Posts filed under ‘Recipes’

Recipe Sharing: London Broil With Steak-Sauce Gravy

I don’t know whether it was themanbetx , or all of the spring cleaning I did over the weekend, but I’ve been out of commission for a couple of days with a CRAZY sore lower back. I’m finally feeling better today, so the plan is to resume exercising after work tonight.

In the meantime, though, I’m going to share another recipe, this one courtesy of Rachael Ray (30 Minute Meals). I don’t always love her show—her personality can be grating, and a lot of times the food she cooks is either too spicy or a hot mess. Plus, “30 minutes” usually means 30 minutes of hard labor in the kitchen. I’d rather cook something that I just have to pop in the oven. It might take longer than 30 minutes, but I don’t have to spend the whole time in the kitchen.

That being said, Ihavegotten some really tasty recipes from her. This is one of them.

On the show, Rachael servesthis dinner打碎的菜花和唐莴苣to make it Atkins-friendly. You couldn’t pay me to try Atkins (I love my carbs too much), so I usually just whip up some mashed potatoes and a veggie of some sort. The real star here is the gravy…YUM.


·2-3 pound slab of London broil

·Worcestershire sauce

·Salt and pepper

·1 small shallot, finely chopped

·2 tbsp. butter

·2 tbsp. flour

·2 cups beef broth

·¼ cup steak sauce


Preheat broiler. Season both sides of London broil with Worcestershire sauce, salt and pepper. Broil meat for 6 minutes; turn meat over and broil six more minutes.

(I usually keep the oven rack in the middle position for this because I find if it’s too close to the heat, it gets all crispy. I like my meat at least medium rare, especially when you’re dealing with a tough cut of meat like London broil.)

Meanwhile, cook shallot in 2 tbsp. melted butter until tender but not brown. Whisk in flour; allow to cook for 1 minute. Whisk in beef broth and bring to a boil, stirring constantly. When gravy boils, turn the heat down and cook for one minute more. Whisk in ¼ cup steak sauce; heat through.

Remove meat from oven; allow to rest 5 minutes. Slice meat very thinly on an angle across the grain. Top with steak-sauce gravy. (The gravy is also AWESOME on mashed potatoes.)

Thanks, Rachael!

May 7, 2008 at 2:58 pmLeave a comment

Recipe Post: Ranch Chicken Thighs and Rice

I’m taking it easy today—no gym for me. So in today’s blog post, I’m going to do that other thing I promised: share recipes! We’ve worked hard this week; let’s celebrate with a yummy dinner.

This is a gem I found onRecipezaar.

Ranch Chicken Thighs and Rice


·4 chicken thighs

·½ cup ranch dressing

·½ cup dry bread crumbs

·¼ cup grated parmesan cheese

·2 tbsp. cornmeal

·1 tbsp. Italian seasoning

·salt and pepper

·1 cup long-grain white rice

·1 tbsp. butter

·2 cups chicken stock

Preheat oven to 375 degrees.

Pour ranch dressing into a small bowl. In another small bowl, combine bread crumbs, parmesan cheese, cornmeal, and Italian seasoning.

Pull the skin off the chicken thighs. (Trust me, you won’t miss it.) Lightly sprinkle the skinless thighs with salt and pepper. Dredge each thigh through the ranch dressing and then through the breadcrumb mixture. Place in a lightly greased glass baking dish.

Bake thighs at 375 for 45 minutes. You don’t need to turn them; just let them hang out in the oven.

Meanwhile, boil 2 cups of chicken stock and 1 tbsp. butter over high heat. Add 1 cup of rice and stir. Turn the heat down to low and cover. Let rice cook for 20 minutes. (Don’t lift the lid at ALL while it’s cooking.) After 20 minutes, remove lid and fluff rice with fork.

Serve chicken and rice with steamed vegetables (I personally prefer green beans, broccoli, or spinach with this meal.)

Of course, you can make this healthier by using fat-free ranch dressing and omitting the butter in the rice…but why would you want to?

May 2, 2008 at 2:42 pm2 comments


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