Flank steak is an underrated meat - with a little TLC this meat can be tender and juicy and even better - you can cook once and eat twice.

This is also a great recipe because most of the work can happen a day or two ahead of time making it ideal for a quick weeknight meal or two.

Prep

• In a zip-lock combine:
  
• 1/2 cup balsamic
  
• 1/4 cup each of: olive oil, maple syrup, and soy sauce
  
• 1 tbsp grain mustard
  
• 2 garlic cloves minced 
  
• Steak spice seasoning to taste
  

Then add....
2 pounds flank steak and let rest in fridge for 24 hours +, turning at least once

Night One - Roasted Flank Steak

• Preheat oven to 400
  
• Bring steak out of fridge and let rest, try to get it close to room temperature
  
• Cover a baking pan in tin foil (or spend your night scrubbing, trust me)
  
• Cook steak at 400 for 15 mins, remove from oven, cover with tin foil and let stand for 10 mins
  
• Carve against the grain - only carve enough for the one night - save the rest for night two!
  
• Serve with potatoes and your favorite veggies!
  

Night Two - Grilled Cheese with Flank Steak
There is no wrong way to build this grilled cheese, you just make it to your own taste. In our house we use a hearty grain bread and stuff it with mozzarella, roasted red peppers, spinach and leftover steak

To cook we butter one side of each slice of bread and put it in a medium hot pan to brown both sides (the first side I cover the pan to help with the melting). I love feeling like we're eating a super gourmet grilled cheese and we like to experiment with flavors - what's your favorite grilled cheese?

Jordan and I have been suffering through a fall cold (damn my favourite season for betraying me). So what better way to return to my blog after a health break than with an easy chicken pot pie.

No lie, this easy recipe comes from a bisquick box and is super easy. It's perfect comfort food, great for a weeknight or heck any night!

At times we (me) add a bit of milk to smooth out the sauce, but other than that there are no adjustments needed!

This is great for a family or making in batches.

Base

Combine:

• 1 roasted chicken (the $10 or less prepared variety)
• 1 can condensed cream of chicken soup
• 3/4 bag of your favourite frozen veggies

Topping

In a separate bowl mix:

• 1 cup bisquick
• 1/2 cup milk
• 1 egg

How To

• Preheat oven to 400
• Add mixed base ingredients to casserole dish
• Cover with topping mixture
• Sprinkle Parmesan on the top
• Bake uncovered 30-40 minutes until golden brown

Enjoy - what's your comfort food??

I was really excited to try this recipe that I found on pinterest, it looked quick,easy and yummy.

The recipe comes from justataste.com and boasts flavourful chicken with just a few minute of prep and five hours in the slow cooker. Click here for the original recipe.

Overall this recipe was super easy to prep for (pour,mix,cover chicken,walk away) and then I didn't have to do much, which for me is ideal.

I used boneless chicken breasts instead of bone in and I wonder if that was a mistake as I ended up cooking it for only 3 hours on low and found it a tad dry (always follow the recipe!).

Overall this was pretty good. For our family I think I would reduce the honey and add more spice (look for a future post on round two with our slight changes).

What's one of your best pinterest recipes??

As you are aware of by know if you follow my blog, I love the Fall. I had recently got a can of pumpkin and made delicious Pumpkin Spice Molasses cookies (read about it here) and not wanting it to go to waist I wanted to make something with my leftover pumpkin – hence this Fall Harvest Pumpkin Bread (sounds classier with 'Harvest' in the title).

 

This bread comes together really quickly, and I would love to think that it is, for the most part, almost healthy! I was also really happy as this was my first time making this bread and messing with the ingredients of countless recipes to reduce sugars and make a new bread that we’ve never had before. It has been a huge hit with my husband and my mom (and not just because they love me, they swear they like it).

 

Ingredients

1.     2 cups flour

2.     ½ cup white sugar

3.     1 tsp baking soda

4.     1 tsp salt

5.     2 tsp pumpkin pie spice blend

6.     ½ tsp extra cinnamon

7.     ½ cup walnuts

8.     1/3 cup rasins

9.     1/3 cup dried cranberries

10. 1 cup pure pumpkin puree

11. ½ cup sour cream

12. ¼ cup maple syrup

13. ¼ cup apple sauce

14. 2 eggs, beaten

15. ¼ cup light oil

16. 2 tsp vanilla

 

How To

·      Preheat oven to 350

·      In a large bowl combine ingredients 1 -6 and stir well

·      To the dry ingredients add ingredients 7-9

·      In a medium bowl add ingredient’s 1- -16 and stir well

·      Add the wet ingredients to the dry and stir to combine (don’t over stir!)

·      Grease a bread pan with cooking spray and add bread mixture

·      Bake for 45- 60 minutes or until a toothpick comes clean

 

Optional Topping: Before baking the bread, toss extra walnuts (about ¼ cup) with a tablespoon each of flour and sugar, a dash of cinnamon and just under a tablespoon of butter. Using your fingers brake up the butter and for lack of a better word smoosh the ingredients together until the nuts are coted evenly. Sprinkle over the top of the bread and lightly press them down so they stay in place. Bake as normal.

 

That’s it for pumpkin for a while, I promise!  What are some foods you’d like to see featured on my blog? Don’t forget to check out the crafting and home/entertaining pages!

I love to cook with my slow cooker and we love pork tenderloin so I wanted to come up with something easy, yummy and tasty.

This is so easy and smells delicious and tastes great! The balsamic becomes kind of mellow with the long cooking time and the apple is a nice compliment as well. I hope your family enjoys this as much as mine did!

Ingredients

• 1/2 cup balsamic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup apple juice
• 1/4 cup apple sauce (unsweetened)
• 2 garlic cloves
• 1 tsp rosemary
• Pork tenderloin

How To

• Set slow cooker to low
• Add all ingredients in your slow cooker (just not the meat) and wisk
• Now add meat,close the slow cooker and leave it for 5-6 hours (yes, it is that easy)
• Before you serve baste the meat a few times with the juices in the slow cooker
• Enjoy!!!