13 Prime Steak

Belated anniversary wishes to El Husbee!  Time flies when you are having fun and making memories.  This year we celebrated our 10 year wedding anniversary.  With a house, a fur child, a kid and a baby on the way we have been very blessed these past 10 years. 

El Husbee surprised me with dinner at a fancy new steakhouse that just opened up.  We had a really good time and the food was super yummy.

We got their fried calamari for a appetizer.  It was so good!  The pepper relish is a nice touch.  We got a salad but pregnant me was so hungry I did not get a picture.  We got the 13 Prime House Salad and it came with a fried egg on top.  So good and creamy.  Are pregnant women suppose to eat eggs that are not cooked all the way?  Oh well! But totally get the salad.  It's good. 

I got the pan roasted chicken.  I know.  You are suppose to get steak at a steakhouse.  But pregnant me just didn't feel like a steak.  The chick was really good and I really liked the lemon chimichurri. 

El Hsubee got the Black Coffee Rubbed Ribeye.  It was delicious.  The steak was cooked perfectly and the mashed potatoes was garlicy and melt in  your mouth.  However, it was sweet.  El Husbee had a hard time finishing it because of how sweet it was.  The steak also comes with a BBQ sauce.  I totally recommend getting the steak but I would do it as a shared item.  The restaurant also lets you get additional sides. 

I have been waiting to talk about this dessert.  I got the banana foster's French toast.  It's French toast with a side of coffee ice cream.  The coffee ice cream was perfect for cutting the sweetness of the bananas foster French toast.  The French toast was a perfect crunch.  It was soooooo good!  I ate the whole thing.  Like hands down the best part of the dinner for me. 

El Husbee got the bread pudding.  It was good it and he really enjoyed it. 

We really liked 13 Prime Steak and totally recommend it for date night or a special occasion.  The service was really good.  We had a reservation but the people behind us just walked in and it didn't see like they had to wait for very long.  There is a bar and it did look like people were eating at the bar.  We really want to go back and try the burger. 

13 Prime Steak

1345 N. Willow Avenue, #190

Clovis, CA 93619

559-216-1313

Keep eating friends!

XOXO

Chocolate Chip Cookie

The way to Baby Girl's heart is cookies.  She has loved cookies ever since she could eat them.  However, Baby Girl also has developed a palate for cookies.  No Nabisco for this girl.  I have been using a super simple chocolate chip cookies recipe that my family loves. 

This is the cookie dough right before I wrapped them in saran wrap and chilled them in the refrigerator.  Once they have chilled for about 1-2 hours I will take them out again and roll them into balls.  Then stick them back into the refrigerator for about another 1 or 2.  Then I will put them in a Ziploc bag label with the date, bake temperature, and bake time.  Now the cookie dough balls are ready for the freezer.  Frozen cookie dough is good for about 3 months.  You just pop however many cookies you want straight out of the freezer and into the oven for super yummy cookies!

Chocolate Chip Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup semi sweet chocolate chips 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

These cookies are a staple in my family.  It's so nice to just be able to pop some cookie dough balls in the oven after dinner and have fresh cookies ready in minutes.  Once you make these you will never use store bought cookie dough even again.

Freezing cookie dough balls is also perfect for the holidays.  This makes having fresh baked cookies super easy AND it makes Christmas cookie platters super easy to make. 

Keep baking friends!

XOXO

Bluebuerry Streusel Muffins

It's so hard to get breakfast ready in the morning on the weekdays.  Between getting ready, feeding the dog, packing lunches, and getting the kid up and ready.  Who has time for breakfast?  But since we are trying to lead by example for Hargow I wanted to make something semi healthy. You know.  Besides throwing a toasted waffle in a bag for her to eat in the car.  

There are all kinds of streusels.  This one is super easy to make.  You can add it to the muffins in layers or just put on top.  I am too lazy for layers so I just sprinkle mine on top. 

Fresh blueberries are the best.  However, you can totally substitute with frozen.  Just make sure when you use frozen to NOT defrost. 

This batter will be little thick.  Which for me is perfect for using a ice cream scoop to scoop out. 

The blueberries might burst but don't worry about it.  It just means there will be pretty blue/purples swirls.  If using frozen blueberries make sure you mix them into the batter while they are frozen. 

