Tuesday, October 9, 2012

Honey Mustard Chicken Marinade

(Adapted from Food Network)


  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons fresh rosemary (Or use dried and see my note HERE)
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 1 lime, cut into wedges


  1. In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. 
  2. Mix well and put the mixture into a large plastic resealable bag. 
  3. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
  4. Cook as desired. (I grilled mine!)
  5. Serve with lime wedges.

Chicken and Mushrooms with Garlic White Wine Sauce


  • 2 boneless, skinless chicken breasts, sliced into medallion-sized pieces
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley (You can also use dried parsley. See my note here.) 


  1. Preheat oven to 200°. 
  2. Season chicken with salt and pepper. Lightly dredge in flour. 
  3. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. 
  4. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
  5. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
  6. Add wine, chicken broth, parsley; stir, breaking up any brown bits from the bottom of the pan. 
  7. Cook a few more minutes or until the liquid reduces by half. 
  8. Top the chicken with the mushroom sauce and serve over rice.

Tuesday, October 2, 2012

Red Wine Marinated Steak with Mushrooms

(Adapted from Food Network)



  • 1 cup dry cabernet sauvignon
  • 2/3 cup finely chopped onion
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves*
  • 1 teaspoon chopped fresh oregano leaves*
  • 1 teaspoon chopped fresh basil leaves*
  • 4 garlic cloves, minced and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 thick steaks (Food Network used New York strip steaks, but any thick and tender cut works great)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 1/2 c. sliced baby bella mushrooms
* You can also use dried herbs if it's easier, just see my instructions here.

  1. Preheat broiler.
  2. Whisk all the marinade ingredients together in a large bowl. Set aside. 
  3. Put the marinade in a bowl with a lid, or a plastic ziplock bag.
  4. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks.
  5. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator.
  6. Heat a medium-sized non-reactive skillet on the stove over medium heat.
  7. Melt butter, then place steaks on the hot skillet for 2-3 minutes on each side to sear. 
  8. Transfer skillet to broiler and broil 2-3 minutes per side, or until internal temperature reaches desired doneness. (See my page here about meat temperatures!) 
  9. Allow steaks to rest for at least five minutes.
  10. Meanwhile, put olive oil in a non-reactive sauce pan on the stove over medium/high heat. 
  11. Add mushrooms to the saucepan with the olive oil and sauté for 3-5 minutes, or until tender.
  12. Put the leftover marinade from the steaks into the saucepan with the mushrooms and bring to a boil for at least 3 minutes and cook until reduced slightly, or until it has reached a saucy consistency.
  13. Plate steaks and top with mushroom/marinade sauce.

Replacing Fresh Herbs with Dried Herbs

As a general rule, you can replace 




Internal Temperatures for Meat

Beef and Lamb Internal Temperature Chart - Roasts, Steaks and Chops
Degree of Doneness
Internal Core Temperature
Internal Description
Touch Test Description

Extra-rare or Blue (bleu)

115 degrees F

deep red color and barely warm

feels soft and squishy
120 to 125 degrees F

center is bright red, pinkish toward the exterior portion, and warm throughout
soft to touch
Medium Rare
130 to 135 degrees F

center is very pink, slightly brown toward the exterior portion, and slightly hot
yields only slightly to the touch, beginning to firm up
140 to 145 degrees F

center is light pink, outer portion is brown, and hot throughout
yields only slightly to the touch, beginning to firm up

Well Done
160 degrees F and above
steak is uniformly brown or grey throughout
firm or hard to touch

Ground Meat

160 to 165 degrees F

no longer pink but uniformly brown throughout

Poultry Internal Temperature Chart

Poultry (Chicken & Duck)

165 degrees F

cook until juices run clear

TurkeyNOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.
165 degrees F

juices run clear - leg moves easily

Stuffing (cooked alone or in turkey)
165 degrees F

Pork Internal Temperature Chart
Roasts, Steaks & Chops

140 to 145 degrees F
pale pink center
Well Done
160 degrees F and above
steak is uniformly brown throughout

Pork ribs, pork shoulders, and beef brisket
160 degrees F and above
medium to well done
Sausage (raw)
160 degrees F
no longer pink


160 degrees F

140 degrees F

Fish and Seafood Internal Temperature Chart
Fish (steaks, filleted or whole)
140 degrees F
flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin
125 degrees F
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Medium-size, boiling
3 to 4 minutes
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling
5 to 7 minues
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling
7 to 8 minutes
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor


Boiled, whole - 1 lb.
12 to 15 minutes
meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs.
3 to 4 minutes
meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs.
15 to 20 minutes
meat turns red and opaque in center when cut
Baked, tails - each
15 minutes
meat turns red and opaque in center when cut
Broiled, tails - each
9 to 10 minutes
meat turns red and opaque in center when cut


12 to 15 minutes
milky white or opaque, and firm

milky white or opaque, and firm

Clams, Mussels & Oysters

point at which their shells open - throw away any that do not open

Caramelized Onion and Gorgonzola Pizza

(Adapted from AllRecipes)


  • 1/8 cup butter
  • 2 large sweet onions, thinly sliced
  • 1/2 cup dark beer (ale works best, but lager works, too)
  • 2 teaspoons sugar
  • Perfect Pizza Dough
  • 1 pound Gorgonzola cheese, crumbled (Or mix it with mozzarella!)


