Jalapeño Cheeseburger Salad

Don't judge me. It's not like I put potato chips on it (though that would be genius.) You can add or take away whatever sound good to you. Bacon would be great or even corn or olives or avocado. And there's no need to make your own quick pickles like I did - I just happened to be out of the jarred variety.

Jalapeño Cheeseburger Salad
* Serves 3

Ingredients:
Olive oil
1 large shallot, finely chopped
3/4-1 pound ground beef
1/2 head iceberg lettuce, shredded
1 cup shredded sharp cheddar cheese, or more to taste
1 medium tomato, chopped and lightly pressed with a paper towel to remove excess moisture
1/2 cup chopped whole pickles or 'quick pickles' - 1/2 medium cucumber chopped and mixed with a couple splashes apple cider vinegar, small pinch salt and large pinch sugar - allow to sit 15 min

Dressing:
1/3 cup mayo
3 tablespoons prepared yellow mustard, or to taste
3 tablespoons chopped pickled jalapeño (from a jar or can)
pinch salt

How To:
If you don't have jarred pickles on hand, now is the time to make your quick cucumber pickle (above) and set aside.

Add a splash of olive oil to a nonstick skillet and put over medium heat. Add the shallots and season with a pinch of salt, sauté for a few minutes until they soften. Add the beef to the skillet along with another pinch salt and pepper, break up with a wooden spoon and cook until brown stirring frequently - about 12 minutes.

Next prepare your dressing by mixing together the mayo, mustard, jalapeño and salt. Set aside.

To a large bowl, add the shredded lettuce, cheese, tomato and pickles. Season lightly with salt and pepper and toss. Add the meat and shallots and toss again, then a couple tablespoons of the dressing and repeat. Taste and make any adjustments necessary per dressing, salt or pepper. More cheese never hurts.

Braised Short Ribs with Red Wine, Rosemary and Pancetta. Fall off the bone and smack your mama.

I know we're all tired of winter. I know we're ready for lighter meals outside with the summer breeze at our backs, pool parties and frozen drinks with tiny umbrellas in them.

But these are too good to wait to post until next year so I'm going to be unfashionably out of season and post them now.

Here's what gets me about short ribs prepared this way. The meat develops a crust on top as if you're biting into a delicious crispy meat chip. But the interior is tender and yielding dripping with all this red-wine-laced-butteriness. In fact I was shocked to learn this recipe actually has no butter in it (it was one of the reasons I could eat it with my baby's dairy allergy.) But that's the magic of short ribs, especially ones seared in pancetta fat. Mmm hmmm.

Anyway forget that this is literally one of the best things you'll ever put in your mouth. Forget the fact that it's company and special occasion worthy. What makes this recipe even more insane is that you can (and should) make it a couple of days ahead of time. The flavor and texture of the meat just gets better and better as it sits in the fridge getting drunk on wine and pancetta juice.

I also love that you serve them from the same big ole pot you make them in. It's rustic and chic at the same time.

So if you want to wish Old Man Winter farewell on one of these last chilly nights whip this up and invite friends around to feast and drink a bunch of red wine over plates of these short ribs (or even better make them for the Game of Thrones premiere in ten days. Woo hoo!)

Because before we know it we'll all be complaining about the heat and mosquitos.

*These can be made gluten free/Paleo by using coconut flour or alternative flour of choice to dredge the meat in before searing.
*The only thing I do differently than PW for this recipe is to sear the ribs for way longer than 45 minutes per side to really get the edges brown and crisp before turning. If you don't get them crisp and brown now, you never will and then you won't have that amazing contrast of textures later so sear them however long it takes you. I have a hunch she uses a cast iron pan or something that gets crazy hotter than my Le Creuset because mine always need way longer than 45 seconds per side - more like 5 minutes.

Braised Short Ribs with Rosemary, Red Wine and Pancetta
Recipe by The Pioneer Woman
Direct Link to Recipe/PW Site:

Ingredients

• 8 whole Beef Short Ribs
•  Kosher Salt and Pepper To Taste
• 1/4 cup All-purpose Flour or enough to coat (use coconut flour or other for gluten free)
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side (FYI this always takes way longer for them to brown, more like 5 min per side.) Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 5-7 minutes until onions are soft. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate for up to 1-2 days, then remove solid fat from the top. Then just reheat in a 325 oven for 25-30 minutes until heated through.)

Serve 2 ribs on bed of creamy polenta or mashed potatoes or celery root puree, spooning a little juice over the top.

Flank Steak Stir Fry, My New BFF

I'm crazily gathering recipes that are fast and easy and can be thrown together even when you have the coordination and where with all of a zombie which I understand is about to be the new norm for me with a newborn.

This one is modified from The Pioneer Woman and really aside from from a few tweaks the main difference is that I dump everything into a giant ziploc first (a step that can even be done several hours ahead) and then from the bag straight into a heated wok. Then while it's cooking all you have to do is cook the rice and dinner is DONE.

I realize I'm probably butchering wok cooking here by dumping everything in at once but I promise you it's still delicious and as long as you let everything rest a couple of minutes with the heat off after cooking the steak will be tender and delicious.

The secret is to reserve some of the chopped green onions and cilantro for garnish (though I doubt I'll remember to do this once sleep deprivation kicks in.)

Flank Steak Stir Fry

Ingredients:
1/2 cup low sodium soy sauce (I've used regular and it was fine just don't add additional salt)
2 tablespoons white wine
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon sesame oil
1 tablespoon minced fresh ginger, optional
2 whole peeled garlic cloves
good pinch red pepper flakes
1 to 1 1/2 pounds flank steak, trimmed of excess fat and sliced against the grain into thin slices (I like to then take the slices and cut them into 2 inch pieces but it's up to you)
5 green onions cut into 1/2 inch pieces plus 2 green onions, chopped and reserved for garnish
1/2 cup chopped cilantro, divided
Optional (or use all!) veg: 8 oz snow peas, 1 red bell pepper cut into slivers, 2 carrots sliced into thin rounds, 16 oz frozen broccoli, 1/2 small sweet onion cut into thin strips
2-3 tablespoons canola oil or peanut or olive oil
Rice, cooked according to package, to serve alongside (my recipe is 1 cup rice to 1 3/4 cups low sodium chicken stock, brought to a boil then reduced to low with lid on for 12 min but follow whatever yours says for the amount you want)
Wok or a large dutch oven or cast iron pan for frying

How To:
Add the soy sauce through the sesame oil to a large ziploc. Gently smush around while holding the top (you can seal and shake it if it helps) to mix everything together and help dissolve the cornstarch and brown sugar. You can also mix this up in a small bowl first but this saves a step and washing it up by doing it right in the bag. Win-win.

