Cookin' with Carol recipes on NBC5 - April 2007

Braised Round Steaks with Mini Portobello Mushrooms

Serves 4

Here’s an easy, elegant dinner that tempts your taste buds while it simmers on the stove. While this cooks, heat a side or two of vegetables for a complete, satisfying meal.

1 tablespoon olive oil

4 (4-ounce) eye-of-round steaks

1 cup beef broth

1/2 teaspoon dried thyme

8 mini portobello mushrooms, quartered

2 teaspoons cornstarch

1 tablespoon water

Heat a large skillet over medium-high heat. Add olive oil and brown steaks for 2 to 3 minutes on each side. Add beef broth and dried thyme (and salt and pepper to taste, if desired). Bring mixture to a simmer on medium-high heat. Reduce heat to medium-low and cook, covered, for 30 minutes. Add mushrooms to skillet and cook, covered, an additional 30 minutes, until beef is tender. Remove beef and mushrooms from skillet and cover with foil to keep warm. Combine cornstarch and water in a small bowl, mixing well. Add cornstarch/water mixture to the liquid in the skillet, whisk to combine, and cook on medium-high heat for 1 to 2 minutes, stirring occasionally, until mixture is thickened. Pour sauce over beef and mushrooms and serve with rice or noodles.

Notes:

Slice your own round steaks---cut a 1-pound eye of round roast crosswise into slices.

If mini portobello mushrooms are not available, substitute with two regular size portobello mushrooms (one-half regular-size portobello mushroom per serving) or 2 cups white button mushrooms.

(Air Date: April 7, 2007)

Easy Skillet Chicken Fajitas

Serves 4

Delicious chicken fajitas can be quick and easy to prepare at home.

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon salt

1 pound chicken breasts, cut into thin strips

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

1 onion, thinly sliced

1 tablespoon lime juice

1 tablespoon triple sec liqueur (optional)

8 flour tortillas, warmed

In a small bowl, stir together chili powder, cumin, and salt. Sprinkle spices over chicken strips. Heat a large skillet over medium heat. Add vegetable oil and swirl to coat pan. Add chicken strips and stir-fry for 4 to 5 minutes, or until chicken is cooked through. Add bell pepper and onion and stir-fry for 3 to 4 minutes, or until vegetables are tender. Stir in lime juice and triple sec liqueur and remove from heat. Serve with warmed tortillas.

(Air Date: April 21, 2007)