Category: OUR KRAZY KITCHEN

ARTICHOKE GARLIC CHEESE BREAD
Italian Bread, Halved
1 jar artichoke hearts, drained REALLY WELL & chopped small
3 teaspoons minced garlic, jar
1/2 cup shredded Asiago Parmesan cheese
1/3 cup shredded mozzarella cheese
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 cup Best Foods mayonnaise
butter
PURE

• Preheat oven to 400 degrees.
• Spray a cookie sheet with PURE.
• Lightly butter bread halves.
• Place bread halves buttered side up side by side.
• In a mixing bowl whisk the seasonings into the mayonnaise.
• Fold in artichoke pieces, garlic and Parmesan cheese.
• Spread over bread halves and top with mozzarella cheese.
• Bake 15 minutes or until cooked through and golden brown.

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
2 teaspoons minced garlic, jar
3 tablespoons butter

• Wash, halve and drain the Brussels sprouts.
• Melt butter over medium high heat.
• Add green onions and garlic. Saute’ until golden.
• Add Brussels sprouts and continue sauteing until tender.
• Add lemon juice and champagne vinegar. Heat through.
• Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

• Melt butter in a large skillet over medium high heat.
• Saute’ mushrooms until golden and tender.
• Add shallots, garlic and thyme.
• Continue to saute’ until translucent.
• Deglaze the pan with the wine.
• Add the cream and demi-glace.
• Simmer until desired consistency.
• Serve over HOMESTYLE MEATOAF and mashed carrots.

*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!

Guess Who’s Coming to Dinner is being hosted by Dave from My Year at the Grill over at OuR KraZy KiTcHeN today. Head on over and see what he has going on.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”^[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.

What you have left after the marinating.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

• Soak the meat in the vinegar for an hour or so.
• Remove meat from vinegar and dry on paper towels.
• Sift together all the seasonings and rub into the meat on both sides.
• Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
• Let marinate for overnight or a day or so.
• Grill on a VERY hot grill to desired doneness.
• Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

• Preheat oven to 350 degrees.
• Spray baking dish with PURE.
• In a large skillet melt butter.
• Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
• Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
• Place between two sheets of wax paper, and pound flat, about 1/4 inch.
• Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
• At one end of each breast, place 2-3 strips of roasted pepper.
• Add 1/4 cup of onion mixture to each chicken breast.
• Top with some shredded Mozzarella cheese.
• Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
• Place in prepared baking dish.
  
• Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes.
• Set oven to broil, and continue cooking for 5 to 10 minutes.
• Remove from oven.
• Remove bands and ENJOY!

*I like to make the fresh, but jarred peppers are fine as long as they are drained well.

Won’t you join me at ThEKrAzYkItChEn for Simply Delicious Sunday?
♥ ♥