Inside-Out Steak Salad

Do you ever wonder how to get your sweetie or your children to eat a salad for dinner? Well, this is recipe is the perfect way to make that happen. It has everything a steak salad would have, but it is incognito. Who can resist a steak? Check out the recipe below and see how you can please the whole family with one meal.

XOXO,
Esra

Inside-Out Steak Salad
3 Gals and a Kitchen

1 pound flank steak
10oz fresh bag of spinach
½ of a red onion, diced
4oz sliced mushrooms
1 can diced tomatoes, drained
1 garlic clove
½ c crumbled goat cheese
¾ of an avocado cut into slices
¼ tsp crushed red pepper
1 TB parsley
1 TB rosemary
1 TB tarragon
2 TB extra virgin olive oil
2 TB Worcestershire sauce
Salt & Pepper to taste
Twine

Line a cookie sheet with aluminum foil and preheat the on the broiler setting. In a large non-stick skillet, sauté red onion, mushrooms, tomatoes, garlic, and spinach until the spinach has wilted. Squeeze spinach in a paper towel removing as much of the liquid as you can. Season with salt and pepper and set aside. Go ahead and butterfly cut your piece of flank steak. To butterfly flank steak, lay the meat flat on a cutting board, use a long knife and cut the meat horizontally, but make sure to leave one side connected.

Lay the flank steak so it is open and spread the spinach mixture evenly down the middle. Place slices of avocado down the middle of the steak and sprinkle with crumbled goat cheese. Start at one end and begin rolling the steak up until you reach the other end. Use the twine to tie 4 sections of the flank steak to help keep it shut while it is cooking. Season the steak with crushed red pepper, parsley, rosemary, tarragon, EVOO, and Worcestershire sauce.

Broil the steak until cooked to your liking. About 8-10 minutes if you like your steaks medium. Don’t forget since you butterfly cut the steak that it is much thinner and does not need to cook as long.

The Fan's Have Spoken

We have put together a list of ingredients that our fan's say they cannot live without in the kitchen. Let's take a poll and see which one comes in first as a must have in the kitchen.

XOXO,

3 Gals and a Kitchen

Top 10 Ingredients

(In no particular order)

10. Onions, tomato paste, and parsley. Peri

9. Butter. Surabhi

8. fresh cilantro and goat cheese. Debbi

7. Crushed red pepper flakes. Mary

6. Cumin. Mary

5. Bacon. Joe

4. Basil, Red Onion, Cucumber, Feta Cheese. Semra

3. EVOO. Everyone who cooks

2. Tomatoes. Homira, Peri, Barbara

1. Garlic. Debbi, Homira, Barbara

Summer Salmon Cakes w/ Feta Dressing & Spinach Salad

Summer is approaching quickly and that means one thing...it’s time for the beach and time to start cooking up delicious fish recipes.

XOXO,
Esra

Summer Salmon Cakes with
Feta Dressing & Spinach Salad
3 Gals and a Kitchen

2 6oz salmon filet
1 c corn meal or fresh bread crumbs
1 large egg, beaten
1 small onion, diced
2 TB parsley
1 TB Worcestershire sauce

3 tsp extra virgin olive oil
2 tsp dill weed
Touch of hot sauce
Salt and pepper to taste
1 lemon, cut into wedges

Feta dressing
2 TB extra virgin olive oil
1 c feta, crumbled
1 clove garlic
1 TB dill
12 oz plain yogurt
Salt & Pepper to taste

Spinach Salad
1 bag of fresh spinach
1 large tomato sliced
½ cucumber sliced
½ c dried cranberries
¼ c almonds, slivered

Salmon Cakes Directions:
In a food processor, chop skinless salmon until flakey. In a large mixing bowl, place salmon, corn meal, add eggs, diced onion, parsley, Worcestershire sauce, dill weed, and hot sauce. Mix with hands until combined. Form into 4 patties; each should be about ½ inch thick. In a large skillet, heat EVOO. Place salmon cakes on heated skillet and cook until golden on each side, about 3 minutes per side. Salt and pepper to taste

Meanwhile, prepare Feta Dressing: Mix EVOO, feta, garlic, dill, and plain yogurt until combined. Salt and pepper to taste.

