Flat-Iron Steak Tips & Veggies

 

I really enjoy eating out for a change of pace and it has become a welcome luxury.  Since it’s not something I do a lot given today’s economy, I’ve become pretty choosey.  Normally, I like to order something I would not fix at home.  Recently though, I ordered steak tips at a local restaurant.  I have to admit the entire dish was delicious, but it had one major flaw.  It was too salty.  I have to wonder when we began to rely on salt to flavor everything.  As you know from my recipes, I don’t use it a lot.  Once you make this choice, the salt content in food becomes very noticeable.  Of course, I decided to revamp the restaurant dish into my on version.  You’ll notice that I do not have salt listed as an ingredient.  This is because there’s plenty of sodium in the other ingredients.  When all was said and done, it could have used  a dash, but I definitely felt healthier.  At the end of the day, I’d rather add some salt at the table than to serve a salty dish!

Flat-Iron Steak Tips & Veggies

1 – 2 lb flat iron steak (or sirloin) cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons teriyaki sauce

1 tablespoon Worchestershire sauce

2 tablespoons olive oil

1 tablespoon Mrs.. Dash original flavor

2 tablespoons apple cider vinegar

1 large onion, sliced

2 cups fresh Monterey mushrooms, sliced

1 tablespoon butter

1 tablespoon olive oil

1 pkg (16 oz) frozen broccoli, carrot, cauliflower mix (cooked to package directions)

Combine steak, garlic, teriyaki sauce, Worchestershire sauce, olive oil, Mrs.. Dash, and vinegar in a zip lock bag.  Marinate for 1 hour. 

In a large sauce pan, heat butter and remaining olive oil over medium high heat.  Add mushrooms & cook until slightly browned.  Remove mushrooms from pan and set aside.  Add onions to pan and cook until tender.  Remove from pan.  Add a bit more oil to the pan, if necessary.  Remove steak from marinade & add to pan.  Cook over medium high heat until medium rare (or to own taste).  Add onions, mushrooms, and vegetables to pan along with 1/2 cup water.  Continue to cook, scraping bottom of pan to make your ‘gravy’.  Add salt & pepper to taste.  Serve over rice, if desired.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Brats & Cabbage

 

This is a remake of a Bangers & Mash recipe I saw recently.  I wanted to re-make this recipe without using mashed potatoes.  I love turnips and thought they would add some distinct flavor.  As an added benefit, I took made the leftovers into a hearty soup the next night!

Simple Cookery Brats & Cabbage

1 pkg brats – 5 links

1 large red onion, sliced in rings

1 head cabbage, chopped

6-8 turnips, peeled and diced

2 cups chicken broth or stock plus water

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1/4 cup water

In large pot, combine cabbage, turnips, chicken broth and enough water to cover all.  Bring to a boil.  Reduce to simmer and cover.  Continue to simmer for 45 minutes or until cabbage reaches desired texture and turnips are fork tender.  If you like your veggies a little firmer, reduce cooking time.  Meanwhile, cook brats according to package directions and remove from skillet.  Cover with foil to keep warm.  In same skillet, add olive oil.  Add onions, and cook over medium low heat until slightly browned.  Add water and mustard, scraping the bottom of the pan to make your ‘gravy’.  Remove cabbage mixture with slotted spoon to reserve cooking liquid.  Layer in a casserole or serving dish.  Top with onion mixture and brats. 

Bonus recipe for leftovers:

By reserving the cooking liquid, you have a delicious start to a hearty soup.  Dice any leftover brats and store overnight in cooking liquid.

Brat & Cabbage Soup

4 cups leftover cabbage, turnip, onion, brat mixture

1 small onion, chopped

1 tomato chopped

1 teaspoon olive oil

to taste – red pepper flakes, salt, pepper

1-2 cups chicken broth

Heat olive oil in skillet over medium heat.  Add onion and tomato.  Cook until tender.  Combine all ingredients in medium sauce pan – adding the desired amount of chicken broth depending on how thick you like your soup.  Bring to a boil.  Reduce to a simmer and continue to cook another 15 minutes. 

Pillsbury® Grands!® Giveway Winner....

