How to Cook a Perfect Medium Well Steak

Quick Note to My Vegan Subscribers and Readers: You may want to skip this post. I’m sensitive to your lifestyle and choices so please avoid this post if you would prefer.

Thinking back, the last steak I remember having was two years ago. It’s not something I want often or know how to cook. I’ve attempted to grill them, cook them on the stove top, cook them in the oven, etc. They just never turn out to be good. I’ve gotten cooking tips from many of my Facebook friends, as well as the internet, but still have had no luck.

Being anemic, steak and beef in general is something that makes me feel stronger when I eat it. Using an iron skillet also helps with my anemia. I can tell a difference when these are in my cooking/meals so I very much benefited when  using both for the same meal!

I’m happy to say that I finally found a method that worked for me and it’s so super simple. Maybe I’ll up my steak enjoyment to twice a year or something now that I know what I’m doing.

Here’s what I did:

I set my steak out an hour before I was ready to start cooking it. I preheated the oven to 425 degrees. I put an iron skillet on the stove top and turned it on medium heat. In went a Tablespoon of oil in the skillet. Once the oil was good and hot, in went the steak for three minutes. I sprinkled salt, pepper and garlic on that side.  After three minutes, I turned it over and seared the other side for three minutes. I also sprinkled on salt, pepper and garlic on that side as well. After three minutes passed, I turned it back over and put the entire skillet in the oven for 13 minutes. Since I like my steak medium well, this was the time that my inch thick, 3/4 pound steak needed to cook. Once 13 minutes had passed, I pulled the skillet out of the oven and let the steak rest for 5 minutes.

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I did film a video and shortened it down to a little over two minutes if you’d like to see the process by clicking here.

It was perfect and delicious. If you try it please let me know if this method works for you, too.

xoxo

Rhonda

Easy Chicken Stir Fry – Cooking for One or Two

It’s not easy to cook for one person. Many times when you find yourself ready to eat, it’s just easier to run out and go through a drive-thru somewhere. Honestly, though, it’s simply not a healthy alternative and it’s nowhere near as good as a meal at home.

Here’s a super easy meal that makes two generous servings with one of those being a leftover. This entire process takes less than 10 minutes! This leftover meal heats up nicely and was quite possibly as good as the first meal.

A rundown of what I used:

1 chicken breast, cubed. I purchase my chicken from a small local grocery store. There is no comparison between the quality of the meat.

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1 package of Birds Eye Flavor Full Teriyaki  Broccoli

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1 cup of shredded carrots

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1 Tablespoon of Coconut Oil

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1 teaspoon of sweet ginger garlic

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2 Tablespoons of chopped onion

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Soy sauce (to taste)

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I purchase these Minute Rice two packs. This is a perfect serving size and I can heat one up with the original meal and the other pack up for the leftover meal.

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The quick and easy instructions: Microwave broccoli according to directions for your microwave. While that’s getting started, melt the coconut oil and put on the chicken. Stir fry for about 4 minutes or until the chicken is starting to brown. Be sure to stir constantly. Add carrots, onions and sweet ginger garlic. Stir fry for another minute. Add the broccoli that you have microwaved and the soy sauce. When I take the broccoli out of the microwave, I put in the rice for one minute. Stir fry about a minute and a half. Serve with your rice.

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I did a quick video on the Birds Eye Broccoli Teriyaki here:

Delicious! If you decide to try it, please let me know how you liked it. I know everyone’s tastes are different so I’m very curious to hear what you added or deleted and how you enjoyed the meal.

xoxo

Rhonda

 

 

D-Freakin’-Licious

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As Charles sleeps lots later than me on the weekends, I generally cook breakfast while he’s still sleeping and wake him when it’s ready. Sundays tend to be a larger breakfast and where I guess I’ve recouped a little from the week’s work and feel like experimenting. Today, I realized we had some frozen hashbrowns in the freezer and I really wanted to make something cheesy and tasty with them.

