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.

 

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!

 

Parmesan Crusted Chicken Tenders in a Lemon Wine Sauce

Peanut and I just got back from shoprite (shocker!). I didn’t see anything yum worthy on sale, so I picked up a 1.25 lb package of chicken fingers and some Holland House “white with lemon flavor” cooking wine. It was on sale for $2.50 and I really love cooking with the stuff. It’s cheap, easy, and tastes really good in this recipe. I picked chicken tenders instead of regular breast (even though it’s a little more expensive) for a reason. The tenders cook more evenly and are easier to distribute to a todder. I really love this recipe. It’s better than the version you’ll get at most restaurants, imho.

Ingredients

• About 1lb Chicken Tenderloins
• 2 Eggs
• 1 Tbs Milk or Water
• 3/4 Cup Flour
• 3/4 Cup Plain Bread Crumbs
• 1/2 Cup Grated Parmesan
• 1 Tsp Garlic Salt
• 1/2 Tsp Pepper
• Olive Oil (for frying)
• 1/4 Cup Holland House White Cooking Wine with Lemon Flavor
• 1/2 Cup Chicken Stock
• 2 Tbs Butter, Softened (and rolled in flour so it’s stuck to all sides)

Directions

1. In a mixing bowl, mix the eggs and milk (or water) until blended
2. In another bowl, mix the bread crumbs, parmesan, garlic salt & pepper
3. In batches, Dredge the chicken tenders in flour, dip in egg mixture, and then coat in the parmesan breadcrumbs.
4. Put 2 Tbs olive oil in a skillet and heat to med/high heat.
5. When the oil is hot, add the chicken tenders to the pan (in batches if need be, so that they aren’t touching) for about 4 minutes per side (breading will be golden).
6. When all of the tenders are cooked, remove them from the pan and set aside.
7. Add the chicken stock and wine to the pan.
8. When it gets hot, add in the butter that’s been coated with flour. Stir for about 3 minutes over med/high heat until the sauce is slightly thickened.
9. Return the tenders to the pan and toss until they are all coated.
10. Serve immediately! (I like this with a simple salad and steamed white rice, personally)

 

Tonight’s $5 Dinner: Kielbasa, Potato & Saurkraut Casserole

I love manager’s specials. Pretty much every day you’ll find me cruising the aisles of shop rite looking for that pretty orange sticker and spectacular price. Those stickers usually dictate what’s for dinner, tonight included. I love kielbasa, so when i saw a pound of it on sale for $1.85, i jumped up and down. It’s a good thing Joshua isn’t old enough to be embarrassed by me.. because if he was, this reaction probably would have made him scream out “Help! This crazy lady is NOT my mommy!”.

Anyway, here’s my super cheap and delicious version of a german classic.

Ingredients:

• 1 Lb Polish Smoked Kielbasa (1.85 haha!!!) – cut into 1/2 inch rounds
• 1 Can Shop Rite (or any store brand) saurkraut, drained & rinsed (0.85)
• 1 Can Shop Rite (or any store brand) peeled white potatoes, drained, rinsed, and halved
• 1/2 Cup Apple Juice or Cider (0.75)
• 1/2 Onion, Chopped (0.50)
• 2 Tbs Salted Butter, Divided (you MUST have this already, but let’s say 0.25 for fun)

Instuctions

1. Add 1 Tbs butter to a dutch oven on med/high heat
2. Add onion and saute until carmelized
3. Add another tbs butter and the saurkraut. Stir until soft and just a little brown.
4. Add apple juice or cider and reduce heat to low.
5. Add potatoes and kielbasa, stir, and cover.
6. Simmer over low heat for 1 hour
7. Serve with rye bread & butter, if you have any.

That’s all. Everything’s already cooking on the stove and the house smells amazing. I guess I better go take a shower before Joshua wakes up from him nap!

 

Quick Ciabatta Bruschetta

This is my own take on bruschetta. I love making this when we have company. It always gets rave reviews.

