Design Eat Play » jewelry photography cooking life

Masthead header

Grilled Ribeye Steak with Onion-Blue Cheese Sauce AND Soy Garlic Green Beans

Pioneer Woman, you are my hero.

The end.

Yesterday, one of my favorite blogs, posted this recipe. If her photos didn’t sell me enough her descriptions did. She writes like I think and I love it. Let’s just say she captured my sentiments EXACTLY on her post. It has nothing to do with that big, red, juicy piece of meat sitting on a bed of cream and onions. Nothing. PLEASE check out her site here for more photos. You will die. I did.

Her recipe was INCREDIBLY simple to make with only a few ingredients. HIYO silver. This was as my friend would say. Let’s also say I am wearing something with a stretchy waistband this morning.

I accompanied the heart attack with a side of green beans inspired by my sister.

Recipe from

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

2 ribeye steaks
2 tablespoons butter
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Soy Garlic Green Beans

2 cups fresh green beans
1 tsp. minced garlic
2 T. soy sauce
4 T. water

Saute all of the good stuff together for 5-8 minutes until tender. As an addition I deglazed my steak pan from above recipe with the only alcohol on-hand, Bud Light Lime. I reduced it and poured it into the pan as well. I then won my 3rd wife of the year award. Enjoy.


Raspberry Nectarine Crisp

3 summers ago, when we had just moved into our house I was totally inspired to plant all sorts of fruit and vegetables. And being the **fruitarian that I am, purchased a golden raspberry plant from Home Depot. It spent its first summer as a McDowell in the corner of our 100º yard in the original plastic pot that it came in. Laziness got the best of me that summer. Despite our unintentional efforts to kill the plant, the next summer (yes, even too lazy to throw it away) she showed signs of life. My husband planted her, let’s call her Ruby, on the side of our yard, sure to get full light. Last summer we got a few berries. But THIS summer I am picking a bowl a day of RED fruit. From the “golden” bush. Looks like it was another case of “someone put the wrong plant in the wrong spot.”

I had a ginormous bowl of these perfect, ruby raspberries in my fridge and no agenda for them. On my way home last night I stopped by the grocery store to be greeted by the most perfect, locally grown nectarines I have seen this season. Raspberries and nectarines? Sure. Sounded like a good combination to me so I picked up a few and settled on making a fresh fruit crisp.

I didn’t sugar the fruit because I wanted them to keep their tart flavor. Oh and tart flavor they did keep. But with the crust on top — humina humina. She was a beaut’ Clark. A reaaalllll beaut. Recipe below.

**NOTE: Fruitarians eat fruit. Fruitarians eat vegetables. And most importantly, fruitarians eat meat. I actually just made it up. Let’s say it means you have a crazy passion for fruit. I am the president of the club. It is a club of one.

2 lg. nectarines – sliced into chunks, skin-on
3 cups fresh raspberries
1 cup flour
1 cut rolled oats
3/4 cup packed brown sugar
1/2 tsp. cinnamon
1/2 cup butter

Pre-heat oven to 350ª
Spread fruit mixture over the bottom of a 13X9X2 baking dish
In bowl combine dry ingredients, mix well. Cut in butter. Chunks should be the size of peas. Spread mixture evenly of the top of the fruit. Bake for 40-50 minutes. Serve with ice cream (if you wish, I prefer it plain and heavenly) to your family and hide the rest for yourself.


Caprese Pie

Tuesday night I made a tomato pie, inspired by Smitten Kitchen’s recipe. (I made hers last week which was really yummy but wanted to change it up).

I got this new sea salt and was really excited to use it so I totally over salted but it was still tasty. (I revised for this recipe). This is a take on the Caprese Salad.

Pre-heat oven to 450.

2 pie crusts (I used the store bought because it was 8pm and I was starving).
4 cups tomatoes – seeded and chopped (I used roma and heirloom tomatoes).
1/4 cup fresh basil – chopped into ribbons
1 clove of garlic – minced
1 tsp salt
1/2 cup feta
1 cup fresh mozzarella – large dice
1 egg – beaten

Brush beaten egg on the bottom of the pie crust to prevent from getting soggy. Place remainder of egg and all of the other ingredients in bowl and toss to mix and coat evenly. Pour into pie crust. Top pie with second crust and pinch edges together to prevent the pie from spilling out. Cut slits in the top of the crust so your little pie can breath. On bottom rack of oven place a cookie sheet to catch the drips. Put your pie on a rack in the middle of the oven. Bake for 30 minutes. Cover with foil and bake for another 30-40 minutes. If you cut into it and it is really runny, leave it in a little longer. Also, the more it cools, the less runny it will be. Yummo.

I made a balsamic reduction and drizzled it over the top. Heck to the yes. My white balance is way off, again. Darn!