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Beef, Brie and Onion Jam Canapé #SundaySupper

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Beef, Brie and Onion Jam Canapé
Beef, Brie and Onion Jam Canapé

I have a confession: I love beef. I could eat beef every single day and I would if my family would let me make it but they want variety. I do tend to get it on our menu at least twice a week. Steak on the grill is a menu staple and either meatloaf, spaghetti and meatballs or braised short ribs are the other menu favorites. I really never do much more than grill steak so when presented with the opportunity to participate in this amazing Florida Beef Council blogging event I had to apply. I’ll use leftover steak, if there is any, in a wrap for lunch or to top a salad for a meal. It was a fun challenge to create outside my comfort zone. You will find a wealth of beef information and recipes on the website plus a handy chart of the different cuts of beef.

 

If you’re a beef lover like me, I encourage you to follow Florida Beef Council on Pinterest, Instagram, Twitter and Facebook. I know you will find great recipes through the posts on their social media channels.

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There are so many cuts of beef from which to choose but I’m a NY strip, filet or porterhouse girl. Hubby is a die-hard ribeye, preferably bone-in, guy, however, the one cut everyone in my family can agree upon is NY Strip. So I chose that for my dish.

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Good for you!

I have always been a believer that beef is good for you and it really is. Here are 3 reasons why:

  1. A 3 ounce single serving of lean beef has an average of 150 calories and less than 10 grams of fat. That’s about the size of a smart phone.
  2. 50% of the daily recommended value of protein is in one serving of beef.
  3. Beef not only provides a complete, high quality protein but it contains high amounts of iron, zinc, vitamins B6 and B12 along with other key vitamins and minerals your body needs.

So, while everything should be enjoyed in moderation, don’t be afraid to put beef on your menu or serve to your guests. Well, speaking of guests, I developed this two-bite tapas recipe using beef, brie and onion jam. I’d never made an onion jam before so I was just winging it. The result was delicious. I should think about winging it more often. You’ll notice I did not toast both sides of the bread. When you toast both sides the bread becomes very crispy. Sometimes the toppings will fall of when the bread breaks after biting. I wanted a crunch with a bit of softness to the bread that wouldn’t fall apart.

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Beef, Brie and Onion Jam Canapé

Yield: 18

Ingredients

  • 1 NY Strip Steak
  • 1 loaf French bread, cut into 1/2 inch slices
  • Garlic Parsley Butter (Recipe Follows)
  • Onion Jam (Recipe Follows)
  • 7 ounce Brie wheel, sliced into 1/4 inch slices
  • Prepare the steak for the grill. Let sit at room temperature for about 20 minutes. Brush with melted garlic parsley butter. Grill to medium-rare to medium. You want pink. Set aside to rest up to up to 10 minutes Once rested, slice into thin slices.
  • Garlic Parsley Butter
  • 1 stick unsalted butter, softened
  • 4 cloves garlic, peeled and sliced
  • 1/4 cup parsley leaves
  • In a mini food processor combine all ingredients. Pulse until well combined and garlic and parsley are well chopped. Store in refrigerator until ready to use. Can be made in advance. Keeps in refrigerator for a couple of weeks.
  • Onion Jam
  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 3 medium onions, thinly sliced (I used a mandoline to get paper thin, even slices)
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. In a large, nonstick skillet over medium heat, melt butter. Add sugar to pan and cook until sugar dissolves, about 1 - 2 minutes. Add onion and garlic to pan can cook until onions are tender, about 30 minutes, stirring occasionally. Add balsamic vinegar to mixture and cook 10 minutes longer or until golden brown, stirring frequently. Stir in salt and pepper. Remove onion jam to a bowl.
  2. To Prepare Brie:
  3. Cut wheel of Brie in half. Cut each half into quarters. Slice 1/2 in slices from each quarter.
  4. To toast the bread:
  5. Lay French bread slices on rimmed baking sheet Brush one side of each slice with melted garlic parsley butter. Place under the broiler until lightly browned. Do not turn. You only want to toast one side. Remove pan from oven and assemble canapés.
  6. To assemble canapés:
  7. On each slice of toasted French bread, stack a think slice of beef, top with Brie and about a tablespoon of onion jam. Assemble all slices and return baking sheet to a 325 degree oven to melt cheese, about 10 minutes but keep an eye on them. Serve immediately.
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Onions for onion jam
Onions for onion jam

