Grilled Filet Mignon with Red Wine Mushroom Sauce

By Jodee Weiland

We grill all year long no matter what the weather is like.  Winter or summer, it makes no difference to us. So tonight, I thought it would be nice to have a red wine mushroom sauce to spoon over our grilled filet mignon and even over the Parmesan risotto I was preparing for dinner. A red wine mushroom sauce is easy to make and adds such rich flavor to a steak. Filet mignon is great on its own, but when you want to step it up a bit and make your meal a little fancier, my Grilled Filet Mignon with Red Wine Mushroom Sauce is the way to do it!

http://learnfromyesterday.comI love the flavor of mushrooms when added to a recipe, but here they are main focus. I usually start most sauce recipes with sauteed onions and and garlic in extra-virgin olive oil. In this recipe for a mushroom sauce, I add a small amount of butter to my olive oil, before adding the the onions and garlic. Once the mushrooms are added, the rich flavor of the mushrooms just blends right in with the onions and garlic. Because we use a pound of mushrooms, the flavor of the mushrooms becomes the focus. Finally, adding the red wine takes this sauce over the top in flavor you will love. This sauce is light and can be used over a side of risotto or mashed potatoes as well as your grilled steaks!

http://learnfromyesterday.comGrilled Filet Mignon with Red Wine Mushroom Sauce

  • Grilled filet mignon steaks or any steaks of your choice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion sliced thinly
  • 2 garlic cloves sliced thinly
  • 1 pound sliced mushrooms
  • 1/2 cup dry red wine
  • Sea salt and black pepper to taste



Heat the olive oil and the butter in a pan over a low to medium heat. Add the onions and garlic to the pan and saute them until the onions become translucent. Then add the mushrooms to the onions and garlic, mixing them in once they cook for a few minutes.  Cover the pan and cook over a low to medium heat until the mushrooms are cooked. Remove the cover, add the red wine, and cook until the wine is reduced and the sauce is your preferred consistency.

http://learnfromyesterday.comMy Grilled Filet Mignon with Red Wine Mushroom Sauce is absolutely delicious and will make your grilled steaks feel like a gourmet meal. Serve with a glass of red wine, a vegetable, and either risotto or mashed potatoes. This sauce can be used over the risotto or mashed potatoes as well as your steaks and will add to their flavor. When you try this meal and see how easy it is to take a simple grilled steak to elegant, you will want to have it more often, so enjoy!


Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette

By Jodee Weiland

We grill flank steak all year long on our gas grill, even when it is snowing outside. Flank steak done on the grill is great anytime, but when we use it in a flank steak salad, it is absolutely wonderful! Flank steak salads make great meals, especially when made using a homemade vinaigrette, like my Zesty Lemon Honey Vinaigrette. Blended together with the right ingredients, my Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette is awesome!

http://learnfromyesterday.comWhen you start with grilled flank steak and add your salad greens, adding the right ingredients can make all the difference in flavor. That’s why I added crumbled goat cheese, shelled walnuts, and dried cranberries to the mix. Top this all off with my Zesty Lemon Honey Vinaigrette, and you have a meal filled with rich flavors that blend together to delight your taste buds. With this recipe, you have my delicious Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette, a healthy meal that is full of great taste!

http://learnfromyesterday.comGrilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette

http://learnfromyesterday.comPlace the salad greens on the plate. Crumble the goat cheese over the greens. Top this with the flank steak slices. Then spoon on the walnuts and dried cranberries over the top. Add your salad dressing.

http://learnfromyesterday.comMy Grilled Flank Steak Salad with Zesty Lemon Honey Vinaigrette is both healthy and delicious! Serve this salad with a crusty loaf of bread and a glass of wine. This salad will satisfy your hunger and tantalize you taste buds with its zesty flavor and touch of sweetness. Not only does it taste good, but it looks wonderful as well, so your family will love it. Give it a try, and enjoy!

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What’s for Dinner?

By Jodee Weiland

“What’s for dinner?” is a common refrain in many households. With that particular question, “What’s for dinner?” is usually directed to the person who cooks for the household. That same person either has no idea until they check what they have on hand and what they may need to get, or they know for sure what they’ll be cooking on that particular day. Either way, if you’re the person who does the cooking, you will always have those special recipes you turned to when asked, “What’s for Dinner?” on any given day!

