Almost a full Tennessee resident and a recipe

Jimmy took today off of work so we could get our licenses changed over. We'd planned on having the tags changed over for my car also. However, we were unprepared for how much it would cost for our licenses. My goodness! It was higher than we thought! We were in and out since I was so prepared I had more documents than required. So when Jimmy gets paid again on the 7th, we'll plan on having the tags changed over. Then I can have the insurance changed over. I've been quite anxious about that.

After we had our licenses done, we took cupcakes to Korinne's class. Tomorrow is her birthday, but they only have half a day. Friday she has a field trip so her teacher suggested today for the cupcakes. She happened to be at lunch when we showed up. She was so excited to see her Daddy was with me. We sat with her during lunch and even got to see Justin during his lunch. He was proud to show off his Daddy and Jackson. But what was funny was hearing how Korinne's classmates pronounced her name. It was Kuh-rii-inn. Emphasis on the rii. LOL It was just so cute! Try saying it with the biggest southern accent you can think of. LOL We pronounce it Kor-rin with the emphasis on rin.

So we left the school and went back home. I got Jackson down for his nap, refused my own because...hello!!! I had my husband home! I wanted to be with him, even though he worked on his car. LOL After the kids came home he and I cooked together. He got to see how effortless and how quick his favorite meal was. It was a wonderful day!

Here's the meal we had tonight... Garlic Buttered Sliced Steak with Onions

• 3 Tblsp extra virgin olive oil
• 2 large yellow skinned onions, thinly sliced
• 2 roasted red peppers, drained well and thinkly sliced
• salt and pepper
• generous handful flat leaf parsley, finely chopped
• 4 (1 inch thick) slices from a round loaf of good quality semolina bread, from center of loaf (I either use sourdough bread or bread I made my own)
• 4 Tblsp butter
• 4 cloves garlic, finely chopped
• 4 (12 oz) NY strip steaks (I use whatever thich steak is on sale and I usually only cook two nice size steaks since Jimmy and I are the only ones that eat this.)

Heat extra virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted red peppers. (I add sliced mushrooms as well.) Season with salt and pepper and cook until gently soft, but not caramelized, 12-15 minutes, stir in parsley.

Heat a large skillet or cast iron griddle to high.

Toast bread under broiler and reserve.

MMelt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until steaks are cooked.

Season 1 side of steaks with salt and pepper and place seasoned side down in the hot skillet or griddle. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6-7 minutes for medium rare, 8-10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4 inch thick against the grain. Pile onions over toast, top with slices steak and spoon garlic butter down over each portion.

I usually slice steak and put it on bread first, then pile onion mixture to suit on top. It's so delish!