ChefMama Sauces

A great way to spice up kid friendly steak or chicken is by adding a delicious sauce that the adults in your family will like.

Here are a few of my favorites….

 

Shiitake Mushroom Sauce

Ingredients

 

1/2 cup chopped onion

1 garlic clove minced

2 cups thinly sliced shiitake mushroom caps

1-cup beef broth

1/3 cup dry white wine

1-tablespoon balsamic vinegar

1-tablespoon soy sauce

1/2 cup minced green onions or chives

2 sprigs fresh rosemary

 

Directions

1. Heat large nonstick skillet over medium heat.
   
2. Add onion and garlic, sauté 2 minutes.
   
3. Add mushrooms, sauté 4 minutes.
   
4. Add broth, wine, vinegar, soy sauce, green onion and rosemary.
   
5. Cook 2 minutes. Sever over meat.
   

 

Red Wine Sauce

Ingredients

 

2 large shallots sliced thinly

1-cup vegetable bouillon

1/2 cup red wine

1 egg yolk

1-tablespoon flour

Salt and pepper

Directions

1. Coat nonstick pan with olive oil and brown shallots over medium heat.
   
2. Add egg yolk, bouillon and wine.
   
3. Simmer over low for 4 minutes.
   
4. Mix flour with 1 teaspoon water and add to sauce.
   
5. Sprinkle with salt and pepper.
   
6. Stir and simmer until smooth and creamy. Pour over meat.
   

 

Zip sauce

 

Ingredients

 

1/4-cup butter

1 teaspoon each of dried rosemary and parsley

1/4 teaspoon each of cumin and garlic powder

1/4 teaspoon dried thyme

1-teaspoon salt

1/2-teaspoon black pepper

1/8-teaspoon cayenne pepper

1 1/2 tablespoons Worcestershire sauce

1/3-cup steak drippings

 

Directions

1. Melt butter in medium saucepan.
   
2. Add all ingredients except steak drippings.
   
3. Warm gently for 1 minute.
   
4. Mix equal parts of sauce with steak drippings just before serving.
   

 

Take care & Keep Cookin',

Jill Martens

www.chefmama.com

Recipes for the week of May 18

Roast chicken with mashed potatoes and corn

 

Ingredients

 

1 whole chicken (2-3 lbs.)

6 potatoes

1 can chicken broth

5 tbsp. Butter

1/4-cup milk

Seasoning salt or salt and pepper

Frozen corn or canned corn

1 can chicken gravy

1 garlic bulb (optional)

 

Directions

1. Preheat oven to 400 degrees F.
   
2. In small saucepan, add 4 tbsp. butter, 2 tbsp olive oil and a sprinkle of salt and pepper or seasoning salt and melt over medium heat.
   
3. Pour chicken broth in bottom of roasting pan.
   
4. Place rinsed chicken in roasting pan and brush with butter mixture.
   
5. To add extra flavor you may add whole peeled garlic cloves to inside of chicken if your family likes garlic.
   
6. Add potatoes to side of chicken and stir to cover with broth.
   
7. Roast chicken and potatoes 1 1/2 -2 hours. The best way to tell exactly when your chicken is done is by inserting an instant read thermometer into the thickest part of the chicken to make sure it is at 180 degrees F. If you do not have a thermometer, pierce the chicken with a fork or skewer at the thickest part and make sure juice runs clear.
   
8. Transfer chicken to serving platter and carve. Remove roasted potatoes (I leave some aside for my husband who does not like mashed potatoes) and place in mixing bowl with milk and butter. Mix with beater on med until you reach desired consistency. Place in serving dish with gravy on side. Heat corn in microwave as directed on package. Serve.
   
9. 
   

Special Notes:

 

Again, ChefMama has taken steps to save you time (because we all need more of that right?) by using canned ingredients. However for the more adventurous of you ChefMama's I have included a chicken gravy recipe as well. Note the extra ingredients when you shop if you decide to use it.

