What can I say I love Rachel RAY
Still channeling Rachel Ray
If only I could organize the rest of my life into 30 minutes.
A healthy, fast, and frugal meal is what we aim to create each week as we pick two stores to tackle what’s for dinner on Wednesday. It is only a good sale if you can make something good with it!
I asked myself what is flat iron steak? Here is my answer. I am not a chef but I can follow directions. This cut of meat sounds cheap and tasty. Let’s try something new!!!
I am going to assume this butcher is right and it is about $3.00LB
If not Kroger has the beef chuck boneless shoulder roast for $2.99 LB
Flat-Iron Steaks with Blue Cheese Butter Using the Kroger Circular
Here we go I am ready to make this one right now!!
- 4 flat-iron steaks (8 ounces each)
- 1 tablespoon garlic powder or grill seasoning
- Salt and ground black powder
- 1 stick butter, softened
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped chives
- 1/4 cup chopped flat leaf parsley
2 tablespoons vegetable oil
Season the steaks with garlic powder, salt and pepper. (If you’re using grill seasoning instead of garlic powder, don’t add salt and pepper because it’s already in the grill seasoning.). Set aside and let marinate for 30 minutes.
While the steaks are marinating, combine the softened butter, blue cheese, chives and parsley in a medium-size mixing bowl. Drop the butter mixture out onto a piece of wax or parchment paper, shape it into a log and roll up the paper to secure it. Refrigerate the butter to firm it up.
To cook the steaks, place a large, cast-iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. When the pans is smoking hot, sear 2 steaks at a time until golden brown and cooked to your liking, about 5 minutes per side for medium-rare. Repeat with the remaining steaks. Let the steaks rest on a cutting board for about 5 minutes after they come out of the pan before slicing them.
Serve with corn on the cob at 29¢ at Kroger
Fresh baked Baguette $1.50 also at Kroger
– Use the left over blue cheese, steak, and baguette for tomorrow’s lunch!! Or in strawberries, spinach, and walnuts salad.
- Idea #2 Using the Food Lion circular
- Roast Chicken with Lemon and Artichokes
- 3 lemons, 1 halved, 2 sliced
- 4 artichokes
- 2 heads garlic, top 1/4-inch of stem end sliced off
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 3 cups white wine, divided on sale for $6.99 a bottle at Food Lion
- Salt and ground black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon poultry seasoning
- 1 tablespoon onion powder
- 1 small onion, quartered ? on sale for $2.5o for a 5lb bag
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 4-5 LB roasting chicken AT Food Lion Whole roasted Chicken are just 99¢ lb
Pre-heat oven to 425ºF.
Fill a large bowl with cold water and squeeze the juice from the halved lemons into the water. Cut each of the artichokes into quarters, scrape out the inner choke and remove the tough outer leaves from each piece. Reserve the artichokes in the lemon water to keep them from turning too brown while you work.
When all of the artichokes are clean, arrange them in a roasting pan along with the sliced lemons and both heads of garlic. Drizzle everything with about 2 tablespoons EVOO, 2 cups white wine and season with salt and pepper.
In a small bowl, combine the fennel seeds, poultry seasoning, onion powder, some salt and pepper. Stuff the chicken with the onion pieces and tie up its legs. Rub the spice mixture on the outside of the bird and place the chicken into the roasting pan on top of the veggies. Drizzle the chicken with the remaining 2 tablespoons EVOO, transfer the pan to the oven and roast until the bird is cooked through, about 1 hour.
Remove the roasted chicken, veggies and garlic heads from the pan, and reserve warm on a platter. Place the roasting pan over medium heat and sprinkle the flour over the pan juices. Cook for about 1 minute. Add the remaining up of wine to the pan, cook until reduced, about 30 seconds, and then whisk the stock in, stirring well to break up any lumps. Squeeze the cloves from the reserved heads of roasted garlic into the gravy and break them up with a wooden spoon or whisk. Simmer the gravy until thickened, about 2 minutes, and season with some salt and pepper.
Serve the chicken with the roasted artichokes and garlic and pan gravy alongside.
(I have cheated and used the artichokes from the jar. I skipped the place them in the water step. I did place them in the pan with the chicken for the remaining 35 minutes of roasting time. I also cheated another time by not using fresh lemons on the fresh artichokes. I used the lemon juice that comes in the pretty lemon shaped plastic bottle. Long story short the fresh lemons went into a pitcher of drinking water before I realized and they were gone. Life as a wife and mother is all about flying by the seat of your pants and making it look effortless!)