Skirt Steak wrapped in Swiss Cheese and Spinach

photo (3)

Besides chocolate my other addiction is Pinterest. If you ever look at my boards they are filled with crafts, food, clothes, gardening, and whatever else hits my fancy late at night. LOL

During one of my late night scrolling I saw this recipe with a flank steak and feta cheese. I hate feta cheese, to me it smells like stinky feet. I am not eating anything that smells like stinky feet. And flank steak can be expensive when trying to feed a family of five. So I changed something’s and I think it looks even better then the original. I swapped the flank steak for a cheaper cut, and then I swapped the feta cheese for swiss cheese.

The Swiss cheese has a mild, sweet and nut-like flavor that is not over powering and tastes great with the spinach and steak. Plus it melts so smoothly inside the roll.

Skirt Steak wrapped in Swiss Cheese and  Spinach

Ingredients:

  • 2 lb skirt steak, trimmed
  • 5 sliced of swiss cheese
  • 8oz of fresh spinach, wilted down
  • salt and pepper

Directions:

  1. Remove as much of the fat as you can from the meat. Be careful not to remove the meat. This takes some time but the end results is worth the extra time.
  2. Sprinkle salt and pepper on both sides of the steak.
  3. Layer the swiss cheese the entire length of the steak. Then layer the wilted spinach on top.
  4. Starting at the small end of the steak roll up the steak. Using tooth picks to keep the steak roll closed.
  5. Pre-heat oven to 375˚ F. Place in a baking dish. Wrap with foil and place in oven and cook 45 minutes or until the desired temperature as been reached.

Note: Adding a sprinkle of fresh parsley on top before you cook really helps give it that little extra something. But then again something this yummy really doesn’t need it.

I served mine with brussels sprouts and cheesy mashed potatoes. Even my picky eats had no complaints. Before I could take a picture of the inside to show the swirls of steak, spinach, and cheese it was gone! My husband even asked if we were eating it again tomorrow. I think this meal was a hit 🙂

Advertisements

Spinach Pasta & Chicken Alfredo Dinner

A few days ago I made chicken alfredo with my homemade spinach pasta and it was a hit. And of course I was not expecting it to be such a great success I didn’t write down what I did. I do that a lot. 🙂

My husband asked for it again and this time I wrote it down. GO ME! 😀 Even my non-pasta loving child was asking for second and thirds. I think this is going to be on our menu for a while.

Spinach pasta & Chicken Alfredo

Spinach pasta & Chicken Alfredo

Alfredo has this expensive Italian sounding name but it is so easy to make, don’t be afraid. I have seen other recipes that call for cream cheese and I just couldn’t do that. To me cream cheese belongs on a bagel or for the base of a great tasting 7 layer dip. My Aunt Karen use to make this 7 layer dip all the time, and I can remember just eating the shredded cheese on top. But I digress. I wanted the sauce to be simple yet still have a ton of flavor and this is perfect.

Spinach Pasta & Chicken Alfredo

Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into cubes
  • 1.5 cups chicken stock
  • 2 TBS flour
  • 5 oz parmesan cheese, grated
  • 1 cup heavy whipping cream
  • 1 lb spinach pasta, fettuccine
  • salt and pepper
  • 2 TBS parsley, chopped
  • 1 TBS garlic, minced

Directions:

  1. In a large deep frying pan, fill about 3/4 way of water. Bring to a boil. Once boiling add spinach pasta. Cook until tender: about 3-4 if using homemade pasta or 8-11 minutes using store bought pasta. <- See mine is faster cooking time 🙂
  2. Once pasta is done drain. Set to the side.
  3. Put pot back on the stove and drizzle a little olive oil in the center. Added garlic, cook until fragrant. Add chicken. Cook until done. About 10 minutes. Once done remove chicken.
  4. In the same frying add 1 cup a chicken stock and deglaze the pan. We don’t want all that yummy chicken flavor to go to waste.
  5. In a small mixing bowl whisk together the flour and the last 1/2 cup of chicken stock. Once combined add to frying pan. Cook over medium-low until sauce thickens.
  6. Once sauce is thick add the heavy cream and stir. Slowly add in the parmesan cheese in small batches, stirring after each addition. Salt and pepper to taste.
  7. Add back in the chicken and let warm up in the sauce. Finally toss the pasta back into the sauce. Sprinkle in the parsley and serve.

This whole meal will take about 30 minutes to make and you only used 1 pot to make it. No, I am not kidding you. Easy to make and easy to clean up. For a busy family I don’t know what more you can ask for. This is where buying things like meat in bulk helps save money. Now let’s take a look at the break down.

$5 for the chicken + $0.45 for the chicken stock + $0.50 for the pasta + $0.05 parsley + $1.50 for the heavy cream + $0.05 for flour +$1.25 for parmesan cheese + $.05 for garlic = total $8.85. Now I feed 5 people, but since the average family is 4 we will base the serving price off of 4 people. That breaks down to $2.22 per serving. You can not go out and buy a meal for one person for that price.

