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.