Grilled Steak Sandwiches with Sweet Peppers and Onions

By Jodee Weiland

Whenever I am looking for a sandwich type meal for dinner, Grilled Steak Sandwiches with Sweet Peppers and Onions come to mind. With the right cut of steak, this sandwich is full of flavor and easy to prepare. I usually look for thin cut round steak or sandwich steak at the store. The seasoned grilled steak with the right rolls, add in some sweet peppers and onions sautéed, a vegetable like my Grilled Balsamic Asparagus, and you have a very tasty meal for dinner.

http://learnfromyesterday.comI love a grilled steak sandwich done right, but it’s important to sauté some sweet peppers and onions in olive oil to dress the sandwich for a fuller flavor. I like to add some Italian giardiniera to that as well for an even heartier taste experience. I use hot, but even mild giardiniera will add extra flavor. There is no need for a sauce with or without the giardiniera, because this sandwich has plenty of flavor if the steak is seasoned right and you add the sweet peppers and onions on top of the steak. Sometimes less is more, and that’s true here.

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Grilled Steak Sandwiches with Sweet Peppers and Onions

1 and 1/2 pounds thinly sliced round steak/sandwich steak
Weber Grill’s Chicago Style Steak Seasoning or your preferred steak seasoning to         taste
2 tablespoons extra virgin olive oil
1 medium onion sliced thinly
2 garlic cloves chopped finely
8 or more mini sweet peppers cleaned and cut in halves
About four sandwich rolls

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Prepare the steak with your seasoning of choice. We like Weber Grill’s Chicago Style Steak Seasoning. Also, prepare any vegetables you may be grilling to go along with your steak sandwiches. We like to have my Grilled Balsamic Asparagus because it goes well with these sandwiches.

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Next, slice the onions, sweet peppers, and chop the garlic. In a skillet, heat the olive oil and then add the onions and garlic to the skillet first. Sauté the onions and garlic for a few minutes or until somewhat translucent, and then add the sweet peppers. Sauté all the vegetables until cooked.

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When done, set aside the skillet with a cover on the pan to keep the vegetables warm. Grill your steak without over cooking the meat, so it stays juicy and tender, and then grill the vegetables you chose for a side dish. This will not take long because the steaks are sliced thin.

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Steak sandwiches 057 (500x333)Once finished, serve your Grilled Steak Sandwiches with Sweet Peppers and Onions. If you like, add Italian giardiniera, either hot or mild. We always have Grilled Balsamic Asparagus with our steak sandwiches because the flavors of both enhance each other. This meal tastes wonderful and will satisfy everyone. Give it a try sometime soon, and enjoy!

Corned Beef and Cabbage with Potatoes and Carrots

By Jodee Weiland

It’s that time of year when we all start thinking about the corned beef and cabbage we’ll be making for St. Patrick’s Day! When I was growing up in an Italian family of six, we all celebrated just like everyone else. Mom would make her corned beef and cabbage, and it was always delicious. She may have been Italian, but that didn’t mean she couldn’t make a great St. Patrick’s Day meal with the best of them. That’s how I learned to cook Corned Beef and Cabbage with Potatoes and Carrots, and I love it!

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As a young woman and later, I was always mistaken for Irish. People would look at me and insist I was Irish or at the very least, part Irish. I usually had to go through the list of our family names of both paternal and maternal parents, grandparents, and even great-grandparents, before they believed me when I said I was one hundred percent Italian.

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Everyone in our family had blue eyes, my father’s eyes being such a vivid blue that they were frequently commented on by those who met him. My mother had very fair skin, so fair that she wore big hats with scarves over them in the summer to keep her face from getting sunburnt whenever she was in a pool. Consequently, I had the blue eyes and fair skin that most would associate with being Irish. I can’t tell you how many people over the years wished me a Happy St. Pat’s and added, “It’s our day to celebrate!” Well as a result, naturally I always feel it’s a must for me to celebrate St. Patrick’s Day in style, and this meal helps me do just that!

