The Yummiest Sauce Ever

Do you have a steak in your freezer? Do you have access to a store where you can buy a steak? Because you need to go get one now and make this recipe - Hanger Steak with Cherry Shallot Sauce. This is so delicious, I can barely describe it. I saw the recipe made last weekend while on 5 Ingredient Fix on the Food Network, and it was one of those moments where I immediately said - I have to have this steak.

I don't eat a lot of beef but I get a craving for it every once in a while, especially when it's paired with a sweet sauce. This cherry shallot sauce is incredible and true to the name of the show it came from, it has only 5 ingredients - garlic, shallots, olive oil, pomegranate juice, and cherry preserves. The sauce is savory and sweet, but not too sweet. It was all I could do to keep Ken from eating the rest of it with a spoon.

Cherry Shallot Sauce...how could you not want that?

I grilled up a simple steak and finally, I cooked it well for the first time! Cooking beef to the correct temperature is challenging and I've had my share of failures, either overcooking it or having to throw it back on the grill several times to get it right. I covered the meat in tons of sauce, full of the shallots and chunks of cherry. On the side I served some yummy baked sweet potato fries. It was heaven, especially on a cold, rainy night.

That is some good eats.

Get Me to the Greek...Salad

It's Salad Tuesday again! The best day of the week. Tonight we went Greek! Greek food might be one of my top five kinds of food. I love the vegetables, lamb, and a good rice pilaf. Of course, a simple salad hits the spot and is incredibly easy to make.

Add a warm toasty pita and stuff a bunch of salad in there. It's just so good. Soft warm pita, crunchy cucumbers and red peppers, sweet tomatoes, and the tang of balsamic vinegar. Here's how I did it...




Greek Salad with Yogurt-Marinated Chicken
Serves 4

1/2 cup nonfat Greek yogurt
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon grill seasoning
2 boneless skinless chicken breasts, cut into large chunks
1 bag romaine lettuce
1 tomato, diced into 1 inch cubes
1/2 cucumber, diced into 1 inch cubes
1 red pepper, diced into 1 inch cubes
handful Kalamata olives
1/2 cup feta cheese, cubed
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1/3 cup olive oil
salt and pepper
2 pitas

Combine yogurt, lemon juice, and spices in a medium-sized bowl. Add chicken and toss to coat completely. Let sit for 5-10 minutes. Grill chicken until cooked through, about 10 minutes. Shred or cut into bite-size pieces.

In a small plastic container with a sealed cover, combine mustard, balsamic, olive oil, salt and pepper, and shake to combine. Add more salt and pepper to taste.

In a large bowl, add lettuce, tomatoes, cucumber, red pepper, olives, feta cheese, and pieces of chicken. Toss with a few spoonfuls of dressing. Toast pitas and split in half, giving each plate half of a pita.