i know, i know -- i've been MIA lately. it's not that i haven't been cooking, cause i cook almost everyday. and it's not that i haven't been trying new recipes, cause i try a few new recipes a week. so why haven't i been posting them, you ask?? ~sigh~ i have no idea!
i think that is the beauty of doing this blog with Nancy, she picks up my slack... so now, while she is busy with some family things, i plan to fill in the gap.
Here are a couple of recipes that i made last week that either i loved, or my husband loved.
Chicken & Sweet Potatoes With Shallots
(photo from
real simple website)
**This is one that my husband loved. He even reminded me yesterday how much he liked it. I liked it because it was soo easy! and very budget friendly! (my notes are in bold and italicized)
Ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary
Directions
- Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
- Wipe out the skillet (why on earth would you wipe out all of that flavor?? I de-glazed the pan with a couple of tablespoons of chicken broth, then put a tablespoon of butter in and let it melt. I omitted the remaining oil.)
and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. (I know I cooked the shallots a bit longer than it says. I like caramelized onions, so it just sounded like the way to go!!)
Serve the chicken with the potatoes and drizzle with the shallot mixture.
By Kate Merker, February 2010
Real Simple Magazine, February 2010
Pasta with Gorgonzola & Beef Tenderloin
(photo from
goodLife {eats} website)
**This is one that i absolutely looooooved!! I love blue cheese/gorgonzola anything. I love a really good steak. and I love pasta. So, why didn't i think of this recipe? I dunno that answer either... but i am really glad someone did!!
This one, however, is not that cost-effective. it is definitely a dinner that you make on a special occasion, like
katie did for Valentine's Day. Or like me, who had extra money in her grocery budget this week, and instead of saving, felt the urge to splurge!
(my notes are in bold and italicized)
Ingredients1 lb. filet mignon, cut into 2 inch medallions
(i much prefer a steak... so instead of cutting medallions, i left my filet as 2 steaks)3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons olive oil
2 teaspoons butter
3/4 cup half-and-half
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces uncooked pasta, linquine or fettuccini
DirectionsToss the filet mignon medallions
(i much prefer a steak... so instead of cutting medallions, i left my filet as steaks) with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
In a saute pan,
(i used a dutch oven, so that i could put it in the oven later...) heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
(then put the steak in a 400 degree oven for 6-8 minutes) Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time)
Combine the butter through white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
Toss the pasta with the sauce and filet mignon
(i sliced the tenderloins thinly and placed on top of the pasta) medallions. Garnish with additional Gorgonzola.
Note: just before serving, I threw the asparagus into the pan I cooked the beef in. Sauteed it for a minute, poured a few glugs of white wine, and put the lid on it. After steaming it for a minute or two I seasoned with salt and pepper to taste. Serve it drizzled with some of the pan drippings you cooked it in.
(yummy!)a goodLife {eats} creation
