thenextmile

A majority of the food I make has a Mexican flare.  Including tonight’s meal - Grilled Steak tacos with fresh, homemade salsa.

For the steak:

1 lbs Hanger, skirt or flank steak, juice of one lime, cilantro, honey.Mix altogether and refrigerate for at least 30 minutes.  Then put the steak on a hot grill.

As for the salsa,  I use a chopped onion, 3-4 chopped green onions, a couple cloves of minced garlic, a couple jalapenos (I use the seeds and membranes because I like it hot), cilantro, fresh tomatoes that have been seeded and chopped, 8oz. tomato sauce, and hot chili powder to taste.  I never used tomato sauce in my salsa until recently when my friend Delon came to visit and made us her version which uses tomato sauce.  Now I use it quite a bit, it makes a big difference.

Steak Tacos:

So, I skipped a bit ahead in marathon training.  My long run for this week is 10 miles, which I figured out this morning that I really need to do tomorrow to make sure I get it in with this hectic week.  So tomorrow, I’ll be up at 5am, running by 6, and then have to come home, shower and get ready for work.  While I was out this morning on a long walk, I am 99% sure that I saw some sort of cat, and I don’t mean a housecat.  Something sprinted across the road about 25 yards in front of me.  It was brownish - black, long and lean, and had a long thin tail.  At first I thought it was a fox, but a fox would most likely have a bushy tail.  It wasn’t a coyote.  It wasn’t a racoon.  And it was in a full out sprint, and it was fast.  I’m most certain it was a cougar.  There have been sightings up here, and I think that’s what I saw one night in our backyard last summer.  Yikes.

The word “Hella” makes me cringe.  So when I use it in a sentence, like, “I’ve been hella busy,” I don’t even like hearing myself talk.

My work = crazy.  Colin’s work = even more crazy.  So crazy in fact that just over a week ago, I put in my notice at work.  I’ll be leaving my fulltime job in September to do freelance writing and help Colin out fulltime.  Scary?  Sure.  Excited about it?  Oh hell yes.  The freelance writing thing has taken off faster than I expected, and I’m happy to announce that this past week I found out that I am going to have an editorial featured in the St. Louis Beacon!  Ok, so it’s still no New York Times or anything, but it’s the first publication that purchased my work that I’ve actually heard of.  The editorial is about InBev’s recent attempt to buy out Anheuser-Busch and how that would effect my beer drinking.  Honestly, it wouldn’t really make or break what kind of beer I drink, but I had some other colorful comments about the whole situation.  I’ll be sure to put up a link when the time comes.

Hella busy means no real cooking.  When was the last time I cooked anything?  Last Wednesday I think?  BLTs on Thursday don’t count.  And with Colin gone on a shoot tonight, no cooking for me either.  And no cooking = no new recipes or pictures.  1,2,3, ok everyone pout. 

I’ve entered a new world of crazy.  I printed out the same marathon training program I followed last year for the Grand Rapids Marathon and plan on sticking to the plan pretty much this summer.  I don’t have a fall marathon lined up, and I might not run one at all, but I do know that I did really enjoy the marathon training last summer, and figure it will give me new goals.  Colin thinks I should run what he likes to call an “Imagiathon,” kind of like my own imaginary marathon this fall.  26.2 miles on a Saturday anyone?  My official Imagiathon training starts this week, with my Imagiathon in theory will be run on November 2nd.  The GR Marathon is on October 19th, so that is still an option.  I’d love to be last year’s time of 4:54 -  We’ll see what happens.

Since I have no new pictures of recipes, I will leave you with some of my favorite from the last few years:

 From May 2008:

Mozzy and Liesl

An Oldie, but a Goodie - Camping.

Grand Rapids Marathon

This past week has been extremely busy with work and everything else.  No recipe or pictures for last night, since I figure you all know how to make a BLT sandwich.

As for training, I’ve officially dropped out of the Triathlon for August.  I just don’t enjoy the biking, I’d rather be running, and I didn’t want to spend my summer dreading the bike portion of the race.  Instead, I think I’ll pretty much follow a marathon training program, run at least a half marathon, and if I feel like it, I might just run a marathon in the fall.  Of course, it will be a last minute decision.  I was very close to signing up for the Grand Rapids Marathon, but figure I’ll wait it out a couple more weeks.

