HERE'S WHAT TO DO WITH LEFTOVER STEAK

I went out to dinner last night and had a great ribeye steak. It was huge, so course, I took home a doggy bag. The only problem with leftover steak is there isn't very much of it , but I had enough to slice it up and make myself a snack!

Here's what I came up with, and , yes, you can use any steak leftovers:

ROSEMARY RIBEYE CROSTINI

Thinly Sliced Rare Ribeye

Small Baguette Slices, Lightly Toasted

1/ 3 C. Sour Cream

1 Tsp. Horseradish Sauce

1 Tsp. Fresh Rosemary, Chopped

Sea Salt and White Pepper; to taste

Clove of Garlic, Peeled

Tbsp. Steak Sauce

Few Sprigs of Fresh Rosemary

Toast some baguette slices in the oven until lightly browned.

Slice your steak fairly thin, set aside.

Combine the sour cream, horseradish, chopped rosemary, salt and pepper in a small bowl, set aside.

When the baguettes are toasted, remove from the oven and rub the top quickly with a clove of garlic.

Top each baguette with a few slices of the ribeye, then place back in the oven for a few minutes to warm the steak.

Top each crostini with a dollop of the sour cream mixture.

Place the crostini on your serving plate, add a streak of some steak sauce for dipping, then garnish with a few sprigs of fresh rosemary.

It's like a steak sandwich, only classier!

EASY HOMEMADE KETTLE CORN RECIPE for Caramel Popcorn Day!

HOMEMADE KETTLE CORN

for Caramel Popcorn Day!

 I love caramel popcorn but it's such a pain to make so when I get a craving I make this Homemade Kettle Corn instead!  Kettle Corn is that great sweet and salty popcorn that you find at county fairs all over the country that's sold for as much as $5 for a small bag.  

I love the stuff and I found a way to make it at home for a fraction of the cost! Plus it's as easy as making regular popcorn if you do it right!

INGREDIENTS

1/4 C. Coconut Oil

1/2 C. Popcorn Kernels

1/3 C. Sugar

Salt to Taste

DIRECTIONS

• Melt the coconut oil in a large lidded pot over medium-high heat.
• Drop in 3 kernels of corn, when they pop you oil is ready.
• Remove the 3 kernels of test corn.
• Add the sugar and the popcorn kernels and give the pot a quick stir then cover.
• Shake the pot every few seconds until the popping slows down, about 3 - 4 minutes.
• Remove the pot from the heat and immediately pour the Kettle Corn into a large bowl.
• Sprinkle with salt and serve.

To aid in cleaning your pot, fill the pot completely with water and let this set to dissolve any leftover caramelized sugar. By the time you finish your popcorn you should be able to easily clean the pot with soap and water!

Enjoy & Happy Caramel Popcorn Day!

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ROASTED ASPARAGUS BROCCOLI SOUP & Roasted Shrimp Appetizer

   Roasted Asparagus and Broccoli Soup

INGREDIENTS
2 Pounds of Asparagus, Ends Trimmed, Stems Peeled
1 Pound of Broccoli, Stems Peeled, Florets Removed
5 Yukon Gold Potatoes, Peeled & Cubed
1 Bunch of Scallions (Green Onions)
1 White Onion
2 Tablespoons of Roasted Garlic
Juice from One Lemon
6 C. Chicken or Vegetable Broth
1 C. Half & Half
Salt & Pepper to Taste
Olive Oil

DIRECTIONS
Preheat the oven to 450ºF.
Toss the broccoli stems in olive oil, salt, pepper and some garlic powder. Place in the oven at 450 degrees for about 15 minutes.
Toss the asparagus in the left over olive oil mixture and add those to the baking sheet in the oven, stir and roast all for an additional 10 - 15 minutes.

While your broccoli and asparagus are roasting:
Add about 2 tablespoons of olive oil to your stock pot and turn burner to medium.
Dice your onions and chop your green onions and add these to your stock pot, reduce heat to medium low until lightly caramelized.
Add the stock, the potatoes, un-roasted broccoli and the garlic, bring to a boil on high. If necessary, add enough more stock or water to cover the potatoes and broccoli.
Reduce heat to medium and cook until the potatoes and broccoli are fork tender.
Add your roasted broccoli and asparagus and cook until completely tender.
Once your soup is cooked blend with an immersion blender OR transfer, in batches if necessary, to a blender or food processor and puree until smooth.
Return to the stove on medium until reheated then add the half & half and the lemon juice.
Add salt & Pepper to taste.

Serve with a dollop of sour cream and/or some dry sherry.    HOW DID I TURN THIS INTO AN APPETIZER?

  Easy, I simply added a nice roasted shrimp to the mix! The soup is already a great pureed sauce so....

ROASTED SHRIMP IN A SEA OF GREEN

INGREDIENTS
1 Pound of Large (31 - 35 Count) Raw Shrimp in Shells
(I buy mine cleaned & deveined, saves time)
Leftover Roasted Asparagus Broccoli Soup
Olive Oil
Roasted Garlic, Smashed Up
Trader Joe's 21 Seasoning Salute
Pinch of Saffron & a few threads for garnish
Sea Salt & Pepper

TOOLS
Baking Sheet

DIRECTIONS
Toss some cleaned, deveined shrimp - in the shell - with olive oil, roasted garlic, Saffron, salt, and pepper.
Roast at 400 degrees for about 6 - 8 minutes or until the shrimp are pink and cooked through.
Set these aside.
Spoon some warm Asparagus Broccoli Soup into a serving spoon.
Top with one warm shrimp.
Garnish with a sprinkle of the Trader Joe's Seasoning Salute and a few threads of saffron.
Serve warm or cold.   I served these up with my Heirloom Tomato Martinis - nice pairing!   Bon Appetit! Tweet
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