Sunday, September 29

Mexican Round Eye Steaks


Round eye steaks are a nice cut of meat. They are petite and carry a lot of flavor. When seasoned just right you can get the taste of a fiesta in one bite!

Serves 4-6
Full time 20-30 minutes

You will need:

6 boneless round eye steaks
1 1/2 tbsp olive oil
1 1/2 tbsp lime juice or 1 lime
1 tsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp ground black pepper
1 tsp salt

Let us begin:

In a heavy bottom sauté pan or cast iron pan heat olive oil over medium-high heat.

Preheat oven to 350'.

While this heats mix all spices to create a spice blend.

Pat round eyes dry with a paper towel. Sprinkle seasoning mix across both sides of round eyes, you may not need it all, that is okay.

Once pan is hot, add half the round eyes into the pan and lightly brown for 3-4 minutes on each side.


Remove from pan to holding plate, allow pan to heat back up for a moment.

If needed add a touch more oil to pan, place in remaining round eyes and repeat process.

Once all are nicely browned you going to add them all into the pan, slightly over lapping them around the outside edge.

Squeeze lime over top and place into center of pan, if not using a lime add lime juice to pan.

Move pan to oven and cook 5-8 minutes or until nicely finished off. 

Remove from oven and remove to serving platter.

Serve and enjoy!


Saturday, September 21

Shrimp Corn Chowder


Shrimp corn chowder is a fun fall favorite of mine. Although, it can be eaten year round, I really crave it in the fall. I love the perfect balance of sweet corn, shrimp, and tangy cream broth. 

Full time: 1 hour
Serves 6-8

You will need:

1 lb. cleaned tail-off shrimp
3 medium potatoes, diced into 1/4" pieces
1 medium onion, diced fine
14 oz can creamed corn
14 oz can whole kernel sweet corn, no salt added
2 cups chicken or vegetable stock
1/2 cup heavy cream*
1/2 cup milk*
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper

* you can use 1 cup half and half

Let us begin:

In a dutch oven or heavy bottom pot, heat oil over medium heat.

Add in potatoes and onions, stirring to coat in oil.

Cook 5-8 minutes or until onions have softened.

Add in salt and pepper, stirring well. Cook an additional 1-2 minutes.

Add in creamed corn, stir well. Cook 1-2 minutes.

Add in stock, milk, and cream. Bring to a boil.

Once boiling, lower to medium-low and cook 20 minutes or until potatoes are tender.

Add in shrimp and corn. 

Return heat to medium and cook 10-12 minutes or until shrimp are fully pink.

Remove from heat and check for seasoning, adjust if needed.

Serve and enjoy!

Thursday, September 19

Caramelized Shortcakes



Looking for a fun and quick summer dessert? Try caramelizing fruit, it takes under 15-20 minutes and packs a punch! These over stuffed shortcake biscuits will get lost in a sea of yummy summer flavors and refreshing ice cream.


Serves 4
Full time: 15-20 minutes



You will need:

2 peaches
2 Bartlett pears
1/2 cup brown sugar
4 tbsp butter
2 tbsp grand mariner
For serving:
4 shortcake biscuits
2 cups vanilla bean ice cream

Let us begin:

Start by slicing, pitting, and vining fruit. (You should try to get 12 to 16 cubes per fruit) Size will vary based on size of fruit


Now, in a sauté pan place the butter and allow it to melt over med heat


Once butter has melted add in fruit and allow it to brown. Give it a stir to ensure even cooking on all sides. This will take about 5 minutes


Once fruit has browned, add in the brown sugar. Give it a good stir then let it sit and reduce for 5 minutes.


Add in the grand mariner and continue to cook 5 minutes. WARNING if you are cooking on gas reduce heat to med/low and move pan off flame before adding ingredient. You do not want it to flame!


To serve, place a shortcake biscuit in center of plate, top with 1/2 cup ice cream. Spoon fruit over top, drizzle with syrup from pan.

Friday, September 13

Applesauce Doughnuts


Applesauce is one of the best ways to use your fresh picked apples. It can easily be canned and eaten all winter, but it can also make great doughnuts!

You can make this dough the night before or before work. It will hold in refrigerator for up too 16hrs.

Start with your home made plain apple sauce (http://eatingeclectic.blogspot.com/2011/08/applesauce.html) or substitute plain store bought.

This will make 3-4 dozen doughnut holes
Full time: 1 1/2 - 2 hours (includes rest/rise time)
You will need:

5 cups flour
3 eggs
1 1/2 cup applesauce
1 cup + 1 1/2 tbsp sugar
3 tbsp shortening
4 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp all spice
1 tsp salt

For cooking: 2 cups vegetable oil

For topping: 1 1/2 cup sugar mixed with 3 tbsp cinnamon

Let us begin:

A little note before getting started your going to want a mixer trying this by hand is very hard.

