Northwestern Steakhouse Dinner Mason City, Iowa (Copycat Recipe)

So living in the Mason City area for 18 years, we have eaten at the Northwest Steakhouse a number of times ... Having moved a bit south I was very pleased to find this recipe and have tried to with incredible results!

Once you've tried it let me know what you think!

ENJOY!

Pastor Steve

 
Northwestern Steakhouse Dinner (Copycat)

**This recipe makes enough for 4 small cuts of steak or 2 large cuts.  We’ve always used it for 2 larger cuts and used the extra seasoned juice for our spaghetti on the side, however, I would guess if you used 4 small cuts you would still have plenty of juice to use for your pasta**

2 Large or 4 Small cuts of Steak (I prefer Rib-eye)
1 Stick Butter
1 tsp Greek Seasoning
1 tsp Garlic Powder
1 tsp Lawry’s Salt
1 tsp Chicken Bouillon Granules

Directions:

1. Preheat oven to 350 degrees.  Spray a baking dish with cooking spray.

2. Spray a large skillet with cooking spray and sear both sides of each cut of steak over Medium-High heat (about 2 min per side).  Place steak in baking dish.

3. Mix the last four ingredients together in a small saucepan and heat until butter is melted and ingredients are combined.

4. Pour sauce over steaks and bake for 25 minutes or longer, depending on how you like your steak.  For you experienced steak people out there, like Mike, you can probably just tell how done the steak is by firmness, however, I would need to go by temperature.  Here is the internal readings on a meat thermometer to tell how done your steak is (this is when you should remove it from the oven because it will cook a little more as you let it rest on your plate): Medium Rare – 140 degrees, Medium – 155 degrees, Well Done – 165 degrees.

5. We enjoy spaghetti, like they serve at the restaurant for our side.  Just pour the juices from the baking dish the steaks baked in over the pasta and top with Parmesan.  Delicious!

Enjoy!  This really is a no fuss recipe and one you’re sure to love!!!!

Crispy Orange Chicken ... Yum!

I came across a recipe for orange chicken and it was good! But, as I'm want to do, I began to tweak the recipe just a bit, adding a bite of heat. 

Here is MY updated recipe:    

 

Orange Chicken Sauce Ingredients:

• 1/3 Cup BBQ Sauce (Famous Dave's Sweet & Zesty)
• 1/3 Cup House of Tsang Szechuan Spicy Stir-Fry Sauce (@Hy-Vee)
• 1/3 Cup Hy-Vee Thai Sweet Chili Sauce (@Hy-Vee)
• 1 Cup Sweet Orange Marmalade 12 to 16 oz.
• 1 tsp Ground Hot Red Pepper (Or More To Taste)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients:

• 3-4 Chicken Breasts (We used 3)
• 1 Cup Flour/1 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used vegetable oil)
  
• 
  
  Cooking Directions:
  
  
• In a sauce pan, add the 3 sauces, marmalade, red pepper and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
• Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.
• Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
• Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
• Set the oily pieces on a paper towel and let drain.
• Add the chicken to the sauce and toss!
• Eat it on top of white rice and enjoy. I think veggies would be good with it such as green peppers or broccoli.