Thanks everyone for the great comments and ideas for using Pillsbury® Grands!® Biscuits.

And, the winner is....


barbara.montyj said...
I like to use the biscuits with my chicken and gravy.
barbara dot montyj at gmail dot com

October 19, 2010 6:59 PM

Congrats!!! barbara.montyj please e-mail me at simplecookery@aol.com

Thanks to MyBlogSpark and Pillsbury for the Pillsbury Grands! Mini Biscuits prize pack that includes a coupon for a free package of biscuits, a $15 gift card, a biscuit basket, a butter dish and spreader.

Cinnamon Butter & Giveaway

One of my favorite memories as a child is watching Mom make buttermilk biscuits.  Almost every Sunday morning, Mom would scoop up the flour and start from scratch.  They were perfect.  Of all the things that I learned from Mom, I never have mastered the art of a perfect biscuit.  Oh, Mom used canned biscuits too and we considered them a treat.  She’d flatten them out, fill them with home-made apple pie filling and make the best fried apple pies.  Add a some ice cream, and you’re in heaven.

When Pillsbury first began making frozen biscuits to bake at home, I jumped on the bandwagon.  At last, I could get the taste of home-made biscuits without the fuss.  And the best part?  I could cook as many as I wanted.  If I only needed two biscuits, then that’s all I needed to pull out of the freezer.  Anyone knows, there’s no such thing as making a ‘small’ batch of homemade biscuits!

As you can imagine, I was very excited to hear about the new Pillsbury® Grands!® Mini Biscuits.  These little biscuits are just the right size for little appetites or big appetizers! Love coupons? Click here so you can save $1.00 on the purchase of any Frozen Pillsbury Grands! Biscuits.
.
Through MyBlogSpark, Pillsbury sent me information and a Pillsbury Grands! Mini Biscuits prize pack that included a coupon for a free package of biscuits, a $15 gift card, a biscuit basket, a butter dish and spreader. The best part? Pillsbury, through MyBlogSpark, is providing me with an additional prize pack for one of you!

What’s your favorite use for Pillsbury® Grands!®?  Do you use them in a recipe?  I love cooking home-made pot pies topped with a biscuit instead of pie crust.  Topping a biscuit with a little cinnamon, sugar, and butter before baking makes a wonderful dessert. Or, try this yummy recipe for cinnamon butter. The maple syrup adds just a taste of Fall! 

CINNAMON BUTTER
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1 cup butter
1/4 cup powdered sugar
1 tablespoon maple syrup
1 teaspoon ground cinnamon
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Allow butter to soften at room temperature. Beat butter, sugar, syrup and cinnamon together until well blended. Store in air-tight container and refrigerate for at least an hour before using.

MyBlogSpark and Pillsbury want you to enjoy the new Pillsbury® Grands!® Mini Biscuits too.  To enter, just leave a comment on this blog & tell me your favorite use for Pillsbury biscuits.  If you’re a follower of this blog, you are automatically entered, but you’ll get an extra entry if you leave a comment.  Hurry though, this giveaway ends October 20, 2010 at midnight. 

THIS CONTEST HAS ENDED - THE WINNER WAS: barbara.montyj

Is it really cheaper?

I'm all about saving money and taking short cuts. I also know it can be easy to make healthier versions of convenience items you find in the grocery store. However, I have to wonder about the following recipe. I haven't tried it, but wanted to get your thoughts on it. Considering the cost of ingredients and time involved, I think I'll stick with the easy route of buying it. I also know that I'd probably end up scorching the milk! But, if you decide to try this one, let me know how it turns out.
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Sweetened Condensed Milk
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3/4 cup sugar
1 and 1/4 cup powdered milk
1/2 cup water
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Mix ingredients well and bring to a boil in a heavy sauce pan. Cook 15 to 20 minutes, stirring often, or until it reaches the desired thickness.

Movies, Books & Food

I love old movies just about as much as I love food. Sometimes I just want to curl up with an good book. Have you ever noticed how food is somehow involved in almost all parts of a novel? A book about San Francisco wedding caterers would no doubt involve a lot of cooking. Think about the latest suspense novel you read over the summer. How many recipes could you cook up from just that one book?

