Friday, August 31, 2012

Bay Scallops Po' Boy with Spicy Mayo

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Summer is rapidly coming to an end. So long to bikinis, outdoor happy hours and sunlight until 8pm. We're now approaching the season of apple picking, football, chilly nights and cozy socks. Not that I'm complaining or anything. I'd happily take a nice cool breeze over breaking a sweat as soon as I step out of my house. Yep, I'd take that any day.

Po' Boys are a New Orleans favorite that consist of (usually) fried seafood served on a submarine-type roll. These sandwiches are light and crisp on a hot summer day, especially when served with a side of refreshing cole slaw. These were by far one of Chris' favorite sandwiches. Although I don't suggest trying this if you are counting calories, might as well skip a day and give it a go. Consider it your reward for looking so good this summer. It's totally worth it. Enjoy!


Printable Recipe

Ingredients

  • 1/3 cup light mayonnaise
  • 1 tsp. garlic, minced
  • 1 tbsp. fresh lemon juice, plus lemon wedges, for serving
  • 3/4 tsp. paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain panko breadcrumbs
  • 1/4 cup Italian-style breadcrumbs
  • 1 tbsp. all-purpose flour
  • 1 lb. bay scallops, patted dry
  • 1/2 cup vegetable oil
  • 4 hoagie buns
  • Lettuce


In a small bowl, combine mayonnaise, garlic, lemon juice, 1 tsp. paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 tsp. paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po' boys immediately, with lemon wedges.

Source: Adapted from Martha Stewart

Wednesday, August 29, 2012

The Easiest Banana "Ice Cream" Ever

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Ever. Ever ever ever.

I know a lot of people title things as the best ever or the quickest ever or the tastiest ever...but in this case this is seriously the easiest thing e.v.e.r. It really doesn't get any simpler than this. If you have bananas, a freezer and a blender or food processor, you're in business.
This is gluten-free, healthy and definitely satisfies your craving if you're in the mood for something sweet yet want to stay away from the extra calories. It tastes exactly like banana ice cream without all the extra additives and fat. All you have to do is freeze peeled bananas, blend them up and you're done! It has the same texture and everything. I'm sure you can do the same with most types of fruit, too. Enjoy!

Printable Recipe

Ingredients
  • 4 frozen bananas, peeled
  • Lite whipped cream (optional)
  • Sprinkles (optional)
Place bananas in a food processor or blender. Blend until smooth. Spoon into a bowl and top with whipped cream and sprinkles, if desired.

Source: Pinterest

Monday, August 27, 2012

Strawberry Salad with Poppy Seed Dressing

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We've been going on an annual tubing trip with some friends for the past three years, and it's the one thing I look forward to every summer. We get down Friday night, unload into our cabins, grill, play beer pong and board games, go tubing for about five hours Saturday and then come home to grill again and make s'mores by the campfire. There's really nothing like it.
I've been in charge of appetizers and breakfast the past two years, which I love doing. This year, my friend Brittany brought a salad with onions, strawberries, almonds and a homemade poppy seed dressing. I'm usually very reluctant to eat salads with fruit in them, but this one was ah-ma-zing. So so delicious. I had two helpings both nights and would have had three if I didn't have to share. I asked her what was in the dressing so I could do a quick Google search when I got home because I immediately knew I was going to recreate it. So good. I think this is easily one of my favorite salads. Enjoy!


