Peaches and Cream Pudding Trifle
This Peaches and Cream Pudding Trifle is one of our favorite summer dessersts.
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Braised Artichoke and Parmesan Linguini
This is a great meatless dinner. My whole family loves it, even the pickiest eaters.
Lemon Linguini with Pancetta and Artichokes
This is the perfect recipe for busy weeknights. For ease and convenience, this recipe utilizes frozen artichoke hearts. You don’t need to defrost the artichoke hearts first. To make this a meatless meal, simply omit the pancetta.
Lemon Linguini with Pancetta and Artichokes
Linguini with roasted artichoke hearts, and pancetta.
Equipment
- Food processor
Ingredients
- 10 ounces frozen artichoke hearts
- ¼ cup extra virgin olive oil
- 4 cloves sliced garlic
- 3 sprigs thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt and black pepper
- 12 ounces linguini
- ½ pound diced pancetta
- 1½ cup Parmesan cheese
For the garnishes:
- ½ cup fresh basil leaves
- ½ cup Parmesan cheese
Instructions
- Begin by roasting the artichokes: Preheat the oven to 350 degrees. Put the frozen artichokes in a Dutch oven along with the oil, garlic, the thyme, lemon juice, bay leaf, and salt and pepper. Cover and bake for one hour. Remove the artichokes and puree half of them in the food processor along with the oil in the Dutch oven.
- Meanwhile, boil the pasta in salted water. Also, cook the pancetta on low heat in a small pan until golden brown. Drain on paper towels.
- In a large skillet, on medium heat, add all the cooked artichokes, 2 tablespoons of the pasta water, the pancetta, and the pasta. Then, toss until combined. Top with the basil and the Parmesan.
Nutrition
Calories: 375kcal
Tried this recipe?Let us know how it was!
EASY BERRY FRUIT TART
Easy Berry Fruit Tart is one of our favorite warm weather desserts. I start this tart by stirring together an easy tart dough. Then, I make a sweet berry filling. We like this tart for several reasons. First of all, I like that I can make this tart in just about one …
Summer Berries and Cream Cake
Summer Berries and Cream Cake is my new favorite summer teatime treat. I start this berry cake by making a sweet, buttery scone dough. Then, I pat the dough into a tart pan. Finally, I bake the cake until it’s golden brown. I love this berry cake for several reasons. …
Filet Mignon with Sergio’s Seasoning
Filet Mignon with Sergio’s Seasoning is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a rich and delicious basil butter to top the steaks. We like this meal for several reasons. First of all, I like that I can make this entire steak supper in just thirty minutes. Secondly, I like that this dinner is easy enough to make on a busy weeknight, but fancy enough to serve to guests. Thirdly, I like that this meal uses fresh basil and lemons. It’s like springtime on a plate. And, lastly, we all love the tender steak and buttery topping.
THE EQUIPMENT I USED
- Two Cast Iron Skillets- I like to cook my steaks in a cast iron skillet. But you can use any skillet.
- An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat. I used the excellent ThermoMaven meat thermometer.
THE INGREDIENTS NEEDED FOR FILET MIGNON WITH SERGIO’S SEASONING
- Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
- Lemons- Be sure to use fresh lemon juice for this Filet Mignon with Sergio’s Seasoning.
- Basil- Wash your basil well as it can often be sandy.
- Butter- Use cold butter to stir into the sauce. Make sure it is unsalted butter.
- Sergio’s Seasoning- This Golden Steer seasoning adds great flavor to both the steak and the basil butter.
HOW I MADE MY FILET MIGNON WITH SERGIO’S SEASONING
- First, I cooked my steak. Use the thermometer to test for doneness.
- Then, while the steak cooked, I made the sides and basil butter.
- Finally, I served the sliced steak topped with the basil butter.
If you like steak, you need to try this tender and tasty Filet Mignon with Basil Butter.
Filet Mignon with Sergio’s Seasoning
Tender filet mignon steaks seasoned with Sergio's Seasoning and topped with homemade garlic basil butter.
Equipment
- cast iron skillet
Ingredients
- 4 filet Mignon steaks
- 1 tbsp. vegetable oil
- ¼ tsp. Golden Steer Sergio's Seasoning
- 4 tbsp. unsalted butter, softened
- 4 cloves peeled garlic
- 4 sprigs fresh rosemary
For the Basil Garlic Butter:
- 4 tbsp. unsalted butter, softened
- 2 tbsp. chopped basil
- 1 tbsp. each minced garlic, lemon juice, and lemon zest
- ¼ tsp. Sergio's Seasoning
Instructions
- Preheat the oven to 450 degrees.
- Begin by making the Basil Butter: In a small bowl, mix together all the ingredients. Place the mixture on a sheet of plastic wrap and roll the butter into a little log. Chill in the refrigerator.