Prepare spinach salad; place salmon cakes on top of prepared spinach salad and pour dressing over the salmon cakes and salad.

Bridesmaid Beach Weekend Eats

~Bridesmaid Beach Weekend '10~

I just got back from the best weekend in the Outer Banks with all 7 of my awesome bridesmaids, hosted by my Matron of Honor, Allison! For 2 days, we noshed on some yummy food, and I just had to share some of the recipes. Allison Y. made Baked Ziti for dinner on Friday night, with Feta and Artichoke Dip as the starter.

Feta and Artichoke Dip
Ingredients

1 - 15.5 oz. can artichoke hearts, drained
1 - 8 oz. container crumbed feta cheese
1 cup mayo
1/2 cup shredded Parmesan cheese
1 - 2 oz. jar pimientos, drained
1 garlic clove, minced
crackers



Directions
Preheat oven to 350. Chop artichoke hearts. Combine all dip ingredients and pour into an 8 or 9inch pie plate. Bake for 20-25 minutes or heated until tightly browned. Serve warm with crackers!

On Saturday morning, while painting pottery with the bridesmaids at Glazin-Go Nuts, Allison brought everyone individual servings of Overnight Blueberry French Toast Casserole. This was as sinful as it looks!

Allison's Blueberry French Toast Casserole

This recipe was adapted from AllRecipes.com. In our February posts, Allison made a Peach French Toast Bake. She had a hard time finding the right kind of bread. Be sure to check the bakery for a large loaf of French bread. The bread used in this recipe was found at the very affordable Walmart for less than 2 dollars. Use a serrated knife to cut the bread into one inch thick slices and then cube the slices to make this easy and delicious recipe.


Ingredients
Part 1 (night before)
12 slices french bread, cut into 1-inch cubes

2 (8 oz.) packages light cream cheese, cut into 1 inch cubes

1 cup fresh blueberries
1 cup fresh blackberries
12 eggs, beaten
2 cups whole milk
1 teaspoon maple syrup (light is fine)


Part 2 (in the morning)
1 cup white sugar
2 Tablespoons cornstarch
1 cup water
1 cup fresh blueberries (in addition to blueberries used night before)
1 Tablespoon butter



Directions:
Part 1 (night before)
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries and 1 cup blackberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Part 2 (in the morning)
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. Meanwhile, in a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

After a lazy afternoon, we all enjoyed dinner at The Black Pelican...but not before happy hour at the beach house!

Island Cheeseball

Ingredients
2 - 8 oz. pkgs. cream cheese
1 - 8 oz. can unsweetened crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
2 teaspoons seasoned salt
1 1/2 cups coarsely chopped pecans
crackers

Directions
In a small bowl, combine cream cheese, pineapple, green pepper, onion and seasoned salt. Cover and refrigerate for 30 minutes to an hour. Either shape into 1 large (3 cup) cheeseball, or split into two or three smaller cheeseballs. I've found that the best way to shape cheeseballs is to use a piece of wax paper to roll it into a ball. It keeps your hands nice and clean. Finally, cover your chopped nuts all over the cheese ball to coat. You can serve immediately with crackers, or chill for a while and serve once the flavors meld. This is also a great freezable recipe. If you're entertaining later in the week, pop in the freezer, but make sure to put it down in the fridge a day or two before you're planning to serve it.

Good friends...good food....good times!

Enjoy! xoxo,
Alison J.

Graham Cracker Roll-Up - Biskuvili Rulo

Just as I promised...here is one of the dessert recipes that is quite popular with my family in Turkey. It is very important to stick to the recipe. Do not try to skip some of the steps or it will not turn out well. Such a tasty dessert!!
XOXO,
Esra

Biskuvili Rulo - Graham Cracker Roll-Up
3 Gals and a Kitchen

25 square pieces of chocolate graham cracker
1 ¼ stick butter
3 ¾ c milk
¾ c flour
¾ c sugar
1 tsp vanilla
¾ c chopped finely hazelnuts

Crush all the chocolate graham crackers until it is powder like and place on a foiled baking pan (shallow cookie sheet will work).

