Best Grilled Rib Eye Steak

I finally have gotten the boyfriend to learn that rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash. I am sure you have seen a variety of recipes out there, but there is a theme to this particular recipe, simpler is better.

Yes you can apply dry rubs, marinate a steak for hours upon hours, but this little trick will make the next rib eye steak you make taste superb and lovely.

Ingredients:

• Rib eye steak 1 inch thick per person
• kosher salt and fresh cracked pepper (fresh cracked pepper a must)
• white or brown sugar
• olive oil
• butter (yes the real McCoy)
• grill pan – I have a grill pan than has raised ribs to leave nice marks on the steaks which I can use inside my kitchen
• If cooking inside, make sure you have adequate ventilation
• Working timer – you will be broiling 3 and a half minutes per side for medium rare steaks
• 1 large onion and bell pepper (optional)

Tips:

• You really want to have your broiler, grill, grill pan preheated for at least five minutes so that you will create an excellent sear to keep in the juices.
• You will let the steak ‘rest’ – by pulling it off the heat once done for five to eight minutes, and placing it on a plate without cutting into it.

Directions:

1. Take steaks out of the refrigerator, unwrap them and place them on a large plate. You want to leave them out of the refrigerator for one hour to allow them to get the chill off of them.
2. I start the heat under my grill pan about 7 minutes before I am about to cook the steak.
3. Sprinkler about a half a teaspoon of sugar on each side of the steaks, add good amount of salt and a large amount of freshly cracked pepper.
4. Drizzle a little olive oil on one side and place steak on grill with coated olive sided steak down onto grill.
5. Start timer for 4 minutes. After two minutes, using tongs, pick up steak and rotate 45-90 degrees so you get nice marks on that one side.
6. Drizzle a little more olive oil on the side you didn’t and turn steak over when 4 minutes is up.
7. Allow to cook for 4 minutes and take off steak and place onto platter.
8. Take a teaspoon of butter and place it onto steak to melt while the steak is still hot.
9. While steak is resting, put onion and pepper slices onto grill. Sprinkle with a little salt and pepper and olive oil. Add a little sugar to the onions. Allow to grill for at least 3-5 minutes on one side then turn.
10. By the time the veggies are done, you can simply put them on top of the steak and serve.

If you should find these on sale, by all means take advantage of these easy to make, quick grilling steaks. I prefer them with the bone still in, the marbling allows for a moist and tender steak that makes you feel like a million bucks – serve them up with crisp blanched greenbeans and with the grilled onions and peppers, you will have created yourself a fine meal.

Fantastic Homemade Pesto Made More Affordable

I had to share my affordable and super tasty pesto sauce recipe made with walnuts vs. expensive pine nuts due to the amazing responses I received for my ‘great grilled cheese sandwiches’ that had pesto and goat cheese. Use this pesto over pasta, as bread spreads, to kick up your garlic bread, and as dollops over grilled steak or chicken…uses are limitless! Enjoy!…

• 1-1/2 cups of fresh basil (I can usually grab a package for $2.00 at my local Latino grocery store) – Just rinse really well.
• 3-4 large garlic cloves-minced
• 1/2 cup water-or less
• 3/4 cup olive oil -or less (I happen to have spanish olive oil which provides a little extra taste similar to that of extra virgin olive oil.)
• 1 cup walnuts
• 1-1/2 cups freshly grated parmesan cheese (it doesn’t have to be parmegiano reggiano which is super expensive – but do not use that stuff from the green can people – oh you know exactly what I am talking about) – And grating it yourself also saves on money. I can usually get a decent brand for $5-6 dollars a good sized wedge that lasts me a month from the cheese section at the large grocery store- and I use slivers of it over salads, and any pasta dishes.
• Kosher or sea salt & freshly cracked pepper
• ***Equipment needed:
• Blender or Food Processor (I have made pesto in both successfully), cutting board, paper towels or clean hand towels

