Charro Beans


Tools: Instant pot, slow cooker, or stove top

Preparation time: 30 minutes,  4-6 hours on high, 6-8 hours on low, an hour



1 Pound pinto beans sorted, soaked overnight, and rinsed

1 Bunch cilantro

2 Cloves garlic

1 Whole onion

1 Jalapeno, seeded and chopped

(this will not add heat, for a spicy pot of beans, add at least three)

1 Can diced tomatoes

3 Slices diced bacon (Optional)

3 Hot dogs cut into rounds

1 Packet bouillon of choice (I’m using ham)

Generous grind of black pepper

Seasoning salt to taste



Instant pot: Combine all ingredients, adding water to cover two inches above all ingredients. Set on broth/ soup mode. Allow instant pot to release naturally. Remove cilantro, garlic, and onion. Season to taste with seasoning salt.

Slow cooker: Combine all ingredients, adding water to cover two inches above all ingredients. Cook on low 6-8 hours or high 4-6 hours, adding water as needed. Remove onion, garlic, and cilantro. Season to taste with seasoning salt.

Stove top: Combine all ingredients, adding water to cover two inches above all ingredients. Cook on low 6-8 hours or high 4-6 hours, adding water as needed. Remove cilantro, garlic, and onion. Season to taste with seasoning salt.


Vegan Variation: Omit bacon. Use vegetable broth. Use your favorite vegan hot dogs.

Kosher variation: Omit bacon. Use vegetable or beef broth. Use your favorite Kosher hot dogs.

Have you ever had food so good you were haunted by it?

I’m talking years! I had Charro beans six years ago. Six! I had them at a wedding that was also a potluck (In my opinion the best way to eat at a wedding.) Unassuming on the buffet, resting atop a can of Sterno. Just a few scoops on my plate. I wasn’t prepared for the flavor. They were amazing. I haven’t had any like them since. Years of asking everyone I know from El Paso and New Mexico. No cherished family recipes! So I’m making my own. All the recipes I looked up instructed cooking the beans in water and then seasoning. You know what’s better than that? Cooking beans in a pot full of flavor. As I’ve told you before, your beans are only as good as your broth.

The right broth packet can make all the difference in your rice, beans, and casseroles.You know about Goya’s Ham broth, but for my Vegan and Kosher cooks, Try out this Goya bouillon with Mexican Saffron. (This does contain MSG if you are gluten sensitive.)

Charro beans are named after the traditional cowboys (charros.) It’s a working man’s dish. Oh, the sweet combination of meats, vegetables, and beans. This broth is like a drug. It might be my favorite one pot meal ever. I also plan on taking it to the next potluck I’m invited to in Carolina. Minds will be blown. Other versions of Charro beans add Linguisa or Chorizo. Use whatever you like. These are your Charro beans.

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Turkey soup with herbed Dumplings



Dutch Oven (or soup pot), crock pot, or instant pot, cheesecloth and some kitchen twine or heat safe rubber bands

Preparation time: Varies on method.






Boquet Garnis (cheesecloth bundle): Any kitchen scraps (herbs, vegetable trimmings, bones) Whole spices you’d rather not fish out of a broth (rosemary, cloves of garlic or peppercorns in my case.) Tied and secured in cheesecloth.

1 tsp. tomato paste

1 cup broth or boillon equivalent

1 cup diced leftover cooked turkey and any remaining gravy

1 can navy beans, rinsed and drained

1 cup baby carrots

1 tbsp each: poultry seasoning, oregano, turmeric, seasoning salt, onion powder, garlic powder, smoked paprika




Herb dumplings:

1 cup self rising flour

1/4 cup unsweetened milk of choice

1 egg

1 tsp. poultry seasoning, smoked paprika, seasoning salt, parsley, onion powder, garlic powder


Garnish: Green onions or squeeze of lemon


Dutch oven: Combine all soup ingredients and bring to boil. Reduce to simmer and let cook one hour. For a soup with more broth, simmer covered. You may cook this longer, the flavors will only get better! Add water as needed. Season soup to taste. Once soup is finished, whisk together dumpling batter. Drop by rounded tablespoons in gently simmering soup broth. Very important- if you allow your soup to rise to a boil your dumplings will break apart and all will be lost! Cover, allow to gently simmer until dumplings are fully cooked, 15 minutes. Uncover and enjoy.


