Monday, July 22, 2013

Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce

I was looking for a recipe to spice up a standard steak. I was making a birthday meal for a friend and wanted it to be a little nicer than your average grill dinner. I found this recipe and gave it a whirl. The sauce is full of great flavors without being too heavy or rich (often the case with mushroom sauces). It's super easy to make and can withstand a bit of compromising. It's not a thick sauce, but rather a thinner sauce with mushroom chunks.

Gordon Ramsay suggests serving this over a t-bone steak, and since I'm not a steak specialist, I'd take his word on it. Of course t-bone steaks aren't available in my part of Switzerland, so I made this sauce for a sirloin. I imagine the sauce would also be great with chicken if you prefer not to eat red meat.

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Saturday, July 13, 2013

Herbed Rice

Rice is one of my favorite side dishes. More often than not, I choose to make rice as opposed to pasta or potatoes. I grew up on basmati rice and don't particularly like your standard, Uncle Ben's type of rice. I also keep a stash of jasmine rice since I find it to be a great rice option as well. This recipe is a really easy way to add a twist to plain rice. I love that flavor that the herbs give the rice and it takes vary little effort to get this effect.

My mom has been making rice like this for years. In her house we call it green rice since it's flecked with green herbs. We often eat this with Indian Cilantro Chicken or Spicy Indian Chicken. You could also serves it with almost any other fish or meat dish.


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Wednesday, July 3, 2013

Spicy Honey-Brushed Chicken

I hope everyone is preparing for a fun 4th of July tomorrow. If you still need some food inspiration, here's a really easy main course idea. Where I am, it's raining, so I love that this is not an actual grill recipe. But if you're lucky enough to be enjoying real summer weather, you could grill the marinated meat as well. This recipe requires mostly simple pantry ingredients and can be made with chicken thighs or breast.

I made this with chicken breast as that is what I had on hand and was amazed that the meat didn't dry out under the broiler. In fact, it was some of the juiciest chicken I've had in a while, so I'm now a big fan of this cooking method. If you have leftovers the next day, this makes an amazing, delicious, mouth-watering chicken quesadilla.

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