Weekly WI–Up .2

I woke up and checked the weather yesterday morning, and it said 50 degrees.  Nice!  I grabbed a light sweater and at the last second grabbed a scarf before heading out the door.  Well, holy balls, it felt like winter again – it was windy, rainy and with the wind chill probably felt more like 40.  I should know better living in Chicago all my life that it’s completely normal to go from 78 degrees the night before to feeling like 40.

I was happy to get back to my routine and met my sister before work to WI.  I had to laugh that she made the same mistake I did by not wearing a winter coat!

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I am totally fine maintaining these last two weeks.  With my iratic schedule, not meal planning, eating out, +.2 is a victory to me.  I could have easily gotten Popeyes chicken, or Taco Bell every late night from the train station before heading home, and not going to lie, literally had to talk myself out of it every.single.night.

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Now that I don’t have the deadline of our office move, things can kind of get back to my normal routine.  I’ll still be crazy busy at work, but the work will always be there, and plan on sticking to my 12:30-1:30 lunch and leaving at 5:00.  My next goal 150 – by June 1!  I picked up breakfast at Corner Bakery – this was an apple chicken sausage flatbread with egg whites and baby spinach with a large fruit cup – 8 smart points and delicious.

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The WW meeting was about how to treat yourself like you would the people around you.  I know I sometimes wish I didn’t have to think so hard about losing weight, keeping it in focus all.the.time and can beat myself up about it.  But I think, would I ever say those words to anyone else?  We all know the answer is no – so this week the goal is to be kind to yourself too.  One of the women in the group goes to Freshii a lot, and there is one in the lobby of my building.  When I walked in and saw a spicy lemongrass soup on the menu, that was that.  While I waited for my soup, of course they had to have delicious cookies the size of my head by the register.  I just gave them the stink eye! 😛

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Now this soup was amazing.  Perfectly cooked noodles, spicy broth and plenty of veggies – mushrooms, cabbage, carrots, tomatoes even.  It came in a giant container that easily could have been two servings, but I ate it all over the course of the afternoon.  At times I would have to pop it back in the microwave to heat it up, but this was so good.  I need to figure out how to make this one at home vs. $7.  The nutrition label online gave this 9 smart points, but it may be less because they are including the veggies in that equation.  I left it at 9 because of the noodles though.

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I love this mug too.  No one claimed it before our move, so it was mine – I am such a scavenger that way.  I did stay an hour late last night, just to organize my desk a bit more – it’s still a bit chaotic and it’s giving me a bit of anxiety that I am really not sure what’s on my desk.  

I got home around 8, and didn’t really feel like cooking anything, so nachos it was.  I used the leftover beef and zoodle mixture and a 3/4 ounce Cabot cheese over the top and popped it under the broiler.  Easy and delicious and 10 smart points.  I found kale and spinach tortilla chips at CVS believe it or not, and they were delish!

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Happy friday!  I have no plan, and I am happy about that.  Still feel a bit under the weather – only had 13,000 steps yesterday!  I plan to lay low, and drink lots of tea.

Hope you have a great weekend!


Chicago’s Riverwalk

You knew I wouldn’t let my leftover French fries go to waste, right?  I used an ounce of chopped leftover fries as the base of my omelette.  I will tell you though, that this is best right out of the cast iron skillet, because the fries get nice and crunchy, but even reheated, this was tasty.  One egg, egg whites, deli ham, pepper jack cheese and spinach for 7 points, with strawberries and mango on the side.

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I’ve been really excited about walking around new places around my office.  The riverwalk was too far away from my old office to take advantage of.  Basically by the time I got there I would have had to turn around and go back.

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It was probably 74 degrees on my walk and so many people were out.  It’s a great place to take your lunch and just people watch.

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Not more than a month ago, Hannah showed me photo of an igloo – basically no matter the weather, hot, cold, rainy, you can rent this “bubble” and its temperature controlled with comfy furniture and you can drink wine and eat food in there.  Um, it isn’t cheap – a party of six costs $600 – which includes three glasses of wine per person and a charcuterie platter.  It also lights up at night.   Still pretty cool though!

