Smothered Filet Mignon

Smothered Filet Mignon

A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don’t forget to serve a bottle of Cabernet or Zinfandel.

Ingredients

Original recipe yields 4 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.

  • While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

  • Preheat grill for high heat on one side, and medium heat on the other side.

  • Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Nutrition Facts

590 calories; protein 35.3g; carbohydrates 13.4g; fat 43.4g; cholesterol 124.5mg; sodium 689.4mg. Full Nutrition
Smothered Filet Mignon
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Fall-apart bourbon ribs

Fall-apart bourbon ribs

Serves 4-6

Easy

Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.

Ingredients

 

  • baby back ribs 3 racks, cut into portions or 4-5 ribs
  • star anise 2
  • allspice berries 8

 

BOURBON GLAZE

  • bourbon whiskey 6 tbsp
  • light brown soft sugar 100g
  • tomato ketchup 100g
  • Dijon mustard 2 tbsp
  • Worcestershire sauce 3 tbsp
  • soy sauce 4 tbsp
  • ground allspice 1½ tsp

Method

  • STEP 1 Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.

 

  • STEP 2 Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.

 

  • STEP 3 Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.

Kcals 629     Fat41.4g     Saturates14.8g     Carbs23.3g     Fibre0.2g     Protein31.3g      Salt3.8g


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Loin of Pork with Fennel and Garlic

Loin of Pork with Fennel and Garlic

Level: Easy

Total: 2 hr

Prep: 10 min

Inactive: 50 min

Cook: 1 hr

Yield: 8 servings

Ingredients:

 

1 (5-pound) loin of pork, bone in,”frenched” and tied

6 garlic cloves

1/3 cup fresh rosemary leaves, chopped

2 tablespoons lemon zest (about 2 lemons)

 

 

 

2 teaspoons fennel seeds

2 tablespoons good olive oil

1 tablespoon Dijon mustard

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.


Loin of Pork with Fennel and Garlic
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Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

COOK: 25 MINS

5 mins, plus cooling

EASY

SERVES 8

A flavour-packed, unusual salad that’s delicious warm or cold – works really well as part of a buffet

Ingredients

  • 1 butternut squash, peeled and cut into long pieces
  • 1 tbsp olive oil
  • 250g pearl barley
  • 300g Tenderstem broccoli, cut into medium-size pieces
  • 100g SunBlush tomato, sliced
  • 1 small red onion, diced
  • 2 tbsp pumpkin seeds
  • 1 tbsp small capers, rinsed
  • 15 black olives, pitted
  • 20g pack basil, chopped

 

For the dressing

  • 5 tbsp balsamic vinegar
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely chopped

Method

1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

 

2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.


Squash & barley salad with balsamic vinaigrette
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Autumn Cobb Salad

Autumn Cobb Salad

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

 

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This started out as a simple salad. And then as things tend to go in my world, it quickly escalated to a full blow affair.

Butternut squash? Sure! But let’s add acorn squash too just to be sure.

Crisp apples sliced so thin you can eat 4 or 9 at a time? You bet. But lets add even more bite with crunchy nips of celery ribs. I’ve been consumed with celery lately. I never expected that!

Romaine lettuce as our bed? Sounds good, but let’s pile onto the plushness with arugula and radicchio, too.

Bacon? Eggs? Avocado, chicken and cheese? Of course they’re all there because they’re Cobb classic.

But just for fun let’s toss in some sweetness with dried cherries and candied walnuts. I mean, who doesn’t like a little dessert with their salad?

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About the Recipe

Don’t be afeared of the length of this grocery list. This salad is a true mix and match, making best of what’s in the fridge to pull from the depths of the crisper and moving along accordingly.

Got corn? Zucchini? Pears or peaches? Any of these flavor makers would pair swimmingly with what we have going on here.

I made up for the sheer number of flavors by drizzling this salad with a simple 3-ingredient dressing that just happens to echo my favorite flavor of fall. Spiced apple cider!

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There’s a bit of roasting to do and of course there’s chopping. But really this salad comes together fast.

The most sensitive part of this recipe is when preparing the candied walnuts, and so long as you don’t leave the room to go change the laundry and then get side tracked when you quickly look up to see if Mercury is in retrograde because all of your electronics are going full-on spastic and stroking out, you should be in good shape.

Not that I’d know anything about that. (Sadly, my iMac’s hard drive and I do. Always back up your files people!)

This salad is a meal preppers dream.

Nearly all of the ingredients for this salad can be prepared at once and assembled as your week progresses. Roast your squash and chop your cheese and celery. Hard boiled eggs can be cooked, cooled and peeled. Cook and dice your chicken, fry the bacon and candy that nut. Then simply bag individual portions and toss together with your already chopped and portioned salad greens when ready to eat. The only last minute additions will be slicing your apple and avo.

I originally made this for lunch, and then we had it for dinner too. It’s the salad that just keeps on giving. And man, how I like that.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter and Facebook with #savvynana.

 
Autumn Cobb Salad
Roasted squash, crunchy apples and dried cherries add seasonal freshness to traditional Cobb salad ingredients dressed in a spiced apple cider vinaigrette and topped with candied walnuts.
 
 
 
    • 1/2 acorn squash seeded and peeled then cut into 3/4-inch pieces
    • 1/2 small butternut squash seeded and peeled then cut into 1/2-inch pieces
    • 1 tablespoon olive oil or vegetable oil
    • kosher salt and freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 cup walnut halves
    • 1/2 cup vegetable oil
    • 1/3 cup spiced apple cider
    • 2 teaspoons Dijon mustard
    • 6 cups mixed salad greens such as romaine, radicchio and arugula
    • 4 sliced cooked bacon chopped
    • 3 hard boiled eggs sliced
    • 1 baked chicken breast chopped
    • 1 stalk celery chopped
    • 1 avocado peeled and pitted then thinly sliced
    • 1 apple such as Gala or honey crisp cored and thinly sliced
    • 3/4 cup white cheddar cheese chopped
    • 1/2 cup dried cherries

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
  3. Meanwhile, stir together 1 1/2 tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
  4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
  5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

 

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Thanks for stopping by, and you know what they say, “Get in the kitchen and cook something good!”