Steak. It's what's for dinner.

It's times like these that I wish for nothing more than a roof deck, a grill, and a dish washer.

Since my favorite butcher shop closes it's doors at 6pm, my coworker was nice enough to step out and pick me up a 2 lb flank steak. A slightly excessive order considering there were only 3 diners, and that I only have a pan big enough for half.

I marinated the steak just shy of 30 hours. 

Really setting those flavors in.

The day before dinner was to be served we got a break in the heat wave so figured I'd prep some of the appetizers and sides while there was a breeze in the kitchen.

An all time Colorado favorite. Bacon wrapped jalapenos stuffed with cream cheese. 

And one of my all time favorites. Green beans.

Cleaned, wrapped, packed up and ready to go!

------------------------------------------- 30 hours later---------------------------------------

The steak smelled, and looked delicious. Even raw.

Mixed the green beans with some caramelized onions, bacon, and mustard.

Roasted the fingerling potatoes with red pepper flakes, salt and olive oil.

Okay, so Tuesday was a little hot. 

I had two burners on, the stove on high, a skillet preheating, and we were back in the heat wave.

Despite it all, everything roasted, steamed and pan seared its way into a perfect meal.

I've got to get better at taking plating pictures....

A week ago I had this for lunch.

My life is forever changed.

CHICKEN

WHOLE-ROASTED FOR TWO: FOIE GRAS, BLACK TRUFFLE, BRIOCHE

Last week my friend MJ came over for wine and whine.

I recently found a recipe for artichoke & spinach grilled cheese... on Pinterest, because where else do we find recipes these days.

 I have an over abundance of frozen spinach in my freezer, maybe is a popeye complex, but I opted to use that instead of fresh

 This is one of my all times favorites and often referred to as "Good Bread" among family.

(We're very creative)

I shredded. 

 I sliced.

 And the artichokes I diced.

Then it was time to grill.

I served grilled cheese, a side salad with balsamic vinegarette and pinot noir. (Thanks MJ)

The salad was great, but the grilled cheese was a bit bland. 

Our next cheesy round I added a little cayenne to the spinach and artichokes as well as a few Mediterranean spices just to give it a kick. It was perfect!

(The salad dressing also added a great zing.)

 Next time... I'm adding bacon.

Happy weekday eating!

I have made a lot of cheese plates in my day, and sometimes you need to mix things up a little!

Introducing a crabby apple.

Happy Wednesday!

What could we be making....

 Cheesecake!!

I recently spent an excessive amount of time researching the BEST NY cheesecake recipe, and after scanning over dozens of websites and reading hundreds of reviews I chose Food Network's New York Cheesecake and was not disappointed!

 My mom was in town for the weekend and arrived bearing gifts.

1. A new cuisinart (after the pea pesto debacle)

2. A springform pan

We set to work using both of my new kitchen toys

 The suggestion to use a measuring cup to press the crumbs into the base was super helpful. Our curst was already slightly thicker than suggested, but please, who doesn't love a graham cracker crust!?

We popped the crust in the oven at 350 and watched as it turned a perfect golden brown

 This was also the first time my new hand held mixer was put to use. The cake would have been impossible without it!

 Lemon zest goes a long way

  

This recipe and really all cheesecake recipes call for a lot of cooking then cooling, cooking then cooling 

 So now, we cool

After the cheesecake had cooled for a few hours it was time to add the top layer. Instead of using creme fraiche we used sour cream. 

Worked perfectly! 

 14 hours later, our cheesecake was ready!

The cheesecake on Sunday was delicious, but the cheesecake on Wednesday was FANTASTIC!

Thank you mom for all your help, my new kitchen gadgets and everything you do!