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Cooking filet mignon can be a nerve wracking experience for any home chef. People become so frightened when it comes to grilling filet mignon. It is after all a very expensive cut of meat and if you don’t know what you are doing, you could easily ruin it. But really folks, it isn’t rocket science. The trick to cooking the perfect filet mignon is to not overdo it. It really doesn’t need to grill that long at all. There is nothing worse than an overcooked steak.

Step 1 - Seasoning

The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.

Step 2 - Heat the Grill

While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!

Step 3 - Start Cooking

When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.

How Long do you Grill Filet Mignon?

Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.

There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.

Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.

Step 4 - Let it Rest!

After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!

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Looking for some delicious and simple healthy salad recipes? I know how boring the same old ordinary salad can be. Sometimes the tossed garden salad just doesn’t cut it. Not to worry, I have collected some wonderful video recipes from YouTube on how to make a few excellent salads that are sure to please your palate...

View these easy healthy salad recipes here.

Looking for healthy low calorie dinner recipes? I know it can be difficult to find healthy and delicious meals to make when you are counting calories, so I did a bit of searching for you to hopefully make things a bit easier. Below are videos and other resources that will teach you how to make healthy low calorie dinner recipes. Enjoy!

View these healthy low calorie recipes here.

One of the most satisfying and delicious home cooked meals you will ever make is a pot roast cooked in a slow cooker, also known as a crock pot. It is especially wonderful during cold winter months. This easy to make, tender and savory pot roast recipe is sure to be a huge hit with your friends and family. There are many variations to this dish and if you ask 5 different people how they prepare a pot roast, you will more than likely receive 5 different answers. While the ingredients for making pot roast may vary from cook to cook, the method is generally the same: Season then brown a piece of meat on all sides and then slowly cook the meat along with a mix of vegetables in some type of broth mixture until the meat is fork tender.

Choose your Cut of Meat

The very first step to cooking a pot roast is to choose a cut of meat. There are several cuts of meat that will work for pot roast, but some are better than others. I recommend that you visit your local butcher and ask him or her to recommend a good piece of meat for your pot roast. If however, there is no butcher shop close by, visit your local supermarket. Most supermarkets will put helpful labels on the meat telling you what that cut of meat is generally used for. Common cuts of meat used for pot roast are Chuck, Brisket, Top Round and Bottom Round. Most people prefer chuck as the meat of choice, but I find it a bit too fatty and prefer to use Bottom Round. Experiment with different cuts to find the one you like best. For the purpose of this recipe, choose a cut of meat that is 3 - 5 Pounds.

The Vegetables

I like to use a variety of different vegetables when I make this dish. It makes it more interesting than the usual carrots, celery and onions that many recipes call for. The best vegetables to accompany pot roast in my opinion are carrots, celery, onions, garlic, potatoes, turnips and rutabaga. You are free to use all of these or just a few. The choice is yours and nothing is written in stone. I just love the different textures and flavors that these different vegetables provide. Here are the measurement estimates for the veggies I like to use. Use more or less depending on how big your crock pot or slow cooker is. You don’t want to overcrowd the crock pot.

1/2 Cup of Chopped Turnip

1/2 Cup of Chopped Rutabaga

1/2 Cup of Chopped Onion

1/2 Cup of Chopped Carrot

1/2 Cup of Chopped Celery (Look for celery with celery leaves still attached. The leaves impart an excellent flavor to the broth)

3 Garlic Cloves Minced

The Cooking Liquid

People use a variety of liquids to braise a pot roast and add their own unique flavors to this dish. People use a combination of water, beef stock, red wine (choose a wine that you would drink, not a cooking wine) and even beer. I like to use simple water mixed with beef stock. I usually use one part water to one part beef stock and use enough to where the roast is only submerged half way.

Let’s Get Cooking

Ok, we are ready to start cooking this beautiful dish.

Step 1

Season the meat with salt and pepper to taste. In a large skillet over medium heat, brown the meat on all sides, in a tablespoon of vegetable oil.

Step 2

Place your chopped vegetables in the bottom of your slow cooker. Place the meat on top of the vegetables and then pour your liquid over the top.

Step 3

Cover the slow cooker and cook at the lowest setting possible for roughly 8-10 hours. Meat should easily fall apart when pierced with a fork and vegetables should be soft. Remove meat and vegetables and place on a serving platter.

Step 4

Now to make the gravy. Whisk together, in a sauce pan, 1/4 cup of cold water and 2 tablespoons of flour until smooth. Slowly incorporate 1 cup of the hot broth from the pot roast and bring to a simmer stirring constantly until thickened.

