Pan Seared Porterhouse Steak and Twice Baked Potato

AJ's is having a half off steak sale this week. So I thought I would try the Porterhouse steak. I usually eat Filet Mignon but I have heard the Porterhouse is actually a better cut of meat. From what I understand it is actually a larger and better cut T bone steak. Normally on a T bone there is a little portion of Filet Mignon, but on the Porterhouse you actually get the whole Filet and the NY strip on the other side. After eating the steak I made tonight I would have to agree this is the best cut. It has way more flavor than just a Filet Mignon. It has that T bone flavor that comes from being on the bone but with the tenderness of a Filet. You can't beat that! I put a generous helping of Olive Oil, salt, and pepper on the meat. Then I pan seared it 2 minutes on each side (4 sides). Then finished it off in the oven for 2 minutes. It came out Medium, which is my preference, and it had a great crust on it from the pan searing. I served a Twice Baked Potato on the side. This is my first time making twice baked potatoes. I mixed sour cream, cheddar cheese, butter, and a little milk in with the potato and baked 15 minutes in the oven. This recipe needs some tweeking because it came out way too soft. In restaurants it has a fluffier texture. Maybe I will skip the milk next time and cut back on the butter. All in all this was a great restaurant meal. Oh and don't worry I also had a salad (so I got my greens) and I didn't eat the WHOLE steak...... I saved some for Matt :)

Chocolate Cupcakes

I have always wanted to get better at baking but I never have the time. Tonight Matt was at the Colts/Cards football game so I decided to bake.... haha! I used the recipe right off the back of the Hershey's Cocoa Powder container. I would say it turned out pretty well. I did half cupcakes and the other half of the batter I used to make a single layer cake. Then I made a chocolate frosting with powdered sugar, milk, and butter. Of everything I made I think the frosting turned out the best. It was pretty thick and it when it cooled there was a nice shine to it. Didn't take me very long to whip this together but there are a few things I would improve upon next time..... like not running out of vanilla extract!

Herb Grilled Shrimp with Bruschetta and Sweet Potato Fries

This Herb Grilled Shrimp recipe is awesome! I got it from Barefoot Contessa (Ina Garten) my favorite food network chef. I have found that grilled shrimp can sometimes be bland but this recipe is contrary. These are some of the most flavorful shrimp I have ever had! Basically you marinate the shrimp for at least 1 hour or up to two days. Marinate them in a mix of chopped onion, parsley, basil, garlic, dijon mustard, lemon juice, and olive oil. Then skewer them and grill for 2 mins each side. I served this with oven baked sweet potato fries. I love these as an alternative to french fries or regular potatoes. They are baked in the oven instead of fried so they are less fattening. I just slice a sweet potato (skin on) then place the slices on a baking sheet with Pam. Bake for 30 mins at 350 until crisp. I also served Bruschetta as an appetizer tonight. I did this one a little different because I used Ricotta cheese instead of mozzarella. Ricotta adds an extra buttery and smooth flavor. Then just top with a mix of tomato, basil, Olive Oil, and Balsamic.

Chicken Bake

Matt says this is one of his all time favorite meals I make. I think that's because I use big chunks of chicken in this recipe mixed with tomatoes and pasta. To start I chop 2 chicken breasts into bite size pieces. Then I brown the chicken with some onion and garlic. When that's done I mix the chicken mixture in a casserole dish with cooked macaroni, a can of diced tomatoes, chopped fresh parsley, and shredded mozzarella cheese. You mix all this together then top with breadcrumbs and grated parmesan cheese. Bake this in the oven uncovered for 30 minutes. When it's done the top is very crispy from the bread crumb parmesan mixture and the inside is really hot and gooey from the cheese. Also the fresh chopped parsley gives it a lot of extra flavor.

Santa Fe Salad - Cheesecake Factory Recipe

One of the things I love to do is create restaurant recipes at home. I love the Santa Fe Salad at Cheesecake Factory, so I got the recipe online and now I make it at home. The most important part is the Cilantro Lime Vinaigrette that they use. I have perfected this dressing and if you want the exact recipe let me know! In a food processor you combine cilantro, garlic, lime juice, Parmesan cheese, olive oil, peanut oil, vinegar, cumin, honey, and fresh ginger. Then drizzle just a little Peanut Sauce over the top and puree. For the salad you use whatever salad greens you like. Then top with chopped cilantro, black beans, corn, grilled chicken, chopped tomatoes, chopped red bell peppers, shredded cheddar cheese, and tortilla strips. For the chicken we marinate it in Terriyaki sauce. I know Terriyaki sounds strange but it is the right flavor for the salad. Drizzle the dressing over the top and toss. Now you have a restaurant quality salad at home!

