Fried Egg BLT

This sandwich is the cholesterol king! Please don’t eat this if you’re going for a healthy meal. I don’t know what it is about my husband but he just loves fried eggs on top of things – especially burgers! So when I was making BLTs for dinner one night, I thought I’d throw an egg on top for fun. And he LOVED it. He was so excited when he got home and saw I’d added the egg. It’s a really easy way to please him ;) Soon I will be posting how I cook perfect fried eggs every time. It’s really crazily simple. Basically don’t touch them. Just crack ‘em, cook ‘em, and wait for them to cook. Here’s how I make the sandwiches:

Ingredients:

• Bacon (you’ll need about 3-4 strips per sandwich, depending on how much you like ;)
• Hoagie rolls or steak rolls (I like these because they are long sandwich rolls which hold the bacon well)
• Eggs (1-2 per sandwich)
• Tomatoes
• Lettuce
• Mayo
• Salt/pepper to taste
• Cooking spray

To start, cook your bacon and set aside. I like it cooled more to room temperature for the sandwiches so I always make it first. You can see how I make it in the oven here.

Next get out the sandwich ingredients. Chop the lettuce and tomatoes. Layer them on the rolls with a light layer of mayo, then the bacon, and set aside.

Spray a large skillet with cooking spray and turn the heat up to medium high. Let the pan get hot before you crack your eggs. This is important! It takes about 2 minutes. Once the cooking spray is hot crack the eggs, one by one, into the pan. Don’t touch them! Just let them cook until the whites start to bubble and until the yolk is a tiny bit set. We like the yolks to be a tiny bit done with just a little ooze in the middle.

As soon as they’re done, turn off the pan. Use a knife to cut out each egg white. Transfer with a spatula to the top of your sandwich and sprinkle with salt and pepper. SO easy!

 

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Dark Chocolate Sea Salt Caramels

For Christmas my mom sent us a huge case of dark chocolate sea salt caramels. We quickly (too quickly!) devoured them and after they were gone they were all I could think about. Earlier this week I was craving them so badly I thought, why not just try to make them? Best and worst idea of my life! Now that I know how easy and delicious these are I’ll probably be making them WAY too frequently.
Here’s how you make them – first make my 6 minute microwave caramels, recipe here. Let them set in the pan, cut them up and then you can be ready to make the chocolate. They are REALLY REALLY easy! Huzzah!
Ingredients, caramels:

• 1/4 c. butter (1/2 stick)
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/2 c. light corn syrup
• 1/2 c. sweetened condensed milk
• Cooking spray
• Wax paper for wrapping

Spray a 9x13 pan with cooking spray. Set aside. Pour all ingredients in a bowl. Microwave for 6 total minutes, but remove every 2 minutes to stir. Mixture should be bubbling when you remove it. Quickly pour into prepared pan and spread evenly. Let cool. Cut into squares and set on a cookie sheet lined with wax paper. Set aside and get ready to make your chocolate. *Note to make the best squares you have to kind of push each side of the caramel flat against a pan or cutting board to get an even square.
Ingredients, chocolate topping:

• 1 bag semi-sweet chocolate chips (12 oz.)
• 1/3 c. shortening
• coarse ground sea salt

Melt together in a glass bowl in the microwave on 1/2 the full power level (my microwave’s highest power is 10 so I melted them on 5). Melt them in 1 minute increments, stirring after each minute, until smooth.
Using a spoon, lower caramel squares, one by one into chocolate. Remove with spoon and set onto pan with wax paper. Immediately sprinkle with sea salt. Let cool until chocolate hardens. This is the BEST homemade almond bark because it is a really good dark chocolate from the chips, rather than the candy chocolate “flavor” of most “chocolate” bark.
Eat some, then wrap the rest up for friends. Or eat them all. You choose ;)
 

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Fish Taco Bowls

We love fish tacos! This recipe was a little lighter than normal tacos (no tortilla!) so we gave them a go for dinner. Oh wow this was insanely good for something SO healthy. I mean this meal had no dairy, no carbs, just lots of veggies, brown rice, black beans, and some yummy pan-seared tilapia.