 

Finally, a few notes about this recipe: I had a short loaf of French bread hence I only got 18 slices. You may get more or less depending on your loaf. My NY Strip was just enough for the 18 slices and, therefore, I did not use the entire wheel of Brie. Save the remaining garlic parsley butter to top a grilled steak. It is my humble opinion that whoever invented putting a compound butter on a grilled steak was a genius. I also had onion jam leftover. Stored in the refrigerator, it will keep a few days.

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Disclosure Statement: The post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

The Experience of a Lifetime #FWCON

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Strawberry Milkshake with rum
Strawberry Milkshake with Rum

I think I have recovered from the food coma that was the 2016 Food Wine Conference. There aren’t enough adjectives in the English language to completely describe my first time experience meeting so many wonderful people who share my passions. One of the things that amazed me the most was how far some of the conference attendees traveled. There were folks from Washington, D.C., Maryland, Iowa, Ohio, Atlanta, Birmingham and Michigan, to name a few places. The award for the one who traveled the farthest is a toss-up between Germany and Dubai. Dubai wins.

I arrived to the Rosen Shingle Creek in Orlando a little after 2pm on Friday, the first day of the conference. The first event began at 4pm so I had a bit of time to relax. Conference check-in was first on the agenda. While walking through the hotel, I met Lyuba with the blog Will Cook For Smiles. Fun story, years ago when I worked for a major craft store I met her mother-in-law. Small world. Now, back to the conference happenings.

Lavender Milk Bath from Florida Dairy Farmers
Lavender Milk Bath from Florida Dairy Farmers

After getting my official badge and very cool swag bag, that included goodies from Stoneridge Orchards, Tupperware, and more,  I was off to the Florida Milk Spa sponsored by Florida Dairy Farmers. There was a milk bar. What is a milk bar, you ask? Well, the offerings included white milk, chocolate milk and strawberry milk with mix ins such as caramel.  I chose chocolate milk with caramel. Definitely making that for the kids. Once I had my champagne glass of gourmet milk I made a face mask of yogurt and avocado to enjoy later. I couldn’t leave with indulging in a mini massage. The perfect way to begin three days , nice and relaxed.

After the milk bar it was on to the Very “Berry” Welcome sponsored by Florida Strawberry Growers Association. All I can say is WOW. Beautiful chocolates, strawberry milkshakes, and strawberry cupcakes. Dessert before dinner because we were off to the Taste of Rosen Shingle Creek. Chefs from each of the property’s restaurant venues prepared a “taste” of their respective menu. So much great food in one place is a foodies dream come true.

The balance of the two days of the conference was a whirlwind of informative sessions which were kicked off with keynote speaker Donatella Arpaia of Food Network fame. She was delightful and started the conference off on a wonderfully positive and inspirational note. Fun tidbit: Her Mom is from the same region in Italy as my Grandmother, Puglia. The world gets smaller.

One of my favorite sessions of the first day was The Producers Behind The Brand. It was fantastic learning about family farms and the heritage behind the farms from such leaders as Janice Mondavi of CK Mondavi Family Vineyards, Todd Jameson from Florida Strawberry Growers Association, and Amy Richardson a Cabot Cooperative grower from Richardson Family Farm. This informative session not only spoke to family businesses but to knowing where your food comes from as well as sustainable practices.

After a delicious Around the World with Idaho Potatoes lunch it was back to the grind with more informative sessions before the #SundaySupper Denim & Diamonds dinner.

Cowgirl ribeye from Certified Angus Beef ® brand
Cowgirl ribeye from Certified Angus Beef ® brand

There were a number of awards given out but the star of the evening was the cowgirl ribeye provided by Certified Angus Beef ® brand. Talk about melt-in-your-mouth goodness. Perfectly seasoned and cooked by Chef Michael Ollier, executive chef for CAB. Wines from CK Mondavi Family Vineyard were perfectly paired with our meal and my favorite was the Scarlet Five.

