Cherry-Apple Pie Pull Apart

Pie Pull Aparts are apparently quite the artistic dessert right now.  I stumbled on one the other day and couldn't resist the challenge...and I have had some doozy dessert challenges in the past.  Fun and so yummy!  

Cherry-Apple Pie Pull Apart

28 oz refrigerated pie dough (2 packages) = 4 rolls of pie dough

1 cup cherry pie filling

1 cup apple pie filling

Preheat oven to 425 degrees.  Line an 8-9 inch round springform baking pan with parchment paper.

On a work surface, roll out the pie dough.  Using a 2-inch round cookie cutter (or I used one of my champagne flutes), cut as many circles as possible from the dough.  Repeat for the other pie dough rolls  (you will use all of them).

Pick up one circle and pinch the end together to make a boat shape.  Spoon in one cherry from the pie filling, and place into the cake pan facing up.

Repeat for the remaining circles, alternating from one row of cherry, to the next row of apple, until the pan is full.

How beautiful is this!?!?

Bake according to the "Pie Crust" instructions on your dough package.

Pull out each little pie pocket and serve with mini scoop of ice cream or dollop of fresh whip cream on top!

One Year Ago: No Post

Two Years Ago: Roasted Pears with Brie and Pistachios

Three Years Ago: French Dip Date Night

Four Years Ago: Bistro Sandwich

Five Years Ago: Baja Turkey Tostadas

Six Years Ago: Roasted Garlic and Cheese Platter

BA's Best Bolognese and Buses

As I am getting a little bit older every day, I feel like I am also getting a little wiser and paying attention to signs in life.

The other day I needed to take the bus to work.  I take 2 buses.  One from my little "2 traffic light" town that takes me to the "city".  Then I take that bus for the majority of my commute to my job in 

another city.

I went to my normal second bus stop and no one was around, which never happens.  I look at the bus shelter and there is a sign.  "No service from 7am to 1pm, due to parade".  You have got to be kidding me!

So I figured out the parade route and realized I needed to walk 9 blocks to get to the next working bus stop off the parade route.  It was a beautiful, cool, sunny morning and I needed to walk off some of my vacation calories from the prior weekend anyway.  I guess I didn't walk fast enough, because I missed it by 2 minutes!

I wait for 45 minutes to catch the next bus.  I get on the bus and 20 minutes into the ride, the highway is shut down on one side for an Iron Man marathon!  Three hours it took me to get to work...and I forgot to pack my book with me!

Well, all that bus time just meant that I was not to be hurried that day and apparently needed some down time. During my 3 hours I found some new recipes...including this one.  It is positively wonderful, easy, and the family loved it!  

BA's Best Bolognese

Courtesy of Bon Appetit

1 medium onion, chopped

1 celery stalk, chopped

1 small carrot, peeled, chopped

3 Tbl extra-virgin olive oil

1 lb. ground beef chuck (20% fat)

Kosher salt

3 oz. thinly sliced pancetta, finely chopped

1 cup dry white wine

1/3 cup tomato paste

1 bay leaf

pinch of finely grated nutmeg

2 cups (or more) low-sodium chicken broth

1 cup whole milk

1 lb. fresh tagliatelle or pappardelle, or dry rigatoni (I used dried Bucatini)

2 oz. finely grated Parmesan, (about 1/2 cup), plus more for serving

Pulse onion, celery, and carrot in a food processor until very finely chopped.  Transfer to a small bowl.

Heat oil in a large pot over medium.  Break beef into small clumps and add to pot; season lightly with salt.  Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6-8 minutes.  It may be gray in spots (that's okay) and still a little pink in the center.  Using a slotted spoon, transfer beef to a medium bow.

Wipe out pot.  Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6-8 minutes.  Add onion mixture to pot and cook, stirring occasionally, until vegetables are soft and beginning to stick to surface, 6-8 minutes.  

Return beef to pot and pour in wine.  Reduce heat to medium-low and cook, smashing down on beef with wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground.  12-15 minutes.  (The meat should be reduced to what looks like little bits.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.  

