Steak & Onion Sandwich (a.k.a. Marlboro Man’s Favorite Sandwich)

***I stumbled across Pioneer Woman's Blog the other day, and I loved it. She includes great photos for every single step of each recipe. I admire her for that...I would never have the time or patience to post a photo for every step. After browsing through her posts, I figured that this recipe would be the best place to start because it's her most requested one. I have to admit though, the amount of butter in this dish really scared me...lol. I used A LOT less! First of all, I sauteed both the onions and the meat in olive oil. I only added about 2 tbsp of butter to the sauce. I also added a minimal amount to the toasted buns. My arteries just couldn't handle 2 sticks of butter total. This sandwich was great though, and Brad really enjoyed it as well.***

Ingredients:

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized

1 large onion OR 2 small/medium onions

4 French/Deli rolls

Butter (about 2 sticks)...I used MUCH less!

Lawry’s Seasoned Salt

1/2 cup (approx.) Worcestershire Sauce

Tabasco sauce, to taste

Directions:
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

-Slice cube steak against the grain. Season with Lawry’s.

-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.

-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.

-Butter halved French rolls and brown on skillet.

-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Slashed Chicken with Herb Butter

***This is one of those recipes that every woman should have in her arsenal...a delicious, juicy, buttery, lemony roasted chicken. It's just a classic! I found this on Katie's food blog - Good Things Catered - and my stomach started growling just looking at her photo. The recipe sounded DELISH. Herb Butter...you can't go wrong with anything that has that in the title...hah. Our entire house smelled delicious while this was cooking. A Dutch Oven makes this chicken even better. I cooked it with the lid on for most of the time, but took it off for about 15 minutes at the end to make the skin a little crispier. You'll enjoy this one!***

Slashed Chicken with Herb Butter

Williams-Sonoma

Ingredients:

8 Tbsp (1 stick) unsalted butter, at room temperature

1 Tbsp chopped fresh flat-leaf parsley

1 Tbsp chopped fresh chives

1 tsp chopped fresh chervil

1 tsp chopped fresh thyme

1 tsp lemon zest

1 tsp salt, plus more, to taste

1/2 tsp freshly ground pepper, plus more, to taste

1 chicken, 3 to 4 lb.

2 bay leaves, cut in half

2 garlic cloves, sliced

Directions:

-Put a 5-quart oval Dutch oven in a cold oven and preheat the oven to 450 degrees.

-After the oven has preheated, heat the pan for 20 to 25 minutes.

-Meanwhile, in a small bowl, combine the butter, parsley, chives, chervil, thyme, lemon zest, the 1 tsp salt and the 1/2 tsp pepper and stir until well blended.
-Set the compound butter aside.

-Rinse the chicken with cold water and pat dry.

-Set the chicken, breast side up.

-Using a sharp knife, cut 3 slashes, each 4 inches long and 1/2 inch deep, in each breast.

-Cut 2 slashes, each 3 inches long and 1/2 inch deep, in each leg.

-Rub the compound butter all over the chicken, pushing the butter into the slashes.
-Place 1/2 bay leaf in 1 slash of each breast and leg.

-Push the garlic slices into all the slashes.

-Be sure to push the bay leaves and garlic securely into the slashes.

-Season the chicken with salt and pepper.

-Carefully place the chicken, breast side up, in the hot pan.

-Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees, 50 to 60 minutes.

-Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 15 to 25 minutes.

-Carve the chicken and arrange on a warmed platter.

Source: Katie's Blog: Good Things Catered ...recipe originally from Williams-Sonoma

Apple-Broccoli Salad

***In my opinion, you can't go wrong with Southern Living recipes. Time and time again, they get rave reviews...this one included. I imagine this dish is going to make an appearance at future family gatherings...it will make the perfect pot-luck dish. It's light, healthy and delicious, plus the preparation couldn't get any easier.

I am extremely picky when it comes to mayo. I actually used Kraft's new Mayo w/Olive Oil for the dressing in this dish. It was perfect...not too heavy. I also made a few changes, which are noted in the ingredients list below.***

Ingredients:

4 cups small fresh broccoli florets

1/2 cup raisins

1/2 cup chopped pecans, toasted (I used sliced almonds)

6 bacon slices, cooked and crumbled (I cheated and used Bac-Os)
2 large Red Delicious apples, diced

1 small red onion, chopped (I left this out)

1 cup mayonnaise

1/2 cup sugar (I only used about 1/4 cup)

2 tbsp. cider vinegar

Directions:

Combine first 6 ingredients in a large bowl. Combine mayo, sugar, and vinegar; add to broccoli mixture, stirring to coat. Cover and chill.

Source: "Southern Living" Homestyle Cookbook

Pork Chops with Fig Sauce

***Okay...here it is! As promised, here's the savory fig recipe that I mentioned in the fresh fig bread post below. This was seriously good...not to mention the delicious aroma that wafted through the entire house while it was cooking. If you can get your hands on some fresh figs, you ought to give this one a try! When combined, the figs and pork make a scrumptious combination.

There's also another huge pile of fresh figs sitting in my fridge right now....YUM! I have no idea what to cook with them yet. If anyone has any suggestions, PLEASE share them! I need to use them up in the next few days before they go bad. I think I might make some more fig bread...that stuff didn't last long!***

Ingredients:
4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick
Kosher salt
Fresh ground black pepper
1/4 teaspoon ground chipotle peppers, or to taste (see Notes)
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup minced onion
2 large cloved garlic, finely minced
1/2 cup red wine
1 cup chicken broth
1 teaspoon fresh thyme leaves
1 cup diced fresh figs

Directions:

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt, pepper, and ground chipotle.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat, add onions and saute for 2 minutes. Add garlic and saute an additional 1 minute. Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 2 minutes. Serve pork loin chops with the fig sauce.

Source: About.com: Home Cooking

Fresh Fig & Walnut Bread

***Don't you just love figs? Some friends of ours have several fig trees, and they were gracious enough to give us 2 big bundles of them. The challenge was...what to make with all those figs??? I came across this recipe for fig bread. Honestly, I had no idea that fig bread even existed until recently. It sounded like it would be a little like banana nut bread...and I love banana nut bread! The original recipe called for pecans instead of walnuts. In my opinion, the walnuts turned out even better. I use pecans frequently, so this was a nice change. The bread was incredibly moist and delicious...this is definitely a must-try!!! The figs lend a wonderful, mild taste to the bread (which isn't particularly figgy...is that a word? lol), and the buttermilk adds a nice richness. It makes a perfect breakfast when paired with a steaming cup of coffee. Stay tuned to see what else I created with these figs...it will be a savory dish!***

Ingredients:
3 eggs
2 ½ cups sugar
2 cups ripe figs, peeled and mashed
3/4 cup vegetable oil
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 cup chopped pecans (I used walnuts!)

Directions:

Beat eggs; add sugar and beat well. Add the mashed figs and vegetable oil.

Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well.

Fold in chopped pecans. Bake at 350 degrees for 1 hour in greased and floured loaf pans.

Makes 2 large or 3 small loaves.

Source: Taste of Home Community Boards