Tonight’s Recipe: London Broil with Herb Marinade

Since this is the real world, sometimes things don’t work out like I plan. I usually make a flank steak with the herb sauce below. I was *trying* to be budget conscious and purchase a top round London broil instead. I can’t really remember the pricing off hand, but if I had to guess, I think flank steak runs around $10.99 +/- a pound. Central Market had the top round for $6.99 a pound. I was disappointed. Even with the overnight marinade, the meat was just kind of, eh. Flavorful, yes, but kind of tough and just…. So unless you burn for top round or are bound to your budget, get the flank steak, skip the marinade, rub with olive oil, and season with kosher salt and pepper. Then continue as below.

I went wrong in a couple of ways tonight. In retrospect, the presentation would have been much nicer on a bed of couscous instead of next to the also very green looking salad. And, perhaps a less busy plate. I’ve had these plates for 7 years now. Unfortunately, I’m tired of them. Luckily, I have a couple of sets of plates so I can rotate, but I wonder, will I ever love them again? Or should I bribe a toddler to start breaking them? Actually, my aunt once told me she saw a demonstration of these plates at The Great Indoors where they were letting you chunk plates at the wall. She had four boys, and bought them on spot.

London Broil with Herb Marinade

3 large basil leaves, chopped

4 twigs fresh thyme

2 sprigs fresh mint, stems removed, chopped

2 handfuls fresh parsley leaves, chopped

juice of 2 small lemons

1/2 tsp crushed red pepper

3/4 c. olive oil

4 tbsp sherry vinegar

2 tbsp Dijon mustard

2 tbsp Worcestershire

3 large pinches kosher salt

1/2 tsp fresh ground pepper

1.5 lb top round London broil

Combine ingredients in a bowl, add meat to a Ziploc and pour marinade over. Marinate meat in a Ziploc overnight.

Preheat a grill pan on high heat. Put meat on grill, turning after 5 minutes, then turning again to ensure a criss cross grill mark pattern. When meat reaches an internal temp of 135, pull from grill pan to a cutting board. Let rest for at least 10 minutes for proper redistribution of juices, then cut against the grain into thin slices.

Herb Sauce
4 cloves garlic, finely chopped

1 tsp salt

1/2 a bunch flat leaf parsley, stems trimmed, finely chopped

7 sprigs of fresh mint, leaves removed, chopped

3 tbsps. capers

15-20 pitted Nicoise or Kalamata olives, chopped

olive oil

In a small bowl, combine garlic and salt. Mash with a fork to make a paste. Add parsley, mint, capers and olives. Cover with olive oil and stir. Let stand at least 30 minutes for flavors to combine. Serve on top round or flank steak.

Perhaps you’re wondering what my deal is with fresh herbs. Well, I come from a family of gardeners. I had a lovely herb and flower garden at one point, but when we sold that house,
there was no way to transplant my beds. I’ve never replanted yet. The garden was born in a time of great pain for me and I’ve never been able to get back to wanting to do it again. I think my family might be concerned that I’m incomplete without growing something, so for Christmas, my sister gave me this. It’s a fascinating little machine, and provides fresh herbs for me with practically no effort. I’m not sure there’s actually a cost savings if it weren’t a gift, but there’s the convenience and the whole idea that you grew it yourself. So anyway, I’m using my herbs, but limited a tiny bit by what I have growing at the time. This week I’ll need to harvest my dill, so get ready for a Chicken Avgolemono. Aeroponic technology is cool.

Tonigt’s Recipe: Roasted Chicken Breasts and Asparagus

Everything’s better roasted. Really, meat, vegetables, you name it. And the process is pretty universal, high heat, drizzle of olive oil, few seasonings, and roast.

