Labor Day recipes from Rita - Cincinnati News, FOX19-WXIX TV

Labor Day recipes from Rita

GRILLED FLAT IRON STEAK WITH HERBS AND GARLIC

Flat iron is part of the chuck so it has great beefy flavor and is almost as tender as tenderloin. Skirt steak comes from the area between the stomach and chest cavity of the cow. Skirt steak was cut originally to be used in fajitas. It has a bit more fat than the hanger or flank and it too has great beefy flavor. Flank works well here too.

For each steak (1-1/2 # approx.)

Combine:
2 teaspoons chopped fresh thyme

2 cloves garlic, minced

1/2 teaspoon pepper and 1 teaspoon salt

Chopped fresh parsley (opt)

For sprinkling on immediately after grilling:  a light coating of freshly grated Parmesan cheese

Rub each steak generously with olive oil, season with salt and pepper.  Rub seasoning onto steak. Place on hot grill and grill until medium rare to medium, turning once.  Remove and sprinkle with cheese. Let rest, tented, 5 minutes or so and slice thinly against grain.

IT'S GOT EVERYTHING PICNIC SALAD

This really does have lots of good things for you and is absolutely so delicious. I developed it after a reader asked me to clone this popular deli salad sold in stores.

1/2 pound  bacon, sautéed, crumbled and drained

1 pound cole slaw mix (use about 3/4 of the bag or more)

Couple cups or so of fresh or frozen, thawed corn, or 1 can Mexi-corn, drained

Broccoli florets - about 2 cups

Shredded carrots - about 2 cups

1 medium red onion, diced, or more to taste

1 or 2 bell peppers, diced, green or yellow

1 can chick peas, drained

Garnish: Dry roasted peanuts, honey or regular, chopped coarsely or left whole or sunflower seeds

Dressing:

1/2 cup cider vinegar

1/2 cup Canola oil

1/4 cup sugar or splenda or more to taste (or try NuNaturals stevia, a natural sugar substitute - you'll need just a very small amount)

1 generous teaspoon garlic salt

1/2 teaspoon celery salt or more to taste

Pepper to taste

Mix salad ingredients together. Meanwhile, bring dressing ingredients just to a simmer until sugar dissolves.  Let cool a bit and pour over salad.  Mix well. Let cool before eating. Serves 12-15.

  

Why this recipe is good for you:

  • Cooking by color means using a rainbow of colors in your food.  The brighter the color, the better the food is for you. 
  • Cabbage and broccoli, members of the cruciferous vegetable family,  have wonderful anti-oxidant qualities and can help prevent cancer. Healing power of these veggies includes lowering the risk of cataracts, preventing heart disease and birth defects.
  • Cider vinegar helps lower cholesterol
  • Nuts are a good kind of fat, full of fiber and protein
  • Onions are gentle healers, good for the heart
  • Chick peas are full of calcium, and beans help lower cholesterol, stabilize blood sugar and are chock full of protein and fiber, so they are great for the digestive system
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