Meal Prep Monday:  One Skillet Steak and Asparagus with Spicy Mustard

I saw this recipe on my Facebook feed once, claiming that this was one of the more popular recipes on Bon Appetit.  So I skimmed through the comments (and photos) of what some of the followers had posted and thought, “Ok, challenge accepted!”

I did make some changes – I kept the asparagus and I omitted the peas.

So, I gathered up my ingredients, as directed:

1lb Boneless New York Strip Steak, patted dry 
Freshly ground sea salt and pepper

5 garlic cloves – 1 finely grated and 4 thinly sliced

1/3 cup Dijon Mustard

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon honey

1 to 2 pinches of cayenne pepper

1/3 cup plus 3 tablespoons of olive oil

1 bunch scallions thinly sliced and divided

1 bunch asparagus, trimmed & cut into 1-inch pieces

Season steak with salt and pepper.  Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup olive oil, and 1 tablespoon of water in a medium bowl.  This can be done while the skillet is heating up.

The skillet should be on medium high heat.  Cover steak with olive oil and cook on both sides.  Cook until medium rare (120 degrees F).  I ended up searing mine first then finishing it up on the grill.  When you remove the steak, pour off any extra oil and leave the extra bits behind.

Heat up the remaining two tablespoons of oil on the pan on low.  Add the sliced garlic and all but 2 tablespoons of scallions (for garnish) and cook until translucent.  Add asparagus with a splash of water.  Season with salt and pepper and cook until tender.  Remove from heat.
Slice steak and place over the vegetables.  Drizzle with mustard sauce and scallions.  Serve with remaining mustard sauce.

When I did try this, I had to say, this was pretty good.  I could definitely see how this can be a fan favorite.
Did you make this too?  What did you think?  Feel free to share your experience below.




Supper Club Saturday: Bavette’s Bar & Boeuf

Bavette’s Bar & Boeuf

218 W Kinzie Street

Chicago, IL 60654


I have to admit, I do appreciate some really tender steak!  This place had some great reviews on Yelp and from some friends of ours who have been there before.  Reservations are usually booked for weeks on end, so its best to put in your request months in advance.  Usually I am pretty good at that (key word is “usually”).

This year, for my birthday, I wanted to go, but with all that was going on, I forgot to put in my reservation (oops!)  So, we made a plan: we would go there when they are just opened (around 4:30p or 5pm) and just wait at the bar until our table is ready.  I figured that, by the time they get to us (which was about an hour), we would have been hungry enough (but not too hungry) to enjoy our dinner.

When we had arrived, it was just as we had expected – it was at least an hour to an hour and a half wait for walk-ins.  This was not a problem (again, this was expected), so we stated that we would wait at the bar.

We started with a dozen fresh oysters with our drinks.  Half were from the East Coast and the other half were from the West Coast.  I remember hearing or reading once that oysters are technically the same wherever you get them, and that their flavor comes from the area (depending on water quality, minerals and environmental factors) that they were harvested in.  The bartender explained to us the areas they all had come from.  There was one set that was from the Pacific, near Hawaii, that I felt tasted the best overall.

Not too long after we had finished our oysters and drinks, our table was ready.  The tables were wooden and the plates at each setting were different (mismatched).  They all were really dainty and pretty though, and I felt that it added character.


Our next appetizer was Peppered Duck with Goat Cheese Terrine with Apricot Mustard and Toast.

For our main entrees, my brother and I had the Dry Aged Bone-In Ribeye (22oz, 42 day aged) with bearnese and steak salt.  I added roasted bone marrow as an enhancement.

My husband ordered the Shaved Prime Beef Sandwich with Au Jus.  

We also had sides of Candied Sweet Potato with Bourbon Glaze and Elote Style Corn.

For dessert, I had the Hot Fudge Sundae Royale (it came with a sparkler!) There were eight to ten candy toppings that you can add to the sundae (or enjoy on their own!)  My brother and husband were so full, they just had drinks.

Overall, the food was delicious!  My steak was cooked beautifully – I usually order medium rare, and places tend to go over that.  The bone marrow, I had on its on, and smeared on some of the steak, and I was in carnivore heaven!  My husband loved his sandwich – the beef was still moist and tender, even without the Au Jus. I definitely would come here again.  Next time for one of these:


There you have it!  Have you been here also?  Tell us what you thought in the comments below!


Meal Prep Monday: Grilling Edition

Now that grilling season is in full swing, it seems like anything would taste better grilled.  Not to mention that your house doesn’t smell like what you had been cooking afterwards.

This recipe is all about grilled chicken.  What makes it great is that,  by the way it’s marinated, the chicken is most and well flavored throughout (not just on the surface).

I started by gathering my ingredients:

  • 4 boneless, skinless chicken breasts 
  • 6 tablespoons extra virgin olive oil
  • large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon

I took the chicken breasts, placed them between wax paper and pounded them flat (you can use a mallet or the bottom of a pan).

