Grilled Flank Steak Salad with Strawberries

We have survived our bomb-cyclone blizzard from last week.  The sun has been shining and the grass is already turning green...yes, that's Colorado for you.  High 60's this week and I have been firing up our my Traeger grill! 

I can feel spring shining its beautiful smile on us when we come home every night and it makes me very happy!

We walked our back and side yards last weekend to come up with our landscaping plans and ideas for the next six months.  We are excited to have a vegetable and fruit garden again.  I'm looking forward have veggies again ready to pick right out our back door.

This salad will definitely make another appearance with our soon-to-be harvested lettuce crops!

Grilled Flank Steak Salad with Strawberries

Courtesy of Home and Plate

4 cups baby spring lettuce mix

1 pound grilled steak (recipe below)

1/2 cup sliced strawberries

1/2 cup sweet and spicy pecans

2 ounces crumbled blue cheese

vinaigrette (recipe below)

For the steak:

1 pound flank steak

1/2 cup canola oil

1/4 cup soy sauce

2 Tbl lemon juice

2 Tbl Worcestershire sauce

1 Tbl Dijon mustard

1 tsp minced garlic

For the vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1 Tbl raw honey

1 Tbl strawberry preserves

1/2 tsp black pepper

For the steak:  Mix together all the ingredients and pour the marinade over the flank steak.  Marinate in the refrigerator for at least four hours or overnight being sure to turn over the steak.

Heat the grill to medium.  Grill the flank steak for 7 minutes per side.  Once done, be sure to let the steak rest for at least five minutes.  Slice the steak into thin pieces across the grain.

In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.

Arrange the lettuce mix in a bowl.  Arrange the flank steak on top of the salad.  Next, top with pecans, strawberries and blue cheese.  Drizzle the vinaigrette over the salad and serve.

One Year Ago: Cheese and Crack

Two Years Ago: Pesto Chicken Caesar Salad

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Blarney Bark

Five Years Ago: Ultimate Tri-Tip Tacos

Patty's Creamy Pesto Shrimp and Another Project Off The List

I am proud (and so incredibly happy) to report that we have 

yet another project, done, complete and checked off our list!

We started the demolition of our fireplace wall right after Halloween, 

to begin it's transformation of our new makeover fireplace.

We were scheduled to have the slate stone tiles installed the week of Thanksgiving, but due to weather, contractor injuries, conflicting schedules, the holidays and life...

we have lived in "demo" mode since then.  Thank goodness our installer was so patient with us.

 Lesson learned though, good things come to those who wait.

The week came and our tile installer arrived for two days and worked his beautiful magic!  In order to save costs, we let the contractor do the installation of slate we purchased and we took care of the rest.

We schooled ourselves in the proper cleaning, sealing and grouting of our new stone.  There is even a grout piping bag, much like piping frosting on cakes...who knew?!  For a couple of novices, I think we did a great job.

One of our favorite pieces of the new fireplace is our wood mantle.  We purchased it at a silent auction over a year ago!  There is a company near us, Authentic Barnwood that they reclaim wood from old barns all over the country.

This piece we selected is a roof beam from an old dairy farm barn in Wisconsin.  We loved learning the history of it from it's origination.

And of course, Princess Brinkley loves napping in front of her beautiful, new fireplace.

This recipe from my sister-in-law is awesome and been around for years.  She first made it for us about ten years ago (maybe more).  I have tried over and over to copycat it and never quite achieved her recipe.  I don't know why I never asked for it, but last month I got her original version. So, so good !!  My daughters ask for this one over and over again...definitely a family favorite.

Creamy Pesto Shrimp

Compliments of Patty

1 pound linguine pasta

1/2 cup butter

1/2 onion, diced

1 clove garlic, minced

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup prepared pesto

1 pound large shrimp, peeled and deveined (or Langostino lobster), cut into pieces

Bring a large pot of lightly salted water to a boil.  Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat.  Saute the onion and garlic.  Stir in cream, and season with pepper.  Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.  Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp or lobster, and cook until they turn pink, about 5 minutes.  Mix with the hot linguine and serve on a large platter.

