Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette

ingredients:

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

directions:

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 http://www.howsweeteats.com/2013/02/tequila-lime-flank-steak-fajita-salad-with-chile-lime-vinaigrette/

Photo from www.howsweeteats.com

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!

Ingredients:

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!

Black Bean and Quinoa Enchilada Bake

Ingredients:
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

Directions:

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!

Adapted from www.twopeasandtheirpod.com

Sweet Potato Hash

Ingredients:
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

Directions:
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!

Flying Goat Copy: Grace Veggie Sandwich

After I had the Grace Veggie Sandwich at The Flying Goat, I wanted it again right away so I took it upon myself to recreate it. I added in some grilled chicken and the outcome was divine! To make this meal gluten free, simply make it into a salad. It's equally as delicious!

Ingredients:
2 grilled chicken breasts, sliced (I just seasoned mine with sea salt and pepper)
1 cucumber, sliced
1 onion, caramelized
1 roasted red pepper (you can buy them canned at the store)
1 roma tomato, sliced
4 oz goat cheese, sliced
balsamic vinaigrette dressing
your choice bread (I use the sandwich buns from Costco)
mixed greens (a handful for sandwiches, or enough to make a salad)

Toast bread and top with all ingredients. Drizzle with balsamic vinaigrette dressing and enjoy!

Southwest Chopped Salad with Cilantro Dressing

Ingredients
Large head of romaine
2 chicken breasts
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn 
5 green onions
cumin, salt, and pepper to tast
Creamy Cilantro Lime Dressing (Recipe below)

Directions
Season chicken breasts with cumin, salt, and pepper.
Grill chicken breasts and chop into bite-sized pieces.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Creamy Cilantro Lime Dressing 
 Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
*The original recipe calls for 1-2 garlic cloves, but I thought it was WAY too much garlic and it               completely overtook the dressing. Next time, I will omit it completely.

Directions
Puree all ingredients in a blender or food processor until smooth.

Recipe and picture from The Garden Grazer

Fresh Veggie & Turkey Tostadas

Ingredients:
1.25 lb. fresh ground turkey
1/2 red bell pepper, chopped
1/2 white onion, chopped
1/3 cup taco seasoning
2/3 cup water
2 cups fresh baby greens
1/2 cup non-fat, plain Greek yogurt
1 avocado, sliced
10-12 flat corn tortilla shells
1 small can sliced black olives
1 large tomato, chopped
1/4 cup fresh chopped cilantro
1 cup green salsa (salsa verde)
14.5 oz. can black or pinto beans
1 cup shredded cheese of choice (I used feta and/or colby-jack)

Directions:
1.  Saute chopped bell pepper and onion in small saucepan, set aside.
2.  Brown ground turkey in medium saucepan, draining any fat.  Add sauteed bell pepper and onion, taco seasoning, and water.  Bring to quick boil, lower heat to simmer for 10 minutes.
3.  Heat corn tortillas on your grill, or on the stove in a small saucepan, just until very lightly browned.
4.  Lay corn tortilla on a dinner plate, layer with any/all of the ingredients from above and devour, several if you like! 

These tostadas are like mini taco salads on top of a tortilla, inspired by the Costa Vida-style salads.

Mama Marsh's Sweet n' Sour Green Beans

Ingredients:

• 4 cups fresh green beans
• 4 strips bacon (I used turkey bacon)
• 1/2 c chopped onions
• 2 T brown sugar
• 2 T white vinegar

Directions:

1. Boil water in large stock pot.
2. Cook green beans in boiling water 8-10 minutes.  Drain.
3. While cooking beans, in saucepan, cook bacon and onion until bacon is crisp and onions are tender.
4. Mix together cooked beans, bacon/onion mix, vinegar, and brown sugar.
5. Serve.

I am seriously addicted to this green bean recipe.  Mama Marsh first made this for me while we were in Hawaii and I fell in love.  MOVE OVER GREEN BEAN CASSEROLE!  I made these for Thanksgiving, Christmas, and a handful of other times just for our family.  They satisfy a million different flavor and texture cravings.  Seriously delicious and major thanks to Lynda Marsh for sharing the recipe with me!

Zucchini Lasagna

Ingredients

• 1 pound lean ground beef
• 1 clove garlic, minced
• 2 cups sliced mushrooms 
• 1/4 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 medium zucchini (1-1/4 pounds)
• 1 cup (8 ounces) low-fat cream-style cottage cheese
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 1 cup (4 ounces) shredded mozzarella cheese

Directions

• In large skillet, saute onion, garlic, and mushrooms in some olive oil. Add beef and cook  over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
• Meanwhile, cut zucchini into 1/4-in. slices the long way. In small bowl, combine cottage cheese and egg. Dust the tops of the zucchini slices with flour (this will keep the dish from becoming too watery). In a greased 3-qt. baking dish, place half of the zucchini. Top with cottage cheese mixture and the meat mixture. Repeat layer of floured zucchini. Sprinkle with mozzarella cheese.
• Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 15 minutes before serving. Yield: 6-8 servings

Creamy Potato & Sausage Soup

Disclaimer:  The following recipe is only semi-homemade, but wholly hearty & good!

Ingredients:
1 - 11 oz. Bear Creek creamy potato soup mix
8 cups of water
1 - 14 oz. Hillshire Farms turkey or beef Polska Kilbasa, sliced into 1/2 inch wedges and cut in half
4 large carrots, sliced into 1/4 inch pieces
1/4 cup yellow onion, diced
4 stalks of celery, chopped
1/4 teaspoon ground black pepper


Directions:
Pour 8 cups of water into a large saucepan, and then heat water on high until boiling.  While water is heating, chop the sausage, carrots, celery, and onion as directed.  Heat a saute pan to medium-high and coat the inside of pan with non-fat cooking spray.  Saute celery and onion on the stove until both vegetables are slightly translucent.  Once the water is at a rolling boil, add the pouch of soup mix, reduce heat to medium-low.  Using a whisk, stir the soup mix into the water vigorously to loosen up any clumps of potatoes and/or dried soup base.  After the soup pouch contents are thoroughly mixed with the boiling water, add the veggies and sausage.  Simmer soup for at least 20 minutes, stirring and checking frequently that soup contents are not sticking to the bottom of your saucepan.  Soup will thicken while simmering and become a 'chowder' consistency.  After 20 minutes, check carrots for tenderness.  Simmer the soup just until it has thickened and the carrots are tender.  Serve with ground black pepper and popovers (recipe to follow).

Couscous & Chicken Salad

 Ingredients

Salad:

• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked whole wheat couscous
• 1 1/2 cups cubed grilled chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced yellow bell pepper
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons pine nuts or walnuts, toasted

Dressing:

• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

• To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, bell pepper, cucumber, cilantro, and nuts; toss gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
• Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Natalie's note:  I adapted this recipe from an original found at Cookinglight.com.  I wanted lots of flavor for the grilled chicken, so I made an extra, double-sized batch of the dressing the night before and marinated the raw chicken breast tenders 24 hours previous to making the meal.

Quick Zucchini Saute

 recipe courtesy of smittenkitchen.com
Ingredients:
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

Directions:
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.