Tonight I made my Mexican seasoned steak, peppers, sauteed spinach in garlic and my quinoa stuffed poblano pepper with extra Mexican seasoned quinoa on the side. ( cause the pepper was too small).

Quinoa Mix: Chopped red pepper, chopped poblano pepper, chopped jalepeno, onion, pumpkin seeds, garlic, lime and add chopped green onion and cilantro after cooked onion and peppers. Salt to taste.

Wal-Mart had filet mignon on sale. Got 2 of them for $5. Grilled that up with some mac n cheese. Nice evening meal tonight.

Can I come over ?

If you bring me wine and roses.

How did you keep the mac n cheese from falling through the grates? :D

He used packaged sauce and it gummed up the pasta. :cuss:

That was my next question if he made it right out of the box. ROFL

Mac n' Cheese is so easy to make from scratch if you know how to make a roux—which is easy to learn and make. Just add milk and any kind of cheese after. Voila! Can eat it right there without even baking it.

I save mac n' cheese bit in my muffin pan. Partially bake with crumbs and freeze!

It's been a long day so I just grabbed two ears of corn, two baby onions, and a cucumber out of the garden.

I make it with cream of mushroom soup, velveeta cheese, Colby jack and some bacon grease. otherwise, right out of the box.

I've been on a roll lately in my new place cooking alot on a great gas stove with an excellent oven.

Tonight I made a lime marinated flank steak on the stove to sear and popped the pan in the oven for the final cooking that came out great along with extra thin sliced gold potatoes with olive oil, touch of truffle oil, garlic powder, S & P, dry basil and a stir fry of green beans, broccoli, red pepper, bamboo shoots, snap peas, with soy sauce and sesame chili oil in the same pan that held the flank steak after deglazing the pan with white wine.

Red wine for drink of choice.

My girlfriend was very impressed. :D

I had leftovers, but the highlight was some really crusty artisanal bread I made this afternoon.

Flank steak is the bomb and unfortunately the public has figured it out. When I was cutting retail meat in the 80's while in college we routinely threw it in to the scraps for ground beef. I checked it today in the meat case and it was $12/lb.

Cooked properly its awesome.

Yep, flank and skirt both used to be cheap. Not anymore.

Nothing is cheap anymore at the supermarket. To eat good food you need to spend a fortune!

The flank steak was $9.99 a pound-used to be around $3.99 on sale or $5.99 not on sale

However, I also bought a rosemary marinated, butterflied boneless leg of lamb that was marked down from $20.72 to $5.80 because they had 10 of them and the last day to sell was today.

I'm going to cook that tomorrow.