NY Strip Steak With Red Wine Mushroom Sauce & Smashed Potatoes (Freezer Method)

---

2 NY Strip Steaks
1T canola oil
Kosher salt
8 Yukon gold potatoes
2T olive oil
1/4 lb bacon, sliced into 1/8 inch sticks
1/2 lb cremini mushrooms, thinly sliced1 shallot, minced
1c red wine (full bodied)
1c chicken stock
1 sprig of thyme
2T unsalted butter
chives for garnish

Pre heat oven to 350°

Place a 12” cast iron skillet in the oven, while the pan heats up prep the steak by coating with a thin layer of oil and a generous amount of kosher salt on both sides. Take the skillet out of the oven and add the remaining oil, sear the steaks about 3 minutes per side until a golden brown crust forms. While the steak sear wrap the potatoes in a damp pair towel microwave for 6 minutes until almost tender.

Transfer the seared steaks to a sheet tray with a rack on top. Now smash the potatoes with a meat pounder, add olive oil, salt & pepper and add them to the tray with the steak. Place the sheet tray into the pre heated oven for about 5 minutes. Check the temperature with an instant read thermometer, when the steak has reached the desired doneness transfer to a plate to rest and return the potatoes to the oven to crisp.

Using the same skillet add the bacon and cook over medium heat until the fat has rendered and the bacon is crisp, transfer to a paper towel lined plate. Add half of the mushrooms to the

skillet, season with salt and pepper and cook until golden brown, transfer to a bowl and continue with the remaining half. Add the shallots to the skillet and cook slightly, pour in the wine and let reduce by half. When the wine has reduced add the chicken stock along with the sprig of thyme and reduce until it has a saucy consistency. Add the sauce to the mushrooms  and mix to combine.

Take the potatoes out of the oven, slice the steak and top with the mushroom sauce to serve.

Kentucky Derby Party

The Kentucky Derby us a classic and can you believe I have NEVER done a derby party!? If you are looking for a great excuse to get some friends together, dress up and watch sporting event that lasts only a few minutes (so you can get back to the run for the rosé  punch) this party is for you.

Keep the food simple, this Peach Glazed Ham comes together in under an hour (plenty of time to make the cream biscuits from scratch!)

Peach Glazed Ham

Serves 6-8 people

1 4-5 lb. fully cooked, spiral-cut ham on the bone
2 teaspoons granulated garlic
8 ounces peach jam
1/2 cup whole grain Dijon mustard

1/2 cup lemon juice
3/4 cup light brown sugar, packed

Preheat the oven to 350°

1. In a glass measuring cup add the granulated garlic powder, jam, mustard and lemon juice and whisk together. Add the brown sugar and whisk to dissolve the sugar.

2. Place the ham in a roasting pan, our the glaze over the ham and bake for 30 minutes, then baste with glaze from the bottom.

3. Bake another 30 minutes or until the ham is warm. Move to a platter and garnish with bay leaves.

Cream Biscuits

Makes 16-20 small biscuits

    2 cups unbleached all-purpose flour
    2 teaspoons granulated sugar
    2 teaspoons baking powder
    ½ teaspoon kosher salt
    1 ½  cups heavy cream

Pre-heat oven to 425°

1. Adjust oven rack to upper-middle position. Line baking sheet with parchment paper.

    2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

    3. Shape the dough into a 3/4-inch-thick circle. Using a 2 inch round cut out the biscuits and place on parchment-lined baking sheet. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Run for the Rosé Punch

1 Bottle of 14 Hands Rosé

1 1/2 C white grape juice

3/4 C moonshine (or whisky)

Mix all ingredients together and serve over ice, garnish with a blackberry and a sprig of mint.

Kentucky Derby Party Video

Have you ever even seen the Kentucky derby let alone hosted a Kentucky Derby Party for your friends? What are some other good excuses to throw a party that you have tried (or wanted to try?)?

My go to weeknight meal Chicken Fried Rice Bowls

When you have a show like Home And Family filming near your house its pretty awesome to get to do a segment there! This time Debbie and I got in the kitchen to make one of my easy "fridge clean out" meals Chicken Fried Rice Bowls. The fried rice is the star when I order take out (are you with me!?) so making it at home is a good call. Please I beg of you swap out the veggies for whatever you have on hand, just cut them roughly the same size.  You can also adjust the spice on the sauce for your palate ( My husband Matt tops these with tons of Siracha.) Let me know if you make this one in the comments below.

Serves 4

For the sauce:

   3 tablespoons sesame oil
   1 tablespoon toasted sesame oil
   1 tablespoon soy sauce (low sodium)
   1 tablespoon fish sauce
   1 Teaspoon siracha sauce (or to taste)

For the rice:

    2 tablespoons canola oil, divided
    1 boneless skinless chicken breast, slicked into 1/2 inch pieces
    1 cup broccoli florets, halved
    1 medium carrot, diced
    1 cup fresh (or frozen) snap peas, stems removed
    2 cloves of garlic, minced
    2 tablespoons fresh ginger, minced
    1 teaspoon kosher salt
    3 cups cooked brown rice, cold
    1 egg, beaten
    3 scallions, sliced on the bias
    1 teaspoon black sesame seeds

Whisk all of the sauce ingredients together in a bowl, set aside.

