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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Red Beans and Rice

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When fall arrives I get so excited; there are so many recipes that I look forward to making, a few classics but I am always looking for new ones to try as well.  It’s the perfect time of year to pull out your favorite long sleeve shirt or sweat shirt, get cozy and have a big bowl of soup or chili.  Fall has been here for a few weeks but the weather hasn’t exactly followed suite.  Since the weather has been warmer than normal I watch the weather carefully and plan the meals accordingly.  If there is any glimpse if cool weather in the forecast I immediately work one of my fall-ish recipes into my meal plan.  One of those cool days finally came around Spencer’s birthday which worked out perfectly.  One of his all time favorite meals is red beans and rice, and since the weather was actually going to be cool he decided that he wanted that for his birthday meal.

Before now, I had never made red beans and rice.  Which is actually quite interesting and dumbfounding to me since it is one of Spencer’s favorites.  Better late than never, right?  I’m so glad Spencer decided on this for his birthday meal; it gave me a reason to finally make one if his favorite meals and it gave me a reason to make a classic southern dish!  This was delicious, flavorful and so filling.  One of the best parts about this actual recipe is that is uses a slow cooker.  You know me, I love slow cooker recipes!  Throw the ingredients in the pot, turn it on, and when you walk in the door your food is ready!  The only thing I had to to when we got home was make some rice and hot water cornbread.  How easy is that?

This was simple yet delicious.  This perfect for a weeknight meal, since the crockpot does all the work, but can be dressed up for company.  Best of all, it’s perfect for fall weather.  I am so glad the cool weather has finally moved in…hopefully it will be for good! 

Red Beans and Rice

Ingredients:

1 Pound dry red kidney beans, rinsed and sorted
6 Cups water
5 Regular bouillon cubes (or 1 Tbsp. + 2 tsp. chicken base)
1/4 Pound smoked sausage*, quarted and cut into thin slices 
1 Onion, chopped
4-5 Cloves garlic, minced
1 Tsp Cajun or Creole seasoning (omit this if using Andouille sausage)
3/4 Tsp cumin
3/4 Tsp coriander
3/4 Tsp oregano
1/8 Tsp cinnamon
1/2 Tsp smoked paprika (omit if using Andouille sausage)
A splash (or two) of hot sauce (optional)

*(Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.

Directions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Taste to ensure it’s seasoned to your liking; add more seasoning if you see fit.  Replace lid and set heat to low or warm.

In a medium saucepan, bring 4 cups of water, 1 tablespoon white vinegar, and 2 cups of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Once the rice is finished, place the red beans in a bowl and top with a scoop of rice.  (You can also place the rice in the bowl first and then top with the red beans if you prefer) Garnish with green onions (for a touch of color and a little extra flavor).

Recipe source: Our Best Bites

Chicken with Tomato Herb Pan Sauce

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This recipe has been featured on multiple blogs lately, so I was really interested to see what all the hype was about and to see if it lived up to all the hype it was creating.  I knew I couldn’t go wrong with this recipe since it does include two of my favorite things: chicken and tomatoes.  I love chicken; it’s easy to cook and it’s a blank canvas if you’re in the mood to be creative and make your own recipe.  Tomatoes are a favorite of mine too; they are full of flavor and sweetness and there is nothing better than a vine ripened tomato.  I love how the flavor of tomatoes can be varied by different cooking methods and how they take on or compliment the flavor of anything they are paired with. 

This recipe is simple and yet so elegant.  The tomatoes, oregano, garlic and butter form such a wonderful pan sauce; it’s so good I could eat it by itself.  The chicken was full of flavor and cooked to perfection. Pan frying the chicken takes this dish to a whole new level and adds another layer of texture and crunch.  Pairing the chicken with the tomato pan sauce creates such a lucious and flavorful dish and it will literally leave you longing for more.  I am imagining all of the flavors now, and I can just taste it!  This is definitely a recipe that you must try.  I kept the sides simple; roasted apsaragus and garlic infused rice.  It’s easy enough for weeknight cooking but impressive enough to serve for guests.   

