Perfect Flank Steak ~ Every Time!

Posted on January 30, 2012 by Helena Spensatelli
Flank Steak with Roasted Jalapenos

Flank Steak with Roasted Jalapenos

Flank steak is an inexpensive meat that, with proper handling, can be incredibly delicious and tender.

There are basically 4 things that are crucial. If you do this it will be hard to fail.

1)  It’s important to marinate the flank steak for at least 5 hours. I just change up the marinade flavors, depending on what I’m making.

2) Cook the meat over high heat. It’s best grilled, but you can fry it up in a pan (preferably cast iron), or broil it.  It cooks up fast, typically 8 minutes per side.

3) Be sure to allow the meat to rest for at least 10 minutes before slicing.

4) Cut the meat against the grain, as this will further insure a delicious, melt in your mouth quality.

Here are two great marinades to try and they work just as well with chicken as they do with beef!

Asian  Marinade

Mexican Marinade

Do you have a great marinade recipe or a grilling tip for flank steak? If so, please share it with me in the comments!

Posted in ALL RECIPES, Beef, Dressings, Condiments, Marinades & Rubs, Entrees | Tagged , , | 1 Comment

Mexican Marinade

Posted on January 30, 2012 by Helena Spensatelli
This is a delicious marinade to impart the wonderful flavors of Mexican food. Perfect if you’re making Fajitas or Tacos.

Mexican Marinade
5.0 from 1 reviews
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Recipe type: Marinade
Author: Helena Spensatelli
Prep time: 5 hours
Total time: 5 hours
Perfect marinade when you want to impart the delicious flavors of Mexican cooking.
INGREDIENTS
  • 4 cloves Garlic, crushed
  • Juice of 3 limes
  • Juice of 2 lemons
  • 1/2 cup fresh Cilantro, chopped
  • 1 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Oregano
  • a little Fresh Ground Black Pepper
METHOD
  1. Add all the ingredients into a gallon size plastic baggie.
  2. Mix together and add the steak or chicken.
  3. Seal the baggie and place in the fridge to marinate (at least 5 hours).
Posted in ALL RECIPES, Beef, Dressings, Condiments, Marinades & Rubs, Entrees, Ethnic, Poultry & Fowl | Tagged , , , | 2 Comments

Egg Salad

Posted on January 21, 2012 by Helena Spensatelli
Egg Salad Ingredients

I love egg salad. There’s something comforting about an egg salad sandwich. For me the secret to really good egg salad is adding Horseradish. It really bumps the flavor up a notch.

I used real Mayonnaise in mine, and I’ve also used the Mayonnaise made with olive oil for a healthier version. Both taste great!

Egg SaladI had mine as a sandwich on some whole grain bread with lettuce.  It’s also delicious served with crackers as a snack, or on top of a green salad. However you serve yours it’s delicious.

Enjoy!

 

 

Egg Salad
5.0 from 3 reviews
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Recipe type: Appetizer, Lunch
Author: Helena Spensatelli
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Try this unique egg salad recipe for a new twist on an old favorite!
INGREDIENTS
  • 6 hardboiled eggs
  • 3 celery stalks, diced
  • 1 shallot, diced
  • 1 Tbsp Horseradish
  • 1 Tbsp Mayonnaise (more or less depending how you like it)
  • 1 tsp parsley
  • 1/4 tsp celery seed
  • salt and fresh ground pepper, to taste
METHOD
  1. The secret to making great hardboiled eggs is to place your eggs in a pot and cover them with water.
  2. Bring them to a rolling boil and then turn off the heat and allow them to sit in the water until it is cool.
  3. Peel and chop your hardboiled eggs.
  4. Add all the ingredients into a bowl and mix together.
  5. Taste and season as desired.
  6. Enjoy!
Notes

I always make my egg salad in a plastic container because I like to put it in the fridge to get cold before serving… but it’s also really delicious when the eggs are still a little warm. Of course I always try it warm to make sure it’s seasoned properly. That’s one of the benefits of being the cook! :)

 

Posted in ALL RECIPES, Appetizers, Eggs, Entrees, Salads, Sandwiches | Tagged , , | 6 Comments

Baked Onion

Posted on January 20, 2012 by Helena Spensatelli
Baked Onion

If you’ve never had a baked onion I hope you will give this recipe a try. It is seriously so delicious and creamy. Plus, it’s a great substitute for the baked potato and has so many less calories. I know a lot of people are watching their carbs and this is a perfect side dish for any meal. So easy to make it doesn’t really require a recipe! I’ve also made them in the microwave when I was pressed for time and they turned out perfect… just be sure to cover it.  :)

