Cody’s mom and step-dad came into town for a nice long weekend visit and after spending the entire day cleaning house I needed something quick for dinner. I had 3 bone in ribeye steaks in the freezer so the night before last I set them in the fridge to thaw. Before I started my cleaning frenzy I needed to get the steaks marinating so they would be nice and delicious for steak sandwiches for dinner. I had hired maids to come clean my house because I had a million other things to do, but of course the had to cancel so I was stuck cleaning the house, running errands, going to an appointment and getting everything ready. Oh and taking care of a puppy who still has not mastered the art of potty training. After my busy day I still ended up with about 15 minutes of downtime to relax and enjoy my clean house before everyone arrived. Dinner was a huge hit, my father in law kept complimenting it and Rasmus our exchange student even went back for seconds.
Tasty Steak Sandwiches
3 ribeye steaks (about 2.5 pounds) sliced thin and most of the fat removed
3 Tbs Grub Rub (or your favorite meat tenderizing seasoning)
1/4 cup Worcestershire sauce
1 Tbs season salt
1Tbs olive oil
1 big red onion sliced
6 Ciabatta rolls
6 slices of Horseradish cheddar cheese (or your favorite cheese)
In a gallon size freezer bag put the steak, seasoning, salt and the Worcestershire sauce in an shake it all around and put in the fridge for at least 3 hours (you could even do it the night before).
Get a large cast iron skillet or a nonstick skillet and put the olive oil in the bottom and toss in the onions over medium high heat. Once the onions start cooking and smelling delicious add the steak mixture and toss it around to get all the flavor on the onions. Slice the Ciabatta in half and toast in the oven at 400 until desired toasting is reached.
Pile the cooked steak and onions on the Ciabatta rolls and top with the cheese. Serve with fresh fruit and french fries. Enjoy
I was grocery shopping and Cod fillets were on sale! I love Cod, so I bought enough for two meals and froze half of it. Since Sundays are normally filled with chips and queso, hot wings or burgers and beer, on Mondays I try to make a really healthy dinner to help us get back into eating mostly healthily during the week. Last night I made Cod with lemon pepper, capers and spinach. Its an easy and delicious and HEALTHY dinner.
4 Cod (or Tilapia or Swai) fillets
1 small jar of capers
2 lemons sliced into rings
1 handful of fresh spinach
2 cups of dry white wine
2 Tbs Lemon Pepper
1 tsp Italian herbs
Preheat your oven to 350. Lay the fillets in a 9 x 13 baking dish and pour the wine over them, sprinkle the lemon pepper and italian seasonings over the fish. Cover the fillets with the spinach leaves and top with the lemon rings and capers. Cover with foil and bake for about 25 min or until the fish is flaky. I served the Cod on a bed of Quinoa and a side of squash and zucchini. This could be prepped in the morning and then baked at dinner time, its a light and fresh meal. Enjoy!
When Cody and I first started dating I made him my stuffed pork tenderloin and he was so impressed he said he wanted to cook a special meal for me, his Mexican Cornbread. I was super excited, because I absolutely love cornbread and having such a cute guy cook me dinner is always a treat.
I was sitting in the windowsill watching him cook and really trying not to put in my two cents worth…even though it looked like it was going to be a disaster. He had cornbread mix, cheese, meat and seasonings all over the kitchen and the batter was to the brim of the baking dish before he put it in the oven. While it was in the oven we could hear the hiss of food falling onto the the heating coils and smell the scorching morsels. When the timer went off Cody opened the oven and took out the cornbread is was burned on the sides and a gooy mess in the middle. I was taught to never turn my nose up at food someone had taken the time to make, so I said “Oh it will be yummy” and I cut us each a piece from the least burned side. I assured him that it was not “that bad” and I would perfect his recipe (starting with a proper sized baking dish) and it would be wonderful. Shortly after that dinner this recipe was created and we enjoyed it many more times.
Mexican Fiesta Cornbread
2 cups of All-purpose flour
2 cups of yellow cornmeal
2 tsp baking powder
1 1/2 tsp salt
1/4 cup sugar
5 eggs beaten
2 cups of milk
1/2 cup of melted butter
1 pound of hamburger meat
1 white onion
2-3 chopped jalapeños (depends on how much heat you want)
1 can of diced tomatoes with green chilies
1 cup of shredded cheese
1/4 cup of vegetable oil
Preheat your oven to 400 and get out your cast iron skillet (12 inches or bigger). In a separate pan cook the meat with the onion and jalapeños, once its cooked remove from heat and stir in the can of tomatoes.
Whisk the flour, cornmeal, baking powder, salt and sugar together. Add in the eggs, milk and butter and stir until its all incorporated. Stir in the meat mixture and the cheese.
Pour the 1/4 cup of oil in the bottom of the cast iron skillet and make sure is covered and there is plenty to come up the sides when you pour the batter in. Pour the cornbread mixture into the skillet and bake in the oven for about an hour. When a butter knife inserted into the center comes out clean its ready.
Serve with chips and salsa and a salad. Enjoy!
Fall is right around the corner for most people, but since I live in Texas fall will not show up until beginning of November. We Texans love to pretend to have a fall so pumpkins are outside the stores and people put their fall wreaths on their front doors.
Every year I buy about 4 big pumpkins and roast them in my oven, puree the meat and freeze it to use all year long. Fresh pumpkin is far superior to the canned variety and is much cheaper too. Try it out!
I have been cleaning out my freezer to make room for more pumpkin and a couple of turkeys at thanksgiving. I found one small container of pumpkin and a bag of cranberries left from last year and decided that I would make a pumpkin cranberry bread. My house smelled amazing, I almost turned on Christmas to get the full effect.
Here is the recipe, its easy and it is an instant fall starter.
Pumpkin Cranberry Bread
3 3/4 cups of all-purpose flour
3 cups of sugar
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
1 tsp salt
2 cups (or 1 15 oz can) of plain pumpkin
1/2 cup vegetable or canola oil
2 Tbs vanilla
2 cups of fresh cranberries (my bag was about 2 1/4 cup and I just put them all in)
1 1/2 cup of chopped walnuts
Preheat your oven to 350 and get out two loaf pans. In a large mixing bowl combine the flour, spices, baking soda and salt and whisk them all together. In another mixing bowl combine the pumpkin, eggs, oil and vanilla. Pour the pumpkin mixture into the flour mixture and stir together until its all combines. Stir in the the cranberries and walnuts. The batter will be thick! Generously coat your loaf pans with nonstick cooking spray and pour in the batter. Bake for 45 min-hour. When a toothpick inserted into the middle comes out clean its done. Cool the bread in the pan on a wire rack for about 30 min and then dump it out onto the rack. Serve with cinnamon cream cheese, or just eat it plain. Its truly delicious. Enjoy!