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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Modern Greek Salad with steak and fried zuchinni

The weather has turned warmer and it is time to bring out the grill. Skirt steak can be quickly grilled on high heat. The Greek salad with a modern twist and fried zucchini are a nice light addition to dinner.

This recipe fails to mention the need for something for the flour to adhere to. Keep the zucchini moist or dip in milk or egg whites so the flour will stick.

The Zucchini fries up nicely in a little oil.

Print Recipe
Modern Greek Salad with steak and fried zuchinni
Course Main Dish, Veggies
Cuisine dinner
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 1 pound skirt steak salt and pepper
  • 1 zucchini wash and sliced into 1/2 x 3 inch pieces
  • 1/2 cup flour
  • 1 egg whisked gently
  • oil for frying zucchini
  • Romaine lettuce
  • 1/3-1/2 cucumber peeled and diced
  • 1/2 red pepper washed and diced
  • 1/4 cup feta cheese
  • 1/4 cup kalamata olives, pitted and sliced
  • salt and pepper
Course Main Dish, Veggies
Cuisine dinner
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 1 pound skirt steak salt and pepper
  • 1 zucchini wash and sliced into 1/2 x 3 inch pieces
  • 1/2 cup flour
  • 1 egg whisked gently
  • oil for frying zucchini
  • Romaine lettuce
  • 1/3-1/2 cucumber peeled and diced
  • 1/2 red pepper washed and diced
  • 1/4 cup feta cheese
  • 1/4 cup kalamata olives, pitted and sliced
  • salt and pepper
Instructions
  1. Heat the grill to med-high heat.
  2. In the meantime prepare the Greek Salad. Typically Greek salad does not include lettuce. The lettuce adds crunchiness, so feel free to add it or leave it out. Wash and tear up the lettuce and add to two bowls.
  3. Wash and dice the red pepper and cucumber and add to the bowl. Top with crumbled feta cheese and Kalamata olives. Add a small amount of dressing when you are ready to serve. I used Marzetti, Simply Dressed balsamic vinaigrette dressing.
  4. Prepare the zucchini. Place the flour, salt and pepper in a shallow bowl or on a plate. Whisk one egg in a shallow bowl. Add 1/2 to 3/4 cups oil to a frying pan. Heat on medium high heat.
  5. When the oil is hot enough. Dredge zucchini pieces through egg and then through the flour. Place in the hot oil and fry until golden brown. Place on a plate covered with paper towel.
  6. Salt and pepper both sides of the steak. When the grill is hot place the steak on the it. Cook until desired doneness.
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Glazed Chicken and Veggies

Hubby’s turn to cook tonight. He used the left over glaze from our Easter ham (not your father’s rootbeer/bourban glaze) from easter dinner on chicken thighs. He placed the chicken thighs in a 350 degrees oven and baked for 20 minutes or until the temperature reached 165 degrees.
Vegetables included carrots, red peppers and yellow squash stir fried in olive oil with an addition of black beans. Seasoned with thyme and basil. Unfortunately I forgot to take a picture of the chicken. It was crisp and brown and the veggies were a delicious combination.

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Glazed Chicken and Veggies
Using leftover glaze from easter dinner this made a delicious meal of chicken and veggies.
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Course Main Dish, Veggies
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 4 chicken thighs bone-in
  • 2 medium carrots peeled and sliced
  • 1 red pepper sliced
  • 1 yellow yellow squash sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup black beans rinsed
  • 1/2to 3/4 cup rootbeer/bourbon glaze
Instructions
  1. Heat oven to 350 degrees. Place chicken thighs in an oven proof pan or skillet.
  2. Brush chicken thighs with the glaze and place in the oven. Brush the chicken two more times until they are cooked through. They should reach a temperature of 165 degrees.
  3. In the mean time wash and slice vegetables.
  4. Heat a 12" skillet over medium heat. Add olive oil.
  5. Place the vegetables and stir fry for 1 minute. Add black beans, thyme and basil, salt and pepper. Stir fry for 30 more seconds or until crisp tender.
Recipe Notes

This glaze would also work well with pork.

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Salmon and Veggies

 

Salmon is a favorite at our home.  It is easy to make and loaded with omega 3’s.

For an easy, flavorful baked salmon mix together butter, thyme, honey and salt and pepper. Spread onto 1-1/2 pounds of salmon. Bake in a 450 degree oven for 20 minutes.

Vegetables are always a good side dish.  For this meal I made stir fried vegetables with carrots, red peppers and snap peas.

Print Recipe
Salmon and Stir Fried Vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 pounds salmon
  • 1 tablespoon Butter melted
  • 1/3 teaspoon dried thyme
  • 1-1/2 teaspoon honey
  • 1 medium carrot sliced or shredded
  • 1/2 pound snap peas sliced
  • 1 medium red pepper sliced
  • 1/2 teaspoon salt and pepper
  • 2 tablespoons dry sherry
  • 1 tablespoon chicken broth
  • 1 tablespoon soy sauce
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 pounds salmon
  • 1 tablespoon Butter melted
  • 1/3 teaspoon dried thyme
  • 1-1/2 teaspoon honey
  • 1 medium carrot sliced or shredded
  • 1/2 pound snap peas sliced
  • 1 medium red pepper sliced
  • 1/2 teaspoon salt and pepper
  • 2 tablespoons dry sherry
  • 1 tablespoon chicken broth
  • 1 tablespoon soy sauce
Instructions
  1. Heat the oven to 450 degrees. Place salmon on a roasting pan.
  2. Mix together melted butter, thyme, honey, salt and pepper. Spread onto top of salmon. Place in the heated oven and cook for 20 minutes.
  3. In the meantime prepare the vegetables for stir frying. Wash and peel the carrot. Cut into slices or use a julienne peeler to make ribbons or thin peels.
  4. Wash and slice the pepper into thin slices. Wash the snap peas and cut into half or thirds.
  5. In a small prep bowl mix together 2 Tablespoons dry sherry, 1 Tablespoon chicken broth and 1 Tablespoon soy sauce.
  6. Chop 1 garlic clove and place in a small prep bowl. Set aside 2 tablespoons of canola oil.
  7. Place your wok or skillet onto a burner and heat until water sizzles when placed in the pan. Add the oil and garlic. Stir fry for 20 seconds. Add the snap peas, red peppers and carrots. Stir fry for 1 minute. Add the sherry/ soy sauce mixture around the sides of the pan and stir fry. Add salt and pepper. Remove from heat and place in a serving bowl.
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