Recipe: Pesto Marinated Flank Steak

It is GRILL season, people.  And since securing a gas grill for the first time in our marriage, we have been grilling on a regular basis.  When you don't have to buy a bag o' charcoal, work your butt off to get it to light, wait for it to heat to a reasonable temperature and then throwing the meat on, grilling becomes immensely easier.

We love grilling everything. And I have some great grill marinades and rubs that we've fallen in love with over the years (just check out the recipe index).  This past Saturday, I was about to make up my usual Grill Marinade for the flank steak that I'd defrosted, but inspiration struck, and I tried something completely different.

And it was fabulouso.

Recipe: Kyle's Spice Rub

It's getting to be grilling season (here in the Philly area, this week will be quite Spring-like, so we'll be grilling, like, all week).  And there is nothing like having good rubs and marinades on hand for your chicken, meat and veggies.  Infusing flavor really kicks grilled meals up a notch - and today's recipe is KICKIN'.


See what I did there?

Simple Supper: Italian Vegetable Hoagie

It's been a while since I've posted a recipe!  Thanks to Pinterest, I've come across many new meals to try (not to mention a multitude of snacks, desserts, and other tempting treats).  So, I'm sure there will be some more new recipes posted in the very near future.


While I did pin the following recipe, I did not originally find it on Pinterest. I found it on Eating Well, a magazine I used to subscribe to. They have a great storehouse of healthy recipes, and I often go there to see what light meals I can discover.


I think this is a timely recipe to post, as many people are participating in Lent.  And since for some, Fridays in lent mean eating no meat, this sandwich is a fantastic option for those meatless nights!


Hubby and I are in LOVE with this sandwich, and make it on a regular basis. It is SO EASY to whip up. One of the things I love most about it is that all the tastes and textures are right on, and I forget that I'm not eating an Italian Hoagie.  But the sandwich is sans meat, and with all the veggies, it is light but keeps me full (if that makes sense).


Follow the pin below to the original recipe. I have tweaked it a bit, and will share my version of the recipe. Both are fantastic.

~~~~~

Steph's Italian Vegetable Hoagies

(inspired by Eating Well)

                                                              Source: eatingwell.com via Stephanie on Pinterest

Serves 4

• 1/2 onion, sliced thin and separated into rings
• 1/2 of a 14-ounce can quartered artichoke hearts, rinsed and chopped
• 1/2 can of petite-diced tomatoes, rinsed
• 1/2 cup of roasted red peppers, diced
• 1-2 diced pepperoncini 
• 1/4 cup of green olives with pimento, diced (OPTIONAL)
• 1/4 cup of juice from jarred pepperoncini
• 2 TBS balsamic vinegar
• 1 tsp dried oregano
• 2 cups of arugula
• 4 slices of Provolone cheese
• 1 baguette, cut into 4 sections

1. Soak onion rings in a small bowl of cold water for 5 minutes (takes the sharpness away).


2.  Place artichokes, tomato, roasted peppers, pepperoncini (and olives, if you are using them) into a bowl. Pour balsamic vinegar and pepperoncini juice over them. Mix so all vegetables are coated.  Sprinkle with oregano, toss to combine.  Drain onions and add to the mixture.


3. Cut each section of baguette in half.  Pull out half of the soft bread from each side.  


4. Assemble sandwiches: Place one piece of provolone on each bottom piece of baguette.  Spread the vegetable mixture over the cheese. Top with arugula.  Cover with baguette tops.


Serve immediately and enjoy!

~~~~~

Notes:

• I like the flavor of onions, but not biting into them - so I pick them out of the vegetable mixture before placing them on the sandwich. 

• If you can't handle the heat of pepperoncini, you can opt to not use the peppers and only the juice (the juice is not spicy).  If you like a scant amount of heat, cut up the pepper, but seed it first. 

• If you are watching calories, use only 1/2 slice of provolone on each sandwich as the original recipe calls for.

• Don't be intimidated by the "long list" of ingredients. This is really a simple recipe - with most things coming from cans. It takes me, literally, 2 minutes to cut the bread and make the veggie mixture

• We serve these with baked potato crisps and maybe a side salad. SCRUMPTIOUS!

