Surf ‘n Turf Lettuce Cups

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!

SURF ‘N TURF LETTUCE CUPS

Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves

For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce

Fresh Cilantro, chopped

Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Beef and Noodles

What’s Cooking in Gail’s Kitchen? Eat More: Beef and Noodles! I decided to take the day off from cooking so I tag-teamed with Le Creuset. All the ingredients went into the enameled cast iron French oven pretty much all day. This reliable way of slow-cooking gave me the opportunity to spend time ironing tea towels and perusing my towering stack of current magazines. As the day wound down, the mouth-watering aromas filled the air and before I knew it, dinner was ready. The roast had basted in its own juices to blend with the herbs, wine, and vegetables for delicious results. Now leftover recipes will be a breeze. Well done!

BEEF AND NOODLES

Ingredients:

3 pound sirloin tip roast, frozen

1 can beef consommé

1/2 cup ginger beer

1 tablespoon Hawaiian Rub*

8 ounces homestyle noodles

1/2 cup mushrooms, sliced

1/2 cup red wine

1/4 cup cornstarch

Parsley sprigs

Instructions:

Place frozen sirloin roast in a Dutch oven with a lid. Add the can of beef consommé and ginger beer. Sprinkle Hawaiian Rub over roast. Cover. Put in oven and set the temperature to 225°. After six hours, add noodles and mushrooms. Bake covered 45 minutes longer. Remove pan from oven and ladle the roast drippings into a saucepan. It should be about 2 cups of liquid. Bring to a boil. Mix the red wine and cornstarch, stirring until smooth. Slowly stir into the roast drippings, stirring occasionally to prevent lumps. As gravy thickens, reduce heat to simmer. If necessary add water if it becomes too thick. Remove beef to a platter and shred, as needed. Return shredded beef to the noodle/mushroom mixture. Cover with gravy. Transfer to serving portions. Garnish each dish with parsley sprig.

* Hawaiian Rub is available from the Salty Wahine Gourmet Hawaiian Sea Salts company. I get no recompense for mentioning this product in my recipe.

Mushroom Beef Tips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be.

MUSHROOM BEEF TIPS

Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces

10-ounce can beef consommé

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water

Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes.

Bison Sirloin Steak Burger

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Bison Sirloin Steak Burger! If you’re a meat-lover, pull up a chair. Grass fed bison meat (aka buffalo) is a lean alternative to the basic all-beef burger and is becoming readily available as a healthier option. The smoky grilled flavor is rich tasting and savory. Add a side of cheese, onions, and potatoes for a Wild West experience that will leave you feeling fully satisfied.

BISON SIRLOIN STEAK BURGER

Ingredients:

8-ounce bison sirloin steak

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Dash garlic powder

Instructions:

Preheat outdoor grill to 475°. This is ideal for searing bison steaks. Let the steak come to room temperature marinated in olive oil and seasonings. Put the steak on the hot grill; close the lid, and sear the steak for 2 minutes per side. Then move the steak to the unheated side of the grill. Keep the lid closed and cook for 3-4 minutes per side for medium-rare steak. Remove to a platter and let it rest for 8 minutes before serving. Keep spices to a minimum to truly appreciate the full taste of bison.

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Home Cooking featuring a Happy Hobo Picnic! The best thing about this recipe is ANY combination of meat and vegetables can be used! No more picky eaters. Everyone chooses the vegetables they favor that appeal to their personal taste buds. And clean-up is a snap leaving more time for recreation, shopping, and fun!

HAPPY HOBO PICNIC

Ingredients:

2 pounds of beef tips, marinated

1 onion, sliced

4 new red potatoes, sliced

1 pound of carrots, peeled and cut up

2 ears of corn, cut into thirds

1 teaspoon seasoned salt

1 teaspoon Herbs de Provence

1/2 teaspoon crushed red pepper flakes

Dash black pepper

6 tablespoons butter, sliced

Beef Tip Marinade:

1/2 cup olive oil

1/2 cup garlic wine vinegarette

1/4 cup Worcestershire sauce

1/8 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon pepper

Combine marinade ingredients and pour over beef tips. Cover. Allow to marinate overnight in the refrigerator. Remove tips and discard marinade.