Chicken with Tomato Herb Pan Sauce

Ingredients:

2 1/2 Tbsp unsalted butter, at room temperature
1 Garlic clove, minced
1 1/2 Tsp chopped fresh oregano
1/2 Tsp sweet paprika
1/8 Tsp garlic powder
Salt and freshly ground black pepper
2 Tbsp all-purpose flour
2 Boneless, skinless chicken breasts
2 Tsp olive oil
2 Cups cherry tomatoes (11-12 ounces)
1 1/2 Tablespoon chopped fresh parsley

Directions:

Preheat oven to the lowest temperature possible. 

In a small bowl, mix together the butter, garlic, oregano, paprika, and 1/2 tablespoon parsly.  Season to taste with salt and pepper and set aside.

Place flour on a small plate.  Season with salt, pepper and garlic powder and mix together.  Butterfly each chicken breast.  Working with one piece of chicken at a time, press both sides into the flour mixture.  Continue until all pieces are coated.

Place 1 1/2 tablespoons of the herbed butter mixture in a large skillet and place over low-medium heat.  Once butter is melted add the chicken and sautee until golden brown.  Flip the chicken and sautee for an additional 3 to 4 minutes.  Remove chicken from the skillet and place on a baking sheet.  Place baking sheet in the oven to keep chicken warm while making the sauce.

Increase heat to medium/high heat and add the tomatoes.  Cook, stirring occassionally, until they begin to char and burst, about 5 minutes. 

Recipe source:  Very slighty adapted from Cook Like A Champion, originally from Bon Appetit, July 2011
                    

Classic Steak

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We love steaks, so I’m always on the lookout for new recipes and ideas.  In the summer it’s no problem to fire up the grill, marinate the steaks and hangout outside while the steaks cook.  In the fall and winter months the weather sometimes keeps us from being able to fire up the grill.  In times like that, it is great to have recipes filed away that can be cooked indoors.  This enables you to have a delicious and juicy steak no matter what time of year!

These steaks were devine.  They were tender, juicy and let’s face it…just down right delicious!  The flavor of the thyme and the tartness from the lemon zest paired beautifully and gave the steak a wonderful flavor.  There was minimal preparation so it’s simple enough for a weeknight meal but fancy enough to serve for company.  To dress it up a little more, I served it with balsamic glazed mushrooms and simple arugula salad with a lemon vinegarette. 

Classic Steak

Ingredients:

2 (9oz) Rib-eye steaks
1 Small bunch fresh thyme
Zest of 1 lemon
Olive oil
Salt and pepper

Directions:

Preheat oven to lowest setting and place plates in the oven to warm.

Remove the steaks from the refrigerator, place on a plate and allow to come to room temperature.

Preheat a grill pan over high heat.

Meanwhile, pick the thyme leaves from the stalks and discard the stalks.  Finely grate in the zest of one lemon and mix the ingredients together.  Drizzle the steaks with olive oil and then sprinkle the thyme leaves and lemon zest on the steaks.  Season well with salt and pepper, then rub all of the ingredients into the meat.

Place the steaks on the hot grill pan.  Press them lightly with tongs to ensure they are in good contact with the ridges of the pan.  Cook on each side for about 2 minutes (for 1in thick steaks), this will cook the steak to medium-rare.  (Cook for less or more time depending on your preference of wellness)  Once the steaks are cooked to desired wellness, remove from the grill pan and allow to rest a few minutes.  Slice against the grain and place on preheated plates. 

Recipe source: Jamie Oliver’s 20 Minute Meals

Pork Roast

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Food has a way of evoking memories.  It could me a variety of things; smell, taste, or thoughts, that awaken those memories and it not only brings them to mind but it takes you back in time brings that memory back to life.  I have many memories from my childhood and there are a few pretty much all of them involve food, in some form or fashion.  Roast is one of the many foods that brings back many wonderful memories, for me. 

