Saturday, April 30, 2022

Boyfriend Steak? Really?



Okay, I love the boyfriend jeans that are sold at The Loft.  And the Boyfriend Jacket that I got at J. Jill. But a Boyfriend Steak?? 

Well, the Boyfriend Steak is a thing.

A delicious thing. And a 30-minute meal with just one pan.  The recipe is from Delish.comQuite a simple recipe to follow.


Ingredients-
FOR THE HERB BUTTER
stick butter, softened
1 tbsp. freshly chopped parsley
FOR THE STEAK
1 tbsp. extra-virgin olive oil, for skillet
26- to 28-oz. bone-in rib eye or côte de boeuf
Kosher salt
Freshly ground black pepper

Method-
Preheat the oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have it). Refrigerate until firm.
Make steak: Heat an ovenproof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
Sear steak for 3 minutes per side, then transfer skillet to the oven to continue cooking, about 10 minutes for medium-rare.
Transfer steak to a plate and let rest for 5 to 10 minutes. Top with herb butter to serve.
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Wednesday, April 27, 2022

Beef Fried Rice

Another 30-minute meal! And we have another hit!!

The recipe is from Delish.com.

Rave reviews from both sides of the table!!

Ingredients-

1 lb. flank steak, cut into bite-size pieces

kosher salt

Freshly ground black pepper

5 tsp. sugar, divided

1 tbsp. cornstarch

2 tbsp. plus 1 tsp. vegetable oil, divided, plus more for drizzling

2 large eggs, beaten

1 tsp. grated ginger

1 onion, diced

1 c. frozen mixed vegetables

3 c. leftover white rice

3 tbsp. soy sauce

1 tsp. white vinegar

1 tsp. sesame oil


Method-

In a medium bowl, season meat with salt, pepper, and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside.

In a large skillet over medium-high heat, heat 1 teaspoon of oil. Add eggs and scramble using a rubber spatula; transfer to a plate. Turn the heat on high, and add another teaspoon of oil. Add meat, working in batches, and cook until seared all over, about 2 minutes per side; transfer to a plate.

In the same skillet over medium-low heat, add  2 tablespoons oil, onion, and ginger, and cook until starting to soften, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using a spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back the meat and eggs, then toss together and serve immediately.

Monday, April 25, 2022

Creamy Steak Fettuccine


Creamy Steak Fettuccine on a Monday night!!! Yeah, a 30-minute meal. I made the pasta yesterday. And it was nice to have a glass of wine on a Monday night and make dinner. 

It was delicious. The recipe is from Delish.com. I should have used more pasta water to thin the sauce, but that was just my opinion.


This is my version of the recipe, I left out 2 ingredients from the original.


Ingredients-
Kosher salt
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. vegetable oil 
Freshly ground black pepper
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. milk
1/2 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
1 1/2 c. halved cherry tomatoes
2 tbsp. balsamic glaze


Method-
Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook the steak to the desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.


In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Return pasta to pot.


In a skillet, melt butter over medium heat. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes. 


Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. 


Top with sliced steak and drizzle with balsamic glaze.


Sunday, April 24, 2022

Zucchini and Ground Beef Skillet.


Another recipe from All-Recipes Site. Zucchini and Ground Beef Skillet.

The recipe said it was a 50-minute meal, but I did this in 30 minutes. Not a lot of pans so it was an easy Sunday night clean-up. 


I had some Rice Balls in the freezer and I popped them into the air fryer as a side dish. Perfect!!!

Zucchini and Ground Beef Skillet

Ingredients

Ingredient Checklist

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Stir tomato sauce, and olives into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.

  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Saturday, April 23, 2022

Well The Wine Was Good

It is the 13th Anniversary of this little blog. 

I made a new recipe for dinner. Not a hit. No point in sharing the link. We will not be making it again.

The twice-baked potatoes are quite good. 

The same recipe that I used on Christmas 2021

And the wine was wonderful.

Not all meals are blog-worthy.

The editorial staff at So What Are You Making For Dinner would like to say "Thank You!!!" to the 3 or 4 people who read this blog and follow along with our dinner adventures.

Let's see what we can cook up in year 14!


Friday, April 22, 2022

Pasta alla Gricia


I got the new Delish magazine in the mail. It is put out by the same people who have the Delish site.

The latest issue is the pasta issue. I find a perfect recipe for a Friday night and begin preparing the recipe. I go to look at the next instruction and this is what I see. A cat, but not the recipe.

Back to the recipe. I was at T & J's today, a local grocery store that has an amazing deli and meat department. Did I look for guanciale? No, of course not!

I had bacon so I used that instead. But next time I will get the guanciale.