Ingredients
  • 3 tbsp. sugar
  • 3 tbsp. light mayonnaise
  • 2 tbsp. fat-free milk
  • 1 tbsp. poppy seeds
  • 1 tbsp. white wine vinegar
  • 1 (10-oz.) bag romaine lettuce
  • 1 cup sliced strawberries
  • 2 tbsp. slivered almonds, toasted
  • 1/2 onion, sliced thin
Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries, almonds and onions, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Source: Adapted from My Recipes

Friday, August 24, 2012

Chicken and Asparagus in a White Wine Sauce

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This is a super easy weeknight meal that won't hurt your waistline. It's also made with a little white wine, so it's an excuse to have a glass while you cook. It's actually a perfect excuse to have a glass (or two). Who am I kidding? Might as well not let it go to waste.
Chris loves having extra dipping sauce, so I doubled the amount of sauce when I made this. I don't suggest doing that unless you have a "dipper" in your household or want to serve this over rice. It's really not necessary. But it is necessary that you make this. It's a winner. Enjoy!
Printable Recipe

Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. light butter
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup fat-free, less-sodium chicken broth 
  • 3 tsp. garlic, minced
  • 1 lb. asparagus spears, trimmed
  • 2 tbsp. chopped fresh parsley 
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. cornstarch mixed with 1 tbsp. water
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Stir in cornstarch mixture. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Source: Adapted from My Recipes

Wednesday, August 22, 2012

Banana Bread French Toast

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I had some leftover banana bread in the freezer, but I needed to take it out since I needed to make room for leftover wedding cake. I ate it for breakfast a few mornings, but it got redundant after a while. I usually stick to healthier options in the morning on the weekends since I typically go all-out for dinner, but this particular weekend I decided to make an exception. Banana bread french toast was in the works. Yes, please.
This turned out to be such a great idea. The outside layer got a little crispy while the inside stayed moist and light. Definitely top this off with some extra banana slices and powdered sugar. They're a great contrast to the warm bread. Next time I'm going to try this with maybe an apple raisin bread or pumpkin bread. The possibilities are endless. Enjoy!
Don't forget to drizzle some maple syrup on top!

Printable Recipe

Ingredients
  • 4-5 slices of banana bread, cut thick
  • 3 large eggs
  • Splash of reduced-fat milk
  • Sprinkle of cinnamon
  • 2 tbsp. light butter
  • Powdered sugar, banana slices and syrup, for topping

In a wide bowl, combine eggs, a splash of milk and a dash of cinnamon. Whisk until combined.

Heat a large skillet to medium heat. Melt 1 tbsp. butter in the skillet.

Place one piece of banana bread into the egg mixture and flip to coat. Put bread in the skillet, repeating with other pieces. Cook for about 3-4 minutes per side, or until lightly browned. Add remaining butter to skillet, and flip bread to cook the other side. Cook for an additional 3-4 minutes or until the other side is brown.

Remove from skillet. Dust with powdered sugar, garnish with banana slices and top with syrup.

Source: SK Original

Monday, August 20, 2012

Spinach and Onion Pinwheels

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This week's post is from the Secret Recipe Club. I was assigned Rachel's blog over at The Avid Appetite. Rachel has a great blog with a bunch of recipes, travel tips, restaurant suggestions and book recommendations. But the most exciting thing Rachel has been cooking up lately isn't listed in her recipe index. She and her husband are expecting their first child in January! Congratulations, Rachel!!
I'm sure most moms or soon-to-be moms thrive off of take-out or Digiorno pizzas during pregnancy, but quick and simple recipes probably aren't too far behind. This pinwheel recipe comes together super quick since you are able to use frozen puff pastry. You could definitely make it easier by removing the caramelized onions, but what fun would that be? They add amazing flavor to the pinwheels. These would be great snack for moms on the go or even for an appetizer since the NFL season is starting back up (go Giants!). Enjoy!

Printable Recipe

Ingredients
  • 1 sheet puff pastry (1/2 of a box)
  • 1 egg, lightly beaten
  • 1 tbsp. water
  • 1 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 onion, sliced
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained well
  • Kosher salt
  • Flour, for dusting the pastry
  • Butter & olive oil
Preheat oven to 400 degrees F. Combine the egg in water in a small bowl and set aside.

In a skillet, cook the sliced onions in a bit of butter and olive oil on very low heat until they soften and start to brown. Mix them frequently so they don't burn.

