"Sugar & Spice Risotto"

April 4, 2017 Rich at Definitely Delish

Someone reminded me today that it's important to count our blessings, appreciate those around us wherever they might be and to always remember that no matter how dark or stormy life is..

That joy can be found in the simplest of things or smallest of friendships..

So on this rainy, cold, damp April day here in New York I decided to let a little warmth & joy into my life by slowly cooking up some Risotto Rice—but not just any risotto, it's "Sugar & Spice Risotto"

Because a little "Sugar & Spice" makes everything nice to paraphrase that old rhyme—especially on a blustery wet and icky day, such as today..

Mmm, sounds so tasty just thinking about it—that creamy soft risotto made even thicker, sweeter and creamier..

Yum...

Now to get down to work, the fun part for me..

In one pot goes my mix of heavy cream, and milk, heated till nice and hot. (But not boiling or scorched, like making hot chocolate from scratch)

While next to it in my small cast iron sauce pan goes three tablespoons of butter—heated til just turning brown then tossed with a cup of Arborio rice and cooked for a few minutes, followed by a splash of dark rum..

Then, just like making risotto, cover with cream and cook stirring till it's almost completely absorbed before adding more of the cream mixture..

Now while that's cooking I threw together a mix of dark brown sugar, cinnamon, nutmeg, cloves, ginger and allspice to add near to the end..

Continue stirring and adding cream til almost all of your cream is added and the rice has softened, then toss in your mix of "Sugar & Spice" along with the vanilla—stirring it in and adding more cream to finish..

I like to cook this rice pudding up into a looser texture by adding just a bit more milk and heavy cream, but you don't have to..

It’s hearty. It's spiced..

It’s creamy and sweet. It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered—will it be sure to add a little joy and warmth to your day..

I think so...

So try this dessert yourself on a wet cold spring day in the North East, like me, or anywhere or at any time of year—I think you'll find that it's, without a doubt, oh so "Definitely Delish"

"Sugar & Spice Risotto Rice Pudding"

Ingredients:
2 tablespoon unsalted Irish Butter
1 cup Arborio Rice
3 1/2 cups milk
1/2 cup of Heavy Cream
1/4 cup Dark Brown Sugar
1/2 teaspoon Himalayan Pink Salt or Sea Salt
2 teaspoons Dark or Amber Rum
1/4 teaspoon ground Cinnamon
1/8 teaspoon Allspice
Pinch of fresh ground Cloves
Pinch of fresh ground Nutmeg
Pinch of powdered Ginger
1 tablespoon pure Vanilla Extract
Sprinkle of Cinnamon Sugar for garnish

Directions:
1. In a medium saucepan, over low heat, scald 3 1/2 cups of milk and 1/2 a cup of heavy cream. 2. Bring the milk mixture to just under boiling, turn off the flame and let it rest..
3. In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat, then cook for 2 to 3 minutes. Follow with the splash of rum..
4. Now add in just enough of the hot milk mixture to cover the rice. Stir over the low flame. The rice will begin to absorb the cream. When the it is almost fully absorbed, ladle in more of the hot milk. Stir until absorbed..
5. Continue repeating this process, standing over the stove, constantly stirring the creamy rice..
6. Taste the rice as you near the end of the milk. Just like a good risotto, it's important to know how to gauge when it's ready. Check as you begin the 3rd cup of milk and keep on eye on it—you may only need 3 1/2 cups instead of 4 cups..
7. As you add the last bit of milk, also incorporate the dark brown sugar, pink or sea salt, spices, and vanilla extract..
8. Stir well to combine. It should only take around 15 to 20 minutes to finish once you're adding cream—you want the rice to still have a hint of bite to it and not be completely mushy in consistency..

Notes:
1. I like this rice pudding slightly loose. If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with fresh berries, cinnamon sugar or as is..
2. Risotto Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days maximum..

"Gluten Free Quinoa Coconut Flour Crust Pizza"

February 4, 2017 Rich at Definitely Delish

Who doesn't love pizza, I know I do—and when I get to craving, especially now that I'm older, I try my hardest to figure out ways to enjoy it without regretting it almost immediately..

This is one of them, and one of my favorite fit and healthy alternatives to the oh so tasty pizza crust—and I think you'll find that you enjoy it to..

Deciding, though, that I missed pizza was only the first hurdle and then after seeing so many of those cauliflower, and other, crusts floating around out there —well I just had to give it a try myself..

So after messing around with a recipe or two, I decided to try a completely different take on the pizza crust myself..

So after a quick mixing together of all the various ingredients; I dumped it all out onto oiled parchment paper, and using the ring of the spring form pan, formed it into a circular shape..

Into the oven, for a few minutes, on the paper till just golden brown and then time to slather with sauce and cover with toppings..

I decided to go with one of my favorite pizza styles, the "Hawaiian Pizza"—fresh cut pineapple, sliced prosciutto, shredded and fresh mozzarella with a few torn fresh basil leaves..

Back in for five or so minutes more, until the cheese has melted and then it's almost time to dig in..

Just let it sit for a minute or two; sprinkle it with shaved Parmesan if desired and some extra basil, a little salt & pepper or red pepper flakes—if that's suits your tastes..

Now time to jump in and start eating; cut up a few slices for me and my Baby—then devoured this terrifically tasty treat..

So very good and healthier for you as well..

Will be playing around more with this one in the future, from toppings to sauce—you should too..

"Definitely Delish" and definitely a dish to make again and again..

"Quinoa and Coconut Flour Pizza Crust"

Ingredients:
Crust:
1/2 cup Quinoa Flakes
1/4 cup +2 tablespoons Coconut Flour
3 Eggs, room temperature
2 tablespoons of Water
2/3 tsp Baking Soda
1/2 tsp Baking Powder
3 tablespoons Extra Virgin Olive Oil
2/3 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp dried Oregano and Basil, crushed between fingers
2 cloves fresh Garlic, minced
2 heaping tablespoons shredded Parmesan cheese
1/4 cup shredded 2% Mozzarella

For Toppings:
Pizza sauce, homemade or store bought
Shredded or fresh Mozzarella, or mix
2-3 fresh torn Basil leaves
Any other toppings you enjoy (I did prosciutto and pineapple with fresh basil)

Directions:
1. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees..
2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil..
3. Dump quinoa flakes and coconut flour into a bowl. Now add Parmesan cheese, 1/4 cup mozzarella cheese, 2/3 teaspoon sea salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), minced fresh garlic, baking soda, baking powder and a dash of red pepper if you want..
4. Now add your egg and mix away. Hands tend to work best, I'll wear those throw away gloves sometimes so as to be able too have clean hands again when needed..

5. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. (I used the outer ring of a spring-form pan to ensure a nice circular crust)
6. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 7-10 minutes, until it starts to turn golden brown. Remove from oven... (Just eye the crust the last few minutes to ensure you don't under or over cook it)
7. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - this is your personal taste that matters.!
8. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted and slightly golden..
9. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious gluten-free quinoa coconut flour crust pizza!

Notes:
1. It makes a big difference oiling the parchment paper before forming the crust on it and using a pizza stone in the oven..

2. You'll want to have the oven pre-heated well ahead to allow the stone to be heated completely..

"Skinny Orange Chicken"

January 28, 2017 Rich at Definitely Delish

I love finding fun ways to create low calorie healthier alternatives to some of my favorite dishes..

Through experience, and experimentation, I've gotten pretty good at it with some recipes—such as this incredibly tasty "Skinny Orange Chicken"

Using "Tamari" lite Japanese soy sauce, natural coconut oil spray and my favorite brown sugar substitute by Truvia—I'm able to create these wonderful skinny dishes that are amazingly flavorful and with near none of the regret..

For this one, this time, I used a mix of quinoa and low glycemic rice—but I'm just as likely to serve it with roasted riced cauliflower or Shirataki rice by "Miracle Noodle" to cut the carb calories even more..