Growing up, my mom always made it a point to have hot meals on the table throughout the week; it didn’t matter what it was as long as it was balance and the entire family took time to sit and eat together.  Sundays, however, those were the days that we had a huge family lunch after church.  My mom would cook a meal that was big enough to feed an army and after church my MaMaw, uncle and Grandma would all come to our house and we would all have lunch together.  My mom cooked many things, but one of the things that sticks out in my mind is her roast.  There is nothing better than her roast; so fork tender, juicy, and packed full of flavor.  If mom was planning on making a roast I knew it by Saturday night.  On Saturday evening she would start chopping up onions and seasoning the roast; then she would put everything in the crockpot and cook the roast on low throughout the night.  Sunday morning I woke up to the smell of roast and onions and I knew in a matter of hours it would be time to indulge in that fabulous roast.  Even today, when mom cooks a roast, she uses the same method and it is still as wonderful as I remember. 

I have taken a lot of my mom’s cooking methods and implemented them in my cooking.  This is one of the method’s, not really a method just a slow cooker, I haven’t messed with.  I play with different flavor and seasoning combinations when I make roast, but I use a crockpot and cook it slowly on a low temperature.  This is the surefire method to getting a fork-tender roast everytime! 

Pan Seared Red Wine Pork Roast

Ingredients:

1 (3lb) Pork roast
1/4-1/2 Cup whole peppercorns
2 1/2 Tbsp Kosher salt
2 Medium onions cut into wedges (I cut each onion into about 8 wedges/slices)
2 Cups dry red wine
2 Cups beef broth, plus more as needed

Directions:

Preheat a dutch oven (or any large, deep pan) over medium-high heat.  Meanwhile, place the peppercorns and salt on a large plate or cookie sheet and mix together.  Coat the entire roast in the peppercorn and salt mixture.  Place in the preheated dutch oven and pan sear on each side until a crust has formed, about 3 minutes per side.

Place 1/4 of the onions wedges in the bottom of a (4qt) crockpot and place the roast on top of the onion wedges.  Place the remaining onion wedges around the edges of the roast, pour in the red wine followed by the beef broth.  If the roast is not fully submerged in the liquid add a little more beef broth to top.

Cook on low for 8-10 hours.

Pumpkin Thai Soup

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Fall is officially upon us.  Yes, even here in Arkansas, we’ve already experienced the first glimpse of the crisp, cool weather that comes with fall.  So what does that mean?  It means it’s time to dig out those comfy sweaters, jackets, and heavy blankets.  It’s also time for football, tailgating, chili, hot apple cider, hot cocoa, pumpkins and pumkin carving and all of the other wonderful, delicious foods that go along with fall.  As much as I hate to see summer end and all of the wonderful, fresh garden vegetables go away; I can’t wait for fall!  I’ve been craving hearty soups and stews as well as all things pumpkin, apple and every other food that makes you feel all warm and cozy…and fall-like!
I have so many different recipes bookmarked for this fall and winter, I hope I can make it through all of them!  So far I’m off to a good start with this Pumpkin Thai Soup.  I saw this soup last fall on The Novice Chef’s blog and I knew I had to make this.  I didn’t get a chance to make this soup last year, I had so many things going on that by the time I got ready to make it I couldn’t find a pumpkin worth buying let along carving.  Needless to say this was at the top of my list to make this year, I’m so glad pumpkins are back in season because this soup came to mind with the first day of cool weather.  This soup was definitely worth the wait; it met every expectation on and then some.  This should definitley be on your “must make” list this fall! 

Pumpkin Thai Soup

Ingredients:

2 Celery stalks-sliced
1 Carrot, sliced
1 Onion, roughly chopped
3 Tbsp olive oil
1 1/2 Pounds fresh pumpkin, cubed
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter chicken or vegetable stock
Salt and pepper, to taste
Cream or coconut cream, optional

Directions:

In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.

Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself.
This process may also be done using a regular blender, but be very careful and do small batches.

Drizzle cream or coconut cream on top and serve immediately

Recipe Source: TheNoviceChef, originally from Drizzle and Dip

Homemade Meatballs

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One of the most traditional recipes that meatballs accompany is spaghetti, but I have never had spaghetti and meatballs.  I have always had spaghetti with meat sauce, and that has always been delicious.  I have had meatballs subs, stuffed meatballs as a main course, and meatballs as an appetizer but never with spaghetti.  Well that all changed a few nights ago when I finally made spaghetti and meatballs.  A while back Spencer had mentioned making this meal but we had never gotten around to it, so I decided not only to incorpate spaghetti and meatballs into our menu but also to make meatball subs using the leftover meatballs.  Both of the meals were so delicious and I can’t believe it had taken me this long to finally make homemade meatballs.

These meatballs were delicious by themselves; and could be enjoyed alone.  Pairing them with the rich buttery noodles and the sweet tomato sauce just made them that much more delicious.  The meatballs were moist, full of flavor and they literally melt in your mouth.  I love these just how they are but I can’t wait to try different flavor variations and possibly making some different types of stuffed meatballs, as well.  We’ve found a new staple meal in our home.  I know you will too once you try these.  Enjoy!

Meatballs

Ingredients:

1 1/2 Pounds ground beef
3-4 Medium garlic cloves, minced
2 Tbsp onion, finely diced
1/4 Cup Italian bread crumbs
1 Egg
Salt and pepper, to taste
1/4 Cup grated parmesan cheese
2 Tbsp olive oil

Directions:

Preheat oven to 400.

Place a dutch oven over medium heat.

Place the ground beef, minced garlic, onion, bread crumbs, egg, parmesan cheese, salt and pepper in a bowl.  Using your hands, mix the ingredients together until well combined.  After all ingredients are incorporated roll the meant in 1-2 inch balls.

Pour oil in the preheated dutch oven and place the meatballs in the oil.  Saute meatballs on each side for 2-3 minutes; until meatballs release themselves from the pan. 

Place the dutch oven in the oven for 20 minutes.  Remove and serve as desired.

Recipe Source: Lynsey Original

Pressed Picnic Sandwich

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I’ve kind of been on a sandwich kick lately.  I’m not sure what it is but every time I turn around I find a sandwich that I just HAVE to make.  I have so many sandwich recipes saved right now it’s not even funny.  Although I want to try every recipe when I come across it, I restrain myself to avoid a total sandwich burn out.  
This sandwich is absolutely delicious.  It has so many different flavors going on, but they all blend perfectly together.  From the roasted red pepper pepperoncini spread, the sharp and creamy goat cheese, the salty proscuitto and salami, buttery artichokes and peppery arugula; this sandwich is a guaranteed winner and will not disappointed.  This isn’t a sandwich for the weak of heart…or stomach.  This is hands down, a serious sandwich.  This is the perfect meal for those days when it’s too hot to cook…and we’ve had plenty of those this summer, but it’s also the perfect sandwich to take on a picnic or family outing.  It travels well and it’s even better the longer it sits because they flavors meld together even more.  Whether you’re looking for a make ahead meal, a delicious sandwich or just wanting to try something new; you’ll love this sandwich!  


Pressed Picnic Sandwich

Ingredients-

For the roasted red pepper and pepperoncini spread-

1/2 Cup mayonnaise
1/3 Cup roasted red peppers, finely chopped
1 Tbsp fresh lemon juice
2-3 Pepperoncini peppers, finely chopped
1 Clove garlic, grated
Kosher salt and freshly ground black pepper

For the sandwich-

1 (12-14in) loaf ciabatta bread, sliced lengthwise
5 oz herbed goat cheese
1/4 Pound proscuitto, thinly sliced
1/4 Pound salami, thinly sliced
1 Cup marinated artichoke hearts, drained and sliced
2 Cups loosley packed arugula
Balsamic vinegar, as needed
Kosh salt and freshly ground black pepper

Directions-

For the spread-

Combine the mayonnaise, roasted red peppers, lemon juice, peppers and garlic in a bowl and stir until combined.  Season with salt and pepper and set aside.

