Tuesday, March 1, 2011
Blackened Flank Steak
While perusing one of my favorite food blogs, Nibble Me This, I saw this recipe for a blackened dry rub for steaks. I had a flank steak in my fridge that I needed to use up so I decided to give this spicy rub a try. I adapted it just a bit by using less cayenne pepper and using celery salt instead of celery seed. I sprinkled it lightly on one portion of the steak so it wouldn't be too spicy for my kids. It turned out so delicious! My husband and I both loved the flavor of the spicy rub on the flank steak and the kick it gave to the meat. Thanks for a fantastic recipe Chris!Blackened Flank Steak:
Adapted recipe by For the Love of Cooking.net
Original recipe by Chris at Nibble Me This
- 1/2 tbsp paprika
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp celery salt
- Dash of cayenne
- Flank steak
Combine the spices together and mix thoroughly. Sprinkle on each side of the flank steak.
Heat the grill pan on medium high heat and coat with olive oil cooking spray. Cook the flank steak for 3-4 minutes per side or until it's cooked to your desired degree of doneness. Let the meat rest for 5 minutes before slicing in thin slices against the grain. Enjoy.
Click
here for a printable version of this recipe - For the Love of
Cooking.net
here for a printable version of this recipe - For the Love of
Cooking.net
Monday, February 28, 2011
Banana Banana Bread
I love to experiment with baking by adding fruits, chocolates, and nuts to different muffin, bread, and cookie recipes. However, sometimes I just want to bake simple recipes really focusing on the main ingredient. I had four ripe bananas to use up so I went in search of some banana recipes. I found this banana banana bread on Allrecipes.com and decided to give it a try. I adapted it a bit by adding vanilla, cinnamon, and nutmeg but otherwise followed the recipe. The banana flavor was amazing in this loaf of bread - it was moist and absolutely delicious! Sometimes, simple is best.Banana Banana Bread:
Adapted recipe by For the Love of Cooking.net
Original recipe by Shelley on Allrecipes.com
- 1/2 cup of butter, softened
- 3/4 cup of brown sugar
- 2 eggs
- 2 1/3 cups of mashed overripe bananas (I used 4)
- 1 tsp vanilla
- 2 cups of flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp fresh nutmeg, grated
Preheat the oven to 350 degrees then coat a 9x5 loaf pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.
Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.
Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with butter. Enjoy!
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Friday, February 25, 2011
Caramelized Mushroom, Onion, Asparagus and Extra Sharp White Cheddar Omelet
I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra sharp cheddar in the refrigerator that I thought would make a delicious omelet... I was right! It took minutes to make but tasted like a fancy gourmet omelet - I love that!Caramelized Mushroom, Onion, Asparagus Omelet with Extra Sharp White Cheddar:
Recipe and photos by For the Love of Cooking.net
- 1-2 tsp olive oil
- 1/4 sweet yellow onion, diced
- 5-6 mushrooms, sliced
- 1-2 eggs (I used one for mine)
- 1 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- 5-6 spears of asparagus
- Extra sharp white cheddar cheese, shredded
Heat the olive oil in a non-stick skillet over medium heat. Add the onions and mushrooms once the pan is hot. Cook, stirring occasionally, for 4-5 minutes until tender. Add the asparagus spears to the skillet and continue cooking for 4-5 minutes until the mushrooms and onions are caramelized and the asparagus is tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.
Once your egg is starting to set, spoon on the mushroom, onion, and asparagus filling then top with the shredded cheese.
Move the skillet to the oven and place on the top rack (don't put the handle in the oven if it's not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the potato mixture. Slide onto a plate and serve immediately. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net
Thursday, February 24, 2011
Mint Chocolate Pixies
My son and I decided to make some chocolate pixies with mint since it was cold and rainy outside today. They were super simple and fun to make and they made the house smell fantastic. My son loved them and my daughter told me they are her new VERY favorite cookie EVER. I must say, they turned out moist, minty, and so delicious.Mint Chocolate Pixies:
Recipe and photos by For the Love of Cooking.net
- 4 1 oz squares of UNSWEETENED chocolate
- 1/4 cup of unsalted butter
- 4 large eggs
- 2 cups of white sugar
- 2 tsp of vanilla extract
- 2 tsp of peppermint extract
- 2 cups of flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/4 cup of powdered sugar
Melt the butter and chocolate in a large glass bowl in the microwave.
Add eggs, one at a time, beating at medium speed. Gradually add the sugar, vanilla, and mint extract. Combine flour, baking powder and salt in a bowl - mix thoroughly. Slowly add the flour mixture into the chocolate mixture beating at low speed until well blended. Cover and chill in the refrigerator for 2 hours.
Preheat the oven to 300 degrees. Shape the dough into small balls then roll in powdered sugar. Place the balls on a silpat covered baking sheet.
Bake for 16-18 minutes. Remove from the oven and let cool on a rack. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net
Wednesday, February 23, 2011
Tuscan Chicken with White Beans and Spinach
I pulled this recipe out of a Cooking Light magazine from October 2010. It looked so hearty, filling, and delicious as well as healthy. I loved that this was a one pan meal, it was simple to make, and it had very little clean up. We all enjoyed this dish... it was the perfect way to end a cold and rainy day.
Tuscan Chicken with White Beans and Spinach:
Adapted recipe by For the Love of Cooking.net
Original recipe in Cooking Light ~ October 2010
- 4 slices of lean bacon, cooked and chopped
- 2 tsp olive oil (divided)
- 5 boneless, skinless chicken thighs, trimmed of any fat
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Dried basil, to taste
- 1/2 sweet yellow onion, diced
- 3 cloves of garlic, minced
- 1 15 oz can of diced tomatoes, drained
- 1 15 oz can of white beans, rinsed & drained
- 2 cups of baby spinach
Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.
Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net
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