Grilled Steak with Caprese Salad

 

Another Monday and another amazing meat-centered salad inspired by How Sweet It Is!  What can I say?  That girl makes me think of flavourful summer meals so that is where I have been going lately when I need some inspiration!

This is another quick meal that you can whip up and have on the table in no time.  We had this with some roasted veggies and garlic peppercorn bread to round out our meal (and clean out my fridge!).  

Summer Salad with Corn Salsa and Spicy Lime Chicken

Lately I am all about the quick and healthy meals.  What I seem to be making most often are fresh salads that are full of variety and then topping them with some sort of marinated grilled meat.  Easy and tasty!

This is a prime example of what has been happening at our house.  Mixed greens topped with some grape tomatoes, avocado, black beans, corn salsa, homemade croutons and then finished off with some grilled spicy lime chicken. Oh man, this was a good one.

Grilled Steak and Portobello Mushroom Salad

While Spring has decided to take it's sweet time arriving, we couldn't wait to get the BBQ warmed up and start making some of our favourite fair-weather foods.  One thing we love to throw on the BBQ on a warm day are some juicy steaks!

I found this recipe on Marshalls Abroad and knew it would be a super quick and easy supper to throw together.  Lilly isn't a huge fan of naps and when she finally does sleep she is a cat-napper.  So any meal that I can get ready in 45 minutes or less (let's be honest, usually less) is pure gold in my books!

Marinated Feta and Roasted Peppers

How about something fresh and easy for your summer BBQ's? I am all about the easy (but tasty!) dishes these days, and this marinated salad totally fit the bill.  

A couple weeks ago we had a Greek-themed dinner at our house (more tasty recipes to come!) and we put out this salad as part of the appetizers and to enjoy with dinner.  This salad was delicious on it's own, and also great spooned on top of some fresh bread that we had put out.

Sweet and Spicy Pork Tenderloin with Mango Salsa

I have no experience with cooking pork tenderloin, but when I saw this recipe on skinnytaste.com it immediately went on the menu for that week!


This is an incredibly easy recipe, and the pork tenderloin came out super juicy and flavourful. When topped with the mango salsa you will find yourself wolfing the meal down! 

Pear Carpaccio, Toasted Pecans and Parmesan Salad

I stumbled upon this recipe while looking for new salad ideas last week and it just looked so delicious! Right now pears are so juicy and this seemed like a great way to incorporate them into a quick weeknight meal.


While the original recipe looks amazing, I had to make a lot of changes based on what was available at our local Italian market as it was way to cold outside to truck on over to the grocery store for the remaining ingredients.  In the end what resulted was a delicious and light salad that is simply fantastic!

Spinach Salad - Our way!

This is one of my favourite salads. We used to have it often when I lived at home, and I still love to make it as a quick and delicious side for lunch or dinner.  I made it twice in one week recently since we love it so much!


I started a garden this year, so I was lucky enough to have some fresh spinach available for this salad. That is, I had fresh spinach available until my dogs discovered that what grew in that particular area was edible!

The spinach is topped with sliced mushrooms, crumbled bacon, a sliced hard-boiled egg,a little bit of grated cheddar, and finished off with a drizzle of French dressing. I have yet to find a great home-made French dressing, so we still use the tasty Kraft version :)


And Voila! A delicious family favourite.  I hope you give it a try and love it as much as my family does!


This recipe makes 6 side salads.  Recipe source? My folks!


Spinach Salad

• 1 bag baby spinach (or enough to fill a medium salad bowl)
• 6 hard-boiled eggs
• 12 small mushrooms
• 6 slices bacon, cooked and crumbled
• 1/2 cup grated cheddar cheese
• French dressing

1. Separate the spinach amongst 6 salad bowls
2. Slice up a hard-boiled egg on top of each bowl of spinach
3. Slice up the mushrooms and distribute amongst the bowls
4. Add the crumbled bacon and grated cheddar, and then drizzle with the French dressing
5. Enjoy!

Egg Salad - Pockets and Sandwiches

If there is one thing that everyone has had at one point or another, it is egg salad sandwiches.  I personally love them, and every time I whip one up I wonder why I don't have them more often.


Here is a quick and easy way to use egg salad as a cute appetizer, and how to use the leftovers as a delicious lunch the next day!

For the Egg Salad Pockets I lined each half of a mini pita with some mixed greens, and then filled them up with the egg salad.  These were great as an appetizer when we had a BBQ the other day, they were nice and cool on a hot day!  The next day we cut up a baguette to make sandwiches, and filled them up with some bacon and egg salad, delicious!


Here is how I whip up my egg salad. I know everyone has their own preferences, but I like to go light on the mayo and mix up the spices to give it different flavours.


