Slow Cooker Red Wine Flank Steak

Slow Cooker Red Wine Flank Steak

Author note: This recipe is easily doubled, but the cook time may need to be adjusted. If you need to cut the flank steak in half to fit inside the slow cooker, that is okay. This recipe was featured in The Dallas Morning News (click here for story and recipe). To find ways to incorporate this flank steak in multiple meals throughout the week click here.

3 pounds flank steak

3 1/2 teaspoons kosher salt

1 cup dry red wine (Pinot Noir or Chianti)

1 cup beef stock

1 can unsalted diced tomatoes (juices included)

1 large shallot, peeled and halved

1 fresh bay leaf, torn into four pieces

3 garlic cloves, peeled and crushed

  1. Evenly distribute 3 teaspoons of salt on both sides of the steak. Let sit for 10 minutes.
  2. In the slow cooker combine the wine, beef stock, diced tomatoes, shallot, bay leaves, garlic and 1/2 teaspoon kosher salt. Stir well to combine.
  3. Nestle the steak into the slow cooker. Make sure the liquid is barely covering the top of the steak. If necessary, add additional beef stock to cover the meat.
  4. Cover and cook on high for 4 hours.
  5. Remove the meat and let cool. Store in an airtight container with all the pan sauce.

Old Fashioned Root Beer Float

Old Fashioned Root Beer Float

Author note: Whipped cream would make a perfect additional topper.

homemade vanilla ice cream (recipe below)

root beer

  1. Place two scoops of vanilla ice cream in the bottom of a glass. Pour the root beer on top of the ice cream. Serve immediately.

Homemade Vanilla Ice Cream

1 1/2 cup heavy cream

1 1/2 cup whole milk

2 teaspoons vanilla extract

6 egg yolks

3/4 cup sugar

  1. 24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.
  2. In a small sauce pan, heat the cream, milk and vanilla extract on medium-low for 15 minutes. Be sure to stir occasionally and not to let it boil.
  3. Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.
  4. Remove the liquid from the stovetop and temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  5. Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.
  6. Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
  7. Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.

Marshmallow Pumpkin Dip

Marshmallow Pumpkin Dip

15 ounce can pumpkin

1/2 cup brown sugar

pinch of ground nutmeg

pinch of kosher salt

1/4 teaspoon ground cloves

3/4 teaspoon ground cinnamon

2 eggs

1/2 teaspoon vanilla extract

1/4 cup heavy cream

1/2 cup half and half

5 teaspoons cinnamon sugar (see recipe below)

10 ounce bag marshmallows (medium-sized)

ginger snaps, for dipping

  1. Set the oven to 425 degrees.
  2. In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer.
  3. Continue to mix and add the eggs one at a time.
  4. Next, add the vanilla extract, half and half and cream. Mix well to combine.
  5. Pour the spiced pumpkin mixture into a greased pie pan and place into the oven. Bake for 15 minutes at 425 degrees.
  6. After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes.
  7. Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside.
  8. Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the dip. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin dip.
  9. Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).
  10. Serve warm or at room temperature with gingersnap cookies.

for the cinnamon sugar

3/4 cup sugar

1 1/4 teaspoon ground cinnamon

1 cinnamon stick (optional)

Place the sugar and cinnamon into a bowl. Stir to combine.

Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.

Chicken with 40 Cloves of Garlic Bake

Once there was a recipe that caught my attention. As an eager newish cook, I was intrigued. Chicken with 40 Cloves of Garlic sounded delightful and French. It also seemed extravagant, slightly tricky and memorable.

So naturally I made it for the first time at my monthly supper club. I couldn’t have been more excited. We were eating outside that evening and I triumphantly brought out the pan simmering with chicken covered with a creamy garlic sauce. Plated and ready to eat with my guests, I cut into the chicken and….

it was raw.I had served my friends extremely undercooked chicken.

Mortified, I swiftly took away the plates and threw the chicken back into the oven in efforts to bring it to 165 degrees so not to poison my guests.

The truest of friends, they laughed off my error. We poured more wine, laughed and ate cauliflower gratin while the main dish became edible.

