Marinated London Broil

 

This is an awesome steak marinade. I doubled the recipe for the London Broil, but ordinarily it’s enough for 2 to 3 steaks. You should have all these ingredients on hand, and once you try it I bet you’ll never use another marinade recipe again. This marinade is good for all kinds of steaks.

Steak Marinade

1 T EVOO

1 T Worcestershire

1 T balsamic vinegar

1 T soy sauce

1 clove garlic, minced

1/2 tsp onion powder

1 tsp yellow mustard

1/4 tsp pepper

Combine all the ingredients into a bowl and mix well. Place marinade and steaks into a container and cover tightly with plastic wrap. Marinade steaks over night if possible, but at least for an hour. Steaks also cook best when they are at room temperature, so keep this in mind when marinating and preparing for cooking times. Discard extra marinade or throw it into a saucepan with some mushrooms. Awesome!

To cook the London Broil, get a large skillet really hot and sear both sides of the meat for just a few minutes. Deglaze pan with some red wine (about 1/2 cup). Then take the meat and place under the broiler until done (if needed).

Skinny Cheeseburger Casserole

I’m always surprised at how unavoidably fattening recipes are referred to as “skinny” when in reality it’s just not likely. I mean, yeah you can make a skinny version of a brownie by using apple sauce and avocado instead of butter, oil and eggs, but it’s still gonna have a calorie bang because it is after all a brownie. But I get it, we’re all just trying to indulge in our favorites without all the carbs and calories and fat. Hence the “skinnyfied” version of the cheeseburger casserole.

What I like about this recipe is that it doesn’t use any cream soups, though I always use my own dry cream soup mix, which is a lot healthier and safer than the canned stuff. Instead the cheese is what makes this dish casserole-y (Like how I just make up words?) Believe it or not this (slightly adapted) recipe came via Paula Deen “the stick of butter in every dish” queen.

Skinny Cheeseburger Casserole

1 lb. lean ground beef

8 oz. wide egg noodles

1/2 cup onion, chopped

1 clove garlic, minced

1 1/2  T worcestershire sauce

1 tsp salt

1/2 tsp pepper

1/2 tsp basil

1 tsp oregano

1 tsp garlic powder

28 oz. canned diced tomatoes, undrained

2 cups shredded sharp cheddar

Sour cream for topping, if desired

1. Preheat oven to 350*. Spray large casserole dish with cooking spray.

2. In a large skillet cook onions, garlic & ground beef until browned.

3. Add worcestershire, salt, pepper, basil, oregano, garlic powder, and tomatoes with juice. Combine well and simmer about 15 minutes.

4. Cook pasta al dente. It will continue to cook some in the oven and you don’t want it mushy.

5. Drain pasta and combine with the meat mixture; mix in 1/2 the cheese. Pour into casserole dish and top with remaining cheese.

6. Bake about 15 minutes, until cheese is melted and bubbly.

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking

Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Skewers

Chipotle Steak Burritos

Tuscan White Bean Soup

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

Crock Pot Short Rib Tacos with Queso

Chopped Thai Chicken Salad

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Breakfast Enchiladas

Quinoa Cakes

Slow Cooker Macaroni & Cheese

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Lemon Cake with Raspberries and Yogurt Frosting

Poor Man’s Mongolian Beef

This was sooooo good! Who would have thought you could get so much flavor from regular old ground beef, and feel like you’ve just ordered from a top-notch Chinese restaurant? Make this soon. You will love it. Seriously. Soon.

2 lb. lean ground beef (nothing less than 85%)

3 T sesame oil

6 cloves garlic, minced

1/2 tsp ground ginger

1/4 cup soy sauce, or more to taste

1/3 cup brown sugar

1/2 tsp cayenne pepper

1/2 cup green onions, sliced, greens too

1/2 cup white wine

1/4 cup white vinegar

1/4 cup creamy peanut butter, or more to taste

1/2 tsp black pepper

1 tsp salt

4 cups cooked rice

1. In a large skillet over medium heat, brown the beef in the sesame oil with the garlic. Cook and stir often until the meat is browned. Allow to simmer so most of the juices and oil are absorbed.

2. Add the ginger, soy, brown sugar, cayenne, wine, vinegar, peanut butter, pepper, and salt. Combine well. Simmer for several minutes for the flavors to fuse together. Toss in a small handful of the onion whites and simmer.

3. Serve over warm rice and top with chives (green part of onion stalk).

 

Wonton Taco Cups

How fun is this? I thought the kids would especially like this twist on the taco but even Hubby tore into it and wanted seconds. The taco mixture is cheesy and satisfying and the wonton shells are just fun.