Ingredients:

• 1 loaf ciabatta bread
• 1 can diced tomatoes with herbs
• 1/2 small red onion, chopped
• 1 cup finely shredded mozzarella
• 2 tbs extra virgin olive oil
• 2 cloves of garlic, minced

Directions

1. Preheat oven to 350 degrees
2. Cut the ciabatta loaf in half (like you are going to make a gigantic sandwich)
3. Cut each side into 1.5 inch strips
4. Mix the olive oil and minced garlic
5. Brush each piece with garlic olive oil and put on a cookie sheet
6. Put in the oven for about 5 minutes, until lightly toasted
7. While toasting, drain the tomatoes and mix with the chopped onion
8. Top each strip of ciabatta with the tomato onion mix
9. Sprinkle cheese on top
10. Bake on a cookie sheet for 15 minutes, until cheese is bubbly
11. Serve immediately

 

Easy Beef Brisket Pot Roast

This is another one of our staple comfort foods. Like most of my recipes, it’s easy and requires very little attention while it’s cooking. I usually get it started while Joshua is taking his nap (around 3 pm) and i don’t even look at it again until it’s time to eat. It’s the perfect dish for a mom of a toddler.

Ingredients

• 2-3 lb Beef Brisket
• 1 can beef broth
• 1 can chicken broth
• 1 tsp garlic salt
• 1/2 tsp pepper
• 1 tbs olive oil
• 1 package powder bown gravy mix

Directions

1. Season the brisket with garlic salt & pepper on both sides
2. Add the olive oil to a dutch oven (or large pot) and heat on med/high
3. Add the brisket to the pan and brown on both sides (about 5 min per side)
4. Remove the pot from the heat, remove the brisket to a plate, and set aside
5. Add the broth to the pan and scrape off any brown bits from the bottom of the pan while stirring.
6. Put the brisket back in and bring to a boil.
7. Cover with a tight fitting lid and bring the temp down to low.
8. 3 Hours later, remove the brisket from the liquids and let it rest for 15 minues
9. Add the brown gravy mix to the pan, increase the heat to med/high, and stir frequently for one minute until bubbly.
10. Turn off the heat and the gravy will thicken while you slice the brisket thinly, accross the grain.
11. Serve pieces of brisket with a spoonful of gravy over the top and enjoy!

You can add any vegetables you like about 45 minutes before you plan to eat. I usually go for carrots and potatoes, but whatever you have on hand will work out just fine! Sometimes I don’t add anything at all and just serve it with corny noodles. It goes really well with this roast.

 

Pasta In Garlic and Olive Oil (with or without spinach)

This is the easiest side dish on the planet. It goes well with practically everything, it’s cheap, and it’s yummy!

Ingredients

• 1 package of pasta (i like to use linguini or angel hair, but anything will work)
• 2 cups of frozen chopped spinach, thawed (optional, but a great addition!)
• 2 Tbs olive oil
• 4 Cloves Garlic, Minced
• 1 Tsp Garlic Salt

Directions

1. Cook pasta per package instructions, drain, set aside
2. Add The olive oil and garlic to a skillet and heat on medium until fragrant, about two minutes.
3. Add the pasta to the pan (and spinach, if using) and cook 2 minutes longer, until blended and spinach is heated throughout.
4. Season with garlic salt & serve!

I like to serve this topped with grated parmesan cheese and crusty bread. It’s really good!

 

Baked Mac-n-Cheese Casserole

Whenever I have to cook for a crowd, I make this dish. I know it’s good because no matter how much I make, there’s never any leftovers. Oh, and I always get requests for the recipe!

Ingredients:

• 1 lb pasta (I use rotini)
• 1 small package of velveeta cheese (8 oz) cut into 1″ squares
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 3/4 stick butter
• 1/4 stick butter melted (30 secs in the microwave will work)
• 1/2 cup milk
• 1/4 cup plain bread crumbs

Directions:

1. Boil pasta per package instructions, drain, set aside.
2. In the pan that you just cooked the pasta in, add the milk and 3/4 of the stick of butter. Heat on medium.
3. When the butter has melted, add the velveeta a handful at a time, stirring frequently, until completely melted.
4. Add 3/4 cup of sharp cheddar (keep stirring) until melted.
5. Add 3/4 cup of mozzarella (keep stirring) until melted.
6. Remove from heat and stir in the pasta until it’s all coated with cheese.
7. Transfer to a baking dish.
8. Sprinkle with the remaining cheese, bread crumbs, and drizzle the melted butter on top.
9. Bake at 350 (uncovered) for 30 minutes. If you want the top extra crispy, broil for 5 minutes afterwards.