Vodka Water

My cousin Esther just moved to the Pacific Northwest from the south.  We had dinner last night and she offered to make the drinks.  I’m not a fan of vodka at all.  I hate the “rubbing alcohol” taste, so I was a little weary when she had a half gallon of vodka in tow.  Honestly, this is the most refreshing drink I’ve ever had.  Not even a hint of vodka taste!  Try this out at your next gathering…but be careful…they go down easy.

1 double-old fashioned glass (8oz.)
Ice
2 shots vodka
1 lemon wedge
1 lime wedge
water

Fill the glass with ice. Put in two shots of vodka.  Squeeze the juice of the lemon and lime wedge over the vodka, and top with cold water. Stir to combine. If your lemons and limes are really tart, add 1/4-1/2 tsp of very fine sugar to sweeten slightly. Garnish with a twisted lime peel.

Ben’s Filet

My husband loves my cooking.  He’s always very complimentary…even when I screw things up.  In the past year he’s become quite the cook himself.  And in the past year, I’ve learned to stay OUT of the kitchen when he’s preparing a meal.  He yells at me like Gordon Ramsay.  He says “chop this!”  “move here!”  “don’t touch that!.”  Mind you this is in a shoebox of a kitchen.  So I’ve learned my lesson and let him have his glory moments.  And by glory moments I mean this:

 

4 beef filets or “Filet Mignon”
Salt/Pepper
Olive Oil

Topping:
10-12 crimini mushrooms, sliced and sauteed in olive oil
4 oz gorganzola cheese, crumbled

Start out by bringing the meat to room temp. This will take about 30-45 minutes. Once the meat is at temperature, season generously with salt and pepper.

On a very hot grill pan, coated with olive oil, sear the meat about 2-3 minutes on each side, until there are grill marks and a nice crust forming.
Transfer to a 400 degree oven (We preheated a cast iron pan and placed the steaks in that) and cook until desired doneness* (we did medium).
On a plate or cutting board place the steaks and top with mushrooms and cheese. Cover with foil and let rest for 5-10 minutes.
*Ben strongly suggests using a instant read thermometer and to take into account the carry over cooking time (resting time)

Presentation is key for this very impressive meal. Place mashed potatoes on the bottom of the plate. Place asparagus (or veggie or your liking) on top of the potatoes and then the steak.

Surprise Cookies

Thanks to “A Tisket, A Tasket…”  I found this AMAZING cookie recipe.  Really, they are one of the best cookies I’ve ever made at home.  Click here to get the recipe…and don’t forget to print off the frosting recipe too!  So versatile and delicious!

Homemade Pesto with a Touch of Cream

This summer we planted some teeny tiny basil starters we bought at a local plant sale.  They sure didn’t look like much of anything, but it seems the summer sun has been good to these plants.  We are up to our eyeball in basil!  I decided to make some pesto today, using things I had in the pantry and fridge.  It turned out very tasty.

Ingredients:
15-20 basil leaves
20 almonds (could also use walnuts or pine nuts)
1 clove garlic
heavy pinch kosher salt
heavy pinch black pepper
olive oil
1/4 cup grated Parmesan

Place the basil leaves, almonds, garlic, salt and pepper in your food processor. Once everything is finely chopped, you can start streaming in the olive oil. I would say it took me about 1/2-3/4 cup before it started coming together. Once the mixture has come together (it should be quite thick) add about 2-3 Tablespoons of heavy cream of half and half. This adds just a hint of richness.  This amount of pesto was enough for a box of fully cooked pasta.  It was just the two of us tonight so we have lunch for the next couple of days…yum!

In this recipe I used rigatoni and some sauteed mushrooms and peppers.  Be creative with additions!

Famous Mashed Potatoes

These mashed potatoes never fail.  The are always a delicious accompaniment to any meal…and trust me, if you start making these you’ll be on mashed potato duty every Thanksgiving.