Meanwhile, roll out the pastry with a bit of flour. Brush some of the egg wash over the entire pastry. Spread the spinach and cheeses on top. Sprinkle with salt. Add the caramelized onions and carefully roll it up.

Slice off the edges so you're starting with clean, sharp ends. Slice the pinwheels into 1/2-inch pieces. Lay them on a foil-lined baking sheet sprayed with nonstick cooking spray. Brush the tops with the remaining egg mixture. Bake for 15 minutes or until browned and bubbly.

Let cool for 10 minutes before serving.

Source: The Avid Appetite

Friday, August 17, 2012

Clams Casino Pizza

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Sometimes I get the urge to make something and it won't leave my mind until I make it. This past time it was pizza. I went to the store, bought some pizza dough (yes, I was feeling lazy), Mozzarella, pepperoni...typical pizza toppings. And it sat. And sat. And sat. Each night I would ask Chris what he wanted for dinner and his response was, "It doesn't matter." But as soon as I would suggest pizza he'd shut it down. Blasted!
I finally found this awesome sounding recipe for Clams Casino Pizza. Chris loves clams, and he normally loves pizza, so I thought maybe this would catch his attention. And it did. This pizza came and conquered. The flavors were so great together and the clam flavor wasn't too overpowering. Plus there's bacon in it, and bacon always makes everything taste amazing. Enjoy!

Printable Recipe

Ingredients
  • 1 large pizza dough, homemade or store bought
  • 1 tbsp. olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 1/2 cup)
  • 1 small red pepper, chopped (about  1/2 cup)
  • 1 small green pepper, chopped (about 1/2 cup)
  • 1 small tomato, deseeded and chopped (about 1/2 cup)
  • 4 garlic cloves, minced
  • 4-5 shakes of Tabasco/hot sauce
  • 8 oz. Mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese
  • 2 cans of minced clams, drained well

Preheat oven to 375 degrees F.

Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onion, peppers and tomato with a sprinkle of salt and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.

Spread pizza dough over a pizza pan. Brush olive oil over pizza dough evenly and sprinkle with Italian seasoning. Sprinkle dough with 4 ounces of Mozzarella. Spoon clam mixture evenly over pizza, then top with remaining Mozzarella, Parmesan and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Source: Adapted from How Sweet It Is

Wednesday, August 15, 2012

Quinoa and Vegetable Salad

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A lot of people I know (my younger brother and one of my best friends included) are on gluten-free diets for health reasons. If you're anything like me, if it doesn't affect you, you just don't get it. To me, "gluten-free" just meant eliminating wheat products. So no wheat bread, wheat pasta or wheat crackers. Surprisingly, it's a whole lot more than that. Since I feel like other people are so accommodating to me when I'm on my crazy diet kicks, I thought I'd start trying out some new gluten-free recipes that they can indulge in as well.
So come Monday evening, Chris and I were both looking for something light after a weekend of going out to dinner three times and having heavy snacks in between (and the scale reflecting exactly that). Not only was this light and easy to make, but the flavors were so refreshing and crisp that I would definitely make this again and again. Now, even though this salad is gluten-free, Chris immediately said it was one of his favorite recipes that I've made. Considering I have 250+ recipes posted so far, that's a bold statement. But a true statement indeed. Gluten-free or not, this was delicious. Enjoy!
Ingredients
  • 1 cup uncooked quinoa (or 1/2 cup quinoa and 1/2 cup brown rice)
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 1 tsp. dried basil
  • 1 (15 oz.) can gluten-free garbanzo beans, drained, rinsed
  • 1 (11 oz.) can gluten-free whole kernel sweet corn, drained
  • 1 medium tomato, deseeded and diced
  • 1/2 large green bell pepper, chopped
  • 1/2 cup crumbled gluten-free feta cheese 

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.

Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.

In large bowl, gently toss cooked quinoa, beans, corn, tomatoes and bell pepper. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.

Just before serving, sprinkle with cheese. Garnish with basil if desired.