The original recipe is from the amazing blog - The Live-In Kitchen - and can be found here. I only changed a couple things, as noted. Mainly I drudged the fish in the seasonings but also added flour before searing in oil. What we can we say, we like our fish a tiny bit fried ;) My notes are in italics.

Fish Taco Bowls:

• 2 teaspoons chili powder
• 2 teaspoons cumin
• Dash of cayenne pepper
• Pinch of garlic powder
• 1 c. all purpose flour
• 1 tbsp. seasoned salt (like Lawry’s)
• 4-5 tilapia filets (3-4 cod filets)
• Olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 cup frozen corn, thawed, or fresh corn cut off the cob
• 1 15 ounce can black beans, rinsed and drained
• 2 cups cooked brown rice
• Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Add mixture to flour in a low wide bowl. Add 1 tbsp. seasoned salt. Drudge evenly over both sides of the fish.

Heat a drizzle of olive oil (about 1/4 inch up the side) in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn (I cooked the veggies in a separate pan with a drizzle of oil). Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes.

Drain the black beans but don’t rinse. Mix in a bowl with a dash of garlic powder, cumin, and chili powder. Add to veggies once cooked to warm.

Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.

   

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Hot Fudge Thin Mint Sundae

We like to have friends over for dessert and pretty much since having 3 kids we find it much easier to have a little ice cream bar than making complicated desserts. Also it seems that most kids just prefer ice cream to something more gourmet. We had friends over a couple nights ago for dessert and decided on a girl scout cookie themed topping station since we stocked up when the girl scouts came by this weekend. I was so surprised how delicious the thin mints were on top of the sundae! They are just crumbly enough but then have that chocolate coating that melts into the hot fudge and it’s just delicious. Here’s how we made them:

Ingredients:

• Brownies
• Vanilla ice cream
• Homemade hot fudge (my recipe is here)
• Thin mints, crushed

Layer 1 brownie, vanilla ice cream, hot fudge, and then thin mints – the more the better!

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Chinese Chicken Salad

When I was in high school my best friend’s mom made this for us when we had a long trip on a coach bus for a basketball game. She made us a big container of it and we scarfed it down! I remember asking her the ingredients soon after and have been making it ever since! Hard to believe that was 12 years ago. I love chinese chicken salad and it’s so nice to have the option to make it at home, and not only get it at restaurants when you’re out. The key to this is the homemade dressing. Most asian dressings in stores are a toasted sesame or some thicker soy based dressing. This dressing is light and sweet with a hint of salty. Whenever we make this for friends or a dinner get together it gets eaten super quickly. Just try it this week—you will LOVE it!

Ingredients (salad):

• 1/2 head green cabbage, sliced super thin almost into shreds
• 1/2 head romaine lettuce, chopped
• 1/2 bag spinach
• 1 can mandarin oranges (reserve juice for dressing)
• breast meat from 1 rotisserie chicken or 3 chicken breasts cooked in the crock pot with a homemade rotisserie seasoning (see below for chicken instructions)
• 1 2oz bag sliced almonds
• 2 packets ramen noodles, crushed (just the noodles, reserve one chicken flavor packet for dressing)
• 2 large carrots, grated

Ingredients (dressing):

• 1/2 c. olive oil
• 1/2 c. rice vinegar
• 1/2 c. white sugar
• 1/2 c. mandarin orange juice (from can)
• 1 chicken flavor packet (from ramen noodles)

Ingredients (crock pot “rotisserie” chicken):

• 3 chicken breasts
• 1 tsp. salt
• 2 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 2 tsp. black pepper
• 1 tsp. italian seasoning
• water

If you have a rotisserie chicken, remove the breast meat, shred with 2 forks and place in a bowl in the fridge for 45 minutes or freezer for 20 minutes to cool. If you don’t have a rotisserie chicken, you’ll need to make the chicken beforehand. I like to make it in the crock pot with the above chicken recipe. Place all ingredients in the crock pot and add enough water so it comes up about 1/2 inch on the sides, and so it only covers the chicken breasts about halfway. Cook on low for 4-5 hours or high for 2-3 hours. Once cooked shred and place in fridge or freezer to cool.

