Matambre Arrollado Stuffed Flank Steak

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

Matambre Arrollado Stuffed Flank Steak

WHAT IS MATAMBRE?

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.

WHAT IS FLANK STEAK?

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.

INGREDIENTS:

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

INSTRUCTIONS:

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).

Easy Sheet Pan Keto Chicken Breast Meal

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

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.

INGREDIENTS:

• 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

INSTRUCTIONS:

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.

Spicy Korean Pork Stir Fry

An authentic simple Korean marinade is that the star of this spicy, sticky Korean pork fry which will leave you wanting more long after you licked your bowl clean! this needs just half-hour marinating time – which may be skipped if you’re during a hurry!

I made this with pork shoulder (boneless) which may be a really great value cut of meat because it's typically considered to be a tougher cut suited to slow cooking. But actually, if you slice it thinly against the grain, it's wonderful to use for quick cooking purposes like during a fry .

Spicy Korean Pork Stir Fry

Gochujang aside, this is often a seriously quick midweek meal. i feel you’ll be quite surprised at how short the ingredient list is – because of Gochujang which provides much of the flavour base – and just half-hour of marinating time.

In fact, I’ve made this without marinating and it still figured out great because the flavour of the glaze is so strong.

I served this with plain polished rice and lightly pickled vegetables (I popped the recipe within the notes below). Typically i might have served this with kimchi which is that the spicy Korean pickled cabbage that's served with practically every dish for each meal in Korea, but I didn’t have any available .

INGREDIENTS:

• 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)

MARINADE:

• 1 small pear , grated (1/2 cup) (or nashi pear OR apple) (Note 2)
• 1/2 medium onion , grated (1/4 cup) (brown, white or yellow)
• 1/2 tsp fresh ginger , minced or finely chopped
• 1 garlic clove , crushed
• 1 tbsp soy sauce (all purpose or light soy sauce)
• 2 tbsp brown sugar
• 2 tsp sesame oil
• 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution

STIR FRY:

• 1 tbsp oil
• 1 garlic , minced
• 1 onion , halved and sliced (brown, white or yellow)

TO SERVE:

• 1 scallion/shallot stalk , sliced
• Sesame seeds
• Rice

INSTRUCTIONS:

1. Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
3. To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.

Chinese Lemon Chicken Recipe

Classic Lemon Chicken with crispy battered chicken thighs during a sweet and tangy sauce makes this Chinese Lemon Chicken Recipe a treat. you'll skip the delivery and therefore the wait and make it at home!

Chinese Lemon Chicken may be a Chinese food favorite and one among my go to’s because the sauce is very easy to form and has such an excellent sweet and sour flavor without having all the red coloring. Just a couple of ingredients and you’ll be glad you didn’t devour the phone and call your favorite delivery spot.

Chinese Lemon Chicken Recipe

HOW TO COOK CHICKEN THIGHS

You might be surprised to ascertain chicken thighs during this recipe rather than chicken breasts.  Chicken breasts reign supreme during a lot of recipes but the chicken thigh shouldn’t be overlooked.

Breasts have white mean, are lean and you'll make numerous things with them.  Chicken thighs have meat, are more fatty and successively filled with flavor. they're also far more affordable than chicken breasts.  Chicken thighs also cook quickly.

INGREDIENTS:

• 1 lb chicken thighs cut into cubes
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1/3 c lemon juice
• 3 tbsp sugar
• 1/2 c water
• 2 tsp cornstarch
• 1 tsp lemon zest
• 1/4 c flour
• 1/2 c cornstarch
• oil for frying

INSTRUCTIONS:

1. Add soy sauce and the 2 tbsp cornstarch to your chicken in a bowl and cover with plastic wrap.
2. Let marinate for 30 minutes.
3. While the chicken is marinating add the lemon juice, sugar, water, 2 tsp cornstarch and lemon zest to a small bowl and mix; set aside.
4. Add the flour and 1/2 c cornstarch to the bowl of chicken and toss to coat.
5. In a pot with oil about three inches deep, heat on medium high to 350 degrees.
6. Add the chicken in batches so you don't crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
7. Cook chicken until golden brown and when cooked, transfer the pieces to a skillet (this is where we will be tossing with the sauce).
8. When you finish all the chicken, turn off the oil, turn the skillet onto medium high heat and add the sauce.
9. Coat the chicken pieces in the sauce and cook for just a few seconds until thickened.
10. Serve immediately with steamed rice and vegetables.

