Butter Basted Ribeyes

I made two ribeyes, figuring Miss F could share with C and me. Turns out, these steaks were a huge hit with everyone and I definitely finished dinner wanting more. Next time, I will make each one of us our own steak.  Miss F still refuses to eat potatoes, she tried one bite of the twice baked potato and declared them to be gross.  Such a silly girl.  This recipe is adapted from Food and Wine.

Butter Basted Ribeyes

Two 1 pound, bone-in rib eye steaks
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Season the ribeyes with the salt and pepper. Let sit at room temperature for 30 minutes. In a large cast iron skillet, heat the oil over high heat. Add the steaks and cook for 5 minutes, flip the steaks and add the butter, thyme, garlic and rosemary to the pan. Baste the steaks with the butter and herb mixture, for about 5 minutes more. Transfer the steaks to a plate and let rest for 10 minutes. Serve.

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Butter Shrimp

Miss F served crawfish macaroni and cheese at her school Farm to Table presentation. One of her good buddies had chosen to present on shrimp. His mom brought in a crockpot full of shrimp and there wasn't a shrimp left! All the kids loved them, especially Miss F. I got the "recipe" from his mom and there wasn't much to it, but it was a huge hit at our house with Miss F's Grammy and Grandad.  My friend recommended HEB's house rub, but I realize that HEB isn't a national chain.  Any seafood rub will work, whatever best suits your taste.  I bet it would be amazing with Cajun seasoning as well.

Butter Shrimp

¼ cup butter
2 pounds shrimp, peeled and deveined
1 teaspoon HEB House seafood rub (or your favorite spice blend)

Heat the butter over medium high heat, once melted, add the shrimp to the pan. Sprinkle the shrimp with the rub and sauté for 5 to 7 minutes, until the shrimp are pink and cooked through. Serve.

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Garlic Sizzling Shrimp

Is it bad that Miss F and I devoured nearly this entire pan of shrimp? That's how good they are. This recipe comes from Emeril Legasse (feel free to use his "essence" in place of the Tony's) and it is fantastic. I served these with corn on the cob and biscuits, a full on southern meal. The shrimp would be great over polenta or rice. Next time I make this, I will serve it with a big garden salad.

Garlic Sizzling Shrimp

1 pound shrimp, peeled and deveined
1 teaspoon Tony Chacheres or other Cajun seasoning
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon roughly chopped garlic
3 tablespoons chicken broth
1 tablespoon freshly squeezed lemon juice

In a medium sized bowl, toss the shrimp with the Cajun seasoning and salt. Set aside.

Heat the oil in a large skillet over medium high heat, when hot, add the butter and garlic. After 30 seconds, add the shrimp and cook for 3 minutes, until the shrimp are cooked through. Add the broth and lemon juice, cook for 1 minute more. Serve.

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Best Buttermilk Biscuits

I love biscuits. I remember making biscuits at least once a month once I got my own apartment. These were of the Bisquick variety, usually in drop form, because I was too lazy to use a biscuit cutter. I may have finally found my most favorite ever recipe. The major break through for me was cutting the biscuits into squares instead of using a biscuit cutter...no wasted scraps! More importantly, no overworked biscuit dough. These biscuits are incredibly fluffy and quite perfect. Maybe it's the stick of butter that goes into them...

Best Buttermilk Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, cut into cubes
1 cup buttermilk

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a Silpat. In a mixing bowl, sift together the flour, baking soda and salt. Add the butter cubes to the bowl, using two forks or a pastry cutter, work the butter into the flour until it is the size of small peas. Slowly stir in the buttermilk just until combined. Turn the dough out onto a floured board and shape into a 12” x 9” rectangle about 1” thick. Cut the dough into twelve 3” squares and place onto the prepared baking sheet. Bake for 14 minutes until golden brown. Serve.

