Hey guys! If you love blue cheese, you are going to love this recipe! Over spring break I decided to try a compound butter for my steak instead of marinading it! This recipe tastes great no matter how you cook your steak - on a grill, pan, or even in the oven! To start, you need to make sure your two sticks of butter are softened, but you do not want to melt the butter. The best method is to let it sit out at room temperature, on the counter for a while (anywhere from 30 minutes to 1.5 hours should do the trick). While you are waiting for your butter to soften, you can measure out and cut up your other ingredients. First, chop up your chives into small, fine pieces and place them into a medium sized mixing bowl. Next, measure out and add the salt, pepper, and dijon. Now, grab your 4 oz. container of blue cheese and crumble it into fine pieces and add it into the mixture! When choosing your blue cheese you want a strong, bold flavor. Select one that is creamy and crumbly. For example, Roquefort is considered to be in the strong blue cheese category. Finally, add your softened butter to this delicious mixture! After the mixture is all in the bowl, use a single hand electric mixer to blend your ingredients (a fork and some elbow grease work, too). Next, lay out wax paper or plastic saran wrap on the counter. Make sure the piece you rip out is enough for the compound. Use a spatula to scrape the compound mixture onto the paper or wrap and mold into a log shape by rolling the bottom half of the paper back and forth over the butter, until rolled closed. Twist the ends to seal the compound and refrigerate until hardened, which is roughly two hours. *Pictures by Nerds with Knives* Next, cook your steaks. (Above are some tips on grilling your steak to perfection). After they are done remove them from the grill, place them on your plate and immediately place a slice of the amazing compound butter on the steak. Watch it melt for a few minutes. You can also place the steak in a pan for the last minute or so and add the butter on top to melt quicker. This meal is great if you pair it with some sautéed veggies, such as asparagus, zucchini, mushroom, onions, etc. Roasted garlic potatoes, or mashed potatoes also go great with this! For the Blue Cheese and Chive Compound Butter:
• ½ lb (8 oz) unsalted butter, (2 sticks) room temperature • 2 teaspoons smooth Dijon mustard • 3 tablespoons chives, fresh, chopped fine • ⅛ teaspoon course sea salt • ⅛ teaspoon freshly cracked black pepper • 4 oz Blue Cheese 1. Let butter soften. After butter is softened, measure out your ingredients. Make sure the chives and blue cheese are in small pieces. 2. Use a hand mixer, or fork to blend your ingredients. 3. Use a spatula to scrape the compound mixture onto the paper or wrap and mold into a log shape by rolling the bottom half of the paper back and forth over the butter, until rolled closed. Twist the ends to seal the compound and refrigerate until hardened, which is roughly two hours. 4. *Cook Steaks* Remove them from the grill, place them on your plate and immediately place a slice of the amazing compound butter on the steak. Watch it melt for a few minutes. You can also place the steak in a pan for the last minute or so and add the butter on top to melt quicker.
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Today I am going to share with all of you, one of my FAVORITE recipes! Pretty much everyone who I have made this for, has then requested this recipe from me. I am a huge fan of Caprese salad, which is what inspired this salad. It is very simple and pops with flavor and texture! I have served it as an appetizer along with some toasted bread slices. I have even eaten it alone, as a main dish. Most often I like to serve it as a side dish with some chicken, beef, or even for breakfast with eggs. It pairs well with anything, but it is also great alone! Although, this recipe is not a traditional Caprese, it is an amazing salad! This salad is appetizing and a perfect combination of: ripe tomatoes, fresh mozzarella cheese, strong red onion, crunchy cucumber, ripe avocado, basil, a dash of salt and pepper, a tart lime, a taste of garlic, and drizzled with both, olive oil and balsamic. Likewise, if you prefer a more traditional salad, you can add some lettuce and spinach, along with some grilled chicken or salmon! YUM! It is so important to make sure all your vegetables are fresh and ripe! When shopping for tomatoes they should feel slightly firm and have a nice reddish color. Make sure they are not squishy or have discolored or rotten spots; make sure to even check the bottom of the carton. Cucumbers are ripe when they are firm with a bright skin color and not sweating. When choosing an avocado, it should be a little bit soft when you squeeze it, but not too mushy. If the skin looks dry or overly wrinkled, it will likely be too ripe. Finally, when you are choosing an onion make sure the skin is shiny and the "Necks" should be tight and dry. Now that you have all your ingredients, it is time to make this delicious