Pan Fried Steak and Carrots in Lemon-Parsley Butter

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plated pan fried steak carrots
Happy Thursday!  Is it winter where you are?  Winter has really hit hard in Middle Tennessee the last two weeks.  Last week rain, sleet, and ice and last night … snow!  Beautiful snow. I know that snow isn’t a big deal for many of you.  But in my neck of the woods … it is a big deal!  This is only the second time in the last 5 years that I have been able to take pictures like these …

wagon snow trees
Or like this.

Snowy creekThe worst part for me is that I have missed Community Bible Study the last two weeks.  We meet on Thursday morning and we close when the schools close.  Well, the today and last Thursday school has been closed so we didn’t meet.

Cave spring lane snowy
I miss all my friends and classmates so much.  It is my prayer that if March arrives next week like a lion that lion is roaring with rain and not snow!

203
Wherever you are today I pray you are safe, warm, and well-fed.  I couldn’t decide which recipe comes first … steak or the carrots so I am posting both of them here!  I don’t usually pan fry steak because we have a BBQ grill.  However, last week when I had steak thawed ready to cook the weather was awful.  I had no inclination to run in and out of the house grilling steaks.  So, I decided it was time to pan-fry them.

fried onions
I could have just melted some butter, slapped the steaks in the pan and called it good.  I suspect they would have been edible.  But I wanted them to be fantastically edible!  I went searching on-line for a super recipe.  That is when I found this website called “Instructions.”  The recipe there included fried onions.

pan fried steak
One of the “instructions” was “how to pan-fry the perfect steak.”

panfried steak single
I didn’t realize there really are some steps to be taken to make the perfect steak.  I think the 7-steps are worth reading.  All-in-all my sous chef dish-washing mom and Chief Culinary Consultant both agreed the steak was “deliciously fantastic.”  That’s what I was going for.

parsley carrots fresh
A wonderful part of this wintry meal turned out to be these fresh carrots.  I had a bagful from a recent trip to the grocery store and from my Taste of Home cookbook I saw this recipe for carrots in lemon-parsley butter.  I didn’t have fresh parsley but I honestly think the dried stuff did a great job.

These carrots take no more than 20 minutes to make and are really worth the effort.  Just writing this blog post makes my mouth water.  I guess fresh carrots need to be on my grocery list again!

parsley carrots
Have a blessed wintry meal,
~Catherine

P.S.  Print this recipe, you are going to want to make these carrots!

Psalm 147:12-18

Extol the Lord, Jerusalem;
    praise your God, Zion.

He strengthens the bars of your gates
    and blesses your people within you.
He grants peace to your borders
    and satisfies you with the finest of wheat.

He sends his command to the earth;
    his word runs swiftly.
He spreads the snow like wool
    and scatters the frost like ashes.
He hurls down his hail like pebbles.
    Who can withstand his icy blast?
He sends his word and melts them;
    he stirs up his breezes, and the waters flow.

Fresh Carrots in Lemon-Parsley Butter
 
Prep time
Cook time
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These fresh carrots really "pop" with color and over-flow with taste!
Author:
Recipe type: Vegetable Side Dish
Serves: 6 servings
Ingredients
  • 1½ lbs. fresh carrots, peeled and sliced
Lemon-Parsley Butter
  • ¼ cup butter, cubed
  • 2 Tablespoons minced fresh parsley or 1½ teaspoons dried parsley
  • 2 Tablespoons lemon juice
  • ¼ teaspoon salt
Instructions
  1. Place 1 inch of water in a large saucepan; add the sliced carrots. Bring to a boil. Reduce heat; cover and simmer just until tender-crisp, about 7 minutes. Drain; set carrots aside.
  2. In the same pan, melt butter over medium heat. Stir in parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Information
Serving size: ½ cup Calories: 117 Fat: 8 g Saturated fat: 5 g Carbohydrates: 12 g Sodium: 216 mg Fiber: 3 g Protein: 1 g Cholesterol: 20 mg.

 

 

Italian Cream Birthday Bake

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59 cream cake
Middle Tennessee has been hit with full-on WINTER all in one week.  This week.  Ice. Snow. Rain. Sleet. Thunder. More Ice.  All this week.  The glorious result for me is that we have been home all week.  This may not sound great to you but for me, it is a blessing to have appointments cancelled.  The news man says “stay home.”  The weather woman says “it’s getting worse out there – stay home.”

Alice Cat Birthday Cake
I absolutely love being home!  So when ice and snow kept us indoors for my birthday my sous-chef-dish-washing mom and I hit the kitchen together!  I was telling her that I really, really like Italian Cream Cake but I’ve never made one.  I added, “I am sure our homemade cake will be better than any I’ve ever eaten in a restaurant.”   (That’s a lot of confidence … or arrogance!)

Alice Cat Very Busy
We divided up the recipe, marked out our space on the counter and got to it!  Italian Cream cake is very easy to make with buttermilk and soda combining to make the creaminess of the batter.

alice cat kitchen
Egg whites are folded in to give the cake a luscious, light texture.  Traditionally flaked coconut is added to the batter.  I adore coconut and so I add a little coconut flavoring as well as vanilla.

We baked the cake in 8″ square pans because I wanted to use my square cake plate.  (I do realize a round cake can go on a square plate, but that scrambles up my brain.)

While the cake was baking we chopped and toasted pecans, made a butter cream cheese frosting and patiently waited to finish up our 3-layer masterpiece!

Italian Cream Cake
This recipe came from Southern Living Magazine, November 1996.  I wonder what took me so long to make it?

Italian Cream cake single
The coconut makes the cake look a little “ragged” but I assure you it is moist and luscious.

Italian Cr cake single back
My sous-chef dish-washing mom said “it is perfect” and then added “but next time if you want to add a little more frosting I wouldn’t mind.” 

I agree about the frosting, so I added to the frosting recipe so you won’t run short.  I could have used more frosting between each layer.

All-in-all a perfect end to a lovely birthday, spent partly in the kitchen with my mom!  Aren’t I blessed?  Yes!  I know!

Happy Baking and Stay Warm!
~ Catherine

cc_pinkcupbday

Italian Cream Birthday Bake
 
Prep time
Cook time
Total time
 
Luscious and delicious this traditional 3-layer cake makes a perfect birthday cake or dessert for any occasion!
Author:
Recipe type: Dessert
Serves: Serves 12
Ingredients
Cake
  • ½ cup unsalted butter, softened
  • ½ cup shortening*
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon coconut extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut
Nutty Cream Cheese Frosting
  • 1 cup chopped pecans
  • ¾ cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 Tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • 24 ounces powdered sugar (3 cups)
  • Milk, if needed
  • *Garnishes: toasted pecan halves, chopped pecans
Instructions
  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla and coconut extract, beating until blended.
  2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  3. Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch cake pans.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  5. Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.
  6. Beat cream cheese, butter, and vanilla and coconut extract at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth, add milk, 1 tablespoon at a time, if necessary, to make your favorite consistency; stir in pecans.
  7. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
Notes
* I use solid coconut oil for the shortening. Coconut oil is ideal for baking.

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