Tuesday, November 14, 2017

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

PREP: 0:15

Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)


This rice needs to go into the regular rotation.  It had so much flavor.  D and I both think we have had something similar.  We both thought it would be good as a casserole with chicken and Parmesan.

Any way we will have again.  We had with Spicy Honey Brushed Chicken.


Photo by ALB

Recipe By DailyInspiration

This recipe sounds like a great side dish to steak or chicken. The dish comes from the "Joy of Eating" cookbook.

READY IN: 45 mins

1 cup rice, long grain
1 (10 1/2ounce) can beef broth
3⁄4 cup water
salt and pepper, to taste
1 small onion, finely chopped
2 shallots, minced
1 tablespoon butter
1⁄4 lb mushroom, sliced

In a saucepan, stir together the rice, broth, water, salt and pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

4 Smart Points (my additions/subtractions at 6 servings)

Cabbage Okonomiyaki (Pancakes)

I wasn't sure about this recipe because I wasn't sure if I would find Togarashi.  I had to go to Kroger in the middle of the week and say that they had it, so this recipe went on the list.  D and I went back and forth on what to have for a side.  We never decided.

After he made it, we thought splitting some sushi would have worked.  In reality, it was heartier than I thought it would be.

It tasted like an Egg Roll Pancake.  I liked the sauce (of course).    We would have again.

Cabbage Okonomiyaki (Pancakes)

Photo by ALB

Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)

This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

1 pound green cabbage, finely shredded (about 5 cups)
4 teaspoons shichimi togarashi (Japanese spice blend), divided (used McCormick Japanese Seven Spice)
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/3 cup thinly sliced green onions, divided
5 large eggs, lightly beaten (used 4 Extra-Large Eggs)
4 center-cut bacon slices, cooked and crumbled
2.9 ounces all-purpose flour (about 2/3 cup) (used 2 oz)
2 tablespoons canola oil, divided
1/4 cup canola mayonnaise (used Hellman's Light)
1 tablespoon unseasoned rice vinegar
1 tablespoon water

Preheat oven to 200°F.

Combine cabbage, 1 tablespoon togarashi, sugar, and salt in a bowl; let stand 15 minutes, stirring occasionally. Stir in 3 tablespoons green onions, eggs, and bacon. Fold in flour.

Heat 1 1/2 teaspoons oil in an 8-inch nonstick skillet over medium-high. Add 1 cup cabbage mixture; flatten with a spatula. Cook 2 to 3 minutes on each side or until golden brown. Place pancake on a baking sheet; keep warm in 200°F oven. Repeat procedure 3 times with remaining 1 1/2 tablespoons oil and cabbage mixture.

Combine remaining 1 teaspoon togarashi, mayonnaise, vinegar, and 1 tablespoon water in a bowl; drizzle over each pancake. Top with remaining green onions.

Nutritional Information
Calories: 346; Fat: 20g; Satfat: 4g; Unsatfat: 16g; Protein: 15g; Carbohydrate: 26g; Fiber: 4g; Sodium: 602mg; Calcium: 10% DV; Potassium: 11% DV; Sugars: 6g; Added sugars: 2g

Cooking Light, November 2017

8 Smart Points (my additions/subtractions at 4 servings)

Tuesday, October 24, 2017

Nashville Unfried Hot Chicken

So Nashville Chicken is the new trendy dish.  I've had a few good versions and a few awful version.
I saw the original recipe, and asked D if we could have it.  He said ok. The only problem is that it was for Whole 30/Paleo Diets, and since we don't follow Whole 30/Paleo, we weren't going out of the way to follow.  So we changed some of the ingredients.

It is spicy, with flavor. It isn't just a bunch of chili powder dumped on chicken (yes, I've had that "version").

We've had it twice.  Both time with Pre-made Mashed Potatoes and Roasted Cauliflower.

