Spicy Chicken Cakes with Horseradish Aioli

Peej and I weren't blown away by this recipe, so I'll keep it short. The idea of it intrigues me... ground chicken patties with a spicy cajun seasoning, served with a horseradish dipping sauce?! To me, it sounds like nothing could go wrong. But it just wasn't.... grand. The meat reminded me of that ground turkey burger I had made before and didn't like too much. I seem to be making some amazing self discoveries lately, and this one being that I must not like ground turkey or ground chicken. How can this be? I like turkey. I like chicken. Why would it being grounded make it taste less appetizing to me? I have no idea! I'm sure there have got to be some ground turkey or ground chicken recipes out there that we like! But what? I mean, a turkey burger with buffalo sauce.... sounds amazing right?! To me, too! But it just wasn't tasty. And ground chicken with horseradish sauce sounds equally as tasty. But it wasn't. What is wrong with us?!

 Spicy Chicken Cakes with Horseradish Aioli

adapted from myrecipes

*serving size = 2 chicken cakes

*Yields 4 servings 

Cakes:

• 2 slices white bread
• 1 pound boneless skinless chicken breasts (or ground chicken)
• 1/4 cup chopped fresh chives
• 3 tablespoons mayo
• 1 teaspoon cajun seasoning
• 1/4 teaspoon salt
• 2 large egg whites
• 2 teaspoons canola oil

Aioli :

• 2 tablespoons mayo
• 2 teaspoons prepared horseradish
• 1 teaspoon minced garlic
• 1/8 teaspoon salt

To prepare cakes, place bread in a food processor and pulse 10 times or so until crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. 

Place chicken in the food processor and pulse until ground. Or you can use already-ground chicken. Combine chicken, chives, 3 tablespoons mayo, cajun, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl. Mix well. Divide mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties and cook 7 minutes 

on each side or until done. 

To prepare aioli, combine all of the aioli ingredients in a small bowl and serve with cakes.

Printable Recipe

I am linking up to:
Pantry Recipe Swap
Mouthwatering Mondays 
Hunk of Meat Mondays
Tasty Tuesdays
Hearth N Soul Hop
Tuesday Night Supper Club
Tuesdays at the Table
Mostly Made By You 
Tempt My Tummy Tuesday
Tasty Tuesday 
What's On Your Plate 
What's Cooking Wednesday
Recipes I Can't Wait to Try
Recipe Swap Thursday
Tasty Traditions
Full Plate Thursday
Grocery Cart Challenge Recipe Swap
Foodie Friday
Family Friendly Fridays
Friday Potluck
Food Trip Friday
Friday Favorites
Fat Camp Fridays
Seasonal Sunday

I feel like I have been posting many recipe failures lately. Bear with me people! The good ones will come, I promise! Sometimes you gotta taste a few nasties to get to the delish!

Anyone have some tasty ground chicken or ground turkey recipes that you enjoy? I need to try my hand at a few successful ones so that I am not forever traumatized by ground chicken and turkey!

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Panko-Crusted Chicken with Mustard-Maple Sauce

 

Not all food is made for everyone, unfortunately. And many times you don't know until you try it. 

Sometimes, a recipe sounds right up your alley. All of the ingredients are ones that you like. You have most of them on hand. The recipe speaks to you, calls you. It is begging to be your next meal. 

And sometimes, even though those ingredients are ones we like, something just isn't quite right. That's how this mustard and maple chicken recipe was for me. I love maple syrup. I like mustard, probably more than ketchup. I like chicken. I like panko bread crumbs. So put them all together and they seem like they would add up to something special. But in fact, it was just pretty strange. Yes, it was a mix of sweet and tart. But was it a good mix? For me and Peej, no. But I'll leave that decision to you, as everyone has different taste buds. 

Here are all of the ingredients you will need:  the original recipe calls for fresh chopped parsley, but as you can see I didn't have any fresh on hand, so I just used my handy dandy freeze-dried parsley instead. But opt for the real thing if you can :) The original recipe also calls for dijon mustard, as well as a coarse-grained mustard. I just used one kind of mustard - Grey Poupon coarse-grained country dijon mustard. So instead of the 2 tsp plus 2 tbsp dijon, and 2 tbsp plus 1 tsp coarse-grained mustard, I just used a total of 4 tbsp and 3 tsp coarse-grained dijon mustard. Sounds complicated! 

