Easy One-Pan Surf and Turf – Family Size

Flank steak is my family’s favorite go-to dinner. And the easiest seafood to pair it with is shrimp. And the easiest salad dressing is just olive oil and lemon. So for busy parents, this is the perfect meal for the whole family.

In this recipe, I use flank steak, because it is lean and easy to cook, but any steak cut would work. For quick dinners, I only season the steak with garlic powder, salt and pepper and cook it in olive oil. If there’s extra time, I even finish my steak with some butter, garlic and rosemary, which is my husband’s favorite.

The marinade for the shrimp is a borrowed recipe for my shrimp fajitas, which is also really easy. Just mix all the spices together. Every time I go to S&R (the Costco equivalent, here in Manila), I always buy a frozen bag of raw shrimps, because they are great on nights when I don’t have a dinner planned. They are easy to thaw and quick to marinate. I also use DoTerra lemon essential oil for lemon flavor. They are pure essential oils and can be used in food.

The salad is drizzled with olive oil and lemon and I sometimes also use balsamic glaze (the bottled one that you buy from the grocery ready to use). You can use any cheese that is available in your fridge. Just grate them or slice them into strips. The key to a delicious salad is a very good quality extra virgin olive oil. I highly recommend investing in those to have in your pantry. They will be good for dipping bread, salads, sauces, and to drizzle on top of countless dishes. When it comes to toppings, I like to put nuts, and dried or fresh fruits. depends on what you have in your kitchen and what you are in the mood for.

Ingredients:

For the shrimp

Shrimp

1/2 tsp Paprika

1/2 tsp Cumin

1/2 tsp Oregan

1/2 tsp Onion powder

1/2 tsp Garlic powder

Salt and pepper

1 tbsp Olive Oil

Juice of half lemon

Lemon Zest and Lemon Oil

For the Steak

Flank Steak, room temp

Garlic powder

Salt and pepper

Olive oil

For the Salad

Arugula

Parmesan cheese

olive oil

Lemon

walnuts

Directions

Rinse the shrimp, and place in a bowl big enough to marinate in. Add all the spices and set aside to marinate.

Pre heat the cast iron skillet on medium high.

Pat dry the steak. Season with garlic powder, salt and pepper, and slowly drop the steak on the skillet.

Put the steak seasoned side down first. Season the meat side up. Cook for about 3 minutes.

And then turn over. Cook for another 3 minutes, or more depending on the doneness you like, and thickness of the steak.

Take the steak off the heat, and set aside covered.

On the same skillet, quickly grill the shrimps. Turn them over as soon as they change color. Set aside with the steak.

Juice will render from the resting meat, just drain them.

Meanwhile, roast the nuts for the salad in a pan until the oils release from the nuts.

Wash and dry the greens. Arrange in a bowl, drizzle olive oil and lemon juice. Top with nuts and grated cheese.

Serve and enjoy!

Chicken Pesto Cannelloni

It is something I made up. I just gathered things in the pantry and what is available in the fridge. It turned out tasting really good. The seasoning for the chicken is really good. in a different day, I made a grilled chicken with the same seasoning, I just added smoke paprika. And try to make more of the pesto cream sauce. When I made this, I didn’t make enough sauce so I just added chicken stock to cover the pasta so it will cook. If you make this, let me know what you think. Im open to suggestions and/or comments. 😀 Hope you enjoy!

Ingredients:

For the Chicken

1 tsp onion powder

2 tsp italian seasoning

1 tsp garlic powder

1 tsp salt

pepper to taste

3 chicken breast, cut in halves

For the Filling

Pan fried chicken, cut into cubes

2 cloves garlic, minced

1/2 white onion, chopped

mushrooms, chopped

smoked paprika

2 tbsp Ghee

2 tbsp flour

2 c milk

grated parmesan cheese

salt and pepper

For the Pesto Cream Sauce

2 tbsp ghee

2 cloves garlic, minced

1/2 white onions, chopped

mushrooms

2 c oat milk and more

1/4 c of homemade pesto (Basil, olive oil, parmesan cheese, pine nuts, garlic, salt and pepper)

grated parmesan cheese

For the Cannelloni

Cannelloni

the filling

the pesto cream sauce

mixed shredded cheese

pesto

parmesan cheese

chicken broth

Directions

Preheat oven to 350 deg F or 180 deg C.

Mix all the spices together and season the chicken.

Pan fry it on an iron skillet over medium high.

Set aside covered, while preparing for your sauce. And then cut it into cubes, and set aside.

On the same skillet, add Ghee and saute garlic, onions and mushrooms. cook for about 3 mins.

Sprinkle some smoked paprika and the flour. Add the milk slowly.

Add the chicken and then sprinkle with grated parmesan cheese.

Let it cool.

For the Pesto cream sauce, melt ghee in a deep dish pan.

Saute garlic, onions, and mushrooms. Sprinkle the flour.

Slowly add the milk until you reach your desired thickness.

Sprinkle with parmesan cheese. season with salt and pepper.

Using a piping bag, stuff the cannelloni with cooled filling. Arrange it in the baking dish you want to use.

Pour the sauce over the cannelloni, if you think the sauce is not enough or covering the pasta, add chicken broth.

Sprinkle cheese, and add a dollop of pesto or more. adjust it to your liking.

Put it in the oven and cook it for 30 mins.

Enjoy!