Week 5

This week's menu is all planned out, my meats are all prepped and it should be fairly easy to stay on track.

Sunday & Monday
I also had one dual-cooking day. Today (Sunday) we are having the Portobello mushroom burgers but I also prepared the Chicken Ropa Vieja for tomorrow's chicken tacos. It's a crock pot recipe and when trying new things, I don't like leaving them unattended for the day.

Here is the Chicken Ropa Vieja before and after cooking. It smells divine and took about five minutes to prep.

Tuesday
Asian Turkey Meatballs with Lime Dipping Sauce
Cilantro Rice - this is seriously the best rice ever. I follow these directions, leaving out the lime and cilantro if it doesn't fit the meal. I won't cook rice any other way again.

Wednesday
Clean the fridge/leftover roundup - I hate finding food in the fridge days later so since I'm doing a lot of cooking the first part of the week, we'll use this night to have a free-for-all on the leftovers.

Thursday
Probably pizza for the girls because we have a date to see Tears for Fears

Friday
Greek Feta Zucchini Turkey Burgers

Saturday
Vietnamese Shaking Beef

Sunday
Father's day/our 7th anniversary - TBD

Week 3 Went a Little Off the Rails, On the Road for Week 4

Week 3 was plagued by the plague. It started with Charlotte, then Brian and I had it, then Madeline got it. Then we thought we were through it, and we had a middle-of-the-night trip to the emergency room because Charlotte had a very bad case of croup.

As a result, many of the things I'd planned to cook during this meal plan fell by the wayside. But the food I did make turned out great.

Carne Bistec

 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Feta-Stuffed Chicken Burgers

 

 



And by far, one of our favorites of the week (and we've already made it again) - Baked Dijon Lime Chicken

 

Lunches are typically left overs or a nice big salad. Here was two days' worth of salad with grilled chicken, a hard boiled egg and a dressing made of avocado oil, red wine vinegar, kosher salt and a little bit of splenda

 

 

Week four was a bit of a challenge for us because I was out of town for several days. I prepped another batch of that Dijon Lime Chicken for one night and they got pizza the other. This was my first trip on my new plan, and I did well. I actually ordered my favorite protein shakes and had them sent to the hotel (I love Amazon) and then made sure I asked what was in things, customized them if need be and packed 100 calorie bags of almonds for when I needed a snack.

 

 

 

 

Four-Week Check In

This last week marked the completion of four weeks on my new clean eating regime, and I am so happy with the progress.

This pic was taken the first week of May during our Disney World extravaganza.


And this picture was taken last night. Just about six weeks between the two, but four weeks on my new plan. I'm so excited about my progress.



Here are my four-week stats:
Pounds lost: 23
Total inches lost: 14.5
Chest: -4.25 inches
Waist: -4 inches
Right & Left Arms: -.75 inches
Hips: -1.5 inches
Right Thigh: -1.75 inches
Left Thigh: -1.5 inches

I'm about a quarter of my way to my goal. Yes - I want to lose 100 pounds. So far, so good.

This Week's Fabulous Food

This week I focused less on weekend breakfasts (mainly because it wasn't a holiday weekend and I didn't need to figure out three of them) and expanded our meals to bring in more chicken. I was a little red meat heavy last week so I wanted to incorporate more chicken this week. I think part of me as I started this diet knew I couldn't just do a bunch of chicken, so I strayed from it last week.

Like last week, I find that the key to success is meal planning. Saturday morning I sat down with my cookbooks and my favorite website - Skinnytaste - and thought about what was already in our fridge/pantry and what would work for the week again given the fact that I'm high protein, low/no carbs, B is on weight watchers and we have two rather picky toddlers. I am not a short-order cook, so I want to find things I can modify as I go to fit the various needs.

 

 

Shopping this week was fun. I can honestly say I've never purchased this many vegetables in one shopping trip before.

 

 



Saturday
Carne Bistec - Colombian steak with tomatoes and onions
grilled brussel sprouts
corn on the cob (for everyone but me)

 

Here's how I did the brussel sprouts. I had always roasted them in the oven but figured there had to be a way to throw them on the grill. I combined a recipe I found online for grilling along with one I'd used for roasting, and the final product was fabulous.