A GREAT meatless substitute for Italian Hoagies.  SO GOOD. And, again, a very nice meatless meal for your Lenten Friday meals.  I'd love to hear how these sandwiches turn out for you (or how you tweak them to make them your own) - so leave a comment!

More to come this week, so check back!

Simple Supper: Annie's Eats Baked Southwestern Eggrolls

Ah!  When is the last time I shared a recipe? 


Like, forever ago.


Anyway, in the past few weeks (months?) since I've posted a recipe, I've come across quite a few good ones (and even managed to create some of my own).  The recipe I wanted to share with you today I found on Pinterest. 


Pinterest. The Breakfast of Champions.


Are you obsessed with it yet? I could pin crap all day. Literally.


So I stumbled across the most tantalizing picture of Southwestern Eggrolls, repinned it because it looks AH.MAH.ZING. And then I followed the pin to the actual website, Annie's Eats.  I love Annie's blog. And her food. And her pictures. 


And then. AND THEN. I took a looksie over the recipe.  Can I tell you my heart skipped a beat to find that: 


1) These eggrolls were BAKED not FRIED. Can we say healthy?


2) These eggrolls were meatless. Can we say healthy?


Annie is my new official hero. Especially because they taste even better than you think they will, and we've been eating them roughly once a week for the past several weeks. AND THEY JUST KEEP GETTING TASTIER.


::swoon::

Simple Supper

Baked Southwestern Eggrolls

(linked from Annie's Eats)

2 cups of frozen corn, thawed

1 10oz pkg of frozen chopped spinach, thawed and squeezed dry

1 15oz can of black beans, drained

1 4oz can of chopped green chiles

4 green onions, chopped

2 cups of shredded cheese (Annie recommends a Mexican blend. I use low-fat Cheddar)

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (I don't add this, incase Little Chica wants to try some)

1 pkg eggroll wrappers (I like the Nasoya brand)

Preheat oven to 425 degrees. Lightly spray a cookie sheet (or cover with parchment paper).

In a large bowl, combine all the ingredients except the eggroll wrappers.

Take an eggroll wrapper, and place it on the counter in front of you so it looks like a diamond (one of the points facing down toward you). Place 2-4 TBS of the filling in the center (Annie says 1/4 cup, but if you want to spread it further, you can use a little less).  Bring the bottom tip of the egg roll up and over the filling and roll slightly.  Then bring in the 2 side tips into the center and continue rolling.  When you get to the top tip, dip your finger in water and brush the edge/tip.  Bring the moistened tip over the top and seal.  Repeat with the rest of the filling and wrappers. 

Place on greased cookie sheet, seam side down.

Bake at 425 degrees for 15-17 minutes (until lightly brown), turning once.

~~~~~

These are SO STINKING GOOD.  

Serve With: Salsa and sour cream, although I wouldn't hold it against you if you threw in some guacamole.  

Fun Add In: One time, I made southwestern chicken for dinner.  The next night, I shredded the leftovers and added them to the filling of these eggrolls. The outcome was stupendous.

Where to Find Eggroll Wrappers: I had a heck of a time finding eggroll wrappers. To save yourself the time, go directly to the customer service counter and ask where they are. Not all grocery stores have them. They are most likely in the produce section, with the tofu.

Important Tip: Make sure to incorporate all the ingredients in the filling.  One time I added the black beans at the end and didn't stir well - and the eggrolls tasted more beany than I would have liked.  So make sure everything gets seasoned!

And if you haven't already, check out Annie's Eats.  It may just change your life.

Simple Supper Recipe: Buffalo Chicken Pot Pie

This doesn't happen often, but I was recently struck by inspiration with a new recipe idea.  I usually stick with tried and true traditional things. So it's kind of nice to come up with a new idea.  All by myself.  Can you hear me patting myself on the back?


The problem is, I get so anxious when I have a new recipe idea. I think it's the whole fear of failure thing. But I was soooo afraid to try something new, in case it didn't work out. 


Luckily, it did.


What motivated me to create a new recipe is my recent obsession with hot sauce.  


Hot sauce. The breakfast of champions.


You can thank Hubby for this.  The man loves his hot sauce (and that is not a euphemism, you crazies).  For as long as I've known him, Hubby has put hot sauce on everything: his eggs for breakfast, his sandwich for lunch, whatever I have made for dinner.  Pizza. Cheesesteaks.  You name it, it's been hot sauced.


I, on the other hand, haven't been as keen on hot sauce.  I used to like my salsa mild, and I would shy away from any dishes described as "spicy."  But, having been married to a hot sauce-loving husband for almost 5 years (anniversary in December!), the habit has rubbed off on me.


And now I cannot get enough.  


My favorite breakfast as of late is an egg on an english muffin with a smattering of hot sauce on top.  I've even been mixing it in my mayo on my lunch sandwiches.


What is the world coming to?


So, anyway. I wanted to capture the essence of one of my favorite hot items, Buffalo Chicken wings, but stay away from the fried fattiness.  Thus the idea of Buffalo Chicken Pot Pie was born. It's a simple twist to a favorite classic, and I am really pleased with how it turned out.  Here is the recipe, and I will share my notes after:

~~~~~

Simple Supper

Steph's Buffalo Chicken Pot Pie

• 1-1.25 lbs of Boneless Skinless Chicken Breasts, cooked and shredded
• 1/4 - 1/2 cup of hot sauce (more if you like the heat, less if you are more timid)
• 4 oz cream cheese (I used 1/3 reduced fat neufchâtel)
• 2 TBS skim milk
• 1/4 cup of onions, diced
• 1 cup of frozen mixed vegetables
• 1 TBS olive oil
• 1/2 cup of blue cheese, crumbled
• 1 package of crescent roll dough (such as Pillsbury)

PREHEAT OVEN to 375 degrees

1) In a bowl, toss cooked chicken with hot sauce, so that all pieces are coated. Spread in the bottom of a greased baking dish (I used a 1-1/2 quart oval baking dish).

2) Heat oil in a small skillet over medium heat.  Saute onions until tender and translucent.  Add mixed vegetables, and continue to sauté until tender and heated through.

3) In another bowl, mix cream cheese and milk until well combined.  Stir in onion-veggie mixture.  Spoon over chicken in baking dish. Sprinkle with blue cheese crumbles.

4) Unroll crescent roll dough, and pinch any seams, so it is one large rectangle.  Place over chicken/cheese, so it completely covers.

5) Bake at 375 degrees for 15-20 minutes, or until crescent roll is puffed and browned, and the mixture underneath is bubbling.  Take out of oven and let rest for a few minutes before serving.

