Cooking In Crazy Town: May 2012

Wednesday, May 30, 2012

Dijon Horseradish Top Sirloin with Cheesy Quinoa

We were ready to grill after a long day of gardening on Sunday. We generally just do a salt, pepper and olive oil marinade to our steaks but I was hoping for something a little different. So, after Jay seasoned them, I put together a Dijon horseradish mixture and let them sit in the fridge for a couple hours to let the steaks marinade.

While Jay tended the coals to his charcoal grill, I got started on our side dish. I decided on a kid friendly cheesy quinoa.

. This turned out to be a delicious side dish that went perfectly with the steaks. It was also a kid friendly side dish to their all beef grilled hot dogs.

Dijon Horseradish Glaze

1/8 C Creamy Hot Horseradish (or use whatever mild)

1/8 C Dijon Mustard

2 t black pepper

Mix and slather on each side of your steaks. Allow to marinade in the fridge for a few hours. Pull your steaks out about a half hour before they are ready for the grill.

Kid Friendly Cheesy Quinoa

4 T Butter

6 T Flour

1 C Milk

1 C Chicken Broth

1 1/4 C Tillamook Medium Cheddar Shredded

1/2 C grated Parmesan

1 t black pepper

1 T Dijon Mustard

1 t garlic powder

Cooked Quinoa (1 C uncooked, cooked according to package directions)

Pre-heat your oven to 350.

Melt butter in saute pan on medium heat.

Add flour and whisk, heat until golden brown, about 2 -3 minutes.

Stir in milk and chicken broth, whisk well and continue to saute over medium heat until mixture thickens. Add your cheese and whisk until smooth. Turn off heat and add mustard, black pepper and garlic powder.

Spray a baking dish lightly with pan spray and add cheese mixture and cooked quinoa.

Mix this well and bake at 350 until bubbly about 18 - 20 minutes.

I only used 2/3 of the cheese sauce. This works great to reheat gently on the stove top and then use a a topping to grilled or saute chicken breasts or as a topping to your favorite veggies.

Enjoy!

Friday, May 25, 2012

First things first!

First things first! All good cooks start out by washing their hands and any good cook makes sure her sous chef washes their hands, too. So, to make sure that your sous chefs wash their hands...

Here is my favorite sous chef, Presley (age 4) to show you how to get it done the right way!

Monday, May 14, 2012

Welcome!

Welcome to Cooking In Crazy Town!

Thanks for stopping by and checking out our blog. It means a lot that you have taken the time to peruse our recipes and check out the pictures. Here in Crazy Town, we spend a lot of time eating, snacking and being crazy! You'll find recipes to keep the whole family happy, ones designed to keep your significant other happy, and ones you'll be sneaking bites from when you think no one is looking! With an active family of mom and dad and three kids under four years of age, many of these recipes will be simple, easy and tasty. There will be those that require a quick trip to the market and little more work. But, these will be well worth the effort.

Stop by as often as you like, as we hope to be updating frequently!