How many of those books have a happy ending involving a wedding? Destination weddings are very popular these days, and I'm sure it can take a lot of time to hire local wedding caterers. A little extra time and research can pay off in the long run resulting in the perfect wedding dinner.

I won't mention the name of the movie, but if you're a fan of fast cars that transport unusual items, you can probably guess it. The female lead in this movie spends a great deal of time describing delicious meals in nearby restaurants while speeding through Europe. Just like in a book, movies sometimes leave me wondering about the characters afterward. I can see this couple hiring a wedding caterer soon. Don't we all love happy endings?

Foodie News - Tune-In Alert for October

**FOOD NETWORK OCTOBER 2010 HIGHLIGHTS**

Food Network Seeks ‘The Next Iron Chef’ and Michael Symon Resolves ‘Food Feuds’
Anne Thornton Whips Up ‘Dessert First’ and Nigella Lawson Unwinds in ‘Nigella Kitchen’
Guy Fieri Pursues the Ultimate ‘Tailgate Warrior’ in Special Primetime Series; ‘Private Chefs’ Returns
Food Network Preps for a Spooky Sweet Halloween with Sandra Lee Online Exclusives

NEW YORK – September 16, 2010 – Food Network falls into October with a bang – four series premieres, six all-new seasons and 62 brand-new episodes! Competition hits the ground running as 10 of the country’s most reputable chefs vie for the ultimate culinary title of “Iron Chef” on season three of The Next Iron Chef premiering Sunday, October 3rd at 9pm. Michael Symon visits cities across the country in efforts to squash heated dish disputes on the new primetime series, Food Feuds, premiering Thursday, October 14th at 10pm. The culinary glamour continues as popular primetime series Private Chefs of Beverly Hills returns with a second season on Tuesday, October 12th at 9pm. On a mission to determine which tailgate team reigns supreme, Guy Fieri hosts a special four-week primetime series, Tailgate Warriors with Guy Fieri, premiering Wednesday, October 20th at 10pm. Food Network also launches two new daytime series: professional pastry chef Anne Thornton simplifies the world of sweets on Dessert First premiering Sunday, October 24th at 12pm, and Nigella Lawson shares recipes for modern living on Nigella Kitchen premiering Sunday, October 3rd at 9am. Plus, FoodNetwork.com features exclusive Halloween videos, entertaining tips and recipes from Sandra Lee, Alton Brown, Duff Goldman and more. Join the conversation on Facebook and Twitter.

PRIMETIME SERIES PREMIERES

The Next Iron Chef: Season 3
Premieres: Sunday, October 3rd at 9pm
In the fiercest season-to-date, ten of the country’s most accomplished chefs bet on their skills and put their reputations on the line for the chance to join the industry’s most elite culinary society: the Iron Chefs. Hosted by Alton Brown (Good Eats) and filmed in Los Angeles, Las Vegas and New York City, season three challenges the chefs’ culinary skills and mental toughness as they enter a clash of culinary titans.

Premieres: Sunday, October 3rd at 9pm
“Ingenuity”
In the season three premiere of The Next Iron Chef, 10 of the country’s best chefs arrive in Los Angeles to compete for the chance to join the most elite culinary society: the Iron Chefs. Host Alton Brown greets them with a test of ingenuity, the first of seven tests each focused on an important Iron Chef attribute. With bread as the Secret Ingredient Challenge, the chefs must create sandwiches that represent their personalities. Next, the threat of elimination looms in the Chairman’s Challenge as the chefs find themselves cooking on a beach each with the one ingredient they would want to have if stranded on a desert island. The competition heats up, and the judges send the first contender home.

Premieres: Sunday, October 10th at 9pm
“Innovation”
The competition escalates among the remaining nine chefs when host Alton Brown presents a challenge to test their innovation. The contenders arrive at a coffee shop for the Secret Ingredient Challenge where they must create two innovative dishes using a duo of American breakfast favorites: coffee and doughnuts. In the Chairman’s Challenge, the chefs have one grueling hour to innovate classic diner fare like meatloaf and corned beef hash to Iron Chef-quality cuisine. The finalists frantically cook up their improved diner dishes, and another chef leaves at the end of the challenge.

