Gas Grilled Stuffed Flank Steak

So...what's a food blogger to do when the internet is down, guests are coming for dinner, and her recipes are online?? Go from memory...of a recipe I've never made. But I DID watch the video of how to make it a couple days ago, and bought the ingredients for it. So, obviously now I have internet, and after reviewing the recipe, I didn't do so bad. I didn't put the herb mixture inside the roll, instead I rubbed it on the outside before slicing it, and on each individual slice. I also thought that there was supposed to be spinach in it, but there wasn't, so mine had spinach. I did not use any olive oil or shallot. I substituted country biscuit ham for prosciutto. I know that sounds absurd, but the flavors are actually VERY similar. The commissary didn't have any packaged prosciutto, and I didn't want to wait in line with my kids at the deli. I sauteed the ham for a minute on each side prior to putting it in the roll. Here's the recipe, another from Cook's Illustrated:

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2. Freezing the steak for 30 minutes will make butterflying easier. You will need both wooden skewers and twine for this recipe.

Ingredients

2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	small shallot , minced (about 2 tablespoons)
2	tablespoons fresh parsley leaves , finely minced
1	teaspoon sage leaves , finely minced
2	tablespoons olive oil , plus extra for oiling grate
1	flank steak (2- to 2 1/2-pounds) (see note)
4	ounces thinly sliced prosciutto
4	ounces thinly sliced provolone
8 - 12	skewers soaked in water for 30 minutes
	Kosher salt and ground black pepper

Instructions

1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

2. Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

The result: these were so insanely good. Not only did they taste good, they looked beautiful. I'll definitely be making them again. I didn't soak my skewers long enough, so most of them burned on the grill. I bought silicone rubber bands to hold the meat together, instead of twine. They worked really well. I served this with roasted potatoes and steamed broccoli.

Lighter Chicken Enchiladas

I've made chicken enchiladas many times, but this was my first time using this recipe. It's another one from Cooks Illustrated. I love their instructions b/c they are so detailed, it's hard to mess up (for most...I'm sure I'll figure out a way to botch something!).

Serves 6. Published July 15, 2008. From Cook's Illustrated.

Make sure that the cooked chicken is finely shredded, or the edges of large pieces will tear through the tortillas. Serve these enchiladas with lime wedges, low-fat sour cream, diced avocado, shredded lettuce, and hot sauce.

Ingredients

1	medium onion , chopped fine
1/2	teaspoon vegetable oil
	Salt
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
3	tablespoons chili powder
2	teaspoons ground cumin
2	teaspoons sugar
	2 cans (8 ounces each) tomato sauce
1	cup water
1	pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
	Ground black pepper
8	ounces 50 percent light cheddar cheese , shredded (2 cups)
	1 can (4 ounces) pickled jalapeños , drained and chopped
1/2	cup minced fresh cilantro
12	(6-inch) soft corn tortillas
	Vegetable cooking spray
1	lime , cut into wedges (for serving)

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.

2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.

3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.

4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.

5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.

6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

The result: These were great! I used colby/jack instead of the low fat cheddar b/c it was what I had. I think next time I'll skip the onion straining step b/c I don't think having them in the sauce would be a problem. I'm also not sure why spraying the enchiladas with Pam is necessary...but yet I still did it...

Skillet Penne with Sausage and Spinach and Greek Cherry Tomato Salad

My friend Lauren just introduced me to Cooks Illustrated. I know they have a written publication, but she clued me into the website. I think I'm in love. I know I'll continue to use allrecipes.com, but it will be nice to have another option. The nice change about cooks illustrated is that it does NOT have reviews. The recipes have already been perfected by their experts. They also include some possible substitutions, and videos to demonstrate techniques. It does cost $14.95 a year, but I think I'll get my money's worth out of it. Here are the recipes I'm using today:



Skillet Penne with Sausage and Spinach (directly from cooksillustrated.com)

Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here.

Ingredients

1	tablespoon olive oil
1	pound hot or sweet Italian turkey sausage , casings removed
3	cloves minced garlic
2 1/4	cups low-sodium chicken broth
2 1/4	cups water
8	ounces penne pasta (2 1/2 cups)
1/2	cup oil-packed sun-dried tomatoes , rinsed and chopped fine
	Table salt and ground black pepper
1	(6-ounce) bag baby spinach
1/2	cup grated Parmesan cheese
1/4	cup pine nuts , toasted

Instructions

1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.

