Category: Recipe

Savoring Summer: Marinated Grilled Steak and Vegetable Tips with Zucchini & Squash

We don’t eat steak very often, but when we do, it’s always so good I wish we had it more often! Today’s recipe is a PERFECT, savory summertime meal that doesn’t require a ton of work for a delicious and healthy payoff!

2 lbs Steak Tips
Honey BBQ marinade (or a marinade of your choice)
2 Squash
2 Zucchini
2 Onions
1 pkg Button mushrooms
4 total Red and yellow peppers
Salt and Pepper to taste
Extra Virgin Olive Oil


  • Marinate steak tips overnight or for at least for an hour or two. If the tips need to be cut into smaller pieces, now is the time to do it – before marinating.
  • Take your skewers and set them in a bowl of water before you start preparing the meat/vegetables. They should be immersed for 10 minutes.This is so that the skewers don’t burn or catch on fire while you’re cooking!
  • Chop the onions, peppers, zucchini and squash into pieces.
  • Place a large saute pan and a cast iron grill pan on the stove on high heat. Once the pans have had time, put a little olive oil in the saute pan.
  • Begin forming skewers, I just make an assembly line and put one each of the steak, onions, mushrooms and peppers, then repeat.
  • Put the zucchini and squash in the saute pan, mix so the olive oil coats some of them; salt and pepper to taste. Stir occasionally, and reduce heat to medium.
  • Put the skewers on the grill pan, flipping once (do not flip them more than once, this will dry out your meat). These should be done in approx. 7 minutes.
  • Pile everything up on  a plate and enjoy!

Guilty Pleasure: Fettuccini Alfredo with Mushrooms Recipe

Today’s recipe is a bit of a guilty pleasure… but everyone deserves one once in a while. This Fettuccine Alfredo with Mushrooms is surprisingly simple to make, and I receive so many compliments whenever I do. Perfect for a weeknight dinner when you want to indulge. I’ve combined the best of a few recipes I like to form this one, which really works for me.

Total Time: 20 minutes

18 oz. fettuccine
2 ½ cups heavy cream
12 tablespoons butter
Pinch nutmeg
4 minced cloves of garlic
2 cups shredded parmesan cheese
Extra virgin olive oil
2 pkgs whole button mushrooms (I’m OBSESSED with mushrooms)
Salt and Pepper


  • Fill a large pot with water and set the stove on high, until the water is at a full boil, then add the fettuccine. The fettuccine will take about 8-10 minutes to cook.
  • While the water is heating up in the large pot, grab a large deep pan and put it on medium heat. Put about 1/8 cup of the extra virgin olive oil in it.
  • While the pan is heating, chop the mushrooms in half (I prefer to keep the mushrooms large, especially since they shrink a little when cooking, but you could always use pre-sliced mushrooms if you want. When the olive oil becomes thin, the pan is hot enough to drop the mushrooms and garlic in.
  • Cook the mushrooms for about 5 minutes, adding salt.
  • When the mushrooms have turned darker in color, and have released water into the pan, remove the mushrooms, and set them aside- but keep the liquid in the pan.
  • Now add heavy cream and butter to the pan the mushrooms were in (chop it up so it melts more quickly).
  • When the butter is completely melted, start SLOWLY adding 1 ½ cups of parmesan a very little at a time, stirring as you go (This is crucial so that the cheese melts into the sauce and doesn’t clump together!!!).
  • When the parmesan is in, and the fettuccini is ready and drained, add the mushrooms and fettuccini to the pot with the sauce and stir. Add remaining ½ cup parmesan cheese.
  • Let sit for a couple minutes to thicken.

Sit back and ENJOY!

Fresh and Fruity Summertime Cocktail

I usually stick to a vodka soda when it comes to cocktails, but I love to mix it up in the summer. And since I really want to squeeze every last drop out of summer this year, what better way, than with a fruity drink?

1 oz. White cranberry peach juice or cranberry grape juice
1 oz. Nectar Juice
1 oz. Vodka
Ice, ice and more ice
1 lemon

Start with a mason jar that’s a good size for a drink (mine are 8 oz. jars, but 12 oz. would be great, as well). Fill the jar to the brim with ice and add vodka, peach juice or cranberry juice and nectar juice.  Measure your straws so that they’re approximately 2 1/2 inches taller than the  jar and cut them (I am obsessive about straws and I always cut them so they fit perfectly in whatever  glass I’m using. True  fact – I even recently started drinking my morning coffee with a straw. So strange but I love it now). Squeeze a slice of lemon into the drink, stir and serve!

The nectar is heavier than anything else in the cocktail, so it slowly sinks to the bottom, making a pretty layered effect.

Bargain: Want to know where to get adorable mason jars on the cheap?? We snagged ours at Market Basket for a STEAL.

Et voilà, a delicious and fruity drink that just SCREAMS summer!

Chicken and Mushrooms in a Garlic White Wine Sauce

So yesterday was the one day of the year when I tried being a good wife by cooking up something delicious for dinner (I kid, I kid…..sort of). Here’s the thing with me- I don’t cook often, but when I do, I make some really good recipes. I’m not bragging, but usually people who don’t cook regularly will make mac and cheese from a box and consider that to be legit. That’s not me- I’ll make really involved recipes that usually turn out really well and wow Jonathan. It’s just that I’ll go a long time in-between each of these cooking excursions. But last night I felt like making something. I had chicken, and I had a white wine that I wanted to use. So I perused the internet until I found THIS, and decided to give it a go. Not only did it end up being fantastic, but it’s healthy too! Take a look:

Here’s what you’ll need:
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
Now, here’s the thing – I totally messed up and FORGOT to add the chicken stock. I know, I know…. Also, I decided to use about a cup of white wine, instead of what the directions suggested, which I really liked. Finally, I decided to serve this over rice, but only had some boil in the bag brown rice, and I must not have used enough water, because the rice soaked up everything and the bag broke and it was a hot burnt mess. Salvageable, but a mess none the less.  All in all though – this turned out to be a delicious, easy week night meal that’s good for you too! Jonathan and our occasional house-guest (my sister, Alyse) both LOVED it.

Make sure to check out the link to look at the nutritional stats!

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