Spice Rubbed Steak with Chimmichurri

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Steak is the reason I could never be a vegetarian. Seriously. I wanted to make a steak that would be different than just a regular everyday steak (if there is such a thing). The chimmichurri is so easy to make and gives the steak an acidic kick. You could use any type of steak you want. I used a ribeye steak.

Mix the spice rub. Add garlic, onion, chili, cumin, coriander and paprika powders.

Rub the spices on both side of the steaks.

Place on the a grill pan or grill.

Make the chimmichurri by blending spices, garlic, olive oil and vinegar.

Spice Rubbed Steak with Chimmichurri
 
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Juicy steak rubbed in spices and served with a fresh herb chimmichurri.
Author:
Serves: 2
Ingredients
  • FOR THE STEAK:
  • 2 1.2 lb steaks ½ inch steaks
  • ½ TSP Chili Powder
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ¼ TSP Cumin
  • ¼ TSP Ground Coriander
  • ¼ TSP Pepper
  • ¼ TSP Salt
  • FOR THE CHIMMICHURRI:
  • 1 TBSP Chives
  • 2 TBSP Cilantro
  • 2 TBSP Parsley
  • 3 Cloves Garlic, roughly chopped
  • ¼ Shallot, roughly chopped
  • 2 TBSP Red Wine Vinegar
  • 1 TBSP Olive Oil
Instructions
  1. Preheat grill pan or grill to medium high. Preheat oven to 400 degrees. In a small bowl, combine all the spices. Rub spices evenly on both sides of either steak.Once grill pan is hot (smoking slightly), place both steak on for 3 minutes per side (6 minutes total).
  2. Once steak is seared, place on a baking sheet and in oven for 3 minutes ( for medium rare steak). If you want a more medium to medium well, keep in oven for 5 minutes total. Let rest for 5 minutes before serving.
  3. Meanwhile make chimmichurri. Add all ingredients to a food processor and pulse until evenly combined.
  4. Serve chimmichurri over the steak. ENJOY!

 

Tex Mex Salad

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I know this recipe is a fairly simple one, but I have a hard time coming up with quick salad side dishes. Instead of having tortilla chips or rice with a Mexican entree, you can throw this easy salad together for a healthy and fresh side. If you wanted to make this an entree, you could quickly cook some ground beef and make it a taco salad. Either way it is delicious.

Tex Mex Salad
 
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Fresh Salad with avocado, tomatoes, cheese, lime and salsa. Toss it together for a quick side.
Author:
Serves: 2
Ingredients
  • 2 cup romaine lettuce, torn into bite sized pieces
  • 15 cherry tomatoes
  • ½ avocado, diced
  • ½ lime, juiced
  • ¼ cup cheddar cheese
  • ¼ cup salsa
Instructions
  1. In a large bowl, toss lettuce, cherry tomatoes, avocado, lime juice, cheddar cheese and salsa.
  2. Serve immediately.

 

Quick Quesadillas

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When you have those days that you don’t feel like cooking, but want something satisfying for dinner, try these quesadillas. You can use any meat you want and use your favorite salsa. Combine what you have in the fridge to make your family a satisfying meal.

Cook ground beef with spices until no longer pink.

Spread cheese on a tortilla. I used cilantro tortillas from Whole Foods. But use whatever you like.

Place about quarter cup of ground beef  on top of the cheese.

Add salsa on top of the ground beef.

Place a few cherry tomato halves on top of the ground beef.

Quick Quesadillas
 
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Creamy Cheese and Hearty Beef combine with spicy salsa and fresh tomatoes for a great meal.
Author:
Serves: 2
Ingredients
  • FOR THE QUESADILLAS:
  • 4 tortillas
  • ½ Cup Cheese, Divided
  • ¼ Cup Cherry Tomatoes, Halved
  • 6 TBSP Salsa, Divided
  • FOR THE GROUND BEEF:
  • ½ cup Ground Beef, Divided
  • 1 TBSP Olive Oil
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ½ TSP Chili Powder
  • ½ TSP Pepper
  • ½ TSP Cumin
  • 1 Lime, Juiced
  • FOR THE GARNISH:
  • Avocado Slices
  • Light Sour Cream
  • Salsa
Instructions
  1. In a large frying pan, heat olive oil over medium high heat. Add ground beef, spices and lime juice. Stir until the beef is no longer pink. Once done, remove from heat and set aside.
  2. Preheat broiler. Lay 2 tortillas on a baking sheet. Place ¼ cup of cheese on each tortilla. Divide ground beef and place ½ on each tortilla. Place ½ of the salsa and cherry tomatoes on each quesadilla.
  3. Top each quesadilla with a tortilla and place in the broiler. Broil until cheese is melted and quesadilla is crisp.
  4. Cut into quarters with a pizza cutter and garnish with avocado slices, more salsa and sour cream. ENJOY!

