So I thought that since I remember to take photos of this meal (and forgive me but I am not a photographer) that I’d go ahead and share these recipes because two were new and will be made again, and the other has been made many times before it’s that good and easy.
This was something we saw on Guy Fieri’s show and we LOVE it.
1 cup of V-8 (we’ve also used tomato juice canned from our tomato haul in the summer)
1/2 cup of vodka (we use pepper vodka, like we do in our Bloody Mary’s)
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp hot sauce (although you can add more depending on your tastes)
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/2 tbsp crushed garlic (we just add like 4 or 5 cloves, which is more than called for)
1 tsp onion powder
1 tsp celery seed
1 tbsp prepared horseradish (you could add more if you really like this flavor, we typically do)
4 tbsp olive oil
1 1lb flank steak
Mix all the ingredients in a 1 gallon zip lock bag and then add the flank steak. Marinate in the fridge for at least 8 hours and up to 24 (we have done both end of the time and the longer the better since it gets more tender, but it is just as delicious with 8 hours as it is with 24).
Preheat the grill to high, remove the steak from the marinade and wipe off the excess. Grill (or pan sear if you want to cook in a skillet) both sides and then lower the heat to medium and cook to medium rare.
Once done, let the steak rest, covered, for 5-10 minutes and then cut on the bias, against the grain.
I found this recipe on a blog, iowagirleats.com, and changed the pasta called for. I’ll include what I used after I post what she used. It was very good and very easy.
8oz mini shells pasta (I used 2 cups of whole wheat/whole grain rotini)
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, minced (I used 3)
2 tbsp flour
3/4 cup chicken broth
3/4 cup milk (she used skim, as did I)
salt & pepper
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
2 tsp parsley flakes
Cook the pasta in a pot of salted, boiling water until al dente, drain once done, and set aside. Let the pot cool off for a few minutes.
Return the pot to the stove and melt the butter in olive oil on medium heat. Add the garlic and saute until golden brown. Sprinkle the flour in and whisk for 1 minute. Slowly add the broth and milk while whisking until the mixture is smooth. Season with salt & pepper to taste (I went light on salt and heavy on pepper) then use a wooden spoon to stir constantly until the mixture thickens and is bubbly (it should take about 4 to 5 minutes, but once you add the rest of the ingredients it thickens so don’t worry if it seems a little thin).
Remove pot from heat and stir in Parmesan, garlic powder, and parsley flakes until smooth, then add in the pasta and stir to incorporate everything.
This was Kalen’s choice, and it was freaking amazing! We will be making this again, but with some adjustments.
1/4 cup vegetable oil (or canola, which we used, and I think olive oil would be tasty too)
3 garlic cloves, halved (although I think this would be even tastier if we had minced it too)
2 medium shallots, thinly sliced (we omitted this because Kalen doesn’t like onions, but I think next time I’ll make him add these)
1 tbsp minced fresh ginger
3 lbs small zucchini, sliced into rounds about 1/4 inch thick (we just used 2 small, not clue on the weight, and it fed 3 of us with a little leftover)
1/2 cup of chopped dill (Kalen used 1/4 cup dried, and we will use less next time, or more zucchini-there was too much dill for what we had)
Optional: 1 1/2 tbsp dried pomegranate seeds (did not use so I can’t offer an opinion)
In a skillet, heat the oil and add the garlic, cooking on moderately high heat until sizzling, but be careful not to burn. Add the shallots and cook over moderate heat, stirring until softened (about 4 minutes). Add the ginger and cook for about 2 minutes. Then add in the zucchini and cook until the rounds begin to brown, about 10 minutes. Stir in the dill and seeds if using, and season with salt.