1. This pesto is a creamy pesto which normally does not separate – Adding water also ‘extends’ the product.
2. Also note that mature basil plants (in late August – should you grow your own) will create a more-peppery tasting pesto – versus pesto you may make in May – So in fact you may want to use less of the basil if your leaves are extra big – heck just taste them, put them in your mouth and you will see what I mean. Now take a piece of a little-bitty leaf – tastes different doesn’t it? OK, now that, that’s out of the way – whew! Back to the directions.
3. ***
4. Rinsing and washing your basil well, gently shake off any excess water.
5. Break or pinch with your fingers (hey get the kids, let them do this work) off any stems and place leaves on paper towels or clean hand towels. Roll them up in paper towels to gently squeeze any extra moisture out of leaves.
6. Mince leaves on cutting board as best as you can and place into blender or food processor. (Minced leaves will leave you with about 3/4 cups of basil which is perfect)
7. Add your freshly grated cheese, minced garlic, and walnuts to food processor.
8. Pulse several times.
9. Add half cup of the olive oil and then it’s time turn on blender or food processor to max.
10. Stop a few times to carefully scrape down any product that may have climbed up the sides.
11. Add 1/4 cup or more of water. Turn your machine on again, let water get incorporated.
12. Now taste-test your pesto – add freshly cracked pepper and salt to your liking.
13. Add the rest of the olive oil and/or water should you wish a slightly thinner pesto” And just pulse a few more times to incorporate.
14. Pesto lasts for at least 2 weeks in a sealed container in the fridge.
15. You can also freeze the pesto too – perfect for those of you who have grown too much basil.
16. Let pesto stand out from the fridge for 10 minutes before using to make spreading it easier.
17. When adding to pastas, a little goes a long way.

Enjoy! Leah’s Pesto-Made Easy And Affordable @ Group Recipes

Top Not Cream of Tomato Soup

Easy to make and oh so satisfying, I made this in advance of oral surgery (yeah, I know, ugh!) when I knew I wouldn’t be able to cope the next day. This creamy yet full of needed vitamins soup kept my head afloat, and more. This one is a keeper and of course it goes great with rustic grilled cheese sandwiches and is perfectly great on a cold rainy or wintry day too. This recipe is also handy to have on hand since one usually always has all the ingredients needed in their kitchen…

And remember, tomatoes are super good for you and also help your lungs function properly- so eat your veggies!

• 2 large cans of whole plum tomatoes in their juices (28 oz sized cans)
• 2 stalks celery-diced
• 2 carrots-diced
• 1 med. onion-diced
• 3 garlic cloves, minced
• 5 slices of bacon chopped up
• salt and fresh ground pepper
• 1 tablespoon olive oil
• 1 tablespoon parsley (optional)
• 1 cup cream, yes cream – half-n-half is ok to use as well as other substitutes like skimmed milk, but try and use the cream if you can – hey quick no one is looking!
• freshly ground Parmesan cheese to top it all off once ready to serve
• Equipment Needed: blender, soup pot with cover

1. In a large bowl open up cans of tomatoes and put into bowl.
2. Slice up bacon and place with a little olive oil into the cold soup pot. On medium heat, let bacon slowly crisp up.
3. While bacon is cooking, with own hands, carefully crush up tomatoes in large bowl – do your best not to squish onto yourself the tomato juices.
4. Once bacon is done, strain out bacon, but leave fat in.
5. Take diced up celery, carrots, onion and fresh ground pepper and let sweat in bacon fat till onion is translucent. Mmm getting there already! Sweat vs. sautée which means low to medium heat.
6. Add garlic, continue sweating (not you, but the vegetables) for two minutes, add “hand-crushed” tomatoes to pot.
7. Let simmer at least 45 minutes with cover on soup pot.
8. Taste and add salt as necessary. Let soup cool down considerably before attempting to putting it into blender to liquidfy all soup in order to avoid blender popping its top and making a mess in your kitchen. Using a hand blender is great too and you can do it while it’s still hot.
9. Next add cream while heat is low. It’s now ready to serve.
10. Serve with rustic bread grilled cheeses if you like, sprinkle fresh parsley, the grated cheese, sprinkler with bacon bits and voila – the perfect top notch creamy tomato soup!

