Around Valentine’s Day filet was on super sale so I figured we could splurge. Instead of mashed potatoes, I decided to make roasted veggies using what I had on hand – carrots, white turnip and potatoes.
I diced up the potatoes, carrots and turnip and drizzled them with olive oil, thyme, rosemary and some black pepper. I baked them in a large baking dish on 350 degrees for about 40 minutes until they were tender and a few of the edges were crispy. Yum!
I decided to attempt to create my own version of a bordelaise sauce.
The ingredients I used were:
One cup of Cabernet Sauvignon
One and a half cups of beef broth
One shallot, diced
2 tbs butter
Pinch of thyme
One bay leaf
For the sauce, first reduce the red wine in a sauce pan for 15 minutes. Add the shallots and spices. Next add the beef broth then let it simmer for another 15 minutes. Melt in the two tablespoons of butter until well combined. Let the sauce simmer for 5 minutes and make sure you taste test to make sure you like the flavor. I ended up adding a bit of black pepper to mine at the end.
For the filet, melt one tablespoon of butter in a skillet until it is hot. Season the filet with salt and pepper and sear on either side for about 3 minutes. Transfer the filet into a warmed baking dish and place into a 350 degree oven for another 5-6 minutes.
Enjoy this delicious meal with a nice glass of wine. Hope you enjoy!
I gave Tobes a haircut after his bath which is never his favorite activity. He hid out in his bed afterwards but I found him to snap a few pics of his new do. Such a cutie.
Happy Valentine’s Day! ❤️🐶 I got the beautiful red heart doilies from my Grammy so of course I had to display them on The Strawberry Blondes.
For the brownies I found a recipe on chow.com and adapted it a little bit because I wanted to use milk chocolate instead of bittersweet. Melt 1 cup of chocolate in a sauce pan along with a stick of butter. Once completely melted, remove the pan from the heat and let it cool for about 5 minutes.
Next mix 2 eggs, 1 cup of sugar and 1 teaspoon of vanilla together in a bowl. Stir in the cooled chocolate until it is well combined with sugar mixture. Next stir in 1 cup of flour with half a teaspoon of baking powder into the chocolate mix. Last but not least take another 1/4 cup of milk chocolate chips and cover them with a tiny bit of flour and add them to the batter to make the brownies gooey. Line a baking pan with foil so the brownies will come out easily. I used my heart shaped pan from my Mom so the brownies came out a little thicker than if you were to use a sheet pan.
Pour into the pan and bake on 350 degrees for about an hour. If you use a larger pan the brownies will be thinner so the bake time will be less.
All this cold February weather has me thinking about summer and the boat. Flashback to a summer Friday with Tobes and his best bud Bennett. Come on summer!
Packing up the brownies to bring in to work tomorrow!
I LOVE cookies of any kind but I especially love anything with chocolate. I didn’t have enough chocolate chips on hand so I used a box of nonpareils. I used a Betty Crocker recipe but cut it in half so I didn’t end up with too many cookies because I can never stop eating them!!
Ingredients for the cookies 🍪
3/4 cup brown sugar
1 stick of butter
1 tsp vanilla
1/2 one egg
1 cup oats
3/4 cup unbleached flour
1/2 tsp baking soda
1 cup of chocolate chips/nonpareils
Beat the sugar and butter together until creamed then beat in the egg and vanilla. Mix the oats, flour and baking soda together in a bowl and then slowly stir into the butter mixture. Stir in all the chocolate chips and nonpareils and you are ready to bake. Form little golf ball sized piles on a non-stick cookie sheet and bake at 350 degrees for 10 minutes.
I made these cookies to bring on our long car ride up north last weekend. Here is Tobes running around like crazy up in Maine, using the truck as a fort and watching Jon do donuts in the parking lot. He provides endless entertainment at all times!
Jon had chicken piccata at a restaurant the other night and it looked so delicious I have been craving it ever since. We had a snow day last week and Al and Justin came over for dinner so I decided to make it using Giada’s recipe from Food Network.
