Skirt Steak and Bacon Sandwich

This is a bit of a spin on the original BLT sandwich. I served these with onion rings. But, they would also be great with french fries or a salad.

dijon mustard
skirt steak
olive oil
salt and pepper
21 seasoning (such as salt free mrs. dash)
bacon
parmesan asiago bread (I used the one from trader joes), sliced and split into sandwich size pieces
fresh spinach or mixed greens (I used fresh spinach, but both would be great)
sliced tomato
sliced avocado

Preheat grill.

Drizzle skirt steak with olive oil and season with salt, pepper and 21 seasoning. Let marinade while you prep the rest of the items.

Cook bacon until your desired doneness.

Grill steak until cooked to your desired doneness. Once cooked, wrap in foil and let rest.

Brush olive oil on the insides of the sandwich pieces. Place on the grill and toast.

Slice steak into thin slices.

Top toasted bread with dijon, tomato, greens, steak, bacon and avocado. Serve and ENJOY!!!!!

Wine pairing........Pinot Noir or Chardonnay.

Pasta with Spinach and Shrimp

farfalle pasta (bowtie)
1/4 cup lemon juice
1 1/2 tbsp dijon mustard
3 garlic cloves minced
1/4 cup olive oil
salt and pepper
1 tsp 21 seasoning blend (such as salt free mrs. dash)
1/2 tsp crushed red pepper
1/4 cup white wine
1 lb shrimp, peeled, deveined, cleaned and patted dry
2 cups fresh spinach
1 - 14.5 oz can cannellini beans, rinsed and drained
1 small red onion chopped

Begin boiling water for pasta.

Combine lemon juice, mustard, half of the garlic, olive oil and season with salt and pepper. Whisk together.

Drizzle a large nonstick sauté pan with olive oil and heat over medium-high. Season shrimp with salt, pepper, 21 seasoning blend and crushed red pepper. Sauté in pan until cooked through. Remove and keep warm.

Add onions and garlic to the pan and sauté until beginning to caramelize. Add white wine and sauté for a couple of minutes. Add cannellini beans and reduce heat to low and continue to cook, stirring occasionally.

Cook pasta according to package directions.

When there is a couple of minutes until pasta is done, add spinach to the onion bean mixture and toss to coat.

In a large bowl, add pasta and lemon/mustard dressing. Toss to coat. Add spinach/bean mixture. Toss to mix well.

Place pasta on pasta bowl or plate. Top with shrimp. Serve and ENJOY!!!!!!!!

Wine pairing........Sauvignon Blanc.

Grilled Chicken Taco Pizza

1 small package of taco seasoning
olive oil
2 skinless boneless chicken breasts
1 package of pizza dough (enough to make two pizza - I used whole wheat pizza dough from Trader Joes)
all-purpose flour
1 cup shredded mozzarella
1 cup shredded cheddar
1/2 small red onion sliced
1/4 cup salsa
2 tbsp chopped cilantro
1 avocado cubed

Preheat grill.

Season chicken with about 2 tbsp of the taco seasoning. Drizzle with olive oil. Flip to coat evenly with taco seasoning and olive oil. Grill chicken until cooked through. Remove from grill and wrap in foil to keep warm.

Sprinkle flour out on a flat surface. Roll pizza dough out into two medium sized round pizzas.

Cut chicken into bite size pieces. Drizzle olive oil on one side of the pizza dough, spread with a brush to coat the whole side of the pizza, then place (olive oil side down) on a grill friendly pizza pan. Drizzle olive oil on the side facing up and sprinkle with taco seasoning. Spread around to coat. Place on grill and cook for about 3 - 5 minutes until dough begins to cook and slightly crisp up.

Remove from grill and top with 1/2 cup mozzarella and 1/2 cup cheddar, 1/2 of the chicken and 1/2 of the red onion slices (reserve the rest for the 2nd pizza). Place back on the grill and cook for another 5 minutes or so (until dough is cooked to your desired doneness and cheese is melted).

Remove from grill and top with 1/2 of the salsa, avocado and cilantro (reserve the rest for the 2nd pizza). Slice pizza, serve and ENJOY!!!!

Wine pairing..............Riesling.