How to Cook Steak at Home in 4 Simple Steps

Cooking steak is brutally simple, what’s hard is resisting the urge to overthink it. I have the privilege  of working in a great steakhouse, and I promise you, if you follow these instructions, you too can serve a kick-butt steak. Continue reading “How to Cook Steak at Home in 4 Simple Steps”

Shrimp & Garlic Potatoes (aka sushi on a budget)

While sitting outside dance class yesterday my daughter and I were debating what to have for dinner. We were both craving sushi, but I didn’t want to spend what would have likely been $60+ on dinner. So I asked myself, what was it about sushi that had us craving it (besides the seafood) so badly, and could I whip something up at home that would satisfy that urge without burning the wallet? Continue reading “Shrimp & Garlic Potatoes (aka sushi on a budget)”

Homemade Brunch Burgers

We love burgers. And eggs. And guacamole. So for lunch yesterday we combined the three for what turned into a unanimous crowd pleaser. Even better, my nine year old made the burgers, and I finished them on the grille. Lunch and a lesson? Perfect.

Brunch Burgers

80/20 ground beef





iceberg lettuce


Separate ground beef into single serve portions. Flatten and shape into patties. Using a butter knife, press hashtags into the meat to prevent it from balling up when cooking. Generously sprinkle top and bottom with salt and pepper. There are countless burger patty recipes out there (and my wife has her own that I love), but a burger as delicious as the one pictured above needs little more than salt and pepper. Grille for approximately three minutes on each side, or until firm but not yet hard (you’re aiming for a medium, which should be warm and pink throughout), and set aside. Add a single fried egg (yolk should be runny, with no raw egg white anywhere to be found), guacamole, lettuce, and your favorite buns and you’re done. The guacamole adds freshness to the burger, whereas the yolk lends an irresistibly silky richness that’ll keep you, and your harshest critics, coming back for more.

Tip: For added flavor, lightly saute the bottoms of your burger buns with butter.

Recipes to follow.

Pressure Cooked Lemon Pepper Chicken

wp-1449513862755.jpgThis recipe made for a flavorful, quick, and tender dish. The ingredients are few and simple, and with some tweaks here and there the dish can easily be changed. The best part about pressure cooking isn’t necessarily how quickly it cooks (although that is a plus) so much as how little of a mess was made compared to using a conventional oven.

Pressure Cooked Lemon Pepper Chicken

Bone in Chicken (Dark meat?!)

1/2 cup white wine

coarse salt and pepper

1 whole lemon


(Optional: Brown chicken on all sidesAdd wine to pressure cooker. Evenly coat chicken with salt, pepper, and lemon juice. Add to pressure cooker with lemon halves and set cook time for 7 minutes. After cooking, remove chicken from pressure cooker and pour juices into a separate container. Allow 2 minutes to settle, and using a spoon, carefully remove the top layer of fat from the broth until only the juices remain. Return to pressure cooker (if you have a saute option, otherwise pan saute over medium heat), and slowly add flour while stirring until your gravy achieves desired thickness. Add to chicken, toss to coat, and enjoy!

Tip: Add a whole head of peeled garlic in place of the lemon and throw in some rosemary to mix things up.

Another Tip: This dish is perfect for large portions! After cooking, separate and freeze your leftovers for another day.

Pressure Cooker Top Round Beef Stew


We just got a pressure cooker, which means many a pressure cooker recipes are to come! This first recipe is for beef stew. The actual cook time was 25 minutes, with a 15 minute prep time for chopping veggies and preheating. The finished product tasted like it had been cooking for hours!

Pressure Cooker Beef Stew

Top Round Steak

Red Wine (Cab/Merlot/Zinfandel/Port*)


Chopped onions

Finely Chopped Celery

Skinned Whole Carrots





Sear off the steak, about 2-3 minutes on each side (this locks in the flavor). Add steak to pressure cooker, just barely submerging in wine & water, at about a 3-1 ratio (3 parts wine, 1 part water). Cover with veggies. Sprinkle generously with course sea salt, pepper, and rosemary. Set pressure cooker for 25 minutes (we cook at 15psi pressure). If your cooker isn’t too full, quick release is acceptable when finished, otherwise we recommend natural release. When finished, remove steak from broth, add flour to broth is small batches, mix, and continue to due so until desired consistency is reached. Recombine with steak and enjoy!

Tip: Although delicious as is, a night in the refrigerator will add some extra depth to this already flavorful dish.

* Port will add a touch of sweetness to the soup.

**Water can be omitted entirely. I’ve made soup with nothing but port before to fantastic results!