Slow cooker: Combine all soup ingredients. Cook on low 6-8 hours or high 4-6. Mix dumpling batter and drop by rounded tablespoon full into soup mixture. Cover, cook on high 1 hour.

Instant pot: Combine all soup ingredients. Cook on soup setting. Transfer mixture to pot on the stove, mix dumpling batter and drop by rounded tablespoon full into soup mixture. Allow soup to rise to a very low simmer and cover, cooking 15 minutes. Very important- if you allow your soup to rise to a boil your dumplings will break apart and all will be lost!

Soup has been used in every culture to heal

Chicken Noodle. Chicken Dumpling. Goulash. Caldo de Res. Sancocho. Clear Noodle Soup. Tom Kha Gai. Pho. The mother of all- Jewish Penicillin -Matzoh Ball Soup. I could go on. The magic combination of broth and aromatics gives the body so many hydrating and sustaining building blocks. More importantly, it warms the soul. If someone makes you soup when you’re sick, you are loved. One of my favorite stories as a child was Stone Soup. It’s a story about someone who has nothing who starts cooking with water and a stone. As the neighbors become curious, everyone adds scraps until a wonderful soup is born and shared with everyone. I loved imagining what this soup made of friendship and community tasted like. If there was one story that represents my heart, it would probably be Stone Soup.

Just smelling a pot of soup simmering me on my stove is the promise that I will kick this immortal cold. Bone broth is really having a food trend moment for the collagen that can be unlocked by cooking. People are touting it as gut healing and skin rejuvinating. There are companies selling bone broth that cannot keep up with demand. People are encouraged to drink two to three cups a day. I am a big believer in what collagen can do for the body. Did you know the reason Jello is served so often in hospitals? It contains collagen. Can you believe you have everything you need to make your very own healing fountain of youth?

Let’s talk Boquet Garnis. It’s a fancy word, no? Think of it like this: Scrap bag. I save my kitchen scraps and throw them in a ziptop bag in the freezer. Chicken bones from rotisserie chicken or even chicken wing bones. Turkey wing tips. Onion and carrot ends. Tomato cores. Green onion trimmings. Ends from fresh herbs. They are saved for a day such as this when I need all the healing I can leach out of them. Scraps don’t need to look pretty, no one will see them and the cheesecloth will keep any small pieces safely inside. Throw them all in a cheesecloth, add any whole spices you wish, secure, and cook. No straining soup for bone pieces or fishing around to get those peppercorns out. When you’re done, wait for it cool, empty, wash your cheesecloth. Ready for reuse!

Why would you put gravy leftovers in your soup? Think of gravy as a bridge between buillon and broth. It’s a concentrated balanced flavor that can do a lot for your soup. What do you think of the extra pictures? Drop me a comment if you like the look.

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Hunka Hunka Stuffed French Toast



Broiler, sheet pan, bowl, stove top pan


1 banana sliced into rounds

brown sugar, enough for generous coating on banana slices

1 egg

1 cup milk of choice

1/3 cup honey

3 slices bacon

3 tablespoons peanut butter

2 slices quality bread

powdered sugar, for topping



Set oven to broil. Place bananas on baking sheet, topping with generous sprinkling of brown sugar. Place in oven on the top rack, as close to the broiler as you can get. Once brown sugar has melted, remove from oven and set aside to cool.

Brown bacon in pan, reserve drippings.


Whisk egg, honey, and milk together. Spread peanut butter on both slices of bread, arrange bacon on one slice and bananas on the other. Quickly put the sandwich together, squish so the peanut butter helps keep the ingredients together. Soak in honey, milk, and egg mixture for 2 minutes, ensuring bread has absorbed liquid. Brown on both sides in pan drippings, top with powdered sugar. Serve.



Gluten Free: Substitute gluten free bread of choice, dip sandwich in egg mixture quickly as gluten free bread tends to absorb faster.

Different Filling ideas: Strawberry peanut butter. Peanut butter and jelly. Nutella banana. Camembert and apple slices.

Vegan: Substitute Smart Life Bacon Strips or generic bacon bits (Yes, they’re Vegan.) Use 1 cup milk, 1/3 cup honey and whisk in 3 tablespoons cornstarch or flour instead of egg mixture.

There is nothing worse for a food loving human than losing the ability to taste.

