South-of-the-border Stuffed Zucchini

This stuffed zucchini dish is inspired by some of the flavors of Oaxaca, Mexico…in particular their take on the popular Chile Rellenos.  Instead of just being stuffed with cheese it has a delicious savory mixture that is out of this world.  In an effort to keep the “naughty” factor to a minimum I decided to do a healthy recipe inspired by these flavors.  The salsa that accompanies this dish is more smoky than hot so definitely give it a try.  This salsa is also great on eggs, tacos, or whatever you like to put salsa on.

• 2 Large Zucchini
• 1 Pound Ground Beef (or 2 C. Chicken Meat*, chopped)
• 1 Small Onion, diced
• 1 Jalapeño Pepper, diced (remove seeds to lessen the heat)
• 2 Garlic Cloves, minced
• 2 Tablespoons Fresh Oregano, chopped (2 t. dried)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Marjoram
• ¼ Cup Raisins, chopped
• ¼ Cup Green Olives, chopped
• 1 Cup Unseasoned Tomato Sauce (just tomato)
• 2 teaspoons Sea Salt

Smoky Salsa

• 5 Large Dried Guajillo Peppers (Any large dried chili will work)
• ½ Cup Unseasoned Tomato Sauce
• 1 Scallion
• 1 Garlic Clove
• 2 Tablespoons Lime Juice
• 1 teaspoon Sea Salt

Heat oven to 350 degrees.

First, cook the ground beef (if using chicken just skip this part) until browned.  Add the onion, jalapeño pepper, garlic, oregano, thyme, and marjoram; cook for another two minutes (until onions are softened).

Second, add the raisins, olives, tomato sauce, and salt; combine thoroughly and remove from heat.

Third, cut the zucchini in half horizontally and hollow out fleshy center (where the seeds are) with a spoon.  Fill each half generously with stuffing, using all of it.  Place in casserole and bake for 30 – 35 minutes; until the zucchini is just barely tender.

Fourth, while the zucchini cooks, place the chilies in a small saucepan and just cover with water.  Heat to a boil and let stand for 10 – 15 minutes.  Place softened chilies in a blender with tomato sauce, scallion, garlic, lime juice, salt, and about 1 Cup of chili water; blend thoroughly. 

Fifth, dump the rest of the soaking water and put the salsa into the saucepan.  Heat to a boil and let it go for about a minute.  Turn the heat off.  Salsa is done!

Finally, when the zucchini is done spoon a little salsa onto plates, place one stuffed zucchini half on top and spoon a little more over the top.  Enjoy!

I know it looks like it can be a lot of work but it really is SUPER easy!  The salsa is great for many things and will be good for about 2 – 3 weeks in the refrigerator—though it doesn’t usually last that long in my house.  If you prefer a little more tamed flavor you can use tomato sauce instead of salsa.  One more note on dried chilies for those who aren’t familiar.  Check the label on the bag because it will usually indicate which are hot and which are not.      

Bulgogi Style Flank Steak

Flank steak is super cheap and can be amazing if you don’t over-cook it and cut it correctly.  This is another great one for my cast iron grill!  Bulgogi is a Korean beef barbecue that I tried for the first time when I was stationed in Korea while in the Air Force. This is inspired by the amazing flavor and is one I HIGHLY recommend.  I usually had it with sticky rice, of course, but I actually prefer it with some potatoes and/or veggies.  It’s awesome!

• 1 Flank Steak (any size really…it’s usually about the same thickness)
• 1 Tablespoon Brown Sugar
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Mirin (or you can use rice wine vinegar or even white vinegar)
• 1 teaspoon Fresh Ginger, grated
• 1 teaspoon Dark Sesame Oil
• 3 Garlic Cloves, minced fine

First, combine the sugar, soy sauce, mirin, ginger, sesame oil, and garlic in a large freezer bag.  Add the steak and marinate OUTSIDE of the refrigerator for about an hour.

Second, grill the steak on high for about 5 minutes per side for medium rare and then let is sit UNTOUCHED for at least 15 minutes before slicing about ¼ inch thick AGAINST the grain. 

Finally, take the marinade and heat it up to a bubble in a sauce pan.  If it gets too thick for your taste just thin it out with a splash of water.  You can also put some of the juices from the resting steak in there too!  Use this pan sauce to serve with the steak.  I like to put a bit on a plate and serve the steak on top.  SO GOOD!

I am not a huge beef person and consume it rarely.  This is good because it is a lean cut so it’s not fatty at all.  The trick to keeping a steak from getting dry and chewy is in the METHOD.  Be sure to not cook it too long and leave it untouched after cooking to allow the juices to redistribute and stay with the steak!

Spicy Crockpot Beef Stew

I think Crockpot cooking is a great way to go, especially on a busy day when there doesn’t seem to be enough time.  I don’t really eat a lot of beef but when I do I like really lean meat to avoid much of the fat.  The trick with meat like that is low and slow which makes it perfect for the Crockpot.  My beef stew has a little kick to it which can be tamed by eliminating the jalapeño pepper.  With or without this stew is pretty tasty!

• 1 Pound LEAN Stew Meat (Inexpensive is perfectly fine for this recipe)
• 2 Tablespoons Flour
• 2 Tablespoons Olive Oil
• 1 Container Mushrooms (about 10), halved
• ½ Pound (8 – 10) Small White Potatoes
• 1 Bell Pepper (I prefer red)
• 6 Garlic Cloves, peeled and slightly crushed
• 1 large Carrot, sliced
• 1 large Jalapeño pepper, sliced
• 1 14.5 ounce Can Fire-Roasted Tomatoes (diced)
• 1 14.5 ounce Can Beef Broth
• 10 stems Fresh Thyme (optional), tied together to fish out when finished.
• 1 Tablespoon Paprika
• 1 teaspoon Cumin Seeds
• 1 teaspoon Salt

Garnish/Toppings

• Parsley (about 1 Tablespoon per bowl), chopped
• Scallions (about 1 Tablespoon per bowl), sliced
• Plain Greek Yogurt (1 dollop per bowl)

First, Toss the cubes of meat with the flour.  Heat the oil on high and brown the meat on all sides, but no need to cook…just looking for color.  Toss the meat into the Crockpot.

Second, toss the remaining ingredients into the Crockpot and give it a stir.

Finally, turn the Crockpot on low and let it do all the cooking…for about 8 hours.  Take out the bundle of thyme (if used) when stew is finished cooking. 

Spoon the stew into bowls and garnish with the parsley, scallions and Greek yogurt.  Enjoy!

I do love to cook but I find my Crockpot to be a huge lifesaver on a busy day.  I do this on a Sunday usually when I have a lot of running around to do duri9ng the day and I just don’t feel like coming home and cooking!  I always a little fresh to garnish because it brightens it up a bit.