October 30th, 2009

Spooky Steak Pizza With Pear and Arugula

This one is filed under “Eerie Entrees” over at MyRecipes.com. But, really, there’s nothing scary about this scrumptious grilled steak on a homemade pizza — except for the fact that if you cook this for your Halloween dinner and little ghosts and goblins come to your door and smell it, they will never leave your house.

Now THAT’S scary.


Grilled Pizza With Steak, Pear and Arugula

Prep: 10 min., Grill: 30 min., Stand: 10 min.

Yield: Makes 4 servings


Vegetable cooking spray

1/2  pound  flank steak

Salt and pepper

1  tablespoon  olive oil

1 1/2  teaspoons  white balsamic vinegar

1  (12-inch) prebaked pizza crust

1  red Bartlett pear, peeled and sliced

1 1/2  cups  fresh arugula, divided

1/4  cup  crumbled Gorgonzola cheese

Freshly cracked pepper


1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).

2. Season flank steak with salt and pepper.

3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.

4. Meanwhile, whisk together oil and vinegar in a small bowl.

5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).

6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.

7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.

Note: For testing purposes only, we used 1/2 (16-oz.) package Mama Mary’s Thin & Crispy Pizza Crusts.

Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.

Southern Living, OCTOBER 2007

Photo and recipe courtesy of MyRecipes.com.

April 25th, 2009

Steak Recipe: Beef Carpaccio

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.

January 16th, 2009

Stay Warm With This

I always like winter recipes that make me feel warm and satisfied.

And this one does not disappoint.


It’s a different take on the typical lasagna recipe. It’s got arugula and spinach mixed in with tasty ground beef.

Try this one on those freezing, wintry nights!

Beef, Arugula and Spinach Lasagna


  • 1-1/2 lbs. ground beef
  • 2 tsp. minced garlic
  • 1-1/4 tsp. salt, divided
  • 3/4 tsp. pepper, divided
  • 4 cups prepared pasta or spaghetti sauce
  • 2 cups loosely packed fresh baby arugula (about 1-3/4 oz.)
  • 2 cups loosely packed fresh baby spinach (about 1-3/4 oz.)
  • 1 container (15 oz.) fat free ricotta cheese
  • 2 egg whites
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh oregano
  • 9 uncooked, oven-ready (no boil), lasagna noodles
  • 1-1/2 cups reduced fat shredded mozzarella cheese


Heat oven to 375°F. Brown ground beef with garlic in large nonstick skillet over medium heat 8-10 minutes, or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with 3/4 tsp. salt and 1/4 tsp. pepper. Stir in pasta sauce. Set aside.

Combine arugula and spinach. Set aside. Combine ricotta cheese, egg whites, basil, oregano, remaining 1/2 tsp. salt and 1/4 tsp. pepper in small bowl.

Spread 1 cup meat sauce over bottom of 11-3/4 x 7-1/2-inch glass baking dish. Top with 3 noodles, half of the ricotta mixture, half of the spinach mixture, 1/2 cup mozarella and 1-1/2 cups meat sauce. Repeat layers. Top with remaining 3 noodles and meat sauce.

Cover with aluminum foil. Bake in 375°F oven 45 to 50 minutes, or until noodles are tender and sauce is bubbly. Remove foil; sprinkle with remaining 1/2 cup mozzarella. Bake uncovered 5 minutes or until cheese is melted. Let stand, loosely covered, 10 minutes before serving.

Serves 6-8.


Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals.

Photo and recipe courtesy of TxBeef.org.