Once the chicken is cooling, prepare the salad ingredients. In a bowl combine and mix cabbage, lettuce, and  spinach. Then add almonds, crushed ramen noodles, grated carrots, and mandarin oranges. Add chicken once cooled. 

In a medium bowl, whisk together ingredients for salad dressing. Pour about 3/4 of the dressing onto the salad, toss and see if it needs more. I usually use almost all of the dressing but you don’t want it to get too soggy. Let sit for about 10 minutes before serving to let the dressing marinate the flavors. Be prepared to love this salad! I’ve been loving it for 12 years and still going strong on it ;)

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Valentine M&M Rice Krispie Treats

This morning my kids and I made some fun Valentine treats that were pretty much the easiest dessert you could make, but they still loved to help. They love to dump the rice krispies in and also loved adding the M&Ms with this recipe. It’s the perfect easy way to make some yummy Valentine treats for friends ;) I used the same recipe I always use for the Browned Butter Salted Rice Krispie Treats here, but I actually doubled the salt because with the M&Ms you need even more salt to offset the sweet. They are delicious!

Ingredients:

• 1 stick unsalted butter
• 1 10-ounce bag marshmallows
• Heaping 1/4 teaspoon coarse sea salt 1/2 teaspoon sea salt
• 6 cups Rice Krispies cereal
• 1 1/2 c. M&Ms
• Cooking spray for pan

Butter (or coat with non-stick spray) an 9x13 pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. (A light brown color with some darker brown bits on the bottom.)

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt, cereal, and M&Ms together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper (*I just saved the wrapper from the stick of butter, sprayed it with cooking spray and used that to press it firmly into the pan. Pressed firmly they taste better!), that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

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Easy Philly Cheesesteaks

Need a really easy, really satisfying meal for weeknights when you don’t have much time to cook? Cheesesteak sandwiches on big hoagie rolls are such a hit with my husband and are quick to prepare. They are delicious once that steak is broiled with the peppers and cheese all melted together! I know many cheesesteaks have that nacho-style cheese sauce but I feel like that would just ruin my steak. So I used mozzarella. Here’s how I make them:

Ingredients:

• 2 lb. flank steak, seared on each side and sliced thin
• oil, for pan
• 2 green bell peppers, diced in strips
• 1 onion, diced in strips
• 4 hoagie rolls
• 2 c. shredded mozzarella cheese
• steak seasoning (My favorite is the Montreal Steak Seasoning from McCormick and Weber makes a great Chicago style steak seasoning too)

Directions: First prep all your ingredients. Dice your bell peppers and onion, and grate the cheese. Set aside. Get out your flank steak and season generously with salt on both sides. Pour oil into a large pan so it covers about 1/4 inch thick on the bottom. Turn the heat up to medium high. Let oil heat until a drop of water sizzles in it. Then, using tongs (and being careful or you’ll get burned!), slowly place your flank steak into the hot oil. Let cook for approximately 4-6 minutes on each side, until cooked through to desired well-ness. We like a little pink in the middle. Once the steak is done, transfer to a large place, season with more salt, and cover with tinfoil for 10 minutes to rest.

Meanwhile, using the same pan and oil the steak was fried in, add the peppers and onions. Add a little water if needed to remove the brown bits from the bottom of the pan. Add steak seasoning and cover. Cook for about 5-7 minutes until the peppers are soft and onions translucent.