Add the ginger (if using) and the garlic, red pepper flakes, steak, 1/2 inch pieces of green onions, 1/4 cup chopped cilantro and the veggies of your choice. Smush everything around, seal and refrigerate if not making right away or simply seal and set aside while you prepare your wok.

Add the oil to the wok and turn it around carefully so that the sides get coated. Put over medium high heat and let get nice and hot for a couple of minutes. Carefully add the stir fry - the contents of the entire bag - to the wok using a wooden spoon to spread everything out as much as possible so it cooks evenly.

(FYI now is also the time to start your rice in another pot.)

Lower the heat slightly and cook, stirring every so often to keep everything from sticking as well as cooking evenly, for 4-5 minutes until the steak is cooked through and veggies have softened. This might take a little longer if you've opted for all the veggies as well as the full 1 1/2 pounds of steak as opposed to a pound.

Turn the heat off and let the stir fry rest for a couple of minutes. Serve over rice with chopped green onion and cilantro.

Have some steak, Baby. Smothered in The Pioneer Woman's Creamy Onion & Blue Cheese Sauce.

I'm on the Pioneer Woman diet. At the rate I've been cooking her recipes, I'll be ready for slaughter by Mother's Day. I'm gonna make a damn fine marbled ham.

I'll post all of the recipes soon but this onion blue cheese sauce begged to go first. Not gonna lie - you need to love you some blue cheese. Also not gonna lie - your whole household better love blue cheese because its scent will linger like a ghost until the next morning. This was no problem for me though - I could bathe in the stuff. Kidding.

The only changes I made were to use half and half instead of heavy cream which I'm SURE would be even richer and more ridiculous, to go a little lighter on the Worchestershire sauce and to boil it for several minutes to thicken it in light of not having used the heavy cream.

But I'll post it just as she makes it because I personally don't want to mess with a tall redhead nicknamed The Pioneer Woman.

Pioneer Woman's Creamy Onion Blue Cheese Sauce
* From Ree Drummond via Food Network

Ingredients
4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream 
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese
Directions
Preheat the grill to a high heat or light your outdoor grill.

Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.

Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)

Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.

Place the steaks on plates and spoon the sauce over the top.

Take a bite. And the world at long last will make sense.

Taco Stuffed Peppers

Some recipes are so simple you feel like a jack ass writing them down. Problem is I'm the kind of jack ass who won't remember to make it again if it's not written down. So here I go. Taco Stuffed Peppers. I made them with leftovers from taco night (refried beans and ground beef) but I bet any kind of taco night leftovers would be kick you in the butt good. Mexican rice in particular - ole!

And while we're on the topic of memory loss my one 'rule' about stuffed peppers is to lightly brush them with olive oil and season with salt and pepper before filling and baking. This makes those initial bites of 'just pepper' worth eating as you're trying to carve your way to the good stuff. Again I'm only putting this in writing because I almost always forget this step.

Going to google early memory loss now... Check you later.

Taco Stuffed Peppers

* Serves 4 with a side dish like salad or quinoa.

2 bell peppers, whatever color floats your boat, cut in half length wise with seeds and ribs removed
Taco leftovers (suggestions follow):
Refried beans, liberally seasoned with cumin and coriander and fresh chopped cilantro
Cooked taco meat, such as ground beef or chicken cut into small dice or shredded
Rice
Sour Cream
Avocado slices
Shredded Cheddar Cheese or cheese of your preference
Fresh chopped green onions or cilantro for garish

Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.
Place the pepper halves, cut side up on the sheet. Brush the inside cavities lightly with olive oil and season with salt and pepper.

From here it's all about building layers. I start with the beans, then the meat, then a dollop of sour cream, avocado slices, a teensy bit more salt and pepper and top with plenty of cheese.

Bake for 20-25 minutes until peppers have wilted a bit and the cheese has melted and begun to get a nice lil golden crust. Let cool for 5 minutes before serving - garnish with chopped green onions or cilantro.

Creamy, Zesty Avocado Cilantro Sauce

I adapted this from another blog, Guilty Kitchen, and could eat it like hot fudge. It's going to be my summer lover so if you plan on eating at my house in the next few months I dearly hope you like cilantro or it's frozen pizza for you. Just kidding. We also have frozen burritos and occasionally pot pie. Kris likes a little variety.

I served this over chicken with quinoa and while it was delish, I couldn't stop thinking about how it would taste on a burger. Or through a straw. I'll shut up now.

Creamy, Zesty Avocado Cilantro Sauce
* Makes about a cup.
* Adapted from Guilty Kitchen, http://guiltykitchen.com/

Ingredients:
1 small or regular sized avocado (not the softball sized ones)
juice of 1 regular lime
juice of 1 regular lemon (again, not the softball sized ones I see from time to time)
1 large handful of cilantro, stems and all (a heaping packed cup)
1/2 clove garlic, roughly chopped
1/2 teaspoon kosher salt
pinch black pepper
1 tablespoon red wine vinegar
1/4 cup olive oil
Red pepper flakes, optional, or 1/2 chopped jalapeño sans seeds

Directions:
Add the avocado (scooped flesh only, no seed or skin) to a food processor or blender along with the lime and lemon juice, cilantro, garlic, salt, pepper, red wine vinegar, olive oil and pepper/jalapeno if using. Pulse to blend a few times, stopping to scraped down the sides if any chunks are sticking and blend again until smooth.

Taste for seasoning and make any adjustments necessary.

Serve with grilled chicken, steaks, burgers, or whatever you fancy.

Buffalo Chicken Kabobs with Blue Cheese Dip

                                      

I got psyched when I daydreamed this recipe. Mostly because I like anything with the word 'buffalo' in the name. I'm super original that way.

But after making them, I got even more excited. They're almost like tandoori (super moist delicious Indian kabobs) but buffalo flavored. And spicy as an ant pile.

As for the sauce, I have no words. Hide your kids. Hide your wife. It's about to get crazy up in here.

I could make this recipe every day for the rest of my life, just swapping out different kinds of meat for the chicken. Salmon would be amazing. Beef would make me weep. And if the squirrels don't stop chewing on the side of my house they too might be bound for buffalo glory.

