Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

This is another recipe that I found while combing Pinterest, it is from Whole Foods and I loved the simplicity of it. It is a great Summertime recipe because it is great on the grill and uses Sweet Summer corn. I only tweaked this recipe slightly using ingredients I had on hand. The original recipe can be found here or on my Pinterest board “To Try”.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

1 1/2 Top Sirloin Steak

1 T Montreal steak seasoning (optional)

1 lb small yukon gold potatoes

3 ears of fresh corn cut into 1 1/2 inch rounds

1 c arugula

1/2 c fresh parsley

1/4 c  light olive oil

1 t Worchestershire sauce

1 t dijon mustard

1 clove garlic

1/2 t white or champagne vinegar

Place potatoes in salted water and bring to a boil, simmer for ten minute or until they are tender, but not falling apart. remove potatoes from water and add sliced corn, bring water back to a boil and cook corn for 2 minutes. Remove corn and let cool.

In a food processor or blender combine arugula, parsley, oil. Worchestershire, mustard, garlic and vinegar. puree until it is the consistency of pesto. set aside.

Cut Steak into 1 1/2 ” cubes and sprinkle with steak seasoning. Thread skewers, (if using wooden ones soak in water for 1/2 hour prior to threading), alternating steak, potatoes and corn.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pre heat a grill to med high, then place the kabobs on the grill for 6 minutes, rotating them so that all side are cooked, these will be med-med-rare, cook longer if desired.

Remove from grill, drizzle with pesto. I served mine with a simple salad and rice.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Roll Out the Barrel: Oktoberfest Party

Oktoberfest Party: Photo Booth

It was one of my best friends birthday recently so we decided to throw her a birthday party with an Oktoberfest theme. Whats not to like, beer, costumes, and German food.

To start I decorated with some beer and fall things I had around the house, empty bottles, beer steins, burlap runner, dried wheat and fall leaves. I also bought a blue and white harlequin tablecloth ( the official Oktoberfest pattern) from a party store and hung it over a curtain rod in my family room to make a back drop for a ” photo booth”. I had props like steins, lederhosen, German signs and Oktoberfest bibs from the party store. I set my camera on a tripod in front of it and tried to get shots of all the party goers.

I am also very lucky that I have some home brewing friends who made a keg of beer especially for our party, delicious!  But this is a great time to taste some of the fall varieties of craft beers like Oktoberfests and Pumpkins.

For appetizers I set up a “Pretzel Stand” I had assorted flavors, shapes and sizes of pretzels and dips to go with them. I even made some homemade Pretzel Bites by following this recipe. http://www.snixykitchen.com/2012/10/24/pretzel-bites-with-four-distinct-dipping-sauces/. I made the dough a day ahead of time and covered it tightly with plastic wrap. then boiled and baked the pretzels the next day. I also found that I needed to add about 3/4 c more flour than the recipe called for to get the dough to be the right consistency but I live in Florida and baking here can be weird.

Oktoberfest Party: Homemade Pretzel Bites

Oktoberfest Party: Pretzel Stand

For dips I made a Sweet and Spicy Mustard Sauce

1 c mayonnaise

3/4 c coarse mustard

2 T  jarred grated horseradish

2 T honey

Oktoberfest Party: Sweet and Spicy Mustard

a Chocolate and Toffee Dip

1 brick cream cheese softened

1/2 c brown sugar

1/4 c white sugar

1/4 c cocoa powder

1/2 c toffee chips (Heath)

1 t vanilla

Mix all ingredients together in a mixer on low until combined.

Oktoberfest Party: Chocolate and Toffee Dip

I also made Beer Cheese Dip using an Oktoberfest Beer instead of an IPA.

To make all of the food seem more festive I labeled them with German names on the tables.

For the main course we had Brats braised in Beer, Rouladen, Oma’s Potato Salad, Saurkraut with beer and apples, and Homemade Cucumber Salad

Oktoberfest Party: Rouladen

Cucumber Salad

4 cucumbers peeled and sliced thin

1 cup sour cream

2 T sugar

2 T white vinegar

1 t dried dill

1 t salt

1/4 t black pepper

Slice cucumbers and place in a colander to drain for 20 minutes, then mix all ingredients together in a large bowl

Oktoberfest Party: Cucumber Salad

Last but not least, everyone’s favorite, cupcakes. My friend made 3 different kinds for our Oktoberfest themed party. Apple Strudel, German Chocolate and Bavarian Cream. ( I will try to get the recipes to post on here)

Oktoberfest Party: Cupcakes

Fun was had by all, the food, beer and company was all delightful. Go on try some of these ideas at your next Fall party and share your tips below.