There are so many meals for me to choose from, but here are just a few of mine:

http://learnfromyesterday.comFresh Homemade Margherita Pizza

Pulled Pork Sandwiches with Homemade Barbecue Sauce from Mom

Delicious Sirloin Meatballs with Jalapenos or Not

Salmon with Sweet Bourbon Glaze

Italian Basil Pesto…a Classic Italian Meal

Aunt Rose’s Eye of Round Roast Italian Style

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

Fabulous Shrimp Creole with Rice

Seared Sea Scallops with Parmesan Prosciutto Risotto

Deciding “What’s for Dinner?” is not always easy, and sometimes it takes a little creativity to make a dish that’s both delicious and healthy for your family. But the above list may help you come up with just the right dinner for your family and if not, take a look at some of the other recipes I have on the site. There are so many wonderful dishes you can make for dinner, but first you need to find the one that’s right for your family, so take a look! Once you decide, enjoy!

Delicious Sirloin Meatballs with Jalapenos or Not

By Jodee Weiland

Meatballs are not just for a meal of spaghetti and meatballs. There are restaurants that serve meatballs just on their own as a meal. Meatballs are also found in great sub sandwiches. Even more interesting is the fact that meatballs are now made with a variety of things, like jalapenos. We love meatballs both with and without jalapenos. It all depends on how we are having them or what our mood is at the time. Another important factor for us when eating meatballs is what type of meat and ingredients are used. We love meatballs that are made with lean ground sirloin and no bread fillers. That’s why we love my Delicious Sirloin Jalapeno Meatballs!

Now some people would say that meatballs without pork or veal can’t be very tasty, but they would be wrong. Why? Well, the reason is because the sirloin on its own taste great, but with the right seasonings and ingredients, a sirloin meatball can be absolutely delicious. I add grated Parmesan Reggiano to my meatballs plus seasonings to give my meatballs a flavor you will love. My mother always added grated Parmesan Reggiano, and I loved them. For me, bread crumbs are just a filler, so I don’t use them. If done right and gently turned while browning, the meatballs will not fall apart. The jalapenos are an add-on here, but they are also optional. If you prefer, leave the jalapenos out, and the meatballs will still taste great. These meatballs are seasoned right and are definitely delicious!

Delicious Sirloin Meatballs with Jalapenos or Not

  • 1 pound lean ground sirloin
  • 1 egg (or two egg whites)
  • 1 to 2 garlic cloves chopped more or less to taste
  • 1/2 medium onion chopped or 1/2 tablespoon dried chopped onion
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil (you can substitute fresh chopped basil)
  • 1/2 teaspoon black pepper or to taste
  • 1 medium to large jalapeno chopped (optional)
  • 1/2 to 3/4 cup grated imported Parmesan Reggiano cheese ( more or less to taste/ no salt needed since the cheese adds saltiness)
  • 1 tablespoon extra-virgin olive oil
  • 1 29 ounce can tomato puree

Heat olive oil in frying pan. Mix the ingredients for the meatballs in a bowl. Shape the meat into six or more meatballs. Put the meatballs in the heated pan and brown the meatballs on all sides over a low to medium heat by gently turning them a few times. Using a nonstick pan makes this easier, if you prefer.

Some onions, etc., may fall away from the meatballs as you turn them. This is fine because it will blend into the sauce when you add the tomato puree. Once browned, pour the tomato puree over the meatballs. When the sauce begins to bubble, lower the heat to simmer, cover the pan, and cook for about 15 to 20 minutes or until done.

My Delicious Sirloin Meatballs with Jalapenos or Not are so full of flavor, they will easily become a family favorite. Serve them with a loaf of Delicious Homemade Crusty Bread or a bread of your choice and extra cheese. You can either eat the meatballs with bread on the side or use the bread to make a delicious sub sandwich. These meatballs are also great as a side for pasta dishes, like Italian Marinara with Pasta…Easy to Make and Delicious to Eat or Homemade Italian Lasagne…A Classic Italian Family Meal! However, you decide to have them, you will love them, so enjoy!


