It's been awhile since we blogged about food from our kitchen. We are trying very hard to reduce the pile of recipes ripped from magazines. I like getting cooking magazines or any magazine in the mail really, but I find myself stressed if they begin to pile up, so I will go through and rip recipes out that seem interesting just so I can bring the magazine to work and get rid of it. I'm like this with food in our pantry, vegetables and leftovers too. Oh and the DVR. A full DVR of shows to watch also stresses me out. lol.
Anyways, these two recipes were from our Food Network magazine, in the September 2012 issue. We used both the recipes as a base and maybe strayed from it here and there skipping ingredients that we didn't like (chipotle chiles in adobo sauce for example) and adding ingredients we did have.
Tomato Caesar Salad with Bacon Parmesan Crisps
Bobby Flay's Flank Steak with Balsamic BBQ Sauce
True, the recipe above had a lot of ingredients and could have been shortened a bit, but believe me it was worth the extra work to make the balsamic bbq sauce. I do not eat a lot of red meat too often and I liked the combination of serving the thinly sliced flank steak on the french baguette.
Bacon Parmesan crisps! Yum! I can barely ever show Dan your food pics as he gets so jealous! Lol
ReplyDeleteA few months ago I sorted through all my magazine recipes and swore I wouldn't let them stack up again. Not surprisingly, I've got a huge stack again that's driving me crazy.
ReplyDeleteI probably have about 500 recipes clipped that I still need to try. I'm not kidding. It's kind of a problem.
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