Skirt Steak with Spicy Green Salsa and Sour Cream Potato Salad

I'd never cooked skirt steak until this recipe.  It is DELICIOUS!  What took me so long?  I am a huge fan of flank steak, but this is just YUM.  I got this recipe from Everyday Food's Great Food Fast cookbook.  One of my favorite fast go to cookbooks.  The potato salad is really tasty!

You can find the recipe here:  www.marthastewart.com/334703/chili-rubbed-skirt-steak

Make this!  You will not be disappointed!!!  I promise you!

Vegetable Lasagna

In a quest to try something different, I found this vegetable lasagna recipe.  It was in the latest Everyday Food cookbook, "Everyday Food:  Fresh Flavor Fast:  250 Easy, Delicious Recipes for Any Time of Day."  The family loved it, so I decided to share it with you.

Mix cheese, spinach, egg, salt and pepper for the filling.

The recipe said to use store bought marinara, but those who know me know I NEVER buy marinara.  I have a favorite recipe I like to use, but I used the Basic Tomato Sauce recipe in the back of the cookbook and it was perfect.  VERY SIMPLE too.  Here is the sauce recipe:

Basic Tomato Sauce
1 T olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans (28 ounces each) whole peeled tomatoes
1/4 teaspoon dried oregano
Course salt and freshly ground pepper

In a saucepan, heat oil over medium.  Cook onion and garlic, stirring frequently, until translucent, 2-4 minutes.  Add tomatoes with their juice and the oregano.  Simmer, stirring occasionally and breaking up tomatoes with the spoon, until thickened, 20-30 minutes.  Season with salt and pepper.  Sauce can be refrigerated up to 4 days or frozen up to 3 months; let cool completely before storing in airtight containers.  

Makes 6 cups.

Add a thin layer of the sauce to the bottom of the casserole dish.  Arrange 4 of the noodles on top.  Spread 1/3 of the cheese mixture on top of the noodles.  Then add 1/3 of the tomato sauce and 1/3 of the fontina cheese.  Continue layering.

Cover and bake for 30-40 minutes.  Remove foil and cook another 15 minutes.  Enjoy!

Vegetable Lasagna

Ingredients

• 4 cups (32 ounces) whole-milk ricotta cheese
• 2 large eggs
• Salt and fresh ground pepper
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
• 6 cups store-bought or homemade tomato sauce (Basic Tomato Sauce listed above)
• 12 no-boil lasagna noodles (8 ounces)
• 1 pound fontina cheese (4 cups), shredded

Directions

1. Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
   
   
2. Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
   
   
3. Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
   
   
   

Garlic-roasted Cauliflower

Not a fan of cauliflower?  Don't pass this by.  My husband does not like cauliflower and really enjoyed this.  He was surprised, I was glad.  The boys went with the flow, like they usually do.  Marcus called it white broccoli.  Since he loves broccoli, my response was "yep."  I think that any vegetable tastes great roasted!  I am a veggie lover, but if you are not and want to try to eat more veggies, try roasting them.  Try this recipe.  It is inexpensive and delicious!

There is not a whole lot to it.  Just get yourself a couple of small heads of cauliflower, or one large. 

Cut them into pieces (or buy the bag already cut up if you are in a hurry).  I cut them into pieces and threw them in a colander to wash them.  Patted them dry with a paper towel and then put them on the large sheet pan.  Drizzle with olive oil and season with salt and pepper.  Peel a few garlic cloves and throw them on the sheet (whole).  

Roast in a 450 degree oven for 20-25 minutes.  When it comes out add olive oil, parsley, lemon juice and pine nuts.  I didn't have the pine nuts on hand and the boys are not fans, so I just omitted them.

You are gonna love this!

Garlic Roasted Cauliflower

Adapted from How Easy is That? by Barefoot Contessa
Serves 6

1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
1 1/2 tablespoons of extra virgin olive oil {divided}
1 teaspoon kosher salt, or to taste
freshly ground black pepper, to taste
1/4 cup minced fresh parsley
3 tablespoons pine nuts
1/2 tablespoon freshly squeezed lemon juice

Begin by toasting the pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}.  Be careful!  Nuts burn quickly.  Set aside.

Bring a small saucepan of water to a boil & add the garlic cloves.  Boil for 15 seconds, drain & peel the skins off.  If the cloves are large, cut them in half.

Preheat the oven to 450 degrees.  Lay the cauliflower out on a baking sheet & toss with the garlic, 1 tablespoon olive oil, salt & pepper.  Roast for 20-25 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.

Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, 1/2 tablespoon of olive oil & lemon juice.  Toss to combine & serve.