I have a cold. This was the last meal I could take before sickness overtook my sinuses. My house is a den of sick-niquity. I miss this sandwich. It’s an homage to Elvis whose favorite sandwich was peanut butter, banana and bacon. We’re making this a unique brunch item by giving it the French Toast treatment. What will your friends say when you bring this to the party? An easy way to up your presentation game is with an icing sugar shaker.  Talk about a man pleasing meal! It’s a little out of the box, but if you love a salty sweet pairing, you’ll be in blue heaven.

When you’re sick, it’s important to have a good queue for binge watching on Netflix. Comfy pants and tea with honey are essential. Normally I attempt to cook my way out of sickness by concotions that involve a lot of spiciness. This is hard, unrewarding work that deserves lots of movie time. I’ve given a lot of thought to my top ten favorite movies I would take on a deserted island.

  • Big Fish
  • Clue
  • Muppet Treasure Island
  • O Brother! Where Art Thou?
  • Edward Scissorhands
  • Pirates of the Caribbean: Curse of the Black Pearl
  • The Proposal
  • A League of Their Own
  • Seven Brides for Seven Brothers
  • Calamity Jane

Limiting yourself to ten is not as easy as you might think, there is never enough room for all the necessary pirate movies or classics. Nonetheless, I’ll be feasting on the buffet of movie choices until my sense of taste returns to me. What are your top ten?

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Bread N’ Bake


Tools: Zip top bag/paper bag/ container with lid for breading, baking sheet and aluminum foil

Preparation time: 10 minutes plus 45 minute cook time


1 lb. protein of choice (chicken wings, shrimp, chicken breast chunks, pork chops, firm marinated tofu, etc.)


Liquid: 1/3 cup water, hot sauce, unsweetened milk of choice, 3 whisked egg whites or 2 whisked eggs

 Coating: 1/4 cup of your favorite seasoning blend or seasoning salt mixed with 1 cup Panko breadcrumbs, regular breadcrumbs, crushed crackers, crushed toasted nuts, all purpose flour or crushed potato chips

Browning topping: nonstick spray or 1/3 cup melted butter or spread


Preheat oven for 350 degrees. Cover baking sheet with aluminum foil, spray with nonstick cooking spray. Place liquid for breading in shallow dish. Place coating in zip top bag, paper bag, or container with lid. Dip protein in liquid, then place in coating. Shake to coat. Place protein on baking sheet covered in aluminum foil. Bake for 30 minutes, flip, continue baking an additional 15 minutes.


You can dip me in this any day.


Gluten Free Version: Gluten free breadcrumbs, crushed gf crackers, crushed nuts, or potato chips

Paleo: Eggs, nut milk or water as breading liquid, crushed toasted nuts as breading

Vegan: Firm marinated tofu, Water or unsweetened milk of choice, any breading listed

Breaded mushrooms: Substitute mushrooms for protein, coat in liquid and breading repeatedly

Onion Rings: Substitute sliced onions for protein, coat in liquid and breading repeatedly


I’m giving up spending three dollars for a bag with some breadcrumbs and salt.

As I cooked this my mind began reeling with all the options. Gluten free. Vegan. Potato chips breading. Cracker coating. You can make this with virtually anything in your pantry!  You don’t even need a bag. I like using a container with a lid. This recipe is written so that you can rummage in your cupboards and still come up with something tasty for dinner. This is also a great recipe for kids to help with. What’s more fun that shaking the fool out of stuff?

I’m really excited about this master breading recipe. I never thought this blog would accumulate fifty recipes, but here we are. Certainly inspiration would run dry? Cooking has always been a refuge for me. There’s just something special about making an idea come to life. It’s even better when you can feed that idea to other people. I’m honored that people from different countries have visited my blog! It’s also wonderful that once people know about my blog, they begin telling me about food. So many times it’s tied to memories, places, happy times. When I try their recipes I get to share their history and culture. If you want to know about a person, find out what their favorite food is. Ask them why. It will tell you a lot about them.

This blog started with a tiny shy spark of hope. Could I make a food blog? What happens when I run out of ideas? The closest I had ever come to web design had been creating Powerpoint presentations. It has blossomed into a beloved hobby that’s connected me with so many and is helping me share family traditions.

In honor of fifty recipes, here’s my list of dreams that are not yet fulfilled:

  • Go to a potluck where all of the recipes people have cooked are mine
  • Go indoor skydiving
  • Sing a song with a live band
  • Publish a book (A cookbook, perhaps?)
  • See a skit where I’m being lovingly made fun of (Yes, there’s a story behind this one)
  • Dye a portion of my hair blue
  • Milk a cow (I’ve milked a goat, but it’s just not the same)
  • Successfully chop a piece of wood with an axe
  • Write and deliver a standup routine to women who need a good laugh
  • Meet Alton Brown (All Hail!)

