Holiday Dinner Menu: Flank Steak Pinwheels

What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?

This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.

Flank Steak Pinwheels Final

On the board:

  • Flank Steak Pinwheels
  • Grilled Sweet Corn
  • 4-Minute Potato Salad (recipe here)
  • Fresh Sliced Peaches

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron skillet Continue reading

Peach Week Dinner Menu: Peach Chutney on Grilled Pork

Jeffrey W Pickled Peaches

Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time,  so that I don’t have to many overripening on the counter.

This is one of my favorite peach recipes. Great on grilled pork or chicken.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Continue reading

Peach Week: Peach Salsa

What do you do with a counter full of peaches and jalapenos? Well, make peach salsa, of course.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions or 1/2 small onion, finely chopped
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro (opt)
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving. Great on chips, on Fajitas or tacos.


 

Friday Recipe Exchange: Peaches and Peppers

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JeffreyW’s garden bounty

Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.

I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.

Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.

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JeffreyW turns his garden bounty into spicy Five Pepper Jelly.

Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).

For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.

Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?

Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will.  – TaMara

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Do You Know What Happens to Tomatoes at High Altitude (and a Peach Cobbler Recipe)

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Bustling. Things have been bustling. House hunting has heated up. Looked at two last week, one was a 110 years old. I was really drawn to it, but in the end, despite it being a solid, beautifully built home, there were too many check marks in the cons column. So the search continues.

A quick trip to visit family gave Bixby four days of fun and just a bit of overwhelm, which I’ll detail more in a dedicated Bixby post later in the week. Since we’ve been home, he’s been a total…brat. Somehow all our training has gone out the window.

My brother sent me home with a trunk full of fresh vegetables. But do you know what happens to very ripe tomatoes as you climb from sea level to 5280 feet? Yup, they burst. I was able to salvage one for slicing, but the rest I turned into Fresh Salsa tonight. Which was a good thing, since I’m already 3/4 of the way through the jar he sent home with me.

I was a little disappointed because I was hoping to use these beautiful tomatoes to make this:

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Doesn’t that look amazing? Basically a Caprese Sandwich. Mouth watering just looking at it. I may have to get some fresh mozzarella tomorrow and make a caprese salad.

Before I left on my trip, I filled my car with as many fresh Palisade peaches as I could fit around Great Dane stuff and my stuff. Before I left, my mom said she was going to use the few that were left to make a peach cobbler. I missed out on that, but yum. I’m sure it was delicious. Recipe below:

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Peach Cobbler

  • 4 tbsp butter, melted
  • 1 cup flour
  • ¼ cup sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup milk
  • 1 egg
  • 16 oz fresh peaches, peeled, pitted and sliced
  • 1 tbsp sugar

8X8 baking dish, bowl

In 350° oven, melt butter in baking dish. In bowl, sift together flour, ¼ cup sugar, baking powder & salt. Add milk & egg, whisk to form a smooth batter. Pour into baking dish (don’t stir butter in). Scatter fruit evenly over the top of the batter and sprinkle with 1 tbsp sugar. Bake for 50 to 60 minutes until fruit bubbles and batter is golden brown.

I’m hoping for a quieter week this week, to catch up on a few things and hopefully see a few more houses. Dinner menu and Bixby Diary later in the week. Until then…..



 

Pie Pr0n – Mrs J’s Famous Pies

DSC_0739 (1600x1060)This one is Coconut Cream and was delicious.  And pretty!  Pretty delicious!DSC_0747 (1600x1060)I’m not sure if there is a recipe for this, it has a crushed “Nilla Wafer crust, and is an instant pudding filler.  She whipped up the meringue in the stand mixer.  It only took two days to eat the whole thing – the last bite as good as the first.DSC_0769 (1600x1060)Mmm… peach pie with a crumb topping.  I remember that she told me there is a splash of heavy cream in with the peach filling.  I rate this pie a half star less than the coconut cream pie but that is a high bar, indeed.DSC_0774 [1600x1060]

Friday Recipe Exchange: On The Road

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An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.

I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.

Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.

And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)

Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course grilled corn steamed rice (someone forgot the corn on the way home from work).

For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.

How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.

Peaches and Strawberries 2

For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me.  Whimps – TaMara

 



 

 

Slow-Cooker Tangy Pot Roast

Marinated Pot Roast Final

New puppy or not, gotta eat. Chuck roasts were on sale this week, so I bought a five pound one, cut in half and marinated one half and froze the other. I threw the corn in the slow-cooker during the last 15 minutes an it was perfectly steamed.

Recipe is here: Tangy Pot Roast