Anyhoo, first make sure to pound your chickens flat so that they sear quickly and evenly on the skillet. Our just purchase chickens that are sliced thinly. Mix together one large egg, parlsey, and 2 tsp mustard in a bowl. Be sure to get your panko bread crumbs ready on a separate plate.

Then you are gonna dip each chicken into the egg mixture, coating evenly on both sides. And then dip them into the panko bread crumbs, again coating both sides.

Then I seasoned the chickens with salt and pepper before transferring them to the skillet. Heat up a skillet with the olive oil on medium-high heat. Add the chicken to the skillet and cook until brown and cooked through. The original recipe calls for about 4 minutes on each side. I tend to cook things longer than the recipe says, but I am not sure quite how long exactly. But 4 minutes on each side is a good guideline. I guess it just depends on how thick the chickens are. Transfer the chickens to a plate when finished cooking.

While chicken is cooking, whisk together the broth, syrup, and remaining mustard. Then add the broth mixture to the skillet and boil until reduced to 3/4 cup, stirring often. It may be about 4 minutes or so. But wait for the sauce to boil, make sure you see those bubbles! Don't forget to add the butter at the end and whisk in until melted!

 

Then serve sauce alongside chicken :)

Panko-Crusted Chicken with Mustard-Maple Sauce

adapted from Big Flavors from a Tiny Kitchen

• 2 boneless skinless chicken breasts, pounded and flattened
• 1 large egg
• 1 tbsp chopped freeze-dried parsley
• 4 tbsp + 3 tsp Grey Poupon country dijon coarse-grained mustard
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 1 cup chicken broth
• 3 tbsp maple syrup
• 1 tbsp unsalted butter
• salt and pepper for seasoning

Pound chickens until flattened. Whisk together the egg, parsley, and 2 teaspoons of the mustard in a bowl.  Place panko bread crumbs on a separate plate. Dip chickens into egg mixture, and turn to coat. Then dip each chicken into the panko bread crumbs, again turning to coat. Press the bread crumbs into the chickens so they stick well. Season the chickens with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook until brown and cooked through, at least 4 minutes per side (depending on the thickness of your chickens).

Meanwhile, whisk broth, syrup, and remaining mustard in a glass measuring cup or bowl. Remove chickens from the skillet once finished and transfer to plates. Add the broth mixture to the skillet and boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter, whisk until melted. Spoon sauce alongside chicken.

                                                          Printable Recipe

I am linking up to:

Recipe Swap Thursday

Tasty Traditions

Foodie Friday

Family Friendly Fridays

Friday Potluck

Food Trip Friday

Friday Favorites

Ashley loved this recipe when she blogged about it. So don't base your judgment solely on our experience. The man and I didn't really enjoy this chicken. But that's not to say that someone else won't love it.

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Pork Chops with BBQ Pineapple Baked Beans

Another blog that I get a lot of inspiration from is Katy's blog. She seems like such a sweet and genuine person. I love how you can feel like you know a person through blogging, and through their cooking. She doesn't disappoint with her wide array of recipes from breakfast to dinner to desserts! It is fitting that she titled her blog having to do with soul, because I can tell she cooks with soul and love. And of course several of her recipes are on my must try list  :) I can cross this one off the list!

AND it's not difficult to make! Just a few simple steps. First, put a little bit of oil on a skillet and coat to prevent sticking. Then add 1/2 of a chopped onion to the skillet and saute. I used white yellows but whichever you prefer is fine.

Then I set the onions aside. I added a bit more oil (or you can use cooking spray) to the skillet because now it was time to brown the pork chops in that same skillet. I seasoned the chops with salt, pepper, and garlic powder and then added them to the preheated skillet. I browned on both sides, but didn't cook them through because they would cook for another 45 minutes in the oven. This is simply to brown the chops and make them have a nice golden color instead of that unappealing grayish color. YUCK!

