fat side as well. You are looking for an internal temperature of 145°, for medium rare. That’s the way I make my chops. (Note: For medium cook to 160° and for well done cook to 170°, lamb should not be eaten rare.)

Remove from pan and let rest a few minutes before enjoying. To serve drizzle with a little bit of the chimichurri.

Notes: The chimichurri may become coagulated. If it does let it sit out for a few minutes and add few drizzles of extra virgin olive oil and mix. If it becomes coagulated on the meat, that’s ok, hitting the hot pan will take care of that.

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Filet Mignon Crostini

This is a little bit of an upscale appetizer.  Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon!  This crostini is super simple to make.  You don’t have to use a filet, you can use any steak or any left over beef you have.  It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini

Ingredients:

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish.  Set aside.

Rub oil over the steaks on both sides.  Seasoning the steaks with salt, pepper and steak seasoning on both sides.  Cook steaks the way you prefer.  Grill for 4 minutes on each side depending on grill temperature and thickness of the filets.  Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini.  Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors)  Serve immediately.
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https://www.yummly.com/js/widget.js?wordpress“>Shredded Beef Chimichanga

Garlic & Herb Compound Butter (For Steak)

I love making a compound butter to enhance meats when they are cooked! This compound butter is perfect for grilled steak.  It adds a nice succulent flavor to the meat. You can use this butter on so many things.  It keeps well in the refrigerator, too!  Give it a try the next time you make a nice steak!  I used most recently on a nice thick ribeye!

Garlic & Herb Compound Butter (For Steak)

Ingredients:
1 stick soften salted butter
1 T fresh thyme,finely chopped (1/2 T dried)
1 T fresh rosemary (1/2 T dried)
2 garlic cloves, finely grated
2 t onion powder
1/2 T olive oil
1 t salt
2 t black pepper
2 T grated Parmesan cheese (optional)

Directions: In a small bowl add in the soften butter and smash down with a fork.  Add in the olive oil, garlic, all seasoning and cheese if using.  Mix really well.  Next form into a ball and place on top of plastic wrap.  Form the butter into whatever shape you want. I usually do a log like shape. Wrap well and put in the refrigerator for at least a few hours.  When ready to use, slice and use on top of steak. Yum. So much flavor and so delicious! This will last about 1 week in the refrigerator or up to 3 months in the freezer.

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Chimichurri Sauce

With the nicer weather upon us I’m sure we will all be doing more grilling.  At least I know I will be.  This sauce is perfect.  Chimichurri can be used when cooking or as a condiment for meats.  That’s typically the way I use a chimichurri!

The flavors in the chimichurri really bring out the flavors in the meat!  The good thing about this sauce is that it can be stored in the refrigerator for 2-3 weeks.  So cook up lots of grilled meats and serve with this yummy sauce!

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Note: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

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Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

Ingredients:
4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.