Beef, Pasta, and Artichoke Salad with Balsalmic Vinegarette
Ingredients:
(Chilling time: 2 hours or overnight)
1 boneless beef top sirloin steak, cut 1” thick (1-1/2 lb)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 oz) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives, optional
2 Tbsp thinly sliced fresh basil
1/2 cup balsamic vinaigrette
Directions:
Place steak on grill grid* over medium, ash-covered coals. Grill uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate covered at least 2 hours. Serves 8.
* If broiling steak: Place beef steak on rack in broiler pan so surface of beef is 3” to 4” from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
(Chilling time: 2 hours or overnight)
1 boneless beef top sirloin steak, cut 1” thick (1-1/2 lb)
4 cups uncooked tri-colored corkscrew pasta, cooked
1 can (14 oz) quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives, optional
2 Tbsp thinly sliced fresh basil
1/2 cup balsamic vinaigrette
Directions:
Place steak on grill grid* over medium, ash-covered coals. Grill uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Let steak stand 10 minutes. Cut lengthwise in half, then crosswise into thin slices.
Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in bowl. Add vinaigrette; toss. Refrigerate covered at least 2 hours. Serves 8.
* If broiling steak: Place beef steak on rack in broiler pan so surface of beef is 3” to 4” from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
Grilled Honey Mustard Chicken Thighs With Grape and Lime Salsa
Ingredients:
8 boneless chicken thighs, pounded thin (about 2 pounds)
1/2 cup prepared honey mustard salsa
1 medium cucumber; peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the two), cut in half
1/4 cup lime juice
1 teaspoon lime zest, optional
2 tablespoons olive oil
1/4 teaspoon salt and freshly ground pepper
Directions:
Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.)
Brush both sides of each thigh with some honey mustard and set them aside.In a medium bowl, stir together the ingredients for the salsa and set it aside. Grill or saute the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.
Serves 4
8 boneless chicken thighs, pounded thin (about 2 pounds)
1/2 cup prepared honey mustard salsa
1 medium cucumber; peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the two), cut in half
1/4 cup lime juice
1 teaspoon lime zest, optional
2 tablespoons olive oil
1/4 teaspoon salt and freshly ground pepper
Directions:
Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.)
Brush both sides of each thigh with some honey mustard and set them aside.In a medium bowl, stir together the ingredients for the salsa and set it aside. Grill or saute the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.
Serves 4
Shredded Beef Enchiladas
Ingredients:
1 beef sirloin roast (4-6 lb.)
2 packet enchilada sauce mix
1 lg. onion, diced
1 tbsp. vegetable or olive oil
2 dozen corn tortillas (6” size)
1 lb. shredded Colby cheese
Salt and Pepper, to taste
2 packet enchilada sauce mix
1 lg. onion, diced
1 tbsp. vegetable or olive oil
2 dozen corn tortillas (6” size)
1 lb. shredded Colby cheese
Salt and Pepper, to taste
Directions:
Season roast with salt and pepper. Cook in crock pot or oven (low heat for 4-5 hours) until tender. Shred beef. Note: This step may be done the day before.
Sauté onion in oil until tender. Stir 1/2 cooked onion into shredded beef.
Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 cup sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 cup of beef mixture. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350° for 30-45 minutes.
Serves: 4
Season roast with salt and pepper. Cook in crock pot or oven (low heat for 4-5 hours) until tender. Shred beef. Note: This step may be done the day before.
Sauté onion in oil until tender. Stir 1/2 cooked onion into shredded beef.
Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 cup sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 cup of beef mixture. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350° for 30-45 minutes.
Serves: 4
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