Month: May 2014

Sun Dried Tomato Hummus

Sun Dried Tomato Hummus

My wife and I are big fans of hummus. Typically I make a batch every few weeks or so, so that we can take some to work to snack on, or have some when we come home from work as a quick dip for chips […]

Ramp and Basil Pistou

Ramp and Basil Pistou

Last weekend was a blast. My wife and I (more so my wife) planted the vegetable and herb garden, and got all of our planting done. Not only that, but I was able to venture off and go on my first foraging adventure. I had […]

Grilled New York Strip with Blue Cheese Butter

Grilled New York Strip with Blue Cheese Butter

Finally. Yes, finally we are back to a few good months of weather in Wisconsin. Let’s face it, this past winter was brutally long, and finally everything is blooming. The smell of late spring and summer is here, and well, it’s just plain awesome. It’s funny how something so simple that mother nature provides makes us all cheer up a bit.  With that said, it is also that time of year where grilling becomes part of the everyday ritual. Whether it is lunch during the weekend, or by default the dinner cooking method during the work week, my little grill is getting it’s workout week, especially during this long holiday weekend.

As I got the ‘house’ ready for the long weekend, meaning, cut the grass, plant the vegetable garden, etc, I was really hungry and I knew I was going to want to fill up on a good meal. So with that said, about 80% through my cutting of the grass, I lit some coals in my charcoal chimney starter, and took a small break to season a New York strip, generously with salt on both sides, and cracked black pepper on the other. Then I thought, after having a recent conversation with a friend regarding morel mushrooms, that I would throw together a bit of blue cheese butter. Yes, blue cheese, and butter are amazing with steak if you have never had it, now then, please try.

New York Strip with Blue Cheese Butter

After I cut the grass, the coals were finally heated, and so I placed the grate onto the grill, cleaned it, heated it, and got pretty darn excited for lunch. Steak for lunch? Hell yes. It wasn’t that I was so excited as the steak, as it was for the blue cheese butter. Trust me.

Let’s get started.

  • 1 New York Strip, to your liking
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 1/2 tbsp softened, unsalted butter
  • 2 tbsp blue cheese crumbles
  • 1 tsp chopped chives

That’s it. And TRUST me, the combination is out of this world.

Start by seasoning both sides of your steak with salt. Pat it into the steak. Season one side with the cracked black pepper. Let this sit on the counter, at room temperature for about 30 minutes. During this time, heat you grill. I always prefer charcoal, but do what you want on this step.

Take the butter and add it to a small bowl. Add the blue cheese, and chives. Mix well and set inside the refrigerator to cool.

How to make New York Strip with Blue Cheese Butter

Once the grill is preheated, clean your grates, then take the steak, and place onto direct heat, cracked pepper side down. Sear the steak for about 4 minutes.

Turn, and cook until your desired tenderness. I go medium, to medium-rare nowadays.

Remove from the grill, and place onto your serving dish. Top with the blue cheese butter, and gently spread onto the top before slicing into it.

Yes, this is what I had for  lunch, and after 3 hours of working outdoors, it was well deserved.

The result is a perfect flavor combination. My brother-n-law turned me onto the blue cheese and steak combination years ago, and to this day, it’s one of my favorites. As much as I love cooked mushrooms with my steak, this one tops it. The grilled New York Strip with blue cheese butter has this creaminess, along with that great kick from the blue cheese that will just blow your mind. Trust me, it’s a good one. Hope you enjoy!

Curried Quinoa

Curried Quinoa

I’ll let you know right off the bat that I’m still not a serious fan of quinoa. I’ve tried, and I keep trying, and I think I finally have found my flavor that impacts quinoa, so much as that I ate it for like three […]

Loaded Breakfast Stromboli

Loaded Breakfast Stromboli

This past week, a couple of my colleagues and I took a nice long walk to a local pizza place that we love near work. Sal’s Pizza to be exact. We typically head there for a slice (or two), but on occasion we will take on […]

Mixed Berry Yogurt Pops

Mixed Berry Yogurt Pops

Since January, I have been on a morning juice kick. I love it, to be honest with you, and my morning commute seems a bit incomplete if I go without one. I’m jamming mixed berries, grapefruit, ginger, and spinach and kale into the juicer, and suck it down on the way to work. Let’s just say I feel really good, and have improved energy. With that said, I thought that I would utilize whole berries and make something with my daughter, who by the way not only loves berries but wants to be creative in the kitchen. This is when I thought of making mixed berry yogurt pops. Did I mention she also loves fruit flavored yogurt?

I ordered some Tovolo Groovy Ice Pop Molds not too long ago with anticipation that my kids would love concocting some sort mixture to go in the molds. My daughter was the first to take a go at them (actually I asked if she wanted to help me), and we were both excited for the outcome.

Mixed Berry Yogurt Pops

Got berries, or mixed fruit and yogurt for that matter? Make these. Trust me. You will love them.

Let’s get started.

Ingredients:

  • 1 1/2 cups plain yogurt (non Greek)
  • 1/4 cup granulated sugar
  • 1/2 cup of milk
  • 2 lemons juiced
  • 1 lemon, zest only
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, sliced
  • 1/2 cup of blackberries
  • ice pop molds

This is way too easy, so enjoy.

Start by adding the sugar, yogurt, milk, lemon zest, and lemon juice to a mixing bowl. Mix to dissolve the sugar.

Add in the berries.

Using a ladle, pour into the molds.

How to make mixed berry yogurt pops

Add the cover to the molds, and carefully place on a flat surface in the freezer. Freeze for 6 hours.

When ready to eat one (or two), remove  a pop from the base, and run the exterior under warm water for about 30 seconds, or until the mixed berry yogurt pop comes out of the mold.

The result is a perfect treat. It’s sweet, it’s sour, and you get great hunks of berry. My daughter only got about half way through hers before she put it back in the freezer, while my wife and I enjoyed one later that night. They were really refreshing, and pretty much good for you to boot. Hope you enjoy!

Mixed Berry Yogurt Pops
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups plain yogurt (non Greek)
  • ¼ cup granulated sugar
  • ½ cup of milk
  • 2 lemons juiced
  • 1 lemon, zest only
  • ½ cup fresh raspberries
  • ½ cup of black berries
  • ice pop molds
Instructions
  1. This is way too easy, so enjoy.
  2. Start by adding the sugar, yogurt, milk, lemon zest, and lemon juice to a mixing bowl. Mix to dissolve the sugar.
  3. Add in the berries.
  4. Using a ladle, pour into the molds.
  5. Add the cover to the molds, and carefully place on a flat surface in the freezer. Freeze for 6 hours.
  6. When ready to eat one (or two), remove a pop from the base, and run the exterior under warm water for about 30 seconds, or until the mixed berry yogurt pop comes out of the mold.
  7. The result is a perfect treat. It’s sweet, it’s sour, and you get great hunks of berry. My daughter only got about half way through hers before she put it back in the freezer, while my wife and I enjoyed one later that night. They were really refreshing, and pretty much good for you to boot. Hope you enjoy!