Sunday, June 29, 2014


My friend makes a fabulous steak sauce/marinade called Hudson Sauce.  It is flavorful, thick and perfectly balanced.  It has just the right amount of sweet barbeque flavor with a hint of tartness and smoke.  It can be used to marinate or baste grilled meats, and even as a dipping sauce.  I used it to both marinate and create a savory sauce to complement the steak.  I marinated the meat overnight, which made it super tender.  You can find Hudson's Sauce here #hudsonsauce

I found this recipe from Better Homes and Gardens and used it as a guide. Now, this was an amazing meal the night it was cooked.  But let me tell you, the leftovers we had for lunch the next day were INCREDIBLE.  It sounds crazy, but it's so true.  Next time I make it I might just put it directly in the fridge and wait until the next day! 

The flavors of fresh and jarred peppers meld perfectly together.

The smoky flavor comes from paprika, but if you want it to truly shine, you must use smoked paprika.  I love this stuff.

Simmer the peppers, seasonings and sauce together long enough for the flavors to become best friends.
Let the steak join the party.

We served it over white rice.  You could also serve it over pasta, or forgo the carbs and just dive in.


1 1/2 lbs angus beef sirloin tip steak
1 bottle Hudson Sauce (you'll use about 12 ounces)
1 medium red bell pepper
1 medium green bell pepper
1 jar roasted red peppers, 15 oz
1 teaspoon smoked paprika, divided
1 tablespoon canola oil
salt, to taste
4 cups cooked rice or pasta

Trim meat and cut into 1 to 1 1/2 inch strips.  Place in large ziploc bag with enough sauce to marinate.  Refrigerate and marinate at least 25 minutes, or overnight.  Remove meat from bag and discard marinade.
Cut bell peppers into strips.  Drain the roasted red peppers, reserving liquid.  Slice into strips. 
Heat oil in large nonstick skillet over medium high heat.  Sprinkle 1/2 teaspoon paprika over meat, then add to skillet.  Cook for about 5 minutes, until cooked to medium rare/medium.  Remove meat to plate, cover with foil to keep warm.  In same skillet, add red and green bell peppers.  Cook until slightly tender, about 5 minutes, then add roasted red peppers with their liquid.  Add about 1/2 to 1 cup Hudson Sauce.  Add remaining paprika, about half a teaspoon.  Simmer uncovered 5-10 minutes, until liquid has reduced by half.  Taste and add needed salt or additional paprika.  Return meat to skillet and heat through.  Serve over rice or pasta.  Makes 4 servings.

Sunday, June 8, 2014


The Cooking Light cookbooks have been making more regular appearances in our kitchen lately.  My sister and I have been obsessed with this recipe for years and both make it all the time.  A serving is definitely enough to fill you up AND that includes two tablespoons of full fat feta cheese.  Yum.

The recipe calls for spaghetti, but this time around I decided to switch it up.  Spaghetti has to be twirled around your fork, then you have to try and scoop up the veggies to make a good bite.  Sounds easy, right?  Not for me.  I prefer to shovel forkfuls of perfectly mixed, bite sized pasta in my mouth.  Don't judge.  So I used rotini instead, and it was much easier to inhale eat politely like a normal human.

This is perfect for summer because the vegetables are in season now.  I used a mix of green zucchini and yellow squash, and chopped a bit more than the recipe called for.  It's versatile, so use what you enjoy!

Since the recipe only needs a tablespoon of tomato paste, try and find a tube at your grocery store.  You won't have to buy a tiny can and then throw the rest away.

You'll cook your zucchini in an olive oil sprayed pan until it's lightly browned.

Add tomatoes with seasonings and juices, drained beans, water, tomato paste, salt and pepper.

Mix and simmer about 5 minutes, until all the flavors are deliciously blended.

Plate it up beautifully, or mix it up!

Oops.  I suggest using a spoon, rather than trying to shake directly from the container.


6 ounces uncooked spaghetti
Olive oil flavored cooking spray
3 cups (1/4 inch) diced zucchini (2 medium)
1/3 cup water
1 tablespoon tomato paste
1/4 teaspoon Kosher salt
1/8 teaspoon coarsely ground black pepper
1 can Great Northern Beans (15 oz) drained and rinsed
1 can diced tomatoes with basil, garlic and oregano (undrained)
1/2 cup crumbled feta cheese

Cook spaghetti according to package directions.  While pasta cooks, heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add zucchini to pan, cook 5 minutes or until lightly browned, stirring occasionally.  Stir in water and next 5 ingredients, cover and simmer 4 minutes.  Place pasta evenly on 4 plates.  Top pasta evenly with zucchini mixture and cheese.
Note: serving size is 2/3 cup pasta, 1 cup zucchini mixture and 2 tablespoons cheese.  311 calories per serving.