I know a lot of you will be entertaining over the upcoming July 4th weekend holiday so I really wanted to share this great recipe with you.  I originally came across it sometime last year here and then recently saw it again where it was originally created on Big Red Kitchen.  Robin Sue shows a great step by step that I always love to see on recipe sites (and secretly wish I could provide you all…but my kiddos and dogs just are not for it!)…

So here’s the deal with these sliders…they are awesome.  And part of the awesomeness is that they are super easy to prepare.  They are a little tedious in the plating department but if you set yourself up a little assembly line (pre-sliced rolls, plate of pickles and serving plate is all you really need) you will breeze through it.  The recipe makes 24 little sandwiches, so alongside some grilled hot dogs and some summery side salads then you are set to feed your family and friends without too much trouble!

Enjoy!

White Castle-like Sliders

Recipe from Big Red Kitchen

(printable recipe)

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt (I used Montreal Steak seasoning)
6 slices cheddar cheese
24 small party rolls- (recommended:  Martin’s Potato Bread Party Rolls)
24 dill pickle slices

Evenly spread the onions on the bottom of a 9×13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Note- Store these upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the mircowave for 20 seconds then 5 second increments after that until warm through.

Not sure what I loved more about this sandwich…how unbelievably delicious it was or that I didn’t have to cook it! 

If you remember this post, my sweet non-cooking husband had the urge to make something and blog about it. After watching Next Food Network Star with me one night he picked this recipe from the runner up Jeffrey Saad.  I must admit, I was pretty impressed by my hubby’s ambition and the outcome of it all.  If you can get your hands on some harissa (which we found at a local butcher/gourmet shop) please make this sandwich.  Make it exactly as it’s shown…the yellow tomatoes, the cuban bread…the harissa mayo.  It’s heavenly.  So heavenly that we decided it will be our last meal of 2009.  That’s right…Larry is going back into the kitchen for an encore, and I am thrilled!

Happy New Year to all of you!  Wishing everyone Love and Laughter in 2010!

See you next week with lots of new healthy recipes to kick of the New Year!

#1 Harissa Steak Sandwich

Harissa Steak Sandwich

Recipe courtesy of Jeffrey Saad

1 10-12 oz. New York strip steak or steak of your choice
3 Tb Harissa (Can buy it in the tube at many grocery stores or on line at www.kalustyans.com or www.surfas.com )
Salt and pepper
1 Tb olive oil
1/2 C. mayo
1/4 C fresh chopped mint
1/4 C chopped sun-dried tomatoes
2 cloves of garlic chopped
Pinch of salt
Sandwich rolls or bread of your choice
1 yellow tomato or tomato of your choice
2 C arugula leaves (watercress is good as well, spinach if you want less spice)

Heat up your grill, grill pan or sauté pan to medium high.
Season the steak with salt and pepper. Rub 1 Tb of the harissa on each side of the steak.
Wipe down grill with a little oil. Place steak on grill and cook for about 3 minutes. Flip. Cook 3 more minutes (this will yield MR depending on the thickness of the steak. Adjust for your taste and for the size of the steak).
While the steak is cooking place the mayo in a medium size bowl.
In a small sauté pan over med heat add the olive oil. Once hot add the mint and garlic. Cook for 30 seconds just until you smell the perfume of the garlic and mint. Add the sun-dried tomatoes and a pinch of salt. Turn the heat off and stir. Stir mixture into the mayo. The warm mixture will immediately permeate the mayo with flavor and give it a beautiful color. Stir the remaining 1 Tb of Harissa into the mayo.

Grill the bread if you like. Spread mayo on both sides of the bread.
Slice the steak and lay across the bread.
Top with sliced tomato and arugula.
Enjoy!!

Makes 2-4 tasty sandwiches depending on how much meat you like!

Notes to insure tastiness!!

*New York, Rib eye or Filet mignon will be a treat and will be very tender. The thicker the steak the better because you can get a nice crust on the steak and still have a MR, juicy center. A thin steak will often over cook by the time you get a crust. You can use a less expensive cut that will also be flavorful but I would recommend cutting it thin before grilling so it is more tender. The key is to not overcook the meat or you will lose the juiciness and tenderness. Also, make sure to let the steak sit for ten minutes before slicing to allow the juices to re-absorb. They will then absorb into your bread instead of being left on the cutting board.

