Steak and Eggs with Creamed Spinach in Tomato Cups (Bonus! Leftover Idea!)

My husband made a stir-fry a few days ago and used all but three of these little steaks, and I needed to use them up. I needed a recipe that included more protein, since these steaks are small, I also love breakfast, it's my favorite meal of the day, so I like to make breakfast for dinner from time to time! I was thinking of maybe doing a hash or... a breakfast casserole, but with steaks, I like them to be front and center, not hidden. I would ordinarily have used sunny side up eggs, but I wanted to squeeze in some more vegetation, so I went with scrambled, since I could incorporate them right into the egg. When thinking of an accompanying veggie side, I thought of how my favorite steakhouse side is creamed spincach, but how it has too much liquid for a plate, and how yummy spinach is with tomatoes! Voila, dinner was now a concrete idea, just to get it cooked (I only made this for three, but I'll post the amounts for four):


For the steak and eggs:
4 small, lean steaks, extra external fat trimmed (I can't remember what cut we used, I think it was eye of round)
grill seasoning
worchestershire sauce
1/4 to 1/2 green bell pepper, chopped (Depending on how many eggs you use)
1/4 onion, chopped
1/4 jalapeno, minced (optional)
4-6 eggs (However many you want. I made one egg for me, one for my son, and two for my husband)
1 tablespoon evaporated skim milk

Preheat a large skillet (Or a grill, if it's not freezing death cold where you live!) to medium-high heat. Season one side of the steak with grill seasoning and add, seasoned side down, to the heat, then season the other side. Cook for 2-4 minutes (Depending on how you like it, I like mine mooable, so I went with 2, my husband likes his medium, so his was on for three), flip, sprinkle with worchestershire, and cook for an additional 2-4 minutes.

Meanwhile, in a small skillet, saute bell pepper, onion, and jalapeno until just slightly tender but still crisp. Beat eggs with milk and a little salt and pepper, then add to pan. Reduce heat to medium low, and let cook slowly, gently folding eggs occasionally (This will result in moist, fluffy eggs. If you cook them too quickly, they'll be dry). When cooked to your preferred level of doneness, remove onto plates (If you're like me, here is where you would generously give the gift of hot sauce!), and top with a steak. Enjoy!

For the creamed spinach:
1, 16 oz bag frozen chopped spinach
1/4 cup onion, chopped (Half of a medium)
2 cloves garlic, minced
1/2 cup evaporated skim milk
1/4 tsp pepper
1/8 tsp salt
1/8 tsp freshly grated nutmeg (I gave about 10 grates)
4 roma tomatoes, halved and scooped out (I saved the insides to chop up and add to my frittata in the morning)
freshly grated parmesan cheese

In a microwave safe bowl, thaw spinach in the microwave on high for about three minutes, scoop into a clean dish towel, and squeeze all of the water out until no more comes out.

Meanwhile, cook the onion and garlic in a small pot sprayed lightly with cooking spray until tender, stir in milk and seasonings, bring to a boil, then simmer until thickened. Add spinach and simmer, uncovered, until milk has reduced to desired consistancy, stirring occasionally.

Spoon into tomato cups and sprinkle with parmesan cheese! I've made this before with blue cheese, and broiled the stuffed tomatoes for a couple of minutes, which is excellent, as well!

 

Leftovers??

If you happen to have extra creamed spinach and tomatoes, what do you do with them? For me, the answer to any leftover veggie dilemma is a breakfast frittata! My breakfasts are always a cup of veggies with an egg, in various forms, but frittata is my favorite!

I had two stuffed tomatoes leftover from when I made the steak and eggs. I first sauteed about a tablespoon or two or diced red onion, then added the tomatoes, diced up, and sprinkled the spinach filling over the top (I also topped the spinach with a quarter of a jalapeno, chopped, because I need my food to be spicy!). I then poured a beaten egg over the top, covered, and let it cook over medium-low heat until it was cooked through, about 5 minutes, and sprinkled parmesan cheese over the top!! Yummmmmm!!

