Remember when I had my 7^th Blogiversary contest and Nancy was the Grand Prize Winner and we cooked together?

One of the other contestants who put forth a recipe for the contest sent me the sweetest email after I had delivered the stack of 7 cookbooks to her front door. Amy G. said that she still wanted to share her winning-worthy recipe. I made it, so I know it’s a winner! Amy said that the recipe could be frozen, so I made a double batch at the end of August and can’t wait to pull my frozen stuffed steaks out of the freezer for Sunday’s supper!

So yeah, not only did I get to cook with Nancy and make her great overnight Rellenos but I got Amy’s delicious stuffed flank steak recipe too! I’m the winner now! Thank you, Amy G.

Here is what Amy wrote:

“I know I wasn’t the lucky winner to prepare a recipe, but I still wanted to share my flank steak recipe with you.  And, it is not so much a recipe, as a method.

Do you recall the Phoenix Meat Market at 7^th Ave and Osborn?  I think it closed mid-1990s…boo hoo!  They sold a steak called “Mexi-Flank Steak”,

And I was lucky enough to watch them prepare a batch one day.   After the market closed, I’ve made my own.

I’ll warn you…this is NOT a pretty presentation…the cheese and chilies will squish all over the place when you carve the meat! But, it is oh so yummy, and piled on to a tortilla, it doesn’t matter what the heck it looks like! I serve the steak with hot tortillas and seasoned black beans, (or a bean/corn salad) and Spanish rice if you really want to blow the diet!  Can’t go wrong with guacamole, too!”

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The best thing about this breakfast or brunch dish is that it can be prepped the night before. In the morning, just fill the cups and pop them in the oven while you leisurely make the coffee and read the newspaper. Plus it may easily be doubled or tripled. Add a layer of cooked chorizo, and mix in roasted poblano or red bell peppers, green onions, or whatever floats your boat!

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“Next to music, there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.” Harry James (1916-1983) band leader and trumpeter.

OK, I wouldn’t go quite that far; to say that nothing lifts the spirits more, but just like most people, I do enjoy a spicy and steaming bowl of chili. There are more chili recipes, and really great chili at that, than one can count. Chili is a truly American dish with so many great variations; with and without beans, mild to very hot and spicy, vegetarian, or made with any type of meat imaginable. Hope you enjoy this chunky beef version… until you have time to try it out, one more quote from a famous chili-loving American.

“Wish I had time for just one more bowl of chili.” Alleged dying words of Kit Carson (1809-1868), Frontiersman, and Mountain Man.
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