Perfect Filet Mignon

Need a dinner that is sure to impress?  This is it!  Just add mashed potatoes and fresh asparagus for the perfect meal.

2 Tbsp olive oil
4 (6 oz) filet mignon

Kosher salt 

Freshly ground black pepper

4 Tbsp butter

1 Tbsp roughly chopped rosemary

Start by preheating your oven to 400 degrees.

Allow steak to sit out on the counter for about 30 minutes, bringing to room temperature.  Place on a cutting board and season generously with salt and pepper on both sides.

In a large skillet over medium-high heat, heat the oil.  Add the steak and sear for about 5 minutes.  Flip the steak over and add the butter and rosemary.  Baste with butter and cook for another 3 - 5 minutes.  

Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium.  Check every couple of minutes so you don't risk overcooking.

Allow to rest for a few minutes before serving. 

 

Enchilada Casserole

I am a big fan of comfort food and most casseroles fall into that category in my book.  This dish is delicious and satisfying.  It never disappoints.

1 lb ground beef

1 white onion diced

1 tsp garlic salt

1/2 tsp onion powder

1 can Campbell's Cream of Mushroom soup

1 (15 oz) can of black beans, drained and rinsed

1 (15 oz) can sweet corn kernels, drained

2 (10 oz) cans of Old El Paso enchilada sauce

1/2 cup chopped green onions

2 cups shredded Monterey Jack/Cheddar/Mexican blend cheese

12 (8 inch) flour tortillas

Preheat the oven to 350 degrees.  Lightly grease a 9 x 13" baking dish.

Add the ground beef and diced onion in a skillet over medium high heat.  Add the garlic salt and onion powder.  Drain fat when fully cooked.

Add Cream of Mushroom soup, black beans, corn kernels and one can of enchilada sauce.  Cook over medium heat stirring frequently until heated through.

Cover the bottom of the baking dish with 4 tortillas.  Add 1/2 of the beef mixture, 1/2 cup of cheese, 1 oz of green onions.  Repeat layers.  Add another layer of 4 tortillas and top with a can of enchilada sauce, remaining cup of cheese and 1/4 cup of green onions.

Cover and bake in preheated oven for 30 minutes.  Uncover and bake for an additional 5 minutes, until cheese is melted on top.  Let stand for 5 minutes before cutting.  

 

Bunless Burger Bites

These make the perfect appetizer for your next party!

1 lb ground beef

1/2 cup plain breadcrumbs

1 large egg

2 cloves garlic, minced

1 Tbsp Worcestershire sauce

1 Tbsp yellow mustard

Kosher salt

Freshly ground black pepper

1 Tbsp vegetable oil

5 slices American cheese, quartered

 leaves Bibb lettuce, torn into large pieces

1 small jar dill pickle chips 

1 pint cherry tomatoes

In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Worcestershire, and mustard and season with salt and pepper.  Mix until fully combined, then form into small meatball-size patties.  

In a large skillet over medium heat, heat oil.  Cook patties until your desired doneness, 6 - 8 minutes per side for medium. 

Top each with a cheese square and cover with a lid to let melt, 2 minutes.

Thread a patty, lettuce, pickle, and tomato on each appetizer skewer and serve.  

 

Grilled Cheese Dippers and Tomato Soup

There is no better combination than tomato soup and grilled cheese, and these dippers make the combo easy and delicious!

3 Tbsp butter, divided

1 medium onion, diced

1 clove garlic, minced

1 (28 oz) can crushed tomatoes

3 cups vegetable broth

Kosher salt

Freshly ground black pepper

1/4 cup heavy cream

Thinly sliced fresh basil, for garnish

8 slices white bread, crusts removed

8 slices of American cheese

In a large pot over medium heat, melt 1 Tbsp butter.  Add onion and cook until beginning to soften, 2  3 minutes.  Stir in garlic and cook until fragrant, 1 minute more.  

Add crushed tomatoes and broth and season generously with salt and pepper.  Bring to a boil, then reduce heat and simmer 15 minutes.  Stir in heavy cream and top with basil.  

Using a rolling pin, roll bread into flat, 1/4" thick squares.  Place 1 slice of American cheese on each piece of bread and tightly roll up.  

In a large nonstick skillet over medium heat, melt 1 Tbsp butter.  Working in batches, add dippers to skillet, seam-side down, and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.  Wipe skillet clean with a paper towel and add 1 Tbsp more butter before next batch of dippers.

Ladle soup into bowls and serve with grilled cheese dippers.  

 

Shrimp Tostada Bites

If you're looking for a way to fancy up your snacks for Super Bowl this year, this may be a good bet!  It's a perfect recipe from Delish

For the Shrimp

1/2 cup olive oil

Juice of 3 limes

2 Tbsp honey

2 cloves garlic, minced

1 tsp paprika

1/4 tsp cayenne pepper

Kosher salt

1 lb shrimp, peeled and deveined (thaw, if frozen)

For the Guac

2 avocados

Juice of 2 limes

1/2 red onion, sliced thin

2 Tbsp freshly chopped cilantro

Kosher salt

Tortilla scoops, for serving

In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika and cayenne and season with salt.  Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes.  

In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.  

In a medium bowl, mash avocadoes with lime juice, red onion, and cilantro and season generously with salt.

Dollop a Tbsp of guac into a tortilla scoop, top with shrimp and garnish with cilantro before serving.  

 

Citrus Corn Shrimp Wraps

I'm always looking for new and interesting recipes to spice up lunches and dinners.  Believe it or not I found this gem on the back of a Libby's can of corn kernels.  It didn't disappoint!