A selection of CK Mondavi Family Vineyard wines
A selection of CK Mondavi Family Vineyard wines

 

 

 

After dinner the group retreated for dessert poolside on the warm but breezy Orlando evening. A selection of desserts, coffee and libations were offered to end the night.

Day 3 began with brunch poolside and then we were off to the UCF Rosen College of Hospitality. While there were a couple of fixed sessions, most of this day we could choose what to attend. Since I was the brand ambassador for Certified Angus Beef ® brand, I went to the Master Your Grilling Skills session with CAB executive Chef Michael Ollier, who has a true passion for all things beef and grilling. A man after my own heart.

Perfect grill marks
Perfect grill marks

The afternoon bought the #hashed competition. Teams of 8 – 10 attendees developed a dish using the star ingredient – blueberries, courtesy of Wish Farms. I was a team captain and, although we didn’t win, we had a blast.

All in all it was a most amazing weekend. Heading into the conference I knew no one. Not one single person. Leaving on Sunday afternoon, I felt like I had a whole other family. I made so many new friends many of whom I have since been in touch with on social media channels. Next year will be the 5th anniversary of the Food Wine Conference and I’m already excited for what that weekend will bring.

 

 

Disclosure: As a Brand Ambassador I received a discounted ticket to the conference.

Cheesy Cheesesteaks #SundaySupper

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Cheesy Cheesesteak
Cheesy Cheesesteak

My husband is a Philadelphia native. I knew when I developed this recipe that it would never compare to the cheesesteaks from his hometown. I actually wasn’t trying to compete. How could I, since I’ve never had a Philly cheesesteak? Authentic Philly cheesesteaks use thinly sliced ribeye beef that has been sautéed combined with melted cheese. Depending on who you talk to that cheese can be Cheese Whiz, American or Provolone. Other toppings can include sautéed green bell peppers, onions, mushrooms, and hot or sweet peppers. We like pretty basic cheesesteaks so I made ours with just beef, onions and Provolone. Lots of Provolone. We like cheese.

I start by sautéing the onions in a small amount of butter. You could just sweat them in a pan to save calories but the butter adds flavor. For the beef I use thinly sliced eye of the round that I season and roast and then pan sauté to keep it hot. I will often roast the eye of the round on the weekend then reheat it for a quick weeknight meal. I like the onions thickly sliced but they take a little longer to cook that way. My favorite hoagie rolls come from the bakery in my supermarket, Publix. When making the sandwich don’t slice the rolls all the way through. You want the roll to hold the filling. It’s best to buy them from your grocery store bakery. Many of the hoagie rolls you find in the bread section are pre-sliced. These cheesy cheesesteaks are perfect for a weekend lunch, quick weeknight dinner or game day party food. You could prepare the individual ingredients ahead and saute to reheat. Assemble the sandwiches and serve with chips or fries, slaw and beans to complete the meal.

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Cheesy Cheesesteaks

Yield: 6 servings

Ingredients

  • 1 (2.5 - 3 pound) eye of the round roast, seasoned with salt and pepper
  • 2 medium sweet onions, sliced
  • 1 tablespoon butter
  • 12 slices provolone cheese
  • 6 bakery hoagie rolls, not sliced through

Instructions

  1. Preheat oven to 350 degrees F. Roast eye of the round to a little less than desired doneness if cooking roast in advance of making sandwiches. If making sandwiches right away, cook to desired doneness. Thinly slice beef.
  2. In a large skillet saute onions in butter until translucent over medium heat. Add meat and heat through. In skillet, separate meat and onions into portions for sandwiches. Lower heat and place 2 slices of provolone on sandwiches portions and heat until cheese begins to melt. Using a spatula remove sandwich portions to split hoagie rolls. Repeat with other portions and serve sandwiches immediately.
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Add ins: If you fancy, slice 1 green bell pepper and 1 red bell pepper, saute with onions. If you like mushrooms, when onions and peppers are soft, add 1 cup sliced mushrooms and saute until soft.

