Posts Tagged ‘Sautéing’

Cubed Sauteed Flat-Iron Steak with Garlic Alfredo Florentine Angel Hair Pasta

Posted: May 21, 2013 in Food
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I love cooking flat-iron steaks because they are much cheaper than filet mignon, but they are almost as tender. It is the most tender steak outside of filet. Tonight, I decided against grilling do to the Texas heat, and cubed the flat-iron steak sauteing it in about 15 cloves of garlic, one onion, and some Cajun seasoning. I then sautéed the spinach with garlic, and cooked the angel hair pasta, and mixed it all together with alfredo sauce in my big pasta bowl.

It would have made the greatest Italian happy! Hey, it will make anyone happy.

Here is the LOVELY dish.

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Rainbow Shrimp Salad

Posted: April 26, 2013 in Food
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When eating salad, I am always amazed by the colors of vegetables available. You can truly create a rainbow of colors. This salad has spinach, romaine lettuce, mushrooms, red onion, tomato, red, yellow, and orange bell pepper. For the centerpiece, I have 16/20 size shrimp sauteed in garlic, olive oil, and lemon pepper. For the vegetarians out there, just drop the shrimp and come up with your own protein alternative.

You can use the dressing of your choosing. I prefer a combination of olive oil and lemon.

Remember to gather your ingredients.

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Chop your vegetables to the size and shape of your liking.

Saute your Shrimp about six minutes. Cook until a light pink.

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Arrange your vegetables. Place your shrimp in the center. Enjoy!

Rainbow Shrimp Salad

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Lemon Pepper Steelhead Trout with Spinach Mushroom CousCous

Posted: April 12, 2013 in Food
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Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.

For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic  softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of  Slap Ya Mama season.  http://www.slapyamama.com  Cook until mushrooms are softened a bit.

Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt.  Cook to slightly wilted, and set sautéed vegetables aside.

For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.

Once couscous is ready, blend with sautéed vegetables and enjoy!

For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.

Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous

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Lotsa Garlic Rigotoni

Posted: April 9, 2013 in Food
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Skillet, olive oil, 15 cloves garlic pressed,  one onion sliced, and little sea salt. Saute. Next add one pound of lean ground chuck 90/10. Continue to cook and when meat is medium rare, add one pound of white mushrooms, and cover skillet with lid until mushrooms are cooked.

During the saute process boil a pot of water in a large pot. Add a little olive oil and sea salt. Add one pound of Barrilla Plus Brand Rigotoni.  The yellow box. I prefer this brand because of the ingredients.  Omega 3’s, fiber, etc. It’s not the run of the mill flour based stuff.

Cook pasta. Drain. Add to mixing bowl. Pour in meat and sautéed veggies without draining. Top with Newman’s Own Tomato Basil Sauce.

Serve with Caesar Salad or your choice of side.

For The Vegetarians out there use a meat free hamburger crumble.

Lotsa Garlic Rigotoni!

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