I am on a mission to eat everything we have in our freezer and pantry before I buy any more food. It’s sort of how this salad came to be. I say sort of because I actually found this recipe in the latest issue of Fine Cooking, my favorite food magazine. I happened to have two beautiful organic filet mignons in the freezer as well. They were calling my name for a few days.
This salad was meant to be!
Do you ever feel like you buy food even when you have plenty of it at home? I think I do that more now since I started the blog. I made it my goal to use up as much of what I have in the fridge as possible. So far so good. I am, however noticing that the pantry is not emptying out as fast as I wanted, but the fridge is starting to look empty. Maybe if I get it to the point where it’s really empty I can use the opportunity to scrub it as well. Hmmm, not a bad idea. I wonder how that would work with Briana and Kurt when they try looking for snacks.
I must warn you, this is a total MAN salad. The kind of dish you’d see on a menu at a steak house. I’m not kidding, Kurt said it’s one of the best salad’s he’s ever had. We’re having a couple over for a dinner party soon and he asked that I make this for them as well. I think it was really his way of requesting the salad again.
It’s filling too and makes for a great lighter dinner option. It especially works great when served with a glass of chilled wine. Talking about an adult meal, huh?!
What’s your favorite recipe that uses a lot of pantry ingredients?
- 2 filet mignon steaks, you can also use rib eye or any other quality steak meat
- ¼ cup Wasabiyaki marinade (sold in the international isle of your supermarket)
- 2 cups mixed greens or more, depending on how much salad you want
- 2 tbsp Balsamic vinaigrette dressing of your choice
- ½ pint cherry tomatoes, sliced
- 1 large white onion, sliced crosswise in ⅓ inch thick rounds
- ½ cup blue cheese crumbles
- canola oil
- Place steaks into a large ziplock bags, pour in the Wasabiyaki. Allow to marinade refrigerated for at least two hours. (You can do this step before leaving for work in the morning)
- Brush the onion with a little canola oil. Preheat a stove top grill pan and cook the onion about 3 minutes on each side. Remove and set aside.
- Next grill the steaks about 5 minutes on each side, undisturbed. Transfer the steaks to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes before slicing. It’s important to slice against the grain, the steak will be juicier and much more tender.
- Mix the salad greens and tomatoes with the dressing. Arrange on serving plates. Top with grilled onions, sliced steak pieces and blue cheese crumbles.
Another snow storm is here. When will it end? When will the warmth get here? At this rate it’s going to take us till June to defrost. It certainly is going to take a long time for the snow to melt. Since Spring is nowhere to be found I made this pizza because it reminds me of Spring.
My plans for a backyard garden might be changing. It safe to say it will be way into May before I can even begin to think about planting something. Our backyard took a hit this winter. It’s going to require a lot of work to bring it back to cozy. It’s not a large space, on the contrary, it’s a tiny little yard. But it gets amazingly comfortable in the summer months. The soft glow of the string lights, Briana on the swing and pillows on every chair is a sight that brings a smile to my face. I love looking out and seeing Kurt completely immersed into meat smoking and our family having a great time as they sip on light summery cocktails.
I just know my little container garden is going to make a great addition to the space I already love so much.
Remember the pizza I shared in my WIAW post on Wednesday? Well friends, this is it. You have to make it. It’s amazing. I promise.
- 1 Trader Joe’s Rustic Ciabatta flatbread (you can also use Boboli Pizza Crust)
- ¼ cup marinara sauce with basil
- ½ cup shredded Havarti cheese with dill
- 1 tbsp capers
- 6 sun dried tomatoes (packed in oil), drained and roughly chopped
- 1 red onion, thinly sliced
- handful of arugula
- ½ tbsp red pepper flakes (optional)
- Preheat oven to 375 degrees.
- Spread tomato sauce over the flatbread and top with Havarti dill cheese, red onion, capers and sun dried tomatoes. Sprinkle with red pepper flakes if using.
- Bake until the cheese melts, about 15-20 min.
- Serve topped with arugula.
Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.
When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.
We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.
Anyone notice how different the food is in Cancun vs Los Cabos?