Makes 6 servings (or 4 if you are REALLY hungry!)

~~~~~

Notes:.

1) Hubby said he would prefer if the chicken were diced/cubed instead of shredded. I liked it shredded, so go with your preference.

2) For Those With Kids: go with your gut on whether or not they can handle spicy food. If they are used to it, great!  If not, consider doing what I did: prepare small, individual pot pies out of reserved NON hot-sauced chicken. I made Little Chica her own pot pie in a small ramekin, using reserved chicken topped with some veggies, cheese mixture and a little bit of crescent roll dough on top, and just stuck it in the oven to bake with the large casserole. She liked it!

3) In the future, I might use the hot-sauced chicken/cheese/veggie mixture and make modified Birthday Chicken Packets.  YUM!

4) Using reduced fat ingredients and a good bit of veggies, I'd like to qualify this recipe as "healthifed." So don't feel guilty!  All the taste of buffalo wings, without the bad stuff!

5) A quick and painless way to cook chicken for dishes like this: Preheat oven to 350 degrees. Grease/Spray a cooking baking dish. Place chicken in dish. Season with salt, pepper and thyme.  Drizzle with olive oil. Pop in the oven for 30 minutes, or until chicken is no longer pink and juices run clean.

There you have it!  A rare "Steph Original" recipe.  I'd REALLY like your feedback - thoughts on the recipe, how it turned out for you. So PLEASE - try it out - and get back to me by leaving a comment below. I'm open to suggestions!

And, as always, I'm on the lookout for new recipes. So inspire me, and the rest of the community by sharing your own: 

moderndaydonnareed {at} gmail {dot} com

Steph's Stovetop Chili {RECIPE}

It's been a while since I've posted a recipe, hasn't it?

This past week, the weather dipped into official Autumn territory:  brisk nights and not terribly warm days. I LOVED IT. I loved wearing jeans and long-sleeved shirts and not sweating profusely. After an unfortunate central air condition malfunction (where malfunction means total breakdown), I really sleeping with the windows closed and still needing to nestle under the covers to stay warm.

So delicious.

Also delicious was the amazing chili recipe I concocted in celebrating of the festive weather.  I've been happy with my go-to Chili recipe, but I was in the mood to try something new. I did a lot of research (I seriously pored over tons of chili recipes online and in cookbooks), and compiled common ingredients or ingredients I found intriguing.  And after an afternoon of cooking, a new Chili recipe was born.

Yup - this recipe is a STEPH ORIGINAL.  I do have another Chili recipe (which is also quite tasty), but it is developed for the slow cooker. This new recipe has a few more steps, a few more ingredients, but the pay-off is monumental.

Yes.  MONUMENTAL.

Using 3 different kinds of meat, a variety of chills and the right conglomerate of spices really makes this dish.  Many good recipes I found called for "smoked" or "chipotle" spices (such as chipotle chile powder or smoked paprika). I don't have those on hand - so I modified my spice list not to include them. I also wanted to use 1 bottle of lager beer, but did not get a chance to grab any before cooking.  So there is a lot of room in this recipe to try different things for different flavors.

After years of struggling to find a GOOD Chili recipe, I am humbled to finally have the piece de resistance. 

• 1.25 lbs of ground beef (I used 85/25)
• 1.25 lbs of ground pork
• 6 sliced of bacon, chopped
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1 green pepper, seeded and chopped (red or yellow would be a great substitute)
• 1 poblano chili pepper, seeded and chopped (handle with care)
• 1 jalapeño chili pepper, seeded and chopped (handle with care)
• 3 14.5 oz cans of petite diced tomatoes, UNDRAINED
• 1 14.5 oz can of diced tomatoes with zesty and mild chiles, UNDRAINED
• 3 cans of beans, drained and rinsed (I used 1 pinto, 1 dark red kidney, 1 light red kidney)
• 4 TBS chili powder
• 2 TBS ground cumin
• 1 TBS paprika
• 2 tsp oregano
• salt and pepper to taste

1) Heat a large dutch oven or stock pot over medium heat.  Spray with non-stick cooking spray.  Add bacon bits and cook until bacon is crispy, stirring occasionally.

2) To the bacon, add onions, garlic, peppers and spices (chili powder, cumin, paprika, oregano, salt and pepper).   Cook until vegetables are tender and the spices are fragrant.  

3) Add the beef, breaking it up with a spoon. Once the beef is browned, add the pork, breaking it up with a spoon. Cook until the pork is cooked through and no longer pink.

4) Stir in beans and tomatoes, tossing to incorporate.

5) Lower heat and simmer for 2+ hours.

6) Taste test, and adjust seasonings as needed.  Serve with your favorite toppings/garnishes: sour cream, shredded cheddar cheese, scallions, hot sauce or Fritos!

~~~~~

Do NOT be intimidated by the AMOUNT of ingredients on the list.  It looks overwhelming, but they all come together quickly, and many ingredients involved opening cans and dumping them in the pot.  I am the Queen of Simple Suppers, and always aim to keep prep and process simple in the kitchen. This recipe definitely fits the qualifications!

Notes:

1) If you want to use beer (1 bottle or can), add it when you add the beans (see Step 4).  All recipes I researched suggested a lager, such as Budweiser.  My friend, Jen, swears by Sam Adams Octoberfest.  And I'd be interested to use Dogfish Head Punkin Ale (as we are HUGE Dogfish Head fans in this house)

2) If you want hotter chili, leave some of the poblano and jalapeño seeds in. If you can't stand the heat, make sure you remove ALL pepper seeds.

3) I did not know this until recently, but apparently Fritos and chili were made to be lovers.  Serve chili over a handful of Fritos, and you'll never be the same.


What are your favorite chili toppings?  How would you modify this recipe to suit your tastes?

Have a great week!

Simple Supper Monday: Peanut Ginger Pasta

So, as I mentioned last week, I've been going through these stacks of Taste of Home Cooking for 2 magazines that my step-mother handed off to me.  While I overlook many of the recipes, there is a hefty amount of worthy recipes to try. It's been awesome to have so many meals to look forward to (in hopes they actually turn out reasonably edible).