Buffalo Chicken Kabobs with Blue Cheese Dip

Kabob Marinade:
1 package boneless, skinless chicken breasts cut into 1 inch cubes
7 oz greek yogurt, either 2% or whole (not fat free)
1/4 cup Frank's Red Hot sauce, or your favorite brand hot sauce
1/2 teaspoon vegetable or canola oil
2 fat green onions (white and green parts), chopped
2 smashed garlic cloves, or 1/4 teaspoon garlic powder
zest of 1 small lime
3/4 teaspoon kosher salt (use less if using table salt!)
fresh ground black pepper
Wooden skewers (soak in water for 30 minutes before skewing/grilling)

Mix the marinade ingredients (yogurt through the black pepper) together until all blended and friendly in a medium bowl. Transfer to a large ziploc and add the chicken smushing around until all pieces are well coated. Refrigerate overnight, removing half an hour before threading onto skewers and grilling. THERE IS NO NEED TO SALT THE KABOBS BEFORE GRILLING AS THE MARINADE IS QUITE SALTY.

To grill, heat an outdoor grill to 375. Oil the grates so the kabobs won't stick (grease a folded paper towel with peanut or veg oil use tongs to swipe it along the grates.) Add the kabobs 'against the grain' from where the grates are positioned so no chicken falls through, and close the lid for 4 minutes. Try picking up to see if you have grill marks on the underside. If so, flip over and cook another 4-5 minutes until cooked through, if not cook another 1-2 minutes before checking again and flipping.

Remove and serve with dip, below.

Dip (would also make a killer dip for veg/crackers/etc:)
zest of a small lemon
1-2 green onions, sliced thin
1/3 cup light sour cream
1/4 cup light mayo
1/4 cup blue cheese or gorgonzola
salt, but only if needed after tasting and to taste

Mix altogether and store in the refrigerator until needed. Can be made the day before. Serve with the kabobs. Or as a dip for veg and crackers. Or fingers.

Drunken Irish Filets over Creamy Gorgonzola Grits

I have been dying to make 'drunk and dirty tenderloin' ever since I saw the recipe in an old book last year. The only problem is you need an entire filet of beef to marinate. And since my husband and I have been in perpetual house hunting mode it's hard to motivate oneself to go out and splurge on a $100 slab of beef. Then the damnest thing happened. The lovely people of Omaha Steaks contacted me asking if I'd care to review their products. Well, hell yes!

As a blogger you get the weirdest offers for free stuff to 'review.' I'm ashamed to say I've turned most of them down because I can't find it in my heart to say 'hey y'all - so and so's BBQ sauce is top notch!' if I've never actually used it before or don't believe in it.

Well the good news is Omaha Steaks and I have a little history. In high school I won a writing contest with a story about a horse we had rescued and the prize, among other things, was a delivery of tender-as-butter filet mignons from Omaha Steaks. I was hooked. And it so happens I send Omaha Steaks to friends and family every year at Christmas so I can stand proud in recommending them to my lovely readers out there. They are great gift for people who love good food but don't love to cook as they have entire meal packages including chocolate cake, twice baked potatoes, appetizers, etc. You just throw everything in the oven or on the grill and you have a party. In fact they're tagline says it perfectly - "Mix with Company." Love it.

Okay so back to that recipe I was telling you about. Well it was every bit as delicious as I hoped although the soy did make the beef appear a little parched in the photo (the end product was more delicious than the picture implies.) If you ever make this with individual steaks like I did and not an entire filet cut your marinating time to 4 hours max as the exposed surface of 'cut' meat will drink in the soy very quickly. The only changes I made were to use fresh ginger, since I was only marinating a short time, and to sub Jameson Irish Whiskey for the bourbon in the recipe. It's smooth as butter and is my marinade liquor of choice. And it's almost St. Patty's day so this is what you should be drinking and cooking with and filling your bathtub with anyway.

So thank you again Omaha Steaks! I was going to just blog about the filets but after making their pork chops last night I think you'll hear a little more about them in the coming weeks...

Drunken Irish Filets
Serves 2, easily doubled

Ingredients:
1/2 cup soy sauce (suggest lite soy if marinating longer than 3 hours)
1/4 cup Whiskey (Jameson)
1/8 cup Worcestershire sauce
1 tablespoon brown sugar
½ teaspoon fresh grated ginger
2 garlic cloves , minced
2 beef filets

Directions:
Mix the marinade ingredients together in a medium bowl until the brown sugar has dissolved and everything has made friends. Transfer to a large ziploc, add the steaks in and seal. Refrigerate for 2-4 hours. Remove from the marinade and pat off excess moisture.

Grill to your liking and serve with Gorgonzola grits. See below.

Creamy Gorgonzola Grits:
Serves 4.

Ingredients:
1 tablespoon olive oil, enough to coat the bottom of a small/medium pot
1/2 cup chopped shallots
3/4 cup instant 'quick cook' grits
3 cups low sodium chicken stock
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
salt and pepper
pinch fresh grated nutmeg
3/4-1 cup gorgonzola
1 tablespoon butter, optional
1/2 cup chopped green onions, divided

Directions:
Heat the olive oil on medium heat for 1 minute. Add the shallots, season with salt and pepper and sauté until translucent. Pour in the stock and bring to a boil over high heat. Once boiling, stir in the grits along with a pinch of salt. Reduce heat slightly to an active simmer and stir constantly until grits are to the consistency you like (about 4-5 minutes.) Reduce heat to low and stir in the thyme, garlic powder, nutmeg, gorgonzola, butter and 1/4 cup of green onions. Taste for seasoning - I find I usually need to add quite a bit more salt but it depends on the stock you used, etc.

Serve the grits as a 'bed' for the steaks and garnish with additional green onion and more gorgonzola if desired.

All I Want for Valentines is Buffalo-Blue-Cheese-Crusted-Filet Mignon.

Clearly I was influenced by all the buffalo chicken wing Super Bowl recipes on TV recently. Because I had filets, blue cheese (is it okay that I spell it 'blue' because Wikipedia told me it was) and Panko bread crumbs. And this is what came out. Coincidentally I just secured my husband for another couple years. Until he meets the master-of-chocolate-super-hussie. Then I'm toast.

Buffalo Blue Cheese Crusted Filet Mignon
Serves 2. Unless you don't mind yourself makin' weird, 'private moment' faces in front of company. Then by all means double or triple it!

Ingredients:
2 best quality beef fillets, set out of the fridge for 30 minutes to knock the chill off
salt and pepper
olive oil/butter is optional for the steak fanatics

'Crust':
1/4 cup blue cheese
1 oz cream cheese
2 teaspoons white wine or vermouth
small pinch fresh cracked pepper
1 teaspoon (or more) Franks Red Hot Sauce
2 teaspoons chopped chives or green onions, plus extra for garnish
1 cup panko in a wide bowl for coating

How To:
Preheat the oven to 400.

