Balsamic Glazed Steak and Pasta

Balsamic Glazed Steak and Pasta

Recipe from tastyplanner.com

Adapted by Tyson

Steaks

2-3 Thin cut steaks

2 Tbsp olive oil

Salt

Course ground pepper

Pasta

1 Lb bow tie (or any) pasta

1 box Beef Broth (or use beef bouillon cubes in the water)

Balsamic Sauce

1/4 Cup balsamic vinegar

1/4 Cup olive oil

2 Tbsp Dijon mustard (yellow mustard works fine)

1 Tbsp parsley, roughly chopped (or 1 tsp dried)

2 Cloves garlic, minced

1 tsp rosemary

1/2 Tbsp Worcestershire sauce

1 tsp sugar

Toppings

1 Sliced green onion

Feta cheese

Sprinkle steaks with salt (liberally) and pepper. Put 2 Tbsp olive oil into a frying pan and heat the pan on high until steaks are hot enough to sear. Place steaks in frying pan until seared on both sides (doesn't take long so be careful) and cook until cooked the way you like. If steaks are a little thicker you could put them in the oven. Slice steaks into thin strips.

Bring beef broth to a boil and add pasta. Cook until al dente. Strain.

Add in all sauce ingredients except parsley (if using fresh) into a small sauce pan. Heat sauce up to a very light boil (whisk constantly), turn heat down until everything is mixed and homogenous.

Once noodles are cooked, Place some noodles on a plate/bowl and add steak slices on top. Drizzle sauce on top. Add green onions and feta cheese.

Chicken Gnocchi Soup (Olive Garden)

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Papa's Tri Tip Roast

Papa's Tri Tip Roast

Recipe from Papa Fin

Tri Tip Roast

Lawry's Seasoning Salt

Garlic Granules (or Garlic Powder)

Black Pepper (not fine ground)

Cover tri tip with Lawry's seasoning salt, massage into roast. Then cover with garlic granules, massage in. Cover with black pepper, massage in.

Let marinate in fridge for 24 hours.

Cover a rimmed baking sheet with tin foil and put roast on sheet. Set oven to broil, rack on an upper rack. Stick roast in the oven for 5-10 minutes on each side or until roast is seared on the edges. (If using a thinner roast or other steak then it may be done after this depending on how cooked you like your steak.) Then stick the roast on a lower rack (continue to broil) for another 5-10 minutes on both sides (just watch it and take it out when steak is cooked how you like it).

Crispy Smashed Roasted Potatoes

Crispy Smashed Roasted Potatoes

Recipe from FineCooking.com

*You can boil and flatten potatoes up to 8 hours ahead. Let them cool completely then store in the fridge.

Red Potatoes (12 - 15)

Rosemary

Salt

Pepper

Olive Oil (1/4-1/2 Cup)

Put potatoes in a large saucepan (preferably one layer) and add at least one inch of water on the bottom. Add salt to the water. Bring the water to a boil, then reduce to simmer. Cook potatoes until they are completely cooked and is easily pierced with a metal or wood skewer. make sure they are cooked but not overcooked. The total cooking time will be 30-35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on countertop. As the potatoes finish cooking, remove them individually and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters or grab something (like the bottom of a cup) to flatten potatoes. Use dishtowel as a cover and gently push down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Continue with all potatoes. Don't worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cook completely at room temperature. (If cooking ahead of time, cover lightly and then put potatoes in the fridge).

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450. Sprinkle the potatoes with salt, pepper, and rosemary. Then drizzle olive oil on top. Roast the potatoes until they are prispy and deep brown around the edges, about 30 minutes turning once gently witha spatula or tongss halfway through cooking. Serve hot.

Steamed Pears

*this apparently an old, popular home remedy in Korea for common cold and flu, especially good for relieving fever, sore throat, and cough.