salad! Be sure to have all your ingredients as well as a large cutting board, large mixing bowl, a small bowl, a sharp chef's knife, a serrated knife, and measuring cups and spoons! I start with dicing up my cucumber. This time I only had one mini one, but normally I use 2-3 mini cucumbers (which I usually purchase from Aldi). I do this by cutting the full mini cucumber into four slices and then dicing those slices into small bite size pieces. Next, I dice the onion. I prefer small pieces, but you can adjust to your preference. Next, we cut the avocado open lengthwise and twist to separate the halves. The inside should have a light green, even color (brown spots mean it’s a bit overripe). To remove the seed you can put the knife into the seed and twist it out or use a spoon to scoop it out. I cut the inside into small squares while still in the skin and then use a spoon to easily scoop them out into the separate small bowl. After the avocado is in the bowl squeeze one fourth of the lime into the bowl and carefully mix them together; don’t over-mix because you do not want the avocado to get mashed. Using a lime helps prevent the avocado from browning quickly. After you are done add the avocado to the large mixing bowl with the onion and cucumber and grab your mozzarella. There are several types of fresh mozzarella you can purchase. It comes in a chunk, slices, or pearls and it is usually located by the deli department. Make sure you are purchasing fresh mozzarella, not the block cheese kind that you would use in a lasagna. I used the pearls because they were on sale, but if you buy the slices or chunks be sure to dice these up and add to the mixing bowl. Before you cut up the basil and tomato wipe down your cutting board. Grab 4-6 fresh basil leaves and cut off the stem. Then chiffonade the basil by stacking the leaves, rolling the stack up like a cigar, and thinly slicing the roll of leaves. You can also use dried basil, but it is just not as flavorful. I had to use dried basil today because my basil plant only had baby leaves on it. I definitely prefer the fresh leaves. Now it is time for the tomatoes! I use grape tomatoes because they are easier to dice. Rinse your tomatoes off and lightly pat dry in paper towels. Dice the tomatoes into halves or quarters and toss them into the bowl! Next, grab your minced garlic and scoop 1-2 teaspoons depending on how much garlic you like. Add a pinch of salt and pepper to taste. Last, but not least, add your olive oil and balsamic vinegar. Caprese avocado saladServing 6 | Prep Time: 15 Minutes| Total Time: 1 Hour and 15 minutes
Ingredients Salad: 2 cups Grape Tomatoes 8 oz. Fresh Mozzarella Cheese 1 Red Onion, 2-3 Mini Cucumbers 1-2 Avocados 6-8 Basil Leaves 1/4 of a Lime Dressing: A Dash of Salt & Pepper 2 tsp of Garlic 1/6 c Olive Oil 1/4 c Balsamic Directions 1. Wash all your ingredients and dice. 2. Put all salad ingredients into a large bowl with a lid. Whisk together your dressing and then drizzle over top. 3. Make sure to gently mix or fold in the dressing (don’t mash the vegetables) 4. Refrigerate for at least one hour before serving! ENJOY! If you have a crockpot, Tuscan Chicken just got easier! This is a rich, creamy, and now easy to make recipe. It contains spinach and sun dried tomatoes in a creamy Alfredo Sauce. It would be a great addition to your weekly meal prep plans. If you don’t have a crock pot, no worries, I am sharing my stove top directions as well. I came across this recipe on Pinterest and tweaked it to be gluten free to satisfy all my family’s dietary needs! This is a perfect meal to throw in the crockpot, go to class and when you get back it will be ready to eat. The recipe I have listed is ideal for 1-4 people, but you can easily double it for a larger group. This dish goes well over noodles or even mashed potatoes! Add a nice green salad as a side dish or some steamed vegetables and you have an amazing meal. I LOVE chicken in my meals and this recipe has some great health benefits, also. Health Benefits:
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10 out of 10 recommend trying this recipe! It is great for a quick lunch or snack when you are in a hurry! I am a picky pizza eater. I don't care for the regular toppings because I'm not a fan of sausage and I'm tired of pepperoni. I do, however, enjoy eating chicken. I decided to go out on a lim and try my favorite food on my pizza! WOW! It was amazing! After realizing how much I loved BBQ chicken pizza I decided to try to make it myself! Check out the recipe below. Servings 2 Pizza's
Ingredients: 1 tbsp Olive Oil 1 cup + 2 tbsp Sweet Baby Ray's BBQ Sauce (or more if you'd like) 1/4 of a Red Onion Hand Full of Cilantro 3/4 lb. Chicken Breast Tenders, diced Fit & Active Multi-Grain with Flax Flatbread (Aldi has one I like) 8 oz Pizza Mix Shredded Cheese Hand Full of Spinach (optional) Instructions:
You can also use homemade pizza dough, Naan's flat bread, or even gluten free to satisfy your taste buds or dietary needs! |
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