Once steak has rested, slice into strips at an angle. Assemble the sandwiches by layering steak, peppers/onions, and then cheese onto each hoagie roll. Broil until cheese is golden brown. Eat right away! That cheesy steaky flavor is making me salivate.

*Note: yes I only use the steak seasoning on the veggies and NOT on the steak. My favorite way to eat steak is seared to keep the juices in with only a little salt on top. I feel like this keeps it tasting like steak and doesn’t overpower the flavor with seasoning. However it’s a great little accent to the sandwich to have the steak seasoning and flavor spicing up the peppers. Enjoy!

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Salsa Chicken & Queso 7 Layer Dip

If I’m going through the work of making this dip, I decided, I want it to have some meat so it can be our main course. Yes, we had this for dinner and we loved it! I made up some easy salsa chicken in the crock pot during the day. Then when I was ready to assemble I layered refried beans, queso, warm salsa chicken, fresh pico, cheese, guac, and olives into a baking dish. We grabbed some tortilla chips and called it a meal. This would be a great dish for a Super Bowl party.

Ingredients:

• 4 chicken breasts
• 1 jar (32 oz.) salsa
• 1 can refried beans (warmed)
• 1 jar (12-16 oz. queso dip)
• 2 large tomatoes, very ripe, diced
• 1/2 red onion, diced
• 2 c. cheddar or jack cheese, grated
• 2 avocadoes
• garlic salt
• chili powder
• 1/2 bunch fresh cilantro, chopped
• 1 can black olives, diced
• 1 bag tortilla chips

For chicken: place chicken in crock pot with entire jar of salsa. Cook on low for 5-6 hours or high for 3-4 hours until chicken shreds easily. Keep warm in crock pot until you’re ready to assemble the dip.

For pico: prepare pico before you are assembling the dip. Combine diced tomatoes, red onion, and a handful of chopped cilantro. Mix well and chill in the fridge.

For guacamole: mash both avocadoes in a bowl. Season to taste with garlic salt and chili powder.

To assemble dip, layer bottom of a 9x13 pan with warmed refried beans (or you can do them room temp if you prefer that!), on top add the jar of queso, then add the salsa chicken, then the pico, then the shredded cheese. Drop dollops of the guac onto the top of the cheese layer. Sprinkle olives on top, and add fresh cilantro for garnish. Serve warm with tortilla chips.   

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Gluten/Dairy/Egg Free Banana Bread

I think this is the 4th recipe for banana bread I’ve posted on this blog! I have a weakness for banana bread, clearly. And since I’ve been trying out healthier options of my favorite foods while trying to lose the last of my baby weight, it was only natural to experiment with some banana bread. It’s one of those comfort foods for me. And I was determined to find a healthier way to make it so I could indulge without all the guilt. I was so impressed with how light and clean this bread turned out, and how the consistency was still really great even with no eggs!

Ingredients:

• 1 c. coconut oil
• 1 c. light brown sugar
• 1/4 c. white sugar
• 4 large very ripe bananas
• 2 tsp. vanilla
• 1 c. applesauce
• 1 1/2 c. brown rice flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt

Preheat oven to 350 degrees. In a mixer cream coconut oil and sugars. Let mix for 3-4 minutes until it’s light and fluffy. Add vanilla, applesauce, and mashed bananas and let mix again. Meanwhile in a separate bowl combine brown rice flour and additional dry ingredients. Slowly add to wet mixture. Pour batter into greased bread pan and bake at 350 degrees for 40-50 minutes, or until toothpick inserted comes out clean. 

