Steak with Quick Mushroom Risotto

Summer time is here!  Meaning, it's time to have some fun in the sun and that includes outdoor grilling with some good food.  In our family we do love to grill.  It is most definitely my dear hubby's job (since I don't like to mess with it) but I usually do the preparation.  This year's summer however is a different story.  It has been raining a lot lately, so the alternative of grilling outdoor will be at my cast-iron skillet and oven (indoor).  This recipe is one of our top scrumptious grilled foods that can be done indoor, rain or shine.

Quick Mushroom Risotto
Recipe adaptation: Real Simple

1 tablespoon olive oil

1 cup orzo

1/2 cup dry white wine

10 oz. mushrooms, sliced

2 cups low-sodium chicken broth

3/4 cup grated parmesan (I recommend using a freshly grated cheese)  
freshly ground pepper, to taste
dash of dried rosemary


Heat oil on the pan over medium heat.  Add mushrooms and cook, 3 minutes.  Add the wine and cook until evaporated.  Add the orzo and chicken broth and simmer until broth is absorbed, about 10 minutes.  Stir in Parmesan, rosemary and pepper.  Serve warm with steak and steamed asparagus.


Pan Seared Steak           

2 (1 1/2-inch thick) steaks (I personally prefer boneless rib-eye and filet mignon for hubby)
Olive oil to coat
Kosher salt and freshly ground black pepper (or seasoning of your choice)

Place 10 to 12 inch cast iron skillet in the oven and heat oven to 500 degrees.  Make sure your steak is in room temperature, brushed with olive oil both sides and seasoned with salt and pepper, or your favorite seasoning.

When oven reached its temperature, place cast iron skillet on the stove top over high heat temperature.  Cook steaks in the hot, dry pan without overcrowding and moving for 30 seconds.  Flip steaks with tong and cook for another 30 seconds then immediately put the pan back to the oven for 2 minutes (medium rare), flip steaks and cook for another 2 minutes.  If you prefer medium or medium well, add another minute or two on each side.

Remove steaks from pan, cover loosely with foil and let it rest for 2 minutes before serving.  Enjoy!

Crunchy Baked Chicken Wings

Say goodbye to your deep-fryer or make your doctor happy in this crunchy chicken wings.  It has a deep-fried taste and crunchiness minus the fat.  We are fried chicken lovers but due to its unhealthiness, we refrain ourselves from consuming them as often as we'd like to.  The other day, I just had a big craving for it.  I was in the verge of making them then the thought of the waist-deep vegetable oil that I'm about to pour in the fryer gave me a second thought and needless to say, I was starting to lose my appetite.  So I decided to put the chicken wings in the oven, instead.  At the beginning, I wasn't sure if it gets crunchy, or at least crunchy enough to our liking.  But to our surprise....it turned out beyond our expectations!


12 pieces chicken wings
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cloves garlic, minced

Mix all ingredients in a bowl, except chicken wings.  Pour into a resealable ziplock bag, add the chicken wings and marinate for at least an hour, or overnight (recommended) turning the chicken wings every so often to coat every side of it.

Preheat over to 375 degrees.  Drain chicken wings from marinade and arrange in a foil-lined cookie sheet in a single layer making sure not to overcrowd them.  Bake for at least an hour or until golden brown (no need to turn them).  Serve warm.  If you're like us, we serve them with steamed white rice or some fresh cut-up carrots and celery with your favorite dipping sauce.  Enjoy!