Piri Piri Ribeye Dinner

I told you about the early stages of experimenting with Piri Piri Butter. What I didn't tell you is that we tried it on more than just corn. I put some on steak that night too. It was delicious! That is what gave me the idea of making a piri piri steak dinner. Originally I was going to cook filet, but then I saw the prices I bought ribeye instead. Don't get me wrong I will try this on filet in the future. This combo of Piri Piri flavors, steak, asparagus and sweet potato is a great meal. I loved everything! I love the spice the Piri Piri Butter adds to the steak. The interesting thing is that the first bite it the best bite. That is when the Piri Piri flavors are most prominent. Contrary to other dishes where the heat continues to build. This butter just enhances the smokey, juicy grilled steak with spice. The asparagus and sweet potato are perfect accompaniments. I love the roasted bits on the asparagus and the caramelized grill marks on the sweet potatoes. So good! Definitely a fine plate of food to serve over and over again.

Wonkie color by iPhone

Piri Piri Ribeye 
Serves 2

Ingredients

1" thick Ribeye
Kosher salt, to taste
Piri Piri Seasoning
Piri Piri Butter

Directions

Remove steak from refrigerator and bring to room temperature. Season with kosher salt and Piri Piri Seasoning.

Preheat grill to high heat for 10 - 15 minutes. Grill 4 minutes a side for medium rare or to your desired doneness. Remove from grill, cover with foil and rest for 10 minutes. To serve cut steak into two portions and top with a slice of Piri Piri Butter.

Color courtesy of iPhone

Piri Piri Grilled Sweet Potatoes

Preheat grill to medium high heat. Wash sweet potato and poke with a fork 4 to 6 times. Wrap in paper towel and microwave for 3 minutes. Flip potato over and microwave 3 more minutes. Allow potato to cool and slice into 1/4" thick slices. Rub each slice with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill about 4 minutes a side until marked with grill marks.

Piri Piri Grilled Asparagus

Preheat grill to medium high heat. Wash and dry asparagus, drizzle with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill rotating often until tender about 8 minutes total.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends
Carole's Chatter: Food on Friday - BBQ

Recipe Review: Creamy Roasted Asparagus Soup

The other day I ran into the grocery store for just one or two things. At the front door was tons of asparagus bunches. They were beautiful! When I look for asparagus they are never this pretty. So I scooped up two bunches and ran to get the things on my list. When I got home I searched Pinterest for a recipe. That is when I found this Creamy Roasted Asparagus Soup on Gimme Some Oven. Ali is such a smart girl. She roasts the asparagus and other veggies before she makes her delicious soup. But what is really amazing about her recipe is she adds thyme and vermouth. The soup was just a green vegetable soup for me until I added the vermouth. It really came alive with that addition. I love this soup with the "herbie" flavor of thyme and vermouth. I will definitely make this recipe again. 

P.S. This one is dear sister approved too!

Vegetable Primavera Casserole

Over at the Law Students Cookbook she hosts a Pantry Party each month. The theme for October is casseroles. I have to admit I was a little stumped. I don't cook a lot of casseroles. My family maybe has three or four casserole recipes in their recipe box. I am cutting it a little close for getting this recipe to Elizabeth's party. It took me forever to decide on what to bring. I finally decided to create something new just for this party. I have had Vegetable Primavera on my mind so why not try it in casserole form. I have to say it turned out so good! I wanted to lick my plate. (You will never know if I did?) You must choose a spoon to eat this dish. A fork just doesn't work to scoop up all the delicious sauce. This casserole is so full of delicious veggies, pasta and garlicky good cream sauce. Most every ingredient is from the pantry or freezer. The only fresh ingredients you need to have on hand is Parmesan, tomatoes and garlic. This casserole is filling enough for a meatless meal, but would make a great side dish too. Between the seasoned veggies and Alfredo sauce this dish it well seasoned there was no need for additional salt or pepper. And you know me I add salt, black and red pepper to everything. This experience may just have me looking to build my casserole collection.

Vegetable Primavera Casserole

Serves 6

Ingredients

1-1/2 cups dry Gemelli pasta

2 (10 oz) steam bags of frozen seasoned spring vegetable medley

1 (15 oz) jar light Alfredo sauce

1 tsp chicken bouillon

1 tsp dried oregano

1 clove garlic, minced

1 to 2 tomato, sliced

2 Tbsp grated Parmesan cheese

Directions

Preheat oven to 375 degrees.

