Chicken Chow Mein

~ lk529 ~ 2 Comments

Warning: This post contains meat.

I’m so sorry to post a meat dish on Ash Wednesday but tomorrow is the Chinese New Year AND #BundtBakers posting day. So that means my Chinese New Year dish needs to be posted today. Save this post for later because you’re going to want to celebrate with this stir fry recipe.

It seems this post is all about the apologies, but I have one more for you. I did not use bean sprouts. I really wish I could have – I noticed they were missing and the stir fry really needed that crunch they would have provided. I also would have liked to garnish with scallions, too! To still get the onion flavor I added white onion to the stir fry. So why the missing ingredients? There are two reasons. Reason #1: There was a recall on bean sprouts for salmonella. Reason #2: There was a snow storm approaching and the grocery store was missing quite a few ingredients – scallions being one of them.

I would really like to recreate this dish with the missing ingredients (and rephotograph). Even still, we enjoyed every bite of this Chicken Chow Mein – there wasn’t a single morsel leftover.

This recipe makes 2 servings.

Chicken Chow Mein

Ingredients:

  • 1 pkg (6 oz) Chow Mein Stir Fry Noodles
  • 1 large chicken breast, sliced
  • 1 tsp Chinese five-spice powder
  • 1 tsp Sriracha
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 5 oz bean sprouts
  • 1 scallion, sliced lengthwise
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Steps:

  1. Cook noodles according to package directions. Rinse under cold water and drizzle with a little seasame oil to prevent sticking.
  2. Season the chicken with the five-spice powder, Sriracha, and a dash of soy sauce. Coat them in cornstarch.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the chicken 3 minutes, or until cooked through. Add in the bell pepper and onion and cook until just al dente. Add the bean sprouts and scallion, cook for 1 minute. Add the cooked chow mein noodles to the stir fry along with the soy sauce and sesame oil. Season to taste with black pepper.

*This recipe is adapted from Ching-He at http://www.cookingchanneltv.com/recipes/ching-he-huang/chicken-chow-mein.html*

Chicken Chow Mein | Sew You Think You Can Cook

Shrimp and Grits

~ lk529 ~ 2 Comments

Today is Mardi Gras and I am better prepared for it this year! Last year I scrambled to find something festive to post. That ice cream was such a hit I even made it again this year with improved execution even! It’s amazing what a year in the kitchen can do to one’s intuition. As they say, “Practice makes perfect.”

But on to this year:

Instead of looking at doing something festive I decided to do something cultural. New Orleans has the biggest parties for Mardi Gras – celebrating for the entire week! Cajun and Creole cuisine reign supreme in southeast Louisiana. These popular food cultures include favorites such as beignets, gumbo, jambalaya, and po’ boys. I decided on shrimp and grits. There’s a little more work and takes more time than I’d typically do for a weeknight dinner, but the effort was absolutely worth it and the kitchen smelled amazing, too. We absolutely loved this dish and it made for great leftovers, too.

This dish makes 6-8 servings!

Shrimp and Grits

Ingredients:

  • 2 lb shell-on, deveined shrimp
  • 1/4 C vegetable oil
  • 1/3 C flour
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (6oz.) tomato paste
  • 1 1/2 tsp creole seasoning
  • 1 bay leaf
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 2 1/2 C milk
  • 1 tsp salt
  • 1 1/2 C uncooked quick-cook grits

Steps:

  1. Make shrimp broth: Peel shells off the shrimp and put in a pot. Cover with 4 C water and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain, pressing on the shells. Reserve broth and discard shells.
  2. Heat oil in a dutch oven over medium-high heat. Whisk in the flour. Cook for 8 minutes, stirring constantly until a light brown. Add the onion, celery, bell pepper, and garlic. Cook until tender, about 5 minutes. Stir in the tomato paste. Add in 2 C of the shrimp broth from Step 1. Scrape the bottom of the pan. Add in the Cerole seasoning, bay leaf, lemon juice, and Worcestershire. Reduce heat to low and cook 45 minutes, stirring occasionally.
  3. In a pot over medium-high heat, bring milk and 2 1/2 C of water, and salt to a boil. Reduce heat to low and stir in the grits. Cook 10-12 minutes.
  4. Add shrimp to the pot and cook about 10 minutes, or until the shrimp is cooked through. Add as much of the remaining shrimp broth as needed to reach desired consistency.
  5. Serve shrimp overtop the grits.

*This recipe is adapted from Angela at http://www.myrecipes.com/recipe/creole-shrimp-grits*

Shrimp and Grits | Sew You Think You Can Cook

Yeast-Free Cinnamon Rolls

~ lk529 ~ Leave a comment

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls

Ingredients:

  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook

 

#SundaySupper: Heart Healthy

~ lk529 ~ 28 Comments

I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.

Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)

Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.

Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.

Oven Baked Tilapia Tacos

Ingredients:

  • 2 tilapia fillets
  • 1 C flour
  • 1 tsp chili powder
  • 2 eggs
  • 1 C breadcrumbs
  • 4 tbsp sour cream
  • 1/2 tbsp chipotle in adobo sauce
  • zest 1 lime
  • juice 1/2 lime
  • 1/2 tbsp sugar, or to taste
  • 1/2 tsp kosher salt, or to taste
  • 2 1/2 C broccoli slaw mix
  • 8 taco sized flour tortillas

Steps:

  1. Preheat oven to 425 degrees F.
  2. Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
  3. In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
  4. Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
  5. Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
  6. Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
  7. Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.

*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*

Oven Baked Tilapia Tacos | Sew You Think You Can Cook

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

White Chocolate Amaretto Fondue

~ lk529 ~ 1 Comment

Valentine’s Day isn’t my favorite holiday. I don’t decorate for it and we don’t exchange cards or gifts. I didn’t even have festive kitchen towels until last year! Now that I’m a mom I’ll probably get more into the holiday. Especially once the little man hits school and has to have a Valentine’s Box. Assuming schools are still doing that tradition in 2019!

That being said, one tradition that I have implemented after getting married is having fondue! We received two fondue pots from our wedding and kept both of them.

You may recall that last year I didn’t post a fondue recipe. I promise you I’m not making this up for this blog post. (If you follow me on twitter you might have noticed that during last weekend’s #SundaySupper twitter chat I spent an hour answering questions with “fondue!”) I simply didn’t have any pictures from our previous years! And if I could have remember what recipes I found and followed it would have been a miracle. In 2012 I even did both savory cheese and sweet chocolate fondues – that’s the beauty of having kept both fondue sets.

I only did slightly better last year. I did pull out my camera and had a lot of fun taking pictures. But… I forgot to save what recipe I followed! Not that they’re very different from each other. White chocolate. Cream. Amaretto. Except that because the alcohol wouldn’t cook out of the fondue and I was pregnant I took the conservative approach and used almond extract instead.

Fondue

I wish you all a wonderful Valentine’s Day weekend, however you decide to celebrate. Don’t forget to tell the people in your life how much you love them!

Red Wine and Chocolate Cream Sauce

~ lk529 ~ 2 Comments

The title of this blog post has already created it’s first impression in your mind. You either thought “that’s just weird” or “yum!” Either way, you’re intrigued. I’ll clear up one assumption off the bat – it’s not sweet.

When I saw this blog post pop up on my WordPress Reader last year it was Carlynn’s photography that had me sold. What caught my attention was her use of chocoalte pasta! I didn’t have, couldn’t find, and wasn’t about to make chocolate linguini so I used the boring normal stuff.

I made this for Valentine’s Day last year and while we were all a touch skeptical we all found we really enjoyed it! But a uninamous vote agreed that it needed some protein. A cocoa or coffee rubbed steak would accompany this pasta pretty nicely.

While I typically halve recipes that claim to serve 6 I made this one as is. We had a lot of pasta leftover. Good thing it reheated well! If you opt to serve this dish as a side then I’d highly suggest halving it – unless you’re feeding an army.

Red Wine and Chocolate Cream Sauce

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 1/2 C red wine
  • 2 tbsp balsamic vinegar
  • 1 qt beef broth
  • 1 1/2 C heavy cream
  • 1/2 C marscapone cheese
  • 2 oz dark chocolate, chopped
  • 1/2 C Cacao Nibs
  • 1 lb uncooked pasta

Steps:

  1. In a large pot over medium-high heat melt butter. Saute onions until translucent, approximately 5 minutes.
  2. Meanwhile, cook pasta according to package directions. Reserve some if the cooking liquid, if needed.
  3. Deglaze the pan with the red wine and the balsamic vinegar. Simmer until thick. Add the beef broth and simmer until reduced by half, 15-20 minutes.
  4. Whisk in the cream. Melt in the marscapone cheese. Remove from heat and melt in the chocolate. Stir in the cacao nibs. Season to taste with S+P.
  5. Add as much of the sauce sauce to the cooked pasta as desired. Use the reserved pasta water if needed.

