Toss tomatoes in olive oil, salt and pepper and roast in 450-degree
oven for 15 minutes. Meanwhile, start pasta water boiling—cook pasta according
to package directions. Grill chicken in a little olive oil—add garlic. In a
separate pan, sauté mushrooms in a tablespoon of butter; once they start to
brown a bit, add broth and reduce until liquid is nearly gone. Add to chicken.
Add roasted tomatoes to chicken and mushroom with juices. Add remaining butter
and basil. Sauté and add some of the pasta water if necessary. Drain pasta and
toss with chicken. Serve with Parmesan cheese and extra basil on top if you
I have always enjoyed St. Patrick's Day. When I am off work on that day, I like to make St. Patrick's Day Lemon Cupcakes. Hopefully, I will get to do that this year and post the cupcakes. For many years, I have attended the St. Patrick's Day Parade in Kansas City. Sometimes, it is a bit chilly, but always fun.
This table setting honors the Irish with the colors of orange and green.
The white plate is vintage Homer Laughlin, the Debutante Line.
The table runner was discovered at a thrift store--it was brand new! It always amazes me some of the stuff people get rid of. One man's trash is another man's treasure.
The disk pitcher is Poppy Fiesta released last year, and notice how that color matches the original "red" Fiesta which began production in the 1930s. A new color of Fiesta comes out in just a few days, and I can't wait!
I chose my gold chargers because green and gold are great St. Patty's Day colors.
The green dishes are vintage Jadite, and the glassware is from my grandmother. These are my favorite glasses.
I wanted a little more green, so I placed some Depression Glass plates in the Christmas Candy pattern under the jadite vase and rooster.
What would St. Patrick's Day be without a toast! This decanter set is a beautiful pale green, and I love it. I think it might be Tiara glassware.
A few festive shamrocks scattered about the table help with the holiday vibe.
The green napkins came from a thrift store. They were already pressed, YAY!
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.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill
with olive oil. Preheat the grill with high, direct heat. The grill is hot
enough when you hold your hand about an inch over it and you can only hold it
there for about a second. (I used a grill pan and seared the steak on
the stovetop for a few minutes, and then put it in the oven at 425 degrees for
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
do you know if the steak is done? The best way to tell is to poke it with your fingertips.
While the steak is still raw, test it with your fingers; it will be quite
squishy. That's what a very rare steak feels like. As the steak cooks the
muscles contract and firm up. Touch the tip of your nose and that's what a very
well done steak feels like.
Flank steak is best eaten medium rare; well done will make it too tough. When
the steak has cooked to your preferred level of doneness, remove from the grill
and place on a cutting board. Cover with aluminum foil to hold in the heat and
to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the
slices are wide.
Toss tomatoes with salt, pepper, and olive oil. Roast at 425
degrees for 15-20 minutes. Meanwhile, fry bacon over medium heat. Remove bacon
and then sauté onion and garlic in bacon grease. Add spinach and butter. Heat
until spinach wilts. Season with salt and pepper as needed. Top with roasted tomatoes and serve.
I saw snow peas in the grocery store, and they spoke to me. Well, they didn't really "speak" because that would be weird, but they definitely got my attention.
They were so green and looked so crisp and tasty, I knew I had to buy them and make something delicious.
I used Ree's basic recipe, but I added sauteed mushrooms and asparagus. I also added garlic and less ginger. My version is below.
Beef with Snow Peas, Asparagus and Mushrooms
1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin
Against The Grain
1/2 cup Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 teaspoon Minced Fresh Ginger
4 cloves garlic, minced
8 ounces, weight Fresh Snow Peas, Ends Trimmed
3 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
16 oz. sliced mushrooms
4 or more spears of asparagus, sliced on the diagonal
Salt As Needed (use Sparingly)
4 Tablespoons Olive Oil
1 Tablespoon butter
¼ cup beef broth, optional
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar,
cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and
toss with hands. Reserve the other half of the liquid. Set aside.
Sauté the mushrooms in a tablespoon of butter and a
tablespoon of olive oil. You can add a little beef broth also to add extra
Heat oil in a heavy skillet (iron is best) or wok over high
heat. Add snow peas and asparagus and stir for 45 seconds. Remove to a separate
plate. Set aside.
Allow pan to get very hot again. With tongs, add half the
meat mixture, leaving most of the marinade still in the bowl. Add half the
scallions. Spread out meat as you add it to pan, but do not stir for a good
minute. (You want the meat to get as brown as possible in as short amount a
time as possible.) Turn meat to the other side and cook for another 30 seconds.
Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot
again first. After turning it, add the first plateful of meat, the rest of the
marinade, and the snow peas, asparagus and mushrooms. Stir over high heat for
30 seconds, then turn off heat. Check seasonings and add salt only if it needs
it. Mixture will thicken as it sits.
Preheat oven to 350 degrees. On the stove top, brown tenderloin on all sides in a little olive oil in an oven-proof skillet. Place skillet in oven and roast for 15-20 minutes, until the tenderloin reaches a temperature of 170 degrees with a meat thermometer. Once out of the oven, let the pork tenderloin rest before slicing. While it is resting, deglaze the pan with 1-2 cups of meat stock--beef stock is a traditional choice, but I used chicken stock because that is what I had on hand. Once the stock is boiling and all the bits have been scraped up, pour in a mixture of 2 tablespoons of corn starch and 1/4 cup cold water. Stir continuously--it will thicken quickly. I like to pour this over the sliced meat on the platter.
Hey all you curious readers,
I am so happy you decided to check out my blog. I live here in the heart of the midwest, Kansas to be exact. I am inspired by creative people and hope to live up to those who have inspired me in my life. I never met a dish I didn't like. I swear! I collect Fiesta, Jadite, Carnival Glass, and Depression Glass. I owe it all to my mom. As I like to tell the story, she was a single, working mother raising two boys. It was easier to eat off of paper plates than have to do dishes after a long day of work and single parenthood. I hate paper plates. I never eat off of paper plates, nowadays. Okay, maybe at a picnic but never at home. It makes me happy to see my Fiesta in the cabinet. So, look for the dishes I collect, the dishes I cook, and the dish I dish just for fun.