One of my favorite ways to find recipes is to peruse cookbooks for inspiration. My mom gave me one of her favorite cookbooks when I was home last – “From Noodles to Strudels”, the official cookbook of the Beverly Hills Hadassah from 1972.
“Cherished recipes contributed by women who care” – how awesome is that. The best part of community cookbooks like this are that the recipes are straightforward and to the point. The recipes are easy to follow and were clearly designed with love.
This recipe is one that Mom used to make on special occasions and I’ve come to associate with a special meal. It’s really easy but oh-so-delicious.
1 lb chicken breasts [In this case, I used 2 decent sized pieces]1 16-oz can of cranberry sauce with the whole berries
1/2 cup French dressing
1 packet onion soup mix
1. Preheat oven to 375 degrees.
2. Put chicken breasts into a foil lined baking dish.
3. Mix together the cranberry sauce, French dressing, and onion soup mix in a mixing bowl. Pour mixture on top of chicken breasts, covering all pieces.
4. Bake for 35 minutes or until chicken is cooked through.
5. Serve and Enjoy!
Perfection. The berries add a nice counterbalance to the tangy flavor of the dressing. This is a great, simple but lavish recipe for any dinner that you’d like to make a little bit special.
This recipe has always been one of my favorites. Enjoy it in good health! (as my grandmother used to say :))
We were having a special occasion and I wanted a special occasion meal. I always feel like a nice steak dinner is a bit more formal than any other kind of meal. It reminds me of upscale restaurants and steakhouses that are reserved for special nights only.
Beef Tenderloin with Red Wine Sauce
(Inspired by this excellent cookbook, page 236)
Beef tenderloin steaks
1 tablespoon butter
1 shallot, minced
1 tablespoon flour [I used the gluten free flour inspired by the cookbook, but any flour would work here]
1/2 cup red wine
1/2 cup beef broth
Salt and pepper
1. Mince your shallot. A shallot is like a mini-onion.
2. Season each steak with salt and pepper on both sides.
3. Heat the saute pan over medium-high heat. Add the beef and sear for about 5 minutes per side, depending on how done you want the meat. Remove the meat and set aside.
4. Combine the flour, wine, broth, salt, and peppar in a separate bowl.
5. Melt the butter in the same pan used for the beef. Add the shallot and mix around for a minute, browning it a little bit. Add the sauce and stir gently until it thickens.
6. Pour the sauce over the steak and enjoy!
This actually turned out very nice to have for a formal-ish dinner. The original recipe calls for using some olive oil in the saute pan (pictured above). I’d skip that step – it actually slows the cooking and when the oil gets hot, it splatters.
The sauce has a really nice tang to it and is really scrumptious. I wished there was more once I finished my portion.
Feel free to serve the rest of that wine bottle with your meal! 🙂