Grilled Steak & Onion Salad

recipe courtesy of Martha Stewart

Ingredients:
2 thick slices crusty break, torn into bite size pieces (about 2 c.)
3 tbsp. extra-virgin olive oil
2 tbsp. grated parmesan
salt & pepper
1 pound skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2 inch thick rounds
1 tsp Dijon mustard
1 tbsp balsamic vinegar
5 oz baby or wild arugula

Directions
Preheat oven to 400.  On a baking sheet toss bread with 2 tsp oil and parmesan then season with salt and pepper.  Bake until golden brown, about 7 min. (can use store bought croutons if you prefer)

Heat a grill pan or cast-iron skillet over medium-high.  Season steak with salt and pepper.  Drizzle onions with 1 tsp oil and season with salt and pepper.  Grill steak and onions until steak is medium-rare and onions are tender.  About 5 - 7 minute.  Let steak rest about 5 min. before thinly slicing against the grain.

In a large bowl, whisk together mustard, vinegar and 2 tbsp oil.  Add arugula and season with salt & pepper. Add onions, steak and croutons and toss to combine.  I like to add fresh parmesan as well for an extra kick.

Butternut Squash Soup

Perfect for a cold day - recommend serving with grilled cheese sandwich! :)

Ingredients:

2 tbsp. olive oil

2/3 c. diced carrot

1/2 c. diced celery

2/3 c. diced onion

4 c. cubed butternut squash

1/2 tsp. chopped fresh thyme

4 - 6 c. low-sodium chicken broth

Sea salt & ground black pepper to taste

Directions:

Heat olive oil in a large soup pot.  Add carrot, celery, and onion.  Cook until vegetables have begun to soften and onion turns translucent, 3 - 4 minutes.  Add butternut squash and thyme.  Stir to combine with vegetables.  Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 min.  Use an immersion blender to puree soup (or let soup cool slightly and puree in batches in a traditional blender.

Garnish with thyme (I also added some crumbled beer cheese).

Chicken Fried Rice

Chicken Fried Rice

Ingredients:

2 tbsp. vegetable oil
2 eggs, lightly beaten
2 tbsp, plus 1/4 tsp. soy sauce
1 clove garlic, minced
1 tbsp. minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground chicken, pork or protein of your choice
2 carrots, shredded
1/2 c. frozen peas
2 c. cooked white or basmati rice
2 tbsp. rice vinegar

Directions:
In a wok or large nonstick skillet, heat 1 tbsp. oil over high.  Meanwhile in a small bowl, lightly beat eggs with 1/4 tsp. soy sauce to combine.  Add eggs and wirl to coat bottom of pan.  Cook, without stirring until almost set, 1 min., then fold in thirds with spatula.  Transfer cooked eggs to a work surface to cut into 1/2- inch pieces.

Add 1 tbsp. oil to wok/pan and swirl to coat.  Add ginger, garlic and scallion whites and cook, stirring constantly, until fragrant, 30 seconds.  Add chicken and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 min.  Add carrots, peas, and rice and stir to combine.  Add cooked egg, 2 tbsp. soy sauce and vinegar and cook, stirring constantly until rice is coated.  Let cook, undisturbed, until warm.  Top with scallion greens and serve.

Greek Lemon Chicken Thighs and Potatoes

Ingredients:

• 1/2 cup fresh lemon juice
• 1/2 cup fat-free chicken broth
• 2 Tbsp olive oil
• 4 medium garlic clove(s), minced
• 2 Tbsp dried oregano
• 1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
• 1 sprays cooking spray
• 1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Directions:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
  
• Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
  
• Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes

Baked Brie

Ingredients:

Wheel of Brie

2 packages of crescent rolls

Pesto (can also use honey, jam, raspberry chipotle)

Heat oven to 400

Get a pack of crescent rolls

Tear them apart into individual ones

Make a sunburst with them

Keep placing them in a circle

Smush ends together to seal bottom

Cut brie in half sideways (so not so thick)

Place cheese in middle of crescent rolls

Spread pesto on top of brie

Pull crescent rolls up over on top of brie

Pinch together any holes

Put in oven for 20 - 25 min.

***Please note, if use low fat brie - it does not melt (which is what we used in above photos)

Chicken Chili Fiesta

This is a SUPER easy recipe that is great for cold days.  The greatest part about it is that most of the ingredients are stuff you keep around the house!

Chicken Chili Fiesta

Ingredients:

1 onion chopped

1 -16 oz can chili beans

1 -15 oz can black beans

1 -15 oz can whole kernel corn, drained

1 -8 oz can tomato sauce

1 -12 oz can/bottle of beer

2 -10 oz cans rotel

1 pkg. taco seasoning

3 whole, skinless boneless chicken breasts

Optional:

shredded cheese

sour cream

tortilla chips

avocado

jalapeno

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and rotel in a slow cooker.  Add taco seasoning and stir to blend.  Lay chicken on top of mixture and press down until they are just covered  by the other ingredients.  Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken from the soup, and allow to cool long enough to be handled.  Shred the chicken.  Stir the shredded chicken back into the soup, and continue cooking for 1 - 2 more hours.  Serve topped with cheese, sour cream, etc. if desired.