Baked Chicken Parmesan and Caprese Salad

I love Chicken Parmesan but I don't like all the oil when you fry it. So I make a Baked Chicken Parmesan that requires no oil or frying. First I take the Chicken Breast and I pound them out between 2 pieces of saran wrap with a frying pan. Once they are pounded thin I soak them in some milk and then coat with parmesan cheese and breadcrumbs. I put the Chicken on a baking sheet sprayed with some Pam. I bake them in the oven for about 20 to 25 mins (depending on how thick they are) at 350 degrees. I serve them with just a little Pasta sauce drizzled over the top. They are so good when they are baked because the meat stays really juicy. I serve a Caprese Salad on the side which is really easy and looks classy. I just slice tomatoes and top with Chopped Basil and some sliced Fresh Mozzarella. Make sure to use Fresh Mozzarella which is a lot different than regular Mozzarella cheese. Sprinkle some salt and pepper over the top and finish with a drizzle of olive oil and Balsamic Vinegar.

Stuffed Shells with Turkey Sausage Sauce

Stuffed Shells are basically a different version of lasagna. I like Shells because each one is a perfect little portion size. First I boil the shells in water until they are pliable but still a little underdone. This is so they don't overcook in the oven. Then I stuff them with a mixture of Ricotta cheese, shredded mozzarella, garlic powder, and oregano. I don't use any eggs in my mixture. I think the texture is fine without them. Once I stuff all the shells with the cheese mixture I put them in a baking dish with a layer of pasta sauce on the bottom. For the Turkey sausage sauce I just take the turkey out of the casings and brown it in a pan. Then I pour the rest of the sauce over the meat and simmer for 5 to 10 minutes. When it's done I drizzle a light layer of the meat sauce over the shells (reserve the rest and serve on the side). Then I sprinkle shredded mozzarella over the top of the sauce and shells. Bake for 30 minutes uncovered. It's delicious!

Shrimp Pasta

For this dish I use frozen raw shrimp and you just defrost them by running them under lukewarm water. It only takes a few minutes to defrost them, it is much more convenient than buying fresh shrimp. Once they are defrosted I add them to a saute pan with garlic, sliced onions, and olive oil. I cook the shrimp until they turn orange (about 3 mins each side) then I pour a bottle of pasta sauce over it. I let that simmer while I cook the pasta to al dente. At the end I mix some chopped fresh Italian Parsley in the sauce. It's always nice to add a fresh ingredient like Parsley or Basil to a sauce at the end. It gives it a much brighter flavor. Then just pour the sauce over the pasta and top with Parmesan cheese.

Steak Salad

This is a really easy dinner entree and can be whipped up with a lot of ingredients you have on hand. Just grill a steak and cut into thin strips. Then toss a salad with some type of viniagrette dressing. Add chopped tomatoes, Kalamata olives, and Croutons. I also add a little cheese to mine. Tonight I used Goat cheese and Matt used smoked cheddar. Top the Salad with the steak and you are done! To complete the meal serve with a loaf of fresh French bread.

Tilapia Fish Tacos

This recipe is an easy way to incorporate more fish into your diet. To cook the Tilapia lay the filets on a large piece of Foil. cover with a little olive oil, salt, pepper, and blackened seasoning. You can buy Blackened Seasoning in the store but I like to make my own that I keep in the pantry. Cajun seasoning would also work well for this recipe. Fold up the foil around the fish then place on a hot grill for 15 to 20 minutes depending on how many filets you have. Once the Tilapia is done flake with a fork and put it on a flour tortilla. Then top with Pineapple salsa and sour cream. We like to toast the tortillas in the oven with cheese on them for a couple minutes before putting the toppings on. This melts the cheese and also softens the tortilla so it's easier to eat.

Steak or Chicken Terriyaki Bowls

I love this meal because Matt does all the work! We always have this when we come home from the gym because it is really fast. I have to give Matt props for this recipe because he created it and perfected it all on his own :) First you marinate a Steak in Lawry's Terriyaki Marinade (you can substitute Chicken). Marinate at least 30 minutes if you can do it overnight it's even better. Then you grill it and slice it into thin strips. While the meat is cooking, steam some basic white rice. We really like Japanese style (Calrose) Medium Grain rice. It's very similar to sushi rice and it's kinda sticky. Then pop a Bird's Eye Steam Fresh pack of vegetables in the microwave. I like the Carrot, Cauliflower, and Broccoli Mixture. I really love these Steam Fresh packs because it steams in the bag so you don't have to get an extra bowl or pot dirty. Then just combine all the ingredients together in a bowl and top with a little more Terriyaki sauce.

Meatballs

This is one of Matt's all time favorite meals. I like them too because I make a big batch and then we can eat them for 2 nights. The first night we always have spaghetti and meatballs. The second night we have Meatball subs on french bread with provolone. This time I made them with 93% ground beef but I have made them with Ground Turkey Breast and a mix of Turkey and Beef. My favorite is when I do the combo of half Ground Turkey and half Ground Beef. They taste a little lighter from the Turkey but you still get that meaty flavor from the Beef. The key to making moist meatballs is you put the onion in a food processor. This ensures that there are no chunks of onion and also you get that onion juice that goes right into the meatballs. One more key is when you form them don't squash them into a ball, this makes them dense. Very lightly form them in your hands, don't roll them around. To keep them lower fat I broil them I do not fry them, then I put them in a pot and cover with a jar of pasta sauce. Altogether this whole meal takes about 30 minutes.