Thursday, March 23, 2017

New for me: Stuffed Flank Steak

Have you ever just needed to try something new for dinner. I just get so bored with the same old rum-dum. I'm always on the look out at Pinterest for something new and different with mostly things I have on hand. This was last night's fare. I didn't have a meat mallet so I just went with it as it comes. The mallet would have made the meat larger and flatter and easier to roll. But, oh well! It was seriously delicious. And, attractive enough that it could be served for entertaining.Give it a try and let me know what you think.
Bon Appetit!

Stuffed Flank Steak with Spinach and Feta
Stuffed Flank Steak
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: serves many

Ingredients:
1/2 of a yellow onion, finely diced
1/2 cup of finely-chopped mushrooms
1 (10 ounce) package of frozen, chopped spinach (defrosted and drained)
1/3 to 1/2 cup feta cheese
1 egg
1/2 cup Italian seasoned bread crumbs
Red pepper flakes (optional)
1 (2- to 2 1/2-pounds) flank steak*
Garlic powder
Salt and pepper
Vegetable oil
1 cup Beef Broth/Stock
2 to 5 1/2 tablespoons butter, cut into tablespoon sizes
* Either have your butcher butterfly the flank steak or split the meat down the center so it lays flat and then break down the tough fibers by running it through his meat tenderizer.  You can also tenderize the flank steak with a meat mallet.
Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a large frying pan over medium-high heat, saute the onions and mushrooms until tender; remove from heat an let cool.
  3. In a large bowl, mix together the spinach, feta cheese, egg, bread crumbs, red pepper, and onion/mushroom mixture.
  4. Sprinkle the flank steak with garlic powder, salt, and pepper.  Spread and press the stuffing mixture onto the flank steak to approximately 1/2 to 1 inch from the border, all the way around.
  5. Begin rolling up the flank steak with the edge closest to you and roll away from you (the steak should be rolled parallel to the grain so that once you cut into the steak, you are cutting against the grain).  Once rolled, tie the flank steak roll up with cooking string every 2 inches or so.  Sprinkle the roll with salt and pepper.
  6. In an oven-proof skillet, heat approximately 1 tablespoon of vegetable oil on medium to medium-high heat.  Once hot, place the roll in the pan and sear each side of the roll, approximately 2 to 3 minutes per side.
  7. Once the stuffed flank steak roll is seared on all sides, place the skillet with the steak in your preheated oven and bake for approximately 20 to 40 minutes (depending on the size of the roll) until flank steak is medium rare or until the internal temperature reaches desired temperature on your meat thermometer.   NOTE: This steak is best cooked rare to medium rare.
  8. Rare - 120F 
    Medium Rare - 125F 
    Medium - 130F
  9. Once cooked, remove the stuffed flank steak from the over and place on a separate plate.    Cover with aluminum foil and let rest for approximately 5 minutes before cutting.
  10. While the steak is resting, place the same cooking skillet back on the stove on medium-high heat and add approximately 1 cup of beef broth.  Continue cooking until the broth has reduced by 1/2.  Turn off the heat and allow broth to cool (at least until the bubbling stops). Add tablespoons of butter, one at a time, and stir continuously until each tablespoon of butter is melted before adding more.  Continue to add butter and stir until all the butter is incorporated.
  11. Slice the rested flank steak into individual rolls and place on a serving platter.  Drizzle the rolls with the prepared beef broth sauce and serve. 
  12. Note: I use a tong to hold the flank steak together while slicing. 
  13. Note: There was extra stuffing and I suggest just putting in the roasting pan to cook as it was delish.




Saturday, February 04, 2017

On Choosing joy!

The Happy Hour book Group (yes, we should be taken seriously) chose the book When Breath Becomes Air for the January discussion. It's written by and about Paul Kalanithi, a 36 year old man on the verge of completing ten years of training  in Neurosurgery, when he is diagnosed with stage IV lung cancer.

At 36, his life was laid out in front of him, And then this. Did he dare hope for any kind of future. His oncologist offered him hope but encouraged him to consider what was most important to him. He and his wife decided to have a child. He performed surgery until he could no more. He started to write this book.

