(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.
The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.
Discover more grilling inspiration at OmahaSteaks.com/Summer.
Watch video to see how to make this recipe!
Filet Mignon with Blue Cheese Chive Butter
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Blue Cheese Chive Butter:
- 4 ounces unsalted butter, cubed
- 4 ounces blue cheese
- 1 tablespoon fresh chives, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Omaha Steaks Private Reserve Filet Mignons
- Omaha Steaks Private Reserve Rub
- To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.
- Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
- Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
- Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.
- To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.
- Prepare grill for 500 F direct heat.
- For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
- Rest 7-8 minutes before serving.
- Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.
Source: Omaha Steaks
(Family Features) As families across the country transition back into more normal routines this fall with work, school – whether virtual or in-person – and calendars jam-packed with commitments, it’s important to find ways to save precious time and squeeze in more moments with loved ones.
While getting nutritious, delicious and affordable meals on the table to help fuel those busy days is crucial, there are ways to cut down the amount of time spent in the kitchen each day. Setting aside a couple hours each week to meal prep can make it easier to serve lunch and dinner on a tight schedule and budget. For example, this California-Style Cheesy Enchilada Casserole can be made in batches ahead of time then frozen as individual portions and reheated when hunger strikes while working or learning from home.
Using prepared enchilada sauce, roasted chicken and a Hispanic-style cheese blend made with 100% Real California Milk from California dairy farm families, plus a traditional blend of vegetables and spices, you can feel good about serving your family members a flavorful, nutritional and budget-friendly meal each time they reach for another helping.
Find additional busy season recipe inspiration, nutritional information and more at RealCaliforniaMilk.com.
California-Style Cheesy Enchilada Casserole
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup Real California half-and-half, milk or evaporated milk
- 1/2 cup Real California sour cream
- vegetable oil
- 1 1/2-2 cups prepared enchilada sauce, divided
- 12 corn tortillas, divided
- 1 cup roasted skinless chicken, cut into bite-size pieces
- 2 teaspoons enchilada seasoning
- 4 cups shredded Real California Mexican cheese blend, divided, or 1 cup each shredded Real California Oaxaca, Cheddar, Jalapeño Jack and crumbled Cotija cheeses
- 1 cup canned pinto beans, drained well
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/3 cup canned kernel corn, well drained
- 1/3 cup sliced black olives, well drained
- 1/3 cup mild green chiles, well drained
- 2 tablespoons of cilantro, minced
- 2 green onions, sliced
- lime wedges, for serving
- Real California sour cream, for serving
- Preheat oven to 350 F.
- To make cooking sauce: In bowl, whisk eggs, salt, half-and-half and sour cream; set aside.
- Spray casserole dish with vegetable oil.
- To make casserole: Assemble first layer by spreading 6 tablespoons enchilada sauce on bottom of casserole dish. Top with four tortillas, overlapping them. Cover tortillas with 6 tablespoons enchilada sauce.
- Assemble second layer by tossing chicken with enchilada seasoning. Mix with 3 cups shredded cheese. Layer half chicken-cheese mixture over tortillas.
- Assemble third layer by seasoning pinto beans with cumin and garlic powder. Spread beans over cheese-chicken layer.
- Assemble fourth layer by overlapping four tortillas then cover with 6-8 tablespoons enchilada sauce. Cover with corn, olives and chiles. Top with remaining cheese-chicken mixture.
- Assemble final layer by covering filling with remaining tortillas, overlapped, then spread remaining enchilada sauce over them. Pour cooking sauce over casserole. Top with remaining shredded cheese. Let rest at least 30 minutes.
- Bake 50-60 minutes, or until bubbling. Remove and rest 10 minutes before cutting.
- Sprinkle with cilantro and green onions. Serve with lime wedges and sour cream.
Source: Real California Milk
(Family Features) If your family struggles to make meal time happen, try creating kid-friendly recipes that bring everyone together at the table. For example, these Pulled Pork Sandwiches from “Family Table by Robert Irvine” can help you incorporate assistance from your kids to nourish both mind and body while committing to the efforts of the National Family Meals Movement, created by the Food Marketing Institute Foundation, to reap the benefits of enjoying more meals together at home.
Find more recipes at Culinary.net.
Watch video to see how to make this recipe!
Pulled Pork Sandwiches
- 1 1/2 pounds pork shoulder
- 2-3 whole cloves
- 2 tablespoons smoked paprika or smoky spice rub
- 1 red onion, sliced thin
- 1 cup water
- 6 ounces barbecue sauce
- Stud pork with cloves and rub with seasoning blend.
- Place roast in slow cooker and top with onions. Cover pork with water and slow cook 8-10 hours.
- Remove pork, discard cloves then drain fat and water. Allow pork to cool then shred by hand or with fork.
- Return meat to pot and add barbecue sauce. Heat 1-2 hours. Serve alone or on roll.