Matambre Arrollado Stuffed Flank Steak

January 12, 2020
Matambre Arrollado may be a flavorful Argentinian Stuffed beefsteak that creates a singular and delightful main dish or appetizer.

Matambre Arrollado Stuffed Flank Steak
Matambre Arrollado Stuffed Flank Steak

Matambre may be a cut of beef that's commonly found within the cuisine of Argentina and Uruguay.

It is thought that this thin cut of meat was so named because it cooked quickly on a hot grill, making it the right appetizer to serve while the opposite meat is cooking.

Flank steak may be a lean and flavorful cut of beef taken from the flank, under the loin.

Like matambre, it's a skinny cut that's great for marinating and grilling. this is often the way it's traditionally utilized in Colombian cooking, where it's a really common cut of meat on the menu.

Matambre Arrollado Stuffed Flank Steak

The Night Before:

  • 2 lbs flank steak
  • 1/4 c white vinegar
  • 1 large lime, juiced (roughly ¼ c juice)
  • 2 Tbsp olive oil

Putting It Together:

  • Salt and pepper
  • 3 c fresh spinach, chopped
  • ¼ c fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • ½ red bell pepper, cut into strips
  • 3 hard boiled eggs, peeled and quartered

The Night Before:

  1. Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
  2. Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
  3. In a small bowl, combine the vinegar, lime juice, and olive oil.
  4. Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.

Putting It All Together:

  1. Preheat your oven to 350F.
  2. Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
  3. Season the steak lightly with salt and pepper.
  4. Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
  5. Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
  6. Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
  7. Place the roll seam-side down on an aluminum foil lined baking sheet.
  8. Tie the roll in three places with kitchen twine or thread.
  9. Bake the roll at 350F for 1 hour.
  10. Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
  11. Serve hot or cold with chimichurri sauce (see the recipe below).

Grilled Ginger Sesame Pork Tenderloin

January 12, 2020
Easy grilled tenderloin , marinated in soy , ginger, vegetable oil marinade, and grilled to perfection!

Looking for something quick, easy, and spectacularly delicious to grill? i like to recommend this tenderloin.

Grilled Ginger Sesame Pork Tenderloin
Grilled Ginger Sesame Pork Tenderloin

Tenderloin may be a little finicky, therein you are doing need to concentrate so you don’t overcook it. There’s not much margin for error with this cut.

The tenderloin is first marinated during a soy , ginger, and vegetable oil marinade. Then you sear it on the recent side of the grill and finish it on the cool side.

Drizzle with a touch reserved marinade to serve! Great with rice and greens.

Grilled Ginger Sesame Pork Tenderloin


  • 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
  • 1 inch piece peeled ginger root, sliced into coins
  • 3 cloves garlic, peeled
  • 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
  • 2 teaspoons brown sugar
  • 1/3 cup minced green onions
  • 1/4 cup minced cilantro (including tender stems)
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon toasted sesame oil


  1. Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine.
  2. Remove and reserve (for basting) 1/4 cup of this marinade.
  3. Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.
  4. Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.
  5. Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side.
  6. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.
  7. Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done.
  8. Remove from grill when the internal temperature of the tenderloin is no more than 140°F.
  9. Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes.
  10. Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

Heavenly Blueberries And Cream Angel Food Cake Dessert

January 12, 2020
This heavenly blueberry angel food cake dessert is so light and delicious! It makes the right ending to any meal – everyone always asks for the recipe!

Sweet and tart, it’s a multitude of heaven on a plate. and since it's so light and luscious, this blueberry angel food cake dessert is that the perfect finale to any meal (fantastic for a potluck or for once you have company over for dinner).

Heavenly Blueberries And Cream Angel Food Cake Dessert
Heavenly Blueberries And Cream Angel Food Cake Dessert

And if you're thinking what I’m thinking, YES, this dessert is definitely , easily adaptable to other flavors. inspect the amazing ideas I’ve detailed below!

Shockingly simple to form , this dessert starts first with…yep, you guessed it…angel food cake.

