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 🙂  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!
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Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!
Simple Saturday – Garlic Rolls
Welcome to Simple Saturday!
Basic Dinner Roll Recipe
In bread maker (or you can do it the “old” way 😉
3 1/2 cups flour
2 teaspoons yeast
3 tablespoons oil
3 tablespoons sugar
1 teaspoon salt
1 1/3 cups water

 

Set bread maker on dough setting and press start. Grease 9×13 pan. When bread maker is done shape rolls, cover with a cloth and let rest (rolls should double in size). Bake 350 degrees for about 20-25 min.

Have leftovers? Stick them in the freezer and take them out on pasta night for Garlic Rolls.

Garlic Rolls

After defrosting, liberally brush with olive oil, sprinkle with lots of finely minced garlic, oregano, and finely grated Parmesan cheese bake until warm and crisp. Serve with pasta and salad – Yum!

Be sure to visit me over at Seaside Simplicity for more simple delicious recipes.

Have a great weekend!

San Antonio Chicken~ Simple Saturday with girlichef
This is a delicious Tex-Mex dish from my Gloria’s books The Foods and Flavors of San Antonio…with a few modifications. It’s very simple…yet packed with flavor…give it a try!San Antonio Chicken

From Foods & Flavors of San Antonio by Gloria Chadwick-slightly adapted

2 skinless, boneless chicken breasts I actually used 3

1 1.25 oz. pkg. taco seasoning (or 1/4 c. of your own blend)

3 Tbs. water

2-3 Tbs. vegetable oil

1 medium onion, chopped coarsely

1 green bell pepper, coarsely chopped

1 c. frozen corn, thawed I used 1 can Mexican-style corn

1 2 oz. jar pimientos I omitted this

1 15 oz. can black beans, drained & rinsed

3 c. cooked white rice, hot

1 c. picante sauce I used 1/2 c.

Place chicken in saucepan and cover with water. Let simmer slowly until cooked through. Let cool in broth (I think it makes the chicken more flavorful) until cook enough to handle. Then chop or pull apart and toss with taco seasoning and water. Set aside.

Heat the oil in a 12″ skillet over medium-high heat. Add onion, green bell pepper and corn. Saute until tender.

Add pimientos, black beans, reserved chicken .

Stir it up well. Allow all to heat through. Stir in picante sauce.

Gloria also mixes in the rice, but I decided I wanted to serve it over the rice. Garnish w/ your favorite toppings. I used sour cream, cilantro and shredded “Mexican Style” cheese & crumbled queso fresco. I also toasted up a flour tortilla to eat with it. DELICIOSO!*originally posted at girlichef
Pineapple Casserole~ Simple Saturday with girlichef

Although it a seemingly odd combination…pineapple and cheese come together beautifully in this recipe from my friend Danielle. I enjoy it warm…with a big scoop of vanilla ice cream! Simple and tasty…what simple meal or drink ideas did you make this week?


Pineapple Casserole
from Danielle of Cooking for my Peace of Mind

1 can (20 oz)pineapple chunks, drained
1 can (20 oz)crushed pineapple, drained
5 Tbs. flour
1 c. sugar
1 1/2 – 2 cups sharp cheddar cheese, shredded
1 1/2 cups Ritz cracker crumbs
1 stick butter (1/2 c.), melted

Preheat your oven to 350 degrees F. Grease a small casserole dish (I used an 8×8). Combine the pineapple, sugar, flour and cheese in a large bowl. Pour into the casserole dish. If you haven’t yet smashed up your Ritz, do it now and then spread the cracker crumbs over the mixture and drizzle the melted butter over the top. Bake for ~30 minutes, or until golden.

*originally posted at: girlichef

Pumpkin Bread~ Simple Saturday with girlichef
There were several recipes linked last week that I was definitely going to make. Um…where did the week go? Out of those recipes, I made exactly ZERO. Best intentions… but I did make a super moist, insanely addicting loaf of Pumpkin Bread that was super simple to whip up. It’s a quick bread…which means, among many other actual definitions…that I can mix it by hand…sans mixer. You see, my kitchen is small and any big appliances…like my beloved KitchenAid…are kept in the basement and I have to haul them back and forth when I need them. Yeah, not so simple when you’re feeling lazy. So, hand mixing works just fine for a quick bread like this.
Girlichef’s Pumpkin Bread

yield: 1 loaf

1 1/2 c. AP flour (or 1/2 AP, 1/2 WW)
1/2 tsp. baking soda
1/2 tsp. sea salt (don’t leave out the salt…it’s important…it enhances the flavors)
1/2 tsp. cinnamon
1/4 tsp. ground ginger
few fresh grates of nutmeg
2 XL eggs
1/2 c. granulated sugar
1/2 c. Buckwheat Honey (or regular)
1 c. Pumpkin Puree
1/2 c. oil
~1/2 c. pecans, chopped, whole, pieces…however you want ’em

Preheat your oven to 350 degrees F. Combine first 6 ingredients in large bowl and set aside. In a separate bowl, beat together all remaining ingredients, except pecans. Stir wet ingredients into dry ingredients until just combined. At this point, fold in your pecans and pour into a foil-lined loaf pan OR pour the batter into the foil lined pan and sprinkle the pecans over the top (easier to appease the non-nut lovers…they can just pick them off). Bake in preheated oven for 50-60 minutes…or until it passes the toothpick test. Don’t overbake it…it’s so moist and delicious and reminiscent of pumpkin pie. And addicting. Seriously addicting.


