I love grilling meat in the Summer just so that I can make meat dishes paired with lighter and fresh flavors. Even though I gouged my finger (on accident) and, yes, major fail, I still love grilling. In my opinion, a lazy Sunday with grilling just can’t be beat!
This recipe is from Epicurious and is titled Grilled Flatiron Steak with Tomatoes and Tapenade. I didn’t prepare all the other items that this recipe calls for; however, I just followed the directions for the seasonings which was I felt was perfect. Plus, I really liked the idea of using an overly abundant use of orange juice and zest to boost the citrus flavor and aroma.
Step 1: Chop Fresh Oregano and
Shallots; Zest and Juice Orange
Step 2: Spread Seasonings and
Chopped Items on Prepared Steak
Step 3: Grill Steak
Step 4: Cool and Cut in Thin Slices; Serve
The key is to let this marinate at least one hour so that the flavors really start to set in. As a result, the citrus flavors really permeate into the meat – not too much, but just enough. Next time, I’d like to add more heat and a bit more paprika. But, all in all, this was a great recipe that I’d like to repeat again!
I’m not sure if any of you are like me on this one… but I absolutely love food items in miniature form. “Bite-size” or in some case, “two-to-three bites” items are perfect for sampling and give the opportunity to try many different things without feeling too full.
Sliders are a great example of this concept. Just think about it… have you ever been torn between which toppings you want to use on a burger? Realistically, it’s not like you’d put half a slice of pepper jack cheese and roasted poblanos on one side of the burger and then put cheddar cheese and ketchup on the other lonely half of the burger. Right?
Therefore, this little problem is cleverly solved with Sliders.
I chose to put carmelized onions, arugula and garlic mayonnaise on one of the Sliders while putting cheddar cheese and ketchup for a plain ole fashioned getup for the other Slider.
Simple to make, enjoyable to put together, and food in miniature form is just so much more fun anyway!
I have a huge crush… on arugula. All of a sudden, I’ve developed a penchant for the peppery-garlic-earthy flavor of this salad green whether it’s on pizza, on it’s own or combined into a sauce. In my opinion, it makes eating a healthy salad just that much easier because I love the flavor (as opposed to eating a bland iceberg lettuce that needs calorie-laden dressings to make it bearable). As a result, I’ve been on the hunt for more and more recipes that utilize arugula to add to the usual rotation for dinner.
I was instantly drawn to this recipe after seeing it in one of the latest issues of Cooking Light. This recipe calls for Asiago cheese; however, I substituted Manchego instead. What I particularly liked about this salad is the fact that it uses arugula (obviously) and combines that with a mix of salty, sweet and tangy/citrus flavors through the prosciutto, tomatoes and lemon flavored dressing. Super simple, healthy, filling and a balanced meal!
Cheers and have a great Sunday evening!
This past weekend, we stumbled upon the new issue of Cooking Light. The cover featured a gorgeous salad (yes, gorgeous). The reason why I use that description is a result of the medley of colors and flavors that this salad uses. Without looking into the exact ingredients, we were all completely sold by the picture. So, after a quick trip to the store to grab some items, we were set to make this fabulous salad.
So, what do you think? Does our representation look like the cover of this issue’s Cooking Light? I’ll let you be the judge. Nonetheless, I would feel confident to say that it is pretty hard to mess up a salad (especially this salad). The only “real” manual labor results in the cooking of bacon and shrimp. Next, chop the vegetables and combine the liquid ingredients to make the salad dressing. Combine and enjoy!
I will totally look forward to making this salad again on a perfect summer evening. Plus, with a low calorie and fat count, you can’t go wrong!
P.S. Check out the current issue of Cooking Light for other interesting recipes!
After making this recipe, the song “My Favorite Things” from Mary Poppins started to play in my head. At first this seemed strange, but then it dawned on me why this song was stuck in my head — this recipe encompasses many of my favorite ingredients: lemon, basil, cheese, and garbanzo beans.
But, to be perfectly honest, I usually do not make “bean salads.” So, nonetheless, I was a bit hesitant to try this recipe of Chickpea Salad with Lemon, Parmesan, and Fresh Herbs; however, since it contained my favorite ingredients, I was hoping that the marriage of these elements would produce a fantastic result.
This recipe was a definite hit. The only modification I would make is to reduce the amount of lemon juice. But, other than that, this recipe is so simple that I will continue again and again to make it on days when I’m not in the mood to cook!