The depth of citrus orange taste along with spicy tang of red pepper and ginger gives this dish a wonderfully sweet and zesty taste that's sure to please the people in your home..

Add in the fact that you can't tell the difference between this and the high calorie, high sodium version, for me anyway, and this is a win-win as far as I'm concerned..

Tasty, filling, healthy and guilt free—this is another dish that's sure to help you fulfill your desire for a healthier you; and it is, most assuredly, oh so "Definitely Delish"

"Skinny Orange Chicken"

Ingredients:
2 lbs. boneless, skinless Chicken Breast
1 cup fresh Orange Juice (low sugar, no pulp, pulp-up to personal taste)
2 tablespoons fresh Lemon juice
2 tablespoons Sushi Vinegar (rice wine vinegar)
2 tablespoons Tamari lite soy sauce
4 tablespoons of Truvia Brown Sugar Blend (equal to 1/3 cup of brown sugar)
2 cloves of Garlic, minced
1 tsp. Ginger
1 Orange, zested (aprox. 1 tablespoon or more)
1/4 tsp. crushed Red Pepper
1/2 c. Water
1 1/2 tablespoons Corn Starch (according to desired thickness)
3 Green Onions, sliced
1 tablespoon fresh chopped Italian Parsley
Sea Salt and fresh ground Black Pepper (for sprinkling on chicken before browning)
3 to 4 cups cooked Rice, Quinoa, blend or low carb alternative..

Directions:
1. Rinse off and pat dry chicken; slice into smaller pieces and season with salt & pepper, then set aside till ready. (Begin cooking your rice or substitute at this time)
2. Pre-heat your skillet, wok or deep sided saute pan on medium high heat. Spray the inside with coconut oil spray and add chicken pieces, browning until lightly golden on all sides—about 10 minutes..
3. Remove the chicken with a slotted spoon to a plate and cover with foil to keep warm. It will not be finished cooking yet..
4. Lower heat to medium and add the sauce ingredients by combining the orange juice, lemon juice, sushi vinegar, Tamari soy sauce, Truvia brown sugar, minced garlic, ginger, orange zest, and crushed red pepper flakes..

5. Cook, stirring regularly, over medium heat until very slightly thickened and bubbly—about 5 minutes..
6. Add the chicken pieces back to the pan with juices and mix together to coat and then covering to simmer for about 5 to 10 minutes more—adjusting cooking temperature if necessary..
7. In a small bowl or measuring cup, combine water and corn starch and stir until corn starch is dissolved..
8. Add corn starch mixture to skillet and continue cooking, stirring regularly, until sauce is thickens completely—about 2 minutes..
9. When ready to serve spoon chicken over your rice, quinoa or substitute and garnish with sliced green onions, chopped parsley, additional orange zest, and red pepper flakes as desired..

Eat Hot and Enjoy!!

"Roasted Cauliflower, Broccoli & Brussel Sprout Soup"

January 17, 2017 Rich at Definitely Delish

I love roasting and eating vegetables..

I mean, if I can throw it onto sheet pan and drizzle it with oil—I will..

This recipe takes a simple side dish at dinner and adds in a few ingredients to create a perfect lunchtime or supper meal that's wonderful during these cold northeastern winters..

One of the first things I started with here is deciding on a mix of vegetables—so taking two recipes from my Thanksgiving side dish post, back in October, I got to work on what would become this delish soup recipe..

Going almost half Brussels sprouts and half cauliflower, with some broccoli thrown in for good measure—I tossed it all down onto my sheet pan and drizzled it with quality extra virgin olive oil with a little fine sea salt & pepper to finish. Then into the oven it went..

Truly I love simple recipes like this with just a few dishes needed; one pan, one pot a knife and a spoon—what could be simpler and leave less work for you afterwards then that. Well a skillet meal like my frittatas, and mexi-skillet recipe, but I digress..

While my veggies went about becoming all roasty browned and tasty; I prepped the base for my soup which included some lean prosciutto, shallots, garlic & chicken stock..

Quicker than you'd think it was time to pull my roasty toasty vegetables out of the oven and spoon them into the pot with the soup base and bring it up to a nice low simmer for about 10 minutes..

Here is where an immersion blender is key if you want to save on spatters, dribbles, spills and sloshing as you attempt to blend a little of the soup at a time and then dumping into another dish—you're guaranteed to add to your after cooking clean up; and really, who wants that, right!

A few minutes of immersion blending later and you have a supremely thick soup that just needs a little seasoning for taste before it's ready to serve..

Garnish each bowl with some reserved roasted veggies, the slightly crispy cooked prosciutto and some shredded Manchego cheese an you'll have a beautiful dish that's sure to please..

I loved it and I'm sure if you try it for yourself that you will to; because it is, oh so "Definitely Delish"

"Roasted Cauliflower, Broccoli & Brussels Sprout Soup"

Ingredients:
16 oz cauliflower florets
16 oz Brussels sprouts, halved
8 oz. Broccoli florets
4 oz. lean Prosciutto, cut into small pieces (see notes for vegan options)
3-4 tbsp Extra Virgin Olive Oil
2 tablespoons Butter (see notes)
1/4 cup Shallots, chopped
2 cloves of Garlic, minced
3 1/2 cups low sodium Chicken Stock (see notes)
1 cup Vegetable Broth
1/2 teaspoon fine Sea Salt, plus more to taste
White Pepper, to taste
1 tablespoon fresh chopped Italian Parsley
Natural Olive Oil Spray

Directions:
1. Preheat oven to 450 degrees Fahrenheit..
2. Spray a large baking sheet with the Olive Oil Spray. Place the cauliflower, broccoli and Brussels sprouts cut side down on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with sea salt—then roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned..
3. Meanwhile, add 1 tablespoon of oil to your soup pot on medium heat and add your pieces of prosciutto—cooking until browned, then remove from the pot and reserve for later..
4. Now lower the temperature of the pot to low heat and melt the butter, then add the shallots & garlic. Cook until translucent, about 5 minutes..
5. Add the chicken stock and simmer 5 minutes..

6. Shut the oven, reserve about 1 cup or more of the roasted vegetables and keep warm on the baking sheet..
7. Transfer the rest to the pot and simmer for 5 minutes, covered..
8. Now, using an immersion blender, blend until a thick even consistency is reached. You may also enjoy it chunkier, so can stop when it reaches the style you enjoy..
9. Now simmer on low heat for 5 to 10 minutes, adding up to 1 cup of vegetable broth if thinning of the soup is needed. As well as adding sea salt and white pepper to taste. (Any last minute additions such as fresh herbs, rubbed sage, etc can be added to enhance the flavor if you desire)

Notes:
1. Serve in bowls topped with the some of the roasted vegetables, cooked prosciutto, chopped parsley and a drizzle of extra virgin olive oil..
2. You can also add a bit of fresh shredded 8 month Manchego cheese, which I did. (Optionally Romano or another cheese could be substituted) Serve immediately..

3. You can remove the prosciutto (or use vegan/vegetarian friendly option if available), substitute the butter for a non dairy version (Olio olive oil spread, or another) and replace the chicken stock with vegetable broth to make this soup Vegetarian or Vegan friendly....

"Herb and Cheese Frittata with Vegetables"

January 5, 2017 Rich at Definitely Delish

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata" — *"Asparagus Cheese & Herb Frittata"*

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata" — *"Zucchini, Squash & Ricotta Cheese Frittata"*

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...

"Herb and Cheese Frittata with Vegetables"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...

"Mexican Skillet Dinner"

December 27, 2016 Rich at Definitely Delish

I am kind of in love with Skillet dinners lately...

They are so quick and easy to make and
you can change them up in so many different ways...

From "Frittatas" galore, to "Skillet Pizzas" and on to the recent "Oatmeal Bake" I've concocted—I just can't get enough of them..

