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.

Bacon Hash

Oh my goodness! We just got in our newest olive oil flavor. Bacon! It tastes just like it sounds so I knew I had to take it home with me.

This recipe can be scaled up or down however you like. I think it would make a great dish to serve for guests for brunch.

Bacon and Egg Hash

Eggs

Frozen Hash Browns

Bacon Olive Oil

Toasted Onion Sea Salt

Pepper

Golden Raisins

Shredded Cheddar

Stream two tablespoons of oil into the pan, add the eggs and scramble over medium heat. Set aside.

Add a couple more tablespoons of oil and layer in your hash browns. Follow the package directions and resist the urge to poke them with your spatula. They will be golden and crispy, it just takes time.

Once the hash browns are done, break them up with your spatula and add the scrambled eggs. Mix well. Top with the shredded cheddar, raisins, salt and pepper. Cook until the cheese has melted.

Plate, serve and enjoy!

Black Walnut Pot Roast

Pot roast is one of my favorite things to make. It is so simple and good. I like that I can put it together and forget about it. And even when it's hot outside, I still like it. 

Hate the heat of the stove, but can't beat the leftovers.

Black Walnut Pot Roast

serves 4, or 2 with lots of leftovers

5 lbs Eye roast

4-5 potatoes, diced

6-7 carrots, peeled and chopped into 1inch pieces

1 large onion, sliced

4 Tbs. Black Walnut Balsamic Vinegar

3 Tbs. Butter Olive Oil

4 cloves garlic, sliced thinly

1 14oz can of low-sodium vegetable broth

Salt and Pepper

Heat oven to 350degrees. 

Cut slits in the roast and place the garlic inside. Rub 1tbs of the Black Walnut Balsamic into the roast. 

Heat Butter Olive Oil in a large dutch oven over medium high heat. Season the roast with salt and pepper and add to the pan. Cook for 5minutes, turning to brown on all sides.

Arrange veggies equally around the meat. I like to use tongs to lift the roast and stick some onions under it too. Do what you like. They are your veggies and will turn out just fine no matter where you put them. Add the broth and sprinkle the remaining 3tbs of balsamic over everything.

Cover and bake for about 3 hours. Enjoy your feast!

Cook's note: You can use whatever kind of veggies you want of course. I just usually have onions and potatoes hanging around. I have also had great success with parsnips and leeks. I sometimes add mushrooms halfway through too. Which is delightful. But I was out of mushrooms.