Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    Sweetheart’s Dinner

    Grilled Steak with Homemade Onion Rings and Gorgonzola, Candied Pecan Salad

    One of my tumblr friends asked what I’d make for Valentine’s dinner and this is my idea of a nice dinner at home. It’s what I’d probably order if we went out to a fancy restaurant, which I love doing, but can’t always afford. This is easy to do even though there are a few steps involved. My husband and I did it together.

    First I made the onion rings. These make this whole dinner taste like a steak house dinner. They sell similar ones in bags, but homemade is always better and healthier. Cut one large sweet onion into rings. Soak in buttermilk, salt and pepper for 20 min. Drain the buttermilk off, dredge in flour that’s been seasoned with salt and pepper, coat with scrambled egg, cover with panko bread crumbs. Heat oven to 375. Place onion rings on a cookie sheet,  spray with olive oil spray, and bake for  20- 25 minutes until cooked and crispy.

    Bake a couple potatoes at 375 for 45 minutes.

    For the Candied Pecan Gorgonzola salad: These things are so good, they’re like pralines, only way easier! Combine 1 tblsp olive oil, 1 tblsp balsamic vinegar, and 2 heaping tblsp brown sugar in a bowl. Add 1 cup whole or chopped pecan pieces and mix thoroughly with the sugary concoction.  Place on a lined cookie sheet and bake at 325 for 5 - 6 minutes. (They burn easily, we threw the first batch out because we burned the heck out of them) So we reduced the oven to 325 degrees and cooked them for about 6 minutes. You can do this step ahead of time and keep them in a cool place in the kitchen until dinnertime.

    To finish the salad, wash and spin salad greens. (These were from our front yard garden. It was dark out when we harvested these. My hubby held the flashlight while I picked red romaine leaves from all the lettuce plants we have up there. Helping each other is my idea of romance.) Dress the salad with balsamic vinegar and olive oil, top with gorgonzola cheese and the candied pecans.

    Heat grill to high. Season New York, Rib Eye or Tenderloin steaks with salt and pepper. Sear on both sides for 5 - 7 minutes, depending on the size of the steak. Always cook longer for a bone in steak. Let rest 10 minutes before serving.

    Yum!

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