Pepper Steak Pinwheels

I was in a creative mood one night but had a craving for pepper steak.  So I put my creative juices to work and came up with this festive-looking dish that turned out to be delicious!   Tender and juicy and loaded with flavors!  Fast and easy to make too!

Pepper Steak Pinwheels

2 pounds of flank steak, (2 medium sized flank steaks)

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

¾ teaspoons salt

¾ teaspoons pepper

2 garlic cloves minced

2 cups package fresh baby spinach leaves, stems removed

8 slices provolone cheese

2 cups plum tomatoes, diced very small

½ cup green, red and yellow pepper, diced very small

1/2 cup sweet onion, diced very small

Lay the two steaks out on your counter and overlap the edges. Using a kitchen mallet, pound the overlapping edges into one another to make one large flat steak. Continue to pound the steaks until they are about a third of an inch thick.

Mix olive oil, balsamic vinegar and garlic together in a small bowl. Brush mixture on flank steak, making sure to get the bits of garlic on the bottom of the bowl.

   

 Place a layer of fresh spinach leaves on top of the steak, leaving about ½ inch to ¾ of an inch space on all sides.  Sprinkle onion, tomatoes, and peppers on top of spinach. Layer on your slices of cheese, and push down with your hand to flatten.  

Using both hands, tightly roll into a log, tucking in the ingredients and rolling as you go. Roll with the grain. Secure by tying with kitchen twine at 2 inch intervals. Or you can use skewers or toothpicks. Using a sharp knife, slice in between the ties or skewers (against the grain), so that you have 1 1/2 to 2 inch thick pinwheels. Next brush the pinwheels with remaining marinade (oil and balsamic mixture).  Choose a cooking method.

Bake:  Preheat oven to 350 degrees. Place pinwheels in baking dish cut side up and bake uncovered for 25-30 minutes or 165 degrees.

   Grill:  Preheat grill to medium-high heat.  Grill just as you would a 

   steak,    2-3 minutes on each side.

  

Pan sear:  Add a little olive oil to coat your cast iron or oven safe skillet and sear each pinwheel about 2 minutes per side. Remove from burner and place into a preheated 350 degree oven for approx. 20 minutes or until temperature reaches 165 degrees.

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Steak and Mushroom Garlic Butter Pasta

So you’re cleaning out the fridge and you find leftover steak, some leftover pasta and a pack of ready to expire mushrooms.  What do you do?  You throw them all in one skillet, make a delicious sauce and call the recipe something that sounds good!

Steak and Mushroom Garlic Butter Pasta

8 ounces pasta (any kind)

12 ounces sliced mushrooms

Any leftover meat, steak, chicken, pork, etc., slicked or cubed

4 tablespoons butter, divided

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated or shredded Parmesan cheese

Parsley, optional

Cook the pasta in a large pot of salted boiling water according to package directions.  When the pasta is finished cooking, reserve about 1/4 cup of the pasta water, then drain the rest.

 

While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat.  Add the sliced mushrooms and cook for 4-5 minutes until they have started to turn golden brown.  

 
 

Add the minced garlic to the pan along with the salt and pepper.  Cook and stir constantly for one more minute. Add in the leftover steak (or chicken, etc.) and sauté until warmed through.

 

Turn the heat to low and add the remaining two tablespoons of butter, the pasta, reserved pasta water, and Parmesan cheese.  

 



















 

Toss with tongs to coat.  Add more salt and pepper to taste if necessary.  Serve immediately.

 

 

 

 

NOTE:  Any kind of mushrooms you like will work for this recipe.  I like baby Portobello mushrooms best.

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One Pan Shrimp and Brown Rice

 One Pan Shrimp and Brown Rice

Quick and easy to make, this one pan shrimp and rice is the perfect meal. 

One Pan Shrimp and Brown Rice

• ▢ 4 tablespoons butter, divided
• ▢ 1 medium diced onion
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• ▢ 1 teaspoon garlic, minced
• ▢ 1 ½ cups uncooked brown rice
• ▢ 2 tablespoons Old Bay seasoning
• ▢ 3 cups chicken broth
• ▢ 1 lb. large uncooked shrimp, peeled, deveined
• ▢ 1 medium lemon, cut into wedges
• ▢ parsley and/or green onions chopped for garnish
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• In a large pot with a tight-fitting lid, melt 2 tablespoons of butter over medium heat.  Add the onion and cook, stirring occasionally until softened (about 3-4 minutes).  Add the minced garlic to the pot and cook for one more minute.

    

 

 

 

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-35 minutes, or until the rice is tender and the liquid has been absorbed.

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  Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This step allows the rice to steam and fluff up. After 5 minutes, use a fork to gently fluff the rice.
  
  
  While the rice is resting, prepare the shrimp. In a large bowl, combine the shrimp with the remaining tablespoon of Old Bay seasoning. 
  
  
  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   
   
   
   
   
   
   
   
   
   
   
  In a large non-stick skillet over high heat, melt the remaining 2 tablespoons of butter. Once the butter has melted, add the shrimp to the skillet. Spread the shrimp into an even layer and cook for 2-3 minutes on each side. Avoid overcooking to prevent a rubbery texture.
  
  
  Once the shrimp are cooked, fold them into the rice and vegetable mixture, gently combining everything.
  
  
  Garnish the dish with chopped fresh parsley and green onions.
  
  
  

  
   
   
   
   
   
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Honey Pecan Shrimp

Honey Pecan Shrimp

 

 

 

 

 

 

 

 

 

 

How can it get any better?  Crispy deep fried shrimp tossed with a delicious sweet and savory honey sauce with bits of pecans to give it extra crunch.  I could eat this forever.  Absolutely delicious!  

Honey Pecan Shrimp

 1 pound extra-large or jumbo shrimp

½ teaspoon Kosher salt

½ cup corn starch for dredging

Sprinkle shrimp lightly with salt.  Put corn starch in a bowl. Dip shrimp in, shake off excess then put on a plate. Repeat with all shrimp.

 

 

 

 

 

 

 

 

 

Make the batter

9 tablespoons corn starch

6 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon Kosher salt

2/3 cup + 1 tablespoon ice water or c0ld seltzer water

3 cups canola, peanut or vegetable oil

 

NOTE:  Before mixing the batter, chill the dry ingredients in the refrigerator for about 15 minutes to make shrimp even more crispy.  Remove from the refrigerator and add the cold water or seltzer.  Whisk a few times but not too much.  A few lumps are okay.

Heat oil in a large skillet or saucepan on medium high heat to about 350 degrees. 

 

 

 

 

 

 

 

 

 

Dredge shrimp, holding each by the tail and dip into the batter.  Batter should be thick enough to coat but not too thick.  Hold shrimp until excess batter drips off.  Drop shrimp into hot oil and cook for 3 minutes until light golden brown and crispy. Do no more than 6 at a time.  Do not crowd pot.

Drain shrimp on paper towels and repeat with the next batch of 6 shrimp.  Cool all shrimp on paper towels for about 15 minutes while you make your honey sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Make the Honey Sauce

1/3 cup honey

2 tablespo0ns lite corn syrup

1 tablespoon lite soy sauce

2 teaspoons of Chinese cooking wine or Mirin

1/4 cup chopped pecans or walnuts 

Place all ingredients into a small saucepan over medium-low heat.  Bring to a slow simmer and cook for 3 minutes. Turn off heat and cover saucepan with lid to keep warm.  It should be the consistency of maple syrup.

 

 

 

 

 

 

 

 

 

 

Turn on the heat for the oil again.  Heat oil to 400 degrees.  Place the shrimp back into the oil (again only 6 at a time) and cook for another 2 minutes or until they turn from a pale golden brown to a very golden color.  Remove and place on a plate lined with more paper towels.

Quickly toss shrimp in a large metal bowl with the honey sauce. Do this quickly before the honey sauce gets too thick. 

Serve over rice and garnish.

  

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