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Beef/ Certified Angus Beef

Beef with Red Wine Sauce

Beef, it’s what’s for breakfast!  I may have to have a vegetarian dinner tonight after all the beef I’ve had last night, but even though my steak was overcooked, I hate to waste food, so it morphed into my breakfast – The French Market in the train station has this bread vendor – I’ll have to check the package, but it is like a crunchy, almost nutty bread that is perfect for avocado toast.  They also had avocados on sale 2/$1 – score!  I have a food scale at work and two slices at the end of the loaf were 1.5 ounces, so 3 points for the bread, 3 points for the avocado, two points for the steak and strawberries for dessert – 8 smart point breakfast.

My sister and I went to Mariano’s to pick up a few things.  I’ve had a Certified Angus Beef dish on my menu that I hadn’t made yet and since I got my new pan, last night I wanted to try it out.  The dish for February that you can cook along with is sauteed beef medallions with pearl onions and red wine sauce.  

That beef does look good though!

I picked up lunch at Mariano’s – 1/2 turkey sandwich on Swiss on a pretzel bun and an ounce of their house made potato chips – so good!

I worked late and didn’t get home until after 7:30.  After changing clothes, checking mail, etc., I didn’t start cooking dinner until 8.  Not having time is probably the number one reason people pick up take out, but this dinner took me less than 12 minutes to pull together.  First rule of thumb, mis en place!  Get everything you need and measured and it will save you time in the long run.

While this was a “cook along” to follow Certified Angus Beef’s recipe, um, we all know how I feel about onions (except onion rings!) and pearl onions make me want to throw up in my mouth.  So I subbed in mushrooms.  I read the instructions for my new Le Creuset pan – I generously rubbed it with coconut oil (I didn’t have any canola oil) then washed in hot water and that “seasons” the pan.  As soon as  I added the mushrooms to the plan, I started my timer to see how long it would take to put this dinner together.

insert recipe


And because I am a professional, this is where I take most of my dinner pics in the winter.  And a shout out to Hannah who not only cleaned my room, but also steam cleaned my carpet – um, turns out there were a few dog accidents on my carpet 😛

Less than 12 minutes for this restaurant worthy recipe!  Try it soon and let me know what you think.  I won’t mind if you use pearl onions either.

We’ve made it to Thursday – whoop!  My brother and his family are coming to town so I have half a day tomorrow and Monday off – can’t wait to see them!  

Make it a great day.  And go eat some beef. 😀

Beef/ Certified Angus Beef

Certified Angus Beef – Thank You!

Knowing I was going out to eat I kept my breakfast and lunch light.  Um, I may have gotten a bit heavy handed on the hot sauce. 😀  Six points for breakfast.

My sister and I kept checking the weather, and decided we would take our chances with the rain and walked the river walk.  We got half way down the path and it just started down pouring – even though we had umbrellas, my feet were soaked by the time I got back to the office.  But we’ll take 64 degrees in February every day of the week.

I could feel my blood sugar dropping about ten minutes before I made it back to the office.  In my haste to leave to meet my sister, I forgot to check my blood sugar otherwise I would have brought a banana with me.  I sweat profusely when my blood sugar drops like that, and coupled with my wet feet, once my blood sugar started rising, I was freezing.  My light jacket was soaked, but luckily I remembered I had an extra pair of socks and my winter boots under my desk, and that helped.

I had more lasagna soup, and no picture since I was basically eating quickly to get my blood sugar up.  I was happy that I not only left on time, I caught the 5:20 train AND the train actually left on time!

Certified Angus Beef sent me a generous gift card to take my “sweetie” out to dinner for Valentine’s Day.  I learned a long time ago never to go out on that actual holiday – I’ve told the story before on here, but one of the first Valentine’s Tony and I spent together I suggested this restaurant, and when we got there, didn’t realize that it was a pre fix menu – and it was all small plates – while there were 8 courses, each course was one or two bites at best – and $150 pp without drink.  We drove to Burger King afterwards because we were so hungry and we pretty much cooked a special dinner at home every year after that.

Along with a gift card, they gave me a list of local restaurants who served Certified Angus Beef and Lindy’s Landing in Wauconda was one of the restaurants on the list.   Since Hannah and Jacob usually have dinner with his grandpa on Tuesday’s, we invited him to.

Turns out one of the drink specials was $2 glasses of house wine.  Um, yes please.

If cheese curds are on the menu, we nearly always get them, and these were delicious.

For $30 they had an 8 ounce filet mignon with mashed potatoes and seasonal veggies.  

Sadly, the beef was a tad overcooked, and our server, while super sweet, never came back after our food was delivered.  It was good – not great.  I am not going to lie, I was thinking to myself that my $6.50 New York strip that I made the night before was leaps above this steak.  But it was a fun night out, and I will definitely come back here in the summer when their outdoor patio is open, and eat cheese curds and drink wine. 😀

Hannah, Jacob and John split the lava cake for dessert.  I had a glass of wine for dessert.

Thank you Certified Angus Beef for our dinner out!

As a total coincidence, when I got home, there was a package from Certified Angus Beef!

I may have screamed when I opened the package!!  This gorgeous LeCreuset saute pan!!!  Holy shit.  

