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Balsamic-Glazed Steak Tagliata

Balsamic-Glazed Steak Tagliata

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Garlic-Herb Potatoes & Caesar Salad

Yield: 2

Adapted from: Hello Fresh

Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean reach steak is dusted with Italian seasonings, quick-seared, then drizzled with sweet, tangy balsamic glaze. It’s served with a fresh lemony Caesar salad with lots of Parmesan and crunchy croutons, plus a side of buttery garlic-herb potatoes that you’ll steam, then pan-sear for a crispy, golden finish
Prep: Cook:

  • 12oz potatoes
  • 1lemon
  • 1TBS Italian seasoning
  • 10oz ranch steak
  • 2oz mixed greens
  • 2oz Caesar dressing
  • 1tsp garlic powder
  • 3TBS parmesan cheese
  • ½cup croutons
  • 5tsp balsamic glaze
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Dice potatoes into ½-inch pieces. Quarter lemon.

In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBS butter and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.

Sizzle:

Pat steak dry. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3- to 6-minutes per side. Turn off heat, transfer to a cutting board. Wipe out pan.

Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1- to 2-minutes.

Toss:

Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon, salt, and pepper until coated.

Tip: If you like, crush croutons in the bag with your hands before using.

Serve:

Thinly slice steak against the grain.

Drizzle steak with as much balsamic glaze as you like and top salad with remaining

cheese. Serve with potatoes and remaining lemon wedges.  

Chicken Francese & Salad

Chicken Francese & Salad

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Yield: 2

Adapted from: Dinnerly

Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
Prep: 10 Cook: 20

  • 1romaine heart
  • 1plum tomato
  • 2lemons
  • 1pkt chicken broth concentrate
  • 10oz pkg boneless, skinless chicken breast
  • 2oz mayonnaise
  • garlic
  • 1large egg
  • ½cup AP flour
  • salt & pepper
  • olive oil
  • butter


Prep ingredients:

Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato, then cut crosswise into ½-inch thick pieces. Squeeze 2 tsp lemon juice into a liquid measuring cup. Add chicken broth concentrate and ½ cup water, stir to combine and set aside.

Make dressing:

Finely chop 1 TBS garlic. In a large bowl, stir to combine the mayo, half of the chopped garlic, 1 TBS water, and a squeeze of lemon (about 1 tsp). Season to taste with salt and pepper, set aside until ready to serve. Cut the remaining lemon into wedges for serving.

Prep chicken:

Whisk 1 large egg in a shallow bowl: season with salt and pepper. In a second shallow bowl, stir to combine ½ cup flour and ½ tsp salt. Pat chicken dry, pound to an even ¼-inch thickness, if desired. Season all over with salt and pepper.

Bread & cook chicken:

Dip chicken in egg, let excess drip back into bowl. Press into flour, tap off excess. Heat ⅛-inch oil in a medium skillet over medium-high until shimmering. Add chicken, cook until golden-brown and cooked through, 4–5 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic and 1 TBS butter, whisk until melted, 30 seconds.

Finish sauce & serve:

To skillet with garlic, add broth mixture, scraping up any browned bits from the bottom. Season to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes. To bowl with dressing, add lettuce and tomatoes, toss to coat. Serve Chicken Francese with pan sauce spooned over top and salad alongside. Pass lemon wedges for squeezing. Enjoy!

Balsamic Fig Chicken

Balsamic Fig Chicken

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with Roasted Potatoes & Mixed Greens

Yield: 2 Servings

The fig jam adds a delicious fruity sweetness to the chicken.

  • 24oz potatoes
  • 1lemon
  • 1fig jam
  • 1shallot
  • ¼oz rosemary
  • 25-6 oz chicken cutlets
  • 5tsp balsamic vinegar
  • 2tsp better than bouillon chicken (BTB)
  • 2oz mixed greens
  • 4tsp olive oil
  • 1TBS butter

Roast potatoes:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Prep:

While potatoes roast, halve, peel, and mince shallot.

Strip 1 tsp rosemary leaves from stems, finely chop leaves.

Halve lemon.

Cook chicken:

Pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat.

Add chicken and cook until browned and cooked through (155°F), 3-5 minutes per side.

Transfer chicken to a cutting board. Lower heat to medium.

Make sauce:

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes.

Stir in vinegar and jam. Simmer until syrupy, 1 minute.

Stir in stock concentrate and ½ cup water. Cook until thick and glossy, 2-3 minutes.

Add a splash of water if sauce seems too thick. Turn off heat.

Stir in 1 TBS butter. Season with salt and pepper.

Make salad:

While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and potatoes between plates.

Drizzle chicken with sauce.

