Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-24-2010, 10:06 AM   #1
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Crockpot Carne Rellenos

I got this on Recipezaar - it sounds so easy and delicious! I think I'll try it as soon as I find a nice flank steak!

Crockpot Carne Rellenos

SERVES 6

Ingredients

1 (4 ounce) can mild whole green chilies, drained
4 ounces cream cheese, softened
1 flank steak (about 2 pounds)
1 1/2 cups salsa verde (green salsa)

Directions

1. Slit whole chilies open on one side with sharp knife; stuff with slices of cream cheese.
2. Open steak flat on a sheet of waxed paper. Score steak and turn over. Lay stuffed chilies across unscored side of steak. Roll up and tie with kitchen string.
3. Place steak in crock-pot slow cooker. Pour salsa verde over steak. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours or until meat is fork tender.
4. Remove steak and cut into 6 pieces. Serve with sauce from crock-pot.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote

Sponsored Links
Old 02-24-2010, 11:18 AM   #2
Big Yapper!!!!
 
Doug_H's Avatar
 
Join Date: Jun 2002
Location: Fort Mohave, AZ
Posts: 7,569
Gallery: Doug_H
Stats: 265/203/ Under 200
WOE: Low Carb/Keepin' it simple
Start Date: Oct 99
Adding this to my crockpot recipe list. Sounds good

Doug
Doug_H is offline   Reply With Quote
Old 02-24-2010, 01:18 PM   #3
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,402
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
oh jeeze Char. I am having a down day on JUDDD and I just had to come look at your post. Hooray for Up days!! LOL!
ouizoid is online now   Reply With Quote
Old 02-24-2010, 02:34 PM   #4
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 15,997
Gallery: pocahontas
adding flank steak and chiles to my grocery list immediately.
pocahontas is offline   Reply With Quote
Old 02-24-2010, 03:52 PM   #5
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
LOL - sorry Ouisue!!

Whoever gets around to making this first, please post a review. Can't wait to hear!
Charski is offline   Reply With Quote
Old 02-25-2010, 03:33 PM   #6
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
This looks so yummy and EASY! I dropped my crock pot lid a while back and it shattered into a zillion pieces. I need to get a new one, and as soon as I do this is on the top of the list! Thanks for another great looking recipe Char!!
BikerAng is offline   Reply With Quote
Old 02-25-2010, 03:40 PM   #7
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I bought flank steaks and was going to make this today but the escrow company/lender kept me running all afternoon - hopefully tomorrow!
Charski is offline   Reply With Quote
Old 02-26-2010, 12:18 PM   #8
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I'm fixing this for dinner! I have it in my 8 quart roaster oven set at 300* because it was too long for my crockpot.

It smells good already.

Will report results back later!
Charski is offline   Reply With Quote
Old 02-26-2010, 12:22 PM   #9
Major LCF Poster!
 
Sooz's Avatar
 
Join Date: Oct 2003
Location: Northern Colorado
Posts: 1,810
Gallery: Sooz
Stats: 171.8/157.9/145 (5'6")
WOE: LC/IF
Start Date: Over and over and over
Quote:
Originally Posted by Charski View Post
I got this on Recipezaar.....
Adding it to my RecipeZaar menu for week after next!!

Sooz
Sooz is offline   Reply With Quote
Old 02-26-2010, 02:28 PM   #10
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 15,997
Gallery: pocahontas
I cant wait for the report.
pocahontas is offline   Reply With Quote
Old 02-26-2010, 03:46 PM   #11
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
It SMELLS goooood!
Charski is offline   Reply With Quote
Old 02-26-2010, 04:14 PM   #12
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
YUM! Wonder if I could use another cut of meat? I have a bunch of bottom round steaks (from a 1/4 cow, and they aren't good unless they are slow cooked) - wonder if they'd turn out. After 3-4 hours the meat should be pretty darn tender and falling apart. Can't wait for your report Char! Sounds like your refi might be all finished?
BikerAng is offline   Reply With Quote
Old 02-26-2010, 04:27 PM   #13
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
They funded it today Angie! It will record next week.