Chicken Fried Steak with Corona Onion Gravy, Broiled Potatoes, and A Rather Unorganized Vegetable Assortment

I. Love. Chicken. Fried. Steak. Ask anyone who knows me even slightly and they will tell you. There was a time that I could not walk into an eating establishment that served it and not order it! That changed when I had my baby and needed to shed that baby weight and got a little anal about what I ate. However, there are still two places where you will not catch me dead with any other item on my plate. Luby's, and Kelly's Country Cookin'! That is the reason I don't go to those places but very rarely! At Kelly's, it is the size of my back, just about, and, for breakfast, comes with a biscuit (Which is the size of a coffee saucer. Everything is huge there. Everything.) and gravy (I get mine with sausage! Oink oink!), two eggs, and grits or hashbrowns (Grits for me!). Start with the eggs, since you don't want to take them home, reheated eggs are gross, and the rest can feed you for four meals. Four. Seperate. Meals. It's $9, too! Value? I think so!

I am aware that "A Rather Unorganized Vegetable Assortment" is an odd name, but this was the last thing I made before I moved, so this was a way of throwing my remaining vegetables together into a hot, tasty, mess of a side dish!

No Kelly's outside of Texas. Boo! So I made my own, and tried to make it a little more healthy.

It reads like it would be super spicy, but it really isn't.

Here's how it went down:

The Chicken Fried Steak and gravy takes roughly 25 minutes to prep and make.

1 pound cube steaks, cut into 4 portions, if necessary

salt

pepper

1 cup buttermilk

1 1/2 teaspoons hot sauce

2 cups fresh bread crumbs (from 4 slices whole wheat bread, torn and processed)

1/2 teaspoon cajun seasoning

cooking spray

2 teaspoons Canola or vegetable oil

1/2 yellow onion, sliced thin

1 clove garlic, minced

1 bottle Corona

1/2 cup beef broth

salt

pepper

dash hot sauce

juice of 1/2 a lime

cilantro, chopped

Pat cube steaks dry and season with salt and pepper. Whisk together buttermilk and hot sauce, pour into a Ziplock bag, add steaks, turn in your hands to coat, and let stand 15 minutes.

On a plate, combine bread crumbs, cajun seasoning, and pepper. Remove steaks from bag, allowing excess to drip off and dredge in bread crumbs, pressing to adhere. Transfer to a wire rack to allow the coating to set a minute while you heat the pan.

Spray a large skillet with cooking spray and add oil. Heat over medium heat until oil begins to ripple. Swirl pan to evenly distribute the oil, add steaks and cook for 5 minutes on each side until golden brown and just slightly pink in the middle, spraying the pan with more spray, if necessary, when you pick up the steaks to flip. Remove from pan and set aside.

Spray the pan with more cooking spray. Add onion and garlic and saute until onion begins to soften, a couple of minutes. Pull from heat and add 1/2 bottle of Corona. Return to heat and scrape up the browned bits on the bottom of the pan. Add chicken stock, bring to a boil, reduce heat, and simmer until thickened, 5 to 10 minutes. Add a little more Corona to thin it out a little, if desired, and add hot sauce. Simmer another minute and stir in lime juice. Spoon gravy over steaks and garnish with cilantro. Enjoy, Lord knows I did!!

This recipe serves 4.

For the vegetable hodgepodge;

This took maybe 10 minutes to cook. If that.

cooking spray

1/2 yellow onion, diced

1 clove garlic, minced

cajun seasoning

pepper

1 green bell pepper, diced

1 carrot, diced

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1 can (or baggie) red kidney beans, drained

juice from 1/2 a lime

In a medium skillet coated with cooking spray over medium heat, saute the onion and garlic until beginning to soften, about 2 minutes. Season with cajun seasoning and pepper (no salt, the seasoning blend has enough) and add the bell pepper and carrot. Cook until beginning to soften, roughly 5 minutes. Add thawed corn, peas, and beans and heat through. Stir in the lime juice, and any remaining Corona from the gravy, if you have any. Sprinkle cilantro over the top, and, tada!! You are done!!

