"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."

8.29.2010

Mediterranean Dinner

If you don't have Publix stores where you live, you are really missing out.
They have these little Apron meal stations where they cook delicious dishes and then give out samples. The other day when we were there, the dish was Mediterranean Ribeye Steaks with Pierogies a la Vodka. The kids and I tried it and we loved it.

So tonight, I made it for dinner. It was super easy, and super yummy!

Here are the recipes.

Mediterranean Ribeye Steaks

Ingredients
3 cups fresh spinach leaves, coarsely chopped
1 1/2 lb boneless beef ribeye steaks
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto


Prep
  • Chop spinach; place in microwave-safe bowl.


Steps
  1. Cover spinach; microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
  2. Preheat large saut√© pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper (wash hands). Place butter in pan, then add steaks and onions; cook steaks 5–6 minutes on each side or until 145°F (for medium-rare). Stir feta cheese, bread crumbs, and tomato pesto into spinach.
  3. Spread 1/4 cup spinach mixture over top of steaks during last two minutes of steak cook time. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes or until golden and slightly crusty. Gently turn steaks over and serve.
    NOTE: This topping may also be browned, using an oven broiler.

Pierogies à la Vodka

Ingredients
1 (16-oz) package frozen potato/Cheddar pierogies
1 cup water
1 tablespoon butter
1 1/2 cups vodka pasta sauce
2 tablespoons pine nuts
1 tablespoon shredded Parmesan cheese


Steps
  1. Combine pierogies, water, and butter; cover and bring to boil on medium-high. Boil and stir 2–3 minutes.
  2. Remove lid; boil and stir 1–2 more minutes or until most of liquid is absorbed.
  3. Gently stir in pasta sauce; reduce heat to medium. Cook and stir 3–4 minutes or until hot and sauce begins to thicken. Stir in pine nuts and sprinkle with cheese; serve.
We had garlic toast with ours.

Note: I'm not being compensated in any way for this post; just sharing a good dish from my family to yours! =)

3 comments:

  1. OK now I'm hungry;)

    Steven Anthony
    Man Dish~Metro Style
    &
    Life in the Fish Bowl

    ReplyDelete
  2. i think the only thing i miss about florida is publix.
    we have a huge selection of grocery stores here and a lot of them are great, but having shopped at publix all my life, i knew where everything was, could plan my trip in my head, and get in and out quickly.

    ReplyDelete

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