Thai Steak Salad

The fresh herbs and vegetables in this Thai inspired salad give it its vibrant flavor.  The dressing is delicious on both the salad and the steak making it a perfect combination... the cool crisp greens with the tender savory steak.  It is quick and easy to make, especially if you have an herb garden and a well-stocked Chinese pantry.  I serve it with short grain brown rice to balance out the flavors and textures for my kid's developing palettes.

1 (1 1/2-pound) flank steak, trimmed

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/2 cup fresh lime juice 

2 tablespoon brown sugar 

4 tablespoons lower-sodium soy sauce

2 tablespoon fish sauce

4 teaspoons minced fresh garlic

2 teaspoon Sriracha

4 cups thinly sliced nappa cabbage

1 cup julienne-cut carrots

2/3 cup fresh mint leaves

2/3 cup fresh cilantro leaves

2/3 cup fresh basil leaves

Sprinkle steak evenly with pepper and salt. Grill or broil steak for 6 minutes each side or until desired degree of doneness. Remove steak from grill/broiler; let stand 5 minutes. Cut steak diagonally across grain into thin slices

Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.

Combine cabbage and remaining ingredients in a medium bowl. Add 2/3 C juice mixture to cabbage mixture; toss well. Toss steak in remaining 4 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

This Weeks Menu

I have 5 planned meals this week.  We've already had the first two on the list... the other two nights are for leftovers and date night :).

1.  Pork Chops with Country Gravy

Orange-tinted Mashed potatoes

Steamed Broccoli

2.  Thai Steak Salad with Fresh Garden Herbs

Short Grain Brown Rice

3.  Spanish Style Cod in Tomato Broth

Long Grain Brown Rice

4.  Homemade Chicken Pot Pie with Whole Wheat Crust

5.  Chicken and Squash Saute with Quinoa

This weeks Menu (My peaches are here!)
1)Jamaican Chicken Thighs, Fresh Peaches with cilantro, Sauteed green Vegetable, Brown Basmati Rice Pilaf
2)Spinach Salad with Peaches and Maple Spiced Pecans with Grilled Chicken Breasts
3) Quinoa Salad with Peaches and grilled Salmon
4) Country Ham and Peach Panini's
5) Chicken Kale and Quiona Soup

Weekly Menu

Sometimes the hardest part of cooking dinner every night is coming up with a good, healthy and desirable meal on the spot.  Occasionally we can be good at shooting from the hip, but it doesn't usually work as a long term plan when it comes to dinner.  Writing weekly dinner menus is the answer!  Weather you shop the sales and make a menu from your findings,  or you shop according to your menu, it's always better when you have a plan.  It's a beautiful thing to wake up in the morning and already know what's for dinner ;)

 I usually don't plan more than 5 meals per week, because I like to leave a night open for leftovers, and a night for Jeff and I to go out.
This is my plan this week:

1)  Turkey Lettuce Wraps, brown rice, fresh cut honeydew
2) Chicken in a cherry pan sauce, quinoa, steamed broccoli
3) Spinach-Mushroom Skillet Enchiladas, corn on the cob, fresh cut pineapple
4) Mexican Chicken, Zucchini and Corn Soup with tortillas for dipping
5) Beef and Vegetable Stir-Fry, brown rice

Skewered Chicken with Pineapple and Peppers

I had a perfectly sweet and fragrant pineapple on my counter that I wanted to use for dinner, so I made these richly-flavored grilled chicken kabobs.   The whole family enjoyed them, in fact, the kids wanted more when they were all gone! I served them with brown rice and a big spinach salad.

Skewered Chicken with Pineapple and Peppers

Marinade:
2 tablespoons honey
3 tablespoons low sodium soy sauce (such as San J's Reduced sodium Tamari Soy Sauce)
2 tablespons pineapple juice ( I just squeezed some out of my fresh pineapple)
4 teaspoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons oil
1 1/2 teaspoons curry powder
1/4 teaspoon salt
3 garlic cloves, minced

Kabob:
1 pound skinned, boned chicken breast, cut into 32 bite size pieces
1 cup red bell pepper pieces
1 1/2 cups cubed fresh pineapple

Prepare grill.