Serve salad on the side

American Chop Suey

American Chop Suey

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with Green Salad
Yield: 2

Adapted from: Home Chef

This classic American comfort food is all grown up. Ground beef turned into a creamy, cheesy tomato sauce mixed with tender elbow macaroni. Shredded cheese melts onto the piping-hot pasta while a crisp green side salad with radishes accompanies.

Update: The American Chop Suey is real good, but the Dijon dressing on the salad is terrible. It clashes with the pasta sauce. Update shows a simple Italian dressing, but you can substitute any dressing you prefer.
Time: 30 minutes

  • 4oz elbow macaroni
  • 10oz ground beef
  • 2radishes
  • 1romaine heart
  • 1TBS Dijon mustard
  • 8oz tomato sauce
  • 1tsp BTB beef (or beef stock concentrate)
  • ¼oz steak seasoning (see below)
  • ¼tsp sugar
  • 2TBS cream cheese
  • 2oz shredded cheddar-jack blend
  • salt & pepper
  • 3TBS olive oil
  • 1TBS red wine vinegar (or apple cider vinegar)
  • 1tsp Italian Seasoning (Update)

Cook pasta:

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 8–10 minutes. Reserve ¾ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.

Cook beef:

Heat 1 TBS oil in a medium skillet over medium-high. Add beef and season with a pinch each of salt and pepper. Cook until well browned, 5–7 minutes.

Prep salad:

Meanwhile, thinly slice radishes. Cut romaine into 1-inch pieces.

In a large bowl, whisk to combine Dijon mustard, 3 TBS oil, and 1 TBS vinegar.

Update: In a large bowl whisk 3 TBS oil, 1 TBS vinegar, 1 tsp Italian Seasoning. Season to taste with salt and pepper.

Make sauce:

To skillet, add tomato sauce, BTB (or broth concentrate), steak spice, ½ cup reserved pasta water, and ¼ tsp sugar. Bring to a simmer and reduce heat to medium-low. Add cream cheese and half of the shredded cheese, stir until melted. Season to taste with salt and pepper. Stir in pasta and thin out sauce with reserved pasta water, 1 TBS at a time, as needed.

Finish and Serve:

Add lettuce and radishes to bowl with dressing and toss to combine. Spoon pasta into bowls and top with remaining cheese. Serve alongside salad.

Steak Spice Blend

Makes 2 1/4 tsp

1/8          tsp red chili flakes
1/8          tsp crushed coriander seed
1/4          tsp crushed dill seed
3/8          tsp crushed mustard seed
1/2          tsp dried minced garlic
1/2          tsp crushed black pepper
3/8          tsp kosher salt

Lemony Shrimp & Couscous Bowls

Lemony Shrimp & Couscous Bowls

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with Cucumber-Tomato Salad & Creamy Yogurt Sauce

Yield: 2

Chewy Israeli couscous with scallions is topped with garlicky shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce.
Prep: 10 Cook: 25

  • 2scallions
  • 1lemon
  • 2½oz Israeli couscous
  • 4TBS yogurt
  • 1tsp dried oregano
  • 1tomato
  • 1mini cucumber
  • 1clove garlic
  • ¼oz dill
  • 1oz veggie stock concentrate
  • 1½oz Greek vinaigrette
  • 1½TBS sour cream
  • 10oz shrimp
  • salt & pepper
  • 2TBS olive oil

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise, slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.

Cook couscous:

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Make salad:

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette. Season with salt and pepper.

Make sauce:

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge, a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4- to 6-minutes.

Remove pan from heat, stir in lemon zest and juice from remaining lemon wedges.

Finish & serve:

Stir remaining scallion greens and a drizzle of olive oil into pot with couscous, season with salt and pepper.

Divide couscous between bowls, top with shrimp and salad. Drizzle with sauce and serve.

Sliced Tomato & Blue Cheese Salad

Sliced Tomato & Blue Cheese Salad

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Yield: 4 Servings
Adapted from Emeril Lagasse, (Delmonico Steakhouse)

2015: A nice steak house style starter salad. Goes great before a good steak.

  • 3large vine-ripened tomatoes, each cut into 4 thick slices
  • 1tsp salt
  • 1tsp freshly ground black pepper
  • 2TBS plus 1/2 cup Herb Vinaigrette, recipe follows
  • 12(1/8-inch thick) slices red onion, or sweet onions
  • 1/2cup crumbled blue cheese, recommended: Maytag

Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.

Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

Herb Vinaigrette

Yield: 1¼ cups
  • 1TBS Champagne vinegar
  • 1½tsp fresh orange juice
  • ¾tsp fresh lemon juice
  • ¾tsp fresh lime juice
  • ¾tsp fresh grapefruit juice
  • ½cup vegetable oil
  • ½cup extra-virgin olive oil
  • ½cup chopped assorted herbs, including thyme, parsley, chives and basil
  • ¼tsp salt
  • ¼tsp freshly ground black pepper

Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate

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