4 chicken breasts
Juice from 2 lemons
1/4 cup capers
3 tbs butter
1 tbs olive oil
1/4 cup whole wheat flour for dredging chicken
1 1/2 cups chicken stock
1 tbs parsley
1/4 cup white wine
Salt and pepper
First dredge the chicken in the flour. Heat 1 tablespoon of butter and the olive oil in a skillet until it is very hot and then cook the chicken for 3 minutes on each side. Transfer the chicken to a plate. Then add the rest of the butter, capers, chicken stock, and wine to the pan and scrape up any bit from the bottom of the pan from the chicken. Bring the mixture to a boil and then mix in the parsley and salt and pepper to taste.
Add the chicken back into the pan and cover with the sauce. Cook pasta and serve the chicken and sauce over the pasta.
Tobes was sporting his new reindeer suit and in typical Toblorone fashion was putting on a show after dinner.
We have no food in the fridge so Sunday night I got very creative while I watched the Grammy’s. I made a tomato based soup with different veggies and chicken from the freezer and it came out great!
I had two chicken breasts in the freezer which I thawed and boiled, then chopped.
Next I heated olive oil in a skillet and searched through the freezer for some veggies. I used pearl onions and edamame which I threw right into the pan while frozen. Once thawed and tender, throw in the chicken. I added a few tablespoons of roasted red peppers and a tablespoon of the oil from the red peppers for flavor. Next I added some leftover roasted brussel sprouts and 1/2 cup frozen corn kernels.
Next I stirred in one can of tomato paste, 1/2 cup of balsamic vinegar and 3 cups of chicken broth. I added black pepper, 1 teaspoon of cayenne pepper and 1/2 teaspoon of crushed red pepper flakes. Let the soup simmer for about half hour and it is finished. It has a little heat and is really hearty!
We ate the soup and watched the Grammy’s. My idea of a great night!
I used my new mug from Jon with tons of Toby pics. He was so teeny as a pup and was all white – doesn’t get any cuter!
It was a busy day in our house today because we had new furniture delivered! I didn’t have very much time to put dinner together so I decided to make chicken curry which is quick and easy. I used a recipe from the blog Oh Snap! Let’s Eat! and it was delish!
I had a few boneless skinless chicken breasts in the freezer which I thawed to put in the curry. I cooked the chicken breasts in coconut oil until fully cooked then transferred them to a plate.
For the rest of the meal you need the following:
- 1 tbsp curry powder
- 1.5 tbsp of butter
- 1 can coconut milk
- 2 small potatoes
- 1 diced onion
- 1 clove garlic, minced
In the pan used to cook the chicken with the coconut oil, melt one half a tablespoon of butter then add the garlic, onion and potato. Saute until tender. In a separate skillet, melt the rest of the butter. Stir the curry powder into the butter then add in the coconut milk.
Add chicken back into the pan with the potatoes then pour into the coconut milk curry. Bring to a boil and then turn down to a simmer for about 5 minutes. And then enjoy! Perfect meal for a freezing cold night!
Tobesy was all up in arms today because his bed and toys had to be moved from “his area” in the living room to move in the new furniture. I set him up with all of his friends in the bedroom but he was uneasy all day. He stayed under the bed or in the bedroom pretty much all day and this is how the bedroom looked when he was done.
Last week I was a little too busy to cook every night but I did manage to make dinner in my new kitchen on Thursday. I had purchased some small boneless pork chops on sale at Whole Foods and I found this recipe from Martha Stewart that was simple and delicious.
The peanut has been thoroughly enjoying the view from his new pad. I like to think he is staring at the ocean thinking about being out sailing!
