Tag Archives: exchange student

Tasty Steak Sandwich

Tasty Steak Sandwich

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

Happy Cooking!

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Pulled Pork

Pulled Pork

Our exchange student, Rasmus is from Denmark and he told me that they eat a lot of pork and that he loves it. Cody and I ate pork occasionally, but since Rasmus likes it so much I have been trying to have it more often.

I love pulled pork, I really like it super spicy with some sweetness mixed in. Cody really does not like it spicy, so I came up with this recipe that really is the best of both worlds. You can serve it with rolls to make sliders, tortillas and have tacos or as a main dish and serve it with potatoes and veggies. We had it in tortillas and I served it with a fresh fruit salad. The recipe is simple and the leftovers are wonderful.

Sweet and Spicy Pulled Pork

1 pork loin (Mine was 4 pounds)

1 big onion sliced in about 1 inch slices

5 cloves of garlic smashed

1/2 tsp sea salt

1/2 tsp black pepper

1 Tbs adobo powder

2 cans of ginger ale

1 bottle of Honey Chipotle BBQ sauce (or sweet and spicy)

1/4 cup of flour

Preheat your oven to 350. In a dutch oven cover the bottom with the onions and garlic and put the pork fat side up on top of them. Sprinkle the spices on top of the pork and pour the ginger ale around the meat. Pour the entire bottle of BBQ sauce on top of the pork and cover with the lid. Put in the oven for 1 1/2-2 hours or until your thermometer reads at least 145 when inserted into the center. Remove the pork from the pan and set on a cutting board. Ladle out about a cup of the juice from the pan and put it in a bowl, whisk in the flour until there are no lumps. Pour the flour mixture into the pan and whisk it all together to thicken it. Shred the pork on a cutting board and move it to a serving platter. Pour the gravy over the pork and serve. If your gravy is not thick enough, whisk in more flour 1 Tbs at a time until it reaches the desired thickness. Enjoy!

fresh fruit salad

fresh fruit salad


Starting a blog sounded like such a simple task yet, I spent 3 hours yesterday designing my new blog and ended up using a pre made design and just altering the colors. This morning a woke up with a sense of urgency to rush to my new computer to start my blog, but my stomach had its priorities, first things first…a healthy breakfast.

Last night we took our exchange student to his first ever baseball game, so after an evening of pigging out on junk food and sharing a 3 foot sausage in a bun with every yummy topping available (everything is bigger in Texas) I needed some real body fuel. I made a yummy green juice with kale, apple, cucumber, celery, ginger and lemon. If you have never juiced, try it, I bet you will like it.

While sipping my breakfast I started planning my weekly menu, my husband requested fried shrimp, beer-battered fish, our exchange student wanted burgers and I always want some form of asian food. After planning my menus my hubby texts me and lets me know his dad and step-mom are coming to dinner tomorrow  night and I need to change the menu for that night. Luckily I am an accommodating wife, so I tweak the menu a bit, instead of making pulled pork sliders, we are having stuffed pork tenderloin wrapped in bacon (gotta impress the in-laws).

This week I will try to keep track of my ingredients and form a recipe to share, I will have to refrain from just smelling spices and throwing a bit of this and that in. I am naturally not a recipe follower, I like freedom in cooking and I never did like to color in the lines. My goal this week is to make a recipe that can be followed by those who enjoy coloring in the lines.

Stay Tuned.