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Lemon Dover Sole

I have such wonderful memories of the first time I had Dover sole. I was in Las Vegas at Jean-Georges Steakhouse in the Bellagio and the special was Dover sole. Our server was fantastic and told us whenever Dover sole was on the menu, we should order it. He was SO right. Dover sole is probably my most favorite fish. Back in Houston, I can always get it on Wednesday nights at Brasserie 19, but imagine my surprise when a friend told me she found Dover sole at Costco. They don't stock a ton of it, so it isn't always there, but when it is, BUY IT.  This recipe couldn't be any simpler, my friend made it for me for lunch one day after making the Costco discovery and I was hooked.

Lemon Dover Sole

¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 Dover sole filets
3 tablespoons butter
3 tablespoons lemon juice

Stir together the flour, salt and pepper in a shallow dish. Dredge the Dover sole filets in the flour mixture. Heat the butter in a large skillet over medium heat. Add the Dover sole filets to the skillet, reduce the heat to medium-low and cook for 2 minutes. Turn over the sole with a spatula and cook for 2 minutes more. Add the lemon juice to the pan. Plate the fish and sauce, serve.

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Lemon Butter Poached Trout

Ever since our trip to the lakes region of Austria, Miss F has been obsessed with trout. Her favorite trout back home is of the steelhead variety, but she very much enjoyed this rainbow trout as well. This method of cooking fish couldn't be any easier, with a bonus that you don't even dirty a dish because it is entirely self contained in a neat little foil pouch.  The fish is perfectly cooked without any fuss.  It slides easily from its skin and presents beautifully.  Thanks to Sweet C's Designs for the fantastic fish cooking technique. I can't wait to try it with other fish, especially snapper.

Lemon Butter Poached Trout

1 pound rainbow trout filets, skin on
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
1 lemon, sliced

Preheat the oven to 350 degrees. Lay the fish filets on a piece of foil twice the size of a baking sheet., skin side down. Salt and pepper each filet, place pats of butter evenly over the filets. Cover the filets with lemon slices and then fold the foil into a sealed pouch, place the pouch on a baking sheet. Bake the fish for 15 minutes. Unwrap carefully and serve.

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Simple Risotto

I adore risotto, but I rarely make it at home. If it is on a restaurant menu, either C or I will usually order it. After making this incredibly easy recipe, risotto will be on my weekly menu far more often. It takes nearly no time at all, though there is a ton of stirring involved.  Miss F completely rejected it, which was a complete shock for me since it has only things she loves in it.  She can cover a slice of pizza or a plate of pasta in parmesan, so I am not sure what her issue was with the risotto.  I can't wait to try additions of parmesan, mushrooms or other fresh vegetables this spring. This recipe is based off one from the Culinary Institute of America.

Simple Risotto

4 tablespoons butter, divided
1 cup Arborio rice
3 cups chicken broth
½ cup grated Parmesan cheese

Heat 2 tablespoons of butter in a sauce pan over medium heat. Add the rice and stir to coat completely with the melted butter. Add the broth, 1 cup at a time, waiting until the rice has absorbed all the broth after each addition. Stir the whole time. After the final addition, take the sauce pan off the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese.

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New Orleans BBQ Shrimp

Miss F and I spent a week straight eating shrimp while we were on vacation in South Carolina. At one meal, she had over 20 shrimp!  I first tried this dish at Chimes in Baton Rouge.  It was so amazing.  Buttery shrimp with the perfect amount of spice with a nice brightness from the lemon juice.  I served it over rice, but it would be equally delicious with some crusty bread.  This recipe was inspired by Once Upon a Chef.

New Orleans BBQ Shrimp

½ teaspoon paprika
½ teaspoon ancho chili powder
½ teaspoon ground cumin
½ teaspoon sugar
½ teaspoon salt
1 pound shrimp, peeled and deveined
3 tablespoons unsalted butter
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon water
2 cups cooked rice

In a bowl, stir together the paprika, chili powder, cumin, sugar and salt. Toss the shrimp with the spices and coat evenly. Set aside.

