Wednesday, May 27, 2015

Polenta with a Mushroom Sausage Topping

Even though I have left my part time job at Dream Dinners, I have not managed to find extra time to blog lately. I refuse to give up the blog because I do enjoy it! I have still been cooking every night and trying new recipes so I will try to update you at least once a month with my happenings and new found fixings!

Earlier this month I hosted a birthday party for my fellow 3B, Emily. She was turning 30 and wanted a couples birthday with us and our men. It was so fun and the food, of course was fab! I didn't take pictures while making this olive oil cake with lemon curd filling and brown butter icing, but it was so good I will have to make it again so I can put it on here for you!

Love my girls!

Later that week I co-hosted a baby shower for my former boss, Brook. We invited past and present Dream Dinners employees (women only) and had such a great time catching up! Brook looks radiant! I can't wait to meet her little boy soon!

Playing some old fashion baby shower games! It really was fun!

We had the shower at my friend Jane's house. She made these adorable succulent boxes for favors. I thought it was an adorable idea...I LOVE succulents!
I was in charge of the mini chicken and waffles!

Me, Brook and Jane!

I know it has been a while since my last post, but I promised that I would share the incredible Polenta recipe we made for the wedding Mom and I catered. Here it is! We did a Polenta bar and the mushroom topping below was one of many toppings available. There was also basil pesto, roasted veggies and parmesan. The polenta recipe by itself is extremely delicious served as a side dish!

 Polenta with a Mushroom Sausage Topping
For Polenta:
1 cup polenta 
1 1/2 cups water
1 1/2 cups chicken broth
4 oz marscarpone cheese
2 Tbsp shredded parmesan
I had photos making the polenta but they were accidentally deleted! It is so easy to do, you don't need photos! 
First heat up water and chicken broth in a saucepan. Once it begins to boil add polenta and whisk for about 3 minutes until it is thick. Decrease the heat and add mascarpone and parmesan cheese, stir until smooth and turn off heat. 

For mushroom sausage topping:
2 links Italian Chicken Sausage (or pork)
8 oz sliced mushrooms
2 Tbsp butter
2 tsp tomato paste
2 tsp champagne vinegar
1 cup arugula
salt and pepper
Crumble and cook sausage.

 Remove the sausage and add butter to pan with sliced mushrooms.
 After mushrooms have shrunk and released their juices, season with salt and pepper. Add tomato paste and vinegar.
 Add sausage to pan and mix in with mushrooms.
 Add arugula to the pan, mix in and turn off the heat.

Serve polenta topped with the mushroom topping! Yum!

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.
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!