Now with the stress of holiday cooking, presents and parties temporarily abated till this weekends New Years revelry; what better way to simplify your evening then a "Mexican Skillet Dinner"

Skillet dinners are great because you generally only get one pan dirty, and dinner can be ready in about a half an hour..

On busy weeknights when getting dinner on the table, for me and my baby, can be a struggle you don't want to have a lot of excess clean up to do afterwards—leaves more time for snuggling watching Netflix..

So, one pan dinners can be ideal and keeping a few easily customized ones that everyone likes is nice and can make for an easy night for the cook..

This "Mexican Skillet Dinner" is easy to play around with; from adding or changing the beans, type of meat, additional vegetables or variety of spices..

This one here is a pretty basic recipe for everyone but remember to be imaginative and creative in your own preparation because a meal should always be made to your own tastes..

Suffice it to say, there's an unending supply of alternatives for you to try out for yourself—to start, for the other night, I added an extra pot and cooked up some brown rice and quinoa into a healthy Spanish style rice mix separately as well as used a mix of black, pinto and dark red kidney beans in the skillet..

After a little cooking, then a sprinkling of cheese—it was under the broiler for all of two minutes and then time to dig in..

Me and my Baby loved it, and I especially love that I can change it up so easily to make an entirely different meal out of it each time..

"Definitely Delish" and definitely a dish to make again and again..

"Mexican Skillet Dinner"

Ingredients:
12 ounces Chorizo or Spicy Pork Sausage (I used lean spicy turkey sausage)
1 cup frozen Corn
1 (14 1/2 oz.) can diced Tomatoes, un-drained
1 cup uncooked Rice
1 cup Water
1 tablespoon Lime juice
1/2 small Red Onion, diced
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon ground Cumin
1 (15 oz.) can Pinto beans, rinsed and drained (I used a mix of beans)
3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese

Directions:
1. If present, remove casing from sausage. In a large skillet cook sausage over medium to medium-high heat for 10 to 15 minutes or until brown..
2. Drain in a colander; set aside..
3. Add corn, tomatoes, uncooked rice, the water, chili powder, paprika and cumin to skillet..
4. Bring to boiling; reduce heat. Cover and simmer about 15 to 18 minutes or until liquid is absorbed and rice is tender..
5. Stir in beans, onion, lime juice and cooked sausage; heat through for several minutes..
6. Sprinkle with your cheese choices; cover and let stand for 2 to 3 minutes or slide under the broiler until cheese is nice and melted..

Notes:
1. I changed my skillet to spicy turkey sausage, as well as adding a variety of beans (Red Kidney, Pinto and Black). Also I added onion and a few flavorful ingredients to liven things up..
2. I cooked my rice separately, so drained the tomatoes and didn't add the water to skillet..
3. You can slide the skillet under a broiler for a minute or two to melt the cheese quickly and lightly brown, I've done this myself..
4. Experiment, changing up spices, beans, meats, cheeses, vegetaables to make whole different varieties of skillets—from shredded chicken to short ribs, use your imagination..
There's so much you can do with a little experimentation and imagination...

"Chocolate Chip Oatmeal Bake For Breakfast"

December 22, 2016 Rich at Definitely Delish

Have you ever baked your oatmeal? If you haven’t, you’re in for a real treat. Up until just the other day, my only experience with oatmeal was either in a powdery packet or over a simmering stove-top...

But it turns out, throw some oats in a cast-iron skillet with milk, eggs, and a few other ingredients, and what you get is an oatmeal that is almost completely hands-off (with no risk of bubbling over!) but also completely delicious...

What's really appealing to me about baked oatmeal is its texture — unlike the traditional version, baked oatmeal is sturdy and dense more like a sweet breakfast casserole or a giant soft cookie than a porridge...

Plus, this makes it perfect for dressing up with a multitude of various cookie flavors...

Like I did this time; just throw in some chocolate chips and a hefty dose of vanilla for a chocolate chip oatmeal “cookie” for breakfast, dried cranberries, orange zest, and almond extract for a holiday take, or a few teaspoons of cinnamon and some plump raisins for an oatmeal raisin cookie version...

You're only restricted by your imagination when it comes to this dish. I'll be trying a mix a vanilla chips and toasted nuts (perhaps macadamia) next time I cook this one up for me and my Baby...

It really is a quick and simple dish that's easy to prepare; a few minutes of prep toasting the oats and mixing up the eggs and cream, then into the oven it goes...

What's great too is that all the leftovers can be saved in Tupperware containers for a quick meal on the way to work, or even a late night snack-it kind of really is like a giant breakfast cookie, Yum...

"Definitely Delish" and definitely a dish to try again and again...

"Cinnamon Raisin Cookie Baked Oatmeal"

Ingredients:
2 tbsp butter (optional)
2 cups rolled oats (use certified gluten-free if needed)
3 tbsp brown sugar
3 tbsp granulated sugar
2-3 tsp ground cinnamon
1 1/4 tsp baking powder
1/4 tsp kosher salt
2 cups whole milk (or non-dairy milk of choice — any will work!)
1 tsp pure vanilla extract
2 eggs
1/2 cup raisins (or more or less, to taste)

For serving:
Yogurt
Honey or pure maple syrup (I used a low sugar syrup)
Cinnamon
Homemade Whipped Cream

Directions:
1. Preheat oven to 350 degrees.
Optional: Toast your oats first. In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the oats and stir to coat evenly, then continue to cook, stirring every few seconds to prevent burning, until oats smell toasty, like popcorn. This should take only 2-4 minutes, but gives the oatmeal a deeper flavor and makes it taste a little more cookie-like, in my opinion.
2. Mix together oats, both sugars, ground cinnamon, baking powder, and salt in a 10-inch cast-iron skillet. You can also use an 8×8-inch baking dish — in that case, you may want to line it with parchment paper to prevent sticking.
3. In a bowl, whisk together milk, vanilla, and eggs. If you didn’t toast your oats, you can add a tablespoon or two of melted butter here, if you’d like.
4. Pour the wet ingredients over the dry and give the dish a shake or stir it to evenly moisten.
5. Scatter the raisins (or chips if doing optional recipe, which I made this time) evenly across the mixture and stir again to incorporate.
6. Bake for 30-35 minutes, or until golden on the edges. Oatmeal should still be soft in the center when removed but will set as it cools.
7. Serve while warm with whipped cream, syrup or whatever various toppings you enjoy....

Recipe options:
For a chocolate chip oatmeal cookie version:
Up the vanilla to 2 tsp, omit the cinnamon, and swap out the raisins for chocolate chips.
(This is the recipe I did, using a dash of cinnamon sugar and mini semi-sweet chips with the extra vanilla extract)

For a Cranberry Orange version:
Add one to two tablespoons of orange zest, half a teaspoon of almond extract, and swap out the raisins for dried cranberries.

Notes:
Serve with homemade whipped cream, syrup, vanilla ice cream or whatever else you think might go good alongside or on top if desired..

"Iron Skillet Chicken Pot Pie" With "Cheesy Beer Bread Biscuits"

December 12, 2016 Rich at Definitely Delish

It being such a cold and wet day in New York, with the damp chill soaking into my bones and making it one of the ickier days this month so far—I decided that what was needed here was some good old comfort food...

Taking out an oldie but goody of a recipe, I decided to play around and see what I could do to liven it up a little and truly make it a "stick your bones" dish to warm the soul on a blustery winters day...

Grabbing an armful of staples floating in fridge and freezer, I got down to work; from the rotisserie chicken (always try to keep one on hand) and the variety of fresh and frozen vegetables, I proceeded to shred, chop, slice and dice to my hearts content...

Making a simple gravy, I tossed it all together with some seasonings and poured it into my trusty cast iron skillet...