In a large mixing bowl combine sugar, all spice, cinnamon, salt, and baking powder



Add in eggs, shortening, applesauce, and 2 cups flour. Mix on a low speed until the flour is fully incorporated and it has a cake batter texture



Carefully add in remaining flour. Mix on a low speed until fully blended. You want a nice silky smooth, thick sticky batter.

*A little help on using a hand mixer for this. The batter will climb up you mixer just keep the beaters only half submerged in batter and it will keep it from climbing too high

Cover the bowl with clear plastic wrap and refrigerate for a minimum of 1 hour but up to 16.

Warning if your a finger or beater kicker, this may be one of the best tasting batters ever, resist the urge to just eat it now!



When your ready. Remove batter from refrigerator



In a deep skillet (or home fryer) bring vegetable oil to medium heat



Carefully flour your hands lightly and scoop out 2 tbsp worth of batter.

Roll into a doughnut hole ball




Gently ease doughnuts 6-8 at a time into oil

For skillet: Cook for 3-4 minutes until golden, roll over, and repeat

For home fry: Cook for 6-8 minutes until golden color is even



Remove from oil and let cool on a drip rack



Once cool to the touch, pour your topping mixture in a deep bowl or zip top bag. 

Drop doughnuts into mix, roll around/shake to coat. Again do small batches of 6-8 to give ample space.



Remove and plate, hopefully they will last long enough for you to finish, but magically these seam to vanish before I ever het to the end!

Sunday, September 8

HOW TO: Make Salsa Chicken


Salsa chicken is one of the quickest and easiest dinners to make. I make it when I am short on time to actually prepare dinner or when I need to be working on other household things.

Also referred to as three ingredient chicken, this is your perfect full flavor dinner with no fuss.

Serves 4-6
Full time 1 1/2 hours

You will need:

2-3 lbs boneless skinless chicken thighs
1 jar or container thick and chunky salsa
1 cup shredded cheddar or taco blend cheese

Let us begin:

Preheat oven 350'.

Lightly spray a Pyrex baking dish with cooking spray.

Line chicken in the Pyrex.

Pour salsa across the top and make sure it is spread evenly.

Bake in oven for 45-60 minutes or until internal temperature reads 175'.

Carefully remove pan from oven and remove excess liquid.


Evenly spread across cheese.

Return to oven and bake an additional 5 minutes.

Remove from oven and serve immediately, enjoy!

Thursday, September 5

Seasoned Roasted Turkey Breast


Turkey breasts are a great way to get festive family fun flavors into year round meals. Roasting a turkey breast is great when you have a little extra time and want to deviate from the weeknight norm. As a bonus, it make great sliced turkey sandwiches!

Serves 4-6
Full time 2 hours

You will need:

2-2 1/2 lb. turkey breast
1/4 cup chicken or turkey stock (or water)
2 tbsp olive oil
1 tbsp poultry spice blend

Let us begin:

Preheat oven to 325' and lightly spray the bottom of a Pyrex pan with cooking spray.

Lay turkey breast into pan and pat the surface dry.

Lightly oil the surface, you may not need all 2 tbsp, you only want to moisten the surface.

Spread seasoning across surface evenly, you may want to pay lightly with your hand to really get it in there.

Pour stock into pan.

Roast in oven for 1 1/2 hours or until internal temperature reaches 170'.

Carefully remove from oven and cover with aluminum foil for 10-15 minutes.

Once rested, slice, serve, and enjoy!

Tuesday, September 3

Japanese Teriyaki Chicken


Boasting subtle heat and sweet to eat, sticky chicken is one of my favorites. Add a side of rice and you have the perfect weeknight meal in under 30 minutes!

Full time: 30 minutes
Serves 2-4

You will need:

1-2 lbs. chicken legs (6-8)
2 cup water
1 cup balsamic vinegar
2/3 cup soy sauce
1/4 cup sugar
1 tbsp mince garlic
1/4 tsp chili powder
1/4 tsp cayenne pepper

Let us begin:

In a deep skillet or medium pot whisk together water, vinegar, soy sauce, sugar, chili powder, and cayenne pepper.

Add in chicken legs and garlic.

Turn heat to medium-high and bring to a boil.

Lower heat to low-simmer, cover and cook 10 minutes.

Carefully remove lid and skim off the foam that has developed on the top.

Rotate chicken.

Return lid and cook an additional 10 minutes. 

Carefully remove lid and return heat to medium-high. Cook until chicken reaches 175' internal temp, rotating chicken often.

Remove chicken to serving dish and reduce liquid to a glaze, approximately 5-10 minutes.


Pour glaze over chicken and serve immediately, enjoy!