Tag Archives: main dish

Pan Fried Steak and Carrots in Lemon-Parsley Butter

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
 
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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.

 

 

For The Love of My Family – Tuna Noodle Casserole

Tuna noodle casserole full
What do you do purely for the love of your family?  Something you would never, ever do except out of love?

quotes-about-life_381041-2Tuna. Noodle. Casserole.  That’s it.  I make tuna noodle casserole because they love it.  If I didn’t want to make them happy I would never, ever make tuna-anything.  Actually, I would never even open a can of tuna if it were left totally up to me.
tuna noodle singleTo say I dislike tuna is such an understatement of gigantic proportions.

But love for my family?  Well, that’s a totally different story.  So, this week I bought 8 cans of white albacore tuna.  For the love of my sous-chef dish-washing mom and my Chief Valentine.

tuna noodle casserole panThe best part is hearing them exclaim “You made tuna noodle casserole?  For us? Thank you!”  :)

I used a basic recipe from Taste of Home and cranked it up a notch with wonderful Amish-made noodles and a topping of french-fried onion rings.

I ate a bit the first meal.  The other two ate the leftovers several other meals saying “it gets better every day!”

If you and your family like all-things tuna, you are going to really, really love this casserole!

Happy Valentine’s Day With Love,
~Catherine

P.S.  So what do you do purely for the love of your family?

“A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.”     John 13:34-35 ESV

For The Love of My Family - Tuna Noodle Casserole
 
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For the love of my family I treat them to this extra-special casserole loaded with all things creamy and delicious cranked up a notch with french fried onions.
Author:
Recipe type: Main Dish Casserole
Serves: 4 servings
Ingredients
  • 1 can (10-3/4 ounces) cream of chicken soup, undiluted
  • ½ cup milk
  • 2 cups cooked Egg noodles
  • 1 cup frozen peas, thawed
  • 1 can (6 ounces) white albacore tuna, drained and flaked
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup french-fried onions
Instructions
  1. In a large saucepan cook noodles until just cooked, not over-cooked. Drain.
  2. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well.
  3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with french-fried onions.
  4. Bake, uncovered, at 400° for 25 minutes or until browned and bubbly.
  5. Yield: 4 servings.
Notes
Recipe can easily be doubled. Cook time 35 minutes or until brown and bubbly.

 

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