So, I looked up some recipes and made some changes, based on ingredients from another recipe (this one). Here goes:

  • 1/3 cup sour cream
  • 1/3 cup condensed chicken soup
  • 2 1/2 cups frozen hash browns
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 tsp onion powder
  • 1/4 tsp pepper
  • 1 1/2 tablespoons butter, melted
  • 4 tablespoons bacon crumbles

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. (I used a 2.2 quart glass pyrex dish.) In a large bowl, mix the soup and sour cream together. Add the hash browns and stir to coat them very well. Add 3/4 cup of the cheddar cheese, butter, onion, salt, pepper, and bacon. Stir well to distribute. Spoon into dish and sprinkle remaining 3/4 cup of cheddar cheese on the top of the mixture. Cover with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes. Place on broil until cheese is lightly browned. Serve. 🙂

I hope you try this – it’s an ultimate comfort food, too! With the outside looking so dreary and rainy this morning, comfort food definitely hit the spot! As Charles said, this is vacation quality!

P.S. Charles gave me the title for this post – LOL!  It’s perfect!! 🙂

Popeye’s + Chili’s ??

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I’ve attempted a clone of Popeye’s Red Beans and Rice recently.  It still needs a little more work. To be able to make that at home and cut down on the sodium in the process would be ideal. I’m hoping I’ll have something for you here soon…and I will be sure to post the final results here as soon as it’s complete.

With that side dish, I also made a clone of Chili’s Chicken Crispers (image above from Chili’s). Yep and they were delicious!  Since hubby has some high blood pressure issues, I am doing all I can to help ensure he doesn’t have to sacrifice some of his favorite things. It might not be salty and full of sodium like the real thing, but hopefully it will be so good we don’t even miss it!!

The Chicken Crispers turned out so good! I followed this recipe and actually followed it exactly except I only added 1/4 teaspoon of salt and used a no sodium chicken bullion. So yummy plus we had some left over to put on a salad the following day for lunch. They are so good on salads, too!

Dining Out Challenge

A few days ago I was talking about eating out less and cooking at home more and how much better that is! (See previous post here.) We have decided to try eating out once per month and see how that goes. Instead of doing it weekly or daily, we are going to eat at home for every meal for a month except one special meal.

Can you do it? Would you want to?

Cinnamon Rolls

I have made my first attempt ever at making cinnamon rolls. The “from scratch” kind. I found this most wonderful recipe with nice reviews at this lovely blog called “Food Loves Writing” and let me tell you, there are many more recipes on there I plan to try!

Back to the cinnamon rolls, though. Everything was going great until I realize I read the instructions a little too hurriedly and somehow ended up adding a cup and a half too much flour!! It had just begun mixing at the time I realized the earlier instruction said “divided”. Oops! It all worked out though because I was able to work fast and not let all the flour get into the dough during mixing. Whew!

While I was working away, Charles was my photographer and was actually shooting pictures during each stage of this prep. I was amazed when I was going through all of them! How sweet he is!

In progress (not sure why my fingertips are so red, unless its my obsessive washing of my hands anytime I’m cooking):

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The roll being cut:

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Going into the dish:

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Just out of the oven (see my kitty cat potholder peeking through the clear glass dish LOL):

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And, the finished product:

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My personal review of these – delicious! I don’t care for the icing and next time I might just use a glaze instead of the cream cheese icing. Or maybe the recipe just made too much for the amount of cinnamon rolls there were. At at rate, they were still very, very good. Well worth the trouble!!

Space Saving Must Have

So, I was flipping through the Woman’s Day magazine last month (the January 2009 issue) and discovered something on page 86 in their “Solutions” section. A Flat Fold Colander from Bed, Bath and Beyond.

I mentioned this little beauty to my hubby and lo and behold, it was under the Christmas tree,  just for me! It really does fold up to the size of a magazine and has corners that double as handy dandy pour spouts! This is incredibly cool and works like a charm! Click here to go straight to the colander.

And, guess what? They are on clearance now for a cool $4.99! If you are like me, you may also have some Bed, Bath and Beyond coupons around the house, too.  So you can even get a little more off the already super steal of a price!

Happy Shopping and Happy Cooking!!