Melt the butter over medium heat in a skillet. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are almost cooked, about 3 to 4 minutes. Add the Worcestershire, lemon juice and water; stir well to combine and cook a minute or two more. Serve the shrimp over rice.

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Cacio E Pepe

C sent me this recipe from Anthony Bourdain while I was away on vacation with Miss F and my parents. I added it to our weekly menu for when we returned home.  How can you go wrong with cheesy pasta inside a cheesy bowl?    I originally planned to make homemade pasta for this dish, but I decided against it because I think it would overcook in the sauce.  Dried pasta worked perfectly.  This was such a rich dish, but it was really quite simple to make.  I am going to try the same process next time I make fettuccine alfredo.

Cacio E Pepe

¾ cup grated parmesan

¾ pound tagliolini or spaghetti
3 tablespoons butter
1 tablespoon fresh cracked pepper
2 ½ cups grated pecorino cheese

Spread a very thin layer of cheese in a warm non-stick pan, forming into a 6” circle. Cook for 3 to 4 minutes, until the cheese is bubbling. Use a spatula to slide the cheese out of the pan over an upside down bowl that isn’t more than 2” high. Use tongs to press the cheese over the bowl. Set aside to cool.

Cook the pasta in a large pot of salted water for 3 minutes less than the package instructions. Reserve 2 ¼ cups of the pasta water.

Add the pasta water, butter and pepper to a hot skillet. Add the drained pasta to the pan and toss thoroughly in the water until the pasta absorbs nearly all of the water. Remove from the heat and add the grated cheese to the pasta, stir well to combine. Garnish with more grated cheese and pepper and serve in the parmesan bowl.

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Garlic Knots

I have been watching Emeril Lagasse since the Food Network actually had cooking shows.  Who didn't love his show with the band and all the BAM!  I have always enjoyed his recipes, I love the way he cooks.  I made a few changes from his garlic knot recipe, but that is what these are based off of.  I really need to invest in a kitchen scale.  I am absolutely terrible at making any sort of bread product in any way even, especially rolls.  No matter, they all still tasted quite delicious.

Garlic Knots

2/3 cup warm water (105 to 115 degrees F)
1 ½ teaspoons yeast
½ teaspoon honey
3 teaspoons extra-virgin olive oil, divided
2 cups unbleached all-purpose flour
½ teaspoon salt
¼ cup butter
1 tablespoon minced garlic
2 teaspoons olive oil
½ teaspoon salt
3 tablespoons grated Parmesan cheese

In the bowl of the stand mixer, combine the water, yeast, honey and 2 teaspoons of the olive oil. Let sit for 5 minutes. Add ¾ cup of the flour and the salt, mix until combined. Stir in the remaining flour, ¼ cup at a time, mixing well after each addition. Knead for 3 to 5 minutes. Toss the dough ball with the remaining oil, cover and let rise in a warm place for 1 ½ hours.

Place the dough on a floured surface and roll into a large rectangle, about 16 x 12 inches. Cut the dough in half lengthwise, then cut into 1” strips. Tie each strip loosely into a knot and place on a Silpat lined baking sheet. Cover and let rise for 30 minutes more.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm. Preheat the oven to 375 degrees. Bake the knots for 20 minutes. Brush each knot with the garlic butter and sprinkle with cheese. Serve immediately.

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Slow Baked Lemon Salmon

Baking salmon low and slow is one of my most favorite ways to prepare it. I saw this 'recipe' on The Devil's Punchbowl, I was intrigued. The salmon steams in its own little pouch, making the moist salmon even moister.  This salmon is ridiculously easy to prepare and comes out perfectly.  And it cooked up in the same amount of time it took me to steam an artichoke on the side.  Miss F firmly rejected both the salmon and the artichoke, but I was a happy diner.

