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Celebration Steaks with Pan Sauce

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me!

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Celebrate Good Times! Come on!

If you’re like me, you just sang/read that title while having flashbacks to roller blade dancing with all your friends under the disco ball, most likely at the skating rink for a friend’s birthday party. Obviously, a small child celebrating a birthday shouldn’t be cooking over an open flame, but apparently once you’re an adult, celebration means cooking an expensive and delicious cut of meat and having a glass of wine. I’m okay with that 😉

I’m calling these “Celebration Steaks” because I first cooked these while on a second honeymoon, of sorts, with my husband. He had just gotten back from a six month deployment two weeks prior, and I surprised him with a trip to a little cabin in the woods while my parents kept Zemirah. It was my first time away from her overnight, and, while I missed her, honestly, it was great! No mom shaming here! It was a wonderful trip with my darling husband whom I had missed so terribly.

It was glorious being able to sleep all night without a care in the world, but it was also nice to just enjoy cooking *calmly* for my husband instead of a hungry baby clamoring at my heels and tugging on my clothes. We danced in the kitchen, drank wine, and I just enjoyed the process of making these delicious steaks. We didn’t have to worry about eating dinner early because there were neither bedtimes nor the threat of an early morning alarm, so we just leisurely enjoyed our delicious meal.

Since then, I’ve made these pan steaks to celebrate Father’s Day and our anniversary; each time with a different cut of beef, but each time it was equally delicious! I think I’ve used rib eyes twice and filet mignon once. This last time I made them, it was really just for a photo op, so I bought a cheap cut of beef at the store (I think it was a round steak?), and, though leaner, still had so much amazing flavor.

No matter what cut of beef you choose, the flavor will be scrumptious, but do take note of the thickness of your steak. The times I am giving are for a steak cooked medium; if you want more rare: do not put them in the oven, sear them only, and if you want more well done, keep them in the oven longer. I would suggest using a meat thermometer to make sure you achieve your desired temperature. Rare to well done, however you like your steak, I hope these can help you celebrate those good times with the ones you love.

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Celebration Steaks with Pan Sauce

Serves 2 or 3.

Ingredients:

  • 1.5 lbs of steak (as mentioned above, any cut will do!)
  • 2 tsp kosher salt (for a better crust)
  • 1 tsp ground black pepper
  • 4 cloves of garlic, peeled but left whole
  • 4 sprigs of fresh rosemary
  • 8-10 sprigs of fresh thyme
  • 1/3 cup of ghee
  • For the sauce:
    • 2 tsp of red wine vinegar
    • 2 tsp of coconut aminos
    • 1 tsp of raw honey

Directions:

  • Heat cast iron skillet over medium heat and preheat oven to 400 F
  • Dry steaks with a paper towel and rub with salt and pepper
  • Once skillet is hot (flick some water to make sure, it will sizzle when it’s ready), add ghee, garlic, and herbs
  • Add steaks to pan
  • Sear for 2-3 minutes, basting with the ghee mixture twice
  • Flip and sear for another two minutes, basting twice with ghee mixture
  • For a medium steak, pop in the preheated oven for 2 minutes (longer for more well done)
  • Remove from pan and let the steaks rest for 6-8 minutes, uncovered
  • While meat is resting, add the red wine vinegar, coconut aminos, and honey to the pan
  • Let simmer on medium-low heat while meat rests, the sauce should reduce down a little bit
  • Serve steaks warm covered with sauce, and don’t neglect the garlic cloves, they are delicious eaten right along with the steak!

If you make some Celebration Steaks for your family, I would love to hear what you thought; you can tag me on Instagram (mrsmollymills). If you are wanting to make the perfect simple yet romantic meal, I would *highly* suggest serving these steaks with my Crispy Brussels Sprouts and some Roasted Potatoes or Creamy Whole30 Mashed Potatoes; they all go together well! If you wanted to get fancy and make a three course meal, my Creamy Tomato Basil Soup makes a great appetizer, and my No Bake Chocolate Date Cake is a pretty classy treat 😉 No matter what you serve your steaks with, I know you’ll enjoy them! Celebrate with your family…and enjoy your pinch of crazy!

Sheet Pan Salmon

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!

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A Birthday Surprise

My birthday was a little over a week ago, and honestly, ever since 21 birthdays are kindaaa depressing, tend to sneak up on me, and pass by quickly without much fuss. However, there is always good food and some form of cake which makes me feel better about the fact that I’m getting older! My sweet husband made me a delicious paleo pie, and I cooked something we don’t often eat. Salmon.

I am the only fish eater in the family, and we don’t buy it often because of the price (I talk budget in this post), but since it was my birthday… TREAT YO SELF! I didn’t want to spend a lot of time in the kitchen on my birthday, so I made a sheet pan dinner, because, again… TREAT YO SELF! Less time cooking, less time cleaning, more time eating and enjoying!

