Tuesday, April 28, 2015
Forkful Of Simplicity Cookbook.....: Stuff Your Flank...
Forkful Of Simplicity Cookbook.....: Stuff Your Flank...: Everyone has a favorite cut of beef and a favorite preparation and once the art of cooking your beef to your specific preference is mastere...
Stuff Your Flank...
Everyone has a favorite cut of beef and a favorite preparation and once the art of cooking your beef to your specific preference is mastered there ends the story. When was the last time you steered away from your favorite steak preparation? Let's look past the grill for a moment and the the classic choice of filet mignon, london broil or a strip steak and choose a different cut of beef like the flank steak for a change. It is relatively priced and so versatile. It is great sliced ultra thin for sandwiches and perfect for a quick stir fry but how about we take it a little farther and stuff it. It is so easy to do and the end result is a perfectly cooked piece of beef perfection wrapped around a delicious middle. Try it tonight...Beef it's what's for dinner.
Italian Stuffed Flank Steak
1.25 lb. Flank Steak
2 Tablespoons Olive Oil
3 Cloves Garlic (minced)
4 Cups Spinach (washed and dried)
Salt/Pepper
8 Slices Provolone Cheese
8 Slices of Red Roasted Peppers
1 Cup Red wine
1 Cup Water
In a medium size pan
Heat olive oil over medium heat
Add garlic
Season with salt/pepper
Cook for 3-4 minutes or until lightly browned and fragrant
Add spinach and toss to coat with olive oil and garlic
Cook till wilted - about 3 minutes
Remove from heat and allow to cool
Preheat oven to 350 degrees
Lay flank steak on a clean, flat work surface
Season with salt/pepper
In the middle of the meat overlap 4 slices of provolone on meat
Next add the spinach on top of the cheese
Next top with red roasted peppers
Overlap remaining 4 slices of provolone cheese over filling
Gently fold left side of flank steak over filling tuck under stuffing
Then gently fold the right side of flank steak over top of left folded side
Place meat on a rack inside of a roasting pan
Pour red wine and water over the top of the stuffed steak
Allowing the fluid to collect in the bottom of the roasting pan
Place in oven and cook for 45 minutes
Remove from oven and allow to cool for 15 minutes
Gently remove remove steak from rack and place on a cutting board
Slice into 1 inch pieces
Discard liquid from roasting pan
***For a more medium rare cook for 1 hour and allow to cool for 10 minutes before slicing
Italian Stuffed Flank Steak
1.25 lb. Flank Steak2 Tablespoons Olive Oil
3 Cloves Garlic (minced)
4 Cups Spinach (washed and dried)
Salt/Pepper
8 Slices Provolone Cheese
8 Slices of Red Roasted Peppers
1 Cup Red wine
1 Cup Water
In a medium size pan
Heat olive oil over medium heat
Add garlic
Season with salt/pepper
Cook for 3-4 minutes or until lightly browned and fragrant
Add spinach and toss to coat with olive oil and garlic
Cook till wilted - about 3 minutes
Remove from heat and allow to cool
Preheat oven to 350 degrees
Lay flank steak on a clean, flat work surface
Season with salt/pepper
In the middle of the meat overlap 4 slices of provolone on meat
Next add the spinach on top of the cheese
Next top with red roasted peppers
Overlap remaining 4 slices of provolone cheese over filling
Gently fold left side of flank steak over filling tuck under stuffing
Then gently fold the right side of flank steak over top of left folded side
Place meat on a rack inside of a roasting pan
Pour red wine and water over the top of the stuffed steak
Allowing the fluid to collect in the bottom of the roasting pan
Place in oven and cook for 45 minutes
Remove from oven and allow to cool for 15 minutes
Gently remove remove steak from rack and place on a cutting board
Slice into 1 inch pieces
Discard liquid from roasting pan
***For a more medium rare cook for 1 hour and allow to cool for 10 minutes before slicing
Tuesday, March 31, 2015
Forkful Of Simplicity Cookbook.....: Forkful Of Simplicity Cookbook.....: Healthy Solut...
Forkful Of Simplicity Cookbook.....: Forkful Of Simplicity Cookbook.....: Healthy Solut...: Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge... : Whose up for a challenge...a Healthy Solutions Spice Blend...
Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge...
Forkful Of Simplicity Cookbook.....: Healthy Solutions Spice Blend Challenge...: Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too. I was graciou...
Healthy Solutions Spice Blend Challenge...
Whose up for a challenge...a Healthy Solutions Spice Blend Challenge that is...I am and I am extremely excited about it too. I was graciously given a packet of Healthy Solutions Spice Blend - Ultimate Burger and a short list of rules. When my packet came in the mail it was like the amazing birthday gift you wait for as a kid from your grandmother in Florida. I opened the envelope with such care and could not wait to get my packet open for a little taste. The creative juices started flowing and low and behold T's BBQ Meatballs were created, eaten for dinner and enjoyed tremendously. Wish me luck on my tasty creations...and make them for yourself, they are sure to be rewarding for your taste buds.