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I meant to defrost some chicken to cook up before work yesterday, but I forgot.  I brought cucumber and hummus and friut, but just needed some protein.  During one of my walks the other day, I saw a sign for this place – The Halal Guys

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I figured I’d just pick up their chicken and make these cucumber hummus chicken bites.  They asked if I wanted their signature white sauce and hot sauce, so I figured why not?  First, I am not sure why the chicken is . . . grey.  Second, while tender, it had hardly any flavor.  And that hot sauce?!  Holy balls, my lips were burning after the first bite.  I tried to scrape it off with a knife, but the flavor still lingered.  I may have eaten half that plate, with an orange and a banana.  Lunch was lame – oh well – there are worse world problems!

The office is coming together, considering we’ve only been in the space three days.  I need to figure out where to put all the junk my bosses don’t want because right now my desk looks like junk yard.  I look at it and think “I’ve only been with this firm for just over five months, I can’t have accumlated this much shit!”

 Lori – you will be happy to know that the mini coffee station is right around the corner from my desk.  It has three different types of teas, coffees and hot chocolate.  It also has a mini fridge so I can keep my lunch in there too.  I like to think they made that area just for me. 😀

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I worked late because I was night secretary, so I didn’t even start making my dinner until 8 p.m.  

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 I got a bunch of Cabot Cheese loot in the mail.  I am loving these individually packaged cheese – each one is 3/4 of an ounce for 3 points.  Um, somehow if I eyeball an ounce of cheese off a block of cheese, it ends up being half the block 😛  I still had some of the prepackaged zoodles in the fridge, and ground beef so I had beef and zoodle tacos with the Cabot cheese.  I know I’ve talked about the ghee at Trader Joe’s before – it’s basically clarified butter, but 1/2 a teaspoon is only 1 point and adds so much flavor to these fried tacos.  I used Pam and that 1/2 teaspoon of ghee to fry these and they were super crunchy, and you get that buttery taste in every bite.

I am on the train early going to meet my sister for our weekly WI.  I missed last week due to the office move and Cooking Club.   I have no idea how much I weigh because neither of the scales in my house work.  I should just throw them out now that I think about it!  And the WW meeting is just  a short 3 minute walk to my office Open-mouthed smile

I’ll be happy to see my sister too – haven’t seen her all week!   Make it a great day!

Beer and a Burger

It was already a balmy 60 degrees when I left the house yesterday morning – love!  I think my ideal temps would be from 50-70 degrees, no humidity. That’s not too much to ask of Chicago, is it?!   I made a mason jar parfait for my train breakfast – one container Chobani (2), strawberries, bananas, a little drizzle of sugar free pancake syrup and 1/2 tablespoon chia seeds (1).

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I am loving our new work space.  What I am not loving is that the stuff my bosses don’t want in their offices has somehow piled up at my desk, and I am not a happy camper about that.  I still have four boxes of stuff I need to unpack, but now have no where to put it.  Hopefully I’ll have some down time today to find a spot to put their stuff.  My boss had a lunch meeting, but he was the only one getting food.  Normally hospitality takes care of food, but I told the woman who normally orders food not to worry about it (she’s still getting situated too, with new food options around our new office, etc.).   Hannah’s Bretzel is right around the corner, so I picked a sandwich up for my boss, and got a fruit bowl and a small container of almonds (4) for myself.

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Note to self:  buy fresh mint and put it on all your fresh fruit.  It was so good!!  I could eat a giant container of that fruit.

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My sister has been off the last two days, so I’ve gotten my walking shoes on.  Yesterday I walked to Millenium Park and Maggie Daley Park – such a pretty walk.  By the time I got back to my desk, I was already at 10,000 steps!  Right now I am in two fit bit challenges for the week, and it does push me to get more steps in every day.