Combine the blue cheese, cream cheese, wine or vermouth, pepper, hot sauce, and green onions together in a small bowl with a fork until well blended. Use your hands to pat them into 2 patties. Carefully press them - one side, then the other - firmly but gently into the panko crumbs. Do what it takes to make them adhere. Fight stubborn with stubborn - but not to the point that you obliterate your patties. Keep a cool head.

Place the patties on a small baking sheet lined with aluminum foil sprayed with nonstick spray. Set aside while you sear the filets.

Meanwhile, pat any extra moisture off the fillets with paper towels. Season both sides with salt and pepper. Heat a small pan over medium heat (enough to get a good sear.) Add enough olive oil JUST to lightly coat the bottom. You can add a small bit of butter if you're a steak purist. Let the oil heat through 1 minute. Add the steaks (if the oil doesn't hiss a little, remove them immediately and wait until the oil heats up more.) Cook for about 3-4 minutes, until the first side has a nice dark crust on it and the steaks easily move when you try and pick them up. Flip to the other side and cook the same way - just until you get that crust. Remove and transfer to a small baking sheet and put in the preheated oven for 6 minutes (8 minutes for well done.) Remove, tint lightly with more foil and let rest for 10 minutes.

Meanwhile, drizzle a small bit of olive oil over the top of the blue cheese patties. Put in the oven for 6-8 minutes (also at 400) until the tops are light golden and the patty has 'melted' a bit but not oozed completely lifelessly all over the damn place. See photo above for reference.

Use a spatula to carefully place on top of each fillet and serve. Garnish with additional green onions.

*Notice how many times I spelled 'fillet' differently? Wikipedia was no help on this one therefore I felt it my duty to cover it both ways. Or so I tell myself...

Pioneer Woman's Simple Perfect Enchiladas

These enchiladas, while delicious, redefine the term stick to your ribs.

Proceed with caution.

Pioneer Woman's Simple Perfect Enchiladas
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Quick and Easy Overnight Stir Fry

Y'all when I threw this together the other night I'd had a couple glasses of wine and had no idea if it would even be edible the next day. It seems I've replaced my sipping and clicking habit with sipping and marinading as this was the exact same way I came up with my Broken Spoke Pork Chops.

Anyway, all you do is throw all of the marinade ingredients and beef together in a ziploc, chill overnight, then fry up in a wok the next day. It's kind of like frozen food you assemble yourself and is super flexible to your own tastes. If I'd have had red bell pepper, I'd have added it. And on the contrary, if I hadn't of had any of the post marinade additions (onion, peas, baby corn), I think it would've been lovely just the way it was. Though I'd have missed those damn baby corns...

Baby corns! How do they make them? Where do they come from? When I was little I stayed up at nights worrying that the miniature farmers who harvested them would get washed away in a flood or something. But then again, I spent a lot of time alone as a child...

Quick and Easy Overnight Beef Stir Fry

Marinade Ingredients:
1 lb beef sirloin, sliced thin on the diagonal
1/8 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 cup soy sauce
1 tablespoon brown sugar
2 fat green onions, chopped
1 teaspoon tomato paste
1 fat/2 small garlic cloves, rough chopped or smashed
2 tablespoons brown rice vinegar
1 large carrot, sliced into thin rounds
Throw all of the above into a large ziploc, smush around to incorporate, and refrigerate overnight.

Ingredients for Stir Fry:
couple dashes vegetable oil, enough to lightly coat bottom/sides of wok pan
Half of small onion, cut into 1/4 inch thick slivers
1/3 cup frozen peas
large handful of baby corn, plucked and drained from a jar
Cooked white rice, for serving.

Directions:
Assemble marinade ingredients and chill overnight in the fridge or at least 8 hours.

When ready to cook, heat a wok or large rimmed skillet over medium/high heat and add enough olive oil (not extra virgin) or vegetable oil just to coat the bottom generously. Let heat through for 1 minute, then add the sliced onion and saute, stirring occasionally for 4 minutes, just to take the 'bitter' off. Add the contents of the beef marinade (all of it) and cook, stirring often, for 5 minutes or until the beef is mostly cooked through. Stir in the peas and let heat through, another 2 minutes or so. Finally add in the baby corn and cook another minute.

Serve over white rice.

Cheeseburger Pie and Going Back to your Roots.

Like that classy paper plate, huh? i thought so. Well I don't have a lot of time lately between work and my new (old) hobby horseback riding. I grew up riding horses. It was the reason I got up in the morning until I discovered boys... and fashion. Long story short, I got a horse in college from country star Clay Walker. It's not as fancy as it sounds. She wasn't pricey and was what they call a 'short sale' because Clay's (ex) wife despised the woman she bought her from and wanted to get rid of her quickly out of spite. Anyhow the horse - Barbie - had to stay behind in TX when I got my first advertising job in San Francisco.

We wouldn't reunite for almost 4 years when Kris and I moved to Minnesota for another advertising job where I could finally afford to board her. There was only one problem. In those 4 years Barbie had gone completely lame (if your daughter or son ever wants a horse - God help you.) I tried corrective shoes, chiropractics, what have you which got us by for a year or so before it was clear she would never really be ridable again. So finally I did what any self respecting animal lover would do and shot her.

Just kidding. I bred her so she could at least do something she'd always wanted to do (seriously - she's the only mare I've ever known to actually cry every time she sees a colt.) So Barbie had a little girl - Dolly (named after Dolly Parton as she too is a palomino. All my creativity goes out the window when it comes to naming horses.)

So no sooner is Dolly born than we get another job in NYC. Us ad folk aren't known for our loyalty... Anyhow the girls had to stay behind until I could ferret out an affordable place to board them in New Jersey. Dolly grew up there, finally started training, and then Kris and I decided to risk our entire future and move back home to Texas.

Once again the girls went for a long car ride. So now that we were back where we started I had a lame mama horse (pasture ornament) and her half broke yet well travelled daughter. It took another year - just this past vacation break - for me to have the time to really work with my wonderful trainer and Dolly to figure out what the hell I was doing (still working on it, with the black and blue thighs to prove it.)

And it sounds so completely stupid, but now that I'm back in the saddle again - finally - I've never been happier. If you're not doing what you loved doing when you were 8 years old then you should stop reading right this second and go take it up again. And (clunky segue) here - the same logic applies when it comes to recipes. As fancy or exotic as my tastes may get in my old age, it's always the old school, basic recipes that really curl my toes.

Take Cheeseburger Pie which is just as it sounds. A layer of ground beef topped with tomatoes topped with a cheddar and bisquick mixture that some how forms a crust that brings it all together. The shallots, green onions, and spices are all optional. Just don't forget the salt and pepper or it'll be the great disappointment pie.

Cheeseburger Pie
Feeds 6-8, depending on side dishes.