Time for the all important top to my take on the classic chicken pot pie. For this I decided on a cheesy beer bread biscuit dough, full of ale and yummy cheddar cheese...

Taking the basics of a beer bread mix, throwing in the cheese, beer and seasonings—I then scooped it into little biscuit shapes and dropped it on to the filling inside the skillet...

In the oven to bake and before long the wonderful smells start to permeate the house and then—lunch...

Definitely a perfect, quick and easy meal to make and serve on a cold day using what's on hand—and, oh so, "Definitely Delish"

"Iron Skillet Chicken Pot Pie" with "Cheesy Beer Bread Biscuits"

Ingredients:
Filling:
1 rotisserie chicken, meat removed & shredded
1/2 cup frozen pearl onions, more if desired
1 cup frozen peas & carrots (can mix and match vegetables, add corn, etc.)
1 cup reduced sodium chicken broth
1 cup low fat milk
2 tablespoons cornstarch
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon poultry seasoning blend
1 teaspoon fresh chopped Italian parsley
1 tablespoon of olive oil

Biscuit:
2 1/4 cups Bisquick mix (If you have beer bread mix, then use)
2/3 cup brown ale (I used Newcastle ale)
1/2 teaspoon fine minced garlic
1/2 teaspoon minced onion
1/4 teaspoon fine sea salt
1/2 teaspoon finely chopped chives
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1 stick of softened butter
2-3 tablespoons milk or cream, as needed (optional)
1 tablespoon of melted butter, separate

Directions:
1. Pre-heat oven to 400 degrees Fahrenheit...
2. To make the filling; whisk together broth, milk, cornstarch, sea salt, poultry seasoning and pepper...
3. Bring to a boil, stirring, until sauce thickens. Stir in your shredded chicken and mixed vegetables—return to a boil, then remove from heat...
4. To make the biscuits add all of the ingredients to a bowl except for the milk and ale. Mix together well, then slowly add the ale until fully incorporated. If mix is to dry, add 1 tablespoon of milk or cream at a time till desired consistency is reached...
5. Take a cast iron skillet and add 1 tablespoon of olive oil and using a brush or paper towel coat the inside of the skillet...
6. Add the fresh parsley to the filling and stir, then pour the heated filling ingredients inside your prepared skillet (or baking dish)
7. Next drop small biscuit sized amounts of the dough on top of the chicken mixture, making around 12 biscuits (I did slightly more, you can do slightly less as well)
8. Using a basting brush, brush tops of biscuit dough with the melted butter—and then place into the oven to bake...
9. Bake for approximately 18 to 22 minutes, until tops of the biscuits are a nice golden brown color and the filling is bubbly...
10. Remove for the oven and let sit for 10 minutes before serving...

Notes:
1. Any leftover biscuit dough can be dropped onto a parchment lined baking pan and cooked separately and saved in the fridge for up to 5 days...
2. You can mix and match vegetables, add corn, green beans, more onions, fresh or frozen—truly whatever you desire, or find in your fridge, freezer or cupboards...

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

December 10, 2016 Rich at Definitely Delish

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"Skinny Bourbon Chicken"

October 18, 2016 Rich at Definitely Delish

I love food that's bad for you...

I mean who doesn't, right?

But as I've gotten older I've found that I just can't eat like I used, not on a regular basis anyway...

Though I'll still on occasion make something sinfully delicious as you can plainly see from some of my other posts...

This, though, just happens to be one of those happy creations where I discover a way to create that unbelievably delectable experience without the sin...

Taking the wonderful flavors of a "New Orleans Style Bourbon Chicken" and tweaking the ingredients, measurements and cooking to create something that tastes, in essence, so incredibly close to the original but with less than half the calories amazes me...

That is what we have here; a scrumptious melding of Southern Comfort and other ingredients brought together in harmony to compose a sweet and slightly spiced melody that'll have you singing the Blues when it's all gone...

I served mine with a sticky risotto rice this time but next time for an even healthier version I think I'll be using some riced cauliflower instead; either way I think you'll find this dish is perfect—because it is, oh so "Definitely Delish"

"Skinny Bourbon Chicken"

Ingredients:
2 tbsp coconut oil
3 lbs boneless, skinless Chicken, cut into bite size pieces
1 cup Water
1 cup brown sugar, packed (less using Truvia brown sugar blend-6 tblsp's)
3/4 cup low-sodium Chicken broth
1/2 cup soy sauce (Tamari-lite Japanese Soy)
1/4 cup Ketchup (low sugar)
1/4 cup Southern Comfort
2 tbsp Apple Cider vinegar
5 cloves Garlic, minced
1/2 sweet Onion, minced
1 Shallot minced
1/4 tsp crushed Red Pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated Ginger
1/2 cup Apple Cider
1 tbsp Corn Starch
Fresh Chives, Scallions and Parsley for garnish
White Rice (I used 1 cup Risotto Rice cooked with 3 cups of water till done and sticky)

Directions:
1. Heat the oil in a large heavy bottom pot. Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet...

2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Southern Comfort, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan...

3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken...

4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce. Add 1 tablespoon of Southern Comfort at the end before serving...

Serve while hot, and remember, this goes great with rice (and a glass of bourbon)

*"Easy like a NOLA morning" by R.Fisher*

Notes:
1. Slow Cooker Directions: Whisk together everything except for the chicken, apple juice, and corn starch. Pour into the bowl of your slow cooker. Add the chicken pieces, toss with a wooden spoon to coat, then cook over low for 6-7 hours, or high for 3 hours. Stir in the apple juice and cornstarch mixture at the very end to thicken up the sauce more if needed...

2. I used sticky white risotto rice this time but to cut the calories even more you could use riced Cauliflower or another alternative. (I'll be trying this next time I make it)

"BLT Sandwich Casserole"

August 28, 2016 Rich at Definitely Delish

I always enjoy finding or creating recipes that can be made to fit any day or occasion...

This is one of those...

Whether it's breakfast or brunch, dinner or lunch—this "BLT Casserole" is just perfect for serving for family or friends...

Mine was made with a mix of homemade and locally sourced ingredients; but, of course, you could save yourself time by just going to your local supermarket for the bread and other ingredients—absolutely nothing wrong with that, I do it myself when I need too...

This time though I decided to go the extra mile by making my own Sourdough from scratch (see the recipe in the Recipe Redux section of the Blog) as well as going to local farms for the fresh eggs, lettuce, tomatoes and bacon—nothing quite like farm fresh if you ask me...

After taking out some of my frozen chicken stock to thaw, I then whipped up some of Julia Child's foolproof mayonnaise—then it was time to work...

Cutting, toasting, slicing, chopping and then oven baking some bacon later—it was time to toss everything together and dump it into my oval roaster to bake for Brunch...

Already the house was smelling divine from all of the various parts involved in creating this dish; but after 45 minutes more of it all in the oven, my mouth was truly salivating at the thought of digging in...

A last couple of minutes under the broiler after brushing it down with some bacon fat (Mmm, bacon) and it was finally time to eat...

So good and so filling; truly a scrumptious, salty, savory dish for anytime of day or night and oh so "Definitely Delish"

*"Bacon, Lettuce & Tomato Sandwich Bake"*

"BLT Casserole"

Ingredients:
12-16 ounces crusty Sourdough bread cut into 1" cubes (about 8 cups)
1 pound thick-cut applewood smoked bacon, cut crosswise into 1" pieces
3 large farm fresh eggs
1 1/4 cups low-sodium organic chicken stock
1/2 cup organic Mayonnaise
1 teaspoon Himalayan salt or Sea salt
3/4 teaspoon freshly ground white pepper
1 pint grape sized heirloom tomatoes, halved
1 head local farmed butter lettuce, washed, dried very well, cut into 1" slices
1 tablespoon chopped chives, for garnish
1 tablespoon chopped Parsley, for garnish

Directions:
1. Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly....
2. Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
3. Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl...
4. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes...
5. Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer the mixture to a 13 x 9 inch baking dish and bake until top is golden brown, about 45 minutes...
6. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more...
7. Garnish with parsley & chives, if using, and serve immediately...

