Entree - I'm Topsy Turvy

Perfect Filet Mignon Recipe

May 14, 2013 by Ashlee · 2 Comments

I am a total meat and potatoes girl, while my husband is a veggie and salad guy. As in he doesn’t like Steak and I LOVE steak. So I don’t usually make heavy meat based meals. On the SUPER rare occasions when we go out to eat I like to go places where I can get a good steak.

But it’s not always economical to get an amazing steak. SO I decided during my last pregnancy (I’m anemic when pregnant and eat a LOT of meat) to learn how to make a GREAT steak. I’ve tried EVERY recipe I’ve been able to find and this is the BEST one!

Filet Mignon Recipe
1 1/2 inch thick Filet – room temp
Oil
salt
pepper

Preheat the oven to 375.
heat an oven safe pan (I prefer cast iron) on the stove top with oil. when it’s nice and hot sprinkle some salt and pepper in the pan and add the filet. Don’t move it, cook for 2 1/2 mins. Then, using tongs, flip the filet and cook for another 2 1/2 mins.

Flip the filet again and put the whole pan in the oven. Bake for 4-10 mins depending on if you want it rare (4), medium rare (my choice- 5 mins), medium (6), medium well (8) and well (10). I use the finger test or you could use a thermometer.

I like to flip it once during the cook time. Once it’s done pull it out, wrap it in foil and let it sit for 5 mins.

I like to serve mine with baked potatoes and a homemade roll. If I’m serving my family as well? Then I add a salad!

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Alfredo Sauce from Scratch

April 30, 2013 by Ashlee · Leave a Comment

I love pasta. Like LOVE it. Alfredo has been my favorite sauce forever. So when I first started cooking from scratch this was one of th first recipies I worked on. It’s been a family favorite ever since. I make it about once a month. And it cooks up fast so it’s a great last min meal when I’m short on time.

Alfredo Sauce from Scratch
1 1/2 C butter
1/4 C flour
3 C milk
1 C heavy cream
1 1/2 C Parmesan (more or less to taste)
1 tsp salt (more or less to taste- balances the parmesan)
1/4 tsp pepper

In a sauce pan melt the butter, whisk in the flour until smooth. Cook approximately 1 minute, until bubbly. Gradually add the milk while stirring. Add cream all at once, cook over medium heat stirring well until thickened. Remove from heat and add Parmesan until melted then add pepper. Serve over pasta with your favorite meat (Sautéed chicken, sausage, Salmon, etc.).

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lemon herb salmon recipe

April 16, 2013 by Ashlee · 2 Comments

We love salmon, my kids could finish off an entire 15 lbs filet themselves! We have a few different ways we like to cook it, but this is far and away our favorite!

The trick to all fish is not to over cook it. There are a few different rules people use. 10 mins for each inch (so a 2 inch thick filet will cook for 20 mins) or 15 mins per lbs (so 30 mins for 2 lbs). The filets we get at Costco are a bit harder because the tail is so much thinner. Usually I cook it long enough to cook the tail, put it out for the kids, then throw it in for a bit longer and save the thicker side for my husband and I!

lemon herb salmon recipe
fresh salmon filet
3-4 lemons sliced
butter softened
1 tsp garlic crushed
2 tsp sea salt
1 tsp black pepper
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp ground celery seed

preheat your oven to 350. mix the garlic, salt, pepper and herbs together.
lay down foil on a cookie sheet, and place sliced lemons on top. Clean the salmon in cold water, pat dry with a paper towel. rub the butter all over both sides then spread the herb mixture evenly on both sides(but not too much). Place the salmon on the lemons, then cover it with the rest of the lemons. place another piece of foil on top and seal the foil together.
bake for 10 mins for each inch (so a 2 inch thick filet will cook for 20 mins) or 15 mins per lbs (so 30 mins for 2 lbs).

We like to serve ours with parmesan risotto, but there are tons of sides that are great with fish!

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Clam Chowder Recipe

January 21, 2013 by Ashlee · Leave a Comment

It has been cold here, and by cold I mean COLD… we got a few feet of snow on Friday!!! When it get’s cold I like soup, chowders and stews. I’m not the only one, right?

I grew up with clam chowder. I’ve always loved my mom’s recipe, but I also have a love for the clam chowder at my favorite beach side restaurant, Mo’s, in Oregon. I’ve tried a few Mo’s Knock offs, and they are great, but I love my version as well.

Clam Chowder
2 Lrg onions, diced
olive oil
5-6 big potatoes, peeled and cubed
2 celery stalks chopped
Can crushed clams
2 Jars Clam Juice
3/4 C butter
3/4 C flour
Half pint of cream
Half pint of Milk
1/2 jar bacon bits
shredded cheddar
salt and pepper

In a large pot saute the onions in oil until they caramelize. Add the potatoes, celery and the clam juice then add enough water to cover vegetables. And a dash of salt Boil.

In small pot (while the vegetables are boiling) melt butter, then add the flour and stir to paste. Add the cream and milk stir on med/high until it’s thick. When the vegetables are cooked add the cream sauce to the big pot. Add the clams, bacon bits and pepper to taste.

The longer you let the chowder simmer the better the flavor. Serve the chowder with the cheddar, extra bacon bits and cornbread.

Clam Chowder
2 Lrg onions, diced
olive oil
5-6 big potatoes, peeled and cubed
2 celery stalks chopped
Can crushed clams
2 Jars Clam Juice
3/4 C butter
3/4 C flour
Half pint of heavy cream (you can use half n half, instead)
Half pint of Milk
1/2 jar bacon bits
shredded cheddar
salt and pepper

In a large pot saute the onions in oil until they caramelize. Add the potatoes, celery and the clam juice then add enough water to cover vegetables. And a dash of salt Boil.

The longer you let the chowder simmer the better the flavor. Serve the chowder with the cheddar, extra bacon bits and cornbread.

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