Garlic Lovers Dinner

Last night was very busy, but between my husband and I we still managed to get a healthy-ish, hearty and (most importantly) delicious dinner on the table in about 20 minutes.

Garlic Lovers Dinner

If you are a garlic lover like my husband and I, then you would just die for Block 15′s Garlic Parmesan Fries. Block 15 is mine and my husband’s absolute favorite restaurant. Well actually it is a “brewpup,” something I was unfamiliar with until I moved to Oregon. Brewpubs are huge here in Oregon. For those of you not familiar with the brewpub concept, it’s basically a microbrewery with a bar and restaurant attached, or a bar/restaurant where they serve a large selection of micro-brews. Anyway, about these fries. They are just to die for, which is good, because if I ate them all the time, I just might die of a heart attack! They are pretty fattening; beer battered, fried then covered in garlic and Parmesan. Now if you are like me and are trying to drop a few pounds, before you are forced to wear shorts again, or GASP! put on a bathing suit, you will be looking for a healthier alternative to your favorite indulgences. Once I read BudgetSavyDiva’s recipe for Parmesan-Roasted Green Beans, I knew I had my solution. Just add heaps of garlic, and I knew it would be a healthier alternative to my favorite fatty food. (Hooray! {Jumps for joy!})

Well last night I had some steak defrosted and Mr F had just brought home a package of green beans, so with a few minutes and copious amounts of garlic, I knew I could make a delicious dinner that we could enjoy without feeling too guilty (or bloated) afterwards.

So without further ado, here you are, a super easy, fast, tasty and for the most part guilt free dinner for all of you garlic lovers! (like me and Mr F)

Cracked Pepper and Garlic Steak with Garlic Parmesan Green Beans

Step 1: Marinade steaks

                                  Step 2: Preapare Green Beans


Step 3: Roast!

Cracked Pepper and Garlic Steak with Garlic Parmesan Green Bean “fries”:


  • 2 steaks of your choice (we used T-Bone, but use whatever you have lying around. I recommend tenderizing if it is one of the tougher cuts of meat.)
  • ~ 1/2 cup olive oil
  • 1 TBLS Worcestershire sauce
  • 1/4 tsp liquid smoke (this is my cheater ingredient. It is optional, but I like to use it when broiling our steaks inside to give it that smokey barbequed flavor.)
  • 2 TBLS wine vinegar
  • Lots of chopped garlic
  • Sea salt and fresh ground pepper
  • Parmesan- grated or shredded
  • 12 oz. Green Beans


  • Baking sheet
  • 8×8 Baking dish (or similar)
  • Mixing bowls
  • Whisk
  • Fork or something to toss green beans with. Heck! You could even use your hands… Please wash them first though.
  • Spatula
  • Broiler pan (you know that funky looking pan that probably came with your oven when you bought it.)
  1. Preheat Oven to 400 degrees F.
  2. In small mixing bowl, whisk together 1/4 c olive oil, 1 TBLS Worcestershire sauce, 1/4 tsp liquid smoke, 2 TBLS wine vinegar, 2 heaping TBLS of chopped garlic (we buy ours in a huge jar, because we love it so much.)
  3. Dredge steaks in marinade, place in small, non reactive baking dish (read: 8×8 glass baking dish) Poor excess marinade over steaks. Season liberally with sea salt and fresh ground pepper. Cover. Set aside and get to work on green beans!
  4. Place green beans in a medium/large mixing bowl, poor enough olive oil to coat green beans over top, (2 TBLS-1/4 cup) add 2 heaping TBLS chopped garlic. Toss with fork, or whatever is lying around, until well coated with both oil and garlic.
  5. Spread green beans evenly in one layer on a baking sheet. Make sure you get all of that savory garlic out of the bowl and onto those green beans!
  6. Season with a hearty amount of sea salt, then sprinkle shredded Parmesan (or dump by the handful) all over green beans.
  7. Place in oven, cook for about 3 minutes, shake pan to roll green beans around, then cook for about 3 more minutes. Green Beans should still be relatively bright green, and garlic just begging to brown on edges when they are ready. Remove pan. Switch oven to high broiler.
  8. Place steaks on broiler pan and poor about half the marinade over them. Broil in oven for 3.5 minutes. Remove, flip steaks, coat with remaining marinade. Return to broiler for 3.5 more minutes. Now this cooking time is for Medium Rare steak, (the only way steak should be eaten in my personal opinion) but if you are one of those silly people like my mother who enjoys their meat more well done, just add a minute or two to the cook time.
  9. Once broiled to perfection remove from broiler and pan onto serving plate. DO NOT SLICE YET! Sorry, pet peeve. Let the steak set for a minute and it will retain more of its juices. Yum. My mouth is watering. Serve up those green beans using a spatula to scrape up all that cheesy goodness.
  10. Set the table. Poor a glass of red “Two Buck Chuck” (hey it’s a week night, no need to crack open the good stuff.) Take a big whiff of all that garlicky goodness… and dig in my friends. You can thank me later. ;-)



Curry Roasted Vegetables

My, my, my. Who knew healthy could taste so good? With start of Spring, brings the start of my “summer is coming” diet, which basically consists of lowering my calories and simple carbohydrates, and greatly increasing my vegetables, hence this roasted veggie recipe.

This recipe is so simple and so delicious and so easy, I just can’t get over it! You have to try it!
1 small sweet potato peeled, halved and sliced aprox. 1/4 in.
1 Yukon gold potato halved and sliced aprox. 1/4 in.
1 small zucchini sliced 1/4 in thick
1 red pepper coarsest chopped
1 large or 2 small carrots sliced 1/4 to 1/3 in. thick
1/2 large sweet yellow onion coarsley chopped
1 TBLS chopped garlic
2 TBLS olive oil
1 TBLS red curry paste


Preheat oven broiler on low. Prepare vegetables as stated above. Toss with olive oil, garlic, curry paste and sea salt.
Spread in one layer across cookie sheet or griddle heated to 400 degrees. Cover lightly with foil if using griddle. If using oven, place on top rack.
Allow to roast 10 to 15 minutes to desired doneness. Use spatula to flip vegetables once or twice throughout cooking time, to avoid scorching and to allow vegetables to cook evenly.
Serve warm, and indulge in this super healthy vegetable dish.


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