Week of June 26, 2011

Sun - Grilled Steaks and Mushroom Skewers (Pampered Chef, product and use)

Mon - Crab (or chicken) Cakes with Spinach Salad (bagged, prepared salad)

Tue - Philly Cheese "Steak" Sandwiches

Wed - Slowcooker Pot Roast

Thur - Antipasti Salad (Foodnetwork.com)

Fri - Toasted Cordon Bleu Sandwiches
To see recipes, click below

Steak and Mushroom Skewers

Ingredients:
1/2   cup (125 mL) balsamic vinegar 2   tbsp (30 mL) olive oil 2   tsp (10 mL) dried thyme leaves 3   garlic cloves, pressed 1/2   tsp (2 mL) salt		1/4   tsp (1 mL) ground black pepper 1   red bell pepper 1   lb (450 g) boneless beef top sirloin steak, cut 1 in./2.5 cm thick 1   package (8 oz or 228 g) mushrooms

Directions:
1.	In large bowl, whisk together vinegar, oil, thyme, garlic pressed with Garlic Press, salt and black pepper; set aside. Cut bell pepper and steak into 1-inch (2.5 cm) pieces. Place bell pepper, steak, mushrooms and marinade into large resealable plastic food storage bag. Seal bag and turn to coat. Marinate in refrigerator 1-3 hours.
2.	When ready to grill, prepare grill for direct cooking over medium coals. Alternately thread steak and vegetables onto Skewers. Lightly grease grid of grill. Place Skewers on grid of grill. Grill, uncovered, 8-10 minutes for medium rare to medium doneness or until meat is evenly browned and vegetables are crisp-tender, turning occasionally.
Yield: 4 servings Nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 12 g, Protein 27 g, Sodium 350 mg, Fiber 2 g

Crab (or Chicken) Cakes

1 lb of cooked lump crab meat (or large can/pouch of chicken, drained)

1/3 cup prepared Stove Top Stuffing

1 egg, beaten

1 tbsp fresh squeezed lemon juice

1 tsp garlic powder

1 tsp salt and pepper

regular or panco bread crumbs to coat

vegetable or cornola oil for cooking

Pour oil  in a large non stick skillet coat bottom of pan with an even layer. Heat on meduim, until warm.

Mix meat, stuffing, egg, juice, salt, pepper, and garlic powder together. Using a meduim scoop or a tbsp, form balls. Flatted the balls into disks and coat in bread crumbs. 

Test the oil to check if it is hot enough by dropping a small piece of the mix into the oil. If it starts bubbling it is ready, if it just floats or sinks it is not ready. Fry cakes in oil for 2-3 minutes on each side or until golden brown. Let drain on a cooling rack for a few minutes before serving.

NOTE: if you'd rather bake them, lay them out on a greased cookie sheet and bake on 425F, turning over once, until golden brown.


Philly Cheese "Steak" Sandwiches
1 lb lean ground beef
1/2 yellow onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1/2 tsp onion powder
1/2 tsp garlic powder
Mayo (optional)


Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices.


Slowcooker Pot Roast
http://www.foodnetwork.com/recipes/sandra-lee/pot-roast-with-roasted-root-vegetables-recipe/index.html

Antipasti Salad:

• 1/4 medium red onion, minced
• 1 (15-ounce) can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
• 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
• 2 cups baby arugula
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup kalamata olives, pitted (about 2 ounces)
• 1/2 to 1 cup freshly shaved Parmigiano-Reggiano
• 1/2 cup Italian Dressing

Directions

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Toasted Cordon Bleu Sandwiches

8 slices of toasted bread

16 slices of thick cut deli honey ham

16 slices of thick cut deli turkey

1 large tomato, sliced very thin

sliced Swiss

butter

Move oven racks to bottom of oven. Preheat oven on low broil. Lightly, butter toast. Lay bread pieces butter side up on a sheet pan. Put 1 slice of cheese on each piece. Then, on 4 of the pieces put the turkey and on the other half of the pieces put the ham. Broil until warm, 3-5 minutes. To assemble sandwich, put together 1 of the ham and 1 of the turkey toast. Serve warm.