It's My Party, and I Will Cry If I Want To

It's my birthday, and there have been a few tears.

It's number 42. Wow. I can't be 42. I demand a recount.

But then, I think about a long-time friend who this summer lost her battle with cancer just days before her own 42nd birthday.

I think about how she charged forward with life and plans until the very end. Passion filled her, and she embraced every moment, even as her body betrayed her.

She didn't get to see number 42.

I am 42 years lucky. Ups and downs. Love and loss.

Always fortunate for another day. Another year. Another birthday.

I am 42 years lucky to have today and believe in tomorrow.

There are no tears for Grilled Steak and Onions with Balsamic Sauce...except maybe when you slice the onions.

Grilled Steak and Onions with Balsamic Sauce

(adapted from Bon Appetit)

8 tablespoons unsalted butter, divided

1 large shallot, minced

1/2 cup balsamic vinegar

2 large fresh rosemary sprigs

4 large sweet onions

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 good steaks (ribeyes, t-bones, or New York strips)

2 tablespoons orange juice

Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)

Steak/Stake Out

I made the most delicious steaks last night. The marinade recipe was discovered last summer, but I had forgotten how really simple and perfect it was with Flat Iron steaks. Incredibly divine. Really. Unfortunately, I was too lazy to fire up the grill in our cooler (and snow falling) temperatures, but the Rosemary and Garlic Flat Iron Steak was still juicy and succulent when seared to perfection on the cast iron grill pan indoors. We paired it up with some roasted acorn squash and steamed asparagus and finished the meal with a few Gran Marnier Truffles. The twinkle of Christmas lights made dinner seem almost magical. *sigh*

And speaking of the magic of Christmas lights (great segue, huh?), we have another stake out under the kitchen Christmas tree. Sissy set up command under the tree and slept on its skirt all last holiday season. This year, Ace is in control of stalking Santa. The pups are determined to catch the jolly old elf in the act. Maybe we will grill up a few Rosemary and Garlic Flat Iron Steaks and talk about that naught or nice thing over dinner...

Rosemary and Garlic Flat Iron Steak

(adapted from Food.com)

2 flat iron steaks (1 pound-ish, total)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon rosemary, chopped

1/4 cup cabernet sauvignon wine

salt

fresh ground pepper

1/2 teaspoon dry mustard

Combine all marinade ingredients in a shallow dish or Ziploc bag.
Add the steaks and marinate for 1 hour, turning frequently to ensure even distribution of flavors.
Grill over hot coals or in heated grill pan for (roughly) 4 minutes per side.
(Flat Iron steak is best cooked rare to medium rare for optimum flavor.) Serves 2.

Hustle and Bustle

'Tis the season for hustle and bustle. We rush from store to store, program to pageant, party to party and barely have time to catch our breath in between. We purchase gifts, bake cookies, send off cards, tie bows, hang lights, sing carols, and hope there is a chance for a mug of egg nog at the end.

When is there time for everyday things like dinner? Are you throwing frozen pizzas in the oven, whipping through the drive-thru, and calling a mix of cookies, fudge, and a handful of party mix a balanced meal? How about a home-cooked meal in the midst of the holiday craziness? How about Crock Pot Pepper Steak? Yes. I did just say "crock pot." I will admit that I don't use mine very often, but when I do pull it out of storage, I am always grateful for that warm meal that is ready and waiting to hit the table.

Crock Pot Pepper Steak first hit my radar back when I was planning my infamous suicide attempt Chinese buffet style birthday party for the hubs. I created 3 appetizers, 2 soups, 3 main dishes, egg rolls, steamed and fried rice, sesame green beans, fortune cookies, and cake all in one day and served that same night from my lowly, little home kitchen. For 20+ people. With real plates and flatware. Without a dishwasher. I just about died. Really.

Finding a simple, flavorful, and not mushy or overcooked crock pot recipe for Pepper Steak was a lifesaver for me during the hustle and bustle of that birthday celebration, and with a big thumbs up from Hubs, it has saved me during several other busy times since. This holiday season there might not yet be time to put my feet up, but Crock Pot Pepper Steak does make it easy to put a delicious, home-cooked meal On My Plate.

Crock Pot Pepper Steak

2 pounds boneless round steak

1 tablespoon olive oil

kosher salt

fresh ground black pepper

2-4 cloves garlic, minced

1/8-1/4 red pepper flakes

3 tablespoons flour

2-4 tablespoons tomato paste

1 cup beef broth

1/2 cup Teriyaki sauce

4 tablespoons Worcestershire sauce

1 teaspoon brown sugar

2 onions, sliced

1 green pepper, julienned

1 red pepper, julienned

Slice steak into julienned strips.
Season with salt and pepper.
Heat oil in a large skillet. (Make sure it is large enough not to overcrowd the meat...you want it to brown, not steam.)
Add the steak to the hot oil with the garlic and red pepper flakes; saute until lightly browned.
Transfer to a large crock pot.
Combine flour and tomato paste with the beef broth and pour over the steak.
Add the Teriyaki sauce, Worcestershire sauce, and brown sugar; stir well.
Cook on HIGH for 2 hours.
Reduce heat to LOW; add the onion and peppers; cook for an additional 1 1/2 hours.
Serve over rice. (Serves 4-6)

Ye Ole Sandwich Shoppe

Sunday seemed to be sandwich day here. After preparing the New York Breakfast sandwiches for our brunch, I then decided that a steak sandwich would be just the ticket for dinner. I wasn't into the Philly version loaded with onions, peppers, and cheese. I wanted something more simple, with bold flavors and a few fresh veggies. A recipe borrowed from Rachael Ray fit my desires.

Rachael is known for simple recipes, and Grilled Steak on Bleu Cheese Biscuits couldn't be easier. The biscuits start with a mix, and the marinade for the steak only takes 10 minutes. Thin slices of fresh onion and tomato add lightness, and a dollop of sour cream balances the boldness of the flavor of the bleu cheese. It's the kind of sandwich that makes your mouth crave another bite. Served with Roasted Green Beans for a complete meal, nobody will be complaining about a sandwich supper when Grilled Steak on Bleu Cheese Biscuits lands On My Plate.

Grilled Steak on Bleu Cheese Biscuits

3 cloves garlic, minced
2 tablespoons Mc Cormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
3 tablespoons extra-virgin olive oil
2 lbs flank steaks (I used flat iron steak.)
1 (8 ounce) package Jiffy buttermilk biscuit mix
1/2 cup blue cheese, crumbled
1 tomato
1/2 red onion
1 cup fresh baby spinach leaves
4 tablespoons sour cream

Preheat the oven to 450.
Preheat a grill pan or outdoor grill to high heat.
Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
Add the steak and coat it evenly in the marinade. Let it stand for 10 minutes.
While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board, adding flour to the board to prevent sticking.
Using fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
Arrange the biscuits on a foil-lined cookie sheet and bake for 10 to 12 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Grill the steak for 6 to 7 minutes on each side or to your preferred doneness.
Remove the flank steak from the grill and let rest for the juices to redistribute before slicing.
Thinly slice the tomato and red onion, coarsely chop the spinach.
To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half.
Arrange a slice or two of tomato and some of the rings of the onion on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top with some of the sliced steak.
Top that with a dollop of sour cream and a little of the chopped spinach. Set the biscuit top in place. (Serves 4)