Steak with Polenta

So I made a whole bunch of polenta. I have so much left over that I froze about half of the leftovers. Every couple days I grab it and slice off some to go with my dinner.

Today I decided to make steak. I wanted to serve it with some smashed red-skin potatoes, but when I got home I realized I had used the last of them on Monday night.

What to do?

I sliced it up and sent it to the frying pan.

Steak and Polenta 

You need a nice frying pan, some sliced polenta and some steaks. This will serve as many people or as few people as you need it to. This is directions for each serving.

Salt (Himalayan Pink) and Pepper
Steaks
2 Tbsp for each steak, I like Jalapeno, Bacon or Roasted Garlic Olive Oil. I used Portobello and Garlic Olive Oil for this one.


Salt and pepper your steaks liberally. Add 2 Tbsp of olive oil to a frying pan and heat over medium high heat.

Add the steak and cook until desired level of 'done'. This will vary according to how well-done you like your meat. I prefer medium-well, and cooked mine for about five minutes a side.

Keep it warm.

Slice your polenta into thin slices. Add it to the pan and cook until crispy. Also about five minutes.

Serve together and enjoy!

Creamy Lemon Bean Salad

Most of what I make isn't the prettiest food. But it sure is tasty.

Creamy Lemon Bean Salad

Serves 4-6

1 can chickpeas

1 can white beans

1 lg avocado

1/4 cup garlic hummus

3-4 tbs Meyer Lemon Olive Oil

Drain the chickpeas and white beans. Mash the avocado with the hummus until smooth. Mix together and drizzle with Meyer Lemon Oil to taste. 

Serve cold with burgers and chicken or just by itself for a quick vegetarian meal!

My Favorite Salad

This was my lunch today at the store. I love to bring in a salad and just go crazy with the balsamics as much as I want.

This is my go-to salad. Salad mix, chopped strawberries, Espresso Balsamic and a bit of Basil Olive Oil. There are a couple of raisins hiding on the bottom of the bowl, but they didn't make it into the picture.

Just a perfect combination for me.

Sweet Lemon Chicken

I was looking for a baked chicken recipe for these chicken thighs I had to use up. I wanted to do something different so I went through my spice cabinets. The cinnamon sugar decided to fall out, and sometimes, it really is that easy.

This is my recipe for Sweet Lemon Chicken. Enjoy!

Sweet Lemon Chicken

Serves 4

For the Chicken:

8 Chicken Thighs (I always choose boneless for baking)

3 Tbsp White Honey Ginger Balsamic

2 Tbsp Meyer Lemon Olive Oil + 1Tbsp for drizzling

2 Tbsp Cinnamon Sugar

1 Tbsp good Curry Powder

2 Tbsp Butter - melted

Preheat the oven to 400 degrees. 

Rinse the chicken and pat dry. Coat the bottom of a large roasting pan with the Meyer Lemon Oil. Arrange the chicken in a single layer. Brush with the melted butter.

Mix the cinnamon sugar and curry together in a small bowl. Rub or sprinkle the mixture on the chicken. 

Bake 30 minutes. Drizzle with remaining 1 Tbsp of Meyer Lemon Olive Oil and return to the over for another 20 minutes. 

Serve warm with Lemon Snow Peas.

Lemon Snow Peas
Serves 4

1/2 pound Snow Peas
3 Tbsp Meyer Lemon Olive Oil

Trim the ends from your snow peas. Some are woodier than others.

Heat the oil in a large saute pan. Add the peas and cook no more than 3-5 minutes. Peas should be very crisp.

Serve!

So Much Polenta

Wow. Following the directions yields a TON of polenta! I should have used my spaghetti pot. It grew like crazy! Or maybe I should only have made half.

This is a picture of the leftovers. I served the fresh polenta with butter, a little black pepper and parmesan cheese. It was great. 

The leftovers filled this large bowl. I am going to refrigerate it until it's nice and solid. Then I'm going to slice it up and make steak to go with it.

I'll see if I can get pictures of that too.