 

 I washed and halved about a pound of brussel sprouts, then dried them off. In a bowl, I mixed them with a bit of olive oil, kosher salt, pepper, diced shallots and minced garlic. Then I made a big envelope - dull side out - of foil.

I placed them on the grill at medium heat for about 15 minutes, turning once. I made sure they were all in the foil in a flat layer so all of them had exposure to the grill for the duration of cooking.

After pulling them from the grill, I opened the package slightly, added about two teaspoons of balsamic, mixed them up and closed the foil for a few minutes. That's it! Super yummy and little oil (and no additional fat or calories from bacon
like so many other recipes).

Sunday

For breakfast I threw together something based on last weekend's yummy Baked Eggs with Wilted Sausage

 

I started with two diced links of Jimmy Dean Turkey Sausage and some diced shallots in a frying pan with one swirl of oil. I diced the sausage versus just chopping it so the taste was spread throughout.

Then I added some fresh spinach and cooked it down. I pulled off the really long and obvious stems but didn't mess with all of the leaves.

Once the spinach cooked down, I added 6 tablespoons of Egg Beaters and stirred until the eggs set. I served it with 1 1/2 ounces of sliced avocado for a recipe total of:

Calories: 193
Fat: 10.2
Carbs: 6
Protein: 18.5
Sugar: 2.1

 

 

I'm actually prepping one meal and serving another today. This is because the chicken sausage I purchased expires today and I just wanted to use it quickly.

 

To serve today - Turkey Stuffed Zucchini with Hot Chicken Sausage: I made this last weekend but I'm modifying it this week to use the hot chicken sausage (the girls will get leftover steak)

 

To make today but eat tomorrow - Crock Pot Buffalo Chicken Wraps

 

Tuesday

Feta- Stuffed Chicken Burgers

 

Wednesday

Mongolian Beef and Broccoli (from this cookbook)

Cilantro Rice

 

Thursday

Baked Chicken with Dijon and Lime

Grilled Asparagus

 

Friday

Asian Chicken Lettuce Wraps

 

Saturday

Citrus-Marinated Skirt Steak (from this fabulous cookbook)

Grilled vegetables (depends on what is left from the week)

 

Sunday

Herb-Crusted Roast  (also from this cookbook)

 

 

 Lunches will be a mix of leftovers, hearty salads with fabulous fajita meat (found ours at Sam's) and chicken salad (from Costco) for Brian.

 

 

 

 

 

 



It's All About Little Victories

Even though I've lost almost 14 pounds, I'm still not feeling it completely in my clothes. Some stuff is looser, but overall it's not really showing yet. Except in this picture:

It had been a while since I'd been able to comfortably wear both my rings - and without my fingers looking like Vienna Sausages. And that made me really sad. So when I slid them on with relative ease this morning, I smiled at the thought that this was just the beginning of things fitting better.

Weight Loss Week 2 - Still Going Strong

5-26 Check-in appointment: -3.8 pounds
Total to date: 13.8 pounds

Between the extended weekend and Memorial Day activities, this week was a tough one. I am actually finding being at work easier because I pack my food and I get what's in my lunch bag. No more. No less. So being at home for three days, with a party thrown in there, was a little tough. But I made it through with a nice loss for the week.

This week I also really focused on planning meals. I have always been more successful when I sit down and plot out my week. It helps even when not dieting because I don't come home and wonder what on earth to throw together to feed everyone. The challenge I threw out to myself was three-fold:

1) find foods I'd like eating that fit my plan
2) make that same food workable for B since he's watching his diet, too; and
3) find a way to make that same food work for the girls

I think I succeeded in this because at no point did I make more than one meal to satisfy either B or the kiddos. So here's what we ate:

Friday 
Grilled flank steak with chimichurri - for this, I gave the girls the steak, sans sauce. Then I measured it out for us. The result was a perfect meal everyone loved.