1 lb. ground beef (or chicken or turkey)

1 pkg taco seasoning (1/4 cup)

1 can black beans, drained and rinsed

1 cup frozen corn

20 wonton wrappers

1/2 cup queso cheese

1/4 cup taco sauce

1 cup shredded Mexican cheese blend

Extras for serving:

shredded lettuce

avocado

salsa

sour cream

black olives

tortilla chips

1. Preheat oven to 375* and lightly spray muffin tins. Layer two wonton wrappers, spreading out the corners, and gently place into tins. Use a wooden spoon to push the corners down. Careful not to rip the wonton.

2. Ground beef (if using turkey or chicken add a splash of EVOO to the pan).  Drain if necessary and add taco seasoning and water, according to package directions.

3. Add beans and corn; allow to heat through.

4. Divide the queso cheese evenly between the muffin cups by placing about 2 tsp into the bottom of each. Fill the cups up with the meat mixture. Place a tsp of taco sauce on to of the meat mixture and top with 2 T of shredded cheese.

5. Bake for 20 minutes or until golden brown. Allow to cool in pan for a few minutes before serving.

Makes approx. 10 taco cups. Use jumbo muffin tins.

April Menu ~ 2013

Spring has officially arrived and with it comes some great eating. It’s almost time to pull out the grill and make some awesome Balsamic Grilled Chicken (I’ve been craving that!) or make a Caprese Pasta Salad or some Black Bean Taquitos.

Hot Hamburger Plate (Number One’s birthday) and Caramel Cake

Oven Baked Tacos with Crock Pot Pinto Beans and Pico de Gallo

Balsamic Grilled Chicken with Pesto Parmesan Green Beans and Oven Roasted Potatoes

Cheeseburger Salad

Black Bean Taquitos with Salad and Mexican Rice

Caprese Pasta Salad

Romano-Crusted Chicken with Skillet Veggies and Cheesy Pesto Bread

Pan-Seared Tuna Steaks with Lima Bean Butter 

 Homemade Mac ‘n Cheese

Taco Cornbread Pizza

Chicken and Rice Pilaf with Roasted Asparagus

~ Recipes I am working on this month ~

Chili Lime Chicken Fiesta Salad with Chili Lime Ranch

Poor Man’s Mongolian Beef

Wonton Taco Cups

Amazing Cashew Chicken

Poached Salmon with Sour Cream & Dill Dressing 

Beer Battered Fish & Chips

Chicken Asadero Chimichanga

Artichoke Crusted Chicken

Eggplant Pizza

Buffalo Chicken Quinoa Salad

Asian Chicken Pizza with Peanut Sauce

Crock Pot Chipotle Chicken Tacos

~ Sides ~

Smoked Salmon & Creme Fraiche Bruschetta

Macaroni Salad

Spinach Squares

Cheesy Stuffed Zucchini with Ragu

Asparagus Feta Tart

Crispy Parmesan Baked Potaotes

Arancini w/ Marinara

Homemade French Bread

~ Desserts ~

A Little Bit of Everything Cookie Bars

Raspberry Coconut Squares

30 Minute Mini-Cini Buns

Margarita Cupcakes

Beef Filet with Red Wine Mushroom Sauce

This was really delicious.The most time consuming part was making the reduction. Someone please tell me there is an easier way to do that!? Also, I used cuts of London Broil instead mignon because Harris Teeter had a ridiculously awesome BOGO sale the other day and I couldn’t pass it up, but ideally the filet would work best.

I pan-seared the meat and served it atop wilted spinach with mushrooms and caramelized onions, and of course, the wine glaze. It was pretty awesome. I apologize now about the pictures. It was too dark by dinnertime to take any decent pictures and most of the meal was eaten, so there’s no spinach to show how beautiful the plate really was (hence the peas), and what’s left over of the filets is more crazy-medallion-like slices. So…just use your imagination

4 (5-7 oz.) filet steaks

salt & pepper

1 medium onion, sliced thinly

8 oz. mushrooms, sliced (any kind or blend)

1 clove garlic, minced

4 T EVOO, divided

1 tsp thyme

2 bay leaves

3 cups red wine

2 cups beef broth

12 oz. baby spinach leaves

1. salt and pepper your filets and set aside.

2. Heat large skillet and put in 2 T EVOO. Saute garlic and onion for about 3 minutes.

3. Add the red wine, thyme, and bay leaves. Bring to a simmer over high heat. reduce heat to medium-low and simmer for at least 30 minutes, or until liquid has reduces and resembles a glaze.

4. Add the beef broth/stock and bring back to a boil. Simmer for another 30 minutes, until the liquid reduces again by at least half.