Easy Pasta, Many Flavors

Spinach Pasta and Chicken Alfredo

I had to been a really good girl for Santa to bring me a pasta maker from Christmas and I am so happy that he did. This is hands down the best pasta we have ever had, then again it is homemade I should have know better to doubt it. What I didn’t expect was how easy it was going to be! I have made 3 different flavors of pasta so far: classic, spinach, and roasted red peppers & garlic pasta. Each one has been so simple make. Each one only had a max of FOUR ingredients. I bet you have everything you need to make at least the classic pasta.

I have made pasta before using a rolling pin and pizza cutter. So you don’t need to have the pasta maker to make it just strong arms. So don’t think that you need the special pasta machine to make it! I am going to show you step by step how to make spinach pasta. This is my favorite pasta, especially when you top it was Alfredo and chicken. See picture above. Homemade of course, but that is for another post. 🙂

Spinach Pasta

Ingredients

  • 2.5 cups of flour
  • 6 oz spinach, steamed & pureed
  • 2 eggs
  • dash of salt

Directions:

  1. Using a large pot and a steamer basket, steam spinach. About 5 minutes. Once spinach is done puree the spinach in a food processor.

    Steaming spinach

    Steaming spinach

  2. In a large bowl, place flour at the bottom and make a well. Crack two eggs into the center of the well and add a dash of salt.
    Eggs inside a flour well.

    Eggs inside a flour well.

    Slowly add the pureed spinach.

    Pureed spinach add to the flour and egg mixture.

    Pureed spinach add to the flour and egg mixture.

    Combine until a ball is formed.

  3. On a lightly floured surface kneed the pasta ball until smooth and elasticy. About 5-8 minutes.

    Spinach pasta ball ready for kneading.

    Spinach pasta ball ready for kneading.

  4. Wrap the pasta ball in plastic wrap and let rest for about 15 minutes. <- Hint: Before placing the ball in the plastic wrap dust with flour, that way the pasta will not stick!

    Spinach pasta ball resting inside a plastic floured wrap.

    Spinach pasta ball resting inside a plastic floured wrap.

  5. Work in small batches!!!! Keep your work surface lightly floured at all times. You will be glad you did!!!You can do this part with a rolling pin and knife or use a pasta maker.
  6. Form a small circle by hand and run it through they highest setting on the pasta maker. As you are rolling it through with one hand guide it through the other end with the other hand.

    This is 1/4 of the dough cut into half and formed into little disks.

    This is 1/4 of the dough cut into half and formed into little disks.

  7. When the all of the pasta is out fold in half and dust with flour and repeat. Once the pasta has gone through the roller again fold in half, dust with flour and roll through the next setting. Keep repeating until the desire thickness is reached. <- Just remember to fold in half and dust with flour between each rolling. This helps keep the pasta from sticking to the rollers.  

    Pasta sheets going through the rollers.

    Pasta sheets going through the rollers.

  8. At this point you should have sheets of pasta. Let the sheets dry about ten minutes before cutting them. <- This makes it easier to cut!

    Sheets of pasta on a lightly floured surface air drying before turned into noodles.

    Sheets of pasta on a lightly floured surface air drying before turned into noodles.

  9. Before cutting, either with a knife, pizza cutter or the pasta roller make sure to dust the tools and pasta sheets. <- This helps keep the pasta from sticking. Now you should have a ton of little strips of pasta.

    Pasta sheets being cut into thin strips.

    Pasta sheets being cut into thin strips.

At this point you can boil some water and cook the pasta and eat right now! This should take between 4-8 minutes, depending on the thickness. Check the pasta half way, they will cook faster then store bought pasta.

Or you can dry the pasta. You have several different options for this. 1) If you have a dehydrator you can make little ‘nests’,  put in the 140 degree setting and let it sit in there for 2-4 hours. Again depending on thickness. <- Very brittle when they came out but completely dried.

Drying in the dehydrator.

Drying in the dehydrator.

2) Drape pasta over the racks in the oven. Turn the oven on to the lowest setting. Wait five minutes then turn off. The place the racks in the over and wait until dry. This takes between 1-2 hours. <- Warning: pasta may break using this method, keep a close eye on the drying.

Trying to dry the strips of pasta on cookie sheets to try to stop pasta breaking.

Trying to dry the strips of pasta on cookie sheets to try to stop pasta breaking.

3) This is by far the easiest method. Just let the pasta dry on a drying rack or lay them flat on the counter. <- If you choose to do it this way make sure it is not humid in the kitchen or outside. This will affect the drying.

I hope that the pictures helped you along the way. Once you get the basics down the different flavors you can make are endless. And at a fraction of the cost. Let’s just take a quick look at the estimated price for just the spinach pasta.

$0.30 for the spinach + 0.22 for two eggs + $0.50 for flour = $1.02 for the entire batch of homemade pasta which is about two meals worth.  You can’t buy the cheap brand of pasta for that price. The prices may vary depending on where you live.