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Bacon & Cream Cheese Stuffed Jalapeños

Lately I have had such a hankering for spicy foods. We’ve gone through more hot sauce in a month than we did in years of being married. I’ve also been adding fresh diced jalapenos to pretty much everything I can. So one week when I was meal planning I thought—let’s just make these things the meal. And it was amazing. Like amazing you can’t stop eating them and think about them when you’re done. The filling is insane. Cream cheese, cream, peppers, bacon, cayenne, and cheese of course. The filling tasted good before I cooked it but after I cooked the peppers the filling melded together in a most wonderful cheesy, bacon-y way. Bacon really does just add some kind of depth to flavor I can’t explain. Also I added diced red peppers though no recipes I saw called for anything fresh. I must say it really needed it though because without the peppers to break up the creaminess it’s almost too rich.

Also, bonus, this meal is EASY. Well if you consider 4 of these with nothing else an acceptable meal. Which my husband and I did. Here’s how I made them:

Ingredients:

• Half block cream cheese
• 10  jalapeños, sliced down the middle and de-seeded
• 1/2 c. grated cheese (I used colby jack)
• 4 tbsp. heavy cream
• 2 tbsp. mayo
• 1 red pepper, diced
• six strips of bacon, cooked and crumbled or chopped small
• 1/4 tsp. garlic powder
• 1/2 tsp. seasoned salt
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper (optional, like I said I’m into spicy right now!) 
• 1/2 sleeve Ritz crackers (or other cracker) crumbled for top

Combine all ingredients except jalapeños and crackers in mixer and whip until combined. Place filling in a Ziploc bag and put in freezer for 10 minutes or fridge for 20-30 minutes to chill. Place jalapeños on a baking sheet (I lined mine with foil). Cut off corner of bag and pipe filling into jalapeños(I filled them pretty high—as full as I could). Cover with crumb topping and bake at 350 for 25 minutes. Let cool for 5 minutes and enjoy!

 

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Perfect Pizza Dough

We love homemade pizza and I’ve tried a lot of methods over the years to get it right. It’s really hard in a home oven to get a crust to be crispy on the bottom without a brick oven like they use at restaurants. What I’ve found works best is rather than just heating up the pizza stone, I cook the crust before I put any toppings on, just to a light brown color. Then I put the toppings on and cook on a high heat for a couple minutes until the cheese melts. It turns out great every time!

We got a pizza stone for our wedding and I’ve used it for years—it makes the difference for me when making pizza. If you don’t have a pizza stone you can still make your crust crispy on the bottom by just pre-cooking the dough on a sheet pan!

Dough:

• 2 tablespoons dry active yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, melted
• 2 tsp salt
• 2/3 cup nonfat dry milk
• 1 egg
• 6 cups flour

This is the same recipe as my basic roll dough, but I don’t let it rise as long for pizza, because I don’t want it light and fluffy but thicker and chewier. Let it rise for about 15 minutes, knead it really well (which makes it chewy), then roll it out with a rolling pin as thin as you can. Put onto your pizza stone or pan, fold the edges over and roll to be your crust. Poke holes with a fork all over the crust and bake at 415 degrees for 7-10 minutes or until a very light golden brown. Take out, add toppings, and put back in for about 5-7 minutes or until all cheese is melted. We like our cheese a little golden!

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Lemon Zest Raspberry Pie

Berry pies are a favorite around our house! Mitch and I like pretty much all kind of berry pie. I loved this simple raspberry pie recipe adapted from the blackberry pie I made for Thanksgiving following Paula Deen’s recipe here. The lemon zest really brings out the flavor of the berries! I used the huge organic bag of Costco’s frozen raspberries. I thawed them for about 30 minutes before making the pie filling. They were delicious!

The Perfect Pie Crust (adapted from A Bountiful Kitchen’s pie crust and Jenny Evans’ pie crust) – my notes or changes in italics:

• 2 c. flour
• 1/4 c. butter (chilled, chopped into cubes)
• 3/4 c. shortening (chilled. chopped into cubes)
• 1/2 c. cold cold ice water
• (egg wash for cooking (1 egg + 1 tbsp. water))

  Mix flour and salt. Cut in butter and shortening with pastry blender or knives. Add water. Stir with fork until flour is absorbed and ball forms. (*Here I formed it into a ball, put it in saran wrap and chilled it in the freezer for about 10 minutes (or you can chill it longer in the fridge if you want to make it a couple hours or a day beforehand.) Dough is much easier to roll and handle when chilled).

