Filet Mignon with Lettuce Wraps

Good Friday Morning Foodies! I'm so glad this week has come to an end! I have so much to do these days because I'm moving in about a week. My entire house is in shambles and it's really hard to find the time to cook anything fun for dinner. Tonight, I'm going over to a friend's house and we will be making this fantastic filet mignon recipe at her place. It will be heck of a lot easier to navigate her kitchen ha ha.
Well, hope everyone enjoys their weekend. Happy eating!

Ingredients

• 4 6oz filet mignon steaks

Marinade

• 1 large onion, sliced
  
• 6 cloves garlic, chopped
  
• 1 tablespoon chopped ginger
  
• 1/2 cup low-sodium soy sauce
  
• 1/4 cup apple juice
  
• 2 tablespoons lemon juice
  
• 2 teaspoons dark (toasted) sesame oil
  
• 4 1/2 teaspoons sugar

Scallion Salad

• 1 large bunch scallions, finely chopped
  
• 2 red chiles, seeded and thinly sliced
  
• 3 tablespoons rice vinegar
  
• 2 tablespoons low-sodium soy sauce
  
• 1 teaspoons dark (toasted) sesame oil

Lettuce rolls

• Vegetable oil cooking spray
  
• 1 1/2 cups cooked brown rice
  
• 3 tablespoons soybean paste
  
• 1 1/2 heads Bibb lettuce, leaves separated

Directions
Place steak in a 6" x 9" baking dish. Combine marinade ingredients; pour over meat. Cover with plastic; refrigerate 1/2 to 2 hours. Combine salad ingredients in a bowl; chill until ready to serve. Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Transfer to a platter and let rest 10 minutes. Remove onion from marinade. Coat a nonstick skillet with cooking spray. Cook onion over medium-high heat until tender, 5 minutes. Move to a bowl. Cut meat thinly. For lettuce rolls: Layer rice, salad, soybean paste, onions and steak in the center of each lettuce leaf; roll up. Serve 4 rolls per person.
Source:Grass...it's what's for dinner

Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!


Ingredients

• 1 pound cooked lobster meat, cut into bite-sized pieces
• 1/4 cup butter, melted
  
• 1/4 cup mayonnaise
  
• 1/8 teaspoon ground black pepper

Directions
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Source:Salad

Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Ingredients

• 4 pork chops, 1/2 inch thick, trimmed of fat
• 1/4 teaspoon salt, or to taste
  
• 1/4 teaspoon freshly ground pepper
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1/3 cup finely chopped shallot (1 large)
  
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  
• 1/2 cup brewed black tea
• 1/2 cup blackberry juice
• 1/2 cup reduced-sodium chicken broth
  
• 2 tablespoons balsamic vinegar
  
• 1 1/2 teaspoons cornstarch
  
• 1 1/2 teaspoons water
  
• 1 cup fresh Blackberries
• 2 teaspoons butter

Recipe Directions

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.) Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add tea, black blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Source:Blackberries and Pork Chop Recipe

Shrimp with Romaine

If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.

Ingredients

• 1/4 cup olive oil
  
• 1/2 tsp. kosher salt or 1/4 tsp. salt
  
• 1 lb. fresh or frozen large shrimp, peeled and deveined
• 2 hearts of romaine lettuce, halved lengthwise
  
• 1/4 cup finely shredded Parmesan cheese
  
• 2 lemons
  
• Olive oil
  
• Kosher salt or salt and freshly ground black pepper

Directions
In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
Source:Shrimp with Romaine Recipe