Leftovers= Steak and Brie Cheese Ciabatta Sandwiches!

 

OMG!!!  So it is date night, and I wanted something yummy but fast, admittedly enjoying a lazy Saturday afternoon of tv, yoga pants, and him!  I decided to pull out some steak from my "meat basket"- that would be the basket of random frozen cooked meat I keep in my freezer.  It is full of those pieces that are always leftover- a chicken breast here and there, half of a steak, etc.  I knew I had a steak surplus and wanted to use some it...I also freeze the extra grilled onions with the steak.  Let me tell you- key here is the steak was phenomenal the first time, and it was cooked around medium well so that re-used it didn't dry out.  Tostadas and quesadillas are a breeze with my basket.  This time I went with open faced ciabatta steak and cheeses...I get the Costco pack of ciabatta rolls, they freeze so well! I toasted them for a few minutes (literally threw them on the bottom rack of the oven while cupcakes were cooking).  I generously spread each with dijon mustard, which we both agreed made the difference.  Next, brie!  YUM!  Several slices semi spread on each piece, then some of the grilled onions, followed by steak slices and chopped tomatoes.  I cooked them at 350 for 15-20 minutes, then topped with chopped lettuce (literally the last of the lettuce I needed to use up).  I have to say I am not one to brag but these were the bomb!!!!  On the side some simple sliced apples and grapes; definitely a fresh, simple and awesome meal (with the Bota box wine on the side!)!  Leftovers do not have to be boring!

 

 

Date Night and Ravioli Rapture!

Ok, first, I have to admit, this is not an actual photo of what I made...but there wasn't a bite left of what I made and this was the closest thing I could find, and I just wasn't thinking before we ate- I live in perpetual rapture over what ravioli I am going to eat next (photo credit and another recipe that looks good here: http://easyvegetariancuisine.blogspot.com/2011/05/asparagus-gruyere-ravioli.html)!  Now, on to the story...I had about 16 of these asparagus gruyere raviolis left, didn't look like quite enough for a meal (~He~ can eat!) so there they had been sitting in the freezer.  We were having the Philips Crabcakes from Costco for dinner (yes, even I take the easy route on date night once in a while, but these are actually pretty good) and I wanted to make a side dish, and thus the idea for a ravioli pasta salad.  I searched and found a few recipes, read through them, then went off to invent mine.  IT WAS INCREDIBLE.  I pretty much went with whatever I had on hand that you would find in an antipasto or pasta salad.  To recreate this moment of rapture you need: Some cooked and cooled ravioli, about 1-1,5 cups; about 1/4 c. chopped Vidalia onion; I chopped two purple bell peppers I had gotten at the farmer's market- size wise about the equivalent to 2/3 of a large green one; about 1/4 c. chopped olives; about a cup or a little more of grape tomatoes; chopped mozzerella cubes (the "good" kind you get at Costco :)); I added some black pepper and garlic salt from the grinders, then mixed about 2-3 T of EVOO and 1 T of Balsamic Vinegar, poured it over then blended it.  It wasn't an exact science. I let it sit in the refrigerator for a few hours and thus a heavenly dish was born...suffice to say it blew away the crabcakes, but I am ok with that since I made it!

Did someone say orgasm?

Want a little slice of heaven in the form of a meat rub?  If so, keep reading!  Last month I wanted to try grilling a roast beast, a meat I had usually saved for the slow cooker on a busy day when we had all of the kids.  I did a little research, found this rub recipe, and read up on how to "slow grill," a concept my impatient self found fascinating.  What resulted from endeavor #1 was a not too bad roast beast; it was slightly well done- I had read cook to 145 degrees; around 140 I had to run out to pick up a child, and 30 mins later it was closer to 150.  I underestimated how fast those last degrees would go and how much difference five degrees made.  We tend to medium well people and err on the side of too done vs. undercooked. Fast forward to attempt number two when I was cooking for about 24 people and decided to try again.  Capitalizing on lessons learned, I made the rub, got it onto the meat a few hours early, and put *him* in charge of the grill.  He is of course a meat master- what man isn't on a grill?  His type A quirks came in handy when it came down to regulating grill temperature, monitoring meat temperature, and making adjustments accordingly along the way.  Our collaboration led to one of the best roasts I have ever had- served either as is, or with an assortment of rolls that included Costco's pretzel rolls; some chipotle cheddar cheese (also Costco), arugula, and a spread that is simply some sour cream, low fat ranch dressing.and an adobo pepper or two (note- these come in a can, and can be refrigerated for a long time, and a little goes a long way) tossed into the blender(Guy Fieri turned me onto this),  .  Put it all together and you have just had your first mouth orgasm compliments of a roast beast!  My only regret is I didn't make a third roast to hoard for ourselves today!

The rub is super easy:

2 T. Montreal Steak Seasoning (of course I have the Costco container, it is a staple in our home)
2 minced garlic cloves
1 T. black pepper
2 t. minced onion
2 t. dried thyme
1 t. garlic and herb seasoning (I just used an Italian seasoning blend)
1 t. salt
2 T. olive oil

Combine and rub into the beast.  This is enough for one, so just adjust according to how many you are cooking.  I cannot credit whoever created this perfect blend, because I just copied it not realizing I would become an addict, but thank you for sharing!  How did people cook before on demand recipes via the internet?  What if your cookbook didn't have what you were looking for?  Although once in a while I do still love to pull them down and peruse them, and my Southern Living Cookook is without a doubt the most utilized book in the house!