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Biz319

Certified Angus Beef

Bistro Steak with Buffalo Onion Rings

My daughter-in-law and step-son are upping their game in their YouTube channel – you should see all the equipment they have – it’s pretty impressive!  Liz’s latest show was all about vegan breakfasts, and her tofu scramble has me intrigued, I’ve never had that before.  You can check out her channel here – be sure to subscribe!

Here last show was the inspiration for these vegan waffles.  Well, that and I didn’t have any dairy at all, so I subbed in light coconut milk and used coconut water.  The batter was so light and fluffy, almost too much.  It took several times in the toaster to crisp these up, so I am considering this recipe a work in progress.  I’ll keep you posted on that. 

Right before my walk though, my blood sugar was only 58, so I had to eat this Fiber One bar – delicious, but not worth the 5 smart points for the size.

My sister had the day off from work, but I wasn’t going to let a near 50 day, even drizzly, get in the way of me getting in my steps yesterday.

I got back to work and it got really busy, I had lasagna soup – this time with spaghetti and it was delicious – you’ve seen that about 2,000 times though! 😀

That strawberries on my breakfast plate?  .99 a container at The French Market – Chicago peeps if you take the train from Olgalvie, these are delish!

I was able to leave on time yesterday, and wouldn’t you know it, there were no trains again.  My train was delayed about 20 minutes, so I didn’t get home until nearly 7.  This is the time of year I dislike the most – dirty snow, and it can be in the 50s one day and drop to the 20s the next.  I am so ready for spring!

Guys.  I know I am going to get a lot of shit for this, but I made the best onion rings!  I know, Tony and I never ate onion rings, unless they were onion rings and deep fried – but we were particular about them – they had to be skinny rings, and lightly battered and not break off so that you are eating a whole slice of onion with no batter – ew.

And you all know that I defend deep frying because it fries food at the right temperature – but I always add one point for the oil, even though I know a whole teaspoon of oil is not absorbed in the food.

Mariano’s had bone-in New York strip steaks for $6.50 a pound and I snatched three up.  I used two on my appetizer board at my neighbors house, and used the last one last night.  I let it come to room temperature for about 30 minutes before cooking.

The timing worked out fine, because just as I got home, Hannah came home with groceries for her and Jacob, and she made their dinner while I let the fryer heat up and the meat come to room temp.  We have a tiny kitchen which makes it nearly impossible for two people to cook at the same time.

Bistro Steak with Buffalo Onion Rings

Print Recipe
Serves: 2 Cooking Time: :10

Ingredients

  • 8 ounces of New York strip
  • 1 cup mushrooms
  • 1 teaspoon butter
  • 1 tablespoon A-1 sauce
  • For the Onion Rings
  • 1 cup onion slices
  • 1/4 cup flour
  • 4-6 ounces beer (depending on how thick you want the batter)
  • 1 tablespoon Frank's hot sauce
  • 1 tablespoon dried parsley
  • salt and pepper

Instructions

1

Heat deep fryer or oil to 350. Mix the flour, beer, hot sauce, parsley, salt and pepper to make a batter. Throw the onion rings in the batter and toss to coat.

2

In a cast iron skillet, saute the mushrooms for about 2-3 minutes, remove from pan. Turn the heat up to medium high, salt and pepper the beef and cook 3-4 minutes per side, depending on how rare you like it. For that steak above I let it cook 3 minutes per side, and let it rest 15 minutes before slicing.

3

Once you take the steak out of the pan to rest, turn the pan to low, add in the mushrooms, butter and A-1 sauce and toss to coat the mushrooms.

4

Now it's time to make the buffalo onion rings! Because these were thin, they literally only took about 1 minute per side.

5

To plate: 4 ounces of steak on each plate, divide the mushroom sauce over the top, and top with half the onion rings.

Notes

The beef is 4 points for 4 ounces. The mushroom sauce is 1 point. The onion rings were 3 points for half. And I add another 1 point for the oil - so 9 points for this delicious steakhouse dinner at home.

This was so delicious!  It was funny because after I posted this on Instagram, I had over a dozen people tell me that they would pay $30 or more for that dish!   And after Hannah ate one of the onion rings, she said “Mom, don’t forget this recipe!”  I once made her black bean soup with a club sandwich that she declared was the best meal I ever made for her and I’ve never recreated it again.  I tried making the soup again, but the one she is thinking about was probably one I just whipped together to eat, not blog about, so no recipe for that one.  Sorry Hannah!

