SavoryGirl’s February Omaha Steaks Posts

Look at those Gorgeous T-Bones

I've been cranking out some pretty yummy dishes as a guest blogger for Omaha Steaks lately!  This month the products I worked with were the Fire-Roasted Citrus Cod and the Private Reserve Veal T-Bone Steaks.  The links to my recipes on SteakBytes.com are below...and if I do say so myself, they're both delicious!  Let me know what you think if you give them a try...

Fish Tacos with Grapefruit Avocado Salsa

Herb Veal T-Bones with a Brandy Pan Sauce

As a reminder, I do receive the Omaha Steaks products for free in exchange for my blog posts, but I do genuinely enjoy their products.  Particularly their uncooked, unseasoned products. You can see all of my SteakBytes blog posts here.  
Bison Wellington

Bison Wellington Ready to Eat!

Sometimes you just need a special dinner...whether you're celebrating a special occasion, a special someone or it's just a normal night that you want to feel special. For those nights, my friend Jonathan Wilkinson’s Bison Wellington is just perfect!  He’s British, so he knows his way around a wellington but using bison makes this already special dish a bit unique.  Instead of making one large wellington, I prefer to use 4 individual sized Bison Filet Mignon which is what I have done here…but you could certainly adapt this recipe to make one large one (and/or use the traditional beef) instead. You can also make all of the elements of this dish in advance and simply sear, assemble and bake the bison wellington when ready to eat which is perfect so you can focus on your special night and guests!
SavoryGirl’s October Posts for Omaha Steaks

SteakBytes.com logo

October was my first month as a guest blogger for Omaha Steaks and, of course, I wanted to share my first two posts with all of you! While I'm technically not getting paid to do this, I do get free product of my choosing based on the topic themes of the month.  That being said, I would never write anything I didn't enjoy or believe in and to be honest both my parents and I have enjoyed Omaha Steaks on occasion for years and years.  So when the opportunity presented itself it felt like an authentic way to get SavoryGirl a bit more awareness and visibility.

For my first month, I wrote two posts, which I've shared below. To be 100% candid, I absolutley love their Rapid Roast technology.  Both the teriyaki pork tenderloin and the beef wellington goes straight from the freezer to the oven, stay in a vacuum sealed pack and cook up with making zero mess at all.  Does it get any easier?  And they both cooked perfectly according to the directions.  I really enjoyed the Beef Wellington and would buy these again on my own...steak cooked perfectly and the mushroom pate and flaky crust felt decadent just as Beef Wellington should!  The pork tenderloin cooked up well, but to be honest the teriyaki glaze was a bit too salty for my taste. And you all know how SavoryGirl feels about salt! So next time I make it I would likely pair it with a sweet glaze or dipping sauce to counterbalance the teriyaki marinade. Since my pineapple fried rice that i served along side it is also a pretty salty the overall meal was a bit much, despite the sweetness of the pineapple. So I'd also likely choose a different side dish to balance out the flavors...maybe a sweet potato pineapple bake or something along those lines.

So, here are my very first guest blog posts for Omaha Steaks' SteakBytes Blog...check them out and let me know what you think!

Rapid Roast Teriyaki Pork Tenderloin with Pineapple Fried Rice

Beef Wellington Bites with Red Wine Rosemary Dipping Sauce

I'll continue to share my monthly posts here on SavoryGirl, but if you want to keep an eye on them yourself my page on the Omaha Steaks SteakBytes Blog can be found here.
Breaking News!

SavoryGirl's Perfectly Cooked T-Bone

This is going to be short and sweet, but wanted to share some exciting news with all of you.  Starting in October, SavoryGirl is now going to be a monthly guest blogger on Omaha Steak's blog SteakBytes.com!  So why am I so excited about this?  Well first and foremost I actually truly do enjoy Omaha Steaks' products...so getting an opportunity to try out 2-3 each month is a big win for my belly and weekly menus.  But secondly, I'm excited because this will get SavoryGirl more exposure and maybe start to turn this into a bit more of a legitimate blog vs. the hobby that it has been for me over the past 4 years.  So I'm hoping a side-benefit of this is that it will make me start to focus a bit more and provide new, updated content more often like I used to when I first started out.  Win-win for me and my readers!

