Saturday, March 13, 2010
Thursday, March 11, 2010
These little guys were born late Saturday afternoon. The lighter one's a girl we've named Sunshine and the darker one's a boy named Moonbeam. Don't blame me, my grandkids came up with these hippy names! These little goats should keel right over at the slightest fright! Both their mom and their dad are full fainting goats. We're expecting more as spring comes in!
Monday, March 8, 2010
Tonight we did Pinwheel Steaks! To be honest, I had never eaten a Pinwheel Steak, or even heard of them, for that matter. Always up for a challenge, I set out to find out how to cook them! After a little digging, though, I came across a recipe on the Eating Well site that sounded good. The trick with this cut of meat is getting it cooked to your liking. My family prefers our meat well done, which is a little hard to do since it's wound around itself. If you prefer your meat not so rare, cook it slowly on a lower heat so it has time to cook all the way through without burning on the outside. I served these with baked sweet potatoes and a garden salad.
2/3 cup sun-dried tomatoes
2 cups boiling water
1 package Cordray's Pinwheel Steaks
1 clove garlic, minced
3 Tbs light herbed cheese spread, such as Boursin (I used an herbed cream cheese)]
1 cup baby spinach
3/4 tsp salt
1/2 tsp pepper
Bamboo skewers or toothpicks
1. Preheat grill to high.
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until
softened, about 10 minutes. Drain and chop.
3. Mix garlic with cheese spread.
4. Unroll one pinwheel steak and spread cheese mixture down the length of the strip. Top
with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the
steak back up tightly, tucking in the filling as you go.
5. Sprinkle salt and pepper all over the outside of the steak roll.
6. Secure the loose end of the steak roll with a skewer or toothpick.
7. Grill one side then flip gently with a spatula to the other side. Cook 3-4 minutes per side
for medium-rare or more for your taste.
**Some filling may slide out as it's cooking- that's ok. Either remove skewers before serving or warn your diners!
Adapted from www.eatingwell.com