Sliced Steak Aglio e Olio – aka Garlic and Oil

Sliced Steak aglio e olio!? Sounds crazy don’t it? Team it up with some pasta aglio e olio and you have a very quick and easy weeknight meal that is also real good. Like, fancy restaurant good. Did I mention that it’s easy?

Per Wikipedia …”Spaghetti aglio e olio  “spaghetti with garlic and oil” is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.”

Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.

I did the steak and eggplant slices on a stovetop grill but a skillet would work just as good.

Sliced Steak Aglio e Olio-poppopcooks.com-grilled steak-spaghetti aglio e olio

We had a big New York Strip steak in the freezer but a London broil works just as nice for this weeknight supper.

Put skillet on at low heat with the good extra virgin olive oil and the garlic – slices or chopped – on at low heat. Add a little salt and some red pepper flakes (optional).

When the garlic has started to become translucent – not brown!- the pasta should be done . Using tongs lift the pasta out of it’s water and put it in the skillet with the garlic and oil (aglio e olio). Don’t worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.

An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.

NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta.

Spoon the aglio e olio over everything and dig in to your Sliced Steak Aglio e Olio.

Sliced Steak Aglio e Olio-3-poppopcooks.com-spaghetti aglio e olio-grilled steak

Chianti of course!!

And some of Poppop’s Eeeeeasy homemade bread to mop up that aglio e olio!

 

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Prep Time 10 minutes
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Instructions
  1. Put a pot of water on for the pasta and add some salt. Add a little more than your gut says because the pasta really needs the salt to get tasty. Add the pasta. Our pasta du jour was linguine but any type would work. Watch it and as soon as the pasta becomes a little pliable swirl it and get it all down into the water.
  2. Put skillet on at low heat with the good extra virgin olive oil and the garlic - slices or chopped - on at low heat. Add a little salt and some red pepper flakes (optional). When the garlic has started to become translucent - not brown!- the pasta should be done . Using tongs lift the pasta out of it's water and put it in the skillet with the garlic and oil (aglio e olio). Don't worry about getting some of the pasta water in the skillet. In fact the water will blend with the olive oil and creat a nice sauce for the pasta.
  3. An instant read meat thermometer is the most accurate way to tell if the steak is done the way that YOU want it. When the steak is ready the eggplant will be too.
  4. NOW! Slice the steak, put the eggplant on the serving plates with the steak slices and add the pasta. Spoon the aglio e olio over everything and dig in!
    Sliced Steak Aglio e Olio-3-poppopcooks.com-spaghetti aglio e olio-grilled steak
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Parmesan Crusted Chicken Filets- Pan Seared in Bacon Fat

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Yes, I said Parmesan Crusted Chicken Filets pan seared in bacon fat.

I had fried up a few strips of bacon to add to some Spinach Salad. I was about to trash the bacon fat left in the skillet and clean it to cook up the chicken filets when I thought,,, why not?

So I put it back on the stove and went ahead with our Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. You could save the bacon to crumble on to the filets when you serve them or add them to tonights veggie. Mine didn’t survive that long. I scarfed up the bacon pretty quick.

Get the skillet a little hotter than your usual “medium high”. Salt, pepper, garlic powder and parmesan cheese one side of the filets.

parmesan crusted chicken-poppopcooks.com

 

Lay them out in the skillet with the seasoned side down and jazz up the other side.

parmesan crusted chicken-2-poppopcooks.com

 

Three to five minutes a side depending on how thick they are.

parmesan crusted chicken-3-poppopcooks.com

 

When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.

Then serve and enjoy your Parmesan Crusted Chicken Filets – Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.

parmesan crusted chicken-4-poppopcooks.com

 

One of our daughters lives nearby and she  likes Moscato so we always keep a bottle in the fridge for her pop in visits. We raided it and enjoyed it with our Parmesan Crusted Chicken Filets.

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Chicken breast filets crusted with parmesan cheese and pan sear in bacon fat
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Prep Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Get the skillet a little hotter than your usual "medium high". Salt, pepper, garlic powder and parmesan cheese one side of the filets. Lay them out in the skillet with the seasoned side down and jazz up the other side.
  2. Three to five minutes a side depending on how thick they are. When the juices run clear or they are firm to a finger poke or the best way is to check the thickest part with an instant read meat thermometer and it is at least 165°.
  3. Then serve and enjoy your Parmesan Crusted Chicken Filets - Pan Seared in Bacon Fat. The bacon flavor and the crisp parmesan came together to make a real good quick and easy weeknight dinner.
    parmesan crusted chicken-4-poppopcooks.com
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Oven Baked Parmesan Crusted Zucchini

oven baked parmesan crusted zucchini2-2-poppopcooks.com

Oven Baked Parmesan Crusted Zucchini is easy and it…

…..jazzes up a quick weeknight meal. Way better than frozen or canned veggies.

We have never had leftovers from our oven baked parmesan crusted zucchini. It always gets eaten ALL up. Make it once and you will see – and taste – why.

Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.

Oven baked parmesan crusted zucchini-poppopcooks.com

Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl. Add the zucchini and toss the slices getting them coated with the oil. Sprinkle with half of the parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Sprinkle them with the rest of the cheese and spices and toss again.

oven baked parmesan crusted zucchini- poppopcooks.com

Spread the slices out in the pan and place in the oven. When the bottom is browned (about 5 minutes) switch the oven setting to broiler and give them another 4-5 minutes to brown the top.

oven baked parmesan crusted zucchini-poppopcooks.com

Oven Baked Parmesan Crusted Zucchini as tonights veggie.
Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp fettuccine aglio e olio.

With a gluten free version of the shrimp agile e olio done with spaghetti squash for Gammy.  Of course!

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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
  2. Slice up a large zucchini in about 1/4" slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Spice them up again and toss again.
  3. Spread the slices out in the pan and place in the oven. When the bottom is browned switch the oven setting to broiler and give them another 4-5 minutes to brown the top.
  4. Serve it up! It's a great veggie dish that is gluten free and will go with anything. Tonight it's going with shrimp aglio e olio. With a gluten free version of the shrimp agile e olio for Gammy. Of course!
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Simple Garlic Shrimp – Quick and Easy – 20 Minutes

Simple Garlic Shrimp-3-poppopcooks.com-garlic shrimp-easy shrimp recipes-sauteed shrimp-shrimp pasta recipes

Talk about Quick and Easy!  This Simple Garlic Shrimp is that and more, like, delicious, crowd pleaser, good for a weeknight after a hectic day and even for a Sunday sit down.

It is one of our favorites.

Along the lines of of our Pan Seared Scallops have the rest of the meal ready before you put the shrimp into the skillet.

Let’s get  the pasta going and throw together a caprese salad or…..

……any other kind of salad or veggie that YOU want to go along with your simple garlic shrimp.

Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter.

Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.  

Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional).

Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine. Give the shrimp about a minute a side.

When the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped – or dried – parsley. Stir it all together and when the butter has melted…..

……..serve up and enjoy your Simple Garlic Shrimp. 

A nice white wine like a french Muscadet or an Italian Pinot Grigio pairs up real well with this Simple Garlic Shrimp.

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Shrimp sautéed in butter and garlic
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter. Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.
  2. Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional). Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine on top.
  3. Give them about a minute a side and when the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped - or dried - parsley. Stir it all together and when the butter has melted.....
  4. ......serve up and enjoy your Simple Garlic Shrimp.
    Simple Garlic Shrimp-3-poppopcooks.com-garlic shrimp-easy shrimp recipes-sauteed shrimp-shrimp pasta recipes
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