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When I got home, the kadults found out that their house closing is being pushed back a week.  This is a sellers market, and the appraisal wasn’t going to get finished in time.  I know they are so anxious to move out, but this is just a small bump in the road.  Hannah is so cute, she went to Aldi yesterday and bought all the staples for her new kitchen – seasonings, flour, sugar, etc.  They both keep asking “what else do you think we need?”  I told them they should just wait to move in and then decided what’s necessary, instead of buying something you may not use (a crock pot!).  

And you know I have so much kitchen stuff, I told Hannah she could take anything she wanted.  Well, except the deep fryer.  She can’t have that.  Or my cast iron skillets.  She can’t have that either.  Kidding!  I plan on giving her a couple of my cast iron skillets, but I am serious about keeping the deep fryer.

They suggested we go out to eat, and even though I had stuff to make burgers at home, we went to our local restaurant and sat outside and had wonderful conversation.  As I sat there listening to them talk, I looked over at Hannah and thought “where did my little girl go?”  It seemed just like yesterday she was in 5th grade, with hair down to her butt and the tallest girl in the class (fast forward to freshman year of high school and she was one of the shortest!)

I am so very proud of them.  They asked if I would miss them and I will of course, but a parents job is to give your kids wings to let them fly, not keep a leash on them to keep them with you.  The circle of life!

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I love this place (Cary Ale House) because they have such interesting beers on tap.  That beer is a NW Pale Ale from Deschutes Brewery out of Oregon.  So good!  That pour is worth every bit of the 6 smart points it cost me.

That burger is their signature Pub Burger.  It’s a 7 ounce angus beef burger, and I will always love a place that will cook a burger medium rare for me.  This burger is perfection – soft bun, good bun to patty ratio, perfectly seasoned – I just asked for it without the icky red onions.  That would have ruined it.  

I immediately cut it in half, and asked for a take out box.  I put the fries in the box with the second half of the burger and ate 1/2 of this burger.  It was delicious, and my guess is that half is 10 smart points.  

Because dinner was 16 points, I went over by 2 points for the day, no big. I still have 15 weekly points left for the week, and tomorrow is my WI day, so it’s all good.

Speaking of WI, I think my WW meeting is even closer to this new office – I’ll have to check that out.  Hopefully if my sister isn’t tooswamped today, she can go walking with me, athough I think we have rainy weather in the forecast coming up for the next several days – I think the next time I’ll see the sun is next Wednesday!

Question of the Day:  How do you like your burger?  I know a lot of people who like them well done – just curious!

Make it a great day!

New Digs!

That tall building is my new office! It’s super modern, and several notches up from our old space. I think they had been in that old location 30 years?!

It took me just over 12 minutes to walk from the train station – not too bad.  Since I had no idea how my day was going to start, I ate my breakfast on the train. Leftover steak (3) Cabot cheese (3), and sautéed apples (1) and mango.

I found my desk, started to unpack and my boss wanted me to move closer to him. So after a lot of shuffling around, I finally unpacked my desk around 3 in the afternoon.

Our lunchroom faces West but it’s still a pretty view – I am on the 41st floor.

I made a batch of lasagna soup Sunday night. So filling and delicious and is going to be my lunch again today. I think that’s batch 2.478 🤣

My sister had the day off yesterday but I wanted to see how close her office was to mine – less than 5 minutes 👯‍♂️👏🏻👍🏻 Latinicity is half way between our offices so I know we will meet there often.  Jacky, I think we need to schedule a lunch for next week!

I did pick up a few things at the store on Sunday night. This zoodle bowl is worth every penny.  It’s a 14 ounce container and easily 3-4 servings.  As I was sautéing the veggies, I realized my 3 ounces of shrimp (1) and 1 tablespoon Szechwan sauce (1) meant my dinner was going to be 2 points! 

I found some leftover rice from the kadults takeout and added 3/4 cup to my dish, making my dinner 6 points.

It doesn’t look like it, but that was a lot of food for six points! 

