Tuesday, July 14, 2009

Cooking for my Auntie

Dear Blog,
Oh how I have missed you. I'm so sorry that I have been away. But I really do have a good reason. You see, my mom and I went to visit my Aunt Phyl. My aunt decided that I needed to make her a birthday dinner, even though her birthday is in January... Yes, it's July, but this makes not difference to my aunt. So off we went to Indiana, and I haven't been able to put my pictures on my laptop. And now that I'm back, I present to you my aunt's birthday dinner.

Red Wine Steak and Mushrooms
Flank steak
Mushrooms, quartered
Salt and pepper
Garlic, finely chopped
Red wine
Green onions, cut on bias

Marinate steak with salt, pepper, garlic and red wine. In skillet, saute mushrooms until cooked through and browned. Add salt, pepper, garlic and red wine, let reduce for 4-5 minutes. Cook steak to desired doneness. Let steak rest, slice thinly and top with mushrooms and green onions.

Balsamic Fig Chicken and Red Onions
3 lrg Chicken breast
1 red onion, thinly sliced
1/2 c + 1 T fig preserves
2 T + 2 t balsamic vinegar
Salt and pepper
Garlic, chopped

Marinate chicken with 1/2 c fig preserves, 2 T balsamic vinegar, salt, pepper and garlic for 30 minutes at room temperature. In skillet, carmelized red onion for 25 minutes, stirring frequently. When carmelized, add 1 T fig preserves and 2 t balsamic vinegar, mix well. In skillet, cook chicken 9-10 minutes per side, or until cooked through. Let chicken rest, slice and top with red onions.

Corn Salad
Corn on the cob, cooked and cut from cob
Baby spinach, torn
1/2 onion, chopped
2 tomatoes, chopped
Salt and pepper
2 limes
Extra virgin olive oil

Mix together when corn is still warm. Season with salt, pepper, juice of both limes and oil. Mix well.

Yours Truly,


  1. Great to see you back, and back with the Thunder you are really bringing the heat with these recipes Thanx for sharing.

  2. Thanks. It's good to be back. I hope you enjoy. I have to say, the balsamic fig chicken was a BIG hit!