4th of July Burgers | Sliders for the Fourth of July | Easy Burgers for the 4th

<div class="separator" style="clear: both; text-align: center;"></div>I'm re-posting this from two summers ago...  because I still love sliders!  <br /><div class="separator" style="clear: both; text-align: center;"></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_an8WdErFLI5izPeyAgfY4PozfX8ygx9s-B3hqBrpjhyhkSPgDdfYrHd-1Cxt1qlrZ04tDD_ShDZekjJb5B9joeNQpBDVnDnKdRuMOxfbw1Qau_6JAAtew1Fzy3PEM-TlgdGU4HIzzjn/s1600/IMG_2316.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_an8WdErFLI5izPeyAgfY4PozfX8ygx9s-B3hqBrpjhyhkSPgDdfYrHd-1Cxt1qlrZ04tDD_ShDZekjJb5B9joeNQpBDVnDnKdRuMOxfbw1Qau_6JAAtew1Fzy3PEM-TlgdGU4HIzzjn/s640/IMG_2316.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><i><span style="font-size: large;">Sliders for the 4th of July </span></i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F06%2F4th-of-july-burgers-sliders-for-fourth.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-JmdUtEQ9LC4%2FTgOrZHywJ4I%2FAAAAAAAAFEU%2Fs9LS2IZPlEg%2Fs640%2FIMG_2316.JPG&description=Sliders%20for%20the%20Fourth%20of%20July%21%20%20Three%20kinds...%20great%20for%20a%20party%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F06%2F4th-of-july-burgers-sliders-for-fourth.html%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />I asked Mike what he thought would be a good idea for a burger themed party.  He said, "Call everyone before the party and ask them exactly what they'd like on their burger - customized."  Hum...  that seems like a lot of work - I'm not running a restaurant.  <br /><br />I thought that making a variety of mini slider burgers would be a better way of letting everyone try some new twists on our favorite combinations.   This is a great party idea for the 4th of July - a new twist on the classic grilled burger.<br /><br />Get all of the recipes for each burger :<br /><a href="http://jennysteffens.blogspot.com/2011/06/bacon-avocado-tomato-burgers-with-blue.html">Bacon & Avocado Burger</a><br /><a href="http://jennysteffens.blogspot.com/2011/06/blue-cheese-caramelized-onion-burger.html">Caramelized Onion & Blue Cheese Burger</a><br /><a href="http://jennysteffens.blogspot.com/2011/06/sliders-all-american-burger-with.html">All American Burger (similar to a Big Mac!)</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvZGvLM9VmUxhnREWSzYrWXsH254ZH7Jhyox6HYhEJvXEEFXLXcqhT9PG3mkte7hL0aCq-YctkDnDI049s1Sesyk0sURmCzGI-t_IZllqdBM9AklRyOMD_HEoDZTZ_58inqFzx-m9u_sk/s1600/IMG_2261_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvZGvLM9VmUxhnREWSzYrWXsH254ZH7Jhyox6HYhEJvXEEFXLXcqhT9PG3mkte7hL0aCq-YctkDnDI049s1Sesyk0sURmCzGI-t_IZllqdBM9AklRyOMD_HEoDZTZ_58inqFzx-m9u_sk/s640/IMG_2261_2.jpg" width="640" /></a><br />I've made thousands of sliders in my day - literally.  During my catering days, sliders had just hit the scene and every Bride and hostess wanted sliders.  They were a little time consuming to make, but very budget friendly - which I loved, of course.  I found that the best (and easiest...) way to make them in mass quantities is to form them with an ice cream scoop and broil them on a baking sheet in the oven, similar to meatballs.<br /><br /><span style="font-size: large;">Sliders </span><br /><i>makes 18 medium sliders</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F06%2F4th-of-july-burgers-sliders-for-fourth.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-JmdUtEQ9LC4%2FTgOrZHywJ4I%2FAAAAAAAAFEU%2Fs9LS2IZPlEg%2Fs640%2FIMG_2316.JPG&description=Sliders%20for%20the%20Fourth%20of%20July%21%20%20Three%20kinds...%20great%20for%20a%20party%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F06%2F4th-of-july-burgers-sliders-for-fourth.html%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />3 pounds of ground beef<br />1 tablespoon of sea salt<br />1/2 tablespoon of black pepper<br />1 tablespoon of dijon mustard<br />1 tablespoon of steak sauce<br />1 egg<br />18 mini buns<br /><br />In a large bowl, combine beef, salt, pepper, mustard, steak sauce and egg with your hands.  Be careful not to compact the mixture.  Form 18 patties and place them on a baking sheet. Place in the oven under the broiler on high for 5-7 minutes.  Remove and place the patties on buns on a clean baking sheet.  Cover with foil.  Keep them warm in a 250 degrees oven for up to 30 minutes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSADMgfX7GjebQ7reASb4qK0z3hv-3y_oab8atc6cG-7JHoT8jndxf_2gWXxk3MXvOClsfM_wUxyjVTMKVeXhfd0eD8qC4IxvDIzd_c7X-Nr6AkziOgS1xe8HOvRkSSW_AjlpgMcXKPO5/s1600/Sliders.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSADMgfX7GjebQ7reASb4qK0z3hv-3y_oab8atc6cG-7JHoT8jndxf_2gWXxk3MXvOClsfM_wUxyjVTMKVeXhfd0eD8qC4IxvDIzd_c7X-Nr6AkziOgS1xe8HOvRkSSW_AjlpgMcXKPO5/s640/Sliders.jpg" width="492" /></a></div><br /><br />To make the party really easy, you can have everyone make their own.  Print these signs to help your guests come up with tasty creations.<br /><br />Click on the image at the left to be directed to the full-sized image to print.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0dtUd3k2a61nAUHLRiMVncfwPUc-17C_8XY6U45ExgHXwWbJV1iW7RvYs_3OyaM-P3p7pTHISJSp42IsEhhsNtg9Cu9BAm_d5gI4ex9_SNrTBAhf17gN8nFLe1pEuxFRMUaa75zUy7Q-/s1600/IMG_2294.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0dtUd3k2a61nAUHLRiMVncfwPUc-17C_8XY6U45ExgHXwWbJV1iW7RvYs_3OyaM-P3p7pTHISJSp42IsEhhsNtg9Cu9BAm_d5gI4ex9_SNrTBAhf17gN8nFLe1pEuxFRMUaa75zUy7Q-/s640/IMG_2294.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><br />What are your favorite burger combinations?  My favorites are (left to right) : Bacon & Avocado Burger, Caramelized Onion & Blue Cheese Burger, and the All American Burger (similar to a <br /><a href="http://jennysteffens.blogspot.com/2011/06/4th-of-july-burgers-sliders-for-fourth.html">Big Mac!)</a><br /><br />Get all of the recipes for each burger :<br /><a href="http://jennysteffens.blogspot.com/2011/06/bacon-avocado-tomato-burgers-with-blue.html">Bacon & Avocado Burger</a><br /><a href="http://jennysteffens.blogspot.com/2011/06/blue-cheese-caramelized-onion-burger.html">Caramelized Onion & Blue Cheese Burger</a><br /><a href="http://jennysteffens.blogspot.com/2011/06/sliders-all-american-burger-with.html">All American Burger (similar to a Big Mac!)</a><br /><div class="separator" style="clear: both; text-align: center;"></div>

4th of July Burgers | Sliders for the Fourth of July | Easy Burgers for the 4th

I'm re-posting this from two summers ago...  because I still love sliders!    Sliders for the 4th of July  I asked Mike what he thought ...

