1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons
Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
give credit: healthy appetite with ellie krieger
30 May 2009
20 May 2009
tomato caprese appetizer
1 package of grape or cherry tomatoes, halved
1 container mozzarella balls, quartered
fresh basil
olive oil
balsamic vinegar
tooth picks
soak the cheese pieces on a splash of olive oil and balsamic vinegar
using a toothpick, string 1 half of tomato, 1 piece of basil, 1 piece of cheese, the remaining half of tomato.
Orzo with Oven Roasted Vegetables
1 med. zucchini, cut into bite sized pieces
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.
Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.
Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.
give credit: mary
1 med. yellow squash, cut into bite sized pieces
1 med. red bell pepper, cut up
1 med. yellow bell pepper, cut up ( don't ever use green peppers to substitute)
1 lb. fresh asparagus, cut up into bites
1 red onion (don't use a yellow one), sliced
3 Tbs. xtra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
Heat oven to 450 degrees. In large bowl, toss all veggies with oil, salt and pepper.Spread in a single layer in a large roasting pan. Roast 30 min. or until lightly brown, or crispy, as I like them. While roasting, bring a pot of water to boil. Cook 8 oz. of orzo until tender. Drain and cool in large bowl.Roast 1/4 cup pine nuts, add to bowl with orzo.
Make dressing: Mix 1/3 cup lemon juice (preferable fresh) and 1/3 cup olive oil. Stir.
Toss vegetables with orzo, dressing, pine nuts. Cube some good quality feta cheese and top mixture. Serve at room temp.
give credit: mary
summer chicken pasta salad
4 chicken breasts
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese
dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves
baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.
grill or bake chicken breasts, cut into bite size portions.boil pasta and drain.add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese
dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves
baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.
grill or bake chicken breasts, cut into bite size portions.boil pasta and drain.add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.
shrimp campechana
1 lb medium shrimp - cooked
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon
mix together and chill
serve with tortilla chips
give credit: lara
1 small bottle cocktail sauce
1 heaping T horseradish
1 jalapeno - chopped
.5 red onion - chopped
fresh cilantro
1 avocado - chopped
juice of 1 lemon
mix together and chill
serve with tortilla chips
give credit: lara
summer shrimp salad
1 pound frozen, fully cooked medium shrimp, thawed
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped
In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.
give credit: real simple
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped
In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.
give credit: real simple
breaded tilapia fillets
4-6 Tilapia Fillets
Bread crumbs
olive oil
oregano
salt
pepper
Preheat oven to 375° F. Lightly oil a baking sheet.
In a plastic or paper bag combine bread crumbs, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.
Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.
Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.
Bread crumbs
olive oil
oregano
salt
pepper
Preheat oven to 375° F. Lightly oil a baking sheet.
In a plastic or paper bag combine bread crumbs, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.
Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.
Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.
bbq turkey meatloaf
1 lb. 99% lean ground turkey
1/2 cup egg substitute
1/2 cup oat bran
1 pkg. Knorr's vegetable soup mix
1/4 cup honey bbq sauce
Preheat oven to 375. Mix all ingredients except bbq sauce and place loaf pan sprayed with cooking spray.
Bake for 30-40 minutes. Remove from oven and spread bbq sauce on top. Return to oven and bake for 10 more minutes.
give credit: kristenbaked caprese salad
1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed
Preheat the oven to 450 degrees F.
Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
give credit: everyday italian
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed
Preheat the oven to 450 degrees F.
Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
give credit: everyday italian
baked stuffed mushrooms
18-20 Large Mushrooms
1/2 cup low fat cottage cheese
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
2 tsp. margarine
3 tbsp. seasoned bread crumb
pinchcayenne pepper
a bit of worcestershire
In a pan, saute onion, pepper and mushroom stems in margarine, approx. 2-3 minutes. Turn off flame
Add cottage cheese. When melted, add bread crumbs, worcestershire and cayenne. Mix well.
Stuff mushroom caps w/mixture-Bake @ 350 degrees for 20 minutes.
give credit: karen's korner
1/2 cup low fat cottage cheese
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
2 tsp. margarine
3 tbsp. seasoned bread crumb
pinchcayenne pepper
a bit of worcestershire
In a pan, saute onion, pepper and mushroom stems in margarine, approx. 2-3 minutes. Turn off flame
Add cottage cheese. When melted, add bread crumbs, worcestershire and cayenne. Mix well.
