so after several weeks of crazy/busy/travel/fast food/take out/etc, i've had a hankerin' to cook. there is something so soothing about frantically buzzing around the kitchen, cooking and chopping and stirring and checking and all. while nathan grilled us some dinner last night, i had been thinking all day about coming home and getting to work. while at publix yesterday, i saw some flank steak on sale, which made me think of this awesome aprons simple meal that i made a few months back, so i wanted to make that. then, today, while sitting with ash, we were watching some of my all time fav- food network, and, while i don't know who it was that was cooking, she made these awesome looking cheesy jalapeno grits. i wasn't thinking grits of course, i was thinking of making the same thing with quinoa! then, i decided that since it seemed to be a tex mex flair, i'd go with some safe black beans as a side. all of this turned out so yummy, i just had to share! i also made my yummy peanut butter bars for dessert, to share with the ladies at agnes and then for nathan and i to enjoy while we caught up on up all night & modern family.
needless to say, it was all a success. dinner was yummy, the time in the kitchen was soothing and refreshing, and the dessert was a perfect finish. now, we sit on the couch, ready to reply our shows, while anxiously listening to the end of the braves game.
here's the recipes, in case you were wanting!
2 tbsp olive oil
1 tbsp minced garlic
1 big tbsp spicy montreal steak seasoning
a good dash of lawrys
1 piece of meat (i used a little less than a pound of flank steak)
combine first 4 ingredients in a medium size bowl, then smush the steak in, coating both sides in the goodness. allow to sit for 10-30 minutes. i grilled this in my le creuset cast iron grill for about 15 minutes. perfectly juicy and a nice little crunch. VERY spicy though.
cheesy jalapeno quinoa:
1 jalapeno, chopped in chunks
1/4 c. butter, divided
1 c. quinoa
2 c. water
shredded cheddar cheese
saute chopped jalapeno in 1/8 c. butter. add quinoa and stir until coated, so flavor gets on each little piece of quinoa. add in about 1 c water and cook 20-25 minutes, checking and adding water when dry. right before serving, add in cheese to taste, and rest of butter, stirring well. this was a great companion for the spicy steak, as it added some relief from the heat.
peanut butter bars:
1/2 c. butter
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1 tsp. vanilla
1 c. flour (i use 1/2 c. whole wheat & 1/2 c. all purpose)
1/2 c. oats
1 tsp. baking soda
dash of salt
1 c. chocolate chips (i used white choc. because that's all i had)
combine butters & sugars, then add egg & vanilla until fluffy. combine dry ingredients, then add in. put chocolate chips in last, or you can sprinkle them on top. bake at 350 for 20-25 minutes in a greased 9x13 pan. let cool 10 minutes then add icing:
2 tbsp peanut butter
good dash of milk
1-2 c. powdered sugar
combine until good consistency & color & taste. i know, real helpful, but you'll get the idea. pour over bars. if you let it sit & cool for a little while, it will firm up and you can cut them to put them on a platter.
enjoy! what do you like to cook?
Update: You asked for some pics, so here you go! I don't have a finished shot of the meat because we had to hurry out the door, but trust me, it was SUPER yummy!