STEAK AND MUSHROOMS WITH SHAVED PARMESAN

INGREDIENTS:

-CUT OF STEAK, YOUR CHOICE (PICTURED IS 8OZ NEW YORK STRIP)

-1 SMALL PACKAGE MUSHROOMS
-OLIVE OIL
-SALT/PEPPER
-SHAVED PARMESAN

TIPS FOR A PERFECT STEAK:
1. Bring your steak to room temperature. This allows for more even cooking. Pat dry with paper towel to remove any excess moisture.
2. Preheat oven to 375 degrees.
3. Heat oven safe skillet or cast iron over medium high heat until pan is slightly smoking. (This method will create a lot of smoke in your kitchen so don't be alarmed!)
4. Brush steak with olive oil and season both sides with salt and pepper. DON'T OVER SEASON! A little salt and pepper is perfect. All of the flavor is in the meat itself.
5. Sear the steak for 2-3 minutes on each side and place into the oven.
NOTE: This is where cooking time will vary depending on the size of your steak, its thickness and how you like it cooked. But charts for cooking steak are readily available the internet. This steak about was about an inch and a half thick so it cooked for 8 minutes in the oven for medium rare.
6. Let meat rest for 5 minutes for slicing and serving.

INSTRUCTIONS:
1. Slice mushrooms about 1/2 inch thick. You want them to hold up while cooking. Coat mushrooms in a little olive oil. Salt and pepper.
2. Follow above tips for prep and cooking procedure.
3. When you start the steak, toss in mushrooms. Allow the mushrooms to remain in the skillet while steak finishes in the oven.
4. Top with shaved parmesan or leave as it!

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a

GREEN CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack) -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins. 2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate

A Thyme to Eat

Search This Blog