Notes:
1. For the Bacon I used the oven cooking method; place bacon inside of a baking dish or on a rack inside of one and cook in a pre-heated 400 degree Fahrenheit oven for 20 minutes-or until nicely browned. (Alternatively you can cook inside of a pan on the stove top)
2. If you want you can use any bakery bread you prefer, from wheat to pumpernickel- it's up to your own personal preference...

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"

August 20, 2016 Rich at Definitely Delish

I can't believe it, but it's been only just a little over a year now since I started playing around with the idea of blogging online...

It certainly has felt like so much longer to me...

Now between all of the cooking, photographing and sharing of my recipes I've been blessed to have met some of the kindest, sweetest and most supportive "Foodies" from just about every corner on Earth...

They really have been beyond wonderful and I've cherished the friendships I've made with each of them...

One of the very first good friends within the "Foodie" community that I made was Lizzy, from A Tasty Mess...

An at home Chef, much like myself, from Houston Texas—who beyond just the incredible encouragement she always gave me, and my early endeavors, was also kind enough to invite me to write, and create, a guest post on her blog—a post that amazingly enough even made it onto the The Daily Meal...

For someone like myself who hadn't ever even shared a recipe, let alone write & photograph for a website, this was an opportunity that I've always been grateful for...

So in honor of the recipe that started it all, I've decided to take most of the same wonderful ingredients to create this dish—a mix of farm fresh and organic, brought together to give you a scrumptious "Sweet & Creamy Polenta" with a "Roasted Vegetable Sauce"

Try it out for yourself. I'll think you'll find it, oh so "Definitely Delish"

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"
(serves about 4)

Roasted Vegetable Sauce:
Ingredients:
1/3 cup Kalamata Olive oil
1-2 Japanese eggplants, cut into 3/4 to 1 inch pieces
1 medium Zucchini, cut into 3/4 inch pieces
1 yellow squash, cut into 3/4 inch pieces
2 teaspoons tomato paste
1/4 cup white wine (Sauvignon blanc or Pinot Grigio)
1 cup chopped fire roasted tomatoes (fresh or canned)
6 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon organic sugar
1/2 tablespoon Shallot, minced
1 tablespoon fresh oregano, chopped

Directions:
1. Heat the oil in a large deep sided sauté pan on medium heat—add the various sliced vegetables (zucchini, eggplant & squash) and pan roast for 10 minutes, or until nicely browned...
2. Now add the shallots and cook for one minute more before draining off any excess oil if necessary...
3. Follow by adding the tomato paste to the pan and stir, cooking for 2 minutes, before then adding the wine and cooking for 1 more minute...
4. Add the chopped tomatoes, water, sea salt, organic sugar and fresh oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside or save; warm it up when ready to serve...

Polenta:
Ingredients:
6 ears of Farm Fresh Corn
2 cups Water
3 tablespoons unsalted Irish Butter, diced
7 ounces Bulgarian Feta, crumbled
1/4 teaspoon Sea Salt
Fresh ground White Pepper

Directions:
1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Using a sharp knife to shave off the kernels by either standing each ear upright on its base and shaving downward, or lay each ear on its side on a cutting board to slice off the kernels...
2. You want to have about 1 pound of corn kernels...
3. Place the kernels in a medium saucepan and barely cover them with the water. Add one tablespoon of butter and a pinch of salt. Cook for 15 minutes on low heat simmering...
4. Use a slotted spoon to remove the kernels from the water and place them into a food processor; reserve the cooking liquid...
5. Process them for several minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process...
6. Now return the processed corn to the pan with the reserved cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to an almost mashed potato consistency. (If you have a lot of liquid left in the pan, it can take longer to cook down the polenta, and it will sputter)
7. Fold in the remaining butter, the feta, sea salt and some pepper and cook for another 2 to 3 minutes. Taste and add more sea salt & white pepper if needed...

"Spiced French Toast Bake"

August 13, 2016 Rich at Definitely Delish

I find that creating breakfast recipes can be some of the toughest to do...

I mean there's only so many ways to scramble an egg or make an omelette, waffle or French toast...

An though I've still attempted it by tweaking an "Eggs Benedict" using "English" crumpets and "Kobe-Wagyu" sirloin burgers or by layering a "Frittata" with potatoes, pancetta, mushrooms, asparagus and cheese—I still find it tough to find a technique or addition to make a breakfast recipe truly my own...

This is one of those...

Taking a personal love of all things bread related; I took buttered toast for breakfast, along with my French Toast recipe and decided to combine the two together with a twist...

Taking cues from a "New Orleans" style Bread Pudding (which has been much on my mind as me and my Baby plan our return trip); I played around with the ingredients and after a night at rest, me and my Baby were blessed to have this beautiful symphony of sweet and spicy ingredients slowly baking in the oven...

Once done, and dusted with powdered sugar, it was ready to be served up with some pure organic maple syrup...

Such a serendipitously satisfying selection to soothe both your hunger and your sweet tooth at the same time...

So try out my "Spiced French Toast Bake" yourself; I think you'll find that it is,
oh so "Definitely Delish"

"Spiced French Toast Bake"

Ingredients:
1 loaf of fresh made Whole Wheat Bread, cut into 14 slices
3 tablespoons unsalted Irish Butter, softened
6 tablespoons granulated organic Sugar
Zest of 1/2 lemon
2 teaspoons Vanilla extract
6 farm fresh Eggs
2 cups Whole Milk
1 cup Light Cream
1 tablespoon Amber Rum
1/2 teaspoon ground Cinnamon
1/8 teaspoon of ground Cloves, Allspice & Nutmeg
1/4 teaspoon Pink Himalayan Salt or Sea Salt
Powdered sugar, for dusting
Organic Maple syrup to finish (optional)

Directions:
1. Pre-heat oven to 350 degrees Fahrenheit. Slice your bread into 14 slices and then diagonally into triangles. Arrange them on a large baking tray and bake for 5 to 10 minutes, until firm to the touch but not yet browned. You can flip halfway through baking...
2. Lightly butter a 9×13-inch or other 3-quart casserole dish with 1 tablespoon of softened butter. Melt the remaining butter in a dish and using a silicone basting brush, brush each slice of bread after they're done in the oven...
3. Fan your bread slices out into the pan. Now place sugar and lemon zest in the bottom of a small dish and use your fingertips to rub the zest into the sugar, so it breaks up a bit and also releases the most flavor. Sprinkle half of lemon sugar over bread inside your casserole dish...
4. Whisk eggs in a large bowl; then slowly whisk in the cream and milk, followed by the ground spices...
5. Stir in vanilla, rum and salt. Pour custard slowly and evenly over bread and sugar, then sprinkle with the remaining lemon sugar...
6. Let mixture soak covered overnight in the fridge. If pressed for time you can let it sit for 30 minutes on the counter instead before baking, but overnight is better...

7. When ready, heat oven to 365 degrees. Loosely cover the "French Toast Bake" with foil and bake for 15 minutes on the middle (or just below middle) rack of the oven. Remove foil and bake for approximately 30 minutes more, until a knife inserted into the center of the casserole and turned slightly causes no liquid custard to spill into the crack. (This can vary by the density of your bread; it can sometimes take longer to finish. Check regularly till done every couple of minutes)
8. Let cool slightly before serving. Dust with powdered sugar and serve with maple syrup on the side, if desired...

