Friday, September 26, 2014

Perfectly Grilled Steak

Perfectly Grilled Steak



4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper


About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Total Time: 
30 min
 Prep: 15 min
Cook: 15 min

4 servings


Thursday, September 11, 2014

Slow Cooker Chicken and Dumplings


"This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!"


Original recipe makes 8 servings

   4 skinless, boneless chicken breast halves

   2 tablespoons butter

   2 (10.75 ounce) cans condensed cream of chicken soup

   1 onion, finely diced

   2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

  • PREP
    10 mins
  • COOK
    6 hrs
    6 hrs 10 mins


  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.