Secret Recipe Club: Creative Culinary's Grapefruit, Ginger & Honey Flank Steak

After doing my usual stumbling of food blogs one day, I came across a link for the Secret Recipe Club.  It's a group of bloggers that post a recipe from an assigned food blog every month.  The idea is genius!  #1, you get to discover someone new each month.  And #2, someone gets assigned your blog, so you get to see your recipes done their way.  It's win-win!  To find out more, visit here.

So I decided to join last month and this month would be my first post.  I received the blog Creative Culinary for my assignment.  I'd never been to this blog before, but I knew it was somewhere that I'd be back to again and again.  It was so hard to choose a recipe - because they all looked so good!  Then I came across the Grapefruit, Ginger, & Honey Flank Steak.  I knew it would be a hit just from the name.  So that was my chosen recipe!

Ingredients:
Adapted from Creative Culinary's recipe


2 tablespoons olive oil
juice from 1 orange (I mistakenly bought a giant orange instead of a grapefruit - apparently I wasn't reading the tags correctly, hehe)
1 tablespoon honey
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
about 1 teaspoon kosher salt
freshly ground black pepper
2 lbs. skirt steak (I already had some skirt steak in the freezer, so I used it instead of flank)

In a medium bowl, combine the olive oil, orange juice, honey, ginger, coriander, salt, and pepper.

Lightly score the skirt steak both horizontally and vertically on both sides.

Add skirt steak to a resealable plastic bag and pour in marinade.  Refrigerate at least 4 hours or overnight.

Light a charcoal grill under medium high heat.  Grill skirt steak for about 5 minutes per side for a good medium rare.

Let steak rest for about 5 minutes and slice against the grain.


I really enjoyed this meal and thought it was the perfect weeknight meal!  It was one of those things you could just throw together in the morning for the marinade, come home from work, and within 30 minutes, you've got dinner!  I'll definitely be back to Creative Culinary's blog for more fantastic recipes like this!  So if you haven't stopped by there, you really should - and check out the other Secret Recipe Club members too!


If you're interested in joining, head on over here.  Hopefully I'll see you guys next month!!



Red, White, & Blue Dinner Party

If you guys hadn't noticed, I didn't do a post on Friday.  I decided to take the day off.  Why?  Well, Thursday afternoon, I got an e-mail from Foodbuzz's Tastemaker Program that my proposal for a "Red, White, & Blue-themed Dinner Party" was accepted... and I had to post it by Monday June 13th.  So yeah, needless to say, this girl has been busy planning, cooking, and writing this blog post! 

And I already have a special post planned for Monday (make sure to be back!), so that just left Sunday to post this.  What a turn-around right?  So I got busy and posted an open-invite on Facebook Thursday afternoon for some folks to come on over and eat.  We ended up with 6 guests (including me and Andy), so it was just the perfect number to pull off something elegant and summery.

Another plus to this dinner party, was that I received a stipend from both Cost Plus World Market & Foodbuzz to decorate and provide the food for this shindig.  Major score, right?  So I headed to World Market on Friday night to grab some awesome outdoor decor & food platters.  You can check out World Market's super cute and ever-changing outdoor line here through their eCatalog.

At first, I planned to make every part of this meal include red, white, and blue.  And then actually having to sit down and think about it... I didn't want to just throw things together haphazardly.  I wanted this dinner to be elegant.  I wanted it to be unique.  So I decided to incorporate the colors throughout the meal, sometimes separately, sometimes all together - in order to have a cohesive and delicious presentation.  So without further ado... let's check out how the dinner party went!

 

The tablescape - I found the cutest table runner at World Market and it really gives a pop of color to the back deck.  I kind of wish I bought solid colored plates, because you can't really see the clear ones very well, but they served their purpose.  I guess I went really blue with the decor, but I thought everything really went well together.

And now to showcase the eats!

Tri-Color Bell Pepper & Goat Cheese Crostinis

These were one of the easiest appetizers to make - and they were a big hit!

