Beef Roulade

Beef Roulade
Print Recipe
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Servings Prep Time
    3-4 people 40 minutes
    Cook Time Passive Time
    10 minutes 3 minutes
    Beef Roulade
    Print Recipe
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Servings Prep Time
      3-4 people 40 minutes
      Cook Time Passive Time
      10 minutes 3 minutes
      Ingredients
      Servings: people
      Instructions
      1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
      2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
      3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
      4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
      5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
      6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
      7. Preheat grill to medium-high.
      8. Rub or brush prepared rolls on both sides with oil.
      9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
      Recipe Notes

      -I have found that using grated provolone makes the roll easier to roll.

      -Using a mesh grill mat is convenient but not necessary.

      Slow Cooker Lentil and Ham Soup


      Slow Cooker Lentil and Ham Soup
      Print Recipe
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Servings Prep Time
        10 cups 30 minutes
        Cook Time
        7 hours
        Slow Cooker Lentil and Ham Soup
        Print Recipe
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Servings Prep Time
          10 cups 30 minutes
          Cook Time
          7 hours
          Ingredients
          Servings: cups
          Instructions
          1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
          2. Cut excess ham away from bone and save for later.
          3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
          4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
          5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
          Recipe Notes
          • a smoked pork hock will work in place of a meaty ham bone.
          • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

          One Pot Turkey Mushroom Pasta

          One Pot Turkey Mushroom Pasta
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            25 minutes
            One Pot Turkey Mushroom Pasta
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              25 minutes
              Instructions
              1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
              2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
              3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

              Mini Cornmeal Sausages with Creamy Honey Mustard


              Mini Cornmeal Sausages with Creamy Honey Mustard
              Print Recipe
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Mini Cornmeal Sausages with Creamy Honey Mustard
                Print Recipe
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Ingredients
                  Cornmeal Sausages
                  Creamy Honey Mustard
                  Servings: pieces
                  Instructions
                  Creamy Honey Mustard
                  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                  Cornmeal Sausages
                  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                  Recipe Notes

                  -use a deep fryer if desired.

                  -I found cocktail sausages at Costco.

                  -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                  -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

                  Poached Egg and Kale Toasts


                  Poached Egg and Kale Toasts
                  Print Recipe
                    Servings Prep Time
                    4 Toasts 15 minutes
                    Cook Time
                    12-15 minutes
                    Servings Prep Time
                    4 Toasts 15 minutes
                    Cook Time
                    12-15 minutes
                    Poached Egg and Kale Toasts
                    Print Recipe
                      Servings Prep Time
                      4 Toasts 15 minutes
                      Cook Time
                      12-15 minutes
                      Servings Prep Time
                      4 Toasts 15 minutes
                      Cook Time
                      12-15 minutes
                      Ingredients
                      Servings: Toasts
                      Instructions
                      1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
                      2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
                      3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
                      4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.