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CUPCAKES FOR EASTER: Roundup
We will be heading out later today to spend Easter weekend with the Perfect Babies. With soccer on Saturday morning, a birthday party that afternoon, an Easter egg hunt that evening and Sunday church services, it will be a busy...
JAMIE OLIVER’S FOOD REVOLUTION
Watch the episodes. I would be interested in what you have to...
CROCK POT WEDNESDAY and Fudge and Cream Pudding Cake
Thanks for joining me for Crock Pot Wednesday this week. There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week. Each link earns an entry in the proverbial “crock pot.” You can also...
MENU PLAN MONDAY for March 29
After a week of indulgence during Spring Break, I need to get back on track with some lighter fare. With Easter weekend coming up, and the celebration foods that I’m sure will be prepared, I also need to work in some extra exercise time. This...
NAME ABOVE ALL NAMES
Recently, my Sunday School teacher shared what I thought was a very interesting bit of information about what the Lord is called throughout the books of the Bible. I’m not sure where she got the information, so I can’t give credit to the...
NEW FAVORITES WEEK #5 Black bean and Salmon Tostadas and My Pink Princess
So this week I’ve been sharing some new favorite dishes with you that I have recently tried. Before sharing today’s, however, I have to show you my #1 FAVORITE PINK PRINCESS. While this isn’t her Easter outfit, you can bet that whatever she...
NEW FAVORITES WEEK #4 Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise
Ingredients
- Yield: Makes 6 servings
- 2/3 cup mayonnaise
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 small garlic clove, pressed
- 6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
- 2 ears of corn, husked
- 2 small red bell peppers, quartered lengthwise
- 1 large red onion, cut into 1/3-inch rounds
- 1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
- Olive oil (for brushing)
Instructions
- Prepare barbecue (high heat).
- Whisk first 5 ingredients in medium bowl. Set aside.
- Pull out some of inside of bread, forming thick shells.
- Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper.
- Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks.
- Let steaks rest 5 minutes.
- Grill bread, cut side down, until charred, about 2 to 3 minutes.
- Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat.
- Season to taste with salt and pepper.
- I used thawed frozen corn that I grilled in the skillet. I will try the fresh corn when it comes in season locally.)
- Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips.
- Arrange steak slices, peppers, and onion over bottom halves of bread.
- Spoon corn mayonnaise over.
- Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!
CRAVING ELLIE in MY BELLY Spiced Chicken and Grape Skewers with Garden Lentil Pilaf
This week’s Craving Ellie in My Belly is hosted by Elina at Healthy and Sane who chose these Moroccan inspired Spiced Chicken and Grape...
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