1 lb shrimp (peeled and deveined)

2 Tbsp olive oil

1 tsp lemon zest

1 garlic clove, minced

1/2 tsp ground black pepper

1 can (15 oz) whole kernel sweet corn (drained)

1/2 cup thinly sliced red onion

2 lemons, juiced

1/2 tsp Dijon mustard

1 cup bibb lettuce, chopped

4 whole wheat tortilla wraps

In a mixing bowl combine shrimp, olive oil, lemon zest, garlic and pepper.  Saute in a skillet until shrimp is cooked through and pink, about 3 minutes.  

Combine corn, onion, lemon juice and mustard in mixing bowl.  

Divide corn mixture and lettuce between four large wraps.  

Add shrimp, then fold each wrap.  

Makes 4 servings.  Serve with guacamole and/or sour cream.

 

Blueberry -Lemon Breakfast Bars

I love recipes that give me something I can grab in a hurry when I need to get to work.  This one fits that bill. 

2 cups old-fashioned oats

1/2 cup finely chopped toasted almonds

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup milk

2 Tbsp honey

1/4 cup unsweetened applesauce

1 large egg

1 lemon, zested and juiced (about 2 Tbsp)

1 1/2 cups fresh blueberries

2 Tbsp maple syrup

1 tsp flour

Preheat your oven to 350 degrees.  Coat an 8" square baking pan with baking spray and line with parchment paper.  

In a large bowl, stir together oats, almonds, baking soda and salt.  In a medium blow whisk together milk, honey, applesauce, egg and lemon zest.  Stir into oat mixture until combined.  Reserving 3/4 cup for next step, press mixture into prepared pan.  

In a medium bowl, stir together lemon juice, blueberries, maple syrup and flour; pour over oat layer in pan.  Sprinkle with reserved 3/4 cup oat mixture.  

Bake until set and just beginning to brown, 30 - 35 minutes.  Let cool 20 - 30 minutes before removing from pan and cutting into 12 bars.  

Breakfast Egg Bites

I am a huge fan of breakfast for dinner!  This recipe is hearty and delicious for breakfast or dinner.

8 large eggs

1/2 cup milk

1 tsp onion powder

1/2 tsp garlic powder

1/4 cup cooked bacon crumbled

1/4 cup sliced baby bella mushrooms

1/2 cup shredded hash browns

1/4 cup chopped fresh baby spinach

1/4 cup diced tomatoes

3 Tbsp shredded Parmesan cheese

1 Tbsp chopped fresh parsley

Preheat your oven to 325 degrees.  Grease a 12 cup muffin tin.  Fill a 9 x 11" baking dish half way with warm water, then set prepared muffin tin in water, allowing pan rims to overlap.

In a large bowl, whisk together eggs, milk, onion powder and garlic powder.  Season with salt and pepper.  Fill each muffin tin cup halfway with egg mixture.  Divide remaining ingredients among cups.  Bake until set 40 - 50 minutes.  

Remove from the oven and let cool 10 minutes.  Remove tray from water bath, then gently remove egg bites from cups.  Serve immediately.  To store, let egg bites cool completely in a refrigerator and then transfer to an airtight container.  They keep up to 5 days in the fridge or 2 months in the freezer.  

 

Sunday Pot Roast

It's Sunday after church and we ask, What's for dinner?
Why, pot roast, of course. 

2 beef eye rounds (2 1/2 lbs each)

1/4 cup flour

3 large carrots, peeled, cut in 1" pieces

4 celery stalks, trimmed, cut in 1" pieces

1 white onion, peeled, but into 1" pieces

3 cups beef stock

1/4 cup soy sauce

1 cup red wine

1 can (14 1/2 oz) fire roasted, diced tomatoes

3 sprigs fresh thyme

2 springs fresh rosemary

Place the beef on a plate or cutting board and coat with flour on all sides.  Place the beef and all remaining ingredients in the pot, then cover with the lid.

Turn dial to Slow Cook, set temperature to Hi and set time to 5 hours and 30 minutes, and press Start/Stop to begin cooking.  

When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.  

Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.  

 

Minestrone Soup

I'm loving my new Ninja Foodi and I'm looking for good recipes to try.  This one is a comforting winter winner!

1 Tbsp canola oil
3 carrots, peeled and thinly sliced
3 celery ribs, thinly sliced
1 white onion, chopped

4 cloves garlic, peeled and minced

1 can (28 oz) diced tomatoes

12 cups vegetable stock

1 Tbsp dry oregano

1 box (16 oz) dry elbow pasta

Kosher salt, as desired

Ground black pepper, as desired

1 bag (12 oz) green beans, cut

1/4 cup parsley, chopped

1 cup grated Parmesan cheese

Red chili flakes, as desired

Remove the lid from the pot.  Turn dial to Sear/Saute and set temperature to Hi and press Start/Stop to begin preheating.  Allow the unit to preheat for 5 minutes.  

Add the oil, carrots, celery, onion, and garlic to the pot.  Cook uncovered for 5 minutes, stirring occasionally.

Add the tomatoes, stock, oregano, pasta, salt and pepper to the pot.  Stir to combine, then cover with the lid.  

Turn the dial to Bake and set temperature to 400 degrees.  Set time to 30 minutes and press Start/Stop to begin cooking.  

After 25 minutes, add the green beans to the pot and stir to combine.  Sook uncovered for 5 minutes until green beans are tender.  

When cooking is complete, serve the soup immediately with parsley, Parmesan cheese and chili flakes as desired.