I recently partnered with a company called Coastal Cast Iron. The founder Mike is a cooking enthusiast with a professional background in metal finishing. He has spent the better part of the last decade inventing a special nonstick, easy clean coating that will hold up to the “rigor that a cast iron pan is expected to go through. Mike believes that there is no turning back after you cook with cast iron. “It just feels different and it feels like you are creating something special”. Costal Cast Iron sent me the most beautiful grey pan. It is so fabulous I do not want to even cook with it and get it dirty!!!! BUT then Mike sent me his EXCLUSIVE Best Steaks EVER recipe and I had to try it. The pan is incredible..The Filets were so easy to cook AND the clean up was even better. There is currently a promotion going on on the WEBSITE right now, 10% off your order with the code SUMMER10. How great is that??!!???? I will be working with Mike and Coastal Cast Iron from now until the rest of the year so stay tuned for even more fab recipes….
The Best Steaks That I Ever Cooked Recipe from Coastal Cast Iron:
Get filets, not too terribly thick. Maybe 1 1/4 inch. Season heavily with salt and pepper about an hour before you plan to cook.
Heat up your skillet to about 400 degrees and put in Avacado oil and let that heat up for a few seconds.
Put the steaks on and don’t touch for 4 minutes.
Add 4 tablespoons of butter, 4 smashed garlic cloves and 3-4 rosemary sprigs then flip the steaks.
Once butter is melted, tilt the pan and spoon the butter/garlic/rosemary over the steaks regularly.
Cook for about 4 minutes on the second side and remove from heat.
While your steaks are resting, but still super hot, we put a Gorgonzola compound butter on top and let it melt.
I absolutely love Panzanella. It is such a great recipe to make this time of year when the tomatoes are perfection. I especially love grabbing some at the local farmers market and running home to put this together. The longer it sits, the better it is!!! I cannot wait for you to try! Bon Appetit!!
Adapted from the Pioneer Woman
1 loaf very crusty Italian bread
1 whole English Cucumber, Halved, Seeded and Sliced
6 whole assorted tomatoes, cut in wedges
1/2 whole Red Onion very thinly sliced
1/4 c Olive Oil plus more for drizzling on the break
1 tbsp Red Wine Vinegar
Salt And Pepper
25 Whole Basil Leaves, chiffonade (more to taste)
Parmesian Shavings
Olive Oil for drizzling
Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.
In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.
Sprinkle with more salt and pepper and serve.
My son asked me to help him make Queso the other night for taco night…Queso is a great thing to bring to a friends house or to bring on a picnic. It’s such a good addition to chips and salsa. You can make it as spicy or mild as you like. Ours was so easy to make and soo delicious.. Bon appetit…
Recipe Adapted from The Spicy Perspective
INGREDIENTS
- 1/2 pound fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
- 1 tablespoon butter
- 3/4 cup green onions, finely chopped
- 2 large cloves garlic minced
- 3.5 oz diced tomatoes, (Roma, grape or cherry tomatoes)
- 1/2 teaspoon each ground cumin and onion powder
- 1/2 teaspoon cayenne pepper, (add more to taste if desired)
- 1 tablespoon cornstarch cornflour
- 13 oz evaporated milk, (full fat)
- 4 oz fire-roasted green chiles, (or jalapeños)
- 1/4 cup fresh cilantro, finely chopped
INSTRUCTIONS
- Melt butter in a medium-sized pot over medium heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
- Add the tomatoes in with juices with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.
- Tip: Queso thickens when cooled.
What is better in the summer than corn on the cob. Over the years I have cooked my corn so many different ways. I decided that I really wanted to prefect it so I did a search for the best way. OMG!!! You have to try this. I think the secret really is the stick of butter in the boiling. You really do not need any extra butter and I think it is so much less messy to eat. I cannot wait for you to try this!! Bon Appetit!!!
Adapted from Spicy Southern Kitchen
INGREDIENTS
- 6-8 ears of corn, husks, and silks removed and cut in half (if desired)
- 1 cup milk
- 1 stick butter
INSTRUCTIONS
- Fill a large pot about halfway with water.
- Bring water to a boil.
- Add milk and butter. Add corn and reduce heat.
- Simmer corn for 6 to 8 minutes.
- Remove corn from cooking liquid and it’s ready to serve.
Are you looking for something a little different this weekend? Maybe something sweet but just a touch of salty? I saw this recipe for Popcorn Bars and it looked so good I knew I had to share it. It’s pretty simple to make but the end result is simply delicious. Just perfect to celebrate our last weekend in July!!! Bon Appetit!
adapted from Real Simple
5 tablespoons unsalted butter
1 (10-oz.) pkg. miniature marshmallows, divided
9 cups popped, salted popcorn (from 1 [3.29-oz.] microwavable bag)
1 cup miniature pretzel twists
1 cup roasted, salted peanuts, coarsely chopped, divided
Cooking spray
Melt butter in a large saucepan over medium. Remove and reserve 1 cup marshmallows; add remaining marshmallows to saucepan. Cook, stirring often, until just melted. Remove from heat and fold in popcorn, pretzels, ¾ cup chopped peanuts, and remaining 1 cup marshmallows.
Coat a 13- by- 9-inch baking dish with cooking spray. Press mixture into prepared pan and sprinkle with remaining ¼ cup peanuts. Let set until firm, about 30 minutes. Cut into 3- x 3¼-inch bars and serve.
I thought it would be a good time to share another Weight Watcher’s dessert. These banana puddings are great served in individual dishes/cups and the perfect summer treat for these humid days. Each serving has about 4 points and if you do not follow the Weight Watchers plan, that means you can have 2!!! Bon Appetit!!!
adapted from midlife healthy living
- 2 Boxes (small), 3 oz Fat Free Vanilla Pudding Cook and Serve (Sugar free boxes are less than an ounce but the 4 serving size)
- 4 Cups Low Fat Milk
- 3 Cups Fat Free Cool Whip, Divided
- 10 Large Bananas, Ripe, Chopped
- 16 Reduced Fat Vanilla Wafers, Crushed
- Prepare pudding according to box directions using low-fat milk. Chill until set then fold in 2 cups of Cool Whip.
- Makes 16 9 oz parfaits. Layer in 9 oz cups or parfait glasses.
- Use 1/3 Cup banana and 1 1/2 Tbsp pudding in alternating layers (2 sets of each)
- Chill until ready to serve. (Don’t wait too long or your bananas will start to brown.)
- Top with 1 Tbsp whipped topping and 1 crushed wafer before serving.