Serving size: 4
Ingredients:
Kabobs -
2 8oz Ribeye Steaks, trimmed and cubed
1/4 cup red wine, your choice
1 shallot, sliced
3 cloves garlic, diced fine
2 tablespoons olive oil
1 lemon, juiced
salt and pepper, liberal
dash of red pepper flakes
4 skewers soaked in water
1/2 yellow onions, cut into large slices
Pasta -
4 tablespoons olive oil
1 stalk of leek, cleaned and diced
1/4 cup turnip, diced
1/2 cup beef broth
1 lemon, juiced
1/4 cup Parmesan
salt and pepper, liberal
3 cups wheat pene pasta
Directions :
Marinate cubed steak in all following steak ingredients for 1+ hours. Put steak, shallots and yellow onions on skewers. Grill until medium rare, roughly 4 minutes on each side.
Heat olive oil on medium in a pan on the stove for 5 minutes. Add turnips and saute for 5 minutes, add leeks and saute for additional 5 minutes. Add beef broth and lemon juice, continue to saute for 5 minutes. Add salt, pepper, and Parmesan and stir.
Serve pasta under beef kabobs. Delish!
Saturday, March 27, 2010
Monday, March 8, 2010
Slow Cooker Jambalaya
Makes 4-5 large servings. Simple and delicious!
Ingredients:
2 medium sized chicken breasts, cut into cubes
3 smoked sausages, sliced (preferably grilled for charred taste)
1/2 lb. cooked shrimp
3/4 box reduced sodium chicken broth
1 can fired roasted tomatoes with garlic
Juice from 1 large lemon
1 red bell pepper, diced
1 russet potato, diced into small cubes
1 yellow onion, diced
1 jalapeno, diced with seeds
3-4 tablespoons Cajun seasoning
1 tablespoon thyme
2 bay leaves
A few drops of Tabasco sauce, to taste
4 servings of white rice, cooked
Parsley, chopped
Directions:
Combine all ingredients, except shrimp, rice and parsley in a slow cooker. Cook 4 to 8 hours. Turn slow cooker off, add shrimp and let simmer for 10 minutes. Serve in a bowl with a scoop of rice and chopped parsley on top!
Wine Pairing Note:
I would recommend a Shiraz with this dish. It pairs well with the spicy jambalaya while enhancing the notes of bay leaf and thyme.
A Pinot Gris would be a great white wine pairing with jambalaya as well.
Ingredients:
2 medium sized chicken breasts, cut into cubes
3 smoked sausages, sliced (preferably grilled for charred taste)
1/2 lb. cooked shrimp
3/4 box reduced sodium chicken broth
1 can fired roasted tomatoes with garlic
Juice from 1 large lemon
1 red bell pepper, diced
1 russet potato, diced into small cubes
1 yellow onion, diced
1 jalapeno, diced with seeds
3-4 tablespoons Cajun seasoning
1 tablespoon thyme
2 bay leaves
A few drops of Tabasco sauce, to taste
4 servings of white rice, cooked
Parsley, chopped
Directions:
Combine all ingredients, except shrimp, rice and parsley in a slow cooker. Cook 4 to 8 hours. Turn slow cooker off, add shrimp and let simmer for 10 minutes. Serve in a bowl with a scoop of rice and chopped parsley on top!
Wine Pairing Note:
I would recommend a Shiraz with this dish. It pairs well with the spicy jambalaya while enhancing the notes of bay leaf and thyme.
A Pinot Gris would be a great white wine pairing with jambalaya as well.
Subscribe to:
Posts (Atom)
Posts
