Sirloin Steak Tips with Black Pepper Mushroom Gravy

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Go figure!  I've had internet connection issues all week.

We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

So now I'm back in business which brings me to my recipe today.  Moving is a pain.  I hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!

Sirloin Steak Tips with Black Pepper Mushroom Gravy

Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!

The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.

So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

Enjoy!





Sirloin Steak Tips with Black Pepper Mushroom Gravy

1 pound top sirloin steak, cut into 3/4-inch pieces

1 tablespoon butter

2 tablespoons finely chopped shallots

1 (8 oz) package pre-sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low-sodium soy sauce

3 tablespoons flour

1 1/2 cups low-sodium beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

3 fresh thyme sprigs

Hot cooked mashed potatoes

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

Serve over hot mashed potatoes.

Garlic Chicken Stir Fry

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Whenever I need a quick dinner I turn to stir frys. As you may know, this seems to be quite often as I have a lot of stir frys on the blog! A lot of which you all seems to love such as Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry, Chicken, Green Bean & Mushroom Stir Fry, and Caribbean Pork Stir Fry.

We recently moved to a new home and in the midst of unpacking we needed to stop and have dinner. The nerve, having to eat during the middle of unpacking! LOL!  So I turned to the refrigerator and found some chicken breasts just begging to be turned into a fabulous meal.

Using vegetables that I already had, mushrooms and broccoli, made the ingredient list. Now for a sauce. A simple use of garlic sounded really good and easy to pull together with pantry items, so Garlic Chicken Stir Fry was born!

GARLIC CHICKEN STIR FRY

This dish is perfect for a weeknight meal when you want to make something quick.  20 minutes is all you need to have a great meal on the table that is 1000x better than take out!  If you make stir frys then you will most likely have all the ingredients on hand.  I love being able to pull together stir frys in a snap, changing up the vegetables and sauce.  Have a stocked pantry makes this really east to accomplish.

Juicy tender chicken breast chunks are browned and coupled with crisp vegetables, and cashews.  All of this is then bathed in a warm garlic sauce that flavors all the ingredients and brings this all together.

Enjoy!

Note: Shared on The Country Cook's Weekend Potluck

Garlic Chicken Stir Fry

serves 4

1 lb chicken breasts cut into bite size chunks
1/3 cup cornstarch
2 Tbls canola oil
8 oz baby bella mushrooms, sliced
small head of broccoli, stemmed and cut into florets
1/3 cup whole cashews
4 cloves of garlic, minced

¾ cup chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

hot cooked rice

On a plate toss the chicken with the cornstarch.

In a small bowl, add the chicken broth, soy sauce, sesame oil, and cornstarch.  Stir until well combined.  Set aside.

Heat the canola oil in a large skillet.  Add the chicken and cook on medium-high until browned on all sides, about 2-3 minutes on each side.  Remove chicken from the pan to a plate, and turn the heat up to high.

Add in the mushrooms and cook until they start to brown.  Add the broccoli and allow to cook 2-3 minutes more. Add the cashews and stir and cook until lightly toasted.  Add the garlic and cook/stir for 30 seconds.

Return the chicken and any juices back to the skillet.  Add the sauce and toss to coat.  Serve with hot cooked rice.

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes and "Hello Fresh" Final Installment

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It's hump day, and I'm posting the last installment of my Hello Fresh food delivery service series.

Another weekday meal is on the agenda for today and I dare say this was the easiest one to make.  I previously shared the Pineapple Pork Chops with Snap Peas and Jasmine Rice and the Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  Both meals were tasty and simple to make.

Today's recipe is Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes.  As I said this was the easiest of the three to make as both the chicken and potatoes are baked in the oven.  So I took the liberty and turned this in to a "sheet pan" dish!  That made it even easier!! Don't you love that?  Both the chicken and the potatoes bake in the oven at the same temperature and for the same length of time, so why not?  Less dishes to clean, and in my book that is a bonus!

The flavors of this were not quite as bold but this is a good solid dish to have in your repertoire when you need a quick meal that is quick and easy to put together.  The pesto gives the chicken flavor, while the panko crust creates a crunchy texture.  Paired with roasted potatoes (who doesn't love those?) and a simple salad and you have a weeknight wonder!

So let's talk about Hello Fresh food delivery subscription service. The Pros: The delivery service easy and convenient, and there is a variety of meal choices.  The produce was very fresh and I love that the meat is shrink wrapped.  

The cons:  The portion size seemed to be a little small for us.  MGG is tall and slim but has a big appetite and I found that the meat potions were leaving him wanting more.  So I would say that should be a consideration.  Remember when you choose a two person meal there are no leftovers!

Overall, being a blogger it's hard to stick to a pre-determined meal schedule.  Plus we blog about what we eat, so my blogging would mainly include their recipes instead of the ones I create or choose.  I think that a new cook would enjoy the ease and instructions.  I also think that you pay for the convenience of someone shopping for you. If you don't like to shop, it's perfect!  

Enjoy this most recent Hello Fresh recipe!    

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes

12 oz Yukon potatoes
12 oz chicken breasts, boneless and skinless
1/2 cup panko
2 Tbls fresh pesto
1/2 cup mozzarella cheese, shredded
2 oz arugula
1 lemon
5 Tbls olive oil
salt and pepper

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.   In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Place chicken breasts on the same baking sheet. Brush 2 TBSP pesto onto tops. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20-25 minutes, tossing the potatoes halfway through

Halve lemon. In a large bowl, toss together arugula, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.

source:  Hello Fresh food delivery subscription service

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash and "Hello Fresh" #2

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Hey there!

We're off and running with the start of another week.  Last week I talked about Hello Fresh, a food delivery service that I subscribed to, which satisfied my curiosity with all these subscription box services out there.  I showed you the first recipe I made, Pineapple Pork Chops with Snap Peas and Jasmine Rice which we really enjoyed and plan to make again, possibly with chicken this time!  (You can read more about Hello Fresh's packaging here.)

Today I want to show you my favorite meal of the bunch, Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  This one just screams fresh and seasonal...a fantastic alfresco meal!  Plus it's beef, and you know I love a good steak!

Hello Fresh described this as "decadent, mouthwatering juiciness of a nice piece of beef, but with seasonal veggies to balance it out and an herb pesto to keep things breezy—just the thing to eat on the patio".  I have to agree with this description wholeheartedly.  

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

Again, with this meal you get an easy to follow recipe instruction card with step by step pictures to help you along.  This was really easy to pull together and took about 30 minutes to cook plus prep time.  This is the perfect dish for a weeknight meal.

Let's talk about flavor.  The steak came out nice and juicy.  We cooked to a medium doneness.  The steak was topped with a mint and chive dressing that gave the meat really good flavor.  The veggie succotash was crisp, and I love that it used seasonal fresh veggies.  Great meal!  Make sure to try this one, it's a summer must have!

I have one more "Hello Fresh" dish to share with you, and will wrap up my review on this service as well with my overall thoughts.

Enjoy!

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

serves 2

3/4 lb sirloin steak

1 red onion

4 oz peas (1/2 cup)

1 zucchini

6 oz asparagus 

1 1/2 tsp chives, minced, divided

1 1/2 tsp mint, chopped, divided

1 lemon

4 tsp olive oil

salt & pepper

Wash and dry all produce. Halve, peel, and dice onion. Cut zucchini into ½-inch cubes. Trim woody bottoms from asparagus, then cut into 1-inch pieces. Zest lemon until you have ½ tsp zest, then cut into halves. Mince half the chives. Pick half the mint leaves from stems and finely chop. TIP: Use the remaining herbs as a garnish, if desired.

In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.

Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add peas and asparagus to pan with succotash. Return pan to stove over medium-high heat. Cook, tossing, until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.

Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.

source:  Hello Fresh Food Delivery Meal Service 

Pineapple Pork Chops with Snap Peas and Jasmine Rice and "Hello Fresh"

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You know how you see those ads for those meal service companies?  The ones that send you all the ingredients for 3 meals a week?  Well those ads are everywhere I look.

They are on Facebook, TV commercials, advertisements on most sites, and even Pinterest.  I saw them so much and I was curious so I caved in and joined one. (Not sponsored, I actually joined and paid myself.)

I picked Hello Fresh.   I found this particular plan appealing for several reasons.  Firstly, I resonated with the food choices they had, that was a must if we are going to have our meals "planned" for the week.  The delivery is very convenient, you get to chose the delivery day.  You pick from portions for 2 people or family meals.  You choose how many meals per week are delivered, and you get to choose the dishes you'll be making.  Skipping a week is easy to do as well, although you do have to act fast if you want to skip a week.

I chose a 3 meal week and had them delivered on a Saturday.  Totally convenient.  The box arrived and it was huge and heavy!  They pack these babies well!  Inside were my three recipe cards, 3 boxes with ingredients separated by meal.  Under this was two very large frozen gel packs and then under that were all the meats (in vacuum packages)  associated with the meals.  Nothing was going to spoil in this box by leaving it on the doorstep for several hours.  Mine was sitting on my porch when I came home around 10:30 am.  

The first meal I chose to make was a light and tropical flavored dish of Pineapple Pork Chops with Snap Peas and Jasmine Rice.  We really loved the flavors of the dish and I found this very easy to make.  Great instructions are included with step by step photos so if you are unsure in the kitchen you can still make this weeknight meal.

I followed the instructions and they were well thought out and easy.  They seem to do one step at a time finishing a section before moving on, but seasoned cooks may end up doing several steps simultaneously like I did and it all works out great.  The end result was a very light and tasty meal with a good flavor combination of pineapple over pork.

Pineapple Pork Chops with Snap Peas and Jasmine Rice was a quick and easy summer meal that we will keep in our rotation because we enjoyed it so much.  I'm going to swap out the pork for chicken next time and change it up just a bit for variety.  I'm sure fish will turn out wonderful as well if you like. 

The recipes are very easy, great for beginners so that is a plus if you are looking for easy yet different weeknight meals.

I will be sharing with you the other two meals we made in the next few posts.  Stay tuned for more from Hello Fresh and my opinions about this service.

The recipe for Pineapple Pork Chops with Snap Peas and Jasmine Rice is below.

Enjoy!

Pineapple Pork Chops with Snap Peas and Jasmine Rice

recipe from Hello Fresh (meal service)

serves 2

1 fruit cup of pineapple tidbits (such as dole fruit cup)

6 oz Sugar Snap Peas

1 Shallot

1 Lime

2 tsp Cilantro

1/2 c Jasmine Rice

2 (6 oz) pork Chops

2 tsp Honey

1.  Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. Peel, halve, and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.

2.  Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.

3.  In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.

4.  Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nearly cooked to desired doneness, 4-5 minutes per side. Stir remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.

5.  Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.

6.  Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze, and salsa.

Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry

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We are having a heat wave here in Southern California.  In a time where we usually have June gloom we are having 100 degree weather for a week straight and no end in site.

The last thing I want to do is spend time heating up the kitchen to get dinner on the table.  Nope...not gonna do it.  So one can never have enough 30 minutes meals on hand for days like this, and because this is way BETTER THAN TAKEOUT there's no need to call out for food!

Today, let's talk about a one skillet meal full of beef and vegetables coated with a spicy sauce.  With one skillet (or wok) you can have dinner on the table in less than 30 minutes.  Can't beat that in this heat!

SPICY BEEF, SNOW PEAS, MUSHROOM, AND CARROT STIR FRY

A nice sirloin steak cut into thin strips will give you nice tender beefy bites.  Make sure to cut it across the grain so that it isn't tough when you bite into it.  For the veggies I chose ones that cook quickly and compliment the beefy flavor.  Shredded carrots lend a touch of sweet, while mushrooms (baby bella or white button will both work) lend a earthy meaty flavor.  The snow peas lend crunch and texture and a pop of green to the dish.  Oh, and lets not forget to add in some cashews for a little crunch.  I love them and add them to all my stir frys.

The sauce carries the heat with the addition of chili garlic sauce.  You can adjust that up or down depending on if you want it super spicy or leave it out if you don't want the kids to have it.  The sauce is easy to throw together, but make sure to do this first, as stir frys come together quickly and you want it ready to put in a finish the dish off.  

So dinner is done in 30 minutes and the kitchen stayed cool.  But, it's still hot outside so I think a mojito is calling me while I sit and watch the sunset!

Enjoy!

Spicy Beef, Snow Peas, Mushroom, and Carrot Stir Fry

serves 4

Sauce:
1/4 cup soy sauce
2 tablespoons dry sherry
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 tablespoon minced peeled fresh ginger
2 tablespoons sesame oil
2 tsp garlic, minced

Stir Fry:

2 Tbls canola oil
3/4 lb beef sirloin, thinly sliced against the grain into strips

1 cup carrots, shredded

1 1/2 cups snow peas

8 oz baby bella mushrooms, sliced

1/3 cup cashews, whole

Basic Steamed White Rice

In a small bowl mix together the soy sauce, sherry, sugar, cornstarch, rice vinegar, chili garlic sauce, ginger, sesame oil, and garlic.  Set aside.

Heat a skillet over medium high heat.  Add oil and allow to heat.  Add sirloin and cook about 5-7 minutes until cooked to about medium well.  (cook less for medium doneness).  Remove from the skillet to a pan.  Add carrots, mushrooms, and snow peas to the skillet.  Cook about 5-7 minutes until mushrooms have let out their moisture and the veggies are crisp tender.  Add the cashews and stir to lightly toast.  

Add back the beef, stir the sauce and pour over the beef and veggies.  Mix to coat thoroughly.  Place on a serving platter and serve with hot cooked rice.