- 1 poblano pepper, seeds removed, chopped
- 3 garlic cloves
- 6 yukon gold potatoes, peeled and cubed
- 4 fresh chorizo links, casings removed
- 1 small onion, chopped
- 4 eggs
- salt and pepper to taste
- fresh cilantro, for garnish
- 3 tbsp olive oil
- Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
- Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
- To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
- Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
- Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
- Sprinkle with cilantro. Enjoy.
Life is a rollercoaster. I feel as if I am always on the go, always thinking, debating, solving, creating, managing, motivating, inspiring, coaching, teaching, at the same time trying to keep my sanity. I feel like a superwoman. That in itself is powerful. Women are strong creatures. We have an ability to get things done, while juggling many tasks at the same time.
One of my favorite juggling acts is photographing dinner for the blog right before I serve it, especially when my patient husband waits so “patiently” to eat it. A funny man that he is, he loves telling people how he’s grown used to eating cold dinners by now. Thankfully this one only took me a few minutes.
This panini is on a whole new level of good. We are very lucky to be living so close to NYC. The abundance of Deli style meats blows my mind. The benefit of having fantastic pastrami within miles is phenomenal. When Kurt’s family visited from Lake Tahoe they were trying to figure out how to sneak the pastrami on the plane and bring it back home with them. Yeah, its that good.
I send Kurt to one of these fabulous Deli’s to pick up pastrami because making this panini was all I can think about. One of the best sandwiches I have made.
- Arugula pesto (2 tbsp pignoli nuts, 1 cup arugula, 3 garlic cloves, 1 tsp lemon juice, olive oil and salt: process in a blender)
- 4 slices rye bread
- 1 small eggplant, sliced lengthwise into thin slices
- 4 slices fresh mozzarella
- ½ lb pastrami
- 1 tbsp olive oil
- whole grain mustard, for serving
- Prepare pesto.
- Preheat a griddle or a panini press.
- Season with salt. Preheat olive oil in a small skillet, sauté eggplant slices about 2 min on each side. Set aside.
- Spread pesto on both sides of rye slices, top with eggplant, pastrami and mozzarella cheese. Grill until the cheese melts and grill marks appear.
- Serve with mustard on the side.
This is my family’s absolute new favorite dish. I love making it because it’s insanely easy and quick to prepare. What’s not to love about chicken, rice and beans all cooked in one pot. It’s a marriage made in food heaven. I must start by first thanking a fantastic blogger who introduced me to this recipe, Natalie at Tastes Lovely. I adapted this fabulous dish from her and have been making it weekly ever since. I even made this for our Super Bowl party and it was a huge hit.
It’s been snowing all day, schools are closed and I had to take a day off from work. In between the list of house chores and loads of laundry I got to do something I rarely have a chance to do, I watched cooking shows all day long. I couldn’t help but think of how I would love to have a cooking show of my own. Can you imagine doing what you love all day long? Hmmm.. I wonder what I would create as my first dish. I think it would have to be this skillet. Yeah, it’s that good.
The beauty of it is that you most probably already have all the ingredients right in your pantry and freezer. It’s fabulous with hot sauce like Cholula. In this house of hot sauce junkies, hot sauce goes faster than milk.
I leave you with these two questions:
What’s your dream job?
Do you like hot sauce? If so, what’s your favorite?
- 6 drumsticks or 5 boneless thighs
- 2 cups Jasmine rice
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 15 oz can small red beans
- 2 garlic cloves, minced
- ⅓ cup frozen green peas
- 1 packet Goya Sazon con azafran (with saffron)
- 2 tbsp olive oil
- salt and paprika to taste
- Heat olive oil in a oven safe heavy pot.
- Season chicken with salt and paprika. Cook about 5 min on each side, until crispy and nicely browned. Don’t worry if the chicken is not fully cooked through, it will finish cooking in the oven.
- Remove the chicken to a plate and set aside.
- Now add onion and garlic to the pot. Saute about 4 minutes and stir in rice, chicken stock, beans, peas and the packet of Goya. Stir to combine.
- Gently nestle the chicken on top of the rice mixture.
- Bake at 450 degrees until all the liquid is adsorbed and the rice is cooked, about 20-25 minutes.