Petite Sirloin with Raspberry Cream Sauce


I made this for my husband and I for Valentines Day. It would be great for any special occasion.


This is a very forgiving recipe that can be made for any number of guests. This is for a service of two; simply adjust as needed. I served this over roasted asparagus, however, any vegetable, pasta or grain could be used or none at all.


  • 2 petite sirloins
  • 2 tablespoons butter
  • 1-2 tablespoon olive oil
  • 1 1/2 cups fresh raspberries
  • 6 green onions, sliced
  • 8 oz. cremini mushrooms, sliced
  • red wine with raspberry notes in flavor
  • 1 1/2 cups heavy cream
  • Herbs de Provence, to taste
  • salt and pepper to taste


In a large saucepan, saute the mushrooms in the butter until tender; if pan becomes too dry, add olive oil as needed. Remove the cooked mushrooms to a bowl and set aside. Salt and pepper the steaks on both sides and allow them to come to room temperature. Heat pan that the mushrooms were cooked in over medium-high heat, leaving the butter/oil in pan. When pan is hot, add the steaks and sear on both sides, cooking about 4 minutes on each side for medium rare. Remove the steaks from pan to a plate and cover with foil to allow them to rest. Reduce the temperature to medium and place the same pan that the steaks were cooked in over heat with the mushrooms and onions. Quick saute the onion mixture until onions are just fragrant. Pour into the pan, off the heat, the red wine, about 1 1/2 cups. Place back over heat and raise temperature to medium-high , bring to simmer and reduce by half. Add the heavy cream and bring to a simmer along with 1 cup fresh raspberries and Herbs de Provence, to taste. Continue cooking until thick and berries have cooked down. Adjust the salt and pepper, if needed. Place steaks on serving plate and top with the sauce; garnish with remaining fresh raspberries.


Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy


Wild Mushroom Risotto:

2 tablespoons butter

1 cup onions, diced

1 clove garlic, minced

1/4 cup fresh sage, chopped

2 cups wild mushrooms, sliced

2 cups arborio rice

salt and pepper; to taste

1/2 cup white wine

4 cups chicken stock

1 cup heavy cream

1/4 cup Parmesan cheese, grated



4 chicken skinless and boneless chicken breasts

salt and pepper; to taste

flour, for dredging

vegetable oil


Sage Pan Gravy:


1/4 cup dry sherry

2 tablespoons fresh sage, chopped

1 cup chicken stock


Wild Mushroom Risotto:

Pour stock into a saucepan and heat until hot; keep warm. To prepare the risotto, melt the butter in a shallow skillet and sweat the onions, garlic and sage until almost translucent. Add the mushrooms and saute until lightly colored. Add the rice and saute until the grains are slightly transparent. Season.

Deglaze the pan with the wine. Add enough chicken stock to cover the rice by 1/2 inch and simmer. Stir frequently, adding hot stock to keep rice covered, allowing that to be absorbed, then adding more as needed. When the rice is about 90% cooked, add the heavy cream and Parmesan, then continue cooking and stirring until the rice is creamy but thick enough to mound slightly on a plate.


While risotto is simmering, preheat the oven to 400 degrees.

Season the chicken with salt and pepper; dredge in flour, shaking off excess.

Heat a small amount of oil in a cast iron skillet and sear chicken until lightly brown on both sides. Place the skillet in the oven to roast for about 25 minutes or until chicken is cooked through.

Remove the chicken to a platter and allow to rest for 10 minutes. Reserve the pan juices.

Sage Pan Gravy:

To make the gravy, sprinkle a small amount of flour into the pan juices and cook over medium heat, whisking to form a roux. Add the sherry and sage, stirring until incorporated.

Add the chicken stock, stirring until the gravy is well blended and free of lumps. Simmer for 5 minutes to thicken slightly, then strain.

To serve, mound the risotto on the plates and place a chicken breast on top. Drizzle the gravy around the outside.

