Grilled Flap Steak and Asparagus with Béarnaise Butter (Fine Cooking)

• Ingredients
• 2 large sprigs fresh tarragon
• 2 oz. (4 Tbs.) unsalted butter, softened
• 2 Tbs. minced shallot
• 1 Tbs. dry white wine or vermouth
• 1 Tbs. white wine vinegar
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. beef flap meat, cut into pieces of even thickness, if necessary
• 1 bunch asparagus, preferably thick, trimmed
• 1 Tbs. olive oil

Directions

Strip the tarragon leaves from the stems, finely chop the leaves to yield about 2 tsp., and set aside.

In an 8-inch skillet, melt 1 Tbs. of the butter over medium-low heat. Add the shallot and tarragon stems, and cook, stirring frequently, until the shallot is translucent, about 2 minutes. Add the wine, vinegar, and 1 Tbs. water, increase the heat to medium, and cook until the liquid is mostly evaporated, about 3 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Add the remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, and mix with a fork until well combined. Set aside until ready to use.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar). Coat with the olive oil, and season generously with salt and pepper. Grill the meat, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest. Meanwhile, grill the asparagus, turning after 1 minute, until charred and tender, 2 to 3 minutes. Transfer to a serving platter. Thinly slice the meat against the grain, arrange on the platter with the asparagus, top both with dollops of the butter, and serve.

Serves 4.

Make Ahead Tips

The butter may be made up to 1 week ahead; refrigerate and return to room temperature before using.

*Costco carries Flap meat. This was an insanely easy dinner and we used the left over steak for a salad the next day. Delish!

nutrition information (per serving): 
Calories (kcal): 430, Fat Calories (kcal): 250, Fat (g): 28, Saturated Fat (g): 13, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 12, Cholesterol (mg): 115, Sodium (mg): 360, Carbohydrates (g): 3, Fiber(g): 1, Sugar (g): 1, Protein (g): 38

Fried Green Tomatoes with Buttermilk-Feta Dressing (Southern Living June 2016 Issue)

http://www.myrecipes.com/recipe/fried-green-tomatoes-buttermilk-feta-dressing

Ingredients

3 green tomatoes, sliced 1/2 inch thick 

1 1/4 teaspoons kosher salt, divided, plus more for serving 

1/2 cup (2 oz.) all-purpose flour 

2 large eggs, beaten 

1/3 cup plain yellow cornmeal 

1/3 cup fine, dry breadcrumbs 

3 cups vegetable oil 

2 tablespoons buttermilk 

2 tablespoons mayonnaise 

2 tablespoons sour cream 

1 tablespoon fresh dill, chopped, plus more for serving 

1 tablespoon fresh lemon juice 

1/4 teaspoon black pepper 

4 ounces (1 cup) feta cheese, crumbled, divided

Directions

1.Set a wire rack in a rimmed baking sheet. Place tomato slices on wire rack, and sprinkle with 1/2 teaspoon of the salt. Turn slices over, and sprinkle with another 1/2 teaspoon of the salt. Let stand 30 minutes. Blot tomatoes dry with paper towels.

2. Place flour in a shallow dish. Place eggs in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Working with 1 slice at a time, dredge tomato slices in flour; dip in eggs, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere. Place tomatoes in a single layer on wire rack.

3. Heat oil in a large, heavy skillet, preferably cast-iron, over medium-high. (When a few breadcrumbs dropped in the oil sizzle, it's ready for frying.) Fry tomatoes, in batches, until golden brown and crisp, turning halfway through, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer to wire rack to drain. Top each tomato with a pinch of salt.

4. Whisk together buttermilk, mayonnaise, sour cream, dill, and lemon juice in a small bowl. Whisk in black pepper, 1/2 cup of the feta, and remaining 1/4 teaspoon salt. Spoon about 3 tablespoons of the dressing onto each plate; add 3 or 4 tomato slices. Sprinkle with dill and remaining 1/2 cup feta.

Serves 4. 

*I used one large tomato and got four slices out of it. I also halved the dressing recipe and it was the perfect amount for Jack and I. These did not disappoint and was a great appetizer to our hamburgers last night. 

Dill Pickel Dip

Ingredients

1. 1 cup sour cream
2. 4 ounces cream cheese, softened
3. 1 tablespoon minced onion
4. 1/4 teaspoon salt
5. 2 tablespoons fresh parsley, finely chopped
6. 4-5 medium sized dill pickles, finely chopped

Instructions

1. In a medium bowl, combine the sour cream and cream cheese until smooth. (I use an electric mixer).
2. Stir in the minced onion, salt, fresh parsley and chopped pickles.
3. Refrigerate until serving. Serve with chips or fresh vegetables.

