Stuffed Flank Steak – Simple Saturday

Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.


Stuffed Flank Steak
Butterflied flank steak
Italian seasoning
Fresh spinach
Shredded mozzarella cheese

Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely ūüôā¬† Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.


Dinner is served!
This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!
Magic Brownie Bars

Hello Dollies, Seven Layer Bars, Magic Bars, these delights have many names and all of them delicious.¬† This is my take on this old favorite, and it’s super quick and easy to put together as it starts with a brownie mix of your choice.¬† Actually, all of the ingredients used to build these bars can be individualized.¬† I used three types of chips, but you could use just one, two, or even use more than three!¬† Have fun and make them taste like magic!

Magic Brownie Bars
1 family size brownie mix
1+1 tablespoon butter, melted
1 large egg
1/4 teaspoon salt
1/2 cup crushed graham crackers
1 cup coarsely chopped & toasted pecans
2/3 cup each semi-sweet morsels, butterscotch chips, white chocolate chips
1 1/2 cups coconut nut
1 can sweetened condensed milk

Preheat oven to 350 degrees.
Line a 13×9 pan with parchment or foil, so that edges extend on sides of pan.
Toast pecans in 350 degree oven for 7-8 minutes, toss with 1 tablespoon melted butter and sprinkle on 1/4 teaspoon salt; set aside.
Mix brownie mix, melted butter, and egg together to make a stiff dough; press into bottom of prepared baking pan.
Layer the following ingredients onto brownie bottom: graham cracker crumbs, pecans, semi-sweet morsels, butterscotch chips, and white chocolate chips, and coconut.
Pour entire can of sweetened condensed milk over top.
Bake for 25 minutes at 350 degrees.
Allow to cool for 15-20 minutes, remove from pan, and cut into squares.

Hello everyone. My name is Liz and I am the new host for Try A New Recipe Tuesday. I am honored to be part of such an awesome group of bloggers. I have my own blog,The Flowering Dogwood, come on over, browse and let me know you stopped by.
The holidays are over and all I want to do is to NOT make a huge fuss in the kitchen. This meal is easy , with very little effort. My kind of dinner! This is a great meal that you will definitely add to your list of favorites.It is a favorite at our house. Crock pot, few ingredients and great taste. Of course you use your favorite BBQ sauce. Everyone has one!  I serve the pork on buns with baked french fries and coleslaw.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce
  • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily.
  • Remove meat, and shred with two forks.
  • Preheat oven to 350 degrees F.
  • Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
  • Bake in the preheated oven for 30 minutes, or until heated through.
  • Serve on warm, toasted buns.
Save Room for Dessert…Christmas Cake
I love fruitcake, in fact, I’ve always loved fruitcake, even as a kid.¬† Weird kid, I know.¬† Anyway, I’m not naive enough to believe that everyone loves fruitcake; I suppose it’s likely that more people dislike fruitcake than not.¬† However, this cake, which I’ve cleverly renamed as Christmas Cake, could possibly turn a fruitcake hater into, well, maybe not a fruitcake lover, but perhaps someone who likes fruitcake.¬† It’s chockful of big red raisins, dried cranberries, toasted pecans, and spiced with nutmeg, cinnamon, and cloves.¬† Everyone who takes a bite always says the same thing, “this tastes like Christmas!”¬† And, it does, it’s a wonderful cake.¬† The recipe is actually an adaptation of¬†many¬†war cake recipes¬†that I found a few years ago when I was doing some research for a library program.¬† During war, items such as butter, milk, and eggs are rationed, so cakes from war times were made sans expensive ingredients.¬† All of the recipes I found contained shortening, some used brown sugar, others¬†used granulated sugar, none of them had eggs or milk, but¬†they all had nuts and raisins.¬† I’ve made many versions of the cake, and this is my favorite version thus far.¬† I use butter rather than shortening and¬†granulated sugar instead of brown.¬† Dried cranberries have been added along with the raisins, and while walnuts were very common in the original recipes, I used pecans.¬† I also add an entire ground orange, which appeared in a few of the recipes, but not all.¬† I love the hint of citrus flavor.¬† For an impressive look, not to mention, truly over the top deliciousness, drizzle on a brown sugar glaze…drool-worthy.