One Year Ago: Cheese and Crack

Two Years Ago: 20-Minute Skillet Tuscan Tortellini

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Luck Of The Irish Cupcakes

Five Years Ago: Deviled Green Eggs and The Ham

My cabin fevered husband thinks he's hilarious! Seriously ?!?! (I can't wait for golf season to start!)

Butter Swim Biscuits and Bomb Cyclones

If you were anywhere near a news outlet today (and hopefully not stranded in an airport), you undoubtedly heard about our "bomb cyclone".

Remember that snow globe I recently told you about that I live in?  Well, someone shook it with a vengeance and kept shaking, and shaking, and shaking today!

The wind is still continuing to howl tonight and it is so cold and dreary with snow everywhere.  We all learned yesterday that it was headed our way, so last night I packed up all my work from my desk, brought it home, and was able to work from home today.  My husband tried to brave it and went to work at 6:30 am...he was home by 10am!  All roads were being shut down in every direction.

He then had the unfortunate and daunting task of snow blowing all afternoon, to try and stay ahead of it, but it just won't stop blowing.  We have had 30 mile an hour winds here all day and night.

So, while he tasked in the snow I did what I always do for comfort...baked.  For breakfast, I tried this new recipe I found on Pinterest (of course).

I can't even begin to explain how amazing these biscuits are...and so, so easy!  My husband, who isn't even a big fan of bread said, "forget all the other recipes, only bake these biscuits from now on."

Warning, these biscuits are loaded with everything bad (which is probably why they are so darn good), so enjoy these in moderation.

Butter Swim Biscuits
Courtesy of Instrupix.com

2-1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Preheat oven to 450 degrees.

Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk to the dry ingredients, and mix all of the ingredients together until a moist dough is formed.  Set aside.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it out evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

Enjoy for breakfast, lunch or dinner!  These biscuits are the perfect companion to any meal.  They are perfect with a little jam or preserves.

One Year Ago: Cheese & Crack
Two Years Ago: 20-Minute Skillet Tuscan Tortellini
Three Years Ago: Portillo's Chopped Salad
Four Years Ago: Breakfast Casserole
Five Years Ago: Sweet Dreams

Chicken, Artichoke and Cannellini Bean Spezzatino

I am still amazed how many recipes are out there that were either faxed or printed 10+ years ago, that still somehow make it to me to this day...that I have never heard of or tried.

Recently, one of my sister-in-laws gave me this Giada recipe.  WOW is this good.  A fair amount of ingredients, but goes together rather quick and easy.  Makes great leftovers as well.  Even though there is no pasta, it is still very filling and satisfying all in one bite.

Chicken, Artichoke and Cannellini Bean Spezzatino

Courtesy of Giada De Laurentiis

2 Tbl olive oil

1 (4-ounce) piece pancetta, diced into 1/4-inch pieces

2 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, thinly sliced

1 onion, diced

3 cloves garlic, halved

1 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

2 (14-ounce) cans low-sodium chicken stock

1/2 packed cup fresh basil leaves, chopped

2 Tbl tomato paste

1 tsp dried thyme

1 bay leaf

2 skinless chicken breasts (about 1-1/2 to 2 pounds total)

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.  Using a slotted spoon, remove the pancetta and drain on paper towels.  Set aside.  Add the carrots, celery, onion, garlic, 1 tsp salt and 1 tsp pepper and cook until the onion is translucent, about 5 minutes.  Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf.  Add the chicken and press down to submerge.  Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.  Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let col for 5 minutes.  Cut the chicken into bite-size pieces.  Return the meat to the saucepan and simmer for 5 minutes until warmed through.  Remove the bay leaf and discard.  Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

* I also added a sprinkle of freshly grated Parmesan cheese.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Julie & Julia's Tomato Bruschetta

Three Years Ago: Traeger BBQ Glazed Meatloaf - Jack and the Beanstalk

Four Years Ago: 24 Hour Salad

Five Years Ago: Chile-Cheese Egg Bake

"Man"estrone Soup

I currently live in a snow globe.  Monday through Friday is beautiful, sunny and a pleasant 50ish degrees.  In the middle of our Friday nights, someone shakes our snow globe and we wake up to a foot of snow and very cold temperatures, below 0 degrees some mornings.