BETA

calories

146

fat

14g

protein

2g

carbs

3g

more

Cheeseburger Soup

Ingredients

• ½  - 1 pound ground beef 
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Directions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Sean Groth's Sweet Potato Gratin

- Ingredients are 6 yams, 1 head of good garlic, a healthy chunk of smoked gouda cheese and a swiss like jarlsberg or gruyere, 1 pint of heavy whipping cream.
- Process:  1) start with prep work by mincing a few cloves of garlic, grating your cheeses and peeling your yams.   2) smear butter on a glass casserole dish to coat all parts of the glass.  Then sprinkle the minced garlic on the bottem of the dish.  3) Using a mandolin or food processor, slice the yams at the cross section into silver dollar shape.  They should also be about the same thickness as a silver dollar. 4) Then place the yams in vertical rows along the length of the pan.  Just like solitare.   5) Once you've placed one row down pour a bit of cream and sprinkle both of the cheeses on top of the yams. 6) Repeat step 4 and 5 until you have about 4-5 layers thick.  You should have gone through the pint of cream on the last layer.  The last layer should also have cheese on top so it melts while it cooks.  7) Finish with salt and a nice course ground pepper.  Throw it in the oven for 50 minute uncovered at 375 degrees.  After 50 minutes, poke it with a knive all the way to the bottle and feel how soft it feels.  Cover it with aluminum foil and cook it for another 10 minutes or so until it feel soft all the way through when you poke her again! 8) Cut and serve...

 My notes:  It's pretty oily on top when it's done cooking, so you can soak up a little with paper towels if you like.  I made this for the family Christmas dinner and it was a HUGE HIT.  Very rich.  Wonderful.

Smoky Cranberry Sauce

credit: 2009 Southern Living

Makes 3 1/2 cups

1 (12 oz.) package fresh cranberries
1 cup sugar
3/4 cup apple juice
1/4 cup minced red onion
2 tbsp butter
2 Granny Smith apples, peeled and coarsely chopped
1/2 cup smoky BBQ sauce (Sweet Baby Ray's)

Stir together cranberries and next 4 ingredients in a medium saucepan.  Bring to a boil over medium-high heat; reduce heat to low, simmer, stirring occasionally, 10 minutes or until cranberry skins begin to split and pop and mixture begins to thicken.

Stir apples and bbq sauce into cranberry mixture, and simmer 5 minutes or just until apples are tender.

Let cool 30 minutes.  Cover and chill 24 hours before serving.  Let stand 30 minutes before serving.

Sweet Potato Pie

3 Medium Sweet Potatoes
1 cup Sugar
1 Stick of Butter
1 Can of Eagle Brand Milk
3 Eggs
2 tsp Vanilla

Beat butter and potatoes while hot in mixer.  Mix in all other ingredients.  Cook in 2 deep pie crusts for 10 minutes at 400 degrees.  Reduce to 300 degrees and cook for 30 minutes.

Whole Wheat Oatmeal Applesauce Banana Bread

credit: http://www.ambitiouskitchen.com/2013/11/whole-wheat-oatmeal-applesauce-banana-bread-healthy-vegan-friendly/

Naturally sweetened banana bread made with whole wheat flour and oatmeal!

Recipe type: Bread, Breakfast, Banana Bread

Serves: 12

INGREDIENTS

• Cooking spray
• 1 heaping cup mashed banana
• 1/3 cup honey
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1 egg
• 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
• 1 1/2 cups whole wheat pastry flour
• 1 cup rolled oats
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't overmix!).
3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.

NOTES

To make vegan:
Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well.

To make gluten free:
Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).

Nutrition Information

Serving size: 1 slice Calories: 133 Fat: 1.3g Carbohydrates: 27.6g Sugar: 10.1g Fiber: 2.8g Protein: 3.1g

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs (Fine Cooking)

Ingredients
1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
1/2  small yellow onion, finely diced
1-1/2 Tbs. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 cup fresh breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano
5 oz. mascarpone
1/2 tsp. freshly grated nutmeg

Directions
Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.
Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.
Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.

Serves 4

**This is AMAZING!

Grilled Iceberg Wedges with Tomato, Bacon, and Blue Cheese (Fine Cooking)

Serves 4 to 6

Ingredients

6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips
3 oz. good-quality blue cheese, such as Roquefort
1/2 cup buttermilk; more as needed
3 Tbs. sour cream
1 Tbs. fresh lemon juice or white wine vinegar
Kosher salt and freshly ground black pepper
2 Tbs. thinly sliced fresh chives
1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact (I cut mine into fourths)
2 Tbs. extra-virgin olive oil
3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks

Directions

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

Cook bacon in skillet, transfer the bacon to a plate lined with a paper towel to drain. Set aside.


In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives.

Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.

Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon and tomato. Serve immediately, passing any remaining dressing at the table.

**Jack was skeptical of this but we both really liked it!  Give it a try and the homemade blue cheese is yummy!