Grilled Tandoori Chicken Skewers... these are always a crowd fave, and the recipe can be found on my blog here

Grilled Shrimp Skewers with Blueberries, Cherry Tomatoes, & Halloumi Cheese

 

 

I was originally going for a surf and turf type meal, but after looking for a recipe with a blueberry reduction, I just kept finding pork recipes!  I guess pigs live on the "turf" too, so in a way, I guess it still is surf and turf!

Isn't this the cutest serving platter ever?!  Perfect for the pork chops!

Whole Foods was having a sale on the bone-in chops so it was just meant to be!

Everybody let me plate their dish (which I actually really enjoy doing!)

Good times definitely look like they are being had!

And now on to dessert...

My friend will probably kill me for putting this candid picture of her up here, but hey... she looks like she's enjoying this right?

The brownies went quick!

And a nice fruity cobbler to finish everything off

 Both desserts were topped with a scoop of vanilla ice cream, because hey... sometimes you can't have dessert without a little bit of ice cream to go with it!

I really want to thank my friends for coming over and experiencing this meal with me and allowing me to be my food blogger self and take pictures of the dinner!  Hope you guys enjoyed the meal as much as Andy and I did! 

So although I didn't have any meals that were all red, white, and blue... I think I did a pretty good job showcasing the colors in a cohesive and delicious menu.  I was really on the lookout for purple/blue potatoes, but my go-to places in Louisville were all out!  Maybe next time =)

And don't worry... I'll be posting some recipes of some of the eats from tonight later on this week - anything you guys are dying for the recipe of?  I'll post whatever is the most popular!

*Thanks to Cost Plus World Market & the Foodbuzz Tastemaker Program for letting this all happen.  I was granted a monetary stipend to conduct this post, but all opinions and recipes shared in this post are my own. 

CSA Week #6

Check out what we got in our CSA this week!

•  Fennel
• Broccoli
• Garlic Scapes
• Kale
• Head Lettuce
• Chard
• Turnips
• Cabbage
• Collards
• Cauliflower

 They definitely loaded us up this week! 

I just love fennel!  I used to dislike it... but then I had it the right way =)

Can't wait to roast these turnips!

And Mindy over at The World In My Kitchen was the only person to turn in her CSA this week - thanks again Mindy!

Mindy got Salad Greens, Carrots, Red Leaf Lettuce, Red Butterhead Lettuce, a Jade Cucumber, Hakauri Salad Turnips, Oregano, & Snow Peas - Looks great Mindy!

There's got to be more of you with CSAs that want to share!  Maybe next week =)

***If you guys received a CSA this week, what did you end up getting?  I'd love to have a weekly round-up of your CSA goodies (if you participate in one), or even if you made a weekly visit to your Farmer's market (or even just picked from your own garden!) - I'd love to see the local produce everyone gets!  So feel free to e-mail a snapshot of your goods (as well as your name and blog title (and don't worry if you don't have a blog, your name will be just fine!) as well as a link to your blog) at mtlabor85 (at) yahoo (dot) com and I'll post them in next Thursday's CSA post!  

Broccoli Salad

I have a secret.  I claim to dislike mayonnaise or Miracle Whip, or anything resembling the two.  And honestly, I really do dislike those condiments - the majority of the time.

But then there's other times.  Times where I want to make broccoli salad, where I secretly embrace mayo and forget that we have such a tumultuous love-hate relationship.

And don't even get me started on broccoli salad.  I used to think that it was something just old (no offense!) people ate.  I mean, really?  Broccoli salad?    It was just weird.

But then I became a food blogger.  And being a food blogger, I'm practically obsessed with searching through random blogs and broadening my horizons.  And so we come full circle to broccoli salad.  And mayo.  And I'm jumping in head first... because seriously.  This is one of the best side dishes I've made all year.  Yeah.  THAT good.

This post was entered in the event “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans. 
Ingredients:

1 medium head of broccoli, chopped
1/2 red bell pepper, seeded and chopped
1 small red onion, thinly sliced
1/4 cup golden raisins
1/8 cup sunflower seeds
4 slices of bacon, cooked and chopped
1/2 cup Miracle Whip/Mayo (I used MW because we didn't have any mayo)
1/8 to 1/4 cup sugar (Use less sugar if using MW because it's sweeter than mayo)
2 tablespoons apple cider vinegar

In a large bowl, combine the broccoli, onion, raisins, sunflower seeds, and bacon.  Mix well.

