Saturday, March 13, 2010

Gator Tag applications start May 1st!

I had one guy argue with me that all our gator photos were photoshopped, but I'm here to tell you that I don't even know how to do it if I wanted to!  This is just a reminder to apply for your alligator hunting tags on the DNR site after May 1st!

Thursday, March 11, 2010

Our fainting goats had 2 new babies!


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

Ellen cooks Pin Wheel Steaks!

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.    

Flank Steak Pinwheels
 
INGREDIENTS:
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
 
PREPARATION:
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 
 
These look very pretty and like they took a long time to prepare, but they were actually fairly easy.  My husband and I enjoyed branching out and trying something new.  The kids weren't quite sure about the sun-dried tomatoes!  The baby loved the cooked cheese mixture on his little bites of steak.  =)  If you have any other delicious Pinwheel Steak recipes, please share!  
Happy Cooking,
Ellen

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