  
Next you need to pour the beans on the bottom of a casserole dish and spread evenly.  And remember those onions that you set aside? Now you need to mix them in with the beans and smooth evenly on bottom of baking dish. Like so... (sorry, I hate putting together a collage to see pictures side by side that look completely different - different lighting, different exposure, blah blah blah... so sorry about the crappy pics).

Then in a single layer, place your browned pork chops over the bean and onion mixture. 

In a bowl, mix together 1 can of crushed drained pineapples and 1/4 cup Sweet Baby Ray's bbq sauce. Or whatever kind of bbq sauce you like. Montgomery Inn BBQ Sauce is also delish (had to plug it ♥ .)  It is not as thick as Sweet Baby Ray's and is much sweeter.

Then pour that bbq pineapple mixture over top of the pork chops. 

And then you will just bake at 375° for about 45 minutes or so. It may need less time depending on the thickness of your pork chops. You can check the temperature with a thermometer if you aren't sure if they are fully cooked. 

Pork Chops with BBQ Pineapple Baked Beans 
adapted from Food for the Hungry Soul

Printable recipe

• 2 bone-in thick cut pork chops
• 1/2 an onion, chopped
• oil
• 1 can (16 oz) baked beans
• garlic powder
• salt
• pepper
• 1 can (8 oz) crushed pineapple, drained
• 1/4 cup bbq sauce (I use Sweet Baby Ray's)

Preheat the oven to 375°. 

Add some oil to a skillet to coat, then add chopped onions and saute. When finished cooking the onions, remove them from the skillet and set aside.

Add a bit more oil or cooking spray to the skillet. Season the pork chops with salt, pepper, and garlic powder and then put them in the skillet and cook until brown on both sides. You do not need to cook them, this is just to brown them.

Spread the beans on the bottom of a casserole dish, and then mix in the onions and spread evenly. Then in a single layer, place the pork chops in the casserole dish over the beans and onions.

In a bowl, combine crushed drained pineapples and bbq sauce and then pour over the pork.

Bake at 375° for about 45 minutes.



















**As always, I want to apologize for some crappy pics. These were taken back when I used a flash and didn't know any better. I really need to get better at this....

I am linking this to ....

Recipe Swap Thursday

Tasty Traditions

Foodie Friday

Family Friendly Fridays

Friday Potluck

Food Trip Friday

Friday Favorites

Fat Camp Friday
Seasonal Sunday

***Look at me gettin' into all kinds of linky fun this week. Go me!

 

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Chicken Divan

My dear blogging friend and inspiration, Krista, never ceases to amaze me. Her recipes never let me down. I knew when I saw this one that I would love it. And boy was I right! I mean, we love all of these ingredients. It has been a little while since we made this, and I am craving it again! This baby may make it's way into one of my meal plans very soon....

Yes. It is Chicken Divan. And it is divine. 

I used two boneless skinless chicken breasts specifically. The original recipe calls for 4 cups but I just used two breasts without measuring them in cups. I boiled the chickens because I knew I would be shredding it once finished cooking, and I knew baking might make it too hard to shred. I like the method of boiling chicken whenever I need to shred it, so I will stick to that.

While those chickens were boiling, I microwaved my bag of broccoli. I buy the kind that comes in a bag already rinsed, and you can microwave the broccoli right in the bag! So easy and quick! So I microwave steamed the broccoli and then chopped it all up into smaller pieces. Then I spread some vegetable oil on the bottom of my glass baking dish to prevent sticking. You can use cooking spray if desired, I just didn't have any at the time. Once the oil was on the bottom of the dish, I sprinkled all of the chopped broccoli on the bottom layer and spread evenly. Then I seasoned that broccoli with some salt.

Once the chickens were finished boiling, I shredded them with a fork and then seasoned it with some garlic powder. Then I added the shredded chicken to the baking dish, covering the broccoli and then spreading evenly.

For the mixture, I combined the soup, mayo, lime juice, curry powder, and 1/2 tsp garlic powder in a bowl and mixed well. I used cream of mushroom soup rather than chicken soup like the original recipe called for. I also used lime juice rather than lemon juice because that's what I had at the moment. Then I poured the mixture on top of the chicken in the dish and spread evenly.

