Garlic Herb Crusted Steak with Twice Baked Potatoes

The steak crust/rub:
4-6 sprigs fresh rosemary finely chopped
1-2 sprigs thyme finely chopped
1-2 cloves garlic finely chopped
1 tsp capers chopped
zest of 1 lemon
juice of 1 lemon
salt and pepper

combine all these items in a large ziplock bag with a tablespoon or two of olive oil
place steaks in bag and allow to marinate for at least an hour.

Grill or pan sear meat to your desired level of wellness

I like to use filet mignon for this meal as its very tender, but any steak cut will work.

Also to make this recipe really over the top you can repeat the rub recipe and whip it into a stick of butter to serve on top of the finished steaks.

Twice Baked Potatoes:
I have to give Chad's mom a shout out on this one because she with a few little tricks helped me take these from good to great. Also, this recipe is veggie friendly.

Ingredients:
3-4 Potatoes
1 wedge laughing cow herb and garlic cheese spread
1 handful shredded cheese, i prefer cheddar or mexican blend
2 heaping tablespoonfuls of sour cream
garlic salt and pepper to taste
paprika (optional)

preheat over to 350
Cook potatoes thoroughly either in the oven, or microwave (I like the microwave because its fast)
Allow potatoes to cool.
Cut the tops off the potatoes and scoop out most of the potato flesh, place flesh in a large bowl. set hollowed skins aside to refill later.
Add all other ingredients, except paprika) to bowl and beat on medium with an electric mixer for about 45-60 seconds or until all ingredients are evenly combined. (you can use a potato masher or fork if you Dont have a hand mixer, but it does make a difference)
Refill potato skins with mixture, you will have enough that they will overflow the skins a bit.
Sprinkle tops with paprika (optional).
Place potatoes in oven for 15-25 min.

As you can see in the above photo I served my steak and potato with raspberries and a tomato and mozzarella salad.

Tomato Basil Soup

I am a big fan of soup, and this is probably one of my favorites to make. This recipe is vegetarian though not vegan as I use sour cream, but it could be left out.

2 cans diced tomatoes italian style
4-5 medium or large fresh tomatoes chopped
1-2 tablespoons of basil either fresh or dried
1/2 onion chopped (optional)
2 heaping spoonfuls of sour cream (optional)

1.place canned and fresh tomatoes and onion (optional) in a pot together over medium heat and simmer for 10-15 min (until fresh tomatoes are very tender). If using dried basil you would also add it at this point. if the basil is fresh wait, or it will loose flavor.
2. if you would like creamy smooth (not chunky) soup place soup in a blender or food processor on high for 30 seconds.
3. once smooth add sour cream and basil (if using fresh, should be diced very fine) and stir until sour cream is completely combined.

I love to serve this meal with grilled cheese sandwiches. This also makes great left overs.

Serves 2-4

Eating healthy and saving money

Link to Article

This was a pretty awesome article about some great foods that are really healthy but wont break the bank.

Enjoy

Disney's California Adventure: Cove Bar

Cove Bar in Disney's California Adventure is one of Chad and my favorite places to have lunch. While they have a pretty limited menu the food is good and it is the only place in the Disneyland Resort to get a "real adult drink" At the Cove they have not only wine and beer on tap, but they make a variety of mixed drinks as well. And one of the best parts of having lunch here is the wonderful view and people watching. You will need some sort of park admission to get to the cove, but if you find yourself in the park its worth checking out.

The cove is sometimes hard to find if you've never been, as is not on the disney map or publicized in the park. It is located upstairs from Ariel's Grotto Restaurant. The hours of operation vary. during the summer the Cove is open 7 days a week and opens around lunch time (12pm) and closes 30 min before the park closes. During the year the Cove is only open on the weekend but the hours remain the same.
With the beginning of Summer Nighttastic and World of Color however, starting at 6pm there is a $10 dollar cover to enter or remain in the Cove bar as it is prime seating for the show. This would be a good way to see World of Color and avoid buying an expensive meal or waiting hours for a fastpass.