Christmas Cake
2 cups water
2 cups sugar
1 cup unsalted butter
1 navel orange, ground in food processor
2 cups raisins
2 cups dried cranberries
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
1/8 teaspoon salt
4 cups flour
2 teaspoons baking soda
2 cups pecans, toasted and chopped
Brown sugar glaze, optional

  • In a large pot, combine water, sugar, butter, raisins, dried cranberries, nutmeg, cinnamon, cloves, and salt.¬† Bring to a boil, then lower to a simmer; continue to cook for 10 minutes.¬† Turn off heat, and allow mixture to cool to room temperature.
  • When mixture is cool, preheat oven to 325 degrees.
  • Butter & flour a Bundt pan and set aside.
  • Whisk flour and baking soda together.¬† Add to cooled mixture, mixing well.¬† Stir in pecans.
  • Pour into prepared pan and bake at 325 degrees for 75-90 minutes, or until a tester inserted comes out clean.
  • Allow to cool for 15 minutes in pan before inverting onto a dish.¬† Cool completely before drizzling with glaze or slicing.
Fire Day Friday: Beefy Bite Appetizers

It is the holiday season, which unleashes a torrent of parties and get togethers.

That means it is advantageous to have an extra appetizer, hors d’oeuvres, or dessert snack trick up your sleeve. So tonight I played around with an idea I had for an appetizer. This is work in progress kind of thing.

Steak Wrapped Tater Tots

I know. That’s twisted. But sometimes you just have to cut loose and do something different.

For the first round, I cooked tater tots (well, actually Ore Ida Crispy Crowns) according to directions. I placed each one on a 1″ strip of milanesa style sliced beef (thin sliced sirloin) and topped with a variety of ingredients like pickled sweet jalapeno (we usedHobo Howey’s Jalapeno Treats), cheddar cheese, and steak sauce.

I rolled them up and secured with a toothpick and seasoned with a little bit of steak rub (I used Dizzy Pig Cow Lick).

I tried cooking them on the griddle plate of my grill cooking at 450f. It only took 1-2 minutes per side.

While it gave good sear marks, the sides didn’t get much radiant heat so they weren’t as evenly cooked as I would have liked.

It was 35f outside while I was cooking these, but I could not resist making a second attempt. This time I did the same thing but went with direct heat.

That cooked through much better.

And despite my fears the cheese would melt out during the cook, it finished just right.

Lessons learned:

  1. Instead of using a griddle pan, go for direct heat like grilling or broiling.
  2. If using cheese, start with your tater tot facing the hot side (below for grilling, above for broiling) for the first minute.
  3. Serve these quickly after cooking. These are not a “cook and leave on the table” kind of thing if you want to impress.
  4. Idea for the world’s most awesome slider – A juicy lucy style slider with a crispy crown and cheddar inside. Gonna work on that one.
  5. After testing the varieties twice tonight, I think our favorite is a combo of the sweet pickled jalapeno and cheddar. The sweet and heat combine perfectly.

Tell me: When the pressure is on during the holidays, what is your “go to” appetizer/snack?

Save Room for Dessert…Eggnog Coffee Cake

I was browsing through my recipe binder, you know, the kind filled with yellowed newspaper clippings, handwritten recipes jotted onto scraps of paper, and¬†occasionally, a¬†nicely done recipe card.¬† Today’s post is a recipe written in my own handwriting on a piece of paper from a yellow legal pad.¬† No idea of its origins.¬† Maybe from my brief foray into law school?¬† Who knows, what I¬†do know is that¬†it’s super yummy, moist,¬†perfect for dessert with a cup of coffee, and luckily, everytime I come across the recipe, it’s the holiday season, and eggnog is readily available.¬† It goes together super quickly, and needs no other adornment in addition to the yummy streusel.

