Steak with Truffle Butter

This steak is so incredibly tender with a unique taste of truffles and butter. Make sure to use the truffle butter sparingly so you don't overwhelm the natural meat flavor. For toppings that compliment any steak sautee some mushrooms or carmelized onions. Tonight for sides, I made garlic infused quinoa and sweet mashed acorn squash.

Steak with Truffle Butter and Sauteed Onions

Ingredients:

2 Boneless Ribeyes (You can choose the cut you like)
Olive Oil
Sea Salt
Fresh Ground Pepper
2 tsp. Truffle Butter (I like Black Truffle Butter)

Directions:
Take steaks out of the refrigerator while prepping. Heat a skillet on Medium - Medium High. Drizzle Olive Oil lightly over steaks. Sprinkle with fresh ground pepper and sea salt to taste. When skillet is heated place steaks and cook each side to desired temperature. I always go for medium-rare and for 1inch thick steaks cook for about 5 minutes on each side, turning frequently to prevent burning. When steak is done put a spread a small amount of Black Truffle Butter on each. You may also put the butter on when there is a minute left of cooking to really coat it. Let rest and serve with your favorite sides.

Garlic Infused Quinoa with Sauteed Veggies

Ingredients:

1/2 small onion, minced
1/2 C. of chopped mixed veggies (feel free to use frozen veggies)
2 Tbsp. Garlic infused Olive Oil OR use 2 Tbsp. Olive Oil and 2 Minced Garlic Cloves
1 C. Quinoa
2 C. Chicken Broth

Directions:

Heat Olive Oil in a Large Pot (that has a lid). Sautee onions until tender then add mixed veggies and cook a minute longer. Add Quinoa and Chicken Broth. Cover and simmer until cooked. (See directions on your quinoa for cooking time). Mine usually takes 15-20 mins.

Sweet Acorn Squash

1 Whole Acorn Squash, halved with seeds removed.
3 Tbsp. Butter or Margerine
3 Tbsp. Brown Sugar
Salt to Taste
Chopped Pecans (optional)

Preheat oven to 400 degrees Roast the Acorn Squash Cut sides down until tender. Once cooked, let cool then scoop out the flesh and mash with the butter, brown sugar, and salt. You may top with pecans if desired. Bake for about 20 minutes.

Crunchy Baked Chicken Fingers

These Baked Chicken Fingers are a healthier alternative to Fried Nuggets and Chicken and equally delicious with a delightful crunch.

Ingredients:
1 egg beaten
2 Boneless Chicken Breasts cut into strips (makes about 10-12 strips).
1 cup Seasoned breadcrumbs
1/4 C. Grated Parmesan Cheese
1/4 C Bisquick or Flour
Garlic Salt to taste
1/4 tsp. Ground Black Pepper
1/4 tsp. Paprika
1/4 tsp. Garlic Powder

Directions:
Preheat oven to 425 degrees. Beat an egg in a bowl and set aside for dipping. Cut up chicken and set aside. Use a large plastic freezer bag and put the leftover ingredients inside and shake gently to mix. Take each piece of chicken and dip in egg then place in bag, shake, remove and place on a cookie sheet. Repeat until you have all of the chicken tenders on the cookie sheet(s). Use cooking spray to lightly coat the tenders. Bake for 15-20 minutes, turning once.

I serve these with baked sweet potato fries.

Ingredients:
2 large sweet potatoes peeled and sliced into fries
1-2 Tb. Canola Oil
Garlic Salt to taste
Sprinkle of White Pepper
1/4 tsp Ground Cumin
1/4 Tsp. Paprika

Directions:
Preheat oven to 425 degrees. In a large bowl toss sweet potatoes in oil (you may also use egg whites for a healthier alternative). Add seasonings and coat well. Lay out on a greased cookie sheet and spray lightly with more cooking spray. Cook for 20-25 minutes, checking them halfway to shake them around to turn.

Another great side is baked macaroni and cheese (from Martha Stewart). http://www.seriouseats.com/recipes/2007/12/martha-stewart-macaroni-and-cheese-recipe.html

I am still trying out recipes for my own Mac and Cheese so I will keep you posted!

BBQ Ribs and Sides

Today's compliation of dishes





BBQ Ribs with homemade sauce
Ingredients:

3lbs Ribs (I chose pork)
Garlic Powder
Arrange ribs in a greased baking pan and sprinkle with garlic powder to taste. Place in heated oven and cook for 40-45 minutes. While baking, make the sauce.

Sauce:
1 1/2 C Water
1/3 C Apple Cider Vinegar
1/3 C Worcestershire Sauce
1 C Ketchup
1/4 C Sugar
1/4 C Maple Syrup
1 Tbs. Hot Sauce
1 Tsp Salt or to taste (use less if using Sea Salt)
1 Tsp Chili Powder
1 Tsp. Dried Minced Onion
1 Tsp. Dried Mustard
1 Tsp. Paprika
1/2 Tsp Ground Black Pepper

Directions:
Preheat oven to 350 degrees. When heated, put
Use a stock pot and stir together all of the sauce ingredients. Bring to a boil then lower heat until sauce is simmering. Allow to reduce to desired thickness. I let it simmer while the ribs cooked in the oven.

After 40-45 minutes of cooking ribs, pour sauce over the meat and cover the dish with foil then bake another 1 hour. Then uncover and bake for another 20-30 minutes, basting occassionally.

The result will be fall off the bone, tender, juicy meat with a sweet and tangy sauce that makes you groan with delight!

Some side ideas:

Ranch and Garlic Mashed Potatoes

1 bag of baby yellow potatoes (you may use cut up russett or any kind you have).
2 garlic cloves, minced
salt to taste
1/4 tsp ground pepper
1/2 c Ranch dressing
2 Tab. Sour Cream
1 Tsp. Dried Parsley
1/4 C Butter or Margerine
2 Tab Milk

Boil potatoes for about 25 minutes or until they fall apart when pricked with a fork. I use small baby potatoes with the skin left on for added texture. You can use cut up russett or red skinned. Drain potatoes and mash with butter. Then add seasoning, minced garlic, ranch, sour cream, parsley and milk and incorporate together until mixed. Do not overmix as it may get a gooey texture. Serve with a garnish of chives if desired.

Baked Beans
The simplest method is to to use canned baked beans then dress them up with a bit of the BBQ sauce leftover from your ribs dish. I also add a bit of cooked bacon and onions.

Add your favorite side recipes in comments for others to try and enjoy!