Tag Archives: herbs

Sale Meat Special: Rosemary Garlic London Broil

Oh, what you can do with a good sale and some free stuff!  Times are still tough, and I constantly find myself in need of a healthy, delicious, and satisfying meal on the cheap, the real cheap.  But, I honestly have a hard time sacrificing quality for price.  I struggle with it throughout nearly every visit to the market.  So when I find something like gorgeous, lean, slabs of london broil (in reality it’s a preparation, not a cut, but we all know it as the latter), for less than three dollars per pound, I get excited, I can’t help it.  The promise of an awesome steak dinner that’s not only easy, but affordable, and quick, just lights my fire.  Not only that, a few weeks ago, my buddies over at FoodBuzz sent me an unbelievably generous package of Emeril Brand goodies, for free!  I was siked to be able to use his Steak Rub on a blogworthy dish and I was definitely not disappointed in the product.  Now to the sharing:


Fresh Rosemary (dried would actually work too)

Fresh Garlic

Butter, softened

London Broil Roast (any cut with this label will do)

Steak Seasoning (again, I used Emeril’s Steak Rub)

Kosher Salt

Freshly Ground Black Pepper

Red Wine (as long as it’s not “cooking wine” you’re in good shape)


Okay, the first thing you want to do is gather the ingredients for the Rosemary Garlic Butter.  You’ll need the garlic, rosemary, and of course, the butter (make sure you take this out in advance, or you will have to nuke it like I did, and risk getting it a little too soft, like I also did:)).

001Now, finely chop the rosemary and use a Microplane or finely mince the garlic.  Toss them both in the bowl with the softened butter.

003Now, get crazy with a fork or a rubber spatula and mash it, smash it, and mix it all around.

004If like mine, your butter got a little melted, you want to pop it in the fridge now.  It should be a spreadable consistency.  Now, for the MEAT!  Grab your roast and use a paper towel to pat off any excess moisture.

005Then, liberally (and I mean liberally, the beef needs it) season the roast with salt, pepper, and steak seasoning.  Remember to do both sides, we don’t want meat with flavor on one side, it’s just not right.

006Now it’s time to turn your broiler on.  I use mine on high, which is about 500 degrees.  Before it gets hot though, grab the pan out of it.  If yours doesn’t have a pan, find a flat baking dish that will fit in the broiler.  This next step is kind of messy, so if you’re squeamish about this kind of thing you can put gloves on, but for me, they really just get in the way.  Reserve a couple tablespoons of the butter, then put half of what remains onto the top side of your roast.

008Dig your hands in and rub the butter into the meat.  The surface should be completely covered in the butter mixture.

011Transfer the meat to your broiler pan (or baking dish), buttered side down, then butter the rest of the steak.

013Now, pop the whole pan into the heated broiler.  For a roast about this thick, it will take about seven to eight minutes on each side to cook to medium.  While the meat cooks, you can make a nice red wine reduction sauce.  Grab a small sauce pan and add about a cup of wine (if you are serving more than 2-3 people you will need more).

015Bring the wine to a boil, over high heat.  When it has reduced by half, add your reserved butter.


Stir in the butter, lower the heat, and continue to cook until butter is melted in.  Then, remove from heat.  When the steak is cooked to your liking, remove it from the oven and allow to rest.  This is very, very important or your meat will be dry.  I usually give london broil about 10 minutes, but the bigger it is, the longer it needs.

022To serve, slice thinly, against the grain.

025Can you say delicious?  Especially when served up with brown rice and a tomato, mozzarella, and kalamata salad…  HMM, HMM Good.  ENJOY!



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Filed under Beef, Uncategorized

Easy Breezy Stuffed Pork Chops

Okay, so the flavors in this dish are distinctly fall, but as much as I love to buy produce seasonally, I buy apples all year round.  What can I say, I love apples.  So, when I pulled these chops out of the freezer and realized I had bacon, apples, and onion, I knew exactly what I wanted to do, and let me tell you, this is truly a knockout combo no matter what time of year.   To be honest, there’s not really much more of a story to this one, it was just a regular mid-week dinner that was absolutely tasty and well-suited to illustrate a method that makes a simply prepared dish look super-impressive.  Seriously give it a try, dinner will be on the table before you know it.



