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Emeril's Grilled Bison

Recipe courtesy Emeril Lagasse, 2003

source: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-bison-t-bone-steaks-with-herb-butter-recipe/index.html

Prep Time:
10 min
Inactive Prep Time:
4 hr 30 min
Cook Time:
12 min

Level:
Easy

Serves:
4 servings

Bison meat is a darker red color than beef but without any "gamey" flavor. Due to the low fat content, bison meat will cook more quickly than other meats. Watch it carefully to make sure that you do not overcook it. Bison is best when cooked rare to medium.
Ingredients

1/4 cup vegetable or olive oil
1/4 cup Essence, recipe follows
4 bison T-bone steaks, 12 to 16-ounces each
Herb Butter, recipe follows
Fresh lemon thyme sprigs, garnish

Directions

In a small bowl, combine the oil and Essence on a plate and mix into a paste. Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.

Preheat the grill. Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.

Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare. During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.

NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:

1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes

1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes

2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Remove from the grill and place on 4 plates. Garnish with the thyme sprigs and serve immediately with the Grilled Vegetable Ratatouille and Grilled Sausages
Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Herb Butter:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons minced fresh parsley leaves
2 tablespoons chopped fresh lemon thyme or thyme leaves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, cream together all the ingredients. Place on a large sheet of plastic wrap. Fold the plastic wrap over the butter and pushing in as you go, roll into a tight cylinder, about 1 1/2 inches in diameter. Refrigerate until firm. (The butter can be refrigerated for up to 1 week, or frozen for up to 1 month.)

Yield: 6 ounces

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24970_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Caprese Pesto Margherita Stackers

Caprese Pesto Margherita Stackers

These party appetizers taste incredibly upscale, but they are actually easily prepared using mozzarella balls and Pillsbury® refrigerated breadsticks.

 

 

 

 

 

• Prep Time: 30 Min
• Total Time: 55 Min
• Makes: 24 appetizers

INGREDIENTS

• 1 container (8 oz) fresh mozzarella ciliegine cheese (24 cherry-size balls)
• 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)
• 3 tablespoons basil pesto
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
• 2 tablespoons grated Parmesan cheese
• 24 frilled toothpicks
• 24 grape tomatoes
• 24 fresh basil leaves

http://www.pillsbury.com/Videos/Bake-Off/Entertaining-Appetizers/Caprese-Pesto-Margherita-Stackers/

Chicken Enchiladas

For lunch on Saturday:

Found this recipe for chicken enchiladas
http://www.pillsbury.com/recipes/grands-crescent-enchilada-stuffed-sandwiches/104d5e83-15e3-46a3-9d64-1db11d6185a6

 

1

can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls

2

cups shredded cooked chicken

1/2

cup Old El Paso® red enchilada sauce (from 10-oz can)

1

cup shredded Mexican cheese blend (4 oz)

• 1 Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
• 2 In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
• 3 Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

Friday Birthday Dinner

For a complete Italian Meal:

Chicken Parmesan
Ceasar Salad
Garlic Bread
Caprese Salad
Cupcakes

Chicken Parm:

• Chicken:
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 large egg white, lightly beaten
• 1 tablespoon olive oil
• Cooking spray
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3 cups hot cooked linguine (about 6 ounces uncooked pasta
• To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Turkey Meatball Soup

Also from her blog, is the recipe for turkey meatball soup
http://www.weeknightbite.com/2/post/2013/02/simplicity-at-its-best-turkey-meatball-soup.html

Ingredients

1 package TJ's Mirepoix (or chopped onions, carrots, & celery)
1 package TJ's shredded green cabbage
12 TJ's frozen turkey meatballs
1 box (4 cups) vegetable broth
1/2 tbsp extra virgin olive oil to coat the pot
1 TJ's frozen garlic cube (or 1 fresh clove)

Serves 3-4.

1. First heat the olive oil and frozen garlic cube in a large pot
2. Then add the Mirepoix with 1 cup of the veggie (or chicken) broth so the veggies have some liquid to start cooking in. Bring to a boil (about 5 minutes).

3. Add the rest of the veggie broth (3 more cups) and toss in the whole bag of shredded green cabbage

4. With a large mixing spoon, press the cabbage down into the broth until it is submerged in the liquid.
5. Add the frozen turkey meatballs to the pot and stir until they are covered by the broth and veggie mixture.
6. Last, cover the pot on low heat for 20 minutes or until soup is boiling and meatballs are warmed all the way through.

This soup is full of vitamins and nutrients from all the veggies, and the meatballs make it very filling. It is simply delicious!  I made it last night and will be bringing it to work with me today for lunch. The soup stores very well and is even tastier the next day, after the meatballs have soaked in the broth! Enjoy!

 

New magic oil

From this blog, I am going to start using this magic oil for my dishes

Ingredients

Equal parts extra virgin olive oil & grapeseed oil
Whatever herbs you have on hand! I used fresh dill,
rosemary, oregano, and basil - chopped
Fresh garlic - chopped

Add ingredients into a cute mason jar. Mine is 1/2 Liter and I used about a half-head of garlic and 3/4 cup chopped herbs. Adjust based on the size of your jar. Add all your chopped herbs and garlic into the jar, then pour the oils in to fill to the top. Mix it up and prepare yourself for some deeeliciously flavorful meals!

If you have a favorite herb, feel free customize your oil and use what you like best! Other herb ideas - italian flat-leaf parsley, thyme, sage.

Use this mixture for everything - marinading and cooking chicken, fish, or steak, roasting veggies, tossing it in with your whole-wheat pasta, or as a salad dressing or dip for breads . . . the list goes on!