*Don’t let the mint and garlic turn brown unless you like the more toasted flavor. I like to preserve the delicate perfume of the mint and garlic which then permeates the mayo and creates a fresh, bright balance to the deep, spicy richness of the harissa.

*Make sure your grill, grill pan or sauté pan is hot and oiled before you place the meat down or the moisture of the harissa will make the steak stick.

2SE8MNTVQA2D

I picked up a London Broil the other day on sale at Publix.  I wanted to treat my husband to a good steak dinner….since that is his favorite…since I’m watching my calories, I compromised by picking up a leaner cut of beef like this one so I wouldn’t feel too guilty eating it with him.  I love how economical London Broil is…it’s often on sale and you can get several meals from one good sized steak.  You can use your leftovers for so many things…quesadillas, salads, stir fries, sandwiches…the ideas are endless.  You can also throw those leftovers in the freezer for a future meal.

The few times I have made London Broil I have grilled it and it’s turned out great.  This time, I really wanted to cook it in the oven, alongside some veggies to keep things quick and easy.  Earlier in the day I put together a marinade of balsamic vinegar, stone ground dijon mustard and lots of garlic and let the steak marinate for the afternoon.  My steak marinated for only about 5 hours, but you can easily let it sit in the marinade overnight and/or all day…the longer the better as far as I’m concerned.

To keep things simple, I decided to roast some tomatoes and asparagus as well.  These sides are super easy, super good for you and well…just plain super.

London Broil with Mustard, Balsamic Vinegar and Garlic Marinade
Recipe from Aggie’s Kitchen
(Printable Recipe)

1.5 lb London Broil
1/4 cup Balsamic vinegar
2 TB stone ground Dijon mustard
1 TB Worcestershire sauce
4 garlic cloves, minced (or less depending on your love of garlic!)
salt and pepper to taste

In a bowl, combine Balsamic vinegar, mustard, Worcestershire sauce, minced garlic and salt and pepper. Place London Broil in a zip lock bag. Pour marinade into bag, making sure to coat and massage the steak with marinade. Place in refrigerator for at least 4 hours, preferably overnight and/or all day.

Preheat broiler/oven to 450 degrees. Using tongs, pull steak out of ziplock bag and place on broiler rack. Spoon over about 2 tablespoons of marinade over steak. Place in oven a cook for approximately 5-7 minutes per side (for a 1 inch steak) for medium. Add more time for a thicker steak or if you like it more well done (I recommend medium rare – medium for most tender). Once steak is done cooking, let rest on cutting board for at least 5 minutes before slicing. Make sure to slice against the grain (click here for a demo).

Simply Roasted Tomatoes and Asparagus
(Printable Recipe)

handful of asparagus, trimmed and rinsed
plum tomatoes, halved
salt and pepper
olive oil
basil, chopped finely (optional)

Preheat broiler/oven to 450 degrees. Place vegetables on a baking sheet (use aluminum foil to line the pan for easier cleanup). Drizzle or spray olive oil over vegetables, sprinkle salt and pepper and gently toss asparagus. If using, sprinkle tops of tomatoes with basil.

Cook for about 15 minutes under broiler or until soft and slightly browned.

What to do with your leftovers?  Here are some great ideas:

Steak and Gorgonzola Quesadillas

Leftover Steak Salad

Leftover Steak Hash

Thai Curry Spaghetti Squash

Rigatoni with Steak Sauce

_________________________________________________________________

Don’t forget to vote everyday! 

Thanks!

_________________________________________________________________

This week is the last week of the Beef. It’s What’s For Dinner Wednesday Challenge.  I was pretty happy to see that this last week’s recipe was one that I’ve been wanting to try.  After seeing Julie & Julia with me, my husband requested I make Beef Bourguignon.  Although it sounded and looked delicious in the movie, I wasn’t sure if a dish like it would just casually enter my weekly dinner menu.  Well it did.  And it was surprisingly simple enough thanks to Mr. Crockpot!

