The start of school signals the end of summer at our house. I know many of you have children already back in school, but with two college students, this is my week. I went to a football scrimmage last week to kick off this “fallish” time of year. I know the calendar will not agree with me for weeks, but I am ready for everything that comes with the start of another school year. Cooler weather, sweatshirts, football, and no more mowing!!
As I start a new schedule, I am excited about something new. I am going to share my email address with you for two reasons. One, so that you can submit questions. Any questions you have about my recipes or cooking in general. I will do my best to help you out in this department. Two, Occasionally, I want to feature a READER RECIPE. Submit your favorite recipes and tell me a little bit about you, your life, your kids, etc. Then read Not Just Sunday Dinner and watch for the occasional READER RECIPE. I look forward to getting to know you and trying your excellent recipes! Let’s get started, email me today at email@example.com.
This week’s recipe is an incredible steak butter! I first tried steak butter in Kansas City several years ago and have been hooked since. Forget the steak sauce, this is all you’ll need. The fresh herbs, garlic, and lemon juice make any steak mouth-watering! This recipe makes enough to share with a friend or freeze. Don’t limit yourself to only topping steaks, though, try it on chicken and pork too!
Ranchman's Steak Butter
- 2 tbsp. minced garlic
- 2 tbsp. plus 1 lb. unsalted butter
- 1 tbsp. minced fresh thyme
- 1 tbsp. minced fresh rosemary
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 lemon, juiced
- Toast garlic in 2 tbsp. butter in a small skillet. Heat just until turning brown. Be very careful not to burn it. Set aside.
- Place 1 lb. butter in a medium bowl. Add minced thyme, minced rosemary, salt, black pepper and lemon juice. Mix well.
- Add melted butter and garlic to butter/herb mixture, blend.
- Divide butter in half. Wrap each half in plastic wrap and form 2 logs. Refrigerate to firm.
- After grilling your steak place ¼-inch thick disks on each steak. Serve.
(Can be kept in freezer up to 1 month.)
This Apricot-Balsamic Glazed Chicken recipe is amazing! I am thrilled when someone shares a new recipe with me. It seems I am searching and trying new recipes constantly and it is great to get a recipe that you KNOW will be delicious! Hopefully, this is much like you feel when I share a recipe with you. My friend, Melanie, shared this delicious glazed chicken recipe with me a couple of weeks ago and it is fabulous! The apricot preserves combined with the balsamic vinegar and rosemary makes a very tasty glaze.
Greg and I like grilling and have been known to grill in the rain but if you need an alternative way to cook this, Melanie says that its just as wonderful baked. She suggested to bake it at 425°F for 1 hour, basting after 45 minutes. The recipe calls for bone-in chicken pieces, however I did not have any on hand. I decided to put together a marinade that would compliment the glaze in order to keep the boneless, skinless grilled chicken juicy. I’ll share this recipe below.
Melanie says that she likes to double the glaze recipe and set half aside to serve with the chicken. This is not only a good idea for serving, but I found a scrumptious way to use the leftover apricot-balsamic glaze! I will put the recipe on NJSD so check back soon!
Apricot-Balsamic Glazed Chicken
- 2 tbsp. unsalted butter
- ½ c. apricot preserves
- 3 tbsp. balsamic vinegar
- ½ tsp. red pepper flakes
- ¼ tsp. chopped fresh rosemary
- ½ tsp. kosher salt
- freshly ground black pepper
- 2 (4-lb.) chickens, cut into 8 pieces or 5 to 6 lb. bone in, skin on chicken thighs, drumsticks, and breasts, cut in half
- In a small saucepan, melt butter, add preserves, vinegar, red pepper flakes, rosemary and salt. Stir to combine. Bring to a boil, reduce heat to low and simmer, stirring occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool to room temperature. (If making ahead, store covered in refrigerator but rewarm to return to proper consistency.)
- Season chicken with salt an pepper and place on hot grill and cook until done. Baste with glaze during the last 15 minutes of cooking.
- zest of 1 lemon
- juice of 2 lemons
- juice of 2 oranges
- ¾ c. vegetable oil
- 2 garlic cloves, minced
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsp. balsamic vinegar
- 2 tbsp. apricot jelly
- Combine in a large bowl and whisk until jelly is mixed into other ingredients. Pour over chicken and marinate 4-8 hours.