So, um, summer is officially here and it’s hot, muggy and miserable in Northern  Michigan.  Both yesterday and  today I ran in 85+ degree temperatures in the middle of the afternoon (yes, I wore sunscreen).  Not fun, I’m a morning runner for a reason.

Tonight is a late night at work, followed by another late night tomorrow.  Then a very busy 4th of July week.  Woah, it’s July already?

I need to pick out a marathon training schedule for “fun.”

 Tonight, I’ll leave you with a great picture.  Because you know, sometimes it’s more comfortable to sleep half in your bed, half on the floor.

It’s hot out.  I really should have taken tonight’s dinner to the grill, but I cooked it on the grill pan inside and now I’m regretting it.  It’s way too hot in here now.

Anyway, tonight was mushroom sandwiches and Artichoke-Tarragon Dip.

As for the Dip:

2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

I also added a chopped garlic clove to the dip before I put it in the oven.  This is the first artichoke type dip that actually tastes like artichokes, not just cheese and garlic.  I served the dip with tortilla chips, but crackers or pita bread would work great too.

As for the sandwiches, I’ve made these a few times before.  They’re easy, quick, healthy, and are one of our favorites.  The goat cheese really makes the difference, and grilling the bread helps keep the sandwich together.

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese

Preparation

1. Prepare grill to medium-high heat.2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

TRAINING

As for triathlon training, I was up at 5:15 this morning and went down to the Little Traverse Wheelway where I rode 16 miles.  I told myself I’d do 12 hard miles, and then just enjoy the last 4 miles.  Here’s the thing, while I hated the 12 miles, I enjoyed the last 4.  Turns out, I really don’t enjoy competitive riding, but I could see myself doing a day-trip on the bike.  So I’ve decided I’m not going to do the triathlon this year.  Frankly, I haven’t enjoyed the training all that much.  I don’t mind the swimming, and I love the running, but I dread the biking and I figure my life is too short to be doing things I really don’t care much for.  So instead, I’m going to run a 5k here in town the same day as the triathlon in hopes of placing in the top 3 in my age group.  I just realized this morning how much I’d rather be out running that early in the morning as opposed to biking.  Each time I passed a runner, I wished I was running.  And by not having to worry about all three sports, I can focus on being a better runner which is what I enjoy the most.  So starting next week, it’s back to 25+ miles a week, including a long 10+ mile run at least one day a week.

Despite the fact I didn’t enjoy the bike racing aspect this morning, I did enjoy the scenery:

I’m lucky to live in such a beautiful spot.

This recipe has been a favorite of ours for over a year now.  Make sure you have napkins ready, and don’t forget  the crusty bread to dip in the juices! For the two of us, I use just a pound of shrimp, but generally keep the marinade amounts the same.

Ingredients

3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided

Preparation

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

For desert, ice cream!!

No workout today.  The pool was full of children, that’s a big no way in my book.  Tomorrow I’ll  be up at 5:30 to do a 20 mile bike ride along The Little Traverse Wheelway , followed by a 3 mile run.  Then I’m sure a nap is in store for later in the day.

Burgers are good.  Mini burgers are better.  This recipe is from the June 2008 issue of Cooking Light, and is a keeper.  It’s meant as an appetizer, but we each had 3 burgers with a small salad and it was plenty for a meal.  I used Hawaiian Rolls.

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls or Hawaiian Sweet Rolls

16 dill pickle chips

Preparation

1. Prepare grill to medium-high heat.2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well.

Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

I’m still not sure about this triathlon training bit.  I’m finding that I’d much rather run than anything.  Swimming is alright and biking, well, I keep putting that off.  Although tomorrow I think I might get up early, take my bike down south of town and ride a stretch of the Little Traverse Wheelway that runs 26 miles from Harbor Springs to Charlevoix.  What’s nice is that it’s paved and runs along the lakeshore, so I don’t have to deal with traffic.  I’m hoping to do about 20 miles.  I’m sure my butt will be sore.  I’m hoping it will be a nice morning so I can take some pictures while I’m out.

Today was a 25 minute swim followed by a 3 mile run.  I’m starting to remember why I really don’t like afternoon running - it’s hot, miserable, and sunscreen gets in my eyes.

For dinner, finally, Sushi!  We had some California rolls, salmon, tuna, and eel.  Not the best I’ve ever had, but it’s hit the spot considering it was from the grocery store.