Premieres: Sunday, October 17th at 9pm
“Resourcefulness”
An Iron Chef must be able to think on their feet, so the eight remaining chefs face a true test of resourcefulness. For the Secret Ingredient Challenge, the chefs make an imaginative snack from pickles. The competitors then bring their small bites on a fishing field trip where they all reel something in – including a shark! Back in the kitchen, for the Chairman’s Challenge, they make two dishes using the fish they caught. The finalists attempt to conquer the challenge and win over the judges, but one chef doesn’t make the cut.

Premieres: Sunday, October 24th at 9pm
“Transformation”
The remaining seven chefs undertake a test of transformation. In the Secret Ingredient Challenge, the chefs transform traditional American condiments and sauces like ketchup, ranch dressing, and mayonnaise into unique recipes. Next, the competitors get sent to the San Diego County Fair where they must gather ingredients from the concession stands in a mad dash to transform their fair food into Iron Chef-worthy dishes for the Chairman’s Challenge. During the difficult battle, the chefs prepare their food on “The Outlaw Grill,” the world’s largest grill, but one of the chefs can’t take the heat and gets eliminated.

Premieres: Sunday, October 31st at 9pm
“Respect”
In this “all-American” episode, the six remaining competitors face the test of respect. For the Secret Ingredient Challenge, the kitchen doors open to reveal a Humvee packed with thousands of pounds of potatoes. Guest expert and judge Lt. Col. Barnes of the U.S. Army explains the challenge: showing respect for the potato (the peeling of which was formerly military punishment) by creating a potato dish in 45 minutes. In the Chairman’s Challenge, the chefs must show respect for the United States by cooking four dishes representing the four main regions on the map: North, South, East, and West. Before elimination, Alton Brown reveals that the five surviving chefs will travel to Las Vegas. One chef gets eliminated while the rest hop on the plane to Sin City.

Food Feuds
Premieres: Thursday, October 14th at 10pm
Across the country, heated rivalries divide passionate locals in cities big and small – over which dish defines the district. From meaty lobster rolls and golden fried clams to juicy meatballs and luscious cheesecake, these signature dishes polarize the community. Michael Symon (Iron Chef America) pounds the pavement searching for the country’s most intense and long-standing dish disputes to settle once and for all. Michael works in their kitchens, interviews locals, and summons undercover critics to learn as much as he can about the divisive dishes to finally put a lid on these Food Feuds.

Premieres: Thursday, October 14th at 10pm – SERIES PREMIERE!
“Italian Feud”
Michael Symon rolls up his sleeves to take on two Italian favorites: meatballs in Philadelphia and pizza in Boston. Villa di Roma and Ralph’s Italian Restaurant have both rolled out meatballs for generations and claim to make the best in Philadelphia. Michael settles this feud with the help of locals and the toughest critics of all, grandmothers. Then, he gets to the heart of the Boston-style pizza dispute between Regina Pizzeria and Santarpio’s. Michael enlists the help of an undercover restaurant critic, pizza connoisseurs and local college kids to decide which pizza takes the pie.

Premieres: Thursday, October 21st at 10pm
“Seafood Feud”
Michael Symon dives into seafood battles head first in Massachusetts and New York. In Essex, Mass., Woodman’s and J.T. Farnham’s fry up clams better than anyone else. Michael explores their kitchens, talks to foodies, and even goes clamming to figure out who has the best fried clams in Essex. Then, he visits New York City to settle the lobster roll dispute between Luke’s Lobster and Ed’s Lobster Bar. He goes to their kitchens, chats with locals, and gets an expert opinion from Chef Geoffrey Zakarian (24 Hour Restaurant Battle) to declare who makes the supreme lobster roll.

Premieres: Thursday, October 28th at 10pm
“Cake Feud”
Michael Symon settles two cake feuds: crab cakes and cupcakes. In Baltimore, he claws his way into the crab cake recipes of competitors J.W. Faidley and Gertrude’s. He explores the Inner Harbor to determine the people’s choice, and picks the brain of Ron Kasper, a columnist for Baltimore Sun. Then, Michael pounds the pavement to determine who bakes the best red velvet cupcake – Ladybird in Brooklyn, N.Y. or Cupcake Stop in Montclair, N.J. He pops in on a birthday party to get the opinions of 10-year-old cupcake fanatics, but when he tastes a wildcard entry, the decision gets harder.

