Steak Salad

Whenever we make grilled London Broil, we always have leftovers.  It is easy to turn these leftovers into a quick and healthy meal.  I cut up any veggies we have in the fridge, sprinkle on some cheese, toast some homemade croutons, and toss with lettuce to create a steak salad that tastes so amazing you would never know if was a leftover meal.

Yield: 4 servings


Head of Romaine lettuce
Half head of Iceberg lettuce
3 carrots sliced or grated
4 Roma tomatoes cubed
green and black olives sliced
1/4 red onion thinly sliced
1 cucumber sliced
1/2 jar marinated artichoke hearts and peppers
blue cheese crumbles (or your favorite cheese)
croutons
salad dressing of choice
leftover London Broil Slices


Wash and chop lettuce, carrots, tomatoes, olives, cucumber, onion...whatever veggies you prefer in salads or have on hand.  You could even you a salad mix to make this even easier. Sprinkle cheese and croutons on top.  Lay London Broil slices on salad.  Drizzle with favored salad dressing (I used Blue Cheese but Caesar is also a favorite).


Enjoy cold with a glass of iced tea!

Homemade Tortillas

With only a couple basic ingredients, you can have soft and warm tortillas in no time!  I like to make these at the beginning of the week when I plan on making tacos for Mexican night and then use any leftovers for sandwich wraps later in the week.  You can turn these into homemade chips by cutting into triangles, brush with oil, salt, and bake until crispy.  The original recipe I found said to use shortening, however, I hardly have that on hand if I am not baking cakes, so I substitute vegetable oil and it always turns out wonderfully.  Give these a try and you will never buy store bought tortillas again!


Yield: 12-15 tortillas


2 1/2 cups flour
1/4 cup oil
3/4 cup hot water
1 tsp salt


Combine ingredients in a large bowl and knead to fully incorporate.  

Divide dough into equal portions.  Cover and let rest 30 minutes. (Usually I am impatient and cover dough with damp paper towel while I am rolling each ball out instead of waiting the full 30 minutes).

On a lightly floured surface roll out dough with rolling pin until as thin as possible.  I usually make mine the size of a frying pan and thin so I can almost see the counter top through it.  

Cook in skillet over medium high heat about 30 minutes each side popping any bubbles that form.  

Cover with towel to keep warm while making the rest of the tortillas.  

Store in Ziploc bag.

Sweet Dreams,
Cindy

Eggplant Parmesan

This is a wonderful recipe to make when you are craving some Italian food but what something a little different than the typical pasta with red sauce.  My husband always requests extra cheese and I make sure to use Hunts Four Cheese Premium pasta sauce to give it even more flavor.  This cheesy sauce combined with fresh eggplant, basil, and rosemary from the garden make one perfect meal.

Yield:  4 servings

1 eggplant

1 (26 oz) can Hunt's Four Cheese Premium pasta sauce

1 1/2 cup grated mozzarella cheese

1/4 cup Grated Parmesan or Romano cheese

salt

Cut eggplant into 1/2 inch thick slices. Lightly sprinkle salt on each side and let rest on paper towels for 30 minutes to remove moisture from eggplant.

Place eggplant on baking sheet and bake 350* for 20-30 minutes turning half way through.

Place a ladle full on pasta sauce in greased 9 x 9 casserole dish.  Lay single layer of eggplant on top. Sprinkle on some cheese, basil and rosemary.  Pour some more pasta sauce on top and layer again with eggplant, cheeses, and herbs until all ingredients are used up, ending with cheese on top.

(yes, I ran out of mozzarella cheese and had to use Colby cheese.  Still tasted delicious!! )

Cover and bake in 400* oven for 30 minutes. Remove foil and bake until golden browned.

Serve with fresh salad and homemade bread!

Sweet Dreams,
Cindy

London Broil

Since it is summertime and HOT everywhere in the country, I thought I would post my recipe for grilled London broil (also called Top Round).  There are many things I like about this recipe: it turns a cheap, normally tough piece of meat, into a juicy, mouthwatering meal; since you are grilling it, your house doesn't get hot from turning on the oven; it makes a lot of meat which means leftovers later in the week when you only have to cook once J 

Some of the secrets to cooking this cut of meat are taking the time to marinade at least 2 hours if not overnight and removing the meat from the grill when it is medium or medium rare, since cooking this until well done will not be pleasant to chew and chew and chew…  Also, when you take the meat off the grill, allow it to sit and rest 10 minutes before slicing it so it can re-absorb all of the juices and be super tender. 

This marinade works wonderfully with any other beef steaks, chicken breasts, or shrimp. It is also what I use for marinating veggies and meat for kabobs.  Since this is such an easy and versatile marinade, I am kind of guessing with amounts.  I usually guess on what looks good (such as a couple of shakes of this or that) and go with your preferred tastes.

(London broil and chicken breast, marinated and grilled)

Yield: 6 servings

2-3 pound London Broil (or Top Round)

1/2 bottle of Italian Salad Dressing

1/4 cup soy sauce

2 Tbsp Worcestershire sauce (sometimes I add this, leave it out, or substitute balsamic vinegar)

Salt, pepper, garlic powder, onion powder

Combine ingredients in gallon size Ziploc bag. Place in refrigerator to marinade at least 2 hours, preferably overnight.

Grill over medium high heat for 8-10 minutes per side, depending on preferred doneness.  **Remember that this is a tough cut of meat that is best when prepared a little red to pink inside.

Allow to rest for 10 minutes. Slice into thin strips along the bias or against the grain.  Serve with potato salad, corn on the cob, what ever you enjoy with steaks J

Leftovers are great on salad the next day. Yummy!!!

Sweet Dreams,
Cindy

Lobster Rolls

(freshly steamed at the store and ready to eat)

(my Dad enjoying some lobster when visiting us over the summer)

Since we moved to New England, my husband and I have been eating a lot more lobster than when used to when we lived in the Midwest.  Two years ago on Father's Day weekend, we were able to buy lobsters for $2.99 per pound!!! Can you believe that!  Instead of spending $2.99 on ground beef or turkey, I was able to get fancy lobster and they steam them for you! Which is a huge bonus point because I would have a hard time putting the live lobster into boiling water.  Poor baby lobster...but they taste sooo good. If you are as fortunate as us to get lobster at a very cheap price, stock up.  They freeze great and all you have to do is defrost in the refrigerator and place on the grill to reheat. Yummy!

(right off the grill, poor little antennas got burned off)

Anyways, lobster (or lobsta, as some folks pronounce it here) rolls are very popular around here especially at local restaurants and festivals since it comes in fresh from the ocean.  This recipe is full of lobster flavor and focuses more on lobster than a thick sauce and fillers.  

Yield:  2 servings

1 (1 1/4 - 1 1/2 pound) chick lobster, meat cooked, cooled, and cubed

1/4 cup light mayo

1/2 stalk diced celery

1/4 tsp onion powder

salt and pepper

dill

1/2 tsp lemon juice

lobster sandwich rolls (or hot dog buns)

Combine lobster meat, mayo, celery, and lemon juice in bowl.  Add onion powder, salt, pepper, and dill to taste. 

Serve on top split lobster rolls (or regular hot dog buns) buttered and toasted. Add a little lettuce if you prefer.

Sweet Dreams,
Cindy