Nashville Unfried Hot Chicken

Photo by ALB

Prep Time:10 Min
Cook Time:30 Min
Total Time:40 Min

Serves 4
Recipe adapted from The Defined Dish

2 tbsp. Tabasco
1 tsp. white vinegar
2 tbsp. butter
6 cloves minced garlic
1/2 tsp. cayenne
1/2 tsp. chili powder
1/2 tsp. paprika
8 bone-in skin on chicken thighs (may use less, depends on the size...sometimes thighs are the size of your head).
kosher salt, to taste
black pepper, to taste
1 tbsp. vegetable oil

1. Preheat oven to 475 degrees.

2. Pat dry chicken thighs. Season them all over generously with kosher salt and pepper.

3. Heat 2 tbsp. oil in a cast-iron skillet over medium-high heat. When pan is hot (but not smoking), place chicken, skin side down, and sear, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 8 minutes.

4. Transfer skillet to oven (chicken should still be skin side down) and cook 10 more minutes.

5. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 3 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

6. While chicken is resting, heat the butter, tabasco, vinegar, minced garlic, cayenne, paprika, and chili powder over medium heat. Let simmer for 3-5 minutes, you may need to reduce the heat a bit, until it is fragrant and flavors have combined.

7. Place the chicken thighs in a large bowl. Pour sauce over the top and toss to coat.

8. Serve immediately!

9 Smart Points (my additions/subtractions at 4 servings)

Grilled Lemon Herb Mediterranean Chicken Salad

I'm really not sure why I didn't like this salad. We've had it twice. D liked it.  I thought it was ok, but really, I could go to Wendy's and get a salad, and be just as satisfied.  Basically it comes down to the fact that this is just kind of boring compared to the 10's of other salads D makes.

Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

From Give Recipes

2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste (1/8 tsp)
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) (used 14 oz)
4 cups Romaine (or Cos) lettuce leaves, washed and dried (used 3 heads)
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (didn't use)
Lemon wedges, to serve

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

9 Smart Points (my additions/subtractions at 3 servings)

Friday, September 15, 2017

Creamy Chicken-and-Wild Rice Casserole

This is one of those recipes where I waited too long to review it.  I remembered I liked it but I can't remember why.  Oh well.

Would have again though.

Creamy Chicken-and-Wild Rice Casserole

Photo by ALB

Active Time: 35 Mins
Total Time: 1 Hour 10 Mins
Serves 8 (serving size: about 1 1/4 cups)--4 now, 4 later

Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.

1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
Cooking spray
1/4 cup all-purpose flour
5 cups 2% reduced-fat milk, divided
1 1/2 cups sliced leeks
1 cup chopped carrots
1/2 cup chopped celery
1 tablespoon fresh thyme leaves, chopped
2 (8-oz.) pkg. presliced cremini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 ounce 1/3-less-fat cream cheese, softened
3 cups hot cooked wild rice
3 green onions, sliced
1/2 cup sliced almonds

Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.

Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.

To FREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.

Nutritional Information
Calories: 335; Fat: 10.9g; Sat fat: 3.5g; Monofat: 4.6g; Polyfat: 1.7g; Protein: 29g; Carbohydrate: 32g; Fiber: 4g; Cholesterol: 62mg; Iron: 2mg; Sodium: 633mg; Calcium: 240mg; Sugars: 2g; Est. added sugars: 0g

Cooking Light, March 2017

8 Smart Points (my additions/subtractions at 8 servings)

Greek Tortellini Pasta Salad

I made this, so you know it was pretty easy to make.  I made some changes from the original recipe because I hate olives.  And I put in the whole artichoke can because what am I going to do with a partial can of artichokes?

D and I both liked it.  Of course, I can eat my weight in Tortellini.  But for a quick filling meal, this is a good one.

Greek Tortellini Pasta Salad

Photo by ALB

Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!

adapted from lecremedelacrumb.com
Prep time: 15 mins
Total time: 15 mins
Serves: 6 2 Cup servings

1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions) (used 20 oz Buitoni)
1 cup grape tomatoes, halved
1/2 red onion, diced
1 large cucumber, peeled and chopped
1 14oz can artichoke hearts, roughly chopped
11 oz chicken breast, sauteed with salt and pepper (eyeballed that)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped (that whole tub that you get from Kroger)

Greek Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
6 cloves of garlic garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt, or to taste
black pepper, to taste
juice of 1/2 lemon

Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

15 Smart Points (my additions/subtractions at 6 servings)