And I’ll leave you with this cuteness.  They each have a ball like this, but for whatever reason, if one has one ball, the other one wants it.  This went on for about 30 minutes.  #lovethem

It’s supposed to be in the 60s today, but rainy.  I’ll take it.  The kadults and I have dinner plans tonight – Certified Angus Beef sent me a generous gift card to use for Valentine’s Day and sent me a list of restaurants in my area that use Certified Angus Beef – one of them being Lindy’s Landing, a place that Tony and I used to go to many moons ago.  Courtney, isn’t that where you had one of the kids birthday parties??

 

Seafood/ Soup/ Weight Watchers

Thai Shrimp Noodle Soup

I had a loss last week!  -.6, but I’ll take it.  Um, maybe there was some leftover wine from the celebration memorial for Jacob’s grandma, and maybe I had wine a couple nights last week.  

I am totally fine with it – while the scale is moving slower, today I am wearing a pair of pants that Hannah gave me for Christmas that I couldn’t zip up, so that’s progress. 

I ran a coupe errands after WW then drove to my Mom’s house for the first of two memorials I had this weekend.  My Mom made tomato soup, but I couldn’t each much of it, because it was chock full of onions.  Ew.  It tasted great besides that – she added pesto to the soup and that really kicked it up.  I’d make the recipe, except leave out the stinky onions. 

The Memorial on Saturday was an 82 year old man, who was from my Mom’s church and who I grew up with his kids.  So many flowers!  They had tons of pictures too, and they had one that said “World Traveler” and had dozens of places he’d traveled over the years – from Switzerland to China!  It was a lovely service and good to see some people I hadn’t seen in years.

It started snowing when I left my Mom’s house and it took me nearly an hour and forty minutes to get home.  Luckily my appetizer board didn’t take too long to put together.  Basically the only thing I cooked was the steak. I had mini Italian beef sandwiches, bread sticks, garlic green beans (which are great room temperature) nuts, apples, cheese slices, grapes and of course, Certified Angus Beef two ways – one was just sliced and the second was a steak crostini with roasted red pepper sauce and sauteed mushrooms.

Hannah made her famous sushi, Brett made teriyaki beef cups and shrimp, Amy made sour cream cheese balls and Robyn made a delicious crab dip.  It was a fun night and nice to catch up.

They had so many dogs!  Two were Robyn’s and the great dane is my neighbors – all so sweet.  Rummy and Roman smelled me for at least 30 minutes when I got home.

Sunday Hannah came with me for the second memorial – a woman on my Mom’s old block who battled brain cancer for the last three years – she was only 59.  Her kids and Hannah were block buddies growing up – they pretty much played outside all day long in the summer.

Mom suggested we go to Sen Sushi in Oak Park.  So good!  And why am I not drinking cucumber water every.single.day – delish.

We started with the chicken and cilantro wontons.  Perfection!  I had two and it was the perfect start to the meal.  

Mom and Hannah got the bento boxes, but I decided to start with the kabocha soup with Alaskan crab – so velvety good.  If I could have licked the bowl, I would have.

Then I finished my meal with the age-dashi tofu.  Drop the mic on this one – the broth was so complex, the tofu was so tender, yet crispy.   I will definitely go back – and next time Jacky, hopefully you will be in town the next time I come to Oak Park – I have the uncanny ability of going to Oak Park every time my friend Jacky is not there.

When I realized Brett made a shrimp dish, I didn’t put my shrimp cocktail out, so I had a lot leftover.  I found a way to make the best shrimp cocktail years ago and this recipe never fails – you can get it here.

Hannah and Jacob went to his grandpas house for dinner, so I was on my own.  I decided to make a Thai shrimp noodle soup for dinner.  I have no idea if this is remotely Thai, but that’s what I am calling it.

Thai Shrimp Noodle Soup

Print Recipe
Serves: 1 Cooking Time: :5

Ingredients

  • 2 cups chicken broth
  • 2 tablespoons light coconut milk
  • 1 teaspoon sriracha
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped cilantro
  • 3 ounces chopped cooked shrimp
  • 1/2 cup cooked noodles

Instructions

1

In a stock pot, add all the ingredients except the cilantro, pasta and shrimp. Bring to a boil. Remove from heat, add the shrimp and noodles and let sit for 2 minutes. Garnish with cilantro and adjust seasoning with salt and pepper to taste.

