What's for dinner?

I'm trying out a new recipe tonight. My husband is a fan of meat and potatoes and I wanted a little variety, and I found this recipe over at Food TV Canada.

Bistro Steak On Garlic Croutes And Sweet Potato Frites


Bistro Steak On Garlic Croutes

•4 slices Vienna bread
•1 clove garlic, halved
•4 tsp olive oil
•2 x 8 oz rib eye grilling steak or 2 x 8 oz striploin grilling steak
•2 tbsp cracked green peppercorns or 2 tbsp cracked black peppercorns
•1/4 cup red wine
•1/4 cup beef stock
•1/4 cup finely diced sweet red pepper
•1 shallot or 1 green onion, finely, diced
•2 tsp butter

Sweet Potato Frites

•4 sweet potato
•1 tbsp vegetable oil
•1 tsp dried thyme
•1/4 tsp salt
•1/4 tsp pepper

Directions:

Bistro Steak On Garlic Croutes

Preheat oven to 400 degrees F (200 degrees C). Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toaston baking sheet for 10 minutes or until golden.

Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak. Roll edges in peppercorns to coat.

In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.

Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half.

Remove from heat. Stir in red pepper, shallot, butter and any juices accumulated on plate.

Cut steaks in half; place on croûtes. Pour sauce over top.

Sweet Potato Frites

Preheat oven to 400 degrees F (200 degrees C).

Scrub potatoes. Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.)

In bowl, toss potatoes with oil, thyme, salt and pepper.

Arrange on foil-lined rimmed baking sheet.

Bake, turning once, for 40 minutes or until tender inside and crisp outside.

*Update*
I have to say that the recipe was a success, the husband loved it, Sophster really enjoyed, Master K liked the toast the best and I thought it was very good. My only complaint is that it was pretty messy.

Slow Cooking Thursday

It's Thursday and it's time for Slow Cooking Thursday, which is hosted by Sandra of Diary of Stay at Home Mom.

I haven't tried this recipe yet, but I'm planning on doing so very soon. I got this recipe out of a magazine, Better Homes and Gardens: Essential Slow Cooker.

Smokin' Jambalaya

1 1/2 pounds skinless, boneless chicken thighs
4 ounces andouille sausage or cooked smoked chorizo sausage
1 large onion, chopped
2 stalks celery, thiny sliced
1 14.5 - ounce can fire-roasted diced tomatoes, undrained
1 cup chicken broth
2 tbsp tomato paste
2 tbsp quick-cooking tapioca, crushed
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 serrano pepper, seeded and finely chopped
3 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/2 tsp dried oregano, crushed
1/4 tsp cayenne pepper
8 ounces medium shrimp, peeled and deveined
1/2 cup yellow sweet pepper, chopped
2 cups frozen okra (optional)
1 14.8 - ounce package cooked long grain rice

Cut chicken and sausage into bite-size pieces. In a 3 1/2 to 4-quart slow cooker, combine chicken, sausage, onion, and celery. Stir in undrained tomatoes, broth, tomato paste, tapioca, Worcestershire sauce, lemon juice, serrano pepper, garlic, thyme, oregano, 1/4 tsp salt, and cayenne pepper.

Cover, cook on low-heat setting for 6 too 8 hours or on high-heat setting for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting. Stir in shrimp, sweet pepper, and if desired, okra. Cover, cook about 30 minutes more or until shrimp turn opaque.

Prepare rice according to package directions, serve with jambalaya.

Makes 6 servings.

You can find more yummy Slow Cooking recipes by visiting here.

Straccetti

I found this recipe online, at All Recipes. And tried it out recently, and success! My picky eaters devoured it!

Straccetti

1 cup dry white wine
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 (1/2- pound) beef flank steak
1 (12 ounce) package uncooked linguine pasta
2 tbsp olive oil
1 large Vidalia onion, cut into wedges
2 cups sliced portobello mushrooms
4 cloves garlic, chopped
2 cups beef stock
1 cup white wine
1 tbsp Italian-style seasoning
Salt and freshly ground pepper to taste
2 ripe tomatoes, cut into wedges
2/3 cup grated Asiago cheese (I used freshly grated Parmesan)

In a large shallow dish, combine 1 cup white wine, Worcestershire and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat had marinated, slice thinly across the grain, and return to marinade.

Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Add mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by a 1/3, about ten minutes. Remove beef from marinade, and stir into skillet. Pour 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for ten minutes, or until beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about five minutes.

Meanwhile, cook the pasta according to the package instructions.

Place the cooked pasta into a large serving bowl, and top with the sauce and the grated cheese.

Makes 4 servings.

Let me know if you try this recipe. I would love to hear your thoughts!