I feel like I am starting to catch a cold. I think my breakneck pace these last few weeks is catching up with me. I am thrilled that I have no plans this weekend. It’s supposed to be rainy too so I think I need to make some homemade bread 🍞 or scones.

And because they are so darn cute and I will miss them when the kadults move out, I’ll leave you with Roman and Rummy 💕

Make it a great day! 

Vegan Mushroom Bites

What a whirlwind weekend!  Last week my sister asked if I’d be willing to volunteer as a culinary judge for one of her principals who is passionate about this local ACT-SO program, showing kids that there are many ways to make it to college without sports.  They have 32 categories that kids could compete in to possibly advance to nationals, with the hope of winning scholarship money.  The categories ranged from dance, architecture, computer science and in the last two years, they have added culinary.

I jumped at the chance, then afterwards realized it was being held on the South side of Chicago, I had to be there at 8:00 a.m. on Saturday, and that’s 60 miles from where I live, so I left my house at 6:15 in the morning.  You all know I hate being late and I didn’t know if there would be any construction delays, but I got there by 7:30 – 30 minutes to spare 😀

Three young girls competed for a chance to make it to nationals in Baltimore this summer.  Each girl was given two hours and 30 minutes to cut down their protein, show it to judges for inspection, then cook an appetizer, entree, and side dish, present and clean up.

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I was literally blown away with the knife skills and menu planning these girls did.  One of the contestants made this vegetarian mushroom bite appetizer that was stellar.  Like, I wanted to climb over the judges table and take her display dish and eat that too!

I met a new friend Keith – he was one of the judges next to me – he’s probably 28 or 29 if that, but we got along like peas and carrots.  When we tried one of the dishes, we both said at the same time “this would be perfect if it had more salt and a bit more acid.”  We looked at each other like that scene in Brothers and I said “did we just become best friends?!”

We both said that we would be making this appetizer soon.  For me – it was Saturday night, then Keith posted his picture on Instagram on Sunday.  We did both have to tweak her recipe.  Not sure if she left off an ingredient, but as written, the mushroom balls didn’t stay together, even after I thought I may have to freeze them for a few minutes before frying.  

So this is my interpretation of her dish, that was inspired by hers.  I also made my version vegan, so my daughter in law could make it.  Love you Lizz!

  • 8 ounces mushrooms, chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh garlic
  • 1/4 cup unsweetened almond milk
  • 1/4 cup flour
  • 1 tablespoon corn starch

For the ponzu sauce:

  • 1/4 cup red wine vinegar
  • juice of 1 lime
  • 1/4 cup soy sauce
  • 1 tablespoon maple syrup
  • 1/3 cup cilantro

For the cucumber salad:

  • 1/4 cup red wine vinegar
  • juice of 1 lime
  • 2 tablespoons sugar
  • 2 cups sliced cucumber
  • 1 cup chopped red pepper
  • 1/3 cup chopped cilantro
  • salt and pepper

For the mushrooms:  combine all the ingredients into a food processor and pulse, just until combined.  The balls should be wet enough to stay together when formed into a ball – I got 14 balls out of this recipe.  Deep fry for 4-5 minutes at 350 degrees or until golden brown.*  Salt immediately after coming out of the fryer.

For the ponzu sauce – combine everything into a food processor and pour into a mason jar until ready to serve.

For the cucumber salad – put all the ingredients except the cucumber and peppers, into a food processor.  Pour over the cucumber and peppers and marinate.

*since I deep fry, my balls are not greasy.  No one likes greasy balls.  To figure out the points though, I added 1 tablespoon of oil to the recipe, so each ball is 1 smart point.  The ponzu sauce is 1 point per tablespoon, and the cucumber salad is 1 point for 1/3 cup.