Notes

This is 5 points on the WW #freestyle program, or 6 points if you are doing Back to 30 points.

It’s so simple, and a great way to use up leftover shrimp.

So while I had two memorials this weekend, it was nice spending time with my Mom and Hannah.  

We are supposed to have temps in the 50s the next couple days, but of course, rainy.  This is the time of year that my basement tends to flood because when the ground is still frozen and we get a lot of rain, there is no where for the rain water to go but in my basement.  But Hannah and Jacob are home, so I hope they can pay attention to the sump pumps in the basement – one has to manually be turned on.  Fingers crossed!

Happy Monday my friends – what was the highlight of your weekend?

Friday Favorites/ Poultry

Friday Favorites

My friend Kym (morning sunshine!) sent me a Starbucks gift card and I had time before work to stop and pick up the sous vide egg bites.  OMG, I forgot how good these are.  Little pillows of heaven if you ask me.  Four points for two – they have chopped peppers and cheese and are just delicious – not sure I’d spend $4.50 every day for them, but it’s a nice once in a while treat – so thank you Kym!

I was bound and determined to walk with my sister yesterday because it was near 45 degrees.  I just put a light hoodie on and she was still in full winter attire with winter coat and gloves. 😛  All the snow is starting to melt, so it’s that ugly winter – where the snow is dirty and just gross looking.

I work with a woman who only eats boiled chicken and cucumbers for lunch every day.  She came by just as I was putting my lunch together to borrow some of my garlic salt and asked “why does your chicken look so juicy?”  Her chicken was boiled and bland,  I cooked my chicken in a bit of grapeseed oil and rosemary seasoning, but the trick for chicken that I am going to be eating later in the week – I only cook it about 70% done.  Then when I reheat the chicken at work, I cook it at 30 second increments until it’s done – this only took about a minute to cook through and it was so juicy and delish.

My lunch:  3 ounces of chicken (2), my homemade naan (3), tzatziki (1) baked Cheetos (2) and fresh fruit.

I worked late last night and just made the 7:30 train, which gets me home at 8:45.  I bought a giant water and this picky plate dinner.  I put this at 9 points – 5 points for the salami, 3 points for the pretzels, 1 for the cheese and the pickles and grapes were free – it hit the spot because I know I would have over eaten for sure if I waited to eat dinner until after I got home.

By the time I got home and put comfy clothes on, I realized I walked over 16k steps!  Nice.

And because she’s so cute, here is a picture of Rummy – I love when her lip gets stuck like that.  I put that on my Instagram story.

And a few minutes I got this picture from my friend Rhonda of her dog begging for Cheez-Its. 😀

And that brings us to another edition of Friday Favorites!

My friend Shelley redesigned her blog and I absolutely love it.  Check it out here.  

My friend Marianne makes this cherry bomb smoothie that looks amazing – using frozen cherries and cocoa powder.  I think Hannah would love this too.

I found a bunch of quinoa in my pantry reorg a couple weeks ago, and pinned my sisters chocolate quinoa breakfast bowl – how delicious does that look?

I’ve got a pretty busy weekend ahead of me. I’m headed to my sisters office chili cookoff after work tonight.  Tomorrow I am meeting my Mom for lunch and then heading to a memorial service for a man in my Mom’s church who passed away earlier this week – he’s the Dad of kids I grew up with all through high school and always had a smile on his face.  

Saturday night is App Fest at my neighbors house.  I haven’t decided exactly what I am making yet, but it’s going to be like an appetizer charcuterie board – I see shrimp cocktail, steak crostini, and garlic green beans in it, but that’s as far as I have gotten.  Hannah is making her famous sushi.  Should be fun.

Sunday Hannah and I will be meeting my Mom again, for another Memorial.  The block Hannah grew up on (my parents block) was so fun and we were always doing stuff there were so many kids on that block.  One of the Mom’s on the block has been battling brain cancer for several years and finally lost her battle.  She was only 59 – her boys are a couple years older than Hannah and her daughter is a year younger.  We will attend her celebration of life on Sunday.

And somewhere in between all that, I need to get a pedicure – you know, since it is going to be March in a couple weeks, we are nearly in flip flop weather!

Happy Friday friends – make it a great day!