For the pork chops you need the following:
2-3 small boneless pork chops
1 yellow onion, thinly sliced
2 Granny Smith apples, peeled and thinly sliced
1 tbsp olive oil
2 tbsp butter
1 bottle of dark beer (I used a chocolate flavored Sam Adams that was leftover) – only need 1/4 cup
Salt and pepper
Heat the olive oil until it is very hot then sear the pork on either side for about 3 minutes each side. Salt and pepper the pork before searing. Transfer the pork to a plate.
In the same pan, melt the butter then add the onions and apples. Cook on low, stirring every so often, until the apples and onions become browned and caramelized.
Deglaze the pan with about 1/4 cup of the beer. Allow the beer to be absorbed and continue to stir. Add salt and pepper to taste. Transfer the pork chops back into the pan and over with some of the apple mixture for about another 5 minutes.
I served the pork chops with a side of sweet potatoes. Yum! 👍
My friends and I are starting to celebrate our 30th birthdays and we started the year off with Anne’s birthday surprise weekend. We had a crazy week last week because we moved. It was so exciting to be able to bake the very first thing in my new kitchen!
In the interest of time (and what I had unpacked) I used a box cake. I think Pillsbury yellow cake “with pudding in the mix” is the best kind of box yellow cake there is. I added a teaspoon of vanilla flavoring but otherwise followed the package directions for the cupcakes.
30th birthday parties definitely need to have booze included so I decided to try making amaretto frosting using Disaronno. All you need is two sticks of softened butter, one whole box of confectioners sugar, and about 3/4 cup of Disaronno. I used a lot of Disaronno so the flavor would really stand out and I think it came out really great. This recipe yields more than enough frosting for 24 cupcakes.
I added a bit of yellow food coloring to match the cupcake papers and sprinkles. Since the frosting contains a lot of liquid, before I piped it onto the cupcakes I put it in the fridge to harden just a bit.
This is my favorite photo of Tobes from the move. He is afraid of slipping on the floor so he wouldn’t go any further than the kitchen. Not until we moved the rugs into the apartment would he actually come in! Talk about a quirky pup 🐶!
I used a piping tube to frost the cupcakes and then they were loaded into the carrier for the car ride. These amaretto cupcakes were definitely enjoyed at the party!
I know I don’t have to even mention the cold temperatures to anyone this week. We had a blizzard last week and now we are experiencing freezing temps. I made pea soup with ham for my lunches this week and it’s the perfect remedy for the cold days.
We played in the snow with TobesMcGobes all weekend. Here is a little glimpse into the fun.
Now on to the pea soup! I had leftover spiral ham that my Dad had cooked so I decided to dice it up and use it in this soup.
One yellow onion, diced very small
One bag of split peas
Two large carrots, chopped
Two cloves garlic, minced
Ham (like I said, I used spiral ham but you can use anything)
One tablespoon whole grain mustard
4 bay leaves
Crushed black pepper
Saute the onion, garlic, and carrot until slightly translucent. I used my brand spanking new Christmas present (Dutch oven) from my sister to make the soup. First time using it!
Add the ham into the pot and stir. Next add the peas and cover with stock (veggie or chicken stock). Drop the bay leaves into the mixture, stir and simmer on low for over an hour or until peas are fully cooked. Add desired amount of black pepper to taste.
I toasted some delicious pita pocket to dunk into the soup and it makes the perfect lunch or dinner! My beautiful flowers from Jon made it into this post too
In an effort to start 2014 off on the right (healthy) foot, I made Jon and I fruit smoothies for breakfast yesterday. I made two types of smoothie and layered them in the glass and it was really tasty!
I used a combination of fresh and frozen fruit. For the bottom layer I used juice from one lemon, a cup of frozen pineapple, a peeled apple, and a half a cup of peach nectar.
Blend all the ingredients together and pour into cups. Now for the second layer. I used a cup of frozen strawberries, the juice from a whole grapefruit and some of the fresh grapefruit as well. Once blended, pour the second layer over the first and voila!
Tobes got a new bed for Christmas and he has been spending a lot of time in it during this holiday season!
Cheers to starting the new year off right!