My Missouri Kitchen

Show-Me Summer! Recipe: Beef Sirloin Salad with Dried Cherries

When summer temperatures start to soar, cool down with this hearty salad from the Missouri Beef Council.

Having grown up in the Midwest, beef has always been part of our weekly diet. Whether it's hamburgers cooked on the grill or juicy ribeyes seared to perfection, nothing beats the flavor of beef raised on America's grasslands. Now that I'm in charge of feeding my own family, I try to balance our meals with chicken & fish, as well as an array of vegetarian entrees, but heartland at heart...beef still makes a regular appearance on our home menu.

Today's recipe comes from the Missouri Beef Council and is a perfect example of a warm-weather entree here in the Show-Me State. Prepared using boneless, beef tip sirloin steak and a simple, oil & vinegar dressing you make at home, this recipe satisfied my entire family right down to the pickiest eater (who ended up requesting thirds). When the season starts to sizzle but you don't feel like firing up the grill, this time-saving salad can provide a quick & easy meal that really hits the spot.

Beef Sirloin Salad with Dried Cherries

Recipe from the Missouri Beef Council 

for the salad, you will need: 

• 1 boneless beef tip sirloin steak, cut 1 inch thick (approx. 1−1/2 pounds)
• 4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups) *note - I substituted approximately 8 cups of bagged salad to save time
  
• 1/2 cup crumbled blue cheese
• 1/2 cup dried cherries (may substitute 1 medium red apple, cored, cut into 1/2−inch pieces if desired)
• 1/2 cup pine nuts or coarsely chopped walnuts, toasted

for the dressing, you will need: 

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper

In a medium-sized bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate. While reserved dressing chills, begin trimming any fat from the sirloin steak. Cut steak lengthwise to divide into 2 equal portions, then again crosswise, cutting both halves into 1/8" to 1/4" thick strips. Add sliced beef to the remaining dressing, tossing to coat. Cover and refrigerate marinating beef for 30 minutes up to one hour.

When beef strips are fully marinated, heat a large, nonstick skillet over medium−high heat until hot. Add beef in small portions, approximately 1/3 to 1/2 at a time, and stir−fry 1 to 2 minutes or until outside surface is no longer pink (discard remaining marinade). Do not overcook. Remove beef from skillet with slotted spoon and allow to drain just briefly on a separate plate.

In a large bowl combine the chopped lettuce and reserved dressing, tossing thoroughly to coat. At this point you have two serving options:

1. In large serving bowl arrange beef over lettuce, then sprinkle with blue cheese crumbles, cherries and nuts, OR
2. Plate salads individually, arranging beef slices over lettuce, then sprinkling with blue cheese, cherries & nuts.

In either option, serve salad immediately.

Yield: Serves 4 as a main course, or up to 6 as a side salad.

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A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

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Chili and Stew's Perfect Complement (Recipe: Easy Cheesy Beer Bread)

Hands down, this Easy Cheesy Beer Bread is the best I've ever tasted. Not only was the malty, slightly sweet, nutty flavor of the beer I used dead-on (proving that yes, contrary to popular belief, it DOES matter what type of beer you use in beer bread), it harmonized perfectly with the cheese I used, a blend of triple cheddar. 

Specifically made to pair with homemade chili, this beer bread rose effortlessly to the occasion. Complementing our meal, its flavor didn't overpower the chili at all. An added bonus? This bread's crisp, outer texture and dense, moist interior makes it perfect for sopping up chili and would also dip well in hearty stews and heavier, cream soups.

If I still haven't convinced you, maybe this last piece of information will: This recipe is insanely easy to make. With just a few ingredients and a couple moments of your time, you can have your own loaf baking and permeating your home with its delightful, earthy aroma.  

Easy Cheesy Beer Bread

adapted from allrecipes.com

• 3 cups self-rising flour
• 3 tablespoons granulated sugar
• 1/2 cup shredded triple cheddar cheese
• 1 bottle (12) ounces beer (I highly recommend Paulaner Oktoberfest-Marzen)

Preheat oven to 350 degrees F. Spray a 9" x 5" loaf pan with non-stick cooking spray. In a large mixing bowl, add self-rising flour, sugar, and cheese, stirring ingredients until thoroughly combined. Add beer to mixture, stirring to incorporate. Do not overmix; batter will be thick & dense. Spoon batter into prepared loaf pan and bake in a 350 degree F oven for 50-55 minutes, or until a wooden skewer inserted in center comes out clean (bamboo shish-kabob skewers work well here). Remove pan from oven, turn out bread, and allow to cool just slightly. Serve warm.