Heavenly Blueberries And Cream Angel Food Cake Dessert


  •  12 ounces fresh or frozen blueberries
  •  2 tablespoons granulated sugar
  •  2 tablespoons cornstarch
  •  1/4 cup cold water
  •  Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon)


  •  1 angel food cake cut into 1-inch cubes (see note)
  •  16 ounces light or regular cream cheese, softened to room temperature
  •  2/3 cup half-and-half or evaporated milk
  •  2/3 cup granulated sugar


  •  1 1/2 cups heavy cream
  •  3 tablespoons powdered sugar


  1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
  2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3 minutes.
  3. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
  4. For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
  5. To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. Repeat the layers. The layers don't have to be perfect. It's going to be a little haphazard and messy. Don't stress.
  6. Cover and refrigerate at least 2 hours or up to 24 hours.

Easy Sheet Pan Keto Chicken Breast Meal

January 05, 2020
When it involves cooking meals for supper, there’s nothing that i really like quite simplicity. That probably explains why I’m such an enormous fan of this easy sheet pan keto pigeon breast meal recipe.

It only takes about 10 minutes to organize by adding a bunch of tasty ingredients to one sheet pan then it’s an easy matter of tossing it within the oven to cook. Nice and straightforward , just how i prefer my recipes. Don’t let the simplicity fool you though. This recipe makes one truly delicious chicken dinner that your whole family will absolutely love.

Easy Sheet Pan Keto Chicken Breast Meal
Easy Sheet Pan Keto Chicken Breast Meal

This recipe truly does have it all when it involves making a healthy, balanced dinner meal. you'll start by taking your zucchini and quartering it before cutting it into one inch pieces. It’s important to incorporate many healthy green veggies when you’re following a keto diet so as to make sure that you’re getting enough fiber, vitamins, and other minerals.

Zucchini is one among my favorite greens to eat because it’s incredibly versatile and filled with nutritional benefits, as it’s an upscale source of vitamin C and other disease-fighting antioxidants.

Easy Sheet Pan Keto Chicken Breast Meal


  • 4 (6 ounces each) boneless skinless chicken breasts
  • 3 ounces mini mozzarella, sliced
  • 3 ounces cherry tomatoes, sliced
  • 4 tbsp olive oil
  • 2 tbsp fresh pesto (optional)
  • 1 ½ pound zucchini
  • salt, black pepper to taste


  1. Preheat oven to 425°F.
  2. Quarter the zucchini and cut into 1 inch pieces.
  3. Place the zucchini in a bowl, add 3 tablespoon of olive oil, season with salt and black pepper to taste and toss to combine.
  4. Cut slashes into the chicken breasts widthways, about ½ inch apart, slicing almost to the bottom but not all the way through.
  5. Season the chicken with salt and black pepper.
  6. Add slices of mozzarella, and slices of tomato to each cut.
  7. Place the chicken on a baking tray and drizzle with remaining olive oil.
  8. Place the zucchini around the chicken.
  9. Bake in preheated oven for 25-30 minutes.
  10. Remove from the oven, drizzle the chicken with pesto (if using) and serve.

Cranberry Bliss Bars – Low Carb, Keto

January 05, 2020
This delightful keto fall treat is like the famous cranberry bliss bars sold at Starbucks with cranberries, hints of orange and ginger, and cheese icing.

This was one among the very first recipes I blogged back in January of 2016. i used to be blogging as a hobby and using my telephone to takes pics of my creations. a couple of months later I broke out my DSLR and commenced using my photography background for real. I’ve been eager to redo the photos of my cranberry bliss bars ever since.

Cranberry Bliss Bars – Low Carb, Keto
Cranberry Bliss Bars – Low Carb, Keto

Cranberries speak fall to me so as soon as September rolls around I begin craving these. Last fall I had a newborn so I never got an opportunity . a couple of days ago i made a decision to finally redo this past and a frantic cranberry hunt began. It took 4 stores until I found cranberries and even then I could only find frozen ones! I hope they’ll be more readily available as we meet up with to Thanksgiving.

These cranberry bliss bars are on the list of easy desserts. The dough are often made with a wooden spoon or within the kitchen appliance . i exploit my kitchen appliance to cut my cranberries so it is sensible to use it for the dough afterward. then for the cheese icing then .