Pour stock and milk into pot; add a pinch of salt.  Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2 to 2-1/2 hours.  There shouldn't be any rapid bubbles at this stage.  Instead, the sauce should release the occasional small bubble or two.  When finished, the sauce should have the texture of and look like a sloppy joe mixture.  If the liquid reduces before the meat is completely tender, add an extra 1/2 cup stock and continue cooking.  Discard bay leaf.  Taste sauce and adjust seasoning with salt.  Keep warm. 

Cook pasta in a large pot of boiling salted water.  If using fresh pasta, cook about 3 minutes.  If using dry, cook until very al dente, about 2 minutes (less than package directions).

Using tongs, transfer the pasta to pot with sauce.  Add 1 cup pasta cooking liquid and 1/2 cup Parmesan.  Increase heat to medium, bring to a simmer, and cook tossing constantly, until pasta is al dente and liquid is slighting thickened, about 1 minutes.

Transfer pasta to a platter and top with more Parmesan.

One Year Ago: No Post

Two Years Ago: Raspberry Cream Pie (Galette)

Three Years Ago: Glamping and Potato Packets

Four Years Ago: GGMa's Angel Food Cake

Five Years Ago: Baja Turkey Tostadas

Six Years Ago: Sunrise Bars

Apple Cinnamon Skillet Cobbler and Chewed Corners

We recently returned home from a quick road trip getaway weekend in Idaho

 for a change of scenery and catching up with family.

As we always do on our road trips, we travel with treats for anyone that we run into that is hard at work in the hot summer sun.  We met "Barbara", who was rocking her Stop/Slow sign holding and keeping everyone safe in the one-way traffic on a desolate gravel road in the middle of Idaho. 

 We served her up some M&M's as a mid-morning treat and her grateful smile lit up the entire sky!

Along with Barbara, we ran into some ranchers moving their herd of sheep

 across the road on our way to Stanley that day.

Let me tell you...there were a lot of those sheep! 

 I think if you had to count all of them, it would definitely help you fall asleep!

In keeping with our Ketchum tradition, first stop was dinner at Despo's.

My sister-in-law and I also took up a little 18 hole putting...

now I know why I have gone with the culinary and creativity in my life...I am so bad at athletics!

A quick-cation wouldn't be complete without some whitewater rafting on the Salmon River.

...and some much needed lake time at Red Fish Lake!

For our last night in Idaho, we hosted Sunday night family dinner complete with my Sunday Night Pot Roast, honey glazed carrots, and mustard roasted baby potatoes.

I asked my baking daughter to find an easy dessert that we (okay, "she" could make for me), while I worked on the rest of dinner and started packing to head back home the next morning.

Oh my goodness!  Let me say that again...Oh my goodness!!!!  New favorite dessert ever!!

Apple Cinnamon Skillet Cobbler
Courtesy of Tasty.com

4 cups apple, peeled and chopped (we use Granny Smith)
1/2 cup sugar
1 Tbl cornstarch
1/4 cup lemon juice (fresh squeezed, 1 large lemon)
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch salt
1 box yellow cake mix
1 cup chopped pecans
1/2 cup butter, cold (1 stick), cut into thin slices

Preheat oven to 350 degrees.

In a cast-iron (or oven safe) skillet over medium-low heat, add the apples, sugar, cornstarch, lemon juices, cinnamon, nutmeg, and salt.

Mix to combine and stir for 5-10 minutes, until the mixture starts to thicken.

Let simmer for 5 minutes on low heat.

Sprinkle box cake mix over the apple filling.

Add the nuts and evenly distribute over the cake mix.

Place the sliced butter over the top of nuts to ensure even baking.

Bake for 45 minutes to an hour (start checking it after 45 minutes), until the top is light golden brown.

Serve warm with french vanilla ice cream...or just dive into the leftovers with your fingers as we all did and enjoyed every last morsel while we were cleaning up the kitchen after a wonderful family dinner.