Creamy French Onion Beef And Noodles

Creamy French Onion Beef and Noodles may be a creamy, easy, and delicious one pot dinner!  Your family can love this savory jazz group of tender beef and egg noodles!

BEEF AND NOODLES:

This post initial appeared over at Eazy Peazy Mealz French Onion Beef and Noodles, wherever I’m a contributor. we have a tendency to initial printed this post in Gregorian calendar month of 2018 and it INSTANTLY became a reader fave! currently we have a tendency to square measure giving it a photograph makeover furthermore as change directions supported reader feedback!

Creamy French Onion Beef And Noodles

I like to consider this instruction as reasonably Associate in Nursing upgraded beef Stroganoff. simply adding a number of additional ingredients like French onion soup, Parmesan cheese, and tender cooked onions extremely take the flavour to a different super hearty level.  I’ll conjointly say that this meal initially happened by complete accident!

I had some stew meat to expend and primarily simply paired it with no matter else I happened to possess available at the time furthermore. Now, this impromptu “man i actually got to get to the grocery store” dinner, has become a vicinity of our regular meal rotation. we have a tendency to all went back for seconds, it’s that good!

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Pound Beef Stew Meat
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• Salt & Pepper, To Taste
• 1 10.5 Ounce Can French Onion Soup
• 3 Cups Beef Broth
• 12 Ounces Egg Noodles
• 1/2 Cup Sour Cream
• 1/4 Cup Parmesan Cheese
• 1 Cup French Fried Onions

INSTRUCTIONS:

1. Heat the olive oil in a large pot over medium high heat.
2. Add the beef and season with the onion powder, garlic powder, salt, and pepper.
3. Cook for 3-5 minutes until beef is seared on all sides.
4. Add French onion soup an beef broth to the pot and bring to a simmer.
5. Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.
6. Remove the pan from the heat.  Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.

Stuffed Shells With Ricotta & Sausage

Yummy stuffed shells full of cheese,sausage, and spinach. serve this alimentary paste with a facet dish, and you've got a whole dinner.

Stuffed Shells With Ricotta & Sausage

Pasta lovers, we've the foremost superb formula for you to undertake. We’re getting to be sharing our stuffed shells formula with spinach, ricotta, and sausage. For this formula you’ll want large alimentary paste shells, spinach ( recent or frozen can do), your favorite sauce, and many a lot of ingredients.

This formula for stuffed shells with cheese & sausage, cue America most of lasagna. Its style terribly similar, however it’s easier to create as a result of we tend to don’t got to do all of the layering.

INGREDIENTS:

• 24 Large pasta shells
• 4 cups fresh spinach
• 26 oz jar spaghetti sauce
• 2 tbsp Italian seasoning
• 5 cloves garlic minced
• 1 medium sized onion diced
• 15 oz Ricotta cheese
• 1 ½ lb mild italian sausage
• 2 ½ cups Mozzarella shredded

INSTRUCTIONS:

1. Preheat oven to 350 F.
2. In a medium pan, cook and brown the sausage.
3. Toss in the onions, and cook for 5 minutes. Then add in the garlic.
4. Now add in the spinach and continue cooking until it wilts. Once done turn off the heat, and set aside.
5. Boil shells until al dente’, then drain and set aside.
6. In a mixing bowl add in the ricotta cheese and sausage/spinach mixture.
7. Add in the italian seasoning and 1 ½ cups mozzarella, and mix well again.
8. Layer ½ cup to 1 cup of sauce on bottom of baking dish.
9. Take each shell individually and fill with generous amount of mixture, place all in baking dish on top of sauce.
10. Pour over all of the remaining sauce to coat each shell in the baking dish.
11. Top with remaining mozzarella cheese.
12. Bake for 25 mins or until brown and bubbly.
13. Serve & Enjoy!!