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Hearty Vegetable Beef Stew #SundaySupper

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As the weather grows cooler and you look for meals to warm you up, try this hearty vegetable beef stew. Full of beef and vegetables it’s perfect for a weekend lunch or weeknight dinner during autumn and winter. Leftovers, if there are any, are easily reheated on the stove or in a microwave. Taste for seasoning before serving. I usually like to add a little pepper.

Much of the prep work can be done in advance when you have time. Trim the beef and chop the vegetables in advance to get this meal on the table more quickly on a busy night.

Often, I’ll serve this stew with my cornbread muffin recipe, Pillsbury crescent rolls, Hawaiian rolls (a favorite with my kids) or a nice crusty French bread. All are perfect for sopping up the broth.

Hearty Vegetable Beef Stew
Hearty Vegetable Beef Stew

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Hearty Vegetable Beef Stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 6

Ingredients

  • 1 pound beef top sirloin, cut into 1/2-inch cubes and trimmed of excess fat
  • 1/4 teaspoon pepper divided
  • 2 teaspoons olive oil
  • 2 (14.5 ounce) beef broth cans or 1 (32 ounce) carton, divided
  • 2 cups cubed peeled potatoes
  • 1 1/4 cups water
  • 2 medium carrots, sliced
  • 1 tablespoon onion soup mix (I used Lipton)
  • 1 cup frozen peas
  • 2 tablespoons cornstarch
  • 1/2 cup beef broth

Instructions

  1. Measure 1/2 cup beef broth and set aside.
  2. Sprinkle steak with salt and pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Remove to a plate until all beef is browned. Return beef to Dutch oven and add remaining broth, potatoes, water, carrots, onion soup mix and remaining pepper, bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes or until vegetables are tender.
  3. In a small bowl combine cornstarch and 1/2 cup broth, until smooth. Stir into soup. Add peas. Bring to a boil, cook and stir 2 minutes or until thickened.
  4. Serve with crusty French bread, Hawaiian rolls or crescent rolls.
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Beverages

Desserts

Main Dishes and Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Chinese Takeout – Beef and Broccoli

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My family loves Chinese food. I’ve never made it at home, though. I’ve wanted to but just never found a recipe that would suit all of us since out tastes are so different. While shopping at Publix recently, the Apron’s Cooking station was making this beef and broccoli recipe so I stopped for a sample. Immediately I knew this was the recipe I needed to try at home. The week 25 recipe in the 52 Week New Recipe Challenge is beef and broccoli with fried rice. It was a hit with the family and a recipe that will definitely go into my rotation. I like to get as much prepared in advance as possible so I can just throw recipes together. I usually purchase a head of broccoli but the bagged florets were on sale so I thought I’d save myself some time. I still had to cut those florets to bite sized pieces. Slicing the steak when you bring it home from the store will also save time. If the dish in on a future menu, freeze it sliced and you’re ready to go. It’s important to note to have everything prepared as this dish comes together quickly. I think my family would agree that this was just as yummy as take out.

Beef and Broccoli with Fried rice

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Homemade Chinese Takeout – Beef and Broccoli

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 12 ounces fresh broccoli florets
  • 1 tablespoon canola oil
  • 1 1/2 pounds top sirloin, cut into strips for stir-fry
  • 3 tablespoons chopped garlic
  • 1 tablespoon ginger paste
  • 1/2 cups reduced-sodium stir-fry sauce
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • Rice:
  • 1 3/4 cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon chopped garlic
  • 1 medium red bell pepper
  • 2 cups instant brown rice
  • 1 cup frozen green peas
  • 1/4 cup sliced green onions
  • 1 tablespoon butter

Instructions

  1. For the beef and broccoli:
  2. Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.
  3. Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.
  4. Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.
  5. For the fried rice:
  6. In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.
  7. In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.

Notes

For a change, stir in sliced water chestnuts to the beef with the sauce.

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Recipe adapted from Publix Aprons Simple Meals

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