One of my ongoing kitchen goals has been to cook with different cuts of meat. With beef, there are two cuts that I’m very confident with cooking — ground beef (like in my favorite Meatballs, American Chop Suey, or Stuffed Peppers) + filet mignon, which is my go-to meal for special occasions. But, I’m trying to branch out more, experimenting with flank steak, skirt steak, short ribs, and more. And this amazing Beef + Broccoli? Is my new favorite beef dish. Made with flank steak, it is super quick + easy to make (ready in less than 20 minutes total!), and it is CRAZY delicious.
First, you prepare a simple sauce, using soy sauce, chicken broth, ginger, garlic, honey, rice wine vinegar + a few other ingredients. Then, you thinly slice your flank steak, toss it with a little cornstarch + get it seared in a hot pan. Add in the broccoli + the prepared sauce + cook everything together for 5-10 minutes, until the broccoli is perfectly crisp-tender + the sauce is nicely thickened. The steak turns out wonderfully tender + packed full of flavor, despite its short cooking time. The sauce is a complex, beautiful blend of flavors – salty, sweet, bright, peppery, + just-a-little-spicy. Serve with white rice, lo mein, or spiralized vegetable “zoodles” + you have a perfect, scrumptious, simple weeknight meal ready in just a few minutes – what more could you want?!
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Today, I’m taking a quick break from recipe-posting to share a fun little project that I did with Fearless Baby over her first 18 months: Month-by-month pictures! This was super easy, relatively quick, free, and helped me capture memories from those early months that I will treasure forever. I’m not sure where I first saw the idea a few years ago (maybe on Facebook or Pinterest?), but I remember making a mental note that I SO wanted to do that when I had a child. And I did! =)
The premise is simple: I photographed Baby in the same chair, with the same stuffed bunny, every month from 1-18. I didn’t buy any special outfits for the photos – I just chose something that I had loved seeing her wear in that given month (and in the last two pictures, she helped me select her outfit, which was fun). And I wasn’t super fussy about the actual date of the picture – some months, I took it a bit early. Some months, a bit late. Whatever worked with our schedule/mood that month.
I initially thought I’d stop with the pictures after 12 months, but I was enjoying taking them so much (+ Baby truly *loves* having her picture taken), so I decided to keep it up for a few months longer, until we reached 18 months, which felt like a good stopping point. I am hoping to still take a yearly birthday picture in that same chair each June – we’ll see if we’re able to complete that goal!
Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?
This month I was assigned Shockingly Delicious, a wonderful blog full of scrumptious, budget-conscious, healthy, family-friendly foods + decided to make these Vegan Falafel Burgers. And y’all, I don’t think I can adequately explain how amazing these were. SO fantastic. They are simple to prepare, but packed with complex, impressive flavor. After making these for dinner recently, my husband told me that, honestly, he hadn’t had terribly high expectations for these burgers (as he’s not a huge meatless meal lover), but his mind was blown by their deliciousness. He actually said, “I do not miss the meat one bit – these are AMAZING. Can we please have these again within a few weeks?” You bet we can! I like serving them in pita pockets with lettuce, tomato, cucumber, onion, and a little tzatiki sauce. Perfection!
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Here in the Southern USA, we eat a lot of pulled pork. In our family, it’s one of the go-to meals for a group dinner or party, as it’s easy to make a big, tasty batch for a crowd. In the South, it’s traditionally smoked + served with barbecue sauce. And while I love the Southern version, I’m equally enamored with the Mexican version, called Carnitas. With Carnitas, generously-seasoned pork is slowly-braised-until-tender (traditionally in lard, but this recipe uses water + citrus juice instead to cut down significantly on fat), then served with warm tortillas. Yum! While this version is leaner than the traditional version, it absolutely does not lack for flavor – it is truly amazing.
Despite the short ingredient list + fairly simple preparation, the pork is bursting with delicious, bright, citrusy flavor. After cooking in the oven until fall-apart-tender, the pork is shredded + popped under the broiler for a few minutes. The end result is super tender pulled pork with a wonderful, slightly-crisp, caramelized exterior. Swooooon. I like to serve mine with warm corn tortillas, beans, rice (either this Mexican Rice or this Cilantro-Lime Rice), + my favorite taco toppings. It is also great in burritos, quesadillas, and on nachos. Mmmm. It always gets hugely rave reviews, + gobbled up by both the adults AND the kiddos. Y’all have to give this recipe a try – I know you will love it! And in fact, it’s already on our dinner menu plan (again!) for later this week.
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