Thursday, February 19, 2009

Marlboro Man’s Favorite Sandwich

This is another one of our favorite sandwiches. This one comes from 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 rolls
Lawry’s Seasoned Salt
Worcestershire Sauce

-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 cup (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!

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

This recipe is awesome. It became an instant favorite. I won this cook book on the Picky Palate back in the summer. Anyway, this was her recipe featured in the cook book and she has it on her blog. I hope you enjoy it as much as we have.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
2/3 cup tomato diced
1/2 cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 clove garlic, pressed


¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
1 tea ground cumin
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices sourdough bread

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro, cumin and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.

Wednesday, February 11, 2009

Vegan Chocolate Mousse

This recipe sounds weird, especially if you're not a vegan. BUT, I'm not a vegan, and I just happen to be obsessed with soy products, so I'm lovin' it. PLUS, it seems healthy somehow....

Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet vegan chocolate chips (NOT carob chips)
12 ounces silken tofu
1 teaspoon natural pure almond extract

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips.

You can melt the chocolate chips in a double boiler or microwave. In the microwave, just melt in 30 second increments, and stir between each.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better.

Tuesday, February 10, 2009

Hearty Black Bean Soup

It was cold and blustery today here in Phoenix (o.k 58* and windy, but that is cold to us) and soup sounded good.  I got this recipe from a Taste of Home cookbook.  I was a little skeptical while it was cooking, but it ended up being very tasty and was perfect for the day.  For my family I essentially halved this recipe.

Hearty Black Bean Soup
3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 can (30 oz.) black beans
2 cans (14 1/2 oz.) chicken broth
1 can (15 oz.) crushes tomatoes ( I used diced)
1 1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. hot pepper sauce (I left this out)

Combine ingredients in a slow cooker and cook on low for 7-9 hours or until vegetables are tender.  

Optional: If you have left over meat - smoked sausage, browned ground beef or roast you can toss it in for the last 30 minutes of cooking.  You can also serve over hot rice.

I didn't serve over rice because I wanted soup but I did cook up an Italian sausage and threw it in there for the last 30 minutes.  It really was good and the kids ate it up.  Unfortunately the bread didn't come out of the oven until an hour after we ate, but it was still good with crackers.

Monday, February 2, 2009

Egg Rolls

This recipe came from a dear friend we met during school up in Moscow - Becki Richardson. They were an excellent addition to our dinner tonight of sweet and sour chicken, and fried rice and were even better when dipped in the sweet and sour sauce. Tasty stuff people. Tasty stuff.

1/2 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
1 large carrot, grated
1 large celery stalk, grated

2 Tbsp cornstarch
2 tsp sugar
2 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce

Brown meat and drain. Add vegetables and cook until done. Stir in sauce until mixture is well-coated. Put large spoonful into each wrap and fry on both sides until golden brown. Serve warm.

The first time I made these my oil wasn't near hot enough and the insides were saturated with oil. Not so tasty. This time I heated it over medium-high heat and those little rolls stayed sealed and were perfect.

I think the family has the sweet and sour chicken recipe, but if you don't let me know and I'll post it along with the Benihana Fried Rice.