From Karen's Kitchen- Steak and Potatoes

February 14, 2013
Happy Valentines Day!

Steak and Potatoes
My husband asked me last week what did I wanted to do for Valentines Day.  My first reaction was to go out to dinner.  Then as the week went on, I started to think about options of where to go.  I love to go out but on holidays I feel that the restaurants jack up the prices and then I hear from my husband " you make this better".  It's a wonderful compliment indeed.  A few days before the 14th, I asked the guys (husband and son) what they would like for Valentines Day dinner.  There was one answer.  Steak.  I know they love my roasted red potatoes and of course roasted Asparagus.   My husband asked why were weren't going out and the answer was simple  "because you both like my cooking and its my gift to  both you to make  a nice dinner".   I found a recipe using Bisquick for Cheddar biscuits and made them for the first time.   They are very easy and taste similar to the ones you get at Red Lobster.
The wine I chose was a red blend called "Hot to Trot" by 14 Hands Vineyards.   It went well with the steak.

 

The Steak
I marinated the steak in a ziplock bag for 4 hours. My marinade consisted of  Balsamic vinegar, 3 cloves of crushed garlic, a sprinkle of steak seasoning and a little Worcestershire sauce.

When the grill was ready for the steaks I discarded the remaining marinade and grilled the steaks for 5 minutes on each side.

The Potatoes
I parboiled a small bag of small red potatoes.  I cut them in half, drizzled olive oil then seasoned them with salt, pepper and Herbs de Provence. I then turn them out onto a baking sheet.  I roasted them in the oven along with the Asparagus in a preheated oven (400 degrees) for 15 minutes.

The Asparagus
I trimmed the ends off the Asparagus and placed them on a baking sheet and drizzled olive oil, salt, pepper and a squeeze of lemon.

The chocolate covered strawberries
I melted a half a bag of milk chocolate morsels and dipped each strawberry and placed it on a silpat mat so they wouldn't stick.  Then in a small pan, I melted a 1 quarter cup of white chocolate and spooned the  chocolate into a piping bag and drizzled the white chocolate over the milk chocolate.

I was such a special Valentine Day with my guys.  The highlight for me was a beautiful Sterling Silver ring of a Mare and her foal.  Horses bring me such joy. The ring is very special to me. I hope you all had a nice Valentines Day!

Recipe courtesy of my mom

From Karen's Kitchen- Steak salad on Naan bread

February 13, 2013
Steak Salad on Naan bread

We are thawing out in Connecticut.  The temperature rose a little today and I was able to sit on the deck and let the sun hit my face.  I did a lot of thinking about food. I'm trying to eat more organically and healthier.  I decided that this year, I'd like to make a "critter" proof vegetable garden for my deck.  I am not able to have a garden of my own due to our communities rules and regulations. I've seen these raised gardens and want to give it a try.   I remembered this wonderful dinner I made in January when I needed it to feel like summer.  That's the way I felt today while enjoying those sun rays.  I hope to make more salads this year and have fresh herbs.

Warm Naan bread topped with lettuce, Italian olives, part skim mozzarella, goat cheese, grilled sliced steak and a balsamic vinaigrette drizzle.

My own recipe

From Karen's Kitchen- Chicken, Risotto and Asparagus

February 12, 2013
Rotisseree Chicken, Risotto and Asparagus

After a busy day of work and running errands, sometimes you need to take short cuts when preparing dinner.  Our local grocer makes delicious Rotisserie Chicken.  I decided to grab one and a bunch of Asparagus and whip up quick meal.
The Risotto takes the longest to make, but it is delicious and a nice change from rice.

