Steak Salad with Lemon Vinaigrette

 

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I have bought the pre-cooked sirloin at Costco a couple of times and love it for a quick, protein-rich lunch or dinner.  However, I was feeling a salad the other night and wanted to use the leftover sirloin I still had.  So, I googled "steak and goat cheese salad" and this one won out...and for good reason.  I made enough for Kate and me and she loved it so much that she made it again for lunch the next day!  

INGREDIENTS

• Extra virgin olive oil
• 1 pound flank steak or skirt steak (or Costco grass-fed pre-cooked sirloin in the refrigerated section)
• Salt and freshly ground pepper
• 1/2 head lettuce greens
• 1 bunch arugula (young leaves), tough stems removed
• 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
• 4 scallions, thinly sliced
• 1 avocado, cut into bite-sized pieces
• 4 ounces goat cheese, crumbled

For the dressing:

• 2 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
• Salt and pepper

METHOD

1 Cook the steak: (If using un-cooked steak) Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. 

Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.

You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. 

2 Let the steak rest before cutting, then cut thin slices: Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.

3 Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. 

4 Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.

Quick and Easy Bowtie Lasagna

I'm at Jenn's house right now in Arizona and she made this pasta for us last night that was so good and so easy!  She says she makes it all of the time when she needs to deliver a meal to a family because its a crowd-pleaser as well.

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Quick and Easy Bowtie Lasagna

Pioneer Woman

• 1 pound Ground Beef or Turkey
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce 
• 1 Tablespoon Olive Oil (optional)
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups Mozzarella Cheese
• ½ cups Sour Cream

Fry ground meat in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. 

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Unstuffed Chicken Cordon Bleu

I made this last week and it was SO easy and SO delicious.  Its one of those awesome meals that looks and tastes very fancy, but you can seriously throw it together in 5 minutes.  

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Unstuffed Chicken Cordon Bleu

From Mel's Kitchen Cafe

• 
  
• 4-5 boneless, skinless chicken breasts (1 1/2 to 2 pounds), pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note)
• 2 tablespoons Dijon mustard
• 4 to 8 slices deli ham (exact amount depends on brand/size of slices)
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese (I used sliced Swiss)
• 15 Ritz crackers, coarsely crushed (about 3/4 cup)

1. Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
2. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
3. Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren’t loose. Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer.  I would recommend using very thin slices of chicken breast (or pounding thicker breasts w a mallet before using).

Easiest White Chili

We had this the other day at a friend's house and it was so delicious.  She said she makes it all of the time because its so easy- you just throw everything in the pot and simmer.  To make it even easier, grab the rotisserie chicken at your grocery and zero prep involved!

White Chili
From Lizzie Davis

1 Tbs. olive oil
1 pound cooked, shredded chicken
2 cloves garlic, minced
1 can diced tomatoes, undrained
1 can chicken broth
1 jar salsa verde, 7 oz.
1 small can diced green chilies, undrained
1/2 tsp. dried oregano
1/2 tsp. crushed coriander seeds
1/4 tsp. cumin
2- 16oz. cans cannellini (white kidney) beans
3 Tbs. lime juice
1/4 tsp. pepper

Top with: Sour cream, shredded cheese, lime wedges, tortilla chips

Saute garlic in oil in large pot for 1 minute.  Stir in tomatoes, chicken broth,  salsa, chilies, and spices.  Bring to a boil; reduce heat and simmer 20 minutes.  Add chicken and beans; cook 5 minutes or until thoroughly heated.  Stir in lime juice and pepper.  Serve.

Hot Mexican Street Corn Dip

I made this dip last night for a New Year's Party and it was a huge hit.  Its definitely a BIG indulgence, but so worth it.  Everyone loved it!

Hot Mexican Street Corn Dip

The Rookie Cookie

16 oz (2 blocks) light cream cheese

1/2 cup sour cream

2 cloves garlic, minced (I used the frozen garlic at Trader Joe's)

2 Tbs. Franks red hot sauce (or other wing sauce)

Juice from one lime (about 2 Tbs)

2 cups shredded pepper jack cheese, divided

16 oz. bag frozen corn, thawed (I used TJ's frozen grilled corn)

4 oz. low fat feta cheese

1 jalapeno pepper, diced (leave seeds in for more heat)

2 Tbs. red onion, chopped

1/2 cup fresh cilantro, chopped (plus more for topping)

Preheat oven to 350.  In a high-powered blender (used my Vitamix) mix the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of pepper jack.  Blend until fully combined into a sauce.  Scoop into a large bowl and then add remaining ingredients.  Stir to combine. Pour mixture into a prepared baking dish and bake for 15-20 minutes (longer if corn isn't thawed), or until hot and bubbly.  Garnish with more cilantro, feta and hot sauce, if desired.  Serve with chips and enjoy!

Easy Chicken Cordon Bleu

I made this for Mother's Day and it was fabulous! So easy- it seriously takes like 5 minutes to prep and then you bake.  I served it with coconut rice and Dad's sauteed asparagus.  Delicious!

