Grilled Polenta with Spicy Steak

I have never been so happy to have an indoor grill.
This was awesome. and light. and just plain good!
From Cooking Light Magazine

Grilled Polenta with Spicy Steak

Ingredients
* 4 teaspoons canola oil, divided
* 3/4 teaspoon kosher salt, divided
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chipotle chile powder
* 1/4 teaspoon freshly ground black pepper
* 1 (1-pound) flank steak, trimmed
* 1 (18-ounce) tube of polenta, cut into 8 slices
* 1 ripe peeled avocado, sliced
* 1/2 cup fresh cilantro leaves
* 1/2 cup (2 ounces) crumbled queso fresco
* 1/2 cup refrigerated fresh salsa
* Lime wedges (optional)

Preparation

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Nutritional Information
Calories:397
Fat:19.2g (sat 4.6g,mono 10.1g,poly 2.6g)
Protein:28.9g
Carbohydrate:24g
Fiber:5.1g
Cholesterol:41mg
Iron:3.1mg
Sodium:739mg
Calcium:70mg

Pimiento Cheese Chicken

OMG.

that's all you need to know. Oh, and that it's from Cooking Light Magazine.

Pimiento Cheese Chicken
Ingredients
* 1 slice applewood-smoked bacon
* 3/4 cup shredded cheddar cheese
* 2 tablespoons minced green onions
* 1 1/2 tablespoons diced pimientos
* 1 tablespoon canola mayonnaise
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon hot sauce
* 1/2 teaspoon salt, divided
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon black pepper
* 1 tablespoon canola oil

Preparation

1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Nutritional Information
Calories:299
Fat:16g (sat 5.8g,mono 6.1g,poly 2.3g)
Protein:36.8g
Carbohydrate:1.3g
Fiber:0.2g
Cholesterol:100mg
Iron:1.2mg
Sodium:606mg
Calcium:171mg

Menu plan for the week

Well since we failed with the Cheese Pimento Chicken last week, we put it on for this week again.

We are making all new recipes this week! YAY! I love when the whole week is filled with new recipes.

Monday-Paul's making the Pimento Cheese Chicken with Rosemary Potatoes

Tuesday-Spicy Steak with Rice

Wednesday-Chicken Cutlets with Spaghetti and homemade sauce

Thursday-Paul's making Broiled tenderloin with potatoes

Friday-Chicken Parm Meatloaf with mashed potatoes

Will blog with pics and recipes as we make them.

TGIF...or is it??

It's amazing outside today. Down right spring like. I should be thrilled it's Friday. But I'm not.
Why?
'Cause my house is a flipping disaster area!! I swear FEMA is going to be knocking on my door soon. We've been so busy we haven't had the time to just be home and clean. Every weekend has been something lately, no time for just us. Well, I'm sad to say, this weekend is it.
I have 6 loads of laundry to iron, fold, and put away.
My office is a hot mess and needs to be organized.
The Valentine decor needs to come down and be put away and the St. Patty's Day needs to come out. (and yes I know I do this part to myself, but I can't help but be festive. If you met my mother you would know why I am like this.)
The kitchen needs a good scrubbing.
The bathroom needs a power washing.
the floors, the carpets, the windows, the dog beds, etc, etc, etc.

Now you see why I am not thrilled?
I even thought maybe I could coax my husband into letting me hire someone just this once to clean. Even the promise of sexual favors didn't work.

But WAHOO for it being 55 outside today.

God damn, I love my crock pot.

So we switched up the days on our menu planning. This was suppose to be for tomorrow, but I was home sick today. The last time I made this recipe it wasn't as flavorful as I wanted, so today i put in a cup and a half of white wine and added potatoes to the mix as well.

That was like a party in my mouth!

here's a link to the recipe, Thank you to Erin from City Mouse in a Country House for the recipe!

And help me welcome my cousin to the blogosphere! She got married yesterday and is ready to blog recipes and try new ones out. Hi Mrs. Herald!!

A Valentine's Feast, with a slight change of plans...

Paul was going to make the Pimento Cheese Stuffed Chicken, but then realized he bought the chicken breasts too thin...so instead of him leaving to go back to the store, i told him to just take a different recipe from the week we had planned out and use that. So that's what he did, and he did it well. It was really good. I can't even explain how strange it was to lay on the couch with "What Not To Wear" playing while he cooked and made the house smell divine. A strange feeling, but not one that I wouldn't mind again.

We also managed to grab a Boston Creme Pie while at the grocery store and had that for dessert. it was delicious! Anyway, on to the recipe! Courtesy of Cooking Light Magazine.

Sautéed Chicken with Sage Browned Butter

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
Preparation
1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Nutritional Information
Calories: 326

Fat: 11.1g
Protein: 41.1g
Carbohydrate: 13.1g
Fiber: 0.5g
Cholesterol: 122mg
Iron: 2mg
Sodium: 320mg
Calcium: 26mg

Not much more to say...