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Alley Faith's Blog

 
Posts from July 2014


YUM--Grilled Steak and Fresh Mozarella Flatbread!

INGREDIENTS

  1. 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
  2. 1-1/2 teaspoons lemon pepper
  3. 2 cups packed fresh baby spinach
  4. 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
  5. 2 tablespoons chopped fresh basil
  6. 1-1/2 teaspoons balsamic vinegar
  7. 4 naan breads (Indian flatbread) or pita breads

INSTRUCTIONS FOR GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD

  1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
  3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
  4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices. 
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Who Doesn't Like Chili All Year Long??

Ingredients

1 pound Ground Beef1 large clove garlic, minced1 can (15-1/2 ounces) red kidney beans, drained1 can (15-1/4 ounces) sweet corn, drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained1 package (1-1/4 ounces) chili seasoning mixSauce:3/4 cup dairy sour cream1-1/2 teaspoons green hot pepper sauce

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
  2. Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
  3. Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
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Another Great Summer Recipe!

INGREDIENTS

  1. 1 pound Ground Beef
  2. 1/4 cup finely chopped red onion
  3. 4 tablespoons barbecue sauce, divided
  4. 4 slices white Cheddar, pepper Jack, smoked Gouda or provolone cheese
  5. 4 whole wheat hamburger buns or pretzel rolls, split, toasted
  6. Lettuce leaves, tomato slices and red onion slices

INSTRUCTIONS FOR ZESTY BBQ CHEESEBURGERS

  1. Combine Ground Beef, onion and 2 tablespoons barbecue sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1 minute before burgers are done, brush with remaining 2 tablespoons barbecue sauce and top with cheese.
  3. Line bottom half of each bun with lettuce leaves, tomato and red onion slices, as desired; top with burger. Close sandwiches.
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Beef Fiesta Shells Equal YUM!

Main Ingredients:

 1 pound ground round beef
 1 small white onion, chopped
 1 small can chopped green chilies
 1 cup grated reduced fat cheddar cheese
 1 jar (12 oz) picante sauce (mild or medium)
 1 small can tomato paste
 1 small can french fried onion rings, divided
 18 large pasta shells (stuffable kind)

Directions:
  1. Cook pasta shells according to directions. Preheat oven to 350 degrees F.
  2. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside.
  3. Brown meat with onions, salt and pepper. Add can of green chilies, 1/2 cup of cheese, half a can of onion rings and 1/2 cup of prepared sauce.
  4. Stuff shell with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes.
  5. Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly. Makes 6 servings.
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