Friday, February 26, 2010
It's Friday!!!! In honor of this wonderful day - I decided to share one of my favorite things - my soup and sandwich ceramic dish. I got it after receiving a cute little catalog from Uncommon Goods. After folding down a bunch of pages, I narrow it down to this cute little plate set. Everybody loves a grilled cheese and soup - what better way to serve it then on this tray. I love these plates so much that I use them all the time - as you can see from my dinner above! I recommend spending a little time on this website, it's wonderful!
Have a wonderful Friday!
Wednesday, February 24, 2010
Tuesday, February 23, 2010
This has a lot of flavor, but beware as this makes A LOT of Jambalaya!
Monday, February 22, 2010
Tuesday, February 16, 2010
Monday, February 15, 2010
- 1 1/4 pounds beef flank steak
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons crumbled blue cheese
- 2 tablespoons lowfat buttermilk
- Dash Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped parsley leaves
In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
Spray a large grill pan with cooking spray and preheat over medium-high heat.
Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
Sunday, February 14, 2010
Happy Valentine's Day!
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Frost the cupcakes and sprinkle with the remaining coconut.
Thursday, February 11, 2010
Wednesday, February 10, 2010
So I have been bad about posting these last two weeks. My job, which I love, has had me driving 3 hours round trip to San Diego 7 days in the last week. All I can say is that I don't want to be in a car for a LONG time!
Friday, February 5, 2010
We love breakfast in this house, well I love breakfast which means that by default my husband loves breakfast. This is a simple, really delicious, really frugal breakfast that has only a couple of ingredients but packs in a LOT of flavor. Add an egg over easy and you have a tasty filling breakfast, or even dinner!
Thursday, February 4, 2010
I have my first giveaway!!!