Apples (I used granny smith, but any firm cooking apple will do)


Fresh Rosemary (or another woodsy herb of your choosing)

Thick Cut Boneless Pork Chops


Kosher Salt

Freshly Ground Black Pepper

Poultry Seasoning


Heat a large skillet over medium fire.  While the pan heats cut bacon into small pieces.  Toss into the hot pan to cook.

001While the bacon cooks, finely chop onion, apple, and rosemary.

002Once the bacon is browned, drain off a little of the excess fat.

004Then toss in the onions.

005Once the onions begin to go translucent, add the apples, rosemary, and a little butter.

006Now, stir it all up and allow to cook down for a few minutes.  Then season with a little salt and pepper.

007Turn the heat to low and allow to cook a few more minutes while you prep the chops.  You can also preheat your oven to 400 degrees at this point.  Place your chops on a cutting board and grab a sharp knife.

009Now to create a pocket in the chops to stuff the filling in, press your hand flat down on the top of the chop and insert the tip of your knife into the side of the chop.  Slice into the chop to create the pocket leaving about a 1/2 inch on each side.  Do not let your knife go all the way through the chop.

011Here’s what the pocket should look like:

012Repeat the process on each of your chops then liberally season the with salt, pepper, and poultry seasoning.

013Now, grab the chops one by one and spoon filling into the slit until it is just about flush with the edge of the chop.   If you think you need to, you can use a toothpick to close up the opening, but this time around my filling was pretty secure.

015In the same pan that you used for the filling, heat about a teaspoon of butter over medium-high.

016Add your porkchops to the pan.  We just want to give them a golden brown crust.

017When the first side reaches desired color, flip ’em over and allow the second side to brown.

018Once both sides are nicely browned, transfer the chops to a baking dish and pop in the oven.

019They are probably only gonna need about 15 minutes in the oven, depending on the thickness of your chops.  They should look like this when they are done:

021I served them up with creamy whipped potatoes.  I happened to be low on fresh veggies this day, but any steamed green veggie would also be fabulous alongside.


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Filed under Pork

Fancy Schmancy Chicken Sammie

Okay, can you say inspiration?  I always seem to get food inspiration at the weirdest times, for instance, when I’m sick at home with the flu or even at 2a.m. when I can’t sleep a wink.  That being said, the idea for this sandwich came to me at the most obvious time possible, while grocery shopping at Costco.  I was perusing the imported cheese case, as I’m usually prone to do, when I found a very reasonably priced triple-creme French cheese by the name of le Delice de Bourgogne.  Between the cheese and a fresh loaf of rosemary olive oil bread, a plan formed and my excitement was honestly not to be contained.  All I needed was a few more ingredients, a killer sauce, and magic was around the corner.  I attended to the rest of my weekly errands with one goal in mind, and basically went on a food buying spree, grabbing anything and everything that peaked my curiosity.  I’m a total food geek and it was the most fun I’d had in a long time.  Plus, by the time I got home I knew exactly what I was making and even thought of a way to use a brand new gadget, courtesy of my brother.  This is one of those recipes that I’m going to have to insist that you try  because, yes, it’s really that good.


Boneless Skinless Chicken Breasts

Fresh Rosemary

Fresh Tarragon

Fresh Garlic

Maple Bacon

Extra Virgin Olive Oil



White Wine

Heavy Cream

Rosemary Olive Oil Bread (or any nice crusty bread)

le Delice de Bourgogne Cheese (or a nice triple-creme brie)

Kosher Salt

Freshly Ground Black Pepper


Yay!  Here’s the debut of my new gadget…a pilon, straight from Puerto Rico.  As I’ve mentioned before, my family is Puerto Rican and we really enjoy our heritage through food, so when my brother returned from a recent trip to the island with a handcrafted pilon, sort of a wooden mortar and pestle, I was thrilled.  My mom bought an almost identical one almost 10 years ago, and I’ve wanted my own for a long time.  Well, I’ve digressed much too far now, so first off, you should tear the leaves off of your tarragon and rosemary and remove the skin from the garlic.  Throw it all in your mortar and pestle with some salt and pepper.


Now have some fun and crush it up as much as you can.  If you don’t have a mortar and pestle just coursely chop it all together.