I use a ice cream scoop to scoop out my muffins BECAUSE I am lazy and BECAUSE it is super easy. 

I am too lazy to layer the streusel so I just pack all the streusel on top.  The more the merrier!

These muffins smell so good when they are cooling on the rack.  You can eat them warm or wait for them to cool.  You can slather butter on them or eat them plain. 

Blueberry Streusel Muffins

Ingredients:

     Streusel

• 1/2 cup brown sugar
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon

     Muffins

• 1/2 cup butter, unsalted softened to room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs, large room temperature
• 1/2 cup Greek yogurt
• 2 teaspoons vanilla extract
• 1 and 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 and 1/2 cup fresh blueberries

Directions:

1. Preheat oven to 425F.  Spray 12 count muffin pan with nonstick spray or line with cupcake liners.  Set aside.
2. Make the streusel:  In a small bowl, toss together the brown sugar, nuts, and cinnamon.  Set aside.
3. Make the muffins:  In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy.  Add the granulated sugar and brown sugar and beat on high until creamed.  Scrape down the sides and bottom of the bowl to make sure fully incorporated.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed until the mixture is fully combined.  Scrape down the sides and bottom of the bowl. 
4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.  Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.  Add the milk and beat until combined.  Fold in the blueberries with a rubber spatula. 
5. Use a ice cream scoop to scoop out the batter info the prepared muffin tin.  Top with the streusel.  Bake the batch for 5 minutes  at 425F then keeping the muffins in the oven, lower the oven temperature to 350F and bake for 18-21 more minutes or until a toothpick inserted comes out clean.  The total time these muffins take in the oven is about 23-26 minutes. 

My family loved these muffins.  They were perfect for a quick breakfast.  I actually feel like they are better the next day because all the flavors really stick. 

Keep cooking friends!

XOXO





Strawberry Pretzel Dessert

So I am that person who always brings dessert for potlucks.  I am always to scared to bring anything else.  I totally need to build up my confidence on other food. 

A popular dessert I have started making is strawberry pretzel dessert.  If you have never had it you are for sure missing out.  It's a cold dessert that is a layer of strawberry jell-o, cream cheese filling, and pretzel crust.  

I like to use butter pretzels.  There is something about the buttery salty taste that makes the crust so yummy. 

Lots of pretzels because crust is always delicious. 

This is a super easy crust. 

The best part is that baking the crust makes your whole house smell delicious. 

This dessert contains such simple ingredients. 

The cream cheese filling is so yummy.  This can totally be used as a dip for fruit too.  BUT try not to sample too much of it because you want all the cream cheese filling to make sure that the layers keep separated. 

Why is strawberry Jell-O so good?

Jell-O always smells so good!

Make sure you spread the cream cheese layer all the way to the side of the dish.  This is VERY important as it keeps the Jell-O layer from seeping through to the other layers. 

Adding strawberries isn't a must but it sure makes this dish taste good.  However, I have totally added strawberries AND blueberries to make this dish festive. 

This dessert is super easy to make.  It takes a little time but skill level is for sure easy. 

Strawberry Pretzel Dessert
Ingredients:

• 6oz package strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8oz package cream cheese, soften
• 1/2 cup granulated sugar
• 8oz tub cool whip, thawed
• 1lb fresh strawberries, hulled and sliced

Instructions:

1. Preheat oven to 350F. 
2. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.  Set aside to cool to room temperature. 
3. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag using a rolling pin.  Melt butter and add 1/4 cup sugar and mix.  Mix in crushed pretzels.  Press into a 9x13 glass casserole dish.  Bake for 10 minutes.  Cool to room temperature. 
4. Beat 8oz cream cheese and 1/2 cup sugar until fluffy.  Fold in 8oz Cool Whip until no streaks of cream cheese remain.  Spread mixture over cooled pretzels.  Make sure to go all the way to the edge of the dish to create a seal.  Refrigerate for 30 minutes to set. 
5. Stir in strawberries into Jell-O.  Pour and spread strawberry Jell-O mixture evenly over cooled cream cheese layer.  Refrigerate to set (2-4 hours). 

This is totally a favorite in my family and friends.  If you have the time make this dessert.  You will not regret it!


Keep cooking friends!
XOXO