In a small bowl, combine the Miracle Whip (or mayo), sugar, and vinegar until smooth.

Pour Miracle Whip/mayo mixture over broccoli and toss until coated well.

Now, I made the mistake of saying Miracle Whip was the same thing as mayo once... and Andy promptly corrected me.  I didn't know he was the mayo police, but he argued his point and I suppose I can agree (but don't tell him that he's right!).  Either can be used in this recipe though, and I must say, I'm partial to the Miracle Whip version.

Either way, like I said... this is the best side dish I've made all year.  And to think that 48 hours ago I scoffed at broccoli salad.  Never again!

And don't forget, tomorrow is Thursday - which means I'll be doing a CSA round up... so if you want your CSA pics featured, don't forget to e-mail them to me @ mtlabor85 (at) yahoo (dot) com!

See you guys tomorrow!

Garden Update & My New Favorite Sandwich

The garden is really freakin' green right now!  It's definitely in better shape than last year's garden!  We've got tons of lettuce, that's for sure!  The onions are doing pretty well too, well, besides the fact that I planted the pumpkins right next to them.  Maybe next year, the pumpkins will have their own patch of land - I'm still learning =)

The herbs are growing nicely too - parlsey and cilantro are practically a-plenty... anybody need some?  Hehe.

And my tomatoes!  They're flowering, which is exciting - because they didn't even get to this stage last year.  Looks like I'll be buying plants from now on, as opposed to seeds like I did last year!

Anyway, with all the lettuce we've been having, in our CSA and in the garden - salads seem to be a go-to lunch.  But when we tire of salads, I like to make a nice little sandwich!  And this just happens to be my fave at the moment:

Ingredients:

2 slices of bread, toasted
lettuce
hummus 
smoked gouda slices
cajun turkey

Assemble all ingredients into a sandwich and enjoy!

Hummus is seriously my favorite sandwich condiment... especially since I HATE putting mayo on sandwiches =)

What's your favorite sandwich?  How's your garden (if you have one) shaping up??

Have a great Tuesday guys!

Cinnamon Roll Cupcakes

Happy Monday guys!  How was everyone's weekend?  Ours was busy busy busy!

We drove up to Indianapolis on Saturday for a graduation party.  We got to see folks I haven't seen in forever, and it was really great to see them! 

On our way up, we stopped at the outlet malls in Edinburgh and LOADED UP on spring/summer clothes.  We're definitely set for the season now!  And on our way back, we stopped to have dinner at Fogo de Chao. 

Now, if you haven't heard of Fogo de Chao, it's a chain of Brazilian steak houses - you're given a two-sided card (one side is green, and one side is red).  There are several different servers carrying around different cuts of meat on swords and if your card is flipped over to the green side, they keep giving you meat.  If it's on the red side, they bypass you.

All of my friends suggested we eat there, and heck, it sounded like a good idea.  Well... I must be the only person on Earth that didn't see what all the fuss was about (I know this, because a friend of mine that frequents there often said I was crazy for not liking it).  I mean, yeah, you get to gorge on a bunch of meat, but to me... most of that meat was flavorless and dry.  I don't know, maybe I'm a snob, but I just didn't fall victim to the gimmick.  I'd rather eat my meal for enjoyment, rather than sport.  I seriously just felt disgusting after all of it and more like the Man vs. Food guy.  And for the $114 price tag (that's not even including the tip!)... it was honestly just not worth it - to me, anyway.

But anywho, Sunday was spent relaxing (well Andy relaxed, I worked) and taking it easy.  I did manage to make these cupcakes (which won Friday's poll!) to take with me to the grad party.  I liked them because they were different - all of the cinnamon roll flavor, without all the cinnamon roll waiting!

Ingredients:
Adapted from Heat Oven to 350's recipe

Filling:

1 8 oz. package of cream cheese
1/2 cup sugar
1 tablespoon cinnamon
1 egg

Cake:

3 eggs
3/4 cup sugar
1 cup flour
1/4 teaspoon baking soda
1/3 cup water
1 & 1/2 teaspoon vanilla extract


Glaze:

1 cup powdered sugar
2-3 teaspoons milk
1 & 1/2 teaspoons clear vanilla extract

Preheat oven to 375 F and line a large baking sheet with parchment paper.  Grease the parchment paper with shortening/butter.