Steamed Pears

Recipe from HERE

Not-so-ripe Pears (Asian pear suggested is best)

Spoonful of honey

Cinnamon stick

Ginger

Pine nuts (optional, I didn't use)

Dried Korean dates (optional, I didn't use)

Wash the pear, cut off the top, scoop out the core with a melon baller to form a little bowl inside the pear. Be careful not to puncture through the bottom of the pear. Put in a spoonful of honey, a couple of thin slices of ginger, and a cinnamon stick along with a couple of scooped out pear pieces (or any other optional ingredients). Place the pear in a bowl to catch any drop of pear juice that seeps out during steaming. Steam for about an hour or until the pear is completely soft.

Lemon Garlic Tilapia

Lemon Garlic Tilapia (or most any fish)

Recipe from allrecipes.com

4 Tilapia Fillets

3 Tbsp fresh lemon juice

1 Tbsp butter, melted

1 Clove garlic, finely chopped (I cooked it over a stove for a bit)

1 tsp dried parsley flakes

Pepper to taste

Preheat the oven to 375. Spray a baking dish with a non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with fork, about 30 minutes.

Caramelized Pears

Caramelized Pears

Recipe from HERE

Not-So-Ripe Pears

Sugar

Ice cream

Wash, core, and peel pears. Cut each pear into 8 even-sized wedges. Set aside.

Heat a large pan over high heat.

While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.

Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelize and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning. (If you are using a gas stove, just make sure the flame isn't coming up the sides of the pan, or the sugar will have a tendency to burn and taste bitter.)

Once the first side is golden and caramelized, gently turn each wedge over. Continue to cook until both sides are golden and caramelized.

Once the pears are done, remove them from the pan immediately. Serve with ice cream.

Chicken Parmigiana with Zucchini Noodles

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.

Tortellini Soup (Two Recipes)

Tortellini Soup

Recipe from Breta Finlinson

2 Tbsp butter

1 Clove garlic

1 Medium carrot cut into julienne strips

1 Medium onion, chopped (1/2 cup)

I Medium stalk celery, sliced (1/2 cup)

6 Cups water

2 tsp vegetable bouillon granules

1 15-16oz Can kidney beans, rinsed and drained

1 10-oz pkg dried cheese filled tortellini (2 1/2 cups)

1 Tbsp chopped fresh parsley

1/4 tsp pepper

6 Tbsp Pesto

6 Tbsp freshly grated parmesan cheese

Melt butter in dutch oven or large pot over medium low heat. Cook garlic, carrot, onion, and celery in butter 10 minutes, stirring occasionally. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender. Stir in parsley and pepper. Top each serving with pesto and cheese (or mix in pesto). Serve immediately.

Tortellini Soup

Recipe from Liz Cox

2 tsp olive oil

1/2 Cup onion, chopped

1 Garlic clove, minced

2 Cans chicken broth

1 Cup dried tortillini

1 Can diced tomatoes, undrained

1 Dried basil leaf, 1 1/2 tsp

1 Pkg spinach (frozen chopped) or fresh

Grated Parmesan Cheese

Heat oil over medium-high heat in a 3 quart sauce pan. Add onion and garlic and cool until tender. Add broth and bring to a boil. Add tortellini and cook like directions say until tender, don't drain. Add tomatoes, basil, and spinach. Reduce heat and simmer for 5 minutes. Sprinkle cheese on top.

Buttermilk Biscuits

Buttermilk Biscuits

Recipe from somewhere online

1/2 Cup butter

1/4 Cup club soda

1 Egg

3/4 Cup buttermilk

4-5 Cups Bisquick

Mix ingredients together until dough forms. Flatten out dough to 1 inch thickness. Cut out with a circular cutter (I used a cup) abotu 2 inches in diameter. Place on cookie sheet and cook at 450 for 10-13 minutes (until tops are lightly browned).

Fish Tacos with Avocado Sauce

Fish Tacos with Avocado Sauce

Recipe from Taste of Home magazine

(recipe seems much more intimidating that tit really is since most can be made earlier in the day)

1/4 cup lemon juice

1 Tbsp olive oil

3 Garlic cloves, minced

1 lb. halibut or tilapia fillets

Sauce:

2 Medium ripe avocados, divided

1/4 Cup fat-free sour cream

1/4 Cup reduced fat mayonnaise

1 Tbsp lime juice

1 Garlic clove, minced

1 tsp. dill weed

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp dried parsley flakes

Dash cayenne pepper

Salsa:

1 Medium tomato, seeded and chopped

1 Small red onion, chopped (I used WAY less)

4 - 1/2 tsp chopped seeded jalepeno pepper

1 Tbsp minced fresh cilantro

1 1/2 tsp lime juice

1 garlic clove, minced

1/8 tsp salt

Tacos:

8 flour tortillas

2 cups shredded cabbage

In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Broil halibut 4-6 inches from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 Tbsp sauce and 1/4 cup salsa.

