Trimming and Cutting a Beef Tenderloin

People, this has changed my life. I watched this episode of Alton Brown back in a time long ago when I still watched The Food Network. I was intrigued but never actually did this until last summer when Teresa and I wanted to make steaks for a crowd. This is by far the best way to get a great steak for a very reasonable price (about $45 at a warehouse club). And not only will you get ONE steak, you'll get at least ten PLUS A ROAST. Consider how many meals you're getting for this price! You can freeze the steaks and have them any time you want a great meal.
Watch part one and two to get the details. It takes roughly 20 minutes to trim the loin (it's easy and fun too, if you consider cutting giant cuts of meat fun, which I kind of do...) and you will be shocked how good this tastes.

Part 1:
http://www.youtube.com/watch?v=F7-_ka3DAuY

Part 2:
http://www.youtube.com/watch?v=uJN-VfXBbSA&feature=related

Creamy Chicken Enchiladas

These enchiladas are made almost weekly in my home. They are easy, relatively healthy and delicious. The recipe is from the AHA's Low-Salt Cookbook but I've adjusted it to bring back the flavor and fat (although I still wing it with the salt). You can substitute reduced-fat cheese, fat free milk and take the salt out of everything (including the chili powder) and still have a very good meal but, come on, why punish yourself if you don't have to.

Sauce

1 C milk

1/2 C chicken broth

2 Tbs all-purpose flour

1/4 tsp pepper

1/2 C Monty Jack cheese (Cheddar is also good)

1 tsp lime juice

1 pinch salt or to taste

Enchiladas

8 6-in corn tortillas

2 C cubed, cooked chicken (about 10 oz cooked)

1/4 C thinly sliced green onions (regular onions work too)

1-2 medium garlic clove(s), minced

1/2 tsp ground cumin

1/4 tsp chili powder

1-2 pinches salt or to taste

1/2 C Monty Jack cheese (again, Cheddar is just fine)

2-3 Tbs canned chopped mild green chiles (I use an entire 4 oz can)

Preheat oven to 350F. Lightly spray a 13x9x2-inch baking dish with vegetable oil spray. Set aside.

In a medium saucepan, whisk together the milk, broth, flour, pepper and salt. Bring to a simmer over med-high heat. Reduce the heat and simmer for 5-6 minutes, or until the mixture thickens slightly, whisking occasionally.

Whisk in the 1/2 C cheese and lime juice. Remove from the heat. Set aside.

To soften the tortillas, wrap in aluminum foil and warm in the oven for 5-10 minutes.

Meanwhile, in a medium bowl, stir together the chicken, green onions, garlic, cumin, chili powder and 1-2 pinches of salt.

To assemble, place the tortillas on a flat surface. Spread 1/4 C chicken mixture and 1 Tbs cheese in the center of each. Roll up jelly-roll style and place with the seam side down in the baking dish. Pour the sauce over the enchiladas. Sprinkle (or spoon over) with the chiles.

Bake for 20-25 minutes or until the filling is warmed through.

Recipe Update

Awhile back I posted a recipe for Very Easy Quesadillas and I wanted to report that kind of by accident last night I figured out how to make them even easier! I had plans of making shredded chicken tacos and kind of just threw a bunch of leftover stuff with 2 (frozen) chicken breasts in the crock pot. I had a green chile salsa, rotel, mexicorn and a tupperwear of leftover diced tomatoes and black beans from a dinner last week. I think there was even a little wild rice in there, not sure. The end result was an even more flavorful mixture for quesadillas that only required me to scoop into tortillas and bake 20 minutes before we ate. I even used cheddar cheese because that's all I had. I have a lot leftover too for tacos or soup or whatever. I am finding more and more these days that I can stretch 4 chicken breasts into at least 2 meals. Enjoy!

SuperAwesomeEasy(HEALTHY) French Toast

I just got "Deceptively Delicious" and tried the very first receipe in the book. It was so easy and delicious so I am passing it on to you.

The basic gist is that you puree something like banana, squash, sweet potato, carrot, pumpkin, etc. and just mix it in with your eggs when you dredge the bread. I used pumpkin because I had a can laying around from Thanksgiving. I made this for myself and Caroline and halved the recipe, which yielded 3 slices total. This is a great way to sneak in something healthy with stuff you already like, which benefits everyone!

4 large eggs

2 TBSP healthy puree of your choice

1/4 tsp cinnamon

4 slices whole wheat bread

nonstick spray

2 tsp margarine

maple syrup and powdered sugar (optional)

Whisk the eggs, puree and cinnamon together in a bowl. Add the bread turn them to soak up the mix, no longer than 30 seconds.

Coat a nonstick pan or griddle with the cooking spray, once it's hot add the margarine until it's sizzling (she recommends adding flaxseed too but we did not have that on hand-i bet wheat germ would work as well). Cook until golden brown on each side, about 2-3 minutes. Serve with syrup and sugar if desired. I also cut up some fresh fruit for the topping.

