Filet Mignon Marsala

Posted on January 19, 2012 by afamilyofkitchens

This is the most unbelievable dish I have ever made, Filet Mignon Marsala from Allrecipes.com. It is as the title suggests, very easy and the balsamic just makes the mushrooms so very good, delicious! Amazing dish.

Note: We age the filets by rolling them in kosher salt. Set on a rack in a cookie sheet at room temperature for 1 hour before cooking. Rinse well. And pat dry, they need to be very dry. The steaks will have a great salt flavor, so I only pepper the filets to prepare them for cooking.

I roast the filets similar to the recipe above, saute in an oven proof pan 5 minutes, turn and roast in the oven uncovered for 5 minutes, remove from oven and rest 5 minutes. The most unbelievable filet you will ever eat.

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Pork Chops with Fresh Tomato, Onion, Garlic and Feta

Posted on January 18, 2012 by afamilyofkitchens

From Allrecipes.com, I found this tender and tasty pork chop recipe. It’s a keeper! Enjoy.

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Roasted Lemon Garlic Chicken

Posted on January 15, 2012 by afamilyofkitchens

I found this Roasted Lemon Garlic Chicken recipe in Self magazine – it’s by far the best chicken we have ever tasted, except maybe the rosemary chicken with tomato gravy. Both will be a delight.

1 cup chicken broth
1 cup veal stock or beef stock
2 T lemon juices
3 T Flour
1 ½ tsp Herbs de Provence
½ tsp salt
¼ tsp pepper
4 skinless chicken breasts
¼ c dry white wine
12 garlic cloves, sliced thin
1 T butter

Preheat oven to 400. Mix chicken broth, veal or beef stock and lemon juice, set aside. Mix flour, pepper, salt and herbs. Dredge chicken in flour mixture, coating all sides. Using an oven proof skillet, brown chicken on both sides, 3 minutes per side. Add wine and garlic, cooking 3 more minutes. Add stock mixture. Place skillet in oven and roast for 12 minutes. Remove from oven. Remove chicken and keep warm. Place skillet over medium heat and simmer until slightly thickened. Add butter. Serve chicken with sauce.

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Denver Omelet Cups

Posted on January 15, 2012 by afamilyofkitchens

Just tried this new recipe from Martha Stewart, Denver Omelet Cups. It’s fun and delicious. I substituted, bacon bits for the vegie mixture. These look great plated and were a big hit! Enjoy.

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Salt and Pepper Shrimp with Snow Peas

Posted on January 15, 2012 by afamilyofkitchens

Found this in Martha Stewart’s magazine, Everyday Food. A keeper! Salt and Pepper Shrimp with Snow Peas is quick, easy, delicious meal providing a low-fat and high protein meal option. Enjoy.

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Sweet Potato Wedges with Rosemary and Brown Sugar

Posted on January 3, 2012 by afamilyofkitchens

Delicious Sweet Potato alternative from Real Simple.

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Balsamic Green Beans

Posted on January 3, 2012 by afamilyofkitchens

These Balsamic Green Beans from Cooking Light are spectacular with any entrée. The blend of the three onions, beef broth and of course the balsamic vinegar add so much flavor. Cook the beans a little longer if you like a more tender green bean. Enjoy!

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Creamy Tuscan Chicken

Posted on January 1, 2012 by afamilyofkitchens

I found this delicious chicken recipe on the back of a Foster Farms chicken package. Delicious.

4 skinless chicken breasts
2 TBSP Olive Oil
Salt / Pepper to taste

Sauce:
½ cup white wine
1 cup sliced mushrooms
1 cup heavy cream
4 cloves garlic minced
¼ cup grated parmesan cheese
1 cup packed fresh baby spinach
1 cup rough chopped basil

Salt and pepper chicken to taste. Sauté on each side, 8 minutes, or until done. Remove from pan. Add wine to hot pan and let reduce by half. Add mushrooms and sauté 4-5 minutes. Add heavy cream, garlic and parmesan cheese, mix well and bring to simmer. Add spinach and basil and cook until spinach becomes tender. Place chicken back in the pan with sauce to re-heat and simmer for 5 minutes.

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Hot Brown Tart

Posted on January 1, 2012 by afamilyofkitchens

To all my Kentucky family and friends, this is a great spin on our classic Hot Brown…Hot Brown Tart…enjoy.

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Peach Basil Sauce

Posted on December 31, 2011 by afamilyofkitchens

This is a recipe shared with me by my niece and it makes a perfect accompaniment to pork roast. It is simple and quite tasty!

16 oz. can of sliced peaches (do not drain)
2 T of brown sugar
2 T of butter
½ tsp dried basil

Cook on stovetop over low heat for 10-15 minutes!

Serves 4-6

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