So the Cutters Cross spice in this recipe was given to me as a gift back in my working days. I used to belong to a professional group, TEC (they call themselves Vistage now). Our chair gave these as a Christmas gift one year. Anyway, these are great! spices. The steak seasoning is killer, and though I’ve been out for awhile the California Style Garlic Salt is a favorite of mine, too. I’ve always wanted to start a spice business, but life just keeps getting in the way. If you’re looking for a gift for a foodie friend, I highly recommend a box of these spices.

Roasted Chicken and Asparagus

3 chicken split breasts

paprika

kosher salt

fresh ground pepper

Cutters Cross Cajun Spice

olive oil

asparagus

Heat oven to 425. Drizzle chicken breasts with olive oil. Season chicken breasts, with paprika, salt, pepper, and a generous sprinkling of cajun spice. Place chicken in a saute pan and roast in oven about 45 minutes or until chicken reaches 165 internal temp. Occasionally baste chicken with pan juices.

When chicken reaches 165 remove from oven to rest. Reduce oven temp to 400. In another saute pan shake asparagus with 2 tbsps olive oil, kosher salt, and pepper. Roast in oven 8 minutes or 9 if they are thick asparagus.

I also made the Barefoot Contessa’s Brown Rice, Tomatoes and Basil except, I was low on both tomatoes and basil, so I only used four roma tomatoes, and 4 basil leaves. And I didn’t have Texamati rice, so I used regular long grain brown rice. It was delicious. Ina Garten is my hero.

Tonight’s Recipe: Roasted Turkey with Mashed Potatoes and Gravy

12.5 lb fresh turkey, rinsed, neck and giblets removed

olive oil

kosher salt

fresh ground pepper

paprika

turkey herb mix

4 cloves garlic

butter

Preheat oven to 425. Drizzle the turkey with olive oil and tuck wings under. Add 2 tsps kosher salt, 2 tsp turkey herbs, garlic, and 1/2 tsp pepper to inside of bird. Sprinkle the skin with kosher salt, pepper, a teensy bit of the herb mix, and paprika. Put bird in oven and let cook for 25 minutes.

Reduce heat to 325. Continue cooking for about 15 min per pound. Every 45 min or so, rub the skin with the butter. After the turkey reaches an internal temp of 165, remove from oven and let rest for 15 minutes.

Mashed Potatoes

4 Russet potatoes

4 tbsps butter

3/4 c. 2% milk

Murray River Pink Salt

Fresh Ground Pepper

Peel and slice potatoes to 1/2 inch thick. Put in a pan of room temperature water, bring to a boil and continue to boil until potatoes become soft and edges start to crumble. Drain, return to pan. A potato ricer gives the best texture, but in a pinch a slotted spoon will mash just fine. Add butter and milk, stir. Season to taste.

Turkey Gravy

Drippings from roasted turkey

3-5 tbsps flour

25-30 oz of turkey stock or water

Kosher Salt

Fresh Ground Pepper

Let drippings reach room temperature. In a large shaker container, start with 3 tbsp flour and 25 oz stock if you have it or water. Shake, shake, shake until blended. Add to drippings and stir, stir, stir with a wooden spoon. Start with medium heat, and increase as gravy begins to thicken. Wait until gravy boils and is fully thickened, then add your additional flour/stock in a similar fashion if necessary to thicken. Season to taste.

I’m a bigger fan of turkey than chicken, or maybe it’s just that chicken is so omni-present in our American lives. Plus, Thanksgiving is my favorite holiday, so why not bring it out more often. And after the week my friends are having, I have a whole lot to be thankful for. Meet Ike, if you need to feel sobered.

So a few things here, one might ask, “Why the Murray River Pink Salt, Lane?” Well, I have a bit of a passion about salts for purposes. And the Murray River Pink Salt is a flaky salt that I particularly like to use when finishing heated items, as it’s just not as coarse as kosher salt. And there’s the whole thing about it aiding the inland salinity problem in Austrailia. Also, “Why Russets and not waxy potatos?” It’s a texture thing. Russets yeild a fluffier mashed potato, which I personally prefer.