Crock Pot Bolognese Sauce with Ground Sirloin

By Jodee Weiland

One of the many ways I express my love for my family is through my cooking, but more importantly, cooking delicious food that is healthy as well, such as my Crock Pot Bolognese Sauce with Ground Sirloin. Raised by a health conscious Italian mother, just like my beautiful mother, I want my family to enjoy long healthy lives.  By eating healthy, I mean eating well without sacrificing flavor. I believe eating healthy does not mean giving up great tasting and delicious meals.  In fact, quite the opposite is true.  My belief has always been that I can cook delicious meals for my family that are both healthy and satisfying, leaving us to savor the rich flavors while sharing good times. Crock Pot Bolognese Sauce with Ground Sirloin is both delicious and healthy.

For that reason, I began making my Bolognese sauce with lean ground sirloin years ago.  My mother used lean ground round for her meatballs, and I followed her lead, but later I chose to go leaner still by using lean ground sirloin when I made both my meatballs and my Bolognese sauce, a choice I have never regretted.  When my mom and dad ate Bolognese in my home, they both loved it, so I knew I made the right choice.  Knowing my Crock Pot Bolognese Sauce with Ground Sirloin is more heart healthy makes my choice a winner for my family. As an added bonus, when I make my sauce in a crock pot, I always make enough for several meals, so with this recipe you will have enough to freeze for later meals.

Crock Pot Bolognese Sauce with Ground Sirloin (This recipe makes four quarts of sauce, enough sauce to freeze servings for later)

2 to 3 tablespoons extra virgin olive oil
2 pounds lean ground sirloin
2 medium to large onions sliced or chopped
4 cloves garlic chopped
2 teaspoon basil or use 2 tablespoon fresh basil cut up
1 teaspoon dried or ground oregano or 2 teaspoons fresh oregano
1 teaspoon ground red pepper (optional)
3 to 4 cups fresh mushrooms slice or two 4 ounce cans sliced mushrooms
Two 28 ounce cans crushed tomatoes or tomato puree
One 6 ounce can tomato paste
2 tablespoon sugar (some people prefer to use 2 to 3 carrots finely shredded or chopped for sweetness)
1/4 to 1/2 cup water (1/2 cup red wine is optional)
Freshly grated imported Parmesan Reggiano cheese
Pasta of your choice

After putting the olive oil in and spreading it around the bottom of the crock pot, put the ground sirloin at the bottom of your pot. Turn the crock pot on high, so the ground sirloin will start to cook slightly while you add the other ingredients. Put the onions, garlic, basil, oregano, red pepper (optional), and mushrooms on top of that. Gently stir together the ingredients added so far, breaking apart the ground sirloin. Then add tomato puree or crushed tomatoes, tomato paste, and water as needed, usually about 1/4 to 1/2 cup of water, depending on desired consistency. Add in the sugar if you do not use carrots.  If using carrots, put the carrots in with the onions, garlic, seasonings, and mushrooms.  Carefully stir everything together and then cover the crock pot setting the heat for 4, 6, or 8 hours, whichever you prefer, stirring at the end.

Be ready to boil the pasta of your choice once the sauce is ready or nearly ready. By the way, if you lay a wooden spoon across the top of your pot of boiling water for the pasta, usually it will not boil over. Keep an eye on it nonetheless, so as not have any unexpected problems. I was surprised myself, but this works well. When the pasta is ready, drain your pasta and add your sauce, gently mix the two together. Then serve with freshly grated imported Parmesan Reggiano cheese. Any leftover sauce can be stored in freezer containers and frozen for later use. This recipe makes four quarts, enough for four meals.

http://learnfromyesterday.comCrock Pot Bolognese Sauce with Ground Sirloin is a wonderful meal to share with your family. At our house, we share this meal with a crusty loaf of bread and a glass of good Chianti. Growing up, my mother always added a simple fresh salad to this meal as well. Whether you decide on pasta with bread and salad or just pasta, you won’t be disappointed. One thing for sure, this delicious meal always leaves everyone feeling satisfied and usually is accompanied by great conversations, shared laughter, and feelings of love. Bringing a family together for a great meal is so important in making shared memories. I hope you have an opportunity to try this meal and make some memories of good times with your own families! Enjoy!