*"Buttered Toast, French Toast And Bread Pudding Together At Last"*

"Oia, Santorini - Somber Shades by R.Fisher" — *"Oia, Santorini - Somber Shades by R.Fisher"*

"Healthy Faux PF Chang's Mongolian Beef" with "Noodles"

June 25, 2016 Rich at Definitely Delish

*"Healthy Mongolian Beef with Ramen Substitute"*

Every once and awhile I will see a picture, walk by an item or think of something and say to myself—"You know what, I just have to try that"

Recently I had experienced an almost cascading avalanche of these ideas an fixations as a plethora of thoughts went tumbling through my mind...

It all started, simply enough, with a discussion of ramen noodles and how I first got into cooking as a kid by playing around with the seasoning and cooking method of this simple, cheap staple of college students and kids practically the world over...

Shortly after this; and with the thoughts of ramen still percolating through my subconscious, like magic, I wandered across the image of an Asian beef dish while skimming an article which included, amazingly enough, ramen noodles...

*"Faux-PF Chang's Mongolian Beef with Ramen"*

It was then that I truly began to get intrigued. I mean, I haven't had ramen in so long but maybe just maybe it'd be worth it—still I wasn't sold just yet...

Finally as I walked the aisles of my local market I passed, in the freezer case, what just happened to be the exact same beef dish I had just seen in the article—"PF Chang's Mongolian Beef"

This is what finally set off the shock-wave within my brain causing my thoughts to begin that headlong rush, that unstoppable tsunami, which would culminate in the creation of a new landscape and, I hoped, a new recipe worth sharing...

I began researching and almost gave up the journey; the carbs, the sugars, the sodium was just massive—I mean I just don't eat like that anymore, being on the wrong side of "40" and all that...

It was then I said to myself that it must have been "kismet" or "serendipity" that brought me here through this congruence of events, that the universe itself must be telling me to look further into this and not give up so easily—that just maybe I could find a better way to a better recipe...

And I did...

Using every trick in the book, and a few I didn't even know where an option, I eventually came up with what so closely resembles the flavors and textures of "PF Chang's Mongolian Beef" but with a vastly healthier list of ingredients and all of it finished off with my newest, favorite noodle substitute—the "Miracle Noodle" or "Shirataki Noodles"

None of the fat, sugar or heavy starches of the ramen dish I first saw but with all of that amazing flavor. Try it out yourself; I think you'll find that it is, most assuredly, oh so
"Definitely Delish"

"Healthy Faux-PF Chang's Mongolian Beef" with "Noodles"

Ingredients:
1 1/2 lb lean Sirloin, sliced/cut small (I used lean Filet Mignon cuts)
2 tbsp Cornstarch
2 tablespoons Coconut oil
1 Bell Pepper, sliced into thin strips (I used a mix of Orange and Yellow)
3 Green Onions, chopped
2 tbsp Rice Wine Vinegar
1 package Angel Hair Miracle Noodle (Shirataki Noodles)

For Sauce:
2 tbsp Toasted Sesame oil
1/2 cup Tamari Lite Japanese Soy Sauce
3-4 tbsp Truvia Brown Sugar Blend
1 1/4 cup low sodium fat free chicken broth
5 cloves fresh Garlic, minced
1/4 tsp red pepper flakes

Directions:
1. Slice the lean beef into small thin pieces against the grain, pat dry with paper towels. Then place the beef in a medium sized bowl with the cornstarch and mix together to lightly coat...
2. Prepare your "Shirataki Miracle Noodles" by first rinsing them off in a colander for 2 minutes under warm water. Then place them in a small pot of water and bring to a boil, cooking for 3 to 4 minutes. When ready drain in the colander and rinse again for 30 seconds under warm water. Finally place drained noodles in a large non-stick pan and cook on medium heat, without oil, for approximately 8 to 10 minutes to dry and toughen up the noodles, being careful not to overcook...
3. In a wok, or non stick skillet, heat the 1 tablespoon of the coconut oil on medium to medium-high heat. When the oil is hot, add beef and cook until browned on all sides. It will take 2 to 3 batches because you want the beef to brown without sticking together. Also add another tablespoon of coconut oil after the first batch and feel free to add more if needed...
4. Remove beef from the wok to a plate, covering with foil and then add the 2 tablespoons of rice wine vinegar scraping up any brown bits stuck to the pan...
5. Add the bell pepper and saute it for a couple minutes just until it begins to soften. Remove the pepper from the skillet to a plate and set aside.
6. In that same skillet add all of the sauce ingredients, the sesame oil, tamari soy sauce, truvia brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It can take up to about 10 minutes until the sauce thickens and reduces. You don't want to reduce it by too much because you want enough sauce to coat the noodles and beef...
7. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked shirataki miracle noodles to the wok and toss everything together. Top with sliced green onions and serve while hot...

"Greek Bifteki Meatball Gyro-A Healthy Mediterranean Meal"

May 27, 2016 Rich at Definitely Delish

I have this enduring love of Mediterranean cuisine; truly I do, whether it's "Egyptian Lentil Soup" or "Italian Pasta with Garlic and Oil"

It seems to me no matter how much I love meat and potatoes, owing to my Austrian-Irish heritage, I just can't get enough of that delicious and healthy Mediterranean diet...
Be it Humus or Kebab, Branzino or Paella—there are just so many healthy, flavorful and delicious choices to choose from...

Today I decided on a fusion of favorites and flavors from across the Aegean and Mediterranean; what I ended up creating was a Greek Bifteki, shaped like an Italian meatball and filled with an incredible mix of cheeses, spices and herbs from all across Turkey, Greece, Hungary, Bulgaria and Italy...

Topped with fresh cucumber, tomato, red onion and the "Tzatziki" yogurt sauce inside of a griddle warmed Pita bread—it was truly just a perfectly wonderful blending of tastes and flavors reminding me of my lovely travels across the seas surrounding the beautiful shores of Italy, Greece and Turkey...

This is one healthy dish to serve for lunch or dinner and is sure to become a family favorite in your own home—so why not give it a try; I think you will find that it is, oh so
"Definitely Delish"

"Bifteki Style Meatball Gyro" with "Tzatziki"

Ingredients:
Bifteki:
8 oz. ground Pork
8 oz. ground grass-fed lean Beef
4 oz. ground Lamb
4 tablespoons Red Onion, minced
2 teaspoons Shallot, minced
2 cloves Garlic, finely minced
1 teaspoon Thyme, fresh chopped
2 tablespoons Italian Parsley, fresh chopped
1 teaspoon dried Greek Oregano (I used some I bought in Corfu at a roadside stand)
1/2 teaspoon Turkish Cumin
1/2 teaspoon Hungarian Paprika (Szeged brand)
2 teaspoons Mediterranean Sea Salt, fine
1/2 teaspoon Black Pepper, fresh ground
1 tablespoon Kalamata Olive Oil (I used a bottle I bought in Olympia Greece)
1 tablespoon Italian Red Wine Vinegar
2/3 cup Panko style plain Breadcrumbs
1 large Egg
3-4 oz. Feta Cheese, grated (I used Bulgarian Feta for the smoother, less salty & tart taste)
2 1/2 small vine ripe Tomatoes, minced after seeds and insides removed (mine were Hothouse variety, just smaller than a golf ball in size)

Tzatziki:
2 (7 oz.) containers fat-free Greek Yogurt
1 Cucumber, seedless
1/4 cup low-fat Sour Cream
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon White Wine Vinegar
1 tablespoon Dill, fresh minced
1 1/2 teaspoons Garlic, finely minced
2 teaspoons Mediterranean Sea Salt
1/2 teaspoon Black Pepper, freshly ground

Topping:
3-4 Kirby Cucumbers, diced
4-6 small vine ripe Tomatoes, seeded & diced
1 Red Onion, sliced or chopped
Sea Salt & Black Pepper
1/2 tablespoon Red Wine Vinegar
2 tablespoons Italian Parsley, fresh chopped

Other:
Fresh Made or Quality Store Brand Pita Bread

Directions:
Bifteki:
1. Preheat oven to 350 degrees Fahrenheit; then in a large bowl add all of your minced and chopped ingredients along with your spices, meat, cheese, egg and breadcrumbs...
2. Mix well by hand. (I wear plastic gloves for this and when forming the meatballs)
3. Take out a baking tray with a rim and begin forming small meatballs, around 1 to 2 inches in size, placing them in the baking tray—then repeat with the remaining meat mixture until all of its used...
4. You'll end up with 40-60 meatballs depending on size. Now place the tray and bake them at 350 degrees for 35 minutes...
5. Once they are done cooking they can be stored in a container in the fridge for 3 or 4 days; when ready to use, heat a pan on the stove on medium high heat and brown the outside of the meatballs till warmed through and ready to eat...