Thank you so much for reading my musings and putting up with all my errors. Thank you especially for trying my recipes! It’s such a privilege that anyone would read them, and it makes me even happier to hear when people try them and they taste great. Do you think we can get to fifty more? What’s on your bucket list?

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Curry in a hurry


Tools: Saucepan with lid, instant pot, slow cooker

Preparation time: Varies based on cooking method


1 can chickpeas, rinsed

1 diced potato, skin well scrubbed or peeled

1/4 cup frozen peas

1/4 cup onion

1 teaspoon minced garlic

1 cup broth of choice (vegetable, chicken, beef)

4 tbsp. tomato paste (may add more if you like)

1/2 cup full fat coconut milk with 2 tbsp. flour or cornstarch whisked in

1 tbsp. saute oil of choice or butter or ghee

1 tsp. cinnamon, cayenne pepper (optional), cinnamon, turmeric

1 bay leaf

2 tbsp. curry powder, Garam Masala, onion powder, smoked paprika

salt to taste after recipe is fully cooked


Stove top: Saute onion in saute oil of choice until translucent, add garlic, diced potatoes and all spices, cooking until fragrant. Add broth, chickpeas, peas, and tomato paste. Bring to boil, reduce to simmer, cover. Cook for thirty minutes. Uncover, bring to boil, add coconut milk/flour mixture and boil an additional 5 minutes or until sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings, remove bay leaf. Serve with rice and naan bread.

Instant pot: Saute onion in saute oil of choice until translucent, add garlic, diced potatoes and all spices, cooking until fragrant. Add broth, chickpeas, peas, and tomato paste. Cook on manual for 15 minutes. Release, bring to boil, add coconut milk/flour mixture and boil using sauté function an additional 5 minutes or until sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings. Remove bay leaf. Serve with rice and naan bread.

Crock pot: Omit saute oil, add all ingredients except coconut milk/ flour mixture and salt. Cook on low 6-8 hours or high 4-6 hours. You can lessen the cooking time if you need to as there is no meat. Move mixture to pot on the stove, bring to boil, add coconut/flour mixture. Boil 15 minutes or until the sauce coats the back of a spoon. Adjust sauce to your liking, adding salt and additional seasonings. Remove bay leaf. Serve with rice and naan bread.

Garnishes: Toasted coconut, cilantro, toasted fennel seeds, pomegranate seeds, saffron

Variations: You may add diced firm tofu,  goat, lamb or chicken in the beginning as you saute the onion. Continue with the recipe as normal.

Have fun adding whatever vegetables you like.You may also add cauliflower, diced squash, diced sweet potato, or carrots when you add the potato to the pan.

You may also whisk in 1/4 cup plain yogurt once removed from heat for additional creaminess.

For more of a tomato based sauce, omit tomato paste and substitute  small can of tomato sauce.

You may also add sliced almonds when you add coconut milk mixture.

I love Indian food but I don’t always love the price tag.

I completely understand the price because funding exotic ingredients can cost a pretty Rupee! My cravings for Indian food have led me to get creative and make my own. I’ve been nailing down a curry recipe for a while, balancing these flavors is completely new to me. It’s like learning a new language. I love that writing this food blog has increased my knowledge of web page design, food styling, and now Indian cuisine.

My tastes veer towards creamier Indian dishes, so my best friend coconut milk makes an appearance. I use hardly any cayenne pepper, so please feel free to tinker with the heat level as much as you like. This recipe really comes into its own the next day after the flavors have a chance to blend. If I were having company I would even consider making this the day before!

This recipe is wonderfully thrifty and versatile. You can use almost whatever you have on hand, make it vegan, paleo, and gluten free. Research has also shown a diet high in spices like turmeric to be incredibly healthy! I like to serve a side of basmati rice with a handful of golden rasins, saffron, and shredded coconut tossed in when cooking. For my paleo friends, go to your old standby cauliflower rice.

In Germany I absolutely could not find Garam Masala. Luckily, a thoughtful friend who travelled to the States brought me back a hefty spice jar full. I wish I had known Amazon carried this spice so affordably.