Oatmeal Cookies

Oatmeal Cookies

Recipe from my mom

3/4 Cup shortening

1 Cup brown sugar

1/2 Cup sugar

1 Egg

1/4 Cup water

1 tsp Vanilla

1 Cup flour

1 tsp Salt

1/2 tsp Baking soda

3 Cups quick oats

12 oz pkg chocolate chips

1 Cup walnuts (optional)

Beat together first 6 ingredients until creamy. Add the rest and mix. Bake at 350 for 7 minutes or barely browned. Secret is they still look raw when you take them out.

Healthy Mac and Cheese

Healthy Mac and Cheese

Recipe and Photo from Super Healthy Kids Blog

3 Tbsp olive oil

3 Tbsp flour

3 Cups uncooked macaroni noodles

12 oz can Evaporated milk

1/2 Cup Squash puree (I used yellow)

1 tsp salt

1/2 Cup cheese (I used Colby Jack)

In a saucepan, stir olive oil and flour over medium heat and stir constantly until thickens. Then add milk, squash, salt, and cheese. Stir until thickens.

Meanwhile, cook macaroni noodles.

Combine and let sit for 5 minutes to thicken up.

Crockpot BBQ Chicken and Oven Fries

Crockpot BBQ Chicken and Oven Fries

Recipe and photo from Smashed Peas and Carrots Website

BBQ Chicken

1 1/2 lbs Chicken breasts (about 4 nice-sized ones)

1 18-oz bottle of BBQ sauce (I used Sweet Baby Rays)

1/2 Cup brown sugar

3/4 Cup Italian dressing

2 Tbsp Worcestershire sauce

Buns and other condiments you desire

Place chicken in crock pot. Mix all other ingredients in a mixing bowl. Pour over chicken and cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is tender, shred chicken.

Oven Fries

2-3 Large baking potatoes

1 1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp white sugar

1 tsp olive or vegetable oil

Wash, dry, and cut potatoes up into large, steak fry sized pieces. Place cut fries into a large, resealable bag. Add in salt, pepper, sugar, and oil. Seal and shake until potatoes are completely coated. Place tin foil on a baking sheet and place potatoes onto the lined baking sheet. Bake at 450 for about 30 minutes or until fries are tender and brown (crispy on outside).

Ginger Snaps

Ginger Snaps

Recipe from Allrecipes.com

1 Cup packed brown sugar

3/4 Cup vegetable oil

1/4 Cup molasses

1 Egg

2 Cups all purpose flour

2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

1/3 Cup white sugar (for decoration)

Preheat oven to 375. In a large bowl mix together brown sugar, vegetable oil, molasses, and egg. Stir together flour, baking soda, salt, cloves, cinnamon, and ginger in a separate bowl. Stir into molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball into sugar. Place on cookie sheet 2 inches apart from each other on an ungreased cookie sheet. Bake for 10-12 minutes or until center is firm. Cool on a wire rack.

Chicken Broccoli Casserole

Chicken Broccoli Casserole

Recipe from my mom

1/2 Chicken, cooked and diced (or 2 large chicken breasts)

16 oz. pkg broccoli

1 Can cream or mushroom or cream of chicken soup

2-3 Large spoonfuls of mayo or Miracle Whip (more or less to your liking)

1 tsp lemon juice (a bit more if using mayo)

1/2 tsp curry powder

Grated cheese

Layer broccoli and then diced chicken in greased casserole dish. Mix together mayo, lemon juice, curry powder, and cream of mushroom soup. Spread over chicken. Top with grated cheese. Bake at 350 for 35 minutes or until cheese is barely brown. Serve over rice.