Tag Archives: Main Dish

Steak and Fontina Cheese Panini with Chimichurri Sauce

From: joyfulhealthyeats.com

I posted a little bit ago the chimichurri sauce my friend Megan makes and then I saw this recipe so I had to try it with her sauce.  It was AMAZING!!  The perfect mixture.  I made it for the family and my kids didn’t love it, but my husband and I LOVED it so next time I’ll be making them just a grilled cheese and these will be ours. Bon A petit!

Ingredients
  • 2 lbs. of fajita skirt steak
  • 1 loaf Sourdough Bread, sliced
  • 8 slices of fontina cheese
Chimichurri Sauce:
  • 1 cup of fresh parsley
  • ¾ cup of fresh cilantro
  • ¼ cup of fresh oregano
  • 2 teaspoons of red pepper flakes
  • juice of 1 lime
  • 3 garlic cloves, minced
  • ¼ cup of red wine vinegar
  • ½ cup of olive oil
  • salt & pepper to taste
Instructions
  1. Prepare fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside.
  2. Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
  3. To assemble the panini, layer ½ cup of sliced fajita steak, 2 slices of fontina cheese, and 1½ tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
  4. Repeat this process for the other 3 sandwiches.
  5. Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}
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Honey Lime Chicken Enchiladas: Lindsay Bench

This was a nice change from the regular enchiladas that I usually make.  It wasn’t Ernie’s favorite but he’s kind of an old man and like to stick with what he knows.  I thought they were delic…thanks Lindz for the recipe 🙂

1/2 c. honey
1/4 c. fresh lime juice
1 Tb. chili powder
1/2 t. garlic powder
1 1/2 pounds chicken, cooked and shredded (I usually boil mine in salted boiling water until cooked through – about 20 minutes)

Stir together honey, lime juice, chili powder and garlic powder until combined. Add cooked, shredded chicken and let sit on counter and marinate for at least 30 minutes.

2 10 ounce cans green enchilada sauce (I use the mild)
1 c. half and half
flour tortillas (I buy the pack of 10)
shredded colby jack cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 c. of the sauce in the bottom of a 9 X 13 ” baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in the baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25 – 30 minutes.


Skewered Chicken Satay: Food Network

I have been craving something curry and I ran across this recipe, and knew I had to try it.  I love curry and peanut sauce so this seemed perfect.  This is suppose to be done on the grill but I just baked it in the oven and then broiled it for a couple of minutes on each side to get that grilled effect.

Marinade

  • 1 cup plain yogurt
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon curry powder
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
  • 20 wooden skewers, soaked in water 30 minutes
  • Vegetable oil, for grilling
  • Fresh cilantro leaves
  • Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.  Place the skewered chicken on a broiling pan and bake in the oven for about 20 minutes (or until chicken is done).  I rotated mine about half way through.  Then I broiled them for a minute of each side and then served.   I just served it with brown rice, and the cilantro on the side (I love cilantro and Ernie doesn’t so I just put some cut up cilantro in my peanut sauce and it was super good).

Peanut Sauce: (I cheated and just bought peanut sauce at the store, but I’m sure this is yummy)

  • 1 cup smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chili paste, such as sambal
  • 2 tablespoons dark brown sugar
  • 2 limes, juiced
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.


French Dip: Ashleigh Laub

Fabulous French Dip
This is such an easy and fast recipe and SUPER GOOD!!! I got it from my high school friend on Facebook (thanks so much Ashleigh)
1, 2, or 3 flank steaks, 1 flank is perfect for 2 people with leftovers (I used shaved steak because flank steak was a little pricy)
1 can beef broth
Montreal Steak Seasoning
Au Jus Mix
Hoagie Buns

Put flank steak in pan (I use a 9×11 baking pan) and cover liberally with Montreal Seasoning. Pour beef broth into pan until covers edge of flank steak. Cover with foil. Bake at 375 for 1 1/2 – 2 hours. Let cool. Thinly slice on diagonal. Mix Au Jus per directions. Add beef and heat until hot. Serve in warmed hoagie bun with cheese if desired (cheese is a must). Serve au jus for dipping. Can freeze meat after slicing for several months.