This recipe serves 4.

The broiled potatoes may be even easier than the vegetable montage;

This takes about 25 minutes to make.

2 descent sized potatoes, sliced moderately (not terribly thick but not paper thin)

2 teaspoons oil (It's up to you!)

salt

pepper

whatever seasonings you so desire

Preheat oven to 400 degrees. Spray a foil lined baking sheet (Or two, depending on how many slices you get.) with cooking spray. Toss potatoes in oil and seasonings to evenly coat and spread in an even layer onto the baking sheet(s). Bake for 15 to 20 minutes, until tender. Pull out any that may have crisped enough (any thin ones will be crisp to a little burned by now), flip on the broiler, and broil for 2 to 3 minutes until the tops begin to brown. Eat them up!! This is one of few things that, if I leave sitting on the stove, my husband will stand in front of, after having finished his meal, and finish off what's left, even if it's an entire sheet pan full!

This recipe serves 4. (Or 1 if my husband gets to them first! Lol!)

Onion and Mushroom Sauced Steaks with Roasted Broccoli and Potatoes

I'm sorry I haven't updated my blog in so long! Once my son started waking up as soon as I end my workouts on the weekdays, I haven't had a ton of time to update! Add to that planning a move, packing, moving, and trying to get settled, and being overwhelmed with how many meals I didn't post, I procrastinated a bit! So, let's see how many I get done today! :)

This is my "Fantastic. I want steak but didn't plan a steak meal this week." recipe! It also happens to be my husband's favorite way that I make steaks, so this was actually planned, but I tend to use it when there are a few rogue steaks in my freezer from packs of 6, which seems to be how most steaks I buy come. My favorite pan sauces always include some sort of alcohol, and when I come across a recipe that calls for a different liquid, I always substitute part of it with wine, beer, or liquor, whatever's in my house. I have even made beer and bourbon gravies! If you don't have any in the house, or don't cook with alcohol, you can always use a stock that matches the meat (or a vegetable stock if you aren't eating  meat that night) you're serving the sauce with. Pan sauces are my favorite things to play with, you can make them with juice and soda, even, and they're amazing!!

My favorite way to make any vegetable, which you may be able to tell if you have read a few of my blogs, is to roast them. I adore the caramelization you get when you roast, and, of course, the cheeseaholic I am gets an excuse for gratuitious cheese use!! What goes better with that roasted flavor than a nice slightly sharp cheese?? :)

Looks awesome, right?

To make the steak;

This recipe takes about 30 minutes to prep and cook, but depends on what kind of steak you use.

4 steaks, whichever you like (I used chuck that was leftover from a large package this time.)

grill seasoning

1 tablespoon olive oil

1 tablespoon plus 2 teaspoons Worchestershire sauce, divided

1/2 medium onion, thinly sliced

1 clove garlic, minced

1 cup mushrooms, sliced thick or quartered, about half of a 10oz package

1/4 cup dry red wine (This time I used a Cabernet/Shiraz blend)

1/4 cup beef stock

1/2 tablespoon butter (3 teaspoons if you're scooping it from a tub)

salt

pepper

1 tablespoon thyme, divided

Season the steaks liberally with grill seasoning. In a large skillet over medium-high heat, sprayed with cooking spray and coated with oil, cook steaks to desired doneness (I like medium-rare, so I cooked my chuck steaks about 4 minutes on each side.), sprinkling with the  tablespoon of Worstershire after you flip, and remove from pan to let rest and tent with foil.

