Tuesday, June 27, 2006


Bloody Mary Steaks

I made this last night and it was really yummy.

Take whatever cut of steak you prefer (I used the really thin stuff, they recommended flank steak) and tenderizer it with a fork.
Mix together:
2 cups Bloody Mary Mix (I used Mrs. T's)
1 cup vodka
Garlic Powder
Celery Salt
Worsterschire Sause
Pepper (all spices to taste)

Put meat in Ziploc bag and pour mixture over, let marinate for at least 30 minutes. Grill meat, turning only once and enjoy. I used my grill pan and since I got the super thin cut it only took about 2 minutes to cook the steaks and it was really good. I served it with salad and fried potatoes. Jay loved it and has told me to stick it in the rotation ;)


Monday, June 19, 2006


Bleu Cheese Pasta Salad

I made this for a picnic tonight. I haven't tried it yet, but it looks good. I heard it on NPR on Zorba Paster on Your Health.

Bleu Cheese Pasta Salad
(Makes 4 Servings)
12 oz Rotini pasta
3 oz Bleu cheese
1 Med Pear, seeded and diced
2 Cups Spinach or mixed greens
2 Tbsp Lemon juice
3 Tbsp Extra virgin olive oil
2 Tbsp Balsamic vinegar
1 Clove Garlic, crushed
3 Tbsp Fresh basil, chopped
Green onions,

(white part only)

Salt and black pepper, to taste

Cook pasta until al dente; rinse in colander with cold water until cool. Drain well.
In large bowl, combine pasta, bleu cheese, pear, and spinach or mixed greens.
In separate bowl, stir together lemon juice, olive oil, balsamic vinegar, garlic, basil, and onions.
Pour mixture over pasta; toss together until well blended. Add salt and pepper to taste.
Refrigerate for at least one hour before serving.

Monday, June 12, 2006



I got this from allrecipes.com

1 can garbanzo beans, rinsed and drained, with some liquid reserved
1/3 C tahini (sesame seed butter; can be found next to peanut butter in some grocery stores)
1/4 C lemon juice
2 cloves garlic
1 tsp. salt

Combine drained garbanzo beans, tahini, lemon juice, garlic and salt in food processor and process until smooth. Add some liquid from garbanzo beans if it needs to be thinned.

Serve as a dip for pita bread and veggies, or as a sandwich spread.


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