Brazilian Garlic Butter Steak

 

Mmmmmmmmmm. This recipe “slays all day” lol.  But then anything covered in garlic and real butter would achieve that status. The original recipe called for a flank steak, skirt or flap steak- But you know I am a Ribeye kind of gal, so of course that’s the direction we went.

I sea salted a few really pretty and fatty Ribeye steaks and then pan seared them in butter on really high heat for about 4 minutes each side, and then let rest.  We chopped up about 20 cloves of garlic and sautéed them in real butter until lightly golden and hit the sauce with a pinch of salt and a nice handful of chopped parsley.

After rest, we sliced up the Ribeye and drizzled it with the garlic butter sauce and served it along side a baked Brazilian rice dish, tomato salad and Pao de Queijo which is a gluten free Brazilian cheese bread. Mouth watering yet?

Finally we finished the evening with homemade Brazilian Sonhos {Dreams} which are beautiful little round yeast donuts- fried and then filled with a silky lemon cream and dusted with confectioners sugar.

Perfection. 🙂

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Prosciutto Wrapped Chicken…..

This dish was amazing!!! Loved every single bite!  I was looking to make something a little different and ran across this recipe on #pinterest. We tweaked a few things and ended up with this savory salt touched chicken breast with blistered tomatoes and a side of roasted red pepper pesto fettuccine… so freaking good!!!

S&P your boneless chicken breasts – I purchased a pack of three breasts and split them each in half. Wrapped each piece with two pieces of prosciutto and tossed in several jeweled and campari tomatoes drizzled with olive oil and sea salt and then roasted on 450 for about 20 minutes.  Meanwhile I sliced up some thick soft and crusty Italian bread and slathered them with garlic butter and lightly grilled each side in a pan.

Remove chicken and tomatoes from oven and smear creamy burrata cheese on each slice of bread then top with prosciutto wrapped chicken and bake for about 5 more minutes. (Melt the cheese!)

Arrange on a platter or wooden board with blistered tomatoes and fresh basil chiffonade and you have a BEAUTIFUL and unique chicken entree that is incredibly delicious and doest take a ton of time to prepare.

Happy Holidays! 🙂