Roast Beef With Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

 

 

Roast Beef with Creamy Peppercorn Sauce

2 lb top round roast

1 T Montreal Steak Seasoning

1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)

2 t olive oil

3 garlic cloves minced

1/4 cup minced shallot or onion

1/4 c brandy

2 T corn starch

3/4 c heavy cream

1 t Dijon mustard

Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)

In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.

Roast Beef with Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

Shrimp with Mango Barbecue Sauce

Shrimp with Mango Barbecue Sauce

 

I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.

Shrimp with Mango Barbecue Sauce

2 ripe mangos peeled, seeded and chopped

1 T brown sugar

1 jalapeno minced ( optional)

1 t chopped garlic

1 T soy sauce

1 t mustard

1 T apple cider vinegar

add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.

Mango Barbecue Sauce

To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.

Shrimp with Mango Barbecue Sauce

Leftover Wine Beef Stew

Left Over Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

Left Over Wine Beef Stew

Left Over Wine Beef Stew

Left Over Wine Beef Stew

 

Secret to the Best Corned Beef: Brown Sugar and Mustard Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.

Easy Mustard and Brown Sugar Glazed Corned Beef

1 package corned beef brisket flat cut

seasoning packet from beef

brown sugar

dijon mustard

Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.

Best Corned Beef with Mustard and Brown Sugar Glaze

Place in oven and cook until a golden crust forms on the beef, about 20 minutes.

Best Corned Beef with Mustard and Brown Sugar Glaze

Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes

Best Corned Beef with Mustard and Brown Sugar Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

Bacon Wrapped Chicken With Honey Mustard Sauce

Perfect for football games or kid friendly dinners.

Bacon Wrapped Chicken With Honey Mustard Sauce

4 chicken breasts cut into 3rds

12 slices of bacon

1 cup mayonnaise

2 T dijon mustard

2 T honey

salt and pepper

Preheat oven to 375. Wrap 1 slice of bacon around each piece of chicken and place on a baking sheet.

Bake for about 25 minutes, draining juices from pan 1/2 way through cooking to ensure crispy bacon. Mix mayo, mustard and honey together, season with salt and pepper to taste. Serve.

Sharing a Labor of Love: Oma’s Rouladen

Some of my favorite memories of my Oma (that’s grandmother in German) are in the kitchen. She patiently (or sometimes not so patiently) taught me how to make several traditional German family favorites. I was her oldest grandchild born to her oldest son so I was chosen to carry on these traditions. I wasn’t so sure as a young girl but now I know I was the lucky one that got to spend many a weekend learning to prepare  potato salads, crumb cake, kohlrouladen, potato pancakes, and rouladen. There were no written recipes, she just knew how to do it by feel, and taught me the same way. I admit this was difficult, but it was when I was cooking with her that I really learned that cooking was more than following a recipe, it was about making something for someone, a gift to be enjoyed by family and friends, a way to show someone you love them.

I now have a love for cooking, it is a way for me to relax, a hobby that takes my mind off the ordinary and mundane. It is a way for me to give back to the people I care about. I don’t always include my children in the actual process of cooking, it is my time, but when ever I make one of my Oma’s recipes I get nostalgic and without even thinking invite my son into the kitchen with me. It is like there is something more than food with these recipes, it is a bond that must be passed on. This week when Rouladen was on the menu he joined me at my side and I realized that even though we don’t have this dish that often he already knew exactly how to make it. We didn’t even get out measuring cups, but he just looked at the ingredients we had prepared and said we are going to need more pickles and  he went straight to work chopping up some more. I smiled and knew my job was done, he is now the chosen one, I hope someday he thinks he’s lucky.

