On 12/19/2020 7:15 PM, jmcquown wrote:
> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> parsley-ed potatoes and steamed from frozen baby peas.
>
> I season the steak well with flaked salt, a sprinkling of ground black
> pepper and garlic powder a couple of days before I cook it.Â* I keep it
> well wrapped in the fridge, then let it come to nearly room temp before
> cooking it in a small, hot cast iron skillet.Â* Hot to sear each side
> then turn down the heat and cook to medium rare.Â* Chuckeye steaks are
> very tender and taste really good.Â* Yum!
>
> Jill

Have to try them. Chuck has plenty of flavor.

Granddaughter made Tuscan Chicken. Chicken breast slice browned in a
pan. Then add garlic, spinach, sun tried tomato, heavy cream, Parmesan
cheese. Add it all to the pan and cook until the chicken is done.
Serve over a little pasta. We had orzo with it.