Fancy Flank Steak

If you’re not a fan of meat…swipe left. I don’t discriminate against ANY food group but totally respect your right to choose. #DoYouBooBoo

Here’s my marinated flank steak from week 11,986,391 of quarantine.

Ingredients:

  • Flank steak, cut into chunky strips
  • Packet of seasoning, dealers choice (try Mongolian Beef or Korean BBQ)
  • Soy sauce, 1/4 Cup
  • Scallions, 1/4 Cup chopped
  • Curly leaf parsley, 1/4 Cup chopped or ripped

Preheat oven to 400 degrees F

Let’s Cook Queen:

Toss your packet of desired spice, soy sauce and steak strips into a gallon size zip top bag. Seal the bag and shake the shit out of it to ensure that each piece gets coated. Marinate the strips in the fridge for 30 minutes, give or take.

On the stovetop, sear each side of the flank steak on high heat. Side note: I use a 12″ cast iron skillet that is coated with vegetable oil after each cleaning. Sear until you’ve achieved a dark brown caramelized color, then transfer oven safe skillet to a preheated oven for 10-12 minutes.

Lastly and most importantly, let the steak rest! Lay a long piece of foil over a large dinner plate. The length of the foil is twice as long as the plate. Transfer all the steak to the foiled plate. Wrap the excess foil over the steak and fold the edges to lock in the heat. After 5 restful minutes the steak will have retained its juices and be ready for a garnish of parsley and scallions. Enjoy you, fancy Queen!

Week Night All Star: Vol 4

Cooking is my most favorite past time. When I have infinite time to do it, it’s even more enjoyable. The time you invest prepping your staple ingredients, always pays off. What I mean is this, if fresh vegetables are washed, peeled/trimmed and stored at eye level in the fridge you’re more likely to incorporate them in your dishes. When eggs are hard boiled and shelled, I’m apt to reach for one as a quick snack in a pinch. Anytime I’ve boiled or roasted chicken, I make homemade chicken salad. By simply adding salt, pepper, freshly chopped parsley and scallions, you’ve dressed up an otherwise boring dish. I’m not a fan of eating the same meal on repeat throughout the week. With a little planning, I can assemble healthy meals from the bits and bobs that have been prepared in advance. In my opinion, nobody does this better than Lisa Bryan from Downshiftology.

Roasted cauliflower, carrots, red onion and sweet potatoes
Ground turkey with sautéed broccolini, yellow peppers and carrots
Shredded chicken breasts with parsley
Roasted celery, carrots, sweet potatoes and red onion with scallions and parsley

In each of the pictures above, the meals came together in minutes because I invested time on the front end. By prepping my ingredients before hand, i.e. – chopping vegetables and herbs, that’s one less thing to do when my boys are T-Minus from eating the house down.

Thanksgiving Feast Prep

With Thanksgiving approaching, this home cook is researching recipes for the big feast, making personalized place cards, decorating the dinner table and tweaking the oven schedule spreadsheet. I do quirky things through out the year to prepare for a meal of this stature and always save everything pertaining to this meal in a manilla folder. And let me tell you, the seams on that bad boy are close to bursting!

My inspiration comes from, but is not limited to;

Like a true dork, I commit my action plan to a spreadsheet. See my first draft below.

DishCategoryDateTimeAcknowledgements
Nuts, olives, figs & prosciuttoappetizerThu, Nov 28, 2019
Barefoot
TurkeyMainThu, Nov 28, 20199:30 AM
RollsSideThu, Nov 28, 2019

GravySideThu, Nov 21, 2019
Barefoot
Brussel Sprouts VegetableWed, Nov 27, 2019
Bon Appetit
Carrots VegetableTue, Nov 26, 2019

Green BeansVegetabledelegated

Cranberry SauceSidedelegated

Sweet Potatoes & MarshmallowsStarchWed, Nov 27, 2019
Sunny Anderson
DressingSideTue, Nov 26, 2019
Barefoot
Apple PieDessertdelegated

Macaroni Alfredo w/ pumpkinSideWed, Nov 27, 2019
Better H&G
Perfect mashed potatoes Starchdelegated
Bon Appetit
Gruyere & Thyme Stacked Potatoes StarchWed, Nov 27, 2019
Fork in the kitchen
Mini Pumpkin PiesDessertThu, Nov 28, 2019
ambitious kitchen
saladsideThu, Nov 28, 2019

