Grilled Beef Pinwheels

I made this the other night and it was fantastic. It’s a great dish to make for company since it looks so pretty and is so very tasty! Another bonus is that all of the prep work can be done up to 24 hours before you’re ready to eat.. then just toss it on the grill and serve with a salad! I found this recipe on epicurious and followed it to a T. Definitely worth the effort!

• 1 (1 1/2-lb) piece flank steak
• 3 tablespoons olive oil
• 4 oz very thinly sliced prosciutto
• 4 oz thinly sliced provolone
• 3/4 lb arugula, stems discarded
• 6-8 Wooden Skewrs (soaked in water for 30 minutes)

Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.

Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.

Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.

Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.

Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

 

Easy Top Round “London Broil”

Technically London Broil is made with flank steak but the majority of  the time I see something labeled “London Broil” at the grocery store   it’s actually Top Round. This cut can be made the same way and is usually a lot less expensive. This time of year a lot of grocery stores sell 2 packs (buy one get one free deals) and I never pass those up.

This recipe is a staple at our house. I love the leftovers over a salad or or in a sandwich the next day or two. It’s a stupid easy way to prepare this and it’s impossible to mess up.

• 2 Lb Top Round (or flank steak)
• 1 Container Italian Dressing (whatever your favorite is)
• Kosher Salt & Pepper

1. Poke the meat all over with a fork. everywhere. A million times. On both sides.
2. Put it in a big ziplock bag and pour the italian dressing in there. Let it marinate in the fridge for as long as you like. (4 hours minimum, 2 days max)
3. Preheat your grill or broiler. Let it get really hot by preheating for 30 minutes.
4. Remove the meat from the marinade and season with salt & pepper.
5. Put on a broiler pan and broil (or cook on the grill) for 10 minutes per side for medium. (8 minutes for medium rare, if you prefer).
6. Let it sit for 10 minutes and then slice it across the grain in very thin slices & Serve!

I love serving this with bread and an “easy greek salad” (spring mix, red onion, cucumber, and tomato tossed with italian dressing & topped with feta), personally… but any of your favorite sides will work!

p.s. Sorry for the lack of upadates over the last few months. Our newest addition, Cameron Rose, joined us on 2/15/09! While I’ve done a whole lot of cooking with Joshua and Cami, I didn’t really have time to post. Hopefully that’s about to change!

 

Simple Meatloaf

This may sound too easy to be good, but it is perfectly tasty! I actually made a loaf of this yesterday and Joshua and I already finished it up! Yum! The recipe can easily be doubled if you want to make more.

• 1 lb ground Beef
• 1 cup bread crumbs
• 2 eggs, lightly beaten
• 1/2 cup ketchup (plus a little more for drizzling on top)
• 1 tbs seasoned salt
• 1 tbs garlic powder
• 1 tbs dried minced or chopped onion flakes

1. Preheat oven to 350
2. In a mixing bowl, combine all ingredients. Mix with your hands until combines well and place in a baking dish. Shape into a loaf. 
3. Squirt some ketchup on top. I like to make a little squigly design because I am a geek.
4. Bake for one hour at 350.

Serve with whatever you want! I usually do mashed potatoes & corn. Leftovers make amazing sandwiches, too!

 

Pasta, Spinach, Artichokes, and Goat Cheese

Please forgive the lack of updates. We moved, remodeled, and then made a baby. Life is crazy!

Come February, I will be cooking with a toddler and a newborn. Now THAT should make for some interestingly FAST recipes.

Lately I have been craving pretty much anything that involves goat cheese, but this recipe is by far my favorite. I’d eat it every day of the week if I could. It’s SO good.

• 1/2 Box Rigatoni
• 1 Lb Italian Sausage
• 2 bullion cubes (chicken or veggie flavor)
• 1 small jar artichoke hearts, quartered & drained
• 1 Bag spinach (washed & stems removed)
• 2 cloves of garlic, chopped
• 1 tsp dried chives
• olive oil, salt, pepper
• 4-6 oz Goat Cheese (the soft kind in the log – not pre crumbled!)