Prepare pasta according to package directions. Drain and keep warm.

Prepare vegetables according to package microwave directions. Drain reserving liquid. Measure liquid and add enough hot water to measure 1/2 cup. Stir in chicken bouillon.

In a bowl or the pasta pot, combine cooked pasta, vegetables, oregano and garlic. Add Alfredo sauce and reserved liquid mixture, stir until thoroughly combined. Pour into a casserole sprayed with cooking spray. 

Bake for 20 minutes. Remove from oven and top with tomato slices and Parmesan cheese. Bake 5 more minutes. Let stand for 5 minutes before serving.

Linking to:
Law Students Cookbook: Pantry Party
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid
Jam Hands: Recipe Sharing Monday
The Frugal Foodie Mama: Marvelous Mondays
The Chicken Chicken: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You do This Weekend?
Memories By the Mile: Tuesday Trivia - Michigan and Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita Nibbles: Tasty Tuesdays
Mommy On Demand: Create It Or Bake It
Buns In My Oven: What's Cookin Wednesday
Easy Life Meal and Party Planning: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
My Mixing Spoon: Random Recipe Roundup

Green Vegetable Medley

This has been an Easter tradition for many years now. Sometimes we call it "Spring Mix". It is amazing how great this blend of vegetables tastes. They are just seasoned with a little butter, salt, black pepper and red pepper. How simple is that? I suggest every time you see pretty asparagus you make this dish. It is really that good. The original recipe called for mature spinach leaves torn and only 4 oz of fresh peas. We find it hard to find fresh peas so we adapted the recipe a little. We use frozen peas and baby spinach, which is always available. This dish is definitely not just for Easter.

Green Vegetable Medley
Adapted from: Martha Stewart

Serves 4

Ingredients

1 teaspoon salt

1 bunch thin asparagus, ends trimmed if tough

1 tablespoon unsalted butter

1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)

1 (5 - 6 oz) bag baby spinach

10 oz frozen green peas

Pinch freshly ground pepper
Pinch red pepper flakes

Directions

Place sliced leeks in a large bowl of water to let any sand settle to the bottom.

Fill a twelve inch skillet with about one inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Season with a little salt, black pepper and red pepper flakes. Pour off water from skillet.

Return skillet to heat, and melt butter. Remove leeks from the surface of the water and add to the skillet. Cook until just tender, about 2 minutes. Add spinach and peas, season with salt, black pepper and red pepper flakes; cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

Easter Dinner Plate

shown with Baked Ham and

Two Potato Salad with Sour Cream

Linking to:
Buns in My Oven: What's Cookin Wednesday
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Friday - Easter Foods

Asparagus Frittata

Mom loves her frittata pans from William Sonoma. She has two, a small set and a large set. For Christmas she put the large set to good use. This Asparagus Frittata is made with thin asparagus and both Gouda and Parmesan cheeses. It was the perfect addition to our Christmas Brunch.

 

Asparagus Frittata

Adapted from: Southern Living APRIL 2012

Yield: Makes 6 servings

 

Ingredients

1 pound fresh thin asparagus

2 tablespoons butter

1 small onion, coarsely chopped

1 garlic clove, minced

12 large eggs

1/2 cup sour cream

3/4 teaspoon freshly ground pepper

1/2 teaspoon kosher salt

1 cup (4 oz.) shredded Gouda cheese

1/4 cup freshly grated Parmesan cheese

Preparation

Snap off and discard tough ends of asparagus. Cut asparagus diagonally into 1-inch pieces. Melt butter in the bottom skillet over medium-high heat; add onion, and sauté 3 to 4 minutes or until onion is tender. Add asparagus; sauté 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute.

Whisk together eggs and next 3 ingredients until well blended. Stir in 3/4 cup Gouda cheese. Fold egg mixture into vegetable mixture in skillet. Cook, stirring occasionally, 2 to 3 minutes or until almost set. Sprinkle with Parmesan cheese and remaining 1/4 cup Gouda cheese. Add the top skillet and flip cooking another 8 minutes or until set.