And of course any casserole wouldn't be complete without some cheese on top. So I sprinkled 1 cup of shredded cheddar cheese on top of the soup/mayo mixture. Then I tossed the bread crumbs with the melted butter and sprinkled on top of the cheese....

and baked at 350° for 30 minutes...

and out popped deliciousness!

Chicken Divan adapted from Krista's Kitchen

Printable recipe

• 12 oz. package of pre-rinsed broccoli
• 2 boneless skinless chicken breasts
• 1 can of cream of mushroom soup
• 1/2 cup mayo
• 1 tsp lime juice
• 1/2 tsp curry powder
• 1/2 tsp garlic powder, plus a bit more
• 1 cup shredded cheddar cheese
• 1/2 cup bread crumbs
• 2 tbsp butter, melted
• vegetable oil or cooking spray

Boil chickens for about 20-30 minutes until cooked through.  Once finished cooking, shred them with a fork and season with garlic powder.

Cook broccoli - (I microwaved mine in the bag, but you can steam it if you like). Cut up into small pieces. Spray a casserole or baking dish and then cover evenly with the broccoli pieces. Season the broccoli with salt. Then spread the shredded chicken evenly over the broccoli.

In a bowl, combine soup, mayo, lime juice, curry powder, and 1/2 tsp garlic powder and mix well. Then pour the mixture evenly over the chicken. Sprinkle cheese on top. Then toss bread crumbs with the melted butter and sprinkle on top of the cheese.

Bake at 350° for 30 minutes.

*Note: I liked the addition of curry powder, but I think that next time I would use less. That 1/2 teaspoon goes a lonnnnnng way!

We served this with some delicious and flavorful Corn, Avocado, and Tomato Salad.

I am linking this Chicken Divan recipe to Foodie Friday.

I decided I need to link to more blog hops, so I am stepping outside of my normal Foodie Fridays and Martha Mondays to link up to some others  :) Linking up to...


Recipe Swap Thursday 
Family Friendly Fridays
Friday Potluck 
Seasonal Sunday
 
Can you say DELISH?

I did!

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Martha Mondays : Guacamoldy with Creature Chips

Yesterday was Halloween, and I hope everyone had a fantastic time! I was excited to make these Guacamoldy with Creature Chips for my company Halloween party, and for Martha Mondays! 

Unfortunately, I didn't think the guacamole recipe was too good. Granted, I didn't use exact measurements. Maybe that's where I went wrong? But it tasted a little too lime-y and was not seasoned well. I guess I am used to Chipotle's guacamole. I did like the idea of using cookie cutters to make shapes for the tortilla chips. I used cat and bat cookie cutters. Next time I would probably use a different kind of tortillas, as mine were too thick. I used a chipotle as well as a yellow corn tortilla, so next time I will stick to flour tortillas. They seem to be thinner. Also, I cooked the tortillas for longer than 12 minutes, and they still were not crispy enough, not enough like a tortilla chip. So overall I was disappointed with the taste-factor of the recipe. But the idea is super cute! And I will definitely make it again with some adjustments. Here is Martha's original recipe below.

Guacamoldy with Creature Chips from Martha Stewart

*Serves 8

• Plain or butter-flavored vegetable-oil cooking spray
• 24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
• Coarse salt
• 3 pounds ripe Hass avocados, (about 7), pitted. peeled, and cut into chunks
• 1/4 cup freshly squeezed lime juice, (about 3 limes)
• 1/4 teaspoon freshly ground pepper
• 1 fresh jalapeno chile, seeded and finely chopped
• 1/4 cup chopped fresh cilantro leaves

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloweeninspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

Put avocados, lime juice, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.

And here's PJ and I all dressed up on Halloween! We are still big kids at heart  :)

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Three Cheese and Chicken Stuffed Shells

I feel like I haven't been posting many recipes lately. Not as many as I want to, I guess. Hey, it's a busy life. I have been trying to work out more after work, and also have had many errands and things that need to be done lately, so I haven't had much time for blogging about recipes. It takes time to upload the pictures and edit them and write the posts! But I hope to get on it!

This here is a recipe that I found over at Deborah's Taste and Tell blog. Her blog is so nicely laid out, with a recipe archive for easy access to all of her recipes. Her pictures are beautiful, which I always look for! And she has an abundance of recipes to offer! This is just one of her many recipes which I have either tried or plan to try in the future.

