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.

 

Tortellini & Olive Skewers

This is one of the finger foods that i always put out when we’re entertaining. The recipe is adapted from Perfect Party Food. It’s not for everyone, but the olive lovers will gobble them down handfuls at a time. Well, at least my husband and our friends do! I especially like making this for parties because it can be made several hours ahead of time … leaving me more time to play with my baby.

Ingredients:

• 3/4 lb fresh cheese tortellini
• 6 oz jar of green olives stuffed with pimentos
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar (you can sub white wine vinegar if needed)
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup fresh chives, chopped

Directions

1. Bring a pot of water to a rolling boil. Add tortellini and cook for one minute. Drain and let cool.
2. Combine the oil, vinegar, rosemary, oregano, salt, pepper, and garlic. Taste & adjust seasonings to your liking.
3. Skewer one tortellini and one olive onto each toothpick & put in a shallow dish.
4. Pour the dressing over the tortellini & olives and turn so they’re all coated.
5. When it’s time to serve, just put the skewers on a serving plate and pour the dressing that’s at the bottom of the dish to remarinate and sprinkle with the chives.

(Serve at room temperature)

 

Warm Crab and Lemon Dip

I am going to make this on Monday night when my husband has his friends over to watch wrestling. I got a great deal on canned crab meat at the can can sale. It’s a great recipe and goes really well with baked tortilla chips! I found the original recipe in Finger Food, but adapted it to my own tastes.

Ingredients:

• 11 oz can crab meat, drained
• 2 tbs lemon juice
• 1/3 cup butter
• 2 cloves garlic, crushed
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper
• 1/2 cup whipping cream
• 2/3 cup cream cheese
• 1/2 cup grated cheddar cheese
• 2 tsp worcestershire sauce
• 1/2 cup breadcrumbs
• 1 tbs chopped fresh parsley (optional)

Directions

1. Preheat the oven to 325 degrees
2. Melt 2 tbs butter in a sauce pan and saute garlic for 2 minutes
3. Add the mustard powder, cayenne pepper, and whipping cream.
4. Bring to a simmer, and slowly add in the cream cheese while stirring, a little bit at a time.
5. Next add the cheddar and allow to cook for about 2 minutes over low heat, stirring frequently, until smooth.
6. Remove from the heat and add the crab meat, lemon juice, and worcestershire sauce.
7. Season to taste with salt & pepper, mix, and transfer to a small baking dish.
8. Melt the remaining butter in a small sauce pan, add the breadcrumbs and chopped parsley, and stir until combined.
9. Sprinkle over the crab dip and bake for 15 minutes.
10. Serve warm.

Makes 2.5 delicious cups of dip.

 

Mini Spicy Pork Quesadillas

This makes about 24 mini quesadillas … and there are NEVER any leftover!

Ingredients

• 3 tbs olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic salt
• 1/2 tsp cayenne pepper
• 1 lb ground pork
• 2 chopped jalapeno peppers (the jarred ones that come in a brine)
• 1/2 cup green olives stuffed with pimentos, sliced
• 2 tbs chopped cilantro leaves
• 5 (6 inch) tortillas (i like mission’s restaurant style best)
• 1/2 cup grated mild cheddar
• 1/2 cup grated mozzarella

Instructions

1. Add 2 tbs olive to a frying pan and heat to med/high
2. When the oil is hot, add the cumin, garlic salt, and cayenne pepper. Cook for 30 seconds.
3. Add the ground pork and cook over high heat for 10 minutes.
4. Add the chillies and olives, and cook for 5 more minutes.
5. Remove from the heat and let it cool down for 10 minutes
6. Cut each tortilla in half
7. Fold each half in half
8. Mix the cheeses together
9. put one tbs of the meat and one tbs of the cheese in each tortilla half, fold over the flap, and press down firmly
10. Add 1 tbs olive oil to a saute pan and spread it around. Heat on medium and, when it’s hot, add the quesadillas in batches and fry (about 4 minutes per side) until the tortillas are golden on both sides (adding olive oil as needed)

I usually serve this with sour cream, but once in a while i drizzle them with a balsamic reduction and it’s incredible!

 

Curry Corn Fritters

When I was a child, my parents sent me to a sleep away camp in PA for a month every summer. One of my fondest memories from there is eating corn fritters for lunch. I absolutely adore these things. So, here’s my (fast and cheap) version…

Ingredients

• 1 can of corn, drained
• 4 scallions, chopped
• 1 clove garlic, crushed
• 1 tsp curry powder (i use madras)
• 2 tbs self rising flour
• 1tsp soy sauce
• 1 egg
• vegetable oil for frying
• sweet chilli sauce (dip)

Directions

1. Mix everything but the vegetable oil and chili sauce in a bowl, cover, and refrigerate for an hour.
2. Add 4 tbs veg oil to a frying pan and heat on medium.
3. drop tablespoons of the mixture into the pan (don’t crowd) and cook for 3 minutes on each side (till golden brown).
4. Serve with a little bowl of sweet chilli sauce for dipping

 

Home Made Hummus

Anyone that tells you not to use canned chick peas is out of their mind. I’ve tried making this about a million different ways and I always come back to this recipe. It’s simply the BEST ONE OUT THERE! My version is based on one that i found in Finger Food.

• 2 cups canned (I like Goya) chickpeas with the liquid
• 1/2 cup tahini (sesame paste)
• 1/4 cup olive oil
• 2 cloves garlic, peeled (or more, if you love garlic)
• 1 tbs ground cumin
• 1/2 tsp cayanne pepper
• 1& 1/2 lemon, juiced
• salt & pepper to taste

Put everything in a food processor and process. Add the chickpea liquid as needed so that it’s smooth. Taste and adjust seasoning to your taste!

 

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