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Corned Beef and Cabbage with Potatoes and Carrots

3 and 1/2 to 4 pound corned beef brisket
Water (enough to just barely cover the meat)
3/4 cup white vinegar
1 small onion chopped
3 to 4 garlic cloves chopped
2 bay leaves
Spice seasoning packet (packaged with the brisket)
1/2 large cabbage head cut into wedges
6 small potatoes peeled
6 carrots peeled and cut into large pieces

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Put the corned beef brisket in a Dutch oven with just enough hot water to just barely cover it. Add the white vinegar and bring to a boil. After a few minutes, skim off the white foam that will form on the surface of your water. Then add the chopped onions, garlic, bay leaves, and the seasoning packet that was packaged with the corned beef brisket. Bring to a boil, then cover and reduce the heat to simmer for 3 to 4 hours or until the meat is tender. Remove the meat from the pot and cover with foil to keep it warm. Before doing this, remove the excess fat from the top of the brisket.

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Put the potatoes and carrots in the pot and bring to a boil. Cover the pot and cook for 10 minutes. After 10 minutes, add the cabbage wedges on top of this in the pot. Cover and boil for another 20 minutes. When done, slice the corned beef brisket, slicing across the grain in about 1/4″ slices. Serve the potatoes, carrots and cabbage with the brisket and your meal is ready.

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Corned Beef and Cabbage with Potatoes and Carrots is a delicious meal with which to celebrate St. Patrick’s Day or any day for that matter! The corned beef is tender and delicious, while the vegetables are cooked just right and compliment the flavor of the whole meal. This meal is a tradition in our home, and we love it. If you give it a try, I think you will be pleasantly surprised at just how good it truly is. So my friends, Happy St. Patrick’s Day, and enjoy!

Savory Beef Stew…A Delicious and Hearty Winter Meal!

By Jodee Weiland

When the temperatures are extremely cold to below zero and the wind chill is below zero as well, it’s time to make Savory Beef Stew…A Delicious and Hearty Winter Meal!

http://learnfromyesterday.comBeef stew is always welcome in our family when the days are cold outside, and we need a hearty meal that will take the chill off our bones. This recipe for beef stew is cooked slowly in the crock pot for six to eight hours, is definitely full of delicious flavor, and is easily one of the best meals to prepare on a cold winter’s day.

http://learnfromyesterday.comFull of fresh cut vegetables and cubed Angus Beef seasoned to perfection, this dish fills your home with an enticing aroma as it cooks and when done, it gives you a meal that satisfies your taste buds with rich savory flavors. Be sure to use lean cuts of meat for a healthier beef stew because it would be a waste of all those fresh ingredients if your beef choice is not up to par. Whenever I cook a meal, I always look for the leanest meat or poultry portions I can find. Healthy living is important and quite feasible, if you are willing to look for leaner meat choices.

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Savory Beef Stew…A Delicious and Hearty Winter Meal!

3 to 4 pounds of cubed Angus beef
2 tablespoons flour
2 tablespoons extra virgin olive oil
3 to 4 cups peeled carrots quartered
3 to 4 cups peeled potatoes cubed
2 medium onions sliced
3 to 4 garlic cloves chopped
2 bay leaves
1 tablespoon sugar
1 teaspoon paprika
2 teaspoons dried basil
1 teaspoon dried thyme
1 15 ounce can crushed tomatoes
1 and 1/2 cups vegetable broth
2 tablespoons Worcestershire sauce

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Clean and cut the vegetables and layer them on the bottom of your crock pot as follows: carrots, potatoes, onions, and finally, the garlic on top. Then sprinkle over the top of this with the sugar, paprika, basil, thyme, and last of all, put the two bay leaves on top.

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Heat the olive oil in a pan on the stove. Now put half the beef in a plastic bag and half the flour with it. Shake the bag coating well all the beef with flour. Add in the last of the beef and flour, and then shake the bag again mixing it until all the beef is evenly coated.  When done, put the beef in the pan with the heated oil and turn the beef cubes until evenly browned. You are not cooking the beef, but simply browning it. Drain off excess fat and oil as you transfer the beef to the crock pot with a slotted spoon.

