Monday, October 24, 2011

Warm Skirt Steak Salad


1 pound skirt steak or flank steak
12-15 cherry tomatoes
12-15 sweet yellow tomatoes
1 bunch asparagus, cut in half
2 shallot, finely chopped & divided
3-4 garlic cloves, smashed and roughly chopped
3 tablespoons olive oil
salt and pepper to taste
1/2 cup blue cheese or gorgonzola cheese
a Bag of you favorite salad mix


Preheat the oven to broil. 
Place the steak on a parchment-lined baking sheet along with the tomatoes, asparagus, shallot and garlic.  Cover everything with olive oil and salt and pepper.  Place the steak and veggies on the top rack of your oven.  

After about 7 minutes, flip the steak over and continue to cook for another 5-7, depending on how you like your steak cooked.  
Remove from oven and let rest for 15 minutes or so.  You want it to cool slightly more than a normal "resting" time, so the lettuce doesn't completely wilt.  
While that is resting, fill a serving bowl with the bag of salad.  Dress with your favorite oil and vinegar or other salad dressing.  I used a balsamic vinegar and the other shallot, along with some salt and pepper. 
Slice the steak against the grain, and place on top of the salad.  Add tomatoes and other veggies.  Top with the blue cheese/gorgonzola.  


adapted from a recipe I saw on pinterest, cheeky kitchen

Wednesday, October 19, 2011

Tortilla Meatball Soup


2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
3/4 teaspoon kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 pound ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon olive oil
2 cups chopped onion
2 cups (3/4-inch) cubed red potatoes
1 cup (1/2-inch-thick) slices carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro


1. Preheat broiler.

2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside. *Watch these! I burned 300 of  them*

4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

*I added an additional chipotle pepper, chopped, in the soup as well as the meatballs*

Julianna Grimes, Cooking Light


Monday, October 10, 2011

Menu #73

Monday: Grilled Turkey Breast with Peanut Sauce
Brown Rice
Steamed Vegetable

Tuesday: Chicken Cilantro Enchilada's
Black Beans
Spanish Rice

Wednesday: The Works Pizza
Green Salad

Thursday: Spinach Lasagna
Garlic Bread

Friday: Out