Ingredients:
teaspoon oil
½ cup chopped shallots
1 garlic clove, minced
pinch kosher salt
1 pound ground beef
freshly ground black pepper
1/4 cup chopped green onion
1 teaspoon dried mustard powder
1/4 teaspoon salt
pinch red pepper flakes
¼ teaspoon chili powder
pinch freshly ground black pepper
1 can diced tomatoes, drained
½ teaspoon worchestershire sauce
2 tablespoons ketchup
1/4 teaspoon kosher salt
1 1/2 cups shredded sharp Cheddar cheese, or as much as you like
2 eggs, beaten
1 cup milk (low fat is fine just don't use skim)
3/4 cup biscuit baking mix (Bisquick, y'all)

Directions:
Preheat oven to 400. Spray a large deep dish pie plate with nonstick spray and set aside.

Add the oil to a nonstick skillet and put over medium heat. Let heat through for 1 minute then add the shallots and garlic, seasoning with a pinch of salt and some fresh cracked pepper. Cook over medium heat for 3-4 minutes until beginning to turn translucent then add the beef, breaking up with your wooden spoon. Continue cooking until the meat has browned. Drain the beef mixture in a colander, return the beef/shallot/garlic mixture to the pan and stir in the green onions, dried mustard, 1/4 teaspoon kosher salt, red pepper flakes, and chili powder (and more pepper if desired.)

Once combined, transfer the beef mixture to the sprayed pie plate, pressing down to spread evenly. Press into an ungreased 9-in. pie plate. Meanwhile combine the drained tomatoes with the worchestershire, ketcup and salt (I do it right in the tomato can.) Pour the mixture over the beef, distributing evenly.

Spread the shredded cheese evenly over the tomatoes. Then in a bowl, combine the eggs, milk, biscuit mix and a pinch of salt just until combined. Pour over cheese. Bake at 400 degrees F in the center of the oven for 35 minutes or until the top is golden brown a toothpick inserted near the center comes out clean.

Let rest/set up for 10 minutes, uncovered, before serving. Serve with a salad for a whole meal.

Filet Mignon with Red Wine and Porcini Mushroom Sauce. Hell to the Yeah-Uh.

I am in love with Porcini mushrooms despite the fact they smell like feet when you rehydrate them. Luckily they don't taste like feet. They taste like the most intense, flavorful mushroom you ever had, just without the use of psychotropics. If you don't like mushrooms well, we just don't have much in common, do we? Just kidding. But not really...

Perhaps the real reason I love Porcini mushrooms so much is that they just sit there in my spice drawer month after month waiting to become something tasty. They don't have to be cooked within a few days of buying them like fresh mushrooms do and they add SO much flavor to everything from risotto to side dishes to sauces. Basically they're like a super stealth secret weapon just laying low until called upon to make it rain in the kitchen. Which is just what they did last night.

I now have the answer to what my final meal would be if I ever end up on death row. These steaks, a baked potato, and roasted asparagus.

Filet Mignon with Red Wine and Porcini Mushroom Sauce
Serves 2. Recipe easily doubled.

Ingredients:
2 filet mignon, let sit out of the fridge for 45 min, then liberally seasoned with salt and pepper
Olive oil, enough to just coat bottom of a small/medium rimmed skillet
1/2 cup finely chopped shallots
.75 oz dried Porcini mushrooms, reconstituted in 1 cup hot water for 30 minutes (reserve broth)
3/4 cup red wine
1 teaspoon Worchestershire
scant 1/2 teaspoon chopped fresh rosemary
1/2 tablespoon cornstarch mixed with 1 tablespoon of the porcini broth
1 tablespoon butter

Directions:
Preheat oven to 400.

As stated in ingredient list, reconstitute your dried Porcinis in hot water for half an hour. Onwards and upwards now.

Heat your small/medium skillet over medium high heat. Add just enough olive oil to create a thin layer on the bottom of the pan and let heat through for 1 minute (you want that sear when you add your cow to the pan, sorry Moo Moo.) Add the steaks and let brown on one side - not touching them - for about 3-4 minutes depending on thickness. Use tongs to see if they'll lift easily. If not, let them be another minute before trying again. If so, go ahead and carefully flip to the other side and cook another 3-4 minutes until you have a nice crust. Remove and transfer to a medium baking sheet sprayed with nonstick spray. Place in the oven for 6 minutes for medium rare (about 8 for medium and 4 for bloody.) Remove and tent with foil for 10 minutes before eating - which gives you just enough time to make the sauce!

For the sauce, add the shallots to the residual oil/fat in the skillet from frying the steaks and reduce heat slightly if they sizzle up too quickly/furiously. Season lightly with salt and pepper, then cook stirring often until translucent. About 3-4 minutes. Once translucent, add in the strained Porcinis (reserving broth), red wine, Worchestershire and rosemary. Bring to a boil then scrape up any browned bits from the bottom and stir occasionally, letting the mixture reduce by half - a few minutes or so. Once reduced, and while still boiling, stir in the cornstarch/Porcini broth mixture. It should only take 30 seconds or so at a boil for the mixture to thicken, then kill the heat and stir in the tablespoon butter.

Taste for salt/pepper - if it tastes 'okay' but not 'holy sh*t' then add a good pinch of salt, stir and taste again. A little salt is all that's keeping you from heaven at this point.

Serve the sauce spooned heavily over the rested steaks (again I love these steaks with good ole baked taters and roasted asparagus.)

Italian Pepperoncini Beef for Lots and Lots of Sandwiches.

This is one of those recipes that is so simple your first instinct is to just skip it altogether or try and give it some jazz hands. But you'd be crazy to do either. It's perfect just the way it is.

It makes a TON so it's ideal for laid back parties (my favorite kind) or for when you want something you can make a lot of meals out of during the week when you're really busy.

A few years ago we had house guests staying with us and they went through the whole batch in one day while Kris and I were at work. Needless to say I don't recommend eating it all in one sitting unless you want to volunteer for a meat sweats study, but this will keep in the fridge for up to five days to make sandwiches out of. Go for the best quality sourdough rolls you can get your hands on and don't forget to toast them. Sourdough + Italian Beef + Melted Provolone = Mama Mia!

Italian Beef, For Sandwiches
* From Charlotte Wixom.
* You can adjust the heat if serving to kids. I.E. only use half the jar of pepperoncini and juice and add 1/2 cup of water or beer to the crock pot make up for the moisture.