I think if you pounded the meat out to about 1/2" thick it might work - give it a try, it's GOT to taste good, right?
Charski is offline   Reply With Quote
Old 02-26-2010, 04:40 PM   #14
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
YIPPEEEE! Glad to hear it! Refi's can be a royal pain in the neck!

I think I'll try that tomorrow for dinner (steaks are frozen solid!). This is a good way to cook these tough cuts of meat and the worst that will happen is I'll just cook it longer until it's totally falling apart. I think the steaks are 1/2" thick or so. Might not be as pretty, but like you said - tasty.

BTW: we had the leftover quinoa meatballs for lunch and DH just ranted and raved over them. They will be a staple!
BikerAng is offline   Reply With Quote
Old 02-26-2010, 04:42 PM   #15
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
YAY! Glad DH liked them so much, Ang - so did mine.

I'm sitting here waiting on the UPS man now. He has a package that has to have a signature for delivery. Seems like I'm always waitin' on SOMEbody lately!
Charski is offline   Reply With Quote
Old 02-26-2010, 06:55 PM   #16
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
OK - review



FOUR thumbs up! Mine and DH's.

This was killer good!

So here's what happened with mine -

I used my jacquard tenderizer on both sides of the flank steak, and sprinkled salt and pepper on the inside - by mistake, I opened a can of DICED Ortega chiles, so set those aside. Opened up the can of WHOLE chiles and there were three in there, which were perfect along the long edge of the tenderized steak. I put some cream cheese and a small piece of habanero cheddar inside each chile, closed them back up, then rolled the meat around the chiles and tied it at about 2" intervals.

I put it in my roaster oven because it was too long for my crockpot! Started it at 450* and seared it a bit, then turned it down to 275* (a standard crockpot is at 200* for low and 300* for high) and poured over the top of the roast the can of diced chiles and a 16 oz. jar of green tomatillo salsa.

It cooked all afternoon, about 5 hours total. I check the meat with a cooking fork and it was tender. so I removed the meat to a foil-lined pan and brought the foil up around the meat to nearly enclose it, leaving the top open a bit, and put it in the oven on 150* to keep it warm.

Meanwhile I poured what was left in the roaster into a saucepan and brought it to a boil, and boiled off much of the liquid that was left, shaking it around every few minutes so it wouldn't scorch. Then I removed it from the heat, let it cool a few, and added a cup of sour cream.

Sliced the meat, plated the pinwheels up with some quinoa and half a large artichoke, poured the pan sauce over the meat and quinoa - and oh MY! I will most definitely be making this again, and AGAIN! It's quite delicious! DH says so too. The meat was tender and succulent and if you like the flavor of Ortega chiles you will LOVE this! TRY IT!!

Last edited by Charski; 02-26-2010 at 06:58 PM..
Charski is offline   Reply With Quote
Old 02-26-2010, 09:25 PM   #17
Senior LCF Member
 
luvsmokymtns's Avatar
 
Join Date: Jan 2004
Location: North Carolina
Posts: 154
Gallery: luvsmokymtns
Stats: Highest 257/180/1st Goal 165/145
WOE: Atkins Low Carb
Start Date: Many Moons Ago
Marking my place, this sounds delish ! I Love green chilies.. I am not sure exactly how to roll the meat... I will re-read later.
Thanks,
luvsmokymtns is offline   Reply With Quote
Old 02-27-2010, 08:34 AM   #18
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I guess I should have read the instructions a little closer, I didn't realize the flank steak was rolled around the stuffed chilies. This sounds too good, especially after your review Char!
BikerAng is offline   Reply With Quote
Old 02-27-2010, 08:57 AM   #19
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
LOL! Yep, rolled. But, like I say, Angie, I think if you pounded that round steak out to be about 1/4" thick you could roll it. I'd make sure it was well-tenderized though.

As for the flank steak, I tenderized it really well with that jacquard tenderizer, laid the peppers out along the LONG edge, and rolled it longways. It just needs to enclose the peppers well, not be rolled a bunch of times. Enough to tie it - start with one tie at each end, then tie at equal intervals between those two ties.