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Lemon Basil Grilled Shrimp with Pesto Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8qZMvuKFuIeesKakxPljHOTbG3rXl9h8O0JQA1OcN44TmaSGmnAhQ0yvkq0Loc3xPuYWnj29bql6YCWZ7Y41cShqXkNcAFQttRZxI5iUa1rMkvlEHKQi1siNd8ltucR7kwiJU8YE-K4/s1600/pesto-shrimp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8qZMvuKFuIeesKakxPljHOTbG3rXl9h8O0JQA1OcN44TmaSGmnAhQ0yvkq0Loc3xPuYWnj29bql6YCWZ7Y41cShqXkNcAFQttRZxI5iUa1rMkvlEHKQi1siNd8ltucR7kwiJU8YE-K4/s640/pesto-shrimp.jpg" width="426" /></a></div>When you think of backyard entertaining, burgers or steaks are usually on the menu.  If the crowd is right I like to take a fresher approach and serve pasta with <a href="http://jennysteffens.blogspot.com/2011/06/homemade-pesto-sauce-fresh-basil-pesto.html">Homemade Pesto Sauce</a><br />and <a href="http://jennysteffens.blogspot.com/2012/06/lemon-basil-grilled-shrimp-kebabs.html">Lemon Basil Grilled Shrimp</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F05%2Flemon-basil-grilled-shrimp-with-pesto.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-ibHVyd6w1lg%2FUaVe2aeiaZI%2FAAAAAAAASgU%2FRfu35eIXVxU%2Fs640%2Fpesto-shrimp.jpg&description=Lemon%20Basil%20Shrimp%20with%20Pesto%20Pasta"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />I served this same shrimp as an appetizer last year at my Ladies Night Patio Party, and the year before as <a href="http://jennysteffens.blogspot.com/2011/05/grilled-herbed-shrimp-asparagus-corn.html">an entree with grilled corn on the cob and asparagus</a>.  <br /><br />You can use any pesto for the pasta that you like - it is so much easier to make than you'd think!  The basil in my garden is not quite ready to harvest, so I bought a huge bunch to use at Trader Joes for just a couple of dollars.  I like the put the hot pasta in a big bowl straight from the pasta water and toss it with the pesto - the heat takes a little bit of the edge off of the fresh basil and raw garlic.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F05%2Flemon-basil-grilled-shrimp-with-pesto.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-ibHVyd6w1lg%2FUaVe2aeiaZI%2FAAAAAAAASgU%2FRfu35eIXVxU%2Fs640%2Fpesto-shrimp.jpg&description=Lemon%20Basil%20Shrimp%20with%20Pesto%20Pasta"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />Recipes :<br /><br /><a href="http://jennysteffens.blogspot.com/2011/06/homemade-pesto-sauce-fresh-basil-pesto.html">Homemade Pesto Sauce</a><br /><br /><a href="http://jennysteffens.blogspot.com/2012/06/lemon-basil-grilled-shrimp-kebabs.html">Lemon Basil Grilled Shrimp</a><br /><br />Do you have any grilling favorites other than the standard steaks and burgers?  I'm needing inspiration... the new grill needs to be put to use! <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Lemon Basil Grilled Shrimp with Pesto Pasta

When you think of backyard entertaining, burgers or steaks are usually on the menu.  If the crowd is right I like to take a fresher approach...

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Simple Spring Supper | Brown Sugar & Sesame Marinated Pork Tenderloin