One Year Ago: No Post
Two Years Ago: Parmesan Crusted White Wine Dijon Salmon
Three Years Ago: One Skillet Tuscan Chicken
Four Years Ago: Lemon-Blackberry Olive Oil Cake
Five Years Ago: Pork Schnitzel with Lemon-Caper Cream Sauce
Six Years Ago: Buffalo Chicken Salad

Unfortunately this awesome cobbler was not the only thing being chewed and enjoyed... our Labrador Mr. Kylo was very mad at us for leaving him with our house/pet sitter and decided to have a taste of drywall as punishment to us!

Orange Orzo Salad with Almonds, Feta, and Olives

Thanksgiving is by far my favorite holiday.  The outdoor colors, scents of spices and herbs and curling up by a warm fire when the nights start to get chilly.  Why am I sharing this now in July?

Well, we recently learned that we will be hosting family Thanksgiving in 2020 and some of our family members have already started to make reservations in our home...in our new downstairs living quarters...that hasn't even started construction!

As you can imagine, we have started putting together a construction schedule with a one year goal and timeline!  My husband is already stressing!!  We need to add two bedrooms, a full bath, kitchenette, game area, media seating area 3 storage areas and a dining room/wine grotto room...just typing those words is stressing me out!  

I have (of course) been all over Pinterest and building my board for the new downstairs for the past year.  I feel good about the direction we are going with all of it and look forward to getting started to see the magic come to life over this coming year.

We have a dear friend that is an electrical contractor.  He recently came over to help my husband with our new panel box downstairs...safety first!  I promised him a nice dinner as thanks for assisting in our venture and included this orzo salad as a side dish.  Since I have a feeling he will be making several trips to our house, I better start upping my game for his dinners these next few months.

Orange Orzo Salad with Almond, Feta and Olives

Courtesy of Cookie and Kate

8 ounces orzo pasta

1/2 cup raw almonds

1 cup chopped flat-leaf parsley

1/2 cup pitted Kalamata olives, halved

1/2 cup chopped green onion

1/2 cup raisins, preferably golden

1/2 cup crumbled feta cheese

1 tsp orange zest

1/4 cup fresh-squeezed orange juice

1/4 cup olive oil

2 Tbl white wine vinegar

1 medium clove garlic, pressed or minced

1/4 tsp salt

black pepper, to taste

Bring a large pot of salted water to boil.  Add the orzo and cook until al dente, according to package directions.  Before draining, reserve roughly 1/2 cup pasta cooking water.  Drain, and immediately rinse the orzo under cold running water until the orzo is no longer warm.  Drain well.

Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 5 minutes.  Transfer the almonds to a cutting board and chop them.

In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta.

In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic, and salt.  Add 1/4 cup of the reserved pasta cooking water, and whisk until blended.

Pour the dressing over the salad and toss to combine.  It might seem like too much dressing at first, but don't worry.  Season with pepper to taste.

Let the orzo salad rest for a least 10 minutes (or up to several hours in the refrigerator), to it has time to chill and soak up the dressing.  Season to taste with additional salt, if necessary, and serve.

Pairs beautifully with my Peach-Mustard-Glazed Pork Tenderloin and a chilled buttery Chateau St. Michelle Chardonnay.  Enjoy!

One Year Ago: No Post

Two Years Ago: Parmesan Crusted White Wine Dijon Salmon

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Pork Schnitzel with Lemon-Caper Cream Sauce

Six Years Ago: Buffalo Chicken Salad

Aurora's Chicken Pepperoni

The other night I was up late alone.  Everyone had gone to bed and I was on my last load of laundry to wrap up.  I turned on the tv to help pass the 40 minutes of time for dryer and started channel surfing.

I stumbled on a movie I have not seen in so long, and completely forgot about..."Seems Like Old Times".  This is one of my favorites (of course, aren't they all!)  My mom and I used to watch this movie together all the time.  We used have a long running joke about "Aurora's Chicken Pepperoni".

I sat there and laughed so hard for the next hour and a half...way past the time my dryer was finished.
I had giggle tears in my eyes at a few points in the movie that I remembered.  This is such a funny in a slapstick kind of good old fashioned humor way.  I highly recommend this to everyone needing a good laugh. Needless to say, I ended up going to bed at midnight, but it was so worth it!