*This recipe is adapted from Carlynn at http://jjbegonia.com/2014/02/03/pasta-with-chocolate-and-red-wine-cream-sauce/*

Red Wine and Chocolate Cream Sauce | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

Heart of a Hero

~ lk529 ~ 4 Comments

Today I have a super adorable quilt tutorial to share with you. But before I get to that I have an important piece of business to attend to. This quilt was made for Luke. Luke is the 2 month old son of very good friends of ours back in Florida. At his one week well-baby check-up Luke was diagnosed with a congenital heart defect. The severity of his condition is still being evaluted, but it is likely that Luke will require surgery well before his first birthday. You can follow Luke’s story here.

This week (2/7-2/14) is Congenital Heart Defect/Disease (CHD) Awareness Week. Congenital heart defects are the #1 birth defect, occuring in 1% of newborns – in the US that’s close to 40,000 infants each year. While some heart defects can be detected during utrasounds before birth, a CHD is usually detected by an abnormal sound or murmur of the infant’s heart. Other symptoms include fast breathing, excessive sweating, poor feeding/weight gain, or a bluish tint to the baby’s skin, lips, or fingernails. Depending on the severity of the heart defect immediate surgery could be required. 25% of children born with a CHD will require heart surgery, however surgery isn’t always a cure and most will require additional procedures and medications as adults. People with CHDs have a life-long risk of health problems, including growth and developmental delays, difficulty exercising, heart failure, and sudden cardiac arrest or stroke.

The cost for inpatient CHD surgery exceeds $2.2 billion each year. Here’s how you can help: The Children’s Heart Foundation (CHF) is the only organization in America that solely funds CHD research. They have generated over $6.3 million towards CHD research since 1996. 75% of the donations CHF receives goes directly to research and research-related education.

Resources: The Children’s Heart Foundation, Mended Little Hearts, The American Heart Association

CHD Awareness

The quilt I made for Luke follows a pattern I found on Pinterest. This free pattern comes from favoritefabric.com. If you purchase new fabric for this quilt feel free to follow their instructions. I used fabrics already in my possession for this quilt and therefore have different (and in my opinion less confusing) tutorial steps. After piecing together the blocks the quilt was simply too big for a tummy time quilt – the original finished quilt was 40.5″ x 52.5″. Mine is 41″ x 45″. (You can probably chalk that extra half inch to my seam allowance “skills”.) With a total of 13 different fabrics, this quilt has a lot of character and dimension. Luke’s parents knew they were having a boy so I looked through my collection for some great blues, greys, and tans to use. It wasn’t until “Heart of a Hero” was well underway that we found out his nursery was to be yellow and grey; oh well! And now that this quilt is named, I can only imagine how it would look in reds! Looks like I’m getting an itch to make another version….

Here’s the how-to for “Heart of a Hero”

Cut fabric:

Heart of a Hero 1

  • 8 squares 6 1/2″ fabric A
  • 8 rectangles 6 1/2″ x 2 1/2″ fabric B
  • 7 squares 6 1/2″ fabric C
  • 6 rectangles 6 1/2″ x 4 1/2″ fabric D
  • 3 rectangles 6 1/2″ x 2 1/2″ fabric D
  • 7 rectangles 4 1/2″ x 3 1/2″ fabric E
  • 7 rectangles 4 1/2″ x 3 1/2″ fabric F
  • 7 rectangles 3 1/2″ x 8 1/2″ fabric G
  • 8 squares 4 1/2″ fabric H
  • 8 rectangles 4 1/2″ x 2 1/2″ fabric I
  • 8 rectangles 2 1/2″ x 6 1/2″ fabric J
    • for the border: 1/3 yd
    • for the back: 2 3/4 yd
    • for the batting: 2 3/4 yd
    • for the binding: 1/3 yd

Using a 1/4″ seam allowance:

Heart of a Hero 2

  • Sew A above B (unit 1)
  • Sew 6 C above 6 6 1/2″ x 4 1/2″ D (unit 2)
  • Sew 1 C above 1 6 1/2″ x 2 1/2″ D (unit 3)
  • Sew E above F (unit 4)
  • Sew 2 G to the left side of E-F (unit 5)
  • Sew 5 G to the right side of E-F (unit 6)
  • Sew H above I (unit 7)
  • Sew 4 J to the left side of H-I (unit 8)
  • Sew 4 J to the right side of H-I (unit 9)
  • Sew 2 6 1/2″ x 2 1/2″ D above 2 unit 9 (unit 10)

Using a 1/4″ seam allowance:

  • Sew 2 unit 5 above 2 unit 1 (unit 11)
  • Sew 2 unit 2 above 2 unit 9 (unit 12)
  • Sew unit 11 to the left of unit 12 (unit 13)
  • Sew 4 unit 2 above 4 unit 8 (unit 14)
  • Sew 4 unit 6 above 4 unit 1 (unit 15)
  • Sew unit 13 to the left of unit 14 (unit 16)
  • Sew 2 unit 1 to the left of 2 unit 10 (unit 17)
  • Sew 1 unit 3 to the left of 1 unit 6 (unit 18)

