London Broil with Roasted Brussel Sprouts

Well, it's Friday night and I wanted steak for dinner.  Problem is, the only thing I had on hand was a London Broil.  Which I've learned isn't technically a piece of meat, but a way in which to cook it.  Quickly seared, leaving the middle a nice medium rare.  Sooooooo, I decided to go with it.  I had just read an article on a friend's Facebook  page about salting and resting your steak prior to cooking it.  (Click Here to read the article, so interesting!) I figured I give it a try.  What a good idea!  It came out moist and more flavorful than usual.  I generously salted it and let it rest in the fridge for about two hours.  I gave it a good rinse, dried it off with a cloth, then seasoned appropriately.   Then I seared it on the grill outside for about 5 minutes a side with the burners at a medium high.  

While the steak was cooking, I simply coated some brussel sprouts in olive oil, kosher salt, and freshly ground pepper and roasted in the oven for 15 minutes at 425 degrees.  Halfway through, I tossed them to make sure to brown both sides.  Very simple yet very effective.  Tastes great!  Not sure why people shy away from the sprouts.  

Before roasting

After.  Love the caramelization 

I am ashamed to admit that I always, no matter how good the steak, like a condiment to go along with it.  Tonight I just made a quick sauce with what I had on hand.  It goes like this:

1/4 cup mustard

1/4 cup mayo

2 garlic cloves, grated (preferably with a micro-plane)

pinch chipotle pepper 

pinch salt

pinch pepper

olive oil

All you do is mix the ingredients, leaving the olive oil for last.  Slowly whisk in olive oil until it reaches a consistency that you like.  For me, it was about another 1/4 cup.  Drizzle over steak and enjoy!!!!  

Southwestern Dirty Rice, aka, leftovers with rice!

Leftovers.  Some people love them, some hate them.  I actually love them, but I always try to switch it up.  In my fridge was some Easy Turkey Chili and  a little pulled pork leftover.  I had brown rice in my pantry and figured I could cook some up and top it with the chili and pork.  Uh huh, I mixed them together.  Before you go "ew",  just think of the flavor profiles of the two.  Both spicy, both slightly sweet, both have a little sauce to add flavor to rice.  It turned out really awesome and my husband and son ate the whole thing.  I hate wasting food, but I also hate boring leftovers.  The lesson here?  Be creative with what you have!  You'd be surprised what you come up with.

Garlicky Potato Cabbage Bean Soup with Quick Garlicky-Parm Croutons

I hate waste, therefore, I always want to use all of the things in my fridge and pantry.  For example, after making that Simple Slaw recipe for my pulled pork sandwiches, I had 1/2 of a cabbage just sitting in the fridge.  The first thing that came to mind was soup.  Soup is always a good way to use up those few potatoes, onions and whatever else you have sitting around.  This one is extra garlicky, just the way I like it.  If you don't like a lot of garlic, then just use one or two cloves.  As you can see, I also added in pinto beans.  They are a perfect add in for soups and stews.  They add protein and fiber!  This is an extremely healthy and filling soup.  

Garlicky Potato Cabbage Bean Soup

Olive oil
1/2 head green cabbage
1 yellow onion
4 medium red potatoes
5 cloves garlic
2 1/2 cups COOKED pinto beans (if you have canned on hand, add two cans of either kidney, white or pinto)
2 boxes kitchen basics chicken stock
Kosher salt
freshly cracked black pepper
2 bay leaves

Chop onion and potatoes into small cubes and add to a medium bowl.

Chop cabbage into small pieces and leave on cutting board.

Finely chop garlic cloves and leave on cutting board.

Put large soup pot over a low flame and add a drizzle of olive oil to coat bottom of pot.

Add potatoes and onion and cook over low to medium low flame, stirring intermittently, for approximately 5 to 10 minutes.  Add a pinch of black pepper.









Before adding cabbage, make sure onions are translucent and potatoes are beginning to become tender.  You should also see those nice brown bits on the bottom of the pot.









Add the cabbage and cook until wilted.  Add garlic and cook for an additional two minutes stirring constantly so garlic doesn't burn.