5. Season the mushrooms with salt and pepper and add them to the sauce. This will only take a few minutes to cook them down.

6. Strain and reserve the sauce from the mushrooms, onions, and herbs. Keep it all for serving.

7. Heat up a heavy skillet with 1 T EVOO and sear all sides of the filets. This should be about 4 minutes per side, until the steaks are golden brown.

8. Pour the sauce over the meat and deglaze the pan while the filets are finishing up. Then remove the steaks and let rest. Let the sauce continue simmering.

9. Heat 1 T EVOO in another skillet and wilt the spinach; about 3 minutes.

10. Plate some spinach, top it with a filet and some mushrooms and caramelized onions. Spoon some of the glaze over the top and around the plate.

Slow Cooker Pulled BBQ Beef

This is a really simple but satisfying meal that pulls together easily with just a few minutes of planning ahead. Throw your ingredients into the crock pot and come home several hours later to an awesome aroma and a great sandwich. Make sure to serve it on some hearty bread like Ciabatta with a thick slice of sharp cheddar and some extra BBQ sauce drizzled on top. Yum!

Pulled BBQ Beef

1 (3 lb) boneless chuck roast

1 tsp garlic powder

1 tsp onion powder

salt & pepper to taste

1 (18 oz) bottle BBQ sauce

water, as needed

1. Place roast into slow cooker. Sprinkle with garlic and onion powders. Season with salt and pepper.

2. Pour on your favorite BBQ sauce. Add anywhere from 1/4 cup to 1 cup water (or add a little as you need) to help the meat cook evenly.

3. Cook on low for 8 hours.

4. Remove meat from slow cooker and shred. Return to crock pot and cook for 1 more hour. Add more water if needed.

5. Serve hot with cheddar cheese and extra BBQ sauce over a whole wheat hoagie roll.

March Menu ~ 2013

Well, it’s that time again. If you’re one of the few who haven’t yet done the “New Years Diet” then you may be thinking along those lines about now. For me it’s not so much “diet” as “cleanse” and by that I mean a cleansing of the pantry, budget, and body. This month will feature a few fattening yummy favorites (for the boys, of course) but I am focusing mostly on healthier recipes. Along with the links to previous posts there are many new recipes I’ll be working on this month, so stay tuned.

Crispy Cheddar Chicken

Dijon Dill Salmon with Grain Mix

Pasta and Lentil Soup

Spinach Tomato Feta Fritatta

Orange Sesame Chicken with Brown Rice

Black Bean Soup

Ultimate Baked Beans

Oven Baked Tacos

Black Bean Risotto

Potato and Leek Soup

Vegetable Ragu with Grilled Fish

Butternut Cake

No Yeast Cinnamon Rolls

St. Patty’s Day Cupcakes

Recipes I am working on this month:

Mexican Stew

Peasant Soup

Slow Cooker Coq au Vin

Seared Beef Fillet with Red Wine Mushroom Sauce

Black Bean & Chicken Oven Fried Chimichangas

Creamy Lobster Risotto with Green Peas

Appetizers and Sides:

Antipasto Skewers

Rosemary Grilled Cheese Sandwiches

Cheesy Pesto Bread

Smoked Salmon Bruchetta

Desserts:

Pineapple Galette

Plum Crumble

White Chocolate Strawberry Pie

Carrot Cake Roulade

GF Baked Tacos

Number Two always gets excited when I make tacos. He loves them. This recipe was simple and quick, but I didn’t get a very good picture because it was already dark out and the dozen tacos I made were gobbled up in no time by all my boys.

This was a great twist on a classic. The hard shells are baked with the meat and cheese already inside, giving it a not hard but not soft outer layer. We had forks on hand for the messier ones, but some held together well even after loading up with lettuce, tomato, and salsa.

Gluten Free Baked Tacos

1 1/2 lbs ground turkey

1 can refried beans (or organic pinto beans, mashed)

8 oz. tomato sauce

1 pkg taco seasoning (or 1/4 cup)

1 1/2 cups shredded cheddar

12 taco shells

lettuce, tomato, sour cream, salsa, black beans, etc. for serving

1. Brown the meat. Drain off any fat if using beef.

2. Add refried beans, tomato sauce, and seasoning.

3. Spoon mixture into taco shells. Stuff cheese into shells over meat mixture.

4. Place filled shells into a 9×13 pan, standing up and sprinkle with any remaining cheese. *I didn’t do this. I laid them down on a cookie sheet, so one side was baked while the underside was greasy and heavenly. Your choice.

5. Bake at 400* for 10-12 minutes or until heated through.