 

Italian Prosciutto Panini

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Paninis are a great weeknight meal. They are so fast and simple to make. This one takes the basic panini and amps it up to a gourmet level. Try it for a quick and easy meal.

Blend the sun dried tomatoes, olive oil, Parmesan cheese and red pepper flakes.

Spread the mixture on a piece of bread.

Shred the chicken and place on the bread.

Place the arugula on top of the chicken.

Lay a piece of prosciutto on top of the arugula.

Place two pieces of cheese on top of the prosciutto.

Italian Prosciutto Panini
 
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Crunchy Bread with layers of prosciutto, chicken, a sun dried tomato pesto, arugula and provolone cheese.
Author:
Serves: 2
Ingredients
  • FOR THE PANINI:
  • 4 pieces of bread
  • 1 cup rotisserie chicken, shredded
  • 4 pieces of prosciutto
  • ½ cup arugula
  • 4 pieces of provolone
  • FOR THE PESTO:
  • ½ cup sun dried tomatoes
  • 2 TSP Red Pepper Flakes
  • 3 TBSP Olive Oil
  • 3 TBSP Parmesan Cheese
Instructions
  1. Preheat panini press. Make the sun dried tomato pesto. In a food processor, add the tomatoes, red pepper flakes, olive oil and Parmesan cheese. Pulse until finely grated.
  2. Spread about 1 TBSP of sun dried tomato pesto on one slice of bread. Add ½ the chicken onto each slice of bread. Place ½ the arugula on top of the chicken. Lay 2 slices of prosciutto on top of the arugula. Lay 2 slices of provolone on top of the prosciutto. Add another 1 TBSP of pesto on top of cheese.
  3. Place other slice of bread on top. Place on panini press and cook until cheese is melted and bread is browned and crispy, about 6-8 minutes.

 

Eggplant Rollatini

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The great thing about this recipe is that you can make this dish with or without the prosciutto. That way, if you need or want to have it vegetarian you can, or if you want to spice it up a bit, you have that option. This is a great way to get a good serving of veggies and make something even the meat eaters will like.

Place eggplant on baking tray and add spices.

Mix cheese with spices and spinach.

Spread tomato sauce on bottom of a glass baking dish.

Lay a slice of prosciutto on top of a slice of eggplant.

Roll eggplant and place seam side down. Repeat for the rest of the eggplant.

Eggplant Rollatini
 
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Tender eggplant and prosciutto wrapped around herb spiced ricotta and chopped spinach.
Author:
Serves: 6
Ingredients
  • FOR THE FILLING:
  • 30 oz. Ricotta Cheese
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • 1 TSP Pepper
  • 2 Cups Fresh Spinach, Chopped
  • FOR THE EGGPLANT:
  • 2 Large Eggplant, Sliced into ¼ inch pieces
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • ½ 24 oz. Jar Pasta Sauce
  • Olive Oil Cooking Spray
  • 4oz. Sliced Prosciutto
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Slice eggplant longitudinally in ¼ inch slices. Spray baking sheet with olive oil cooking spray. Lay slices on baking sheet. Sprinkle spices on eggplant. Bake in oven for 10 minutes.
  2. Spread pasta sauce at bottom of glass baking sheet.
  3. In a medium bowl add cheese, spices and spinach. Mix together until evenly distributed. Lay a slice of prosciutto on the eggplant. Place 2 TBSP cheese mixture at the base of the eggplant. Roll the eggplant and place seam side down in the glass baking dish. Repeat for the rest of the eggplant.
  4. Bake in oven for 10 minutes or until warmed through. Serve and enjoy!

 

Grown Up Pigs in a Blanket

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As a kid, I loved (and still do) those mini pigs in a blanket made with little smokies and crescent roll dough. These are a bit more sophisticated with smoked sausage and fresh biscuit dough. These make a great weeknight dinner or weekend lunch.

