Deep Stir: Meat and Potatoes

Making this meal is all about timing.  First, about two hours before dinner, set your steak out to rest until it reaches room temperature.  After the steak has been resting for an hour, you’ll want to start slicing, boiling and roasting the potatoes.  When the potatoes are in the oven, mix up the asparagus and set aside on a sheet pan.  In the final 30 minutes, when the potatoes are roasting and the asparagus is ready to go in, start your steak to allow time to rest.  It’s a lot of work, but the results are spectacular – rivaling your favorite steak house.

Deep Stir: Sausage and Kale Pasta Bake

The cold weather continues in Brooklyn, encouraging me to turn on my oven for a little extra homey warmth.  Using hot Italian sausage spices up the entire dish, and the just-wilted kale is a fresh offset to the rich ricotta cheese.  I also increased the recommended amount of diced tomatoes from the original Food Republic recipe because I can never have enough tomatoes.

Deep Stir: Cauliflower Mac & Cheese

Deep Stir: Chicken Enchiladas Verde

Remember the shredded chicken that I promised would come in handy? In celebration of National Margarita Day, we have chicken enchiladas verde, black beans and rice served with jalapeño blood orange margaritas. These enchiladas come together in less than a half hour, then bake until bubbly in the oven.

The recipe is a crowd favorite, and it’s easy to adjust the portion for a group big or small. Even better, my husband is avoiding gluten, so we used corn starch instead of flour for the sauce and made half of the enchiladas using corn tortillas for him.

Cocktail Party: Blood Orange Jalapeno Margarita

One redeeming thing about winter is the great citrus fruits available. This year, I’m obsessed with Cara Cara oranges, which play a star role in this margarita. I love the addition of the jalapeño-lime simple syrup in this margarita because sweetens the drink while adding a small kick. Enjoy your margarita with these chicken enchiladas verde too!