SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

GOAT CHEESE AND TOMATO OMELET

GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com

3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley

1.  Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat.  Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.  Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath.  Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet.  Fold one half of omelet over filling.  Continue cooking 1-2 minutes or until cheese begins to melt and center is set.  Cut omelet in half; transfer to serving plates.

Makes 2 servings

SPRING PESTO

SPRING PESTO

Family Circle April 2013

1/3 C toasted, shelled pistachio nuts
1 bag (6 oz) baby spinach
2 C arugula
2C flat leaf parsley
4 chopped scallions
2 cloves garlic
3/4 C olive oil
3/4 C Asiago Cheese, shredded
1 t salt
1/2 t black pepper
2 lb pasta, cooked and drained

In a food processor, add nuts, spinach, arugula, parsley scallions & garlic.
Blend 1 minute.
With processor running, gradually add 3/4 C olive oil and blend until fully incorporated.
Place in a bowl and stir in 3/4 C shredded Asiago Cheese, 1 t salt, and 1/2 t black pepper.
Makes 2 1/2 C pesto -- enough for 2 lb of cooked pasta.