Mix the flour, baking powder and spices.

Add the milk and the greek yogurt to  form a rough dough.

Spread a TBSP of dough on parchment paper. Sprinkle a bit of cheese in the dough.

Place a slice of sausage on top of the dough. You can use any type you want. Just make sure it is fully cooked before you place it on the biscuit.

Place another TBSP of dough on top of the sausage and spread it so it covers the top.

Repeat with the rest of the dough and sausage.

Grown Up Pigs in a Blanket
 
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Juicy sausage wrapped in a light biscuit dough
Author:
Serves: 4
Ingredients
  • 4 smoked sausages, sliced into thirds
  • ¼ cup Shredded Cheddar Cheese
  • Olive Oil Cooking Spray
  • FOR THE BISCUIT:
  • 2 cups All Purpose Flour
  • 1 TBSP Baking Powder
  • ½ TSP Salt
  • 1 Cup Nonfat Plain Greek Yogurt
  • ¾ Cup Low Fat Milk (1%)
  • 2 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 2 TSP Italian Seasoning
  • 1 TSP Paprika
  • 1 TSP Pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spray the parchment paper with olive oil cooking spray.
  2. Make the biscuit dough. Mix all the dry ingredients together. Add the yogurt and the milk. Mix until a rough dough forms.
  3. Take a TBSP of dough and spread on parchment paper. Sprinkle a little bit of cheese on the dough.Place sausage on top on cheese.
  4. Place about a TBSP of dough on top of sausage. With damp fingers, spread dough around the sausage. Repeat with remaining sausage.
  5. Bake until dough is golden brown, about 15-20 minutes. Serve and ENJOY!

 

Late Summer Crisp

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End of summer fruit is the best.This crisp combines all your favorite fruit, peaches, blueberries and blackberries. Top it with some oatmeal and walnut topping and you have an easy, delicious dessert. The best part is when the ice cream melts and mixes with the berry juice. So yum.

Place the fruit in a ceramic baking dish.

Mix the fruit with brown sugar, corn starch and cinnamon.

Mix the oatmeal with walnuts,butter and more brown sugar and cinnamon.

Sprinkle the topping over the top of the fruit.

Late Summer Crisp
 
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Gooey Peaches, Blackberries and Blueberries topped with crunchy oatmeal and walnuts
Author:
Serves: 6
Ingredients
  • FOR THE FRUIT MIXTURE:
  • 2 cup peaches, sliced
  • 1 cup blackberries
  • 1 cup blueberries
  • ¼ cup brown sugar
  • 3 TBSP Cornstarch
  • 3 TBSP Cinnamon
  • FOR THE TOPPING:
  • ½ cup walnuts, chopped
  • ½ cup oatmeal
  • 3 TBSP Butter, cubed
  • 1 TBSP cinnamon
  • 4 TBSP Brown Sugar
Instructions
  1. Preheat over to 375 degrees.Mix the fruit in a 2 quart ceramic baking dish. Add the sugar, cornstarch and cinnamon. Toss with the fruit.
  2. In a small bowl, mix the walnuts oatmeal, butter, cinnamon and brown sugar. Spread the topping over the fruit mixture.
  3. Cook in the oven for 45 minutes, rotating ½ way through.
  4. Serve with ice cream and enjoy.

 

Vermicelli Stir Fry

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Vermicelli noodles can be made of a few different things. The ones I use here are made from rice. They are thin noodles than lend itself well to many Asian flavors. I added quite a few vegetables to up the nutritional content and fill you up. Use the leftovers for a nice lunch.

Cook the vegetables down so that they begin to get a bit of char on them.

Add the noodles and then the sauce. Toss everything with the sauce and evenly distribute the vegetables.