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RJo2mrN5IJspUjmLLNlfLZV9JVUZr36JEND0eAaECXSSAcYtB9qGRPec2RN1qmmN4awkk9bCM_0R2A8KD41Kg9tiIQIMVQevX8tW8QRCdl9bP28GhBlg_TfZbEuHJeeqAaeSPIYxJdw/s1600/IMG_9991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RJo2mrN5IJspUjmLLNlfLZV9JVUZr36JEND0eAaECXSSAcYtB9qGRPec2RN1qmmN4awkk9bCM_0R2A8KD41Kg9tiIQIMVQevX8tW8QRCdl9bP28GhBlg_TfZbEuHJeeqAaeSPIYxJdw/s640/IMG_9991.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7-RuS-73n4spLANsFhxnYKkGx41xyP59JHdJTgKhyAdhDcUVN601ZvHbbEulWUhJNRYTqR1sXeJtCaE2ZJL_nY76m85igySWuDJbJy1HYBdJcauf7XkLd4T0DMGY7xt42axkZ9SfKr4/s1600/IMG_9963.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7-RuS-73n4spLANsFhxnYKkGx41xyP59JHdJTgKhyAdhDcUVN601ZvHbbEulWUhJNRYTqR1sXeJtCaE2ZJL_nY76m85igySWuDJbJy1HYBdJcauf7XkLd4T0DMGY7xt42axkZ9SfKr4/s640/IMG_9963.jpg" width="426" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F05%2Fsimple-spring-supper-brown-sugar-sesame.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-oEOvkUrDUlc%2FUZEG9QJIQtI%2FAAAAAAAASVI%2FjHSUXsjIfKA%2Fs400%2Fpork-tenderloin.jpg&description=Marinated%20Pork%20Tenderloin%20with%20Vegetables%20-%20Perfect%20Simple%20and%20Fresh%20Supper"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />Last Sunday we hosted Mike's parents for a casual Sunday Supper.  I love cooking on Sundays - it is the only day that I get to spend some alone time in the kitchen while Mike and Emma play outside.  It is so nice to be able to leisurely prepare dinner without keeping little hands entertained (which usually means she's putting them in the flour canister, then the sugar, and back again...).  <br /><br />I've used this marinade several times before -it is one of Mike's Mom's signatures.  It works great with beef, pork, chicken, shrimp, vegetables... anything.  Especially on the grill.  Unfortunately, we don't have a grill right now... it had to stay in Concord, Ma. when we moved because it was the last thing packed and it wouldn't fit in the Pod!  So... I just roasted it in the oven and it worked great, too.<br /><br />We're working on our outdoor grilling area + new grill this week (Mother's Day & Father's Day joint gift), so you can look forward to lots of grilling recipes soon!<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBJjWQuedf3plEGN3teq-Ar38hLo6wJ-jfbG-H0YUD1mprVQN2E8asrT8HH-HQqLIjysmvnuR_0QB36m6QeC0wDGnGXqHwM3byVeglhw7SIbcVgFsPgcQQUFWjqYbuYurX06TCK2Wiis/s1600/IMG_9936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBJjWQuedf3plEGN3teq-Ar38hLo6wJ-jfbG-H0YUD1mprVQN2E8asrT8HH-HQqLIjysmvnuR_0QB36m6QeC0wDGnGXqHwM3byVeglhw7SIbcVgFsPgcQQUFWjqYbuYurX06TCK2Wiis/s640/IMG_9936.JPG" width="640" /></a></div><br />I love using drinking glasses as vases for small arrangements.  I found these hyacinth at the grocery store and make the perfect little bunch in these short glasses. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZulaDw58BMlV32jXkNqgQVrwgoDLOe13XFS_5uC_6WVAvmsUospdXPQ3VU1fFVe6GoQfqmvQSdCZ4UR54UloOpEPtFfHjNDjrYHUwVcXsk5xvIUGOQ3uNU2MPvulj-nE7v31smsPyo0/s1600/IMG_9967.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZulaDw58BMlV32jXkNqgQVrwgoDLOe13XFS_5uC_6WVAvmsUospdXPQ3VU1fFVe6GoQfqmvQSdCZ4UR54UloOpEPtFfHjNDjrYHUwVcXsk5xvIUGOQ3uNU2MPvulj-nE7v31smsPyo0/s640/IMG_9967.JPG" width="640" /></a> <br /><br />While I finished dinner Mike and his parents entertained (or were entertained by...?) Emma outside and sipped on this sparkling lemonade from Trader Joes.  What is it about playing outside and sipping on lemonade?!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHND8Et4YyckH4hXk5Gqc3bQ25W5dDf3B1xfjSRZpX_q59Dy7kUs8NKLsWiAKrDKs70TVnK-kVzWccGnFhi9NFSSV-t0LHu33-HhVFB7z0IedmCzeSmAi5m4VYQH9_UokdVMfHfqKK3qs/s1600/IMG_9985.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHND8Et4YyckH4hXk5Gqc3bQ25W5dDf3B1xfjSRZpX_q59Dy7kUs8NKLsWiAKrDKs70TVnK-kVzWccGnFhi9NFSSV-t0LHu33-HhVFB7z0IedmCzeSmAi5m4VYQH9_UokdVMfHfqKK3qs/s640/IMG_9985.JPG" width="640" /></a><br /><br />Along with the Brown Sugar & Sesame Pork Tenderloin, I served Ina's <a href="http://jennysteffens.blogspot.com/2013/02/a-barefoot-contessa-dinner-party-last.html">Orange Braised Carrots and Parsnips</a> and <a href="http://jennysteffens.blogspot.com/2013/01/1770-house-meatloaf-green-beans.html">Green Been Gremolata</a>.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6FvKsUtiZ3Z-vLzeVrtGzzZ7UAR4ty9K4M0DZAm-Wc3d626zspiCtcwXtwMaR80WC05v5F3TagJFD3LElTGC2Lb0BUvq76YKa0oHwurkEHeY7cWmMbsyOgQiYRIvqTvTAsukXLkKkMQ/s1600/pork-tenderloin.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6FvKsUtiZ3Z-vLzeVrtGzzZ7UAR4ty9K4M0DZAm-Wc3d626zspiCtcwXtwMaR80WC05v5F3TagJFD3LElTGC2Lb0BUvq76YKa0oHwurkEHeY7cWmMbsyOgQiYRIvqTvTAsukXLkKkMQ/s400/pork-tenderloin.jpg" width="265" /></a> Brown Sugar & Sesame<br /><i><span style="font-size: large;">Pork Tenderloin</span></i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F05%2Fsimple-spring-supper-brown-sugar-sesame.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-oEOvkUrDUlc%2FUZEG9QJIQtI%2FAAAAAAAASVI%2FjHSUXsjIfKA%2Fs400%2Fpork-tenderloin.jpg&description=Marinated%20Pork%20Tenderloin%20with%20Vegetables%20-%20Perfect%20Simple%20and%20Fresh%20Supper"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />2 pork tenderloins (about 1 pound each) <br />1 cup soy sauce<br />1/3 cup of brown sugar <br />2 tablespoons toasted (dark) sesame oil<br />1 teaspoons chili paste<br />1/2 cup sliced green onions <br /><div>2 tablespoons minced garlic<br />2 tablespoons minced fresh ginger<br />1 teaspoon of sesame seeds </div><div><br /></div><div>Stir together soy sauce, brown sugar, sesame oil, chili paste, green onions, garlic, ginger and sesame seeds.  Put the tenderloins in a ziplock and pour in the marinade.  Marinade for 1 hour and up to over night.</div><div><br /></div><div>If baking/roasting, remove from marinade and place on a baking sheet.  Roast at 450 degrees for 18-25 minutes until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork. </div><div></div><div>If grilling, grill for 5-7 minutes on each side (totaling about 18-22 minutes depending on the temp of the grill) until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork. </div><div class="separator" style="clear: both; text-align: center;"><br /></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41nIK4wx9tu62VDj_VC0SMwYN2podroN1seFpEw_Y_-AFMsNe6qdE0A4BkVee5STQ7zkeM-8RSfJxY2DKyyeI8mj6EVMb2ilHG_Rg9JWVB8c7PWk82IC0TyZxB2HDPhDEtzpIs2w-lJs/s1600/IMG_9988.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41nIK4wx9tu62VDj_VC0SMwYN2podroN1seFpEw_Y_-AFMsNe6qdE0A4BkVee5STQ7zkeM-8RSfJxY2DKyyeI8mj6EVMb2ilHG_Rg9JWVB8c7PWk82IC0TyZxB2HDPhDEtzpIs2w-lJs/s640/IMG_9988.JPG" width="640" /></a><br /><br />A big bountiful platter for a Sunday Supper. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2NL-iPORN9lzq8YESqwOlplsUzwnGbBtWJyCnRUD0QRXjntKd9EsKxSfr6YxJMMCXAfIT7ER0x3cxxW_D0LqoAPNXxp8c4zQ7bonjWMjcK-YxYaQRBC9_gn7LwDYn_vS8xmQqYS5PN4/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2NL-iPORN9lzq8YESqwOlplsUzwnGbBtWJyCnRUD0QRXjntKd9EsKxSfr6YxJMMCXAfIT7ER0x3cxxW_D0LqoAPNXxp8c4zQ7bonjWMjcK-YxYaQRBC9_gn7LwDYn_vS8xmQqYS5PN4/s640/IMG_0179.JPG" width="640" /></a></div><br />This classic lemon pie with graham cracker crust topped with whipped cream is the perfect dessert... but, you'll have to wait for the recipe!  It will be featured on Snippet & Ink soon! 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Simple Spring Supper | Brown Sugar & Sesame Marinated Pork Tenderloin

Last Sunday we hosted Mike's parents for a casual Sunday Supper.  I love cooking on Sundays - it is the only day that I get to spend som...

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Grilled Steaks with Pineapple, Zucchini, Mushroom Kebabs