3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.

Greek Cherry Tomato Salad (I used grape tomatoes)

Serves 4 to 6. Published July 1, 2008. From Cook's Illustrated.

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter).

Ingredients

2	pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
	Table salt
1/2	teaspoon sugar
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/2	teaspoon dried oregano
1	medium shallot , minced (about 3 tablespoons)
1	tablespoon red wine vinegar
2	tablespoons extra-virgin olive oil
	Ground black pepper
1	small cucumber , peeled, seeded, and cut into 1/2-inch dice
1/2	cup chopped pitted kalamata olives
4	ounces feta cheese , crumbled (about 1 cup)
3	tablespoons chopped fresh parsley leaves

Instructions

1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

3. Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve.

The result: both of these dishes were insanely good! There isn't anything that I will change for next time. The tomato salad was a bit more labor intensive than I would have expected, but the wonderful flavor was worth it. I halved the tomato salad recipe b/c I only had a pint of tomatoes (from my backyard :o).

And if anyone is noticing a trend....yes, I'm drawn to "one dish wonders". That is, dishes that have meat/starch/veggie all in one. I just love knowing that all I have to think about is MAYBE a salad to add to it- and that's optional. The salad today was actually where most of the prep work was needed.

Chicken Bruschetta

This is definitely one of the easiest recipes that I make on a regular basis. I "discovered" it a few years ago when I was trying to figure out what to make for dinner and just looked on the back of the stovetop box. Today I used fresh basil, and 1/2 parmesan cheese b/c I didn't have enough mozerella, but it's great as written.

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:

Preheat oven to 400 degrees F.

1. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

2. LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.

3. TOP with stuffing. Bake 30 min. or until chicken is done.

I threw out the box, and I'm writing this a couple days later, so I had to go to Kraft's website for the recipe. Here's the link.

Ziner's Dad's Potato Salad and Lemon Green Beans

I was never actually given this recipe, but after tasting it for the first time (5 years ago), I was determined to duplicate it. I had to alter it a bit today, b/c I didn't have any green onions, so I diced a shallot, and threw it in with the potatoes to roast.

Ingredients:

6-8 large red potatoes, cut into bite size pieces
12 slices of bacon, cooked til crispy and crumbled
5 eggs, hard boiled and diced
3 green onions, thin sliced
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup mayo, to taste

Directions:
1. Preheat oven to 400 degrees F.
2. Place potatoes on a greased baking sheet, sprinkle with pepper and garlic powder and stir to coat. Bake for 30-40 mins, until potatoes are browned and tender.
3. Allow potatoes to cool. Bacon and eggs should also cool.
4. Mix all ingredients in a large bowl.

I really liked these with shallots instead of the green onions, and recommend doing this if you don't like a raw onion taste. It helps to mellow it all out. I really don't have anything bad to say about this potato salad! I served it with steak, green beans, and melon. Enjoy!

Oh, the green beans....my Mom has this really good lemon infused olive oil (I miss Wegmans!!). This was my attempt to replicate it, and it was actually pretty good!

Ingredients:

2 pounds (guessing) green beans, ends removed
2 tbsp lemon juice
2 tbsp extra virgin olive oil
salt and pepper, to taste

Directions
1. Bring a pot of salted water to boil.
2. Add green beans and continue cooking for 8-9 mins (until tender-crisp)
3. Drain beans. Add lemon juice, olive oil, salt and pepper. Stir to combine.

Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels

Tonight's a repeat night (as far as the blog's concerened). We're having Pasta with Chicken and Asparagus and Spinach and Ham Pinwheels. My sister in law Jen gave me the recipe for the pinwheels...they didn't have a title, so that's what I'm calling them :o) Here's the recipe:

Ingredients:
1 8oz. can Pillsbury Refrigerated Crescent Dinner Rolls
6 tbl garlic herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Directions:
Heat oven to 350. Separate dough into 4 rectangles, pressing perforations to seal. Spread rectangles w/ cheese to within 1/4 inch of edges: top with ham and spinach. Starting at the shortest side, roll up each rectangle, press edges to seal after you roll. Cut each roll into 6 slices. Place Cut sides down on ungreased cookie sheet. Bake 12-18 min or until golden brown. Makes 24 appetizers.



