Steak Roll Ups

Posted on December 27, 2020 by Cindy Kerschner

Steak Roll Ups serve tender beef wrapped around your choice of sautéed vegetables. Add cheese and dipping sauces for a fun, elegant treat.
Steak Roll Ups
Welcome to #OurFamilyTable Favorite Finger Foods Event! Today we’re sharing some of our best-loved recipes with you.
My Steak Roll Ups make easy appetizers or tapa offerings for New Year’s Eve or anytime!
I used assorted bell pepper strips, carrots, spinach and green onion in these roll ups. Don’t stop there. Try these combo for your roll ups:

  • asparagus, peppers, green beans, carrots
  • artichokes, spinach, onion and cream cheese
  • zucchini, carrots, green onion, peppers

Steak Roll Ups

Don’t forget the dipping sauces! For these roll ups, I used pesto and cheddar jalapeño sauce. Salsa, pico de gallo, chimichurri, guacamole and hummus are great too for dipping!
The keys to making the best steak roll ups is to use thin steak, quick fry it to keep it tender. I used a top round steak and sliced it thin, pounded it even thinner. Skirt steak, flank steak also work well. Try to use a steak cut that’s rich in marble.

Steak Roll Ups

Steak Roll Ups

Thanks going out to Christie from A Kitchen Hoor’s Adventures for hosting our event! Scroll past the recipe for more finger food ideas!

Steak Roll Ups

5 from 1 vote
Print Recipe
Servings 6 6 to 8 roll ups

Ingredients
  

  • 1 pound flat cut steak, top round, skirt, flank. flat iron
  • 1 tablespoon olive oil
  • 1 cup thinly sliced julienne cut vegetables I used carrot, assorted bell peppers, green onion.
  • 1/2 cup fresh baby spinach
  • salt and pepper to taste

Instructions
 

  • Slice and pound steak to a thickness of between 1/8-inch and 1/4-inch thickness. Cut finished steak into roughly 3x4-inch pieces. Season with salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Add oil and vegetables, Sautee until crisp tender. Move cooked vegetables to a side plate.
  • Place assorted vegetables on steak pieces and roll up or fold over and around. Place steak seam side down in skillet. Sear on all 4 sides, approximately 1 to 2minutes per side to achieve desired doneness. Serve with dipping sauce if desired.

Enjoy these great finger food ideas from Our Dinner Table!

Favorite Finger Foods

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Posted in #FestiveFoodies, appetizer, party food, steak, What's For Dinner? | 16 Comments

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter #FamilyBakingChallenge

Posted on December 24, 2020 by Cindy Kerschner

I received produce from Melissa’s Produce Company to use in recipes. I received no further compensation. All opinions are my own.

roasted yellow potatoes in shallot thyme pistachio butter

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter mixes baby yellow potatoes with caramelized shallots in brown thyme butter with crunchy pistachio bits. Part of Melissa’s Produce 6 week #FamilyBakingChallenge.

It’s time to get your baking heads on! Melissa’s Produce Company is sponsoring the #FamilyBakingChallenge for fun and prizes! It’s easy to enter to win over $5000 in cash and baking supply prizes.

Melissa’s is partnering with Challenge Butter, Bigger Bolder Baking, Good Cook, KitchenAid and Bob’s Red Mill to offer fantastic cash and prize packages. Get the details here.

Week six of this six week challenge includes this delicious potato recipe made with Melissa’s Baby Dutch Yellow Potatoes.

roasted yellow potatoes in shallot thyme pistachio butter

Learn more about Melissa’s Baby Dutch Yellow Potatoes, here.

Find the original recipe inspiration, Melt in Your Mouth Roasted Potatoes from at Real Food, Mostly Plants by Melissa’s Produce.

Roast these potatoes in a bit of olive oil, salt and pepper for about 15 to 20 minutes at 425 degrees. While these potatoes roast, prepare the brown butter with thyme and shallots. Drizzle the shallots and seasoned butter over the cooked potatoes. Sprinkle with chopped pistachios.

Quick, easy and so good!