Oma’s Beef Rouladen

1 1/2 lbs of thinly sliced bottom round steak

1/4 c dijon mustard

approx 6 strips of raw bacon cut in half

1 c chopped dill pickles (use the refrigerated kind)

1 c chopped red onion

2 T butter

2 T flour

2 1/2 c  stock or water

1/4 t pepper

Place the steaks between two pieces of plastic wrap and pound with a meat mallet until thin but not falling apart. Spread a thin layer of mustard on the steak, place 1/2 a strip of bacon on each piece of meat. Add about 1 1/2 t of chopped pickles, and 1 1/2 t chopped onion to the top of each steak. Roll meat into a bundle and secure with a small wooden skewer or a couple of toothpicks,making sure the onions and pickles will not come out.

Preheat an electric frying pan and melt the butter over med high heat. Add the rouladen and brown on both sides.

Add 1 cup chicken or beef stock or water, reduce heat to low and simmer for one hour. Remove the rouladen from pan.

Add 1 1/2 c water or stock mixed with 2 T flour to the pan, bring to a boil and then reduce heat, cook until gravy is slightly thickened, about 4 minutes.

Serve with boiled potatoes and cabbage or collard greens if you are a southerner like me.

Barbecued Orange and Jalapeno Ribs

 

I am not intimidated but much in the kitchen but for some reason ribs have always been well, scary. However, they are my oldest child’s favorite food and biggest request as well as a family favorite. So it was time to put on my big girl apron and figure this out. I have to say they were delicious and pretty easy, just takes some preplanning. I will be making them again and was very pleased with the flavor of the marinade and barbecue sauce. I desperately wish(hint, hint) that I had a smoker but until then these  slow roasted and then grilled ribs will be perfect.

4 lbs Pork Loin Baby Back Ribs

Orange Jalapeno Marinade

2 garlic cloves chopped

1 tsp orange zest

1/4 cup orange juice

1-2 jalapenos minced

1/2 t dijon mustard

1/4 c ponzu (citrus infused soy sauce) or soy sauce

1/4 c lemon lime soda (sprite, 7up etc…)

Mix ingredients in a small bowl. Remove silver skin from ribs if necessary and score the ribs with a sharp knife through the fat between each bone to allow the marinade to penetrate.

Place ribs into a large ziploc bag and pour in marinade. Place in refrigerator over night turning the bag occasionally.

Preheat oven to 200, remove ribs from bag and place in a large pan, cover with foil and cook 3-4 hrs, turning once.

 

Orange Jalapeno Barbecue Sauce

2 c ketchup

3 oz jalapeno jelly

juice of 1 orange

1 tsp orange zest

1T worcestershire sauce

1T dijon mustard

1 T apple cider vinegar

1/2 t garlic powder

1/4 t black pepper

1/2 t salt

add all ingredients to a small sauce pan stir and bring to a simmer over med heat. Make sure jelly is melted and turn to low until ready to use.

Remove ribs from over, baste with sauce and place on a preheated grill (med-high) for about 7-10 min per side or until sauce caramelizes. If you don’t have a grill, place under the broiler in the oven.

 

 

Cobb Salad, Family Style

I love a good Cobb Salad, it is so easy and so versatile. I like to serve mine in a glass 9×12 pan and serve it family style so that everyone can pick and choose what toppings they like, it’s is kind of like a low carb taco night. Use the ingredients your family likes and serve with a vinaigrette or ranch dressing.

Family Style Cobb Salad

2 heads of romaine hearts chopped into bite sized pieces

2 tomatoes chopped

1 ripe avocado peeled and chopped ( sprinkle with lemon or lime juice to prevent discoloring)

2 cups cooked chicken or turkey chopped ( I used a rotisserie chicken from my stores deli)

6 slices of  cooked bacon chopped

1/2 c blue cheese crumbled ( Use feta or even cheddar if that is your family’s preference)

3 hard boiled eggs chopped

Add lettuce to the pan, top with remaining ingredients, in rows. Sprinkle with salt and pepper if desired. Serve with dressing and tongs so that each person can get the ingredients they desire. This salad is also great for parties and pot lucks.

Easy Mustard Vinaigrette 

2 T olive oil

3 T red wine vinegar

1 t dijon mustard

salt and pepper

whisk together all ingredients, serve over salad.