That was the day I dreamed up a scheme to never serve undercooked Chicken with 40 Cloves of Garlic again.How many years has it been since this mishap? Three maybe four? I have lost track of the years it has taken me to work through this recipe concept and get it right.

But first let me explain what exactly this recipe entails.

Chicken with 40 Cloves of Garlic is a traditional French dish. Chicken is braised with 40 cloves of garlic (yes 40…sometimes even 42-43) in a rich, sometimes creamy, sauce. It is decadent comforting and everything that’s right with the world.Garlic, depending on its preparation can exude different flavors into a meal. The garlic in this recipe, because it is cooked whole (not crushed, chopped or minced) does not overpower the dish.

This recipe requires three heads of garlic with each garlic clove peeled and left whole to be slowly simmered. It produces a sweet savory flavor and the garlic itself becomes soft and smushy which adds a creaminess to each bite.

I have tried several Chicken with 40 Cloves of Garlic recipes—from stovetop to oven to slow-cooker. Each recipe has given me insight into creating flavor and richness that makes this meal so memorable.My goal for this spin on the beloved French classic was to maintain developed flavor and perfectly cooked chicken that is expected from Chicken with 40 Cloves of Garlic. However I wanted to thicken the sauce and have it prepared casserole style. Lastly I wanted to top it off with one of my favorite French biscuits… gougères

Mostly, I desired to develop a recipe where I wouldn’t have to worry about serving raw chicken to my friends AND I could have the dish prepared the day before the dinner party.

So naturally I tried this new approach to Chicken with 40 Cloves of Garlic with a different set of dinner guests.Two days before the meal I mapped out the recipe, made my grocery list and picked up the required elements at Market Street.

Three heads of garlic (the heavier the head, the better the garlic). Organic chicken (cut-up by the very obliging butcher at Market Street). White wine. Heavy cream. Gruyere. Organic all-purpose flour. Pastured raised eggs.

And of course I couldn’t forget fresh flowers from the florist because every dinner party needs a touch of the outdoors.My trip to Market Street filled me with the confidence that this Chicken with 40 Cloves of Garlic Bake (topped with gougères ) would be a beaming success.

The meal was prepped the evening before the much-anticipated dinner party. The gougères , however were to be prepared 2 hours before the guests arrived.

At 6 pm the house was sparkling, the fireplace glowing, the table was set and the kids were out with Randy. One by one I scooped the gougères dough on top of the chicken mixture. The pan went into the oven, I removed my apron and poured a glass of prosecco.I set down by the fire and sighed.

My guests were greeted with the warmth of a home cooked meal and a stress free smiling hostess. Little did they know that my smile was one of achievement and satisfaction…these friends would not be getting undercooked chicken.That evening I corrected a cooking mishap and brought into existence a recipe that is one of my absolute favorites. Chicken with 40 Cloves of Garlic Bake.

Decadent. Memorable. French. Everything a dinner party should be.

Chicken with 40 Cloves of Garlic Bake

Author note: This recipe, excluding the gougères dough, can be made two days before serving. Serve with Crème Fraiche Mashed Potatoes, click here for recipe.

1 whole chicken, cut into 8 pieces

3 teaspoons kosher salt

3 heads of garlic

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 cup leeks (white parts only), halved and thinly sliced

1 cup dry white wine (I prefer pinot grigio)

1/4 cup dry sherry

8 sprigs thyme

4 tablespoons flour

1/2 cup sour cream

1/4 cup heavy cream

1/4 cup mascarpone

2 cups low sodium chicken stock

gougères dough (click here for recipe)