Famous Mashed Potatoes
Serves 6
6 large Yukon gold potatoes
1/2 cup sour cream
4 tbs. butter
2 tsp garlic powder
salt to taste
fresh cracked black pepper
Optional addition: 1/2 cup shredded Parmesan

Start by cleaning the potatoes and quartering them.  The great thing about Yukon gold potatoes is that you keep the skin on!  This makes for great texture.  Place in a large stock pot and cover with cold water. Cold water is key here. You want the potatoes to cook evenly and cold water does the trick. Add some salt to the pot and boil away. Probably 20 minutes. When they are fork tender they’re done.

I use my kitchenaid for whipping these up, but a hand held mixer would would fine too. Drain potatoes and add to mixing bowl. Add sour cream, garlic powder and butter. Mix until potatoes are light and fluffy and the sour cream and butter are incorporated. If you’re going with the cheese, add now and mix. Taste and add salt until it has your desired amount. A little fresh pepper and you’re done!

Gram’s Waffles

It’s a rainy night here in Seattle.  And it’s August 24th…go figure.  Tonight I was in the mood for something homey, warm, easy.  These waffles take me back to childhood, when my grandma would make us breakfast for dinner.  A kids dream…

Gram’s Waffles
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp kosher salt
3 egg yolks
1 1/2 cups milk
3 egg whites beaten until stiff
4 tsp. melted butter

Start by separating the eggs. Place egg whites in mixer and beat until stiff, or I guess if you’re strong and a do-it-yourself-er you can do it by hand.
Sift dry ingredients together in a large bowl.
In a separate bowl whisk egg yolks and milk together.
Add the milk and egg mixture to the flour mixture and stir to combine. Add melted butter and mix. Carefully fold in egg whites being careful not to deflate them too much.

Get your waffle iron hot and enjoy!

The BEST Chocolate Chip Cookies

I consider myself a Chocolate Chip Cookie Connoisseur.  They’re my go to dessert.  My obsession.  I have tried cookies at all different local bakeries, sandwich shops and stores.  I even had my sister’s friend steal the secret CC cookie recipe from the coffee shop he worked at.  But I still haven’t been able to make the “perfect” cookie at home…until yesterday. 

The Best Chocolate Chip Cookies
3/4 cup sugar
3/4 cup packed brown sugar
2 sticks butter, softened
1 tsp. vanilla
1 large egg (room temp.)
2 1/4 cups unbleached all purpose flour
1 tsp. baking soda
1/2 teaspoon kosher salt
1 bag (12 oz) semisweet chocolate chips

Preheat oven to 375.
1. Affix the paddle attachment on your mixer. If you don’t have a stand mixer a hand held one will work just as well. Beat both sugars and butter on medium speed until light colored and fluffy. Add the egg and vanilla and beat until combined.
2. In a separate bowl sift flour, baking soda, and salt. Turn mixer on low speed and slowly add the dry mixture until just combined. You do not want to over-mix…this will result in a tough cookie.
3. Add sprinkling of flour to the chocolate chips. This will ensure that they will be evenly distributed throughout the dough. With a wooden spoon mix to thoroughly combine.
4. On an ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. You could also use a smaller ice cream scoop to get the job done.
5. Ok this is the crucial step that makes these the “best”. Bake 8-10 minutes or until just slightly light brown.  They will look undone but TAKE THEM OUT!!!  They will continue to cook a little on the cookie sheet once removed from the oven.  Cool for about 2-3 minutes and then transfer to wire rack.
6. Pour yourself a big glass of milk and enjoy!

Easy Taco Salad

I love Mexican food. Mostly for the sour cream factor, but that’s beside the point. This taco salad recipe is GREAT for entertaining. You can prep the veggies in advance and then throw everything together when it’s time to eat. Fabulous!

Taco Salad
Serves 6
Ingredients:
1 lb ground beef or turkey
1 head iceberg lettuce – shredded
4 Roma tomatoes – chopped
1 large onion – chopped
1 large Haas avocado – sliced
1 can dark red kidney beans
4 oz. shredded cheddar cheese
8 oz. Thousand Island Dressing
salsa
1/2 bag of tortilla chips – crushed

Start by browning the ground meat in a large saute pan. Drain the fat and add the rinsed kidney beans.
In the meantime, core the iceberg lettuce. To core the lettuce, bang it on the countertop a couple of times, core side down. This will loosen the core and will pop out easily. Using a sharp knife thinly slice the lettuce into shreds. Place in bowl.
Chop tomatoes and onions and place in bowl with lettuce. Slice avocado and shred the cheese and add to the bowl.
Once you are ready to eat, add the crushed chips, meat mixture, dressing, and salsa (to taste) and toss to combine.