Combine the first 9 ingredients in a large bowl.  Add chicken and bell pepper, tossing to coat.  Thread chicken, pineapple, and bell pepper alternately onto each of 8 skewers. Cook about 10 minutes or until chicken is done, turning occasionally.

If you are serving this with brown rice, be sure to start the rice first, as it takes 45 minutes to cook.  The rest of the meal can be prepared while it is cooking.   I buy the soy sauce (which is gluten free for those of you with Celiac's) at Target.  I love the flavor of fresh ginger and keep it on hand for use in drinks and recipes like these.

Watermelon-Lime Agua Fresca

A cool and refreshing summer drink... and even better... it's healthy, and super easy to make!  






















My husband has been working in the yard today in 110 degree weather and my 6 year old wanted to make him a cool and refreshing drink.  This super easy Lime-Watermelon Agua Fresca fit the bill... and he couldn't get enough of it.  The kids loved it too.

Lime-Watermelon Agua Fresca
6 cups cubed watermelon
1 cup cold water
juice of one large lime
Ice

Blend all ingredients in a blender.  Serve over ice.  Blend in a teaspoon of honey if you need to sweeten it.
I mix this in our Bosch blender.  If your blender is a smaller size, adjust the ingredients accordingly.

This drink is also great if you have leftover watermelon and you don't want it to take up all your refrigerator space.

Memorial Day Barbeque

On the Menu:

Grilled Chicken with Avocado Salsa

Lime-Cilantro Quinoa Salad

Strawberry Spinach Salad

Fresh Cut Watermelon

Grilled Chicken with Avocado Salsa

I make this rub and keep it in a tightly lidded glass container in my pantry to use as needed.  It's a great spice mixture to have on hand.  Try it on chicken, fish, beef, or pork.  For best flavor, rub it on the meat the night before, but in a pinch, you can apply it just before the BBQ.

Rub:
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons ground ancho chile
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Chicken:

If chicken breast is too thick, pound it to thin it for even cooking.  Rub chicken with spice mixture.  Let it sit in the refrigerator over night if possible.  Prepare Grill.  Grill chicken 6 minutes on each side or until done.  For additional flavor, place some applewood chips in a foil bowl, and place on the hot grill while grilling the meat.  Close the BBQ lid to keep in some of the smoked flavor.  Remove chicken from grill, top with avocado salsa.

Avocado Salsa:

1 cup diced roma tomatoes

2 tablespoons finely chopped red onion

2 teaspoons fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground black pepper

1 avocado, peeled and finely chopped

Combine all salsa ingredients in a bowl.  Toss.  Serve over chicken.

Cilantro-Lime Quinoa Salad

Salad: 

3 cups cooked quinoa (1 cup dry cooked with 2 cups chicken broth)

1 cup black beans

1/4 cup chopped cilantro

1 red bell pepper, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon dijon mustard

2 garlic cloves, minced

1/8 teaspoon salt

Toss all salad ingredients together in a bowl.  In a separate small bowl, stir together all dressing ingredients.  Drizzle dressing over quinoa mixture.  Serve immediately or refrigerate for later use.

Strawberry & Spinach Salad

Salad ingredients:
Fresh sliced Strawberries
Fresh baby spinach
chopped walnuts, toasted

Poppy Seed Dressing:
1/2 cup oil
1/4 cup sugar
1/4 cup apple cider vinegar
2 tablespoons minced onion
2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon worcestershire

Toss all salad ingredients in a large bowl.  For dressing, combine all dressing ingredients in a blender.  Process until smooth.  Drizzle dressing on salad.  Save leftover dressing in refrigerator for a later use.