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Such a great balance of flavors!  Salty, sweet, crunchy – Hannah and I both made this our dinner on Saturday night.  I ate the plate above, and I think she ate the rest (Jacob may have had a couple).  Without the salad and sauce, each mushroom ball is 1 smart point.   Hannah said “I could eat these for dinner every night!”  #winning

I went to bed early Saturday since I was up at 5:45 in the morning, and was taking my Mom to the White Sox game.   Tony had asked that some of his ashes be spread at One was Sox Park, what we will always refer to as Comiskey Park, not US Cellular Field (the “Cell”) or now Guaranteed Rate field. 

sox game

I scooped Mom up at church and we got to the park about an hour before the game.  Plenty of time to walk around, see what the tailgaters were cooking up, and also to scope out our lunch options.  We decided to skip the stuff we can get anywhere outside of the ball park (pizza, Italian beef, etc.).  We both stopped when we saw Cuban sandwich.  It was 800 calories for the whole thing (they had that info on the cart!) so we decided to split it.  I originally tracked it was 7 points, but changed that to 9 later on.  So delicious!  We also split popcorn (5) and I had a Bud Light beer (7).  That was the first beer Tony and I had together nearly 17 years ago on our first date.  New readers can check out that story here.

Sox win!

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There was tons of security, but after the game scattered Tony’s ashes (which is the bottom right pic).  it was bitter sweet – a bit emotional, but I knew the time was right.   My Mom and I had a fun day and I was glad she was with me to help me carry this out.  Love you Momma!

So after a 21 point lunch, I made this quick and simple buffalo shrimp dinner for 3 points.  Perfect snacky plate dinner after a long, yet fun weekend.

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Today is the first day at my new office, which I’ve never been to.  It was crazy the last two weeks with the deadline of last Friday at 3:00  p.m., we had to be out of our old space to let the movers do their thing.  Now I don’t care if it takes me a month to unpack, I know eventually it will get organized. 

The train just made it into the station, so signing off – make it a great day!  Happy Monday!

Cooking Club! Chipotle Bang Bang Shrimp Bites

It was nearly 55 degrees by the time I got to work yesterday, such a beautiful day.

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I knew it was going to be a busy day, it being the last full day at the office.  I had a taste for oats for some reason, so hit up Pret for their steel cut oats – so creamy and only 4 smart points.  They have tiny cups of brown sugar and granola that go with the granola, so I am calling my “extras” 3, with sliced banana, so breakfast came in at 7 points.  I’ve packed all my bowls, so my glass coffee mug had to step in.  I couldn’t use it anyway because the coffee machines were already packed for our office move.

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And Pret again for lunch!  This was a bacon and egg breakfast sammie – this bread is amazing, I haven’t looked up the points yet, but I am calling it 10. 

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TODAY IS MOVING DAY!  I am sure you guys are sick of having me talk about it, but this has been my life the last two weeks.  Packing boxes, throwing out old shit (my boss had papers in his office from 1979!).   Still so much to do, but if I end up throwing stuff in a box just to move it, that’s what’s going to have to happen. 

So it was a nice reprieve to have Cooking Club last night! Courtney is always the hostest with the mostest!

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Our Cooking Club meets every two months.  Courtney assigns the head chef, the theme of the dinner is decided and everyone is assigned either a signature drink, appetizer, side dish or dessert.  

I was assigned an appetizer.  I have to be a bit creative because I come straight from work.  Courtney had already told me she was making queso fundido, so I wanted to do a lighter app to balance it.  I cooked the shrimp and made the sauce the night before, then had Hannah meet me at the train station to bring me my food and I assembled this in a couple minutes at Court’s house.

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Serves 1 bite each

Chipotle Bang Bang Shrimp Bites

5 minPrep Time

5 minCook Time

10 minTotal Time

Save Recipe


  • 1 English cucumber, sliced
  • 1 pound of shrimp (I used 40-51 count), peeled and deveined
  • 1 tablespoon taco seasoning
  • 1 tablespoon grapeseed oil
  • 1/2 cup Chobani plain Greek yogurt
  • 1/2 cup guacamole (make it easy and use Wholly Guacamole)
  • 1 tablespoon real mayonnaise
  • 1/4 teaspoon garlic powder
  • juice of 2 limes, divided
  • 1/4 cup cilantro
  • 1 teaspoon Tajin
  • 1 teaspoon Chipotle seasoning (such as Mrs. Dash)
  • salt to taste


