Mustard Balsamic Beef

I've made this recipe before but last night, it was the best yet.  My husband was in heaven.  This is a man who moans when he's eating something he likes...makes for interesting dinner conversation.  This is a super simple and oh so yummy marinade for a top sirloin steak.  I love serving top sirloin to a crowd mainly because you can feed 4 people with one good top sirloin.  Beats buying 4 separate steak!  Once it's cooked, slice the steak and serve it on a platter and why not throw on some grilled veg and roasted potatoes for good measure.  Sometimes I do two different marinades to keep it interesting.  Top Sirloin is a fairly lean meat but it holds up well and benefits from marinating, something I would never do to a striploin or rib-eye.  I use Epicure Selections Sweet & Spicy Mustard which lends a sweet and savory flavor but you could use any dijon or grainy mustard you have on hand.  I also use herbs from my garden but if you don't want to buy a bunch of herbs you might only use once, omit them but they do really add another level of delicious tastiness (that's a technical term in my kitchen).  Don't substitute with dried, it won't be the same. If cooking for 6-8 people, use a 1/4 cup of each Mustard, Balsamic and Olive Oil and 2 cloves of garlic.

Mustard Balsamic Beef

Serves 2

2 Tbsp Mustard (Sweet & Spicy, Dijon or grainy)
2 Tbsp Balsamic Vinegar
1-2 Tbsp Olive Oil
1-2 cloves garlic minced
1 Tbsp each fresh Thyme and Rosemary, chopped
small handful parsley, chopped (optional)
good grinding of black pepper
salt to taste
1/2 lb top sirloin (1 to 1/2 inch thick)

Mix first 8 ingredients in a dish.  Pour over steak and let marinate at least 1 hour, or even better, up to 24 hours.  Place on a well heated grill and cook until medium rare to medium, 6-8 minutes.  If you have left over marinade, you can baste the steak within the first couple of minutes.  Once cooked, remove the steak and let it rest for at least 5 minutes.  Tent with foil to keep it warm.  Slice and serve.  A sprinkling of salt takes it over the edge.

Note:  Letting meat rest is so very important.  I quite often remove the meat about a minute before it's done to my liking and rest it under foil for 5-10 minutes.  It will continue to cook slightly due to the residual heat.  Think of it as the last 5 minutes to get the rest of the meal ready.

Summer Shrimp and Bows

Ok, so normally I wouldn't think of doing two recipes with shrimp and pasta back to back, but I was inspired by a recipe I came across last night and I couldn't resist.  Ina Garten aka The Barefoot Contessa, has some fantastic recipes and I own 3 of her cookbooks, which are all very good.  She has a recipe called Lobster and Shells which looked and sounded amazing.  I am making dinner for my parents tonight and I just had to make my own rendition of her recipe.  I had shrimp in the freezer to replace the lobster, little bows instead of shells and asparagus along with a few other ingredients I tweaked and fresh herbs to make it my own.  You could completely take out the shrimp and make it vegetarian and it would still be delish or leave out the pasta and serve it on baby greens.  This would make a great lunch or a light dinner with nice cold glass of bubbly or white wine.....I'm getting thirsty....and hungry.  I might have already taken a bite, to make sure it was seasoned properly of course ;-)

Summer Shrimp and Bows

Serves 8

1/2 lb small bows (any small pasta will do)
Kernels from 4 ears of corn (off the cob makes all the difference but frozen would do in a pinch)
1/2 bunch asparagus, cut in 1/2 inch pieces
3 green onions, thinly sliced
1 red or orange pepper, cut in a small dice
1 pint cherry tomatoes, halved
1/2 lb cooked shrimp, cut in half
3/4 cup mayo (I used Hellman's light - it's a preference but stay away from Miracle Whip for this)
1/2 sour cream
juice from 1 large lemon and zest from half
1/4 cup fresh dill, minced or 1 tsp dried
2 tsp salt
1 tsp fresh black pepper
Fresh Parsley & Basil chopped (optional)