Source: Adapted from Betty Crocker

Monday, August 13, 2012

Baked Coconut Shrimp with Pineapple Jalapeño Dipping Sauce

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Shrimp is still always our go-to when I can't decide what to make for dinner. It's quick, easy and satisfying. And I can usually find it on sale.

I first had a coconut crusted entree when we were in Bora Bora and the talented chef made me coconut crusted chicken with a coconut cream sauce. Amazing. Since I knew from my Bora Bora experience that coconut works great as a crust, it was my goal to try the same thing with shrimp when we got home.

This baked (healthy!) shrimp is paired with a pineapple jalapeno sauce, which is a great contrast to the hot shrimp. The jalapeno adds a little kick while the sweet pineapple goes great with the toasted coconut. These would be really cute to serve on skewers for a get-together or party as well. Enjoy!


Printable Recipe

Ingredients
  • 1 tbsp. lime juice
  • 2 tsp. finely chopped fresh jalapeno pepper
  • 1/2 cup pineapple preserves
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 tbsp. cornstarch
  • 2 cups sweetened flaked coconut

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Serve with pineapple dipping sauce.

Source: Tablespoon

Friday, August 10, 2012

Crispy Parmesan Edamame

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These are seriously a stinkin' good snack. We've been obsessed with roasted chickpeas ever since I first made them, but I think I'm going to have to start sneaking these into the rotation. You can have them ready in 20 minutes flat, plus they're jam-packed with protein and nutrients. AND they're topped with Parmesan cheese. It's really a win-win situation. 
Edamame isn't something that everyone loves or has even tried before, but I think if you try this recipe you'll find yourself a new go-to snack as well. The Parmesan gets crispy and the black pepper adds a little kick. With all the indulging everyone is likely to be participating in this summer, we might as well try to snack healthy while we can. Agree? Thought so. Enjoy!
Printable Recipe

Ingredients
  • 1 (12 oz.) package frozen shelled edamame (green soybeans)
  • 1 tbsp. olive oil
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste
Preheat the oven to 400 degrees F. Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Source: All Recipes

Wednesday, August 8, 2012

Good Ol' Homemade Brownies

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With the Olympics underway, I've seen everyone making patriotic recipes to celebrate. Red, white and blue cocktails. Olympic ring fruit tarts. Gold medal cupcakes.

And what do we make here at the Clarke household?
Brownies!

Okay, so maybe they aren't "patriotic" in the color sense, but what American doesn't love brownies? I've yet to cross one person. And they actually WERE developed in the United States, so I think this is a gold medal win for us! Plus the taste was amazing, so they would undoubtedly get a perfect score in flavor and texture. Enjoy!
Printable Recipe

Ingredients
  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder, optional
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour

Monday, August 6, 2012

Chilled Gazpacho Andaluz

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I've been looking for a good Gazpacho recipe for a while since it's the perfect evening soup on a hot summer day. Gazpacho can sometimes taste like a pureed salsa if not done correctly, so I was skeptical about trying it on my own. My sister-in-law is the queen of soups (literally, she makes any and every type of soup, and the ones I've tried are delicious) so I knew she'd be a good resource to go to.
This turned out so refreshing and flavorful. And nothing like pureed salsa. It's imperative that you buy a good brand of extra-virgin olive oil (she recommended Goya, which I used) and you definitely need to peel AND seed the cucumber. No shortcuts here! But it will be well worth it in the end. I served this in chilled bowls alongside a light summer salad, and it was the perfect Friday evening meal. And it's pretty, too! Enjoy!

Printable Recipe

Ingredients
  • 2 thick slices of day-old country bread, crusts removed and cut into small pieces
  • 1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered
  • 1 tbsp. plus 1 tsp. aged sherry vinegar
  • 1/2 cup fragrant extra-virgin olive oil
  • 1/4 cup bottled spring water
  • 2 small garlic cloves, minced 
  • Pinch of cayenne pepper
  • Sea salt
  • 1 firm medium-sized cucumber, peeled, seeded and diced
  • 1/2 red bell pepper, cored, seeded and diced
  • 1/2 green bell pepper, cored, seeded and diced
  • 1/2 small red or Spanish onion, peeled and chopped
  • Extra small amounts of bell peppers, onions and tomatoes, for garnish

Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 tsp. of sherry vinegar and mix it well with your fingers. Set aside for at least 10 minutes.