The Cove has recently updated its food menu removing its spinach artichoke dip and adding both chicken, shrimp, mushroom spring rolls (a big success from this years food and wine festival) and a shrimp cocktail. the menu also includes tri-tip sliders, chicken wings, bbq chicken pizza, lobster nachos (which can be made as regular nachos or chicken nachos on request) and fish tacos. I believe thats it, but I may have missed something. The food is good and more adult and gourmet than most other places to eat in the park. Their menu is strictly appetizers. One of the best parts is the food AND alcohol here are really no more expensive than eating at a TGIFridays!


Our favorites are the chicken wings:

though we have found they are better with the sauce on the side, as they are too messy if you don't ask for the sauce on the side.

The BBQ chicken pizza:

tasty, crispy, with nice BBQ sauce and big pieces of chicken.

and the tri-tip sliders
(sorry no photo)
the sliders come with a garlic herb sauce and fried onion straws and are tender and delicious.

While the food and atmosphere at the Cove are some of the best in the park, the service leaves something to be desired. If you sit at the bar don't worry the service will be fine; but if you are sitting at one of the Cove's many table (which some of have the best view) prepare for long waits and incorrect food orders. It is an unfortunate truth that this fantastic Disney secret has some of the most un-Disney service in the park. James however, if you have the pleasure of meeting him is hands down the best waiter/bartender at the Cove.

The next time you are thirsty at the parks, head on over to the Cove for a drink and a snack.

The Blue Frog Bakery

Blue Frog has a great breakfast and lunch menu with large portions and frosty glass mugs of bottomless fresh lemonade (which in my opinion warrants a stop even without the food.)
Hearty homestyle breakfast and large sandwiches fill the majority of the menu, and everything is delicious and made to order.

However, the real gem of this cute cafe is its desert and pastry selection. Just looking at the glass cases filled with delicate pastries and beautiful cakes is enough to make your mouth water.

Take one step inside this family owned restaurant and you will see its charm. Quaint and comfortably decorated, The Blue Frog offers both downstairs seating as well as upstairs seating which is more private and can accommodate a larger single group.

On my last visit I had the Chicken Salad Sandwich with fruit salad as my side. The chicken salad was creamy and well seasoned containing large succulent, juicy pieces of chicken, it was then topped with fresh slices of tomato and lettuce (and avocado, which I opted out of as it gives me a stomach ache); however, the real star of this sandwich was the bread! It took this sandwich from good to great! light and fluffy with a crisp top and toasted bottom was wonderful. Even after I was full I found myself picking at the bread.

Blue Frog is somewhere I always walked by in the circle and never even knew was there! But I will definitely be back!

The Blue Frog Bakery:
hours:
Tuesday - Saturday 7am to 5pm
Sunday 8:30am to 3pm
Monday closed

Blue Frog
Dessert House and Bakery
136 South Glassell Street
Old Towne Orange, CA 92866
(714) 538-3764

Baileys Peanut Butter Cookies

I have one very spoiled dog. Part of her very spoiled-ness includes the fact that I make homemade dog treats.

Here is one of her favorite recipes:

2 cups of flour (i prefer wheat but any works)
1 cup peanut butter
1 cup milk
1 tsp. baking powder

preheat oven to 375.
Mix milk and peanut butter in a medium bowl until creamy.

Then add flour and baking powder
Dough should be sticky and stiff

At this point you have three choices, and it really comes down to how much time you want to spend.
1. you can roll pinches or spoonfuls of dough between your hands and drop them on an ungreased cookie sheet.
2. you can roll the dough flat and cut with cookie cutters (i prefer mini cutters as i have a small dog). make sure you keep extra flour on hand to keep the dough from sticking to the rolling pin and your work surface, this dough is VERY sticky!