Easy!
Charski is offline   Reply With Quote
Old 02-27-2010, 08:59 AM   #20
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
Cool, thanks Char! I'll be rummaging through the freezer today to find the best tough steaks to use. I think you're right, pounding them thin will be key.
BikerAng is offline   Reply With Quote
Old 02-27-2010, 10:34 AM   #21
Very Gabby LCF Member!!!
 
Join Date: Nov 2003
Location: SCOTTSDALE.AZ
Posts: 4,054
Gallery: SCOTTSDALEJULIE
Stats: 242/202/145
Gosh, Char, that sounds so good. I might try it with Montery Jack cheese, like I do with my regular chilie rellenos. Thanks, Julie
SCOTTSDALEJULIE is offline   Reply With Quote
Old 02-27-2010, 10:59 AM   #22
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
It IS good, Julie, and I highly recommend doing what I did - put a can of diced chiles on top of the roast and then the salsa, and at the end, boil it down til most of the liquid is evaporated, cool a few minutes and add that cup of sour cream to make the sauce. It's KILLER!

I think most any cheese would be good - pepperjack, swiss, whatever you have on hand.
Charski is offline   Reply With Quote
Old 02-27-2010, 12:04 PM   #23
Deb
Way too much time on my hands!
 
Deb's Avatar
 
Join Date: Jun 2005
Location: Okanagan BC
Posts: 20,466
Gallery: Deb
Could probly do this recipe but use boneless chicken breasts pounded down too

i like this recipe Charski cause its super easy ! cheers
Deb is online now   Reply With Quote
Old 02-27-2010, 12:54 PM   #24
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Oh yeah, Mel, great idea! Or a turkey breast filet.... Great to change it up a bit!

We just finished off the leftovers for lunch, plus I gave a piece to my Mom earlier, so we got 5 meals off that steak. Not too bad.
Charski is offline   Reply With Quote
Old 02-27-2010, 09:57 PM   #25
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
I made this tonight for dinner and it was excellent! I used a big top round steak, it was very big and lean (but a tough cut), about 1 1/2 - 2lbs. Pounded it down and cut slits on both sides to tenderize it a bit. I tied up the steak with the stuffed green chilis in about 6 places because the steak was wider on one end than the other. I used a bit of garlic and chipotle chili powder in the cream cheese. I browned the rolled steak on both sides in my dutch oven and cooked it on low for about 3 hours until fork tender. I also added a can of chopped green chilis and followed Charski's directions for the sauce. This was very good and works great with a tough cut of lean steak. DH loved it and I'll definitely make it again! Thanks for the yummy recipe!

Last edited by BikerAng; 02-27-2010 at 09:58 PM..
BikerAng is offline   Reply With Quote
Old 02-27-2010, 10:17 PM   #26
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,029
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Tenderizer?

Char the recipe sounds delicious and so easy.

I just don't know what jacquard tenderizer is??
Barbo is offline   Reply With Quote
Old 02-27-2010, 10:24 PM   #27
Not Jake
 
Join Date: Dec 2000
Location: Corn Country
Posts: 22,302
Gallery: Jake
WOE: Plain old Atkins
Start Date: 8/22/1973
tagging thread for later
Jake is offline   Reply With Quote
Old 02-27-2010, 10:38 PM   #28
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Hey Angie! Glad it turned out well!

Barbo, my bad, I misspelled it - it's actually jaccard tenderizer. If you Google it you'll see pics - it's a many-bladed critter that pokes a LOT of holes at once into the meat. Sorry for the misspelling! :blush:
Charski is offline   Reply With Quote
Old 05-20-2011, 10:56 AM   #29
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,834
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I just got a flank steak out of the freezer and will make this again tomorrow night - the same way I did it the first time, mistakes and all!
Charski is offline   Reply With Quote
Old 05-20-2011, 11:18 AM   #30
Blabbermouth!!!
 
Speck333's Avatar
 
Join Date: Apr 2008
Posts: 5,182
Gallery: Speck333
WOE: Semi-Primal
I've made this recipe a couple of times, and yes, it is excellent! Thanks for reminding me about it Charski. I must remember to put it on next week's menu!
Speck333 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:27 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.