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtcz-vTc3fenvuiq-e4AcoFWQ0BKPU31yT1YUJF-KVp4f1R3ld2HoWd-cODXXo6xCLM6Xb2Cl5Xo4yBeFoUpFv4oFHoTrArYNE2o3vjE9bK3LrI51-S-lSJkXlt0Qfgi4SeIlRNuXV4qD/s1600/IMG_7623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtcz-vTc3fenvuiq-e4AcoFWQ0BKPU31yT1YUJF-KVp4f1R3ld2HoWd-cODXXo6xCLM6Xb2Cl5Xo4yBeFoUpFv4oFHoTrArYNE2o3vjE9bK3LrI51-S-lSJkXlt0Qfgi4SeIlRNuXV4qD/s640/IMG_7623.JPG" width="640" /></a></div><br />The <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichuri Sauce atop our Grilled Flank Steaks</a> was a big hit at our house, which was surprising as I am one of those that do not like cilantro (supposedly) and Mike has a pronounced distaste for parsley (and cilantro, for that matter).  When my Mom was in town last week I used the leftover sauce as a marinade for our vegetable & pineapple kebabs that accompanied grilled ribeye steaks & classic baked potatoes.  The combination of the spicy, herb & lime juice sauce was amazing combined with the sweet pineapple on the grill- really special.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ8MAQl671Kww4fNvHICpjC76oaATlMuJ6W6G_DAGLyGZviVto6wDj14n-BVR52b19zpulIrBznJLynhhm4qmRp10ma79Df1cDWhexA55gIP3HwRF2SLP9Qhpcnq8Zl8KTkrevPrDjZcP/s1600/kebabs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ8MAQl671Kww4fNvHICpjC76oaATlMuJ6W6G_DAGLyGZviVto6wDj14n-BVR52b19zpulIrBznJLynhhm4qmRp10ma79Df1cDWhexA55gIP3HwRF2SLP9Qhpcnq8Zl8KTkrevPrDjZcP/s400/kebabs.jpg" width="338" /></a></div><span style="font-size: large;">Grilled Pineapple & Vegetable Kebabs</span><br /><i>marinated in <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichurri Sauce</a></i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-steaks-with-pineapple-zucchini.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-FdXjd6rEp3c%2FT-iC3AvWyTI%2FAAAAAAAALC8%2FHjIG7Y4yojA%2Fs400%2Fkebabs.jpg&description=Vegetable%20%26%20Pineapple%20Kebabs%20with%20Chimichurri%20Sauce%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-steaks-with-pineapple-zucchini.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 large zucchini, halved and sliced<br />1 pint of mushrooms<br />1 red onion, quartered<br />1/2 pineapple, 1-inch cubes<br /> <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichurri Sauce</a><br />8 bamboo skewers<br /><br />Soak the bambook skewers in water for 10 minutes or more to keep them from burning on the grill.<br /><br />Place all of the vegetables and pineapple pieces in a large bowl.  Add chimichurri sauce and toss, coating each piece.  Thread the vegetables and pineapple onto a bamboo skewers, alternating them as you go.<br /><br />Grill them for about 4 minutes on each side until they begin to cook thru and soften.  You can brush extra sauce on as you go for even more flavor.

Grilled Steaks with Pineapple, Zucchini, Mushroom Kebabs

The Chimichuri Sauce atop our Grilled Flank Steaks was a big hit at our house, which was surprising as I am one of those that do not like c...

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Spicy Chimichurri Sauce for Grilled Flank Steak

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqg5flK_04R7Y2M-BTVM-Th_IFqTSFrMIlrYjaIaXKzlQdulzZclwPFivcSawBCwRmbxhSQgn-xoBD93rjEoolGhxLOetQUlaugkpr7rgpoOyK6dHzjekmoEE3vAOPqPQRxr6Nessp-V9/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqg5flK_04R7Y2M-BTVM-Th_IFqTSFrMIlrYjaIaXKzlQdulzZclwPFivcSawBCwRmbxhSQgn-xoBD93rjEoolGhxLOetQUlaugkpr7rgpoOyK6dHzjekmoEE3vAOPqPQRxr6Nessp-V9/s640/IMG_7482.JPG" width="640" /></a></div><br />I'm one of those people that <strike>don't</strike> didn't like cilantro.  Lately, its been sneaking into things I've tried and I, gulp, have really gotten a taste for it.  Here's the secret: I think it is best used subtly.  It really shines when it is in the background.  When I've tried it in the past, so many times it has been used in too much excess and it overpowered the recipe convincing me that I didn't like it. <br /><br />This chimichurri sauce is soooo flavorful.  Mix it together without the fresh herbs, then add them just before serving.  It is great as a marinade for beef or veggies or can be used as a sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTtT96qVCtMtkiriWliPc-8PxrWWWS1IfNNO4O9cKdTOkzF2NdkcIAc2J2j2hzDON6iuKLaJzuRo6ZwIlxWqKbss_LAP7Ll9Z8wfG1FpOEYO6DoYXZq0JEkTO9NcwPoIxi14FAYj-X6CK/s1600/IMG_7458.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTtT96qVCtMtkiriWliPc-8PxrWWWS1IfNNO4O9cKdTOkzF2NdkcIAc2J2j2hzDON6iuKLaJzuRo6ZwIlxWqKbss_LAP7Ll9Z8wfG1FpOEYO6DoYXZq0JEkTO9NcwPoIxi14FAYj-X6CK/s320/IMG_7458.jpg" width="291" /></a><i>fresh and spicy</i><br /><span style="font-size: large;">Chimichurri Sauce </span><br /><br /><br /> 2 minced garlic cloves<br /> 1/4 cup extra-virgin olive oil<br /> 2 teaspoons fresh lime juice<br /> 3/4 teaspoon coarse salt<br /> 1 teaspoon freshly ground pepper<br /> 1/2 teaspoon cayenne pepper<br />1 tablespoon of balsamic vinegar<br />1/2 cup chopped fresh flat-leaf parsley<br /> 1/2 cup chopped fresh cilantro<br /><br />Mix garlic, olive oil, lime juice, salt, pepper, cayenne and balsamic together.  Add fresh herbs just before serving.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraMX9sL4rcxJRysPM-G6ATT3k2zOBKfxlKirlPYGmswR6NLMylad9d9R6yK9EJteI0FnuHdxP4Ez3zOYIPB4L5sLi2Zpa1Dj5oLUXK5Tc8jGHWBLtwcUoX4wx1hH9GTnhxgyZeKDkEOYj/s1600/father-pin-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraMX9sL4rcxJRysPM-G6ATT3k2zOBKfxlKirlPYGmswR6NLMylad9d9R6yK9EJteI0FnuHdxP4Ez3zOYIPB4L5sLi2Zpa1Dj5oLUXK5Tc8jGHWBLtwcUoX4wx1hH9GTnhxgyZeKDkEOYj/s640/father-pin-2.jpg" width="640" /></a><br /><br /> This Chimichurri Sauce is part of my <a href="http://jennysteffens.blogspot.com/2012/06/fathers-day-menu-sliced-flank-steak.html" target="_blank">Fresh & Flavorful Father's Day Menu - get all of the recipes here!</a>

Spicy Chimichurri Sauce for Grilled Flank Steak

I'm one of those people that don't didn't like cilantro.  Lately, its been sneaking into things I've tried and I, gulp, hav...

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Father's Day Menu : Sliced Flank Steak, Grilled Corn, Heirloom Tomatoes, Sliced Avocados & Mini Peach Cobbler with Ice Cream

