Good morning foodies. I woke up feeling a bit under the weather so I am in major need of some manic Monday ideas! Last weeks party was awesome. So many terrific posts to choose from. Don’t forget I pin every recipe that you all post here so if you want to check out past Manic Monday posts you can do it here.
Let’s kick off the party by sharing the top 3 posts from last weeks party.
Ok, let’s get this party going!!!!
This is kind of part 2 of Episode Cilantro Pesto Pasta. In the first half I explained how I was basically kicked out of my kitchen and told to go sit down and let a man handle dinner. If you haven’t read that post yet you need to so you can get caught up……go ahead I will wait…..*insert Jeopardy music here*……oh good, you are back, now on with the show!
Kevin can’t really take all of the credit for this steak. I mean I did marinate it so that counts for something, right? In all actuality this recipe isn’t hard for anyone and I love those kinds of recipes. That’s why I do them!! This would be a wonderful weekday dinner with just some white rice if you’d like. Throw a little lime zest and cilantro in the rice to add a bit of flavor, and I have taken to making my rice with chicken stock instead of water most of the time, but you could use beef stock if you wanted a deeper flavor to the rice. Oh wait, this post was about the meat not the rice Bobbi. Sorry about that, I do tend to get carried away from time to time. That was just a glimpse into what happens in my head when I start thinking about food, it’s a crazy place I tell ya!
This recipe is based on one that I saw on Saveor.com. I remember it called for a sauce called maggi I believe. Since I knew I would never find anything like that in my little town, I passed it up and went on with my day. A few weeks later I happened to read something on a food website, imagine that, me on a food website! Seriously though, is there anything else worth looking at on the internet? Don’t answer that question, I know, I am a smart ass as my father so loved to point out. Annnnyway, I found a website that was giving substitutes for hard to find seasonings. What pops up? Tada maggi seasoning sauce. Yesssss, happy dance, err I mean yay that’s awesome! It turns out that you can just sub equal parts of soy sauce and Worcestershire sauce. Who knew it was that easy? And why in the heck didn’t I just look that up in the first place?
But seriously, if you want a meal with no hassle this is your meal! You can marinate the meat for as little as 30 minutes, get your side dish going, fire up the grill or grill pan, and wala dinner is served!
shrapnel everywhere! I didn’t know whether to grab a mop or call CSI!! I ended up having to take everything out of my fridge and deep clean it. It had even seeped into my freezer!! YIKES! I will never make that mistake again I can tell you that!
Once the champagne has come to a boil, pour it over the strawberries ensuring the strawberries are covered completely. Allow the champagne to cool then cover with plastic wrap and refrigerate for at least 2 hours. The strawberries will keep up to 2 days in the refrigerator.
In a small bowl, whisk the crème fraîche, mascarpone and remaining 3 tablespoons of sugar to blend. Scoop the crème fraîche mixture in the center of 4 bowls. Place the strawberries around the outside of the crème fraîche mixture. Pour a little of the champagne juice into each bowl. Garish with mint leaves.
This recipe also shared on;
Thursdays Treasures on Recipes for My Boys
Foodie Friends Friday
Cut the root end and dark green leaves off of the leeks. Cut each one in half length wise and place in a large bowl of cold water, swish and shake them to get the dirt out of them. Take them out of the water and dry them a bit. Cut each half into 3 strips length wise and then chop them across the entire length of the strip.
In a large soup pot, heat 3 tablespoons of unsalted butter over medium heat. Once the butter has heated up, add your leeks. Stir them a bit to coat them in the butter and add a healthy pinch of salt, at least a teaspoon. Then turn your heat down to medium-low. You don’t want to hear the leeks sizzling or see them getting brown at all or they are sauteing, you want them to sweat and stay nice and green. Cook for 25 minutes.
Add the potatoes and stock and bring the pot to a boil. Once it boils, turn the heat down to a simmer, cover and let it cook for 45 minutes. Remove lid and blend the potatoes and leeks with an immersion blender. If you don’t have an immersion blender you can blend it in batches in a food processor or a regular blender. Just be careful, it is very hot.
Once everything is blended well, add your cream to the buttermilk before you pour it into the soup. Add to the soup and blend again. (if you are using a food processor or regular blender you can do this before you return the soup to the pot).
At this point you can ladle into bowls and serve hot or chill it before serving.
This recipe was also shared on;
Amee’s Savory Dish Fit and Fabulous Fridays