Wednesday, February 24, 2010

Grilled Filet Mignon with Peppercorn Mustard Recipe (Cooking Light)

I got a cast iron grill pan for Christmas and absolutely love it! Summer is much too long of a wait for barbeque and an iron grill pan definately solves that problem.

I grilled a couple of filet mignons with a light mustard, peppercorn and brandy sauce.

I made some roasted red potatoes and Tyler's Florence's cream spinach and of course, some bread.

This turned out great!

Wednesday, February 10, 2010

Antipasto Pasta Salad

I raided my pantry to throw this together because my fridge was empty and company was coming in an hour. The salad turned out amazing and it was ridiculously quick and easy.

1lb rotini pasta cooked al dente
6-8 large olives sliced (I used kalmata and green olives)
5 sun dried tomatoes rehydrated and chopped
3/4 can artichoke hearts quartered
2 tbsp chopped red onion
2 tbsp sun dried tomato pesto
2 tbsp extra virgin olive oil

Toss everything into a large bowl and serve cold.

Wednesday, February 3, 2010

The BEST Baked Chicken Fingers

This totally looks like the most Canadian children's meal ever, but it was seriously good. The taste SO much better than any frozen pre-made chicken fingers. Sharl made the comment that they were the BEST chicken fingers he's ever had. I liked the fact that they aren't fried. You can try it for yourself and let me know what you think.

500g/1lb chicken fillets (or boneless skinless chicken breasts cut into 2-inch strips)
2-3 tbsp light mayo
2 tbsp Franks Red Hot sauce
1/4 tsp Tabasco sauce
1 sleeve saltine crackers
1 cup bran flakes
1/4 tsp salt
1/4 tsp dried thyme

Preheat oven to 425 F
In a bowl combine mayo and hot sauces, and coat chicken strips in the mixture.
Put crackers and branflakes into a bag (i used an old bread bag) and crush with a rolling pin or your hands into rough crumbs.
Add crumbs to bowl and toss to coat all sides of the chicken strips
Lay chicken fingers on a baking pan and bake for 10 minutes per side or until chicken is cooked through.

I made a extra dipping sauce out of the mayo and hot sauce. DELICIOUS!