Steak Pizza

I will admit I love pizza and could eat it every single night! This is my new obsession and I can't even begin to tell you how delicious it is! The best part is that it's super simple to make and it will wow your taste buds! I love how it uses store bought ingredients that you probably already have in your pantry and fridge, what could be easier!

Ingredients
1 skirt steak or flank steak 1 1/-2 lbs
Salt and pepper to taste
1 red onion, thinly sliced
1 TBSP olive oil
4 TBSP balsamic vinegar
2 cups marinara sauce (I used Ragu)
1 ball of pizza dough, or store bought
2 cups mozzarella cheese
Steak Sauce
Shaved parmesan cheese

 Season the steak with salt and pepper. I used my panini maker to sear my steak, but you can use a grill or even a frying pan. The key is to not over cook the meat, cook roughly 2 minutes per side and then place on a cutting board for later.

In a large skillet placed sliced onions in 1 TBSP olive oil and 2 TBSP balsamic vinegar. Let cook for about 10 minutes or until soft.

Mix the marinara sauce with the remaining 2 TBSP balsamic vinegar, this gives it a rich flavor.

 Preheat oven to 350. Roll pizza dough out on either cookie sheet or pizza stone/pan. Spread the marinara sauce over the top of the crust, next place cooked onions on top of sauce. Spread the mozzarella cheese on top of onions and bake for 12-15 minutes or until crust is golden brown and cheese is bubbling.

Remove pizza from oven and slice steak into thin strips and place on top of cooked pizza. Next pour steak sauce over the top of the steak, the amount is up to you. Sprinkle liberally with shaved parmesan cheese and place pizza back into over for 3-4 minutes. Slice and serve. Serves 4

Enjoy!

 Source; Adapted from The Pioneer Woman Cooks

French Dip "Cupcakes"

I don't know about you but I'm addicted to Pinterest; I spend endless hours pouring over pictures of food, fashion and funny quotes. While wasting time  perusing Pinterest I came upon this fun and quirky idea, mealtime cupcakes!! They looked so cute and sounded so yummy that I had to give them a try. They came together super quick and the smell in my kitchen while they were baking was divine!  If you are interested in finding me on Pinterest here's my link . 

Ingredients
12 oz deli roast beef, thinly sliced and chopped into pieces 
4 Laughing Cow Light Swiss wedges, chopped
1/3 c Au Jus gravy (I used Heinz which comes in a jar by the other gravy)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded mozzarella cheese


Directions
    Pre-heat the oven to 375. Lightly mist 9 cups in a muffin tin with cooking spray and set aside.
    In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and Au Jus sauce.
    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
   Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. 

Ingredients

Meat, cheese and au jus ready to go into microwave

Heat for 2 minutes, stir

Place won ton wrappers into greased cupcake liner, fill with meat

After both layers are done, ready for the oven

Bake for 18-20 minutes

Enjoy! 

Source; Emily Bites

Quick and Easy Meatball Sliders

I had an interesting experience this weekend, I attended a party where a lifelong vegetarian decided to start eating meat. The host had everyone bring some type of meat dish, there was bacon wrapped everything plus ham, ribs, chicken, fried grasshoppers, fish and much much more! I decided to play it safe (trying to protect the poor guy's stomach) and made some yummy Meatball Sliders. They were a huge hit and were gobbled up quickly. You can make your own meatballs, but for this version I'm going to advise using store bought ones, just because it truly makes it a quick and easy meal!

Ingredients
1 large bag small All Beef Meatballs (from the freezer section at store)
1 large bottle Pasta Sauce
2-3 dozen Hawaiian Rolls (small rolls)
Provolone cheese, sliced into fourths

Heat meatballs and sauce in a large pan or for a few hours in a crock pot. Slice rolls and place a fourth of a slice of provolone cheese on bottom half of roll, place a meatball with sauce on top of cheese and firmly place top of roll back on. Served immediately!

I prepared these after I got to the party, I didn't want them to sit and the prep time is so quick. (I brought pre-heated meatballs and sauce)

Enjoy! 