Add the chicken stock.  SCRAPE the bottom of the pan to release all of those "brown bits" into the soup.  Those add so much flavor.  Then add bay leaves and allow to simmer for at least an hour to allow flavors to mingle.  Make sure to taste it at this point and add salt or pepper if you feel it needs it.


REMOVE the bay leaves from the pot and run a stick blender through the soup until smooth. If you don't have a stick blender, just pour into a blender, blend and then add back to the pot.

Quick Garlicky-Parm Croutons
Those dreaded end pieces of whatever loaf of bread you have on hand (the rye we had worked so very well).  Chop them up and add it to a skillet with butter, garlic powder and pepper.  Saute until golden brown and add finely grated parmesan cheese at the end.  Continue to saute for one more minute.

To finish, add freshly grated parmesan cheese and the Quick Garlicky-Parm croutons.   Sooo good.

 ENJOY!

Yogurt for baby...and me

I was buying YoBaby when I first fed yogurt to my son.  He didn't just like it, he loved it.  So what's the problem, right?  It was getting pricey!  Especially when he didn't eat much else besides oatmeal and homemade puree, he would eat at least one a day.  Most of the time two.  I decided to try and find an alternative.  I didn't change the brand, I just changed sizes.  I buy the large 32 ounce container and just add a small amount of fruit preserves!  You can control what flavor and especially how much sugar goes into the yogurt.  You'll find you only need a dollop and it flavors the yogurt perfectly.  I do it for myself as well now and add in some granola.  Yum!!

Gone in two seconds!

Mommy and Daddy's version.  

New Jersey Botanical Gardens

My Husband and I enjoy taking joyrides on the weekends.  During one of our Sunday drives, we came across the New Jersey Botanical Gardens in Ringwood.  I had never heard about it until we came across it by chance.  It is BEAUTIFUL.  If you haven't visited yet, you must go.  If you love taking pictures it is the place for you.  We went yesterday and spend a few hours just enjoying the scenery.  Our son loved running around and taking in the new sights. 

Here is the website.  It has only a few events, but just going there to walk around is breathtaking.  

http://www.njbg.org/

Here are some of the pictures I took yesterday.  Enjoy!

My handsome hubby

Running freeeeeeee!

Slow Cooked Pulled Pork and Simple Slaw

In my opinion, crock pots were invented in order to make pulled pork.  I was always intimidated to make this dish but after making it for my first time a few weeks ago I have had to keep myself from making every week.  No, it's not exactly healthy but boy is it good.  AND so easy.

Slow Cooked Pulled Pork

1 5 to 6 lb Pork Butt (and no, it's not actual pig butt.  It comes from the pig's shoulder)
1 box of Beef Stock (I always use Kitchen Basics. My go to stock for everything)
2 12 ounce bottles of your favorite dark soda (you can use coke, pepsi, but root beer is my favorite)
1 12 ounce bottle of your favorite beer
2 cloves of garlic, smashed
1 tablespoon chili powder
fresh cracked black pepper, to your liking
heavy pinch of kosher salt
FAVORITE BBQ sauce

All you need to do is throw all of this (EXCEPT the BBQ sauce) into a crock pot and cook on slow for 8 hours.  At this point, check the meat.  It should fall apart when pulled at with a fork.   If not, allow to cook for a little longer and check at 20 minute intervals.

Drain the cooking fluid and pull apart pork with two forks.

Add your favorite BBQ sauce and let sit on warm for approximately 15 minutes (if you can wait that long)

Simple Slaw

This was something I would always purchase at the deli counter at the supermarket.  Then I tried to make it.  I will never again waste my money.  An easy side dish.

1/2 head green cabbage
1 to 2 carrots (if really large, one will suffice)
1/2 red onion
1/2 cup mayonaise
1 to 2 tablespoons sugar (depends on how sweet you want it)
1 tablespoon white or cider vinegar
fresh cracked black pepper
pinch of kosher salt

Thinly slice cabbage and red onion and add to medium bowl.  Finely grate carrot and add to bowl.  Whisk dressing ingredients together in separate bowl.  Add dressing to veggies and let sit for at least an hour.  You can top your sandwich with the slaw, or eat on the side.  Whatever your preference!

FYI:  If you are serving a larger party, just double the slaw recipe.

MMMMMMMMMM.  I could honestly eat two of these.  =)