Wednesday, June 4, 2014

Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette


tequila lime flank steak
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 2 limes
1 head of red romaine lettuce, washed, dried and torn
Margaret Bruya's Coyboy Caviar
1 ounce colby jack cheese, freshly grated
blue tortilla chips for topping (I recommend Garden of Eatin's Red Hot Blues!)

chile lime vinaigrette
2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper


tequila lime flank steak
Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate for 2-24 hours, flipping steak a few times. When you're ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. Or, grill it, which is what I did!
After putting the steak in the marinade, make the Cowboy Caviar and put it in the fridge so that the flavors have a chance to meld.
To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, Cowboy Caviar, cheese, and tortilla chips. Top with dressing and toss!
chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.

This was a MAJOR hit! The marinade was delicious and the vinaigrette is to die for! This will be a repeater for sure!
Recipe adapted from
Photo from

Margaret Bruya's Cowboy Caviar

This recipe was shared with my by my friend Laura (Bruya) Wilson. It is her mom's famous recipe and has been a staple at their family gatherings for years. After you make it, you'll understand why! It's always a major hit!

1 cup frozen or fresh corn
1 can of black eyed peas, drained
1 can of great northern beans, drained
3 avocados
3 chopped Roma toms
1 small white onion
1/2 jalapeno (optional)
1/2 bunch of cilantro
salt to taste
1 fresh squeezed lime
Serve with your choice of tortilla chips (I highly recommend Garden of Eatin's Red Hot Blues!)

This recipe does best if you make it a few hours before you plan on serving it. Put it in the fridge so that the flavors have a chance to meld. Delicious!

Thursday, March 13, 2014

Peanut Butter Oatmeal Cookies (sugar, oil, eggs, and flour-free!)

The Skinny:
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.
Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.

For a healthy cookie, these were actually pretty tasty! And they actually turned out just like the picture, which is always an added bonus! :)

Monday, March 3, 2014

Black Bean and Quinoa Enchilada Bake

1 lb ground turkey
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Or cook it in a rice cooker! Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, brown the ground turkey. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable/meat mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm. Freezes well!

Sunday, March 2, 2014

Flourless Peanut Butter Cookies

1 cup of creamy or crunchy peanut butter
1 egg
3/4 cup brown sugar
1/2 teaspoon pure vanilla
optional add ins: 1 cup chocolate chips, mini-mini pb cups, pb chips (choose one or combo)

Simple Directions:
Preheat oven to 350 degrees.
Mix four simple ingredients thoroughly by hand or with electric mixer.
Stir in optional add in(s).
Drop by tablespoonful onto cookie sheet, press down a bit with the back of a fork or spoon.
Bake for 9-11 minutes, depending on your desired chewy/crispy-ness.

Note:  I usually double this recipe because it makes ~18 cookies...which only lasts 24 hours in my house.  (Ahem - Greg ;)

Sweet Potato Hash

2 BIG sweet potatoes, peel them, and dice them into one inch cubes
1 BIG red onion, dice it as well
1 bell pepper (red, orange, yellow - your preference), chopped 
1/4 cup EVOO or coconut oil
1/4 teaspoon smoked paprike
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup "ribboned" fresh basil
Optional – Kale, chopped fine

Preheat oven to 400.
Mix up all ingredients in a bowl.
Spread it out on a cookie sheet. You can do a 9×13 pan too.
Bake for 20 minutes.
Stir it all around and then spread it all back out.
Bake it for 10 more minutes, repeat the stirring and spreading.
Bake for 5 more minutes or until the potatoes are soft.  Enjoy!

Monday, February 17, 2014

Mu Shu Chicken Lettuce Wraps

  • 1/4 c low-sodium soy sauce
  • 2 tablespoon dry sherry
  • 2 tablespoon hoisin sauce (found in Asian section of grocery store)
  • 2 teaspoon rice vinegar
  • 2 tablespoon sesame oil
  • 2 tablespoon minced garlic
  • 2 tablespoon minced peeled fresh ginger (I used the pre-ground ginger found in produce section)
  • (14-ounce) package coleslaw (about 4 cups) 
  • 4 c shredded skinless, boneless rotisserie chicken breast***
  • 1/2 cup sliced green onions, divided
  • 24 Bibb lettuce leaves (I used romaine)
1/2 cup chopped cashews 
  1. In a bowl, whisk together the first 7 ingredients.
  2. In a large saucepan, combine liquid with rotisserie chicken until heated through (add in 1/4 c of green onions)
  3. In lettuce leaves, layer coleslaw mix and chicken.
  4. Top with remaining green onions and chopped cashews.

It's not often that I give a recipe 5 stars, but this one is deserving.  It has great flavor, is healthy, fresh, and FAST!  You can have a meal ready to serve company in less than 10 minutes.  Are you kidding me?  My two year old devoured it, my 10 year old gave it 2 thumbs up, and my husband ate 2 platefuls. This recipe is a keeper!!!  ***Just a side note... if you use regular baked chicken breast instead of rotisserie chicken you may want to make more sauce as it generally absorbs more than the rotisserie chicken does. (I adapted this recipe from Cooking Light.  Photo from Cooking Light)