Pumkpin Mousse Parfait

I made this for a party this weekend and it served about 12 cups. This is amazingly easy and delicious. It's somehow light and rich at the same time. I layered each cup twice but think I may only do one layer the next time I make it. I think you could omit the rum if you wanted to, but it adds a nice flavor if you like that.

¼ c dark rum
1 packet (2 tsp) unflavored gelatin powder
1 15-oz can pumpkin
½ c granulated sugar
½ c light brown sugar, lightly packed
3 large eggs
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 c cold heavy cream
1 tsp vanilla extract

Sweetened whipped cream
Chopped ginger cookies

Place the rum in a heat proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, the sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt.

Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In a medium bowl, whip the cream and vanilla until soft peaks form. Fold whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses. Add a layer of whipped cream, followed by some chopped cookies. Repeat layers, ending with a pumpkin layer. Cover with plastic wrap and chill for 4 hours or overnight. To serve, decorate with whipped cream and cookies.

Source

Roast Chicken with Two Lemons

This is a staple in our house - always moist, simple, easy and delicious. It's self-basting so no oil or butter is required - it will not stick to the pan. Great for chicken salads and anything that requires cooked chicken without extra flavors interfering. This is a shortened version of the recipe from Marcella Hazan's Essentials of Classic Italian Cooking.

Whole Chicken (3-5 lbs), giblets removed

2 Small Lemons

Salt

Pepper

1. Preheat oven to 350 degrees.

2. Pierce the lemons 5 times with a fork. Pat the chicken dry.

3. Sprinkle the chicken with salt and pepper inside and out. I sometimes put s & p inside the skin of the breasts.

4. Stuff the bird with the lemons and close the cavity up with a toothpick to prevent the lemons from falling out (don't do it too tightly or the chicken will burst). Although, honestly sometimes the lemons are just too big so I go with one and a half or I leave the cavity open and hope for the best.

5. Place bird breast side down on roasting pan and roast for 30 minutes. Turn the bird over and cook for another 30 minutes (or leave it - the turning is just for color on the skin of the breasts which is nice for presentation).

6. Increase the oven temperature to 400 degrees and roast until the bird is done, about 20 minutes more. Allow for 20-25 minutes of total cooking time for each pound.

The juices from the bird are delicious - I spoon them over pieces of the chicken when serving.

Baked Risotto with Asparagus, Spinach and Parmesan

Another favorite from Trattoria. This is a very easy way to make risotto. It's creamy and delicious with the right amount of green vegetables to balance out the cheese. I usually serve this alone but it pairs nicely as a side dish with chicken. Also great during Lent.

1 TBSP olive oil

1 small onion, minced

sea salt to taste

1 cup Arborio rice

2 cups vegetable or chicken stock

4 cups (3 oz) loosely packed fresh spinach, finely chopped (I never chop this and it still works out)

10 thin spears fresh asparagus, cut into diagonal slices

1/4 teaspoon freshly grated nutmeg

1/2 cup grated Parmigiano-Reggiano cheese

Preheat oven to 400

combine oil, onion and salt in saucepan about 4 minutes.

Add the rice, stirring to coat with oil.

Add the stock, spinach, asparagus, nutmeg and salt and bring just to a simmer over moderate heat.

Stir in half the cheese

Transfer to baking dish and smooth over top. Sprinkle with remaining cheese. Cover dish

Bake until rice has absorbed most of the liquid, about 35-40 minutes.

Serves 4 as a main dish, 6 as a side

Cheater Puff Pastry

Ordinarily, puff pastry is a pretty fussy thing to make from scratch - folding, turning, etc. With a food processor and 3 ingredients, you can crank some out in the comfort of your own kitchen. It's really important to let the dough rest for several hours, or preferably overnight. If not, it will still taste good, but won't puff as well. The recipe calls for butter. I've never used margarine, so use it at your own risk...

You need:
1 1/2 cups flour
2 sticks of cold, unsalted butter (1 cup), cut into pieces
1/2 cup sour cream

Measure the flour into a food processor. Add the cut up butter. Pulse until the mixture is mealy looking. Add the sour cream and pulse until it begins to come together in a ball. Divide the dough into 2 pieces. Shape into a ball and flatten slightly to make a rounded disk shape. Wrap tightly with waxed paper or plastic wrap and chill for 6 - 8 hours, or preferably overnight. When ready to use, roll out into the desired shape. Each disk is the equivalent of one puff pastry sheet. The entire recipe is equal to a package of pastry sheets (each package typically contains 2 individually wrapped sheets).

I've used this recipe to make elephant ears, crescent rolls (way better than the canned version), herb twists, crusts for chicken pot pie, and turnovers. It also freezes well.

Very Easy Quesadillas

This recipe was born out of my laziness but actually tastes better this way. One night I spent 3 hours or more making "homemade" quesadillas: fresh jalapenos, onions, grilled chicken, the works. Actually, typing that out makes me wonder why it took so long...ANYWAY, this is how I do it now and it's great. If you have an aversion to canned veggies, opt for lower sodium brands.

