After spending the past several days adjusting to the fact that it is springtime, it occurs to me that it must also be the official start of grilling season. What better way to kick off grilling season than with a T-Bone steak?

We are keeping things simple here today, folks. Nothing fancy, just a couple of steaks, a little salt, a little pepper.

Let's get started.

To determine the grilling time, guesstimate how thick the steaks are. Or, if you have control issues like me, grab a ruler!

1" thick steaks. Perfect!

Next, trim the steaks. I try to trim away as much fat as I can. Many people (ahem, my husband) like to leave about 1/4" of fat for flavor. This fat can be trimmed after the steaks are grilled.

This steak is straight from the package.

There wasn't much fat to trim, but notice I did take off the bottom tip since it was mostly fat.

After trimming, sprinkle both sides of the steak with kosher salt and fresh ground black pepper.

Grill steaks on one side for seven minutes. Turn. Grill another seven minutes. Check internal temperature with a meat thermometer and grill to desired degree of doneness. Steaks are medium-rare when the internal temperature reaches 145°F, medium 160°F, well done 170°F.

I decided to let these steaks cook a couple minutes longer. My husband and I prefer our steaks medium-rare and the kids like medium. I pulled the steaks off the grill when the temperature was about 155°F and they were perfect for my family.

After removing steaks from the grill, tent a piece of foil over them and let rest for ten minutes.

I served these steaks with baked potatoes, steamed green beans, and roasted pepper wedges. Yum, yum, yum!

Earlier this week a friend of mine told me she liked the recipes on this blog and she planned to get around to them when she had enough time. She was curious how I spent so much extra time in the kitchen with all of the general busy-ness of life. Extra time in the kitchen? I laughed so hard I nearly spilled my coffee (which is decidedly not a laughing matter). When she asked me if I ever make any quick and easy meals I showed her my nearly empty jar of peanut butter.

Okay, okay, I'm kidding about peanut butter for dinner (PBJs taste better for lunch, right?).

More often than not, I glance at the clock only to discover that dinner is 30 minutes away. Not only have I not started preparing it, I also don't have the faintest idea what I am going to make. Tonight was definitely one of those nights. The afternoon got away from me and the only thing I had managed to do in the form of dinner prep was remember I had a package of steaks thawed out in the refrigerator. A quick look in the pantry to find a jar of Salsa Verde sitting on the shelf and the decision was made. Green tacos!

I let the kids choose if they want corn or flour tortillas. They each have a preference and if they get to choose they are more likely to eat it!

Change up the flavors of the cheese, tortillas and garnishes as much as you'd like. I think you'll enjoy this quick and easy recipe.

Kid-friendly. Handheld. Somedays that's all I ask for in a meal!

When my kids started school I was amazed to discover what they were served in the cafeteria. It is different from what I recall of my school cafeteria days. One of the things my kids told me about was a Hot Pocket. Somewhere on the periphery of my brain I remembered my roommates in college heating and eating Hot Pockets, but that was my only frame of reference. I quizzed my boys for a few more details. Then I decided I could make these at home.

I have made these with ground beef, shredded beef and steak slices. Normally I like to add sauted onions or sweet peppers or mushrooms or a couple jalapenos or whatever strikes my fancy that day. Today I just ran out of time and had to settle for ground beef with cheddar. The kids didn't complain, but I wished I had planned a bit better and sauted some vegetables to tuck in these Pockets.

Full disclosure: I admit making the dough does add a little extra time in the kitchen. However, compared to most yeast bread recipes this is a quick & easy recipe, I promise! Plus, not much beats the smell of freshly baked bread!

(This is what happens when I am trying to take a picture of the LAST Hot Pocket and my eight year old insists he is STILL hungry.)

When spring rolls around I find myself looking forward to the warm, sunshine-y days. However, there is also a part of me that tries to hold onto the last fragments of winter. I find myself excited to wear a sweater on chilly days, knowing it might be the last time the weather will be this cool for several months. I also find myself pulling out recipes that I didn't find time to prepare over the winter. Comfort food recipes. Recipes like this Beef Pot Pie. 