I’ve had a craving for sushi.  Not just fake crab crap rolled in rice, but the real deal.  The grocery store I shop at, Glen’s , has been undergoing a multi-million dollar renovation.  In addition to the expansion of the produce and wine departments (can you tell I’m already really excited?), they are adding a raw salad bar, soups, and sushi!  Since their grand opening is supposed to be tomorrow, I was expecting the sushi section to be ready.  And since I’m on my own tonight while my husband is downstate working on a project for Detroit Public Television, I thought I would treat myself to some sushi.  But Glen’s thought otherwise.  No sushi, but I was promised that it will be there tomorrow.  I guess I know sushi will be in my future this next week.

So what did I do?  My old standby.  My butcher shop, Tannery Creek Meat Market ,  has ready to go meals.  And since I had to stop anyway to pick up some things for dinner tomorrow, Ialso picked up my dinner - a roasted chicken enchilada.  And with a few little extras, it wasn’t quite sushi, but it still hit the spot.

Enchilada

Plus a little leftover homemade salsa

Equals a tasty dinner.

.

Working late is not fun.  It means I can’t cook dinner, and I’m tired and cranky.  But it does give me a chance to think about recipes I’ve made in the past that I want to make again soon.  Such as this one:

Grilled Steak with Grilled Fries
Any good steak lover knows that the best way to enjoy a good steak is with simple preparation. This recipe works best with a strip or porterhouse steak, or any steak that is about an inch or more thick, which will provide the right combination of a seared surface and juicy interior. If you have a large enough grill, grill the potatoes with the steak so everything will be done at the same time.
Ingredients:
Steak:
1 (2-pound) porterhouse or steak, about 1 inches thick
2 tbs. Worcestershire sauce
1 tsp. sea or kosher salt
1 tsp. coarsely ground black pepper
Cooking spray
1 tbs. unsalted butter, softened
Fries:
1 teaspoon sea or kosher salt
2 teaspoons paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon olive oil
2 medium baking potatoes, each cut into 12 wedges (about 1 1/2 pounds)
2 medium sweet potatoes, each cut into 12 wedges (about 1 1/2 pounds)
Preparation
To prepare steak, coat steak with Worcestershire. Cover and marinate steak in refrigerator 30 minutes, turning occasionally.
Prepare grill with one side on medium heat and one side on high heat.
Remove steak from Worcestershire; discard Worcestershire. Sprinkle steak with 1 teaspoon salt and 1 teaspoon pepper; let stand at room temperature 15 minutes. Place steak on grill rack coated with cooking spray over high heat; grill 3 minutes on each side. Turn steak and place over medium heat; grill 3 minutes on each side or until desired degree of doneness. Place steak on a platter. Rub butter over top of steak; let stand 10 minutes.
To prepare fries, combine 1 teaspoon salt, paprika, 1 teaspoon pepper, garlic powder, onion powder, and chili powder. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture; toss gently to coat.
Place potatoes on grill rack coated with cooking spray over medium heat; grill 18 minutes or until sweet potatoes are tender, turning occasionally. Remove sweet potatoes; keep warm. Grill baking potatoes an additional 6 minutes or until tender.

Serves 4.

Many days, after a long day at work, well, actually, most days, the last thing I want to do when I get home is cook dinner.  Often times in the summer we do salad suppers, which requires little or no cooking, and fresh ingredients that can just be tossed together.  Tonight was one of those nights.

We had some cornbread leftover for the weekend, so I decided that I needed to come up with some unique way to  incorporate cornbread into salads.  After some thought, I figured I could cube it up, mix it with some chopped green onions, tomatoes, black beans, a little Munster cheese, and make a quick dressing.  This is what it looked like on my cutting board:

I made the dressing with some lime juice, a little olive oil, cilantro, honey, salt, cumin and one chipolte pepper with another tablespoon of adobe sauce.

Then I mixed it all up.

And now it’s all gone.    Easy, good, and pretty healthy.

As for the triathlon training, don’t even ask me how my quads are feeling today.  I rode just over 9 miles on the bike this morning, mostly up hill.  By the end, I actually had to get off my bike at the last hill and walk.  After the bike, I ran a mile and walked another mile.  Now I understand why they call the bike-run combo a brick, my legs sure as hell felt like bricks.  I have a lot of work to do on the bike before I feel comfortable.  The fact the roads by my house are super hilly doesn’t help my confidence factor all that much at this moment.