Monday, June 24, 2013
Hello everyone, so are you ready for the 4th of July? All the cook outs and family get togethers such a great feeling right? Sometimes family is a funny thing, while you have wonderful memories of fun, laughter and feeling a feeling of home that only being with family can bring, it can also spell dread. Your mom telling you "so when do you think you are finally going to settle down and give me grandkids?" To your uncle Earl sitting in the corner sleeping and farting in between snores. I know we have all been there even though my mother doesnt hound me because I have already given her grandchildren and I dont have an uncle named Earl. There are still moments of excitement and then dread when you know your family is going to get together. See as some of you know I have been proactive and sometimes inactive about losing weight. To me weight loss is about a journey, trials and errors. I am not looking for a crash diet or a diet period. I am looking for something that can last me the rest of my life. Something I can live with and makes sense to me. However in a week we will be visiting my family and I love them so very much but they have a tendency to cook and feed you with love. What does that mean exactly? Well it means that certain family members are going to ask " do you want seconds?" when clearly your plate is full or the strange and hurt looks you get when you are offered food and tell someone " no thank you I am not hungry." I grew up in the clean plate family, you know the ones that say "you have to eat everything on your plate before you can go play outside." Yes that is my family and while I love and appreciate them all this has caused me years, decades of poor decision making when it comes to food. Granted I love food I mean obviously your reading this on a food blog. Even though I am a food blogger and vlogger doesnt mean I still eat around the clock. I have changed my eating habits to when I am hungry. Simple right? not in my family, you are expected to scarf down anything that is offered to you or you will face a family member with hurt feelings. Dont get me wrong I come from a great family and I love them and they love me dearly, however I have some anxiety about what I am going to face in the way of meals when I get there. I know its all a balancing act and some of my family is pretty awesome when it comes to this kind of stuff and there are still others I will probably have to say " we are just going to grab something to eat downtown." Downtown is where everything that could go on in a town does for the 4th of July but right after the 4th of July fireworks the sidewalks roll up and everyone goes home until either September, why September you ask? Well that is the Pirate Festival of course.
Now onto this recipe, this would be perfect for your holiday grilling ideas, I cooked this last winter on my stove and in my oven but honestly you could this whole thing on a grill just as easily.
2-3 pounds of steaks I used 3 rib eyes but you can use whatever cut and how much you like
1 green bell pepper
1 red bell pepper
1 large onion
1 teaspoon of cumin
1 teaspoon of black pepper
1 pinch of crushed red pepper flakes
1 beef bullion
1 cup of water
1 teaspoon of Lowery's seasoned salt
Preheat your oven to 350 degrees, this is going to sound like a lot of steps but each one goes by very fast.
Before you get started you need to season your steaks. Season them with the seasoned salt and black pepper front and back and all sides. Leave out to get to room temperature, the reason you want your steaks room temp. is because if your steaks are cold and goes into a hot pan, grill or oven the meat tightens. Whereas if you let the steaks get to room temp they are more relaxed when they are put into hot ovens, grills or stoves. Also the salt and pepper will be able to get into the steaks to season the steaks throughout. Now while you are waiting for your steaks to hit room temp., go ahead and heat up a large skillet add a tiny bit of extra virgin olive oil, and throw in you sliced peppers and onions. knock down the heat to a medium low like 3 or 4 on most stove tops. This is going to let those veggies release their juices and give you tons of flavor for your steak. Once the juices from the veggies are released go ahead and throw in the rest of your seasonings as well as the bullion and some water. Once the bullion is dissolved pour off into a heat safe bowl. Put your skillet back on the heat turn it up to about medium heat and let it get hot. Once its hot add in the steaks, you only want the steaks in there for searing not cooking. Now place your seared steaks on a cookie sheet and bake in the oven for about 20 minutes if you like your steaks well done like I do. (This method is going to give your steaks so much moisture and tenderness without having to be bloody in the middle). After about 10 minutes in the oven add your sauce and peppers to the steaks and let them cook for another 10 minutes. Serve with baked potatoes or some sweet potatoes with a side salad and you have a great meal. From start to finish including prep time takes about an hour, less if you use a grill.
So no matter what kind of family your from this dish will make everyone happy and if some are on diets or not hungry dont make them eat this, they probably will anyway because it smells so dang good! Live, Laugh and Love.
