Balsamic Glazed ROLLS Steak

Balsamic Glazed Steak Rolls

Ingredients

1. For the steak:
2. 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin (flank steak or thin-sliced top round also works)
3. Salt & Pepper, to taste
4. 3 tablespoons Worcestershire sauce
5. Your favorite steak seasoning
6. 1 tablespoon olive oil
7. For the filling:
8. 1 carrot
9. 1 bell pepper
10. 1/2 a zucchini (depending on size)
11. 5-6 green onions
12. 2 cloves of garlic
13. 1 tsp Italian herb seasoning
14. For the glaze:
15. 2 tsp butter
16. 2 tbsp finely chopped shallots
17. 1/4 cup balsamic vinegar
18. 2 tbsp brown sugar
19. 1/4 cup beef broth

Recipe and Photo credit:fullforkahead / CC BY-NC-ND

For instructions please visit:fullforkahead

Eggplant Rollatini

Eggplant Rollatini

Ingredients

1. For the Risotto:
3. 1 clove garlic, minced
4. 1 tablespoon tomato paste
5. 1 cup arborio or carnaroli rice
6. 4 cups light beef broth (or vegetable broth), heated
7. 1/3 cup grated parmesan
8. for the eggplant:
10. 1 large eggplant
11. oilve oil
12. marinara sauce

Recipe and Photo credit:italiandish / CC BY-NC-ND

For instructions please visit:italiandish

Summer Tian Vegetable

Summer Vegetable Tian

Ingredients

1. 1 Tbsp olive oil
2. 1 medium yellow onion
3. 1 tsp minced garlic
4. 1 medium zucchini
5. 1 medium yellow squash
6. 1 medium potato
7. 1 medium tomato
8. 1 tsp dried thyme
9. to taste salt & pepper
10. 1 cup shredded Italian cheese

Recipe and Photo credit:budgetbytes / CC BY-NC-ND

For instructions please visit:budgetbytes

Crustless feta Mushroom Quiche Spinach

Spinach, Mushroom & Feta Crustless Quiche

Ingredients

1. 8 oz. fresh mushrooms
2. ½ tsp minced garlic
3. as needed non-stick spray
4. 1 (10 oz.) box frozen spinach
5. 4 large eggs
6. 1 cup milk
7. 2 oz. feta cheese
8. ¼ cup grated parmesan
9. ½ cup shredded mozzarella
10. to taste salt & pepper

Recipe and Photo credit:budgetbytes / CC BY-NC-ND

For instructions please visit:budgetbytes

Bakedn Zucchinin Sticksn

Baked Zucchini Sticks — green and gold yummies!

Ingredients

2. Dip:
4. 1 tablespoon butter
5. 1 medium sweet onion, about 1/2 pound, peeled and sliced
6. 2 tablespoons cider vinegar
7. 2 tablespoons honey
8. 1 tablespoon prepared mustard
9. 1 cup mayonnaise
10. salt and pepper to taste
12. Zucchini sticks:
14. 3 medium zucchini, unpeeled, cut into 3″-long stick
15. 1 tablespoon salt
16. 1 cup coarse, dry bread crumbs (e.g., panko)
17. scant 1/2 cup freshly grated Parmesan cheese
18. 1 tablespoon Pizza Seasoning or mixed Italian herbs
19. olive oil spray
20. 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Recipe and Photo credit:kingarthurflour / CC BY-NC-ND

For instructions please visit:kingarthurflour

Butter Chocolate Cupcakes Peanut

Chocolate Peanut Butter Cupcakes

Get ready for this chocolate peanut butter cupcake recipe to knock your socks off! This sponsored post is part of the Virtual Bake Day from Gold Medal Flour.

Chocolate Peanut Butter Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: About 24 cupcakes

Ingredients

Cupcake Ingredients:
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 1/2 cups all-purpose flour (I used Gold Medal)
• 1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder)
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup buttermilk
• 1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
• 24 mini peanut butter cups, unwrapped (I used Reese's)
• (optional: melted chocolate for drizzling)
Peanut Butter Frosting Ingredients:
• 2 cups creamy peanut butter
• 1/2 cup (1 stick) butter, at room temperature
• 2 tsp. vanilla extract
• 2 cups powdered sugar
• 1/4 tsp. salt
• 1/4 cup heavy cream

Method

To Make The Chocolate Peanut Butter Cupcakes:

Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.

In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.

Fill baking cups with batter on top of the peanut butter cups until they are about two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)

Cabbage Ham Soup

Ham and Cabbage Soup

Ham and Cabbage Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10-12 servings

Ingredients

• 2 cups diced or shredded ham
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 10 cups ham or chicken broth*
• 1 2-pound head cabbage, cored and roughly diced
• 2 bay leaves
• Salt and pepper

Method

In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.

*To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.

Disclaimer: This is a sponsored post and giveaway from the National Pork Board. All opinions are 100% my own as always. I’m honored to be a part of the Comfort of Cooking ECookbook, so was excited to share about it with you. Thank you for supporting the brands that make this site possible.