Yield: 1 loaf. 

Recipe Tips & Substitutions

• For a sweeter bread, try adding up to 1/3 cup sugar (total) to this recipe.
• For extra depth & dimension, try substituting light or dark brown sugar in place of some or all of the granulated sugar.
• Don't have self-rising flour on hand? Make your own by combining 3 cups all-purpose flour, 3 teaspoons baking powder, and 1 & 1/2 teaspoons salt.
• Want a Easy Cheesy Beer Bread with a little more kick? Try substituting chipotle or hot pepper cheese in place of the triple cheddar.
• Feel freee to experiment with other varieties of beer to change the flavor, depth and complexity of this bread.
• Considering adding herbs: oregano, dill and basil would work nicely.
• At the end of baking, brush bread lightly with melted butter. If you're a garlic fan, sprinkle with a scant touch of garlic powder, too. 

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Love Is Simple (Recipe: Mom's Homemade Chicken Noodle Soup)

Love is simple: it can be felt in a hug, heard in tender words, seen in a smile, or eaten in a bowl of Mom's Homemade Chicken Noodle Soup.

Passed down years ago, on a handwritten card now stained with broth, this recipe contains cherished memories of my childhood. There was never a day so awful, a chill in the air so cold, or a nose so congested that's Mom's Homemade Chicken Noodle Soup couldn't make it better.

While you won't find shortcuts here, you will find a satisfying, homemade soup recipe full of all the flavor and goodness you would expect from eating a meal at home. When made with patience and care, this soup is a savory reminder that love is simply a spoonful away.

From my family to yours, enjoy!

Mom's Homemade Chicken Noodle Soup

as passed down by Mom & adapted by me 

• 1 (approximately 4 pound) whole chicken (organic free range is best, look for brands like Smart Chicken®), skin on and trussed
• 6-8 large fresh carrots, peeled and chopped 
• 4 stalks celery, washed and chopped
• 1 medium onion, chopped
• 4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules, more to taste if desired (I suggest Wyler's)
• 1 (16 ounce) bag Reames® Frozen Homestyle Egg Noodles
• salt and freshly ground black pepper to taste
• optional - other herbs or seasonings, as well as fresh or dried parsely to garnish

Place trussed chicken in a large stock pot (about 8 quarts---wide & deep enough to fit whole chicken and cover over completely with water), lightly salt, and bring water to a boil. Turn heat to low, and allow chicken to simmer about 1 hour. Add diced carrots, celery and onion, and allow chicken to continue simmering another hour to hour & an half, until chicken is nearly falling apart at the bone (trussing the chicken properly will help hold it intact when you remove it from the stock). Using a large slotted spoon or extra-sturdy slotted spatula, carefully lift cooked chicken up & out of the stock and place into a large bowl to cool. Skim remaining broth a couple of times to remove any skin, excess fat, or chicken bones that may have fallen off the chicken while cooking, discarding any unwanted materials.

Add approximately 4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules to skimmed broth (more or less to taste), as well as salt and freshly ground black pepper (to taste). Now is the time to add any other seasoning you might like, to taste (thyme, Lawry's Seasoning Salt, etc.). I tend to season with only extra chicken bouillon and salt & pepper, but the option is yours. While chicken continues to cool, continue simmering stock another hour.

When stock has about 20  minutes left to simmer, begin cooking noodles according to package directions---cooking only until noodles are softened. Rinse and drain noodles in a colander, and add to stock. Carefully tear chicken from the bone, making sure not to introduce any bone, fat, skin or other material into the chicken meat. Add meat to the stock and continue simmering soup 20-30 minutes.

Garnish with parsley if desired and serve warm with homemade crackers or rolls. Store leftover soup airtight in the refrigerator for 3-4 days, or freeze airtight up to 3 months. Note - This soup is even tastier the second day!

Cook's Tip - If planning to freeze a big batch of soup, you might consider freezing only the prepared stock with chicken meat, adding fresh cooked noodles after defrosting and preparing to reheat. This step will ensure the noodles do not distingrate upon reheating, although I've not encountered this problem using Reames® Frozen Homestyle Egg Noodles.    

 Serves 6-10 

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