Rosemary and Garlic Steak

• Cast iron series....

Let's start off right with steaks. I love steak and mushrooms. Here is a simple and easy way to impress. 

• 
  
• Two sirloin steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs
• Shiitake mushrooms 
• 1/8 cup Red wine(red cooking wine)
• 1/8 cup Balsamic vinegar

1. Rub the sirloins with 1 Tbsp. of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Turn broiler on high.
7. Cook over high heat while continually basting with the butter, garlic and herbs until until seared. 
8. Add the red wine.
9. Put under broiler for 2-3 mins. 
10. Remove steaks and put on plates.
11. Place the cast iron back on the stove on medium high heat. Add mushrooms and balsamic vinegar.
12. Place mushrooms on top along with the pan sauce. 
13. Serve

Roasted Green Beans with Mushrooms

Ingredients:
8 oz. baby portobello mushrooms, sliced 
1 lb. fresh green beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste

Garlic powder 

Instructions:

Preheat oven to 450F/230C. Wash mushrooms and let drain. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms into slices. 

Put cut beans and mushrooms into a Ziploc bag. Whisk together olive oil and balsamic vinegar and pour over, then shake bag so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with garlic, salt and fresh ground pepper. Serve hot.

adapted from pinterest

Creamy mushroom chicken soup

With the flu running around my house playing tag with each one of my family members this week has been hard. Not to mention it has been cold and rainy. Nothing is better when you are sick and it's cold and rainy outside then chicken noodle soup. I just didn't want to make just plain old chicken noodle soup so here is my version of a classic revamped. 

INGREDEINTS: 

1 tablespoon olive oil 

8 ounces boneless, skinless chicken breasts,boiled then cut into 1-inch chunks 

Kosher salt and freshly ground black pepper 

2 tablespoons unsalted butter 

3 cloves garlic, minced 

8 ounces shiitake mushrooms, thinly sliced 

1 onion, diced 

3 carrots, peeled and diced 

2 stalks celery, diced 

1/2 teaspoon dried thyme 

1/4 cup all-purpose flour 

4 cups chicken stock

1 bay leaf

1/2 cup half and half

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. 

Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. 

Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken and cook, whisking constantly, until slightly thickened, about 4-5 minutes. 

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. 

Bleu Mushroom Spinach Quiche

One of my good friends is not too big on meats and she doesn't like wait for it......BACON!!!!! I know it's shocking but it's true. Some of her favorite things are blue cheese, spinach and mushrooms. We were having a ladies brunch yesterday and I decided to make something that I knew she would love(because I'm such a good friend) and to use some of the fresh blue cheese she brought me(because she's a good friend). So here is a fantastic recipe that will appeal to any vegetarian, or maybe just someone who wants to get more veggies in their diet. ENJOY!!!

INGREDIENTS:

mushrooms(sliced)

½ tsp minced garlic

1 (10 oz.) box frozen spinach

4 large eggs 

1 cup fat free/ low % milk

6 oz. fresh blue cheese(crumbled)

¼ cup grated parmesan 

½ cup shredded pizza mix cheese

salt & pepper 

DIRECTIONS:

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty into a colander and let it drain while prepare rest.
2. Spray skillet with nonstick cooking spray and heat on medium. Rinse the mushrooms. Place the sliced mushrooms in a skillet, add the minced garlic, and sprinkle a little salt and pepper. Saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (a few minutes).
   
3. Spray a pie dish with non-stick spray. Squeeze the ALL of the water out of the spinach(very important) and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled blue cheese.
   
4. In a medium bowl whisk together the eggs until smooth. Add the milk, parmesan, and pepper. Whisk to combine. Pour this mixture over the spinach, mushrooms, and blue cheese.
5. Sprinkle the shredded pizza mix cheese over top. Place in the oven and bake until it is golden brown on top and the center is solid. Bake for 45 min-1hour. Slice and serve!
   
   
   

   
   

Italian Grilled Chicken with mushroom and tomatoes

Enjoy......Eat on!!

Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
4 (4-ounce) chicken breast cutlets
Cooking spray
3/4 teaspoon salt,divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons Italian seasoning, divided
2 cups halved cherry tomatoes
1 cup of mushrooms
2 cloves minced garlic

Directions:
1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.

2. Heat skillet over medium heat. Add 1tsp of EVOO, garlic, tomatoes and mushrooms. Add salt, pepper and Italian seasoning. Sauté then once tomatoes breakdown, turn down to low and simmer.

3. Heat grill over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt, 1/4 teaspoon pepper, and italian seasoning. Add chicken to grill; cook 2 minutes on each side or until done. Remove from heat; and cover to seal in juices.

4. Serve grilled chicken with mushroom and tomatoes on top.