Avocado Quesadillas

Avocado Quesadillas

2 ripe tomatoes, seeded and cut into 1/4 inch dice.

1 firm avocado,peeled and diced into 1/4 inch dice

1 tablespoon red onion, chopped

2 tsp. lemon juice

1/4 tsp. Tabasco


salt and pepper; to taste

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 flour tortillas or whole wheat

1/2 tsp vegetable oil

1 1/3 cups grated Pepper Jack Cheese

In a small bowl stir together tomatoes, avocado, onion, lemon juice, jalapeno and Tabasco sauce; season with salt and pepper; to taste. In another bowl stir together the sour cream, cilantro; salt and pepper; to taste.

Preheat the broiler.

Put tortillas on a baking sheet and brush tops with oil. Broil tortillas until pale golden. Turn tortillas over and broil the other sides until pale golden. Sprinkle tortillas evenly with the cheese and broil until cheese is melted and bubbling. Spread the avocado mixture evenly over 2 tortillas and top each with 1 of the remaining tortillas, cheese side down. Transfer quesadillas to a cutting board and cut into wedges.

Top each with sour cream mixture.

Chicken Portofino

Chicken Portofino


1 cup buttermilk

4 skinless,boneless chicken breasts


5 tablespoons olive oil

1/4 lb. stemmed, cleaned and sliced cremini mushrooms

1 garlic clove, minced

2 tablespoons pine nuts

1/4 cup chicken stock

1/4 cup white wine

chopped parsley

Season the buttermilk with salt and pepper. Place the chicken breasts in a zip loc bag and pour in the buttermilk mixture. Refrigerate for at least 2 hours. When ready to cook, remove the chicken from the refrigerator and drain the chicken on a wire rack. Dredge the chicken breasts in the flour.

In a skillet on medium high heat, saute breasts in 4 tablespoons olive oil for 5 minutes on each side. Remove from the heat. In another skillet add the mushrooms and garlic with the remaining olive oil and cook on medium heat for 2minutes. Add the chicken stock, wine and pine nuts. Reduce slightly. Add the sauteed chicken breasts, cover, and simmer over low heat for about 5-8 minutes or until the chicken is cooked through. Garnish with chopped parsley.

Merguez Sausage Sliders with White Bean Spread

Merguez Sausage Sliders with White Bean Spread

Merguez Patties:

1 lb. ground lamb

3 cloves garlic, minced

1 Tablespoon harissa spice blend

1 tablespoon parsley, minced

1 tsp. paprika

1/2 tsp. ground coriander

1/2 tsp. cumin

1/4 tsp. fennel seed

salt and pepper, to taste

4 tablespoons olive oil

Harissa Spice Blend:

4 tsp. ground coriander

3 tsp. ancho chili powder

2 tsp. garlic powder

2 tsp. paprika

1 tsp. cumin

1 tsp. salt

1/2 tsp. cayenne

Grind up in spice grinder.

White Bean Spread:

1 (15 oz.)can white beans, rinsed and drained

1/4 cup olive oil

1/ 2 cup onions, chopped

3 cloves garlic, minced

2 tablespoons mint leaves, chopped

2 tablespoons cilantro, chopped

1/4 tsp. cayenne

1/2 tsp. black pepper

1/2 tsp of 4 spice mixture

1/4 cup lemon juice

Salt, to taste.

4 Spice Blend:

2 tsp. whole cloves

1 tablespoon black pepper corns

2 tsp. nutmeg

1 tsp. ground ginger

Grind up in spice grinder

Small Rolls

Fresh Baby Spinach

Combine the merquez sausage ingredients and form into small patties. Cook in a hot pan with a small amount of oil. Sear and cook through.

Place the ingredients of the bean spread into a food processor bowl fitted with a metal blade. Process until smooth.

Spread bean spread on both sides of the inside of the sliced roll and top with a sausage patty and top with spinach.