For the sandwich-

Scoop out the center of each bread half, creating a hollow space for the ingredients.

Spread the herbed goat cheese on each half of the bread, followed by the red pepper spread. 

On the bottom half; lay the slices of proscuitto, salami, artichoke hearts and top with the arugula.  Drizzle with the balsamic vinegar and season with salt and pepper.  Place the top half of bread on the sandwich wrap tightly with plastic wrap.  Place the sandwich between 2 sheet trays and then top with a heavy object (cast iron skillet) and place in the refrigerator for at least 4 hours or overnight.

To serve, unwrap and slice into 8-10 servings. 

Recipe Source: Kelsey Nixon, Kelsey’s Essentials

Gazpacho

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I love summer, for so many reasons.  One of the reasons I love summer is all the fresh fruit and produce that is available.  We have a small garden in our yard and it is wonderful being to walk out, grab what I need and start my cooking.  Although the convenience is great; the taste of the fresh fruit and vegetables is wonderful.  There isn’t much that can top the taste of a truly vine-ripened tomato.   There is nothing that compares to the taste of fresh, garden vegetables.  I take advantage of all of the fresh vegetables during the summer; they just have so much more flavor and the food really does taste better. 

Gazpacho is the perfect dish not only to utilize all of those great, fresh vegetables but it’s the perfect answer to soup in the summer.  There aren’t many times, especially this summer with 110 degree  (plus) temperatures, that I just crave soup.  Even on those rare occasions that I do crave soup during the summer months, I rarely eat it because it’s just so hot.  And lets face it; who wants to sit and heat a steaming bowl of hot soup when it’s sweltering outside?  Not me!  Well, now I can have my soup on a hot summer day and not feel incredibly overheated or weighed down once I finish.  Gazpacho is packed full of fresh vegetables and very filling but doesn’t weigh you down like most soups and stews, and it’s served cold.  Yes, a soup that is served cold!

Although gazpacho is nothing new, it’s newer to me.  I’ve heard of it several times but never really ventured out and had any.  The other day I decided to bite the bullet, make some and try it out.  Boy, can I tell you how happy I am that I ventured out and tried this?  I am so happy!  This soup is delicious; and it’s perfect especially on those hot summer days when it’s just too hot to even think about cooking…or even heating something up in the microwave.  This would be perfect paired with nothing more than some crusty bread; but could be paired with multiple things and served as a side.  I did just that; this accompanied grilled garlic bread and garlic, butter shrimp kabobs.  This meal was a winner; it was the perfect balance of flavor and at the end I didn’t feel weighed down or miserable.  If you’ve never tried gazpacho you must; and if you have tried it and love it you must try this recipe.  I promise you’ll fall in love with it…we did!

Gazpacho

Ingredients:

1 1/2 Pounds vine-ripened tomatoes
1 Cup tomato juice, reserved from the tomatoes
1 Cucumber peeled, seeded and chopped
1/2 Chopped bell red pepper (I used green)
1/2 Cup chopped red onion
1 Small jalapeno, seeded and chopped
1 Medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 Lime, juiced
2 Tsp balsamic vinegar
2 Tsp Worcestershire sauce
1/2 Tsp toasted, ground cumin
1 Tsp kosher salt
1/4 Tsp freshly ground black pepper
2 Tbsp fresh basil leaves, chiffonade

Directions:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an “X” with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, about 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Recipe Source: Alton Brown, Food Network

Chicken and Asparagus Crepes

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While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods.  Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes.  Until now, I have never had crepes and I’m not really sure why.  I see recipes for them all the time and I always tell myself that I am going to try them and then I never do.  I’m so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having  perfectly, delicious, crunchy edges.  And the filling, wow, it was equally good.  I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly.  There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce.  This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

I definitely encourage you to make crepes if it’s something you’ve been thinking about for a while.  They are not hard to make but they definitely take a little time and patience, but they are so worth it in the end.  I think once you make them and get over any fears you may have, you will make them from now on for any dish your heart desires; savory or sweet!  The next time I make crepes, which will be very soon, I will be making a dessert!    

