Friday, July 15, 2016

Pan Seared Steaks with AuJus


Serves: 2

Flat Iron Steaks: 2 - 8 oz
Salt & Pepper: to taste
Oil: 2 Tablepsoons
Unsalted Butter: 2 Tablespoons
Red Vinegar: 1 Tablespoon
Beef Broth: 1 cup
Onions, sliced: 1/2 cup
Garlic, chopped fine: 1 1/2 teaspoon
Oregano: 1/4 teaspoon
Coriander: 1/8 teaspoon

1.  Tenderize both steaks and sprinkle with pretty generously with salt and pepper, and allow to rest on the counter for 40 minutes.

2.  In a large non-stick sauce pan, heat the oil on high heat.  When oil is hot, carefully place both steaks onto the pan and sear on both sides for 2 minutes each.  Then lower heat to low-medium and cook, for approximately 8 to 10 minutes for medium rare, flipping steaks occasionally.  Using a instant read thermomiter cook steaks to desired temperature,  I prefer medium rare to medium, so I always remove steaks at 130 degrees.  The steaks can cook up to another 5 degrees while they rest.  When desired temperature is met,  take one Tablespoon of the butter split in half and place one piece on each steak and allow to melt about half way and then set the steaks aside on a small platter.

3.  Turn the heat back up to high and deglaze with the red vinegar.  Allow to simmer for 2 minutes to allow the vinegar to cook off, stirring occasionally. Add the onions and garlic and cook for 3-4 minutes until the onions have some color around the edges.  Add the beef broth, oregan, coriander and a touch of salt (if needed) and pepper, keeping in mind that the beef broth is already salty, and allow to simmer until reduced by almost half, about 3-4 minutes, then add the remaining butter and stir until melted.  Pour over steaks and serve.

Tuesday, February 23, 2016

Oatmeal Raisin Pancakes

If you love Oatmeal Raisin Cookies then you are sure to love this recipe.
This recipe makes about 10 cakes

Oatmeal Cookie Pancakes  
Old Fashion Oats:          1 cup
AP Flour:                       1 cup
Brown Sugar:                 1/2 cup
Baking Powder:             2 tsp 
Baking Soda:                  1/2 tsp
Cinnamon:                    1 tsp
Nutmeg:                           1/4 tsp
Sour Cream:                  3/4 c
Milk:                              3/4 c
Eggs, large:                    2
Vanilla Extract:              1 tsp
Butter, unsalted, melted: 2 oz 
Bananas, chopped          2 ea 

Pecans, chopped
Raisins, dark 
Butter, unsalted               as needed for cooking

1.  Mix all the dry ingredients in a bowl and stir with a whisk until combined well.

2.  Add the sour cream, milk & eggs and stir in with whisk.

3.  Fold in bananas and then stir in melted butter.  Batter will be thicker than a regular pancake batter. 

4.  Heat a large non-stick frying pan over medium-high heat.  Melt 1/2 tsp of butter and scoop out 1/2 cup of the batter and pour into the pan.  Do not crowd the pan, cook 1-2 cakes at a time.  Sprinkle pecans and raisins onto the cakes and allow to cook for 3-4 minutes before flipping.  Cakes should have a nice light golden brown color.  Carefully flip cakes over and cook for another 2-3 minutes, until the center is no longer runny.  Repeat this process until all the batter is finished.  

5.  Serve with your favorite syrup and a little butter. 




Tuesday, November 3, 2015

Chipotle Turkey Burger Melt

Yield 3-4 Burgers


Turkey Burger

Ground Turkey: 12 oz
Chiptole Peppers in Adobe: 2 peieces
Red Pepper, chopped fine: 1 each
Egg White: 1 large
Pecans, ground: 1 /4 cup
Onion: 1/4 cup
Garlic: 2 cloves
Water: 2 oz
Corriander: 1/4 teaspoon
Kosher Salt: 1 teaspoon
Fresh Ground Pepper: 1/4 teaspoon

1. Place onions, adobo peppers & 2 ounces of water in a food processor and purée until smooth.  

2.  Place in a bowl and add the rest of the ingredients.  Gently mix until fully incorporated and allow to rest for 30 minutes. 

3.  Form into patties, 4 or 5 depending on how large you want them. 

Pickles Vegetables

Carrot, peeled, thin sliced lengthwise: 2 each
Cucumber, peeled, thin sliced lenghtwise: 1 each
Shallots, sliced thin: 1 each
Fresh Thyme: 1 sprig
Kosher Salt: pinch
Fresh Ground Pepper: pinch
Apple Cider Vinegar: 1/2 cup
Sweet Tea: 1 cup

1.  Place all the ingredients in a sauce pan, except the cucumbers. Bring to a boil and then reduce to a simmer. When the carrots are almost fork tender add the cucumbers and allow to simmer until the entire cucumber has changed color and the carrots are finished. Remove the carrots and cucumber and reserve for your sandwich. 

To Assemble Melts

Wheat Bread: 8-10 slices
Coconut Oil: 2 Tbl
Provolone Cheese: as needed
Avocado: 4 slices for each sandwich
Pickled Vegetables: see recipe

1.  In a lightly oiled skillet, preferably non stick, sear turkey burgers on each side over medium high heat. About 3-4 minutes on each side until internal temperature reaches 165. Set aside. 

