Friday, November 21, 2014

Steak Salad



For steak:
1 flank steak
1 Tbsp. balsamic vinegar
1 Tbsp. Worchestershire sauce
1 Tsp. sea salt
1 tsp. cracked pepper
1 Tbsp. butter

Marinate steak with all ingredients (except butter) for at least 30 minutes prior to grilling.  Grill to desired doneness.  Remove steak from pan to rest and top with butter.  Slice thinly and serve over salad

For dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. water
1/2 Tsp. dried Italian herbs
1 clove garlic, minced
1 Tbsp. lemon juice

Add all ingredients in a small jar.  Add lid and shake well.  Pour over salad and serve.  For a creamy option, add 2 Tbsp. ranch dressing.

For salad:
lettuce
olives
corn
crumbled blue cheese
diced tomatoes
kidney beans
bacon bits
shredded carrots





Thursday, November 13, 2014

Hot Pink Smoothie


1 1/2 cup coconut water
1 large carrot
1/4 medium raw beet, peeled
1/4 cup cashews
1/4 cup dates
12 frozen strawberries

Puree all except strawberries in high-powered blender for 90 seconds. Add strawberries and puree until smooth. Makes 4 cups

Thursday, October 30, 2014

Oatmeal Cookie Dough Bites

2/3 cup almonds
2/3 cup walnuts or pecans
2/3 cup oats
1/4 tsp ground cinnamon
1/8 tsp salt
1/4 cup agave nectar (approx)
2 tsp vanilla extract

Optional Mix-ins:
Cacao nibs
Dark chocolate chips
Raisins
Dried Cranberries
Orange zest & orange extract

In a food processor, process nuts, oats, cinnamon and salt to a fine meal. Add enough agave nectar until mixture moistens.  Add vanilla and process to combine.  Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.

Roll dough into balls (about 1 tbsp each) and place on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Saturday, October 25, 2014

Asian Spinach Pasta Salad

1 box bowtie pasta
½ cup sunflower seeds
2 – 4 Tblsp. sesame seeds
½ bag of fresh spinach, chopped
1 cup bean sprouts
1 red or orange pepper, chopped
4 – 6 green onions, chopped
3 cooked chicken breasts, diced

DRESSING:
½ cup canola oil
½ cup sugar
1 tsp salt
1 tsp minced garlic
1 ½ tsp sesame seed oil
1 tsp sesame oil
3 Tblsp soy sauce
2 Tblsp rice vinegar

Blend all dressing ingredients WELL in food processor.

Toss pasta and dressing a few hours before serving and chill.

Tuesday, October 14, 2014

Caesar Salad & Dressing

Salad:
Torn lettuce
Craisins
Sliced almonds
Blue cheese crumbles

Dressing:
1 cup mayo
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
¼ tsp. salt
1/8 tsp. pepper
½ cup parmesan cheese (fresh grated)
1 Tbsp. milk or half and half

Mix together.

Thursday, September 11, 2014

Spaghetti Sauce

1 lb. mild Italian sausage
1 lb. ground hamburger
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
2 Tbsp. parsley
2 1-lb Italian style canned tomatoes (or home canned)
2 8-oz cans tomato paste
1/2 cup white cooking wine
Brown sugar (to taste)

Brown meat with onion and garlic.  Add seasonings and mix well.  Add tomatoes, paste, and wine.  Bring to a boil, reduce heat and simmer (or move to crock-pot) covered until thick for about 2 hours.  Add sugar, to taste, right before serving.

Serve over spaghetti noodles or makes a great lasagna!!

Pesto Pasta with Chicken

1 pkg. bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cubed
crushed red pepper flakes (to taste)
1/2 cup oil-packed sun-dried tomatoes, drained

Cook pasta according to package directions; set aside.

Heat oil in large skillet over medium heat.  Saute garlic until tender, then stir in chicken and season with red pepper flakes.  Cook until chicken is golden and cooked through.

In a large bowl, combine pasta, chicken, tomatoes and pesto.  Toss to coat evenly.  Serve warm or cold.