This is a sponsored review from BlogHer and Kraft.

Anyone in my family would tell you that when I was a kid, my birthday dinner menu request every single year was always the same — steak with peppercorn sauce.  My dad would always man the grill out back, while my mom and I stirred up (ok, I admit it was from a seasoning packet!) the yummy peppercorn sauce, as well as a zillion sides.  Then everyone in our family would come over to celebrate, and I would take the first delicious bite of the meal.  Such great memories of those dinners!!!

Now, of course, I live hours away from my folks and traditions have changed.  But every now and then, I still love inviting friends over for steak nights!  So for a gathering this week, and for my fourth (and final) Real Women of Philadelphia recipe this year, I decided to go with my classic recipe.  Although to kick things up a notch, I decided to make the sauce “creamy” by adding in some PHILADELPHIA Brand Cream Cheese.  It ended up being delicious!  The flank steak was super-easy yet flavorful, cooked either on the grill or the stove.  And the thick and creamy herbed peppercorn sauce was incredible.  If you marinate the steak in advance, too, this is a simple 15-minute meal.  I love it!

I’ve also been loving these other amazing recipes from my Real Women of Philadelphia bloggers — check out the roundup here!  And then also be sure to tune in for the RWOP grand finale live at 7pm EST on June 30, 2011 here. I can’t wait to watch.  After so many rounds of delicious appetizer, side dish, entree, and dessert cooking videos, Paul Dean will be hosting the final cook-off and announcing the winners live!  So join the community and be sure to tune in — should be a really fun night!

Flank Steak with Creamy Peppercorn Sauce Recipe

Ingredients:

Steak Ingredients:

• 1 lb. flank steak
• 1/4 cup canola or safflower oil
• 2 Tbsp. balsamic vinegar
• 4 cloves garlic, minced
• freshly ground black pepper

Peppercorn Cream Sauce Ingredients:

• 1/2 cup beef broth
• 1 tsp. cornstarch
• 3 Tbsp. peppercorns (any color)
• 1 Tbsp. finely-chopped fresh sage
• 1/2 tsp. garlic powder
• 4 oz. PHILADELPHIA brand cream cheese

Method:

For The Steak:

Place the steak in a large zip top bag, and use a meat mallet to pound the steak to even thickness.  (This can also be done with a rolling pin.)

In a separate bowl, whisk together olive oil, balsamic vinegar, and garlic until well-combined.  Pour the marinade into the zip top bag with the steak, seal, and then rub the marinade all around until it has evenly covered the steak.  Refrigerate for at least 30 minutes, or up to 24 hours.  When you’re ready to cook, remove steak from the refrigerator, and let rest until it reaches room temperature.  Then season both sides with salt and pepper.

To cook on the grill, preheat your grill to medium-high heat.  Then place the steak on the grill, and cook about 6-7 minutes per side for medium doneness.  (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.)  Remove, and tent with aluminum foil to rest for 5-10 minutes before serving.  Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

To cook on the stove, heat an extra 2 Tbsp. canola or safflower oil in a skillet (preferably cast-iron, but any will work) over high-heat.  Add steak, and cook about 4-5 minutes per side for medium doneness.  (Cook about one minute more per side for medium-well, and one minute less per side for medium-rare.)  Remove steak, and tent with aluminum foil to rest for 5-10 minutes before serving.  Cut the steak against the grain when ready to serve, and top with peppercorn sauce.

For The Peppercorn Cream Sauce:

In a small saucepan, whisk together (cold) beef broth and cornstarch.  Turn heat to medium, and cook for 4 minutes, stirring occasionally.  Add in the peppercorns, sage, and garlic powder, and stir to combine.  Then add in the PHILADELPHIA brand cream cheese, and break it up with a bit with your spoon.  Continue stirring slowly until the cream cheese has fully melted, and sauce is smooth and well-combined.  Season with extra salt if needed, and remove from heat.  Serve immediately over steak.

Ali’s Tip:

Feel free to add or substitute in any other fresh herbs into the sauce, such as rosemary, parsley, or cilantro.

For years, I have searched everywhere for a stellar chili recipe.  Living in the Midwest, where chili cook-offs are just about everywhere you turn, you would have thought this would be a simple task.  But somehow every recipe I’ve tried has either been a little too spicy, too sweet, too tomato-y, too smoky, too meaty, too thick, too brothy, etc.  Now granted, I know that chili is like a perfect chocolate chip cookie — everyone has their own version of what is “perfect”.  But alas, I think that this year I have finally settled on my new favorite recipe!

This one was actually inspired by my good friend, Cory.  His recipe won our chili cook-off at work this past year, and everyone has been buzzing about it ever since.  So I gave it a try, making just a few tweaks along the way.  And oh my word — it was amazing!!!  I had a group of girls over the other night to enjoy it on one of the many snowy days we’ve had this winter, and everyone gave it big thumbs up and had seconds.  Because of course, who can resist great chili?!?

At least in my opinion, this recipe has the perfect blend of everything.  It’s full of great, tender steak (or Cory also recommends using pork), a nice blend of vegetables and beans, and probably one of my favorite broths I’ve ever had.  You’ll have to check out the ingredient list — full of all sorts of goodness!  I made this on the stove and let it simmer (and make the house smell amazing!) for a few hours, but I imagine this would also work well in the slow cooker.

So if you’re looking for a new chili recipe to try for a cold winter night — or for the big game! — I highly recommend this one.  It’s definitely becoming my new default chili recipe!