- Next, make the steaks. Dry the steaks well. Heat two cast iron pans on high heat. Season the steaks on both sides with Sergio's Seasoning. Brush them on both sides with vegetable oil. Sear the steaks, two per skillet, on both sides, for about two minutes per side. Add the butter, garlic, and rosemary and baste the steak with this mixture for a few minutes. Place the steaks in the oven. For medium rare steak, cook until the steaks are 145 degrees in the middle.
Nutrition
Calories: 560kcal
Tried this recipe?Let us know how it was!
Homemade Bruschetta with Fresh Tomatoes
Homemade Bruschetta with Fresh Tomatoes is one of our favorite summer appetizers. Nothing says summer is almost here like farm fresh tomatoes and basil on top of crisp bread. We like this bruschetta for several reasons. First of all, it is a fairly inexpensive bruschetta …
Dark Chocolate Layer Cake
Dark Chocolate Layer Cake is one of our favorite cakes. This cake features three layers of chocolate cake and a satiny and rich chocolate glaze. I love this cake for several reasons. First of all, I like that this cake is fairly easy to make. …
Easy Hibachi Chicken and Broccoli
Easy Hibachi Chicken and Broccoli is one of our favorite quick and easy weeknight dinners. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the broccoli and red pepper and mix up the stir fry sauce. My favorite part of this dish is the stir fry sauce, which is full of great Japanese-inspired flavor. Then, I cook the chicken and broccoli all in one pan. So, as a bonus, I only have one pan to wash!
The Equipment I Used
- A Cast Iron Pan- I used this to cook this Easy Hibachi Chicken and Broccoli.
The Ingredients Needed for Easy Hibachi Chicken and Broccoli
- Chicken- Use boneless, skinless chicken thighs.
- Oyster Sauce- This is a popular Asian sauce, that I can find in any local supermarket.
- Sesame Oil- Use pure sesame oil. You can find this in either the Asian section of your market, or the Oil section.
- Soy Sauce- I used low salt soy sauce. It adds really great flavor to this dish.
- Hoisin Sauce- This is an Asian barbecue sauce. It can also be found in the Asian section of your market. You can also use an American style barbecue sauce.
- Oil- Use olive oil to stir fry this dish.
- Vegetables- I used broccoli and red pepper. But feel free to use any veggies you like. Just be aware that some veggies might take longer to cook.
- Butter- I like to cook with Kerry Gold Irish butter.
How I Made my Stir Fry
- First, I marinated the chicken. Try and cut your chicken in equal sized pieces. That way it will all cook at the same rate.
- Next, I made the stir fry sauce for the Easy Hibachi Chicken and Broccoli.
- Then, I stir fried the veggies.
- Next, I stir fried the chicken. Try not to overcook it.
- Finally, I added the sauce and let it cook with the chicken.
If you like Hibachi flavors, you need to try this delicious Easy Hibachi Chicken and Broccoli.
Easy Hibachi Chicken and Broccoli
Hibachi style chicken, red peppers, and broccoli tossed in an oyster and hoisin sauce.
Ingredients
- 2 tbsp. oyster sauce
- 2 tbsp. low-salt soy sauce
- 2 tbsp. minced garlic
- 1 tbsp. sesame oil
- 1 tbsp. grated fresh ginger
- 1½ pounds boneless, skinless chicken thighs, cut in bite sized cubes
- ½ cup sliced scallions
- 3 tbsp. unsalted butter
- 2 tbsp. hoisin sauce or barbecue sauce
- 1 diced jalapeno
- 1 tbsp. olive oil
- 1 cup red bell pepper, cut in one-inch pieces
- 2 cups steamed broccoli, cut in one-inch pieces
Instructions
- First, mix together the soy sauce, ginger, oyster sauce, sesame oil, and garlic in a medium bowl. Stir in the chicken and set aside.
- Next, make the stir fry sauce: in a small bowl, stir together the hoisin sauce, scallions, and butter. Set aside.
- Heat the oil on medium high heat in a large skillet, preferably cast iron. Add the red peppers and cook until crisp tender. Remove the peppers to a plate. Add a third of the chicken and cook it until it's cooked through. Remove it to a plate. Cook the rest of the chicken in two batches, removing it to a plate when done. When all the chicken is cooked, turn the skillet down to medium heat and put all the chicken back in. Add the butter-scallion-jalapeno-hoisin sauce mixture and toss it with the chicken. Finally add the red pepper and broccoli.
Nutrition
Calories: 380kcal
Tried this recipe?Let us know how it was!
Easy Lemon Loaf Cake
Easy Lemon Loaf Cake is one of our favorite desserts. I start this cake by baking up a buttery lemon cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole …