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Vermicelli Stir Fry
 
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Thin rice noodles tossed with stir fry veggies, egg and a soy, sriracha sauce.
Author:
Serves: 4
Ingredients
  • FOR THE NOODLES:
  • 1 8 oz Box Rice Vermicelli Noodles
  • 4 oz frozen corn, rinsed under cold water to thaw
  • 4 oz frozen peas and carrots, rinsed under cold water to thaw
  • 2 cup fresh spinach
  • 1 bell pepper, diced
  • ¼ onion, diced
  • 3 cloves garlic, minced
  • 2 TBSP Ginger, minced
  • 2 eggs, beaten
  • 2 TBSP Olive Oil
  • FOR THE SAUCE:
  • ½ cup Low Sodium Soy Sauce
  • 2 TBSP Sriracha Sauce
  • 3 TBSP Rice Wine Vinegar
  • 2 cloves garlic, minced
  • 1 TBSP Ginger, minced
  • 2 TBSP Brown Sugar
Instructions
  1. Bring a pot of water to boil. Remove from heat and add noodles. Let sit for 5 minutes and then strain and rinse under cold water. Set aside.
  2. Make sauce. Combine all ingredients and then puree in a food processor or blender.
  3. Add olive oil to a large frying pan. Heat over medium high. Once oil is hot, add frozen vegetables, bell pepper, onion and ginger.Stir and cook until onions begin to carmelize, about 15 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, about 2 minutes.
  4. Once all vegetables are cooked, add egg and stir to cook egg fully. Add noodles and toss with vegetables. Warm noodles all the way through by letting it cook for 2 minutes.
  5. Reduce heat to low and add sauce. Toss so it evenly coats noodles and vegetables. Warm all the way through, about 5 minutes. Serve and Enjoy!

 

Korean BBQ Chicken Legs

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These chicken legs are the bomb! I seriously ate 2 1/2 in one night. Korean BBQ is amazing. If you have a grill, please use it, but if you are like me and are without a grill, the broiler works just as well. These chicken legs are moist, sweet, spicy and tangy. Pair them with some rice or noodles for a fantastic meal.

Chicken ready to go in the oven. Make sure you pour all of the marinade on the chicken legs. The marinade will thicken and then get basted over the chicken.

Chicken after 15 minutes in a 375 degree oven. Baste them and put them back in the oven.

Korean BBQ Chicken Legs
 
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Moist chicken legs marinated in a sweet, spicy and tangy sauce. Grill or broil the the chicken legs to give it a tangy flavor.
Author:
Serves: 4
Ingredients
  • 4 chicken legs
  • FOR THE MARINADE:
  • 5 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • ½ cup low sodium soy sauce
  • ¼ cup rice wine vinegar
  • ¼ onion, finely minced
  • 3 TBSP Brown Sugar
  • 3 TBSP Sriracha Sauce
  • 2 kiwis, peeled and finely diced
Instructions
  1. In a large plastic bag, mix all the ingredients together. Place the chicken in the bag and mush the marinade around to cover the chicken. Place in fridge for at least 4 hours to overnight. Flip bag over every couple hours.
  2. Preheat oven to 375 degrees. Place chicken legs on a aluminum foil baking sheet. Pour marinade over the chicken. Place in oven for 15 minutes. Preheat broiler. Take out and with a turkey baster or spoon, spoon sauce from baking sheet over chicken legs evenly.
  3. Place under broiler for 10 minutes. Baste with sauce on baking sheet. Place in over for another 5 minutes. Let rest for 2 minutes and then enjoy!

 

Turkey Picatta Meatballs

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I always like finding new ways to use ground turkey because it is always on sale and at some point you get sick of turkey burgers. These are a new take on the classic meatball, made with picatta flavors. Throw these in the oven and serve with pasta and some Parmesan cheese and lemon and you have an easy weeknight.

The meatballs ready to go in the oven. Make them about an inch in diameter.

Turkey Picatta Meatballs
 
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Moist meatballs, made with lemon, white wine, herbs, cheese and panko breadcrumbs.
Author:
Serves: 6
Ingredients
  • 2 pounds ground turkey
  • 2 eggs
  • 4 cloves garlic, minced
  • ½ onion, finely diced
  • ½ cup parsley, chopped
  • ¼ cup Parmesan Cheese, Grated
  • ¼ cup Panko
  • 1 TSP Pepper
  • 1 TSP Dried Oregano
  • 2 TBSP Dry White Wine
  • 1 Lemon, Juiced
Instructions
  1. Preheat oven to 400 degrees. Make the meatballs. In a large bowl, mix all the ingredients together until evenly distributed. Roll meatballs into 1 inch diameter balls. Place meatballs in a greased 9 by 13 glass dish.You may need to use more than one dish.
  2. Place in oven and cook all the way through, about 20 minutes.
  3. Serve with pasta and some fresh lemon, Parmesan cheese and more fresh parsley. Or serve with your favorite sauce. ENJOY!