Spray the pan with more cooking spray, if necessary, lower the heat to medium, and add onion, garlic, and mushrooms. Cook until the onion is tender and mushrooms begin to brown. Add the 2 teapoons Worchestershire, stir to coat the veggies, and cook until the liquid has evaporated. Remove the pan from the heat so you don't burn your house down, and add wine. Scrape the browned bits off of the bottom of the pan, let come to a boil, reduce heat and simmer until it has reduced by half, about 10 minutes. If you dip a spoon into the sauce, run your finger down the back, and the line stays put, it is ready. Stir in butter until it melts and season to taste with salt and pepper. Stir in half of the thyme leaves. Plate the steaks and top with the sauce and veggies. Sprinkle the top with the remainin thyme.

This recipe makes 4 yummy servings!!

For the roasted broccoli;

This recipe takes about 25 minutes to prep and cook.

2 heads broccoli, cut into long spears (Use those stems! They're yummy and you already paid for them!)

2 tablespoons olive oil (Don't waste your extra virgin to cook with.)

salt

pepper

juice of 1/2 of a lemon (Juice from half of an orange is amazing, as well. Just use an actual orange, don't use what you drink with breakfast. It usually has sugar added, and won't work as well.)

freshly grated parmesan (I also is use swiss on them, which is delicious, also!) 

Preheat the oven to 425 degrees. Lay the broccoli spears on a foil-lined baking sheet, drizzle with olive oil, salt and pepper, and toss to coat well. Spread out in an even layer and roast for 20 minutes, until the florets brown. Squeeze a little lemon juice over the broccoli to brighten it up, and garnish the top with some parmesan cheese.



This serves 4!

To make roasted potatoes;

My husband loves the crispy, brown potatoes on the edges of the foil packet when his mom grills potatoes. I wanted to make them a bit healthier, and the crispy ones are the best, so why not just make an entire sheet pan of crispy potatoes?

This recipe takes about 30 minutes to prep and cook.

4 medium to large Yukon Gold or Russet potatoes, sliced to a medium thickness (Not paper thin, but not terribly thick. Yukon Gold is my favorite!)

2 tablespoons olive oil

salt

pepper

Preheat oven to 425 degrees. In a large bowl, toss the potatoes with remaining ingredients. Spread out on an even layer on a foil lined baking sheet, sprayed with cooking spray. Roast for 20 minutes. Switch on the broiler and broil for 3 to 5 minutes, until the tops turn a nice golden to medium brown and crisp up.

This makes 4 servings, or two and a half if my husband is eating them!

Herb Crusted Flank Steak with Wild Mushroom Barley Rissoto and Balsamic Braised Red Cabbage

So, this was pretty freaking awesome, if I do say so myself!! I was very proud of this!! The crust on the steak was nice and crisp, the risotto was creamy and delicious, and the sweet tang of the cabbage offered a really nice contrast to the risotto!! Little Man is always excited about steak, but was equally as excited about the barley once he took a bite!

For the yummy yummy in your tummy steak;

This recipe takes about 30 minutes to prep and cook.

1 1.5 to 2 pound flank steak

juice from 1 lemon

1/4 cup spicy brown mustard

pepper

1/3 cup Panko

1/3 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

3 tablespoons dried parsley

3 tablespoons dried basil

Preheat broiler.

Lay flank steak on a synthetic cutting board. Score the surface on both sides, making very shallow cuts on the diagonal, about an inch apart in an "X" pattern.

In a small bowl, mix together the lemon juice, mustard, and pepper. Reserve 2 tablespoons of the mixture and place in another small bowl. To the 2 Tbsp mustard, add Panko, Parmesan, oil, parsley, and basil, mixing well. Pour the mustard over the top of the steak. Spoon the Panko mixture over the top, pressing to adhere. Lay on a foil lined baking sheet, sprayed with cooking spray. Broil for 20 minutes. If the topping browns too quickly, lower the rack. The meat should be medium rare (160 to 170 degrees), dark pink in the middle. Be careful not to over cook, the meat will become tough, much like eating an old shoe!

This recipe serves 4-6.

For the Wild Mushroom Barley Ristotto;

This recipe takes about 55 minutes to prep and cook.