James Beal's BBQ Sauce

My mother in law made this sauce for my husband while he was growing up and it's one of his favorites. Yesterday we used it in a BBQ pork contest and everyone raved about the sauce, you've got to give it a try. This sauce has a nice kick to it. (I always double this recipe)

Ingredients
3/4 c Granulated Sugar
1/2 c Dark Brown Sugar, packed
2/3 c rich, Dark Beef Base, made from double strength bullion or consomme
1 quart Hot Water
2/3 c Mustard
1/3 c White Vinegar
1/3 c Liquid Smoke
2/3 Worcestershire Sauce
1 1/3 c Tomato Paste (10 2/3 oz)
3 TBSP Chili Powder
3 TBSP Dried Jalapeno Peppers

In a 3 quart saucepan, mix the sugars and beef base in the water. Cook over medium heat until the mixture is dissolved.  Add the remaining ingredients and simmer uncovered over low heat for at least 2 hours. Pour over your favorite bbq meat.

Source; Jane Butel

Barbecue Coleslaw

This last weekend my husband put 12 pounds of pork butt into our smoker and made me a very happy person! He spent 9 hours babysitting the smoker, adding wood chips when needed, and the end result was a lot of delicious smoke flavored pulled pork. This coleslaw is to be served on top of pulled pork, we scooped huge servings of pork onto soft rolls and then piled on this spicy coleslaw, top with bbq sauce! What an amazing taste!

I have a bbq cookbook that I go to often for great sides; I suggest you check out this book.

Ingredients
1 medium head White Cabbage
3 TBSP Granulated Sugar
1 c Cider Vinegar
2/3 Ketchup
1/2 c Water
1/8 tsp Cayenne Pepper
1/8 tsp Crushed Red Pepper
1/4 tsp Black Pepper
3/4 tsp Salt
Dash Tabasco Sauce

Grate or thinly slice cabbage. In a small a sauce pan, combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If the mixture seems too thick , thin with 2 TBSP warm water. Pour the warm sauce over the grated cabbage, toss to combine throughly. The recipe calls for you to serve it immediately, but I let it sit on the counter for at least another 30 minutes.  Place large spoonful on top of pulled pork. Tastes great cold as a side dish also!

Ingredients

Shred the cabbage

Pour the hot mixture over the cabbage, mix

All that is missing is the sauce!

Enjoy!

Here are some pics of our smoked pork butts

 Pork butts, I purchased them at Sam's Club

Yumm, can you almost taste it?

Shred it up!

Ginger Pork Tenderloin

I love when you have a recipe that turns out great every single time, this recipe is one of those. I've made this in large batches for parties and it's a favorite of ours for Christmas Eve. The yummy sweetness of the ginger and sugar really make this pork pop with flavor.

Ingredients
3-4 lbs Pork Tenderloin
3-4 Cloves Garlic, minced
1/2 c Soy Sauce
1/2 c Sugar
14/ to 1/2 tsp Ginger
chopped Green Onions for garnish

Place tenderloins in gallon sized Ziploc bag. Combine garlic, soy sauce, sugar, and ginger, pour into bag. Refrigerate for several hours or overnight. Preheat oven to 350. Pour meat and marinade into a 9x13 baker and cover baker with aluminum foil, bake for about 90 min or until pork reaches internal temp of 145. Let rest for 10 minutes before slicing, cut on angle. Place pork on serving platter, pour juices over the top and sprinkle chopped green onions over the top. Serve with rice. Serves 6-8.

Ingredients

Pour all into ziploc bag and refrigerate

Place in 9x13 baker, cover with foil and bake

Make sure to save the juice to pour over cut meat

Enjoy!

Houston's Hawaiian Ribeye Steaks

Houston's is one of our favorite restaurants and recently it's undergone a name change but luckily the food seems to be the same. This marinade is a wonderful enhancement  to any cut of meat and I am going to try this with chicken and pork.  My husband claims the taste is exactly like the restaurant version. 

