Spinach stuffed Flank Steak

Martha Stewart's Spinach-Stuffed Flank Steak Recipe
This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.
by KathyP53
45 min | 35 min prep

SERVES 4

2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil

Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.

Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.

Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Share your experience with others, and post your comments on the recipe. Type 234889 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Sausage and Rice

1 6 1/4 ounce box fast-cooking long grain and wild rice (Uncle Ben’s is the kind I used)
1 pound bulk Italian or turkey sausage
1 1/4 cups finely chopped onions
1 8-ounce can sliced water chestnuts, drained
1 cup chopped, green bell pepper
1 cup chopped celery
1 4-ounce can mushrooms stems and pieces
1 10 3/4-ounce can cream of mushroom soup
3/4 tsp. salt

Cook rice according to package directions. Brown sausage; drain. Sauté onions. Combine rice, onions, sausage and remaining ingredients; put in a 1-gallon bag and freeze. (I used a foil dish and mixed it all up in the dish.)

Serving day: thaw casserole. Bake uncovered in a preheated 350 degree oven for 30-45 minutes. (I cooked this one from frozen for a little over 1 hour. Turned out great!!!)

Makes 6 servings.

From Wilson & Lagerborg’s Once-A-Month Cooking

Ravioli Soup

1 Pound Ground Beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic (2 cloves)
1 tbsp olive oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14.5 ounce can beef broth
1 cup water
1/2 tsp sugar
1/2 tsp dried basil leave
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 cup chopped fresh parsley
1 12-ounce package plain ravioli without sauce (for serving day)
Grated Parmesan Cheese (for serving day)

Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freezer.

On serving day: Thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for about 30 minutes, stirring occasionally. (the soup is thick and you may want to add water or beef broth to make it soupier).

Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.

Makes 6 servings

From Wilson & Lagerborg’s Once-A-Month Cooking

French Toast Casserole

1 loaf Italian bread
8 oz cream cheese
1/2 C sugar, divided
1/2 t vanilla (or almond) extract
1/2 C pecans, optiona
4 eggs
2 C milk
1 t cinnamon (or more!)
2 T melted butter

Cut bread into 1 inch cubes. Place half of the bread cubes in agreased 9 x 13 baking pan. Melt cream cheese (carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over thebread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. (I will be giving the nuts on the side for you to sprinkle on top). Top with remaining bread cubes. Beat together theremaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milkmixture over the bread cubes. Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.

Reuben Casserole

2 cups nonfat Thousand Island dressing
∏ cup nonfat sour cream
12 slices rye bread, sliced into 1-in strips
3 cups sliced pastrami in 1/2 –in strips
3 cups sauerkraut, drained
2 cups shredded Swiss Cheese

Spray 9x13 baking dish with nonstick cooking spray. In a bowl, combine the dressing & sour cream and mix until well blended. Set aside. Layer one-third of the bread strips on the bottom of the prepared baking dish. Layer one-third of the pastrami over the bread, then layer one-third of the sauerkraut over the pastrami, followed by one-third of the sour cream mixture and one-third of the cheese. Repeat the layers two more times ending with a layer of cheese.

Cooking instructions:
Preheat the oven to 350 degrees. Cover the dish with foil and bake for 1 hour. Remove foil and bake for 30 minutes, until the casserole is browned and bubbly and the layers are heated through.

April 8 Menu

Heidi
Spinach Stuffed Flank Steak
Pork Satay
Pork Tenderloin Polynesian

Kathleen
Chicken Gyros
French Dip
Chicken Honey Mustard Biscuits
Reuben Casserole

Misti
Marlboro Man Sandwiches
Cashew Chicken
Shepherd's Pie

Jenn
Bruschetta Chicken Bake
Beef Tips
Jambalaya

Janet
Ravioli Soup
French Toast Casserole
Sausage Rice
White Trash Chicken

Teressa
Cherry Skillet Chicken
Raging Garlic Pork Stir-fry
Hot Colby Ham Sandwiches

Marlboro Man's Fave Sandwich

Blessings to the Pioneer Woman!

Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter,
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.

Instructions to FreezerChicks: Meat will be cooked, thaw & serve on toasted rolls, gently reheat in microwave or pan until warm.

