Something Old, Something New!

So last week my lovely parents were in town visiting, which gave me the chance to go grocery shopping with my mom. Which I love, because she is the one that inspires me to be adventurous with food. Anyways, we went to a local grocery store for some dessert options for a party, and happened to meander by the produce section and found some fiddlehead ferns and Mini Colored Potatoes. Now, before this recipe, I had never tried fiddlehead ferns. I did some digging online about them, and at first I was worried that I wouldn’t cook them right and we would a. get sick from them, or b. they would taste horrible. Luckily, it was a success! Mr. Cheesehead and I had the sautéed potatoes (the something old) and the fiddleheads (the something new) with a big old juicy steak!


My goal for preparing this sauté next time is to do so over the grill so they get a nice smoky flavor. Yumyum!


Fiddlehead Ferns with Mini Colored Potatoes

1 lb mini colored potatoes, cut in half/quarters

8-10 oz fiddlehead ferns

2 tbsp butter

2 cloves garlic, minced

2 tbsp dried onion (you could also use fresh diced onion, I was just being lazy)

1 tsp paprika

Juice from 1 lemon

Salt and pepper, to taste


Melt butter over medium high heat in a sauté pan. Once melted add in garlic, onion, paprika, and lemon juice. Stir until combined. Add in potatoes and fiddlehead ferns, stirring until everything is coated with the butter mixture. Cook for 15-20 minutes, stirring occasionally, until potatoes are soft.

See, look at that big beefy steak!


Steak: 1

Jacky: 0

I ate about a third of that steak before I admitted defeat. Man, it was amazing through. I love when Mr. Cheesehead grills.



Stop! Grilltime!

See what I did there? A little MC Hammer? Maybe?

I know this is my second post today, but I like you guys so much that I just had to. Plus, this is quite possibly the greatest salad I have had in a looong time. And trust me, I know my salads.

ANYWAYS…allergy season has officially started.

And while it is wonderfully amazing that Mother Nature has decided to be nice to us and is slowly moving towards nicer, warmer temperatures, my allergies are not happy. Honestly, I am trying not to complain too much though, especially after the winter we had up here in Wisconsin. Not fun. There might be some snow up there in those northern parts too. Gross.

We did decide to celebrate the occasion though…by grilling out!


I say we because I have yet to get to the Grillmaster level, therefore, my fiancé is always happy to help.

I am seriously really good at lighting the grill though. The last time I did I used our little grill starter the wrong way (aka put paper in the part where the charcoal was supposed to go) and it worked better than ever before!

So there.

I will be THE Grillmaster soon.

Anyways, enough of my nonsense, on to the food!

With a really long title. Because seriously, I didn’t know what to name this delicious feast. I almost axed the goat cheese out of the title, but really, how could I do something so insensitive!?

Ok. For real this time, enough of my rambling…here is the recipe!


Teriyaki Beef Kabobs on a bed of Goat Cheese-Ginger Arugula Salad


Serves: 2-3    Time: 30 minutes    Inactive Time: 2 hours

1 lb beef sirloin, diced

2 cups Teriyaki marinade (I used Trader Joe’s Island Soyaki)

1 cup mushrooms

½ red onion, cut into large pieces

Arugula, as much as desired

¼ cup goat cheese

Ginger dressing (I used Annie’s Naturals Lite Gingerly Vinaigrette)


Combine sirloin pieces in a bag with marinade. Refrigerate for 1-2 hours.

Alternate skewering sirloin, mushrooms and onion until all ingredients are used up.

Grill for 5-10 minutes, depending on how done you want your meat, turning occasionally.

Place arugula in salad bowl, remove beef, mushrooms and onion off skewer and place on top. Sprinkle goat cheese and dressing afterwards.


Enjoy and welcome to grill weather!

Note: If you were wondering, some of the kabobs pictured above look like they have pineapple. They do. Someone (who will not be named) does not like mushrooms/onions, so he decided to go the fruit route. Shows how easy it is to substitute something else in!