Ingredients: flank steak, oranges, orange juice, garlic salt, black pepper, soy sauce, brown rice, chicken stock, garlic cloves, 2 green onions.
Set aside some orange slices and some tops of green onion for garnish.
- marinate 1 lb of flank steak over night in: juice of orange and zest, 1/4 cup orange juice (if you have juicy oranges just use those), 2 tbs of soy sauce, 2 tsp garlic salt and black pepper.
- brown rice: toast 1 1/2 cups of rice in pot with a few tbs of olive oil, 2 whole garlic cloves, salt and pepper, for about 5 min.
- pour in 3 cups of chicken stock. let come to a boil then turn heat down to low. add chopped green onions and cover. cook rice for about 20-30 min. (remove garlic cloves when done)
- heat a double burner grill pan over high heat. trim broccoli stalks, then cut broccoli in half lengthwise. drizzle with olive oil and season with salt & pepper. place on hot grill.
- place flank steak on same grill. let broccoli and steak cook for about 5-10 min each side.
- turn heat off and remove steak to rest. take broccoli off grill and starting at the stalk chop up to the florets. chop florets in half if they’re still big. cut steak into bite size pieces. (once with the grain then into pieces against the grain)
- Serve: Lay brown rice on a platter, spread broccoli and steak over rice drizzle soy sauce across platter. Garnish with orange slices and chopped green onion.
Ingredients: 6 chicken tenders, 2 cups buttermilk, flour, olive oil, 1 bag of salad mix, tomatoes, avocado, 1/2 lemon, 1tbs. red wine vinegar.
- heat 1 cup of olive oil in a skillet over medium high heat.
- pour about 2 cups of flour on a plate and season with salt & pepper. dredge marinated tenders through flour.
- place tenders in hot oil. fry for about 3-5 min each side, until golden brown.
- drain on a rack. don’t over crowd skillet. cook in batches if needed.
- in a bowl mix 3 tbs. of olive oil, 2 tbs. of lemon juice and a splash of red wine vinegar. whisk together until creamy looking. add 1 avocado sliced up, and sliced tomatoes to bowl. season with salt & pepper. lay greens on top of that then toss everything together.
Serve greens on a plate and lay sliced pieces of chicken tenders on top.
This dish started with some N.Y. strip steak I had marinating in worcestershire sauce for a couple of days and some mixed olives out of a salad my boyfriend had left at my house. I think the olives were nicoise olives and picholine olives. I added some kalamata olives as well. I had to pit the leftover olives. A lot of times it’s hard to find fancier Mediterranean olives pitted but I can’t stand biting down on a pit! It’s not hard to get the pit out. All I did is break the olive with my fingernail than pull it apart to get the pit out. Of course you can use an olive pitter too. I kinda wanted the olive to be broken up so I used my hands. Be sure and take steak out of fridge to take the chill off, about 20 min. before cooking.
Ingredients: N.Y strip steak, spring salad mix, avocado, lemon, extra virgin olive oil, cherry tomatoes, olives, parmesan cheese.
- Heat grill pan up over high heat. place steaks on grill. let them sear about 5-10min. on each side, until they are dark and crispy on the out side. Turn off heat and let the steaks rest.
- In a bowl pour in 3 tbs of extra virgin olive oil and 2 tbs. of fresh lemon juice, season with salt & pepper. Whisk together.
- Add pitted olives and cherry tomatoes, a small handful of both, to bowl. Add 1 avocado, cut into bite size pieces. Add lettuce on top of that. Toss everything together. Use a peeler and shave in pieces of parmesan cheese.
- Slice thin pieces of steak up. Lay salad on a plate and lay pieces of steak on top.
Have a glass of your favorite red wine and you’ve got a healthy and flavorful meal!
My daughter has been laid up with a sprained ankle this whole weekend, so we’ve kind of been trapped in the house. Now Maia is not an easy child to get to drink milk but, she does love vanilla milk. She asked me if I could bring her a glass of her vanilla soy milk but we were out. I didn’t want to leave and go to the store just for vanilla milk and she had a friend over so I thought hey, I can just make some! I have all the makings for a yummy milk drink. She also loves coffee flavored things so I thought I’d make her, her own personal style drink. Next trip to the store I’ll pick up coffee extract and add that to the drink.
