Grilled Fillet Mignon with Baked Potato and Stir cooked Vegetables

As I love the barbecue, I can't resist the temptation to barbecue everything and strive for those perfect grill marks.

This is the standard steak but it is set apart by the brown rice and vegetables. It also takes little time to cook with the longest thing being the baked potato (If microwaved).

This dish is quite simple to make and very easy to grill with a variety of steaks like New York steak (Shown below).

New York (Bottom)
Fillet Mignon (top)

Ingredients:

     -Piece of steak

     -1 cup brown rice

     -2 cups water

     -Salt as desired

     -1/4 cup oil

     -1 potato

     -Olive oil

     -Lemon juice

     -Smoked paprika

     -Garlic powder

     -Salt and Pepper

Optional

     -Vegetables such as broccoli for the side

Wrap potato in saran wrap and cook in microwave for 5 minutes.

Brown Rice: Boil with 2 cups of water, salt as desired, 1/4 cup oil. Stir and boil until water is gone. Then turn the heat down and cover for 10 minutes.

Steak: Marinate in olive oil, lemon juice, smoked paprika, salt and pepper, and garlic powder (tsp. or less for each other than olive oil).

Vegetables: Stir on stove until fully cooked through.

Chicken Cordon Bleu

This chicken cordon bleu is definitely a harder dish compared to my other posts, but the extra time and effort pays of in the amazing taste and look. Although the cooking doesn't take too long, the preparation can be tricky to get right.

The prosciutto is the key element of this dish that set it apart from normal chicken. It accents the chicken in a way that makes you want to go back for more. The original recipe makes the chicken alone, but I added the rosemary potatoes (Which do take a long time to cook) and the string beans which are an easy addition that make it a whole meal.

Overall this dish was very interesting and informative to make, so I hope you'll make it too!

Added Ingredients:

     -1 or 2 small potatoes

     -Glaze of olive oil on the string beans

     -Garlic butter

     -Rosemary   

 Pound the chicken to 1/4 in. The thinner the better!

 Cover with pursciutto

 Add cheese

 Carefully roll

 Cover in flour mix and add egg and bread crumbs

Amazing Tuna Melt!

This recipe is really fun to make and really delicious. Unlike other foods, there is a huge space for personalization with a tuna melt. For example, if you don't like celery, don't put it in and it will taste just as good.
The original recipe is fantastic, but as I said, it can and should be personalized so thats what I did. I decided to double the tuna and add some extra seasonings. I added those ingredients into the bowl that I mixed everything in to give it more of a bold flavor.
The other great thing about this recipe is how easy it is to make. It took about 30 minutes of simple mixing ingredients and heating up on a flat stove top. The presentation of this dish was also very fun and easy. Theres room for a variety of garnishes that can be added to the plate. I added a strand of dill, a couple of celery leaves, a cut dill pickle and a slice of radish.

Added Ingredients:
     -One 5 ounce can of tuna.
     -A couple grates of nutmeg.
     -Pinch of cumin seed.
     -Pinch of paprika.
     -1 stick of celery.

Extra steps:
     1-Add all the above ingredients into the mixing bowl with the rest of the ingredients.

(The rest of the steps and ingredients can be found HERE)

Flake the tuna!

Optional but recommended celery

Seared Ahi Tuna on Couscous with Sweet Potatoes and asparagus

If you've seen any of my other posts then you'll know that I love making simple and good looking meals. This tuna dish happens to be the simplest of them all with a 10 minute cooking time.

If theres one thing I love about cooking, it's the final presentation, and this dish would look the part in any restaurant. The tuna lays on a desert of couscous that absorbs all it's flavor and juice. The sweet potatoes add a great contrast to the teriyaki laden tuna.

Although sweet potatoes might not be the first thing that comes to mind when of think of couscous and asparagus, it sure has it's role in this meal as it goes great with everything in the dish. This dish is definitely one of my favorites due to it's simplistic excellence.