I was struck with his courage and in spite of this tough diagnosis, his will to move forward,

I shared with my book group the story of Lee.

In 2013, my friend Lee Fowler died from cancer. She was another remarkable person who refused to let cancer dominate any portion of her life. She always said that she was going to live until she died and that is exactly what she did. About three months before she passed away she sent an email to a number of her quilter friends. She wanted to make a pickle dish quilt but didn't think she could get it done on her own. Would any of us be willing to make a few blocks. I'm sure, before the week was out, she had all the blocks she needed to make that quilt. Other friends helped her sew it together and another quilted the top and bound it.

Here are pictures of the quilt, most of the gang and Lee.




Each of us who worked on this quilt was given the opportunity to have it for a month or so. It came with a journal so that we could write our memories of  Lee, Having the quilt gave me a chance to consider what a gift she had given all of us. She pulled people together who cared for her and shared her quilt love and the work brought joy at a time which might other wise have been quite sad. We all pulled together for Lee. And then she gave it back to us for a bit. It is a joyful, sunny quilt.

I am amazed at how people face death. Lee showed us all to choose joy!


Sunday, December 25, 2016

On the 12th Day of Christmas






to all my blog readers

May your days be Merry and Bright!

Saturday, December 24, 2016

On the 11th Day of Christmas

I offer you Straight No Chaser singing The 12 Days of Christmas. You must promise to listen to this all the way through because it is different than all the others and truly creative and just totally fun!!!

And today and tomorrow are about FUN, FAMILY and FRIENDS and FOOD!

 

Friday, December 23, 2016

On the 10th Day of Christmas

Brian Andreas, creator of Story People, makes great whimsical art with wonderful little bitty stories. Sometimes they tug at your heart strings. Other times they are reminders of how good life is. Enjoy this one and do click on the link I have provided to see what other wonderful things he has to offer.



Thursday, December 22, 2016

On the 9th day of Christmas

These are my personal favorite cookies for the Holidays. Enjoy!

Best Ginger Cookies




Best Soft and Chewy Ginger cookies

4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
3/4 cups shortening
3/4 cup butter
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening and butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Stir in the flour mixture with the electric mixer.

Shape dough into 1-inch balls. You can freeze these now or roll the balls in the 3/4 cup coarse sugar. (Turbinado, which is raw sugar, works well)

 Place about 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be soft and chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days.
Makes about 5 dozen cookies.

Wednesday, December 21, 2016

On the 8th Day of Christmas

Today, I will start you with Christmas humor. You might need it if you still have shopping to do. After you've had a laugh, read the recipe for some really good Christmas Wassail and do make it but fair warning...

Recipe for Christmas Rum Cake
  • 1 or 2 qts. of rum
  • 1 cup butter
  • 1/8 tsp. sugar
  • 2 large eggs
  • 1 cup dried fruit
  • baking powder
  • tsp. baking soda
  • lemon juice
  • brown sugar
  • nuts
  1. Before you start, sample the rum to check for quality.
  2. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
  3. With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the finest quality—try another cup.
  4. Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high.
  5. If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy.
  6. Next, sift 3 cups of salt and feffer (it really doesn’t matter). Sample the wum again.
  7. Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color tou can find. Mix well. Grease oven, turn cake pan to 350 greeds.
  8. Noe, pour the whole mess sinto the boven and ake. Check the crum again and go to bed.
Now on to the good stuff. awesome Wassail, complements of Pumpkin Ridge Golf.


Wassail Recipe --  Serves? Depends on how much you drink

  • 8 packs of spiced cider
  • 1-2 Tablespoons of Molasses
  • 1-2 Tablespoons of Brown Sugar
  • Lemon Zest
  • Nutmeg – grate some in – I don’t have a measure on it, but to your taste
  • Cinnamon sticks – however many suit you


  • Here’s the fun part – add one jigger each of:
  • Southern Comfort
  • 151 Rum
  • Brandy
  • Apricot Brandy
  • Peach Schnapps
  • Grand Marnier