Ingredients/Tools:
1 (3-4 lb) beef roast (sirloin, shoulder or rump)
2 (1 oz each) packages dry Italian dressing mix (Good Seasons brand)
1 (16 oz) jar pepperoncini peppers, whole or sliced
Slow Cooker
Provolone slices, for sandwiches
Sourdough rolls or buns, toasted, for sandwiches

Directions:
Rinse the beef off with cold water and pat dry. Add the beef to your crock pot then sprinkle the packets of seasoning over and pour the jar of peppers - with the juice - all over and around the meat.

Put the top on and cook on low for about 10 hours or until the meat shreds easily with a fork. (You could also start this in the morning for the first two hours on high, then put on low for the remainder of the day if making for a party that night.) Once the meat pulls apart easily, let it cool for 20 minutes before shredding with two forks. If using whole pepperoncini, remove the stems and slice them up a little if desired.

Serve the meat on toasted sourdough rolls with slices of provolone cheese.

Let cool before storing leftovers. Leftovers should keep for up to 5 days in the fridge well sealed.

Spicy Yogurt Marinated Lamb Kabobs in Warm Pita

Heinous picture time! My apologies for being too impatient and lazy to learn the art of the lens. This looks like a gaping demon mouth for Christ's sake. But onwards and upwards. Lamb haters - don't click away. This marinade would be equally good with chicken or beef. Unless you love lamb (like me) in which case you know that could never be true...

But whatever meat you fancy, this marinade will make it juicier, more flavorful and more awesome. I've always wanted to be in a band called "More Awesome" but that's besides the point. Anyway, with meat this flavorful you don't even need to make a sauce or accompaniment. Just let it rest after grilling, accumulating all those magical juices, then de-skewer and cradle it up in warm pita and sprinkle with crumbled feta. If you have any patience left, chop up some green onions and flat leaf parsley to gild the lily.

Spicy Yogurt Marinated Lamb Kabobs in Warm Pita
* Austin residents - the best naan bread can be found at the Farmers Market at Barton Creek Mall at the Indian food vendor stand. SOOO good!

Ingredients:
7 oz Greek yogurt, full or low fat okay
2 green onions, chopped
1 shallot, chopped
1 1/2 inch knob fresh ginger, minced or grated
2 garlic cloves, rough chopped
Large handful flat leaf parsley, minced
1 medium lime, zested and juiced
1 jalapeño, chopped (seeds and veins optional)
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
3/4 teaspoon kosher salt
Fresh cracked pepper
1 lb cubed lamb

Naan or pita bread, wrapped in foil and warmed in a low oven.
Feta cheese, for serving.
Chopped green onions and flat leaf parsley, for serving.
Wooden skewers, soaked in water for at least two hours.

Instructions:
In a large ziploc bag, mix together the yogurt, shallot, ginger, garlic, parsley, lime juice and zest, jalapeno, spices, salt and pepper. Add the lamb and turn around to make sure every piece is well coated.

Refrigerate for at least 8 hours or overnight, removing from the fridge a half hour before grilling. Remove the lamb from the marinade and skewer. Preheat an outdoor or stovetop grill pan to medium. Spray with nonstick spray. Once the grill or grill pan has heated up (you shouldn't be able to hold your hand within a couple inches of it for more than a few seconds), add the skewers and grill for about 4-5 minutes per side for medium.

Remove and let rest for 10 minutes lightly tented with foil before deskewering and serving in warm pita or naan with feta, chopped green onions, and flat leaf parsley.

Mustard and Garlic Crusted Pork Tenderloin with Black Pepper, Coriander, and Thyme

Please tell me you own a mortar and pestle. Not only are they perfect for cracking spices and making marinades but they're also invaluable "I've had a bad day" therapy devices. You just mentally insert someone's face inside and go to town. It's genius. The crunch, crunch, crunch of whole spices getting obliterated underneath your hands...divine.

But enough about me and my psychosis. You don't own one, you say? Let's fix that:

Buy me!

Anyway this marinade makes me so, so happy. It's like Jesus slather for meat. I even over cooked the hell out of my pork last night and it still came out tender. And the leftovers - cold on a sandwich the next day? I'm slapping myself right now.

You probably could make this without a mortar and pestle (grind the spices in a spice grinder, mush the garlic with the back of a spoon and whip it all together) but it won't be near as gratifying as crunching and mushing and mashing together your own little witches potion. But then again you might not be as easily entertained as I am.

Mustard and Garlic Crusted Pork Tenderloin with Crushed Black Pepper, Coriander and Thyme
* This would also be fantastic with beef tenderloin or as a chicken marinade.

Ingredients:
2 garlic cloves, peeled and lightly smashed with the back of a knife
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
1/4 teaspoon dried thyme
1 tablepsoon olive oil
1/4 cup dijon mustard
3/4 teaspoon kosher salt
1 nice sized pork tenderloin

Instruction:
Mash the garlic in a mortar and pestle. Add the peppercorns, coriander, dried thyme and oil, then mix and crush the seeds and pepper as much as possible creating a nice paste (you don't need to mash every single seed - just crush as many as you can.) Add the dijon and salt mixing in until well blended.

Transfer the marinade to a large ziploc. Add the tenderloin, flipping it around in the bag to make sure it's well coated. Seal and refrigerate for at least 8 hours, or overnight.

Remove 30 minutes before cooking. Preheat the oven to 375. Line a medium rimmed baking sheet with parchment or aluminum foil and spray with nonstick spray. Remove the pork from the bag and scrape off any excess lumps or big chunks and excess liquid.

Roast at 375 for 25 minutes, then raise the heat to 425 and cook another 10-15 minutes. Remove from the oven and let rest for 10 minutes, lightly tented with foil before slicing and serving.

Porcini and Onion Gravy, for Roast Chicken

It's that time of year again. The time when I start to dream of fall... Fall weather. Fall fashion (layers! boots! oh my!) And most importantly, fall food. I wish I could say that's the reason I made roast chicken with mushroom gravy while it was 105 degrees outside but there's actually a deeper, darker explanation.

After shooting a commercial last week in Prague, I was sent to the ER. I was having a bad stomach ache which led to chest pain which led me to not be able to breathe. In hindsight I feel like a total jack ass. They couldn't find a thing wrong with me and eventually chalked it up to exhaustion and stress (we had just completed two night shoots in a row, wrapping at 6:30 am.) All I can say is, never get sick in Prague. We had been joking the whole trip that we were going to end up in a scene from the movie Hostel and the irony is that's pretty much what happened.

Everyone in the hospital smoked (doctor, nurses, interns), the ceiling was leaking, and I counted 3 spiders on the wall of the dimly lit, sallow hallway they stuck me in for an hour before finally giving me an IV. Oh and the paramedics were laughing as they loaded me up into the ambulance. Good times.