Brandied Bacony Chicken

So simple & so good!
From Nigella Express

1 Chicken (whole)
2 strips of bacon
1/4 brandy (**used whiskey)

Heat oven to 425
Cook bacon over medium heat until it's crisp & the pan has lots of yummy bacony fat, approx 4 minutes
Remove pan from heat, place bacon into the cavity of chicken, place chicken in roasting pan breast side up
Pour brandy into still hot frying pan w/ bacon fat & let bubble for a minute, pour over chicken
Roast 45 min, till juices run clear btwn leg & body of chicken, let rest 10 minutes before carving

Instructions for FreezerChicks: This bird will be roasted to last 15 minutes of cooking. Bird must be thawed before cooking. Follow food safety as chicken reheats!

Pecan Stuffed Burgers

Pecan Burger
Recipe courtesy Paula Deen

1 1/2 pounds ground beef
6 slices bacon
6 tablespoons chopped pecans
3 tablespoons chopped parsley
2 tablespoons onion, grated
4 tablespoons butter, softened

Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon - the fat should start rendering, but it shouldn't be crispy. Drain bacon. Mix pecans, parsley, onion, and butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, or until cooked to desired doneness, turning once.

Instructions for FreezerChicks: Thaw & broil or grill, the bacon will be partially cooked as the recipe recommends.

Chicken Creole

2 cans stewed tomatoes
1 tablespoon creole or cajun seasoning
1 clove garlic, crushed
2 half boneless, skinless chicken breasts
1/2 pound hot smoked sausage

Cube and cook the chicken. Slice, brown and drain the sausage.
Puree one can of tomatoes; chop remaining can.
In skillet, combine tomatoes, seasoning and garlic; bring to boil.
Reduce heat and simmer 12 minutes, stirring occasionally.
Stir in chicken and sausage, cover and simmer five minutes. Serve with rice.

Instructions for Freezer Chicks: One 2-qt. container each, plus a ziploc of creole seasoning to turn up the heat. Instructions are to serve over rice, but we like to mix it all together in the skillet. You might add about three to four cups of cooked rice to this. Kids may like it sprinkled with some cheddar cheese and with milk to drink (to kill any hotness). I used regular (not hot) smoked sausage. This ended up being pretty inexpensive because I was able to use the huge cans of tomatoes from Sam's, so I think we could afford to splurge on shrimp (instead of chicken) next time if we'd like it again.

Mexican Pizza

(from Everyday with Rachael Ray)

FOUR SERVINGS

12 ounces cheddar cheese, shredded (3 cups)
4 ounces monterey jack cheese, shredded (1 cup)
3 tablespoons extra-virgin olive oil
12 small flour tortillas
3/4 cup finely chopped onion
Two 15.5-ounce cans red kidney beans, rinsed
Salt and pepper
One 8-ounce jar taco sauce
One 4.5-ounce can chopped green chiles
One 3 1/2-ounce package cooked chorizo sausage, thinly sliced

1. Preheat the oven to 375°. In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.

2. Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on the sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.

3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.

4. Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.


Instructions for Freezer Chicks: This recipe says four servings, but it has a lot on it (a pound of cheese, two cans of beans, 12 tortillas). I was a little chicken to get it too hot for everyone, so I used mild taco sauce and mild chorizo (about 8 oz. cooked and crumbled). I think it could be hotter. Each pizza is on a foil 10x15 cookie sheet. They are fully cooked and ready to reheat and eat.

April Meal Plans

Misti:

Pecan Crusted Chicken with Honey Pecan Sauce
Pulled Pork Chili
Maple Chicken and Ribs

• Misti-all white meat
• Tina-all dark meat
• Janet-mixed
• Teressa-mixed
• Jen-mixed

Tina:

Brandied Bacony Chicken

Pecan Stuffed Hamburger wrapped with Bacon

Marlboro Man Sandwiches

Janet:

Pizza Casserole

Shepherd's Pie

Sweet and Spicy Chicken

Jen:

Cajun Pork Burgers

Beef Taquitos

Italian Mac & Cheese

Teressa:

Turkey and Noodles

Chicken Creole

Mexican Pizza