Monday, June 30, 2014

Steak Marsala, Mashed Cauliflower & Roasted Asparagus...a way to a man's heart :)



4 petite filet mignons

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 



1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.


1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.


2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

Tuesday, June 24, 2014

Shrimp & Avocodo sandwiches...if you love shrimp, you've got to try this recipe! It's messy, but so worth it :) Enjoy!


¼ cup mayo

2 T ketchup

1 T fresh lemon juice

2 T sweet onion, finely chopped

3 t prepared horseradish

1 T sweet pickle relish

½ t Worcestershire sauce

1 lb. medium shrimp, cooked and cooled

¼ cup each of red bell pepper and celery

Salt and pepper to taste

½ teaspoon garlic powder

Dash of cayenne pepper (optional)

1 avocado, sliced

4 large leafs of lettuce

4 buns ( I like to buy the fresh ones from the grocery store deli)

Combine first 12 ingredients and stir well.  Refrigerate for 4 hours or overnight.  To assemble, place lettuce on the bun then place 3 or 4 tablespoons of the shrimp mixture onto the lettuce and top with avocado.   These are messy, but well worth it! J  Enjoy!