The result: For starters, I greased my cookie sheet, b/c I don't trust it! The pinwheels were AWESOME! I totally could've eaten the whole pan! If you don't like salty stuff, they're probably not for you, but I loved them! I used the Aloutte garlic and herb spread- it seemed to work well! Next time I'll be sure to wrap them really tight, b/c I felt like some of them were falling apart after I cut them, but they still turned out fine.

A quickie add on- Tomato Salad. This is something I've thrown together many times, it's based on a recipe my friend Kim uses. It's a great way for me to use the grape tomatoes growing in my garden.

Ingredients:
1 cup grape tomatoes, sliced in half lengthwise (can also used other diced tomatoes)
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1/3 cup shredded or diced mozzerella (I LOVE fresh mozzerella the best, but didn't have any today)
3-4 fresh basil leaves, chopped
salt and pepper, to taste
1 clove garlic, finely minced

Directions:
Combine all ingredients. Cover and refrigerate for at least one hour

Tom Yum Goong and EASY fried rice

My husband asked to "guest blog" on our dinner from last night. We had Tom Yum Goong and fried rice. He'll be blogging on his "spicy soup".

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Tom Yum Goong
Thai Hot and Sour Soup with Shrimp

Ingredients:

6 cups water
1-1/2 tbsp soup base
1 package baby bella mushrooms
2 shallots
2 stalks lemon grass *
2 pieces galangal (thai ginger) *
6 thai chillies
6 kaffir lime leaves *
2-3 limes
1 lb tail on shrimp
3-4 tbsp fish sauce (to taste) *
chili paste (individual bowls to taste) *
cilantro


*these ingredients can be found in any asian grocer, I don’t recommend substitutions because they are provide the distinctive flavor of Tom Yum

Directions
1. Bring water to a boil, dissolving the soup base into the hot water. I recommend better than bouillon (http://www.superiortouch.com/btb.htm), the lobster and chicken bases both work well.
2. While the water is heating, prepare the vegetables. Rough chop the mushrooms and shallots. Remove the outer layer of the lemon grass, then chop into 2 inch chunks and smash with a mallet or the flat side of your knife. Slice the galangal lengthwise. Score the chillies and remove some of the seeds to adjust for the desired spiciness (I remove about half the seeds). Tear the center vein from the Kaffir lime leaves. Juice the limes and set aside for later. The cilantro is mainly for a garnish, but you can chop some stems to add to the water as well.
3. Once the water has reached a boil, add the vegetables EXCEPT for the lime juice. Regain your boil, then cover and simmer for about 20 minutes, so that the mushrooms have cooked. The soup will be VERY aromatic.
4. Now add the shrimp and remove from heat, they cook up very fast. Add the lime juice and fish sauce. The soup should be spicy from the chillies, sour from the limes, and a little salty from the fish sauce. Balance these three flavors by adding more of these basic components a little at a time only if you need to. When you are satisfied, ladle into bowls and garnish with a fresh sprig of cilantro. If you want more heat, add a tbsp of chili paste to your bowl, but usually I don’t.
5. Don’t eat the galangal, lemon grass, or lime leaves, the fibers are all too tough to digest. Do leave them in your bowl, though, they make the dish attractive and continue to add aromatic flavor. Enjoy!

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Now for the fried rice. This was actually one of the first things I ever cooked when I still lived with my parents (as a teenager). Back then, I used a mix for seasoning (the kind in the yellow packet). It was really good, but I think this way is just as good, and easy to make with what you have on hand. I make it a little different each time, but this is the basic recipe.

Easy Fried Rice


Ingredients:
1 cup white rice, steamed and cooled in the refrigerator (it is VERY important to cool it)
1 tbsp sesame seeds
1 tbsp butter
1/4 cup soy sauce
1 shallot, thinly sliced, or 1/4 cup onion, diced
2 eggs
salt and pepper, to taste

Directions:
1. Melt butter over medium heat in a large frying pan or wok. Add onion/shallot and saute until soft.
2. Add rice, soy sauce and sesame seeds.
3. Continue cooking, over medium heat, stirring every 2 mins, for about 10 mins.
4. Push the rice to the side, and add 2 eggs. Scramble in pan (with rice pushed to the side of pan).
5. Mix all ingredients together in pan. Season with salt and pepper, to taste.

This recipe can be made with meat also. I have also added zucchini, which is very good.

In case anyone was wondering what my 3 year old eats on spicy food days: