New Fall Apparel......and a recipe :)

Good Morning!

A couple years ago, Tim wanted to loose some weight and ask that I help him on the "menu" end. He wanted some grilled meat and steamed veggies....

After some time, I had to figure out something to do with just plain steamed veggies, so I opted for roasting them most of the time. It has been my new favorite way to eat veggies ever since!

My kids LOVE red meat, so we eat it often.

 Here is one of our favorites and this is what you will need.

In a medium skillet add to med heat 4-5 TBLS of butter, 1 TBLS of Olive Oil and 2-3 cloves of chopped Garlic.

Meanwhile- poke your meat (around a 3lb London Broil) with a fork a few times and add to a large zip lock bag with a couple of garlic cloves roughly chopped, 1/2 cup Dale's Marinade, and a drizzle of Olive Oil.

Close your zip lock and leave meat out at room temp (better for grilling) and marinade for about 15-20.

While the meat is mellowing out, add your sliced baby portobellos (LOVE these, WAY better then just regular button mushrooms). Sprinkle with salt.

Continue sauteing at med high heat for the next 5 or so minutes...

Crank up the heat and add about 1/2- 3/4 cup Red Wine. I used a Pinot Noir. Keep the heat on high for about 1 min. Then cut the heat off and let it hang out until the meal is complete.......

Wash and snap your asparagus and spread on a cookie/baking pan. Drizzle with olive oil, sprinkle with salt and throw some garlic cloves in the mix and pop it in a 450 degree pre-heated oven for 10 mins.

Mushrooms mellowing....

Toss your meat on a med high heated grill and grill on both sides IMPORTANT  7 mins on one side, flip and 6 mins on the other (for around a 3lb roast). Time this, it is very important you do not over cook. You will end up with a medium rare London Broil and it will be delish!

While the meat is grilling, slice open your packages of Gnocchi.
If you have never had Gnocchi then you are missing out! I LOVE it! We all do, and we can thank Suzanne with Gaucho Farms for introducing us to our new favorite "Starchy". (Tim, normally skipped the starch when trying to loose weight. That year with good diet and exercise he lost around 30lbs)

Make sure you have your timer for the meat going....

Add both packages of your Gnocchi to a large stock pot of (very salty) boiling water. Gnocchi is a potato pasta, and the only time to flavor it is when it is boiling. So add a few tsp of salt.  Gnocchi only takes about 3 or 4 minutes to cook. You boil and when the Gnocchi rises to the top, then it is done. I just take a slotted spoon and scoop the Gnocchi out as it rises to the top and put in a mixing bowl.

Meanwhile, run outside and take your meat off the grill and lay it on a cutting board and cover for about 3-5mins. This helps keep the juices and flavor in.

Top your Gnocchi with 2-3 Tbls of butter and a drizzle of olive oil, a few basil leaves chopped and a handful of your favorite (hard) cheese.  Then toss together.

Take your Asparagus out of the oven.....

Crank the heat up on your mushrooms so you can serve hot and pour it over your sliced meat.

Enjoy!


These little Beauties arrived yesterday....

Top Two.... up to size 12!!

See you soon!