Ingredients
1 Rotisserie Chicken
1 bunch of Asparagus
3 servings of Risotto

For the Asparagus, I trim the ends, drizzle Olive Oil and add a little salt but a lot of pepper.  I roll them around on a baking sheet to make sure they are all evenly coated.   I roast them for 10 minutes on 450 in the oven.
The Risotto takes a little time.  I first add 1 1/2 cups of Risotto to a pot with a little drizzle of Olive Oil.  I let it toast a bit with the stove on medium. The Risotto will become translucent. Then I add 3 cups of Chicken.  Next,  I  add 2 cloves of minced garlic, and a 1/4 of a cup of minced onion.  Then a little salt and a lot of pepper.  I continuously stir the risotto and add more broth if I feel it needs it.  When the Risotto is fully cooked it should have a creamy consistency.

The Rotisserie chicken is the easiest.  I remove the meat and place it in a casserole dish, add a cup of Chicken broth and reheat in Microwave.

Fast and delicious.

From Karen's Kitchen- Wine Braised Short Ribs

February 9, 2013
Wine Braised Short Ribs
Day 2 of the Blizzard of 2013

 When we woke up, there was 3 ft of snow on the deck and the wind was whipping it in all directions.  It was a perfect day to stay in where it was warm and have a movie day.  It's also a great time to bring out the crock pot and create an easy and hearty dinner.  I like using a crock pot this time of year because of the ease it creates in my kitchen. Ease of cooking and cleanup. There is nothing quite like being outside shoveling, then coming into a warm house greeted by the smells of something good cooking. I hope you will give this a try.  It's comfort food at it's finest.

 

I put the short ribs in a ziplock bag with flour, salt and pepper

                                        Next, I brown them on all sides in a pan with olive oil

                                            After I brown them, I place them in the crock pot

                                   I gather up my vegetables and clean them well.  I don't peel      
                                    my carrots, I like them au natural

 

 

                    I chop all the vegetables and saute them in a skillet with Olive Oil and Butter

                                    Next I chop up 3 cloves of garlic and add it to the skillet

                                                       2 Cups of Beef Broth is added next

                            I like to buy the small bottles of wine for cooking.  Each bottle is 8oz
                           

                        I simmer the vegetables, broth, wine and add the Thyme for 5 minutes

                                I pour the mixture over the short ribs in the Crock Pot.
                                You can either cook this meal on high for 4 hours or 8 on low.
                                 I did the 4 hour option then on low for an additional hour.

                    I made garlic mashed potatoes to accompany the short ribs.
                   The meat is tender and falls off the bone and juices create a luscious gravy
 

 Ingredients
     •    5 to 6 pounds beef short ribs
    •    salt and pepper
    •    2 tablespoons vegetable oil
    •    2 medium onions, diced
    •    4 medium carrots, cut in chunks
    •    3 cloves garlic, minced
    •    1/4 cup flour
    •    2 cups Cabernet Sauvignon
    •    2 cups beef broth
    •    1 tablespoon balsamic vinegar
    •    1/2 teaspoon dried leaf thyme
   

From Karen's Kitchen- My "Famous" Chili

February 8, 2013
My "Famous" Chili

There is a blizzard going on outside.  No, I'm not kidding.  Really, a blizzard.   What to do when the wind is wild, snow is blowing sideways and weathermen keep delivering more awful weather reports?  Make something!  I named this my "famous" Chili because it's famous in my house.  My husband and son LOVE my Chili.  When I mention that I am making Chili for dinner, they are very happy and "can't wait for dinner".  It makes me feel good.  I guess it's the little things that make them happy and in turn, make me happy.  If you like your chili to have more heat, add more red pepper flakes and chili powder. My guys and I like our chili on the mild side.

                 I first saute dice up Red, Orange and Yellow peppers with a half of a Red onion.  

                    Then I brown a pound and a half  of ground Chuck.  I season it with salt and pepper.

 Then I add the meat, the peppers and onion mixture, a can of light red kidney beans, a can of black beans and a jar of salsa.  I like to put the Crock Pot on low and cook the chili for 2 hours.

 

Now for the spices...  1 Tbsp of Cumin, 1Tbsp Chili Powder and  1 tsp Red Pepper flakes

I add freshly grated Monterey Jack Cheese and a dollop of sour cream on top

 

 Serve with your favorite tortilla chips.  We love Tostito's Scoops.  Enjoy!!

