The post A BIT OF NEWS… appeared first on Florida Girl Cooks.
]]>Well it is without question there is something going on. Something to be excited about and something to celebrate. So in all of my excitement and hormonal glory don’t think of taking any of my food or asking me silly questions because I am known to bite as of late. Ok…well maybe I won’t really bite you. But I might bite your food if it looks enticing enough.
Hey speaking of food let’s get back on that topic. The following is a menu of this nonsensical meal I’ve created that jives very little together….
Trofie Pasta with Tomato Sauce
Makes absolutely no sense at all together. I know. But it does to me.
I’ve kept you in suspense long enough.
My husband and I recently sat down and prayed on what should be our next steps with life and surrendered to whatever he has planned for us. Out of fear of three previous miscarriages, for a very long time, I’ve said no to the possibility to welcoming more children. Naturally that would all make sense and saying no would be so easy. Wrong. The response we received to our prayer was that this is a very good time to grow our family and we just needed to trust in God’s plan for wanting to bless us without questioning the end outcome. That’s a big deal of obedience. But I’ve learned that my way is never any good and that God’s way will always be the only way, every time there after. We have a bit of news… So after taking the next step and waiting we have found out that we are….
Yes, we are PREGO! We are grateful. We feel totally blessed. And we wanted to share our joy with all of you.
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]]>The post SIRLOIN STEAKS MARINATED WITH WORCESTERSHIRE AND DIJON appeared first on Florida Girl Cooks.
]]>Sirloin Steaks Marinated with Worcestershire Dijon
Ingredients
1/4 cup freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon sugar
3 chopped garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds sirloin steak
Prepare
1. In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
2. Pierce steak all over with a fork; toss in marinade.
3. Marinate 30 minutes, turning once.
4. In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking.
5. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare.
6. Rest, covered, 5 minutes.
7. In a saucepan, bring marinade to a boil; strain into serving dish. Serves 4.
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 3 chopped garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds sirloin steak
- In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
- Pierce steak all over with a fork; toss in marinade.
- Marinate 30 minutes, turning once.
- In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking.
- Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare.
- Rest, covered, 5 minutes.
- In a saucepan, bring marinade to a boil; strain into serving dish.
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]]>The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
]]>Steak with Kiwi, Orange Juice, and Nathan’s Mustard Marinade
Ingredients
4 New York sirloin steaks
5 kiwis, peeled
1/4 cup orange juice
4 tablespoons of Nathan’s Mustard
1 tbsp of Sicilian sea salt (grey sea salt works too)
Prepare
1. Peel and slice kiwis.
2. Place all ingredients in a blender and blend for 2 minutes or until smooth.
3. Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
4. Grill your steaks to your taste and top with kiwi slices.
- 4 New York sirloin steaks
- 5 kiwis, peeled
- 1/4 cup orange juice
- 4 tablespoons of Nathan's Mustard
- 1 tbsp of Sicilian sea salt (grey sea salt works too)
- Peel and slice kiwis.
- Place all ingredients in a blender and blend for 2 minutes or until smooth.
- Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
- Grill your steaks to your taste and top with kiwi slices.
The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
]]>The post CHIMICHURRI FLANK STEAKS appeared first on Florida Girl Cooks.
]]>Chimichurri Flank Steaks
Ingredients
4 lean flank steaks
1/2 cup evoo
1/3 cup sherry vinegar (most stores don’t have this…I found mine all the way in Orlando)
2 tbs lemon juice
1 cup chopped Italian Parsley
4 tbsp chopped basil leaves
1 tbsp chopped oregano leaves
3 tbsp minced garlic
2 tbsp minced shallots
3/4 tsp cracked black pepper
1/2 tsp sea salt
1/4 tsp crushed red pepper
Prepare
1. Chop Italian Parsley, basil, oregano, garlic, and shallots. (You can choose to leave it all in chunks in just blend longer later)
2. Combine evoo, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots in a food processor or blender. (If using a food processor do not try to cram all of this in a 3-cup one)
3. If all items are well chopped blend for 5 seconds, if you left everything in chunks blend for 15 seconds
4. Add 1/4 tsp cracked black pepper, 1/2 tsp sea salt, and 1/4 tsp crushed red pepper.
5. Pour 1 tbsp of evoo in a non-stick skillet on medium heat.
6. Cook each flank steak one at a time cooking each side for 4 minutes.
7. Make sure to pour 1/2 tsp of olive oil before cooking the next three flank steaks.
8. Serve the steaks on a plate and pour a generous helping of chimichurri sauce on top.
- 4 lean flank steaks
- 1/2 cup evoo
- 1/3 cup sherry vinegar (most stores don't have this...I found mine all the way in Orlando)
- 2 tbs lemon juice
- 1 cup chopped Italian Parsley
- 4 tbsp chopped basil leaves
- 1 tbsp chopped oregano leaves
- 3 tbsp minced garlic
- 2 tbsp minced shallots
- 3/4 tsp cracked black pepper
- 1/2 tsp sea salt
- 1/4 tsp crushed red pepper
- Chop Italian Parsley, basil, oregano, garlic, and shallots. (You can choose to leave it all in chunks in just blend longer later)
- Combine evoo, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots in a food processor or blender. (If using a food processor do not try to cram all of this in a 3-cup one)
- If all items are well chopped blend for 5 seconds, if you left everything in chunks blend for 15 seconds
- Add 1/4 tsp cracked black pepper, 1/2 tsp sea salt, and 1/4 tsp crushed red pepper.
- Pour 1 tbsp of evoo in a non-stick skillet on medium heat.
- Cook each flank steak one at a time cooking each side for 4 minutes.
- Make sure to pour 1/2 tsp of olive oil before cooking the next three flank steaks.
- Serve the steaks on a plate and pour a generous helping of chimichurri sauce on top.
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