Egg Salad

• 8 hard boiled eggs
• 2 - 3 tbsp light mayo
• 1 tsp honey dijon mustard
• 1 celery stalk, diced thin
• 2 green onions, diced thin
• salt and pepper to taste
• 1 tsp smoked paprika

1. Peel the hard boiled eggs and give them a quick rinse
2. Roughly chop up the eggs, and mix them with the celery and green onions
3. Add the mayo, dijon mustard, vegetables, salt, pepper, and paprika
4. Mix well, and adjust seasonings or amount of mayo if like
5. Enjoy alone, or in a pita or sandwich!

Light Potato Salad - Daring Cooks

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

If there is one thing that goes with any BBQ in the summer, it is potato salad!  I love both creamy potato salads, and dill potatoes, so I decided to combine the two and make a creamy dill potato salad. Yum!

I decided to use light sour cream instead of mayonnaise and it worked out really great.  With the addition of dill I didn't miss the 'tang' of the mayonnaise at all.

I also lightly sauteed my other vegetables in order to ensure that all the flavours would meld really well together. My husband gave me the thumbs up to make this again!

I am happy to say that this recipe was from: Me! :)

Light and Creamy Dill Potato Salad

• 1 lb baby red potatoes
• 1 tbsp olive oil
• 1/2 small red onion, diced
• 2 green onions, diced
• 1/2 red bell pepper, diced
• 3 tbsps chopped fresh dill
• 2 tbsp light sour cream

1. Wash and quarter the potatoes and boil until soft (about 10 minutes)
2. While the potatoes are boiling, heat the olive oil in a small frying pan over medium heat
3. When hot, add the vegetables and stir-fry for 3 to 4 minutes
4. Add the fresh dill, give it a quick stir, and then remove from heat and pour the vegetables into a large bowl
5. When the potatoes are soft, drain and let cool
6. When the potatoes have cooled to room temperature, stir the sour cream in with the vegetables
7. Add the potatoes and toss until coated
8. Refrigerate until ready to serve
9. Enjoy!

Lemon Grass Beef Salad

Now that we are in the double digits (yay!) it is time to enjoy some bright summery food! 

We have been firing up the BBQ as much as we can, and last week we made this delicious Lemon Grass Beef Salad. I love the flavour of Lemon Grass, it is so bright and tasty.

This recipe is from Company's Coming Good Friends, Great Grilling. We have made two recipes so far from this cookbook, and both have been awesome! I can't wait to try more this week.

The leftovers were also great, I was definitely looking forward to lunch the next day.  This makes about 4 large servings.


Lemon Grass Beef Salad

• 2 lemon grass stalks (bulb only), chopped finely
• 1/4 cup brown sugar, packed
• 1/4 cup lime juice
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 lime, zested
• 1 tsp chili paste (I used Sambal Oelek)
• 1/2 tsp pepper
• 4 cups cooked rice noodles (I used vermicelli)
• 2 cups sugar snap peas, sliced diagonally
• 1 orange pepper, cut into thin slices
• 1/4 cup fresh mint, chopped
• 1 lb beef strip loin steak
• salt and pepper, to taste

1. In a small bowl, whisk together the lemon grass, brown sugar, lime juice, soy sauce, sesame oil, lime zest, chili paste, and pepper
2. In a large bowl, mix together the cooked rice noodles, sliced sugar snap peas, orange pepper, and fresh mint
3. Take 1/2 cup of the lemon grass mixture and toss with the noodle mixture
4. Season the steak with salt and pepper, and cook on the BBQ until the it reaches the desired doneness
5. Remove steak from the BBQ, cover with foil, and let it sit for about 10 minutes
6. Slice the steak into thin slices (across the grain) and then mix the beef slices with the remaining lemon grass mixture
7. Serve the steak slices on top of individual portions of the noodle mixture
8. Enjoy!

Fish Tacos with Lime Coleslaw

Here is a quick and easy dinner that can convince you that it is finally spring outside!  This was so easy to throw together, and it made for an awesome lunch the next day too.


These remind me of the delicious meals we had in Mexico, oh how I miss the sun and sand!


I found this recipe on eatingwell.com, and it will definitely be made again in this house!

You can use any type of mild fish in this recipe.  They recommend mahi-mahi or halibut, but all I usually have available in the grocery store at this time of year is tilapia or cod and those work great.

After you rub the fish with the spices, you can whip up the coleslaw, set the table, and the fish is already ready to cook!