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Blend together the crushed tomatoes, vegetable broth, and the Worcestershire sauce. Pour this mixture over the top of everything. Then cover your crock pot and set it to 6 to 8 hours to cook.

http://learnfromyesterday.comAt the end of that time, you will have a Savory Beef Stew…A Delicious and Hearty Winter Meal to serve to your family and/or guests! The wonderful aromas in your home from the hours of slowly cooking will have everyone ready to eat. This beef stew goes well with a crusty loaf of rosemary olive bread and a glass of red wine. Everything you need is in the beef stew itself, meat and vegetables. We love this beef stew and look forward to this delicious and hearty meal, especially on those cold winter days. If we have enough leftovers, we like to freeze what’s left for another meal or simply reheat it the next day. The amount of ingredients we used in this recipe makes enough to serve 6 to 8 people easily depending on the type of eaters at your table. I know you will be glad you made this recipe, so go ahead and enjoy!

Aunt Rose’s Eye of Round Roast Italian Style

By Jodee Weiland

Aunt Rose, who taught me how to make eye of round roast Italian style, was my mother’s sister, and she lived in the house next to my parent’s home, the home I grew up in from the time I was two until I moved away to a place of my own.

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She was always more than just an aunt. She was more like another mother figure in my life because she lived next door to us, and she was very close to my sisters and me. Aunt Rose had no children of her own, but she treated us like we were her children and was always there for us. So way back when I first started cooking, I was at my Aunt Rose’s house, and she was cooking a beef roast that smelled so delicious I had to ask how she did it.

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When I asked her how she cooked her roast, she told me. Basically, Aunt Rose’s Eye of Round Roast Italian Style is the recipe she gave me that day without the measurements. What can I say? Italians just cook and put things in as they go. Who measures? At any rate, I took down her directions and have been cooking my beef roasts this way now for years, with a few small adaptations along the way,…also, another Italian trait, at least in my family. Over the years, I added the carrots and onions under my roast and the Worcestershire Sauce. I, also, learned to brown my roast before cooking it in the oven. These were my additions and have worked out well for me. Aunt Rose liked them enough to add them to her recipe after I told her what I had done. So here is Aunt Rose’s Eye of Round Roast Italian Style as it is today!

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Aunt Rose’s Eye of Round Roast Italian Style

2 pounds lean eye of round roast boneless
2 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic clove chopped
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
5 large carrots peeled and cut in 1 inch pieces
2 yellow onions quartered
1 tablespoon Worcestershire sauce

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Spray the baking dish you will use with olive oil.  Preheat the oven to 350 degrees. If your roast has excess fat, trim it off. Then season the roast lightly with black pepper and sea salt lightly. Heat the olive oil in a pan and brown the roast lightly on all sides on your stove top. Once done, layer the bottom of your baking dish with the carrots and onions. Put the browned roast on top of these vegetables and then add the basil, parsley, chopped garlic, onion powder, and black pepper. Lastly, drizzle the Worcestershire sauce over the roast. Cover the baking dish and cook in the oven for about one hour. Uncover after one hour and cook for ten minutes longer. Remove from oven and slice the roast. Put the roast back in the baking dish with juices and cook for another few minutes or until cooked to your taste, whichever that may be, rare to well done.

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Once done, Aunt Rose’s Eye of Round Roast Italian Style is delicious. Aromatic while cooking and full of flavor when done, serve with the carrots and onions under your roast. This is a meal all in one pot, but you can add a salad if you like or a loaf of bread. We like it with the carrots and onions and a glass of Merlot. If you try this meal, you will love it for sure.  It is definitely a crowd pleaser, so enjoy!

 

 

Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

By Jodee Weiland

When my children were younger, I was always trying to find ways to make dinner more interesting to them.  One of the things I tried was making my meatloaf like a jelly roll cake putting cheese and broccoli in the center.  I even tried calling it cheeseburger meatloaf.

