I am on a mission to eat everything we have in our freezer and pantry before I buy any more food. It’s sort of how this salad came to be. I say sort of because I actually found this recipe in the latest issue of Fine Cooking, my favorite food magazine. I happened to have two beautiful organic filet mignons in the freezer as well. They were calling my name for a few days.
This salad was meant to be!
Do you ever feel like you buy food even when you have plenty of it at home? I think I do that more now since I started the blog. I made it my goal to use up as much of what I have in the fridge as possible. So far so good. I am, however noticing that the pantry is not emptying out as fast as I wanted, but the fridge is starting to look empty. Maybe if I get it to the point where it’s really empty I can use the opportunity to scrub it as well. Hmmm, not a bad idea. I wonder how that would work with Briana and Kurt when they try looking for snacks.
I must warn you, this is a total MAN salad. The kind of dish you’d see on a menu at a steak house. I’m not kidding, Kurt said it’s one of the best salad’s he’s ever had. We’re having a couple over for a dinner party soon and he asked that I make this for them as well. I think it was really his way of requesting the salad again.
It’s filling too and makes for a great lighter dinner option. It especially works great when served with a glass of chilled wine. Talking about an adult meal, huh?!
What’s your favorite recipe that uses a lot of pantry ingredients?
- 2 filet mignon steaks, you can also use rib eye or any other quality steak meat
- ¼ cup Wasabiyaki marinade (sold in the international isle of your supermarket)
- 2 cups mixed greens or more, depending on how much salad you want
- 2 tbsp Balsamic vinaigrette dressing of your choice
- ½ pint cherry tomatoes, sliced
- 1 large white onion, sliced crosswise in ⅓ inch thick rounds
- ½ cup blue cheese crumbles
- canola oil
- Place steaks into a large ziplock bags, pour in the Wasabiyaki. Allow to marinade refrigerated for at least two hours. (You can do this step before leaving for work in the morning)
- Brush the onion with a little canola oil. Preheat a stove top grill pan and cook the onion about 3 minutes on each side. Remove and set aside.
- Next grill the steaks about 5 minutes on each side, undisturbed. Transfer the steaks to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes before slicing. It’s important to slice against the grain, the steak will be juicier and much more tender.
- Mix the salad greens and tomatoes with the dressing. Arrange on serving plates. Top with grilled onions, sliced steak pieces and blue cheese crumbles.
Life is a rollercoaster. I feel as if I am always on the go, always thinking, debating, solving, creating, managing, motivating, inspiring, coaching, teaching, at the same time trying to keep my sanity. I feel like a superwoman. That in itself is powerful. Women are strong creatures. We have an ability to get things done, while juggling many tasks at the same time.
One of my favorite juggling acts is photographing dinner for the blog right before I serve it, especially when my patient husband waits so “patiently” to eat it. A funny man that he is, he loves telling people how he’s grown used to eating cold dinners by now. Thankfully this one only took me a few minutes.
This panini is on a whole new level of good. We are very lucky to be living so close to NYC. The abundance of Deli style meats blows my mind. The benefit of having fantastic pastrami within miles is phenomenal. When Kurt’s family visited from Lake Tahoe they were trying to figure out how to sneak the pastrami on the plane and bring it back home with them. Yeah, its that good.
I send Kurt to one of these fabulous Deli’s to pick up pastrami because making this panini was all I can think about. One of the best sandwiches I have made.
- Arugula pesto (2 tbsp pignoli nuts, 1 cup arugula, 3 garlic cloves, 1 tsp lemon juice, olive oil and salt: process in a blender)
- 4 slices rye bread
- 1 small eggplant, sliced lengthwise into thin slices
- 4 slices fresh mozzarella
- ½ lb pastrami
- 1 tbsp olive oil
- whole grain mustard, for serving
- Prepare pesto.
- Preheat a griddle or a panini press.
- Season with salt. Preheat olive oil in a small skillet, sauté eggplant slices about 2 min on each side. Set aside.
- Spread pesto on both sides of rye slices, top with eggplant, pastrami and mozzarella cheese. Grill until the cheese melts and grill marks appear.
- Serve with mustard on the side.
There is something relaxing about easy dinners. This recipe is as easy as it can get. Stress free, three ingredient, baked cheesy goodness.
I try to avoid having to go to the grocery store on an empty stomach, especially after a long day at work. Occasionally I can’t help it. I find myself scrambling to figure out what to make for dinner without grabbing everything in sight and running up my grocery bill. A few nights ago I found myself in a familiar situation once again. I stood in front of the fresh pasta isle and the ravioli caught my eyes. “I hate boiled ravioli! Hmm… What if I bake it like lasagna?” I thought. Well my friends, it worked. It worked really well.