Beef Pot Pie is a great way to use leftover shredded beef, although I have made this recipe using steak (cut into cubes) or ground beef. I like to try different vegetables in this Pot Pie--green beans, leeks, potatoes. Use your favorites or go with my no-fail method: ask your kids to choose which vegetables to throw in the pot! My kids love to help in the kitchen and it always amazes me how much they enjoy eating the meals they have "helped" prepare. Works like a charm!

Looking for a good recipe for dinner tonight? Something hearty, delicious and nutritious? How about a steak sandwich? This is one of my family's all-time favorite meals.

First things first, select the bun or roll. Many people prefer a nice crusty roll, a Kaiser bun, or a humble hoagie bun. Me? Well, I tend to use whatever I have in my bread box. On those rare occasions when I actually do weekly meal planning and then grocery shop accordingly, I usually buy whole wheat deli-style buns.

Steak. I recommend a melt in your mouth tender cut like a rib-eye, filet, sirloin, ranch (shoulder center), tri-tip, or strip (top loin) steak. There are two ways to go about getting the steak onto your sandwich. Either grill/broil/pan-sear the steak, let it rest and then slice it as thin as possible. Or slice the steak first and quickly pan-sear it just before serving the sandwich. If you choose the slice-first-method, partially freeze the steak first. I cannot tell you how much easier it is to slice steak THINLY if it is partially frozen.

My family loves sauteed onions, sweet peppers and mushrooms on this sandwich. Personally, I like to add a few hot peppers, but the kids are not quite sold on eating hot peppers yet. My kids also like to add their favorite cheese. If you add cheese, place it on top of the steak and broil for a minute to melt and brown the cheese. Yum! If you’re like me and choose to leave your sandwich cheese-less, that’s okay, too.

(I didn't realize I was out of mushrooms until I was halfway through this recipe. duh! Oh, well I didn't let that stop me. The kids were clamoring for steak sandwiches and I had promised to deliver!)

Now, remember this is a sandwich, so doctor it up to fit your tastes. Add a little mayo, some horseradish, sprinkle it with bleu cheese, whatever suits your fancy! Then let me know what you added. I’d love to hear how this worked for your family!

As far as serving portions, I cut the sandwiches in half for me and the kids. My husband eats an entire sandwich...plus any leftovers!

I have another great steak recipe that I plan to share with you this week. In the meantime, however, I thought you might enjoy this gratin recipe. My entire family loves this dish. Loves it!

The first time I made this recipe I was a little concerned that it wouldn’t have the classic gratin creaminess. Ha! Simmering the potatoes in the milk makes them rich, delicious and creamy.

The great thing about this recipe is that the garlic and shallot flavors are all subtle, allowing the potatoes-simmered-in-milk-flavor to shine through. I like to change up the cheeses I use, too. Well, in all honesty, I tend to use whatever I have on hand.  Or if the kids are helping, I let them choose the cheeses.

Enjoy!

Over the past few weeks, I have spent many days cooking for our crew. I've made stockpots full of chili or stew. Vast quantities of barbecue ribs, roasts and even lasagna. I baked rolls, biscuits, cornbread. And then we had desserts! Chocolate cakes, sugar bar cookies, banana cakes, brownies, lemon bars, pies. After all of those stick-to-your-ribs meals I needed to make something on the lighter side. I searched through my pile of recipes-I-want-to-try-someday and pulled out this marinade recipe. I altered it a bit (okay, I always alter it a bit) and I think it turned out great! 

As for the family review, my husband loved it and 3 out of 4 kids gave it a thumbs up. My six year old informed me that he prefers his steak "just plain". (However, he did eat his entire serving. Don't tell him I told you that; I'm not sure he noticed he was eating a meal that he hadn't given a thumbs up!)

This marinade is not overpowering, it doesn't mask the flavor of the steak at all. Of course, you don't have to add this steak to a salad, it would also be delicious as a steak sandwich or served in the center of the plate with a nice vegetable side dish.

