Sunday, June 27, 2010

recipe rut

I feel like I am in a food rut and only make the same ten things over and over again. To remedy this, I am going to make one or two new recipes each week...posting them here with pictures will keep me dedicated . I'll share the good and bad ones with you...let me know if you try any of them
Tonight we had Steak Sandwiches with Worcestershire Mayonnaise and Libby's corn salad
We (Matt had a say in it) picked this one because we love anything with Worcestershire (already liked it, but being in London a few years ago cinced it for me...they even had Worcestershire potato chips crisps). 

the sauce that goes on the sandwiches is so good I could almost drink it...licking the bowl isn't out of the question
This is a super easy, delicious, and quick dinner. Everyone loved it and everyone ate well. What more can you ask for in a recipe?
This salad was from a friend of a friend (Katharine's friend Libby) and once I tasted it at a dinner party, I was ready to move her to best friend status. It is wonderful and super easy.



The steak sandwich came from Cooking Light:

Ingredients

  • Cooking spray
  • 2  (8-ounce) boneless ribeye steaks, trimmed
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2  tablespoons  fat-free mayonnaise (I used the Kraft Olive oil reduced fat mayo)
  • 1  teaspoon  whole-grain mustard
  • 2  teaspoons  Worcestershire sauce
  • 1  garlic clove, minced
  • 8  (1-ounce) slices crusty whole-grain bread, toasted
  • 1  cup  arugula leaves

Preparation

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.
Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.

Libby's Corn Salad:
here is what she emailed me:
"I just use frozen corn, avocado, mozzarella, and cherry tomatoes halved. Then I toss it all together with cilantro, lime juice salt and olive oil." 
I used the juice of 1 lime, 2 tbsp olive oil, 1 handful of cilantro, 1 avocado, 1 small bag of frozen corn (thawed but not "cooked"), 1/2 a big ball of fresh mozzarella, and half a pint of grape tomatoes. 

1 comment :

Nanners said...

Guess what the Gibbs Family had for dinner tonight????? We loved the steak sandwiches and that mayo was yummy! I also made the corn salad! I used corn that I had frozen last summer...it was so sweet that I had to add more lime juice to balance out all the sweet corn goodness! I get Cooking Light and it's funny that I never saw that steak recipe. Probably wouldn't have made it even if I had. I love your idea of posting dinner ideas. I have GOT to get back to my blog! I've had several people asking me about it...time just slips away. Keep up the great work!