Saturday
Breakfast: Baked eggs with wilted spinach and side of turkey sausage

Dinner: party at a friend's house

Sunday
Breakfast: Eggs with steamed asparagus and leftover steak

Dinner: Turkey-stuffed zucchini - this called for breadcrumbs on top, so I just made a serving without it

Monday
Breakfast: Carmelized onion, pepper and zucchini fritata

Dinner: Barbacoa beef - for this one, I cooked the meat all day. Then when I pulled it out for shredding, I reserved a good bit for the girls since it wasn't super spicy at that point. B and the girls had theirs as Chipotle-like burrito bowls with basmati rice and corn, while I enjoyed mine over a bed of greens.

Another thing that helps with meal planning? Having a pretty place to keep it all straight. I did end up mixing and moving some stuff around, but I knew I had everything on hand so it was easy to change up the meals based on our mood (or time).

It's Time for a Change

One week ago, I started the FIT Medical Weight Loss program. I know it's not for everyone, but I needed to do something to make some serious life changes. Walking in the door, I weighed more than I did when I went into the hospital with Madeline. And that was unacceptable. I wasn't doing my girls or Brian any favors by indulging at every turn, but worst of all - I was hurting myself.

I was surprised I didn't get emotional during my first visit. And that may have been because I had already realized that this was something that had to happen. I knew that my health was impeding my ability to be a good mom and wife - as well as keeping from being the best "me" I could be.

My decision was also sealed by seeing myself in pictures during our Disney trip. I recognized the smile and the eyes, but the rest of it wasn't me. I have always been heavy and struggled with my weight, turning to food in times of good and bad. But something in those pictures flipped a switch in my head.

FIT's program is a high-protein, low/no carb and low calorie program that is supervised by a doctor. I am there every week for check ins, and in my first week - I lost 10 pounds! I made it through the girls' birthday party without touching the cupcakes - except to move them from the box to the cupcake stand. I didn't have any of the stuff I knew I couldn't. I had a few celery sticks and that was it. And here's the crazy thing - I didn't feel unsatisfied. I let the joy of the event take over me and didn't mindlessly eat.

This is an exciting and scary journey, but I feel like the progress I've taken these first steps are really good.

Chicken Rollatini Stuffed with Zucchini and Mozzarella

I have to preface this by saying I'm absolutely terrible at making stuffed chicken. When I saw this recipe in the Skinny Taste cookbook and it said "it's easier than you think - there are no strings or toothpicks required" I knew I had to try it.

I failed miserably at rolling these but they still came out really yummy. I also had to make some substitutions for what I had on hand.

1 T plus 1 t olive oil
2 t minced garlic
1 1/2 cups packed shredded zucchini
1/4 cup plus 2 T grated Parmesan
1/2 t plus 1/8 t kosher salt
black pepper
3 ounces fresh mozzarella (or 3/4 cup shredded part-skim mozzarella)
4 - 4 ounce chicken breast cutlets, pounded thin
1/2 cup panko crumbs
juice of one lemon

Preheat oven to 450 degrees. Lightly spray a baking dish with oil.

Heat a large skillet over medium-high heat. Add 1 t oil and the garlic. Cook, stirring until golden, about 1 minute.

Add zucchini, 1/4 cup of the Parmesan, 1/8 t salt and black pepper to taste. Cook, stirring until the zucchini is tender, about 3 to 4 minutes. Remove from heat and allow to cool to room temp and then stir in the mozzarella, mixing well.

In a small bowl, combine the bread crumbs and remaining 2 T Parmesan.

In a separate bowl, combine the 1 T olive oil, lemon juice, 1/2 t salt and a pinch of black pepper.

Wash and dry the chicken and arrange on a cutting board. Spread 3 T of the zucchini-cheese mixture on each and roll up, seam side down.

Dip the rolled chicken in the lemon mixture, then in the bread crumbs, rolling to coat.

Place the chicken seam-side down on the baking dish. Spray the top with cooking oil.

Bake until cooked through, 25 to 30 minutes.

BBQ Chicken Pizza

We haven't had the best track record with making pizza at home, but I thought I'd give it another try after finding this recipe in People. I'm glad I did. It was yummy.