2.  Wipe skillet clean and add a little more oil and grill each slice of bread and add cheese. When the bread is grilled to your desired color and cheese is melted remove from heat and assemble sandwiches with burgers, pickled carrots and cucumbers & avocado. Close the sandwich and finish up the rest of the sandwiches. 

Friday, October 23, 2015

Grecian Omelette

Yields: 1 omelette
Eggs, large: 2
Olive Oil: 1 Tablespoon 
All Purpose Seasoning: 1/8 teaspoon 
Cucumber Sauce: 1/4 cup

Feta Cheese, crumbled: 1/8 cup
Sundried Tomato, chopped fine: 1 Tablespoon
Italian Seasoning: pinch

1. Mix feta, sundried tomato and Italian seasoning together. 

2. In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat Meanwhile in a bowl mix together the 2 eggs, seasoned feta cheese, tomato, spinach and all purpose seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil is hot, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg. Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette and allow to cook another minute, fold over and cook on both sides until desired doneness is achieved. 

3.  Plate and spread cucumber sauce over omelette and enjoy. 


Monday, October 19, 2015

Low Fat Greek Yogurt Cakes

This is one of the delicious recipes that I created for our restaurant menu.  Made with Greek yogurt and egg whites you can forget about the guilt and enjoy this low fat option right at home.

Yields: 5 - 4" cakes

Nonfat Greek Yogurt Container: 1 - 5.3 oz container
  (use blueberry yogurt)
Egg Whites: 2
All Purpose Flour: 1/2 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/4 teaspoon
Salt: pinch
Blueberries, fresh: as needed

1.  Whisk together the yogurt and egg whites.

2.  Add your dry ingredients and whisk together until fully combined.

3.  Allow mixture to sit for about 20 minutes and whisk again.  Batter may be thicker than your regular pancake mix

4.  Heat a griddle over medium high heat and spray with non stick spray.  Using a 1/4 cup measure scoop and pour cakes onto hot griddle, do not crowd the pan, only cook what comfortably fits on your griddle.  Spread cakes out a little but so they are 4 - 5 inches wide.  Fill cakes with desired amount of blueberries.

5.  Allow to cook for 2 - 3 minutes until golden brown and carefully flip over and allow to cook for another 2 - 3 minutes, until pancake is no longer wet in the middle.

6.  Keep finished cake warm and repeat for the rest of the batter.

7.  Serve with a reduced calorie pancake syrup if desired.




Chicken Fajita Omelette

Chicken Fajita Omelette
Recipe makes 1 omelette

Eggs, large- 2
Onions, chopped small- 1- 1/4” slice
Green Peppers, chopped small- 1/2 each
Grilled Chicken Breast, chopped small- 1/8 cup
Pepper jack Cheese- 2 slices
Taco/Cajun Seasoning- 1/4 teaspoon
Olive Oil- 2-3 Tablespoon
Salsa- as desired
Sour Cream- as desired

1.  In a non stick pan, grill a chicken breast with 1 tablespoon oil, a little salt, pepper and oregano until the breast in no longer pink.  Place on a cutting board and chop into small pieces.

2.  In the same pan (add a little more oil if needed) cook the onions and peppers until soft with a sprinkle of salt & pepper.

3.  In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat  Meanwhile in a bowl mix together the 2 eggs, chopped chicken, chopped/cooked vegetables and taco seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil first, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg.  Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette.  Once the Omelette is flipped, place your cheese on the one side and allow to cook another minute or 2 depending the doneness you desire.

4.  Fold the omelette in half and remove from the pan onto the plate.  Serve with salsa and sour cream. 

Monday, August 17, 2015

Apple Honey Chicken

Marinade/Sauce 
Apple Cider Vinegar- 3/4 cup
Mustard, use your favorite- 1 Tablespoon
  I prefer a spicy mustard 
Garlic, minced- 2 teaspoons
Kosher Salt- 1 Tablespoon
Black Pepper- 1/4 teaspoon 
Olive Oil- 1 Tablespoon 
Honey- 1/4 cup 

Chicken 

Thin Sliced Chicken Breast- 1 lb 
Butter- 2 tablespoon 
Olive Oil- 2 tablespoons 

1.  Combine all the ingredients for the marinade in a bowl large enough to fit the chicken also. Whisk together and add the thin slices chicken and allow to marinate for 30 minutes to 1 hour. 

2.  In a non-stick frying pan heat 2 tablespoons oil and carefully place chicken (reserving marinade to the side) in hot oil and cook 2-3 minutes on each side until no longer pink in the center.  Be careful not to crowd the pan. Once chicken is done place on a plate and cook the reminder chicken if any. 

3.  Once all the chicken is cooked, over medium high heat add the marinade to deglaze the pan and with a rubber spatula scrap up anything stuck to the pan. Bring to a boil then turn down the heat to medium and cook for about 2-3 minutes, until it reduces and thickens up a bit then add the butter. Stir the butter and cook until melted. Pour sauce over the chicken and enjoy.