Saturday, May 15, 2010

Not one thing about food...just some other fun!

I only have 10 days until summer break and the days could  not be going by any slower. I'm really looking forward to this summer because this is the first summer that I'M NOT WORKING! Teaching has its ups and downs, with summer break being my favorite up! I plan on continuing to get the nursery ready for Baby Finn. We are having a blast turning our old office into a simple, rustic-contemporary home for our new addition. We are 6 months pregnant and I can truly say, I LOVE being pregnant. I have loved every minute of it. Now I know that being pregnant in Alabama in the summer sounds like H-E-double hockey sticks, but I am more than happy to take the challenge! 

We found our crib at Pottery Barn.
As for the baby bedding, my sister in law told  me about a website that I have fallen in love with. If you haven't shopped at Layla Grayce, you should. I love it. They have all kinds of goodies for the home and for baby.
We are using an antique cabinet with a gray-blue marble top for the changing table. This has been in my family for years. Its my favorite piece I own!

Thats all for now! I'm off to the kitchen to come up with a new recipe for Key Lime Pie Pops. Stay tuned for more...

Tuesday, May 11, 2010

Flank Steak and Melted Havarti Sandwiches

 Before I even begin with this recipe, it is important to notice the ooey, gooey Havarti cheese melting off the sides of the bun. I'm going to pause for a moment of silence.

Ok, I'm ready now.

I have blogged about  my love for flank steak before, so I won't go into great detail, but if you are looking for a good cut of meat that isn't expensive, flank steak is your friend. A couple things to remember: even though flank steak is somewhat lean, it is a tougher cut of meat that really tenderizes if you make a good marinade. If only you had a REALLY good marinade:

A REALLY Good Marinade:
1/3 cup olive oil
1/3 cup orange juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon black pepper
2 teaspoons salt

What to do:
Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
i usually order my steaks medium, but I never grill flank steaks past medium rare. It melts in your mouth if cooked a little on the pink side. It is also important to that you make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Its fantastic as is, but put it between a homemade roll with melted Havarti and red onion.
I served it with a baked sweet potato and a spring salad with buttermilk ranch.
It was tasty.