Colombian Steak

Today felt a little too much like quarantine with me working from home, the boys off school and all sports canceled. I haven’t been feeling the best so my husband offered to make dinner. This usually consists of Buffalo Chicken Pizza, which he made last night. Recently he has added a new meal to his repertoire- steak cooked with tomatoes, onion and garlic. His take on Cuban/Colombian steak. He created this all by himself after having it a restaurant and even made it for friends.

Today was a great day to cook together and not grill since we got almost 7 inches of rain. He made the steak and I did the sides.

I love serving our whole meal on one platter. This was just one steak for show as my kids made me remove the toppings and cut up the steak so it looked more like this
Only Tino and Dad wanted corn tonight! I will definitely be using the left over potatoes as a base for my over medium eggs later this week.


Preheat oven to 350

Any cut of steak- I would not use filet. Best to use T-Bone, rib-eye or strip with the bone still on. Now, this is his take on the dish, usually it is prepared with a cheaper style of steak like flank but my husband doesn’t like flank or London broil.

1 tomato-sliced

1 small onion- sliced

2 cloves of garlic- sliced



Season meat with S&P and bring to room temp- 40 minutes

In a large cast iron or frying pan add a little evoo and heat for a few minutes on medium. Add onions and cook for 1 minute then garlic and tomatoes cook for 30 seconds. Remove vegetables from pan. Add steak and sear for 1 minute on each side. If thick do it for two. Return vegetables to the top of the steaks and then place skillet in the oven.

I used a non stick frying pan and covered the handle in foil. Cook for 5 minutes in the oven. Remove and allow to sit for at least 5 minutes before cutting. If steaks are thick cook a minute or two longer. We cook ours to medium.

This is what it looks like right before going in the oven. Be sure to dip or pour the juice all over your steak because it is amazing!

I’ll be sure to share the smashed potatoes later this week. Enjoy!

Cabbage Salad

I got two small heads of cabbage in my last share so my hair stylist shared this recipe her mom makes. So easy and crisp. It would make a great side at Easter.

Food processors are amazing!

One large or two small heads of cabbage

One small onion

Enough Mayo to coat cabbage and onion. I’d say I used 1/2 cup.

1/4 cup of milk – just enough to make it creamy. Add slowly. Too much can ruin it.

1 teaspoon of celery salt

Dash of garlic salt

Crushed black pepper

Top with paprika

Chop cabbages and onion pieces in a food and do it slowly hitting the button for only a few seconds. Do not over chop and don’t have it set to purée

Add rest of ingredients and stir then top with paprika

Serve Pittsburgh style on sandwiches, as a side or like me on my pulled pork stuffed sweet potato.
Pulled pork stuffed sweet potato can be found on the blog. Enjoy!

Swiss Chard Breakfast Casserole

I love incorporating vegetables into breakfast. I get chard a few times a year in my share and this is my favorite way to use it.

When I first got this recipe from a neighbor I boiled the potatoes. Now I’ve found that if you slice them thin enough you can cut out that step.

4 slices of bacon

1/2 a small onion-diced

2 bunch of chard with stems removed and chopped

6-8 small potatoes very thinly sliced with a mandolin

Handful of shredded cheddar

Cook bacon in a skillet and once done remove to a paper towel. Cool then crumble.

Add onion to bacon grease and cook for 2 minutes then add chard and cook until wilted. Place on the bottom of a baking dish.

Add potatoes to pan a cook 5 minutes. Place them on top of chard, add bacon and cheese cook at 375 for 20 minutes.

Serve with over medium eggs on top.


Taco Salad

Looking for the perfect weeknight meal then look no further. This meal comes together in under 20 and cost around $15.

A taco kit

One extra seasoning pack

1.2 lbs of 90/10 ground beef

1/2 an onion – diced

1 and half bags of salad mix

1 tomato- diced

1/2 cup of Mayo

1/4 cup of plain yogurt or sour cream

1 cup shredded cheddar cheese

Add a little evoo to a skillet then add diced onions and sauté for 3 minutes. Add ground beef and cook until no longer pink constantly breaking it down. Add 1/2 cup water and 1 1/2 packets of seasoning and continue to cook and break apart.

Cook taco shells according to package then crush up six of them. Add 1 1/2 bags of lettuce to a large bowl. Add diced tomatoes, crushed shells and cheese.

Dressing- Mix Mayo, yogurt, 1/2 packet of seasoning and the pouch of taco sauce.

Add warm beef to lettuce bowl and mix. Serve with as much or little dressing as you want. We don’t use much.


Eight Layer Salad

This recipe someone gave to my mom at aerobics class some 40 years ago. I make it at least once a summer. I love a layered dish as it just looks so pretty.

4-5 eggs

6 pieces of bacon

1 cup of sour cream

1/2 cup of Mayo

Teaspoon of sugar and red wine vinegar


1/2 bag of baby spinach

1/2 bag of baby butter lettuce

6 oz of frozen peas

1/2 red onion- diced

1 cup of shredded cheddar

2 tomatoes with seeds removed-diced

1st hard boil 4-5 eggs and precook 6 pieces of bacon and let cool.

Second- mix 1 cup of sour cream with 1/2 cup of Mayo a teaspoon of sugar, red wine vinegar , pinch of S&P.

1st layer- Spinach then butter Lettuce

2nd layer- peas

3rd- red onion

4th- bacon

5th- eggs

6th- dressing

7th- tomatoes

8th- cheese