1. Cook the pasta in water (per pacgage directions) with the bullion cubes.
2. Cook the sausage (in a pan or grill), slice into 1/2 inch  rounds, and set aside.
3. In a small frying pan, add olive oil and garlic. Saute for a minute until fragrant. DO NOT BROWN.
4. Add a few tablespoons of the broth that the pasta is cooking in. Then, in handfuls, add the spinach.
5. When the spinach is nice and soft, add the artichokes. Stir until warmed through.
6.  Finally, Add in the chives & goat cheese. Stir until cheese soft. Season with salt & pepper to taste.
7. Toss the pasta, goat cheese mixture & sausage together. Add the reserved broth a little at a time until you get the consistency you like. Serve with some parmesan to sprinkle on top.

I just serve this with some crusty bread. It’s amazing.

 

Rib Eye Roast

Yesterday morning, my mother in law suprised me with a 4lb rib eye roast that she found on sale somewhere. It looks so pretty, i can’t wait to cook it tonight.

The prep is really simple. When you have a cut of meat this nice, it really doesn’t take much to get it going.

I just make a paste with a little olive oil, kosher salt, crushed garlic, and fresh rosemary. Rub it on the meat and bake at 350 for 18-20 minutes per pound for medium. So yummy (and idiot proof!)

 

Mustard Coated Chicken Breast

This recipe is perfect with mashed potatoes and green beans.

Ingredients

• 4 boneless/skinless chicken breasts (about a pound)
• 2 tbs dijon mustard
• 2 tbs italian dressing
• 1 clove garlic, minced
• 1/2 cup fresh breadcrumbs
• 2 tbs chopped parsley
• 1 tbs chopped thyme
• 1/4 tsp pepper
• 2 tbs melted butter

Directions

1. Preheat oven to 425 degrees, and spray a baking pan with cooking spray
2. Mix the mustard, italian dressing, and garlic in a small bowl
3. In another bowl, mix the bread crumbs, parsley, thyme, and pepper. Stir in the butter.
4. Spread the mustard mixture onto both sides of the chicken and place in the pan.
5. Top with the bread crumb mix and press into the chicken
6. Bake (uncovered) for 20 minutes.

Voila.

 

Sweet Lamb Chops

This is another cut of meat that always seems to be on sale (especially at stop & shop). My husband hates pork chops with a passion no matter how they’re prepared – but he just LOVES when i make lamb chops.

On the side I served mashed potatoes (leftover from the night before), carrots tossed in a little butter and brown sugar, asparogas (i had a few spears in the fridge that were not going to last much longer, and brussel sprouts (i can’t help myself, i love just them). Oh, and if you look,you’ll notice some hot sauce on the side…. well, because I’m weird and i like everything spicy. It was AMAZING!

Ingredients

• 2 Lbs Lamb Chops
• 1/4 cup duck sauce (or 6 packets from a chinese restaurant)
• 2 tbs worcesterchire sauce
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper

Directions

1. Preheat oven to 375
2. Season pork chops with worcesterchire, salt, and cayenne pepper.
3. Bake for 45 minutes
4. Remove from oven and brush both sides of each chop with duck sauce.
5. Return to oven for 15 minutes
6. Remove & Serve
7. Drizzle pan juices over any veggies you may be serving on the side.

One of my favorite things about this recipe (other than the taste) is that it breathes new life into the leftover duck sauce packets we always end up with after ordering chinese food. I hate wasting stuff!

 

Simple Split Chicken Breast (Bone-In)

 It makes no difference what day of the week or time of the year it is – you can always find split chicken breast at a great price. You just have to shop around a bit. This week, I found a package of three (almost 3 pounds of chicken) for $4.89 at stop & shop. It was a manager’s special, of course. Oh how I live for those!

