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.

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.

Simply Grilled Corn-on-the-Cob

This is as the name implies.... simple.  Really, if you have fresh corn that is in season... you don't need to add anything to it. Just enjoy the fresh sweet taste that nature provides! 

To make:  Preheat grill to med-low.  Trim ends of corn with a knife, and peel off some of the outer pieces of the husk, making sure not to expose the kernals.  Place corn on grill and cook slowly.  Rotate as needed-- atleast once.   The corn will steam inside the husks, and may turn golden in spots.   You will smell the browning husks when it is ready.  Enjoy!  Eat it plain or add some butter, salt & pepper.



If you want to doll it up, drizzel it with Crema Mexicana and then sprinkle it with chipotle chile powder, salt and fresh ground pepper.  Squeeze some lime over the top if desired.

Pasta with Chicken, Asparagus, and Bacon

This is a great "one-dish" family-friendly pasta meal perfect for a week-night's dinner. Comfort pasta at its best: light, flavorful and bright... and ofcourse quick and easy to pull off too. Everyone is bound to enjoy it. In fact when my 4-year old saw these pictures the next day, she said "Oh I like that kind of stuff!!!" Think of it as glorified mac-n-cheese.  The only change that needs to be made to this recipe is to use whole wheat pasta.  When looking for a whole wheat pasta at the grocery store, read the ingredient label, the only ingrediant that should be in whole wheat pasta is 100% durum whole wheat flour.  It is pretty easy to find, even walmart carries it in the "Ronzoni" brand.

Pasta with Chicken, Asparagus, and Bacon

whole wheat pasta (about 2/3 of a box) (any shape will do)
2 slices applewood-smoked bacon (or 5 slices turkey bacon)

1 tsp minced garlic
1 1/2 Tbs flour

1 1/2 C milk (1%)
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces

1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.

2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.

Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.

My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.

You can buy this delicious high-quality cheese at Costco.

Serving suggestion:  Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.

Cilantro-Lime Chicken with Avocado Salsa

This recipe is simple, fresh, and comes together very quickly. I had an abundance of tomatoes, avocados, and limes from my bountiful basket, some yellow rice and beans left over from Rochelle's 30th birthday party (thanks Shell!), and broccoli and cauliflower ready for harvest in my back yard.... so this dinner was a sinch. I used boneless center-cut porkchops for a change from chicken breast, but this zesty lime marinade works well with both. Sorry no picture! In the winter time there just isn't enough natural lighting in the evenings to get a good picture!

Chicken or Pork:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon saltCooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken or pork, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)
Recipe source: Cookinglight

Grilled Sirloin Skewers with Peaches and Peppers

A perfect summer dinner. This recipe is fresh, bright, and bursting with flavor. The vinegar parsley sauce nicely complements and garnishes the rest of the dish. Serve this dish with a green vegetable that is in season and a rice side.

Grilled Sirloin Skewers with Peaches and Peppers
Recipe adapted from Cooking Light
Kebabs:
1 tbs ground cumin
1 tsp cracked black pepper
2 3/4 tsp kosher salt
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red or green bell peppers, each cut into 8 (1-inch) pieces

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Preparation:
Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Balsamic-Lime Grilled Peaches and Pork with Baby Spinach

Grilled peaches with meat? Really? Yes! Try it and you will love it! This recipe is fresh, easy and tasty. The sweetness of the grilled peaches is balanced out well with the tart lime-vinegar dressing. If the dressing is too tart for you, add some olive oil to the mix. This recipe would also be good with grilled chicken. For the kids: omit the dressing and serve the peaches, pork, and spinach (with ranch) separately-- and they may be more apt to enjoy it. Grilled asparagus and crusty whole-grain rolls would finish off the meal well. If you need something more hardy, add a baked potato on the side.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
6 cups baby spinach
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle baby spinach with reserved 1 tablespoon juice mixture, tossing to coat. Divide spinach evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Grilled Salmon Tacos with Peach Salsa

Oh, these are so delicious. The peach salsa gives the tried-and-true mango salsa a good run-for-the-money. You can make this with any fish that is not too delicate for the grill. For this meal, the only thing you have to "cook" is the Salmon, the rest is just a mix of fresh, wholesome foods. It doesn't get better than that.

Cumin Dusted Grilled Salmon Tacos with Peach Salsa

Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
1 teaspoon chopped seeded serrano chile (I used jalepeno from the garden)
1 teaspoon honey
1/4 teaspoon salt

Grilled salmon:
salmon fillets
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper

Tacos:
8 corn tortillias
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup green onions (sliced)
cilantro
sour cream

Peach salsa: Combine first 7 ingredients in a bowl; toss gently.Salmon: Prepare grill. Mix cumin, paprika, slat and pepper. Dust Salmon with cumin mixture. Place fish on grill; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Do not overcook or it will be dry.   Remove fish from grill and break into pieces. Set aside.  (You can also broil this in your oven or cook it on your skillet, breaking it apart at the end)
Tacos: Mix shredded cabbage and green onions with a little light sour cream to desired consistancy. Warm the corn tortillas in a hot skillet. Assemble tacos by placing cabbage mixture, salmon, then peach salsa inside the taco shell. Top with extra cilantro if desired (I LOVE cilantro and can never get enough!).