<div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2Op0zgRT48L6nzDdocHSY8nsijJV8yEJ8E0u0nCUNAC2amxJawPjMTj-xhGMj-MVNsyNT-cNesVP5BOQOcj_hC3ISdlwSu0KGsl3dC0YXC83f9m0n9HNGYwf2G6zBRECNSDQVru1KxbJ/s1600/IMG_7471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2Op0zgRT48L6nzDdocHSY8nsijJV8yEJ8E0u0nCUNAC2amxJawPjMTj-xhGMj-MVNsyNT-cNesVP5BOQOcj_hC3ISdlwSu0KGsl3dC0YXC83f9m0n9HNGYwf2G6zBRECNSDQVru1KxbJ/s640/IMG_7471.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div>In honor of Father's Day weekend, I've decided to share some of Mike's favorite things in hopes of inspiring your Father's Day celebrations. <br /><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="left" class="bloggerplus_text_section" style="clear: both;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Ffathers-day-menu-sliced-flank-steak.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-w_PS8_mH2NA%2FT9s3241RwRI%2FAAAAAAAAK9I%2FH4A_pAWTLYk%2Fs1600%2Ffathers-day-pin.jpg&description=Father%27s%20Day%20Menu%20%3A%20Fresh%20%26%20Flavorful%0AGrilled%20Flank%20Steak%20with%20Chimichurri%20Sauce%0ASliced%20Avocados%20%26%20Heirloom%20Tomatoes%0AGrilled%20Sweet%20Corn%0AIndividual%20Peach%20Cobblers%20%26%20Ice%20Cream%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Ffathers-day-menu-sliced-flank-steak.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></div><div align="left" class="bloggerplus_text_section" style="clear: both;"><br /></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div>He's definitely a steak and potato sort of guy... but with a twist for the summer months.  This is Mike's idea of a perfect Summer meal- steak, tomatoes, avocados and grilled sweet corn.   In the colder months the avocado, tomatoes and corn would be replaced by a baked potato loaded with sour cream and butter, and the steak would be a <a href="http://jennysteffens.blogspot.com/2011/12/filet-mignon-filet-of-beef-seared.html" target="_blank">filet crusted with salt and pepper</a>.<br /><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PMQQwqeFAK4DOlJtistuL8IcPvyPIqtcs4WuZ4_wafFHIv_GrxYTe7KiF8CHB25TXzH_tA4CYVNGdfzzLkQBaKUMB9vqpc7UFgRkwY7H_Bvn-xJO7_sLwvVRBiqjVXxp_rgmMcYpx8lK/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PMQQwqeFAK4DOlJtistuL8IcPvyPIqtcs4WuZ4_wafFHIv_GrxYTe7KiF8CHB25TXzH_tA4CYVNGdfzzLkQBaKUMB9vqpc7UFgRkwY7H_Bvn-xJO7_sLwvVRBiqjVXxp_rgmMcYpx8lK/s640/IMG_7482.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />In the summer, he loves this lighter, fresher version. We top the sliced flank steak with a spice and herb filled chimichurri sauce that gives it so much flavor. I love that flank steaks are really inexpensive (usually about $7-8/pound) and cook in just a couple of minutes. This entire dinner is ready in 15-20 minutes from start to finish.<br /><br />Here is the recipe for the <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html" target="_self">Chimichurri Sauce.</a></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9bm4fwhU0oy_DJMv3v4KPMKTvN5amkgMDWRnbvTjYP7kxiZN_ezwpP57PJjNiEniRmkhhaxpH5j2yKALno8o_beD5HkGUEExy8vRYjtxnHJjl-ITvUWRHWrl13ix0qdsStex8zsMXgCN/s1600/IMG_7479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9bm4fwhU0oy_DJMv3v4KPMKTvN5amkgMDWRnbvTjYP7kxiZN_ezwpP57PJjNiEniRmkhhaxpH5j2yKALno8o_beD5HkGUEExy8vRYjtxnHJjl-ITvUWRHWrl13ix0qdsStex8zsMXgCN/s640/IMG_7479.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />Our all-time favorite sides are sliced tomatoes and avocados.  Real summer tomatoes aren't here quite yet, so we opt for these heirloom cherry tomatoes that have great flavor all year long.  There is no prep, no cooking- I just slice them, drizzle them with really good olive oil and sprinkle with salt and pepper.  He loves it every time.</div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOd5plCGFyZJapD1_f4veNvyBGH69f865JYMRKD8NQv1QgY50AB9kX1kMU1EaEvesjqXLVTCTn8xDmrDSoCxjdX2bW79Z0AnG5kE86A5dwehGz8PdrwU1GTy7z7TmOwGhtZXD5Dc4yVfs/s1600/IMG_7481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOd5plCGFyZJapD1_f4veNvyBGH69f865JYMRKD8NQv1QgY50AB9kX1kMU1EaEvesjqXLVTCTn8xDmrDSoCxjdX2bW79Z0AnG5kE86A5dwehGz8PdrwU1GTy7z7TmOwGhtZXD5Dc4yVfs/s640/IMG_7481.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />When the corn is good, I throw a couple of ears on the grill that have been brushed with butter and salted.  Stay tuned for the recipe and method.</div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoFivucH-pZvqzr-ZFCils75Sdn1ZWvK8kYjnYJFUFINx-T22dU2pbhZK0SIXnx3ZRQm8naC-5SAgRrDgPK53xW0sQeoQYM20pMzL2MbsqcIZnMbNd4HUNYfPdsADo_zYAbiA2h5OLnPa/s1600/IMG_7475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoFivucH-pZvqzr-ZFCils75Sdn1ZWvK8kYjnYJFUFINx-T22dU2pbhZK0SIXnx3ZRQm8naC-5SAgRrDgPK53xW0sQeoQYM20pMzL2MbsqcIZnMbNd4HUNYfPdsADo_zYAbiA2h5OLnPa/s640/IMG_7475.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />Isn't this a beautiful dinner?!  There is really no excuse.  This dinner costs about $15-20 and takes 15-20 minutes, start to finish.</div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50X7CB3MnCdBlx5rZoqikb7y4z7lHnz5Z11uamx-zp5dshnTxaXcksaOA4xa5om8UmtBtQs-rT41uJP8uhOklcDzOf9GWkwOaVlNXpptFk0vAv8t23-2YiQamTbp2AY-adkiUhF35bSV0/s1600/IMG_7433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50X7CB3MnCdBlx5rZoqikb7y4z7lHnz5Z11uamx-zp5dshnTxaXcksaOA4xa5om8UmtBtQs-rT41uJP8uhOklcDzOf9GWkwOaVlNXpptFk0vAv8t23-2YiQamTbp2AY-adkiUhF35bSV0/s640/IMG_7433.JPG" width="640" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />For dessert?  </div><div align="left" class="bloggerplus_text_section" style="clear: both;"><a href="http://jennysteffens.blogspot.com/2012/06/individual-peach-cobblers-with-vanilla.html" target="_blank">Individual Peach Cobblers with Vanilla Ice Cream</a></div><div align="left" class="bloggerplus_text_section" style="clear: both;">.  I make big batches of crumble topping and keep it in the freezer.  When I go to the store I grab whatever fruit looks good- berries, peaches or apples.  I toss the fruit in a little sugar and flour, put it in a small bowl, then top with a handful of my pre-made crumble topping from the freezer.  They bake for about 15-20 minutes.  Here is the recipe for<a href="http://jennysteffens.blogspot.com/2012/06/individual-peach-cobblers-with-vanilla.html" target="_blank"> Individual Peach Cobblers with Vanilla Ice Cream.</a></div><div align="left" class="bloggerplus_text_section" style="clear: both;"><br /></div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6sj9XJJ0aFuJHX-O17KhdNsbYd3aZi-lJ57pVu_LWzP9m44iL3V6nB7-3HV7YSHzqjFtM_eFwCn1tSjVWbHGgWSdrFtWpg2wQjMu8NY0VOhUrfKIFsies61Lp_lyZgPhF7pZbDGxaXUe/s1600/fathers-day-pin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6sj9XJJ0aFuJHX-O17KhdNsbYd3aZi-lJ57pVu_LWzP9m44iL3V6nB7-3HV7YSHzqjFtM_eFwCn1tSjVWbHGgWSdrFtWpg2wQjMu8NY0VOhUrfKIFsies61Lp_lyZgPhF7pZbDGxaXUe/s1600/fathers-day-pin.jpg" /></a><br /><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />Here is the easy to pin strip!</div><div align="left" class="bloggerplus_text_section" style="clear: both;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Ffathers-day-menu-sliced-flank-steak.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-w_PS8_mH2NA%2FT9s3241RwRI%2FAAAAAAAAK9I%2FH4A_pAWTLYk%2Fs1600%2Ffathers-day-pin.jpg&description=Father%27s%20Day%20Menu%20%3A%20Fresh%20%26%20Flavorful%0AGrilled%20Flank%20Steak%20with%20Chimichurri%20Sauce%0ASliced%20Avocados%20%26%20Heirloom%20Tomatoes%0AGrilled%20Sweet%20Corn%0AIndividual%20Peach%20Cobblers%20%26%20Ice%20Cream%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Ffathers-day-menu-sliced-flank-steak.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></div><div align="left" class="bloggerplus_text_section" style="clear: both;"><br />Come back later today for all of the links to recipes and instructions!</div><div align="left" class="bloggerplus_text_section" style="clear: both;"></div>