  1. Evenly distribute 2 teaspoons of salt on both sides of the chicken pieces. Set aside.
  2. Separate the garlic cloves from the head of garlic. Do not remove the peels yet.
  3. Fill a small saucepan with water and bring to a boil. Place the garlic cloves into the water. Boil for 1 minute and remove. Let the garlic cloves cool, about 5 minutes.
  4. Remove the peel from the garlic cloves. Set aside.
  5. In a large dutch oven, or cast iron skillet, over medium-high heat, heat up the olive oil and 1 tablespoon of butter. In batches brown the chicken, 4 minutes per side (for a total of 8 minutes). Remove the chicken from the pan, set aside covered with foil and let cool.
  6. Remove the pan from the stovetop and let cool for 2 minutes.
  7. Lower the heat to medium, place the pan back onto the stovetop and melt 1 tablespoon of butter. Add the garlic and leeks. Cook until golden, about 3-5 minutes. Stir frequently so to not burn the garlic and leeks (if the garlic burns it will affect the overall flavor of this meal).
  8. Add the white wine to the pan and deglaze. Scrape up any brown bits. Add the chicken stock, sherry, thyme and 1 teaspoon kosher salt. Stir well.
  9. Add the chicken pieces back into the pan. Increase the heat, and bring to a boil. Reduce the heat to low and simmer for 10 minutes, covered.
  10. Remove the chicken and place onto a cutting board. Let the chicken cool for 15 minutes.
  11. (While the chicken cools, make the gougères dough, click here for recipe)
  12. Once the chicken is cool, remove the meat from the bone and cut into bite-sized pieces.
  13. Remove the thyme bundle from the pan sauce. Heat the oven to 400 degrees.
  14. Place the flour into a small bowl. Add enough pan sauce to the flour to make a slurry (gravy). Stir with a fork or whisk to work out any flour clumps.
  15. Add the slurry back into the pan with the remaining sauce. Whisk well. Bring the sauce to a simmer, and cook for 10 minutes.
  16. Add the sour cream, mascarpone, cream and cut chicken into pan. Stir well.
  17. Top the pan with small scoops of the gougères dough.
  18. Place the pan into the oven and cook for 30 minutes, or until the gougères are golden and the mixture is bubbling.
  19. Serve warm with crème fraiche mashed potatoes, click here for recipe.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands and companies I love.

Instant Pot Ribs

Instant Pot Ribs

Author note: A homemade dry rub, combine with Dijon mustard and the Instant Pot Ultra will change the way you make ribs forever. Finish off the cooked ribs with a broiler and barbeque sauce. This recipe is easy to assemble, full of flavor and quick to cook. This recipe can also be found on the Sur la Table website (click here for recipe).

3/4 cup low sodium beef stock

2 1/2 pounds spare ribs, membrane removed

2 teaspoon kosher salt

1/4 cup Dijon mustard (yellow mustard also works)

1/2 teaspoon ground ginger

1 teaspoon all spice

1 teaspoon dried thyme

2 teaspoon garlic powder

2 teaspoon smoked paprika

3 teaspoon chile powder

2 tablespoon brown sugar

barbeque sauce

  1. Combine the ginger, all spice, thyme, garlic powder, smoked paprika, chile powder and brown sugar into a small bowl and mix well.
  2. Evenly distribute the salt on both sides of the ribs.
  3. Evenly distribute the mustard on both sides of the ribs (use just enough to cover the ribs, there might be leftover). This will help the seasoning stick to the meat.
  4. Evenly distribute the seasoning mixture on both sides of the ribs.
  5. Place ribs in the instant pot by curling around the walls of the pan.
  6. Secure the lid on the Instant Pot.
  7. Cook on high pressure for 30 minutes. After the 30 minutes of cook time, immediately turn off the Instant Pot and set a timer for 20 minutes. After 20 minutes, release the remaining pressure.
  8. Allow all the steam exit the Instant Pot.
  9. Move your oven rack to the top position. Turn the oven to 500 degrees broil.
  10. Remove the ribs and place on a baking sheet, meat side up. Brush the ribs with barbeque sauce. Place on the top rack of the oven, making sure that they do not touch the heating element. If they do, drop the rack down one level. Broil for 1 1/2 minutes. Remove from oven, brush again with sauce and broil for 1 1/2 minutes. Repeat this step one more time for a total of 3 broil sessions.

Overcoming Recipe Block | Flank Steak Tex-Mex Rice Bowls and Flank Steak Bell Pepper Frittata

Today in The Dallas Morning News I tackle an issue that frequently plagues many home cooks. Recipe block.