Honey Glazed Salmon

This quick and easy recipe yields a deliciously flavored tender salmon filet.   It's one of my favorite salmon recipes (along with Salmon Tacos) and has been in my kitchen for over 10 years.   My kids eat it up, and Jeff and I enjoy it as well.  Serve it with brown rice or quinoa and a vegetable side.  

Honey Glazed Salmon

2 Tbs minced onions

1 Tbs chopped fresh or 1 tsp dried thyme

3 tbs honey

1 tbs dijon mustard

1/2 teaspoon salt

1/4 tsp ground red pepper

4 (6 ounce) salmon fillets (about 1 inch thick)

Preparation:

1.  Prepare grill or broiler.

2.  Combine first 6 ingredients in a small bowl.  Brush honey mixture over fish.  Place fish on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Brush with extra leftover glaze as needed while cooking.

This time, I served the salmon with Quinoa with Green Onions and Toasted Pecans and a side of steamed cauliflower. I often serve it with brown rice and swiss chard.

Quinoa with Green Onions and Toasted Pecans

Quinoa is a nutrient dense grain-like seed that is easy to cook and needs little flavoring.  It's a great alternative to rice for variety in flavor and texture and it also has a much shorter cooking time... which makes it quick and easy to get on the table for family dinner.  Quinoa is also superior to most grains because it contains all the essential amino acids needed to be considered a "complete protein".  Not only is it healthy... but it tastes great too!  Give this simple quinoa recipe a try!

Quinoa with Green Onions and Toasted Pecans

2 cups Chicken broth

1 cup quinoa

sliced green onions

chopped pecans, toasted

Salt to taste

Bring 2 cups of chicken broth to a boil.  Add 1 cup of quinoa. Cover and simmer for 12 minutes.  Remove from heat, fluff with a fork, and let it rest with the lid on for up to 15 minutes.  Stir in sliced green onions and toasted almonds.  Add salt to taste.

Yellow Cake with Chocolate Cream Cheese Frosting

Our favorite yellow birthday cake.

Sometimes homemade cakes are disappointing....  too dry, too dense, too sweet, or they have bad texture and the flavor is lacking.   Not this one.  This cake is rich, moist and delicious, without being too heavy.  It's perfectly satisfying.

Yellow Cake with Chocolate Frosting (adapted from Cooking Light)

Cake:
1 Tbs flour
1/2 cup butter, melted
1 (8 ounce) carton reduced fat all natural sour cream (such as Daisy brand)
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk

Preheat oven to 350.
Coat bottom of a 13X9 inch baking pan with oil spray (do not coat sides of pan); line bottom of pan with wax paper.  Coat wax paper with oil spray; dust with 1 Tbs flour.  Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended.  Add sugar and 2 teaspoons vanilla.  Beat with a mixer at medium speed 3 minutes or until well blended.  Add eggs; beat 2 minutes or until well blended.

Lightly spool 2 cups flour into measuring cups; level with a knife.  Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.  Pour batter into prepared pan.  Sharply tap pan once on counter to remove air bubbles.  Bake at 350 for 30 minutes or until pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Carefully peel off wax paper; cool completely on wire rack.

Frosting:
1/2 cup (4 ounces) Neufchatel cheese
1/4 cup butter, softened
1 tsp vanilla
1/3 cup cocoa
1-2 Tablespoons milk
1/8 tsp salt
2 cups powdered sugar

Place cream cheese, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at high speed until fluffy.  Add coca, milk, and 1/8 tsp salt; beat at low speed until well blended.  Gradually add powdered sugar.  beat at low speed until creamy.  Place cake on a serving platter and spread frosting over top and sides of cake.

Notes:  You can make this cake as directed, in two rounds for a layered cake, or double the recipe and make two 9X13 sheet cakes for a layered sheet cake.  This cake does not have a domed top so it is perfect for layer cakes.

***Because a pretty cake is worth nothing if it doesn't taste good :)