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Monthly Archives: May 2012

The Best Steak I Ever Ate (and how you can eat it too)

2 nights ago, I ate the best steak that has ever crossed my lips.

I love me some steak. Medium rare, filet, horseradish crust… yes please! A good steak should NOT need any steak sauce, or anything else (even the horseradish crust) IMHO.

We eat steak a lot at our house, because my husband and kiddos also really like beef, and it’s almost always a very good experience. Hubs has the grilling part down, and they always land on the plate nicely cooked and still juicy – crispy on the outside, soft in the middle.

But he really outdid himself on Saturday!

We typically use ribeye if we can get it cheap enough, or any other meat that’s cheap enough… This time I splurged on the cut and bought boneless ribeye steaks with a really nice strip of fat on the outside of each one, even though they weren’t on sale.

I didn’t know if we needed charcoal or lighter fluid, so while I was waiting to find out for sure, I went to the charcoal aisle and grabbed both along with some mesquite wood chips. I also got stuff to make roasted vegetables (below), and Hubs suggested adding some of the squash from our garden. The other key addition to the cooking process (aside from the wood chips) was a couple of sprigs of rosemary. Here’s what we did to make the


BEST STEAK EVER

You need:

  • 4 Ribeye (or other cut) steaks – these can be bone in or boneless
  • Worcestershire Sauce
  • Montreal Steak Seasoning
  • Charcoal
  • Lighterfluid
  • Lighter
  • Mesquite Wood Chips
  • 2 Sprigs of Rosemary

What to do with all that:

  1. Adjust rack on grill to grilling level (we have one level for smoking, one for grilling)
  2. Add charcoal, lighter fluid, and light it up
  3. Put steaks into a shallow dish and pierce all over with a fork
  4. Sprinkle Worcestershire sauce and steak seasoning over one side, then flip and do the same to the other side
  5. Once the coals turn white, shake some of the wood chips over the coals (don’t soak the chips first), just enough to make a very thin layer over the coals
  6. Once these catch, add the sprigs of rosemary to the fire and immediately put the steaks on the grill
  7. Cover right away for about 5 minutes
  8. Uncover and cook about 2 minutes, then flip them and cook until they are done to your liking (poke them with a fork, if it is squishy it’s rare, soft and yielding it’s medium rare, firm but still giving it’s medium, and firm and not giving is well done – don’t do that to yourself… don’t cook it over medium rare!)
  9. Remove from grill and let rest for about 5 minutes
  10. Enjoy!!

The result is a smoky, sweet, juicy, delicious hunk of meat that will make your mouth water 2 days later when you think about it and describe it in a blog… YUM

To go with this amazing steak, I made veggies:

ROASTED VEGETABLES
You Need:

  • 2 lbs red potatoes
  • 2 onions
  • 2 heads garlic
  • 2 summer squash
  • 6 tbs olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp dill
  • 1 tsp thyme
  • 1/2 tsp basil
  • 2 ziploc bags
  • foil

What to do with all that:

  1. Preheat oven to 400 degrees (425 if you like the charred taste on your veggies!)
  2. Cut the potatoes and squash into cubes
  3. Cut the Onions into quarters, then halve those
  4. Peel the heads of garlic (use the two metal bowls trick if you want this to be quick…)
  5. Mince about 1/4 of the peeled garlic
  6. Add all of this to 2 ziploc bags and pour in 3 tbs oil into each bag
  7. Put half the spices into each bag, seal and shake it up
  8. Line 2 cookie trays with foil and spray with cooking spray
  9. Pour 1 bag onto each cookie sheet and put into the oven
  10. Bake for about 35-45 minutes, stirring once or twice

Eat these with the PERFECT steak as described above, and ENJOY!

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Posted by on May 28, 2012 in Uncategorized

 

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The Best Way to Eat Beets, Asparagus too

I don’t mind beets, but they’ve never been my favorite, and up until the other day, I don’t think I’d ever had fresh beets. Let me tell you, friends, I actually enjoyed eating them instead of just tolerating them!

I decided to give these root vegetables another try after trying to decide what was for dinner. I knew that my husband would want steak, and I usually do roasted vegetables with that, but I wanted something a little different, which is how I came across a recipe for roasted beets.

