Recipe Blog, Healthy Since We Cooked It
London broil, or “beef round top,” is hands-down my favorite cut for a steak. It’s cheap reliable. I will defend it until the day I can no longer cook. Something about its simplicity and its unpredictability, make this particular cut very appealing. I plan to have many different London broil tribute posts, so stay tuned.
Taylor and I were looking for a good excuse to have a picnic. Luckily, about a year ago, the sun was out and the weather was tolerable. We had a nice bottle of rose wine and wanted to pair that with a light lunch. Truth be told, she picked up most of the ingredients, and I brought the buttery Ritz crackers.
The sun was shining, I had a few ingredients left in my fridge, and it was the perfect day to flip on the grill. Every once in a while, I pick up a pair of “flatbread” crusts that are wedged between the cheese and bread aisles at most grocery stores. This is a little trick to make a quick flatbread in a pinch that I learned from my parents. Of course, I made them a little more fun.
Seldom do I walk into a Wegman’s. I prefer grocery stores that do not require me to take out a small business loan just to pay for a weeks worth of groceries. That being said, when I walked through the “meat” section and laid eyes on some beautiful individually wrapped pork chops I grabbed them without hesitation.
My mom loves to bake plain shortbread and add some sprinkles on top. This got me thinking… why would I not just add chocolate chips to the batter?!
I was seeing short ribs everywhere; on TV, in restaurants…that’s about all actually. Luckily, Taylor’s mom gifted us a NICE dutch oven months before. According to TV chefs, this was the ideal vessel to hatch the perfect short ribs.