This was easy to put together, even while enjoying a well-deserved Martini.


Ingredients-

4 oz. guanciale (bacon), diced into ¼" pieces

3/4 tsp. freshly ground black pepper

4 c. water

3/4 tsp. kosher salt

8 oz. tagliatelle

1 1/2 c. freshly grated Pecorino, divided, plus more for serving

Method-

In a large, high-sided skillet over medium-high heat, cook the guanciale (bacon),  stirring frequently, until deeply golden, 6 to 7 minutes. Remove from heat and, using a slotted spoon, transfer the guanciale (bacon) to a paper towel-lined plate, keeping the fat in the skillet. Add pepper and stir until fragrant.

Meanwhile, add water and salt to a medium-large pot and bring to a boil. Add pasta and cook, stirring to prevent sticking, until pliable but not al dente, 2 to 3 minutes. Remove from heat.

Return skillet to medium-low heat. Add 1¾ cups pasta water to the pan and swirl to combine. Add par-cooked pasta and ½ cup Pecorino and stir to coat evenly. Once Pecorino is mostly melted, gradually stir in the remaining 1 cup of Pecorino in 2 batches, adding more pasta water as necessary to keep the sauce silky. Once pasta is al dente, remove from heat and continue stirring gently until sauce is smooth. 

Fold in cooked guanciale (bacon) and serve with more Pecorino.




 

Sunday, April 17, 2022

Braised Short Rib Spaghetti


Tonight we had a slow braised meal. The recipe is from the Original Dish site. 

The words, "Delicious" came from the other side of the table. 


A perfect meal. The sauce was thick and flavorful. Quite good if I do say so myself. This would be a recipe l I would make if we were ever to have people over for dinner. Might do a cheese ravioli next time we make this.

This is my version of the recipe that makes enough for 2 people, with a little left over.


Ingredients-
1 1/2 lbs bone-in short ribs
kosher salt, as needed
freshly cracked black pepper, as needed
vegetable oil, as needed
1/2 onion, diced
2 medium carrots, diced
1 celery stalk, diced
1 1/2 tbsp all-purpose flour
1/2 cup red wine
28 oz crushed tomatoes
1 bay leaves
1 large sprig of thyme
1 sprig of sage
1 1/2 cups beef stock
1 tbsp butter
3/4 lb spaghetti
Parmesan, to garnish

Method-

Let the short ribs sit at room temperature for 15 minutes. Season generously with salt and black pepper on all sides. Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add enough vegetable oil to just coat the bottom of the pot.

Working in batches, sear the short ribs really well, about 3-4 minutes on all four sides. Transfer each batch of meat to a foil-lined sheet pan or plate once seared.

To the pan drippings, add the onion, carrots, and celery. Season with salt and black pepper. Sauté the vegetables for a few minutes until tender and caramelized. Stir in the garlic and cook for another minute.

Stir in the flour and let cook for a minute or so, stirring continuously. Deglaze the pot with the red wine. Bring to a simmer, scraping the bottom of the pan to release all of the flavors. Let simmer for another minute.

Stir in the crushed tomatoes, tomato sauce, bay leaves, thyme, sage, and another pinch of salt. Let the tomatoes simmer for 5 minutes.

Stir in the beef stock. Add the short ribs back to the pot along with the drippings. Bring the liquid to a simmer. Cover the pot, leaving a small crack open to allow some steam to escape.

Turn the heat all the way to low and let the short ribs braise for 3 hours, stirring occasionally.

After 3 hours, remove the short ribs from the pot. Strain the sauce, using a wooden spoon to really press and release all of the flavors of the vegetables and herbs. (The next time I make this I think I would use a food mill for this step.)

Pour the sauce back into the pot. Using a folded paper towel, blot as much fat off the top as possible. Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium-low and let the sauce cook and reduce for about 20 minutes.

Meanwhile, use your hands and a pair of gloves to shred the meat, discarding any large chunks of fat, bone, and connective tissue. 

Once the sauce has reduced and thickened, whisk in the butter, one tablespoon at a time. Stir the shredded meat back into the sauce. Taste and season with more salt and freshly cracked black pepper as needed.

Prepare a large pot of boiling, salted water.

Drop the spaghetti into the boiling, salted water and following the package’s instructions.

Drain the pasta and toss it with the sauce. Alternatively, ladle the sauce over the spaghetti. Serve with Parmesan cheese.

Wednesday, April 13, 2022

Air Fryer Pork Chops. Weeknight Winner!