Eggnog Coffee Cake
2 cups flour
1 cup sugar
1/2 teaspoon salt
6 oz unsalted butter, cut into small pieces
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg, divided
1 cup eggnog
1 large egg, beaten
3 tablespoons bourbon
1 teaspoon vanilla
1/3 cup brown sugar
1/2 teaspoon cinnamon

Preheat oven to 375 degrees.
Butter and line a 9″ cake with parchment paper, or butter and flour the pan; set aside.
Using a pastry cutter, combine flour, sugar, salt, and butter together until crumbly.
Measure out 1 cup of the mixture and add the brown sugar, cinnamon, and 1/2 teaspoon nutmeg; set streusel aside.
Add baking powder and 1/2 teaspoon nutmeg to the remaining crumb mixture; beat in the eggnog, egg, bourbon, and vanilla until well mixed.
Pour batter into prepared pan and top with streusel mixture.
Bake at 375 degrees for 50 minutes, or until a toothpick inserted comes out clean.
Serve warm.

Be a good steward of the earth…


Last night was a vegetarian meal for us. Something nice and cool, filling and healthy. It also was an excuse to use up a lot of what I had in the fridge. ¬†It’s amazing what accumulates. ¬†Time to see what I can do with what’s there..

Here’s what I came up with to empty the fridge and create something from not much…


Poach an egg… There is NOTHING better than a poached egg on a spinach salad. Cut into it and the yellow oozes out… YUM!



Saute some peppers and onions… I tried something new to me… I had some honey sitting on the shelf. thought, why not and added a couple tablespoons of honey to the saute pan. Made a¬†nice¬†contrast. Don’t over do the sauteing. I like to have a little crisp to the veggies in my salad, so the honey sweet, the raw onion taste and the crisp peppers made a nice combo of flavors.


Eggs on the spinach!


Line the edge of the salad with the sauteed vegetables.


Top with some walnuts…


And a little bottled Italian dressing and this is what we had to suffer through.
Quick and very tasty and much better than tossing in the trash!
Be a good steward of the earth.  Want what you buy, buy what you want and mostly use what you buy!


