A friend recently asked me for my Sliced Steak sandwich recipe. She said it was the best Sliced Steak sandwich she had ever had. I was kind of surprised because in this recipe I take advantage of so many shortcuts. But, she is right. It is really good. Hope you enjoy it!
5 large garlic cloves
1 tablespoon salt
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1-1/2 pounds top-round London Broil, 1 1/4-inch thick
1 loaf Frozen garlic bread**
Mushroom gravy (recipe below)
1.) In a heavy-duty resealable plastic bag combine all marinade ingredients, mixing well to dissolve the salt. Add the London broil to the marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours.
2.) Heat grill to high. Remove steak from marinate, letting excess drip off, and grill on an oiled rack , for 7 to 9 minutes on each side for medium rare. For medium rare the temperature should not exceed 140 degrees. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain. ***See note below***
3.) Follow the package directions on the garlic bread (or you could put it on the grill with the London broil.
4.) Cut the garlic bread into servings. Layer the sliced steak on the bread and ladle some of the gravy on top of the steak. Serve.
Mushroom Gravy
1 tablespoon butter
1 package sliced mushrooms
1 package McCormick brown gravy
1/2 cup of water
1/2 cup of wine
1.) In a small saucepan over medium heat. Melt the butter. Add the mushrooms and saute until the mushrooms start to brown.
2.) Add in the rest of the ingredients and whisk until smooth and thickened.
**One girlfriend bought the cheesy garlic bread and loved it!
***I love my steak rare, my husband prefers his well done. To fix this, pull the meat off for rare, and put slices in the gravy for those that prefer a steak more well done.
Wondering what to do with all the apples your picked? Try this rustic apple tart recipes. I cheat and use store bought pie crust. I know it doesn't taste as well as homemade, but with the rich filling of this tart I don't notice the difference. To make this tart you will need:
1 pie shell
3 1/2 ounces of Almond Paste
1/3 cup of light cream cheese
1 teaspoon vanilla
1 tablespoon honey
3 medium apples, peeled, cored and sliced into thin wedges
1/4 cup of apricot jam
1.) Heat oven to 400 degrees
2.) In the bowl of a food processor, put the almond paste, the cream cheese the vanilla and the honey. Pulse until the mixture is smooth.
3.) On a baking sheet covered with parchment, lay out the pie crust. If you are making your own, roll the pie crust out into an 11 inch circle and then transfer to the prepared baking sheet.
4.) Put the almond paste, cream cheese mixture on top of the crust. Spread out to within 2 inches of the edge. Arrange the apples slices in a circle on top of the mixture.
5.) Crump in the pie dough towards the center. Melt the apricot jam in the microwave and using a brush, brush this mixture on top of the apples.
6.) Bake until the crust turns brown, about 40 minutes. Cool, transfer to a serving plate and serve.
Serve with some nice vanilla ice cream with caramel topping.
This is most definitely a fall food, even though you grill it. I love a stuffing made with apples and bacon and this is just delicious! To make this wonderful dish you will need:
4 boneless Pork chops (can use turkey cutlets)
1 tablespoons butter
4 slices bacon, chopped
1 apple peeled, cored and diced
1/2 medium onion diced
1 clove garlic chopped
1 teaspoon oregano and thyme chopped
1 large corn muffin (from the store bakery)
1/4 to 1/2 cup apple cider
Salt and Pepper
Apple Cider Gravy (recipe below)
1.) In a medium saute pan over medium heat, cook the bacon. Add the butter, the apple, the onion and the garlic. Cook until the onions are translucent. Add the oregano and the thyme. Remove from heat.
2.) Crumble in the corn muffin. Adding just enough apple cider to make the stuffing moist and able to hold together. Season with salt and pepper to taste.
3.) Between two sheets of wax paper, pound the chops until they are very thin. Divide the stuffing between the chops. Roll them up and secure them with a toothpick (or butchers twine).
4.) Grill over high heat for about 7 minutes on each side, or until an internal temperature reaches 160 degrees. Remove from heat and let set for 10 minutes covered in foil. Serve with the apple cider gravy, recipe listed below.
I also served this with mashed sweet potatoes. Add a little cayenne and cinnamon to give your mashed sweets a little kick!
Apple Cider Gravy
3 tablespoons butter
3 tablespoons flour
2 cups Chicken Stock
1/2 cup Apple Cider
Salt and Black Cracked Pepper (to taste)
Dash of Kitchen Bouquet
1.) In a small saucepan, over medium heat, melt the butter. Add in the flour and stir to incorporate. Let this cook until the mixture becomes a light caramel color.
2.) Add in the rest of the ingredients and stir constantly until the mixture thickens, about 3 to 4 minutes.
This is so easy and such a good meal for a busy weeknight. You throw it in the crock pot and off you go! I used to hate refried beans, until I came up with this recipe. One of my friends tried it on her family and they were digging in for seconds on the beans and skipping the seconds on tacos! For this you will need:
1 lime, frozen **
3 boneless skinless chicken breasts
1 jar of salsa
tortillas or taco shells
grated cheese
1 tomato,chopped
1 small onion,chopped
shredded lettuce
1 avocado, chopped
sour cream
Taco sauce
1.) In the bottom of your crock pot, place the whole boneless, skinless chicken breasts. Take the lime out of the freezer and zest some (about a tablespoon worth) on top of the chicken breasts. Pour on the jar of salsa. Cover and cook on low for 8 hours or on high for 4 hours.
2.) About a half hour before you are ready to eat, using two forks pull the chicken breasts apart. Cover and let the chicken absorb the salsa. Option, you could zest a little more lime if desired.
3.) Heat up your shells or tortillas. Place all your condiments in bowls or a plate.
4.) Spoon some of the pulled chicken into the shells and let everyone finish creating their own taco.
Refried Beans
2 tablespoons olive oil
1/2 medium onion, chopped
2 cans of pink beans, drained
1 can of low sodium vegetable broth
1 small can of tomato paste
Salt and pepper
Tabasco sauce to taste
1.) In a medium fry pan over medium heat, heat up the olive oil. Add the onions and saute until translucent.
2.) Add the beans, the vegetable broth, the tomato paste, the salt/pepper and a few dashed of Tabasco sauce. Mix well. Allow this to come to a simmer. Simmer until the sauce thickens.
3.) With an immersion blender or a potato masher. Mash the beans until you get a chunky paste.
4.) Taste the beans to check for seasonings. If it isn't hot enough, add a few more dashed of Tabasco sauce. Enjoy!
** Frozen lemons and limes zested over just about anything add great flavor!
A great dish for fall and for entertaining. Also good game day food! This will make your house smell like an Italian restaurant! And it is super easy! For my version of Chicken Cacciatore you will need:
1 large green pepper, cored and cubed
1 pound of pasta
