Do you ever throw something together and then get really excited because it turns out amazing? That’ s how I felt last night when I tossed these ingredients into the Vitamix blender and ended up with my new, favorite, creamy, and healthy Avocado Dressing! Push the “Jump […]
Category: On a Budget
Celebrate Valentine’s Day at Home? You could go out to a restaurant for your Valentine’s Day dinner, if you make reservations in advance and then sit among the crowd of other people who chose to do the same. If you’re like me, you won’t be […]
This surf and turf is simple, yet absolutely mouthwatering. The few ingredients compliment it wonderfully, rather than competing with it. It only takes a half hour to make, at most, but is an impressive plate that really says “I love you.” If you are looking for something to make your special someone, or for something you can make together, this is a fun, easy, and rewarding meal fit for a king.
If you’re intimidated by the grill, don’t own a Traeger (you should fix that), or otherwise don’t want to grill these…All of these steps can be done in a pan.
My favorite romantic meal
This recipe is actually my husband’s, and I am the lucky lady who gets it made for me on special occasions. With Valentine’s day around the corner, and with it being my birthday today, it’s the perfect time to get and share his recipe. I loved the excuse to eat it again. So delicious.
As always, you can use the “Jump to Recipe” button above to skip right to the printable recipe.
Preparing the Meat
Bringing the steak to room temperature ensures that they will be able to cook evenly. This is important with steak, if you want to get it to a perfect level of doneness, such as medium rare (which is what I would absolutely recommend.)
Sprinkle each steak with a little salt and pepper, and then sprinkle a pinch of garlic powder over that. Let them sit out for about 20 minutes before cooking.
Preparing the Shrimp
The best way to do shrimp on the Traeger or grill is to put them on skewers. That way they won’t fall in between the grates, and they are easy to flip from one side to the other.
You can use metal skewers or soaked wood skewers. If you use metal, don’t forget they will be hot. That should be common sense, but I was lacking it one day and grabbed the hot metal skewers. Hard to enjoy your food while you’re crying, so be careful.
1 lb of shrimp should be about 4 skewers, so 2 each. My picture has more because we had to feed the kids too. We have often pushed our own romantic dinner back until after bedtime, by just snacking while we fed them, but we ate nice and early today so I could get good pictures of our food for you.
Steak first, then Shrimp
It’s important for the steak to rest before you cut into it. This makes it perfect to pull it from the grill first, and then put the shrimp on. The steak should rest about 5 minutes, and the shrimp is going to take 6, so it’s a perfect couple.
You’re going to brush that garlic and dill butter all over the shrimp, and then brush it again in a few minutes when you flip it. Just paint it right on.
Pull them off very carefully when they’re finished.
This Surf and Turf is done with minimal ingredients, that work just perfectly to bring out the natural deliciousness of the steak and shrimp.
- 2 New York Steaks
- 1 lb Shrimp (41/50) peeled, deveined, with tail removed
- 1 pinch garlic powder
- 1 cube butter
- 6 cloves garlic fine chopped
- 1 tbsp fresh dill chopped
Sprinkle each piece of meat with salt, pepper, and a pinch of garlic powder, and allow to sit out to get to room temperature
Heat Traeger to high (recommended), or heat grill to high heat.
Slide shrimp onto the skewers (picture shows a larger batch)
Place steak on grill and cook:
Traeger--6 minutes per side for medium rare
Grill--5 minutes one side, and 3-5 on the other side for medium rare.
Melt butter and garlic in a bowl for the shrimp, and add fresh dill.
Remove steaks before they reach your desired level of doneness (they will continue to cook). Wrap them in aluminum foil and let rest.
Place shrimp skewers on the grill and brush with half of the garlic, butter, dill mixture
Cook shrimp (on direct heat if on grill) for 3 minutes per side, re-basting it with more garlic butter when upon turning.
Remove from grill or Traeger carefully (metal skewers will be hot).
Plate and serve (I recommend a fresh salad and some mashed potatoes).
