Sometimes the Farmer’s Market is all the inspiration I need to make something truly great. We were passing the fresh baked baskets and it was all I could do not to take a huge bite out of the various ciabatta rolls. They smelled so insanely good. Right away I knew I needed them to make these steak sandwiches.
We picked up the everything, asiago, and onion flavors. That bag sat in our shopping basket taunting is with perfect baked bread smell packed full of different cheese and spices.
Next was the steak. I used sirloin that had been marinated in garlic, soy sauce, and spices for 24 hours. We grabbed some smokey provolone cheese and spicy pickles. On the way home Patrick also bought a jar of fresh pepper jelly – one of our favorite condiments!
Fast forward to the caramelized onions, horseradish mayo and fresh veggies. Now we have the perfect sandwich! My favorite part is just how fresh each bite is!
Author: Kellie Rice
Super fresh veggies, marinated steak and caramelized onions stuffed in a fresh ciabatta roll.
1/2 cup of soy sauce
2 tsp of garlic
fresh cracked pepper
1 tsp of sugar
sliced smoked provolone
thick sliced pickles
2 tbsp of mayo
1 tbsp of prepared horseradish
salt and pepper
1 tsp of pepper jelly
The night before marinate the steak with the soy sauce, garlic, sugar, salt and pepper
In a hot skillet cook the marinated steak for about 3 minutes each side for medium rare (depending on how thick your sirloin cut is)
Toast the ciabatta rolls
Mix the mayo and horseradish
Spread the pepper jelly on one side of the roll
The horseradish mayo on the other
Top with cheese and pickles
Slice the steak and layer on top the cheese
Finish with caramelized onions, tomato, and lettuce
The only thing that could make these sandwiches even more perfect would be a perfectly fried egg! I hope you enjoy these steak sandwiches as much as I did!
We are talking wings today. Superbowl is around the corner and these would be a perfect appetizer! BUT for me this is a way to have my favorite meal lightened up. They are so crispy with a burst of juice and all that spice from the sauce. These are one of my new favorite meals for sure! I served some salt and olive oil baked fries on the side. Our ranch was 1 cup of light sour cream, 1 tbsp of milk, 1 tsp of dill weed, 1 tsp of garlic powder, and 2 tsp of ground pepper. If you are doing Whole 30 or eating Paleo you can easily swap this out for approved ranch with homemade mayo.
Now I want to talk about this sauce. One of my favorite things to cook in the kitchen is chopped garlic. I love the smell of garlic heating up in olive oil or butter. Patrick always comes in the kitchen and asks what I’m doing when I drop that garlic into the skillet. You can use olive oil, butter, ghee, coconut oil – whatever you have on hand. I used 2 tbsp of salted butter then added 2 heaping tablespoons of chopped garlic. Then I sauteed for a few minutes over medium heat. Do not let the garlic brown. All you do after that is pour in a cup of your favorite hot sauce and finish with fresh ground pepper. Delicious!
Usually baked wings have a bad reputation because it is SO HARD to replicate that beautiful fried wing. The trick to getting that crispy skin is to boil the wings for 3-5 minutes before baking. You are going to render a lot of that fat which will help it crisp up fast!
Baked Chicken Wings With A Garlic Buffalo Sauce
Recipe Type: Appetizer, Chicken Wings
Crispy baked chicken wings in a garlic buffalo sauce!
1 pound of mixed drumsticks and flats (frozen or fresh)
6 quarts of water for boiling
1 cup of hot sauce
2 tbsp of butter (or clarified butter)
2 tbsp of chopped garlic
1 tbsp of fresh ground pepper ( you can eyeball this, I just like to have enough pepper to speckle throughout the sauce)
Preheat the oven to 400 degrees.
Bring water up to a boil and boil the wings for 5 minutes.
You will start to see the fat pulling off into the water.
Drain and pat dry.
Line the wings a baking tray. (If possible try not to use a non stick pan)
Season lightly with salt and pepper.
Bake for 15 minutes then flip to cook the other side.
I used a bench scraper to flip so I could get any skin that was starting to stick.
Bake for another 15 – 20 minutes depending on your preferred crispy level.
To make the fries just slice some potatoes and toss in olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes or until golden brown!
You won’t ever pull out your fryer again after you try these wings!
In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.
This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.
Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.
Savory Tomato and Olive Pasta (With Ground Beef)
Recipe Type: Pasta
Savory Tomato and Olive Pasta With Ground Beef
1 box of angel hair pasta
6 cups of salted water for boiling
1 pound of ground beef
2 tbsp of chopped garlic
1 small sweet onion chopped
1/2 cup of olives
1 can of roasted tomatoes
1 tsp italian seasoning
1 tsp garlic powder
1 tsp crushed red pepper
salt and pepper to taste
1 tbsp of olive oil
1/2 cup of reserved pasta water
fresh or dried parsley
Boil the water and cook pasta according to package directions.
Reserve 1/2 cup of pasta water.
In a large saute pan cook the garlic, onion, and olive oil over medium high.
Add the ground beef.
Cook until completely browned.
Season with salt and pepper.
Add in the tomatoes and olives.
Pour in the pasta water and bring to a simmer.
Add in the pasta.
Toss lightly and turn heat to medium low.
Add in the rest of the seasoning.
Sauce should not be watery, but just enough to coat all the pasta.