Tomato Salad Daniel’s Recipe

 

Ingredients

1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce

Dressing

1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil

Directions

Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

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Cast Iron Cowboy Steak

Cast Iron Cowboy Steak

 

Ingredients

Kosher salt and freshly ground black pepper

1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)

1 tablespoon vegetable oil

3 tablespoons butter

8 fresh herb sprigs (such as thyme, rosemary, and oregano)

3 garlic cloves, peeled and smashed

Directions

Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.

Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness.

Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

Open-Faced Cheese Steak Sandwiches For 2

Open-Faced Cheese Steak Sandwiches

 

Ingredients

1 French roll, split

2 teaspoons butter

1/4 teaspoon garlic powder

1/2 cup julienned green pepper

1/4 cup sliced onion

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil, divided

1/3 pound sliced deli roast beef

1/2 teaspoon hot pepper sauce

4 slices pepper jack cheese

Directions

Spread roll halves with butter; sprinkle with garlic powder. Set aside.

In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.

Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

Game Day Grilled Steak Quesadillas

Grilled Steak Quesadillas 

Ingredients

1 pound skirt steak, cut widthwise into 6- to 8-inch pieces

1 chipotle in adobo sauce, finely chopped

Kosher salt& freshly ground black pepper

Vegetable oil for oiling the grill

12 ounces Monterey Jack cheese, shredded on the large holes of a box grater and

4 ounces sharp cheddar cheese, shredded on the large holes of a box

8 (10-inch) flour tortillas

Salsa, Guacamole and Sour cream, for serving

Directions

Heat an outdoor grill to high (about 400°F to 500°F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.

When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.

Combine the cheeses in a medium bowl. Place 2 tortillas side by side on a clean cutting board or 2 plates. Sprinkle each tortilla with a quarter of the steak and cheese mixture. Top each tortilla with another tortilla and gently press down.

Carefully slide the quesadillas from the cutting board or plates onto the grill. Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total. Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom tortillas are crispy, about 2 to 3 minutes more. Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 2 more quesadillas.

Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.

Mom’s Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy

Ingredients

1 pound cube steak, about 1/4-inch thick, cut into 4 pieces
eggs, lightly beaten
3/4 cup all-purpose flour
1/3 cup vegetable oil
3/4 cup milk

1 32 oz carton of chicken broth

¼ cup flour

1 onion sliced into 4 thick slices

Directions

Dip each cube steak in the beaten eggs and then in the flour. Set aside.

In a 10-inch skillet, heat the oil over medium high heat. Add the steaks to the pan and fry for until brown on each side. Drain oil off and return to stove. Add chicken broth and leave out 1 cup. Put onion slices on top of each cube steak.   Mix ¼ cup flour with the 1 cup of chicken broth until dissolved. Slowly add to pan stirring to incorporate. Turn heat down to medium low and let simmer for an hour. Add some water if gravy becomes too thick.   Keep checking to stir gravy and spoon over cube steaks and onions.

Serve with mashed potatoes, a vegetable and biscuits.