Friday, June 14, 2013
Hello everyone, I hope this day has found you well. Today I am going to share a recipe with you that my kids will tell you they hate but whenever I make them there are no leftovers and they constantly tell me to make these again. I think they just do not want to admit they like something that is good for them to be honest. This is so much better for you and has a lot more nutrients and vitamins than your typical fry. If your kids still don't want to try these then serve them with ketchup everything tastes better in ketchup to a kid. So I will get started on this amazing wannabe junk food but isnt recipe.
1/2 teaspoon of fresh basil (use a pinch if you have dried)
1/2 teaspoon of fresh rosemary (use a pinch if you have dried)
1/2 teaspoon of fresh parsley (you get the drill if you have dried)
1/2 teaspoon of fresh dill
1/2 teaspoon of fresh sage
2 tablespoons of extra virgin olive oil
Salt and pepper to your liking
Preheat your oven to 400 degrees, and line a large cookie sheet with foil. Drizzle 1 tablespoon of extra virgin olive oil on the foiled pan. Peel and slice your carrots to where they look like french fries. To do this just cut them in thirds and slice them in half length wise. Then just slice them again length wise to desired thickness. Now chop up your fresh herbs very fine. Put your peeled and sliced carrots on the foiled pan and drizzle with remaining extra virgin olive oil, herbs and black pepper, DO NOT USE THE SALT YET! Put the carrots in the oven for about 15-20 minutes, just until the edges of the carrots get browned. After 20 minutes pull them out of the oven and while they are still hot give them a generous sprinkle of sea salt. Plate them up immediately and enjoy! You can pair these with burgers, chicken tenders, salad or like we did with scrambled pepper eggs. However you pair these fries you will love them. Who says that fries have to be a zillion calories and loaded down with grease? Not me that is for sure! Until next time everyone live, laugh and love.
Tuesday, June 4, 2013
Hello everyone, today's recipe is a quick and easy cake with an easier glaze. When the days get longer and the sun is shining the last thing you want to be is stuck in the kitchen. This recipe can be done early in the morning so you have the rest of day for whatever you like. At any rate let's get started on this recipe.
Ingredients for the pound cake:
3 cups of flour
3 cups of sugar
2 sticks of butter softened
1 cup of heavy cream
1/2 teaspoon of vanilla
1/2 teaspoon of almond extract (optional)
Ingredients for orange glaze:
1 cup of powdered sugar
1 half of an orange juiced and zested
1/2 cup of heavy cream or milk
Instructions for the cake:
We are going to start with the cake, in a stand mixer or with a bowl and a spoon, cream together the sugar and butter. Next add in the eggs, I recommend you add them in one at a time. Just as one egg is all mixed in add another egg and so on until all 6 eggs are in the batter. Next add the extracts and get those incorporated. Now add in the heavy cream and mix it up in the batter. The last thing you add is the flour and you do that in spoonfuls. So add a spoonful of flour and let it get incorporated and then add another spoonful and so on until all the flour is used. Do not be alarmed if the dough gets thicker than your normal cake batter. This is dense cake so you didnt do anything wrong if its stiffer than you think it should be. Grease and flour a cake pan, all that means is spray it liberally with non stick cooking spray and add a handful of flour to the pan. Shake it around until all the edges of the pan are coated with flour. Then shake off the excess flour, it should be lightly coated with flour when you are done. Now add the pound cake into a 350 degree preheated oven for an hour and 15 minutes. Its done when you can stick a knife or a toothpick down the center and it comes out clean. Do not be surprised if the top of the cake is hard like the crust on homemade bread. The middle will be soft and delightful.
Instructions for the Glaze:
In a medium sized mixing bowl add in sugar, juice and zest and the heavy cream or milk. With an electric hand mixer or a whisk mix ingredients together until all ingredients are incorporated. Add more or less milk or cream for your desired consistency. When the cake cools completely just drizzle the glaze over the top of the cake and serve.
I hope you all get a chance to try this recipe your family will love it and I think you will too. If you do not want to put the glaze on the cake you dont have to a little powdered sugar over the top with some fresh fruit would be great too. Until next time everyone live,laugh and love. Heather