Wasabi Ranch Edamame

After having steamed edamame with a wasabi ranch sauce, I was obsessed!  I rushed to the store for some edamame and wasabi, and I have eaten it once a week since.  I love it so much, I completely forgot to snap a picture the first two times I made it......

 {Wasabi Ranch Edamame}

 {view from the top}

One year ago:  Buttermilk Rosemary Chicken

Wasabi Ranch Edamame

Makes 4 servings

1 pound edamame, frozen
1/2 cup ranch dressing
1 tablespoon wasabi sauce

1. Place edamame in a sauce pan with 1/4 cup of water or broth and turn to medium.
2. Steam edamame until slightly tender, about 15 minutes.
3. Meanwhile, mix ranch and wasabi together.
4. Add dressing to beans when they are done and stir to coat.
5. Serve.

This is such an easy side dish, and it's healthy too!  I loved the crisp bean texture, but The Hubby loves his beans to be mushy (gross).  

Have you ever tried edamame?  Or even wasabi?  Wasabi is a hot and spicy condiment from Asia.  Now that I have an entire bottle, I might have to experiment some more with it....

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Steak with Chimichurri Sauce

Chimichurri sauce is one of those quintessential summer dishes; it's nothing but fresh herbs and olive oil.  Think of it like South America's pesto sauce, but it's much more flavorful (not that I don't like pesto)!

 {Steak with Chimichurri Sauce}

 {Steak marinating in a spice rub}

 {Making the chimichurri sauce}

 {I was so hungry, I immediately had to take a bite and snap a side picture}

One year ago:   Beef Bourguignon

Steak with Chimichurri Sauce
from Better Homes and Gardens

Makes 4 servings

4 steaks
2 teaspoons chile powder
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon coarsely ground pepper
2 teaspoons brown sugar
1/2 teaspoon kosher salt

1 tablespoon olive oil
3 cloves garlic, peeled
1/4 onion, peeled and cut into quarters
1/2 cup olive oil, or more to taste
1.5 tablespoons red wine vinegar
1.5 tablespoons lemon juice
1/2 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red chile flakes
1 cups tightly packed chopped fresh curly parsley
1/2 cup tightly packed fresh cilantro
1 cup tightly packed fresh mint 

1. In a small bowl, whisk together chile powder, paprika, pepper, salt, sugar, and oil.
2. Rub spice mixture on one side of steaks and allow to sit for 30-45 minutes.
3. Meanwhile, combine remaining ingredients in a food processor until smooth; store in the fridge until steak is done.
4. Preheat the grill. 
5. Cook steak until your desired temperature is reached.
6. Serve steak with sauce. 

I also had the leftovers with grilled chicken with excellent results.  I basically licked the bowl this was stored in.  The Hubby tried it, and he said he didn't know if he liked it or not because it was "weird".  For the record, he ate chimichurri sauce, twice.  I think he liked it.

And now the winner of our Pyrex Giveaway is---Bea!  I have emailed the winner!

Thanks to all who entered the giveaway!  Check back in September for another!

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Orange-Mustard Glazed Pork Chops

I'm all about a quick, easy and delicious dinner.  I was cleaning out the fridge and noticed a half jar of orange marmalade so I went on the ever-knowledgeable Pinterest and found this delicious recipe using the marmalade and mustard.  It was brilliant!

 {Orange-Mustard Glazed Pork Chops}

 {Pork chops seared and ready for the oven}

 {Pork chops finished and ready to eat!}

 {Serve with steamed broccoli for an easy weeknight meal!}

One year ago:  Brined Pork Chops

Orange-Mustard Glazed Pork Chops
adapted from Cooking Light

Makes 4 servings

1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons orange marmalade
2 tablespoon whole-grain mustard
1 teaspoon dried thyme
1 medium onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. 
3. Mix marmalade, mustard, thyme, and lime juice together.
4. Sprinkle pork with salt and pepper. 
5. Add pork to pan; cook 5 minutes or until browned. 
6. Turn pork; add onion to pan.
7. Pour orange-mustard mixture over pork; bake at 425° for 20 minutes or until a thermometer registers 140°. 
8. Serve pork with a spoonful of syrupy glaze and onions. 

 Pinterest saves the day!  Woohoo!  Do you use Pinterest?  If so, follow me for all the latest recipes and an archive of past recipes to browse and save your day!

PS--Don't forget to enter the giveaway which ends Sunday!

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White Wine and Herb Chicken

Who doesn't like a white wine, herb, and garlic dish with chicken and Parmesan rice?  I thought so!  I practically drank this sauce from a glass and inhaled the chicken.  Leftovers?  Claimed by me!

 {White Wine and Herb Chicken}

 {top view}

White Wine and Herb Chicken

Makes 4 servings

1 tablespoon olive oil
2 pounds chicken thighs, boneless and skinless
Salt and pepper
3/4 cup white wine
1 small onion, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons flour
2 cups cooked rice
1/2 cup Parmesan cheese

1. Heat oil in a large saute pan.
2. Sprinkle salt and pepper on chicken.
3. Sear chicken until golden brown on one side; place in crock-pot.
4. Add wine to hot pan and scrap the bottom to get the bits that are stuck.
5. Add wine, onions, garlic, and herbs to crock-pot.
6. Cook on low 6-8 hours or until chicken is done.
7. Remove all liquid from the crock-pot and turn it off.
8. Heat butter in a pan and add flour to make a roux.  Add chicken liquid and cook until thickened.
9. Heat rice in a pan and add Parmesan cheese.
10. Serve chicken over rice.

I had to make this twice (darn right?) because I completely forgot to take pictures the first time.  I sacrificed myself, and it was completely worth it!

PS--Don't forget to enter the giveaway which ends Sunday!

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