Extra Virgin Oil Olive – KIMBERLY BOUTIN https://kimberlyboutin.com Life is the market, let's be prepared together. Thu, 20 Aug 2020 15:12:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://kimberlyboutin.com/wp-content/uploads/2015/10/Logo.png Extra Virgin Oil Olive – KIMBERLY BOUTIN https://kimberlyboutin.com 32 32 Filets with Garlic Mushroom Demi-Glace https://kimberlyboutin.com/recipe/filets-with-garlic-mushroom-demi-glace/?utm_source=rss&utm_medium=rss&utm_campaign=filets-with-garlic-mushroom-demi-glace Sun, 06 Nov 2016 14:49:56 +0000 https://kimberlyboutin.com/?post_type=recipe&p=1963 A delicious, fast dinner doesn’t have to be a drawn out process. In less than 30 minutes from stove to mouth this recipe is fail proof every single time I make it!

Filet Mignon
Medium Perfection!

Filets with Garlic Mushroom Demi-Glace
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Liberally sprinkle your filets with pepper and garlic powder on both sides, now get your hands a little dirty and massage the seasonings into the meat. Bring the filets to room temp or so for about 5 minutes after taking them out of the fridge. They will sear better.
  3. In the meantime heat about two tablespoons of olive oil in an oven safe skillet on the stove top on medium heat.
  4. When you can see your oil starting to spread around the skillet put your filets in to sear. Sear the first side for about 5 minutes, then when seared to your liking, flip and sear for another 3 minutes or so on the other side.
  5. Put the skillet into your preheated oven and cook the filets for about 7-8 minutes more for medium.
  6. VERY IMPORTANT: When you take your filets out of the oven (with double oven mitts on please, that handle is VERY HOT) put them on a plate to let them rest and tent with aluminum foil. They will continue to cook a little longer and the internal temp will rise.
  7. Put the skillet back on the stove top with all of those gorgeous meat juices and turn the heat up to medium. Add some more olive oil and about a tablespoon of flour. Whisk the flour until all the lumps are gone and add about a 3/4 cup of beef broth and chopped garlic, amount to your liking and bring to a slight boil. When nice and bubbly add your mushrooms and cook to desired texture. If you like and I do add a little dollop of butter for richness and a creamy color 🙂
  8. You are now ready to Plate! Pick some pretty plates, add your filet and vegetable of your choice and dollop the glace over the filets, sprinkle with a little kosher salt and ENJOY!!!
]]> 1963 Oh So Easy Chicken Pot Pie https://kimberlyboutin.com/recipe/oh-so-easy-chicken-pot-pie/?utm_source=rss&utm_medium=rss&utm_campaign=oh-so-easy-chicken-pot-pie https://kimberlyboutin.com/recipe/oh-so-easy-chicken-pot-pie/#respond Fri, 18 Mar 2016 17:28:50 +0000 https://kimberlyboutin.com/?post_type=recipe&p=1313 Weeknights to me are all about quick, easy and delicious meals that will nourish my family and keep temptation to visit the Golden Arches away. This recipe is unabashedly as semi-homemade as they come—Life is busy, I will take the help where I can get it!  🙂

Preheat oven to 400 degrees.

  1. In a pan over medium heat add your oil and whipped butter. When your butter has melted add the chopped onion and sautee for 3-5 minutes. Add your flour to combine and coat the onions. When the onions are all coated add your beef stock and whisk everything to combine and remove any lumps from the flour. Bring to a boil for 2-3 minutes to thicken the sauce. Stir often. Reduce heat and add your chicken, frozen brussel sprouts, cinnamon and salt and pepper to taste. Combine and let simmer for 5 minutes while you prepare your baking dish.

    A Filling Full of Love and Comfort
    A Filling Full of Love and Comfort
  2. In a baking dish, line the bottom and as much of the sides as you can with one of the pie crusts. Add the filling evenly. Place the next pie crust on top covering as much of the pie filling as you can. In a bowl, beat an egg with a little water or milk to make an egg wash for the crust. Using a pastry brush, brush the egg wash on top of the crust in a nice even layer. This helps to really brown the crust and add a nice richness. Bake for 30 minutes. Remove the pot pie and turn the broiler on the oven to high. Brown the top to your desired color and crispness but watch it closely so it does not burn. Remove from the oven and let it set for 5 minutes.

    Golden Brown Pie Crust
    Golden Brown Pie Crust
  3. Last but not least, serve a nice bowl full and Enjoy!!!  😀

    A Bowl of Comfort and Love
    A Bowl of Comfort and Love ♥
Oh So Easy Chicken Pot Pie
Ingredients
Instructions
  1. In a pan over medium heat add your oil and whipped butter. When your butter has melted add the chopped onion and sautee for 3-5 minutes. Add your flour to combine and coat the onions. When the onions are all coated add your beef stock and whisk everything to combine and remove any lumps from the flour. Bring to a boil for 2-3 minutes to thicken the sauce. Stir often. Reduce heat and add your chicken, frozen brussel sprouts, cinnamon and salt and pepper to taste. Combine and let simmer for 5 minutes while you prepare your baking dish.
  2. In a baking dish, line the bottom and as much of the sides as you can with one of the pie crusts. Add the filling evenly. Place the next pie crust on top covering as much of the pie filling as you can. In a bowl, beat an egg with a little water or milk to make an egg wash for the crust. Using a pastry brush, brush the egg wash on top of the crust in a nice even layer. This helps to really brown the crust and add a nice richness. Bake for 30 minutes. Remove the pot pie and turn the broiler on the oven to high. Brown the top to your desired color and crispness but watch it closely so it does not burn. Remove from the oven and let it set for 5 minutes.
  3. Last but not least, serve a nice bowl full and Enjoy!!!
Recipe Notes
  1. The burning question: why do I use beef stock instead of chicken stock for this recipe? The answer is very simple—Flavor. In most of my recipes you will see when I am serving beef, I use chicken stock because it adds a milder flavor and doesn't overpower the meat. The same is true in reverse, chicken has a milder taste so I punch it up a little by using beef stock.
  2. Adjust the amount of stock you use proportionate to your desired sauce consistency. My husband doesn't like a watery sauce so I use less stock. Feel free to add more stock if you like a saucier sauce.
  3. Substitute any vegetables of your liking.
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