I love using recipes that enable me to use left overs in a totally different way than the original meal. And I always have left over grilled flank steak or brisket. Add Mexican cuisine to the mix and I’m in heaven.
Ron and I both LOVE fajitas. Unfortunately, as Ron’s MS has progressed, his ability to enjoy traditional fajitas has become a challenge. Hence, this dish. We’ve served it to several members of the family who agree it’s just about as great as the traditional fare.
2 large red peppers, chopped into bite-sized pieces
1 large or 2 small sweet onions, chopped into bite-sized pieces (Vidalia, Walla Walla, Texas Sweets, Mayan, etc.)
½ stick butter, melted
1 can Ro-Tel tomatoes & chiles, drained
2 cups grilled chicken or beef (Honey-Grilled Flank Steak works great with this recipe)
1 dollop sour cream
1 tbsp chopped jalapeños (optional)
½ cup salsa
½ cup shredded cheddar
1 10-inch flour tortilla, chopped into bite-sized pieces.
This wonderful marinade is not an overpowering salty one and results in a melt-in-your-mouth flank steak.
1 (2 pound) flank steak
¼ cup olive oil
1 tsp onion powder
¼ cup soy sauce
¼ cup honey
2 tablespoons red wine or balsamic vinegar
1½ teaspoons garlic salt
1½ teaspoons ground ginger
½ teaspoon pepper
Score steak diagonally across the grain at 1-inch intervals. Place steak in a large heavy-duty, zip-top plastic bag or shallow dish. Combine oil and remaining 7 ingredients; pour over steak. Seal or cover; marinate in refrigerator 8 hours, turning occasionally.
This is a memory food for me. My mother used to make these for us when we were children.
|4 slices bacon, fried crisp & chopped (reserve grease)
1 onion, minced
1 cup raw rice
1½ – 2 lbs. ground beef
2 eggs, slightly beaten
|1 head cabbage
2 cups ketchup
1 cup water
2 tsp. lemon juice
|Brown onion in bacon greese. Add rice, stirring constantly. Remove from heat and add rice mixture to ground beef. Mix in eggs and salt and pepper to taste.
Steam cabbage and break off outside leaves while cooking. Place 1 tbsp. meat mixture on each leaf. Roll securely and place in layers in casserole dish on top of uncooked bacon.
Combine ketup, water, lemon juice, and salt and pepper to taste. Pour over cabbage rolls. Cover dish and bake at 350° for 1½ to 2 hours.
This is a “memory food” dish handed down to me from my mother. She browned the meatballs before baking–I skip that step.
I also find that 45 minutes in the oven (especially if you are eliminating the ketchup/water sauce) is more than enough time to finish cooking the meatballs…unless you form giant meatballs that is. Mine are about the size of golf balls.
Want to change the sauce? Eliminate the ketchup and water and serve with warmed beef gravy or spaghetti/marinara sauce. Another great substitute: replace wheat germ with 1/4 cup oatmeal and 1/4 cup Italian bread crumbs.