Steak Bites and Potatoes

A combination of two recipes for a time when you want a quick meal of steak and potatoes.


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Steak Bites and Potatoes
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Instructions
  1. Cut steak into bite size pieces. Mix with 1 Tbs. butter and 1 Tbs. olive oil. Add salt and pepper to taste.
  2. Pre-heat oven to 400 degrees. Put foil on a baking sheet.
  3. Cut potatoes and pepper into bite size pieces. Mix with 1 Tbs. olive oil, thyme, basil, salt and pepper. Place on baking sheet. Bake for 20 to 25 minutes.
  4. Heat one tablespoon olive oil in a skillet. You can also place these on the grill and cook until done. About 3-5 minutes each side for medium.
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Roasted Chicken with zuchinni and Spinach

 

 

 

Store bought or left over chicken with zucchini and spinach makes a light summer meal.


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Roasted Chicken with zuchinni and Spinach
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Instructions
  1. Wash zucchini and squash and cut in half. Spiralize into ribbons or use a peeler to make ribbons.
  2. Add lemon zest and juice to the zucchini. Add salt and pepper and Mediterranean spice.
  3. Add 2 Tbs. olive oil to a skillet and heat on medium heat. Add minced garlic and sauté for 10 seconds. Add zucchini and squash and sauté until almost wilted. .
  4. Add spinach and cook for 30 seconds.
  5. Use left over chicken or store bought cooked chicken. Slice 8 oz. and heat.
  6. Divide zucchini mixture and chicken between two plates.
  7. Mediterranean spice mix: 2 Tbs. salt, ground coriander, cinnamon 1 Tbs. cumin, nutmeg, black pepper Mix together well and store in a glass jar for this and future recipes.
  8. Add fresh bread and white wine such as Gewurtztraminer or Riesling.
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Linguine with Sausage and Peppers

This recipes is adapted from the Martha Stewart cookbook Great Food Fast.


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Linguine with Sausage and Peppers
A combination of vegetables, sausage, and linguine.
Course Main Dish
Cuisine dinner
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8 oz. linguine
  • 1/2 pound sausage use pork, chicken, turkey or substitute tofu
  • 3 cloves garlic thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 Tbs. Butter
  • 2 cups spinach, torn substitute kale or argula
  • 1/2 tsp. oregano, rosemary, thymee
Course Main Dish
Cuisine dinner
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 8 oz. linguine
  • 1/2 pound sausage use pork, chicken, turkey or substitute tofu
  • 3 cloves garlic thinly sliced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 Tbs. Butter
  • 2 cups spinach, torn substitute kale or argula
  • 1/2 tsp. oregano, rosemary, thymee
Instructions
  1. In a large pot bring water to a boil. Add linguine and cook according to package.
  2. Meanwhile, remove the casing from the sausage and place in a skillet with 2-3 Tablespoons of water. Cover and cook for 5-7 minutes. Remove the lid and cook sausage until brown. Break sausage into smaller pieces while cooking.
  3. Add sliced peppers and garlic to the sausage and cook until tender.
  4. When linguine is cooked remove all but 2-3 tablespoons of water. Add torn spinach to linguine and cook, turning often until wilted.
  5. Add linguine and spinach to the sausage and pepper mixture. Add oregano, rosemary and thyme. Mix together and serve.
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Modern Greek Salad with steak and fried zuchinni

The weather has turned warmer and it is time to bring out the grill. Skirt steak can be quickly grilled on high heat. The Greek salad with a modern twist and fried zucchini are a nice light addition to dinner.

This recipe fails to mention the need for something for the flour to adhere to. Keep the zucchini moist or dip in milk or egg whites so the flour will stick.

The Zucchini fries up nicely in a little oil.

Print Recipe
Modern Greek Salad with steak and fried zuchinni
Course Main Dish, Veggies
Cuisine dinner
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 1 pound skirt steak salt and pepper
  • 1 zucchini wash and sliced into 1/2 x 3 inch pieces
  • 1/2 cup flour
  • 1 egg whisked gently
  • oil for frying zucchini
  • Romaine lettuce
  • 1/3-1/2 cucumber peeled and diced
  • 1/2 red pepper washed and diced
  • 1/4 cup feta cheese
  • 1/4 cup kalamata olives, pitted and sliced
  • salt and pepper
Course Main Dish, Veggies
Cuisine dinner
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 1 pound skirt steak salt and pepper
  • 1 zucchini wash and sliced into 1/2 x 3 inch pieces
  • 1/2 cup flour
  • 1 egg whisked gently
  • oil for frying zucchini
  • Romaine lettuce
  • 1/3-1/2 cucumber peeled and diced
  • 1/2 red pepper washed and diced
  • 1/4 cup feta cheese
  • 1/4 cup kalamata olives, pitted and sliced
  • salt and pepper
Instructions
  1. Heat the grill to med-high heat.
  2. In the meantime prepare the Greek Salad. Typically Greek salad does not include lettuce. The lettuce adds crunchiness, so feel free to add it or leave it out. Wash and tear up the lettuce and add to two bowls.
  3. Wash and dice the red pepper and cucumber and add to the bowl. Top with crumbled feta cheese and Kalamata olives. Add a small amount of dressing when you are ready to serve. I used Marzetti, Simply Dressed balsamic vinaigrette dressing.
  4. Prepare the zucchini. Place the flour, salt and pepper in a shallow bowl or on a plate. Whisk one egg in a shallow bowl. Add 1/2 to 3/4 cups oil to a frying pan. Heat on medium high heat.
  5. When the oil is hot enough. Dredge zucchini pieces through egg and then through the flour. Place in the hot oil and fry until golden brown. Place on a plate covered with paper towel.
  6. Salt and pepper both sides of the steak. When the grill is hot place the steak on the it. Cook until desired doneness.
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