In a large pot on medium heat, melt butter and slowly add flour, stirring continuously. When the flour is blended and not too chunky, add milk and then sugar. Once these have mixed together well go ahead and add the vanilla last. Stir continuously until the milk mixture begins to pop (boiled), and then turn off the heat. Remove from heat; use the mixer and mix about 5 minutes. Pour it in a zig zag over the graham cracker crumbs (this makes it easier to spread). Spread the mixture all over the graham cracker crumbs. Evenly sprinkle the hazelnuts all over the mixture. After the hazelnuts have been spread evenly, begin by lifting the long side of the foil and getting the one edge to roll inward. Use the foil to help you roll the entire dessert, but be sure not to roll the foil itself. Once the dessert has been rolled entirely you may leave it on the sheet with the foil under it and place it in the freezer for 15 minutes and no more, then move it into the refrigerator overnight.

It is best served when it has had a chance to chill overnight.

Smoked Lamb

Spring has arrived! With the warm weather, the sun shining, and the pool about to open, what better time to start cooking out? We were having some friends over for a cookout and wanted to cook up a meal that would feed a lot of people. This recipe has a quick prep time and does not require a lot of work while it is on the smoker. I hope you all enjoy this as much as we did!

XOXO,
Esra

Smoked Lamb
3 Gals and a Kitchen

5lb lamb leg boneless roast
1 teaspoons of Jane’s Krazy Mixed-up Seasoning
1 teaspoon of pepper
1 tablespoon rosemary
3 cloves of garlic

Preheat the smoker. Meanwhile, place lamb on a plate and begin adding Jane’s Krazy Mixed-up Seasoning, pepper, rosemary, and garlic to both sides of the lamb. Smoke lamb until it reaches an internal temperature of 145 (approximately 20 minutes per pound for medium). Remove the lamb from the smoker, cover with foil, and let rest for 10-12 minutes before carving.

Figure Friendly Spicy Fish Tacos

Yellow polka dot bikini and board short season is upon us, so the quick stops at the fast food joints won't be on your agenda anymore. With this recipe, you can have that margarita with dinner tonight and not feel quite so guilty about it.

XOXO,
Esra

Figure Friendly Spicy Fish Tacos

1-1/2 pounds white fish (grouper, cod, etc.) - I used cod
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
Salt to taste
1/2 cup coarse cornmeal - I used yellow cornmeal
1/3 teaspoon pepper
12 whole wheat flour tortillas, 4 inches in diameter (can also use corn tortillas if you prefer)
Southwestern Slaw
1/2 cup Lime Crema
Lime wedges for garnish

Southwestern Slaw (I decided to save time and buy a low cal premade slaw)
1 cup fine-shredded green cabbage
1 cup fine-shredded red cabbage
1 tablespoon lime juice
1-1/2 teaspoons honey
2 tablespoons minced red onion
1 teaspoon minced jalapeños
1 tablespoon chopped cilantro
1/4 teaspoon salt

Lime Crema:
1/2 cup reduced-fat sour cream
1 teaspoon fresh lime zest
1-1/2 teaspoons lime juice
1 teaspoon adobo sauce (optional) - I like spicy so I used 3 tsp and it still wasn't spicy
1/2 teaspoon salt

Preheat the oven to 400 degrees Fahrenheit. Combine the olive oil, lime juice, chili powder, cumin, garlic, and salt in a large bowl. Slice fish into 2-inch strips. Place fish in the bowl to marinate for 30 minutes. Add in cornmeal and pepper. Place on parchment-lined sheet pan and bake for approximately 7-10 minutes or until cooked throughout. Remove from oven and place on warm plate until needed. Tent with foil to keep warm.

To prepare the Southwestern Slaw: combine all the ingredients and allow the mixture to marinate for at least 30 minutes.

To prepare the Lime Crema: combine all the ingredients and mix well. It can be stored for up to two days.

To serve: grill the tortillas until they have light grill marks and are heated throughout, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds. Center 2 pieces of grilled fish on each tortilla, and top with the Slaw. Add a dollop of the Lime Crema, fold in half, and serve immediately with lime wedges.

Recipe by AccentHealth Chef Donna Brousseau