Restaurant Style Filet Mignon

I love steak! My absolute favorite cut is filet mignon. I typically prefer to grill my steaks, but when the weather is really cold, I opt to cook indoors. This method produces a very rich, juicy steak, which actually rivals grilling. It's important to use an oven safe pan, and one that will produce a great sear on your steak. It's quick, easy, and way cheaper than going to a restaurant!! My kids loved it so much that even my 2 year old had seconds! This steak goes great with mushrooms cooked in red wine sauce, which is a recipe I will be posting next week, so stay tuned :)

Here's what you'll need:

2 6-8 oz 1 1/2 inch thick filet mignon steaks
1 tbsp of butter
1 tbsp of olive oil
Montreal steak seasoning to taste
salt to taste
pepper to taste

Preheat your oven to 400. Season your steaks to taste with salt, pepper, and Montreal steak seasoning. You don't have to use Montreal steak seasoning, and can use whatever you want, but it's my favorite, and it's quick!

Heat your pan on the stove and add the butter and olive oil.

Once the butter and olive oil are hot, add the steaks and cook for 2 minutes. Do not move them during this time, because you want to make sure to get a good sear.

After 2 minutes, flip the steaks and continue to cook for another 2 minutes.

Place the steaks in the preheated oven and cook for 6-8 minutes, depending on how you like them cooked. I cooked mine for about 7 minutes and they were a good medium rare. Carefully remove them from the oven and let the steaks rest for as long as you cooked them. Serve and enjoy!

Chocolate Covered Peanut Butter Balls

My favorite combination of flavors has to be chocolate and peanut butter! And, there is only one word to explain this delicious creation...amazing! As you can probably tell from my previous posts, I like my share of sweets. I'm also always looking for options that are great for sharing or entertaining. This recipe is easy to make, but does take a bit of time, due to having to dip each ball in chocolate. I prefer milk chocolate with my peanut butter creations, but you can also use white, dark, or semi-sweet. It really depends on your taste :)

Here's what you'll need:

3 cups of rice crispies cereal
2 cups of chunky peanut butter
2 cups of powdered sugar
1 stick of butter, melted
1 23oz bag of chocolate chips

Start by mixing the rice crispies, peanut butter, powdered sugar, and butter all in a bowl.

Mix until combined. You may need to use your hands to fully incorporate all of the ingredients.

Roll the mixture into ping pong ball sized balls, and place onto a wax paper coated cookie sheet. Freeze for 3 hours or overnight.

Melt the chocolate and dip each ball, making sure to coat the entire thing. Drop onto a cookie sheet covered in wax paper. Once you have a full pan, place back into the freezer to set the chocolate. You'll need to work fast during this process, because the chocolate will start to cool and the balls will start to warm, which will make it harder for the coating process.

After the chocolate is set, serve and enjoy!!

Grandpa Tom's Beef Stew

I love winter because of all the great comfort foods you can make. One of my favorite meals for when it gets cold out, is beef stew. This is my grandpa's recipe, and one I haven't been able to top! It sticks to your ribs and is perfect for cold weather!! It's relatively simple to make, however does take some prep work and about 2 1/2 hours of cooking time, so plan accordingly. This stew goes great with a side of french bread. You can also choose to put it over rice, but I like mine just the way it is :)

Here's what you'll need:

2 tbsp of olive oil
2 lbs of beef chuck or stew meat
1 large onion, chopped in large pieces
1 clove of garlic, minced
4 cups of boiling water
1 tbsp of salt
1 tbsp of lemon juice
1 tsp of sugar
1 tsp of Worcestershire sauce
1/2 tsp of paprika
1/4 tsp of pepper
1-2 bay leaves
dash of all spice or ground cloves
6 carrots, cut into quarters
1 lb of small white onions (optional), chopped
6 medium potatoes, chopped
1/2 cup of cold water
1/4 cup of flour

Heat oil in a pan and then add the stew meat. Cook until browned.

Add the large onion, minced garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, paprika, pepper, bay leaves, and all spice or ground cloves. Cover and simmer for 2 hours.

Chop and add carrots, onions, and potatoes. If too much of the liquid evaporated while simmering, you should add more boiling water, just so it reaches the top of the vegetables. Cover and simmer for 30 minutes.

Mix cold water and flour in a separate container, making sure it's completely incorporated and that there are no chunks of flour left; you do not want weird chunks in your stew!! This is the step that thickens it up. Stir into the stew and cook for 5 minutes.

Serve and enjoy!

Shredded Chicken Nachos

One of my favorite meals for game day would be nachos! I love this recipe because it is so easy to make. All you have to do is stick the chicken in your crock pot and prepare your toppings. It's quick, easy, and a crowd pleaser :) The hardest part of this meal, is having to smell it cooking!! It's soooo delicious! Plus, it's so easy to customize, even the pickiest eater will enjoy it.

Here's what you'll need:

1 lb of chicken breast
1 packet or 1/4 cup of your favorite taco seasoning
1 1/2 cups of water
tortilla chips
toppings, such as: nacho cheese, shredded cheese, refried beans, green onions, white onion, tomatoes, salsa, avocado, guacamole, hot sauce, jalapeños, green chilis, sour cream, cilantro, etc.
**Note: this makes about 4 servings, so if you have more people or love a lot of meat, then double the recipe :)

Place the uncooked chicken into the crockpot and sprinkle with taco seasoning.

Add water and stir to incorporate. Spoon some of the liquid over the chicken. Then, cover and cook on high for 4-6 hours.

Stir the chicken with a spoon. It will be tender enough, that it will shred on it's own as you stir it. Cover and let it cook for about a half an hour more. Add a little bit more water, only if it appears to be getting dry. However, it should be in a nice about of sauce. Remember, you don't want too much liquid, otherwise you will get soggy nachos...and no one has time for that!!

Add your favorite toppings and enjoy!