Tuesday, July 28, 2009

Stuffed Steak

I found steak cut for roulades in the grocery store the other day. I love making rolled steak but really I had no idea what I was going to do with it when I picked it up. I had some asparagus and red bell pepper that were getting a little past their prime. I pulled out the steak, asparagus, and bell pepper.

I tried to think what would go with all of these things. I decided to make a mustard and horseradish marinade and roll up the vegetables. It turned out delicious. My husband raved over it. I knew then I had to quickly put down what I did with the marinade so I would not forget. I need to go back and pick up more of those roulades because I am not sure if it is something they will always have because I had never seen them before that day.

For the marinade:

2 Tablespoons dijon mustard
2 Tablespoons horseradish
Olive oil to thin
3 cloves minced garlic

Rub over the meat and let marinate for 1 to 2 hours.

Take the roulade and put two asparagus stalks cut in half, thin sliced red peppers, a thin slice of onion and a slice of fontina cheese. I skewered the rolls and grilled them about 10 minutes on each side.

They were so tender and the vegetables were crisp. The cheese melted and turned almost into a sauce inside the meat.

I can not wait to make this again but with different vegetables and a different marinade but I will also make it just like this again because it was so good.

Friday, July 24, 2009

Sweet potatoes: crash hot style!

We love The Pioneer Woman's Crash hot potatoes. I've even blogged about them here. They are delicious and a favorite around here.

One day I checked my menu and saw I had crash hot potatoes on the list but I was out of white potatoes. Sweet potatoes were on sale so I thought why not? We love sweet potatoes with brown sugar, cinnamon, and butter. What if the brown sugar, cinnamon and butter are melted into the potatoes?

The night we had these we were having barbecued chicken so I added a little of the seasoning to the potatoes. A little cumin and chipotle chili powder were added to the cinnamon and brown sugar. Sweet, spicy and delicious.

I followed the steps for the regular crash hot potatoes: peeling, slicing, and boiling until slightly tender. Mash the potatoes down and sprinkle with the sugar and spice mixture. I poured melted butter over the top of the potatoes. (Make sure to use the nonstick foil or parchment paper or you will be blasting the pan.) Bake until the potatoes get crispy on the edges and the sugar and spice mixture caramelize. YUM!

Sunday, July 5, 2009

Spicy Honey Chicken with a bonus salad recipe

I found another blog I love. It's Our Best Bites. It's one of those where I followed a link for one thing and ended up checking out all the recipes they had ever posted. I've made a few of them recently and they have all been top notch.

One of the first things I made was the spicy honey chicken. It was great but next time, I would add a bit more heat. We loved the glaze and made sure to have a little extra. I also followed the directions and made the mango and avocado salad with the honey citrus vinaigrette. They were both delicious and great for a quick summer night meal. Throw the chicken on the grill and with the salad, you don't have to heat anything in the kitchen. Those are my kinds of meals in the summer.

I'm not going to post the picture of my salad because if you click the link above, the picture there is much more beautiful than mine. Just know, we made it and we loved it.

Wednesday, July 1, 2009

Corn fritters! A great way to use the corn coming out of the garden

Thank you to the Pioneer Woman. Ree knew just the recipe I needed and just when I needed it. As soon as I saw her put corn fritters up, I had to make them. I've only ever had them once before, in a restaurant with my husband in Pennsylvania. They were put on the table instead of bread and served with honey. My heavens they were delicious. I mean they must have been, because that trip was easily ten years ago. It's amazing I can not remember what happened last week, but if there is food involved, I can remember back decades.

These were as good as I remember, crispy and light. I hope there is more leftover corn in my future so I can make more.

For the recipe and a better how to than I could do, check out Ree's corn fritters. One thing, Ree says she uses maple syrup. I like honey better. Give them both a try and let me know which you prefer.