Seared Flat-Iron Steaks with Wine Sauce
Martha Stewart
Prep: 20 minutes Total: 20 minutes
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. You sear the steaks in step 1 and use the skillet for a quick wine sauce in step 2. Our stir-together mustard sauce is another delicious accompaniment.
Ingredients
Serves 4.
* 4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
* Coarse salt and ground pepper
* 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
* 2 tablespoons cold butter, cut into pieces
Directions
1. Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
2. Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, March 9, 2009
Saturday, March 7, 2009
Spinach-Artichoke Dip
Spinach-Artichoke Dip
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Loaded Sweet-Potato Skins
Loaded Sweet-Potato Skins
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Sloppy-Joe Sliders
Sloppy-Joe Sliders
Martha Stewart
Prep: 15 minutes Total: 30 minutes
With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
Ingredients
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 3/4 pound ground beef sirloin
* 1 can (14 1/2 ounces) tomato puree
* 1/2 teaspoon mustard powder
* 1 1/2 teaspoons dark-brown sugar
* 1 tablespoon cider vinegar
* 16 party-size potato rolls
Directions
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.
Martha Stewart
Prep: 15 minutes Total: 30 minutes
With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
Ingredients
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 3/4 pound ground beef sirloin
* 1 can (14 1/2 ounces) tomato puree
* 1/2 teaspoon mustard powder
* 1 1/2 teaspoons dark-brown sugar
* 1 tablespoon cider vinegar
* 16 party-size potato rolls
Directions
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.
Thursday, March 5, 2009
Spice-Rubbed Turkey Breast with Roasted Carrots
Spice-Rubbed Turkey Breast with Roasted Carrots
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Steak-and-Onion Sandwiches
Steak-and-Onion Sandwiches
Martha Stewart
Prep: 20 minutes Total: 45 minutes
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Ingredients
* 1 top round steak (1 pound), about 1 1/2 inches thick
* 1 tablespoon Worcestershire sauce
* Coarse salt and ground pepper
* 1 medium red onion, halved and thinly sliced
* 6 tablespoons white-wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
* 8 slices whole-wheat bread, toasted
* 2 tablespoons Dijon mustard
Directions
1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Martha Stewart
Prep: 20 minutes Total: 45 minutes
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Ingredients
* 1 top round steak (1 pound), about 1 1/2 inches thick
* 1 tablespoon Worcestershire sauce
* Coarse salt and ground pepper
* 1 medium red onion, halved and thinly sliced
* 6 tablespoons white-wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
* 8 slices whole-wheat bread, toasted
* 2 tablespoons Dijon mustard
Directions
1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Labels:
dinner,
recipe,
Sandwiches
Monday, March 2, 2009
Breaded Chicken Cutlets
Breaded Chicken Cutlets
Martha Stewart
3 large eggs
coarse salt
1/3 cup flour
3 ½ cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 ½ pounds total)
lemon wedges, for serving
In a shallow dish, whisk eggs with ¼ tsp salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 tsp. salt. In a third shallow dish, season breadcrumbs with 1 tsp. salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning to quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels, season with salt.
Martha Stewart
3 large eggs
coarse salt
1/3 cup flour
3 ½ cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 ½ pounds total)
lemon wedges, for serving
In a shallow dish, whisk eggs with ¼ tsp salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 tsp. salt. In a third shallow dish, season breadcrumbs with 1 tsp. salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning to quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels, season with salt.
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