Surf and Turf Special

Today I have four recipes for you, which when combined, yield a perfect surf and turf dinner for four. Or- you can cut the recipe in half and make it a special dinner for two- twice! We'll be having this combination again tonight, and I can't wait. All these recipes have been adapted from Rachael Ray.

The first half of this dinner is a grilling recipe for steak that you top with a tomato and bacon salad.

Steak with Tomato-Bacon Salad Topper
Recipe courtesy of Rachael Ray

Ingredients
8 slices smoky bacon
4 flat iron or sirloin steaks, 8 ounces each
2 large garlic cloves, halved
Extra-virgin olive oil, for drizzling, plus 3 tablespoons
2 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
1/2 small red onion, chopped
1 cup shredded basil leaves
2 cups baby arugula
Parmigiano-Reggiano, for shaving

Directions
Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.

While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.

In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.

Chop the bacon and add it to the tomato salad, then fold in the arugula.

Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.

The second half of this meal is grilled shrimp with a homemade spicy cocktail sauce.

Grilled Shrimp with Chili Cocktail Sauce
Recipe courtesy of Rachael Ray

Ingredients
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions
Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.

Heat a grill pan or grill to medium-high.

Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Sloppy Jose'

Sloppy Jose'
Mike Simonsen

This is an original recipe that occurred to me after several shots of Cuervo Gold chased down with Margaritas. It's a cross between nachos and Sloppy Joe's. I actually wrote the recipe before I ever made it. Then adjusted to taste after a bit of experimentation. The best thing about it is it's a new way to utilize leftover Sloppy Joe meat.

I confess, I'm not a big fan of leftovers. I put things away in containers and fully intend to eat it the next day, but more often than not, I make something fresh and eventually the leftovers go in the trash on garbage day.

Sloppy Jose assembled and ready for the microwave

Ingredients
20-30 Taste of Lime nacho chips
1/3 lb of leftover Sloppy Joe meat
1/4 red onion diced
1/4 red or orange bell pepper diced
6-12 Jalapeño slices
3/4 cup shredded Mexican cheese blend

Directions (single serve)
1. Arrange nacho chips in a single layer on a microwavable plate
2. Distribute Sloppy Joe meat evenly across chips
3. Sprinkle cheese over chips and meat
4. Add onion, bell pepper and Jalapeño slices
5. Microwave for two minutes
6. Consume with your favorite beverage

I don't eat it with salsa. I think the Sloppy Joe meat adds enough tomato-based flavor.

Pineapple Gin Punch

Recipe courtesy of Geoffrey Zakarian from Food Network's "The Kitchen"

Hint: Use triple sec in place of Cointreau. It's 10% the cost, and this is a mixed drink featuring gin and pineapple juice.

Ingredients
3 cups pineapple juice
3/4 cup fresh lemon juice, plus lemon twists, for garnish
12 ounces gin
4 ounces orange liqueur, such as Cointreau
1/2 teaspoon allspice
Champagne or sparkling wine, chilled, for serving

Directions
Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

Trisha's Baked Apples

This is basically apple pie without the crust. It's brilliant and tastes like a million bucks.

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
© Clarkson Potter 2015.

Ingredients
4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

Directions
Preheat the oven to 375 degrees F.

1. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

2. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

3. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Chicken with Cherry Pineapple Salsa

This is a relatively inexpensive, easy to prepare dish that also happens to be an excellent diabetic meal. This is becoming a 'go to' dish for me. I keep the dried cherries and pineapple chunks in stock as a pantry item all the time now. Serves 4 and takes about a half hour to make.

Ingredients:
2 boneless skinless chicken breasts, halved
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 tablespoons canola oil
1 8oz. can unsweetened pineapple chunks
1/2 cup sweet and sour sauce
1/2 cup dried cherries
2 green onions, sliced

Directions:
1. Sprinkle garlic salt and ginger over chicken.
2. Brown chicken in oil, in a large non-stick skillet.
3. Drain pineapple, saving 1/4 cup of the juice in reserve.
4. In a small bowl, combine reserved juice, sauce, and cherries; pour over chicken.
5. Bring to a boil. Reduce heat, cover and simmer, turning once, 8-10 minutes or until a thermometer reads 170 degrees internal temperature.
6. Stir in pineapple and onions, heat through.
7. Serve over rice or with salad or veggies on the side.

Mediterranean Shrimp

from Katie Lee (The Kitchen)

This dish is easy, tasty and healthy. 
Serves four and takes less than an hour from start to table.

Ingredients

In the serving dish with the feta cheese on top.

Vegetables:
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces fresh green beans, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper

Shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Directions
Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Yes, it looks this good straight out of the oven. OMG

Big Mike's Chicken Chili Cha Cha

Craving something southwestern for dinner, I threw together this recipe from items in the pantry. It turned out fantastic! The smoky chipotle seasonings in the bean salad put it over the top.

We had it two days in a row, once over brown rice and once over white rice.

I'll post pictures next time I make it.