3. you can freeze this dough for up to 3 months in the freezer. i often roll it into snakes and freeze it wrapped in saran wrap as it allows me to let it thaw and just slice pieces off and pop them right in the oven.

place your cookies at least 1/4 inch apart on an ungreased cookie sheet. cook for 20 min.

I often double or triple up this recipe.

Club 33

The part of my life that does not revolve around Bailey, Chad, work, family (friends I count you in here) and food revolves around Disneyland.... which often includes lots of food...
On that note I am excited to share with you all that I have been invited to eat at the prestigious Club 33 inside the Disneyland park!!!
For those of you who don't know; Club 33 is a private members only club in New Orleans Square in the Disneyland Resort. It is the only place in Disneyland with a liquor license. It is rumored to have a waiting list that is over 10 years long and membership is very expensive. I consider it a great honor to be invited. And I promise to take pictures of my meal and everything else to share with you!

Recipe of the Week

I love my crock-pot! It truly is the working girls best friend! I can set it and forget it without worrying about burning dinner, or having to take it out at a certain time. With that said today's recipe is a crock-pot favorite of mine that was created by my mother.

Crock-Pot Stout Pot Roast

Ingredients:
Any cut of red meat (I find Chuck Roast works best but any "roast cut" will do the trick) 1-4 lbs.
1 can Guinness stout, or bottle
2 cans diced tomatoes (i prefer the italian style ones)
1 can beef stock or broth
1 small can green chillies (optional)
 a handful of baby carrots
any type of potatoes cut into bite size wedges (should be about 2 to 2 1/2 handfuls after cut)
1/2 yellow or brown onion chopped- (I buy this pre-chopped in the frozen veggies section to save time)
1-2 cloves of garlic diced - (I buy the pre-diced kind, it comes in a jar, saves tons of time!)

1/2 tsp. oregano fresh or dried

salt and pepper to taste

Place the roast in the crock-pot

surround with the veggies, pour tomatoes, broth, beer, chillies, and spices over meat and veggies, set crock-pot for 6-8 hours.

I like to shred this meat with two forks. that way the entire meal can be served as a stew, or it can be served as shredded beef sandwiches with the veggies as a side. The meat can also be cubed or sliced either before or after cooking and served without the juices. Juice can also be thickened and used as gravy. An easy way to thicken is to add flour to warm water until dissolved and mixed into the warm juice a little at a time until desired consistency is reached.

Serves 3-6
Makes great left overs!

Hope you guys enjoy! This is a great hearty or rainy day meal!

OC swap meet

Ok, so I hope I can keep this interesting, and keep you all reading. I hope many of you will see this as an open dialogue. I hope you comment and if you try my recipes or suggestions that you tell me if it was good, terrible, etc. Mission/goal #1 to eat healthier without breaking the bank! I often swear that I am cutting back on eating out and the fast food, and that I won't eat chips and junk. Then three days later I am hungry and in a hurry and fall back into my old ways of prepackaged food, as it is so much "easier" than preparing a healthy meal. Well once again I am taking that vow, or at least vowing to eat much healthier, and cook more... though I may still occasionally go for pizza, or McDonald's french fries.

So with that out of the way...
I am in love with the OC swap meet for fresh produce. It may be a bit of a drive for me, but going on a sunday afternoon can save me a bunch of money on my grocery bill. The trick is really all in the timing. Many of the sellers at the swap meet are independent and if they don't sell it before they leave it will spoil. Therefore, sundays after about 1:30 is like black friday. Luscious peaches and strawberries and crisp beans, celery and spinach as well as more exotic produce and great meal staples like potatoes, onions or apples are sold at greatly reduced costs. so clear out that veggie drawer and head on down!
For those of you not in the OC area check out your local farmers market. The city of Orange has a great one on Thursdays and in Phoenix on cactus and the 51 freeway there is a good one that also has fresh home made dog cookies and breads on saturdays.

Links:
OC Swap Meet
Phoenix Farmers Markets
California Farmers Markets