3 (4 oz.) boneless, skinless chicken breasts
1/2 tsp ground pepper
1/8 tsp kosher salt
2 tsp brown sugar
1 tsp paprika
1 tsp garlic powder
1/2 tsp ground cumin
1 package refrigerated pizza dough (I used the Pillsbury classic)
2 tbsp cornmeal
1/3 cup ketchup (it called for no-sodium but I wasn't buying special ketchup just for this)
3 tbsp yellow mustard (I'd only use two next time)
1 tbsp white vinegar
1/2 cup sliced red onion
{1/4 cup pickled jalapeno slices - I didn't include these because I don't like them}
4 oz. fresh mozzarella cheese, thinly sliced
2 tbsp chopped cilantro leaves

1. Place a pizza stone or heavy baking sheet in oven. Preheat to 450 degrees.
2. Chop chicken into bite-size pieces. Sprinkle both sides of chicken with salt and pepper.
3.  Mix brown sugar, paprika, garlic powder and cumin together. Set aside 2 tsp. and rub the rest on the chicken.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken and saute three minutes on each side, or until chicken is done.
5. Roll dough into a 14x9 rectangle or 14" circle on a lightly floured surface. Pierce dough with fork. Lightly coat with cooking spray (we forgot this step).
6. Carefully remove pizza stone from oven. Sprinkle cornmeal on pizza stone and add dough.
7. Bake pizza for 9 minutes. While that's baking, combine reserved spice mixture, ketchup, mustard and vinegar in small sauce pan over medium heat. Bring to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally.
8. Remove partially cooked crust from oven and spread ketchup mixture evenly around, leaving a 1/2 in border around the edges. Top with chicken, onions and cheese. Bake for another 8 to 10 minutes or until cheese is browned. Sprinkle with cilantro and serve.

Thai Beef Lettuce Wraps with Avocado Cilantro Cream Sauce

I am going to say this without exaggerating - I've been rocking dinner the last week. I have dug out some old standbys and found some new gems.

Tonight I took one of our old favorites - Thai Beef Lettuce Wraps - and put together an avocado cilantro creme sauce to go with it. I don't remember where this Lettuce Wrap recipe came from, but I'm so glad I saved it by posting it on the blog because I can't find my original printout.

I winged it on this one, but it came out really great. I kept tinkering with it because I felt like it still tasted like Greek yogurt.

1 cup no-fate Greek yogurt
1 Wholly Gucamole 100 calorie pack (I get these as Costco)
Handful of cilantro
Salt and pepper
Dash of Siracha

Blend it all together to your liking. I used my immersion blender, and it was very easy to make. I definitely think I'm going to experiment with more combos for other dishes.

Herb-Crusted Salmon with Mixed Greens Salad

Found this one on PaleoOMG and modified it a bit based on what was in my pantry. Brian's not a fish person, but he really enjoyed this. We also felt like we could have done a four-ounce serving instead of six. I ate every bite but I could have gotten away with less.

For the Salmon
2 salmon fillets
1 Tablespoon flour (she called for coconut flour, which I didn't have)
2 Tablespoons fresh parsley (or dried)
1 Tablespoon olive oil
1 Tablespoon dijon mustard
S&P to taste

For the salad
mixed greens
1/4 cup red onion, sliced thin
juice of 1 lemon
1 Tablespoon olive oil
S&P to taste

Preheat oven to 450.  (Note: I actually cooked it at 425 so I could cook it with the roasted Brussel sprouts)
Place salmon on parchment paper or foil-lined baking sheet.
Rub olive oil and dijon on top.
In small bowl, mix flour, parsley, S&P.
Sprinkle toppings onto salmon, then pat them down to moisten.
Cook for 10 to 15 minutes, depending on your preference.
{Note: I pulled the brussel sprouts at about 11 minutes and then topped it with cooking spray and put it under the broiler for a few minutes to finish the topping.}
While cooking, mix all ingredients for the salad and toss.
Place salmon on top of greens and enjoy!

Roasted Brussel Sprouts

So I need to preface this post by saying we're trying to eat a lot healthier and reduce our processed foods, but I don't know that I have the willpower (or budget) for full-on Paleo. That being said, I found this amazing recipe on Nom Nom Paleo.

I also have to say that this was my first time ever having brussel sprouts. And OMG. These were so good. I easily could have eaten the whole pan myself. Here is her recipe because I made some modifications.