Thanksgiving Feast
Thu, Nov 28, 20191:00 PM

The table is set days in advance, so I can get ahead of as many fussy tasks as humanly possible. Yes, I’m talking place cards, fancy napkins, candles, chargers, plates, dinner glasses, etc. Do as much in advance as you can. #PreparationAndPresentation

Ride or Die Vol. 1

This edition of Ride or Die is focused on the kitchen tools every cook should have. Here they are in no particular order: hand mixer, classic chef’s knife, knife sharpener, wooden spoon, slotted metal spoon, vegetable peeler, milk frother, measuring cups and spoons, mandoline, cutting board with deep well, and a citrus juicer.

Allow me to elaborate a touch:

Using a frother gives this home barista latte vibes and I’m HERE for it!

I adore home made chocolate chip cookies, don’t associate with anyone who doesn’t matter of fact. Measuring spoons and cups ensure accuracy a baker needs while a hand mixer gives me total control over the batters consistency. #TypeA #OCD #ControlFreak

Vegetables, fresh ones, require a bit of effort upon purchase. I prep all veggies straight away. This could entail peeling them, rinsing, drying, or keeping them fresh in containers, some full of water (i.e. carrots, celery, etc). Thanks for that pro tip, Downshiftology! I’ve noticed that when prepped vegetables are at eye level in the fridge, one is more compelled to nibble on them rather than cookies.

Week Night All Star Vol. 3

When inspo is running thin and the dinner bell is T-Minus from ringing, you gotta pull yourself together and #MakeItWork #TimGunn

This week a frozen bag of stir fry veggies were front and center, while Kikkoman stir fry sauce took this week night dish to varsity status. My tip for pulling off a spontaneous meal: listen to your fridge. If you have fresh ingredients on hand, use them up. If you have leftover bits and bobs, transform them into something new. A colorfully dressed salad will give life to tired grilled chicken. And do NOT underestimate the power of a great dressing or sauce!

Pint Size Parties

As the homeroom mom for my boys, I know a thing a two about a thing or two. And those things involve PARTY SNACKS! Let’s be honest, their take away is and always will be the food…and musical chairs #CrowdPleaser. These treats are my boys personal faves; #1 Oreo Sparkle Pops, #2 Easter Pretzels, and #3 Holiday Tree. These beauties came curtesy of the ‘Pinterest Moms’. Check out my Pint Size Parties board for more inspo!

Coffee House

So my gf’s coming over for coffee and naturally I want to WOW her! I’m grinding my own coffee beans and putting on the kettle for some fabulous French Press! #boujee

If you are wondering why I go on and on about french press coffee being the SHIZZZ, it’s because it is SPECIAL! If you’re a coffee connoisseur then you already know. I put it to my Mom (who doesn’t drink coffee…hold for gasp!) like this, it’s like comparing a knock off Louis Vuitton to the real thing. You just know! Obviously she’s a handbag girl and this scenario speaks her language.

When my friends come round I love to cook for them and send them home with treats. Today I’m baking rosemary & currant scones and serving them with an array of spreads and jams. I love them with honey, cinnamon honey butter, fig jam or Sarabeth’s Preserves.

We’ll chat about life as SAHM’s (stay at home mom) and laugh that our husbands are honorary co-chairs of NADS (National Association of Dads Society)!

Nambe Cheese Board
Bedillion honey, Sarabeth’s preserves and Dalmatia fig spread all pair well with these Rosemary & Currant Scones

Food Truck Friday

A friend of mine could use a helping hand, and while we independent women NEVER ask for help, I’m making her family dinner this week. I’m not even kidding, I LOVE cooking for my friends! #MealsOnWheels

Turn up the volume on roasted chicken by dredging it in a simple marinade over night. I tossed the split chicken breasts (with ribs) in a zip top bag and poured an herby garlic salad dressing to coat. Bake at 375 degrees F on a baking sheet lined with parchment paper for an hour. #Voila

Roasted Split Chicken Breasts
Power greens salad with red onion, orange & yellow peppers, cherry tomatoes, Sartori balsamic bellavitano cheese, and hard boiled eggs
Roasted carrots and red potatoes garnished with curly parsley
New York Times Best Chocolate Chip Cookie