Sirloin Strips with Marsala Sauce

I was flipping through the cookbook looking for something with mushrooms because I have a coupon for mushrooms that I really wanted to use before it expires. That's how I found this recipe. It turns out that i had coupons for a nice little meal. 

A coupon for the meat and the mushrooms! and a little side salad as well. 

I love any recipe with baby portabella mushrooms which means that I loved this recipe. It took about 20 minutes total cook time. I used rice as a side and started it first so it would be done once the meat was done and they finished exactly the same time. Rice orzo is a must with this recipe because the gravy it makes is delicious.

There's a super close up for you. We enjoyed it with a pre-bagged ceaser salad and the meal was delicious. The recipe made 3 servings for us, so Bradley had the leftovers the next day for lunch. It was just as good. 

Sous chef gives this recipe: 1 thumb up!

Easy Edamame Salad

This recipe is going to be super easy once my tomato plants and herb garden start producing. Keep a bag of frozen shelled edamame in the freezer and the rest are ingredients I usually keep in stock in the fridge. 

This salad is light and refreshing. I could eat it alone for dinner, but Sous Chef needs a little more sustenance. I bought a huge thing of crumbled Feta cheese at Costco a few weeks ago and it seems no matter how much we eat, it never goes empty. 

It even looks summery!

I give it 2 thumbs up, Sous Chef gives it 1. I plan on making this many more times this summer.

Margarita Shrimp

I'm back!!!!

The kitchen is all set up and stocked with wonderful ingredients! I'm ready to start eating healthy again. 

We still don't have a reliable internet source, they said that will take up to 3 months, but that's a different story. So in the mean time there is a corner upstairs that get wireless from somewhere that occasionally works. 

We celebrated our two year anniversary last week! Our celebratory dinner was Margarita Shrimp and some white rice with cilantro and lime (that one isn't in the cookbook, but I thought it would go quite nicely with the shrimp). 

The recipe appears simple, but it was kind of like making a roux for gumbo. You have to stir in the flour with olive oil and watch out because it might burn, especially on a gas stove (which I'm super excited about, but still getting used to).

The spicy advice says you can substitute orange juice for orange liqueur, which I did because we didn't not have any. I also failed to notice the line that says to marinate for an hour so that wasn't done either, but it came out quite nice. 

Sous Chef says:

Delicious!

There really wasn't much clean up, I used one pot and a cutting board. 

I planted some cilantro seeds outside and will definitely make this again when they start growing.