Flatiron Steak Salad
Citrus balsamic vinaigrette:
1/4 cup orange juice
1/4 cup tangerine juice
2 teaspoons orange zest
1/4 cup lemon juice
1/2 cup balsamic vinegar
2 tablespoons honey
2 teaspoons garlic, minced
1 tablespoon Dijon mustard
Salt, to taste
Pepper, to taste
1 1/2 cups olive oil
Flatiron Steak Salad:
1 1/2 pounds flatiron steak
2 cups citrus balsamic vinaigrette, divided
1/2 cup orange segments
1/2 cup grapefruit segments
2 quarts baby spinach
1/2 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup radish, thinly sliced
1/2 cup cucumber, thinly sliced
1/2 cup goat cheese, crumbled
To make citrus balsamic vinaigrette: Combine orange juice, tangerine juice, orange zest, lemon juice, balsamic vinegar, honey, garlic, Dijon mustard, salt and pepper, to taste. Slowly drizzle in olive oil while whisking vigorously. Set dressing aside.
To make flatiron steak salad: Place flatiron steak in container and add 1 cup citrus balsamic vinaigrette. Marinate in refrigerator at least 30 minutes, or up to 3 hours.
Heat grill to medium-high heat. Grill steak to desired doneness. Remove from heat and rest 5 minutes before slicing thinly.
In large mixing bowl, combine orange segments, grapefruit segments, baby spinach, red onion, cherry tomatoes, radish and cucumber. Add remaining citrus balsamic vinaigrette, as desired, and toss well to combine.
To serve, divide salad and sliced steak among four plates and top with crumbled goat cheese.
2 cups ricotta cheese
1 cup sour cream
10-ounce package frozen spinach, thawed and
1/4 pound ham, cubed
3/4 cup shredded Parmesan cheese
2 scallions, thinly sliced
1 round bread loaf (16 ounces), unsliced
Heat oven to 350 degrees.
In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and scallions; mix until blended.
Cut one 2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
Take bread removed from inside bread bowl and cut into dipping-sized chunks. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dipping in cheese sauce.
Citrus Cherry Cobbler
4 cups cherries, pitted, juice reserved
1/2 cup orange juice
1 1/2 cups sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 cups orange segments, seeded
1/2 cup grapefruit segments, seeded
1 cup all-purpose flour
6 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsalted butter
1 large egg, beaten
3 tablespoons milk
To make cobbler: In a saucepan over medium heat, combine cherries and reserved juice, orange juice, sugar, lemon juice and cornstarch. Bring to simmer, stirring constantly. Cook 1 minute and remove from heat. Add butter and stir until melted. Cool and add orange and grapefruit segments. Pour into baking dish or pie pan.
To make topping: Heat oven to 350 degrees. In food processor, combine flour, brown sugar, baking powder and cinnamon. Add butter and pulse until butter is cut into small, pea-sized pieces. Remove flour mixture from food processor and place in mixing bowl. Add egg and milk; stir until just combined. Drop topping mixture by tablespoon over filling until almost covered.
Bake until topping is browned and filling is bubbling and hot. Remove from oven and cool slightly before serving.
Rotisserie Chicken-Biscuit Casserole
1 whole rotisserie chicken
8 refrigerated biscuits
10 3/4-ounce can cream of mushroom soup
1/2 cup milk
1/4 cup sour cream
2 cups frozen vegetables
1/2 teaspoon dried basil
1/8 teaspoon pepper
Heat oven to 450 degrees. Remove meat from rotisserie chicken and shred; set aside. Discard bones.
Cut biscuits into quarters; set aside.
In saucepan over medium heat, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling.
Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling. Bake 10 to 12 minutes, or until biscuits are golden brown.
Pastry Brunch Cups
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup Swiss cheese, shredded
2 sheets puff pastry
2 cups ham, diced
Fresh scallions, chopped
Heat oven to 375 degrees. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
Bake 10 to 15 minutes until eggs set. Sprinkle with chopped scallions.