Marlboro man sandwiches

I've always wanted to make these sandwiches from Ree Drummond, the Pioneer Woman. I finally got around to it and it was definitely worth it. Next time, I will definitely add mushrooms. Because, well, come on. We loooove mushrooms in this house.

I used leftover hamburger buns from the Fiesta burgers earlier in the week. I do wish I would've used kaiser rolls or french bread like the original recipe recommends.

Warning: There is a LOT of butter in this recipe. But that's one of the main reasons I love the Pioneer Woman. She isn't afraid to use the best ingredient there is. The meat took a little bit of love, but it was definitely well worth it.

Marlboro man sandwiches-adapted from The Pioneer Woman Cooks by Ree Drummond
Total time: 25 minutes
Makes 4 sandwiches

• 1/2 cup butter, divided
• 1/4 red wine
• 2 medium yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 pounds cube steak
• Seasoned salt, to taste
• Lemon pepper, to taste
• Chicago steak seasoning, to taste
• 1/2 cup Worcestershire sauce
• 5-6 dashes Tabasco sauce
• 4 hamburger buns
• 1/2 cup mozzarella cheese, shredded

In a cast iron skillet, melt 1/4 cup butter and red wine over medium heat. Throw in onions and garlic. Saute 5-7 minutes or until onions are tender. Remove from the pan and set aside on a plate.

Meanwhile, cut each piece of cube steak against the grain into 1-inch strips. Season to taste with seasoned salt, lemon pepper and Chicago steak seasoning. 

Melt 2 tablespoons butter in the same pan. Add just enough meat to fit in one layer on the pan. Cook about 1 minute then flip to the other side. Cook for another minute then remove to the same plate as the onions. Repeat with remaining meat. 

Return meat and onion mixture to the pan. Pour in Worcestershire, Tabasco sauce and 2 tablespoons butter. Simmer for about 5 minutes or until butter is melted.

Meanwhile, toast each side of the buns. Then place some meat and onions on the bottom side of the bun. Spoon a little bit of the pan juices on top of the meat to keep them moist. Top with mozzarella cheese, the other bun and enjoy!

Chicken with Artichokes and Mushrooms

So this might not be the best post. I gave Scott the recipe when I was working late one night without giving him prior notice that the original recipe took an hour to cook. So we improvised! It was still really, really good! Take a good base recipe and make it your own--my favorite way to cook!

Chicken with Artichokes and Mushrooms-adapted from The Pioneer Woman Cooks
Total Time: 25 Minutes
Serves 4

• 4 chicken thighs
• Seasoned salt and pepper to taste
• 1 1/2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1 cup chicken broth
• 10 ounces artichoke hearts, chopped
• 1/2 cup milk

Heat a large skillet over medium heat. Add chicken and cook, about 8 minutes each side, until fully cooked through. While cooking, add all other ingredients and simmer until cooked through.

Beef Tenderloin

For some reason when I came to this dish I was very nervous I wasn't going to make this right. I honestly don't know why as this was so incredibly easy. This was also probably one of the best dishes I've ever made.

Beef tenderloin is one of those dishes you don't want to over cook, however, I almost made this too rare. But in those cases, you can always throw it back in the oven. The original recipe was a bit on the salty side, so I will likely cut that in half next time, but I will be making this again!

Beef Tenderloin-adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 35 Minutes
Serves 4-5

• 3-4 pound whole beef tenderloin
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black pepper
• 1/2 tablespoon sugar
• 1/4 cup olive oil
• 1 tablespoon butter

Heat oven to 450 degrees. Trim the excess fat from the tenderloin as desired. 

In a medium bowl, combine salt, pepper, sugar and 1/4 cup olive oil. Use a basting brush to cover the tenderloin with the mixture.

Heat a heavy skillet over high heat and add the butter. Sear the tenderloin, about 1-1 1/2 minutes on each side, until brown.

Place the meat on a roasting pan with a rack and place in the oven for 20-25 minutes, or until the beef is 125 degrees for medium rare. Let the meat set for about 10 minutes-it will continue cooking slightly. Slice the meat into serving pieces.

Ribeye Steak with Whiskey Cream Sauce

Sometimes I don't know why I bother making recipes for steak. We just love a good, medium-rare steak with some seasoning and mushrooms and onions. This sauce didn't thicken very well for us and I don't know that I'd make it again. It wasn't bad, it just wasn't anything special to me.

Ribeye Steak with Whiskey Cream Sauce-adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 30 Minutes
Serves 2

• 5 tablespoons butter, divided
• 3 tablespoons diced onion
• 4 ounces sliced mushrooms
• 1/4 cup whiskey
• 1/4 cup beef broth
• Salt and pepper to taste
• 1/4 cup light cream
• 2 ribeye steaks

Melt two tablespoons in a large skillet over medium heat. Add onion and mushrooms and cook until browned, about 4 minutes. Pour in the whiskey and add salt and pepper to taste. Add another tablespoon of butter and let bubble for 30 seconds then reduce heat to low. Pour in the cream, whisk and then simmer on low heat while you cook the steaks.

I prefer to cook steaks on the grill over a medium flame, about 4 minutes per side until done medium rare in the center. Season the steaks with salt and pepper before cooking.

Follow my blog with Bloglovin