DAYTIME SERIES PREMIERES

Nigella Kitchen
Premieres: Sunday, October 3rd at 9am
With her winning mix of passion, enthusiasm and love of comfort foods, Nigella Lawson is in the kitchen cooking meals for modern living that you will want to make all the time. As well as creating easy and everyday recipes to beat the clock, Nigella shares tips on dishes made just to unwind at the end of the day. Nigella Kitchen will teach viewers how to cook at home with simple and accessible ingredients – making the everyday special and special days easy.
*This October, Nigella also releases a new cookbook, “Nigella Kitchen” (Hyperion, 2010), focused on feel-good food for the way we eat and live today – a welcome resource for both hectic weekday and leisurely weekend cooking.

Dessert First with Anne Thornton
Premieres: Sunday, October 24th at 12pm
In Dessert First with Anne Thornton, expert pastry chef Anne Thornton shares indulgent recipes for tantalizing and tasty sweet treats. From fresh pie crust and creamy ice cream cake to flaky pastries and make-ahead tarts, Anne demystifies and simplifies the sweet world of pastry and dessert. While sprucing up old-fashioned favorites like apple turnovers and pecan pie, Anne teaches viewers the keys to no-fear baking proving any home cook can create show-stopping desserts. Whether she’s planning a dinner party for friends or whipping up a quick weeknight meal, Anne always thinks about Dessert First.

FEATURED SPECIALS

Tailgate Warriors with Guy Fieri
Premieres: Wednesday, October 20th at 10pm
Guy Fieri (Diners, Drive-ins and Dives, Guy’s Big Bite) searches for the top “tailgate warriors” as eight tailgating teams compete at NFL stadiums across the country in a four-week series. Each week, two teams must create two appetizers, one entrée, two sides and one dessert in an hour. They will be judged by a three-person panel and scored based on taste, creativity, difficulty, and presentation. The two highest-scoring teams move on to the championship round and battle it out for the chance to win $50,000.

Premieres: Wednesday, October 20th at 10pm
The battle on the gridiron may be rough when the Green Bay Packers take on the Seattle Seahawks, but it’s nothing compared to the action going on outside the stadium. Guy Fieri throws down the gauntlet and searches for the best tailgate teams in the country. This round, teams from Green Bay and Qwest Field take on the top team from Seattle in a one-hour competition to see who has the most killer grub at the game.

Premieres: Wednesday, October 27th at 10pm
On the hunt for the country’s best tailgate team, Guy Fieri visits the San Francisco 49ers as they take on their neighbors, the Oakland Raiders. In this round, Guy visits his hometown, as the top tailgate team from San Francisco heads across the bay to take on the top team from Oakland in a one-hour competition to see who moves on to round three.

*Note: The final two episodes premiere on Wednesday, November 3rd at 10pm and Wednesday, November 10th at 10pm.

SEASON PREMIERES

Mexican Made Easy
Premieres Saturday, October 9th at 9:30am
“From Mexico to the World”
Marcela creates a menu highlighting key culinary gifts from Mexico: corn, chocolate, avocadoes, and chiles. She shows viewers how easy it is to incorporate these ingredients into mouthwatering dishes like Easy Corn Tamales, Mexican Chocolate Margaritas, Avocado Flan and Stress-Free Salsa.

5 Ingredient Fix
Premieres Saturday, October 9th at 10:30am
“Ode to the Grastropub”
Claire serves up gastropub favorites with a gourmet twist. From Bangers and Mash and Cheddar Beer Soup to Soda Bread and Banoffee Mess, Claire turns pub grub into super simple and delectable five ingredient dishes.
*On October 6th, Claire will release her first cookbook: 5 INGREDIENT FIX: Easy, Elegant, and Irresistible Recipes by Claire Robinson (Grand Central Publishing, 2010). The quest for simple and fresh food is over as Claire helps put delicious and sophisticated meals on the table in no time.