This coleslaw is delicious on it's own too.  The tangy flavour would go over really well at any summer BBQ

Fish Tacos with Lime Coleslaw

• 2 pieces of mild fish
• Spice rub for the fish:
• 4 tsp chili powder
• Juice of 1 lime (or 2 tbsp lime juice)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• Lime Coleslaw
• 3 cups shredded cabbage (I used a bag of prepared coleslaw mix)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• zest and juice of 1 lime
• 1 tsp sugar
• dash of salt
• pepper to taste
• Corn tortillas

1. Combine all of the spices, lime juice, and olive oil in a small bowl. 
2. Generously rub the fish with the spice mixture and then let the fish sit for about 20 minutes
3. Combine the mayo, sour cream, lime zest and juice, sugar, salt, and pepper in a bowl.  
4. Mix the dressing with the cabbage and place in the refrigerator until the fish is ready
5. When ready to cook, head up a frying pan over medium-high heat, and when hot add the fish
6. Cook for about 4-5 minutes per side, or until cooked through
7. When cooked, remove fish from the frying pan and chop it into large pieces
8. To serve, place some lime coleslaw in a corn tortilla and top with the tasty fish
9. If you like, you can also top these with salsa, avocados, cilantro, etc
10. Enjoy!

Chipotle Corn Salsa

Even after two weeks in Mexico, I still hadn't had my fill of Mexican-inspired food. I found this Corn Salsa recipe on skinnytaste.com, and it looked delicious!


This was incredibly quick and easy to make.  This would be an amazing side dish at a summer BBQ, wrapped up with meat in a burrito, layered in a taco bowl, served as an appetizer with nacho chips, or as a layer in one of those Mexican layer dips!

If you need a quick and easy side dish, I definitely recommend that you whip this up!  If you would like more spice, you can add more chipotle chilli powder or leave the seeds in the jalapenos.


Chipotle Corn Salsa

• 4 cups cooked corn (I used peaches & cream corn kernels)
• 2 tomatoes, diced
• 1/2 medium red onion, diced
• 2 green onions, diced
• 1 - 2 jalapenos (seeds and membranes removed), diced
• juice of 1 lime
• chipotle chili powder, to taste (I used about 3/4 tsp)
• salt and pepper

1. If the corn is frozen, cook as per package directions and drain
2. Combine all ingredients together in a large bowl
3. Cover, and place in the fridge for at least one hour before serving (to let the flavours meld)
4. Enjoy any way you like!

Mixed Greens with Toasted Almonds, Currants, and more!

After all of these sweets and heavy winter dishes, we just wanted something light and delicious for supper one night.  I threw together what I could find in my fridge, and came up with a new favourite salad!


The dressing I used is from the eatingwell.com website, and it went perfectly with this fresh salad.  If you want a tasty salad to serve to guests, or for a quick and light supper, give this one a try!


Mixed Greens with Toasted Almonds, Currants, and more!

• 4 cups mixed greens (or a bag of pre-mixed greens)
• 1/2 red pepper
• 1/2 cucumber
• 100 g sliced almonds (about 2/3 of a cup)
• 1 cup dried currants
• 1/2 to 1 cup feta, crumbled (whatever may be your personal preference!)

1. Wash the greens well, and lay to dry on paper towel
2. Warm a dry skillet or frying pan on medium heat, and then add the sliced almonds
3. Toast the almonds for 3 - 6 minutes, until they just start to turn golden brown, then immediately remove from heat
4. Slice the red pepper into thin strips, and cut up the cucumber into chunks
5. Place the mixed greens in four salad bowls (or one large salad bowl)
6. Top with red pepper, cucumber, toasted almonds, and currants
7. Add as much (or as little) feta as you like (we really enjoy feta :) )
8. Drizzle with dressing (recipe below) and Enjoy!

Light Orange Dressing

• 1 clove garlic, minced
• 1/4 tsp salt
• 5 tbsp olive oil
• 4 - 6 tbsp orange juice
• 1/4 cup red-wine vinegar
• 1 tbsp dijon mustard

1. Add all ingredients to a small bowl and whisk well
2. If desired, you can add more orange juice for a lighter taste (I added all 6 tablespoons)
3. Enjoy!

Honey-Soy Broiled Salmon & a Cucumber Salad

Today is a special day, two recipes in one post! It is almost like getting something on sale, and who doesn't love a great sale?


The salmon is quick and easy, and the same goes for the cucumber salad.  Both of these recipes are from the eatingwell.com website, and I will definitely make both of them again!

The salmon marinade is perfect for 4 pieces of salmon, and the cucumber salad can be prepared while the salmon marinates and cooks! This is a great (and healthy) weeknight supper.


