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.

Pantry Tomato Soup

Today I didn’t want to run to the store. I wanted to cook dinner using what I had at home. I googled “tomato soup recipe from spaghetti sauce”. This came up from “The Seasoned Mom”. The idea of making soup from Spaghetti sauce is probably making you cringe. But it was delicious! And easy! And versatile! I told my kids it was pizza soup (heaven forbid you say tomato). They bought it and some kids even had thirds. Here are some variations:

•the original tomato soup

•with cream and basil

•with noodles (macaroni or wheels)

•with tortellini 

•with turkey sausage bits and broken lasagna noodle pieces for lasagna soup.

•add veggies to liking!

2 T EVOO

2 T dried onions

2 T dried minced garlic 

24 oz jar of spaghetti  sauce 

4 cups chicken broth 

1 can beans (optional- I used navy beans)

Salt, pepper and crushed red pepper to taste. 

Brown garlic and onions in oil. Add the remaining ingredients. I added cheese tortellini at this point. Bring to boil. Simmer 10”. I made breadsticks to dip in and I topped with a cheese mixture- Parmesan , Asiago and Romano. So yummy!

Another Chocolate Chip Cookie Recipe

I had to get the recipe for these cookies on here because they are one of my all time favorites! My friend made these for me so much and I am in love! The oats are blended and it makes for a great texture and flavor. Love these cookies so much!

Chocolate chip cookies:

2 cups flour

2.5 cups oats blended into flour consistency

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp vanilla
Chocolate chips (however many you want)

Cream butter and sugars

 together. Add eggs and vanilla. Blend dry ingredients together then add to butter and sugar mixture. Fold in choc chips. Grease cookie sheet and spoon balls of dough onto it. Bake at 375 for about 10 min. 

*I find I like the recipe a little better after the dough has been chilled for at least a day. 

Mom's Famous Freezer Bean and Beef Burritos

 With my kids being home all day every day, we have been going through food at an incredible rate.  Why is everyone so hungry all of the time?!  Add soccer practices right at dinnertime to the mix and I had to come up with a fast and hearty meal that everyone would love.  MKC is always my trusted source for meals that everyone in my house can get on board with and this one was no exception.   I just bought the Cilantro Lime Crema Dressing from Costco and it was so good drizzled on top.  I added some riced cauliflower at the end and it bulked up the burrito mix and added nutrition easily making 40 burritos.  Lastly, I bought these pre-cooked tortillas from Tortilla Familia and they worked great, saved time, and are delicious.

pic courtesy of MKC

Mom's Famous Freezer Bean and Beef Burritos 

Mels Kitchen Cafe

• 1 1/2 pounds ground turkey/beef (I used 1 pound of each so it made a lot more)
•  1 cup chopped onion
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper (I use coarsely ground pepper)
•  3 cans (16 ounces each) refried beans- I used Trader Joe's
•  3 cans (4 ounces) green chiles (mild, medium or hot, depending on preference)
•  1 1/2 cups (12 ounces) green taco sauce or green enchilada sauce 
•  1 1/2 cups (12 ounces) red taco sauce or red enchilada sauce
•  1/2 cup (4 ounces) salsa, green or red
•  1 teaspoon ground cumin
•  1 teaspoon chili powder
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
• Frozen riced cauliflower, optional (adds zero flavor, but bulks it up and doesn't have texture once it heats so you can't see or taste it- I probably put 1 1/2 cups in)
•  6 to 7 cups shredded cheese (I prefer using a mix of cheddar and Monterey Jack)
•  20 10-inch tortillas or 30 8-inch tortillas (I used these and they're delicious)
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1. In a large saucepan, brown the ground beef and onion with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain excess grease.
2. Add the remaining ingredients (except for the cheese and tortillas) and mix to combine. Heat through, stirring often to prevent sticking. Add additional salt and pepper to taste.
3. Let the mixture cool slightly. Spread about 1/3 to 1/2 cup of the filling on each tortilla (depending on the size of the tortilla and how stuffed you want them). Sprinkle about 1/4 cup cheese (or so!) on the filling. Fold in the sides and then roll the burrito closed (see pictures in the post for a visual).
4. I roll all the burritos and place them on a large sheet pan. After they are all rolled, I wrap each one individually in plastic wrap and then put them in gallon size ziploc bags and freeze.
5. To reheat, unwrap burrito from plastic wrap and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through. They'll be piping hot! Eat carefully. 🙂

Honey Granola

I have been loving this recipe of granola for fall and wanted it saved!

• 

4 cups of rolled oats

1/2 tsp salt

1 cups of chopped nuts (I used walnuts cause its what i had)
1 tbsp cinnamon

2 tbsp ground flax seed ( I subd with chia seeds)

1/3 c coconut oil (or any other neutral oil)

2/3 c honey

1 tsp vanilla extract

• Heat oven to 300 degrees.
• Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
• Combine oil, honey and vanilla in another, smaller bowl.
• Mix wet ingredients into dry - you may need to use your hands.
• Then spread the mixture onto two cookie sheets lined with foil or parchment.
• Bake 10 minutes. Then remove from oven and stir.
• Bake an additional 10 minutes or until slightly golden.
• Remove from oven and allow to cool completely.
• When cooled, transfer into an airtight container for storage.

Gordon's Secret Cookies (Oatmeal Chocolate Chips)

Two cookie recipes in one day!! I only post stuff on here that is completely legit because I don't want to waste anyone's time and I sincerely want you all to know when I've discovered a new favorite.  These babies are it!  

Gordon's Secret Cookies

1 1/2 cup butter

3 1/2 cups flour

2 cups sugar

2 tsp. baking soda

1/2 cup oats

1 3/4 cup brown sugar

1 tsp. salt

2 eggs

3 cup chocolate chips

2 Tbs. vanilla

Bake at 375 for 10 minutes.

Joanna Gaines' Chocolate Chip Cookies

courtesy

I could give you another spiel about not needing any more chocolate chip cookie recipes on this blog, but I won't.  Just make these.  They are AMAZING.  Interestingly, we all feel these turned out best when mixed by hand when we stayed in a mixer-less beach rental in Florida so take that for what it's worth :)

Joanna Gaines' Chocolate Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 heaping teaspoon baking soda
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips
• Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
• Place the flour, baking soda, and salt together in a medium bowl; set aside.
• Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
• Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
• Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.