Everyone is over it and getting cranky...including me!  I just want to be sitting on my beautiful deck, having dinner and watching the sunset, without a parka and boots on!

I am really starting to feel sorry for my husband.  Golf season is nowhere in sight, due to our unfavorable weather.  He is getting so bored that he follows me around the house, along with the rest of our dogs.

We have completed two of our projects (which I will share later).  Even though there are more projects to complete, I am rapidly seeing cabin fever set in for all of us!

Last weekend I watched Pioneer Woman make her 16 Min-estrone soup.  It looked perfect for our cold days and with today being Ash Wednesday and start of Lent, I thought it would also be great for our no meat dinner tonight.

I decided to take the weekend and do some meal prepping, including this soup.  Since my husband was getting restless, I asked if he would like to help.  I figured I could give him the task of dicing up all the vegetables for me...that should take him awhile.

I pulled out the large cutting board and all the vegetables for him to chop for the soup.  I walked over to get my Santoku knife (it's his favorite) for him.  When I turned around, he had my KitchenAid out with ALL of the attachments.  Let me say it again..."ALL" of the attachments!

He was not about to stand there and dice each vegetable with a boring knife.  As only a man would do, he took the no nonsense approach and brought out the serious machinery to get the job done! 

If John Gray, author of Men Are From Mars, Women Are From Venus ever decides to write the next sequel, this would make a great chapter!

16 Min-estrone
Courtesy of Pioneer Woman

Kosher salt
2 quarts low-sodium chicken stock
2 Tbl olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2 to 1 inch pieces
Freshly ground pepper
8 ounces ditalini pasta
2 stalks celery, finely diced
1 yellow bell pepper, finely diced
1 onion, finely diced
1 carrot, finely diced
1 zucchini, diced
1 tsp red pepper flakes
One 28-ounce can diced tomatoes, with the juice
One 15-ounce can white beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1 tsp dried basil
1 tsp dried oregano
chopped fresh parsley, for serving
jarred pesto, for serving
grated Parmesan, for serving

Add water and salt to a pot for pasta and bring to a boil.  Add the stock to a pot and heat over medium-high heat until hot.

Put a large pot over medium heat and add the olive oil.  Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.

Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken.  Add the red pepper flakes and season with salt and pepper.  Cook until the vegetables begin to soften, 2 to 3 minutes.  Add the tomatoes, beans, basil, oregano and hot stock.  Bring to a boil and simmer for 5 minutes.  Taste and adjust the seasoning with slat and pepper.

Drain the pasta and add it to the soup.  Stir in the chopped parsley.  Serve with a dollop of pesto and a sprinkling of Parmesan.

** If you are going meat free, just eliminate the chicken from this recipe...it's still fantastic!

One Year Ago: Cheesy Country Ham Dip
Two Years Ago: Nicoise Salad
Three Years Ago: Prosciutto-Wrapped Chicken
Four Years Ago: Spicy Asian Beef
Five Years Ago: Tapenade Pasta Salad

Cherry Almond Skillet Shortbread and New Laundry Room

One project...DONE!  Checked off my list and I am ecstatic!!  I LOVE, LOVE, LOVE, my new laundry room makeover.

We had a lot of fun with this makeover.  Honestly a true miracle that we even decided on a paint color after all those swatches we looked at for weeks.

I have a few more accessories to purchase for the top of the cabinets/shelf.  I am giving up splurge/unnecessary shopping for Lent, so it will have to wait until after Easter for the final touches.  Until then, I really enjoy doing laundry now...if I have to do it.

