Thursday, May 7, 2015

Stuffed Flank Steak over Marinara

I have been away from the blog for so long! I was in Texas for most of April and I had a glorious trip. Along with doing all of my CAbi show shows, my mom and I catered a wedding and I visited some of my favorite people!
This is the wedding cake mom and I made! It was the most delicious cake I have ever eaten.
 It was a beautiful Crumb Coating! Perfect for a rustic ranch wedding!
 The appetizer board we made to go to the ranch for the wedding site.
 The stuffed flank steaks we made for the wedding. I love doing catering jobs with my mom, I always come back with some amazing recipes! This is the one I am featuring today!!
 We spent some time in Austin for part 2 of the wedding festivities. Love my momma!
 With sister Sue! Love my Seester!
 Mom and I loved the oysters, Ivy was not too excited...
 After spending time in Austin with my mom and seester, I moved over to San Marcus to hang out with our cousin's Mel and Tim and their adorable 1 year old Molly! We had a blast!
 She is a doll!!
 Then I went to Fort Worth and got to see more of my favorite people, including this gorgeous gal!

I love my time in Texas, it was really hard to leave! I was really happy to get home to my hubby and start cooking for him again.
The meal we made for the wedding was one of the best meals I have ever eaten! I couldn't wait to get home to make some of these recipes. So when I got to Fort Worth, I made dinner for the family! They loved it too! Here is the recipe for the stuffed flank steak.

Stuffed Flank Steak
1 flank steak
1/2 tsp meat tenderizer
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
Stuffing ingredients (below)
2 cups marinara sauce (This is my favorite recipe)

 Butterfly your flank steak by carefully slicing through the middle but do not cut all the way through.
 Open up the steak and use a meat hammer to pound the steak a few times to tenderize the steak.
 Sprinkle tenderizer on one side of the flank steak. 
 Salt and pepper the other side of the steak.

 Allow meat to tenderize in the fridge for at least 2 hours.
 Stuffing:
1 cup frozen spinach, thawed and squeezed to drain
1 egg
2 Tbsp bread crumbs
1/4 cup sun dried tomatoes , drained (or you can use roasted red peppers)
1/4 cup crumbed feta cheese (or blue cheese)
1/4 tsp garlic salt

Preheat oven to 425
 Chop sun dried tomatoes fine.
 Mix together spinach, egg, feta, sun-dried tomatoes, bread crumbs, and garlic salt.


 Spread the spinach mixture over the steak.
 Roll the steak so that the fibers are long wise as your roll them up.
Use twine to tie the steak together, seam side down.
 
Place meat in a baking dish seam side down. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven for 35 minutes. Turn heat to broil and cook for 10 more minutes.
 Remove from oven and allow it to sit for 5-10 minutes before slicing.
Remove the twine from the meat. 
 Slice the steak into 1 inch thick medallions. 

 I served it with my favorite vegetable, roasted radishes and my new favorite polenta (recipe to come).


 Serve topped with marinara sauce!

Wednesday, March 25, 2015

Steak with Blue Cheese Onion Sauce

My CAbi business along with everything else has kept me busy lately! I love that the Lord is blessing my business just in time for me to step away from my Dream Dinners job. I have loved working at Dream Dinners the past five years and it is going to be hard to leave my family there. This is my last weekend and I am going to reward myself on Sunday with a manicure and pedicure! I have not been able to wear nail polish while working there and that is one thing I will not miss since I love manicures so much!

This recipe is decadent! I love most of the Pioneer Woman's recipe and was not disappointed with this one. It is super easy too!

Pioneer Woman's Steak with Blue Cheese Onion Sauce
2 steaks
1 Tbsp butter
salt and pepper
3 Tbsp butter
1 onion, sliced
1 cup heavy cream
1/2 cup blue cheese crumbles
Season steaks with salt and pepper. Heat grill.

Melt 3 Tbsp butter in a skillet, add onion and cook on medium heat for 5-7 minutes until dark and caramelized.  
Reduce heat and slowly add cream. Allow it to come to a simmer.
Cook until reduced by half.
Pour in blue cheese and stir until it melts and is incorporated into the sauce. Remove from heat.

Grill steaks for 3-4 minutes per side. Remove and allow them to rest for a few minutes.
Serve steaks with a generous portion of blue cheese sauce. It is incredibly delicious, just wait!!

Monday, March 9, 2015

Cucumber Tomato Salad

Last week I had the privilege of volunteering for one of my favorite events of the year, Prom Day! My volunteer association, The Assistance League of Los Angeles, puts on this event every year to dress homeless high school seniors who are on track to graduate for their senior prom. This was my 3rd year and they did a fantastic job securing dresses, shoes, jewelry and tons of awesome cosmetics to send the girls home ready to be a princess for their big night! I dressed 5 girls, we dressed a total of almost 80 girls the whole day! If you are in the Los Angeles area and have some extra formals hanging in your closet please seek us out, we will take your donations all year long!





 With Jessica, one of the gorgeous girls I dressed! 


I love a refreshing cumber salad! I found this recipe on pinterest and tweaked it a little with some of the ingredients I had on hand. It was so good, I had to make it again the next night so I could blog it. You could mix this recipe up by adding feta and avocado or edamame, there are lots of choices! It is perfect as you move into the warmer Spring weather (we in SoCal have been warm for a while :)

Cucumber Tomato Salad
3 Tbsp Apple Cider Vinegar
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1/4 tsp sugar
1/4 tsp salt
3 Persian cucumbers
1/2 cup cherry tomatoes
1 quarter of a red onion
2 Tbsp chopped dill

Mix together vinegars, oil, salt and sugar.
Slice onion very thin. You may not want to use all of it, depending on how "oniony" you would like it.
Soak onion in cold water for about 5 minutes, this is will make it less strong.
Slice cucumbers, quarter cherry tomatoes, chop dill, then add it all to the bowl with the dressing.
Drain onion and add to the bowl. Mix together and allow the ingredients to macerate in the fridge for at least 15 minutes before serving.
It is SOO good!