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.
This is one of our absolute favorite slow cooker recipes. It is so flavorful and strangely addictive. You know you should only have one serving, but your fork just keeps dipping back into that crock pot as you're "cleaning the kitchen." It's originally from the magazine Real Simple and to be honest we keep it pretty close to the original recipe, but we have made a few adjustments. Mostly adding more bok choy and increasing the seasonings a tad. The recipe also indicates that it only serves 4, but we stretch it to at least 6 servings if not 8. With the rice it is a bit filling so you really don't need much. But as I said, addictive...so you'll eat more than you should, beware!
This is a new recipe for us, adapted from "Slow Cooker: The Best Cookbook Ever." It sounds so yummy and perfect for the end of October though that I just had to share. What I like about this recipe vs. other similar ones that I've seen is that there isn't any cinnamon or nutmeg going on here. Nothing against those spices, but I am SavoryGirl after all and I prefer my dinner Savory and my dessert sweet. So dinner that tastes like apple pie just isn't for me!
If you were sticking to German traditions you would likely serve this with some buttered potatoes or spaetzle, but since Christian's triathlon is less than a week away we're going to lighten it up and serve it with a side of dark greens...maybe collard greens, kale or our old standby roasted rapini. Nothing like a nice and easy Slow Cooker meal on a Sunday, enjoy!
This recipe is from one of my favorite new cookbooks, "Slow Cooker: The Best Cookbook Ever" and since it's a bit newer most of the recipes aren't online. Usually that's not a problem and I can find similar enough recipes to link you to, but with this cookbook I haven't found that to be true so I'm sharing my adaptation of this recipe directly. What I love about this particular recipe is that it has minimal ingredients, is super easy and lends itself naturally to a leftovers dish that is different than the original dish (we make orange chipotle tacos with cabbage & all the fixings for leftovers).
Christian’s a good cook, but can get a bit flustered at times so the fact that he told me that this was an easy recipe means it really is easy which makes it perfect for weeknights. And we both think that it turned out a restaurant quality soup...so much so that we had a hard time restraining ourselves and saving enough for our leftovers night!