Sesame Flank Steak Lettuce Wraps

SESAME FLANK STEAK LETTUCE WRAPS

1 lime, zested and juiced
5 tblsp low-sodium soy sauce
3 tblsp brown sugar
2 tblsp sesame oil
2 tblsp rice wine vinegar
2 garlic cloves, minced
1 tsp crushed red pepper [optional]
1 flank steak (2 pound)
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

• In a medium bowl, stir together lime zest and juice, and next 6 ingredients.
• Place steak in a resealable plastic bag. Add half of lime mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining lime mixture.
• Preheat grill to medium-high heat. Remove steak from marinade and discard the marinade.
• Grill steak for 8 to 10 minutes per side or until meat thermometer registers 155 degrees F or desired doneness. Remove from heat, let stand for 10 minutes before slicing across the grain.
• Serve steak in lettuce leaves with desired toppings and remaining lime mixture.

recipe from "Cooking with Paula Deen" July/August 2012 issue

FBF: Chicken Stir-Fry

FLASH-BACK FRIDAY

CHICKEN STIR-FRY

click on image to see full post from 8/16/11

Lamb & Feta Stuffed Bell Peppers

LAMB & FETA STUFFED BELL PEPPERS

1 tblsp olive oil
1 medium white onion, chopped
1 garlic clove, minced
4-5 medium bell peppers, any color
2 tblsp fresh dill, chopped
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 cup cooked rice
1 lb ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tblsp fresh lemon juice
1 tsp white granulated sugar

• Preheat oven to 375 degrees F.
• Heat old in large skillet over medium-high heat. Add onion and cook for 4-5 minutes or until just tender. Add in garlic and cook another 1-2 minutes.
• Slice top off peppers and remove seeds. Stand peppers upright in a square baking dish, or rectangle if using more than 4 peppers.
• In a large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb then fold in feta cheese. Stuff peppers with mixtures.
• Mix tomato sauce with water, lemon juice and sugar. Pour over peppers allowing enough to pool in dish. Cover in foil.
• Bake peppers for 45 minutes. Uncover and bake for additional 15 minutes, basting with sauce every 15 minutes. Make sure internal temperatures reach at least 165 degrees F. Serve hot.

Risotto with Prosciutto, Mushrooms and Peas

When I saw this recipe, I immediately knew I had to try. It has all the stuff I love. The recipe calls for Mascarpone, but if you can't find it, I have a recipe below for a wonderful substitute!

RISOTTO with PROSCIUTTO, 

MUSHROOMS & PEAS

Ingredients:

6-8 cups chicken broth

4 tblsp butter, divided

3 tblsp extra virgin olive oil (EVOO), divided

1 yellow onion, minced

1 garlic clove, minced

1 lb mushrooms, sliced

2 cups Arborio rice

10 oz frozen peas, defrosted

1/2 cup rich and creamy Mascarpone

1/2 cup grated Parmigiano Reggiano, plus shaving for garnish

8 oz prosciutto (about 12 slices), each slice cut into 3 long pieces (reserve a few pieces for garnish)

3 tblsp chopped fresh parsley

salt & pepper

Directions:

• In a saucepan, bring chicken broth to a boil, then reduce to a simmer. [be careful, it will overflow in a flash!]
• In a dutch oven, heat 2 tablespoons butter and 2 tablespoons EVOO over medium-high heat. Add onions and garlic; saute until soft, then remove from the pan and set aside. Add 2 tablespoons butter and 1 tablespoon EVOO to the pan. Add the mushrooms and saute until soft and just brown. Set aside with the onions and mushrooms.
• Add rice to the pan, stirring constantly to prevent sticking. Add a large ladleful of hot chicken broth, reduce the heat to medium-low, and cook, stirring, until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. After 20 minutes, add peas, mushrooms and onions. Continue to add broth and cook until the rice is tender.
• Remove the pan from the heat. Stir in Mascarpone, grated cheese and prosciutto. Add parsley and salt and pepper to taste.
• Transfer to a serving dish. Garish with shaved Parm cheese and reserves prosciutto. Serve Immediatly.
• Serves 4-6.

Substitute for the Mascarpone cheese:

1/4 cup heavy whipping cream

2-1/2 tablespoons sour cream

8 oz cream cheese (not the lowfat)

Recipe derived from "A Decade of Cooking The Costco Way" recipe book

PMM #2: Grilled Catfish

There has been cases of thievery in the blog world. Start adding watermarks to your images (if you haven't already)! 733 Blog gives a very easy tutorial on how to if you don't know.
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[Got that image from HERE]

This is me and my husband 8 years ago. Thats my Hero.

Getting his commissioning (pinning him) after college.

My, have times changed us.

