Scott’s Easy Pan Fry Rib-eye Recipe

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There’s been a little bit of cooking going on in the apartment. Of course, it’s all been on Scott’s end. We made a deal. He cooks and I’ll clean. Because each of us hate to do the other but don’t mind the roles we’ve agreed to. Our first night in the new apartment Scott made some excellent Chicken Parmesan.
The next night, we were in desperate need of groceries, however, so he made tuna salad sandwiches. And he dressed up the plate with orange slices and licorice so it would be pretty for me. (Though it was a pretty weird combo.)
Sunday night, though, he cooked Rib-eyes from a local farmer with a side of sauteed zucchini and bell peppers. I managed to coax him out of that recipe to share with you.

Scott’s Easy Pan Fried Rib-eye
Two 8-10oz. Rib-eyes (We bought natural, locally raised beef from Sandy River Pork of Axton, VA from our City Market)
10oz. Italian dressing (or enough to cover steaks)
3oz. beef broth
2oz. red or white wine
salt and pepper to taste
Marinate the steaks in the Italian dressing, beef broth, wine and salt and pepper overnight. When ready to cook, heat a skillet over medium-high heat. Add 1 Tablespoon butter. Cook the steaks for 4-5 minutes on each side depending on the thickness of the steaks for a medium-rare steak, longer for medium to medium-well.

Sauteed Zucchini with Red Bell Peppers
2 medium sized zucchinis cut into 1/4″ thick medallions
1 red bell pepper, julianned
1/2 cup chopped scallions
4 garlic cloves, minced
salt and pepper to taste
dried basil and oregano to taste
1/4 Cup Italian dressing
1/2 Cups beef broth
olive oil


Mix zucchini, red peppers, scallions, garlic, Italian dressing, salt, pepper, oregano, and basil in a bowl. Heat a skillet over medium-high heat and add 2 Tablespoons olive oil and 1 Tablespoon butter to the skillet. Add your zucchini mix and cook over medium-high heat for 6-8 minutes stirring frequently. Turn heat to low and 1/2 Cup beef broth and 1/4 Cup red or white wine. Cover and allow to simmer for 8-10 minutes.
Serve on a plate with your steaks! Eat and enjoy!
(We also ate our with Portabella mushroom caps stuffed with cheese and crab courtesy of Kroger.)
What are some of your favorite food items to buy from your local farmer’s market or co-op?

Scott’s Simple Homemade Chili Recipe

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During the cold winter months there’s nothing like a huge bowl of chili to warm you up! So I thought I’d share my boyfriend, Scott’s, homemade chili recipe. It’s easy to make and tastes delicious even leftover the next day!

  • 2 1/2 pounds ground beef
  • 2-3 16oz. cans stewed or diced tomatoes
  • 1 16oz. can tomato paste
  • 4-5 16oz. cans of dark red kidney beans (Alternately you can mix light red and dark red kidney beans or use black beans as a healthier alternative.)
  • 1-2 medium to large onions (white or yellow), diced
  • 2 jalapeno peppers, seeds removed and diced finely
  • 1 or 2 sweet bell peppers – yellow, orange, or red, diced
  • 2 cloves of garlic, minced
  • 1 package regular chili seasoning – Scott uses Kroger or McCormick brand but says you can use almost any brand as long as you choose one with the fewest ingredients which means less fillers and preservatives
  • 1/2 bottle of good beer – Scott chose to Star Hill Brewery’s Northern Lights Indian Pale Ale for this batch (optional, but always recommended)
  1. Cook the ground beef until brown and cooked through. Drain.
  2. Combine cooked beef in a large pot with other ingredients, only draining two of the three cans of stewed/diced tomatoes.
  3. Cook over med-high heat uncovered until the chili reaches a semi-boil.
  4. Reduce the heat to low, cover and simmer, stirring frequently for 2-3 hours
  5. For extra heat, add more jalapenos, habanero chili peppers or ground cayenne pepper to suit.
  6. To serve, top with your choice of garnish such as chives, salsa, sour cream, shredded cheese, tortilla chips, or whatever you like best on your chili!

Like this recipe? Then be sure to try Scott’s recipe for Seared Sashami Tuna and Sauteed Shrimp in an Orange-Soy-Ginger Reduction Sauce with a side of Asparagus. It also includes the addition of tasty beer and a bit of wine in the recipe – though optional, of course.

Using your own produce from your vegetable garden for your homemade chili? Then save the seeds for next year’s planting! Simply keep the seeds you remove from your peppers and dry on a paper towel. Then store them in my Printable Seed Packets! You’ll find printable seeds packets for cucumber/squash, tomato, parsley/herbs, red pepper, and a radish. But you can put anything you like inside as there’s a spot on each packet to write what’s inside! Plus there are five different sticker designs – including the fun pepper stickers on Cody and Scott’s noses – and red pepper gift wrap for gardening related gifts!
What are your favorite toppings or ingredients you like to include in your homemade chili?