Ultimate Grilled Stuffed Flank Steak Recipe with pictures - Aurora Place the steak in the freezer for 10 to 15 minutes to firm up. Combine together the bread crumbs, roasted peppers, 2 tablespoons of oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Set aside. Season the flank steak (salt and pepper). Butterfly the flank steak from the shorter side lengthwise. Leave about 3/4 before slicing all the way through to that the long length holds the two slice together firmly. Open up the flank steak like a book. Add a layer of the ham to one slice (one half). Then a layer of the cheese. And then the bread crumb stuff made earlier. Fold over the unstuffed slice as if closing a book, form with your hands to help keep the stuffing. Starting on the open length of the steak, carefully roll up as tightly as possible. Use butcher's twine to tie the steak up tightly. Season the steak with salt and black pepper, brush with 2 tablespoons oil and cover tightly with plastic wrap. Refrigerate for up to 24 hours.
Oh my! Tamale Pie! Jesus Crust! Tamale pie is amazing! You can make a pie made of tamale stuffing. If you are a fan of tamales or pies, you must make and eat this pie… now! Tamale pie! It may not be ancient, but it’s really good. It is my firm belief that every woman (and man) should have a cache of crock pot classics and one pot wonders in her/his culinary arsenal. Some of my favorite dishes are the hearty, rich casseroles that combine a flavorful base with a flaky crust or crumbly topping. Bon Appetit! Filling: 1 pound either Italian sausage, or ground beef1 medium onion chopped1 small bell pepper chopped2 cloves garlic minced1 15 oz can of tomato sauce1/2 can of sweet corn1 teaspoon of your favorite hot sauceSalt and pepper to taste. Cornbread Topping: 2/3 cup cornmeal1/3 cup flour1/2 cup milk1 egg1 tablespoon sugar2 tablespoons oil2 teaspoons baking powder1/4 teaspoon salt1/4 cup shredded Cheddar, or Pepper Jack cheese Heat the oven to 400 degrees. Serves 4-6 people Did you like this?
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Tagged as: chicken and poultry, gravy
Salt and Vinegar Potatoes with Rosemary There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher. Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender.
Yum Alert: Dijon Chicken in 10 Minutes! | The Luxury Spot - Aurora Yum Alert: Dijon Chicken in 10 Minutes! By Ashley • Jul 5th, 2011 • Category: Dining, Food, FOOD AND TRAVEL, Recipes Because you just got home from a long day, you’re starving, and Chinese delivery will take forever and a day. From fridge to plate, this dish is lightning fast. Chicken with Creamy Dijon Sauce Serves 4 From Handle the Heat via Cooking Light January/February 2011 4 (6-ounce) boneless skinless chicken breast halves1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1 medium shallot, chopped1/2 cup low-sodium chicken broth1 fresh rosemary sprig3 tablespoons whipping cream2 teaspoons Dijon mustard Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Add chopped shallot to pan; saute for 2 minutes. Tagged as: chicken, dijon, quick, recipe, under 10 minutes Ashley is a fun-loving, twenty-something living in Brooklyn.
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Chicken Parmigiana This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. Now it’s ready to cook! And butter. Mmmm. Oh!
Crispy Shrimp and Mango Lettuce Wraps I’m chatty today. Want to talk about things that aren’t fun? Good. I’ll go first. Coming home from vacation. It should have be called something more like A Quick Teaser of What Life Should Really Be Like That Leaves You Sunkissed, Exhausted and Craving Another Week Away. … I got hungry. Imagine that. Sigh. Guess what I ate a lot of while on vacation? Not. I think my current vegetable intake is at negative 27. Oh oh oh but… I made these spring roll thingies before I left. Kidding! Remember the crispy shrimp tacos I made? Hmmmmmm. Crispy Shrimp Spring Rolls serves 2-4 1 pound of raw, deveined shrimp (I also butterfly mine) 1 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1 mango, peeled and sliced into matchsticks 1 bunch of bibb lettuce or rainbow chard leaves 2 seedless cucumbers, peeled and chopped 1 avocado, peeled, pitted and chopped 1 bunch of cilantro 12 rice paper wrappers (optional) In a bowl, combine flour with salt and pepper. Cilantro Dipping Sauce 2/3 cup olive oil
BBQ sauce collection I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions: