Cajun Steak with Apricot Orange Glaze Recipe

Introduction:

Cajun Steak with Apricot Orange Glaze is a flavor-packed dish that combines the bold spices of Cajun seasoning with the sweet and tangy goodness of apricot and orange glaze. This recipe is a delightful fusion of Southern and tropical flavors, creating a mouthwatering steak experience. Let’s dive into the details of this delectable dish.

Ingredients:

For the Cajun Steak:

• 4 boneless ribeye or New York strip steaks (about 1 inch thick)
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Apricot Orange Glaze:

• 1/2 cup apricot preserves
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon Cajun seasoning (for extra kick)
• Salt and black pepper, to taste

Instructions:

1. Prepare the Glaze: In a small saucepan over medium heat, combine the apricot preserves, orange juice, Dijon mustard, minced garlic, soy sauce, honey, and Cajun seasoning. Stir well and bring the mixture to a simmer. Reduce the heat and let it simmer for about 5-7 minutes, or until the glaze has thickened. Season with salt and black pepper to taste. Set the glaze aside.
2. Prepare the Steaks: Pat the steaks dry with paper towels and season them generously with Cajun seasoning, salt, and black pepper on both sides. Allow them to sit at room temperature for about 15-20 minutes to absorb the flavors.
3. Heat the Grill or Skillet: Preheat your grill or a heavy skillet over high heat. Brush the grates or skillet with olive oil to prevent sticking.
4. Grill or Pan-Sear: Place the seasoned steaks on the hot grill or skillet. For medium-rare, grill for approximately 3-4 minutes per side. Adjust the cooking time to your preferred level of doneness.
5. Glaze the Steaks: During the last 1-2 minutes of cooking, brush the steaks generously with the prepared apricot orange glaze on both sides. Allow the glaze to caramelize and create a flavorful crust.
6. Rest and Serve: Remove the steaks from the grill or skillet and let them rest for a few minutes. This allows the juices to redistribute and ensures a juicy steak. Serve with extra glaze on the side.

Conclusion:

Cajun Steak with Apricot Orange Glaze is a delightful combination of spicy Cajun flavors and sweet, tangy glaze that takes your steak to a whole new level. This recipe is perfect for a special dinner or a backyard barbecue, and it’s sure to impress your taste buds with its bold and vibrant taste. Enjoy this unique steak experience!

Source: carlsbadcravings.com

Yield: 5

Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe

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Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo is a delightful and satisfying dish that combines juicy chicken meatballs with a tangy lemon butter sauce, served over creamy spinach orzo. This recipe is perfect for a comforting weeknight dinner or a special occasion. The bright flavors of lemon and butter complement the richness of the orzo, making this dish a family favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• Lemon butter chicken meatballs
• 8 tablespoons salted butter
• 2 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 pound ground chicken
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup grated parmesan cheese
• ½ teaspoon each onion powder, garlic powder & salt
• ¼ teaspoon black pepper
• Creamy spinach orzo
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 ½ cups chicken broth
• 2 cups milk
• 1 pound orzo (about 2 ½ cups)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons lemon juice
• ½ cup grated parmesan cheese
• 2 cups baby spinach

Instructions

• Add the lemon slices in a single layer to an oven-safe skillet, and top with the butter and garlic. Cook on the stove over medium-high heat until the butter is melted and the garlic is fragrant, about 2-3 minutes. Remove from heat and set aside. If you don't have an oven-safe skillet, transfer to an oven-safe baking dish.

• Preheat the oven to 400 degrees F.

• Add the ground chicken, egg, breadcrumbs, parmesan, onion powder, garlic powder, salt and pepper to a bowl. Mix until just combined.

• Roll the chicken mixture into 2 tablespoon-size meatballs and place in the skillet on top of the lemon slices (will make about 18 meatballs). Loosely cover the meatballs with tinfoil and bake for 10. Remove the tinfoil and continue baking another 15 minutes, or until golden brown and cooked through.

• Meanwhile, make the orzo. Heat a skillet or pot over medium-high heat with butter and garlic. Cook for 2-3 minutes. Pour in the broth, milk, salt and pepper. Bring to a boil, then reduce heat to medium-low and mix in the orzo. Cover and simmer for about 10 minutes, or until the orzo is al dente, stirring frequently so the orzo doesn't stick. Mix in the lemon juice and more broth or milk, if needed.

• Mix the parmesan and baby spinach into the orzo until the cheese is melted and the spinach is wilted.

• Serve the meatballs over the creamy spinach orzo and drizzle with the extra lemon butter.