Ingredients

1/3 c Apple Cider Vinegar

6 oz can of Pineapple Juice

1 c  Light Soy Sauce

1/2 c Brown Sugar

2 tsp Garlic Powder

2 tsp minced Ginger

4-6 Ribeye Steaks

Combine in a saucepan and heat up slightly to let the flavors come together.  
Let the marinade cool completely.  Pour into a  Ziploc bag with the rib eyes and place in a container in the fridge. Marinate the ribeye for a minimum of 2 days. Bring steaks to room temperature before grilling. 
Grilling time depends on YOU, we love this medium rare. It cooked very fast, minutes per side.

Enjoy!

London Broil

We love to grill London Broil at our home and I have a fool proof method that's easy and yummy! I love this cut of meat and whenever the butcher has a special I fill my freezer.

Ingredients
3/4 c Worcestershire Sauce
2 cloves Garlic, minced
London Broil, your choice of weight




In a large ziploc bag mix Worcestershire and garlic, place meat in bag and seal. Let sit overnight.

 Place London Broil on a hot gas grill and let cook for 15 minutes, turn over and cook for another 15 minutes.  ( if your steak is thick you may need longer cooking time) Test the doneness of your meat with a meat temperature gage, we prefer ours medium rare. Let rest on a cutting board for 10 minutes before thinly slicing. Serve immediately.

Out of the Ziploc and ready for the grill

this is after 24 hours of marinading 

My marinade bag

On the grill

Off the grill and resting

Enjoy! 

Veal Scallopini

I've been wanting to try this recipe for quite some time and this weekend it finally happened. This is a super quick and easy recipe, great for nights when there isn't much time.


Ingredients
6 veal cutlets
6 TBSP flour
Salt and Pepper to taste
9 TBSP butter, divided
3 TBSP olive oil
1 lb fresh mushrooms, sliced
3/4 c chicken broth
2 tsp minced fresh parsley
Juice from 1/2 of a Lemon
2 TBSP Capers



Flatten cutlets to 1/8  in thickness. In a large ziploc bag combine flour, salt and pepper. Add veal, seal bag and shake to coat. In a skillet, heat 3 TBSP butter and oil. Add veal, cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm, I placed a piece of foil over my serving platter.

Add mushrooms to skillet, cook and stir. Add broth into skillet, stirring up any browned bits. Add parsley, lemon juice, capers and butter. Cook and stir 2 minutes longer or until slightly thickened. Pour over veal. Serve immediately. Serves 6

Ingredients, minus the lemon and capers, they were add ins

Place breaded cutlets into skillet

Cook and remove from pan

Add remaining ingredients to skillet and simmer

Enjoy!

Lasagna with Meat Sauce

I love inviting friends over for dinner, I think mealtimes are where friendships are solidified. To me food is love, and I love to share my love with others. Lasagna is one of my favorite things to make, it feeds a crowd and is super easy. My son's girlfriend Julia loves lasagna so I try to make it at least once a month for her.  I love to use my meat sauce recipe for the red sauce, but with canned sauces tasting so good it's not a deal breaker to buy store bought sauce.

Ingredients for Lasagna
1 box no boil lasagna noodles
15 ounces part skim ricotta
4 c mozzarella cheese
1/2 c bread crumbs ( I like the Italian version)
2 eggs, beaten
1/2 bag fresh spinach
1tsp garlic salt
Pasta Sauce (two bottles if store bought)

Preheat oven to 350
In a small bowl mix ricotta cheese, eggs, bread crumbs, 1 cup mozzarella and garlic salt. Use a 9x13 pan and start with some red sauce and place noodles on top of sauce. Spread out some of the ricotta mixture on top of noodles. Then place a large handful of spinach on top of ricotta mixture, top that with red sauce and mozzarella cheese. Repeat this process 3 times. Top lasagna with cheese and place a tin foil tent over top. Bake for 30 minutes with foil, then remove foil and bake another 15 minutes or until cheese is bubbling and golden brown. Let sit for at least 5 minutes before cutting and serving.

Ingredients

Ricotta mixture

First layer of noodles 

Then some ricotta spread evenly over noodles

Next spinach

Some red sauce and cheese

I like to alternate directions of my noodles for each layer

I topped mine with some fresh basil

Out of the oven

Yum! Who got the first piece?

Enjoy!