This skillet shortbread is so delicious.  Anytime I have an opportunity to try a new recipe in one of my cast-iron skillets, I am all over it.  The shortbread is supposed to be a dessert, but my husband and I love eating a small slice of it for breakfast, as we admire our beautiful new laundry room, from the kitchen.

Cherry Almond Skillet Shortbread
Courtesy of Trisha Yearwood

Nonstick cooking spray
1-1/2 cups granulated sugar
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 large eggs
1-1/2 cups all-purpose flour
1/2 tsp fine salt
1 tsp almond extract
1 cup dried tart cherries
1 Tbl orange zest
1/2 cup sliced almonds, with skins
1 to 2 Tbl turbinado sugar or raw sugar

Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle.  Spray the parchment with more cooking spray.

In a large mixing bowl, stir the granulated sugar into the melted butter.  Beat in the eggs one at a time.  Sift the flour and salt onto the batter.  Add the almond extract, dried cherries and orange zest and stir well.

Pour the batter into the skillet.  Top with the sliced almonds and the turbinado sugar.

Bake until slightly brown on top, about 35 minutes.

Cool the shortbread in the skillet.  When cool, cut into wedges.

One Year Ago: Cheesy Country Ham Dip

Two Years Ago: Twix Thank You Cookies

Three Years Ago: Prosciutto-Wrapped Chicken

Four Years Ago: Spicy Asian Beef

Five Years Ago: Priceless

Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Yesterday was my xx birthday.  I recently saw this article from Julia Louis-Dreyfus.

This is my new mantra for life...I love this quote!

My husband and I were going to go out for some light appetizers to celebrate my birthday, since we already had dinner with our daughters the night before.  It was 9 degrees when I got home and I just wanted to be in my warm home and not go anywhere.  I figured I would just make a simple salad for us and call it good.

I walked into our house.  All the kitchen lights were on and my husband was feverishly cooking, chopping and measuring away.  He surprised me by making the most amazing 5-star dinner for my birthday with candles and a wonderful buttery Chardonnay to celebrate.

Just as he was getting ready to plate our dinners, apparently the parchment paper the halibut was broiling on, got a little too hot.  Smoke filled the kitchen and before I could get all the doors open, our smoke alarm went off! 

I have never heard an alarm like this.  A women's voice says "Fire", then there were 2 loud beeps.  It kept going so long, that it sounded like a rap dance song.  "Fire"...Woop Woop", "Fire"...Woop Woop".  We laughed so hard and started dancing to the tune, until the freezing air took over, cleared out the smoke and the alarm stopped.  This will definitely be a birthday to remember!  Dinner was out of this world (I ate every last morsel) and a great memory to go with it!!

Almond-Crusted Halibut with Lemon Garlic Butter

Courtesy of Ahead of Thyme

Lemon Garlic Butter

1/2 Tbl garlic, minced

1/2 Tbl fresh lemon juice

1/2 tsp lemon zest

1/8 tsp salt

1/8 ground black pepper

1/4 cup butter, unsalted (at room temperature)

Halibut
2 fresh halibut fillets

2 Tbl lemon garlic butter (as per recipe above)

salt and pepper, to taste

3 Tbl ground almonds

Preheat oven to 400 degrees.  Place the halibut fillets on a lined baking tray and set aside.

For the Lemon Garlic Butter:  In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed.  Add the butter and continue to blend until fully combined.

Spread 1/2 tablespoon of the lemon garlic butter on top surface of each halibut fillet, covering the surface completely.  Sprinkle a pinch of salt and pepper on to.

Sprinkle 1-1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to full cover it.

Bake the halibut for 5 minutes

While the halibut is still in the oven, change the oven to broil on high.  Continue to cook for 5 more minutes.

Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.  Enjoy!

The other great thing about birthdays, is that all those annoying-soliciting-marketing emails that you forgot you signed up for, finally pay off.  I must have received twenty birthday coupons yesterday (and we all know that I live for my coupons)!

