Monday, August 31, 2009

Weekend Breakfast

I love making breakfast on the weekends. My favorite is biscuits and gravy, but sausage egg casserole is a really close second! I don't really measure so these are guess-timates, but it's really hard to mess this up. It's the perfect recipe for a crowd since you can prep it all the night before and throw it in the oven in the morning. You can definitely tailor it to your tastes...change the cheese, meat or add veggies. I made a huge casserole for Chad to take to work on Friday so he returned the favor and made a little one for us to eat Saturday morning. So this picture is his masterpiece (he added tomato)!

Sausage Egg Casserole



10 eggs
1/2 cup milk
fresh ground pepper
Half a loaf of long French baguette, cut into 1 inch cubes
1 lb. breakfast sausage, cooked and crumbled
1 cup shredded sharp cheddar

Whisk the eggs with the milk and pepper. Coat a 9x13 baking dish with cooking spray. Spread the bread on the bottom of the dish. Spread the sausage on top, and layer the cheese on top. Pour the egg mixture over the bread. Cover with foil and refrigerate overnight.

Preheat oven to 375. Remove foil and cook for 45 minutes to an hour, or until eggs are set and top is golden.

Sunday, August 16, 2009

Grilled Peaches

At our last girls' weekend in Hilton Head, my aunt brought a basket full of peaches. My mom grilled them and we had grilled peaches with ice cream and I thought I had died and gone to heaven. I couldn't believe how grilling the fruit could make it just totally amazing. Since we were already grilling the steak, I figured it would be a perfect night for grilled peaches.

Grilled Peaches



Peaches, cut in half and pit removed
Brown sugar
Cinnamon
Melted butter

Place peaches cut side up in a baking dish. Sprinkle with brown sugar and cinnamon. Drizzle with melted butter. Grill cut side down for 5-10 minutes or until fruit begins to soften and you can see the grill marks.

And it has to be served over ice cream!

Flank Steak with Chimichurri

One day last week I decided I really, really wanted steak with chimichurri. This is not something I eat often or usually crave but it just hit me that I wanted some. When I lived in South Florida, there was a great Argentinian restaurant in Hollywood Circle that had great chimichurri. I did some online searching and decided on this recipe from Michael Chiarello. I just made the chimichurri sauce listed, and left out the bay leaves because I couldn't find any fresh at the grocery. The smoked paprika gave it a funky orange color, but this was so good. Chad said his favorite moment of the day was the moment the chimichurri first hit his tongue!

Flank Steak with Chimichurri
from Michael Chiarello



1 bunch fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

We put the chimichurri on grilled flank steak. I simply rubbed the steak with olive oil, salt and pepper and grilled until medium. Let rest for 5 minutes and slice thin across the grain.

Saturday, August 1, 2009

London Broil with Red Wine Mushroom Gravy and Roasted Fingerlings and Carrots

Yesterday was the five year anniversary of when Chad and I met. We had an unusual quiet Friday night in, and I had planned this delicious dinner so I wouldn't miss going out to eat so much. London broil is a cheaper cut of beef, but I think it needs a really good marinade or gravy to go with it. This one is probably one of the best I've tried. Chad and I both agreed that these were the best carrots we've eaten, and the potatoes weren't bad either! Fingerlings are my new favorite potato.

London Broil with Red Wine Mushroom Gravy and Roasted Fingerlings and Carrots
Gravy recipe from Robbie's Recipes



London broil
Montreal Steak Seasoning
olive oil

2 cups sliced fresh mushrooms (I use baby bellas)
1 tbsp olive oil
1 cup red wine
2 cups beef broth
1 tbsp cornstarch (I didn't have any so I used 2 tbsp flour)
1/4 tsp dried rosemary - crushed
1/4 tsp black pepper
1/4 tsp dried thyme
salt

Rub London broil with olive oil and steak seasoning. Grill until desired temperature.

For gravy, sauté mushrooms in olive oil until liquid evaporates; remove from heat. In saucepan, whisk together wine, broth, and cornstarch then stir in rosemary, pepper, thyme, and salt. Cook over medium heat, stirring constantly. When sauce begins to thicken, stir in mushrooms. Reduce heat to low and keep warm until meat is ready.

For potatoes and carrots:
1 bag fingerling potatoes
1 bag baby carrots
olive oil
fresh ground pepper
salt
rosemary

Preheat oven to 400. Toss potatoes and carrots with olive oil, pepper, salt and rosemary. Put in a single layer on a baking sheet and cook for 45 minutes or until potatoes are soft when pierced with a fork.