Transfer the bread mixture to a blender (or food processor) and add minced garlic, cayenne pepper and salt. Process until very smooth.

Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with the remaining half of vegetables and olive oil. You can also pass the soup through a sieve, but it's not necessary. Transfer this mixture to the bowl with the first batch.

To the bowl, add 1 tbsp. sherry vinegar, a sprinkle of salt and the spring water. Stir well to combine. Taste and adjust amounts of each to your liking.

Chill for at least 3 hours.

Divide between chilled soup bowls and prepare small dishes of chopped peppers, onions and tomatoes for garnish. Add side dish of olive oil for drizzling and some good crusty bread.

Source: Adapted from The Kitchn

Friday, August 3, 2012

Black Bean Hummus

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The very first BBQ that Chris and I hosted together, we went to the grocery store and grabbed the essentials plus a few bags of chips and dip to nosh on. Doritos are a go-to of mine so I immediately grabbed those, and Chris picked up some dips including black bean dip. I went to get some potato chips or corn chips to pair with it and he stopped me. "Do you trust me?" was all he said. Sure, Aladdin. Whatever you say!

Growing up, a snack that Chris would have was Doritos and black bean dip. Huh? Yea, that's what I thought, too. But at our BBQ, I decided to give it a go and holy cow. It was actually good! You would never guess that the cheese-flavored chip and black beans would work out, but they do. Oh, yes they do!
I normally bring chickpea hummus for lunch and I snack on it every so often at home, but it gets old. As does everything when you have it that often. This black bean hummus was such a good change of pace. It's so refreshing and light, plus it comes together so easily. You can pair this with vegetables, crackers or, you guessed it...Doritos! Either way, give this a try as a healthy alternative for your next get together. Enjoy!

Ingredients
  • 1 cup cooked black beans
  • 1 tsp. garlic, minced
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/2 tbsp. white wine vinegar
  • 1/2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes. Serve with iceberg lettuce wedges, chips, crackers, celery, carrots or cucumbers.

Source: Adapted from Food Network

Wednesday, August 1, 2012

Beef Stroganoff

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Air Tahiti was probably the best flight I've ever been on. Minus the 9 hours it took us to get from LAX to our destination, it was smooth sailings. They played a variety of movies constantly, gave us drinks (alcoholic!) at no additional charge, had the friendliest staff and they even fed us twice. TWICE! And they were real meals. Not pretzels or peanuts like other airlines carry. Like spiced chicken with rice and vegetables, cheesecake, fruit and bread with brie. Full out meals!

On our outgoing flight, Chris chose a beef dish for his first meal. We didn't know what that beef dish would be, but to his surprise it was Beef Stroganoff (or Beef Strog as he refers to it as). He was in pure heaven! On our flight back, he was excited to get the beef again, but to his dismay we only got pasta salads for dinner and then eggs for breakfast. He was heartbroken.
Since this "Beef Strog" was something he was raving about, I knew right away that I wanted to make it for him when we got home. I know this is typically a winter dish, but if your house is like mine it's freezing in the summer, so this was a perfect meal to warm us up. Chris said this was amazing, and I think even better than the airline version :) Or at least I hope so! I even used lighter ingredients wherever possible, and he couldn't tell the difference. Enjoy!

Printable Recipe

Ingredients
  • 1 1/2 lbs. beef sirloin steak, 1/2 inch thick
  • 12 oz. fresh mushrooms, sliced
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup light butter
  • 1 1/2 cups beef broth
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1 1/2 cups light sour cream
  • 3 cups hot cooked egg noodles
Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Source: Adapted from Betty Crocker