Tzatziki:
1. Place the yogurt in a medium bowl…
2. Grate the cucumber on a grater and squeeze the grated cucumber with your hand, or using cheesecloth, to remove some of the liquid….l
3. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir to combine…
4. Refrigerate until ready to use…

Toppings:
1. Dice the cucumbers and place them in a small container or Ziploc bag with a dash of sea salt and pepper with the red wine vinegar—then toss to combine and refrigerate until ready to use...
2. Remove seeds and inside of tomatoes, then dice and store in a small container or Ziploc bag till needed—repeat with the red onion and parsley...

Gyro:
1. Warm a skillet or griddle pan on the stove at medium heat and lightly toast/warm your pita bread on both sides...
2. Put 2 tablespoons of Tzatziki sauce on the "Gyro" with 4-6 "Bifteki" meatballs, some of the cucumbers, tomatoes and parsley—then enjoy....

*"White on White on Blue"-Santorini by R.Fisher*

"Mexican Inspired Lasagna"

May 22, 2016 Rich at Definitely Delish

This "Mexican-Inspired Lasagna" was not only for me and my Baby to try out and enjoy the other night, but it just so happens to be a shout out to all her friends who've been caught by the fitness bug now that they're all Beachbody coaches...

So, to help them all out I decided that I would try, on occasion, to come up with some recipes to share that would help them all on their fitness journeys.

Now, after having carefully crafted a few lo-fat Shakeology Gelato's, along with some Shakeology Muffins and Marble Cake-it's now time to get to the heartier fare...

What could be heartier then beans, and this recipe doesn't disappoint. Being a mix of black beans, pinto beans and white meat chicken-the cheesy, salsa layered goodness fills your stomach without worry of breaking your 21 day fix routine...

Low fat, low carb and full of good proteins and fiber; this happy union would be totally at home among a Tex-Mex themed summer barbecue or any dinner time, regardless of the season...

Serve it up with some sour cream, guacamole, sliced avocado and picante sauce for a delicious, healthy meal that can't be beat. Try it for yourself, I think you and your family will find that it is, most assuredly, "Definitely Delish"

"Mexican Inspired Lasagna"

Ingredients:
4 cups Chicken breast, roasted & shredded (2 rotisserie chickens)
2 (16 oz.) jars Chunky Salsa (homemade or favorite brand choice)
1 cup Pinto beans, drained & rinsed
1 cup Black beans, drained & rinsed
1 (7 oz.) bag 2% Sharp Cheddar, shredded
1 (7 oz.) bag 2% Mexican Mix Cheese, shredded
1 (14 oz.) can Fire Roasted Diced Tomatoes, drained
1 teaspoon Onion powder
2 tablespoons Chili powder blend (see below for recipe, or use favorite pre-made)
2 packages Damascus Bakery Flax Roll-Ups (see notes)
Sea Salt & Black Pepper, to taste
Low fat Sour Cream, for serving
Fresh Cilantro leaves, torn for garnish

Directions:
1. Pre-heat your oven to 350 degrees Fahrenheit and take out a 9 x 13 inch baking pan or dish and grease the insides with butter or a non-stick baking spray...
2. Take cooked rotisserie, or roasted, chicken and shred the white meat, placing into a large bowl for mixing. Season with Chili powder blend, onion powder, and sea salt and pepper to taste, until evenly coated. Then set aside till ready to use...
3. Next take the flax roll ups and cut them into 3 even width strips across the short sides of the roll ups, these will make up your "lasagna" noodle substitutes. You should end up with 16 strips approx. 9 inches by just over 3 inches in size...
4. Now, in a bowl, mix together the 2 jars of chunky salsa with the can of drained fire roasted tomatoes. In a second bowl, mix the two bags of low fat cheese together in preparation...
5. To begin layering, start by ladling out 2/3 of a cup of salsa evenly into the bottom of your baking dish (I'll usually give the tray a few shakes back and forth to help spread the salsa). Then cover it with 4 strips of the cut flax roll ups...
6. Cover the 4 strips of flax roll ups with about 1/3 of the chicken, spreading it evenly. Follow that with 1/3 of a cup of the black and 1/3 of a cup of the pinto beans. Cover that with a 2/3 of a cup of the salsa and tomatoes, then 1/4 of the total amount of shredded cheese...
7. Repeat with another layer of roll ups strips, chicken, beans, salsa and cheese until only salsa and cheese remain...
8. After laying down the last 4 strips, cover them with 2/3's of a cup of salsa and the remaining cheese...
9. Place into the oven for 25 to 30 minutes, until warmed through and the cheese is melted and golden brown. Serve with low fat sour cream, avocado slices, torn cilantro leaves and remaining salsa or picante sauce...

Notes:
1. I use the Damascus Bakery Flax Roll Ups for this dish because of the higher protein and fiber, with low calories. (Each Roll Up is 110 cals, 3 g fat, 15 g carbs, 9 g fiber & 12 g protein)
This helps to keep the overall fat and carbs low while raising the fiber and protein a nice amount without affecting the taste...

"Chili Powder Spice Blend"

Ingredients:
2 tablespoons Ancho chili's, ground into powder
1 tablespoon Turkish Cumin, ground
1 tablespoon Mexican Oregano, dried
1/4 teaspoon organic Cayenne powder
1/2 teaspoon Mexican Cocoa powder
1/2 teaspoon organic Onion powder
1/4 teaspoon Hungarian Paprika (I use Szeged brand)
1/2 teaspoon Coriander powder

Directions:
1. Combine all of the ingredients in a small mason jar with a tight fitting lid, shake until evenly mixed and store in a dark cupboard till ready to use...

"Dark Chocolate Popcorn Granola Bars"

May 15, 2016 Rich at Definitely Delish

I'm always fiddling around the kitchen playing with this or that recipe and though not everything is a home run the first time out, more often than not, I will still make something worthwhile and delicious to nosh on...

This one though was a definite hit; mixing the slightly buttery & salty taste of fresh made popcorn with the crunch of granola, the sweet tang of dried cranberries and nuttiness of chopped pecans enrobed in dark chocolate and honey to create something not unlike but so much better than a rice crispy treat...

Decadent, Delectable & Delicious—truly this on the go snack, or late night treat, tastes almost to sinful to eat—but it's full of so much organic, healthy and natural goodness that you can most definitely give yourself a pass and enjoy it no matter whether you're in full on fit mode or not...