Anyway - I'm fine thanks to the best husband in the world and the best producer in the world (thank you Josh Morse!) But as soon as I got home, I just wanted to be in my kitchen cooking homey, comforting things to make me feel rooted to the ground again. This gravy was one of them - home on a plate with roasted chicken, roasted beet salad with goat cheese, and sweet potato fries. Hurray home!

Porcini and Onion Gravy
* Makes enough for 3-4 servings of roast chicken. Easily doubled.
* This gravy isn't very liquidy - it's more like an onion and mushroom confit. If you like a runnier gravy, don't let the porcini liquid evaporate as much before adding the cornstarch mixture to thicken.
* You can make this up to two days ahead and keep in the fridge. Just reheat in the microwave and stir before serving.

Ingredients:
1 tablespoon salted butter
1/2 tablespoon olive oil
1 large Vidalia onion, chopped
2 fat garlic cloves, peeled and gently smashed
pinch dried sage
pinch kosher salt and pepper
dried bay leaf
large handful of dried porcini mushrooms
1 cup boiling water
1/2 cup dry white wine
1/2 tablespoon cornstarch, mixed with 1 tablespoon Worcestershire sauce until dissolved
1 tablespoon butter
additional salt and pepper, if necessary for seasoning

Directions:
Add the butter and oil to a medium dutch oven and put over medium heat. Once the butter is melted, add in the chopped onion and garlic cloves. Add in a pinch of kosher salt, pepper, bay leaf and dried sage. Saute, stirring occasionally and lowering the heat a little if the bottom begins to scorch, for 20-22 minutes or until the onions are nice and soft and JUST beginning to caramelize,

Meanwhile, place a handful of dried porcini mushrooms in a cup of boiling water (I just bring the water to a boil in a pyrex measuring cup in the microwave.) Use a spoon to press the mushrooms down into the water, then set them aside and let them soak for 20 minutes while the onions cook.

Once the onions are softened and have begun to brown a little, pour in the white wine and bring to a boil over high heat. Let bubble away, stirring occasionally until all the liquid has evaporated. Pour in the mushrooms and water they soaked in and boil away until most of the liquid has evaporated (leave more liquid if you prefer a more liquidy gravy.) Stir in the cornstarch/Worcestershire mixture and kill the heat. Once thickened, stir in the butter and transfer to a cool burner. Taste for salt and pepper and make any adjustments if necessary. Remove bay leaf and garlic cloves (if desired) before serving.

Serve with roast chicken or pork or beef.

Beef and Portabello Double Cheeseburgers with Grilled Green Onions, Sharp Cheddar and Espresso BBQ Sauce

I don't know how many times I've gone out to eat somewhere fancy, perused the menu full of foodie fantasies, and wound up ordering the burger. If I'm being honest, a good burger is probably my favorite thing to eat on earth. Not lady like. But true.

I can't help it - I get it from both parents. While my husband inherited a double dose of sweet teeth (I'm convinced his blood is 90% sugar at this point) I might as well be part vampire. In fact, one of my fondest childhood memories with my now long-divorced parents is hunting down and enjoying a good burger at some little Texas hole in the wall. Be it country diners or truck stops or even a Whataburger when that's all that was available.

But that's not the real reason. I mean what other food is as satisfying, versatile, and fun? I'll admit that sometimes I get so carried away with all the possibilities (bacon, grilled onions, pimiento cheese, lamb burgers, pork burgers, pesto burgers - someone stop me...) that I forget the sheer nirvana that is the unadorned, simple-as-Simon burger. American Cheese. Meat. Bun. Heaven. But as fantastic as the plain ones are, they're not really worth a blog post are they?

This burger, however, is worth sharing. It requires a roll of paper towels and a pint of beer to get it down. The first patty is beef, liberally seasoned on the outside with salt, pepper, and onion powder while the second is a meaty roasted portabello. Sharp cheddar is melted over the beef and the whole thing is topped with grilled green onions. But the party doesn't start until it's all been doused in a sweet yet smokey espresso BBQ sauce (I'm lying - it's equally good without it or even with a more savory style BBQ sauce.) But as much as I love this particular combo, I'd be hard pressed to call it my absolute favorite burger. I mean how does a mother choose a favorite when she has several dozen children? She doesn't, that's how.

So instead why don't you tell me - what's your favorite burger - homemade or otherwise?

Beef and Portabello Double Cheeseburgers with Grilled Green Onions, Sharp Cheddar and Espresso BBQ Sauce
* Makes 3 burgers.
* Make the BBQ Sauce ahead of time and keep in the fridge, heating up over the stove just before serving the burgers.

Ingredients/Instructions:
* 1 lb grass fed ground sirloin, preferably 80-85% lean but not leaner than 90%
* Liberal amounts of kosher salt and pepper and onion powder, for seasoning
* Whole Wheat or Soft White Hamburger Buns
Form the meat into 3 patties, trying not to overwork the meat. Season both sides liberally with salt, pepper, and garlic powder. Heat a grill or grill pan over medium/high heat and cook the burgers about 4 minutes then flip over. Let cook another 2 minutes then top with the desire amount of cheese and cook another 3-4 minutes until cooked to your liking and the cheese has melted. Remove from the heat, put on a bun and top with each with a roasted portabello, green onions, and bbq sauce if desired - recipes follow.

* 3 portabello mushrooms, stems removed and 6 stalks of green onions, white ends trimmed off, rinsed and dried
Add the above veggies to a greased, rimmed baking sheet, drizzle with olive oil and salt and pepper and roast at 375 for 18 minutes, until the mushrooms have sunken and the onions have begun to wilt and caramelize a little (alternatively you can grill them until they've begun to brown and caramelize - about 3 minutes per side.)

* Plenty of Cheddar Cheese Slices
* BBQ Sauce (recipe follows) or your favorite homemade or store bought

Espresso Barbecue Sauce:
* From Michael Chiarello
* I like to let the sauce cool, then blend it in the blender for a smoother consistency (and to hide the garlic from my husband;) but you don't need to do this
* Recipe can be halved - it makes tons!

Ingredients:
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper

Instructions:
Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks.

Yield: about 5 to 6 cups

The New York Madame (New York Strip with a Fried Egg and Goat Cheese)

This is what happens when I skip lunch. I didn't intend to skip lunch (after all, this is me we're talking about.) It just happened. We went out to run a few errands and ended up staying out all day. I kept thinking we'd make it back in time for me to heat up some roasted tomato soup but by the time we got home it was dinner. And I was starving.

Now that I've justified this somewhat over-the-top-man-feast, I feel slightly better. Oh wait - did I mention I served it with fried onion rings and garlicky sauteed collard greens? Hmm. I should really go and exercise. But not before I tell you that my husband declared this his favorite meal of all time. I also have to mention that I can't help eating it without singing the lyrics to "Big Poppa" - "A t-bone steak, cheese, eggs and Welch's Grape..."