I successfully transformed the Beef Bourguignon recipe given to me by the Beef people into a slow cooker meal.  I usually turn away from recipes that call for beef browning, but this time I planned ahead and browned the beef cuts the night before and stored them in the slow cooker bowl in the fridge over night.  The next morning I dumped in some carrots, onions, mushrooms, wine and seasonings and plugged in.  It was so easy and I can’t tell you how thankful I was when I got home from a really busy day of running around to the smell of beef stewing in wine.  It was well worth the extra effort the night before, I promise.

I have never had Beef Bourg (as I will lovingly refer to it as from this point on…that is one long word!) before so I don’t know what to compare it too.  I omitted the bacon in the recipe to save on some calories, and added extra carrots and onions.  And instead of beef broth, I added 1/2 cup of water to the beef drippings in the pot I used to brown the meat, deglazed the pot and added the flavored liquid to the slow cooker.  After cooking on low for 8ish hours, the meat was totally fork tender.  It was delicious, and so were the mashed potatoes I made to go with it.

Slow Cooker Beef Bourguignon
Recipe adapted by Beef. It’s What’s For Dinner

2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
1/4 cup all-purpose flour
olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
4 crushed garlic cloves
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)

Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup water to stockpot and deglaze beef drippings.  Add this broth to slow cooker.

Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.

Cook on low heat for 8-10 hours.

Simply Mashed Yukon Golds
Recipe from Aggie’s Kitchen

8 yukon gold potatoes, quartered on halved (depending on size)
salt and pepper to taste
1/2 -3/4 cup lowfat milk
2 TB non fat Greek yogurt (or sour cream)
1 TB butter (I use Smart Balance)
4 garlic cloves, pressed
chives, optional

Place potatoes (with skin on) in pot, cover with water. Bring to a boil and cook until potatoes are fork tender. Place cooked potatoes into mixing bowl (I use my handy Kitchen Aid). Add butter, Greek yogurt and milk and start to mix. Start with 1/2 cup milk and add more if needed to taste.  Add pressed garlic, chives (optional) and salt and pepper and continue to mix until it reaches desired consistency.

The winner of The Vegetarian Family Cookbook is Christina!  I drew the number 12 using Random.org and the 12th comment was:

Christina said… Ok, I just posted a comment on the other blog. These look so yum too!!

Congrats Christina!  I will contact Nava and she will send you your cookbook!  Thank you all for your comments and participation!

Ok…on to another great giveaway…

The folks over at Beef. It’s What’s For Dinner are generously giving away a gift bag full of great goodies to one of you lucky readers!  The Beef Cooking Gift Bag includes: a copy of The Healthy Beef Cookbook, a set of Crate & Barrel Grilling Tools, Sur La Table Mini-Steak Thermometers, a reusable shopping bag and other items to help you shop for and cook healthy beef meals.  I received one recently and LOVE it!

Leave a comment on this post to enter the giveaway.  Giveaway ends Thursday at 10pm.  Giveaway is open to US residents only.  I will announce the winner on Friday.  If you link to this giveaway post on Twitter, Facebook or your own blog, come back and leave an additional comment for a second entry.

PS…I had to laugh when I realized that my two giveaways this week consisted of a “vegetarian” cookbook and a “beef” cookbook…how ironic and funny…but it’s all good in Aggie’s Kitchen! 

Check out these other great blogs that have been participating in the Beef challenge this month!  Have a great day!

Kristen – Dine and Dish

Amy – Dinner’s for a Year and Beyond

Tiffany – Eat at Home

Andy – Dinner’s On Me

Kate – Cooking During Stolen Moments

Heidi – Tried and True Cooking with Heidi

Patsy – Family, Friends and Food

2 bunches green onion, cut in 1 inch pieces
1 lb lean beef, sliced thin
salt & pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
1 onion, diced
3-4 cloves garlic, minced
1/4 cup oyster sauce
1/4 cup soy sauce

Season sliced beef with salt, pepper, garlic powder and onion powder.
Sprinkle cornstarch over beef and toss to coat. Set aside.
In hot pan saute garlic and onion in cooking oil until softened.
Add meat and brown.
Add oyster sauce and soy sauce; stir to coat.
Just before serving, add green onions and toss.