Skirt Steak with Roasted Broccolini, shallots and creamy Horseradish Sauce

1 skirt steak, (I did one about 2 pounds so there was enough for everyone)
1/4 cup olive oil (I used extra light)
3/4 cup of sour cream (I used reduced fat)
3 tablespoons of your favorite brand of prepared horseradish
2 tablespoon of fresh flat leaf parsley, chopped
salt and pepper
1 large bunch of broccolini, trimmed to your liking
5 shallots, cut in half

Heat your oven to 425 degrees

In a small bowl combine the sour cream, parsley, horseradish and 1/4 teaspoon of salt and black pepper

In a baking sheet that has a lip on it add the broccolini, shallots 3 tablespoons of olive oil and 1/4 teaspoon of salt and black pepper, toss all together and then roast in the preheated oven for about 10 minutes, toss half way through

Turn on your grill, then season your skirt steak with the remaining olive oil, salt and black pepper and grill to your liking, everyone is different on how they want their steak cooked.

Then once you have cooked your steak (let stand for about 5 minutes to keep all the juices in) and the roasting items are roasted it is time to eat.  Slice your steak against the grain and serve with the roasted shallots and broccolini and then a dollop of the creamy Horseradish sauce.

Enjoy!!!!

Raspberry-Ricotta Cake

1 1/2 cups all-purpose flour
PAM (cooking spray)
1 cup of sugar (or you can substitute with another sugar sub)
2 teaspoon baking powder
3/4 teaspoon kosher salt
3 large eggs (I used egg beaters so 3/4 of a cup)
1 1/2 cups Ricotta (I used part-skim ricotta)
1/2  teaspoon vanilla extract
1/2 cup (1 stick) of unsalted butter, melted
1 cup frozen raspberries, I used a bit more for good measure

Preheat your oven to 350 degrees.

Line a 9 inch round cake pan with parchment paper and light spray with cooking spray.

In a bowl whisk together flour, sugar, baking powder and salt (in a larger bowl).

In a separate bowl whisk together eggs, ricotta and vanilla until it is smooth and then slowly fold into the dry ingredients and whisk/fold just until it is blended.  Then fold in the melted butter followed by 3/4 of your frozen raspberries, I know the berries are frozen but don't mix too hard that you crush the berries.

Pour all the batter into the round cake pan and then scatter the remaining frozen raspberries on top.

Bake the cake for about 50-60 minutes or until golden brown on top and you can insert a toothpick and it comes out clean.  Then let it cool for at least 20 minutes before un-molding from the cake pan.

I also topped each piece of the cake with homemade whip cream and a sprig of fresh mint.

Enjoy!!!!