So two weekends ago, a miracle happened, my daughter Clare...(who by the way just won a scholarship competition and has a full ride to John Brown University, Thank you God), attacked and cleaned the kitchen, I mean cleaned it.
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| Before |
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| Before |
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| Before |
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| Ignore the floor it has issues |
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| There is a table!!! |
We have now kept it clean for 14 days! It is work for everyone...but everyone likes the results so maybe we can fill this pothole in and keep this up. Clare, myself and Kent have been working hard on keeping this going. I am hoping that once we are use to it we can then move to another part of the living area.
Last nights dinner turned out really well.
It came form a Papered Chef cookbook called Grill it Quick, and this was a quick recipe and turned out really well. We all had seconds.
Greek Islands Steak Salad
The Steak- 1 1/2 lb beef flank steak or two flat iron steaks
1 T. olive oil ans 1 T. of kosher salt and 1 T. of fresh cracked pepper
Rub this well into the steak. You can grill this out when the weather permits, I did it under the broiler. You can do it on the stovetop as well. But under the broiler leaves next to no mess to clean up, cooking it on the stove top leaves grease splatters everywhere.
Line a sheet pan with foil, lay your well seasoned steaks on there and cook them for 14 minutes on the first side (or heat your boiler up for 15 minutes then you start with 7 seven minutes a side). Turn and broil for 4 minutes or until your level of doneness. We like our steak very pink, but either end is a bit more done for those we like shoe leather.
The Dressing-this plays a big role in the over all flavor
3/4 c good olive oil
1/3 c red wine vinegar
2 large cloves of garlic, pressed
zest from one lemon
1-2 t. of dried oregano
1/2 c of pitted kalamata olives (the purple ones)- rough chopped
1/4 c of chopped pepperoncini peppers-these are a mild yellow pepper that add a lot of flavor
Mix this well, taste for seasoning add salt and pepper to your taste. Set aside
The Salad-I mixed this in a large bowl, then laid it out on to a large platter
6 or more cups of spinach-it will wilt down when you dress it. I used closer to 10 cups
1 c of diced cucumber-use the ones that are wrapped in plastic. They are called hot house, English, or seedless cucumbers. They taste better, don't need to be peeled and allow you to have good manners since they are also called burpless cucumbers.
Mix 1/2 the dressing with the above mixture. Set the remaining aside for the moment.
1 large brick of feta cheese broken into bite size pieces- hold this back, don't mix it with the spinach.
The assembly-
On a large platter lay out the dressed spinach. Top with the bite size feta.
Remove your meat when it is done and allow it to rest for ten minutes covered with foil. Slice the meat thin against the grain. Lay the meat on top of the spinach salad. Drizzle more of the dressing over the top of the meat. Serve!!!!
This recipe was a nod towards spring, I think it will be here, right?
Greek Islands Steak Salad
The Steak- 1 1/2 lb beef flank steak or two flat iron steaks
1 T. olive oil ans 1 T. of kosher salt and 1 T. of fresh cracked pepper
Rub this well into the steak. You can grill this out when the weather permits, I did it under the broiler. You can do it on the stovetop as well. But under the broiler leaves next to no mess to clean up, cooking it on the stove top leaves grease splatters everywhere.
Line a sheet pan with foil, lay your well seasoned steaks on there and cook them for 14 minutes on the first side (or heat your boiler up for 15 minutes then you start with 7 seven minutes a side). Turn and broil for 4 minutes or until your level of doneness. We like our steak very pink, but either end is a bit more done for those we like shoe leather.
The Dressing-this plays a big role in the over all flavor
3/4 c good olive oil
1/3 c red wine vinegar
2 large cloves of garlic, pressed
zest from one lemon
1-2 t. of dried oregano
1/2 c of pitted kalamata olives (the purple ones)- rough chopped
1/4 c of chopped pepperoncini peppers-these are a mild yellow pepper that add a lot of flavor
Mix this well, taste for seasoning add salt and pepper to your taste. Set aside
The Salad-I mixed this in a large bowl, then laid it out on to a large platter
6 or more cups of spinach-it will wilt down when you dress it. I used closer to 10 cups
1 c of diced cucumber-use the ones that are wrapped in plastic. They are called hot house, English, or seedless cucumbers. They taste better, don't need to be peeled and allow you to have good manners since they are also called burpless cucumbers.
Mix 1/2 the dressing with the above mixture. Set the remaining aside for the moment.
1 large brick of feta cheese broken into bite size pieces- hold this back, don't mix it with the spinach.
The assembly-
On a large platter lay out the dressed spinach. Top with the bite size feta.
Remove your meat when it is done and allow it to rest for ten minutes covered with foil. Slice the meat thin against the grain. Lay the meat on top of the spinach salad. Drizzle more of the dressing over the top of the meat. Serve!!!!
Looks yummy! Wish my kitchen were that clean! :)
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