You know, when it’s dinner time and your mind suddenly goes blank.In effort to help prevent these moments of recipe block, I’ve created a strategy to help get diverse dinners on the table multiple times a week revolving around one protein.  You can read more about how to go about this dinner block approach at the Dallas News today.The story features a Slow Cooker Red Wine Flank Steak recipe that can be divvied up throughout the week in various recipes, like Flank Steak and Wild Mushroom Pot Pie. Other flavor combinations such as Flank Steak Tex-Mex Rice Bowls and Flank Steak and Bell Pepper Frittata are also mentioned.And it just so happens, those two recipes are also detailed below.Be sure to pop over to The Dallas Morning News to read up on supper strategies and to snag the slow cooker flank steak recipe so that you too can finally prevent recipe block permanently.

Flank Steak Tex-Mex Rice Bowl

Author note: For this recipe there are no measurements. Each bowl and the amount of ingredients is up to each individual. To make this weeknight meal easier use store bought guacamole and pico.

cooked rice

slow cooker red wine flank steak

black beans (click here for recipe)

sautéed bell peppers and onions (see recipe below)

grated manchego cheese

pico de gallo

sour cream

guacamole

chopped cilantro

hot sauce, optional

  1. Place a generous amount of rice in the bottom of a bowl. Then add the steak, beans and bell peppers. Top with the pico, sour cream, guacamole, chopped cilantro and hot sauce.

for the sautéed bell peppers and onion

2 tablespoons extra-virgin olive oil

1 green bell pepper

1 red bell pepper, seeded and thinly sliced

1 onion, halved and thinly sliced

2 garlic cloves, crushed

1/2 teaspoon kosher salt

  1. Add the olive oil to a large skillet and bring to medium heat.
  2. Add all ingredients to the pan, sauté for 10-15 minutes, or until the vegetables are softened and slightly browned.

Flank Steak and Bell Pepper Frittata

3/4 cups flank steak, chopped

1/2 cup chopped sautéed bell pepper and onions (see recipe below)

5 eggs

2 tablespoons heavy cream

1/2 cup grated manchego cheese

Heat the oven to 350 degrees.

  1. In a small bowl combine the eggs, cream, salt and cheese. Mix well until the eggs are broken and incorporated with the ingredients.
  2. In a medium sized skillet, melt butter. Swirl the butter to coat the bottom and edges of the pan.
  3. Add the egg mixture into the pan. Top with the flank steak and bell peppers. Be sure to evenly distribute both ingredients.
  4. Place in the oven and cook for 15-18 minutes (or until the eggs are cooked through).

for the sautéed bell peppers and onion

2 tablespoons extra-virgin olive oil

1 green bell pepper

1 red bell pepper, seeded and thinly sliced

1 onion, halved and thinly sliced

2 garlic cloves, crushed

1/2 teaspoon kosher salt

  1. Add the olive oil to a large skillet and bring to medium heat.
  2. Add all ingredients to the pan, sauté for 10-15 minutes, or until the vegetables are softened and slightly browned.

Cinnamon Marshmallow Pumpkin Bake

Cinnamon Marshmallow Pumpkin Bake

Author note: When marshmallows bake, they expand and puff up. Don’t be surprised if they bubble over the side of the baking pan, this is okay.

15 ounce can pumpkin

1/2 cup brown sugar

pinch of ground nutmeg

pinch of kosher salt

1/4 teaspoon ground cloves

3/4 teaspoon ground cinnamon

2 eggs

1/2 teaspoon vanilla extract

1 cup heavy cream

zest of 1 orange

ginger snap pie crust (see recipe below)

5 teaspoons cinnamon sugar (see recipe below)

10 ounce bag of marshmallows (medium-sized)

  1. Set the oven to 425 degrees.
  2. In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer.
  3. Continue to mix and add the eggs one at a time.
  4. Next, add the vanilla extract, half and half and orange zest. Mix well to combine.
  5. Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees.
  6. After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes.
  7. Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside.
  8. Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture.
  9. Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).

for the ginger snap pie crust

3 1/2 cups ginger snaps

1 stick and 3 tablespoons unsalted butter, melted

  1. In a food processor blitz the ginger snaps.
  2. While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together.
  3. Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips.
  4. Place in the freezer for one hour.

for the cinnamon sugar

3/4 cup sugar

1 1/4 teaspoon ground cinnamon

1 cinnamon stick (optional)

  1. Place the sugar and cinnamon into a bowl. Stir to combine.
  2. Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.

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