3/4 pounds brussel sprouts
2 to 3 Tablespoons butter, melted
2 slices of bacon, diced
Salt and pepper
Balsamic vinegar

Preheat oven to 400 degrees.

Trim the ends and any old outer leaves from the Brussel Sprouts. Then cut them in half.

Toss with the melted butter

Dump them on a foil-lined baking sheet. Make sure to keep it in one layer.

Sprinkle the diced bacon over the sprouts.

Roast for 30 to 35 minutes, tossing every ten minutes.

Drizzle the balsamic on them after you pull them from the oven.

Hummus and Veggie Wraps

Gotta hand it to Ree Drummond. When I have time to watch her show, I typically make a lot of what she shares. I still haven't posted about Thanksgiving, but it was very PW (Pioneer Woman) heavy.

These wraps were on the show yesterday, and I immediately added everything to my shopping list. They took me a bit to put together, but they were worth the time. They were super flavorful with all the different veggies, and my resident foodie Charlotte even asked for her own after sampling mine and daddy's.

You could totally use store-bought hummus, but I'm really trying to have more fresh stuff in our diet and reduce the amount of processed junk we it.

Makes two wraps

1 Tablespoon Butter or Olive Oil (I used OO)
1/2 whole red onion, halved and sliced
spinach tortillas - I used Ole Spinach and Herb tortillas
1/2 cup hummus
1 whole roasted red pepper (jarred), sliced
3 whole canned artichoke hearts, chopped
mixed greens
1 Tablespoon balsamic vinaigrette (I made some with 1/4 cup olive oil, balsamic and S/P and stored the leftover in a jar
1/4 cup reduced fat Feta

Melt butter over medium-low heat. Add the red onions and cook slowly for 10 to 15 minutes. I had the heat too high and they burned a little but they were still quite yummy. Cook until soft and deep golden brown. Set to the side to cool slightly.

Warm the tortillas slightly on a griddle. You just want them warm, not crunchy.

Here's how to assemble the wrap:
Put 1/4 cup hummus down the center of each tortilla
Place the cooked onions and red peppers over the hummus
Add the artichoke hearts
Toss with salad greens that have been tossed in the balsamic
Sprinkle 2 T feta on each

Roll up and enjoy! These came out to about 315 calories each, including the tortilla.

Classic Hummus (Pioneer Woman's recipe, slightly modified)

3 cans Garbanzo Beans, rinsed and dried
1/4 cup Tahini (she called for 1/3 cup plus another Tablespoon - it's pretty high in fat and calories so I tried it with the smaller amount and thought it was good this way)
3 cloves garlic
1/2 whole lemon, juiced
1/2 teaspoon ground cumin or more to taste
salt to taste
(fresh basil or Italian parsley-I didn't include this because I totally forgot and it didn't seem to matter )
3 Tablespoons to 5 Tablespoons cold water
1 Tablespoon olive oil

Combine beans with all ingredients, except water or olive oil, in a food processor. Pulse until mixture because somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. My mixture seemed really thick so I started right off with 3 T of water.

After it's nice and smooth, add olive oil and pulse no more than three times. You only want to mix it throughout, not continue to over puree the mixture.

Serve immediately or refrigerate for up to three days.

This made 4 cups of hummus, and I made my servings 1/4 cup. Here's the nutritional content for it based on my modifications and portion size.

Adios Leftover Turkey - Turkey Enchilada Verde Soup

We are not huge leftover people. We can take them for about a day, but beyond that, we get tired of them. That's why I like recipes that take leftovers and turn them into something else. I stumbled onto this recipe on Homesick Texan, and tweaked it a bit. I've noted below how I made it but also what the original called for. 

Salsa Verde

1/2 pound fresh tomatillos, husked or a 10-ounce can of tomatillos (I used the fresh)

1/4 medium yellow onion chopped

4 cloves garlic, chopped

1 jalapeno, seeded and stem removed, chopped (original recipe called for two)

1/2 cup chopped cilantro

Soup

5 cups chicken broth (original called for 4)

4 cups diced, cooked turkey (or you can use chicken)

1/2 teaspoon ground cumin

1/2 teaspoon oregano

2 cups Monterey Jack cheese, shredded (original called for 1 cup)

1/2 cup crushed tortilla chips

1 tablespoon lime juice

1 cup sour cream, plus more for serving

1 avocado peeled, pitted and cut for serving

I omitted: 1 can black beans, drained; another 1/2 cup cilantro

Make the salsa verde first. Place tomatillos in a pot and cover with water. Bring to a boil, then simmer uncovered for 10 minutes. They should be softened and a lighter green. Turn off the heat and allow to cool for 10 minutes. If using canned tomatillos, skip this step.

