Slow Cooked Beef Rolls

Slow Cooked Beef Rolls
From 5 Dinners in ONE hour

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2 lbs round steak
1/4 C. dijon mustard
5 slices of bacon sliced in 3rds
1 C. frozen chopped onion
For sauce:
1 can beef or chicken broth
1/3 C. flour
1/2 C. water
1 T parsley flakes
2 T worcestershire sauce
1 C. frozen chopped onion


Spread each steak with dijon mustard and lay a slice of bacon on top.  Roll up and place in large zipper bag. Mix sauce ingredients in a medium bowl with lid. Store in fridge until ready to cook.

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To cook:
Place steak rolls in slow cooker. Pour sauce over and cook on low for 6 hours.  The longer it cooks,  the better it gets.  The sauce can be used for a gravy.  It is not super thick but has good flavor.

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Lemon and Garlic Grilled Chicken

Lemon and Garlic Grilled Chicken

from melskitchencafe.com

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe. Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

One Minute Salsa

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One Minute Salsa

from My Kitchen Cafe

*Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving. 

*Makes about 3 cups

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped. 

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)

Pesto Pasta Salad

Pesto Pasta Salad

1 lb bowtie pasta
3/4 c pesto
1 pint of cherry or grape tomatoes, halved
2 TB lemon juice
4 TB olive oil
1/4 c grated Parmesan cheese
3/4 c light mayo
Salt and Pepper

Cook the pasta until tender, drain and run under cold water to cool. Toss pasta into bowl with olive oil.  Set aside, be sure to toss the noodles every once in awhile to coat and prevent them from sticking.

In a separate bowl, mix pesto, mayo, parm cheese, lemon juice, salt and pepper. Mix well.

Gently mix the pesto mixture with the pasta. Add tomatoes while mixing. Serve.