  1. In a large saute pan, melt butter over medium heat. Saute onions in butter and beer until the onions are soft and dark brown, and beer has reduced, approximately 25 minutes. 
  2. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  3. Preheat oven to 500 degrees F.
  4. Put pizza stone or foil-covered cookie sheet into preheated oven and allow to heat up for at least 15 minutes.
  5. Sprinkle a flat surface with cornmeal, shape dough, and lay it out on top of the cornmeal.
  6. Top pizza with caramelized onions and gorgonzola.
  7. Transfer pizza to prepared stone or pan.
  8. Brush edges of crust with olive oil and bake for 8-12 minutes.

Easy Crock Pot French Dip Sandwiches

(Adapted from AllRecipes)


  • 4 pounds rump roast (bottom round will also work!)
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer (I would recommend a brown ale)
  • 6 French rolls
  • 2 tablespoons butter
  • Optional: Cheese, onions, or other toppings!


  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Lemon Salmon Foil Packets


  • 2 salmon filets, thawed 
  • 1 whole lemon
  • 4 slices of butter (I probably used about a tablespoon per filet, but you can use more or less)
  • 4 cloves garlic, minced and crushed
  • salt and freshly ground pepper


  1. Preheat oven to 325 degrees F.
  2. Lay out two pieces of heavy duty foil (About 12-18 inches long)
  3. Slice lemon into thin rounds. (Optional: Save the ends for zesting!)
  4. Lay six lemon slices into the middle of each piece of foil. (You'll have two rows of three. You'll want to overlap them a bit so it will be roughly the size of your salmon filet.)
  5. Lay your salmon filets on top of each bed of lemon slices.
  6. Divide the minced garlic evenly and sprinkle it over each filet.
  7. Place two slices of butter onto each filet, then sprinkle with salt and pepper.
  8. If you saved your lemon ends, zest them over the salmon.
  9. Wrap foil tightly around salmon by taking to opposite ends of the foil and bringing them together over the salmon. Fold the edges down a few times, creating a seal. Take the two remaining ends, twist them, and bend them upward.
  10. Place salmon packets on a baking sheet and bake for 18-20 minutes

Haricot Verts with Browned Garlic

(Adapted from Food.com)


  • 2 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 1/2 lbs French haricots vert
  • 4 teaspoons butter
  • 1/3 cup thinly sliced garlic (about 1 head)
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fresh ground black pepper


  1. Bring water and 2 teaspoons salt to a boil in a large pan.
  2. Add in beans; cook 2-3 minutes or until crisp-tender; drain.
  3. Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
  4. Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

Pan Seared Honey-Glazed Salmon with Brown Butter Lime Sauce

(Adapted from Cooking Classy)


  • 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
  • 8 tsp flour, divided
  • 2 Tbsp honey, divided
  • zest of 2 limes
  • 2 Tbsp extra virgin olive oil
  • 1 recipe Browned Butter Lime Sauce, recipe follows


  1. Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. 
  2. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* 
  3. Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. 
  4. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. 
  5. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.

*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.

Browned Butter Lime Sauce


  • 6 Tbsp salted butter, diced
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Place butter in a small (light colored, so you can see the browning process!) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade ( I would recommend not to stir constantly rather swirl pan occasionally). 
  2. Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. 
  3. Blend on low speed for 30 seconds to 1 minute until well blended. 
  4. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

The sauce was SO good over the rice, so we ended up using all of it, but you may have some extra which works great over corn on the cob!

Crock Pot Shrimp Creole

(Adapted from Paula Deen)


  • 2 tablespoons olive oil
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 teaspoon chili powder
  • 1 (14-ounces) can tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white sugar
  • Salt and pepper
  • 1 1/2 pounds peeled and deveined shrimp
  • Green onions, for garnish


  1. Preheat crock pot on high.
  2. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
  3. Cook for 3 hours. 
  4. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions

Petite Filet With Gorgonzola Mushroom Sauce



  • 1 (4 to 6-ounce) petite filet of beef
  • Pinch salt
  • Pinch freshly ground black pepper
  • 3 tablespoons olive oil
Gorgonzola and Porcini Mushroom Sauce:

  • 3 tablespoons olive oil
  • 1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
  • 1 shallot, sliced (about 2 tablespoons)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 3 tablespoons) Gorgonzola
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard


For the beef:

  1. Preheat the oven to 350 degrees F.
  2. Sprinkle both sides of the beef with salt and pepper. 
  3. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. 
  4. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

For the sauce:

  1. Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. 
  2. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
  3. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. (Or just whip it up by hand! This is what I did and it still turned out wonderful!)
  4. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
  5. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.