Ingredients:

• 3 Tbsp. olive oil
• 1.5 – 2 lbs. lean beef or pork, cut into 1/2″ cubes
• 1 medium white or yellow onion, chopped
• 1 poblano pepper, seeded and finely diced
• 1 jalapeno pepper, seeded and finely diced (optional)
• 5 cloves garlic, peeled and minced

• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 2 tsp. dried oregano
• 2 tsp. sugar
• 1 tsp. chipotle powder
• 2 cups beef broth
• 2 cups water
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can Rotel (diced tomatoes and green chiles)
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. masa harina (or you can use all-purpose flour or cornstarch to thicken)
• toppings (optional): shredded cheddar cheese, sour cream, chopped green or red onions, diced avocado, and/or chopped cilantro

Method:

Heat 2 Tbsp. oil in a large skillet over medium-high heat.  Add the meat (beef or pork) and cook until just browned on all sides.  Then remove meat with a slotted spoon and set aside.

In a large stock pot heat the additional 1 Tbsp. oil over medium heat.  Add the onions, poblano and jalapeno peppers, and saute until softened, about 4 minutes.  Add the garlic and spices and saute until very aromatic, about 1 minute more.  Add in the beef broth, water, beans, Rotel, tomato sauce, vinegar and browned meat, and stir to combine.

Simmer over medium-low heat for a couple of hours (I did two hours covered, one hour uncovered).  Then in a separate bowl, whisk together masa harina (or 3 Tbsp flour, or 2 Tbsp cornstarch) with 1/2 cup cold water.  Add the mixture to the soup and stir in to thicken.  Taste soup, and adjust seasonings to taste.

To serve, ladel soup into bowls and top with desired toppings.

Ali’s Tip:

Here are some of the standard chili “fixes”:

• If too spicy — add a little sugar, or some more water to the broth
• If too sweet — add more spices (chili powder, cumin, etc.)
• If too acidic — add more sugar
• If too watery — let it simmer on the stove uncovered for another 30-60 min
• If too thick — add more water or broth (and adjust seasonings accordingly)

I think I may be one of the only people in the world who’s not a Chipotle fan.  I know…judge away.

But…I absolutely love shredded beef tacos.  :)  They’re my absolute favorite thing to order at two of my favorite Mexican restaurants in town.  So when I saw one of my favorite bloggers post a delicious photo and recipe of her shredded beef tacos a few months ago, I knew I had to give them a try!

In the past whenever I’ve tried making shredded beef, the seasonings have always seemed too bland.  But sure enough, this recipe — rockin’ the chipotle peppers, cumin, smoked paprika, garlic and more — made for some totally flavorful tacos!!!  And for leftovers later in the week…it starred again in some quesadillas and sandwiches as well.  :)

So bring out your crock pot, and give this recipe a try!  It’s definitely a keeper!

Slow Cooker Shredded Beef Tacos Recipe
(Adapted from My Kitchen Addiction)

Ingredients:

• 1-2 Tbsp. extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
• 1/2 large sweet onion, diced
• 4 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings (**ideas below**)

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Some topping ideas include:

• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Ali’s Tip:

If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder!  It’s now available in most grocery stores, and is so fun to have on hand.  For one pepper, I usually substitute in around 1/2 tsp. of the powder.

Behold – one of my absolute favorite meals as a kid.

Vegetable. Beef. Soup.

And no, I’m not referring to the icky stuff from the can.  I’m talking about Mom’s homemade, warm, savory, absolutely delicious vegetable beef soup.  YUM.  Now that I’m living in Kansas City, I’ve discovered that this retro soup is fondly referred to around here as “steak soup”.  But whatever you call it — it’s still a favorite!

So while we’re still in the middle of this ridiculous blizzard here, and to console myself after having had my car stuck/pushed out of the snow not once, or twice, but THREE times this week (add to that a flat tire this morning on the ice – yikes!)….decided it was definitely some time for some good ol’ comfort food.  So I offer you a favorite.  Kids like it.  Grown-ups like it.  Even guys who are anti-soup will light up when they hear about the main ingredient.  :)

Steak Soup (Vegetable Beef Soup) Recipe
(Original recipe)

Ingredients:

• 3 Tbsp. olive oil
• 1 lb. sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
• 1 large onion, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 lb. potatoes (choose your favorite – Russett, Yukon, red, etc.), diced and peeled (optional)
• 8 cups low-sodium beef stock (or more if you like lots of broth)
• 2 bay leaves
• 1 (28 oz.) can diced tomatoes, with juice
• 1 Tbsp. worcestershire sauce
• 1 Tbsp. Italian seasonings
• 1 tsp. garlic powder
• 1 tsp. seasoned salt (yep!!)
• lots of freshly-ground black pepper
• salt to taste

Method:

In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak, and remove the steak similarly once it is cooked.

Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes.  Add the carrots, celery and potatoes, and continue sauteing for another 3 minutes.

Add the next seven ingredients (beef stock through seasoned salt) and the cooked steak to the pot, and stir to combine. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits from cooking the steak. Reduce the heat, cover pot, and simmer for 1-2 hours (the more the merrier – especially for tenderizing the meat and seasoning the broth).  Just before serving, season with salt and lots of freshly-ground black pepper.  Then serve.

Ali’s Tip:

Other fun additions to this soup would be:

• a flour+butter roux if you’d like to thicken it up
• other favorite veggies (corn, green beans, okra, beans, etc.)
• 1/2 cup of red wine
• chopped fresh parsley for a garnish