T's BBQ Meatballs
2 lbs. 85% Lean Ground beef
4 Poblano Peppers - small (diced)
2 Jalapeno Peppers (diced)
1 Large Onion (diced)
1 Large Carrot (diced)
Salt/Pepper
3 Tablespoons Healthy Solutions Spice Blend Ultimate Hamburger
1/4 Cup Worcestershire Sauce
1 Egg
1 1/2 Cup Shredded Cheddar Cheese (plus more for sprinkling)
5 Slices of Bacon (cooked and crumbled)
Vegetable Oil or Canola Oil
In a medium fry pan
Coat the bottom of the pan with vegetable oil or canola oil
Saute peppers,onions, and carrot
Season with salt/pepper
Remove from heat and allow to cool
Preheat oven to 350 degrees
In a large bowl
Add the ground beef
Add Healthy Solutions Spice Blend
Add Worcestershire sauce
Add onion/pepper/carrot mixture
Add egg
Mix to combine
Add cheese and bacon
Mix to combine
Shape into golf ball size meatballs
Lightly oil a sheet pan with vegetable oil or canola oil
Place meatballs on sheet pan
Bake for 30 minutes
Remove from oven
Place meatballs on top of rice
Top with Sauce
Sprinkle with desired amount of shredded cheddar cheese
Enjoy
T's Sauce
3/4 Cup Brown Sugar
1/2 Cup Ketchup
Salt/Pepper/Garlic Powder
Worcestershire Sauce (a few shakes)
1/2 Bottle Dark Beer
Whisk all ingredients together in a bowl
In a medium saucepan over medium/low heat
Add all ingredients
Cook for 20 minutes
Cover and keep warm until meatballs are cooked and ready for plating
T's BBQ Meatballs
2 lbs. 85% Lean Ground beef
4 Poblano Peppers - small (diced)
2 Jalapeno Peppers (diced)
1 Large Onion (diced)
1 Large Carrot (diced)
Salt/Pepper
3 Tablespoons Healthy Solutions Spice Blend Ultimate Hamburger
1/4 Cup Worcestershire Sauce
1 Egg
1 1/2 Cup Shredded Cheddar Cheese (plus more for sprinkling)
5 Slices of Bacon (cooked and crumbled)
Vegetable Oil or Canola Oil
In a medium fry pan
Coat the bottom of the pan with vegetable oil or canola oil
Saute peppers,onions, and carrot
Season with salt/pepper
Remove from heat and allow to cool
Preheat oven to 350 degrees
In a large bowl
Add the ground beef
Add Healthy Solutions Spice Blend
Add Worcestershire sauce
Add onion/pepper/carrot mixture
Add egg
Mix to combine
Add cheese and bacon
Mix to combine
Shape into golf ball size meatballs
Lightly oil a sheet pan with vegetable oil or canola oil
Place meatballs on sheet pan
Bake for 30 minutes
Remove from oven
Place meatballs on top of rice
Top with Sauce
Sprinkle with desired amount of shredded cheddar cheese
Enjoy
T's Sauce
3/4 Cup Brown Sugar
1/2 Cup Ketchup
Salt/Pepper/Garlic Powder
Worcestershire Sauce (a few shakes)
1/2 Bottle Dark Beer
Whisk all ingredients together in a bowl
In a medium saucepan over medium/low heat
Add all ingredients
Cook for 20 minutes
Cover and keep warm until meatballs are cooked and ready for plating
Thursday, February 12, 2015
Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab
Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab: Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but ...
Chocolates, Red Wine and Broccoli Raab
Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor. The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.
It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!
So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!
Red Roni, Red Roni, Red Wine Roni
***Roasted broccoli raab
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Salt/pepper
Grated Parmesan cheese
Bring a large pot of salted water to a boil and cook pasta according to package directions
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta)
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab
So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!
Red Roni, Red Roni, Red Wine Roni
***Roasted broccoli raab
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Salt/pepper
Grated Parmesan cheese
Bring a large pot of salted water to a boil and cook pasta according to package directions
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta)
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab
Top with grated Parmesan cheese
***Roasted Broccoli Raab
***Roasted Broccoli Raab
2 Large Heads Broccoli Raab
Salt/Pepper
Preheat the oven to 350 degrees
Rinse and dry the top of the broccoli raab
Carefully cut the broccoli raab above the twist tie and discard the bottom stems
Separate the broccoli raab evenly among two non-stick cookie sheets
Sprinkle the garlic over the two pans of broccoli raab
Season with salt/pepper
Coat with olive oil and toss with your hands
Place in oven for 15 minutes
Remove from oven and re-season with a pinch of salt and toss
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