As there has never really been an official "Chicken Pepperoni" recipe, as in the movie, over the past 30+ years, many people, as it turns out, have created their own version.  I searched them all out and landed this one.  WOW was it amazing!  I can't even describe how incredible the sauce is...so much flavor!  The entire family loved and I will most definitely be adding it to my recipe books.

Like Glenda's 6 dogs in the movie, ours also love to cook with us!

"Little Chefs", as my daughter affectionately calls them.

I repeatedly like to refer to them as our "speed bumps" in the kitchen.

Aurora's Chicken Pepperoni

Adapted from Kelly@Wildflowerskitchen.com

4 boneless, skinless chicken breasts

salt

pepper

2 Tbl butter

2 Tbl olive oil or canola oil

1/4 cup red wine

1 cup chopped onion (1/2 medium onion)

1/4 tsp crushed red pepper flakes

1-1/2 tsp. dried oregano

1/2 tsp Italian seasoning

1/2 tsp garlic powder

1-1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp onion powder

1 (28 ounce) crushed tomatoes

1 (15 ounce) tomato sauce
1/4 cup tomato paste (about 2 oz.)

8 oz. whole spicy pepperoni, sliced, then cut into matchsticks

1 (16 ounce) bag shredded mozzarella and provolone cheese

dried (or fresh) parsley

Preheat oven to 350 degrees.

Pound chicken breasts 1/2" thick (or) I decided to cut the chicken breasts in half (crosswise), so each breast was the portion size of a small fist.

In a large deep ovenproof frying pan or dutch oven, heat butter and oil over medium high heat, stir to mix.  When hot, season the chicken breasts with salt and pepper on both sides and sear until lightly browned on each side.  Do in batches if needed, to not overcrowd.  Remove browned chicken to a plate, cover, and set aside.

Remove pan from heat (do not drain oil and butter), add wine carefully, let steam subside and stir and scrape bottom of pan.

Return pan to heat and lower to medium.  Toss in onion, crushed red pepper flakes, dried oregano, Italian seasoning, and garlic powder. Saute for 5 minutes adding pepperoni during last minute, stirring occasionally.

Add crushed tomatoes, tomato sauce, tomato paste and the rest of the ingredients (except for the cheeses and parsley).  Stir well to mix, bring to a low boil, reduce heat to a simmer, and simmer for 10 minutes, stirring as needed, occasionally, making sure it is not sticking to bottom of pan.

Nestle the browned chicken breasts down into the pan under the sauce making sure that they aren't overlapping.

Put pan into preheated oven and bake, uncovered for 30 minutes.

Remove from oven and turn up to a low broil.

Top each piece of chicken with large handfuls of cheese.  Sprinkle top with parsley, and put back into oven and broil until cheese has fully melted.  Watch carefully as it will brown quickly if you're not careful.

One Year Ago: No Post

Two Years Ago: Watermelon Bruschetta

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Gloria's Shrimp and Avocado Dip

Six Years Ago: Pickling Cucumbers

This photo actually isn't too far from my reality!

Cajun-Rubbed Triangle Steaks with Shrimp & Remoulade

Today, we are celebrating six years in this blogging journey!

It has without a doubt been a full six years...good times and bad...sickness and health.  Successful new recipes and challenges, along with some not-so-terrific epic failures in the kitchen.

My motto has always been though, "Begin Each Day With A Grateful Heart".  Through everything that has happened and I have experienced the past six years, I am forever truly grateful.

If someone ever asks you how your day was, I have a rule to live by..."every day is a good day...some are just better than others".

Here's to wishing you a year ahead full of good days and blessings!

Cajun Rubbed Triangle Steaks with Shrimp and Remoulade

Courtesy of Cuisine At Home, August 2019

For The Remoulade:

1/2 cup (each) chopped red bell pepper and mayonnaise

1/4 cup (each) chopped scallions and Dijon mustard

2 Tbl (each) chopped shallots and fresh parsley

1 Tbl (each) fresh lemon juice and honey

salt to taste

For The Steaks and Rub:

1 Tbl (each) celery salt, garlic powder, and sweet paprika

1-1/2 tsp (each) onion powder, dried oregano, and dried thyme

1 tsp kosher salt

1/2 tsp (each) cayenne pepper and black pepper

4 triangle (aka tri-tip) steaks (6-8 oz. each)

For The Shrimp:
8 ounces jumbo shrimp, peeled and deveined

1 Tbl fresh lemon juice

2 tsp olive oil

Preheat grill to medium-high.  Brush grill grate with oil.