Sicilian Meatloaf
I love meatloaf. I’ve said it before and I’ll say it again. I. Love. Meatloaf.
This was supposed to be a rolled up, super pretty meatloaf. If you go to Trisha’s meatloaf on Once A Month Mom, you will see a gorgeous rolled up meatloaf that will knock your socks off.
I didn’t roll mine. I like to simplify.¬† A lot. I wasn’t even creative¬†enough to cook this in a meatloaf pan!¬† I cooked it in an 8 x 8 pan and layered the meat, then the ham & cheese, then more meat.¬† I think it had the same effect. Just not as pretty. Not to mention, I was preparing this in front of¬†a camera so simplifying was certainly in order!!
I like to cook in 8 x 8 pans as things just tend to cook better, for me.  This might not be true of everyone else but it is for me.  Breads, cakes, meatloaves.  I love them in these size pans.  I think I have 4 of them.
I loved the flavor of this meatloaf.¬† I am a dipper. I love to dip in ketchup or BBQ sauce usually.¬† This really didn’t need anything. If anything, I think that just a tad of pizza sauce over the top would have been fantastic!
This recipe makes 2 pans of meatloaf. I still have one in the freezer.¬† I think I’ll try the pizza sauce on it!¬† Though it was fantastic without it!
We ate this with some awesome Zucchini Fritters.  Talk about delicious!  Crispy, crunchy, tasty, healthy and low calorie. All wrapped up in one meal.
This is linked with Tasty Tuesday at Balancing Beauty and Bedlam.  Also with Works for me Wednesday with We are THAT Family. Also linked with Foodie Friday over at Designs by Gollum.
This meatloaf was prepared as part of my ground turkey freezer cooking day!  Check it out here!
Sicilian Meatloaf Recipe
**Adapted from Once A Month Mom
3 pounds ground turkey
3 eggs, beaten
1 cup bread crumbs (I used panko)
3/4 cup tomato juice (I used V8)
3 tablespoon fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
10 slices ham, 1 ounce sandwich slices
8 ounce mozzarella cheese, shredded
  • Mix together ground turkey with the next 7 ingredients. Blend thoroughly.
  • Spray 2 loaf pans or 2 – 8 x 8 pans with cooking spray.
  • Divide 1/2 the mixture between the 2 pans.
  • Put 5 slices of ham on the bottom layer. They will overlap, that’s okay.
  • Sprinkle 4 ounces of cheese on each ham layer. Top with remaining half of meat mixture. (If you are only baking one, cover one with aluminum foil, label and freeze. Thaw before cooking.)
  • Bake at 350 degrees for about 1 hour 20 minutes. 6 servings per meatloaf.
**I put this together differently than the original recipe, check hers out to see another awesome way.
Total calories = 3581 calories (both loaves)
12 servings (6 per loaf) = 298 calories per serving
Sicilian Meatloaf + 4 Zucchini Fritters = 558 calorie dinner
Check out my Zucchini Fritters recipe over at Debbi Does Dinner Healthy!
Veggie Tales: Beans with Envy!
As a vegetarian, it’s tough making a bean salad that’s more than just a bean salad. But when you add one simple ingredient (that is not so simple)- you create a dish that is flavorful, powerful, and more importantly: Easy and Delightful!¬†
I present: The Artichoke
What you’ll need:
1 can artichokes (rinsed and halved)
1 can cannellini beans (rinsed)
1 red onion (minced)
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
1 lemon (zest and juice)
1 garlic clove (minced)
2 tablespoons olive oil
salt and pepper to taste
What you’ll do:
Mix all of the ingredients in a bowl and enjoy the goodness!
Happy Saturday!
It’s Veggie Tales, By Kris! Join me at Behold The Metatron everyday!
Fire Day Friday: Torta de Espinacas
Don’t you hate it when you are doing a main dish from a certain country and then you are stuck trying to come up with complimentary side dishes?
Tonight I was trying out Lomo Al Trapo, a popular Colombian beef dish. When I needed to find side dishes, I knew right where I was going….to Erica’s blog My Colombian Recipes. Erica lives in the states now but is from Medellin, Colombia and posts recipes inspired by her homeland. Tonight Alexis made Erica’s Torta de Espinacas (Spinach Cake) on the Big Green Egg.
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Torta de Espinacas (Spinach Cake)
Source: My Colombian Recipes
4 tablespoons butter
11/4 cups milk
Salt and pepper
2 tablespoons all-purpose flour
Pinch nutmeg
1 garlic clove
8 oz frozen spinach, thawed
3 eggs, beaten
2 tablespoons bread crumbs
2 tablespons parmesan cheese
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk often until smooth, about 2 minutes.
Add the milk gradually and continue whisking often until the sauce is smooth and thick, about 8 minutes. Season with salt and pepper and set aside.
Place the spinach and garlic in a blender and add the white sauce(bechamel sauce). Blend until smooth.
Place the spinach mixture in a plastic container and add the eggs. Season with salt and pepper.
Preheat the oven to 350F.
In a small bowl, mix the parmesan and bread crumbs.
Pour the spinach mixture in a baking dish and sprinkle with bread crumbs and parmesan mixture.
Bake for about 35 minutes or until the cake is done.

We only did a few things differently. First, we used about twice as much bread crumb/cheese mixture on top. Second, we did ours on a 375f grill set up for indirect heat for the 35 minutes.
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This recipe fits perfectly inside a Weber Small Drip Pan (6″ x 9″, come ten to a pack). Don’t be alarmed if it poofs up a bit like a souffle, it will fall back down.
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We found that this recipe converted to the grill very well and will definitely make it again. It would also be good in the oven but I think the fire roasting adds a little something. Besides, you know we like playing with fire!
So Labor Day is coming up. Is that the end of the grilling season for you or are you just getting started?