In a large wok or sauté pan heat 1 tablespoon of the canola oil. Swirl the pan until the oil slides easily and just starts to smoke. Add in the chicken pieces and sauté until just cooked, remove the chicken to a plate. Add the remaining oil, then the broccoli and carrot. Cook the vegetables quickly until almost tender (3-5 minutes). Stir in the snap peas, garlic and 1 tablespoon of the ginger, cook until you can smell the garlic (30 seconds). Add the chilled rice and mix everything together. Once the rice has warmed push everything to the sides of the pan and add the egg, using a spatula quickly scramble (be careful not to scorch the egg!). Pour in the sauce and stir to combine, taste for seasoning. Garnish with scallions and black sesame seeds and the remaining ginger.

Strawberry Shortbread Tart

When the stores and markets are practically giving away the strawberries we have to get creative and make some magic! Speaking of magic, these Strawberry Shortbread Tarts are a delicious way to use them all up. I made them for a weeknight dinner party and my guests LOVED them, I hope you do too.

Strawberry Shortbread Tart

Makes 1,9 inch tart or 6, 4 inch tarts

Pre-heat oven to 350°

Shortbread Crust:

1 1/4 cups butter, room temperature
3/4 cup powdered sugar
Pinch of salt
2 egg yolks
2 cups all purpose flour

Add the butter, flour and salt to a stand mixer fitted with the paddle attachment, beat until fluffy. Add the egg yolks and mix until combined. Mix in the flour until the dough comes together (it is a crumbly dough). Shape dough into a disk, wrap in plastic, refrigerate for 30 minutes. Spray tart molds with cooking spray (or brush with butter) and press the dough into tart molds cutting off excess with a pairing knife.

Almond Cream:

2 tablespoon almond paste
1/4 c sugar
1/3 cup butter, room temperature
2 eggs
1 teaspoon almond extract
1/4 cup all purpose flour
1/4 cup almond flour

Add the almond paste and sugar to a stand mixer fitted with the paddle attachment and mix on medium until it is the size of peas. Add the butter and mix until fluffy. Add the eggs one at a time followed by the almond extract. On a low speed mix in the flour and almond flour. Place the cream in a pastry bag (or zip top bag) and refrigerate until ready to use.

Topping:

1/2 pint strawberries, hulled and sliced
2 tablespoons apricot jam
2 tablespoons water

Assembly:

Place parchment paper on a sheet tray and set out the tart molds. Pipe the almond cream into the tart mold smoothing the top with a small offset spatula. Bake for 15- 20 minutes until the cream has puffed and browned slightly. Put the jam and water into a small saucepan and simmer until it is reduced to a thin syrup. Place the strawberries around the edge of the tarts and fill into the center to create a flower shape. Finish by brushing on the glaze and enjoy!

---

Check out the video here:

Cranberry & Chocolate Chip Oatmeal Cookies

2 sticks of unsalted butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla bean paste (or vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 cups old fashioned oats (not quick cooking)
1 cup dried cranberries
1 cup chocolate chips

Pre heat oven to 375°

Add the butter and sugars to a stand mixer fitted with the paddle attachment and beat until fluffy. Next add in the eggs one at a time followed by the vanilla bean paste. Whisk together the flour and baking soda and add to the wet ingredients (be careful not to over mix) Add in the oats, cranberries and chocolate chips and mix just until they are incorporated. Using a 1oz scoop portion out the dough onto baking sheets lined with parchment paper. Bake the cookies for 6 minutes then rotate the pans and bake for another 5 minutes or until they are golden brown.

3 Healthy & Easy (no cook) Salads

Being a clean freak has its benefits, like actually being able to see your clothes in your closet or not panicking when a friend drops in. But when it comes to food most of us are eating too clean, too clean (for our gut health that is). With so many things pasteurized for a longer shelf life we are all missing out on tons of extremely beneficial bacteria that can really impact our digestive health. I started to learn about probiotics when my friend Midge was visiting me in New York, she told me that she gives each of her kids a little bit of sauerkraut in the morning as a supplement. I was so confused but when she explained that it contains tons of beneficial bacteria that can do everything from support digestion to improve your immune system it made sense to me that you would want to have that in your diet.
 
On that visit she showed me how to make sauerkraut and kefir at home, it was amazing to learn how it is done. Since then I have learned how to make so many more ferments like kombucha, kimchi, pickles and so on. It is so fun to learn how to make all of these different things but when life gets in the way I do find it hard to make the time to do it myself, luckily I found Farmhouse Culture. They make their products the way I would myself but I can easily pick them up at the grocery store.
 
