Stuffed Flank Steak

I have gone back and forth, back and forth, back and forth on whether I should post this one yet.  There are a few changes I'd like to make to the recipe (nothing major, just minor adjustments) so I feel like I should do those before sharing.  But it tasted really good, so why not share?  But I want to make sure it's perfect first!  But... but... but....

And then it hit me.

My Picky Eater, my resident I-rarely-enjoy-anything-with-beef child, asked for seconds of this.  And my toddler requested thirds.

So no matter what adjustments I make to this recipe, it would be wrong to NOT share this with you now, as it is, because clearly the flavor of this dish is nothing short of miraculous!

Stuffed Flank Steak
Recipe slightly adapted from Family Circle
Prep time: 20 minutes   Cook time: 45 minutes   Rest time: 15 minutes

1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 cup-ish chopped roasted tomatoes
2 tbsp bread crumbs
1 egg yolk
About 3/4 tsp garlic salt, divided
About 3/4 tsp ground black pepper, divided
1 tbsp olive oil

1. Heat oven to 425 degrees F.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten to an even thickness (you do want to try and get the meat fairly thin to make for easier rolling later).

Regular ol' flank steak

Slice this open carefully!

Sliced open but waiting to be pounded

Flattened out

3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

Mmmmmmmmmmmmmm..... filling......

4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.  [NOTE: You'll want the filling layer to be thin so you may not use all of what's in the bowl; that's OK!  This is one of those adjustments I want to make.  A thick layer of filling will make for more difficult rolling]

I love all the pretty colors and flavors of this filling!

5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

Anyone else think this is begging for an outer layer of bacon?

6. Tie steak with cotton twine at 2-inch intervals to secure OR, if you don't have cotton twine, use a few toothpicks at the seam to secure the edge. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

I used my broiler pan for the whole cooking process.

7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine or toothpicks, slice, and serve.

ALWAYS tent meat with foil and let rest BEFORE cutting into!!

Ok, now before you sprint to your kitchen to make this, in the interest of full-disclosure, I need to make something clear.  My kids didn't care for the filling.  I'm still counting though that they liked this dish!  I think part of it was that there was just too much of the filling.  And I may adjust the amount of spinach in it too, or change up the cheese a little.  At first Kieran enjoyed the whole thing, but then took a bit of just the filling and wouldn't touch it again.  Gavin also had a bite of just the filling, and though he didn't cry or gag, he didn't love it either.  That's ok though, this is how we learn!  At least the boys enjoyed the beef and the filling flavor wasn't completely offensive.  That gives me enough to go on for my next attempt!

Tomato Basil Quinoa Salad

I'm bored. 

Yup, as much as I cook every single day... As much as I experiment with new dishes, I. Am. BORED. 

I'm bored with our side dishes.  I'm just not that kind of person (yet) who can experiment with a new main dish while also putting together a multi-step side dish that also requires me to examine a recipe.  So I'm left with the usual Side Dish Suspects: nuking some potatoes, rice, boiling pasta, maybe mashing potatoes because that doesn't require much thought, more plain rice, my bread maker...

*yawn*

Not only am I bored with the process of making my brainless sides, I'm bored with my ingredient options.  What other kinds of starches can I play with that my family won't clearly balk at eating?

Duh Jeanna.  Grains!  And what better one to start with than quinoa?  Oh, and FYI, it's pronounced "KEEN-wa".  Not "kwi-NO-ah" as my husband likes to tease me by saying. ;)

Tomato Basil Quinoa Salad
Recipe slightly adapted from Diva Dish
Prep time: 15 minutes   Cook time (if you need to make the quinoa for this): 25 minutes

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1/4 tsp garlic powder

Zest of one small lemon

Salt and freshly ground black pepper

2 cups prepared quinoa [This is about 1/2 cup unprepared if you don't have leftover lying around and need to make some just for this salad]

3 1/2 cups diced tomatoes

2 cups spinach, chopped

1 cups packed basil, chopped

1. In a small bowl, whisk together the vinegar, EVOO, garlic powder, lemon zest, salt, and pepper, and set aside. 

I love balsamic dressing.  L.O.V.E.

2. In a large bowl add quinoa, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.

Quinoa Before.

Quinoa After (1 cup uncooked = about 4 cups cooked)

3. Refrigerate until ready to serve.

My boys inhale tomatoes.

Basil and spinach... I think I need a bigger bowl.

I think I have a new favorite salad.  This salad is bright, lemony, and refreshing!  I love the texture of the quinoa; it's kind of like rice but has a firmer texture with a slight crunch as you chew it.  It's awesome!!  Now, if you don't like quinoa, can't find it, or can't afford it (it's a little pricey), feel free to use rice or pasta in this salad.  It'll be just as yummy!

Oh and can you imagine how good this would be at the height of tomato and basil season???  *drooling!!*

[Ok so I looked it up, and before anyone flames me let me just say that though I called quinoa a grain, it is technically a seed.  See?  I learned something new!  And I'm sharing my new-found knowledge with all of you.  Everybody wins!]