Ingredients: milk, vanilla extract, cocoa powder, instant cappuccino mix.
- in a pitcher or cocktail shaker, mix 4tbs. of vanilla extract, 1tbs. cocoa powder, 1 tbs instant cappuccino (or just use sugar).
- pour in milk and give it a vigorous stir.
- pour over ice and serve!
I knocked the socks off my daughter with this breakfast! The french toast was super yummy and even a little bit healthy. And, I didn’t even use bacon! The heels of bread or even stale bread is perfect for french toast so if you have some bread you’re about to throw out, make this Strawberry French Toast!
Serve with a fried egg on the side for an even better breakfast. The yolk from the egg adds a delicious sauce to the plate. It was a big hit!
- 1 pint fresh strawberries
- 6 slices whole grain bread
- 3 tbs sugar
- 2 tbs powdered sugar
- 1/4 real maple syrup
- 1 tsp cinnamon
- 6 eggs
- 1 1/2 cup milk
- 1 tbs canola oil
- 1 cinnamon stick
- 1 tsp almond extract
- 1/2 stick butter
- core strawberries, give them a rough chop, place in a bowl add 2 tbs sugar and stir. set aside (do this the night before for extra sweet berries)
- Strawberry Syrup: in a small pot over low heat, melt 4 tbs of butter, almond extract and cinnamon stick. add strawberries to pot and remainder tbs of sugar, stir, cover and let simmer. stirring occasionally.
- add 3 of the eggs and milk in shallow dish. add cinnamon, 1 tbs of canola oil and a pinch of salt. whisk together.
- heat griddle or non stick pan over medium high heat. slice bread in half (optional) then place as many slices that will fit, in egg batter. cover bread with egg batter and place on hot griddle. let french toast cook for about 5 minutes each side until it’s golden brown (adjust heat if needed).
- Fried Egg: in a large frying pan, heat a few tbs of olive oil and a pat of butter over medium heat. crack 3 eggs in and season with salt and pepper. cook for abut 5 minutes until egg whites are opaque. gently flip over and turn off heat.
Place french toast on a plate and cover with strawberry syrup. drizzle a little maple syrup on top and sprinkle with powdered sugar. Add fried egg to plate and devour this decadent dish!
For a cocktail: In a champagne flute pour in a splash of amaretto a splash of orange juice and top off with prosecco. garnish with a whole strawberry.
California’s claim to Beef, this cut of meat is super delicious and affordable. I’m a grilling kind of girl and anything I can throw on my Weber (charcoal of course) I will. I like to grill a few Tri-Tips a week and snack on it over the week. It makes great sandwiches the next day!
Basic Tools and Supplies: tri-tip roast, grill, charcoal, wood chips, welding gloves (perfect for grilling), sturdy tongs. worcestershire sauce, olive oil, grill seasoning.
- cover TriTip with worcestershire sauce and rub with olive oil. season TriTip with grill seasoning. lately I’ve been using one with a smokey and spicy flavor in it. rub seasoning all over roast. don’t be afraid to get your hands dirty!
- let tri-tip rest and come to room temperature if cold. in the meantime get grill going. i do my coals in sections, more coals on one side for high heat and fewer on the other side for low heat. the hot side is for searing and low heat is for smoking.
- soak wood chips in a big bowl of water. once coals have started to turn gray i lay the roast on the hot side. sear roast for about 5-10 min on each side or until it has a nice crust on the outside. turn the meat only once.
- once it’s seared remove from heat and remove rack from grill. drain water from wood chips and place them over hot coals. place rack back on grill and lay roast over warm side, fat side up. cover grill with lid and close vents. let smoke for about 20-30 min. for medium rare (depends on how thick the roast is). the thicker the better for longer smoking time.
- remove roast and let rest for a few min. before slicing.