This was from our Ball last year

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Ok, so the linky site is supposed to be paid for after your trial is over. And I'm too cheap to pay for it. I know, maybe some other time I will. So I'm still going to have my "Penny-Meal Mondays" and if you have one you would like to share, link it up in a comment. Thanks for understanding my friends!

And, of course, this week's "Penny-Meal" isn't really things I have on hand. Its more planned, but very cheap.

GRILLED CATFISH

6 tablespoons lemon juice
1/4 cup butter, melted
2 teaspoons Worcestershire sauce
4 catfish fillets 
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 lemon, sliced into rings

In a large Ziploc, combine lemon juice, butter and Worcestershire sauce. Add the fish; seal a refrigerate for 30 minutes.

Drain and discard marinade. Sprinkle fish with salt and lemon-pepper.

Spray the grill with cooking oil. Grill fish, covered, over medium heat for 4 to 6 minutes on each side, or until fish flakes easily. [Cook with lemon slices on top of fish]


Serve with:

LEMON-PEPPER SQUASH & ZUCCHINI

1 large squash, cut into rings 
2 large zucchinis, cut into rings
1/4 cup butter, melted
1 to 2 teaspoons lemon-pepper seasoning

In a large bowl, toss squash and zucchini in butter and sprinkle lemon-pepper seasoning over top.

Grill, at the same time as fish, for 10 minutes or until soft, with lemon slices [from fish] mixed in.

Serve everything over white rice!


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COST: Catfish fillets: $4.75; squash & zucchini: $1.00 (summer sale!); Rice: "free"--whatever in pantry
TOTAL: $5.75 for a family of 4 (2 adults and 2 children)

<div align="center"><a href="http://www.cookinformycaptain.blogspot.com" title="Cookin' for my Captain"><img src="http://x00.xanga.com/edcf956300333276855046/t220581120.jpg" alt="Cookin' for my Captain" style="border:none;" /></a></div>

Asian Sesame Salmon

Ok, I've had enough strawberries for now. On to other things!

I'm always on the look-out for good fish recipes. I found one--not a bite was left! Even my kids ate everything on their plate--and thats something!

ASIAN SESAME SALMON

2 tsp toasted sesame seeds
1 teaspoon dry minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (optional)
1/3 cup honey
2 tablespoons soy sauce
2 pounds salmon fillets

Mix together in a small bowl everything but the salmon fillets.

Place salmon in a 13x9-inch baking dish. Spoon mixture evenly over fillets.

Roast salmon in preheated 375 degree oven for 20 minutes or until fish flakes easily. Baste often with honey mixture!

I served mine with white rice and sugar-snap peas. What a great hit! Would be a wonderful recipe as well for when company comes over.

I've entered a few giveaways!
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Licorice International offers nearly 160 types of licorice from 12 countries. In addition, its Haymarket store stocks a line of fine chocolates as well as other gourmet foods and candy dishes. They carry licorice from all over the world.

I was lucky enough to be able to try: Cinnamon Lava Balls, Sour worms, and as an added bonus they sent me Old-Fashioned  snaps.

Buy it:

Visit Licorice International online to purchase. Use code: SDF5  for $5.00 off of your order at checkout (code expires 6/30/11).

Win it:

One winner will win a $15.00 gift certificate to Licorice International

 

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Buy It

Head on over to TLC Creations and start shopping now. 

WIN IT

THE PRIZE:  The adorable animal print belt as pictured above along with matching hair accessory and rosette earrings. Open USA only

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Chicken Enchiladas

Thanks to my friend Cooking Mimi I tried a wonderful dish tonight. My family loved every bite...and there was NO leftovers! Best part, it was so easy!

CHICKEN ENCHILADAS

1 lb ground beef (I used 3 chicken breasts instead)

1 medium white onion, chopped into very small pieces
1 14oz can refried beans
1 28oz can red enchilada sauce
2 cups cheese
12-16 tortillas
salt to taste


Directions:

Brown your ground beef and onion that has been salted over medium heat until meat is cooked and onion is translucent. Add beans and heat through. Remove skillet from heat and add one cup of shredded cheese and set aside.

Preheat oven to 350 degrees. Spread a thin layer of sauce in the bottom of two 9” x 13” baking dishes and pour the rest into  a sauce pan wide enough for the tortillas to fit into. Heat the sauce until warm and place one tortilla in the sauce until softened. Spoon a little of the filling on the tortilla then roll up. Repeat until all tortillas and filling are used. Place seam side down in baking dish.

Cover with foil and bake 20-25 minutes or until bubbly. Remove from the oven and add the reserved cup of cheese and bake, uncovered, for 5-10 minutes or until cheese has melted and begins to brown.

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Don't forget to stop over and say hello to Cooking Mimi and tell her I sent you!

 

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Don't forget about the "Strawberry Linky" Party still going on! Ends on May 1st!