Sunday, August 28, 2011

Chipotle Flank Steak with Peach Salsa

  • 3-4 peaches, pitted and chopped
  • 1 to 2 jalapeno peppers, stemmed and seeded, then minced (I use 2, remember to wear gloves!)
  • 1/4 cup diced red onion
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon lime juice
  • 1 pound flank steak
  • 2 teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle or ancho chili powder


  1. Peel and chop fresh peaches and place in a medium bowl with onion, jalapenos, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.
  2. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
  3. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve topped with peach salsa.
This recipe is modified from one I found on The Nibble.  To make this recipe quick and easy, you could buy pre-made peach salsa from the store which is what I would have probably done had it not been August with ripe peaches everywhere.  Also, if you are not into spice, I would decrease the amount of chili powder.  My 8 year old ate it happily (and had seconds), but commented that it was spicy.  Hubby and I wouldn't have changed the spice.  We served with fresh corn on the cob.  Perfect summer dinner!

Saturday, August 27, 2011

Turkey-Stuffed Bell Peppers

  • 5 medium green peppers (I used green, yellow, and orange)
  • 1 large onion, chopped
  • 2 teaspoons Olive Oil
  • 1-1/4 pounds extra-lean ground turkey
  • 2 teaspoons ground cumin
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 medium tomatoes, finely chopped
  • 1-1/2 cups soft bread crumbs
  • 1/4 teaspoon paprika


  • Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  • In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
  • Transfer to a large bowl; stir in the cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.
  • Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.
These were a big hit in my house! The meat was super tender, and they were SO quick and easy!

Tuesday, August 16, 2011

Fiesta Grilled Flank Steak


  • 1/2 cup unsweetened pineapple juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 beef flank steak (1 pound)
  • 1 cup cubed fresh pineapple
  • 1/2 cup salsa verde
  • 1 medium ripe avocado, peeled and cubed
  • 1 green onion, finely chopped
  • 1 tablespoon minced fresh cilantro


  • In a large resealable plastic bag, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
  • Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  • Let stand for 5 minutes; thinly slice across the grain. Serve with salsa. Yield: 4 servings.
I served this steak with sliced sweet potatoes seasoned with sea salt and pepper, which I also grilled right along side the steak. Delicious!

Monday, August 8, 2011

Chicken Enchilada Rice Bake

  • 2 cups white long grain rice
  • 2 1/2 cups cooked, shredded chicken breast
  • One 15-ounce can mild green enchilada sauce
  • One 4-ounce can sliced black olives
  • One 15-ounce can diced tomatoes
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • One 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cheddar cheese
  • Avocado and cilantro for garnish


1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.  Serve garnished with fresh avocado and cilantro.

Monday, August 1, 2011

Blueberry Yogurt Multi-grain Pancakes

 recipe slightly adapted from

Makes 12 to 14 4-inch pancakes

2 large eggs
1 cup plain, full-fat yogurt (I used blueberry flavored low-fat)
up to 1/2 cup non-fat milk (start with 1/4 cup and then mix until semi-thick consistency)
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup oat flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup fresh blueberries, rinsed and dried

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, lemon zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.  Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving some space between each pancake. Press a several berries into the top of each pancake. The batter is on the thick side, but you will find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Top your pancakes with any favorite topping(s): maple or berry syrup, powdered sugar, fresh fruit & whip cream, or just a bit of butter, yum.

Note: I made these pancakes last weekend for my husband who has an enormous love for breakfast food and a sweet tooth that fills his mouth.  However, he doesn't care for the taste of multi-grains in his sweet treats.  We were both very pleasantly surprised at how decadent the pancakes tasted and Greg ate all but one of them!  You can really taste the lemon zest and vanilla.  Also, use real butter in this recipe - it "crisps" the edges of the pancakes just right!

Garlic-mustard Glazed Skewers

 recipe courtesy of

1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions for glaze:
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

How to use the glaze: Marinate top sirloin steak and skinless/boneless chicken breasts in glaze.  First, cut both the steak and chicken into one-inch cubes and then place all meat in a tupperware or glass bowl.  Pour the glaze over the meat, cover, and refrigerate up to 24 hours before grilling.  30 minutes before you are ready to make the meal, soak wooden skewers in water, or use wire skewers, with no need for soaking in water.  Then alternately place steak and chicken on the skewers, close together.  Grill over medium-high heat for 6-7 minutes on each side.

Quick Zucchini Saute

 recipe courtesy of
2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in thin slices — a peeler works great for this

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.