Last week, we tried several recipes, and I'll have to slowly dole them out to you so you do not become inundated with recipe awesomeness.  After carefully weighing my options, I decided to share with you today's recipe because, well, it was the first one I cooked up last week.


And it was stinkin' awesome.


For those of you who were into the Chicken Satay recipe I shared a few months ago, this is right up your ally.  This dish has a great Asian flare, and can be used as either a meatless main entree or tasty side dish.  We opted for the meatless main entree, as it is super filling.  But it would make a great side dish (particularly for Chicken Satay).  And if you are not quite up for a meatless entree, grill/sautee up some chicken and throw it on top.


We discussed good meals for the Fall that can be turned into good lunches. We doubled this recipe, and it yielded ample lunch leftovers (which may have been more tasty than the original dinner itself!)

~~~~~

Simple Supper Monday

Peanut Ginger Pasta 

(from Taste of Home's Cooking for Two magazine)

• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon water
• 1/2 teaspoon sesame oil
• 3 tablespoons peanut butter
• 1-1/4 teaspoons minced fresh gingerroot
• 1-1/4 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces uncooked multigrain linguine
• 1 cup chopped fresh broccoli
• 1 medium carrot, grated
• 1/2 medium sweet red pepper, thinly sliced
• 1 green onion, chopped
• 1 tablespoon minced fresh basil

• In a blender, combine the first 10 ingredients; cover and process until blended. Set aside.
• In a large saucepan, cook linguine according to package directions, adding broccoli during the last 5 minutes. Cook until broccoli is tender; drain.
• In a large bowl, combine the carrot, red pepper, onion and basil. Add linguine, broccoli and lime juice mixture; toss to coat. Yield: 4 cups.

~~~~~

I actually really enjoyed the chilled leftovers a little better the next day.  I appreciate recipes that make good leftovers!

More recipes to come - I'm up to my ears in them!

If you have a recipe, email me and I will happily try it and share with the rest of the community!

moderdaydonnareed [at] gmail [dot] com

Simple Supper Monday: Apple-Stuffed Chicken Breasts

Cookbooks and cooking magazines are just about my favorite things in the whole wide world.  I could stand in the the cooking section of a bookstore all day, perusing, leafing through and lusting after cookbooks and magazines I've never before seen.  


So, you can imagine my joy when my step-mom handed over a stack of Taste of Home Cooking for 2 magazines.  About 2 or 3 years worth.  Sure, I'm not cooking for just two anymore.  But many recipes yield more than enough for Hubby, Little Chica and I. And all the recipes are easily doubled for our usage. Having them in my hand was like magazine gold. I spent several nights reading (and subsequently re-reading) the recipes, deciding which ones sounded good, which ones I'd never try.  After a few read-throughs, I wrote down all the recipes I wanted to try.


AND I AM SO EXCITED TO COOK THEM.


Can you tell?


I've already tried one, which I am sharing today.  But I will be trying one or two a week for the next few weeks - so be prepared to see lots of new recipes popping up here on Simple Supper Mondays!  I also have a few breakfast recipes up my sleeve, as well as sides, soups and desserts.  I'm in recipe heaven right now!


I have mixed feelings about the recipe I am about to share. I felt it was okay.  Not bad, but not overwhelmingly awesome. Hubby thought it was great, and wants to have it again for dinner. I felt that averaged out to a relatively good recipe worth sharing with you.

~~~~~

Simple Supper Monday

Apple-Stuffed Chicken Breasts

(from Taste of Home's Cooking for 2 magazine)

Yield: 2 servings (double for a family of 4 or 5)

• 1/2 cup chopped peeled apple
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon dry bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup unsweetened apple juice
• 1/4 cup water
• 1 tablespoon butter, melted
• 3/4 teaspoon cornstarch
• 1 teaspoon cold water
• 1/8 teaspoon paprika

Directions

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks.
• Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks.
• Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika. 

~~~~~

Since there are mixed feelings in this household about the recipe, I'd really love to set this challenge:  

Will you try this recipe, and leave a comment below with your feedback?  

Do you like it?  Do you hate it? What would you change?

Looking forward to hearing from you!