1 whole rotisserie chicken or 2-3 grilled or baked chicken breasts, shredded or chopped (great if you have leftover chicken)

1 can mexicorn (drained)

1 can black beans (rinsed and drained)

1 can rotel (drained)

1-2 small cans green chiles, depending on how spicy you like it

1 clove garlic (this really adds a nice flavor, don't forget it like I always do)

approx. 8 oz. pepper jack cheese or colby for little ones or those who don't love the spice

salt and pepper to taste

However many tortillas you want. I usually buy a pack of 24 for making extras

Preheat oven to 375

Mix all the ingredients together in a large bowl. I usually let them sit in a collander for awhile to drain off all the liquid.

Quickly steam the tortillas over boiling water or pop them in the microwave for about a minute just to make them pliable.

Scoop about 2 tbsp of the mixture in the tortillas and fold in half, you can cut them after they cook.

Put in oven for about 15-20 minutes, turning once to bake evenly. If you were really ambitious you could cook them in a pan over the stove, but that takes way too much time!

I love this recipe because you can add or omit really anything you want depending on your taste.

Braised Onion Burgers

Okay, guys, you aren't going to get super fancy recipies from me. They will be easy and delicious. This is one of my favorite recipies ever. In fact, we ate it last night and I ask for it on my birthday. This recipie makes enough for a big family (6-8) or it is easily halved. Although, I never half (is it halve?) the sauce part because it is so delicious.

Braised Onion Burgers

2 lbs ground beef
1 onion, chopped relatively finely
1 1/2 t dried oregano
1 t ground pepper
1/4 c worcestershire sauce
1/4 c soy sauce
1/2 c red wine

Mix ground beef, onions, and spices. Form into 8 thick patties with a well in the center. Place in baking dish. Mix liquids in same bowl used to mix the beef. Pour liquid over patties. Bake at 350 degrees for 20-30 minutes. Serve over rice or mashed potatoes. Looks beautiful with broccoli as a side. Seriously, your husband will die for this dish. Also, Johnny ate his whole serving last night saying, "Pretty good, mommy! Pretty good!"

Variation: My mother recently started chopping cremini mushrooms for the beef mix. She says that it helps the patties retain moisture and she loves the earthy flavor of mushrooms. I haven't tried it like that yet.

Broccoli kid tip: Johnny does not like the texture of broccoli florets, so I look for broccoli heads with relatively long stalks. Then I cut it up preserving as much of the stalk as possible. Peel the stalk and cut it into sticks or cubes. Johnny will either eat it with no complaint or I let him use "dip" (i.e. ketchup) as incentive.

Happy dinner!

Pork Chops with Apples and Stuffing

Pork Chops with Apples and Stuffing (from Gretchen)

Add this to the “almost embarrassed to serve this since it’s so ridiculously easy” file. I was pretty skeptical of this recipe at first, but gave it a go anyway. It was a big hit at our house. I suppose you could use any kind of apple pie filling – I’ve used the lower-sugar, Splenda-sweetened filling once, but I feel weird about giving my kids artificial sweeteners. That’s just me.

You need:

1 pkg (6 oz.) chicken-flavored stuffing mix

1 can (21 oz.) apple pie filling

6 boneless pork chops (1-1/2 lbs.), ¾” thick

Preheat oven to 375.

Prepare stuffing mix as directed on the package (I do this in the microwave).

Spray 13x9 pan with cooking spray. Spread pie filling in the bottom of the pan. Place the pork chops on top of the apple layer. Top with prepared stuffing.

Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.

The original recipe offers a variation with chicken, but I think I much prefer the pork in this dish.

Source

Penne with Vodka and Spicy Tomato-Cream Sauce

This is my perennial favorite. I come back to this all the time. It is quick and easy and hearty enough to stand alone, but also good paired with a nice salad. It is from my absolute favorite cookbook, Patricia Wells' Trattoria. The spice is not very strong, but you can cut down the red pepper if you are sensitive to it.

Yields 6-8 servings

1/4 cup olive oil

4 fresh garlic cloves, minced

1/2 tsp. crushed red pepper

sea salt

One 28 oz. can peeled plum tomatoes or one 28 oz. can crushed tomatoes in puree (I always use the latter)

1 pound dried tubular pasta, such as penne

2 tbsp. vodka

1/2 cup heavy cream

1/4 cup fresh flat leaf parsley, lightly chopped

In a large skillet combine oil, garlic, pepper and salt, stirring to coat with oil.

Cook over moderate heat just until garlic turns fragrant and golden, but not brown.

(if using whole tomatoes, blend or crush before adding to skillet) Add tomato puree to skillet.

Stir and simmer uncovered for 15 minutes.

Bring pasta to boil in separate pot.

Add the drained pasta to the skillet and toss. Add vodka and toss again, then and add cream and toss. Cover, reduxe heat to low and let rest for 1-2 min.

Add the parsley and mix in.

Transfer to warm, shallow dishes and serve immediately. Traditionally cheese is not served over this dish.

Wine pairing: good quality red that stands up to the spice: Chianti Classico or California Zinfandel