Baked Onion
5.0 from 2 reviews
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Recipe type: Side Dish
Author: Helena Spensatelli
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2
Baked onions are a delicious alternative to the standard baked potato!
INGREDIENTS
  • 1 large onion
  • a little olive oil and/or butter
  • salt and pepper, to taste
  • fat free Greek yogurt, for garnish
  • Parsley, for garnish
METHOD
  1. Preheat oven to 350 degrees.
  2. Peel onion.
  3. Slice onion in half and place in baking dish.
  4. Drizzle the olive oil on top, or put a little dab of butter on the top.
  5. Sprinkle with salt and pepper.
  6. Bake, uncovered, in the oven for 20 minutes, or until soft and golden.
  7. Serve with a dollop of yogurt on top and garnish with fresh parsley.
  8. Enjoy!
Posted in ALL RECIPES, Vegetables and Side Dishes, Vegetarian | Tagged , , | 6 Comments

The Best Biscuits Ever!

Posted on January 17, 2012 by Helena Spensatelli
Biscuits

The Best Biscuits Ever!
5.0 from 2 reviews
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Recipe type: Bread
Author: Helena Spensatelli
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Light, fluffy and delicious, these are the best biscuits I’ve ever tasted!
INGREDIENTS
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 4 Tbsp cold Butter
  • 1 cup buttermilk, chilled
METHOD
  1. Preheat oven to 450 degrees.
  2. In a large bowl combine flour, baking powder, baking soda, salt and butter.
  3. Be sure that you’re butter is cold, and working quickly with your hands, rub the butter into the dry ingredients until mixture gets crumbly.
  4. Add the chilled buttermilk and stir JUST UNTIL the dough comes together.
  5. The dough will be wet.
  6. Flour a work surface and turn the dough out.
  7. Fold the dough gently about 5 times.
  8. Press dough evenly, making it about 1-inch thick.
  9. Cut biscuits with whatever shape cutter you want to use.
  10. I typically use a 2-inch cutter, but sometimes I like to make extra large biscuits and other times I want mini biscuits.
  11. Continue the process until all the dough has been used.
  12. Place biscuits on baking sheet a few inches apart.
  13. Bake for about 12 to 15 minutes or until biscuits are lightly golden.
  14. Best eaten right away topped with butter & jam.
  15. Enjoy!
Posted in ALL RECIPES, Breads, Biscuits & Muffins, Breakfast | Tagged , , , | 3 Comments

Panna Cotta with Fresh Blueberry Sauce

Posted on January 12, 2012 by Helena Spensatelli
Panna Cotta with Fresh Blueberry Sauce
Panna Cotta (it means cooked cream), is a traditional Italian dessert that is a smooth, creamy custard. So delicious and yes, it’s super simple to make. Since gelatin is used as the thickener, you do need time to let it set.

This recipe makes 8 servings, which was great because I got to experiment with different sauces/toppings. I made a delicious passionfruit/mango sauce and finished it off with fresh raspberries, blackberries & blueberries. For the second round of dessert I made the fresh blueberry sauce you see pictured above. I loved the dramatic look of the color contrast and the flavor was incredible!

I used heavy cream for this recipe, but next time I’m going to use Buttermilk. I really enjoy the flavor of buttermilk and I think it will work beautifully in Panna Cotta. You could use evaporated milk, soy milk, almond milk, etc., because the gelatin is going to set whatever you choose.  :)