In a medium bowl, beat cream cheese, 1/2 cup sugar, and cinnamon until smooth.  Beat in 1 egg until incorporated.  Spread mixture over parchment paper in an even layer (it won't cover the entire surface, but make as even of a rectangle as possible - I probably has 1 inch margins from the edge of the pan).  Set baking sheet in fridge until needed.

In a medium bowl, beat the remaining 3 eggs until they are fluffy, about 2 minutes.  Beat in the 3/4 cup sugar and beat for another 2 minutes.

In a separate medium bowl, combing flour and baking soda.  Slowly add in flour mixture to eggs until just combined.  Mix in water and 1 & 1/2 teaspoons vanilla extract.

Pour batter over the refrigerated cream cheese filling and spread evenly.

Bake for about 20 minutes, or until cake is set.  Let cool only slightly.

On a clean surface lined with parchment paper, carefully invert the cake onto the paper.  Carefully peel away the parchment paper from the bottom of the cake. 

Using a pizza cutter, slice the cake into as many thin strips as possible (about 1/2 inch wide) - I think I got about 18 strips.  Heat Oven to 350 does a good job depicting this here (they made a cake though, so that's why their strips are wider and mine are thinner for the cupcake version).

Roll the strips jelly-roll style and place in cupcake liners. 

To make the glaze, combine the powdered sugar, milk, and clear vanilla extract in a small bowl.  Mix until at your desired consistency.  Drizzle glaze over top of cupcakes. 

See how easy that is?  Compared to actual cinnamon rolls that take hours to complete - because of all of the dough rising time of course! - this is a quick and easy version that's ready in less than 45 minutes!  You can't go wrong with that!

Have a great Monday guys!  I'll be back tomorrow with a garden update!

BBQ Pork Chops

Almost every Saturday morning, sometime between 10am and 2pm, I find myself perusing around the Douglass Loop Farmer's Market.  And more often than not, I find myself ogling the meats at the Stone Cross Farm's booth.  I've been having a hankering for some bone-in chops lately, but always arrive too late to the booth to get some.  But trust me, settling for the boneless chops isn't that bad.  In fact, it's not bad at all.

You see the chop in the above picture?  That was only HALF of the whole chop I got.  Yeah, the whole chop was practically bigger than my entire plate.  Now, that's what I call a chop.

And the size isn't what gets me reeled in, either... the flavor of the meat is just superb!

And while I was perusing for recipes last weekend, I came across this little gem at Kohler Created.  By far, one of the. best. pork chop. recipes. ever. EVER.

Don't forget to vote in this week's treat poll:





Ingredients:

Adapted from Kohler Created's recipe


2 boneless pork chops (or in my case, one huge one cut in half)
1/2 cup honey
1 tablespoon brown sugar
1/4 cup Dijon mustard
juice from 1 lemon
1/4 cup soy sauce
2 cloves garlic, minced
freshly cracked black pepper, to taste

In a medium bowl, combine the honey, brown sugar, dijon mustard, lemon juice, soy sauce, and garlic until sugar is dissolved.

Place pork chops in a large Ziploc bag and pour marinade into bag.  Place in fridge for at least 4 hours.

Heat a charcoal grill under medium high heat and grill chops for about 5-7 minutes per side.  Let chops rest for about 5 minutes before serving.

We served this with some leftover homemade macaroni and cheese and some mixed vegetables.  This was the perfect Friday night meal.  So what are you waiting for?  It's Friday night!  And if you're in the Louisville area tomorrow morning, between 10am and 2pm, don't forget to check out the Douglass Loop Farmer's Market for some goodies!  Especially for some Stone Cross Farm's pork chops!

Have a great weekend guys!  We'll be headed up to Indianapolis for a graduation party (and to possibly hit up the outlet malls in Edinburgh on the way up) so don't forget to vote in the poll above to suggest something I should bring with me!