Steak Bites and Potatoes

A combination of two recipes for a time when you want a quick meal of steak and potatoes.


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Steak Bites and Potatoes
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Instructions
  1. Cut steak into bite size pieces. Mix with 1 Tbs. butter and 1 Tbs. olive oil. Add salt and pepper to taste.
  2. Pre-heat oven to 400 degrees. Put foil on a baking sheet.
  3. Cut potatoes and pepper into bite size pieces. Mix with 1 Tbs. olive oil, thyme, basil, salt and pepper. Place on baking sheet. Bake for 20 to 25 minutes.
  4. Heat one tablespoon olive oil in a skillet. You can also place these on the grill and cook until done. About 3-5 minutes each side for medium.
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Roasted Chicken with zuchinni and Spinach

 

 

 

Store bought or left over chicken with zucchini and spinach makes a light summer meal.


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Roasted Chicken with zuchinni and Spinach
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Instructions
  1. Wash zucchini and squash and cut in half. Spiralize into ribbons or use a peeler to make ribbons.
  2. Add lemon zest and juice to the zucchini. Add salt and pepper and Mediterranean spice.
  3. Add 2 Tbs. olive oil to a skillet and heat on medium heat. Add minced garlic and sauté for 10 seconds. Add zucchini and squash and sauté until almost wilted. .
  4. Add spinach and cook for 30 seconds.
  5. Use left over chicken or store bought cooked chicken. Slice 8 oz. and heat.
  6. Divide zucchini mixture and chicken between two plates.
  7. Mediterranean spice mix: 2 Tbs. salt, ground coriander, cinnamon 1 Tbs. cumin, nutmeg, black pepper Mix together well and store in a glass jar for this and future recipes.
  8. Add fresh bread and white wine such as Gewurtztraminer or Riesling.
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Mexican Beef Salad

From Cooking Light 2007

The flavors of Mexico turn dinner time into a delicious and healthy meal.  

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Mexican Beef Salad
Prep Time 20-30 minutes
Cook Time 15- 30 minutes
Passive Time 30-60 minutes
Servings
servings
Ingredients
  • 1/2 pound boneless top round steaj
  • 1 Tbs, chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground red pepper
  • 2 tsp oil
  • 4 oz. low fat sour cream
  • 2 Tbs. canned chopped green chilies
  • 1 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 4 10 inch flour tortillas
  • 6 cups Romaine lettuce shredded
  • 2 tomatoes chopped
  • 1 15 oz. can red kidney beans drained
  • 1 cup frozen corn thawed
Prep Time 20-30 minutes
Cook Time 15- 30 minutes
Passive Time 30-60 minutes
Servings
servings
Ingredients
  • 1/2 pound boneless top round steaj
  • 1 Tbs, chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground red pepper
  • 2 tsp oil
  • 4 oz. low fat sour cream
  • 2 Tbs. canned chopped green chilies
  • 1 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 4 10 inch flour tortillas
  • 6 cups Romaine lettuce shredded
  • 2 tomatoes chopped
  • 1 15 oz. can red kidney beans drained
  • 1 cup frozen corn thawed
Instructions
  1. Combine chili powder, onion powder, ground oregano, ground oregano, ground cumin, garlic powder, red pepper and oil and rub evenly on the steak. Cover steak with plastic wrap and marinate in the refrigerator for 30 -60 minutes.
  2. Combine sour cream, green chilies, chili powder, cumin and garlic powder. Mix together well and let set in the refrigerator.
  3. To make the tortilla shell, press 1 tortilla shell into a medium bowl. Microwave for 1 1/2 to 2 minutes or until crisp. Repeat with other tortillas shells.
  4. Preheat the grill and place marinated steak on the grill. Grill steak until desired doneness.
  5. To assemble: Place tortilla shell on a plate. Add shredded lettuce, cilantro, and red tomatoes. Place drained beans and corn on top of lettuce and tomatoes.
  6. Slice steak across grain into thin strips. Place 4 oz. of steak on top of beans and corn. Place a dollop of sour cream on top.
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Pasta and Chicken Bowl

You can leave out the chicken if you want to make this a vegetarian meal. Any vegetables will do here. For this bowl I used snap peas, red peppers, spinach, carrots and Mt. Kofinos’ infused olive oil.  I do not receive any commission from Mt. Kofinos but it is a local olive oil found at the Findley Market and now online.  The olive oil is imported from a small Greek island that the Cincinnati family immigrated from.  The original olive oil is very tasty in recipes.  For this one I used the garlic infused olive oil.

I did not start out with the intention of stir frying the vegetables and chicken but it makes sense as the wok provides heat on all sides.


Print Recipe
Pasta and Chicken Bowl
An easy to make meal using left over chicken from the tisserie chicken from the Dude diet
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Instructions
  1. Heat one cup of water in a pan to boiling. Add 1-1/2 cups of pasta to the boiling water. Cook for 20 minutes, drain and add to vegetables
  2. Chop left over chicken or use rotisserie chicken from the grocery store.
  3. Rinse and chop spinach, and red pepper,
  4. Rinse and peel carrot. Shred carrot with a julienne peeler or grater.
  5. Add drops of water to the wok until it sizzles within one to two seconds. Add olive oil to wok . Add garlic and stir fry for a 30 seconds. Add snap peas, red peppers and chicken. Stir fry for one minute. Add spinach and carrots. Stir fry for 30 seconds.
  6. When pasta is cooked, drain and add to the vegetables. Add pasta mixture to a bowl and sprinkle Parmesan cheese on top.
Recipe Notes

Easy to make pasta bowl using left over chicken.

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