Bring a pot of water to a boil (salt the water).  Add pasta and cook until just al dente.  Add the fresh corn to the pasta and cook for 1 minute then add the asparagus and cook 1 minute longer.  Drain and add to a large bowl along with the green onions, peppers, tomatoes and shrimp.  Let cool slightly.
In another bowl, mix together the mayo, sour cream, lemon juice and rind, dill and salt and pepper.  Pour over pasta and mix all ingredients.  Add parsley and basil and mix lightly.  Cover and chill.  Check seasoning and serve cold or at room temp.
Note: If it looks like a lot of dressing it's not.  The pasta will absorb some of the dressing while it's chilling and mingling in the fridge.  Let it mingle.  The flavors will develop even more.  Mingling is good.

Shrimp with Tomatoes Feta and Orzo

This is one of the tastiest, easiest dishes I know how to make sans recipe.  I've done a couple of different versions but this is the one I go back to constantly because of it's simplicity.  It's fresh, filling, slightly spicy and goes with any season.  You can add spinach or red peppers, fresh parm or chorizo.  Again, the whole point of the recipes I'm sharing are to make them your own....keep it simple, keep it fresh, make it yours.

p.s. my mom and her friends (you know who you are) were always a big influence on me....they love good food and good wine!

Shrimp with Tomatoes Feta and Orzo

Serves 4

1 Cup Orzo uncooked
1 Tbsp Olive Oil
2-3 cloves chopped garlic
1/2 med onion chopped
1/4 cup white wine (chicken broth will do in a pinch)
28 oz can of tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1-2 Tbsp Capers (optional)
small handful chopped parsley
salt & pepper to taste
pinch of hot pepper flakes
1 lb Shrimp peeled
1/2 - 3/4 cup feta crumbled
Fresh Basil

Cook Orzo according to directions. Heat olive oil over med heat in skillet and add onion and garlic - season with salt and pepper.  Saute about a minute and add wine to deglaze.  Add tomatoes (break up if using whole) and cook for 2-3 minutes.  Add dried basil, dried oregano, chili flakes, capers (if using), and half of the parsley. Cook another 3 minutes.  Add shrimp to skillet and cook 3-4 minutes until just cooked.  Add cooked and drained orzo to pan.  Throw in Feta and toss to heat through.  Check seasoning.  Garnish with additional Feta (if you've saved some) and fresh parsley and torn Basil.
Again, the addition of any of the above mentioned would also be super delish.

Hey look, I posted pictures!!!  Still trying to figure this whole thing out.

White Bean Dip

Considering this is a Food Blog, I should probably post a recipe or a picture of food.  No idea how to post a picture yet.....it's officially been posted....a year later....as you were......  I'm brand spanking new to this.  I will however tell you that I am obsessed with food and cooking.  I have no interest in going to culinary school or cooking in a restaurant but I am very interested in cooking for my family and friends.  I cook for my husband and two children at least 6 days a week, sometimes 7.  Everyone needs a night off sometimes.
I currently own a pile of really good cookbooks (I should really count them someday).  I don't know that I've ever followed a recipe exactly though.  I draw inspiration from cookbooks and then make it my own.  I love the planning, the prepping, the cooking (usually with a glass of wine), the plating or serving and the eating (usually with a glass of wine).  I also have a small obsession with appetizers or 'apps' as we usually call them.  I've been known to make a complete meal out of them.  If you offer an assortment of delicious mini bites, you're golden.  Super casual but fun for everyone involved.
Here's a recipe for a super simple, super yummy, super healthy and always delicious dip or spread that goes great with Crostini, crackers, crudites.  I've handed out this recipe more than once.

White Bean Dip

1 can White Kidney Beans (Cannellini Beans)
1 clove of garlic minced
2-4 tbsp good olive oil
zest of half a lemon
juice of half a lemon (optional)
Salt and Pepper to taste

Throw all ingredients into a food processor and blend until smooth.  Scrape down sides if necessary.  Serve.  It's that simple.  Makes about 2 cups.

Optional Ingredients: fresh Parsley, Rosemary, fresh grated Parm or sun-dried tomatoes.  Whatever tickles your fancy.