Forgive me - I'm a child of the 90's. RIP Biggie!

The New York Madame (New York Strips with a Fried Egg and Goat Cheese)
* Heavily inspired by/subconsciously lifted from Giada DeLaurentiis.
* Serves 2 very hungry people who may or may not have skipped lunch.

Ingredients:
2 NY strips with plenty of marbling around the edges
mustard powder
fennel seeds
fresh thyme
ground nutmeg
salt and pepper
2 eggs
2 oz goat cheese, divided
fresh chopped herbs - cilantro and basil, or flat leaf parsley

Instructions:
Pull your steaks out a half hour before you're ready to grill them. Season them on both sides with liberal amounts of mustard powder, fennel seeds, fresh thyme leaves, and just a teensy pinch of nutmeg. Cover with plastic wrap and let come to room temp for about 20-25 minutes.

Preheat the oven to 400. Add about a teaspoon of olive oil to a large rimmed skillet and put over medium high heat, letting heat through and tilting to coat the bottom of the pan (you just need a thin layer.)

Season the steaks on both sides with fresh cracked pepper and kosher or sea salt. Add to the pan and let sear - not touching them - for 3-4 minutes until you have good browning and the steaks lift easily (release from the pan) when you try and pick them up with tongs. Flip and cook another 3 minutes or until you have equally grand bronzing, then carefully and quickly transfer to a greased rimmed baking sheet. Bake in the oven for 6-8 minutes (less for medium rare, longer for medium well, depending on the thickness of your steaks.)

While the steaks bake in the oven, remove the goat cheese from the fridge and set aside. Pour off all the excess oil from the pan you seared the steaks in but enough to leave a thin coat and put back over medium heat (you can also give a spritz of nonstick spray to ensure the eggs don't stick.) Carefully crack the eggs into the pan, giving each its own space, and fry for about 2-3 minutes, until just sunny side up and fried only on the bottom. You want to cook the eggs less than you would for your usual sunny side up eggs, only because you're going to put them on top of hot steaks and they'll continue to cook because of this. Also you want your yolks runny here - that's the beauty of it - and once they're cooked - there's no more golden liquid to be had.

Take the pan off the heat and set the eggs aside while you retrieve the steaks.

Pull the steaks from the oven, cover loosely with foil, and let rest for 5 minutes. Remove the foil and smear with goat cheese - about an ounce per steak or to taste, then cover each with a sunny side up egg. Sprinkle the egg with salt and pepper, then top the entire 'madame' with fresh minced herbs - any kind you like. Basil, parsley, and/or cilantro are wonderful here.

Eat up!

Jalapeno Cheese Bread Stuffing with Apples and Shallots

I made this on Thanksgiving confident it would trump my sister's famous sausage cornbread stuffing. It didn't. It's not that it wasn't good - it was just invited to the wrong party. My sis-in-law hit it on the head when she said it would go great with beef tenderloin or prime rib. No truer words have ever been spoken. If you had seen her ensemble that night you would know she knows what she's talking about!

**Make ahead tip: You can make the apple/bacon/shallot mixture the night before and keep in the fridge in a ziploc or tupperware container. The day of, just toast the bread cubes and toss with the already prepared mixture then add in the chicken stock, white wine, Parmesan, cheddar, and beaten eggs (and salt/pepper if needed.) Then just bake off as directed below.

Jalapeno Cheese Bread Stuffing with Apples and Shallots

Ingredients:
Dash of olive oil
8 oz Sunday cut bacon (or whatever type you prefer), snipped with kitchen shears into little strips
1 large shallot (about 1/3 cup) finely chopped
2 medium pink lady (or any other sweet/tart apple), cut into smallish cubes
1 medium jalapeno (seeds and ribs removed unless you like it HOT), minced (or 2 jalapenos if you are so inclined)
Sea salt or kosher salt for seasoning
Good pinch fresh ground black pepper
Good pinch fresh ground nutmeg
1/4 cup apple brandy (Calvados or regular apple jack)
1/2 teaspoon dried English mustard (such as Coleman's)
1/2 lb (half of a 1 lb loaf) of Jalapeno cheese bread, cut into 1 inch cubes and toasted in the oven at 350 for 8-10 minutes just until dried out and 'toasty'
1/2 cup low sodium chicken stock, plus extra
2 tablespoons dry white wine
3 tablespoons (freshly) grated Parmesan
1 cup grated extra sharp cheddar cheese
2 eggs, lightly beaten
pinch salt, optional

Instructions:
Add the olive oil to a medium/large rimmed nonstick pan and bring over medium/high heat. Add in the bacon and cook (reduce heat if it begins to brown/pop and spit too quickly) until crisp - about 8 minutes. Use a slotted spoon or spider to transfer the bacon to a holding plate. If you need extra fat for the bottom of the pan to cook the shallots, add another dash or two of olive oil then add the chopped shallots, season with salt and pepper and cook over medium heat until softened - about 5 minutes. Add in the apple and jalapeno and cook another 3-4 minutes, just until the apple begins to lose its rigid shape. Add over a dash of fresh grated nutmeg then raise the heat to high and add the apple brandy. Let come to a boil and reduce by about half - should only take a couple minutes. Kill the heat and stir in the dry mustard (you can sub a 1/2 teaspoon dijon mustard if you don't have Coleman's. No biggie.) Add the reserved bacon back in and mix again.

At this point you can either let the mixture cool down and chill it in the refrigerator (if making the night before) or go on with the rest of the steps.

Spray a 9x9 Pyrex or baking dish with nonstick spray, or butter it if you're a purist in such areas. Set aside and preheat the oven to 375.

To the cooled apple/shallot mixture, gently add and toss in the toasted bread cubes. Stir in the chicken stock, white wine, Parmesan, cheddar, eggs until just combined. Here is where you need to use your gut. The mixture should appear slightly more wet than dry. I don't know how else to say it. If you think it's a little dry, add in more chicken stock. This is also a matter of personal preference - some people like their stuffing on the dry side; others vice versa. Follow your instincts. The only hard fast rule is that stuffing shouldn't go into the oven looking DRY. It will only get drier and before you know it you'll be cutting into a stuffing brownie. But maybe that's not a bad thing I don't know. Anyway, once it's to your liking, decide if you need another dash or pepper or salt (if you've added in quite a bit more stock this is doubtful) and pour the stuffing into the prepared baking dish.

Bake for 40-45 minutes until the edges are just a bit golden and the whole thing looks 'set.' You'll know it when you see it, trust me.