Cranberry Bliss Bars – Low Carb, Keto


  • 6 tbsp softened butter
  • 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tsp molasses 
  • pinch salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup ground golden flax (or additional almond flour)
  • 1 tsp baking powder
  • 1/4 tsp ginger optional
  • 1 cup fresh cranberries finely chopped by hand or in a food processor and tossed with 1/2 tsp pure stevia or 2 tbsp of my sweetener


  • 4 oz cream cheese softened
  • 1 tbsp butter softened
  • 1/2 cup powdered sweetener
  • 4 drops lemon extract


  1. Preheat oven to 350. Grease an 8x8 baking pan.
  2. Cream together butter and sweetener. Add molasses, salt, eggs, and extracts. Mix thoroughly. Add dry ingredients. Mix well. Fold in the cranberries.
  3. Spread in an 8x8 baking dish. Bake for 30-35 min. until golden brown. Allow to cool for 15 minutes.
  4. Meanwhile, mix together the cream cheese, butter, sweetener, and lemon extract until fluffy.
  5. Spread icing very gently on cooled bars. The bars can crumble if you aren't gentle. The best way to do this is to drop little blobs of icing on slightly warm bars and spread using an offset spatula. Top with chopped fresh cranberries mixed with sweetener or dried cranberries.
  6. Refrigerate until cold and cut into squares.

Goat Cheese & Roasted Red Pepper Quiche Recipe

January 05, 2020
Try this chevre & roasted red pepper quiche recipe for delicious brunch entertaining. It’s an excellent vegetarian option that’s easy to form . This quiche starts with a prepared crust and gets crammed with roasted red peppers, mushrooms, and tangy chevre . Serve it for overnight guests or holiday entertaining.

I’ve been aiming to share this chevre & roasted red pepper quiche recipe with you for therefore long – ever since I served it at this baby shower sip and see! It’s during a ll|one amongst|one in every of"> one among those dishes that’s great for entertaining and packs in tons of flavor without a lot of labor involved. like most quiches, this tastes terrific for brunch, a luncheon, or dinner when entertaining reception or getting to a potluck.

Goat Cheese & Roasted Red Pepper Quiche Recipe
Goat Cheese & Roasted Red Pepper Quiche Recipe

I’ve made this for Easter brunch entertaining and served it with a green and citrus salad, and deviled eggs. Round out the menu with fresh fruit and a few pastries and you've got an entire and balanced hotel plan .

I love this recipe because it's two of my favorite ingredients in it – chevre and roasted red peppers. Here are another quiche recipes for brunch entertaining.

Goat Cheese & Roasted Red Pepper Quiche Recipe


  • 1 deep dish pie shell {I use frozen and let it thaw for 15-20 minutes}
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup chopped roasted red peppers {from a jar; drained and patted dry}
  • 1/4 cup chopped mushrooms {fresh or from a can}
  • 4 oz goat cheese
  • 1 to 1 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper


  1. Preheat oven to 350° F.
  2. Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
  3. Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
  4. Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
  5. Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
  6. Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn’t jiggle any longer.
  7. Cool for 5-10 minutes on wire rack before serving.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

January 03, 2020
Pan seared mahi mahi recipe coated with a mix of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw.

These fillets cook quick counting on the thickness, so once it’s nice and flaky, it’s done. i'm all about blackened dry rub seasoning. I keep my spice cabinet fully stocked a spread of spices. It’s the simplest thanks to add a ridiculous amount of healthy flavor.

Pan Seared Mahi Mahi With Honey Lime Coleslaw
Pan Seared Mahi Mahi With Honey Lime Coleslaw

All of the earthy flavors from the mahi-mahi involves a refreshing salad. Just a couple of chops together with your knife and it’s ready in minutes. I’ve mixed the crunchiest vegetables I could find, bell peppers, cabbage, and carrots. All of these colorful vegetables get tossed during a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is out there fresh at the shop , I swoop a couple of pounds. I’ve also used frozen fillets repeatedly and just defrost the day before, or run it under cool water within the sealed package for a couple of minutes right before cooking.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

Mahi Mahi:

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin, ground, McCormick
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano, dried
  • 1 pound Mahi Mahi fillets
  • 1 tablespoon olive oil


  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup green onions, sliced
  • 2 tablespoons lime juice, plus zest of 1 lime
  • 1 tablespoon honey
  • 1/2 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup cilantro leaves, finely chopped

Mahi Mahi:

  1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
  2. Sprinkle seasoning evenly over both sides of the fish fillets.
  3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
  4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
  5. Transfer cooked fish to a clean plate.


  1. Add cabbage, carrots, bell pepper, and onions in a large bowl.
  2. In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
  3. Slowly add 2 tablespoons olive oil and whisk until combined.
  4. Whisk in cilantro. Season with salt and pepper as needed.
  5. Add dressing to vegetables and toss to combine.

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