Chocolate Oatmeal ~Simple Saturday with girlichef
Happy Saturday, all!! I’ve decided to do something a little different this week…and maybe more weeks in the future, because I really had fun with it…I made a recipe that was submitted to Mr. Linky on a previous Simple Saturday post! I always think everything looks so delicious…and I always want to try everything…and what better way than to actually do it and post about it! Something about MonsterMama’s Chocolate Oatmeal was just begging me to make it! Because, although I like chocolate chips in my granola bars…I’ve never actually mixed any chocolate into my actual hot bowl of oatmeal. It was kind of reminiscent of CoCo Wheats. It was rich (of course, that could be because I used Special-Dark Cocoa). It was decadent. It was a wonderful treat. But if you’re a weirdo not a chocolate lover…then this is just for looking…non-chocoholics need not apply!

Chocolate Oatmeal
my slightly adapted from MonsterMama’s recipe (& halved) version

1 1/2 c. Oats (I just used regular old rolled oats)
1/4 c. Vanilla Sugar
1/4 c. Cocoa Powder (I used Hershey’s Special Dark)
1 3/4 c. water
couple pinches of Espresso Brava Sea Salt
~1/2 c. milk

Bring water to a boil. Add cocoa and vanilla sugar, stir. Add oats and sea salt; bring to a boil, then reduce to a gentle simmer. Allow to cook for ~5 minutes or until done. Remove from heat and stir in milk.

Serve with more milk & a few granules of Espresso Brava Sea Salt to finish!

Thanks for the inspiration MonsterMama! I can’t wait to see what Simple dish you’ll all share with us this Saturday…hmmmm….now, what to make for next week….

BBQ Chicken wraps ~Simple Saturday
Aren’t wraps one of the greatest, simplest inventions!? Pick your wrapper…pick your fillers…roll ’em all up and voile! Wraps are simple and satisfying and this wrap in particular is a favorite with the kiddos. Pick your favorite baked beans, your favorite BBQ sauce and you’re almost in business! This is a method, rather than a recipe…the one that I used this time. Amounts are subject to what you need and add or subtract ingredients to your tastes or what is in your cupboards. I actually really like this with some corn & shredded cheese thrown in too…but alas, we were out this time, so I went without.

BBQ Chicken Wraps
Chicken Breasts
BBQ Sauce
Baked Beans
Whole Wheat Tortillas
Romaine Lettuce
Ranch dressing

  • Preheat your broiler and sauce up your chicken. Broil until cooked through. Set aside for at least 5 minutes, then cut into slices or chunks.
  • Heat your beans through in microwave or on stove top.
  • I wash one head of romaine and then cut it into shreds and toss with Ranch Dressing.
  • Heat your tortillas to make them pliable…either in the microwave or over an open flame (which is the way we like them).
  • Pile in the lettuce, beans and chicken and wrap!
  • Then enjoy and think of your next combo.

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Supper Saturday – Chicken Cordon Bleu Pockets


Welcome to Simple Supper Saturday!

This will be my last Simple Suppers post. I’ll be hosting Monday Munchies from here on out instead. Taking over on Saturdays from now on will be my great foodie friendgirlichef – yes, you read that right! If you aren’t already a reader of girlichef please run over and take a look at her awesome foodie blog. I can’t wait for her contributions here at the Krazy Kitchen!

On to my final Simple Supper Saturday post – Last week I made baked Italian chicken. Since I’ve been on a puff pastry kick lately I decided to use a portion of the leftover chicken the next night for a new recipe experiment – Chicken cordon bleu pockets …


Roll puff pastry, cut into rectangles. Place a thin slice of ham across the rectangle, add a thin slice of Swiss cheese, about 4 slices of chicken, top with another slice of Swiss …


Wrap ham over the top, wrap pastry over, tuck and seal edges …


Bake at 350 for about 20 minutes until golden brown …


These would be great served with a creamy white wine sauce or just grab and go as I served them. They were wonderful served cold for lunch the next day too! A mini version of these would also make a great appetizer. These pockets have definitely been added to our family favorites!

I can’t wait to see your simple suppers this week!

BBQ Ribs


These are so good, a perfect simple weekend meal and great for the football gameday buffet!

All you’ll need are a couple racks of ribs, BBQ sauce, foil and your oven. I love Sweet Baby Ray’s brand BBQ sauce or of course you can whip up your own. I also like to oven roast corn on the cob at the same time to go with the ribs.

1. Baste ribs with BBQ sauce, wrap in foil, and refrigerate for several hours, overnight is even better.

2. Preheat oven to 250 degrees. Place wrapped ribs on a baking sheet. If you decided on roasted corn, now is the time to rub corn with butter, salt and pepper, wrap in foil and put on a baking sheet alongside the ribs – bake for about 3 hours.

3. Open rib packs, baste with a little more BBQ sauce and broil for a few minutes until the BBQ sauce starts to caramelize.

That’s it – add a salad or coleslaw and dinner’s ready.

Join me at Seaside Simplicity for more simple but delicious recipes!