Assemble quilt in three columns:

Heart of a Hero 3

  • From top to bottom, column 1: unit 17, unit 13, unit 16
  • From top to bottom, column 2: unit 13, unit 16, unit 18
  • From top to bottom, column 3: unit 17, unit 16, unit 16
    • Using a 1/4″ seam allowance, sew the units in the columns to each other before sewing the columns together

Once your center is sewn together, measure the sides and cut two 2 1/2″ strips of your border fabric to fit the left and right. Using a 1/4″ seam allowance attach the border strips to the left and right sides of the quilt. Measure again after the left and right sides are sewn on and cut two more 2 1/2″ strips of your border fabric to fit. Sew the top and bottom border strips to the quilt using a 1/4″ seam allowance.

Measure your final quilt top. Now piece together your backing fabric to fit your quilt top plus some overhang. The amount of overhang you need will depend on your or your quilter’s preference. Cut the same amount of batting, piecing together if needed.

Heart of a Hero 4

Sandwich the batting between your quilt top and your backing fabric. Quilt! If I am not sewing-in-the-ditch I like to use painter’s tape and a washable fabric marker to give some guidelines.

Assemble and attach binding fabric using your favorite method. (Maybe some day I’ll be confident enough and have an almost-perfectly bound quilt to do a tutorial.)

Don’t forget a tag!

Quilt Tutorial | Sew You Think You Can Cook

Red Hot Popcorn

~ lk529 ~ 1 Comment

My favorite snack hands down has to be popcorn. I’ve had my eyes set on making this red hot popcorn for quite some time and when we were invited to a hot cocoa party I knew this was exactly what I’d be bringing with me.

If you send treats to school with your kids for Valentine’s Day this popcorn would be a fun and different snack to break up all the chocolate and sweathearts candies.

While the beautiful color of this popcorn lends itself perfectly for Valentine’s Day enjoyment this sweet and spicy snack can be enjoyed all year round. Particularly if you like those red hot cinnamon candies!

Red Hot Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C popcorn kernels
  • 1/2 stick butter
  • 1/2 C sugar
  • 1/8 C corn syrup
  • 3 oz red hot candies

Steps:

  1. Preheat oven to 300 degrees F.
  2. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl.
  3. In a saucepan over medium high heat melt together butter, sugar, corn syrup, and red hots. Carefully pour over popped popcorn and toss evenly.
  4. Spread popcorn out onto large baking sheets. Bake 20-30 minutes, tossing every 10 minutes. Allow popcorn to cool before serving.
  5. Popcorn will keep in an air tight container for 3-4 days.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/02/red-hot-candied-popcorn.html*

Red Hot Popcorn | Sew You Think You Can Cook

You might also like: Red Velvet Puppy Chow

Spanish Steaks and Cheesy Potatoes

~ lk529 ~ 22 Comments

Before I get to today’s amazing recipes I’m taking a trip down memory lane. A “Flashback Friday” if you will.

Six years ago to the day I was asked a very important question by a very important person.

2275_634287830011_5861_n

February 6, 2009 was just a normal Friday. Stuart and I both had a break between classes that lined up perfectly for us to grab lunch together. My brother had a break at the same time and Stuart told me that he was going to be joining us. I got out of class a little early and headed down to the concourse to wait for them. That morning Stuart had asked me to bring my camera to campus because he needed a photo for ROTC. We handed the camera to my brother and he caught the proposal on video! They’d obviously coordinated this ahead of time.

2275_634287859951_9621_nI’d be lying if I said I didn’t know this was coming. The 7th was our two year anniversary and there’d been comments and hints that we’d be getting engaged then. I have to give a big shout out to my best friend for telling Stuart I was on to him. It’s because of him that I experienced a surprise proposal better than I could have imagined. (Although it would have been nice to have showered, put make-up on, and brushed my hair!) It meant a lot to me to have my brother there – catching it on video was just a bonus. We even got a loud “War Eagle!” from a campus tour that was walking by.

Today’s recipes, which come from the January/February 2014 edition of Food Network Magazine, make a perfect meal to celebrate a special occasion – a birthday, anniversary, or even Valentine’s Day. We enjoyed this meal for Stuart’s birthday this year. It was the first time I’d had rib-eye steak and I loved it! Cooking in the cast iron skilet also provided a perfect sear for this melt-in-your-mouth piece of meat. We enjoyed these steaks alongside the cheesy mashed potatoes suggested in the article and some roasted carrots.

