Steak with Balsamic, Port & Fig Reduction Sauce

Ingredients

2 lbs. flank steak or London Broil

Marinade:

1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Reduction Sauce:

1/2 cup balsamic vinegar

1/2 cup fig preserves

1/4 cup port

salt & pepper to taste

1 -2 tablespoons cognac 

 Directions

1. In a large plastic bag, place meat and marinade ingredients.  
2. Massage marinade into meat and place bag in the refrigerator.  
3. Refrigerate at least 8 hours or overnight.
4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above

 

Reduction 

1. In small saucepan, place all ingredients except cognac.  
2. Bring to boil.
3. Simmer, reducing by half.  
4. Remove from heat, adding cognac.

Serve with sauteed Portabello mushrooms and Tarragon Compound Butter.  

Chilled Avocado & Feta Cheese Salsa

This is another summer-time favorite.  It came to me by way of a friend at a party, and we all could not get enough of it.  Fresh garlic and cilantro, sweet tomatoes and creamy avocado.  It was served with pita chips on the side, but I have since  enjoyed it  with pretzel and  tortilla chips and my new favorite, rice crackers.   The rice crackers make it a dish to be enjoyed by those that are gluten-free.  I found these amazing crackers,  even my kids,  love at Costco (see description below). I have also tried Wasabi rice crackers.  

 

Ingredients

• 1 lb. grape tomatoes, quartered
• 1  small red onion, minced
• 1/2 cup chopped cilantro
• 1 garlic clove, minced
• 1 avocado, sliced
• 4 oz. container of feta cheese, crumbled
• drizzle of extra-virgin  olive oil
• salt and freshly ground pepper

Directions

1. In a bowl, gently stir together tomatoes, avocado, onion, and garlic.
2. Mix in cilantro and garlic. Stir in feta. 
3. Drizzle with olive oil
4. Salt and pepper to taste.
5. Cover, and chill for 2 hours.

The crackers are by Crunchmaster (7 Ancient Grains (Brown Rice, Sorghum, Quinoa, Sesame, Millet, Flax & Amaranth)...oven baked to a crunchy perfection! Just a hint of sea salt added to make this whole grain cracker a tasty, low sodium, gluten free snack option!

Healthy Boneless Chicken Tenders

This is one of our favorite weekend meals.  We eat these all different ways,  but here is the basic foundation for flavorful, crunchy chicken tenders.  After you bake them,  toss them in a favorite spicy,  Asian, or barbeque sauce to make your version of restaurant style  boneless chicken.  I serve them alongside sweet potato fries and a tossed green salad.  The chicken goes great OVER a salad to make a lovely mid-week lunch.  

 

Ingredients
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
2 lbs. boneless skinless chicken breasts, sliced into tenders
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup seasoned bread crumbs or panko
Prepare:
Preheat the oven to 500 degrees F. Place the buttermilk in a large bowl. 

Add the chicken tenders and stir to coat. 

Marinate about 30 minutes.
Meanwhile...

 

Prepare Vinaigrette:

Mash the garlic with the salt in a medium bowl. 

Whisk in the vinegar and then the remaining 1/2 cup of oil. 

Season the vinaigrette, to taste, with pepper. 

 

Optional: Add some agave or other sweetener or some Dijon mustard

Transfer the vinaigrette to a small serving dish

1. Combine Parmesan and bread crumbs in a shallow dish
2. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. 
3. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
4. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Serve with vinaigrette or other favorite dipping sauce.  

Boneless Sweet and Spicy Chicken

Ingredients

• 2 lbs. boneless chicken breast, cut into bite sized pieces
• 1 cup Sherry wine
• Oil for frying

Batter:

• 4 tablespoons all-purpose flour
• 4 tablespoons corn starch
• 1/2 cup water
• 1/2 teaspoon baking soda

Sauce:

• 1/2 cup butter
• 1/4 cup hot sauce of choice
• 1/2 cup brown sugar

Directions

1. Cut the chicken breast meat into bite-size cubes and marinate in  wine for 20-30 minutes.
2. Mix the batter in a bowl and add the chicken cubes into the batter.
3. Shake off the extra batter before frying.
4. Heat up cooking oil in a heavy bottomed skillet or wok and deep fry/saute  the chicken cubes until golden brown on both sides,  about 3-5 minutes per side. 
5. Meanwhile, combine sauce ingredients and microwave (1 minute) or heat until sugar is dissolved. 
6. Transfer the chicken out on a plate lined with paper towels to soak up the excess oil.
7. Toss chicken with sauce. 

Serve as an appetizer or a meal.  Can be a great foundation for rice or stir fry.