Chicken and Asparagus Crepes

Ingredients:
3 Tbsp unsalted butter, plus more for the dish
2 1/2 Cups shredded rotisserie chicken
1 1/2 Cup ricotta cheese
3/4 Cup grated parmesan cheese, pluss more for serving
1/4 Cup chopped fresh herbs (such as parsely, dill, chives or mint)
Kosher salt and freshly ground pepper
8 crepes, store bought or homemade
1 Shallot, sliced
1/2 Pound asparagus, trimmed and cut into pieces
3/4 Cup low-sodium chicken broth
1 Tsp finely grated lemon zest

Directions:

Preheat oven to 425.  Butter a large baking dish and set aside.

Combine the chicken, ricotta, 1/2 cup parmesan cheese, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.  Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.  Place the crepes, seam-side down, in the baking dish, continue until all crepes are stuffed.  Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.  Add the shallt and cook until it softens, about 1 minute.  Add the asparagus and cook until just tender, about 3 minutes.  Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.  Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with asparagus and sauce, and sprinkle with parmesan.

Recipe source:  Food Network Magazine, April 2011

Steak and Hummus Sandwiches

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I am a huge fan of meals that are healthy and nutricious and it’s even betther when they can be on the table in about 30 minutes.  Meals like this are a lifesaver for a busy, working mom like myself.  I love to cook but hate to make my family wait for an hour and a half or more for a meal.  By the time the food gets to the table everyone is starving and very irritable and that make for an unpleasant night.  So quick, weeknight meals are a plus!  What makes this meal even better is that it is a 2 for 1.  What do I mean by that?  Make grilled steak with tapenade for supper one night and use the leftover steak for this wrap later in the week.  When you plan these meals you already have 2 meals for the week!

These steak wraps were delicious, and incredibly quick to put on the table.  I thoroughly enjoyed this grilled steak with tapenade; the steak was delicious by itself but after topping it with the tapenade, wow!  It was so good and a multitude of textures and flavors that blended so well together.  There was plenty of steak for us to fill up on one night and then use the rest another night for these steak wraps.  These, too, were extremely delicious, and brought a whole new flavor to the table.  While the steak itself was just re-heated, the toppings brought new life and flavor.  I loved the contrast of the of the banana peppers and onions with the hummus; it was so good and refreshing.  This is the perfect meal for the summer; quick and easy and the preparation doesn’t heat up your entire house.  While there is nothing wrong with leftovers, it’s always nice to have something different and these steak wraps are a great way to use up leftovers but they add a new twist to the dish. 

Steak and Hummus Sandwiches

Ingredients:

1/2 Red onion, thinly sliced
1/2 Cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 Cup hummus, homemade or store bought
1 Pound grilled flank steak, reserved from steak with tapenade
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Pocketless pitas
8 Romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high.  Toss the onion, banana peppers and 1/3 cup of the pepper juice in a bowl.  In a separate bowl, whisk the hummus with 3-4 tablespoons of water until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces.  Toss with the remaining 3 tablespoons of pepper juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper.  Grill, oiled-side down, until lightly toasted, about 1 minute. 

Remove the pitas from the grill and top with the steak.  Drain the onion and peppers; divide evenly among the pitas.  Top with the lettuce and drizzle with the hummus sauce.  Top with hot sauce, if desired.

Recipe Source: Food Network Magazine, May 2011

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