Since I’m the only fish eater, I was expecting David to eat mostly vegetables, and for Zemirah to spit it out and/or gag, but my biggest surprise that night, even more than my gifts, was that they both liked it! David said, “mmm that’s really good”; I’ve never gotten a “really” from him when I’ve made fish in the past. AND HE HAD SECONDS! I counted that victory enough, but when our 20-month-old happily ate her salmon, that was the the cherry on top. Happy birthday to me!

So, if you or someone in your family is a fish hater, try this recipe with them. Fresh salmon, covered in ghee, garlic, and herbs, along with some crispy roasted vegetables, is sure to please anyone! And a one pan clean up is sure to please the dish washer 😉 TREAT YO SELF!

Sheet Pan Salmon

Serves 4-6.

Ingredients:

For the vegetables:

  • 1.5 lbs of brussels sprouts and asparagus, brussles halved lengthwise, and asparagus chopped into fourths
  • Four large red potatoes, cut into one inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dill weed

For the salmon:

  • One large filet, about 1.5 pounds
  • 1 tbsp ghee (you could also use softened butter)
  • 3 cloves of garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dill weed
  • Zest from half a lemon
  • 1 lemon, sliced

Directions:

  • Heat oven to 425 F
  • Arrange chopped vegetables on a baking sheet
  • Cover with olive oil and seasonings
  • Stir to combine
  • Cook for 20 minutes
  • While cooking, combine ghee, seasonings, and lemon zest in a small bowl
  • Dry the salmon with a paper towel
  • Rub the salmon with ghee mixture
  • When vegetables are done, stir them and make space for the salmon in the middle
  • Add filet to the pan, skin side down
  • Arrange lemon slices around the filet
  • Cook for an additional 12-15 minutes, until salmon flakes easily with a fork
  • Serve hot with lemon wedges

If you like one pan meals, be sure to check out my One Pan Chicken and Shrimp FajitasTurkey Sausage Breakfast BakeFruit and Nut Granola, and Creamy Tomato Basil Soup. My goal with this blog is to help wives and moms (and husbands/dads if you’re the chef of the family!) with feeding their families simple, whole foods! You don’t need to spend forever cooking or have every burner on the stove going to cook a healthy meal for your family. One pan meals are the best things for those *crazy* days, healthy for your body…and your sanity. And who doesn’t like washing fewer dishes?! Like Tom and Donna so wisely taught us on Parks and Rec: TREAT YO SELF!…and enjoy your pinch of crazy!

 

 

 

Chicken Salad Stuffed Avocados

This post contains an affiliate link for Primal Kitchen’s Mayo. If you purchase using the link, it does not cost you anything extra, I will just receive a small commission. 

The Best Things in Life are Green

I think we can all agree that avocados are delicious and amazing. My husband used to not like avocados or guacamole! I know what you’re thinking…how could things work out between us?! I was convinced I had to change his mind. I did 😉 Now, he eats plain avocados as a side, or on a salad, and gets so excited when I make guacamole. He has especially taken a liking to my Chicken Salad Stuffed Avocados. The funny thing is, he also used to not like chicken salad. Hmm…now I just have to convince him to like mushrooms.

If you read my Roasted Chicken with Carrots recipe then you will know I roast a whole chicken often. Since we are a small family of three, we always have plentiful leftovers from a whole chicken. One of my favorite dishes to make with the leftover meat is chicken salad; it’s so simple, and if you already have chicken on hand you don’t have to turn on the oven! If you use a great Whole30 approved mayonnaise like my Lemon Garlic Aioli or this one from Primal Kitchen (which is delicious and currently on sale!), it is full of healthy fats. Healthy fats are necessary for brain development in babies and children, and can actually aide in weight loss and reduce risk of heart disease in adults. So, basically, chicken salad combined with avocados…fatty, super delicious, heart disease reducing, brain healthy meal!

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Chicken Salad Stuffed Avocados

Serves 6-8.

Ingredients:

  • 3 cups of shredded chicken
  • 1/2 cup of mayonnaise
  • 1/4 cup of yellow mustard
  • 1 tbsp Dijon mustard
  • 1/2 tsp apple cider vinegar
  • 3 celery stalks, diced
  • 1/2 red onion, diced
  • 1 small tomato, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 2 tsp dill weed
  • Avocados (1/2 an avocado for each person eating)
  • Optional balsamic glaze:
    • 1/2 cup balsamic vinegar
    • 1/4 cup raw honey

Directions:

  • Combine all ingredients in a bowl
  • Let chill for at least one hour
  • If making balsamic glaze, combine ingredients on stove and let simmer until it is reduced by half
  • Cut avocados in half and remove seed
  • Using a spoon, scoop out a little bit of avocado where the seed was to create a little “bowl”
  • Scoop the avocado half out of the skin using a spoon
  • Serve chicken salad inside the avocado “bowl”
  • Drizzle with balsamic glaze if desired *highly recommend*
  • Store leftovers covered in fridge for a week

If you have someone in your life who is either a chicken salad or an avocado hater, first of all, you don’t need that negativity in your life, but second of all, make them this and see if it can change their mind! Eat your healthy fats…and enjoy your pinch of crazy!

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