From Karen's Kitchen-Cheesy Chicken Quesadilla's

February 4, 2013
Cheesy Chicken Quesadilla's

      I don't know about you, but some nights I am at a loss as to what to make for dinner.  I like to have a few recipes for quick and easy meals.  This is one of them.  I know I've hit a home run when I hear two things.  The first, the front door closing and hearing my husband say, "mmmm something smells great." The second is my teenage son saying (with his mouth full). "Ma, this is so good." 
 They love Chicken Quesadilla's like I do so I know it's a good meal to go to.

 

Ingredients
3 chicken breasts
1 packet of fajita seasoning
1 red bell pepper
1 small block of Monterey Jack cheese
Flour Tortillas

I first season my chicken with a packet of fajita seasoning, then I cut it up into small pieces and saute in a little canola oil.  
While my chicken is cooking, I cut up the red bell pepper and saute that in another pan.
I take this time to grate the Monterey Jack cheese.
When the chicken and peppers are finished cooking, I combine the two in one dish.
I then begin to assemble my Quesadilla's.  
I spray cooking spray on my grill pan and lay down one tortilla.  I sprinkle the cheese onto the tortilla then top it with the chicken and peppers.  I love cheese so I sprinkle just a little more and top it with the second tortilla.  I let it cook for a bit until I see the cheese starting to ooze.  Then I flip them.
When the other side is done, I transfer the Quesadilla to the cutting board and cut them into quarters with a pizza cutter.
I love to garnish my Quesadilla's with lime wedges, homemade pico de gallo and sour cream.
Enjoy!

From Karen's Kitchen-Chicken Tetrazzini

Yesterday I was watching my new favorite food blogger and Food TV Network star Ree Drummond on an episode of The Chew.  She made Chicken Tetrazzini.  Watching it bubble on the stove and hearing the costars rave about it inspired me to give it a try.  I had everything in my pantry to make it, so why not?  The only ingredient I omitted was mushrooms.  I love them dearly but after a recent allergy test revealing that I am allergic, I decided to forgo the fungi.  I had low fat cream cheese and used that in place of regular cream cheese and cut down on the butter.  For the most part, I followed her ingredients.
 All I can say about this dish is "holy tetrazzini that was good"!  If you want the ultimate in comfort food, this is it.  Creamy deliciousness one forkful after another.  I looked at my husband and he read my mind and said, " uh huh, this is really good".  Then the word "wow" would escape his mouth.  (that always makes me happy)
When I was done, I had to pack the leftovers fast or another plateful would have been in front of me.   I am so happy that I have three full dinner servings in the freezer.  I also had enough to send my husband to work with lunch.  Tomorrow before going to the barn, I will happily heat up this plate of "creamy deliciousness".

 Ingredients
•    salt and ground pepper
•    3 tablespoons butter
•    1/3 cup all-purpose flour
•    2 cloves of garlic
•    ½ an onion diced
•    3 strips of  cooked and crumbled low sodium bacon
•    1 can (14.5 ounces) reduced-sodium chicken broth
•    1/2 cup grated Parmesan and Monterey Jack cheese
•    1 block of fat free cream cheese (neufchâtel)
•    1/2 teaspoon dried thyme leaves
•    1 pound Fettuccine, broken in half
•    3 chicken breasts cooked and shredded
•    1 package (10 ounces) frozen peas, thawed and drained
•    ¼ cup of Panko bread crumbs
First  melt the butter.  Then sauté the garlic and onion until soft.
Add the flour and chicken broth until it begins to thicken.
 Then add the chicken, bacon, thyme, Parmesan and Monterey Jack cheese, peas, pasta, salt and pepper.
 Let everything simmer for 5 minutes.
Pour everything into a casserole dish and topped it with a little Panko bread crumbs. Bake for 15 minutes on 350 degrees.
Enjoy! Enjoy! Enjoy!  But be careful, it will be very hot.