Recipe: Spicy Beef Stroganoff

This ended up a total winner... so very tasty... and comforting :)

Ingredients:

2 lbs. lean beef tenderloin, cut into small cubes

2 tbsp. peanut oil

2 tbsp. unsalted butter

1 1/2 tbsp. sea salt

2 tbsp. Dijon mustard

3 habanero peppers

3 tbsp. minced garlic

1/2 large sweet onion (Vidalia or equivalent)

4 cups crimini mushrooms

1 cup beef broth

1/3 cup bourbon

2 cups of sour cream

1 1/2 lb. egg noodles

Directions:

Heat the peanut oil over medium-high heat in a large pan. Add the beef and sear lightly on all sides. Remove beef from the oil and set aside. Add the butter to the pan and melt. Finely chop the onion, mushrooms, and habanero peppers. Add the onion and garlic to the pan, cover, sweating them for about 5 - 6 minutes until the onion is translucent. Add the mushrooms, habaneros, salt, Dijon mustard, beef broth, and bourbon and stir to combine. Turn heat to high and bring to boil, boiling on high for about 2 - 3 minutes. Reduce heat to low, add the beef back to the pan (including any juices), cover, and simmer for about 45 - 50 minutes, stirring occasionally.

Cook egg noodles according to package directions. Remove cover from beef mixture and turn heat to high until the pan returns to a boil, boiling vigorously for about 10 minutes to reduce the mixture to a very thick consistency (mix 1 tbsp. of corn starch with warm water and stir in to thicken more quickly if not the right consistency within 10 minutes). Remove from heat and stir in the sour cream as a final step. Serve over the egg noodles.

Makes 6 - 8 servings.

Recipe: Watermelon and Goat Cheese Salad with Poached Chicken and Hazelnut Vinaigrette

Ingredients:

4 cups of mixed salad greens (European/Spinach mix)
1 lb. boneless, skinless chicken breast
1 lb. watermelon, cut into 1/4 inch cubes
4 oz. crumbled goat cheese
1/4 cup shelled hazelnuts
1/4 cup dried cranberries
2 tsp salt
3 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground sage
1 1/2 tbsp hazelnut oil
3 tbsp balsamic vinegar
1 tsp of Dijon mustard

Directions:

If chicken breast is not already cut into fillets, cut into two smaller portions. Place in the bottom of a medium pot. Coat with the salt, 2 tsp of the black pepper, the paprika, garlic powder, onion powder, and sage. Fill with enough water to submerge the chicken fillets plus 1/4 inch. Place pot on stove and turn heat up to high. Once boiling, reduce heat to medium-low and cover the pot. Continue cooking the chicken for another 15 minutes. Remove the chicken from the water and shred with a fork.

In a large bowl, combine salad greens, watermelon, goat cheese, hazelnuts, dried cranberries, and the remaining 1 tsp of black pepper. Toss together lightly with tongs. In a small bowl, whisk the hazelnut oil, balsamic vinegar, and mustard together. Put the shredded chicken into the bowl. Top with the vinaigrette and toss together until fully combined. Serve immediately.

Makes 4 servings.