Enjoy this pot roast slow cooker recipe!

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The weather is starting to get colder as winter approaches and there is nothing more comforting and satisfying than a hot bowl of homemade soup.  One of my favorite kinds of soups to make at home is split pea soup.  It is easy, healthy and delicious.  The best part about making split pea soup is that it won’t cost much to cook this for your family....

Read the rest of this healthy split pea soup recipe

Making your own homemade barbecue sauce is really quite easy and is definitely recommended if you like to barbecue on a regular basis.  Let’s face it, not only is store bought bbq sauce expensive, but it is usually loaded with artificial preservatives and flavors and good old high fructose corn syrup. Stop wasting your money and jeopardizing your health and make your own homemade barbecue sauce from scratch.  I spent some time on YouTube the other day and found five excellent videos that teach you about the art of making your own homemade bbq sauce.  After you watch the following videos, you will never buy another store bought barbeque sauce again....

Read the rest of this post on easy barbecue sauce here.

Want to make the most delicious and juicy grilled hamburgers for dinner tonight?  Then read on…. It really isn’t difficult to grill the perfect burger.  It’s all about the ingredients and technique.  The problem that most people run into when grilling burgers is they tend to over think things and put far too much work into something that is actually quite easy.  It is best to keep things pure and simple.

The following recipe and instructions will serve 4 people.

Ingredients

1 1/2 pounds ground chuck
Kosher Salt and Fresh Ground Black Pepper
Canola oil
4 hamburger buns

Step 1 - Choose The Beef

The very first step is to choose the right kind of ground beef.  As indicated in the ingredients above, I recommend ground chuck.  I have tried a variety of different ground meats and the one that I find produces the tastiest burgers is good old ground chuck with a ratio of 80/20 (80 % lean, 20 % fat).

I know that isn’t the healthiest ratio you can use, but it sure is the tastiest.  You are welcome to go for the 93 % lean, but I warn you….you will have a very dry and tasteless burger.  The leaner burgers also tend to fall apart easier in my experience.

Step 2 - Shape the Burgers

Divide the ground chuck into 4 equal portions (about 6 to 7 ounces) and gently shape them into patties roughly 1/2 inch thick or so.  Now using your thumb, push down into the center of the burger forming a well.  Why the well you ask?  Ever notice when you cook burgers, they sometimes swell up and lose their form?  Usually when this happens, the first instinct is to push down on the burger with a spatula and their goes all that juicy flavor!  The well in the center of the burger, will prevent this from happening.

Season The Burgers

This is the part where people go overboard and put all sorts of superfluous seasonings on their hamburgers. I have seen recipes calling for onion powder, cajun seasoning, lemon-pepper, you name it.  Don’t be tempted to do this.  All your burger needs is a little kosher salt and some freshly ground black pepper.  Let the flavor of the beef shine through!  After you season the hamburgers, brush them with a little canola oil to prevent them from sticking to the grill...

Let’s Start Grilling

After your grill is nice and hot,  place the patties on and allow them to sear.  You want them to form a nice crust. It should only take 3-4 minutes or so.  Flip them over gently and grill on the other side for another 3-4 minutes.  Only flip your burgers once.  Do not be tempted to flip them more than that or to press down on them with your spatula.  The more you handle your hamburgers, the less juicy they will be.

Fixin’s

There are almost an endless amount of things you can top your burger with.  Everything from onions, lettuce, tomato, pickles, etc.  The choices are endless and it really is up to you.  I like my burger with thinly sliced raw red onion, lettuce, tomato and ketchup.  Use your imagination and enjoy!

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There are a variety of different Woks available today, but without a doubt, the best is the carbon steel wok  If you take care of your wok  properly, it will last a life time.   The first thing you must do after you purchase your new wok is to season it. Seasoning a wok will give it a nice, smooth non-stick surface and make Chinese cooking much more enjoyable.

The following videos will demonstrate how to properly season a carbon steel wok. Only iron and steel woks require seasoning. If you have purchased a different kind of wok, look into your owners manual for proper care instructions...

Learn how to season a carbon steel wok with this video lesson.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon salt

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 teaspoon black pepper

1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 - Slice the chicken into thin strips.

Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

Find more free healthy cooking recipes on my blog

Grilled chicken legs are not only a delicious summer meal, but they are also quite economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. The question at hand here is: how long do you grill chicken legs?

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

CHICKEN GRILLING METHODS

Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade

Ingredients:

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

Directions:

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

LETS GET GRILLING

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, these can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for a searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the other off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. . The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors . Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren’t as crispy as you like, go ahead and put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

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