Father's Day Menu : Sliced Flank Steak, Grilled Corn, Heirloom Tomatoes, Sliced Avocados & Mini Peach Cobbler with Ice Cream

In honor of Father's Day weekend, I've decided to share some of Mike's favorite things in hopes of inspiring your Father's D...

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Grilled Vegetable Pasta with Fresh Mozzarella & Pancetta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIXlP_w2CUR58EbmyGAoIHNZGY1lOyPGj_kb6LALkeDfkBPTpg_saVRAt5IlKuBbz2o-6OWDy2f2yQhAmV-Yf_pVDxd7tj91ZRaeqnEbOnualoWNDS9r_G9Mam-vhEkCNFW6A1JaIW4nd/s1600/IMG_6674.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIXlP_w2CUR58EbmyGAoIHNZGY1lOyPGj_kb6LALkeDfkBPTpg_saVRAt5IlKuBbz2o-6OWDy2f2yQhAmV-Yf_pVDxd7tj91ZRaeqnEbOnualoWNDS9r_G9Mam-vhEkCNFW6A1JaIW4nd/s640/IMG_6674.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Last week I posted about a <a href="http://jennysteffens.blogspot.com/2012/06/grilled-summer-vegetables-with-fresh.html" target="_blank">Grilled Vegetable "Bolognese" Pasta Sauce</a> that was made completely out of vegetables that I served with <a href="http://jennysteffens.blogspot.com/2012/06/grilled-summer-vegetables-with-fresh.html" target="_blank">Homemade Pappardelle</a>.  We loved it so much that I decided to make it again, but with a few new ingredients that seem to make everything even better... Fresh Mozzarella and Pancetta.  Instead of making the Homemade Pasta, I opted for rigatoni.  Now, we can't decide which version we like the best... a nice dilemma to have.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzk0l4R1cGFwfLMhFWoPA67nCe1nNHTriW7ZKGMZXLV4nHzuS5-o-hx5_NfD3MLI2mDaXAUPiKygPPsAeO22U2jPebizx7vn5DCiuNYd7Uduqd78r6fmQaZyO_oTYXamNYMxKMSapdYD/s1600/IMG_6670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzk0l4R1cGFwfLMhFWoPA67nCe1nNHTriW7ZKGMZXLV4nHzuS5-o-hx5_NfD3MLI2mDaXAUPiKygPPsAeO22U2jPebizx7vn5DCiuNYd7Uduqd78r6fmQaZyO_oTYXamNYMxKMSapdYD/s640/IMG_6670.JPG" width="640" /></a></div><br /><span style="font-size: large;">Grilled Vegetable Pasta</span><br /><i>with Fresh Mozzarella & Pancetta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-vegetable-pasta-with-fresh.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-6N9ILotXR4I%2FT9n0C2nocXI%2FAAAAAAAAK8E%2FV-QfEme6aO0%2Fs640%2FIMG_6670.JPG&description=Grilled%20Vegetable%20Pasta%20with%20Pancetta%20%26%20Fresh%20Mozzarella%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-vegetable-pasta-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of rigatoni<br />......<br />1/4 pound of pancetta, diced <br />1/2 teaspoon of crushed red pepper flakes<br />fresh mozzarella, sliced into 1 inch pieces <br />fresh basil<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" name="more"></a><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, cook pancetta until crispy.  Add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh mozzarella and fresh basil.  Toss together.  <br /><br />

Grilled Vegetable Pasta with Fresh Mozzarella & Pancetta

Last week I posted about a Grilled Vegetable "Bolognese" Pasta Sauce that was made completely out of vegetables that I served wit...

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Brown Sugar Chili Lime Grilled Chicken and Vegetable Kebabs