Panna Cotta with Fresh Blue Berry Sauce
5.0 from 2 reviews
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Recipe type: Dessert
Author: Helena Spensatelli
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 8
Delicious, smooth and creamy… this classic Italian dessert is super simple to prepare!
INGREDIENTS
  • 2 cups Heavy Cream
  • 2 cups Milk (I used 2%)
  • 1/4 cup Sugar
  • 1 Vanilla Bean, split
  • 1 tsp Vanilla Extract
  • 6 Tbsp cold water
  • 2 packages of unflavored gelatin (I used Knox)
  • For Blueberry Sauce:
  • 1 cup Blueberries
  • 1/4 cup Sugar
  • Water, as needed to thin out the sauce
METHOD
  1. Prepare 8 ramekins by lightly greasing them with a light oil that will impart no flavor, if you plan to unmold them.
  2. If you are going to serve them in wine glasses or something that you will not be unmolding, no oil is necessary.
  3. Place heavy cream, milk, sugar and vanilla bean in a medium saucepan over low heat.
  4. Stir and heat until it’s hot and the sugar is dissolved (don’t boil).
  5. Turn off heat.
  6. Meanwhile, place the 6 tablespoons of water in a small bowl and sprinkle in the gelatin.
  7. Allow the gelatin to sit for a minute or two, while you scrape the vanilla out of the bean and put in the cream mixture.
  8. Discard the bean.
  9. Stir the gelatin into the hot cream mixture until completely dissolved.
  10. Add the vanilla extract.
  11. Pour into the ramekins/serving dishes.
  12. Chill them until they’re set, which is about 2 hours.
  13. Prepare the blueberry topping by placing the blueberries and sugar in a small saucepan over medium heat.
  14. Stir until the sugar has dissolved and the blueberries are hot and popped.
  15. Remove from heat and add water to attain the proper consistency.
  16. Allow topping to cool completely before topping the Panna Cotta.
  17. Enjoy!

 

Posted in ALL RECIPES, Desserts & Sweets, Ethnic, Sauces | Tagged , , , , | 3 Comments

Tuna Fish Empanadas

Posted on January 10, 2012 by Helena Spensatelli
Tuna Fish Empanadas

We were hungry and wanted something quick and easy for lunch. I prepared some tuna fish salad and added some smoked Paprika to the mix. It really gave it an incredible flavor. Then instead of just making a sandwich, I used ready made pie crust to whip up these tasty empanadas.

I served them with a dollop of fat free plain yogurt and Sriracha Sauce. Yum!!

Tuna Fish Empanadas
5.0 from 1 reviews
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Recipe type: Appetizer, Entree
Author: Helena Spensatelli
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 2
Quick & tasty, these Tuna Fish Empanadas take canned tuna to a whole new level!
INGREDIENTS
  • 1 can White Albacore Tuna, packed in water – drained
  • 2 stalks celery, diced fine
  • 1 small onion, diced fine
  • 2 heaping Tbsp mayonnaise
  • sprinkle of Smoked Paprika
  • sprinkle of Celery Seed
  • Fresh Ground Black Pepper, to taste
  • 1 ready made Pie Crust
METHOD
  1. Preheat oven to 350 degrees.
  2. Drain the tuna fish thoroughly and place in a medium bowl.
  3. Stir in the celery, onion, mayonnaise, smoked paprika, celery seed, and fresh ground black pepper.
  4. Unroll the pie crust and cut into rounds, re-rolling the leftover and using all the pie crust.
  5. Place a small amount of the tuna in the center of a round and top with another round.
  6. Press edges together with your fingers and seal by using a fork to press all around.
  7. Place on a non-stick baking pan and spray a little olive oil on the top of each round.
  8. Bake for about 12 minutes, or until light golden.
  9. Enjoy!

 

Posted in ALL RECIPES, Appetizers, Entrees, Fish & Seafood | Tagged , , , | 1 Comment

Pretzel Turtles

Posted on January 7, 2012 by Helena Spensatelli
Pretzel Turtles

I made these over the holidays and they were a big hit! Seriously, every time I turned around someone was shoving one into their mouth! Not only are these really yummy, but they can be made in a matter of minutes.

Making Pretzel TurtlesAfter you’ve melted the candy on top of the pretzel, even the little ones can help putting the nut on top.

I haven’t experimented around with other candies, nuts, etc., but I do plan to. I welcome any suggestions and would love to hear from you if you have any great ideas of alternative variations.

Pretzel Turtles
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Recipe type: Dessert, Candy
Author: Helena Spensatelli
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
A quick homemade turtle candy that everyone is sure to love!
INGREDIENTS
  • 1 bag small pretzels
  • 1 bag Rolo candies
  • 1 bag Pecan halves
METHOD
  1. Preheat oven to 350 degrees.
  2. Place pretzels on a baking sheet in a single layer.
  3. Top each pretzel with a Rolo candy.
  4. Place in oven for about 5 minutes, or until the Rolo has softened.
  5. Remove from oven.
  6. Gently press a Pecan half into each melted Rolo.
  7. Allow to cool and set before serving.
  8. Enjoy!
Posted in ALL RECIPES, Desserts & Sweets | Tagged , , , , | Leave a comment