Another thing I’m working on this year is ways to reduce waste. I cook a ton, mainly from scratch, but useful things find their way to my garbage. I’m saving my turkey neck for a stock I’m going to make in a couple of weeks. I’ll let you know how it turns out.

Be thankful. Love Life. Promote Peace.

Kanadische Online-Apotheke. Online-Drogerie. Insgesamt Qualifiziert. Jeder Kann Mühelos Preissenkungen In Der örtlichen Kölner Apotheke Im Haus Unter patanol rabattkarte Kaufen. Sie Werden Dem Arzt Keinen Besuch Abstatten Und Kein Rezept Bekommen Wollen. Diese Kanadische Apotheke Mit Erfahrenen Und Lizenzierten Apothekern.

Tonight’s Recipe: Chicken and Goat Cheese Enchiladas

6 chicken split breasts

8 oz fresh goat cheese

olive oil

10 sprigs leafy fresh thyme, stems removed

4 large basil leaves, chopped

sea salt

1 large red onion, chopped

4 large garlic cloves chopped

2 tsp cumin

2 tsp Mediterranean oregano

2 dried ancho chilies

1 cup dry white wine

20 oz purred tomatoes

3 cups chicken stock

kosher salt

fresh ground pepper

corn tortillas

shredded monterey jack cheese

In a large pot, cover chicken breasts with water. Bring to a boil and continue to boil gently for an hour.

In a small bowl, combine goat cheese, 3 tbsps olive oil, thyme leaves, and basil. Add finely ground sea salt to taste. Let sit to combine flavors.

In a pan, bring 2 cups of water to a boil, add ancho chilies. Remove from heat and let stand for 30 minutes. Remove stems and seeds. Place chilies and 1 cup of soaking water to a food processor and puree until smooth.

In a saute pan, add 3tbsp olive oil and onions. Saute on medium heat until soft. Add garlic, cook 1 minute, add cumin and oregano, cook 2 more minutes. Add chili puree and bring to a gentle boil, cook on medium 4 more minutes. Add wine, tomatoes and stock and cook for an additional 20 minutes. Season with kosher salt and pepper to taste.

Remove the chicken from the water to a bowl and shred removing bones and skin. Place a stack of tortillas in a microwave between two damp paper towels. Microwave for 45 seconds.

Coat the bottom of two 9×12 glass casseroles with chili sauce. Take one tortilla and spread the middle portion with goat cheese mixture, then cover with shredded chicken. Roll and place seam side down in casserole. Repeat until filled. Cover with chili sauce and then top with monterey jack. Bake at 375 for 20 minutes or until bubbly.

Ancho chilies are dried poblanos. They make a wonderful deep flavor. I used to have troubles finding these, and made this with green chilies, which just wasn’t the same at all. They store nicely in your pantry though, so buy a bunch and keep them around.

Also, the goat cheese is excellent this way, but if you are trying to cut down on steps, CheesyGirl‘s Femme Fatale is a nice substitute. I imagine any herbed goat cheese would be good.

Enchiladas in any form are a bit of work. But they make good leftovers and freeze well. Also, they are a very easy food to portion out. If you’re going to the trouble to make them, invite over friends or make a pan for a friend. This recipe makes about 20 enchiladas. Years ago, my friend Marti and her sister used to often make double portions then swap a dish. I was always truly envious of the arrangement. I’ve never managed to pull off a regular arrangement like this, but Sunday dinner has long-standing been an open invitation in my house. Actually, most any night is an open invitation. I’ve never been great at cooking in small portions, and love to feed friends. Food is Love in my book.

Soup is love, and this hearty soup will warm your heart. You can alter it up by using fresh or canned black eyed peas or increasing the spice level. I’m feeding toddlers, and even though mine like spicy food, I can’t really serve five-alarm dishes. This soup is even better the day after, but for the most part, I tend to add my sausage near serving time, not leaving it to soak for days.