FoodFash

Adventure Begins in the Kitchen

Two Ingredient Dinner: Sausage & Broccoli

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Sausage & Broccoli 2

If you follow FoodFash on Instagram, you’re likely to have seen a hot Italian sausage and broccoli appearance at least three {possibly ten} times.  It’s two ingredients, super quick to prepare, and really, really inexpensive {like less than 3 bucks per serving cheap}.

Hot Italian Sausage

I strongly encourage using a high quality sausage that’s seasoned really well since this seasoning will carry over to the entire dish.  If you live near a Whole Foods, the bulk hot Italian sausage in their meat department is my favorite.

Sausage & Broccoli

Quickness and cost aside, I mostly enjoy this recipe because it tastes pepperoni-esque and encourages the consumption of a lot, a lot of broccoli.  It’s an extra fulfilling, feel good meal – aren’t those the best kind?

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Stuffed Sirloin: Spinach, Artichoke & Feta

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Spinach Artichoke Feta Stuffed Sirloin Steak 2

Spinach, artichoke, and feta is an all-time favorite combo of mine.  Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.

Spinach Artichoke & Feta

It’s shocking, really, how long it’s taken me to pair meat with such an established love.  But tonight, it happened.  I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.

Stuffed Sirloin Steak

What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta.  What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!

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Grilled Sirloin Flap With Chimichurri

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Beef Sirloin Flap with Chimichurri

Last summer, I attended a Texas Beef Council event with the Austin Food Blogger Alliance where I learned that there are cuts of beef other than the tenderloin that I should be exploring.  Months later, a Pinterest post reminded me that skirt steak was once on my list.

Beef Sirloin Flap Meat

Whole Foods didn’t carry skirt steak, but the butcher assured me that flap meat was a similar, but better quality, cut.  I purchased without hesitation, filled my cart with fresh herbs, hit up the bulk spice section, and headed home to heat up a cast iron grill pan {my favorite kitchen possession}.

Steak Cooked in Cast Iron Grill Pan

I luuuved this recipe.  If I didn’t have a newfound obsession with buying bulk spices as needed, almost the entire ingredient list would have already existed in my pantry.  And beyond this recipe’s simplicity, the finished product was bursting with flavor.  And I just couldn’t get enough of the chimichurri sauce.  There was a point after I hit full that I was still eating steak solely to scoop up more sauce.

And the flap meat?  I have a texture thing with fat that I’m not sure will ever allow me to prefer a cut of beef over the tenderloin.  But I’m definitely open to preparing flap meat {especially like this recipe} on occasion.

French-ish Omelette with Asparagus and Goat Cheese

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French Omelette with Asparagus and Goat Cheese

Ages ago, a friend of mine was talking about his upcoming week in culinary school and how they were taking on the French omelette.  French omelette?  Aren’t omelette’s all the same?  He explained the difference and I’ve been wanting to tackle the French omelette ever since.

Eggs for Omelette

I spent a few minutes watching Jacques Pepin and Julia Child videos {seriously}.  I preferred Pepin’s style and, with his instruction, was able to execute a mighty fine first attempt at a French-ish omelette.  I say French-ish because I used asparagus and goat cheese in lieu of traditional herbs.

Chopped Asparagus

A regular {non-French} omelette, in my opinion, tends to be dense, requiring a ton of filling in order to make the egg less overwhelming. With the French omelette, that’s not the case.  This version is so light and fluffy, you barely need any additions.  Simply put, I adored this omelette and can’t wait until the weekend rolls around so I can make it again!