Thursday, June 24, 2010

Bourbon-Barbecued Rib-Eye Steaks

I really love our new grill. You will probably notice that the past couple posts, and many posts to come, are dedicated to grilling. I recently purchased Weber's Real Grilling cookbook. It's really awesome. The book has tons of tips for people new to gas grilling aka people like me who have only used charcoal. This recipe was fantastic. It packs a great flavor with a mild spice. Plus, the marinate is easy as pie! Enjoy
Ingredients (from Weber's Real Grilling)

1/2 cup bourbon
1/4 cup ketchup
2 T extra-virgin olive oil
2 T soy sauce
1 T white wine vinegar
2 T garlic, minced
1/2 tsp hot sauce
1/2 tsp ground pepper

2 bone-in rib-eye steaks, about 1 1/4 lb each (I did not have use steaks with bone)
2 T extra virgin olive oil
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 T finely chopped fresh Italian parsley (I omitted this)

To make marinade: In a medium bowl whisk marinade ingredients. Place steaks in a large ziploc bag and pour in the marinade, and turn several times to coat the meat. Place bag in a bowl and refrigerate for 1 1/2-2 hours.

Allow steaks to stand at room temperature for 20-30 minutes before grilling. Remove steaks from bag, and discard marinade. Pat steaks dry with paper towels. Brush both sides with olive oil.

In a small bowl, mix paprika, salt, and pepper. Press seasonings into both sides of the steaks. Grill over direct heat until cooked to desired temperature, turning once. Allow steaks to rest 3-5 minutes before serving. Garnish with parsley, and serve warm.

Tuesday, June 22, 2010

Caprese Salad

This is such a great salad. It looks pretty, it's hard to mess up, and it tastes great too! If you order it in a restaurant t is usually drizzled with olive oil, but I have a delicious balsamic that I had to sneak in. Enjoy!
3 vine ripe tomatoes, sliced about 1/2 inch thick
1 lb fresh mozzarella, sliced about 1/2 inch thick
1 bunch fresh basil
Extra virgin olive oil, for drizzling
Aged balsamic vinegar, for drizzling (I use a 25 year)
Salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on a large serving dish. Drizzle with olive oil and vinegar. Season with salt and pepper.

Saturday, June 19, 2010

Grilled Lemon Sage Chicken Wrapped in Prosciutto

Our new grill finally arrived! I was so excited I could barely contain myself. We have been grilling on this tiny little tailgating grill for the past year and a half. Heat control, warming rack, SPACE...ahhh...bliss. We had some friends over for dinner, and I needed a quick marinate. This turned out so good. The lemon with salt prosciutto is wonderful. Enjoy!
5 boneless skinless chicken breasts (about 5 ounces each)
8-10 slices of prosciutto (depends on the size of the slices)
1/4 cup olive oil
1/2 tsp sage
Zest from 1/2 a lemon
Juice from 1 lemon
1/2 tsp black pepper
1/2 tsp salt

Mix last 6 ingredients in a medium bowl. Add chicken and allow to marinate in the fridge for 30 minutes- 1 hour. Remove chicken from fridge and wrap with prosciutto. You may need to secure the prosciutto with toothpicks because it may have a little trouble sticking to the chicken with the marinate. Grill till chicken is cooked thru. Remove toothpicks.

Thursday, June 17, 2010

Baked Rotini

This is a favorite pasta dish of mine. My mom use to make it when we had company when I was a kid, and it always brings back great memories. I used my meat sauce recipe for this dish, and it turned out delicious. Be prepared to eat leftovers because this can feed an army! Enjoy!
1 batch of meat sauce
1 box rotini pasta (14.5 oz)
8 oz reduced fat ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/4 grated parmesan
8 oz frozen chopped spinach, thawed
1 egg
2 tsp italian seasoning
2 tsp dried parsley

Cook pasta according to package. Be sure to leave a touch firm, because it will cook more in the oven. Pre-heat oven to 350 degrees. Mix spinach, egg, and italian seasoning in a small bowl. In a oven safe pot layer about a 1/2 cup of meat sauce. Next layer about 1/5 of the pasta and spread 1/5 of the ricotta mixture. Next top with 1/5 of mozzarella cheese. Repeat sauce, pasta, ricotta, mozzarella 5 times. Top the final mozzarella layer with parmesan cheese and parsley. Cover and bake for 45 minutes.

Wednesday, June 9, 2010

Kielbasa with Peppers, Onions, and Tomatoes

This was a bit of a throw together meal the other night. I have had Kielbasa sitting in my freezer for awhile, and wasn't sure what to make! This dish came together great, and its really easy! I served it with a little rice, and a side of spinach. Enjoy!
1 lb turkey Kielbasa sausage, sliced
2 bell peppers, sliced
1 large onion, sliced
2 garlic cloves, minced
1 can diced tomatoes
2 tsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tsp dried parsley
1/2 tsp cumin
1 tsp paprika
1 tsp sugar
1/2 tsp oregano

Cook peppers, onions, garlic, and tomatoes in olive oil on stove top in a large skillet. Meanwhile, in another medium skillet saute sausage till it is warmed and a little brown around the edges. Once the veggies are soft, add all spices. Stir well, and allow to simmer for 3-5 minutes. Add sausage, and simmer for 5 minutes. Serve with rice and/or veggies.

Friday, June 4, 2010

Sauce Vierge Asparagus and Green Beans

This sauce was wonderful. In addition to being great on veggies, I think this would taste fantastic on grilled chicken or fish. This one is a keeper! Enjoy!

Ingredients (modified from Eric Ripert)

1/2 cup extra virgin olive oil

1 cup cherry tomatoes, quartered

1 small shallot, minced

1 clove of garlic, minced

4 T fresh parsley, chopped

2 T fresh lemon juice

Zest of one lemon

salt and black pepper


Mix the first seven ingredients together. Season with salt and pepper. Allow to sauce to sit between 15-30 minutes before serving.