Tag Archives: rollups

Spinach and Feta Cheese Steak Rollups

27 Feb
Spinach and Feta Steak Rollups

Spinach and Feta Steak Rollups

How on earth does my mind come up with something like this? Just out of the blue! I guess I’m just getting used to “making do” with what I have in the house as I loathe shopping of any kind. Just ask my family. I really do hate shopping.

But what I do really like is coming up with some crazy idea for dinner and think yeah, the family will like this. But then when the family not only likes it, they LOVE it, I’m pretty darned happy. Even before this was finished cooking, my hubby said, “You know we can always order pizza if it isn’t good.” See, he DID have his doubts!

But doubt no more.

Oh shoot, a back story to the salted steak first. (Many of  my long-term readers know hubby is on a low-salt diet.) And a video, but you don’t have to watch it.

So somehow I came across a poor man’s video guide on the interwebz to make any tough meat tender. So, here is the video (sorry if you have to watch an ad first):

Watch here —> Poor Man’s Filet Mignon

And I also happened to watch it with hubby a few days before I made this. THEN (even with a little less now than a quarter cow in the freezer) I picked up some thin-sliced eye of round from the 50% off bin. I am a sucker for meat deals. Of course I froze it immediately. When I told hubby I brought home some store-bought beef and that it was a very tough cut, he actually got excited instead of rolling his eyes. He wanted us to test out this meat tenderizing trick.

Now, let me present to you my riff on a beef rollup stuffed with all kinds of yum. I would have liked to grill this, but it was freezing outside. Make note to cook this again on the grill when the weather is better. And yes, it came out very tender, more so than I expected! (And p.s. the family loved these!)

Spinach and Feta Steak Rollups

For the steak glaze:

Splash of olive oil
1 clove garlic, peeled and minced
1/4 cup balsamic vinegar
2 tablespoons red wine
2 teaspoons brown sugar
1 sprig fresh rosemary, or 1 teaspoon dried leaves
1/2 cup beef broth, preferably homemade

For the steak rollups

3/4 pound thin-sliced eye of round or any other thin-sliced steak (8 to 10 slices)
Coarse sea salt
8 ounces frozen chopped spinach, thawed and squeezed dry
3 ounces crumble Feta cheese
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh-squeezed lemon juice
Ground black pepper, to taste
2 teaspoons grapeseed oil or other high-heat tolerant neutral oil

Salting the Beef

Salting the Beef

If you have a tough cut of beef, follow the method in the video. But if you don’t want to watch it, basically add some course sea salt to the top of the steak and let it sit on the counter for 1 hour for every inch. This steak was so thin we did less than 10 minutes. But even in that short time I could see the steak sweating out and breaking up the fibers! Then you rinse the steak thoroughly of the salt. Pat dry and set aside ready for the stuffing.

But meanwhile you can make the steak glaze.

Making the Steak Glaze

Making the Steak Glaze

Add a splash of oil to a saucepan or skillet over medium heat and cook garlic until fragrant, just a minute or so. Add the rest of the glaze ingredients and cook and stir until reduced by about half. Remove rosemary sprig if not using dried. Take off heat and set aside.

Spinach and Feta Cheese Stuffing

Spinach and Feta Cheese Stuffing

Next, take your thawed and squeezed-dry spinach (you did that already, right?) and add to a bowl along with the Feta cheese, red pepper flakes, and lemon juice and mix until thoroughly combined.

Glazed Steaks

Glazed Steaks

Brush the steak slices with the glaze with a pastry brush, (if you used dried rosemary, don’t worry as it just gets stuck in the brush anyways).

Adding the Spinach Stuffing

Adding the Spinach Stuffing

Grind a bunch of black pepper over the steaks. Top the steak slices evenly with the spinach mixture. Roll up and secure with twine or toothpicks. I found twine to be convenient since I wasn’t grilling.

Brush any remaining steak glaze you have over the rollups. Grind more black pepper over them again, to taste. I am kind of a ground black pepper freak.

Rolled and Stuffed Steaks

Rolled and Stuffed Steaks

Heat a large cast iron or heavy bottom skillet over very high heat with two teaspoons of neutral high-heat oil. With tongs, add the rollups (in batches if needed) to the skillet and cook on all sides until browned. Just a minute or two on each side, rolling often. Remove to a plate and serve with a side vegetable of choice. I chose steamed asparagus. I suppose some kind of bread could be in order but I’m trying to lose weight. 🙂 Happy dining!