Honey-Soy Broiled Salmon

• 1 green onion, diced
• 2 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp fresh ginger, minced
• 1 lb of salmon, cut into 4 pieces
• 1 tsp sesame seeds, toasted

1. Mix together the green onion, soy sauce, rice vinegar, honey, and ginger
2. If the salmon has skin on it, remove the skin and discard
3. Place the four pieces of salmon in a bag, and add about 3 tbsp of the marinade
4. Place the salmon in the refrigerator to marinate, and put the rest of the sauce aside for now
5. While the salmon marinates, pre-heat the broiler and line a baking sheet with parchment paper or foil, and spray the paper/foil with baking spray
6. After the salmon has marinated for about 15 minutes, place it on the prepared baking sheet (and discard the marinade that was in the bag with the salmon)
7. Broil the salmon for about 8 - 12 minutes, or until cooked through
8. While the salmon is broiling, prepare the cucumber salad (below) and toast the sesame seeds (you will also need to toast 2 tbsp of sesame seeds for the cucumber salad, so you might as well toast them all at once :D)
1. Note: to toast the sesame seeds, place them in a dry frying pan that has been heated on medium on the stove top. Shake the sesame seeds around for 2 to 3 minutes, or until golden brown
9. When the salmon is done, spoon some of the remaining marinade on top of the salmon, and sprinkle on some sesame seeds

Cucumber Salad

• 1 large seedless cucumber, or two medium seedless cucumbers
• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp sesame seeds (see above recipe for how to toast the sesame seeds)

1. Peel the cucumbers in sections, to leave stripes down the length
2. Slice the cucumbers into very thin slices, and place the slices on paper towels to remove the excess moisture
3. Mix together the rice vinegar, sugar, salt, and toasted sesame seeds in a medium bowl
4. Add the cucumber slices, mix together, and serve immediately with the salmon
5. Enjoy!

Avocado, Cucumber, and Black Bean Salad

Last week we had a couple of wonderfully warm days that put us back into BBQ/summer cooking mode for a little while.  I was looking for something fresh and tasty to serve with our BBQ's steaks, and came across this recipe on skinnytaste.com.


This salad was wonderfully easy to make, and was so fresh and delicious.  If you want to bring a bit of summer back into your home, try this out soon!


The recipe originally calls for cilantro to be added, but personally I cannot stand the stuff.  If you enjoy cilantro, feel free to chop some up and throw it in!


Avocado, Cucumber, and Black Bean Salad

• 2 ripe avocados, sliced, pitted, and diced
• 2 small or medium tomatoes, diced
• 1 large cucumber, cut into large pieces
• 1 can black beans, drained and rinsed very well
• 1/4 red onion, diced into small pieces
• 2 limes, juiced
• salt and pepper, to taste

1. Combine all ingredients in a medium bowl, and mix well
2. Store in the refrigerator until those steaks are ready!

Greek Salad with Chicken

You might see this and think to yourself: "yet another standard Greek Salad, ho hum", but I beg you to stop and look at this again! This salad is so delicious, it is fresh and zesty and tastes absolutely amazing! It was also really quick to make, which is always a huge bonus in my books.


I found this recipe on the Eating Well website last week when I was looking for a quick and tasty supper.  The original recipe can be found here.


For the chicken in this recipe, you can either use leftover chicken from another meal, bake, poach, or grill a couple plain chicken breasts, or leave the chicken out all together.  The dressing gives the chicken such an amazing flavor, so you really do not need to worry about seasoning or marinating beforehand.


I poached two chicken breasts because it is so cold and rainy out that grilling it was out of the question, and I also wanted to give this method a try.  All you do is place some lightly salted water in a sauce pan or non-stick frying pan, and then throw in your chicken (ensuring the water covers the meat).  Bring the water to a boil, and then turn it down to a simmer and let it cook, covered, for 10 to 15 minutes, or until the chicken is no longer pink on the inside.  This method cooks the chicken quite quickly, and leaves it really moist.


While my chicken was cooking, I made the salad dressing and prepared all of the vegetables.  By time the chicken was done, everything else was ready! I cut up my chicken into bite-size chunks, then lightly seasoned it with salt, pepper, and some garlic salt.  The chicken was then thrown into the bowl with the rest of the salad, everything was tossed together, and a delicious supper was ready!

Greek Salad with Chicken

• 1/3 cup red-wine vinegar
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped 
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 5 - 6 cups romaine lettuce, chopped (or 1 bag of prepared romaine lettuce from the grocery store)
• 2 chicken breasts, cooked and cubed
• 2 tomatoes
• 1 cucumber
• 1/2 red bell pepper
• 1/2 red onion
• 1 small can sliced black olives, drained
• 1/2 cup feta cheese, crumbled

1. If you need to cook your chicken, throw it on the grill or poach it on the stove-top
2. In your salad bowl, whisk together the red-wine vinegar, olive oil, dill, garlic powder, salt and pepper
3. Chop up the tomatoes, cucumber, red bell pepper, and red onion
4. Add the lettuce, chopped vegetables, and black olives to the salad bowl that contains the salad dressing
5. Chop up the feta, and the cooked chicken
6. Add the feta and chicken to the salad bowl, and toss everything together
7. Enjoy!