Mince red bell pepper, mayonnaise, chopped scallions, Dijon mustard, chopped shallots, fresh parsley, fresh lemon juice, and honey in a food processor for the remoulade; season with salt, then chill until ready to serve.

Combine celery salt, garlic powder, sweet paprika, onion powder, dried oregano, dried thyme

kosher salt, cayenne pepper, and black pepper.  Rub seasoning mix on all sides of steaks.

Toss shrimp with 1 Tbl lemon juice and oil; season with salt and black pepper.

Grill steaks, covered, 3 minutes per side for medium-rare; transfer to a plate, tent with foil, and let rest 5 minutes.  Grill shrimp, uncovered 2 minutes per side; transfer to a cutting board and chop.  

Serve steaks with remoulade and shrimp.

Enjoy with a fresh Caesar salad and full bodied Cabernet wine.  Cheers!

One Year Ago: No Post

Two Years Ago: Peaches & Cream Prosecco Cake

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Fry Sauce

Six Years Ago: For Yesterday, Today and Tomorrow

Lemon Angel Cake Bars

It is in the 90's all week (and our continuing evening thunder, lightning, and rain).  I'm not complaining because I know before long we (my husband, that is), will be shoveling snow again in the blink of an eye.

My husband has been working very hard in our yards doing everything in the landscaping world you could possibly imagine and through all the heat nonetheless!

I wanted to make him a cool dessert to enjoy as a special treat.  He has an incurable sweet tooth every night that has my daughter and I scrambling for new ideas and recipes.  I have to make sure we have some type of ice cream, cookie, pie, or bar at the ready.  It's the least we can do given how much he is doing to beautify our home outside.

I love a good bar dessert.  I thought I loved the Starbuck's Copy Cat Cranberry Bliss Bars that I make every Christmas...but now I most definitely have a new favorite!

I was a little hesitant to add a pie filling to angel food cake mix (like I would do with a Dump Cake), but this turned out so amazing!  I could not believe how easy it was to put together with not many ingredients.  It would be the perfect dessert to bring for a bridal or baby shower, Sunday brunch, or family reunion picnic!

Lemon Angel Cake Bars
Courtesy of Taste of Home

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut (optional)

Frosting:
1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2-1/2 cups powder sugar
3 tsp graded lemon zest

Preheat oven to 350 degrees.  In a large bowl, mix cake mix, pie filling and (optional) shredded coconut until blended;  spread into a greased 15x10x1 baking pan.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.   Cool completely in pan on a wire rack.

Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth.  Gradually beat in powder sugar.  Spread over cooled bars; sprinkle with lemon zest.  Refrigerate at least 4 hours.  Cut into bars or triangles.

One Year Ago: No Post
Two Years Ago:Raspberry Crumb Muffins
Three Years Ago:Braised Chicken with Mushrooms and Almonds
Four Years Ago:Spaghetti Squash Fritters and White Sangria Sparkler
Five Years Ago:Turkey Chili

Banana Muffins

When one of my daughters moved back home for the summer in between school, I knew that she would want to cook and bake like she loves to do.

However, I didn't expect her to go full chef on me!  She is finding so many new recipes for us to try every week.  I think I am going to gain 20 pounds while she is home this summer...and I wouldn't change it for a minute!

These banana muffins are so easy and amazing!  We make a couple batches each time.  They are perfect to have on a relaxing weekend morning (although I have no idea what that is like), or you can carry them along during your morning commute to work or school.  LOVE these muffins!!  

Banana Muffins
Courtesy of Spend With Pennies

1-1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 3)
1/4 cup sugar
1/4 cup brown sugar
1 egg beaten
1 tsp vanilla
1/2 cup melted butter

Preheat oven to 375 degrees.  Line a muffin pan with paper liners (or spray muffin tin cups with non-stick spray).

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.

In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.