2 large shallots, chopped

2 cloves garlic, minced

2 cups coarsely chopped mushrooms (I used Cremini, but you can use any mushroom, or combination of mushrooms you like. Oyster, button, or chanterelle would be wonderful in this, too!)

1 1/2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

1/2 cup barley

2 1/2 cups fat free, low sodium chicken stock

1 tablespoon roasted garlic tomato paste

3/4 cup freshly grated Parmesan cheese

salt

pepper

In a medium saucepan sprayed with cooking spray over medium heat, saute shallot and garlic until softened, about 2 minutes. Add the mushrooms and cook until browned, about 10 minutes. Add parsley, thyme and barley and cook stirring, until heated, about a minute. Add 2 cups of the stock and bring to a boil. Reduce heat, cover and simmer until it is almost absorbed and barley is tender, 25 to 30 minutes. Add remaining 1/2 cup of the stock and tomato paste. Cook, uncovered, stirring occasionally, until the barley is tender and creamy, about 10 minutes. If it becomes too dry, add a little more broth to moisten.

Stir in cheese and season to taste with salt and pepper. Garnish with additional Parmesan cheese.

This recipe serves 4 as a side dish.

For the braised cabbage;

This recipe takes about 50 minutes to prep and cook.

4 cups sliced red cabbage

2 cups vegetable stock

1/4 cup balsamic vinegar

1/4 cup Splenda

1 cup fresh pitted cherries

1/3 cup dried cherries

basil

Preheat oven to 400 degrees

In a large saucepan, combine all ingerdients. Cover and bring to a boil over medium heat. Transfer to a baking dish and cover with foil.

Bake until the cabbage is tender, but still crisp, about 35 to 40 minutes. Garnish with torn basil leaves.

This recipe serves 4.

Chuck Steak Stir Fry

This recipe came from my trying to use up the meat we have in the house! We're moving soon, and I hate food waste, so I'm trying to use all I have around! I had two chuck steaks leftover in my freezer from something I made a while back, so I figured I'd stretch the protein with a veggie packed stir fry! This was awesome! The only downer is that now when my son sees corn he starts asking for baby corn! I guess I need to start keeping some on hand, he loves them!!

To put this hot bowl of awesome in your belly;

This recipe takes about 45 minutes to prepare.

1 cup brown rice

2 cups beef stock

2 teaspoons toasted sesame oil

6 scallions, sliced thinly on the bias

1/2 pound chuck steaks (2 steaks, roughly), cut into thin strips

2 teaspoons Chinese 5 spice

salt

3 tablespoons orange juice

3 tablespoons soy sauce

2 tablespoons beef stock

2 tablespoons hoisin sauce

1 tablespoon grated fresh ginger

2 teaspoon cornstarch

1 teaspoon Splenda

4 cloves garlic, minced

1/2 teaspoon red pepper flakes, crushed

1 red bell pepper, cut into 1/2 inch cubes

1 carrot, diced

2 handfuls sugar snap peas

1 can baby corn, drained and rinsed

1 can water chestnuts, drained and rinsed

1 can bamboo shoots, drained and rinsed 

In a small pot, combine rice and beef stock. Bring to a boil, reduce heat, and simmer 45 minutes, until rice is tender. Toss with one teaspoon sesame oil and  2 green onions.

Meanwhile, season beef evenly with 5 spice and salt. In a large skillet or wok sprayed with cooking spray, cook over medium-high heat for 2 to 3 minutes, until just seared outside and still pink in the middle. Drain on paper towels.

For the sauce, in a small bowl, combine orange juice, soy sauce, 2 tablespoons beef stock, hoisin, ginger, 2 teaspoons of the garlic, cornstarch, Splenda, and red pepper flakes. Set aside.