In a food processor or blender: add tomatillos, 1 cup of the cooking water or 1 cup of the canned tomatillos' liquid, tomatillos, garlic, onion, jalapeno and cilantro. Blend until smooth. It should make about 2 cups of liquid.

To make the soup, pour the salsa verde into a large pot. Add the broth, black beans (which we skipped), cilantro (I skipped this extra cilantro, too), cumin, oregano and some salt. Bring to a boil and then simmer for 15 minutes. Add the shredded cheese and sour cream, and stir until the blended and melted. Stir in the crushed tortilla chips and simmer for 5 more minutes. Add the lime juice and then add more salt or seasoning, if necessary.

Garnish with sour cream, avocado, cheese (I didn't add this since I added extra in the soup) and cilantro (again, skipped this because I felt the flavor was already good).

Enjoy!

Chicken Tacos with Tomatillo Salsa

This recipe makes it 3 for 3 for success with Brian's grilling cookbook. I've been so happy with everything we've made so far, and this was no exception. This is another one where I think you could do the salsa ahead of time to save time.

Salsa
1/2 medium white onion, cut through the root end and peeled
1 pound tomatillos, papery skins removed and tomatillos rinsed
Extra virgin olive oil (I used olive oil spray)
1/2 cup tightly packed cilantro leaves
2 garlic cloves, minced
1/2 jalapeno, seeded and roughly chopped
Kosher salt

Rub
1 teaspoon chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

1 1/2 pounds boneless, skinless chicken
2 tablespoons extra virgin olive oil
assorted toppings

1. Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

2. Lightly coat the onions and tomatillos with olive oil (I used olive oil spray). Grill the onion, cut side down, and the tomatillos over direct medium heat, with the lid closed, until the onion is lightly charred and the tomatillos are softened and beginning to collapse, turning as needed. The onion will take 4 to 6 minutes, and the tomatillos will take 6 to 8 minutes.

3. Remove tomatillos and onion from the grill. Roughly chop each, and place them in a food processor with the cilantro, garlic and salt. Puree until smooth. Season with salt.

4. Combine the rub ingredients. Lightly brush the chicken with olive oil (or use spray - that's what I did). Season both sides of the chicken with the rub. Grill the chicken over direct medium heat, with the lid closed, until the meat is done. Remove from the grill and let rest 3 to 5 minutes. Cut the chicken into slices.

Prepare the tacos with whatever toppings you want and a little (or a lot) of the salsa. They're super yummy and a perfect summer dinner.

Marinated Skirt Steak Skewers with Green Chile Sauce

So for the sake of full disclosure, this recipe actually called for 1/2 cup dark beer in the marinade. But we didn't have any, so I used beef broth. I don't know how it could have been any better because this was so good and flavorful. Also, I don't think we'll mess with skewers the next time and just grill the steak without t. They are kind of a pain, and Brian burned his hand.





Marindade
1/2 cup beef broth (or dark beer)
2 tablespoons fresh lime juice
2 tablespoons packed dark brown sugar
1 tablespoon Sriracha
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon kosher salt
1 1/2 pound skirt steak, trimmed of excess surface fat

Sauce
1 large green bell pepper
2 garlic cloves
1 cup loosely packed cilantro leaves and tender stems
1 jalapeno pepper, seeded and roughly chopped
1/2 medium poblano pepper, seeded and roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper

1. Mix together all ingredients for marinade.

2. Cut the steak crosswise into four equal pieces. Then cut each piece lengthwise in half (against the grain). Place the pieces in a bag and pour the marinade over them. Press the air out and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerator for 4 to 6 hours, turning occasionally.