So just to be transparent...how does this work?  At the beginning of every month I'll get to choose 3 Omaha Steaks products which they'll ship to me for free.  I then get to use them however I'd like...make up my own recipes, use them in existing recipes, entertain with them, etc...  From there I write 2-3 blog posts about the experience and send it off to Omaha Steaks within 2-3 weeks to be published that next month.  I'll send them photos too, but more often than not they'll use their own stock photography.  Now the cool thing for me, as someone who always has a lot to say, is that they actually don't want these posts to be product reviews and focused on the product alone.  So I'll still get to write in my true SavoryGirl voice about the recipe or party or experience like I always do...just mentioning which Omaha Steaks product I used at least once. Easy breezy way for me to still feel as though I'm being authentic. Especially since this is a brand I already know, have bought myself, and do enjoy...I would have never accepted the opportunity otherwise!

Stay tuned...I'll post links to my SteakBytes articles here of course and can't wait to hear what you think!  In the meanwhile, to get you salivating check out my past post on how to cook a perfect steak here.
SavoryGirl’s New Go-To Chili Recipe

Just in time for the end of National Chili Week (who knew?!) I stumbled upon my new go-to chili recipe! What makes it worthy of becoming my "go-to"? Well, for one, Christian loves it...and he has always disliked my or anyone else's chili. But beyond that, it is super flavorful and very easy. I can't take credit though, it's not a SavoryGirl original...in fact it's an Emeril Lagasse original. That Emeril knows his way around a good chili bowl!

So the original recipe for Emerils' 5-Bean Chili can be found here, but I made a few tweaks to both ingredients and process that I included below and would recommend you make as well. Particularly if you like thicker chili as we do since Emeril's original recipe makes a thinner soup-like chili. While this is a very easy dish to make, it isn't quick so make sure to start this chili with that in mind...you need to soak the beans for about an hour first and then let it all cook in the slow-cooker for 8-10 hours if you use my approach.

Asian Inspired Pot Roast Dinner

A strange intersection between my corporate life and my passion for food inspired this extremely successful Sunday dinner - and that compliment is coming from Christian who typically hates pot roast!. I don't know if I've ever mentioned it on my site before, but I run the Consumer Affairs department for The Clorox Company.  So how does a bleach company inspire food?  Well, Clorox actually owns 30+ brands...from Brita water filtration to Glad trash and food storage bags to Hidden Valley Dressings and KC Masterpiece BBQ sauces to Burt's Bees.  So there's some food mixed in there...not your typical SavoryGirl type food, but food nonetheless.

What really triggered this dish though, was Clorox's recent acquisition of the Soy Vay company...who just happens to make my absolute favorite store bought teriyaki sauce - Veri Veri Teriyaki.  While I was very familiar with the teriyaki sauce, I was less familiar with their other marinades. So when I was poking around the freezer and saw a beef chuck pot roast in there I decided it was as good of a time as any to try one out....served alongside creamy grits and spicy bok choy and you have yourself a delicious Sunday Dinner!  
Beef Tataki
This is one of our favorite summer beef dishes simply because it's light and Asian inspired. Often beef dishes come along with heavy seasonings and/or heavy sides but this is light and fresh...perfect for the heat. The recipe comes from our Eating Well in Season cookbook, but you can find it re-printed on line here. We often find the Beef Tataki on it's own to be a bit light for dinner, so we'll usually make some kind of DIY Asian-inspired noodles to serve on the side. To keep it even simpler you could just serve the noodles plain underneath the Beef Tataki...delicious and easy dinner, either way. Enjoy!
Slow Cooker Beef Stroganoff

So I just realized that we’re on our way to spring and I’ve barely used my slow cooker all winter!  I used it a ton last year, but just seemed to forget about it this year.  I haven’t had Beef Stroganoff in years so I have no idea why once I decided to use my slow cooker I decided to look up this type of recipe, I must have been in an old-school comfort food mood or something.  Anyway, this Slow Cooker Beef Stroganoff Recipe comes from the Cooking Light website and it definitely reminded me of what I knew growing up when I tasted it, but it’s quite a bit healthier which is nice!  That being said, it’s still a pretty heavy dish so a nice side salad or something bright is needed to perk it up!

To be honest our first try at this one didn’t come out perfect so I would make a few changes to the recipe as follows:
Giada’s Osso Bucco with Cheesy Polenta

So Osso Bucco seems like something that shouldn’t be on a regular recipe rotation, but ever since I first made this recipe two New Years Eve’s ago I’m looking for every excuse I can to make it again!  And Giada's Cheesy Polenta, while certainly not healthy, is absolutely to die for! This Sunday I'm using the excuse of welcoming Christian’s mom here after she flies in from Massachusetts to make this indulgent dish again.