There are so many things to love about this recipe. It is hard to know where I should even start. The flavors are bold while still staying very simple, the texture is both crispy and creamy, and the acid from the vingrette cuts through the richness for another layer of flavor. The simplicity of the recipe is another huge advantage. It is perfect for a weeknight. The flank steak takes about 15 minutes to cook and while that is happening you can throw together the vinegrette in

I know you can eat chicken salad all year, but I always crave it in the summer. The Waldorf chicken salad is a pretty classic style of this dish. I like to put it on an open faced bagel with a good piece of cheese on top and toast it for a chicken salad melt. It is also delicious on some greens as a salad. If the nuts and fruit aren't your style when it comes to chicken salad give something else try. Avocado and goat cheese with the chicken would be delicious. You could even

London broil is not a tender cut of steak, but it is affordable and if you marinate it and cook it right, it can be delicious. This cut of beef is perfect for the grill or broiler (hence the name) and when it is on sale its fairly inexpensive to feed a family of four. While you will see London broil labeled as such in the store, it actually isn't a specific cut of meat, it is a way of cooking meat. The cut is generally top round steak. So if you don't see London Broil look f

Chuck roast is a great cut of beef for feeding a larger group on a smaller budget. You can generally get a 3-4 lb roast for around $15 and it would feed 4-6 people. This is a good cold weather cut of beef. The braising makes the meat fall apart and the fat throughout adds a bunch of flavor to this dish. Chuck roast can be cooked in so many different ways. Another favorite of mine is the Mississippi Pot Roast. Look it up if you haven't tried it before. This is just one yummy

Wow, summer is just flying by. I thought this would be my slow season, but I'm busier then ever. I thought I should take a moment to share a quick recipe though. I noticed that I have bacon jam in at least two of my blog post recipes, but I never tell you how to make the actual bacon jam. The good thing is, it's very easy to make. Probably even easier then a fruit jam and you are less likely to mess this one up. You don't have to deal with any pectin here. Just bacon and suga

This is a blog post that is near and dear to my heart at the moment. My husband and I are currently preparing for our first child to arrive sometime in the next couple weeks. (Which also explains why it has been so long since my last blog post.) As part of that preparation I am filling the freezer with meals that we will be able to easily enjoy with every little effort, once our little one arrives. My goal is to have 24 nights worth of dinners cooked. I figure with a night

As I sit in the comfort of my warm house, I see winter in full force outside of my window. A weekend blizzard has moved in, bringing inches and most likely even feet of snow with it. Although as I watch the snow gently fall, I believe the weather forecasters were a little over zealous. That said, when you are planning for a long winter weekend indoors you can't help but think about the food you are going too cook, as long as the power stays on. Everyone around me was stocking