Now for the winner of the Wusthof Gourmet 4-Piece Steak Knife Set:

Congratulations F. D. Lester!

His comment: 

Email me F.D. and we will arrange delivery of the steak knives.

Thank you to everyone who entered, I always enjoy reading your comments. Great ideas for serving steak!

Steak! I love steak! It's quick and easy to throw a steak on the grill, of course. I like to use steak in a variety of other ways, too. Salads, tacos, fajitas...yum!

If you are going to enjoy a good steak, let's make sure you have a set of good steak knives. How about this Wusthof Gourmet 4-Piece set?

Enter to win these fabulous knives by leaving a comment on this post. Tell me what is your favorite steak meal. Is it traditional steak and potatoes (you just can't go wrong there!)? Steak salad? Steak pizza? Steak and eggs? 

Leave your comment by 11:59 p.m. Sunday March 28th. 

Next Monday I will share a new steak recipe (or two!) with you AND announce the winner!

“Mom, this is going to be fun!”

That’s what my six year old said when we sat down to dinner last night. My kids loved this meal! It’s nothing fancy, just a yummy soup; the fun part is all in the presentation.

The broth for this soup is prepared first and simmers to intensify the taste. Next, quickly sear the steak strips. Now, here comes the fun part. The steak and all of the remaining ingredients go into individual serving bowls. Then everyone gets to “build” their own bowl of soup. The directions state to add steak, corn, beans and tomato to each person’s bowl then ladle the broth over the top. Next add the garnishes. But, in reality my kids added the ingredients quite haphazardly. They were excited to make their bowl different from their siblings.

This worked great for my family because the kids were able to add more of the ingredients they especially like and a little less of the others. The best part was when my husband came home and the kids walked him through the process step by step. Heaven forbid he should get it “wrong”!

Basically, we had an assembly line and it worked great!

(I will post photos as soon as I win the never-ending battle with my photo software.)

There are so many different ways to prepare chili and I like to experiment with several of those variations. Today's recipe is the result of that experimentation. 

This recipe calls for a chuck roast cut into 1/4-1/2" chunks. Big decision: ground beef crumbles or chunks of beef? I like the chunks because I really like biting into the tender, flavorful chunk of meat. Ground beef crumbles are good too, I use them when I make Cowboy Beef and Black Bean Chili. When making chili with chunks of beef, I like to cut the vegetables into larger chunks instead of a finer dice.

Another big decision: hot peppers or sweet peppers? Of course this depends on how much kick you want in your chili. I try to keep mine toned down, because the kids haven't all acquired an appreciation for jalapenos. But, without a few jalapenos or habaneros or at least anaheims, your chili lacks flavor. I use a combination of hot and sweet peppers in this recipe.

Here's my final suggestion: If you have the time, prepare this the day before you'd like to serve it. After you simmer it for a couple of hours let it cool then refrigerate it. The next day simmer the chili for 30-40 minutes before you serve it. I am amazed at how much more flavorful chili is when you have time to let the flavors meld together.

1. In a small bowl mix the chili powder, cumin, oregano, and thyme. Mix in water. Set aside the seasoning mixture.
2. Lightly sprinkle beef chunks with salt. Heat one tablespoon of canola oil over medium-high heat. Brown the beef cubes on all sides.  Cook a small amount of beef at a time. If the pan is overcrowded, the beef won't brown well. Remove beef from pan, set aside.
3. In same pan, heat another tablespoon of canola oil. Add the chopped onions and sweet peppers. Sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook one more minute. Add the seasoning mixture and cook for 2-3 more minutes.
4. In a large, heavy stock pot put onion mixture, beef, tomatoes, water, lime juice and sugar. Stir together, breaking apart the tomatoes while combining the ingredients. Heat the chili on medium high heat until it comes to a simmer. Reduce heat to low. Cover and cook for 2 hours, removing lid about halfway through.
5. Stir in the beans. Add salt (if desired) and adjust seasonings to taste.