YOU GET TO LEARN STUFF TOO:
Beets are a unique source of phytonutrients called betalains and provide antioxidant and anti-inflammatory nutrients, and can help detox your body by carrying out the bad junk in your digestive system when they, um, exit your body at the end of that system.

Roasted Beets with Feta

You need:
4 medium beets, peeled and cut into 1/2 inch pieves
1 Tbls olive oil
1 tsp salt (I use coarse ground kosher for this)
pepper to taste
4 scallions (or green onions), chopped
2 teaspoons lemon juice
1 package crumbled feta

What to do with all that:
Preheat oven to 450 degrees.
Toss the beets with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste.
Transfer to a baking sheet or glass baking dish.
Roast in the oven for 35 minutes (or until tender), stirring once or twice
Transfer to a large bowl and toss with the scallions and lemon juice (please, please, PLEASE use fresh lemons to get your juice! It tastes SO much better!)
Top with the crumbled feta (if you want the kids to like it, stir the cheese in with the beets, this will make the crumbles turn hot pink!)

While I’m on the topic of foods I didn’t like or was indifferent about as a kid… Let’s talk about Asparagus.

Gross. I still don’t like it very much. HOWEVER! I have ONE way that I cook it that my husband loves, my daughter loves and I actually enjoy too!

Broiled Bacon-Wrapped Asparagus (hey, I didn’t say it was still healthy…)

You need:
1 Bunch of Asparagus
1 tsp pepper
1 package bacon

What to do with all that:
Preheat oven to 425, and turn on broiler
Put the asparagus, olive oil and pepper in a 1 gallon ziploc bag and shake it up (after closing the bag, of course!)
Wrap 3-4 asparagus pieces with 1 piece of bacon and place on a broiling pan (or a cookie sheet with a wire rack nested in it), repeat until you are out of asparagus and store the leftover bacon for breakfast in the morning

Put in the oven for about 20-25 minutes
Transfer to the broiler and cook for about 3 minutes per side to crisp the bacon

The great thing about doing it this way is that the tops of the asparagus get nice a crispy and the rest tastes like peppery bacon with asparagus undertones. SO yummy with a nice medium rare steak! Delicious!

 
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Posted by on May 19, 2012 in Uncategorized

 

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This is a post. This is only a post.

This is a post. This is only a post.

This was an accident, not a test. I didn’t mean to start a blog. It just happened. Alex made me do it. But since I’m here…

HOLY SCHNIKIES BATMAN!

This will be the most bad ass blog in the entire universe! The chicks will DIG it man, I’m telling you! We could get two chicks at once by reading this blog, you gotta believe me!

BIFF! BAM! PIZOWWIE!

Robin… Shut it. There’s no way we can pick up chicks with this blog. Hate to break it to you. Besides – what would YOU do with two chicks? Or even with one for that matter…

I suppose the real purpose of this is to share recipes and general family stories. Doesn’t sound very exciting – comparatively speaking… I would hate to dissapoint Robin, so with my first post, I will also include instructions on how to pick up two chicks at once (see below).

Who the hell am I? I am Nicole. I have a husband, 3 kids, 8 chickens (I think), 2 dogs, a cat, 2 veggie gardens and not much sanity!

HOW TO PICK UP TWO CHICKS AT ONCE
Find two chicks who hang out with a third chick regularly.
Go to their local hangout place.
Approach cautiously, affecting that you are more interested in their friend than in either of them.
Chat them up for a moment – “Hey Girl, your eyes put the stars to shame, and your friend has a smile that would blind the sun…”
Now, while their guard is down and they are mentally making fun of your pickup lines, turn and GRAB THE FIRST ONE!
The second one will be running wild, so chase her down too, keeping hold of the first one tightly, but not too tightly.
The best way to grab chickens is by the feet, minimizing damage to any part of the chick, but if you can, get a hold of themover the wings, this will effectively keep them from flapping too much and injuring themselves or scaring you.
Congratulations Robin, you now have a chick on each arm!

 
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Posted by on May 1, 2012 in Uncategorized

 
 
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