Time: 90 minutes
Serves: 4 - 6

Ingredients
1 lb. boneless chicken breast (1 inch chunks)
1 medium yellow onion (large chop)
1 tbs. EVOO
2 tbs. butter
Salt and pepper
1 15 oz. can Mexican seasoned stewed tomatoes
1 15 oz. can diced tomatoes
1 15 oz can tomatoes puree
1 15 oz. can Southwest Bean Salad
1 4.5 oz. can green chiles
1 10 oz. can red and green chiles
1 tbs. dried cilantro
1/2 tsp. red pepper flakes
1/2 tbs. chili powder
1 cup white or brown rice
Shredded Mexican or Taco blend cheese

Directions
In a large Dutch Oven, heat EVOO and butter to melt over medium high heat.
Add onion, cook until tender.
Add chicken, cook until thoroughly browned.
Salt and pepper lightly.
Add stewed and diced tomatoes, tomato puree, bean salad, chiles, cilantro, red pepper flakes and chili powder. Simmer for one hour, stirring occasionally.
Prepare rice according to package directions.
To serve, ladle chicken chili over rice, sprinkle with Mexican or taco cheese blend.

Cajun Chicken Alfredo

Cajun Chicken Alfredo
Recipe courtesy of Guy Fieri

I haven't made a lot of dishes using Guy Fieri recipes. He usually features other people's cooking on his shows. But this one sounded so good when I saw it on Guy's Big Bite I had to try it.

It turned out fantastic- an instant hit. It was very good reheated in the microwave the next day also.

You know a recipe is good when suddenly there is no talking at the dinner table and everyone is just eating and making yum yum sounds. When she finally came up for air, Irene said, "You can make this as often as you want."

That's what I like to hear!

Ingredients
Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Paul Prudhomme's Chicken Spice Rub
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish

Directions
1- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.

2- Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

3- Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 15 minutes.

4- Remove from the oven and slice the chicken into strips on the bias.

5- In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

6- Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

7- When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.

8- To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Makes 4-6 servings.

Chicken Pasta Salad

I love chicken salad. I've been refining this recipe for ten years. I finally settled on one that is very low fat, yet tangy enough for me to love it. My best chicken salad recipe ever. But first...

If you love chicken you need to know about Frankenmuth, Michigan. It's a Bavarian village in central Michigan known for their all you can eat chicken dinners.

I think they put crack in the seasonings, because I have never met anyone who doesn't speak reverently about the last time they overate when ordering the famous chicken dinner and how they anxiously await the next opportunity to overindulge. I use the secret Frankenmuth chicken seasonings blend in a lot of recipes because it is unique, versatile and reminds me of good times with family and friends.

INGREDIENTS
2 Boneless skinless chicken breasts cut into 1-inch wide strips
2 tbs. Frankenmuth or other chicken seasoning
2/3 box of Rotini pasta
2 dozen seedless red grapes halved
5 celery stalks chopped
1 medium red onion chopped
1/3 cup Miracle whip
1/2 cup fat free Zesty Italian salad dressing
1/3 cup sweet pickle relish

DIRECTIONS
1. Pre-heat oven to 375 degrees.
2. Cook pasta according to directions. Drain and let cool.
3. Cut chicken breasts into 1 inch strips, coat lightly all over with chicken seasonings. Arrange strips into a single layer in a glass dish for baking. Do not over-crowd the dish.
4. Bake chicken for 20 minutes. Remove from oven, chop into 1 inch cubes and let cool.
5. Combine pasta, chicken, grape halves, celery, onion, relish, salad dressing, Miracle Whip and mix thoroughly.
6. Refrigerate and try to wait to eat some!
7. Serve with red grapes, cold water, crackers and girls fanning you on the chaise.

What's left makes about 4-5 salads for lunch, if you didn't scarf it down when you made it.

Braised Beef Stew - Slow Cooker Style

The best thing about this recipe is that today at 3:30pm I realized all I had to do was heat up last night's dinner slowly in a crock pot and I was going to have THIS! for dinner again tonight at 5:30. I couldn't go anywhere and get this dish for any amount of money.

I admit, it was quite a bit of effort the day before. I think it took me 45 minutes to put this together and then it takes 4-5 hours to cook. But it is worth it.

INGREDIENTS
Extra virgin olive oil, for sautéing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
1/2 cup of sweet red wine
Sea salt and freshly ground black pepper
4-5 starchy potatoes
2 cans Italian tomatoes (32 oz.), sliced or roughly crushed
2 tablespoons fresh thyme, chopped, divided
2 sprigs fresh rosemary, leaves picked and finely chopped
1/2 cup grated Parmesan cheese (about 2 handfuls)

PREPARATION
1. Heat a large skillet over medium heat with a thin layer of olive oil. Add the onions and garlic to the hot olive oil and sweat them until very soft and very light caramel in color, 20-30 minutes. Turn off the heat and reserve.
2. Add a thin layer of olive oil in another skillet and heat to medium high. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over in the skillet, 12-15 minutes.
3. Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes, working over a bowl to catch their juices.
4. Turn the crock pot on high and add the beef. If the meat is thick slice it in two and cover the bottom in one layer approximately 1- 1 1/2" thick.
5. Deglaze the meat skillet with 1/2 cup of red wine and add the sauce and drippings to the meat in the crock pot.
6. Arrange half of the onions over top of the meat. Season with salt, pepper and 1 tablespoon thyme.
7. Arrange half of the potatoes over the onions and dress with a liberal drizzle of olive oil, about 1 tablespoon, salt, pepper, half of the rosemary and a handful freshly grated Parmesan cheese.
8. Top the potatoes with on can of tomatoes and their juices and season with salt and pepper.
9. Repeat the layers.
10. Cover the crock pot and cook on high until the meat is very tender, 4-5 hours.
11. To serve, cut down through the layers of the potatoes, tomatoes and onions to portion the meat. Serve in shallow bowls with crusty bread and pan juices....or cool and store for make-ahead meal.

Adapted from Rachael Ray's "Grandpa's Braised Beef".

Serves 5-6