Hot Spinach-Artichoke Dip

Spinach-artichoke dip is one of those things where it sounds like it really should be good for you, but ohmygraciousareyouKIDDINGme it's not.  It's a gloriously rich, decadent appetizer that I typically stare at longingly on a restaurant menu before dramatically sighing and selecting something that won't have my stomach, or my thighs, launching a mutiny.

And then I discovered this fabulous recipe.  Bring on the pita chips because this girl is eating as much as she wants!!

Hot Spinach-Artichoke Dip
Recipe adapted from Food Network Magazine

1 box frozen, chopped spinach, thawed and squeezed dry
1 tsp dried basil
3/4 cup canned white beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese, divided
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper

1.  Preheat the oven to 450.

The secret ingredient that helps lighten this dish.

2.  Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach, basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

I like a good amount of seasoning

3.  Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Can you resist melty, cheesy goodness?  Because I can't.

Bourbon-Glazed Ham with Strawberry Spinach Salad

I am not a whiskey person.  Rob has given me samples of several different whiskies in the past (BEFORE I was pregnant...don't look at me like that) and it always tastes like what I imagine lighter fluid would taste like.  Ew.

But to cook with it....oh man, magical things happen.  We are particular fans of what happens when bourbon meets pork.  And because we like the flavor combination so much, when I found this recipe as I was searching for what to make for Easter dinner, I was pretty sure this would work well.

I think it actually blows "well" out of the water.  "Fantastic" is probably a more apt description.

Bourbon-Glazed Ham
Recipe from AllRecipes

One 5lb ham
1/3 cup bourbon whiskey
1/2 cup packed brown sugar
1 (8 ounce) can crushed pineapple in juice
1/2 cup honey
3 cloves garlic, minced
1 1/2 cups water
1 (8 ounce) can pineapple rings

1.  Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag (if you don't have a bag large enough, put in a casserole dish and baste the ham periodically).  Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.  

Yummy marinade! And then I realized my ham was too big for the bag...

2.  Preheat oven to 350. 

3.  Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks. 

4.  Bake in preheated oven until the internal temperature reaches 165 degrees F, basting about every 30 minutes with the sauce in the pan, 90 to 105 minutes. 

Now, let's say you're a little distracted and you don't fully read this recipe until that whole 8-hour marinade time has been severely shortened.  Letting it sit in the bourbon goodness for 3 hours or so is perfectly fine too.  There's still enough flavor infused into the meat that your taste buds will be shouting for joy.


I also made sure to get a bone-in ham.  Not only does having the bone mean more flavor, but it also helps keep the meat moist.  I also like to make sure I have the ham bone to make a particularly beloved soup (oh don't worry...you'll hear more about that one later on).  If you're really not a fan of having bones in your meat though, getting a boneless ham is perfectly fine.  You may want to baste it a little more frequently to keep it moist.


A great, Spring-y compliment to this dish?  Strawberry Spinach Salad.  This one is so easy I'm not even going to give you a recipe because there really isn't one; everything is to taste.  

Take a bag of pre-washed baby spinach (don't feel like spending the extra $ on baby spinach? Get regular and give it a rough chop) and put it in a salad bowl.  Wash and quarter as many strawberries as you feel like using and toss in with the spinach.  Roughly chop and TOAST about a 1/2-3/4 cup of almonds; add these just before serving (yes, you want to toast them first.  Trust me).  Voila!  Basic Strawberry Spinach Salad. :)

Toasting brings out the oils and gives that crunch a special oomph

Doesn't this just SCREAM Spring time???

I like the salad with a pre-made, creamy poppyseed dressing.  However if you have another tangy-sweet dressing that you like, use that instead.  If I wasn't feeding a 3-year-old this salad, I'd also add a LITTLE BIT of THINLY SLICED red onion.  Not only for that onion zip but also for that gorgeous purple color.


Feel free to round out this meal with, oh say, Scalloped Potatoes. ;) And there you have my Easter Feast!

FYI, don't slice your potatoes too early; they'll oxidize. Lesson learned.

Get Ahead: Chicken-Mushroom Quesadillas

I'm going to challenge you this weekend.  Yup, I said it.  I challenge you to pick out a recipe you really enjoy but never make because it's pretty involved and make it this weekend.  Eat it right away if you like but freeze a portion of it for another night.  You can do this.  You can totally do this!  And after you make it, let me know what you made so then I can turn the tables and ask for your recipes. ;)  Oh, and you get bonus points if you double your recipe.

Now, what am I up to this time...ah yes, something involving cheese!

Who doesn't love quesadillas?  Melted cheese in between two crispy tortillas, topped with creamy sour cream, spicy salsa, or maybe some cool guacamole.  I also happen to love how EASY quesadillas are to make.  Have them as an appetizer for a party or for a quick weeknight dinner, these things are awesome!

I never really thought much about what you could do with a quesadilla until my mom introduced me to this recipe a few years ago.  Obviously I must have liked it but what I really remember was my son inhaling these!  I decided then and there to make this on my own, with some tweaks according to my family's tastes.