Private Chefs of Beverly Hills
Premieres Tuesday, October 12th at 9pm
“A Side of Lamas”
Sasha and Stuart are in for a wild ride when asked to spice up the unveiling of Lorenzo Lamas’ new motorcycle. A California teen’s circus themed Sweet Seventeen party finds Brian and Brooke working without a net, and a Hollywood health nut challenges Jesse and Manouschka to prepare a healthy soul food dinner for her plus-sized family members.

Alex’s Day Off
Premieres Sunday, October 24th at 9:30am
“Sweet Treats”
Once in a while, Alex gets the urge to indulge her sweet tooth. To start, she whips up Chocolate Cupcakes with decadent frosting and chewy Lemon Macaroons. To round out the menu, Alex creates a classic Bananas Foster and stirs up a cool Coffee Granita.

NEW EPISODES
Aside from new series and seasons, Food Network premieres all-new episodes of its popular primetime and daytime shows as well as featured competitions series, Iron Chef America and Food Network Challenge.

Primetime: The Best Thing I Ever Ate, Chopped, Diners, Drive-ins and Dives, Good Eats, Meat & Potatoes, Throwdown with Bobby Flay, Unwrapped

Daytime: 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Down Home with the Neelys, Grill It with Bobby Flay, Giada at Home, Guy’s Big Bite, Paula’s Best Dishes, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee, Ten Dollar Dinners

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Thursday, October 14th at 9pm
“Symon vs. Fraser”
New York City chef John Fraser of Dovetail challenges Iron Chef Michael Symon to an intense culinary battle in Kitchen Stadium. Will Chef Fraser's meal impress the judges enough to beat Iron Chef Symon?

Premieres Sunday, October 17th at 10pm
“Symon vs. Vetri”
Philadelphia chef Marc Vetri of Vetri Italian restaurant enters Kitchen Stadium to take on Iron Chef Michael Symon. Will Vetri’s treatment of the secret ingredient earn him a win, or will he fall to Iron Chef Symon’s cuisine?


Food Network Challenge
Food Network gets the competitive juices flowing in Food Network Challenge with the biggest and most exciting food battles from around the world. Claire Robinson (5 Ingredient Fix) hosts as competitors vie for bragging rights and a $10,000 prize.

Premieres Sunday, October 3rd at 8pm
“Outrageous Pumpkins”
Four talented pumpkin carvers have three rounds to amaze the judges with their sculpting skills. Competitors must carve a classic Jack-o-lantern, an impressive 3-D pumpkin, and their own over-the-top pumpkin masterpiece.


Premieres Sunday, October 24th at 8pm
“Flying Sugar”
Four adventurous sugar artists must create a fantasy flying machine out of sugar. Since combining movement with sugar seems nearly impossible, will any of these machines survive their maiden voyage?

Premieres Sunday, October 31st at 8pm
“Urban Legends”
Four artistic cake designers must tell an urban legend story through cakes using extreme elements like lights, sparklers and moving parts.

ONLINE

FoodNetwork.com prepares for a scary sweet Halloween with Sandra Lee and shares the lowdown on the ultimate trick-or-treats, festive recipes and must-have entertaining tips from Food Network stars Alton Brown, Duff Goldman and more.
*Visit: http://www.foodnetwork.com/halloween (live as of 10/1)
Sandra Lee Exclusive Videos: A can’t-miss collection of Sandra’s best Halloween costumes, cocktails, cupcakes and tablescapes.
Duff’s Tricks and Treats Video Tips: Ace of Cakes star Duff Goldman shares gory food tricks and fun ways to create decorative jack o’ lantern and eyeball mini cakes.
Most Popular Halloween Recipes: Serve up some Halloween fun with ghoulishly good desserts from like Candy Corn Parfaits, Sweet and Spicy Pepitas Popcorn Balls, Pecan-Caramel Spiders and more.
Creepy Cocktails: Find recipes for the most popular and festive Halloween cocktails like Emeril Lagasse’s Spellbinders with Devil Eyeballs, Michael Chiarello’s Vampire Blood Drink , Sandra Lee’s Green Ghoulade and more.
Alton Brown’s Favorite Fall Recipe: Alton shares an in-depth look at his easy-to-make toasted pumpkin seeds – a perfect treat for any Halloween party.