I know I'm going to love snacking on this in the days ahead and I think you would too; because it is, oh so "Definitely Delish"

"Dark Chocolate Popcorn Granola Bars"

Ingredients:
7 cups Organic Popcorn, popped
1 cup Organic Pecans, chopped
1 cup Dark Chocolate Chips
1/2 cup Cinnamon Granola (I used an Organic fresh mix from a Organic Market, but Bare Naked and other brands are good too)
3/4 cup Dried Cranberries (natural no sugar added)
2/3 cup natural, unfiltered & organic Raw Honey
1/2 cup fresh made ground Almond Butter (Natural Almond Butter is okay as well)
2 teaspoons natural Vanilla extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt, finely ground

Directions:
1. Make the popcorn fresh and then mix together with the pecans, chocolate chips, granola and cranberries in a large bowl. Stir, then set aside...
2. Place a generous amount of raw honey in a medium-sized saucepan set over medium-low heat. Bring it to a gentle boil, adjusting heat if necessary...
3. After the honey is boiling then stir in your almond butter, and let it bubble for 1 minute. Turn off the heat and stir in the salt, vanilla, ground cloves and cinnamon...
4. Carefully pour the hot mixture over top of the popcorn and other ingredients, then mix together thoroughly...
5. Line a 13x9 inch baking pan with parchment paper and spray with a nonstick butter spray, then scoop out and evenly press the mixture into the pan...
6. Let it cool in the fridge for 15 minutes or more (loosely covered); then, when ready, remove it from the pan and slice it into squares or bars to serve...
7. Store in a covered container for up to 5 days—or up to a week, or more, when refrigerated...

"Italian Wedding Soup To Cure What Ails You"

April 10, 2016 Rich at Definitely Delish

A bit of folklore says that what has come to be known to us as "Italian Wedding Soup" began as a dish traditionally served to the bride and groom at wedding reception to give the couple the extra strength to see them through the wedding night...

Unfortunately that origin, like many old folktales, is nothing but invention...

Italian wedding soup gained its name not from the occasion that might bring it to the table but rather from the wonderful harmony enjoyed by its ingredients...

See, to say two things go well together in Italian, one can say "si sposano bene" (they're well married) -- or, more to the south, that they're maritati, i.e. married...

So you can see how a dish called in parts of Italy "Minestra Maritata" or "Married Soup" could over time become "Wedding Soup" to us here in America—plus who doesn't love a good story to go along with their meal.

I know I do; and even though meats and green vegetables are quite different, they truly go well together, leaving us with a wonderfully married mix of ingredients whether you use spinach and meatballs, sausage and broccoli rabe or some other combination.

"Italian Wedding Soup"

Ingredients:
For the meatballs:
1/2 small vidalia onion, chopped finely
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
3/4 teaspoon sea salt
1/2 cup of panko bread crumbs
1/2 cup fresh grated Parmesan
1 lb. of ground beef, pork & veal mixed

For soup:
12 cups low-sodium chicken broth
11 oz. fresh Baby Spinach, chopped
1/2 cup of white wine (optional)
1 carrot, peeled and chopped
2 ribs of celery, sliced and chopped
1 small Vidalia onion, coarsely chopped
8 oz. of "Acini de Pepe" or other tiny pasta
2 tbsp. grated parmesan cheese
1 tablespoon fresh chopped Italian parsley

Directions:
For the Meatballs:
1. Pre-heat oven to 350 degrees Fahrenheit; then stir the first 6 ingredients in a large bowl to blend...
2. Then add the cheese, beef, pork and veal; mix well, then shape the meat mixture into small meatballs, and place them onto a baking sheet. (I prefer the meatballs to be on the smaller size, but you can make them any size you'd like)
3. Place the meatballs in the oven for approximately 30-35 minutes, till cooked thru and just slightly browned (alternatively you can cook them in the soup, but baking is my personal preference-see notes)

*"Perfect for when you're under the weather"*

For the Soup:
1. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot...
2. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally...
3. Add the wine and chicken broth and bring to a boil...
4. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender...
5. Then add the meatballs to the soup and simmer for 1 minute...
6. Taste and season with Sea salt and fresh ground pepper if necessary. At this time stir in the fresh chopped spinach, and parsley, then cook for 2 minutes until the spinach is just wilted...
7. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan if desired...

Notes:
1. If cooking the meatballs in the soup instead of the oven, add them at step 3 and simmer for 12 minutes, then add pasta at step 4 and cook for another 8 minutes...
2. I use about 8 oz. of pasta, but we like a lot of pasta in our soup—so use less if you'd prefer it to be broth'ier...
3. If you decide to use frozen spinach, add it between steps 2 and 3 so that it thaws and cooks adequately...
4. For a "gluten free" version use gluten free panko style breadcrumbs...
5. If you can't eat beef or don't like using beef, pork or veal-you can substitute ground turkey if desired (there's some good hormone free & free range brands out there)
6. I use Sauvignon Blanc wine but you can use a Pinot Grigio or Chardonnay as well...
7. Serve with fresh grated Parmesan on the side and crusty Italian bread hot from the oven with butter...

"The Perfect Steak"

March 15, 2016 Rich at Definitely Delish

It was another wonderful night with my Baby and I decided to cook us up some yummy steaks tonight...

So, after a quick trip to the butcher, I came home with some beautifully marbled and extra thick Aged Shell Steaks...

Letting them sit on the counter and come to room temperature (for about a half hour or so) is key, otherwise you will over cook the beef before the center warms at all...

While they were sitting I prepared some asparagus with heirloom tomatoes, lightly smashed garlic and thyme for the oven-a little sprinkle of salt and pepper to taste, and then it was time...

Turning on both the oven, and stove top, I began preheating both; 400 degrees for the veggies to roast and high heat for my cast iron skillet...

*"NY Shell Steaks-thick cut and delicious"*

Now, using paper towels, I dried off the steaks and then seasoned them simply with some fresh Cracked Pepper and "Fleur de Sel" Coarse Sea Salt...

A quick drizzle off "Kalamata" Olive Oil into the super hot pan and in go the Steaks...

With the pan so hot the steaks get a nice sear going quickly and after just a few seconds they're ready to be turned over...

A little attention, turning the steaks every 30 seconds to cook evenly and just the simplest of ingredients-garlic, thyme, salt and butter...

*"The Sunrise rainbow-hearted steals athwart the misty brine"*

Then in almost no time at all you're left with these beautifully crusted and seared Steaks cooked to perfection...

So unbelievably tasty and flavorful; and with the roasted Asparagus, Tomatoes and Garlic on the side-just like fine dining in the best Steakhouse in town...

A wonderful & simple dish that me and my Sweetie enjoyed immensely- and oh so "Definitely Delish"

*"The most beautiful Steak in the World"*

"The Perfect Steak"

Ingredients:
2 Thick Cut Steaks (I used NY Shell Steaks)
2-3 large cloves Garlic
6-8 Sprigs fresh Thyme
1-2 tablespoons Olive Oil (Kalamata)
2 tablespoons Irish Sweet Cream Butter
Coarse Sea Salt (Fleur de Sel)
Cracked Black Pepper

Directions:
1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed...
2. Place cast-iron skillet on high heat on stove top and preheat for 5-7 minutes...
3. Grind fresh pepper over steaks and sprinkle liberally with coarse salt; mopping up seasoning from cutting board with steaks...

4. When pan is preheated, add 1 tablespoon of Olive Oil and immediately place steaks in pan. (Should hear the steaks sizzling)
5. After 30 seconds turn steaks over, they should already have a nice brown sear going-continue cooking turning steaks every 30 seconds to insure even cooking...
6. Place the steaks on their edges, tilting the pan so the drippings run towards the meat...
7. Place Steaks flat again and add the lightly crushed cloves of Garlic, sprigs of fresh Thyme, a touch more Oil and a light sprinkling of Sea Salt...

8. Add 2 tablespoons of sliced Irish Sweet Cream Butter, melt and then baste steaks with it and the pan drippings...
9. Check for your desired level of temperature (rare to well done) with an instant-read thermometer or cut and check the color...
10. Rub steaks with the garlic cloves from in the pan and when cooked to your liking remove to a cutting board and cover loosely with tin foil for 3 or so minutes...
11. Slice and serve with roasted vegetables or whatever side you prefer...

Notes:
1. Serve with a nice full bodied Red Wine; my favorite for this is an Italian Amarone or South American Malbec..
2. Side dishes can range anywhere from baked potatoes, creamed spinach to prosciutto wrapped roasted asparagus-use your imagination and go crazy...