I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on in the meat each time I eat it and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)
I've always made some variation of this dish with different types of meat. Usually it was with chicken wings and potatoes. Then it was chicken drumsticks
Progresso broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans and diced green chilies, all bathed in a scrumptious sauce made with Campbell's Condensed Cream of Chicken Soup.
