Blackened Steaks in the New K for the H

We have some semblance of "normal" back after this weekend.  I am STILL sore from our hike.  No, I haven't written that post on the other blog yet.  I still have to write one before I write about the 21 A-mazing waterfalls we saw on our hike.

We packed up and headed back on Sunday.  There was no way in hell that I was going to be able to do this thing in reverse.  Besides, I missed the girl and wanted to get home to pick her up from grandma and grandpas.  This actually didn't happen until Monday.  *sigh*  Which is okay.  We needed to unpack and get some things settled without her under foot.

We got back, unloaded and started to run a load.  The washer didn't work.  Great.  We have the equivalent of 2 weeks worth of laundry since we camped this weekend.  That's like a weeks worth almost as it is.  Especially since it was hot during the day, but cold at night.  You almost have to pack twice as many clothes to wear.

The mass unpacking of kitchen stuff ensued.  Boxes and boxes and boxes of spices.  A few more oils and vinegars.  About 3 boxes of dishes.  Three boxes of pots and pans.  One plastic tub of pantry stuff.  Another box or two of more pantry stuff.  By the time we decided to make dinner, it looked like this:

Yeah, I know.  that doesn't look so bad.  It's this side that's bad:

The dining room looked like this:

I honestly don't think I've been so tired ever in my life.  My legs were are sore, arms sore, feet sore.  Just dead on my feet.  I had to stop.  I sat down and that was it.  I couldn't move.  We watched a movie then unpacked some more.  Even today, I'm sitting here tired as all get out.

So, this will be a short post.  I promise I will have a more interesting recipe to post tomorrow.  This is a family staple around these parts.  It's easy and tasty.  It smoked up the place this time, which was different.  We were all coughing.  LOL

Blackened Steak

Recipe by A Kitchen Hoor (@flowerfroggirl)

Ingredients

• 12 oz strip steak
• 2 T Emeril's Bayou Blast Essence
• 2 T California garlic salt
• 2 T canola oil

Cooking Directions

1. Combine Bayou Blast and garlic salt in a small bowl. Rub steaks on both sides with the spice mixture.
2. Heat a medium pan over medium-high heat. Add oil and swirl to coat.
3. Add steaks and cook about 5 minutes on one side, flip then cook an additional 7 minutes or until desired temperature.
4. Allow to rest 5 minutes before serving.

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