Tonight we had delicious pork chops cooked in the air fryer. A 20-minute meal. The pork was cooked perfectly. The meat was moist and so flavorful. The recipe was on Delish.com

Ingredients-
2 boneless pork chops, about 1"-thick
1 tbsp. extra-virgin olive oil
1/4 c. freshly grated Parmesan
1/2 tsp. kosher salt
1/2 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper  

Method-
Pat pork chops dry with paper towels, then coat both sides with oil. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with the Parmesan mixture. 
Place pork chops in the basket of the air fryer and cook at 375° until internal temperature reaches 145°, about 9 minutes, flipping halfway through.

Saturday, April 9, 2022

Mom's Pizzagaina


Today I baked my Mom's Meat Pie Recipe.

I made the pie dough last Saturday. Froze the packets of dough until Thursday night.

Last night I cooked the sausage, boiled the pepperoni, and diced the pepperoni, ham, and basket cheese. Everything was ready to go this morning.




I started rolling out the first crust at 8:45am. I took the last pie out of the oven at 2:30pm.




Seven pies in total. I think I did the math correctly as to how many pies are needed. As long as I can put one in the freezer for Easter in July we will be good.

No problem securing the ingredients this year. I would like to send a special thank you to the 2 deli people at Big Y who expertly sliced the ham and pepperoni to my exacting specifications!

Here is the only recipe I use-

Pate Brisee - (this recipe is for 2 pies, top, and bottom crusts)
Ingredients-
6 cups unbleached all-purpose flour

2 tsp salt
1/2 tsp. black pepper
22 Tbsp sweet butter, chilled

12 Tbsp vegetable shortening, chilled
1 cup of ice water


Method-
Sift the flour, salt, and pepper together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until the mixture is like a coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 1 hour.


Eleanor Lombardi's Pizzagaina (This recipe will make 7 pies)
Ingredients-
4 pounds baked ham, diced
2 pounds pepperoni, skinned, diced and boiled, drained (boiling removes excess grease)
2 pounds sweet sausage, fully cooked, drained
2 pounds basket cheese, diced
3 eggs per pie


Method (written for baking 2 pies)-
Mix all ingredients. Roll out a quarter of the dough. Place the crust in a pie dish. Use a pie dish with handles if you have one. You will want to check the bottom of the pie to see if it is browned. Add half of the meat and cheese mixture to the dish. Break and mix 3 eggs (each pie requires 3 eggs) and pour over the top of the meat. Roll out another quarter of the dough. Place on top of the meat. Crimp edges. Cut 3 slits in the crust. Bake 350 degrees for 45 to 50 minutes. (I baked mine for an hour and 15 minutes). Repeat this for the second pie.
With the meat recipe, you may end up with enough for more than the two pies. Let's just say it is one of those Easter miracles. I usually make enough dough for 6 pies just in case.  The crust recipe above is only for 2 pies. I prefer to make the crust in small batches. Making enough for 6 pies at once is more than my kitchen or I can handle.  The crust can go in the freezer so it is "like money in the bank."

When the pies are in the oven keep an eye on overflow. The egg might spill out the slits. It may be a good idea to put some foil under the pie dishes on the lower rack. As long as the egg does not spill over your house will smell amazing.



Saturday, April 2, 2022

Soy-Braised Short Ribs

It was a slow cooker type of day. Today I made the dough for Pizzagaina. And made some Blueberry Ricotta Scones. Also made a Baked Macaroni with left over pasta from the other night. Notice that little kitty sitting in the dining room.




Tonight we had Soy-Braised Short Ribs. Oh, they were quite delicious.





Ingredients-
1 medium onion, sliced
¼ cup rice vinegar
¼ cup low-sodium soy sauce

2 tablespoons chopped fresh ginger, or 1 tsp of ground ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds bone-in short ribs

Method-
Combine the onion, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. 

Add the beef and turn to coat. 

Cover and cook until the beef is very tender, on low for 7 to 8 hours.

Skim off and discard most of the fat.

We had leftover ribs so I pulled the meat off the bones to add to a grilled cheese that we will be having later this week.

Saturday, March 26, 2022

Pork Rib Chops with Peppers


This is a Martha Stewart recipe. The last time I made this was in 2018. Got the same reaction from the other side of the table as I did the first time I made it. Rave reviews!!!

Ingredients-

2 bone-in pork rib chops (each about 8 ounces and about 1/2 inch thick)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1/2 pound sweet peppers (2), such as red and yellow bell peppers, stems, and ribs discarded, sliced crosswise into 1/4-inch-thick rings
1 medium red onion, sliced crosswise into 1/4-inch-thick rounds
2 sprigs of fresh basil, plus small basil leaves, for garnish
2 tbsp cider vinegar

Method-
Season chops with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.

Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes.

Return chops along with any accumulated juices on the plate to skillet, placing them on top of vegetables.