This recipe goes out to someone who has been my friend for 16 years! He requested and I am too happy to oblige. May this sustain you body and soul.

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Southern Style Mac N’ Cheese


Tools: Saucepan, oven proof baking dish, cooking spray

Preparation time: About 10 minutes


2 cups pasta of choice, prepared according to package directions

2 tbsp. Spread/ butter of choice (plus more for breadcrumb topping)

2 tbsp. flour (See variations for gluten free method)

1-2 cups cheese of choice (Based on your tastes, I’m using Daiya Cheddar style shreds)

1/4 frozen mixed vegetables (optional)

1 tbsp. onion powder

1 teaspoon soy sauce (Or Coconut Aminos)

1 tsp dry mustard powder

1/8 teaspoon vinegar based hot sauce such as Tabasco

Salt and fresh ground pepper, to taste

1/3 cup panko bread crumbs for topping

1 cup milk of choice (If using dairy free, use unsweetened only. I’m using cashew milk)


Grease oven proof baking dish, preheat oven to 350 degrees/180 Celsius. Melt spread and add flour, stirring to combine. When flour appears to be fully combined with melted spread, add milk. Bring to boil, reduce to simmer. Add seasonings and cheese. Please taste and season accordingly- this sauce needs to be FULL of flavor for all those noodles!

Add frozen mixed vegetables, fold in pasta. Pour in prepared baking dish. Top with Panko bread crumbs and more pats of butter/ spread. Bake in oven until topping is golden brown and delicious- about 10-15 minutes.


Gluten free: Use gluten free pasta of choice. Omit butter/spread/flour step. Combine milk, seasonings, and 2 tbsp. corn starch whisked into 2 tbsp. cold milk of choice. Bring to boil, reduce to simmer. Once sauce is thick enough to coat the back of a spoon, add your cheese, fold in pasta. Top with gluten free breadcrumbs (Or crushed gluten free crackers.) Dot with spread, bake.

Buffalo Chicken Mac N’ Cheese: Add 1 cup shredded chicken (Or vegan chicken substitute) and 1/3 cup buffalo sauce.

Carmelized Bacon and onion Mac N’ Cheese: Saute 1/2 diced onion in butter/spread until golden brown and caramelized. Add 2 slices crumbled bacon. Fold both in when you fold in cheese.

Gruyere and Onion Mac N’ Cheese: Saute 1/3 diced onion in butter/ spread until golden brown and caramelized. Fold in 1 cup shredded Gruyere instead of cheddar, continue with recipe as directed.

Pizza Mac N’ Cheese: Fold in 1/3 cup pizza/pasta sauce of choice and 1/4 cup diced pepperoni when adding cheese. Continue preparing as directed.

Let’s be honest: I hate the Proverbs 31 lady.

Every Bible study brings her up as a flawless example of a wife and a mother. Let’s read, shall we?

A wife of noble character who can find?
    She is worth far more than rubies.
11 Her husband has full confidence in her
    and lacks nothing of value.
12 She brings him good, not harm,
    all the days of her life.
13 She selects wool and flax
    and works with eager hands.
14 She is like the merchant ships,
    bringing her food from afar.
15 She gets up while it is still night;
    she provides food for her family
    and portions for her female servants.
16 She considers a field and buys it;
    out of her earnings she plants a vineyard.
17 She sets about her work vigorously;
    her arms are strong for her tasks.
18 She sees that her trading is profitable,
    and her lamp does not go out at night.
19 In her hand she holds the distaff
    and grasps the spindle with her fingers.
20 She opens her arms to the poor
    and extends her hands to the needy.
21 When it snows, she has no fear for her household;
    for all of them are clothed in scarlet.
22 She makes coverings for her bed;
    she is clothed in fine linen and purple.
23 Her husband is respected at the city gate,
    where he takes his seat among the elders of the land.
24 She makes linen garments and sells them,
    and supplies the merchants with sashes.
25 She is clothed with strength and dignity;
    she can laugh at the days to come.
26 She speaks with wisdom,
    and faithful instruction is on her tongue.
27 She watches over the affairs of her household
    and does not eat the bread of idleness.
28 Her children arise and call her blessed;
    her husband also, and he praises her:
29 “Many women do noble things,
    but you surpass them all.”
30 Charm is deceptive, and beauty is fleeting;
    but a woman who fears the Lord is to be praised.
31 Honor her for all that her hands have done,
    and let her works bring her praise at the city gate.”