Hearty Barley Salad

Hearty Barley Salad

1 1/2 cups pearl barley

2 tsp. salt

2 cups sliced in two, grape tomatoes

1/4 red onion, small dice

1/4 cup sliced green onions

1/4 cup chopped parsley

Half of a red, yellow and orange bell pepper, diced

Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.

Toss in the remaining ingredients.


1/4 cup balsamic vinegar

2 shallots , chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp. black pepper

1/3 cup Parmesan cheese

Salt to taste

Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.

Curried Potato-Leek and Spinach Soup- Cheap eats for dinner!

tHSZfTw813c213631313936383r71oqQcA_1346357710Curried Potato-Leek and Spinach Soup

Serves 2

2 medium leeks, cleaned and cut into 1/4 inch pieces  to equal 2 cups

1 medium baking potato, peeled and cut into 1/4 inch dice

1 tablespoon butter

1/2 tsp. curry powder

2 cups water

1 cup packed fresh baby spinach leaves, Cut spinach into thin strips

1/2 cup milk

salt and pepper; to taste

In a heavy bottomed soup pot add the butter, curry, leeks and potatoes. Saute for 5 minutes. Add the water; bring to boil and simmer for 20 minutes or until tender. Place mixture in a blender and blend until smooth. Pour back into pot and add milk. Heat until heated through. Do not boil. Stir in spinach.

Curried Lamb Patties with Radish Raita

Curried Lamb Patties with Radish Raita


Radish Raita:

1/3 cup yogurt

2 tablespoons, small diced radish

1 tsp. small minced red onion

1 tsp. lime juice

salt and pepper; to taste

Lamb Patties:

1 lb. ground lamb

3 tablespoons small diced red onion

1 1/2 tablespoons mango chutney

3 tablespoons chopped cilantro

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/8 tsp paprika

salt and pepper; to taste

1 tablespoon vegetable oil


Combine all ingredients: set aside.

Lamb patties:

Combine all ingredients and form into 4 patties. Heat a large heavy pan with the vegetable oil. Cook the patties about 3 1/2 minutes per side or until just cooked through.

Serve with raita and naan bread.

Florentine Chicken Breasts with Mustard Sauce

Florentine Chicken Breasts with Mustard Sauce



4 whole, skinless, boneless chicken breasts

1/2 lb. ricotta cheese

1/2 lb. fresh baby spinach

1/2 cup broccoli florets

salt and pepper; to taste

pinch of  dried thyme

pinch of dried tarragon

Mustard Sauce:

Dripping from the roasting pan

1/4 cup white wine

2 cups heavy cream

1-2 tablespoons Dijon Mustard

Preheat oven to 350 degrees.

Split the chicken breasts in the middle creating a pouch but not cutting all the way through; set aside.

In a bowl of a food processor fitted with a metal blade, add the spinach, broccoli, ricotta cheese and seasonings. Pulse until combined. Stuff each breast with the filling and place in a roasting pan. Bake for 1 hour. Remove cooked breasts from pan and place a baking sheet ; cover with foil. Meanwhile make the sauce.

Place the roasting pan on top of stove. Add the wine  and deglaze the pan, stirring. Add the heavy cream, whisking over medium-high heat. Whisk in mustard to taste. Watch the boiling sauce. It can boil over quickly. If it boils too much, lower the temperature a little bit. Boil until sauce is thickened. Serve with cooked chicken.

Salmon-Asparagus Bisque

fehL8TaG13c213631303338353fehL8TaG_1346357592Salmon-Asparagus Bisque

1/2 lb. salmon

juice of 1 lemon

4 tablespoons butter

1/4 cup green onions, sliced onions

1 clove garlic, minced

1/4 cup flour

2 cups milk

3 cups half-half

1/2 cup tomato puree

2 tablespoon dry sherry

1 tsp. salt

1 tablespoon fresh dill, minced

1/4 tsp. white pepper

1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.

Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.