Instructions for Hobo Packets:

Preheat grill to medium-high heat. Prepare foil packets for single serving. Layer beef, onion, carrots, corn, and potatoes. Season with spices to taste. Place 1 tablespoon of sliced butter in each packet. Wrap foil around food and seal tightly. Grill 30 minutes, or until potatoes are tender. Carefully open each packet and serve. Caution: Steam will escape packets when opened.

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Mountainous Meatball! It doesn’t have to be National Meatball Day to indulge in authentic cuisine found in Little Italy. By using everyday ingredients, mix and shape a giant meatball with your own two hands to feel like a gourmet chef. Smother the meatballs in a jar of marinara sauce, store-bought or made-from-scratch for perfection. And my secret, you ask? Tucked in the top of the meatball, like snow on a mountaintop, is a creamy mozzarella ball. Bet you can’t wait to bite into that!
MOUNTAINOUS MEATBALL
Ingredients:

1 medium onion, chopped

1 tablespoon olive oil

1 cup Italian bread, soaked in milk and squeezed out

1 pound ground sirloin

1/2 teaspoon garlic powder 

2 eggs

1/4 cup dry Italian breadcrumbs

1/2 teaspoon sea salt

1/8 teaspoon black pepper

3 sprigs Italian parsley, chopped

3 Ciliegine mozzarella balls (cherry size)

2 cups marinara sauce

3/4 cup Parmesan cheese, grated

3/4 cup ricotta

Fresh basil for garnish
Instructions:

Preheat oven to 400°. Sauté onions in olive oil over medium heat. Set aside. Tear Italian bread into chunks. Add enough milk to cover. Set aside. In a medium bowl, combine ground sirloin, garlic powder, eggs, dry Italian breadcrumbs, sea salt, black pepper, Italian parsley, and the milk-soaked breadcrumbs (with the liquid squeezed out). Mix well. Form into three meatballs the size of a tennis ball. Make an indentation in the top of each meatball. Stuff with a Ciliegine mozzarella ball. Press meat around the cheese leaving only a small bit visible. Place meatballs on a baking sheet covered with parchment paper. Bake 30 minutes until brown and firm. Remove from oven and place each meatball in an individual oven-proof serving dish. Reduce oven temperature to 375°. Spoon marinara sauce over meatballs, dividing it equally between the serving dishes. Top with 1/2 cup of grated Parmesan cheese, between the three dishes. Bake 15 minutes longer. Remove from oven. Sprinkle on the remaining parmesan cheese. Add a dollop of ricotta cheese. Drizzle with olive oil and garnish with fresh basil. Serve with garlic toast. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Hand-Packed Burgers! For a hamburger worthy of a gourmet chef, begin with a low-fat lean meat. Divide the ground beef or sirloin into four equal portions. Form each one a little wider than the bottom bun to allow for shrinkage during grilling. Press your thumb into the center to create a small well, or dimple. If you’re a perfectionist, choose a jar lid slightly larger than the hamburger bun. Line the lid with plastic wrap, press the meat into the shape, flip the patty, and continue on to the next one. That’s way cheaper than buying a hamburger press. The secret’s out. Now you choose. 
HAND-PACKED BURGERS
Ingredients:

1 pound ground sirloin or lean ground beef

1 beef bouillon cube 

1-2 tablespoons water

1/8 teaspoon steak seasoning mix

1 tablespoon olive oil

Sesame Seed Buns

Cheese of choice

Toppings 

Condiments 
Instructions:

Heat water to boiling. Add beef bouillon cube. Stir to dissolve. Fold into ground beef. Sprinkle steak seasoning into meat. With clean hands, mix gently until all ingredients are combined. Divide into quarter-pounders. Hand-pack ground beef into equal size patties. Rub both sides with olive oil. Refrigerate one hour before grilling. To cook, preheat gas grill on High heat. Place burgers directly on grate; cook for 4-5 minutes; flip and cook 4 minutes longer for medium doneness. Do not press on burger to flatten because it will release all those flavorful juices. Transfer to a platter. Immediately top with cheese of choice. Add sliced onions, tomatoes, and romaine lettuce leaves. Dress up with ketchup, mustard, and mayo. You’ve just made the best backyard burger!

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?
PHILLY CHEESESTEAK BOLILLO 
Ingredients:

1 pound roast sirloin, cooked and shredded 

1/2 green pepper, chopped

1/2 yellow onion, chopped 

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper 

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded
Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.