Slow Baked Lemon Salmon

1 lemon, sliced
4 salmon filets
2 tablespoons butter

Preheat the oven to 350 degrees. Lay out a large sheet of aluminum foil. Lay the sliced lemon on the foil, then place the salmon filets over the lemon slices. Top each salmon filet with a pat of butter, sprinkle salt and pepper over top. Wrap the salmon filets in the foil, sealing tightly. Place the salmon packet on a baking sheet and cook for 30 minutes, serve.

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Creamy Cajun Chicken Pasta

I have way too many recipes for Cajun pasta (chicken, shrimp, shrimp again, chicken again, pork, chicken alfredo and chicken once more) on my blog. Well, I guess that depends on how you look at it. I love this dish in any form and when I saw this version from food.com on Pinterest, I wanted to try it. I love sun-dried tomatoes and I knew they would be a fantastic addition to this dish.  I made a lot of changes from the original, but everyone loved this dish.  The sun-dried tomatoes were just as perfect as I thought they would be, in fact, I know I may try them in carbonara next.  I use the dried tomatoes that you re-hydrate with hot water instead of the ones packed in oil.

Creamy Cajun Pasta

12 ounces linguine
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons Cajun seasoning (I use Tony Chacheres)
2 tablespoons flour
2 tablespoons butter
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 clove garlic, minced
¼ cup white wine
¾ cup cream
2 tablespoons chopped sun-dried tomatoes
½ teaspoon salt
½ teaspoon dried basil
1/8 teaspoon ground black pepper
½ cup grated parmesan cheese

Prepare the linguine per package instructions, drain and set aside. Toss the chicken with the cajun seasoning and flour. Heat the butter in a large skillet over medium heat, saute the chicken and bell pepper for 5 to 7 minutes, until chicken is cooked through. Add the garlic and cook for 30 seconds more. Add the wine to deglaze the pan, scraping up any brown bits on the bottom. Bring to a simmer. Add the cream, tomatoes, basil, salt and pepper, stir and heat through. Stir in the parmesan and linguine, toss to coat and serve.

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Spring Salmon

I love salmon, love it. Add in white wine, cream and butter...you pretty much have heaven on a plate. The sauce for this salmon was perfection. And it worked amazingly well as a dip for my artichoke leaves as well. Miss F tried an artichoke leaf for the first time ever and promptly rejected it. I loved artichokes as a kid, they were quite a special treat and were always saved for the end of the meal. The salmon was easy to prepare and the sauce came together amazingly fast.  The sauce would work on most any fish, I will be trying it with some red snapper filets I picked up at the fish market next.  I adapted the recipe from Rachael Ray.

Spring Salmon

3 tablespoons cold butter
2 skinless salmon fillets
½ cup white wine
¼ cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
Coarsely ground black pepper
Lemon wedges

In skillet, heat 2 tablespoons butter over medium-high. Season fish; cook 3 minutes per side. Transfer to plates. Wipe skillet, then add next 3 ingredients; boil to thicken sauce. Off heat, whisk in remaining tablespoon butter. Spoon sauce over fish; top with parsley and pepper. Serve with lemon wedges.

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Cajun Shrimp Fettucine Alfredo

I have a complete Cajun pasta obsession. It is nearly as bad as my Carbornara obsession at this point. When I saw this recipe for Cajun Shrimp Fettucine Alfredo from Closet Kitchen on Pinterest, I knew I had to make it.  This is the perfect weeknight dinner for Miss F and myself.  She had to eat her pasta separate from the shrimp, but she ate it all without issue.  I inhaled mine, it was delicious.  I still have issues cooking fettucine.  I always get noodles that stick together no matter how big of pot I use.  There is something about it that just doesn't work for me.  But they are the best noodles for this dish.  And Miss F didn't mind a bit (neither did I!)

Cajun Shrimp Fettucine Alfredo

12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced

Prepare the pasta per package directions.

Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.

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