Add vinegar, cover, and cook until a thermometer inserted into the thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.

Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.

Monday, March 21, 2022

Sausage with Fennel and Olives

We have not made this recipe in a while. The recipe is from Lidia's Favorite Recipes

I prepared the dish yesterday, so Chris just popped it in the oven to reheat tonight. One dish! Easy cleanup for a Monday night!

Somebody even went back for seconds, so I would say it was a tasty dinner. Personally, I love the flavor of the cooked fennel and the olives add just the right bit of salt. 

Ingredients-
2 tablespoons extra-virgin olive oil
6 sweet Italian sausages (about 2 pounds)
1/2 cup dry white wine
1/4 teaspoon crushed red pepper flakes
3/4 cup large green olives, squashed and pitted
1 medium fennel bulb, trimmed and cut into 1-inch chunks
1/2 teaspoon salt

Method -
Pour half of the olive oil into a large skillet over medium-high heat. Add sausages; cook, turning occasionally until browned on all sides, about 5 minutes or more. Carefully add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour the cooking liquid over the sausage.

Add remaining olive oil to skillet over medium heat. Add the crushed red pepper in it for a couple of seconds. Add olives; toss and cook for a couple of minutes.

Add fennel chunks and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and cook over medium-high heat for 20 minutes, stirring now and then, until the fennel softens, and begins to color. Add a little water to the pan if the fennel remains hard; you want it to be wilted but not mushy.

When the fennel is cooked through, return sausages and wine to skillet. Toss together with fennel and cook, uncovered for about 5 minutes. Adjust the season to taste.

Sunday, March 20, 2022

One Pot Bacon Cheeseburger Casserole

I made this recipe back in 2014 for the first time. This time I made 1/2 the recipe and we had enough for dinner and a little leftover.

One-Pot. That is what I like for a Sunday night recipe. Dinner came together in less than 30 minutes and did I mention only one pot to wash. Okay, there was also a measuring cup and a cutting board, and a knife.

Two thumbs up from the other side of the table.

Ingredients-
4 strips bacon, cut into 1-inch pieces
3/4 pound ground beef
1/2 onion, diced
1 (14-ounce) can diced tomatoes
1/2 (8-ounce) can tomato sauce
1 cups beef broth
2 tbsp ketchup
1/2 tablespoon yellow mustard
1/ teaspoon Worcestershire sauce
4 ounces pasta
Salt and pepper to taste
3/4 cup cheddar cheese, shredded

Method-
Cook the bacon in a large pan over medium heat, about 5-7 minutes, set aside on paper towels to drain and drain the grease from the pan.

Cook the ground beef and onion in the same pan over medium-high heat, about 5-7 minutes, and drain any excess grease.



Add the diced tomatoes, tomato sauce, broth, ketchup, mustard, Worcestershire sauce and pasta, bring to a boil, reduce the heat and simmer covered until the pasta is al dente tender, about 12 to 15 minutes.


Season with salt and pepper to taste, sprinkle on the cheese and simmer, covered, until the cheese has melted, about 2-3 minutes, and serve garnished with the bacon.

Sunday, March 13, 2022

Slow Cooker Guinness Corned Beef


This is the only recipe I will ever use for making Corned Beef. I love the blog this recipe is from, What's Cooking Italian Style. The recipe is so very easy and the meat comes out perfect. I even like the way the cabbage came out. 


If you want the recipe, and you do want to try this one, Click Here to view the recipe on the original site. And check out the other recipes. Lots of good eats there.

Saturday, March 12, 2022

Pork Tenderloin Medallions


"This is delicious." That was the remark from across the table. Dinner came together in about 45 minutes. That included the boiling to the potatoes for the smashed potatoes. Click here for the potato recipe. Trust me, you will not be disappointed.


At first, I was hesitant about lemon and pork, but lemon and rosemary go hand in hand so I figured why not. Delicious!!!

The recipe is from Fit Diary.


Ingredients-
1pork tenderloins
1 tbsp. olive oil for browning the meat
½ tsp. dried rosemary
1 small lemon sliced
salt and pepper, to taste

Method-
Preheat the oven to 400˚F.
Wash the tenderloin with cold running water. 
Pat them dry on paper towels.
Cut the tenderloin into 2-inch-thick pieces. 
Season with salt and pepper on all sides.
Heat the oil in a large skillet.
Add the pork medallions and cook, turning once, until browned, about 2 minutes on each side.
Transfer the pork to a medium baking dish. 
Sprinkle with rosemary and garnish with lemon slices.
Bake for about 10 minutes or until the pork reaches an internal temperature of 150°F.
Serve warm and enjoy!