Top Notch Creamy Tomato Soup @ Group Recipes

Tomatoes are full of licypene, a known antioxidant and are full of vitamins C, A and K. Some studies are starting to show that they help support lung functions specifically two powerful compounds found in tomatoes-coumaric acid and chlorogenic acid-are thought to block the effects of nitrosamines. These are compounds that not only are formed naturally in the body, but also are the strongest carcinogen in tobacco smoke. By blocking the effects of these nitrosamines, the chances of lung cancer are reduced significantly. Who Knew!?!

Feel free to come by and check out my many other recipes too for happy and healthy eating:Divaliscious Recipes @ Group Recipes

Leah Quinn is a writer specializing on food, health and entertainment and is a multi-media artist living in New York.

Quick Quiche Leah

My take on an old favorite includes the use of at least three different cheeses (Brie, Goat, and Parmesan) which really makes a huge difference, along with the crispy bacon and ham along with caramelized onions. It’s also light and fluffy! Oh My! I cheat on occasion with a pre-made pastry dough when I am in a hurry. When I have left over ham, along with making the inevitable split pea soup, I usually make one of these quiches…And from the picture, you now know what size of piece of quiche I took…yum, it’s still warm and delicious as I take another bite!! And no, you can’t have a piece of mine – go on and make your own!

• I love bacon and ham, and who doesn’t love this combined with cheeses…I do not use half-n-half but whole milk…(as if that was going to help with lessoning the calorie count!) lol
• 5 thick slices on bacon diced
• 1 cup of diced (Bodacious) Baked Ham that maybe left over in fridge.
• 1 large onion diced
• 4 jumbo eggs or 5 large eggs
• 1-1/2 cups of three cheeses – I use up whatever is left over before it goes into a downward spiral of unidentifiable cheese – This time I chose brie, parmesan freshly grated, fresh mozzarella cut up and crumbled goat cheeses.
• 2-1/2 tablespoons of flour
• 2 tablespoons freshly minced green scallions or chives
• 1/2 teaspoon of nutmeg in addition to
• 3 or 4 shakes of nutmeg
• 1 teaspoon freshly ground pepper
• Salt is really not needed due to the bacon and ham
• 1 tablespoon olive oil
• 1 pastry shell uncooked and chilled.
• ***Equipment Needed:
• Large skillet, one working oven at 350 degrees, several bowls, cookie sheet

1. Take eggs out of refrigerator and let come to room temperature.
2. In cold skillet, add olive oil and diced bacon and turn heat onto medium.
3. With spoon, stir on occasion to let bacon crisp all over, tis better to allow bacon to cook slowly versus too quick and smoke up the house. Less bacon shrinkage too. (who knew?!?)
4. Remove cooked bacon and put in cut up ham and onions into remaining bacon fat. Cook till onions are translucent and starts to become caramelized.
5. While ham and onions are cooking, crack eggs and place into one bowl. Whisk eggs till smooth, add milk, salt and pepper and 1/2 teaspoon of nutmeg. Stir till well combined and set aside.
6. Grate and cut up your cheeses and place into a second bowl. Stir cheese till combined then add flour, stirring till flour coats the cheese.
7. Return to skillet, and with slotted spoon, drain out caramelized onions and cooked ham. Drain on paper towels and add bacon. Let cool for five minutes.
8. Mix bacon mixture into cheese mixture and stir till well combined.
9. Pour this mixture into unbaked pie shell.
10. Place pie shell onto cookie sheet.
11. Pour egg mixture into pie shell over the bacon mixture.
12. Add a couple of shakes of ground nutmeg to top along with freshly minced scallions on top of unbaked quiche.
13. Carefully, place cookie sheet with quiche sitting on top, into the oven and let bake for 45 minutes at 350 degrees.
14. Check if done when taking knife and inserting it, the knife comes out clean.
15. Let quiche sit for 20 minutes before serving allowing it to finish “setting up”, serve with fresh mixed salad greens and or warm and toasty soup for a perfect luncheon.
16. PS, I said to heck with the 20 minutes, and sliced me up a piece immediately – thinking about going for naughty seconds.

Leahs Quick Quiche Lorraine @ Group Recipes