004Set aside and begin prepping your chicken.  As usual, you want to clean off any excess fat and then you should split the breasts as demonstrated in my Cheesy Chicken Roll-Ups.


Toss them all in a dish, drizzle with olive oil, and sprinkle on the herb and garlic mixture.

006Mix everything up and set aside to marinate well you work on the other components.  Now’s a good time to cook up your bacon.  In the past year, I’ve discovered that I really like to cook bacon in the toaster oven when I have the time.  The bacon doesn’t curl up and the scent doesn’t infiltrate your home so much.  So that’s what I did hear.  Depending on the thickness of the bacon, I usally cook it on 400 degrees for about 20 minutes, if the bacon is thinner, decrease the time.

008While the bacon cooks, heat a large skillet over medium-high heat and throw in your chicken.

012Sautee on both sides until nicely browned, add a couple tablespoons of butter, and sprinkle the whole thing with some flour.

014Toss everything around to work in the flour and allow it to cook out for a few minutes to lose the raw taste.  Once a bit of a roux has formed and cooked up, add a few ounces of a tasty white wine.

015Bring to boil and let the alcohol cook out.  This is important!  If you don’t give the alcohol a few minutes to cook out, the sauce will curdle in the next step.  Once it comes to a boil and simmers for a minute you can add in the cream.

017Stir to combine and allow to simmer so the sauce is thick enough to coat the chicken with a couple tablespoons leftover for drizzling.  While the sauce thickens, cut the bread into 2-3 inch wide pieces, spread each side with a healthy amount of the cheese, and layer bacon on both sides.

019Once the chicken is cooked through and the sauce is nice and thick, place one breast portion on the bread and drizzle with a little more sauce.

020To fancy it up a bit more, serve with a bistro salad of greens, dried fruit, and nuts and some roasted potatoes.  Now, please, please, please ENJOY the creamy, bacony goodness!



Filed under Chicken, Make Your Own Takeout, Uncategorized

Spice It Up With Shrimp Fra Diavolo

I realized, not long ago, that I have not posted any seafood here on One Bite At A Time.  Like many foodies, I really, really love seafood, and since moving in with DH, I have definitely turned him into a lover of all most victuals of the sea.  Although I don’t have the budget to buy fresh seafood often, I try my best to get it whenever I can, and almost always buy a big bag of frozen shrimp when it’s on sale.  Now, I know that many of my favorite gourmet chefs would denounce anyone who cooks frozen shrimp, but lets face it, most of us regular people can’t afford to buy fresh shrimp at $9.99/lb.  When I do luck out and find the aforementioned shrimp on sale, I have lots and lots of fun experimenting and trying out new flavor combinations.  Here’s a recipe for shrimp fra diavolo that I’ve been making for quite a while now, I usually serve it over plain white rice or pasta, but this time around I thought I’d do a basic parmesan risotto.  The creamy risotto was a great complement to the spicy shrimp.  Of course, feel free to change up the type of tomatoes you use or swap out my choices for your favorite herbs.  As usual, my aim is to provide you with a guide, ideas, and inspiration.  Here it is:



Fresh Basil

Fresh Parsley

Fresh Garlic


Kosher Salt

Freshly Ground Black Pepper

Cayenne Pepper

Crushed Red Pepper

Extra Virgin Olive Oil

Canned Tomatoes (I used puree, it was on sale)


Begin by heating a small amount of olive oil in a large skillet, over medium-high heat.  While the pan heats, combine the shrimp with salt, black pepper, and crushed red pepper.

0021When the pan is hot, add the shrimp.

0031While the shrimp cooks, chop the onion and herbs and mince the garlic.

0014When the shrimp is just pink, remove from the pan and set aside.

005In the same pan, cook the onions and garlic until tender and translucent, but not browned (the heat should be turned down to medium-low).

0072Then add the tomatoes, a little bit of water, and cayenne pepper to taste.   Stir to incorporate.

0081Allow to reduce and thicken, by simmering over low heat (in the meantime, you can prepare the other components of your meal).  Then stir in your herbs, and allow to simmer a little longer.  You want the sauce to pick up the flavor of the fresh herbs.

0091When the rest of your meal is just about complete, toss the shrimp back in the pan, just to coat and reheat.

0101Serve over a piping bowl of your desired starch, and ENJOY this simple, spicy, and succulent delight!



