Monday, February 28, 2011

Cuban Flank Steak

This slow cooker recipe is a real winner. Possibly my new fave and definitely will be added to the rotation. It's from one of my Betty Crocker emails (with a couple of my own changes).

Ingredients:
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 teaspoon salt
juice of 1 lime
1 can Progresso® beef broth (low sodium)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso® black beans, drained, rinsed

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.

Cover; cook on Low heat setting 8 to 10 hours.

About 20 minutes before serving, cook rice as directed on package.

Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Cover; cook about 20 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Thursday, February 17, 2011

Raviola with Arugula, Tomatoes and Pancetta

I saw Giada making this recipe on her show the other day and it looked so yummy and easy I just had to try it.

Ingredients
1 pound cheese ravioli (Just use a fresh, store-bought like Buitoni)
6 ounces thinly sliced pancetta, chopped
1 (15-ounce) can diced tomatoes, drained (I like to use the no salt added variety)
3 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature

Directions
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.