  1. Heat a skillet over medium heat and add the shrimp. Toss the taco seasoning over the shrimp and the juice of one lime and mix and cook until the shrimp are opague - these shrimp are small, so it only took about 4 minutes. Let cool.
  2. To make the chipotle bang bang shrimp sauce, combine the yogurt, mayo, garlic powder, juice of 1 lime, cilantro, Tajin and Chipotle seasoning and puree in a mini food processor, or mix well with a whisk (just chop up the cilantro). Season with salt to taste.
  3. To assemble: slice cucumber, top with guacamole, dip the cooled shrimp in the Chipotle sauce, top the shrimp on the avocado and top with more chopped cilantro.
Recipe Type: Appetizer


Tajin can be found in the Mexican aisle - it's a seasoning that has a citrus note to it - it wakes up any Mexican dish.


Everything was delicious.  Lindsay made a cucumber and honeydew melon sangria; Courtney made queso fundido; Tina made chicken and salsa verde enchiladas with a pineapple avocado salsa; Catherine brought chips and salsa; Mary Beth made a Mexican street food corn salad (so spicy good – I could have eaten the whole bowl!); Julie made a cowboy caviar salad with roasted corn, black beans, black eyed peas, avocado and cherry tomatoes with a delicious dressing (middle picture below); and because we hadn’t eaten enough, finished with Donna’s sopapilla cheese cake pie that was amazing and definitely insulin worthy.  Pretty sure everything I ate will be on my dinner menu next week 😀

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Great food and friends, delicious wine and so much to be thankful for in this crazy mixed up world we live in.

I was also happy to meet my friend Mary Beth’s new adopted son Jude.  I want to share his picture, but I didn’t want to post it without her permission, but I know I’ll be doing some babysitting in the near future – he looks like a cabbage patch doll, is only 2 months old and stayed awake the whole time just looking at everything that was going on around him.  MB, he can come to every Cooking Club get together 😀

I have a busy weekend!  Tomorrow I am a culinary judge for the ACT-SO program on the south side of Chicago – I have to be there bright and early at 8:00 a.m.  And on Sunday my Mom and I are going to the White Sox game.  Joe, I keep meaning to call you this week, but it’s been crazy, but I plan on spreading some of your Dad’s ashes at the game on Sunday – it’s the first game I’ve gone to since he passed away.  A co-worker of mine has season tickets in the first row on the 3rd base side that she couldn’t use.  The weather is supposed to be sunny and 60 – perfect baseball weather in my book!  I’ll try to take some video for you. 

I hope you have an amazing weekend!  Make it a great day 😀

Reverse Seared Cowboy Ribeye Steak

I got up early yesterday to make sure I had a decent breakfast to start my day off on the right foot.  Just a simple egg white omelette with ham, spinach and cheese (6) with fresh fruit.  I cooked the omelette while I was in the shower.  I just pour the ham and egg whites in a skillet with a lid, turn it on low, and by the time I get out of the shower (granted, I take quick showers on the weekdays) it’s done.  I love the bit of crunch in the fresh spinach on top.

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Today is our last full day in the office and the final stretch before the move.  It’s been nice that we have been able to wear jeans all week, and yesterday they had free pizza, but I said no thanks!  While I still had Roti on my bread, it was pouring down raining at lunch and I didn’t feel like getting wet, so went to another favorite – Pret salad and their tomato feta soup.  I am calling lunch 14 points, but that may be on the high side.

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While I love that salad, I normally chop it up when I get back to the office, but I had already packed up my cutting board, so it was kind of hard to eat.  And yes, I have a cutting board at work 😀

Since I am walking around my office so much, I decided not to take any insulin with lunch, but still my blood sugar tanked at 4:00 p.m.  I brought one of these Premier Protein bars to stock in my drawer.  While it is 8 smart points, it’s a giant bar.