A split chicken breast is nothing more than a “regular” chicken breast with the skin on and the tenderloin and a bit of rib meat attached. In my opinion, it’s one of the best cuts of chicken to cook. The skin makes sure that the breast stays juicy and the bone just makes it tastier. You obviously don’t have to eat the skin, but i suggest cooking it with it on and then removing it before serving if that’s what you like. My husband LOVES the skin, so I usually take it off of my piece and give it to him to eat. Everyone wins!

This is an extraordinarily simple way to cook split chicken breast and it always comes out tender and delicious.

Ingredients

• 2-3 lbs split chicken breast
• 1 tsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic or onion powder
• 1/2 tsp cayenne pepper (or paprika, if you prefer)

Directions

1. Preheat the oven to 350 degrees
2. Wash the chicken breast and pat dry with a paper towel
3. Use your hands (or a brush) to coat the skin lightly with olive oil
4. Season (on both sides) with the kosher salt, garlic powder, and cayenne pepper
5. Roast on a rack or tin broiler pan for 1 hour
6. Let sit 10 minutes and serve!

I usually make this with home made macaroni & cheese, a salad, and some biscuits, but tonight I’m feeling a bit lazy. Joshua didn’t take a nap yet today so I didn’t have time to prep the home made mac & cheese. Instead I’m serving the box kind (I love the shop rite brand white cheddar mac & cheese, so that’s what i’m going with tonight).

 

Penne, Artichokes & Sun Dried Tomatos in Basil Pesto

The first time that I tasted this dish I was at a greek restarant in New York City. I wish that I could remember it’s name, but I can’t. All that I can remember is that it was in spitting distance of West 4th St & 6th Ave – right down the street from what used to be Sean’s Tattoo Shop (where my old friend Shamrock used to work). Anyway, it was nothing short of amazing. I used to go back to this place to order this particualr dish at least once a week – even if it meant eating at the restarant alone (and that was no small thing for a 21 year old girl, I assure you). It didn’t take me long to create my own idiot proof version, however it HAS taken several years to perfect it. Well, at least *I* think it’s perfect. Feel free to try it and see for yourself…

Ingredients:

• 1 lb Penne Pasta
• 1 cup sundried tomatoes
• 1 can artichichoke hearts, drained & chopped
• 1 cup basil pesto (jarred is fine unless you prefer to make it yourself)
• 1 tbs kosher salt, divided
• 1 tsp olive oil
• 1/4 cup crumbled goat cheese

Directions

1. Bring a medium size pot of water to a rolling boil.
2. Add the 1/2 tbs of the salt, penne, artichoke hearts, and sun dried tomatoes and cook until the pasta is aldente. (about 9 minutes) on med/high heat.
3. Drain and set aside.
4. Reduce heat to low. Add the olive oil, pesto, and 1/2 tsp of salt. Cook for one minute and remove from heat.
5. Return pasta/artichokes/sundried tomatoes to the pan and toss until evenly coated
6. Transfer to a serving dish (or individual plates) and sprinkle with the goat cheese.
7. Serve immediately.

You can add grilled chicken to this if you want to. Sometimes I do that too, but it’s not necessary at all. It’s amazing as is!

 

Pan Seared Top Sirloin Steak

This is my favorite cut of steak for three reasons. One: It’s cheap, Two: It takes 10 minutes to cook to my liking (medium), Three: It comes in cuts big enough to serve 2-3 people (aka the husband, toddler, and I).

It’s so easy to make and comes out really tender and tasty. I always serve this with a romaine salad and a side of pasta (with spinach) in garlic & olive oil.

Ingredients

• 3/4 Lb Top Sirloin Steak
• 1 Tsp Garlic Salt
• 1/2 Tsp Pepper
• 1 Tsp Olive Oil

Directions

• Season Steak on both sides with garlic salt & pepper
• Heat oil in a grill pan or skillet on med/high heat
• When the oil is hot, add the steak to the pan
• Cook for 5 minutes on each side
• Remove from pan and let sit for 5 minutes
• Slice thinly accross the grain and serve!

It really doesn’t get any easier or tastier than that!