I boiled a pot of water and cooked the large pasta shells according to the package instructions. While that was cooking, I combined the diced chicken, all of the ricotta cheese, only 2 ounces of the mozzarella cheese, all of the Monterey cheese, sour cream, bread crumbs, parsley, and salt and pepper - all in a large bowl. I mixed them all together well. I took this picture before I added the diced chicken... oops! But add that in too and mix it!

Then I sprayed my beloved casserole dish with some non-stick cooking spray and then  spread a thin layer of spaghetti sauce covering the bottom of the dish.  I stuffed that wonderful filling inside all of the cooked pasta shells and then placed the shells inside of the dish. You will need to stack them on top of each other because obviously just one layer isn't going to be enough! 

Then pour some of that spaghetti sauce over top of all of the stuffed pasta shells. And don't forget to top with the remaining mozzarella!

Then bake that bad boy at 350° F for 40 minutes. Try it, you won't be sorry.

Three Cheese and Chicken Stuffed Shells adapted from Taste and Tell

Printable recipe

*Serves 4

• 6 ounces large shell pasta
• 1 chicken breast half, cooked and diced (we used chicken thighs with the skin-on because that's what we had)
• 8 ounces ricotta cheese
• 3 ounces shredded mozzarella cheese, divided
• 3 ounces shredded Monterey Jack cheese
• 1 tablespoon sour cream
• 3 tablespoons dried bread crumbs (I used Progresso's Italian style)
• 3 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1 cup spaghetti sauce

Preheat oven to 350° F. 

Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside

In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

Spray a baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce and then sprinkle the remaining mozzarella cheese on top.

Bake at 350° F uncovered for 40 minutes. Serve warm.


I am linking this recipe to Foodie Friday.

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Nacho Chicken Bake

I have already shared with you my love of a particular seasoning, and this recipe was a great place to use it. Well really, any recipe is a good one to use it if you ask me. Yes you guessed it, that delicious Grippo's seasoning! I wanted to use it in this Nacho Chicken Bake recipe that I discovered from my fellow blogging friend (and inspiration!) Krista. 

I made some modifications to Krista's original recipe. One of those was that I didn't use canned chicken. Instead, I had three bone-in chicken thighs with the skin on, so I seasoned them with the Grippo's seasoning before cooking.

Then I baked them at 350° until fully cooked and then diced them into smaller pieces. You can remove the skin if you would like, or use canned chicken or even boneless skinless chicken breasts. This is just what I had on hand. I probably would prefer the boneless skinless chicken breasts because the skin is useless in this recipe.

Another modification I made was that I halved the recipe, since I was making it just for the two of us. So I spread out 4 or 5 cups of cheesy Doritos on the bottom of a greased casserole dish instead of the 8 cups of Doritos that the original recipe calls for. You can grease the dish with butter or cooking spray. I'm pretty sure I used butter because I didn't have cooking spray at the time. I feel like I should have a picture for this step, but I don't. But you get the gist.  Doritos spread on bottom of dish.

Then in a large bowl, I combined a 10 3/4 oz. can of mushroom soup, 1/2 cup of salsa, 1 cup shredded Mexican cheese (I didn't half the cheese amount), 1/2 of a diced onion, 2 oz. diced jalapenos, and the cooked diced chicken. I mixed well and then poured it over the chips and spread evenly to cover the entire casserole dish.

Then I sprinkled some additional cheese on top of the uncooked casserole and then baked at 350° for 35 minutes. The finished product was delicious! You can eat it as is, or like PJ who ate it in a tortilla. 

He is a creative one, that man! I just ate mine as is, with a fork and a smile  :)

Nacho Chicken Bake adapted from Krista

Printable recipe

• 4-5 cups cheesy Doritos
• 3 bone-in chicken thighs with the skin on
• Grippo's Seasoning
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/2 cup salsa
• 1 cup shredded Mexican cheese
• 1/2 an onion, diced
• 2 oz. diced jalapenos
• additional cheese for topping

Preheat oven to 350°. Season chickens with Grippo's seasoning, and then bake at 350° until fully cooked. Then dice chicken into small pieces.