Easy Chicken Cordon Bleu

Mel's Kitchen Cafe

FOR THE CORDON BLEU:

• 3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
• Salt and pepper
• 12 slices deli ham
• 6-8 slices Swiss cheese (6 to 8 ounces)
• 1 cup bread crumbs (I prefer panko in this recipe)
• 2 tablespoons butter, melted

• FOR THE PARMESAN-DIJON CREAM SAUCE:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup freshly grated Parmesan cheese

  
  
• 1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
  2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
  3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
  4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
  5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
  6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
  7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
  8. Serve each chicken cordon bleu portion with warm sauce.

  
  

• NOTES:

  My preference for bread crumbs in this recipe are fresh bread crumbs (I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor) or crunchy Panko breadcrumbs. Both will give the best texture.

  For the chicken, the idea is to have six thinner cutlets of chicken (about 1/2-inch thick) so you can either pound chicken breasts thin or cut thick chicken breasts in half to form two thinner cutlets (like the recipe suggests).

  I’ve also made this more casserole-style and cubed the chicken. When I do it that way, I also chop the ham but do everything else the same. It helps the meal stretch further, especially with kids who are too little to eat a whole chicken breast piece.

  Over the years since this recipe has been posted, I’ve made note of your comments; I’ve omitted the salt from the sauce recipe and indicated in the recipe to add salt and pepper to taste, if needed.

  Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the fridge, for 1-2 days, reheating over low heat and stirring with a whisk.

Creamy Roasted Cauliflower Chowder

Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)

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Creamy Roasted Cauliflower Chowder

From Two Peas and Their Pod

INGREDIENTS:

• 1 large head of cauliflower, roughly chopped
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour (can use gluten-free flour)
• 2 (15 ounce) cans vegetable broth (low sodium is fine)
• 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
• 1/2 cup shredded cheddar cheese (we used white cheddar)
• Salt and black pepper, to taste

1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
5. Ladle chowder into bowls and serve warm.

Skillet Summer Vegetable Lasagna

Lasagna has got to be the best comfort food.  This recipe makes is super easy and just as tasty (and probably better for you since you're not layering all of those cheesy layers together).  Plus, no meat and all the veggies!!  We seriously loved it, fought over the last bite, and will definitely be making it again.

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Skillet Summer Vegetable Lasagna

From Mel's Kitchen Cafe

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes
• Salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup part skim ricotta cheese
• 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

The Best No-Bake Cheesecake

I made this for dessert a few weeks ago when we had guests over and it was a total hit.  Brian even requested it for his birthday cake- he said it was the yummiest thing he'd ever eaten.  I made the fruit topping with the suggested blueberries and that really put it over the top.  It is seriously creamy, delicious, amazingness.

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The Best No-Bake Cheesecake

From Mel's Kitchen Cafe

The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).

INGREDIENTS

Crust:
• 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted
Filling:
• 16 ounces cream cheese, softened to room temperature (but not warm)
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) powdered sugar
• 1/2 cup sour cream
• 3/4 cup cold heavy whipping cream
• DIRECTIONS
  1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
  2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
  3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note above)

Yellow Pepper Pasta

This pasta is addictingly good. I could seriously pick at it all day and never get sick of it. It is a recipe my brother brought back from his mission in Milan and made for us all the time. It is super easy and the perfect recipe to double and make for large groups, showers etc. The key ingredient really is the Parmesan reggiano so don't cheat! find the yellow peppers on sale to justify the cost but don't make it without it!

Yellow Pepper pasta

1 and 1/2  16 oz. boxes of butterfly pasta (farfalle) (roughly 24 oz)

1 medium yellow onions cut to small bits and

3 yellow peppers into 1/2 inch squares
pour about 3/4 cups of high quality olive oil in a large fry pan. 

Put in 3 cubes of chicken boullion. 

Pour in onions and peppers,

cook until just barely soft, not mushy.
Pour out some of olive oil, but not all and mix in cooked pasta

1 1/2-2 cups of Parmesan Reggianno grated onto pasta and mix in. Can be served warm or cold. I prefer warm. Make sure the Parmesan is Reggianno, not regular, That gives it a good flavor even though it's a bit pricey. Costco is obviously the best value but you get a ton so don't do that unless you're doubling it.

Skillet Creamy Macaroni and Cheese

This is an easy last minute meal if you are feeling like comfort food or an easy "gourmet" side

From Mel's Kitchen Cafe

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

NOTES

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Honey Lime Chicken Enchiladas

These are the absolute best enchiladas I have ever eaten. I OD'd on enchiladas after our first year of marriage and swore never to make a cream of chicken soup-based recipe ever again. Then, I discovered these. Perfectly sweet and spicy, they will melt in your mouth. Pair them with a black bean and rice mixture, and you have your new favorite meal on a plate. I was dreaming about these after I ate them and devoured them for left-overs for at least the next three meals. You have GOT to try these.

picture courtesy Phe-mom-enon

Honey Lime Chicken Enchiladas
Recipe from Phe-mom-enom

1/3 c. honey
1/4 c. lime juice (approx. 2 large limes)
2 tsp-1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 2 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (2 large chicken breasts)
12 corn or flour tortillas
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce
1/2-3/4 cup heavy cream

Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.Warm your tortillas in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with fresh cilantro and sour cream, if desired (I didn't and it was perfect!).

I served mine with a white rice and black bean mixture. Here's how to make this: cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!