Chicken-Mushroom Quesadillas
Recipe adapted from So Easy


1 tbsp canola oil
1 large onion, chopped
1 container cremini mushrooms
3 cloves garlic, minced
2 cups cooked chicken, either diced or shredded
1 tsp cumin
1 tsp oregano
1 tsp chili powder
2 cups baby spinach
1/2 tsp salt
1/4 tsp pepper
Tortillas
Shredded cheddar cheese
Preferred toppings

1.  Use a damp cloth to gently wipe off any dirt on the mushrooms [Note: do NOT run mushrooms under running water!  Mushrooms are little flavor sponges; rinsing them under water means they will soak up the flavor of...well, water].  Break mushrooms apart a little and toss into food processor.  Process until they almost have a paste consistency and look similar to ground beef.

Does this look like ground beef to anyone else?

2. Heat canola oil in a large skillet over medium heat.  Add onions and mushrooms and cook until mushroom water has evaporated and mixture is beginning to brown (about 5-7 minutes).

 

3.  Add garlic and cook for another minute.  Toss in cooked chicken and seasonings and stir to combine.  Add spinach, salt, and pepper and toss just until spinach has wilted a little.

LOVE that bright green color!!

Ok so at this point you have some options.  You can continue on to step 4 and make up the quesadillas right away, OR you can cool the mixture and store it in freezer bags for later use.  If you opt for the latter, let the mixture thaw before picking up again at step 4.

4. Heat a griddle over medium to medium-low heat.  Take a tortilla and sprinkle a little shredded cheddar on one half.  Top with a couple tablespoons of chicken mixture and sprinkle a little more cheese on top [Note: a little goes a long way].  Fold the tortilla over.  Toast the quesadilla on both sides until cheese is melted.  Top with favorite toppings and enjoy!

One recipe equates to THREE dinners for us, plus leftovers if we're not too starving that night.

You probably picked up on the fact that this doesn't take much time to put together.  So why do I think of this as a "get ahead" recipe?  Because it makes a TON!  You really don't need much filling for each quesadilla so one recipe could feed quite the crowd.  I will typically make a batch of this, split it into thirds and freeze it in quart freezer bags until I'm ready to make them.  Not only is this super easy to make, but HEALTHY too!  And with such lovely seasonings, you won't notice that you're eating mushrooms and spinach too. ;)

Get in my belly!

Do I have your attention?  Yup, thought so.  Don't you think all recipes should start with bacon?  I do.  That would just be oh-so-lovely.  *sigh*  A girl can dream...

A little spinach to ease any guilt caused by that lovely bacon

I keep hearing about carbonara and how comforting it is.  Every time I watch a cooking show and they make this dish, they mention how easy it is to put together.  First time I tried to make carbonara...well, it wasn't quite the mass of easy comfort I'd imagined it would be.

And then I got 5-Ingredient Fix cookbook for Christmas.  Yup, every recipe has five ingredients or less!  Love it!!  So here's this very un-intimidating version of carbonara.

1/2 lb slab bacon, cut into half-inch chunks
1 lb fettuccine
1 large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmesan, plus more for garnish
2 tsp freshly cracked pepper
[if you're not familiar with these recipes, salt, pepper, and water are "freebie" ingredients and don't count]
2 cups baby spinach leaves

1. Bring a large pot of water to a boil and salt generously.

2. Put the bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes.  Remove the skillet from the heat.

3. When the bacon is halfway cooked, drop the pasta into the boiling water and cook according to package directions.  Remove about 1 cup of pasta water before draining pasta.  Set aside.

4. While pasta cooks, whisk the egg, egg yolks, 1 cup Parmesan cheese, and pepper in a small bowl.  If the mixture is too thick, slowly whisk in up to 1/2 cup of the hot pasta water.

 If your egg and cheese mixture looks like this, add the water

5. Return the bacon-drippings skillet to medium heat and carefully pour in 1/2 cup pasta water.  When it's very hot, remove it from the heat and add the hot pasta, tossing with tongs to coat.  While tossing continuously, slowly drizzle the egg mixture over the pasta until it's completely coated.  If the pasta is not still steaming hot, return the skillet to low heat while tossing.  Add more cooking water if the pasta seems dry.

 See that creaminess?  Oh yeah, that's what we're going for!

6. Toss the pasta with the spinach leaves until evenly distributed.  Serve immediately with more cheese sprinkled on top.

I learned there are two keys to making good carbonara.  One, you want to keep the pasta HOT as you're working this dish together.  Two, when you're working with raw eggs and HOT ingredients, you'll want to temper the eggs or you'll end up with scrambled eggs instead of creamy sauce.  Whisking hot water into the eggs helps.  Also as you add the egg mixture into the pasta, do so sloooooooooowly and keep the pasta moving with tongs.  Honestly, this is about as complicated as it gets and it's totally doable.  Yeah, it means using both hands at the same time which can sometimes feel totally weird but you can do this.  I promise. :)