In the skillet or wok sprayed with cooking spray, lower heat to medium. Add 3 green onions and the remaining garlic. Season with salt and pepper. Saute until beginning to soften, 2 minutes. Add bell pepper and carrot, season again, and saute until crisp-tender, about 5 minutes. Add snap peas, baby corn, water chestnuts, and bamboo shoots, and warm through. Add meat back to pan and stir in the sauce. Toss well and simmer until thickened.

Serve in bowls over rice. Drizzle the tops with the 1 remaining teaspoon sesame oil, and top with the remaining green onion. Enjoy!!

This recipe serves 4.

Onion and Mushroom sauced Steaks with Mustard Worcestershire Macaroni and Cheese!

The first thing Hubby wanted me to make him when he came home was cube steaks and a baked potato. I very rarely serve two starches with a meal, but I was in the mood for cheesy pasta, so I loaded it with roasted veggies to compensate! It was super delicious!!

For the yummy steaks;

This recipe takes about 30 minutes to prep and cook

1 large onion, sliced

2 cloves garlic, minced

salt

pepper

1 cup sliced cremini mushrooms

3 tablespoons worcestershire sauce

2 teaspoons fresh thyme

grill seasoning

4 cube steaks

1/2 cup beef stock

fresh parmesan cheese

oregano

In a large skillet sprayed with cooking spray over medium heat, saute onion and garlic seasoned with salt and pepper until softened. Stir in mushrooms and continue to cook until they begin to brown. Toss in one tablespoon worcestershire and the thyme. Move the onions and mushrooms around to make room for the steaks.

Season steaks on both sides with grill seasoning. Spray the empty areas of the pan with additional cooking spray, and cook the steaks 5 minutes on each side, sprinkling with the remaining worcestershire when you add them to the pan. Add the beef stock and distribute the onion mixture around the pan. Cover and let cook about 20 minutes until the steaks begin to tenderize.

Plate the steaks and top with onions and mushrooms. Grate some parmesan over top and sprinkle torn oregano leaves over the top. Enjoy!!!

This recipe serves 4.

For the yummy macaroni;

This recipe takes about 30 minutes to prep and make.

1/2 cup frozen corn, thawed

1/2 cup peas, thawed
1 teaspoon olive oil
salt
pepper
1/4 red onion, minced

2 cloves garlic, minced

1 Russet potato, chopped (skin on!!)

1 carrot, chopped

2 cups whole wheat macaroni

2 cans evaporated skim milk

2 teaspoons corn starch

1 tablespoon yellow mustard

2 teaspoons worcestershire sauce

1/4 teaspoon cayenne pepper

2 cups grated extra-sharp cheddar cheese

basil

parmesan

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a targe bowl, toss peas and corn with oil, salt and pepper. Lay out on the baking sheet in a single layer and roast for 20 minutes, stirring halfway through.

In a large skillet sprayed with cooking spray over medium heat, add onions, garlic, carrot, and potato. Saute until tender and carrot and potato start to brown slightly, about 10 minutes.

Bring a large pot of water to a boil and heavily salt the water. Add the pasta and cook until Al dente, according to package directions (9 minutes for mine).

In a medium pot over medium heat, scald milk, stirring occasionally to avoid forming a skin. Make a slurry in a small bowl by whisking the corn starch with 2 teaspoons water until fully dissolved. Add a couple of tablespoons of hot milk to temper the slurry. Once tiny bubbles start to appear around the edges of the milk, add the slurry. Let simmer until the milk begins to thicken, then add mustard, worcestershire, cayenne, salt and pepper. Whisk in cheese until melted. Toss in all of the veggies and pasta, and stir until everything is evenly coated in cheesy sauce!

Portion out and top with freshly grated parmesan cheese and torn basil!

This recipe makes 8 side dish servings.

We all bake potatoes our own ways. This is mine;

Preheat the oven to 425 degrees. Scrub potatoes well. Dry thuroughly, do not prick,  and place directly on the baking rack for 45 to 50 minutes until tender but not mushy.  Slice an "X" in the top, squeeze to open up, and top in whichever way you wish!!