Onion & Pepper Smothered Steak

Here's an Emeril recipe... altered a little. :) A yummy one pot dinner! (Ok, so two if you count the rice.)

Ingredients:
1 1/2 - 2 lbs thin top round steak, sliced into 1/4" strips (easily done if steak is partially frozen)
1 1/2 T Emeril's Original Essence
1/4 C vegetable oil
3 T flour
3 C chicken broth
2 yellow onions, sliced
2 green bell peppers, sliced
2 t salt
1/4 t cayenne pepper
1/2 t freshly ground black pepper
1 T freshly chopped parsley
White rice for serving

1. Heat oil in large Dutch oven or high-sided skillet over medium-high heat.
2. Combine meat with Essence and flour in a gallon ziplock and toss to coat.
3. Brown meat in batches, until browned on all sides, 4-5 minutes.
4. Return all meat to pan and add 2 C chicken broth, stir, scraping any browned bits from the pan.
5. Add onions, peppers, salt, cayenne & black pepper. Cook, stirring frequently for 6-8 minutes, until veggies are silted. Reduce heat to medium, cover & cook for 15 minutes, stirring occasionally.
6. Add remaining cup of broth & continue to cook uncovered for about 1 hour, until meat is very tender and gravy is thickened.
7. Add parsley & serve immediately over rice.

NOTE: Don't forget to start your rice with about 20 minutes left on the meat... so everything is done at the same time!

Chicken, Broccoli & Tomato Fusilli

This is a light and delicious meal that I hope you'll love!

Ingredients:
3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic (2 smashed, 4 minced)
2 sprigs flat leaf parsley
14 oz small broccoli florets
12 oz spinach fusilli pasta (or similar - I use tricolor spirals)
3 T EVOO
1/4 t chili flakes
2 C grape tomatoes, halved
2 T butter
1/2 C grated parmesan cheese
freshly ground black pepper

1. In a small saucepan, combine chicken, broth, 1 t salt, smashed garlic & parsley. Cover & bring just to a boil then remove from heat, set aside covered for about 15 minutes to cook through.
2. Remove chicken, strain & reserve the broth. Pull chicken into strips & reserve with about 1/4 C of the broth (I use my serving bowl - less dishes!)
3. Bring a large pot of water to a boil, salt generously & add broccoli to cook until crisp tender, about 2 minutes. Transfer with a slotted spoon to the bowl with chicken.
4. Return water to a boil & cook pasta until al dente, about 8 minutes.
5. Meanwhile, combine minced garlic, oil & chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
6. Add tomatoes & cook, stirring, until somewhat soft, about 1 minute.
7. Add 1/2 C broth, remaining 2 t salt & stir in the butter and 1/4 C parmesan until incorporated.
8. Stir in chicken & broccoli, bring to a simmer & remove from heat.
9. Drain pasta, transfer to serving bowl & toss with remaining parmesan. Pour sauce over pasta, season with pepper and toss to combine. Enjoy!

NOTE: If the sauce is a little short, add a little more broth.