Saturday, December 31, 2011

Balsamic Glazed Steak with Gorgonzola Alfredo Ravioli

I had a dish a while ago at Olive Garden that had all these components of balsamic glaze, steak, and pasta. It is wonderful and one of my favorite dishes there. I decided to make my own version of it at home. The one at Olive Garden came with fettuccine, I decided to use some fresh made ravioli I found at my local grocery store. 


Saute Pan
Small Sauce Pan
Large Sauce Pan
Mixing Bowl
Cutting Board


1 lb of Beef Tips
1/4 C Balsamic Vinegar
2 Tbs Sugar
4 Cloves Garlic, diced and divided in half
1/2 C Milk
2 Tbs Olive Oil
2 tsp Salt
2 tsp Black Pepper
1 tsp Oregano
4 oz Crumbled Gorgonzola
8 oz Fresh Ravioli 
1 Tbs Corn Starch
2 Tbs Water


Heat on medium high heat the saute pan with 1Tbs Olive Oil. Cook the beef tips until cooked through. Then pull the meat out of the pan and add the balsamic vinegar, half of the garlic, salt, black pepper, and the sugar. Cook until it boils for 2 minutes and then add back in the beef tips. Heat for another 2 minutes then pull off heat to thicken. 

Heat up large sauce pan filled with water until it is boiling, then add fresh ravioli in the water. Boil according to the directions with the ravioli. Drain and return to large sauce pan. 

While ravioli is boiling, in the small sauce pan add the 1/2 C milk, oregano, 3/4 of the gorgonzola, remaining olive oil,  and remaining garlic. Simmer for 5 to 10 minutes then for the last 2 minutes add the corn starch and water mixture to thicken the sauce. When the pasta is done then add the sauce to pasta and toss. Then top with the steak with balsamic glaze. Add the remaining gorgonzola on top. 


Taco Salads

I love taco salads. They combine fresh veggies and wonderful seasoning together with a crunchy tortilla shell surrounding it all. I received a gift for Christmas from my sister in law that molds the tortilla's into a bowl and I made them for her birthday.  I used some tortillas and veggie I had gotten from Bountiful Baskets that had been frozen for later use. 


Cutting Board
Saute Pan
4 Mixing Bowls or Tupperware
4 Tortilla Baking Bowls or Metal Bowl that is oven proof


1 lb Lean Ground Beef
1 Package of Taco Seasoning
8 Tortillas (if small) 4 (if large)
1 Head of Romaine Lettuce
1 can Refried Beans
4 Green Onions, diced
1 can Green Chilies
1 Package of Shredded Cheddar
1 Container Salsa

1 Container Sour Cream
1 Bottle Hot Sauce


Pre-heat oven to 350°f. Place the tortillas into the baking bowls and place in oven to bake for 10 minutes or until edges are golden brown. You will want to check the tortilla for air bubbles and pop them if there are any. 

Brown the ground beef with the taco seasoning and place in tupperware bowl. Shred the romaine lettuce into bite size pieces and place into tupperware bowl. Heat the refried beans in tupperware bowl in microwave for 2 minutes or until heated through. 

Add whatever toppings you would like and enjoy!

Monday, December 19, 2011

Corn Chowder

I love corn chowder, it has great flavor and its wonderful on a cold winters day. I have always wanted to make corn chowder and this week I got the chance to make my version of the chowder, this is a dairy free recipe. I am using potatoes to get the creamy consistency with out the dairy in it. I participate in a co-op, Bountiful Baskets, and it provided me all the veggies and herbs for the chowder which is wonderful.


Cutting Board
Large Pan
Blender or Food Processor
Cookie sheet 
Paper Towels


4 C Fresh Corn
4 Carrots (diced)
1 Large Onion (diced)
6 Stalks Celery (diced)
4 or 5 Medium Potatoes (peeled and diced)
4 Garlic Cloves (minced)
1 lbs Bacon (diced)
48oz Low Sodium Chicken Stock
2 tsp Rosemary (minced)
2 tsp Thyme
2 Tbs Black Pepper
Salt to taste (don't use much because of bacon)


Heat the large pan on medium high heat and put in bacon. Cook until bacon is crispy. Remove bacon from the pan and place on cookie sheet lined with paper towels. Discard all but 1 tbs of the bacon drippings. Leave the remaining tbs of bacon drippings and add all the veggies except the corn and potatoes. Saute the veggies until soft. 

Then add the chicken stock and the herbs. Then add 3 out of the 4 cups of the corn, save the the last cup to add at the end. Add the diced potatoes to the stock. 

Simmer until potatoes are fork tender then blend in a blender half of the veggies and stock. Blend until smooth.

Then add it back to the remaining half and mix until combined. Then add back in the bacon and remaining corn and stir until combined. 

Then simmer for another 5 minutes then serve.