Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.
2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.
3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

http://thepioneerwoman.com/cooking/2009/11/jadens-beef-with-broccoli/

Mushrooms Stuffed with Brie

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8

Ingredients
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese
Preparation Instructions
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

http://thepioneerwoman.com/cooking/2009/11/mushrooms-stuffed-with-brie/

Buttered Rosemary Rolls

Prep Time: 3 Hours
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 7

Ingredients
Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt
Preparation Instructions
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.

http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/

Pear-Cinnamon Crisp with Vanilla Ice Cream

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 4

Ingredients
FILLING INGREDIENTS:
4 whole (to 5) Large Pears (Bosc Work Well)
⅔ cups Sugar
¼ teaspoons Salt
_____
Topping Ingredients
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted
Preparation Instructions
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/

Pastor Ryan’s Bronzed Sea Bass with Lemon Shallot Butter

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 1

Ingredients
6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper, to taste
Preparation Instructions
Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.
Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.
Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.
When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)
Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.
This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.

http://thepioneerwoman.com/cooking/2009/10/bronzed-sea-bass-with-lemon-shallot-butter/

Sweet-Roasted Rosemary Acorn Squash Wedges

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Serve in the baking dish, drizzling more sauce at the end. Yummy!

http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/

Chicken Parmigiana

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6

Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

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