Ingredients:
1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans
Directions:
Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
In a small bowl, whisk together the mustard, vinegar, and shallot.
Meanwhile, steam the green beans until tender, 4 to 6 minutes.
Top the steak with the mustard sauce and serve with the green beans.
[NEW!] SLOW COOKER CREAMY CHICKEN AND MUSHROOM POTPIE
Original recipe here.
Ingredients:
8 ounces cremini mushrooms, stems trimmed and halved if large
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/3 cup all-purpose flour
2 sprigs fresh thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs (about 8)
kosher salt and black pepper
1 sheet puff pastry (half a 17.3-ounce package), thawed
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
Directions:
In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more.
To serve, place the chicken mixture in bowls and top with the pastry rounds.
[NEW!] PORK CHOPS WITH CHARD AND WHITE BEANS
Original recipe here.
Ingredients:
2 tablespoons olive oil
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
1 teaspoon paprika
kosher salt and black pepper
1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
1 medium onion, chopped
1 15.5-ounce can cannellini beans, rinsed
2 tablespoons red wine vinegar
Directions:
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.
Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.
[NEW!] SEARED CHICKEN BREAST WITH SPRING VEGETABLES
Original recipe here.
Ingredients:
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
3/4 cup dry white wine
3 cups low-sodium chicken broth
1/2 pound new potatoes, thinly sliced
1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
1 cup frozen peas
bread, for serving (optional)
Directions:
Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.
Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.
Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.
Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.
Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.
Serve the chicken over the vegetables with bread, if desired.
No comments:
Post a Comment