All you have to do is buy your favorite good quality frozen ravioli, marinara sauce and shredded mozzarella cheese. Arrange it in layers as if you’re making lasagna and then bake for a 15 minutes. Told you it was super easy. I used Giovani Rana brand mushroom ravioli but any kind will do. My six year old LOVED it!!! What’s not to love?
This is a definite must make again. I know you are going to love it.
What’s your favorite quick and easy dinner recipe?
- 1 package frozen ravioli, any flavor you like
- 1 cup store bought marinara sauce of your choice
- 1 package shredded low fat mozzarella cheese
- 1 tsp dry basil
- Preheat oven to 350 degrees.
- Spread a little marinara sauce on the bottom of a small baking dish.
- Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
- Sprinkle with basil.
- Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.
This is my family’s absolute new favorite dish. I love making it because it’s insanely easy and quick to prepare. What’s not to love about chicken, rice and beans all cooked in one pot. It’s a marriage made in food heaven. I must start by first thanking a fantastic blogger who introduced me to this recipe, Natalie at Tastes Lovely. I adapted this fabulous dish from her and have been making it weekly ever since. I even made this for our Super Bowl party and it was a huge hit.
It’s been snowing all day, schools are closed and I had to take a day off from work. In between the list of house chores and loads of laundry I got to do something I rarely have a chance to do, I watched cooking shows all day long. I couldn’t help but think of how I would love to have a cooking show of my own. Can you imagine doing what you love all day long? Hmmm.. I wonder what I would create as my first dish. I think it would have to be this skillet. Yeah, it’s that good.
The beauty of it is that you most probably already have all the ingredients right in your pantry and freezer. It’s fabulous with hot sauce like Cholula. In this house of hot sauce junkies, hot sauce goes faster than milk.
I leave you with these two questions:
What’s your dream job?
Do you like hot sauce? If so, what’s your favorite?
- 6 drumsticks or 5 boneless thighs
- 2 cups Jasmine rice
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 15 oz can small red beans
- 2 garlic cloves, minced
- ⅓ cup frozen green peas
- 1 packet Goya Sazon con azafran (with saffron)
- 2 tbsp olive oil
- salt and paprika to taste
- Heat olive oil in a oven safe heavy pot.
- Season chicken with salt and paprika. Cook about 5 min on each side, until crispy and nicely browned. Don’t worry if the chicken is not fully cooked through, it will finish cooking in the oven.
- Remove the chicken to a plate and set aside.
- Now add onion and garlic to the pot. Saute about 4 minutes and stir in rice, chicken stock, beans, peas and the packet of Goya. Stir to combine.
- Gently nestle the chicken on top of the rice mixture.
- Bake at 450 degrees until all the liquid is adsorbed and the rice is cooked, about 20-25 minutes.
Oh Mac and Cheese! It’s eaten so seldom in this house of ours but when we do no flavor is spared. This cheesy goodness might be my biggest weakness. Next to ice cream of course.
This has been somewhat of a rough start to the year for my family. Last week Briana was in bed with a virus that she so ever kindly passed on to me. After a round of antibiotics and no work for a week I finally got this bug under control. Guess what, now I have a sick Hubby to attend to.
In sickness we tend to reach for comfort. That comfort can be in a form of a blanket or food. I tend to lean towards the food a lot more often.
Mac and Cheese might be the king of comfort. Every cook has their own way of preparing this ultimate comfort dish. For me gruyere cheese, garlic and nutmeg are a must when it comes to making a great mac and cheese. You just can’t sacrifice on flavor. Topped with crunchy bacon bits, its on a level all its own.
Bacon is right up there with Mac and Cheese. I absolutely love it but rarely do I eat it. So as you can see I spared no flavor here, since it’ll probably be a while before we eat this again.
- 2 cups gruyere cheese, shredded
- 1 cup swiss cheese, shredded
- 1 lb shells or elbow pasta
- 7 bacon slices, cut into ¼ inch strips
- 1 pint fat free half & half
- 1 tbsp flour
- 2 garlic cloves, minced
- 1 tbsp Earth Balance
- pinch of nutmeg, about an ⅛ tsp
- ½ tsp dry mustard
- ½ tsp italian seasoning
- ½ tsp smoked paprika
- salt to taste
- 1 scallion, thinly chopped
- In a small skillet cook bacon until crispy. Transfer to a paper towel lined plate to drain.
- Bring a pot of water to a boil and cook pasta al dente. Drain.
- In a heavy skillet or a Dutch Oven, over medium heat, melt Earth Balance, add garlic, mustard, italian seasoning and paprika. Cook 1 minute stirring to prevent garlic from burning.
- Pour in the cream, season with salt and nutmeg. Bring to a simmer.
- Add flour and cook another minute. Then add cheeses and allow to melt.
- Stir in pasta and half of bacon bits. Allow to cook another 2 minutes.
- Serve immediately topped with the remaining bacon and scallion.
Great when served with a small green salad of romaine hearts and a glass of white wine.