Batgirl!

Superhero Sunday!!!!! (Millie was sporting her Batgirl duds this morning! - can't believe she is already a year old!) Hope all is well for my readers out there. Just wanted to touch base… I've got a lot going on as many of you know. Currently working on the photo business and getting my SECOND cookbook going! I've got many great new dishes I can't wait to share! Looking to have my next cookbook finished/published by December (as long as life allows).

Either way, a goal of mine is to share a little more on here. Stay tuned for more of me/us!

God Bless!

Sensational Steak Strips & Creamy Garlic Dip (UPDATED)Pile of Steak

Ever seen this stuff on the shelf at your local grocery store? Grab it next time if you don't have it already. We use it to make an awesome appetizer steak strips! In fact it's so good, it's aways the first to disappear every time we make it for a party. It's simple to make, and it's just darn good! My wife and I will often just make this for the both of us as a dinner. Proof it goes fast, I didn't have time to get a photo of it... So I will update once I make these again.  But without further ado, here's the recipe...

UPDATE! We recently made this great dish again along with the Bloomin' Onion Bread! Below are a few images of the steak strips! Hope you enjoy! You wont regret making them I guarantee!

SENSATIONAL STEAK STRIPS & CREAMY GARLIC DIP

Creamy Garlic Dip (make first)

2 tsp minced garlic 2 tsp Chef Paul Prudhomme's Meat Magic 1 Tbsp cider vinegar 1 C Mayonnaise

Mash together seasoning with garlic to form a paste. Add vinegar and whisk until blended together. Next, whisk in the mayonnaise. Stir until it's well blended. Cover and refrigerate.

Steak Strips

4 (8 oz.) Boneless strip sirloin steaks, cut into narrow strips 2 Tbsp Chef Paul Prudhomme's Meat Magic

(Be sure to make creamy garlic dip first.) Cut steaks into narrow strips. Place into a mixing bowl and add 2 Tbsp Chef Paul Prudhomme's Meat Magic seasoning. Mix until the seasoning is evenly distributed over steak bites. Reserve strips. Prepare your grill and preheat until your coals are very hot (or if using a gas grill, make sure your temperature has stabilized.) Lay steak bite strips onto the hot grill. Cook, turning only once, until meat is seared outside but still a little rare inside. They will roughly take 1 1/2 to 2 minutes per side to cook. Serve immediately with creamy garlic dip.

Thanks for looking!





@Batteman87

YUM! Steak Strips & Garlic dipping sauce! 

Pile of steak strips! 

Millie G's First Pair of Shoes!

Man the time is flying! Can't believe I'm putting a pair of shoes on this little lady already! I'm getting settled and into a rhythm of sorts in my new business (AikenHDR.com). In the mean time I've been testing recipes for my next cookbook I am going to push to get out by the end of the year. Hope everyone is doing well! Will be posting a few recipes in the next few days!

Happy Super Bowl Eve!

Hope everyone is doing well and is prepped for the BIG GAME! I've been putting some finishing touches on my photography website (AikenHDR.com). I'm excited to dig into a little tailgating junk food (Meatballs, Wings, Beet Dip, & Buffalo Chicken Dip to name a few) for the Super Bowl. The next day (Monday) I start my road to Insanity again. I will keep you posted!

No...really... this time I mean it...

Well... I thought I was off hiatus but I was WRONG! Life happens I suppose. I recently just started my own business (AikenHDR.com)! Keep all of the kind words coming for my Insanity journey and my Insanity survival guide. Thanks too for the congrats to our baby Millie.  It's indeed great to read the comments and see others progress in their Insanity journey. One of my goals this year is to get through Insanity again... and do it before Summer. Another one on my goals this year is to complete my second cookbook. As I do this, I will again be sharing all sorts of stuff here and keep most of my photography stuff on AikenHDR. Sounds like a busy year I know... and I look forward to sharing it with you. Hope you're all well... who ever is reading this.

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