Stuffed Portobello Mushrooms: Pioneer Woman-Tasty Kitchen

I love mushrooms!  I could put them in every dish.  This one was as Ernie likes to say “a keeper”.  It was super tasty.  It reminded me of the ciabatta bread stuffing I make for Thanksgiving, but in mushrooms.  Here’s the link to the original recipe, but below is what I actually did. Enjoy your fungus (ok I shouldn’t say that if I’m referring to food should I?)!!
  • 2 whole Portobello Mushroom Caps (I made three and had plenty of stuffing)
  • Olive Oil
  • ½ pounds Bulk Italian Sausage, Or Links With Casings Removed (I probably used about 3/4 lb to make it a little meatier for my man)
  • 2 teaspoons Crushed Red Pepper Flakes (a sprinkle because I fed it to my 2 1/2 yr old and didn’t want it too spicy)
  • 1 whole Onion (half an onion)
  • 1 bulb Fresh Fennel (didn’t have it)
  • 1 whole Bell Pepper, Any Color (about 3/4)
  • 3 stalks Celery
  • 4 cloves Garlic (2 cloves and it was PLENTY)
  • 3 sprigs Rosemary
  • ¾ cups White Wine (can Substitute Stock/broth…I used chicken broth)
  • ½ cups Shredded Monterey Jack, Plus Extra For Sprinkling
  • 4 slices Good Sandwich Bread, Toasted And Cubed
  • 1 whole Egg, Lightly Beaten

Preparation Instructions

Preheat oven to 450F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.

Brown sausage in a large skillet with a little bit of olive oil and the crushed red pepper over medium high heat.

While the sausage is browning, dice the onion, fennel, and bell pepper, chop the celery, and slice the garlic as thin as you can get it.

Remove the rosemary leaves from the stems and finely chop. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.

Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan.

Taste it at this point, and add salt and freshly ground black pepper to taste (or more red pepper!). Stir in the beaten egg. The stuffing mixture should seem a little wet.

Mound stuffing mixture into portobello caps. It’s ok to pack it down a little bit to make sure that it stays in place.

Sprinkle with a little extra shredded cheese. Bake at 450F for 35-40 minutes or until the portobello is tender and the stuffing is golden brown.


Best Pulled Pork (crock pot): Karren Hayes

I know there are a ton of pulled pork recipes but this one is by far THE BEST one that I’ve ever had, and I’ve had a ton.  It’d be a great one for Super bowl this weekend.  The best part is it’s a crackpot recipe so low maintenance…gotta love that!!!

Get a 4-6lb pork roast

Rub:
2 onions quartered
2 TBL brown sugar
1 Tbl Paprika
2 tsp salt
1/2 tsp pepper

After the pork roast is rubbed in crackpot combine:

3/4 cup cider vinegar
4 tsp Worcestershire sauce
1 1/2 tsp red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1 /4 tsp cayenne

Cook on low for 10 hours or high for 6 hours.  1-2 hours before serving, pull pork and let cook until you serve it. We like to put additional bbq sauce on our sandwiches so choose your favorite.  We like Daves Sweet Baby Back Ribs Sauce, but by all means use your favorite.  I’d be interested to know what your favorite is.


Smoky Beef Tacos: Martha Stewart

We just had this tonight.  It was muy delicious!!!  Definitely a keeper for us.  It was a little hot, but I’m kinda a wimp, but super yummy!!!  I made the corn and tomato salsa but didn’t make the avocado relish, I just used an avocado because Ernie doesn’t like onion.  Thanks Martha!

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobe sauce
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted
  • Tomato Corn Salsa

    • 1 10-ounce box thawed frozen corn
    • 1 cup quartered grape tomatoes
    • 2 teaspoons vegetable oil
    • 2 teaspoons red-wine vinegar
    • Salt and pepper
    1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

    Avocado red onion relish

    Makes 3 cups

    • 2 diced avocados
    • 1 finely chopped medium red onion
    • 1 tablespoon fresh lime juice
    • Salt and pepper
    1. Combine avocados, red onion, and lime juice. Season with salt and pepper.