This makes a TON of salad. I didn’t even have a bowl big enough to toss it all. If you run into that problem, equally divide all ingredients into two bowls and toss separately.

Orzo with Chicken, Tri-Colored Peppers and Basil

I’m always trying to come up with something quick and easy for dinner, but without sacrificing flavor.  This dish came together within 40 minutes and definitely hit the spot.

Serves 4
Ingredients:
2 chicken breasts (bone and skin on)
1 1/2 cups Orzo Pasta
1/2 red bell pepper, sliced in strips
1/2 yellow pepper, sliced in strips
1/2 orange pepper, sliced in strips
1 clove garlic, minced
10 basil leaves, julienned*
1 can or low sodium chicken broth
salt/pepper
1 tsp. red pepper flakes
shredded parmesan (optional)

Preheat oven to 425. Season the chicken with salt and pepper and roast for 30-40 minutes until juices run clear.

Coat a large saute pan with olive oil and put over medium heat. Add the tri-colored pepper strips and the minced garlic. Season with a pinch of salt and black pepper. Stir often to prevent garlic from burning. Once the peppers are softened (about 5 minutes) add the basil and orzo. Saute the orzo for 2-3 minutes until it is coated with the oil from the pan and has a slight brown color. Add the chicken broth and stir together. Scrape the bottom of the pan with a wooden spoon to incorporate any bits that may have formed. These are loaded with flavor! Add a pinch or two of salt and the red pepper flakes. Let simmer for about 12-15 minutes until the pasta has absorbed the broth and the mixture is creamy.

When the chicken is thoroughly cooked, tear pieces by hand and add to the pan. Simmer on low heat for about 5 minutes to incorporate all the flavors.  Sprinkle with shredded parmesan before serving.

*Stack the basil leaves and roll them up like a cigar, tightly.  Run your knife through the basil “cigar” and you’ll end up with long strips of beautiful basil!

Steak and Blue Cheese Salad

My husband doesn’t eat salad.  Won’t go near the stuff.  Somehow the steak and blue cheese make this “manly” enough for him to request it on a regular basis.  The warmth from the steak slightly melts the blue cheese…yum!

1 head red leaf lettuce
1 onion red or white
4 oz. crumbled blue cheese
1 lb. skirt steak
Steak seasoning (I use McCormick’s Montreal Steak Seasoning)
Balsamic Vinegar
Olive Oil
Salt/Pepper

Take your steak out of the fridge and season with the steak seasoning. Set aside and let come to room temp. Thoroughly wash your lettuce and run it through a salad spinner or dry with paper towels. Tear into pieces. Add the blue cheese crumbles. Put a damp paper towel over your salad bowl and place in the fridge to keep crisp.

Now on to making our dressing. I never measure the amount of vinegar or oil. DON’T FREAK OUT! You can make a great vinegrette by eyeballing it. Get out a bowl and a whisk along with some salt, pepper, and the oil and vinegar. Put a good bit of vinegar in the bowl (probably 2-3 tablespoons) Add a pinch of salt and pepper. Slowly drizzle in olive oil while whisking. Do this until you see the vinegar and oil coming together and getting a little thick. You did it! You can also do this in a jar and just shake it up. Simple!

When cooking your steak you can grill outside, use a grill pan or electric grill indoors.  My husband likes to experiment with grilling and he came up with this:

You choose which method works best for you. Once the steak is done (about 2-3 minutes on each side), cover with foil and let rest. In the meantime put the onions on the grill or if you’re inside you could sautee them in a pan. Cook for about 5-7 minutes or until slightly caramel colored. Slice your steak on the bias (skirt steak can be tough, but this does the trick).

Add the steak and onions to your chilled salad and top with your homemade vinegrette. Toss and enjoy!