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It tastes like a giant candy bar.  I was the night secretary last night so I didn’t get home until after 8, and didn’t eat dinner until 9:30.  I could see eating this as a quick breakfast on the go with some fresh fruit.

 One of the reasons I didn’t eat dinner until 9:30 was that I was bizzy in my kitchen!  I have cooking club tonight at Courtney’s house.  While it’s a Mexican themed night (#love) I was assigned an appetizer.  Since I work downtown I have to think a little outside the box and think what will transport well.  I think I came up with a winner – cucumber avocado chipotle bang bang shrimp bites.  Below is the bang bang shrimp I came up with made with Chobani and some other good stuff – you’ll have to wait for that recipe, but I couldn’t help putting some of the shrimp on top of my steak last night – you know, for quality control to make sure they were good.   I haven’t run the numbers yet, but I think every shrimp bite is only one smart point.  

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I am actually really proud of how I’ve improved my grilling skills . . . I think my twin sister may have grilled twice on her own? Maybe never?!  And I think my brother is more of a burgers and hot dog kind of griller.  My brothers friend John had a BBQ at his home where he had amazing beef tenderloin, baby back ribs, I don’t even know what else, and John told me that Charlie just ate a hot dog.  I don’t know how my brother and sister don’t have the love of beef as I do – well, Jenn likes beef, but only has steak a couple times a year.  What the what?!

My new favorite way of cooking steak on the grill is called reverse sear.  Some BBQ people feel that if you sear the meat first, it “seals in” the juices, but I feel the outside gets way too done before the inside is done.  While I love a rare steak, I am not looking for burnt and raw.

I bought this ribeye at Sam’s Club.  While $20 might seem like a lot, my thinking was that I would get at least 4 servings out of this 2.5 piece of meat.  Um, what I didn’t count on was Jacob eating the rest of it, including eating the meat off the bone.  It’s all good though – I think he’ll miss my grilling when the kadults move!

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I flipped open the grilling guide and I whole heartedly disagree with those cooking temps.  If I were to cook this meat to 145, with the residual cooking or “carryover” cooking, it would easily be medium or even medium well.

125 to me is rare, 130 is medium rare, 140 medium and well, any temp higher than that, don’t bother spending $20 on this cut of beef because you’ve just overcooked it in my opinion.

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Since this is Certified Angus beef, I usually only season with good salt and pepper.  

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Always let your meat come to room temperature before grilling.  For smaller steaks like a NY strip or filet, 30 minutes is plenty.  This bad boy took about 60 minutes to come to room temp.  When I lit the grill I salt and peppered the steak.  Again, there are a wide range of opinions on when to salt meat, or whether to salt at all.   For smaller steaks I salt just about 3 minutes before grilling or pan frying.  For bigger cuts, I give it 30 minutes.  For roasts?  I salt the night before, wrap in plastic wrap, and rinse and dry before grilling.

I thought I had taken a picture of my grill to show you indirect grilling, but I guess I didn’t.  Thanks google images for this photo.  However, I pointed the bone of my steak towards the coals, and as the bone heats up, the heat travels through the bone and helps cook the steak.

reverse sear

I was looking for an internal temperature of 105 before doing the final sear.  It only took about 2 minutes total, moving the beef around every 15 seconds or so, to get to an internal temperature of 115 – and once rested, got to a perfect 125.

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This is a picture of me searing the fat side, while it looks like my oven mitt is on fire, I was fine.

Reverse Seared Cowboy Ribeye

The next step is to let your beef rest.  For smaller steaks, 5-10 minutes is sufficient, but I let this rest 20 minutes before slicing.  

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I hope you get your grilling pants on this summer.  If you have any questions, you know where to find me. 😀

Check out my friend Louise’s cowboy ribeye that she did on the stove first to sear, then finished in a hot oven – looks delicious Louise!

I will not be going to WW today – I have to hit the ground running and am working through lunch so that I can leave at 4:30 to get to Cooking Club tonight.  Can’t wait to catch up with everyone!

Make it a great day!