Stuff mushroom caps w/mixture-Bake @ 350 degrees for 20 minutes.
give credit: karen's korner
19 May 2009
penne with two tomatoes and mozzarella
6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives
Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.
give credit: martha stewart everyday food
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives
Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.
give credit: martha stewart everyday food
blueberry almond granola
2 cups oats
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds
2T veg oil (i used canola)
2T honey
1 cup dried blueberries
preheat oven to 350. on a large rimmed baking sheet, toss oats, coconut, and almonds. in a small bowl, stir together oil and honey. pour over oat mixture and toss. bake, tossing occasionally until lightly toasted, 16 to 20 minutes. place mixture in a large bowl and stir in blueberries.
serving ideas: for breakfast, enjoy with milk or sprinkle on cottage cheese or yogurt. for a snack, cut an apple or banana in hald, spread with peanut butter, then add granola.
give credit: martha stewart everyday food
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds
2T veg oil (i used canola)
2T honey
1 cup dried blueberries
preheat oven to 350. on a large rimmed baking sheet, toss oats, coconut, and almonds. in a small bowl, stir together oil and honey. pour over oat mixture and toss. bake, tossing occasionally until lightly toasted, 16 to 20 minutes. place mixture in a large bowl and stir in blueberries.
serving ideas: for breakfast, enjoy with milk or sprinkle on cottage cheese or yogurt. for a snack, cut an apple or banana in hald, spread with peanut butter, then add granola.
give credit: martha stewart everyday food
baked oatmeal
3 eggs
1 cup brown sugar
1 cup oil
3 tbsp cinnamon
2 cups milk
2 tbsp vanilla
4 tsp baking powder
1/2 tsp salt
5 cups uncooked oatmeal
mix all in together. bake in a 13x9 dish @ 350 for 40 mins
optional: add 1 or more of these, rasins,apples,blueberries or peaches into mixture before baking.
give credit: tia
1 cup brown sugar
1 cup oil
3 tbsp cinnamon
2 cups milk
2 tbsp vanilla
4 tsp baking powder
1/2 tsp salt
5 cups uncooked oatmeal
mix all in together. bake in a 13x9 dish @ 350 for 40 mins
optional: add 1 or more of these, rasins,apples,blueberries or peaches into mixture before baking.
give credit: tia
beef enchiladas
2 pounds ground beef
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded
saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.
Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.
Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.
Bake at 350 for 25 minutes or until thoroughly heated.
garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac
1 medium onion
1 package mild taco sauce
2 cans chopped green chiles
2 cans cream of chicken soup -- 10 3/4 oz.
8 ounces sour cream
8 flour or corn tortilla
2 cups low fat mexican cheese -- shredded
saute onion and meat in large skillet until meat is brown, drain. Stir in taco seasoning mix and 1 can green chiles, set aside.
Stir together remaining can of green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13x9 baking dish.
Spoon beef mixture evenly down centers of tortillas, add some cheese too; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining beef, soup mixture and then top with cheese.
Bake at 350 for 25 minutes or until thoroughly heated.
garnish with salsa, sour cream, green onion curls, chopped fresh cilantro, guac
meat & bean burritos
1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa
Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
give credit: epicurious
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa
Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
give credit: epicurious
crock pot apricot pork tacos
1 onion, sliced, layered in bottom of crock pot
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste
cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.
Serve in tortillas with cheese, sour cream, guac, salsa.
1 hormel pork tendorloin (i usually buy peppercorn seasoned)
1/2 jar of apricot preserves smeared over the tenderloin
jarred jalapeño peppers to taste
cumin, salt, pepper - to taste
cook on medium until pork falls apart. finish with chopped or torn cilantro to your liking.
Serve in tortillas with cheese, sour cream, guac, salsa.
crock pot brisket tacos
4 lb chuck roast
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans
season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil
place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.
place in corn tortilla and garnish with guac, sour cream, cheese
16 oz jar salsa
1 can beef broth
1 can rotel
1 can green chiles
jalopenos
1 onion, chopped
1 pkg dry pinto beans
season the roast with salt, pepper, cayenne pepper, garlic powder and sear it on both sides in hot olive oil
place roast in the crockpot with everything on top. fill the crockpot with water just until it covers everything. cook all night on low and all day on medium.
place in corn tortilla and garnish with guac, sour cream, cheese
foccacia sandwiches
1 loaf of foccacia bread
1 tub of prepared pesto
1 onion, caramelized in 2 tablespoons olive oil and 2 tablespoons of butter over medium low temp for 20-30 minutes, stirring often
deli turkey, thinly sliced (Boar's Head Honey Maple Turkey)
deli ham, thinly sliced (Boar's Head Black Forest Ham)
Provolone Cheese
Slice the loaf of bread in half and dig out some of the bread from the top layer so that the sandwich isn't too thick. Spread pesto on both of the inside surfaces of the sandwich. Distribute the onion on the top half of the sandwich. Place provolone slices on both top and bottom surfaces. Next, layer turkey and ham to the thickness of your liking.
