Catchin' Up & Fantastic Food Friday

Happy New Year!  As much fun as the holidays were, I'm glad to be back in my quiet house and to get back into a routine again!  We spent Christmas at Lake Sinclair in Georgia with Austin's family and then spent New Year's at Lake Junaluska in North Carolina with our church's youth group. 

 

 Sunset on Lake Sinclair

Happy New Year!

 Mingo Falls

 Youth Group (I took the pic!)

Near Clingman's Dome in TN

As busy as we were, it was nice to get away - we even got to ski for a day!  But, like I said, it was nice to come home - except for the loads of dirty laundry!!!!

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I've had a cold/sinus infection/miserableness all week, but last night I finally felt like cooking something!  I thawed out some deer steaks, and whipped together some Red Hot Potatoes and Brussels Sprout Hash.  

And I remembered to take a picture - but I need to work on my food photography!!  In my defense, I was very hungry!

Grilled Deer Steak:

This is a weekly staple at our house.  Between Austin, my dad, my brother, and my uncle, we always have TONS of deer meat.  Last night, I marinated the pre-tenderized steaks in Italian dressing, Worcestershire sauce, and Cajun Power.  I let them sit about 1 1/2 hours and then Austin grilled them to perfection!

Red Hot Potatoes:

**I don't have certain amounts for this recipe - so you just have to eyeball it if you want to make more!

I used 8-10 small red potatoes.  Quarters and boil until fork tender.  Drain and return to pan.  Add 3-4 Tablespoons of butter, 1 tsp minced garlic and plenty of Tony's.  Stir together until mixed, butter is melted, and potatoes are coated.

Brussels Sprout Hash: Courtesy of Food Network Kitchens

*Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.

*I used 1/2 of a white onion, sliced, and used chicken broth.

This was a fantastic weeknight dinner - it only took about 30 minutes (except for marinating).  The Brussels sprouts were absolutely to die for.  It was the first time I'd made them, but they will definitely be making a regular appearance on my table!

katie