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHpriQr6Vet-8VkhaunIdSpUWXc8kV_QrA5z-2dgsXa_KsWUYxomcdoLbvm7W8Sw8lg8C133Z3M_Q7Ytq_0DaTeosnRulpTEh73E099mv-iqmj73Wsn9NSqZYltoLXzHYpCJwlI4FMeo7/s1600/IMG_6313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHpriQr6Vet-8VkhaunIdSpUWXc8kV_QrA5z-2dgsXa_KsWUYxomcdoLbvm7W8Sw8lg8C133Z3M_Q7Ytq_0DaTeosnRulpTEh73E099mv-iqmj73Wsn9NSqZYltoLXzHYpCJwlI4FMeo7/s640/IMG_6313.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I think kebabs might be the single best Summer Entertaining recipe.  They are the perfect thing to serve at a every type of party.  Dinner party?  Make them big.  Cocktail party?  Make them small.  Vegetarian guest?  Leave off the meat.  They are made completely in advance, they are a full meal in one efficient package, and you can make them in endless varieties.  Need one more reason?  Budget friendly.  A pound of steak, chicken or shrimp can be stretched to serve 3-4 people by adding colorful (and inexpensive) summer produce like squash and peppers.  Oh, <i>and</i> they are healthy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here is one of our favorite versions... what's yours? </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw2VgfoGcTvqdkKJM-pqI_L0_CXgueLTKqSUkrPLyd8DZdZC9VCBjxb56jomwE_vGue5HUQMG2Um6Utbp6G-FeJAu9B24ancBA1JMZDHMr2NgRUN0lFCPaFHHaTaSlVIYBhuqBR-TYuwR/s1600/kebabs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw2VgfoGcTvqdkKJM-pqI_L0_CXgueLTKqSUkrPLyd8DZdZC9VCBjxb56jomwE_vGue5HUQMG2Um6Utbp6G-FeJAu9B24ancBA1JMZDHMr2NgRUN0lFCPaFHHaTaSlVIYBhuqBR-TYuwR/s1600/kebabs.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw2VgfoGcTvqdkKJM-pqI_L0_CXgueLTKqSUkrPLyd8DZdZC9VCBjxb56jomwE_vGue5HUQMG2Um6Utbp6G-FeJAu9B24ancBA1JMZDHMr2NgRUN0lFCPaFHHaTaSlVIYBhuqBR-TYuwR/s400/kebabs.jpg" width="285" /></a><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fbrown-sugar-chili-lime-grilled-chicken.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-uskV-DrGqoY%2FT7ukaiJOG9I%2FAAAAAAAAKUw%2FkvClsSLv_9o%2Fs400%2Fkebabs.jpg&description=Brown%20Sugar%20Chili%20Lime%20Grilled%20Chicken%20Kebabs%20%7C%20Summer%20Entertaining%20Recipes%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fbrown-sugar-chili-lime-grilled-chicken.html%0A%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <i>Brown Sugar Chili Lime </i><span style="font-size: large;"><br />Grilled Chicken & Vegetable Kebabs</span></div><br />Marinade :<br />1/4 cup of oil<br />3 limes, juiced - freshly squeezed<br />1 tablespoon chili powder<br />3 cloves of garlic, minced<br />2 tablespoons of brown sugar<br />2 teaspoons sea salt<br />2 teaspoons of cracked pepper<br /><br />3 whole boneless, skinless chicken breasts, 2-inch cubes<br />2 medium zucchini, sliced<br />2 red peppers, 2-inch pieces<br />2 cups of mushrooms, thickly sliced<br />8 skewers<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a large bowl, combine all of the marinate ingredients.  Separate the marinade into two separate bowls.  Slice vegetables then place them in one of the bowls of marinade.  Cut the chicken into large cubes, then put them in the other bowl of marinade.  Let the vegetables and chicken marinate for 1 hour (or more, up to overnight) in the refrigerator.  Skewer the chicken and vegetables on wooden or metal skewers.  Grill for 3-5 minutes, on each side until the chicken has cooked all the way through.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaLRlMHwK61nzRGdZHWaUzTnmCt1QzdtdM_iE3S2R9Q3iNjEJ61Z3ANwsrSv-JwACP9WRqNUsn793CO-VlXF7ddouxxquhTQIPMgcD_A26Rjijwl9DgCk1audWYshVqzQXcAVf0nAzzpZ/s1600/IMG_6212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaLRlMHwK61nzRGdZHWaUzTnmCt1QzdtdM_iE3S2R9Q3iNjEJ61Z3ANwsrSv-JwACP9WRqNUsn793CO-VlXF7ddouxxquhTQIPMgcD_A26Rjijwl9DgCk1audWYshVqzQXcAVf0nAzzpZ/s640/IMG_6212.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHpriQr6Vet-8VkhaunIdSpUWXc8kV_QrA5z-2dgsXa_KsWUYxomcdoLbvm7W8Sw8lg8C133Z3M_Q7Ytq_0DaTeosnRulpTEh73E099mv-iqmj73Wsn9NSqZYltoLXzHYpCJwlI4FMeo7/s1600/IMG_6313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi-b2_HDiDIrY8R5Ka47Tz7je3AnSrHxzn1AWtRpcAuJ2WBeXA3DIwEOyYqmezjkkpDvMYG_bxqc_CbYSiaiW-XWuK9S68Q1NdO6nwvS451MUIdLwmnJHFckVHjvpOyZpCCpTnOWwgXvM/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi-b2_HDiDIrY8R5Ka47Tz7je3AnSrHxzn1AWtRpcAuJ2WBeXA3DIwEOyYqmezjkkpDvMYG_bxqc_CbYSiaiW-XWuK9S68Q1NdO6nwvS451MUIdLwmnJHFckVHjvpOyZpCCpTnOWwgXvM/s640/IMG_6297.JPG" width="640" /></a></div><br />For a complete grilling party menu, serve the kebabs with <a href="http://jennysteffens.blogspot.com/2012/05/grilled-artichokes-with-lemon-garlic.html" target="_blank">Grilled Artichokes with Lemon Caper Aioli and Grilled Prosciutto & Fresh Mozzarella Toasts</a>.

Brown Sugar Chili Lime Grilled Chicken and Vegetable Kebabs

I think kebabs might be the single best Summer Entertaining recipe.  They are the perfect thing to serve at a every type of party.  Dinner p...

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Filet Mignon | Filet of Beef | Seared Filets at Home

