We’re big fans of ribs, but they always take so long on the grill. I think the last time we attempted to make them, we ran out of propane – just our luck! When I saw how you could make ribs using a pressure cooker in 30 minutes, I knew I had to give it a try. They were really good and the best part is they didn’t take all day to make. I’ll definitely be making them again and again this summer!
My kids love anything between two slices of bread and these grilled steak pitas were a big hit! I loved that they were quick and easy to make. Life has been pretty busy lately with work, I started another side gig, sports and my husband traveling for work everyday for the last 2+ months. Needless to say…..dinners have been pretty quick and nothing fancy. Can you tell from the lack of posts lately? I’m hoping things will slow down a little and we can have dinners where we sit at the table and talk instead of running out the door eating.
With busy nights, I turn to our grill most of the time. It’s quick and I don’t have to worry about major clean up later. I loved gyros and this recipe reminded them of them, just taken up a notch with the grilled steak.
The weather has been getting warmer and that means grill season is upon us!! We grill most of the summer and I can’t wait to try new recipes this summer. Grilled meats, vegetables and fruit – YUM!! I took advantage of the warm weather to whip up a steak bowl. You could always add in a scoop of cilantro rice; I opted to leave it out and pack my bowl with veggies. The steak had a great flavor even with only a short amount of time to marinate. I completely forgot to take it out of the freezer the night before to start thawing. Next time, I plan to marinate it for the full 2 hours to really pack in the cilantro lime flavor. Continue reading
There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!
Another delicious recipe made in my Instant Pot! I’m really enjoying the ability to make inexpensive cuts of beef taste like they’ve been cooking all day long in such a short amount of time. This was a big hit with everyone in my family including my 4 year old who is currently being super picky! I loved the addition of the spinach too!
My noodles were a little soft and when I make it next time, I’m going to try whole wheat noodles to see if that helps. If you’re using regular egg noodles, I would drop the time down 1-2 minutes to see if that helps. Even with the soft noodles, it was a delicious dish!
As you’ve probably noticed, it’s been a little quite on the blog the past week. Work has been busy, cheer is over and we’re all trying to slow down a little. I’m also working on getting back to eating healthy and working out again. My company is doing a “Maintain, Don’t Gain” challenge later this month for the holidays and I’m trying to get a jump start on it and actually lose weight.
The weather is so wonky (is that a real word?) lately and one day it’s cold and then the next day it’s warm. It makes it really hard to plan meals when I don’t know if we can grill one day or I need a bowl of this stew to warm up. This stew was delicious and everyone loved it. We ate it for dinner for two nights and two days for lunch…it was that good! It takes a little time to make, but it’s completely worth it!!
It’s been an insane week here lately. Cooper and I both have had colds that we’re fighting and Madeline is in a walking boot. I want to restart March over again!
Now that the weather is finally turning, I’ve been trying hard to get back into eating healthy and working out again…especially since I have to run a 5K in May with Madeline. I found this recipe for a healthy slaw and it reminded me of an eggroll…without the roll. The kids were iffy on it, but I enjoyed it and it’s great that it’s made in one pan! Quick and easy!
I haven’t made a stir fry in a while and we’ve been ordering Chinese food way too much, so I thought it was about time I made something at home. I have had this recipe saved for months and have been wanting to make it. I thought it would be something the kids would enjoy – WRONG. Madeline complained about it and Cooper ate only the carrots. He gets a pass though because later that night I realized he was burning up and had a high fever…which explains the absence of new posts last week. Surviving is the only thing that happens when you have a sick kid.
This meal came together really quickly…I think it took longer for me to get everything prepped than to do the actual cooking. I tossed it with whole wheat linguine noodles but you could serve it with rice or just eat it alone. The steak was super tender and I loved the flavor of the peanut-soy dressing.
1/4 cup peanut butter
1/3 cup orange juice
3 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 tsp sugar
4 tsp canola oil, divided
3 garlic cloves, minced
1 lb sirloin steak, trimmed and thinly sliced
1 small head of Savoy cabbage, shredded
2 -5 Tbsp water
2 medium carrots, grated
4 oz button mushrooms, quartered
1/4 cup chopped unsalted roasted peanuts
In a medium bowl, whisk together the peanut butter, OJ, soy sauce, vinegar and sugar until smooth. Set aside.