Spread Doritos evenly onto the bottom of a greased casserole dish.

Combine soup, salsa, cheese, onion, jalapenos, and cooked chicken in a large bowl and mix together. Then spread the mixture over top of the chips, spreading evenly throughout to cover everywhere. Sprinkle the top with additional cheese.

Bake at 350° for 35 minutes.

**I am linking this one to Foodie Fridays.

Enjoy!

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A SteakNPotatoes Kinda Meal

My name says it all - I am a steak and potatoes kinda girl. Put them together and that could just be the best meal I could ever ask for. The topic for this week at I Heart Cooking Clubs was "served-family style" with one of Giada's recipes. I saw this one on the Food Network website (that originally came from her cookbook Giada's Family Dinners) and thought it fit the theme perfectly, since it came from her family cookbook, AND I had wanted to make it so badly! It twas her Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe. Mashed potatoes are lovely by themselves, and add some cheese and bread crumbs (which I hadn't thought to do before!)... well that just seems genius! So I knew I had to make these potatoes for this week's theme at IHCC. But I just didn't know what to make as the main course. Then I asked PJ to skim my lonnnng list of recipes to try, and he chose a delightful steak recipe. We hadn't had steak in awhile, and like I said before, I will never pass up an opportunity to eat steak and potatoes. Good thinking, Peej!

I modified Giada's recipe slightly. I made half of what the recipe originally called for, since I was making it only for the two of us.  I did not peel the russet potatoes, which was totally fine with us. I also used vitamin D milk instead of whole milk. I also used Progresso Italian bread crumbs rather than the plain kind it called for. And lastly, I waited to preheat the oven until after the potatoes were cooked. No big changes, just minor ones. Here is my modified recipe of Giada's delightful version.

Giada's Baked Mashed Potatoes w/ Parmesan Cheese & Bread Crumbs

Printable recipe

• 1 tablespoon butter
• 2 pounds russet potatoes, cut into 1-inch pieces
• 1/2 cup vitamin D milk
• 1/4 cup (1/2 stick) butter, melted
• 3/4 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• salt and pepper
• 1 tablespoon Progresso Italian bread crumbs

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain, return potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 of the Parmesan. Season with salt and pepper, to taste.

Preheat oven to 400°. Coat a 13x9 inch baking dish with 1 tablespoon of butter. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

*Note: This recipe can be prepared up to 6 hours ahead of time, up to the point right before you bake it. Cover and chill.

I am linking this potato recipe to IHCC for "served family style" week of Giada's recipes.

My favorite cut of steak is the filet - it is always so tender and juicy and doesn't have much fat on it. And I love an easy steak recipe, such as the one I saw over at Ashley's blog. She is a New York girl and she cooks fancy food and takes beautiful photos. I knew I had to try her recipe for steak with parmesan herb butter, but with our own modifications. Boy, am I glad we did! Um, steak... delicious. Parmesan... delicious. Herbs... always tasty. And butter... again, delicious! There was no way we weren't making this recipe! So we served Giada's potatoes with some filet mignon steaks with Parmesan Herb Butter. We just cooked the steaks in oil on a skillet, letting them get nice and brown on the outside, and cooking until steaks were medium temperature. I always have trouble with overcooking my steaks, or not cooking them enough. I used to have to cut into them with a knife. Now, I try to guess based on the touch. But I do also have to use a thermometer just to make sure that it is at an acceptable temperature. This is a skill I need to perfect... knowing how to cook a steak without cutting into it or using a thermometer. I'll let you know when I perfect it  :) Below is the recipe for the Parmesan Herb Butter that we used over top of the steaks.

Parmesan Herb Butter from Big Flavors from a Tiny Kitchen

Printable recipe

• 4-5 tablespoons butter, softened
• 2 green onions, finely chopped (can use scissors)
• 2 tablespoons parsley, finely chopped
• 2 tablespoons grated Parmesan cheese

Mix all ingredients together and serve over top of steaks. 

This was absolutely divine! We will make both of these recipes again! Filet is not something we can have very often, but we are blessed when we can  :) These potatoes were good heated up the next day too for leftovers!

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