Recipes
Slow Cooker: Paula’s Turnip Green Soup and Crock Pot Wednesday Giveaway
Welcome to Crock Pot Wednesday. GIVEAWAY! 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.” ...
THE LEGEND OF THE DOGWOOD TREE
I’m sure you’ve heard it before, but it bears repeating. The pink dogwood is said to represent the blushing of shame for shedding innocent blood. The weeping dogwood represents a heartfelt cry over this tree's...
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...
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...
NEW FAVORITES WEEK #2 Crab and Corn Enchilada Casserole
In celebration of my week at the beach! This is soooo good and easy. I hope you enjoy it. You can substitute surimi if you want. Personally, I just can’t do that. 10-12 ounces fresh crabmeat 1 (10-ounce) package frozen...
NEW FAVORITES WEEK and #1 Sweet Potato Biscuits
I probably own more cookbooks than any one person should. And you know about my addiction to cooking/food magazines. I really do love to read them. Honest, I do. I recently made a commitment to myself that I would set aside some time each...
IRISH (BEEF) STEW
This is the final installment of this year’s Irish feast; I promise:) Thanks for indulging the Irish in me. I adapted this beef stew recipe from my VERY old (1968) Better Homes and Gardens New Cookbook to use in the classroom with my...
Welcome to Dining with Debbie