  Flour surface and rolling pin well. Flatten dough with hand to make round pancake shape. Roll out from center to about 1/8” thickness (I made mine a bit thicker—I love a thick pie crust). Fold in half, lift onto pie plate. Open and shape to pan. Crimp edges. Cut off excess dough. If baking for single crust pie needing baked shell, bake at 375 for 10-12 minutes, lined with parchment paper and filled with dry beans so the crust retains its shape.

Raspberry Pie Filling (adapted from Paula Deen’s recipe here):

• 6 7 cups raspberries (if you have a small pie tin then use 6 c. but if you have a larger pie pan like a Pyrex glass one, use 7 c.)
• 1 1/4 cup sugar
• 3 4 tablespoons cornstarch
• 1 1/2 teaspoon lemon juice
• 1/2 teaspoon grated lemon zest
• 2 batches homemade pie crust (above) or 2 disks of store-bought pie crust (the store-bought ones have a great consistency but they’re so thin. Try to make it if you can—it’s really easy!)
• (As noted above—egg wash for top: 1 large egg + 1 tbsp. water)

  Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the raspberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
  Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.
  Spoon the raspberry mixture into the pie shell. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.
  Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 mins – 1 hr.
  

  I think pies are best about 4-5 hours after cooking.    

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Homemade Hot Cocoa Mix

We go through so much hot cocoa here in Minnesota that I’ve found it cost-prohibitive, to say the least, to purchase premade hot cocoa mixes. Even in bulk they’re too expensive when it’s –30 outside and you need hot chocolate every hour practically to just stay alive! After tinkering with a mixture that was easy, could be made from ingredients I had on hand, and was still really creamy, I found one I love! We’ve been drinking it almost every day for the past two weeks.

Powdered Mix (scale the ingredients to make as much or little as you’d like):

• 3/4 c. cocoa powder
• 1 c. powdered milk
• 2 c. white sugar

Mix these ingredients together and store in an airtight container or canister in your pantry. Then when you’re ready to make the hot cocoa, simply add 3 heaping tablespoons of the dry mix to 8 oz of steamed/warmed milk. I put the milk in my mug, warm it in the microwave, then add the mix. Mixes right in with no lumps! And when it was freezing here I scaled the recipe and made a huge crock-pot full of it and kept it on warm all day so we could have it ready at all times. You just do what you have to do when you live in the arctic.

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The Best Steak Salad

Okay here it is. My favorite salad. Of all time. This steak salad was inspired by a steak salad I ate at one of my favorite restaurants (Redstone) and tried to recreate at home once they took it off their menu. It is delicious! If you sear the large flank of steak in hot hot oil on both side, then let it rest, then slice it your meat will be so juicy. It makes me salivate. Now every time I go to restaurants I look for a steak salad because they are just so satisfying.

Ingredients:

• 1 lb. sirloin/strip/flank steak, seared, topped with salt, sliced
• 1 c. grapes, halved
• 5-6 strips bacon, cooked, sliced (see my details about cooking bacon in the oven here)
• 1/2 c. bleu cheese (or feta or gorgonzola)
• 1 c. candied walnuts or pecans (see tutorial here)
• 1/2 red onion, diced into tiny pieces
• raspberry vinaigrette
• 1 bag spinach

Mix all ingredients and dress to taste right before eating. You can thank me later. This salad is delicious and it’s so filling too. The sweet grapes and nuts paired with the salty steak and bacon, with the kick from the red onions and cheese is too good.

I try to prep my ingredients for this throughout the day so it’s not a rush at dinner time. The bacon and nuts can be done ahead of time and everything can be chopped and ready in the fridge until the steak is done. You must try it!

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