Okay, so ignore the fact that the steak is a wee bit overcooked. Long story short, I have the worlds most sensitive smoke detectors. I cooked the steak, then turned the broiler on for a second in order to get a little more color on the meat. Turns out, that was a bad idea, and the smoke detectors decided to take offense to my cooking method, so I had to shut off the oven, then keep the steak in there, for fear the sprinklers would go off or something. Soooo, steak: overcooked. HOWEVER, it is still wicked delicious. Even overcooked, it was outrageously good. It’s stuffed with a red pepper pesto and some wilted spinach and caramelized onions. (I also served it on a bed of the red pepper pesto, holy crap that stuff is amazing.) Now, this is a little labor intensive, but totally worth all the work. There are a few steps.
Oh man, I’m guessing that once you make these little steak boat things, you will want them every day… I know I could eat them until they came out of my ears! The steak was marinated overnight in chimichurri, which is kind of a Argentinian herbal pesto. Rather, it’s my version of a Chimichurri, made with all sorts of fresh green stuff, acid, and flavor. Whoa, it’s good. I used a strip steak here, but a flank or hanger would be pretty badass too.
I should point out that my picture taking is VERY VERY lazy with this post. I don’t know what happened. Also, the measurements of the herbs and pretty much everything in the Chimichurri can be adjusted for personal taste. The recipe is broken into two different parts, as the steak needs to marinate overnight for maximum flavor AWESOMENESS.
This is a great game day recipe, as you can set out bowls of ingredients to stuff these little babies with. I like avocados, tomatoes, and eggs, but the sky is the limit!
This soup may not be pretty… (Okay, it’s TOTALLY not pretty, but that’s okay.) but HOLY MOLY it is delicious. The soup itself is delicious and creamy and rich, and AMAZINGLY healthy. It tastes decadent and rich, but there isn’t so much as a drop of cream in there. The little meatballs add some protein to make it a delicious AND filling meal, perfect for a winter day.
This is some seriously hardcore meatloaf, jam packed full of tasty stuff (most of it even good for you!) without a breadcrumb to be found. The problem I have with meatloaf is that it tends to get so dense and dry, and my challenge here was to keep things moist and light. I’m happy to report that this meatloaf fit the bill. Mine was slightly over cooked, but it was still light and tender and moist. (Stupid broken meat thermometer…)
As a note, I didn’t add any salt because the bacon (you read that right, BACON!!) I was using tends to be salty, and I would rather add salt as I am eating then try and suffer through a salt lick. Depending on the bacon, it might be a good idea to add salt to this mix.
I love football. I love biting my nails, wondering how things are going to go, and cheering on my home team. (GO PATS!! You can take the girl out of New England, but you can NEVER take the New England out of the girl!) Sometimes, I just want some tasty tailgating type treats to munch on while I watch the game. These fit the bill perfectly. The meatballs have a subtly earthy herby flavor, and the sauce has a WICKED kick from the vinegar and red pepper flakes. These can be prepped ahead of time, the partially cooked meatballs can be put in the fridge and finished the day of, or the raw patties can be frozen for another time. (As can the sauce!) I apologize in advance, for some reason I had some sort of mental break when I went to make the sauce, and it’s a bit… scarce on the picture front. Feel free to play with the heat in these as well. If atomic fire breathing hot is your bag **ahemJIMahem** then go for it.
These meatballs should be finished right before eating… They are tasty when reheated, but the texture isn’t as good if eating right after baking. There are a few different options to prep them ahead of time and cook at the last minute however, so it’s a nice thing to have kicking around.