Weekend Foodfest

Hope you all enjoyed your Halloween weekend and didn’t have too much candy 🙂

Erica was finally back in Boston this weekend after being in Maine for a few months, so we decided to take advantage of the awful weather (we had a SNOWSTORM this weekend in Boston!) and stayed inside cooking up our own storm. We did a few repeat recipes, and tried out a new one as well, but our main goal was to make a lot so we could have leftovers for the rest of the week. Mission: accomplished. Also- no shitty iPhone pictures! Mission doubly accomplished.

First up: Honey dijon pistachio encrusted steak. Get. In. My. Belly. I saw this posted on PaleOMG and knew I needed to try it immediately. Erica and I were shocked at how easy it was to make and how ridiculously amazing it tasted.

            Erica being all domesticated and shiz.


  • 4-6 ribeye steaks
  • 1 cup raw, shelled pistachios (we also put in cashews, thumbs up)
  • 1/2 cup dijon mustard
  • 3 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon ginger
  • salt and pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Put your shelled pistachios in a blender or food processor and pulse until pistachios have broken down and they are a bit meal-y and chunky. Place in a shallow dish.
  3. Mix together your dijon mustard and honey in a small bowl.
  4. Use another small bowl to mix together your spices.
  5. Cover your steaks with the spices and salt and pepper.
  6. Use a basting brush to glaze one side of the steak with honey dijon, then transfer the glazed side to the ground pistachios, then glazing the other side and flipping it over into the ground pistachios.
  7. Place steaks on a cookie sheet. (we lined it with tin foil=easy cleanup)
  8. Bake for about 15-25 minutes, depending on how thick your steaks are and how well done you like them. I like my steak still moo-ing so we only put them in for about 20 minutes.
  9. Eat!! (or wrap up for leftovers for the week)


Seriously, these steaks were so delicious and flavorful, and I can’t stress enough how easy and quick it was to make this! Definitely recommend this recipe when you’re pinched for time and need something hearty.

Next up- our love for spaghetti squash continues. We perfected the Pumpkin Chicken Casserole recipe we made a few weeks back by adding extra cinnamon, a splash of vanilla extract, and baking it a little longer in the oven. It came out amazing! Perfect comfort food for the crappy weather that is now upon us for the next 6 months..

We also made a basic tomato based sauce to go with the extra spaghetti squash and grilled chicken. We added in garlic, basil, oregano, and salt and pepper. Nothing crazy or time consuming, but perfect to satisfy a classic spaghetti craving (because, let’s be realistic, I get those frequently)

This was a great way to spend a Saturday. These meals were really basic, easy things to make and will last us most of the week (Erica owns more Tupperware than anyone I know, so she was able to pack up everything with her to go back to her hotel in Portland). I’ve been steaming veggies like broccoli and brussel sprouts, or making a side salad to go along with each meal. I will definitely be making a point of setting aside time each weekend to have a little food fest. Anyone else have some recommendations for good recipes to stock up on?




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