 

Chicken Gravy Recipe:

Save a tablespoon of juice from the roasting pan and add to a skillet. Add a small chopped onion and cook slowly over low heat until browned which is about 20 minutes. Add one-cup chicken stock and 2 teaspoons cornstarch that has been mixed with 2 teaspoons cold water. Sir constantly over low heat until boiling and then reduces heat to simmer for 5 additional minutes. Strain or serve as is.

 

Flank steak with oven fries and steamed broccoli

 

Ingredients

 

2 lbs of flank steak (there will be leftover for sat. quesadillas)

4 med. Potatoes

4 tsp. Olive oil

Seasoning salt

Salt

Pepper

1 package steam in bag broccoli

 

Directions

1. Preheat oven to 450 degrees F.
   
2. Cut each un-peeled and washed potato into 8 wedges.
   
3. Toss potatoes with 2 tbsp of oil 1/4-teaspoon salt and 1/4-teaspoon ground pepper.
   
4. Place in sprayed baking dish and roast in oven for 25 minutes or until tender.
   
5. Stir them occasionally as they cook.
   
6. Meanwhile, rub flank steak with seasoning salt and pepper on both sides.
   
7. Heat 2 tbsp of olive oil in medium skillet over high heat.
   
8. Add steak to skillet and cook turning over once about 12 minutes for medium or until desired doneness is reached.
   
9. Place steak on cutting board and slice thinly.
   
10. Steam broccoli in microwave bag as directed on package.
    
11. Serve steak sliced with potatoes wedges and broccoli.
    
12. 
    

Special note:

 

To add a little specialness to your flank steak, you can serve with a sauce of choice such as shiitake mushroom sauce, red wine sauce or zip sauce. Please see attached article on sauces.

Mother’s Day Recipes

Lemon Shrimp Salad

Prep time 10 min. cook time30 min.

Ingredients:

1-pound medium shrimp (shelled and deveined)

2 hearts of Romaine (cut into 1 inch wide ribbons)

1 cup grape tomatoes (halved)

1 avocado (diced)

½ lemon plus two tablespoons fresh lemon juice

½ teaspoon black peppercorns

2 tablespoons olive oil

2 tablespoons grape seed oil or vegetable oil

Freshly ground black pepper

Salt

1 pinch of sugar

Directions:

Fill medium saucepan with water. Squeeze the lemon half into the water and add lemon rind along with peppercorns and a generous pinch of salt. Bring water to a boil. Add shrimp and simmer until they are curled and just pink, about 3 minutes. Using a slotted spoon transfer shrimp onto a paper towel lined plate. Place shrimp into freezer for about 5 min. or until just chilled. Meanwhile, in a large bowl, whisk the lemon juice with olive oil, grapeseed oil, sugar and a generous pinch of each salt and ground pepper. Add romaine ribbons, grape tomatoes, and diced avocado and chilled shrimp. Toss well and serve immediately.

Thurs. Soft Beef Taco Casserole

Prep time 15 min. cook time 3-4 hours

Ingredients:

1lb lean ground beef

1 small green pepper cubed, optional

1-cup chunky salsa

1/3-cup sour cream

8 (8 inch) flour tortillas

1-½ cups shredded cheddar cheese

1 package Mexican rice

Directions:

Brown ground beef and green pepper over medium heat. Drain and add salsa and stir. Spread each tortilla with a little sour cream. Spoon about 2 tablespoons of meat mixture into each tortilla and wrap to secure mixture. Place the tortilla's seam side down in a sprayed slow cooker. Spoon remaining mixture on top and spread so that all tortillas are covered. Sprinkle with cheese. Cover and cook on low 1 ½ to 2 hours. Serve with Mexican rice prepared according to package.

Thursday Barbequed Turkey Sloppy Joes

Prep time 5 min. cook time: 6-7 hours

Ingredients:

2 lbs. ground turkey

2 medium onions

2 (15 oz.) cans tomato sauce

1 (6oz.) cans tomato paste

½ cup brown sugar

1/3 cup red wine vinegar

2 tbsp. Worcestershire sauce

2 tbsp. liquid smoke hickory flavoring

½ tsp. freshly ground pepper

½ tsp. seasoning salt

8 sourdough rolls, split and toasted

Corn on the cob

Fresh fruit

Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.