Monday, May 28, 2012 0 comments

Garden Update....

Happy Memorial Day !  Hope you are spending the day with family and friends.  I would like to recognize and thank all of the men and women who serve our nation and honor those who've lost their lives protecting our freedom.  Thank You for your service and dedication. 

This weekend was busy tying up loose ends and spending some time in the garden.  This summer we are growing corn, watermelon (that was an accident that came from compost), tomatoes, green, yellow and red peppers, jalapenos, lavender, cilantro, Genovase basil, purple basil, oregano, mint, rosemary, flat leaf parsley and  chile peppers.  Since we had a mild winter, the mint, parsley and oregano stayed good all year long but everything else is newly planted.  So far so good but we have a ways to go.  it's so nice to be able to grow the herbs that I use almost daily in cooking. The compost does it's job of providing good soil and the leaves from mowing make a great mulch.  We did have a little bit of powdery mold and I made a spray of baking soda, dish soap, patchouli oil and tea tree oil.  Not only does this smell good but these oils are anti-fungal in nature and should work.  I'll keep you posted.  Anyway, I snapped some pics of the garden while I was out there and here's where we're at:

and with all of that hard work comes lunch from the garden.......

Bon Appetite!
Thursday, May 24, 2012 0 comments

From the kitchen........

So, it's been forever since I've posted any recipes but I'll make up for it by posting this one.  This recipe is for a steak salad with a spicy cilantro lime vinaigrette and it's delicious. 

The weather here has been in the 90's so I've been in the mood for salads and have been making different ones this past week.  It's officially time to stop making the heavier dishes now that summer is just about here.  Here's what you'll need:

1lb. or so Flank Steak
Southwest Rub
Assorted greens for the salad. 
Fresh Guacamole
Tortilla Strips
1 Tomato chopped

For the dressing:
2 tbsp. fresh cilantro
1 Serrano or Jalapeno pepper, minced.
1 garlic clove minced
1 shallot minced (if you don't have a shallot, make it two cloves of garlic)
2 tbsp. fresh squeezed lime juice
1 tbsp. Chinese red pepper mix seasoning (orange bottle) or chili paste
1/4 cup sugar
1/2 cup salad oil
2 tbsp. rice wine vinegar

To make this salad, start out by getting the best flank steak you can find.  Then, make a paste with your favorite southwest rub (I use Penzey's) and olive oil.  Brush it on both sides and let it sit at room temp while you go light the grill.

While the grill is heating up, make your salad dressing.  Add the oil, vinegar and sugar first, then add all of the other ingredients and whisk until blended.  Set aside. 
Grill your flank steak according to your likeness and let rest for 10 min. or so.  Just a tip I use, I always take the food off the grill and immediately wrap it in foil and seal it.  I let it sit for about 5-10 minutes and then cut it. 

Meanwhile, place the greens on your plate.  Put a dollop ( literally just a dollop) of the fresh guacamole on one side of the greens and then place your steak on the bed of greens.  Sprinkle the tomatoes over the salad and guacamole, put a couple tortilla strips in the guacamole and then drizzle the dressing over the entire plate.  Grab your favorite beverage and enjoy!