Pan Seared Steak

I love steak, but sometimes cooking it can get a little tricky. Since I live in a tiny apartment with the barest ledge of a balcony, there's no way to grill up steaks the way my dad does back home, and for a long time I struggled with how to cook them.

For some reason they always turned out dry and it drove me totally crazy. I hate when restaurants can do something that I can't do myself. And then a couple of years I stumbled upon this tip and I've been cooking up delicious steaks this way ever since. Hell, screw the grill, this is even better.

Everyone has their own favorite steak seasoning, but my go to is Grill Mates Montreal Steak Seasoning. I put this stuff on everything: meat, vegetables, even in my stew. Sometimes I just open it up and sniff it, which I know sounds crazy, but it smells so divine.

For your convenience, here's a little chart about internal temperatures and done-ness. I always use a thermometer because it's the easiest way to insure a perfectly cooked steak.

140 degrees        Rare
150 degrees        Medium Rare
160 degrees        Medium
165 degrees        Medium Well
170 degrees        Well


Pan Seared Steak
Serves two


2 steaks, room temperature
1 tablespoon olive oil
seasoning


Preheat the oven to 400 degrees. Coat both sides of the steaks with your preferred seasoning.

Pour the olive oil into a pan that is stove and oven safe (I always use my trusty cast iron skillet for steaks). Put it over high heat. 

Once little whisps of smoke start to appear, lay the steak on the pan, letting it sit untouched for three minutes before flipping. For best results try to lay the uncooked sides of the steak onto fresh areas of the pan where the heat is most intense.

After another three minutes, turn off the stove and place the whole pan into the oven for 12-17 minutes, depending on how well done you like your steak.

Allow to rest 2-3 minutes before serving.

Oreo Martini

My leading man really has a thing for cookies and cream flavored things. It's his favorite shake flavor and it what he always makes at every frozen yogurt place in town. So when I saw the recipe for this drink, I knew he'd be sold. 

This thing is so sweet, it could be served for dessert. I made it in bulk form as I was mixing it up for a large group of people and that's the recipe listed below, but if you are looking to make a single glass, I suggest using the ratio from over at Snappy Gourmet. 

And while the garnish is by no means absolutely necessary (and honestly half the time I skip right past making things look nice in favor of wanting to drink), it really does turn this martini into something super cute and impressive.


Oreo Martini
(recipe from Snappy Gourmet)
Serves a crowd or a few heavy drinkers

For Martini:
1 Package of Jello-O Oreo instant pudding
1 cup whipped cream flavored vodka (Pinnacle is always my favorite)
1 cup whole milk

For Garnish:
Chocolate Syrup
Crushed Oreos
Whipped Cream
Mini Oreos


In a punch bowl, whisk together the Jell-O, vodka and milk. Allow to sit at least five minutes, whisking occasionally. The Pudding won't necessarily set but it will thicken.

While the drink thickens, coat the edge of a martini glass with chocolate syrup, then dip the edge into the crushed Oreos. Using a ladle, pour the martini mixture into the glass and top with whipped cream and a mini Oreo.

Cajun Seasoning Mix

It wasn't until very recently that I came to appreciate the complexity of Cajun flavoring. Growing up, spicy food was just about unheard of around the dinner table. The first time I tried Chipotle I thought my tongue would set on fire.

Now I'm no stranger to heat though I still like spicy to be a subtle hint of flavor instead of a completely overwhelming factor of the meal. I'm very glad my taste buds weren't burnt out while I was still young. I know a few too many people who have to douse their food in hot sauce to taste it.

This spice mix is just the right amount of heat and flavor. There is a slight spiciness to it but it's also has a nice herb-y flavor. 

My favorite use for this is my Lighter Cajun Chicken Pasta recipe, but its super versatile. Lately I've been considering mixing it into some burger meat for a bit of a twist on my standard hamburger seasoning.

Cajun Seasoning Mix

(Recipe slightly altered from allrecipes)

2 1/2 teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1 teaspoon ground black pepper

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

Combine and store in an airtight container (I like a mason jar). 

Easy Chicken Parmesan

Chicken Parmesan was one of the first dishes I attempted to cook once I'd moved out on my own, and one that I hadn't properly mastered until just now thanks entirely to Skinny Taste. 

The recipes I had tried before were a little...excessive. You'd have to pre-fry the chicken on the stove and the chicken was doused in a huge amount of sauce that just made everything soggy. None even came close to the crispy, restaurant style chicken parm I wanted.

But this recipe was totally different. Baked in the oven, it isn't as fat heavy as other, pan fried versions and with just a couple spoonfuls of tomato sauce spread on top in the last few minutes of cooking, sogginess is a thing of the past.

I like laying on a nice slice of mozzarella instead of using the shredded cheese the original recipe uses but that is entirely up to your preference or whatever you have in the fridge. It also neatly seals the marinara onto the chicken in a delicious cheesy force field.


Easy Chicken Parmesan
Serves two
(recipe from Skinny Taste)


2 skinless chicken breasts
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
Salt and Pepper
1 tablespoon butter
2 slices mozzarella cheese
1/4 cup marinara sauce


Preheat the oven to 400 degrees. Lightly grease a baking sheet with non-stick spray.

Lay the chicken breasts between two pieces of plastic wrap and pound until even thickness throughout.

On a plate, combine the bread crumbs, Parmesan cheese and a sprinkling of salt and pepper. Melt the butter in a bowl.

One breast at a time, dip the chicken into the melted butter then lay into the breadcrumb mixture, coating both sides. Place the breaded chicken breast onto the prepared baking dish and repeat with the remaining breast.

Once both pieces of chicken are breaded, bake in the oven for 10 minutes. Flip the chicken and bake for another 10 minutes. Pull the chicken out of the oven and spread 2 tablespoons of marinara sauce over each breast, topping the sauce with one slice of mozzarella cheese.

Return the chicken to the oven for 5 minutes or until the cheese is melted.

Butternut Squash Macaroni and Cheese

I had never tasted squash until last Christmas when my sister made butternut squash raviolis with a brown butter sage sauce. I had no idea it was so tasty. As a side note now I am utterly hooked on squash ravioli.

It was my new interest in squash that made me particularly interested in this infographic from The Vegan Stoner. I altered it a bit considering I am not vegan and I love cheese, but it is a very similar premise. If you have any favorite pairing of spices with squash, it would be easy (and delicious) to throw in some of those as well.


Butternut Squash Mac and Cheese
(recipe inspired by The Vegan Stoner)
serves two


4 oz whole grain pasta
1 package of frozen squash puree, thawed in the microwave
1/4 cup grated Parmesan 
1 tablespoon half and half
1 tablespoon butter or margarine
salt and pepper


Cook pasta according to package direction. Drain and return to pot.

In a small skillet over medium heat, melt the butter or margarine (I like margarine for this because it's less likely to burn and I prefer the flavor). Keep it over medium heat as it bubbles and turn of the heat once it browns.

In a large bowl, stir together the squash puree, Parmesan, half and half, and the browned butter, as well as salt and pepper to taste. Stir in the cooked pasta and serve with a sprinkling of Parmesan.