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z-eOLXgLMTBMz4r-Dlbm6Ai9lMXNPvOP0RokBlrWvF-YrwXSIhPepYpGtkEEXTv-_tWvZlVb4XzYK09ucMUCokwo24HBVumslKJrIKrCwL3bAv2jIaT3IC5SO4xftUXZ2rSESqvq4hk/s1600/IMG_8004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z-eOLXgLMTBMz4r-Dlbm6Ai9lMXNPvOP0RokBlrWvF-YrwXSIhPepYpGtkEEXTv-_tWvZlVb4XzYK09ucMUCokwo24HBVumslKJrIKrCwL3bAv2jIaT3IC5SO4xftUXZ2rSESqvq4hk/s640/IMG_8004.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTisqwCARA5_J-tehR9FcpI9XfUOE_mc01_53KbixWDCajUKnT3Vusvapz2-ni9VQFRdbCJga77WkfQ_2izVC5YAFXD0MKJhaTp2XCJMsPEjUWHLjCLGYVT5sibAMV31_RYy-b7xkUa1Y/s1600/IMG_8601.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTisqwCARA5_J-tehR9FcpI9XfUOE_mc01_53KbixWDCajUKnT3Vusvapz2-ni9VQFRdbCJga77WkfQ_2izVC5YAFXD0MKJhaTp2XCJMsPEjUWHLjCLGYVT5sibAMV31_RYy-b7xkUa1Y/s400/IMG_8601.JPG" width="400" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F12%2Ffilet-mignon-filet-of-beef-seared.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-rBCmy0ADq0c%2FT7-t-pWIOkI%2FAAAAAAAAKWE%2FGu12tprbUD0%2Fs1600%2Fsteaks.jpg&description=The%20Best%20Steaks%20at%20Home%20%3A%20%20How%20to%20sear%20steaks"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />When I was catering, seared Filets were one of my favorite entrees to serve.  Why?  Because almost everyone loves a good steak (well everyone except vegetarians... sorry!) and they are so easy to prepare.  My clients and their guests would be so amazed that I was able to cook all of them perfectly - at the same time, in the kitchen!<br /><br />For some reason, most people (men especially...) think you have to cook steaks outside on the grill.  Nope.  I actually prefer a steak crusted in sea salt and cracked pepper, seared in a pan and finished in the oven*.  The searing of the steaks with the salt and pepper creates a brown crust that seals in all of the juices that a grill just can't match. <br /><br />After learning how to prepare seared steaks at home, I rarely order a steak at restaurant (or fix them outside on the grill...) because I'm always disappointed!    I walk you thru the directions below, but for the <a href="http://mad.ly/signups/118273/join">Printable Recipe</a> (New!), click <a href="http://mad.ly/signups/118273/join">here</a>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kIme1hoxt13yImTzd-7CfK95xvptH05zswcRTvtoey6lWaa5nUx4WNZ1gaGvoh8ONn9r5Rl9cgQpn5ArraRdMszXpNIUur9fkwXks0ishR892MNHaOkYiLepR0oRjjN4IhJp-LDZeHU/s1600/IMG_7993.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-kIme1hoxt13yImTzd-7CfK95xvptH05zswcRTvtoey6lWaa5nUx4WNZ1gaGvoh8ONn9r5Rl9cgQpn5ArraRdMszXpNIUur9fkwXks0ishR892MNHaOkYiLepR0oRjjN4IhJp-LDZeHU/s640/IMG_7993.JPG" width="640" /></a> <br /><br />I buy the thickest filets I can find - 6 to 8 oz. is a good size. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-i9k1aZ-9WYM_ntwVLQnz5hrPwBMYuAHNxtVYy_ij_CpqvDayNbautbgOk5mmgBNFrXLO5b243qgV1h_H3vc72Ah46sYAmhpFJuL-yDL53W_0GAE3K9yi_Gxb9wb1qgOrtcpdfELXIsQ/s1600/IMG_7994.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-i9k1aZ-9WYM_ntwVLQnz5hrPwBMYuAHNxtVYy_ij_CpqvDayNbautbgOk5mmgBNFrXLO5b243qgV1h_H3vc72Ah46sYAmhpFJuL-yDL53W_0GAE3K9yi_Gxb9wb1qgOrtcpdfELXIsQ/s640/IMG_7994.JPG" width="640" /></a> <br /><br />Coat all sides of the steaks with sea salt and fresh cracked pepper - you can't put on too much!  It is important to be generous with the seasoning because it is what creates the outside crust. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzvyzbqVylSsrurFy1r4KLxI5iRRPY9fY0dlAUbAwWw3_yIzn8MaZVNa9SY9bG9z19P7kWc6-zB0UlWOSAb2Bdlxb5CpsYmUnDqh5bIKrahmEoSCQ4whkq-pGjdpVwW5X4mPgbT1Wk98/s1600/IMG_8000.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzvyzbqVylSsrurFy1r4KLxI5iRRPY9fY0dlAUbAwWw3_yIzn8MaZVNa9SY9bG9z19P7kWc6-zB0UlWOSAb2Bdlxb5CpsYmUnDqh5bIKrahmEoSCQ4whkq-pGjdpVwW5X4mPgbT1Wk98/s640/IMG_8000.JPG" width="640" /></a> <br /><br />Heat the skillet on high until very hot before adding the steaks - about 2-3 minutes.  Add 1 tablespoon of olive oil, then add steaks immediately.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuNrEbKoTsiUi_L3lN7Rc18qQQ-NOUkxAmX6uDBGWhAwAxzcdG3GxDZfeax6PItcI5HNF4eX3ddzuIwO9Xu03e7KlnQhkNG9XjxGQXFp1PD42rJRXPf7og0OyVGvnp8zjf740-mdDBkc/s1600/IMG_8002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuNrEbKoTsiUi_L3lN7Rc18qQQ-NOUkxAmX6uDBGWhAwAxzcdG3GxDZfeax6PItcI5HNF4eX3ddzuIwO9Xu03e7KlnQhkNG9XjxGQXFp1PD42rJRXPf7og0OyVGvnp8zjf740-mdDBkc/s640/IMG_8002.JPG" width="640" /></a></div><br />Cook on each side for 2-3 minutes until the steak easily pulls off the pan - this means that they are properly seared.   <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZyiIqpVDd_6hmIEgpkNncaLhzNq1quIsnp_aRYdvu_vmYfyAXPgJ3nPoXzvF2CtEiLETHZo_Vhn-6vGPPHAPSqNVSoUR932C0C_4O9AOWQolnguojTRLio7QLuiwCDmIMOohIvCrNmc/s1600/IMG_8003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZyiIqpVDd_6hmIEgpkNncaLhzNq1quIsnp_aRYdvu_vmYfyAXPgJ3nPoXzvF2CtEiLETHZo_Vhn-6vGPPHAPSqNVSoUR932C0C_4O9AOWQolnguojTRLio7QLuiwCDmIMOohIvCrNmc/s640/IMG_8003.JPG" width="640" /></a> <br /><br />After doing the top and the bottom, sear the sides for 2-3 minutes. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z-eOLXgLMTBMz4r-Dlbm6Ai9lMXNPvOP0RokBlrWvF-YrwXSIhPepYpGtkEEXTv-_tWvZlVb4XzYK09ucMUCokwo24HBVumslKJrIKrCwL3bAv2jIaT3IC5SO4xftUXZ2rSESqvq4hk/s1600/IMG_8004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z-eOLXgLMTBMz4r-Dlbm6Ai9lMXNPvOP0RokBlrWvF-YrwXSIhPepYpGtkEEXTv-_tWvZlVb4XzYK09ucMUCokwo24HBVumslKJrIKrCwL3bAv2jIaT3IC5SO4xftUXZ2rSESqvq4hk/s640/IMG_8004.JPG" width="640" /></a> <br /><br />The steaks will be perfectly medium rare.  If you prefer a more well done steak, put them in a 500 degree oven for 3-5 minutes until they are done how you'd like them.<br /><br />Get the <a href="http://mad.ly/signups/118273/join">Printable Recipe</a> <a href="http://mad.ly/signups/118273/join">here</a>.<br /><br />*If you are preparing them for a crowd, I sear the tops and bottoms ahead of time (earlier in the day), then put them on a sheet pan and refrigerate them.  About 10 minutes before dinner, I put them in a 500 degree oven for 5-8 minutes until they are medium rare.  The cooking time will depend on the size and thickness of the steaks.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyoZrWu55ieg_PUJ6ihBYGfBRmXLT2shufTDaTmgcF1FWVoVfn8pBM0X9VYgUyTD5LCMVj8aS3mDcUlaOspE5zkCBcmocfHLuuLXVoPofkUeHQO6lVuxE_Qh0tENuswJ9IyKz-CFgDo/s1600/IMG_8600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQyoZrWu55ieg_PUJ6ihBYGfBRmXLT2shufTDaTmgcF1FWVoVfn8pBM0X9VYgUyTD5LCMVj8aS3mDcUlaOspE5zkCBcmocfHLuuLXVoPofkUeHQO6lVuxE_Qh0tENuswJ9IyKz-CFgDo/s640/IMG_8600.JPG" width="640" /></a></div><br />This photo was from our <a href="http://jennysteffens.blogspot.com/2011/12/new-years-eve-dinner-for-two-dinner-at.html" target="_blank">Anniversary Dinner</a> - I've sliced the steak along side <a href="http://jennysteffens.blogspot.com/2011/12/new-years-eve-dinner-for-two-dinner-at.html" target="_blank">Homemade Tagliatelle Pasta with a Truffle Cream Sauce</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jGDw53AxJQtMkrC3rP1Eop_z4yo4NI6f_gKQA48PxvxAVcc97Mr4NZ4VP24dPjTi8LZHTTaHDFphjhnLNAPEZnjyd6f7fejxKfbdO5cLYzD5TMa_9CBgvwkE_IZ8QieshS-S2FraJpER/s1600/steaks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jGDw53AxJQtMkrC3rP1Eop_z4yo4NI6f_gKQA48PxvxAVcc97Mr4NZ4VP24dPjTi8LZHTTaHDFphjhnLNAPEZnjyd6f7fejxKfbdO5cLYzD5TMa_9CBgvwkE_IZ8QieshS-S2FraJpER/s1600/steaks.jpg" /></a></div><br /><br />Here is the easy to pin snapshot for pinterest!<br /><br />Get the <a href="http://mad.ly/signups/118273/join">Printable Recipe</a> <a href="http://mad.ly/signups/118273/join">here</a>.<br /><div><br /></div><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F12%2Ffilet-mignon-filet-of-beef-seared.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-rBCmy0ADq0c%2FT7-t-pWIOkI%2FAAAAAAAAKWE%2FGu12tprbUD0%2Fs1600%2Fsteaks.jpg&description=The%20Best%20Steaks%20at%20Home%20%3A%20%20How%20to%20sear%20steaks"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Filet Mignon | Filet of Beef | Seared Filets at Home

When I was catering, seared Filets were one of my favorite entrees to serve.  Why?  Because almost everyone loves a good steak (well everyon...

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