Spinach and Feta Steak Rollups

Spinach and Feta Steak Rollups

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chile Relleno Chicken Rollups

31 May
Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

My husband said I actually made a “blog-worthy” meal last night while eating this! That’s a bit of a relief since I haven’t posted a new recipe in a while due to vacation and other business in our lives. When I first spied this recipe a few days ago, though, I immediately knew I wanted to make it as as soon as possible. Hubby said he’s always wary when I make something completely new (not without reason) but he gave this two thumbs up! (My daughter missed out on this meal since she was at a sleepover. Her loss!)

Chile Relleno Chicken Rollups
Adapted from Chicken Chili Relleno from Lady Behind the Curtain

2 large poblano peppers
1 pound skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons homemade taco seasoning mix (or store-bought)
1 egg
1 to 2 ounces Neufchâtel cream cheese
2 ounces Monterey jack cheese, grated
2 tablespoons cilantro, chopped
Red enchilada sauce, for serving (homemade or store-bought)
Sour cream, for serving

Charred Poblano Peppers

Charred Poblano Peppers

Char the peppers on a grill over high heat, turning frequently, until blistered all over. This takes about 10 to 15 minutes. Place peppers in a paper bag and close, then let rest for 10 minutes. After 10 minutes, remove from bag, cut the stem off, then peel the blistered skin. Cut the peppers in half length-wise, then deseed. Set aside.

Peeled and Deseeded Poblano Peppers

Peeled and Deseeded Poblano Peppers

Preheat oven to 375 degrees now. If chicken breast(s) are large, butterfly in half. Pound the chicken to 1/4- to 1/8-inch thickness and set aside

Cornmeal and Taco Mix

Cornmeal and Taco Mix

On a plate, combine cornmeal and taco seasoning mix. Next crack the egg into a a bowl and beat.

Assembly time! On each piece of chicken, arrange the roasted peppers.

Assembling the Rollups

Assembling the Rollups

Spread a thin layer of cream cheese over the peppers, then top with grated Monterey Jack cheese.  Sprinkle the chopped cilantro over the cheese.

Chicken Rellenos Ready to Roll Up

Chicken Rellenos Ready to Roll Up

Starting with the narrowest end of chicken, roll up and then secure with toothpicks. The larger chicken breast was a little more difficult to handle, but I finally wrangled all the filling into it!

Carefully dip the rollups into the beaten egg, then press into the cornmeal mix on all sides. Place the assembled chicken seam-side down into a casserole dish sprayed with oil. Spray the tops and the sides of the chicken with additional oil.

Chicken Chile Relleno Rollups Ready to Bake

Chicken Chile Relleno Rollups Ready to Bake

Place in oven and cook for 30 minutes. Garnish with enchilada sauce and sour cream, and serve with pinto beans and rice.

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

The Leftovers Dilemma…

7 Aug
Spinach and Lasagna Roll Ups

Spinach and Lasagna Roll Ups

This is actually a new post! I started this post about a year ago and shelved it. Since I’m on a somewhat “hiatus” from blogging while packing up to move onto a new house, I thought I’d update this one and finally post it. And here it goes, written a year ago:

Start: “So we are having leftovers from the freezer. Hubby says, “Stop cooking so much, we have too many leftovers!” And I replied, “Now how am I supposed to have a foodie blog without cooking?” Well, the problem is, I grew up in a household of eight, and I don’t know any better. I can’t help it! Food, food, food, and then more food.

We have three in the household. I try to cook for four because that’s just how it works out with standard halving of recipes, but I usually end up cooking for six or eight because, well, I can’t help it. Add more of this, add more of that. Ooooh, I have some of this, just throw that in too. Then you just end up with a lot. For the freezer. We just have to remember to get it OUT of the freezer and actually eat it before it’s that unknown ice-crystal-laden frozen glob of something that may or may not be the leftover spinach lasagna rollups, or is that the chicken enchiladas we made with the red sauce instead of the green sauce last time?” End.

Well that is as far as I got with that post. But I can at least present you with a photo above of  what “said glob” looked like before it went into the freezer…

We are having a garage sale this weekend, so things are moving along pretty quickly with getting moved. We have an arrangement with the owner of the house we are buying to move our stuff into his garage beginning Sept. 1, but we won’t be able to close the loan on the house until mid-October (long story on that one) and we have to be out of our rental by Sept. 12. But my parents have a one-bedroom condo here with a Murphy bed too that they stay in during the summer to escape the Texas heat. They leave on Sept. 20. SOOOO, in order not to be too cramped for those 8 days, my husband and I will be taking a week’s vacation to our river property during that time frame. Our daughter will stay at the condo with our parents since she’ll be in school by that time. Busy times ahead, for sure! I hope you all stick around my blog until we get through this!

OH! Here is a link to the spinach lasagna Roll Ups, in case you missed that post in the past: Spinach Lasagna Roll Ups

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