Proverbs 31: 10-30

I think if I had servants I could also laugh at the days to come! Tired from rocking baby at 3 in the morning? Ring a bell, in come one of your servants clothed in scarlet. Anytime this passage is brought up we all sit in reverence as it is read, nodding in quiet falsehood- thinking we have DONE enough or chastising ourselves for not DOING enough. I actually memorized this passage when I was looking for a Christian husband, thinking quoting it would impress the right kind of man.

You know how I met my husband? A dance class I took for myself doing what I LOVED. I thank God every day my own attempts at righteousness did not win me a husband. You know why? I am loved for who I am and I don’t ever have to keep up an act. Very much like why God loves us.

For fun, I thought I’d write what the modern Proverbs 31 woman would be like. This has been done many times, it’s not new. But it sure is fun!

“A wife that looks good in leggings who can find? She is worth far more than good hashtags. Her husband has full confidence in her and lacks nothing of clean laundry. She brings him Pinterest worthy meals, not takeout, all the days of his life. She selects organic fruits and vegetables, and works to make her own yogurt. She is like the locally sourced restaurants, bringing food farm to table. She gets up while it is still Saturday morning to cook a healthy well balanced breakfast for her family.

She considers a home business and starts it, out of her earnings she buys homemade wooden toys from Etsy for her children. She sets about her workouts vigorously, her arms are strong for Crossfit. She sees that her home business is profitable, she lives on Starbucks so her lamp does not go out at night. In her hand she holds the Pinterest app and grasps the freshly folded laundry with her fingers. She opens her arms to the school Booster club and extends her hands to the Bake sales.

When it snows, she has no fear for her household, for all of them are clothed in matching artisanal flannel pajamas. She makes cloth diapers for her baby, she is clothed in Lularoe and Gywneth Paltrow’s workout gear.

Honor her for all her sleepless nights, and let her works bring her praise at the Mommy and Me group!”

I hope you understand this for the humorous take that it is. It is certainly valuable to work hard for your family and bring honor to your husband. I sincerely hope this doesn’t offend my home business ladies either, I love my Lularoe and good probiotics! On days like this, when my baby is not adhering to a sleep schedule, this all seems like too much! This is a day to bury my face into a dish of crispy topped Mac N’ Cheese. In case you aren’t feeling like cooking, here’s a Vegan Mac N’ Cheese in boxed version.

If you ever have a day like mine (I’m sure you won’t!) let this bring you some comfort. Please have fun with variations too! If you can think of anymore, post in the comments below. I’d love to see what you come up with!

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Drunken Marinade



Dish that can go in the fridge. That’s all!

Preparation time:

About 1 minute, plus the time involved drinking leftover beer.


1/4 cup beer of choice

1 tablespoon minced onion-dried or fresh

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 tablespoons soy sauce

Method: Stir to combine. Marinade protein of choice in refrigerator, flipping halfway through (At least two hours to overnight.) Drink remaining beer.


Gluten free: Use gluten free beer and soy sauce of choice.

Vegan: This marinade is Vegan as is, use a firm tofu, Seitan, or nice hefty mushroom caps would be delicious.

Soy free: Substitute Coconut Aminos for Soy Sauce

Glaze: If preferred, boil marinade down to a sticky consistency. Brush on in the last 2 minutes of grilling. This is wonderful if you are doing multiple proteins.

There is a world famous steak marinated with something very similar to this.

Often when I’m planning meals I ask myself, “If I could go to any restaurant in the world, what would I order?” Then I set out to make it a reality!

This is a knockoff of a marinade for a drunken Ribeye. Why stop there? Drunken chicken! Drunken tofu! Drunken Seitan! Drunken mushrooms! This really does taste good on anything.

My mother’s day has had many spoiling components. I was treated to dinner of my choice, a lunch of my choice, and was told I could cook any treat I like. Steak it is! I chose some beautiful New York Strips.

If you don’t have a grill like our poor souls, you’ll need a very good grill pan. It can give you beautiful grill marks (put food on very hot, pick up, rotate 45 degrees to get those beautiful diamond shaped grill marks.) A perk of using cast iron is the seasoning the pan gets! Click here for my pick, remember whatever you buy through that link gets me a small commission!

I’ve continued to be spoiled by three hour baby-less naps when my husband is off work. The gift of sleep! Could anything be better?

Maybe (Just maybe) A nice boozy steak.

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