Next, take a gallon sized plastic bag and place as the ingredients for the marinade inside.  Mix. Then place the chicken breasts in the bag, making sure that each side is coated well with the marinade.  Let the bag rest flat on a plate in the refrigerator for 4 to 8 hours.

Heat up your grill – the hotter it is, the nicer the grill marks on the chicken.  Heat each side for up to 2 to 3 minutes.

It smelled so delicious! Even my outdoor cats were curious to what I was doing.

Bubba was wondering what smelled so delicious!

Now you can enjoy the grilled chicken in salad,  or accompany it with grilled vegetables, or have it in a sandwich.

There you have it, I hope that you enjoy it too!



Meal Prep Monday: Pork and Asparagus Stir-Fry

Another busy weekend with a lot to do and I still had to make my lunches for the week!  Luckily, with this recipe from Nom Nom Paleo, it was quick and easy fixings!

Full Disclaimer:  I really did intend to follow this recipe by the letter.  However, I had forgotten to get shallots and I’m a wuss when it comes to spicy foods, so I had to make a couple of substitutions.

First, I had gathered all my ingredients. Here is the list with my substitutions (in bold):

1 pound asparagus

1 tablespoon coconut oil

1 sweet onion, finely chopped

Sea salt or kosher salt

4 garlic cloves, minced

1 pound ground pork

2 or 3 mini sweet peppers

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons fish sauce

1 teaspoon toasted sesame oil

2 scallions, trimmed and thinly sliced  I forgot to get this too! 

Then, I heated up a pan and added the coconut oil.  When its warm enough, add the chopped onion and salt; stir until the onion becomes opaque, then add the garlic. After about a minute add the ground pork.  Cook until it is no longer pink.

Add the asparagus and the sweet peppers.

Then stir in the soy sauce, rice vinegar, fish sauce and sesame oil.  Cook for another few minutes.  Turn off the heat and adjust the seasoning, if needed.  Pro Tip:  This can also be paired with cauliflower rice for more veggie goodness!

There you have it!  Did you make this as well?  How did it turn out?  Leave your comments below!

Have a great week!





Meal Prep Monday: Tomato & Mushroom Beef Shortribs

There is nothing I like better than to multi-task.  So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).

I gathered my ingredients. 

I decided to try rainbow baby carrots and shitake mushrooms as substitutes. 

First,  I seasoned the short ribs with salt and pepper.  Heat the butter (or fat of choice) in the pressure cooker.   Sear the ribs on both sides until browned.  Once they are done, then transfer onto a platter. 

Place the chopped celery, onions and carrots into the pot.  Saute and season with salt and pepper until they are softened. 
Add the mushrooms, garlic…

Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar. 
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid.  Continue to heat at high pressure for 35 minutes.  When finished, let the pressure come down naturally.  

Open up the pot and add the remaining balsamic vinegar and season to taste.
Smells so good, don’t be surprised if it’s all gone before long. 




Meal Prep Monday: Spinach, Tomato and Cheese Quiche

I made this once for our potluck, and liked it so much that I decided to make this for my lunch for the week.  

I set my oven to 375 degrees.  I placed one pie crust dough and placed it in a greased baking dish.  I used 2.5 cups of shredded Swiss and Gruyere cheeses. 

I then heated up a pan and I sauteed a shallot in some olive oil.  I added the tomatoes and spinach.

I whisked the eggs with some milk, and blended the cooked spinach, tomato, shallots, herbs, salt and pepper.  

After that,  I poured the mixture into the pie crust with cheese, and placed the whole thing in the oven to bake for 35 to 45 minutes. 

When it is finished,  let it cool and divide it between the containers for the week.  The quiche can be paired with a salad, fruit, or vegetables.
Its very light, yet filling, and very dee-lish!

I hope that you enjoy this dish as I have. 


Based on this recipe:

Meal Prep Monday: Home-Made Chorizo

With Cinco de Mayo around the corner, a number of my favorite recipes include chorizo.  Over the years,  I found a favourite supermarket brand (Supremo) and a couple of local store brands (carnicerias that make their own chorizo).  

Then I found this recipe for DIY chorizo and I was stoked! 

I gathered up my ingredients and measured up the spices that I needed. 

I placed the spices on the ground pork and I used my hands to mix it altogether.

Once all is combined, cover the container, and leave it in the refrigerator for 1 to 3 days. This will allow all the flavors to marry. 

I admit,  the hardest part was the wait. 
Once it is ready,  heat up a skillet and place some of the chorizo there.  

The chorizo will, at first, get soupy.

After some time, all that will be left is a thin oil. 

The chorizo is done once it gets crispy.  From here, a variety of meals can be made, such as:
Chorizo and eggs…


And my personal favorite, enchiladas!

I am sure that beef can be substituted for pork – preferrably chuck, or with 15% or more of fat.  
There you have it! Paired with your favorite flavor margarita, your Cinco de Mayo will be a guaranteed hit!