Tip: I sprinkle a bit of sugar into the butter as the shallots cook to better caramelize them.

roasted yellow potatoes in shallot thyme pistachio butter

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter

5 from 2 votes
Print Recipe
Servings 4 servings

Ingredients
  

  • 1 pound Baby or small potatoes, quartered, skins on (I used Melissa’s Baby Dutch Yellow Potatoes)
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • seasoned butter
  • 1/4 pound butter
  • 1 shallot, large, thinly sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon fresh thyme leaves, plus springs for garnish
  • 1 tablespoon chopped pistachios

Instructions
 

  • Preheat oven to 425 degrees. Place potatoes and oil in a resealable plastic bag. Toss to coat. Place coated potatoes in a small uncovered cast iron or oven safe fry pan. Roast for about 15 to 20 minutes, flipping potatoes halfway through to evenly brown.
  • Melt butter in a small fry pan over medium heat for about 1 minute. Add shallots salt and sugar. Reduce heat to low and simmer about 10 to 15 minutes until butter browns and shallots caramelize.  Remove from heat and stir in thyme. Return to heat about 2 minutes to blend flavors.
    Pour butter mixture over potatoes. Sprinkle with pistachios. Garnish with thyme sprigs if desired.
Posted in brunch, potatoes, side dish, skillet, vegetables, vegetarian, What's For Dinner? | 12 Comments

Amish Sour Cream Sugar Cookies

Posted on December 23, 2020 by Cindy Kerschner

Amish Sour Cream Sugar Cookies bake and stay soft, with a hint of nutmeg! Easy, quick rollouts that don’t require chilling the dough.

Amish Sour Cream Sugar Cookies

I’ve seen many variations on these cookies. Probably just as many nationalities claiming them too! Amish, Moravian, PA Dutch, Russian and others have their recipes online.

This simple dough is sticky soft when mixed. Add just enough flour to make dough easy to roll. Don’t worry, this dough is very forgiving if extra flour gets mixed in! I reserve 1/4 cup to dust the board and add to ease the sticky texture.

Because sour cream can vary in density, you will need to adjust the dough with flour anyway!

Amish Sour Cream Sugar Cookies

Amish Sour Cream Sugar Cookies

Amish Sour Cream Sugar Cookies

 

Amish Sour Cream Sugar Cookies

Print Recipe
Servings 24 cookies

Ingredients
  

  • 1/2 cup butter, softened
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla
  • 3 1/2 cups flour divided
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • granulated or colored sugar for decoration

Instructions
 

  • Preheat oven to 425 degrees. Cream the butter, egg, vanilla, and sour cream together.
  • In a separate bowl, whisk together 3 1/4 cups flour, sugar, baking soda, salt and nutmeg. Mix into wet ingredients. Dough will be sticky.
  • Dust board with just enough reserved flour to easily work the dough. Roll out to about 1/4-inch thickness. Cut shapes and place on ungreased cookie sheet. Sprinkle with sugar or colored sugar for a touch of sweetness.
  • Bake at 425 degrees, hot oven for about 8 minutes until bottoms start to brown. Cool on sheet a few minutes before moving to rack to cool completely.
Posted in Christmas, cookies | 1 Comment

Spicy Salmon Salad Stuffed Avocados

Posted on December 10, 2020 by Cindy Kerschner

Spicy Salmon Salad Stuffed Avocados make lunch, brunch or dinner delicious! Slightly spicy and not overly creamy, flaky salmon salad. Avocados and salmon make perfect partners.

Spicy Salmon Salad Stuffed Avocados

I became a big fan of cooked salmon in pouches. I feel cooked salmon is a bit more versatile than tuna. It’s a nice change too.

This salad has hints of citrus, horseradish and heat from red pepper flakes. A splash of lemon juice, shake of dill and some celery for crunch.

Low fat sour cream replaces mayo for a touch of creaminess. You can use yogurt or skip it altogether if you like. Add a few more drops of lemon juice and olive oil instead.

Spicy Salmon Salad Stuffed Avocados

I picked avocado for my vessel because it’s texture and flavor goes so well with fish and seafood. Fish tacos anyone?

Spicy Salmon Salad Stuffed Avocados

Spicy Salmon Salad Stuffed Avocados

Spicy Salmon Salad Stuffed Avocados

Spicy Salmon Salad Stuffed Avocados

Print Recipe
Servings 1 each

Ingredients
  

  • 1 avocado, cut in half, pit removed
  • 2.6 ounce cooked flaked salmon (pouch)
  • 1/4 cup finely chopped celery
  • 1 green onion, thinly sliced, reserve 1 tablespoon for garnish
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon horseradish
  • 1/4 teaspoon dill
  • 1/8 teaspoon salt
  • 1 tablespoon sour cream
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon zest

Instructions
 

  • In a large bowl, mix together salmon, celery, onion, lemon juice, horseradish, dill, salt, sour cream and pepper flakes. Fill avocados. Garnish with reserved onion and lemon zest.
Posted in avocado, salad, salmon, seafood | Comments Off on Spicy Salmon Salad Stuffed Avocados