Winterwheat

Just some notes to friends

Grilled Steak with Mushroom Tarragon Cream Sauce

This is the second time we have made the Wonderful Meal. I found this while surfing Pinenterest.com. The first time We used huge Top Sirloin I picked up from Costco, yes and they were very tender and very good. The pictures came out terrible as it was late and the natural light was gone. The food was fantastic! This is the Original Post from Dragon’s Kitchen Blog: http://www.thedragonskitchen.com/2008/08/grilled-steak-with-mushroom-tarragon.html .

Last night I picked up 2 great looking Rib-eye’s, The Barbecue Master set to work (that would not be me). I started the sauce and the Corn on the cob.

Steak with Mushroom Tarragon Cream Sauce

The Seasoned Steaks

Mushroom Tarragon Cream Sauce

Grilled Steak with Tarragon Cream Sauce

2 Steaks (Rib eye or Favorite Cut) Seasoned
1 Tablespoon butter
2 Shallots Chopped
1 1/2 Cups Mushrooms, Sliced
1/3 Cup White Wine
1 Tablespoon Fresh Lemon Juice
1/4 Cup Whipping Cream
2 Tablespoons Fresh Tarragon, Chopped Salt and Pepper to taste

  • Preheat Grill to Med/High. Season Steaks to your liking.
  • Grill to your favorite temp (We like Medium Rare). Place on plate and tent with foil to rest.
  • In medium sauce pan: Combine butter, shallots and mushrooms. Saute until shallots are translucent.
  • Add wine & lemon juice and cook for another 3-5 minutes until reduced by half.
  • Add any juices from the Steak platter where Steaks are resting (This adds amazing flavor!) Stir
  • Add whipping cream, Tarragon and 1 Tablespoon of butter and stir over medium/low heat until mixed well.
  • Serve over Steaks on on the side. (Also great over Fresh Asparagus!
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August 31, 2011 Posted by | Beef, Egg Free, Main Dish, recipes | , , , , , , | Leave a comment

Peach and Blueberry Sour Cream Cobbler

This is one of the BEST cobbler recipes I have ever found!!  I first “pinned” yes, Pinned this and then made it last night.  What a hit!!  For all that have not heard of it,  this is my page with all of my boards.  http://pinterest.com/jeanenem/.   I love this site and I am sure you will to.  It is a place to save ALL of your favorite sites and anything else.  Check it out.  If you need an “invite”, let me know.

Peach and Blueberry Cobbler

If this looks like a lot of Whipped Cream topping, it is because it IS!!  This is my boyfriends plate.  It is how he rolls!  If we had ice cream,   well you get the idea.  Here is the original recipe from Nigel Slater, http://mixbakestir.com/2010/09/19/peach-and-blueberry-sour-cream-cobbler/.   This is the best and not to sweet.  The fruit stands out and is the “Star” of the whole dish.  LOVE it.  The blueberry’s “pop” when you bite into them, there is no other description that will work here.  Just fantastic.

Sliced fruit with lemon juice

With the topping, just out of the oven

This was SO GOOD!  We are having this again tonight, he is out buying Vanilla ice cream.  Can’t wait!!!!

Peach and Blueberry Sour Cream Cobbler

Adapted from Nigel Slater

Ingredients

Fruit filling:
3 ripe peaches, sliced
3 1/2 cups blueberries
the juice of 1 lemon
1 generous  Tbsp. sugar
1 generous Tbsp. all-purpose flour
Cobbler crust:
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 tsp. baking powder
1 gently heaped Tbsp. sugar, plus extra for sprinkling
6 Tbsp. cold butter
4 oz. light sour cream

Preparation

Preheat the oven to 400 F.
Toss together  all the ingredients for the fruit filling in a baking dish or pan.
To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.
Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit.  When you  have added all the dough, sprinkle it lightly with sugar.
Bake for about 25 minutes, until the top is golden brown and the fruit is bubbling.

August 16, 2011 Posted by | Dessert, Egg Free, recipes | , , , , , | 4 Comments

Grilled Caprese Sandwich with Broiled Beefsteak Herbed Tomato’s

OH MY was this good!!!

Grilled Caprese Sandwich with Broiled Tomato's

I decided to combine a few different recipe idea’s and come up with a new Sandwich which turned out to be a HUGE hit!  I started surfing one of my favorite food blogs, The Noble Pig, and found this recipe http://noblepig.com/2011/05/21/basil-spaghetti-with-cheesy-broiled-tomatoes.aspx.   I have been craving anything Caprese lately since the Reluctant Entertainer featured on her Friday Roundup, on July 29th, the Caprese several different ways.  One of the recipe’s was my Caprese Wrap!! http://reluctantentertainer.com/2011/07/re-friday-round-up-caprese-salad-served-many-ways/.

SO here is the new sandwich after I added the Balsamic and before the cut.

Grilled Caprese

I started with 2 Beefsteak Tomato’s cut into thick slices (3 each tomato), sprayed a sheet of foil on a cookie sheet, seasoned the slices with salt, pepper and a little oregano.  Then chopped a small amount of fresh mozzarella and a sprinkling of Parmesan cheese.  Popped them under the broiler for 3 minutes.  Here they are sliced and seasoned

Sliced and Seasoned

For the each Sandwich:
Deli sliced bread of your choice
3 thin slices of Prosciutto
3 thin slices of Fresh Mozzarella Cheese
1 thin slice of Havarti Cheese

Heat non stick skillet to medium high,  place the Mozzarella on one slice of bread and the Havarti on the other with the Prosciutto in the middle.  Grill until cheese starts to melt and bread is lightly grilled.  Then add:

3 Broiled Tomato’s from above
6 fresh Basil Leaves
Place back in the hot Skillet for a minute or 2 on each side to melt  together.
Then plate the sandwich and open it up and lightly sprinkle with Balsamic Vinegar to your liking.  Cut in half and enjoy!!

August 13, 2011 Posted by | Cheese, Italian, Lunch, recipes, Sandwiches & Wraps | , , , , , | 4 Comments

Chicken Salad Wrap with Creamy Italian Dressing & Havarti Cheese

This is a go-to quick and easy lunch I make often.  When I bake Chicken Breasts in my Dijon, Honey, Worcestershire Sauce and White Wine Vinegar Marinade, I ALWAYS throw a few extra in for wraps.

Chicken Salad Wrap

I used about 1/3 of a Baked Chicken Breast, Chopped for this Wrap.

Recipe for Chicken Salad Wrap with Creamy Italian Dressing and Havarti Cheese

1 Spinach Wrap Tortilla (I used Mission)
1/3 Cup chopped cooked chicken breast
2 Tbsp Cream Cheese
2 Green Onions, diced
Lettuce chopped, I used Iceberg you can use any on hand.  I used about 1 cup
2 Slices of Havarti Cheese from the Deli
2 Tbsp Marie’s Creamy Italian Dressing
Start out by laying down a sheet of wax paper and place the Spinach Wrap in top, this will make it so much easier to roll and keep those yummy ingredients inside.  First spread some cream cheese on the tortilla, then add the green onions, cheese, lettuce and chicken.  Top with the dressing, I used a small spatula.   Assemble as shown in the above pictures and roll it up!  I then cut it in half on a diagonal.  Then enjoy!

August 10, 2011 Posted by | Cheese, Chicken, Lunch, recipes, Sandwiches & Wraps | , , , , , , , , , , , | Leave a comment