Outrageous Oreo Crunch Brownies

I finally tried this recipe that Lindsay printed out for  me to a year ago when she was here visiting in Seattle.  I have to say I was avoiding it for fear it would become a favorite.   25 Oreos in a brownie recipe?   Are you kidding me!   We took it to a dinner party last week, and it was a huge hit with both the adults and the kids.   The recipe makes a 9X13 pan of brownies so unless you are feeding an army there are plenty left to throw in the freezer for another day (not necessarily a good thing!).

Outrageous Oreo Crunch Brownies

Gaucho Cheesesteaks

This is a Rachel Ray recipe. Usually I don’t think her recipes are anything to get excited about, but this one proves me wrong. We really love it! Be careful with the jalapeno and crushed red pepper if you don’t like spicy!

Makes 4 sandwiches
Prep time 15 min
Cook time 20 min

1 cup lightly packed flat-leaf parsley
5 garlic cloves
1 jalapeno, seeded and roughly chopped
1/2 tsp crushed red pepper flakes
Juice of 2 limes
1/3 cup red wine vinegar
1 cup plus 1 Tbs extra-virgin olive oil
kosher salt and freshly ground pepper
1 small red onion, thinly sliced
3 plum or roma tomatoes, cut into wedges
2 lbs flank or skirt steak cut into lengths short enough to fit into a skillet
4 sub style sandwich rolls, split
4 oz. goat cheese, crumbled (can substitute Feta)

Preheat oven to 400 degrees. In a food processor, pulse the parsley, garlic and jalapeno a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 1 cup of olive oil, 1 tsp salt and 1/2 tsp pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion and tomato wedges. Save the remaining sauce for passing at the table.

Heat a large, heavy bottomed skillet or cast-iron skillet over medium-high heat. Pat steaks dry with a paper towel and season with salt and pepper. Add the remaining tbs of olive oil to the pan and when the pan is hot, cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn’t large enough to hold them all). Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.

Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side.

Kale Slaw

Here’s another healthy dish that is just freaking delicious. I made this last week and served it with salmon and cous cous.

This recipe came from my friend Winsome, who would be a great addition to our blog if she’d ever take the time to sit down and share her recipes!

Kale Slaw
1 Bunch Green Kale, chopped into one inch pieces
3 Carrots, shredded on a box grater
1/4 C Sunflower seeds

Dressing:
1 T Mayonnaise
2-3 T Rice Vinegar
1/2 tsp Ginger, chopped
1/2 tsp Garlic, minced
1 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Red Pepper Flakes
1/2 tsp Cumin
1/4 tsp Cayenne

Mix dressing and toss greens, carrots, and sesame seeds in dressing.
Enjoy!