Skirt Steaks w/ Blue Cheese Butter

Skirt Steaks laced with Blue Cheese Butter Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: To The Max

1 1/2 to 2 pounds skirt steaks Extra-virgin olive oil for drizzling Steak seasoning blend (recommended: Montreal Seasoning by McCormick) 4 tablespoons butter, softened 1/2 cup blue cheese crumbles 2 tablespoons chopped chives Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute. Mix butter with cheese and chives. Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO!

Roasted Asparagus Tips

Roasted Asparagus Tips Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: To The Max

2 pounds asparagus, trimmed to 4 to 5-inch tips 1 shallot, finely chopped 3 tablespoons extra-virgin olive oil, eyeball it 1 teaspoon freshly chopped tarragon leaves Salt and pepper 1/4 lemon, juicedPile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

Sherry Cherry Tomatoes

Sherry Cherry Tomatoes Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: To The Max

2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 large cloves garlic, finely chopped 1 small onion, finely chopped 1 pint cherry tomatoes 2 tablespoons sherry vinegar or dry sherry wine 1 teaspoon sugar 1/2 teaspoon crushed red pepper flakes SaltPreheat oven to 375 degrees F. Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.