I have tried several different Farmhouse Culture products, from quick and easy Gut Shots to Horseradish Leek Kraut, and now, their new line of Fermented Vegetables. I have actually teamed up with Farmhouse Culture to show you 3 different ways you can use the new vegetables in your next meal:

Arugula Salad with Ginger Beets & Goat Cheese
 
2 cups arugula
1 tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1/4 cup goat cheese
1/4 cup Farmhouse Culture Ginger Beets
2 Tablespoons chopped walnuts
Flaked seas salt & fresh black pepper
 
Drizzle the olive oil and balsamic over the arugula and mix together, put onto two plates. Add the goat cheese, beets, walnuts and top with salt and pepper.

Tuna Stuffed Avocados With Taqueria Vegetables
1 avocado, mashed (save the skin)
1/4 c avocado oil mayonnaise
1 can of tuna
Farmhouse Culture Taqueria Mix
1 bunch cilantro, chopped
 
Mash the avocados, reserve the skins. In a small bowl mix together the mayonnaise, tuna and 2 Tablespoons of the brine from the vegetables. Add in the avocados and mix. Carefully stuff the mix back into the avocado skin and top with the vegetables and some cilantro.

Carrot Ginger Coleslaw
 
Farmhouse Culture Orange Ginger Carrots
Lime
Dijon Mustard
Soy sauce
Honey
Canola oil
Black sesame seeds
Green cabbage
Red cabbage
Parsley
Peanuts, toasted & crushed
 
To make the dressingin a small bowl whisk together 1/4 cup of the brine from the orange ginger carrots with the lime juice, Dijon mustard, soy sauce, and honey. Whisk in the canola oil and finish with black sesame seeds. In another bowl mix together the cabbages, add in the Farmhouse Culture Orange Ginger Carrots. Add the dressing and top with the peanuts and parsley.

All three of these were big hits at my house and my YouTube fam was really into how easy these dishes were to put together.
 
Check out the video below:

 
Check out Farmhouse Culture (you can find which stores near you are stocked up on their products by visiting www.farmhouseculture.com), and let me know which one you try first in the comments below!

Banana Bread

When I was attending BeautyCon in NYC last year I literally stopped in my tracks when I saw the Vital Proteins booth. I had read about the benefits of drinkable collagen like improved skin elasticity and moisture but I had not taken the plunge and tried it. After talking with the brand I realized how easy it is to incorporate into your daily routine and I decided to give it a try. I can totally see a difference in my hair, skin and nails plus it also adds protein to my daily diet. I have put it into smoothies, coffee, water and now this banana bread! Yes the shocker is you can use it hot or cold without “denaturing” the product. If you are looking to try collagen but haven't yet I highly recommend it, you will see results in as little as 2 weeks! Now I sound like I'm on an infomercial but I seriously love this stuff (and the banana bread it also to die for!)

Banana Bread

1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
2    eggs
1 tablespoon vanilla bean paste
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1.5 cups mashed ripe bananas
3/4 cup Greek yogurt (full fat, unflavored)

2 scoops of Vital Proteins Vanilla Collagen Peptides

Preheat oven to 350˚

Butter your loaf pan, set aside

Fit your stand mixer with the paddle attachment and cream together the butter and sugars untilthey are fluffy (3-4 min on high)

In a medium bowl whisk together the flour, baking soda and salt.

With the mixer on low add the eggs and vanilla, mix until incorporated then add the bananas and yogurt.

Keeping the mixer on low add dry ingredients and mix just until they come together (do not over mix these machines are powerful!) Add in the Vital Proteins Collagen Peptides

Pour the batter into your loaf pan and smooth the top, bake for 45 minutes, the bread is done when a cake tester or skewer comes out clean.

When the loaf has cooled slightly carefully flip it onto a cooling rack to cool completely.

A Table Setting For The Mom That Does Not Do High Tea

I am so excited to share this table setting video with you! My mom is much more of a champagne and bright colors kind of woman so I thought this would be a perfect table for her. If you are more of a reader check out the feature I wrote a feature for Martha Stewart all about this table. If you want to see the video press play:

Easter Brunch Table Setting

Happy almost Easter! This year I decided to go with a table setting that was more over the top than usual. There is no room for food so you need to do it buffet style! Check out the blog article I did for Martha Stewart here.

Make These Orange Blossom Madeleines For Easter Brunch

Makes 12 Madeleines

1/2 cup unbleached all-purpose flour
    Pinch kosher salt
2     large egg yolks
1     large egg
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste (or extract)
4     tablespoons unsalted butter, melted
1teaspoon orange blossom water

Butter the molds lightly with 1 teaspoon softened butter (leftover butter paper works perfectly)

1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours and salt together in small bowl; set aside.

2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mixuntil the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar and vanilla bean paste and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. ( do not over mix )

3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (oruse a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.