Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

1. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.

1. Spice-Rubbed Flat Iron Steak with Fajita Vegetables
2. Ingredients
   1½ tsp  ground cumin

   1½ tsp granulated garlic

   1 1/2 tsp salt

   1 tsp chili powder

   ¾ tsp paprika

   ¼ tsp ground cinnamon

   ⅛ tsp black pepper

   1 lb uncooked flat iron steak

   1 Tbsp extra virgin olive oil divided

   1 medium, thinly sliced sweet red pepper

   1 medium, thinly sliced yellow pepper

   1 small uncooked zucchini, halved lengthwise, sliced into semicircles

   2 large, thinly sliced uncooked red onion(s)

   
   

Instructions

1. In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
2. In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
3. Preheat broiler to high and position rack close to flame.
4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
6. Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables. Yields about 3 ounces steak and 1 cup vegetables per serving.

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Crock Pot Lasagna

Lasagne

Pasta dish

Description

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Wikipedia

Category: Ribbon pasta

Pronunciation: luh-ZAHN-yuh

Characteristic: Thick, wide noodles with smooth or ruffled edges in form of sheets or ribbons. Traditionally the sheets are 10 to 13 inches long and 2 to 3½ inches wide. Modern sheets are available in 4 x 6 inches or 3½ x 5 inches size.

Today I am sharing my Crock Pot Lasagna recipe.  This dish cooks perfectly at 4 hours and is just right for 2 people.  Serve this with a salad and/or homemade breads, rolls, or biscuits.  I served mine with homemade bread.

If you're like me and have no patience when it comes to making baked lasagna, this is the recipe for you!

The first thing you will do is brown your ground beef in a skillet then drain.

You will spoon 1 cup of the sauce into the bottom of the crock pot.

Add a layer of lasagna noodles.  You use uncooked lasagna noodles. The noodles will soften up perfectly as it cooks. Once the lasagna is done, they will be so very tender and have a great texture! 
When I’m putting in the lasagna noodles, I usually  break one in half  so that it’ll fit in the crock pot.

Add a layer of meat, cottage cheese then mozzarella.  Repeat the layers one more time.

Sprinkle Parmesan cheese over the top and let cook for 4 hours.

Look at all that deliciousness! So cheesy, so saucy, so awesome!

Crock Pot Lasagna

1 lb Ground Beef
1 ½ c Cottage Cheese
Lasagna Noodles
1 ½ c Mozzarella Cheese
1 jar (24 oz) Spaghetti Sauce
 2 Tbsp Parmesan Cheese

Brown ground beef; drain. Spoon 1 cup sauce in bottom of crock pot. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles. length-wise on sauce. (I break on piece in half, place whole piece in middle, half pieces on either side. Spread ½ the meat mixture on top. Spread ¾ c of cottage cheese on top of meat. Sprinkle ½ cup mozzarella cheese on top of that. Add another layer of the noodles. Add remaining meat mixture, cottage cheese and mozzarella cheese. Sprinkle parmesan cheese over top.

Cook on low for 4 hours or until noodles are tender.

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Hungarian Cabbage Noodles

I always told my mother that I wanted her recipe box.  It was full of recipes from her, my 3 grandmothers and I believe one of my great grandmothers.  There were even some that my sisters and I brought home from school.

So, when my mother passed, my father gave me the box which I will pass on to my only biological daughter.

I don't remember if my mother ever made this dish but the recipe is in her handwriting.

I made these with Parmesan Baked Pork Chops.

This Hungarian comfort-food is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper and caraway seeds.

The first step is to get your noodles cooking then you can do everything else while you wait for them.

While your noodles are cooking, you can shred your cabbage and dice your onions.  Or if you prefer, buy them already prepared.

Once that is done, you're going to melt your butter in a large skillet.

You will then saute the onion.

After which, you will add the cabbage, salt, pepper and caraway seeds.

You will let that cook until cabbage is tender. Then you will drain the noodles and add them to the skillet and mix.

Serve with your choice of meat or as a main dish.

Unfortunately, my mother did not include the prep or cooking times or serving size.  I didn't pay much attention when I was making it but from other recipes I found online,  this dish can be done in just over an hour.  I made this for my husband and me and it was more than enough.

Hungarian Cabbage Noodles

Ingredients:
8 oz egg noodles
6 tbsp butter
1 lg onion, chopped
1 head of cabbage
Salt and pepper to taste
1/4 tsp caraway seeds

Directions:
1.  Prepare noodles according to package directions
2.  Melt butter in large skillet; add onion and saute until transparent

3.  Rinse cabbage in cold water and add to onion
4.  Sprinkle in salt, pepper and caraway seeds
5.  Cover skillet and steam until cabbage in tender
6.  Drain noodles, add to cabbage, and mix together
7. Serve

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Pot Roast And Garlic Mashed Potatoes

 

I usually include my potatoes in with the pot roast but this time decided to do garlic mashed potatoes to serve with the roast.  I have included both recipes in this post.

Let's Start with the Garlic Mashed Potatoes.  Mashed potatoes flavored with roasted garlic, is comfort food at it's best.  The addition of rich sour cream gives this homey dis a creamy twist.

Garlic Mashed Potatoes

Ingredients

• 2 pounds yukon gold potatoes peeled & cut into 2" chunks
• 4 garlic cloves peeled and halved
• 1/2 cup sour cream
• 2 tablespoon butter
• 1/8 tsp pepper 
• 1/8 tsp salt
• Fresh chives 
  
  
  Instructions
  1. Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
  2. Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. 
  3. Mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
     
     Cut Chives into small pieces .  Sprinkle over potatoes.  (I mixed some in to the potatoes then sprinkled the rest on top)
     
     

     

     
     
  4. 
     Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.  The pot roast has roots in France.  
  5. Pot Roast
     

     Ingredients

     
     

     One 4- to 5-pound chuck roast 

     2 tablespoons olive oil

     2 whole onions, peeled and halved

     6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

     1 cup red wine, optional

     3 cups beef broth

     2 or 3 sprigs fresh rosemary

     2 or 3 sprigs fresh thyme
     
     Salt and pepper to taste

     
     

     1. Preheat the oven to 275 degrees F. 
     2. Generously salt and pepper the chuck roast. 
     3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
     4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
     5. If needed, add a bit more olive oil to the  pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
     6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
     7. Add in the onions and the carrots, along with the fresh herbs. 
     8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

     

     As you can see by the photo, there is basil leaves in it.  My hubby added those.  You can do the same as you wish.
     
     
     
     
     

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