Ma What's For Dinner?

Steak part deux…This is the first leftover creation from our rib eyes last night.  Thanks to Robin Miller for the inspiration on this one!  Great idea.

Cooking spray

1 T olive oil

1 onion sliced

1 red bell pepper sliced

1/2 cup mushrooms, sliced

1 large rib-eye steaks (leftover) cut into thin slices

10 spring roll wrappers

10 slices provolone cheese

Preheat oven to 400 degrees.

In a large skillet heat olive oil and add onions, peppers, and mushrooms cooking 3-5 minutes or until soft. Add steak to pan and cook 1-2 minutes, just to heat the meat a bit. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on baking sheet that has been sprayed with cooking spray.   Spray the egg rolls and back for 15-20 minutes until the rolls are golden brown.

Summertime is here again and it’s time to fire up the grill. I’ve decided to feature a week of food all based on this one meal. The economy is tight and I’m cooking up 3 other meals out of this bad boy. That is making your penny stretch. Now rib eye is an expensive cut, but these were on sale at the store, buy one get one free. I bought 4 huge steaks and it fed us for about a week. Stay tuned to see what we turn this into next.

Serves: 4 (save extra for the rest of your week)  Prep Time: 15 minutes  Cook Time: 20 minutes

4 large rib eye steaks

3 T olive oil

1 T butter

S&P

2 strips bacon

2 cloves garlic minced

2 shallots minced

1 T flour

1/2 cup jack daniels

1 can beef broth

2 large onions, sliced into strips

2 large red bell peppers, sliced into strips

Heat your outdoor grill to medium high heat.  Allow your steaks to come to room temperature.  Drizzle with olive oil and season with S&P.  Put them on the grill and allow them to cook for 5 minutes on the first side, then 3-4 minutes on the second for medium rare.  Remove from grill and allow to rest.

In a large skillet heat 1 T olive oil and 1 T butter over medium high heat.  Add onion and peppers and season with S&P.  Allow to cook until soft, about 10 minutes, stirring occasionally.

In a medium saucepan cook bacon over medium high heat until crispy.  Remove and set aside.  In the bacon drippings saute your shallots until soft.  Add in garlic and cook for an additional minute.  Stir in flour and let it cook for a minute stirring often.  Deglaze with Jack Daniels and allow the alcohol to cook out and the sauce to reduce, about 2-3 minutes.  Add your beef broth and bring to a boil.  Once it’s boiled bring the head down to medium and allow it to simmer for 10 minutes.  Add your bacon back in and drizzle over your veggies and steak.

Serves 6  Prep Time: 15 minutes  Cook Time:  15 minutes

3 lbs New England steamer clams, cleaned and rinsed well.  Be sure to discard any open ones that don’t pop shut when you give them a tap.

2 T olive oil

2 shallots, minced

2 garlic cloves, minced

3/4 cup white wine

2 cups water

1 stick butter melted

In a large pot heat olive oil over medium high heat.  Toss in shallots and cook until soft.  Add in garlic and cook for about a minute.  Stir in white wine and allow to reduce for 2-3 minutes.  Pour in clams and toss in the broth.  Pour in water and bring to a boil.  Cover and cook for 10 minutes.  Discard any clams that didn’t open.  Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in.  Serve with garlic bread, salad, and drawn butter.

We were in Boston for the holiday weekend and I was dying for some steamed clams. I didn’t get around to getting any so I whipped up a batch myself when we got back home.  They’re so good!

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Big thanks to my girl Anne over at Annie Bakes who inspired this recipe for me.  She got it from Kaitlin at Kaitlin in the Kitchen .  Both of their dishes looked great so I based this on theirs and added a little zing…  Please swing by and check out their amazing blogs!

Serves:  10  Prep Time: 1 hour 15 minutes  Cook Time: 20 minutes

Marinated Chicken Skewers

6 T olive oil

2 T soy sauce

1 T minced ginger root

2 garlic cloves minced

1 T dijon mustard

1/2 cup rice wine vinegar

1 lb boneless, chicken breasts sliced into strips to skewer

wooden skewers, soaked in water for an hour

Mix all the ingredients of the marinade, add the chicken strips, mix well and refrigerate for at least one hour.  Preheat the oven to 375 degrees, put the chicken on bamboo skewers, place the chicken skewers on a foil lined baking sheet and bake for 15 -20 minutes.  You could also toss these on an indoor (or outdoor) grill.

Peanut sauce

1 cup smooth peanut butter

2 T soy sauce

1 t fish sauce

3 drops chili oil

1 t sesame oil

2 T orange juice

While your chicken is marinating combine all the ingredients in a bowl and mix well.  (You can heat the peanut butter in the microwave for about 30 seconds if it’s too thick to work with.)  Serve with skewers.  I served mine up on some wild rice pilaf and tossed on some cilantro to garnish.  You could serve these at a party in a large glass and let people grab them off the table and mingle with them.  Who doesn’t love food on a stick???