In a large skillet or wok, heat two teaspoons of oil over medium-high heat. Toss in the minced garlic and stir until fragrant, then add in the steak. Cook until it’s browned but still pink in the middle. Transfer to a bowl and set aside.
Reduce the heat on your stove to medium and add in the remaining two teaspoons of oil. Add the shredded cabbage and two tablespoons of water. Stir the cabbage until it begins to wilt (about 5 minutes) and then add the mushrooms and carrots. Add additional water if needed to prevent the vegetables from sticking or burning. Once the mushrooms are cooked through and the cabbage is wilted to your liking, add the reserved steak and garlic to the pan. Pour the peanut sauce on and toss to coat. Serve and then sprinkle the peanuts on top if using.
Source: Eating Well Magazine
We’ve been doing a lot of grilling lately…the weather has been perfect and most of the time my husband mans the grill. But this time, I took over to make these beef skewers. I was offered the opportunity to review a few products from Gourmet Warehouse
. I had never heard of the company before, but one of my food blogger friends told me about them and I was excited to learn I could pick a few products to try out.
They carry a variety marinades, BBQ sauces and spice rubs/seasonings and are based in Hilton Head. I had a hard time narrowing down my selection, but I chose the mild cherry jalapeno BBQ sauce
and honey garlic injectable marinade
. Both products were something I had never used before and couldn’t wait for them to arrive.
I immediately knew I was going to inject a roaster with the honey garlic marinade. I don’t have pictures for this recipe, but the chicken was so moist and flavorful! I only had a couple hours to let it marinade before I needed to get it in the oven, but in that short amount of time, it was amazing.
For the BBQ sauce, I knew I wanted to used it to baste a piece of grilled meat. I was looking at the different cuts of beef at my butcher and saw they had top sirloin on sale. They had a few thin sliced pieces – light bulb moment! I could slice it into thin strips and make skewers out of it. The sauce is AMAZING! The combination of cherry and jalapeno is perfect – the sweetness of the cherries is cut with the mild heat of the jalapeno.My husband said “it was the best meal I’ve had in a long time.” I’m not sure if I should be mad at him or not for that comment. I loved the sauce so much, that we used it on grilled chicken the next night.
1 lb thin top sirloin, cut into one inch strips (approximately 1/4 inch thick)
Cherry Jalapeno BBQ sauce
wooden skewers, soaked in water for 30 minutes
Skewer the beef and season both sides with salt and pepper. Once your grill is ready, place the skewers on the grill. Allow to cook for 2 minutes and then flip. After you flip, coat the top side with the BBQ sauce. Cook for one minute on the other side and then flip. Coat that side with BBQ sauce and let sit for one minute. Flip two more times so both sides of the beef is basted twice with the sauce. Remove from heat and enjoy!
If you’ve never tried Gourmet Warehouse products before, check them out.
I rarely make meatloaf. I’m not sure why, it’s just something I don’t think about making when I’m putting together our weekly menus. I was searching Pinterest for inspiration last week and stumbled across a picture of this meatloaf….and onto our weekly menu it went. I had all the ingredients in my kitchen so I quickly throw everything together and into the oven it went.
Overall we were happy with it, but it was a little wet. I think next time I make it I’m going to up the amount of breadcrumbs. It was a great flavor and I liked the mixture of ground turkey and beef…changed it up and made it a lighter meatloaf.
1 lb ground beef
1 lb ground turkey
1/2 cup plain breadcrumbs
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 cloves garlic, minced
1 small onion, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup graded Parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded Italian cheese blend
Preheat oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray and set aside.
In a large bowl, combine the beef, turkey, breadcrumbs, eggs, spices, onion and Parmesan cheese. Place the meat mixture in the loaf pan and form it into a loaf. Top the meatloaf with the marinara sauce.
Bake for 60 to 75 minutes. Remove from the oven, check to make sure the liquids are clear when pressed on and when its completely cooked, sprinkle the top with the shredded cheese. Place back in the oven until the cheese is melted.
Remove from the oven and let rest for 5 to 10 minutes before slicing.