Ingredients:
     -Couscous
          -2 cups of water
          -1/2 tsp of salt
          -1 tbsp of butter
          -10 oz of couscous

 

   
      -Tuna
          -Ahi tuna (one piece)
          -2 tbsp olive oil
          -1 tbsp soy sauce
          -Pinch of chili powder
          -Pinch of garlic powder
          -Pinch of ginger powder
 
       -Sweet Potatoes
          -1 sweet potato
          -1 tbsp butter
          -Little salt and pepper
          -Pinch of cinnamon and nutmeg
     -Asparagus
          -3 or 4 asparagus
          -salt, pepper
          -Splash of lemon juice
          -1 tsp of olive oil
Steps:
   
      -Couscous
          -Boil water with salt and butter
          -Place couscous in
          -Cover
          -Turn of and let sit for 5 min

   
      -Asparagus and Sweet Potatoes
          -Saute asparagus with all ingredients for 5 min
          -Wash potato
          -Wrap in plastic wrap
          -Microwave for 5 min
          -Saute potatoes with cinnamon and brown sugar

   
     -Tuna
          -Marinate in ingredients for at least 5 min
          -Sear for 2 min each side

         

Persian Fereny

Classic Persian Fereny 

This  authentic Persian dessert has a smooth milky texture that melts in your mouth while only taking 30 minutes to make, it is one of my favorite endings to a good meal. It can be served cold or warm, but either way, it is absolutely delightful to eat.

It can be served in small spoonful cups or large bowls, either way you never get tired of the soft taste and hint of flavors.

With only 4 ingredients, anyone can make this original dessert and impress their guests and themselves.

     
     Ingredients:

          -2 Tbs of corn starch
          -2 Tbs of rosewater
          -4 Tbs of sugar
          -Half a liter of milk

     Steps:
   
          1-Mix all ingredients together until smooth
          2-Boil mix while constantly stirring

             
          3-Turn stove to medium and stir until thick
          4-Either serve hot or chill in fridge
          
          (Optionals)
          -Serve with crushed pistachio on top or mix with safran or cocoa.   

Serve and enjoy


  

BBQ Chicken With Roast Potatoes and Cauliflower

No matter what the occasion, anything on the barbecue is sure to taste great, as this recipe will prove.

It is a great blend of juicy barbecue sauce saturated chicken with a simple yet succulent mix of roasted vegetables comprised of baby potatoes, cauliflower and onions. The entire meal takes less than 45 minutes to put together, and about 45 minutes to cook.

There are many additions to this recipe that complement the chicken such as a simple salad, some ciabatta bread, and optional Brussel sprouts. This dish is not only fantastic to taste but also turns heads with its exceptional appearance.

So, before your mouth waters anymore, let's start. 

     Prerequisites: 
          -Barbecue or grill top.
     
     Ingredients:
          -Skinless chicken breast(s).
     -Chicken Marinade: 
          -Half a cup of barbecue sauce.
          -A quarter cup of olive oil.
          -Pinch of salt, pepper, granulated garlic, and granulated onion.
          -Tsp. smoked paprika.
          -Tsp. Cayenne pepper.
          -Tsp. chili powder.
          -Splash of lemon juice.
     -Roasted Vegetables:
          -2 cups of sliced baby potatoes.
          -2 cups of sliced onion.
          -Splash of grape seed/olive oil.
          -Half a lemon's juice.
          -Pinch of smoked paprika, dried rosemary.
     -Salad
          -1 large bowl of roman lettuce.
          - sliced cucumber.(optional)
          -Sliced carrot.(optional)
          -small tomatoes.(optional)
          -Ranch sauce.(optional)
     -Miscellaneous 
          -Micro greens.
          -Any bread.
          -Brussel sprouts.(optional)
          -Balsamic glaze.

Steps:
     -Chicken:
          -Mix the Chicken Marinade ingredients together.
          -Place chicken and let rest in fridge at least 30 minutes before cooking.

     Roasted Vegetables:
          -Mix all of Roasted Vegetables together.
          -Preheat oven to 350 degrees.
          -Place in oven safe dish and cook for 40-50 minutes.

Uncooked

Cooked

Grilling the Chicken:
     -Set barbecue or stove on high.
     -Place chicken.
     -Pour the rest of the marinade on.
     -Wait for 1 minute before turning them 45 degrees to one side.
     -Flip after three minutes.
     -Repeat steps four and five.

Plate Preparations:
     -Pour a small amount of balsamic glaze on the chicken plate.
   

     -Put on a small handful of micro greens.
   

     -Place vegetables in the plate.

     

     -Finally put the chicken in the middle, serve with the salad, and bread.

Enjoy!