I received a free birthday bundt cake from Nothing Bundt Cakes.  Dear Heaven, if you have not experienced one of their cakes, go now!!!  If you don't have one of their stores near you, order from them now!!!  I decided to have their White Chocolate Raspberry bundt cake! WOW!  I may have to go back and keep celebrating my birthday the rest of this month.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: One Year Older
Three Years Ago: The Birthday Flirtini
Four Years Ago: Purple Potion #49
Five Years Ago: Chocolate Layered Pudding

Good-Bye Angus

This week we had to say good-bye to our chocolate Labrador retriever, Angus.  Our hearts are so heavy and unbearable at times.  It is a loss that we knew was coming, but you're still never prepared for it and never makes it any easier.

God brought Angus into our lives when he was two years old.  He came to us from a family that just had their first baby and wanted him to be in a home that could give him the full attention and love that he deserved.  He was brought to the perfect home.  

He was an angel sent to us and such a love.  He enjoyed his patio time with us, an afternoon at his spa with the full royal treatment and more than anything, just being with his family.

I  pray that he knew how much he was loved and missed!  He was the size of a brown bear, and had an even bigger heart.

Good-bye sweet boy...see you in Heaven.

Strawberry Tiramisu Bites For The Love of Your Life

Tomorrow is Valentine's Day.  A day of chocolates, cards, flowers...and strawberries!

One of my all time favorite love-rom-com movies is Sleepless In Seattle.  One of the classic scenes is known as "The Tiramisu Talk".  Here's how it all goes down...

(1993) follows widow Sam Baldwin (Tom Hanks) as he begrudgingly attempts to re-enter the dating world a year after losing his wife.  It's been a long time since he had to date anyone, so he consults his pal Jay (Rob Reiner) for advice.  Jay explains the way dating dynamics have changed since Sam was last on the scene (Jimmy Carter, 1978) - women ask men out, they have to be friends first, they split the check, and having a cute butt is a requirement.

"I don't think I could let a woman pay for dinner, " Sam says.

"Great, they'll throw a parade in your honor.  You'll be man of the year in Seattle Magazine", Jay replies.

Then, they engage in a discussion about tiramisu....

"Tiramisu," Jay says, randomly.

"What is tiramisu?" Sam asks.

"You'll find out." Jay responds.

"Well, what is it?" Sam questions.

"You'll see!"  Jay says.

"Some woman is gonna want me to do it to her and I'm not gonna know what it is!"  Sam exclaims.

"You'll love it." Jay announces.

If you are planning on staying in tomorrow night, such as ourselves, these are the perfect little sweet treat bite.  If I was being completely honest, I could just eat this mascarpone filling with a spoon right out of the entire bowl, and not apologize for it!

Strawberry Tiramisu Bites
Adapted from Paula Deen

1/2 cup strawberry preserves, at room temperature
1 1/2 (6.3 ounce) packages miniature bite-sized phyllo tart shells
1 (8-ounce) package mascarpone cheese
1/4 cup lemonade
2 Tbl fresh lemon juice
3/4 cup heavy whipping cream
1/4 cup confectioners' sugar
1 tsp. lemon extract
2 quarts fresh strawberries, halved (or quartered, depending on size)

Place about 1/2 teaspoon strawberry preserves in bottom of each tart shell; set aside.

In a medium bowl, combine mascarpone cheese, lemonade and lemon juice.  Beat at medium speed with an electric mixer until creamy.

In a medium bowl combine cream, sugar and lemon extract.  Beat at medium-high speed with an electric mixer until medium peaks form.  Fold into mascarpone mixture, stirring until combined.

Spoon about 1 Tbl mascarpone mixture into each tart shell.  Top each with a strawberry half.

One Year Ago: Creamy Penne Pesto Chicken
Two Years Ago: I'm Back
Three Years Ago: The Flirtini
Four Years Ago: Raspberry-Lemon Dump Cake
Five Years Ago: Chocolate Layered Pudding