Steak & Peppers with Chimichurri

The secret to this recipe from BHG Magazine is the Chimichurri sauce.  It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.

1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced

Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.

Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.

FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.

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Escargot Day

I have never tried escargot but for those of you that like it – today is your day to celebrate it.

*National Escargot Day is observed each year on May 24th. This day is in honor of the famous French dish of cooked land snails. Escargot is enjoyed by many. However, it is an acquired taste. It is usually served as an appetizer in French restaurants.

Escargot {es.kar.go}is the French word for snail.

The dish of Escargot is usually prepared by removing the land snails from their shells, cooking them with garlic, butter and wine. They are then placed back into their shells with the sauce for serving. The dish is served with a special fork and tong for easier dining.

 

 

*https://www.nationaldaycalendar.com/days-2/national-escargot-day-may-24/

 

 

 

 

Chicken Nuggets and Creamy Dill Dipping Sauce

Last night I made chicken nuggets for dinner.  I decided to make a dill dipping sauce to go with the nuggets.

Chicken Nuggets
½ c. almond flour
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Black pepper
1 lb. Boneless skinless chicken
½ c. milk
1 c. chicharrones, crushed

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl, combine flour, onion and garlic powders, salt & pepper. Cut chicken into 2” pieces then toss with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces in milk. Pour chicharrones onto a large plate. Roll chicken in crumbs.

Arrange chicken on baking sheet; spritz with cooking spray. Bake for 20 minutes or until thoroughly cooked.

Creamy Dill
½ c. yogurt
1 Tbsp. Dijon mustard
2 tsp. Lemon juice
1 Tbsp. Chopped fresh dill or ¾ tsp. Dried
¼ tsp. Salt
1/8 tsp. Black pepper.

In a small bowl, whisk together ingredients. Chill until serving time.

Keto Hamburger Pizza

As you know, we have been doing the Ketogenic diet for well over a year. The food I miss most is pizza. I made a pizza with hamburger, onions, peppers, olives, tomatoes and mozzarella cheese. Here is a Keto Pizza crust recipe which is from “the ketogenic cookbook” by Jimmy Moore and Maria Emmerich.

Preheat oven to 325 degrees F. Grease a lasagna pan or 12” cast-iron skillet.

Whip 6 egg whites and ½ teaspoon cream of tartar until very stiff. Slowly sift in ½ cup unflavored whey protein while the mixer is on low speed. Using a spatula, gently fold the 3 ounces of softened cream cheese into the whites.

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Spoon the dough mixture into the prepared pan and prebake the crust for 18 minutes.

 

 

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Remove the crust from the oven and increase the oven temperature to 400 degrees F.

 

 

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Top with the sauce and hamburger mixture, tomato, olives and cheese and return to the oven. Bake until the cheese is melted and starts to brown about 5 minutes.

 

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