Sunday Supper: Edition 27

Woo hoo! We sprung forward. I’ve never been so glad to see the clocks change, and since it was still cold and gray outside I stayed in sweats on the couch all day and watched old movies… and by old movies, I mean movies from 2001.

I also slept off and on for the better part of 5 hours. And I’m okay with that because the past two weeks have been full of many things: grading, working, freezing at track practice, coughing, wheezing, and parenting. What they have not had much of: sleeping.

There also hasn’t been as much cooking as usual, but like I said, the last two weeks have been full, so we ate a lot of Subway sandwiches and leftovers because trying to find new Weight Watchers friendly recipes proved to be too much.

Tonight it was just Coach and me, so we had steak and stuffed mushrooms.

My entire life was spent eating steaks on the grill. I had never really had them any other way. And they were…okay. And then Tyler Florence changed my life. He said never EVER grill a steak. Instead, sear it. Mmmm mmm.

If you try this once, I promise it will go on your list of all things sacred and holy. Searing them makes a crust on the outside that is beyond fabulous and it holds all the juices in the steaks and makes them so moist you can cut them with your fork.

Seared Steak
4 steaks (or however many you need – I buy either ribeye, strip, or filet)
kosher salt
fresh ground pepper
granulated garlic
butter OR olive oil

Sprinkle each steak with kosher salt, pepper, and garlic. Do this on both sides. Heat up either a skillet or a griddle and melt butter or heat olive oil (depending on which you decide to use). When the butter/oil is heated sear the steaks on one side for 2-4 minutes, then flip and sear the other side. Depending on how done you like your steaks you may or may not want to put them under the broiler for a few minutes. Generally, 3 minutes on each side makes for a rare/medium rare steak. 4-5 minutes under the broiler will cook them through a little more if you prefer.

And now for the stuffed mushrooms. I’ve been craving odd foods and by odd I mean things like pickled okra, mushrooms, large slabs of beef (thus the steak), grape kool-aid, and Buddy shakes. (I’ll explain those in a minute) . So, I looked for some stuffed mushroom recipes. I originally planned to have three different types of stuffed mushrooms, but Coach didn’t seem to be nearly as enthused as I was, so I went with steak and brie stuffed mushrooms. In case you’re wondering, I found these on Ree’s website. We are faithful Pioneer Woman fans.

Ree’s Brie Stuffed Mushrooms
1 package White Button Mushrooms, Washed And Stems Removed
butter (3-4 tablespoons or more if you’d like)
4 cloves minced garlic
1/4 cup Italian parsley, chopped
5 green onions- chopped
1 small wheel of brie cheese
splash of white wine

Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.

And now for a bonus (well, I like to think of it as a bonus, Coach finds the next “recipe” a bit weird)

My grandmother, who we called “Buddy” used to make these “shakes” for us.

Buddy Shake
Chocolate ice cream or frozen yogurt (I’ve been using frozen yogurt)
Milk (I use 1%)

Scoop as much ice cream into a cup as you’d like. Simply pour milk over the top and eat.

Sounds weird I know, but the milk crystallizes and gets crunchy and I cannot tell you how much I love these. I’ve eaten one each evening for the last two weeks- I swear it’s helped my weight loss. Again, weird, but I’m losing 2 pounds a week consistently.

Now, go eat until you’re slightly sick. Have a great rest of the evening.

See y’all!

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2 Comments on Sunday Supper: Edition 27

  1. brown eyed girl
    March 15, 2010 at 5:30 am (8 years ago)

    Seared steak? I grew up having filet mignion every Sunday. I hate steak because of that LOL! And then my dad always lectured me on how using A-1 or ketchup was sacreligious and ruined the flavor of the meat. But now I might need to try this recipe because my husband always reminds me of how his male body needs red meat and his iron levels are depleted! So manipulative! 🙂 The buddy shake also sounds heavenly!!

    Reply
  2. Brittany Ann
    March 15, 2010 at 8:18 pm (8 years ago)

    We ate our own version of the Buddy Shake, too! I adore that crystallized milk!

    Reply

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