Filed under Ethnic, Seafood

Chilaxin’ Cheesy Chicken Roll-Ups

Chilaxin’, you say.  Is that a word?  Of course, it’s a word, it’s a nifty combo of chillin’ and relaxin’, exactly what this chicken must be doing after being slathered in cheese and herbs and given a nice hot oil bath.  I have been brainstorming ideas for recipes for the past few days, trying to create something worthy of posting for all of my wonderful readers to enjoy, when this recipe just sort of came together in my head.  I have to say, I really think about food all the time.  I was in the middle of my work day when I got the idea for this dish, and not only did I create the chicken recipe, I also decided on the sides and how I would prepare them.  People always ask where I get my ideas, or where I found a recipe, and honestly it’s always a tough question for me.  Sure, I look at a lot of recipes online and I read quite a few food blogs, but I rarely write anything down or print anything out.  I just kind of store bits and pieces of recipes in the file cabinet that is my brain, and use everything I’ve stored to do my own thing.  I really feel this is the best way to keep things interesting, and I’m all about never getting bored with my food.  Anyway, I digress, this is a fantastic everyday or special occasion chicken recipe, and it heats up beautifully the next day for lunch, so if it fits your fancy, roll up a few extras.  Feel free to get creative by altering the filling with different cheeses and herbs, that’s probably what I would do if it was someone else’s recipe.  🙂


Boneless Skinless Chicken Breasts

Cream Cheese (I used the reduced fat kind)

Romano Cheese

Fresh Parsley

Fresh Chives

Fresh Garlic

Ground Nutmeg

Kosher Salt

Black Pepper

Egg (beaten)

Panko Bread Crumbs

Extra Virgin Olive Oil

Canola Oil


Begin by finely chopping the herbs and garlic and finely grating the cheese.

007Then combine the herbs, grated cheese, and cream cheese in a bowl.  Add salt and pepper to taste, and just a dash of nutmeg.

008Mix until everything is well incorporated and set aside while you prep the chicken for rolling.

009Disclaimer:  Please excuse the old, grungy cutting board used in the next segment of this post.  I only use it for chicken so, never really think about it, but it’s totally embarassing and I will be replacing it this weekend.  Shame on me.

For the next part of the recipe you can either use chicken breasts that come thinly sliced or you can slice them yourself.  I usually put one chicken breast on the cutting board, hold it firmly down with my hand and gently slice through the middle.  Novice cooks should probably use the thin breasts until they are confident in their knife skills.

010Once all your chicken is cut, you can grab your filling and a few toothpicks.

012You will now want to set up your filling and breading station.  Line up your egg and breadcrumbs next to the cutting board or plate that you will be working on, just to make the process go a little smoother.  First, spread a small amount of the cream cheese mixture onto your first piece of chicken (I think it makes more sense to fill, roll, and bread each piece of chicken completely rather than filling them all, rolling them, all, etc.).

014Make sure not to overfill or it will be very difficult to roll them up.  Next gently roll the chicken up, beginning with the wider side, making sure to use your fingers to keep the filling in place.

016Secure the end of the roll and the sides with toothpicks.  Be careful not to stab yourself!

017Repeat this process until all of your chicken is rolled.  Then begin the breading process by lightly coating the roll in egg.

018Then coat completely in panko breadcrumbs.

019Again, repeat the breading process until all of your chicken is coated.  Now, you can begin heating your oil before you start the breading process, but because I needed some time to get the sides ready and going, I put all of the rolls on a plate and kept in the refrigerator until I was ready for them.

021When you’re ready, coat the bottom of a large skillet with 1/2 olive oil, 1/2 canola oil.  The oil should come about 1/4 inch up the side of the pan (I avoid deep frying whenever possible because it just makes me feel so guilty, so this is what I do to get the same effect w/o all the fat).  Heat the oil on medium-high until it shimmers when you tilt the pan.  Add in your rolls and cook until chicken is cooked through and coating is golden brown.

029Drain on paper towels and allow to cool just a little before serving as the gooey, cheesy filling is quite hot.

030I served with smashed romano potatoes and roasted brussel sprouts, they were excellent complements.  Hope you ENJOY!

Note:  Check back, soon for my post on roasted brussel sprouts…trust me, they are tasty.


Filed under Uncategorized