IMG_1907The carrots were Wesley’s first food! He surprised me with how well he took to trying them. He even managed to swallow a little bit. However he hasn’t touched carrots since! He likes yellow bell peppers, flank steak, and apples – at least for now.

These steaks feed 2-4 people, let’s be honest though, they’ll only feed two because you won’t want to share. I doubled the potato recipe and it will serve 4. (I wanted the leftovers.)

Pan-Seared Spanish Steaks

Ingredients:

  • 2 bone-in rib-eye steaks (3/4 lb each)
  • 2 tbsp canola oil
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 C beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp butter
  • 1 tbsp chopped chives

Steps:

  1. Heat a large cast iron skillet over high heat.
  2. Pat steaks dry, lightly rub with a little canola oil, and season with S+P.
  3. Put 1-2 tbsp canola oil in the skillet. Add the steaks. (I had to do one steak at a time.) Sear on one side for 3 three minutes. Flip and cook 1-4 minutes, depending on your desired doneness. Remove steaks and set aside, covered with foil.
  4. Add the shallots to the skillet and cook until tender. Add the garlic and cook an additional 60 seconds. Whisk in the beef broth, Worcestershire, and vinegar. Bring sauce to a boil and cook until reduced by half. Remove from heat and whisk in the butter.
  5. Serve sauce overtop the steaks. Garnish with chives.

Cheesy Mashed Potatoes

Ingredients

  • 1 1/2 lb gold potatoes
  • 3 tbsp butter
  • 1/2 C heavy cream
  • 4 oz cream cheese, at room temperature

Steps

  1. Place potatoes in a large pot. Cover with cold water, season generously with salt, and bring to a boil. Cook until potatoes are fork tender. Drain and return to the pot.
  2. In a small sauce pan over medium heat melt the butter. Stir in the cream until just warmed through.
  3. Add the cream and cream cheese to the potatoes. Mash to desired consistency. Season to taste with S+P.

Spanish Steak and Cheesy Potatoes | Sew You Think You Can Cook

UPDATE May 2017: (written March 2018) I honestly can’t remember why I remade these steaks – I mean, other than the fact that they’re DELICOUS! I’m guessing I’d made them for our 7th wedding anniversary last May? Regardless, you really don’t need a fancy excuse to make such delicious steak. The above picture isn’t horrendous, but that giant bone-in steak was tricky to photograph, especially under tricky Ohio winter lighting. For round two, I decided to slice the steak to get the visual of the beautiful pink center and golden crust. Unfortunately, the juices still ran, no matter how long I let it rest. But hey, dragging those cheesy potatoes through the steak juices makes for a perfect last bite.

Spanish Steaks with Cheesy Potatoes | Sew You Think You Can Cook

Thursday Thoughts #10

~ lk529 ~ Leave a comment

Thursday Thoughts

Things have been pretty busy here in the Sew You Think You Can Cook kitchen. I can’t believe my last Thursday Thoughts post was Thanksgiving! I was hoping to talk about today’s concept shortly after the new year but there just wasn’t ever the perfect time. Good thing I don’t really believe in new year’s resolutions. (For the record though, my goal of one original recipe a month is going well. My January concotion, while not a complete fail, wasn’t where I wanted it and a second attempt is happening this week!)

If you are a new year’s resolutions kind of person I hope you’re staying strong. It’s been a month now! The most common resolutions are diet and exercise related. For those of you who already have all of that figured out let me propose a new train of thought. How about an easier way to keep your house clean?

Daily Cleaning Schedule

I started this cleaning schedule in October and to be honest, it worked perfectly for two months. December was a whirlwind of chaos and the chores fell to the bottom of the to do list. I can tell you that following my schedule is the better alternative. By having a daily checklist and by doing one big chore a day I avoid a full day of constant cleaning before visitors arrive. If we have company for dinner all I need to do is check that the bathroom is stocked with toilet paper and the sink wiped down. If family is coming to stay all I need to do is put clean sheets on the bed and pull out clean towels for their use. I promise you, this schedule works.

I adopted this cleaning philosphy because being a busy mom of an infant means that the house can become a disaster pretty quickly. And because I’m no longer going off to work that means I have to look at the mess during the day! I am honest with myself and know that some days I might not get around to that big chore and that’s okay. If I have to skip a day I try to add it to the next day’s agenda (that’s the beauty of only one big chore a day) or make an extra effort not to skip it the following week.

Kitchen Cleaning Checklist

Remember, all houses and homes are different – adjust as you see fit.