3. If using bamboo skewers, soak in water for at least 30 minutes.

4. Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

5. Grill the bell pepper over direct medium heat, with the lid closed, until blackened and blistered all over (10 to 12 minutes), turning occasionally. Place it in a bowl and cover with plastic wrap to trap the steam. Let it stand for about 10 minutes. Remove the pepper from the bowl and peel away and discard the charred skin. Cut off and discard the stem and seeds, and then roughly chop the pepper.

6. Place the pepper and garlic in a food processor and pulse until finely chopped. Add the remaining ingredients and process to a chunky paste. Transfer to a bowl. Stir the sauce before serving.

7. Increase the temperature of the grill to high heat (450 to 550 degrees).

8. Grill the skewers over direct high heat, with the lid closed, until cooked to your desired doneness. Medium rare will be about 4 to 6 minutes. Turn the meat once.

Remove from grill and top with the sauce.

New York Strips with Parmesan-Basil Crust and Garlic Butter

I'm a few weeks late in posting this recipe. When our fifth anniversary rolled around back on June 21st, we talked about going out but decided that we'd just stay home and make yummy steaks. Brian's gotten to be a really good griller, and we knew we could cook something just as good - or better - than going out.

We broke out his Father's Day gift, which was this cookbook:

Here's the full recipe. We halved it because we only did two steaks.

4 New York Strip steaks, 10-12 ounces each and 1" thick, trimmed of excess fat

1 Tablespoon extra-virgin olive oil

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup freshly grated Parmigiano-Reggiano cheese (we used the Kirkland brand blend)

2 Tablespoons finely chopped basil leaves

1/4 cup (1/2 stick) unsalted butter

2 medium garlic cloves, minced or pushed through a press

1. Lightly brush the steaks with the oil on both sides and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

2. Prepare the grill for direct cooking over high heat (450 to 550 degrees)

3. Combine the cheese and the basil.

4. Sear the steaks over direct high heat, with the lid closed, for 3 to 4 minutes. Turn the steaks over and generously coat the top of each with the cheese and basil mixture. Close the lid and continue grilling until the cheese is melted and the steaks are cooked to your desired doneness, about 3 to 4 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes.

5. While the steaks are resting, in a saucepan over medium heat, combine the butter and garlic and heat until the butter is melted and the garlic is sizzling, about 3 minutes. Remove from the heat. Spoon over the steaks and serve right away.

These steaks were amazing. And we were right - we could cook something better than going out. I think you could even do this with other steaks like a petite sirloin. It's a definitely a splurge meal due to the cheese and butter, but it's a great way to splurge.

White Strawberry Lemon Sangria

I have one word for this recipe - Yum! This was part of the big birthday fiesta, and it will definitely be on my party (or just fun weekend) list going forward.

2 lemons, thinly sliced
1 apple, cored and sliced (any kind - I used a Pink Lady because that's what I had on hand)
1 cup strawberries, hulled and sliced lengthwise
1 750 ml bottle white wine (I used the Trader Joes Sauvignon Blanc)
1/2 cup white rum
Sprite

Add lemon slices to a large pitcher, then the apples, then the strawberries.
Pour the wine and rum over the top.
Cover and place in the refrigerator for at least four hours. I steeped mine all night.
Remove from refrigerator and add the lemon lime soda (as little or as much as you'd like). Add a few pieces of the fruit to your glass and pour sangria over to serve.

Enjoy!

Chewy Chocolate Mint Cookies

You're welcome in advance.

I'm saying that for a few reasons.

1) These are amazingly good.

2) They're amazingly easy.


Ingredients
1 box devil's food cake make
2 eggs
1/2 cup oil
1 package Andes mints

1. Preheat oven to 350 degrees.

2.  Mix together cake mix, eggs and oil in a large bowl with a spoon (it's too thick for a stand mixer).

3. Drop onto cookie sheet in balls about 1" to 1 1/2" in diameter. Bake 6 to 9 minutes (yes - you read that right). I did mine for 6 minutes. You want them to set but not over cook.

4. Remove from oven, and immediately place an Andes mint on top.

5. After about four or five minutes, swirl the mint around like frosting.

6. Let them cool.

7. Try not to eat them before they arrive at their intended location.


Seriously. That's it.

It takes longer to unwrap the mints than it does to actually make the things.