Grilled Steak & Lobster

When you have a pan like The Pampered Chef's Double Burner Grill Pan, you can produce restaurant-style meals with ease. 

For this meal...steak, lobster, asparagus, and mushrooms..., because of the size of the pan and the similar cook times of the food, I cooked everything all at once, not only lessening the meal prep time, but also the cleanup. 

To start, melt a stick of real butter on the stove and add a clove of garlic to it (pressed using The Pampered Chef's garlic press). Then, cut your mushrooms and asparagus (at an angle to make it look pretty), generously season your steak with salt & pepper, and cut your lobster tails in half. 

Next, place everything in the grill pan, veggies first, steak second, and lobster last. Set the timer for 5 minutes. Baste veggies and lobster with melted butter.

After 5 minutes, flip food (veggies and lobster may require more flipping/stirring and basting - your steak does not).  Set your timer for 5 minutes again.

After your second 5 minutes is done, remove your steak. Let the steak set without cutting while you're plating your food. Pour melted butter into a ramekin for dipping. 

The steak above has a blue cheese crust (I added the blue cheese after flipping the steak).  For this recipe, I cut the steak in half to feed two people.

This steak is an inch thick and is cooked medium-rare. 

For more steak cook times, click here.

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Mini Banana Bread using The Pampered Chef's Brownie Pan

Mini Banana Bread using the Pampered Chef Brownie Pan

Preheat oven to 375 degrees Fahrenheit and move the rack to one above the center. 

For dry ingredients, on a piece of parchment paper or in a medium sized bowl, mix together 2 cups flour, 3 tsp. baking powder, and 1/2 tsp. salt.

In a seperate bowl, cream 1/2 cup room temperature butter with 1 cup sugar.  Add 2 eggs (room temperature for best results) and beat until light and fluffy (this makes the bread extra moist and airy).  Add 2 ripe bananas, 1 tsp. lemon juice, and 1 tsp. lemon zest to the egg mixture; stir until incorporated.  Stir in dry ingredients and 1 cup chopped nuts (pecans or walnuts).

Grease Pampered Chef Brownie Pan with room temperature butter and fill cups 2/3 full (two scoops of batter using the Medium Scoop).  Bake for approximately 12-15 minutes.

Makes 18 squares.

Please visit my website www.pamperedchef.biz/ajfbailey to order any Pampered Chef products.



Microwave Pineapple Upside-Down Cake

This recipe is so easy, so quick, and oh so delicious! You must use the Pampered Chef's Deep Covered Baker (referred to hereout as DCB).

Drain a can of sliced pineapple, reserving the juice.

Melt two sticks of butter in the DCB in the microwave.

Prep a box of yellow cake mix using the instructions on the box. Use the reserved pineapple juice (plus water if needed to meet the measurements) in place of water. And, in place of oil, use melted butter from the two sticks melted before.

Add two cups of brown sugar to the melted butter in the DCB; cover and microwave for 5 minutes.

After brown sugar and butter have caramelized, place pineapple slices on top and top with cake mix.

With the lid on the DCB, microwave for ~15 minutes or until the cake is completely done. If your microwave does not have a turn table, rotate halfway through cooking.

Let the cake rest for 5 minutes with the lid on. Loosen the edges of the cake and turn out onto a plate.

Can sub peaches or apples for pineapple.

To order the Deep Covered Baker, go to www.pamperedchef.biz/ajfbailey