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It worked out pretty well and is the inspiration for my newest recipe.  In this Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce, I’ve taken my recipe to a whole new level. This recipe is, without a doubt, the tastiest meatloaf I have ever made.  Here at home, it got rave reviews from my husband!

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Instead of broccoli, I chose to combine mozzarella and spinach for the center of my Italian Meatloaf recipe.  To finish it off, I made a tomato basil sauce from fresh garden tomatoes.  Also from my garden, I used fresh basil and parsley in the meatloaf mix.  I love using fresh vegetables and herbs from the garden, so with the season winding down, I am looking for recipes that make the most of my garden.  When you taste this recipe, you will want to make it over and over again.

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Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce

For the Italian Meatloaf

2 to 2 1/2 pounds ground sirloin
2 eggs ( I use egg whites)
2 cloves garlic chopped or 1 teaspoon minced garlic more or less to taste
1 medium onion chopped or 1 tablespoon dried chopped onion
2 tablespoons snipped and chopped parsley or 1 tablespoon dried parsley
2 tablespoons fresh basil sliced and chopped or 1 tablespoon dried basil
1 teaspoon black pepper or to taste
1/2 teaspoon red cayenne (optional)
1/2 to 1 cup grated imported Pecorino Romano cheese ( more or less to taste/ no salt needed since the cheese adds saltiness)
3 or more slices of mozzarella
2 cups fresh baby spinach leaves

Preheat oven to 350 degrees and prepare meatloaf pan by coating with olive oil.

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Add egg whites to the ground sirloin first, then the imported Pecorino Romano cheese. Blend together. Then add the remaining ingredients. When well blended together, put the meat mixture on a large piece of heavy aluminum foil.  Flatten the meat out a little longer than your pan and wide enough to fold over at least once from each side.

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Once flattened out in a rectangle, first put the mozzarella slices across the middle and then top that with your spinach leaves.  Remember the spinach will cook down quite a bit.  Using the foil to lift the meat, fold over one side at a time, covering the spinach and mozzarella.

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Once folded over, shape your meat into your loaf making sure you fold in the ends of the loaf as well.  Form the meat into a loaf size meatloaf.  It should fit right into a loaf pan. I always spray my pan with olive oil before putting in the meatloaf. I use a loaf pan with an insert that can be lifted out after cooking, so that any juices from the meat can drain to the bottom, rather than have my meatloaf sit in them. Bake at 350 degrees for about 50-55 minutes. Check meat to make sure it is done how you prefer it.

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While this is cooking, prepare your Fresh Tomato Basil Sauce to pour over the meat loaf when done cooking and ready to serve.

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For Fresh Tomato Basil Sauce

2 tablespoons extra virgin olive oil
5 to 6 fresh medium to large tomatoes cut into pieces
1 to 2 cloves garlic chopped
4 fresh basil leaves sliced and chopped
1 teaspoon sugar or 1 finely grated carrot (I use sugar, but some people prefer using a carrot)

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Put the olive oil, garlic, and basil into a sauce pan over a low heat.  Add tomatoes and sugar, cooking over a medium heat covered, but stirring occasionally.  Once the tomatoes cook down enough, cool slightly and put the sauce in a food processor to puree.  Using the pulse button, gently puree without doing so completely.  You want some texture left on your sauce from the tomatoes. Put the sauce back into the sauce pan and simmer over a low heat uncovered to the desired consistency.

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When the Rolled Italian Meatloaf…With Spinach, Mozzarella, and Fresh Tomato Basil Sauce is done cooking put the meatloaf on a serving platter and pour some of the Fresh Tomato Basil Sauce over the top, reserving enough to pour over individual servings.  Serve this meal with a salad, a crusty loaf of bread, and a red wine for dinner.  Your family will love it.  The flavors of the meatloaf with the spinach and mozzarella, then topped with the fresh tomato basil sauce are outstanding.  I know if you try it, you’re going to love it, so enjoy!