Enough for a crowd, or to freeze some for later When I try to do a Taco Tuesday, we end up with a taco week, as I’m sure you can imagine when you see this recipe! If you’re not cooking for a crowd, you can […]
I am so surprised at how white this mayo is! Normally homemade mayonnaise is more yellow in color, and I thought this recipe was going to turn out even darker because I used apple cider and red wine vinegar instead of the white wine vinegar that normally […]
I am trying to stick to real food (for at least 6 days a week), stay on a budget, and reduce the food we waste around here. This stew is really good for this. It’s very flexible; You can substitute for whatever you have on hand. There’s no need to go to the store and buy precisely what I list for ingredients here, like “3 fresh tomatoes”…. It’s just what I had in my fridge that would be delicious in the stew, and needed to get used up anyway.
I’m going to be completely honest about my choice of meat… It wasn’t the best. It was the “premium stew meat” found at the grocery store, and I don’t think I could have boiled it enough to make it as tender as I wanted. Next time I’m probably going to chop up my own stew meat, or go with ground beef, which is what I grew up with and sometimes prefer.
I’m also going to be honest about my “real food” journey… I should probably call it “real-ish,” because that’s about my level right now. I have been doing research, and following 100 Days of Real Food, and there is a lot for me to learn. I’m doing the best I can, and I expect to keep getting better, but never be perfect at it. I’m also not throwing out a lot of foods, so while moving forward I would make sure tomatoes were canned with less ingredients than the ones I used, I’m using it up anyway. I did substitute whole wheat flour for white, and am happy with the results of that swap! My goal is to be healthier, but not to obsess over it.
I started this “real food” journey just a week ago yesterday, after deciding to quit weight watchers because of what it was doing to me. I’m just getting started, but if you stick with me, I’m going to be growing the Real Food section of my blog with ideas, recipes, and tips for enjoying healthy food. I would be honored if you wanted to follow my journey or even join me!
Connect with me of Facebook if you’d like to follow my journey to eat healthier, stay on a budget, and reduce food waste…among other things; especially if you are too!
These ingredients can vary greatly. I recommend you open your fridge and see what needs used up that would go well with stew and toss it in!
By: Christina Seward
- *These ingredients can vary greatly. I used:
- 2 lbs premium stew meat (I'm chopping my own next time.)
- 1/4 Cup whole wheat flour
- 1/4 Cup coconut oil
- 1 onion (I used red)
- 4 stalks celery
- 3 chopped carrots
- 3 or more cloves of garlic, diced
- 2 Tbsp balsamic vinegar
- 2 cups of broth, or 1 cup of wine and 1 cup of broth
- 1 bay leaf.
- 1.5 qt canned green beans
- 3 fresh tomatoes
- 1 TB tomato paste
- 2 cans tomato sauce
- 1 can stewed tomatoes
- 2 cups of water (approximately)
- 6 scrubbed potatoes, chopped
- 6 sprigs of Thyme leaves
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 Tbsp Paprika
- 1 Tbsp onion powder
- fresh groundnSalt and pepper
- Step 1 Heat coconut oil until a piece of your meat will crackle gently when you put it in.
- Step 2 Toss the beef in the flour until covered
- Step 3 Shake off excess flour, and reserve it for later, as you work in batches to brown the meat
- Step 4 Brown each batch of meat in the oil for about 10 minutes, stirring it around a few times to get all edges of the meat nice and brown (be careful not to crowd them).
- Step 5 Remove the last batch of meat, and stir in the onion, celery and carrots, and balsamic vinegar. Cook for 5 minutes.
- Step 6 Add garlic and thyme and cook for 5 more minutes.
- Step 7 Add tomatoes, tomato paste, canned tomatoes, green beans, bay leaf, broth (and wine if using), chopped potatoes, and as much water is needed to bring the fluids up above the potatoes.
- Step 8 Bring to a boil and then reduce the temperature to simmer.
- Step 9 Simmer for up to a few hours on low (for best results) or simmer it a little hotter for less time if you want to hurry up and eat…which is what we did.