Beef

Spinach Sausage Sauté

 

Today was probably one of the coldest days this winter. That’s not saying much, considering it was 60 degrees on Monday. Tonight we turned on our fireplace for the first time. It was a very exciting moment – until it got too hot and I opted for my throw blanket over the fireplace. I’m sure we’ll spend many more winter nights by the fireplace. In my imagination, I will be holding a steaming mug with hot chocolate and candy cane stirrer. Tonight, I decided to make a cozy, healthy dinner.

Recipe adapted from The Lovely Cupboard.

 

Spinach Sausage Sauté Recipe

Ingredients

1 bunch Fresh Spinach
1/2 Lemon, juice of
3 Turkey Sausages
2 tablespoons Pine Nuts
2 Shallots, minced
2 cloves garlic, smashed
1 cup Cherry or grape tomatoes
1 can Cannellini Beans
 

Directions

Toast pine nuts on medium heat in a skillet with no oil. Shake the skillet often to keep the pine nuts from burning. When they are a light brown color, remove from the skillet and allow to cool.
Grill sausage on grill or grill pan. Slice and keep warm in the oven or covered.
Saute shallots and garlic in olive or grapeseed oil on low-med heat until fragrant and translucent but not browning. While this is cooking, drain and rinse one can of cannellini beans and slice tomatoes in half.
Add a half of your spinach and toss with tongs often. Remove first batch of spinach to serving dish. Add remaining spinach, cannellini beans, and tomatoes.
Add the zest of one lemon and the juice of 1/2 of the lemon to the pan. Add sea salt and ground pepper to taste. I usually add whatever herbs I have handy. Tonight I added some dried Rosemary.
When spinach is cooked, transfer the mixture to serving dish. Add sausage and combine. Sprinkle with toasted pine nuts and serve immediately.
 

Nutrition Information – Servings: 4. Calories per serving: 256. Carbs 29g. Fat 10g. Protein 18g. Sodium 838mg. Sugar 4g.

Filet Mignon with Rosemary and Mushroom Gravy

Filet-Mignon

I made this recipe for the first time back in May. I found this on Epicurious. I was drooling at my desk just reading the recipe. I couldn’t wait to buy the ingredients and get busy cooking it. Needless to say it was a success and it’s now one of my favorite dishes. When I made the filets and gravy last time – I incurred some collateral damage. Somehow, when I was taking the steaks out of the oven, a seemingly easy task, I burned my left arm. I medermaed the heck out of it but I still have a scar. However, if you don’t burn yourself like I did, you’ll end up with a delicious meal.

Filet Mignon with Rosemary and Mushroom Gravy

Yield: 2 servings

Ingredients

  • Filet Mignon with Rosemary and Mushroom Gravy Recipe
  • Ingredients
  • For the Steaks
  • Vegetable oil cooking spray
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • For the Gravy
  • 2 tablespoons olive oil
  • 2 large or 4 small shallots, minced
  • 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry Marsala wine
  • 1 1/2 cups low-sodium beef broth
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1 1/2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, at room temperature

Instructions

    For the Steak
  1. Put an oven rack in the center of the oven.
  2. Preheat the oven to 400 degrees F.
  3. Spray a small baking sheet with vegetable oil cooking spray.
  4. Season the steaks with salt and pepper, to taste.
  5. In a large skillet, heat the oil over medium-high heat.
  6. Add the steaks and brown on all sides, about 4 minutes.
  7. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness.
  8. Let the steaks rest for 5 minutes on a cutting board.
  9. For the Gravy
  10. In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat.
  11. Add the shallots and mushrooms and season with salt and pepper, to taste.
  12. Cook until the shallots are soft, about 5 minutes.
  13. Add the wine and scrape up the brown bits that stick to the bottom of the pan with a wooden spoon.
  14. Cook until most of the liquid has evaporated, about 2 minutes.
  15. Stir in the beef broth and rosemary.
  16. Whisk in the flour until smooth. Bring the mixture to a boil.
  17. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
  18. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
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Chili Bowls

Chili Bowl

I credit my mom with this idea. Why serve chili in a plain old bowl when you can serve it in a bread bowl topped with melted cheese?

The chili recipe is not original by any means. I will openly admit that I asked my friend McCormick for some help. Conveniently, McCormick makes these easy-to-follow instructions with each packet of chili mix.

After a long day at work, chili was just what I needed to relax. I had a side of The X-Factor with my chili bowl. It was perfect.

Chili Bowl

Chili Bowls

Ingredients

  • 1 pkg. McCormick® Chili Seasoning Mix
  • 1 lb. lean ground Beef
  • 2 cans (8 oz. each) Tomato Sauce OR 1 can (14 ½ oz.) Diced Tomatoes, undrained
  • 1 can (15 to 16 oz.) Kidney or Pinto beans, undrained
  • Shredded Mozzarella or Cheddar Cheese
  • Kaiser Rolls

Instructions

  1. Brown meat in large skillet on medium-high heat.
  2. Stir in Seasoning Mix, tomato sauce and beans.
  3. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
  4. While the chili is simmering, cut the top of the Kaiser roll to form a small bowl – do not remove the insides.
  5. Once chili is cooked, spoon chili into the bread bowl, top with cheese and broil until the cheese melts. 
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