I think I’ll be making some delicious beef dishes in that pan.  Wow.  THANK YOU!!

I’ll be cooking up some #beefcookalong dishes before February is out – stay tuned!

Today we are back to winter.  It was 22 degrees when I left the house this morning.  But, we may see the sun today, which I desperately miss, so I’ve got that going for me.

Curious how many of you are beef eaters?  Liz and Kris, don’t answer that question, I already know the answer. 😀

Make it a great day!

Beef/ Certified Angus Beef

Sunday Supper – Braised Brisket

Not going to lie, I was totally expecting a loss yesterday.  Two weeks in a row of. 2 losses, and I was telling myself “you are due!”  So I was a bit shocked about a gain of 1 pound.

I’ve tracked just as much as I had last year and I was already down almost 9 pounds last year – and I thought “did I exercise more?” but the answer to that was no because I had bronchitis – I didn’t start working out until the middle of February when I was feeling better.

Could I be eating too much of the “free stuff” – like fruit, chicken and eggs?  Who knows.  This week I plan on counting points for chicken and eggs and see if that helps the scale move.   There are worse world problems, right?! 😀

Hannah and I spent the afternoon at our neighbors house – I brought them a whole tray of food that was the product of my latest blog post for The Chopping Block.  You’ll have to wait and see until its posted on their site, but it was a delicious Brunch Board – stay tuned for that!

This is their dog Lucy – a super giant and skinny and wears a sweater pretty much all the time to keep warm.

Later Hannah and I went thrifting – I totally should have gotten this hat!

Sunday morning the kadults slept in late, so it was breakfast for one – breakfast tacos for the win?  These are my Pam sprayed crunchy tacos – I got a bit of heat for using Pam (it’s bad for you!) etc., on Instagram, but I don’t listen to that.  The FDA has approved Pam as completely safe, so I’ll continue to be eating these skinny breakfast tacos, thank you very much.

The trick with using Pam though to make these crunchy tacos, is you have to go low and slow when cooking – these may take up to 10 minutes to cook, but totally worth it.  Mine are 6 points for the three – 4 points for the tortillas, one point for the lite mozzarella, and 1 point for 1/2 cup cooked shredded potatoes.  Yum.

Hannah declared yesterday “declutter the kitchen day” and she said to me before we started, “I need your full cooperation.”  It was probably the last thing I wanted to do on my day off, but I knew she was right that I probably have too much stuff.  We started with the seasonings, and well, I threw almost half of them out because they either were expired, or didn’t smell like anything.  That section was probably 1/4 of my spices!

And the funny thing is, other than like taco seasoning, I know I shouldn’t be buying herbs in giant containers like that because they will go bad long before I use them up.

Since the kitchen was a disaster area, I decided to utilize my oven to make dinner last night.  I know probably 90% of the world was eating football food – but The Super Bowl was one of Tony’s favorite day of the year and I would spend a couple weeks beforehand figuring out our football food.  It just doesn’t feel the same without him being here  because I don’t really like football, but I would love making football food for him.

Certified Angus Beef ® is a great go to brand for beef – I knew this way before I became an ambassador for them this year.  They have high standards on how they produce their beef, and I’ve never had a bad piece of beef from them.

You can check out their website above – awesome recipes, tips on how big a roast to buy for a crowd, and all the different cuts of beef.

I’ve not done a beef brisket in the longest time, so decided on a cold winter night for Sunday Supper to make oven braised brisket.

Since it was just Jacob and I for dinner (Hannah had her chickenless wild rice soup) I bought a 2 pound brisket.

There really isn’t a recipe for this dish – I just seasoned the room temperature beef with salt, pepper and a rosemary pepper seasoning.  I seared it on both sides on high heat in my cast iron skillet, then added carrots (rainbow carrots from Trader Joe’s!) and baby potatoes, and placed the brisket on top of the veggies.  I added just 1/2 cup beef broth to the bottom of the pan, and baked the brisket at 275 for 3 hours.

The house smelled amazing!  I let this rest a good hour before we ate dinner.  I left the pan drippings in the pan, and stirred 1 teaspoon of cornstarch with 1/4 cup beef broth, added that to the pan and made a pan sauce over high heat.  


I reheated the veggies in the microwave, and let the super hot gravy warm up the beef.  This was so good!  I think cooked carrots are one of my favorite veggies – I like how the purple carrot almost turned black!

The dogs spent a majority of the day sitting in the sun on my bed yesterday.  I love this picture of the two of them.

After a few hours of working in the kitchen, I had to tell Hannah that I was about done with that project for a while.  She told me she had it from there, and I watched the half time show that I DVRd, watched This Is Us – (tissues!) and went to bed at 10:30.

I woke up this morning to a clean kitchen, and about 1/2 of my kitchen pots/pan/crock pot/mixer, etc. in the back room.  Hum.  I wonder if I’ll have those things when I get home from work today?!  #kidding #butnotreally 😛

One thing I love about my new car?  Remote starter!  I’ve never had one of those before and it is a game changer on days like today.  I think we are under a winter storm watch until tomorrow with snow beginning later this afternoon.  We’ve been really lucky the last couple years, I don’t even think we brought out the snowblower the last two years?!

Happy Monday friends – make it a great day!