Make a well in the flour mixture and add the wet ingredients.  Mix just until moistened.  (Do not overmix).

Divide batter evenly over 12 muffin wells.

Bake 18-20 minutes or until a toothpick comes out clean.

Enjoy!

One Year Ago: No Post
Two Years Ago:Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Spaghetti Squash Fritters and White Sangria Sparkler
Five Years Ago:Grilled Vegetable Salad

Crock-Pot Hawaiian BBQ Chicken

I don't know if it is the upper 90 degree heat we have been having or my new favorite Tommy Bahama Home Signature candle I have been burning...but I am really missing Hawaii right about now.  Maybe it's that I am running in every direction, as of late and desperately need a vacation.

Given that week night dinners are still challenging me, I was so very happy to find this crock pot super easy and tasty dinner.  It brought me right back to our family making dinners at our place in Kona a few years ago.

The best part of the recipe, it came together in the crock pot, before my coffee maker was even done preparing it's first pot! 

Crock-Pot Hawaiian BBQ Chicken

6 frozen boneless chicken breasts
1 bottle of your favorite BBQ sauce (we are partial to Stubs)
1 (20 ounce) can pineapple chunks, drained

Spray the bottom and sides of crock pot with nonstick spray.

Place the frozen chicken in the crock pot.

Add the entire bottle of BBQ sauce, covering the chicken.

Add drained can of pineapple chunks on top.

Cover and cook 8- 10 hours on low.

Enjoy with your favorite side dish.

One Year Ago:  No Post
Two Years Ago: Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Artichoke Gratin
Five Years Ago:Grilled Vegetable Salad

In the midst of all our summer record breaking heat (and much like Hawaii), we have been getting these tropical torrential downpours every evening...with hail nonetheless!  Since my daughter's furniture is still in our garage, no room to park...however, I had to get creative when the golf ball size hail came last night and save my windows!

Grilled Steak Burrito Bowls with Fajita Veggies

Perhaps it was over indulgence from the 4th of July feast we attended...(or maybe too much boozy frosting from the Beer Pong Cupcakes), I wanted to make something fresh and healthy for dinner this weekend.

This salad/burrito bowl is unbelievably good!  Now it is not something that you are going to knock out on a weeknight after work (unless you have most of it prepared ahead of time), but it is so worth the time for preparation. I could eat this every week!

Grilled Steak Burrito Bowls

Courtesy of Cuisine At Home Magazine

Puree:

1/4 cup fresh cilantro (or flat leaf parsley) leaves

3 Tbl olive oil

2 Tbl white wine vinegar

4 tsp (each) fresh lime juice and orange juice

1 Tbl (each) minced fresh garlic and jalapeno, and Dijon mustard

1-1/2 tsp (each) minced lime zest and honey

salt and black pepper to taste

Season:

1 flatiron or flank steak

chipotle chile powder

1 ear corn, shucked

2 slices red onion

6 ounce sweet potato, peeled and cut into 1/2 inch thick slices

1 red bell pepper

Meanwhile, Heat:

1 cup canned black beans, drained

1/4 tsp (each) ground cumin, and chipotle chile powder

1 Tbl fresh lime juice

Divide:

3 cups chopped romaine

3/4 cup cooked brown rice

1/2 avocado, sliced

Preheat grill to medium-high.  Brush grill grate with oil.

Puree cilantro or parsley, vinegar, lime juice, orange juice, garlic, jalapeno, mustard, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.  Set aside.

Season steak with salt, black pepper, and chile powder.  Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered until a thermometer inserted into the thickets part registers 130-135 degrees.  Cook on both sides until your desired doneness.  Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered until charred on all sides, about 10 minutes; when cool, peel, seed and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and 1/4 tsp chile powder in a saucepan over medium heat until warmed through, 3 minutes; stir in 1 Tbl lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between 4 bowls; drizzle with vinaigrette.

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Fireworks Cookies and Cream Cookies

Four Years Ago:Cracked Out Chicken Bubble Up

Five Years Ago:Quick Marinated Cherry Tomato Salad

I have packed up all the ingredients (along with some leftover chicken) 

for an awesome work lunch too!