Assemble the top and bottom of sandwich, wrap in foil and heat in oven at 400 degrees for 15-20 minutes.
quarter and serve. or wrap individually in foil and refridgerate.
1 tub of prepared pesto
1 onion, caramelized in 2 tablespoons olive oil and 2 tablespoons of butter over medium low temp for 20-30 minutes, stirring often
deli turkey, thinly sliced (Boar's Head Honey Maple Turkey)
deli ham, thinly sliced (Boar's Head Black Forest Ham)
Provolone Cheese
Slice the loaf of bread in half and dig out some of the bread from the top layer so that the sandwich isn't too thick. Spread pesto on both of the inside surfaces of the sandwich. Distribute the onion on the top half of the sandwich. Place provolone slices on both top and bottom surfaces. Next, layer turkey and ham to the thickness of your liking.
Assemble the top and bottom of sandwich, wrap in foil and heat in oven at 400 degrees for 15-20 minutes.
quarter and serve. or wrap individually in foil and refridgerate.
3 beans
depending on the size of the crowd do 1 or 2 cans of the following:
garbanzo beans
black beans
pinto beans w/ jalapeno
drain all beans and pour into pan
add 1 can rotel
heat on stovetop
DONE!
garbanzo beans
black beans
pinto beans w/ jalapeno
drain all beans and pour into pan
add 1 can rotel
heat on stovetop
DONE!
cobb salad
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
Cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)
Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.
Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.
give credit: healthy appetite with ellie krieger
steamed vegetable platter
dressing:
6 garlic cloves, peeled and minced
2 tsp. reduced-sodium soy sauce
2 tsp. freshly squeezed lemon juice
1/4 tsp. freshly ground black pepper
vegetables:
12 string beans, trimmed
2 medium carrots, trimmed, peeled, and cut into 1/4 inch rounds
2 cups cauliflower florets
2 ears corn, husked and cut in half
2 small yellow squash, trimmed and cut into 1/4 inch rounds
2 medium zucchini, trimmed and cut into 1/4 inch rounds
2 cups broccoli florets
2 slices low-fat cheddar cheese
1 tsp. freshly grated Parmesan cheese
dressing:
put all the dressing ingredients in a small bowl, whisk to blend and set aside.
vegetables:
bring water to a boil over high heat in a steamer. place the basket into the steamer and put in the string beans, carrots, and cauliflower. cover and cook for 3 minutes. add the corn, yellow squash, zucchini, and broccoli. re-cover and cook for 2 minutes more. transfer the vegetables to a warm platter. arrange the corn around the outer edge of the platter and dust it with the spike seasoning. drizzle the dressing over the vegetables in the center and top with the cheddar and parmesan cheese. cover with foil until ready to serve.
give credit: in the kitchen with rosie
steak and arugula salad
8 ounces top sirloin
3 cups arugula
1/2 pint cherry tomatoes – halved
¾ cup canned artichoke hearts – drained
balsamic vinaigrette (makes 16 servings)
1-1/2 cups balsamic vinegar
2 tbls fresh lemon juice
6 tbls dijon
4 tsp shallots, chopped
4 tsp fresh basil chopped
2 tsp olive oil
whisk
grill or broil steak – 7-10min per side – cool/cut into 1 inch slices.
toss together with other ingredients and drizzle 3T balsamic vinaigrette.
3 cups arugula
1/2 pint cherry tomatoes – halved
¾ cup canned artichoke hearts – drained
balsamic vinaigrette (makes 16 servings)
1-1/2 cups balsamic vinegar
2 tbls fresh lemon juice
6 tbls dijon
4 tsp shallots, chopped
4 tsp fresh basil chopped
2 tsp olive oil
whisk
grill or broil steak – 7-10min per side – cool/cut into 1 inch slices.
toss together with other ingredients and drizzle 3T balsamic vinaigrette.
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