Matt Vs. Kitchen: Chipotle Steak Tacos

Matt made a Chipotle sauce made of Jalepenos, Mango-Pomegranate Barbecue sauce from Cherith Valley Gardens, some roma tomatoes, then simmered it on the stove for about 10 minutes. After the steak was done cooking, he added the sauce, then we added a bunch of vegetables to our tacos (including lettuce from OUR garden!), and we were done. So good. I'm getting hungry again just talking about it.

Matt Vs. Kitchen: Cornish Game Hens

A few weeks ago, Matt cooked up this recipe Cornish Game Hens with Rosemary and Garlicrecipe from allrecipes.com. He said it surprisingly wasn't all that hard to make. Oh my gosh, it was soooo good!

CLICK HERE for the full recipe.

Matt Vs. Kitchen: Crab legs

Monday nights at our house has turned into Matt Vs. Kitchen night. It started out with canned food and fish sticks but has quickly progressed to gourmet masterpieces. I walked into the kitchen and was amazed! Crab legs for dinner?! Only one small fire involving a plastic knife?! I didn't have to help with a thing?! Believe it. Here's the photo recap and recipe from that night.





Matt's Steamed Crab Leg Recipe:

-1 lb fresh whole crab legs in
-2 tsp. minced garlic
- 1 stick butter
- fresh parsley sprigs

Preheat oven to 425 degrees. Place crab legs in 9x13 baking pan. Fill pan with 1 inch of water. Leave in oven, uncovered, for 35 minutes.

Melt butter and garlic together. Makes 2 servings. Add fresh parsley to plate.