Warm weather calls for a crisp salad. Am I right or am I right?
While Dean tends to be the chef of the house, creative salads and sandwiches are more my sport. I like to find fun ways to take fresh & delicious items straight out of the fridge and into my belly. This salad is a definite go-to all throughout spring and summer: A simple steak salad!
Hard-boil your egg (Cover your egg in cool water in a small pot and bring to a boil. Once boiling, cover your pot and remove from heat. Let it sit for 12 minutes before taking out the eggs and letting them sit in cold water until cool.)
Cook your steak (We buy top London broil or sirloin steak. Trim fat and cut into 1 inch cubes, season to taste. Heat 2 tablespoons of olive oil in a pan and add your cubed steak. Cook for ~5 minutes, stir occasionally to insure an even cook.)
Cube half of an avocado and a quarter of a tomato
Throw everything in a large bowl and mix
Top with shredded parmesan, croutons, and your dressing of choice (oil & vinegar always works!)
Other great options?
-Switch our your steak and cheese for baked chicken and turkey bacon. I promise you won't be disappointed!
-To make it even healthier, swap out the dressing for lemon juice and leave out the croutons.
Also- Should you decide that you have too much steak in front of you, just call Allegra! Apparently she ate more than half the steak we made last night. Three years old and still surprising us every day ::insert eye roll here::
South Florida is REALLY into brunch- okay, a lot of places are really into brunch. I guess the correct way to start this post is to say that I’m only recently getting into brunch. I’ve always loved breakfast (specifically waffles and whipped creme a la Leslie Knope) but getting dressed and heading out for a few hours on my precious Sunday just never felt like the right thing to do. South Florida brunches have really changed the game for me, though. The sun is shining, DJ’s are spinning tunes, people keep offering me bottomless mimosas and the waffles pretty much ALWAYS come with whipped cream. You win, brunch.
So with Mother’s Day less than 2 weeks away, I thought it might be fun to round up some cute and simple recipes that may help you put together your own little brunch in honor of your favorite lady next weekend. Just pick one thing from each category to have a more personal meal or go crazy and make a little of everything!
Another day, another awesome blogger. Emily writes about everything charming in her little corner of the web and I am so in love with her posts. From her favorite little charms to her amazingly cute and casual style, Emily’s posts make me smile each day. Even her little addictions are cute!
I’m Emily from Isn’t That Charming, and I have a serious strawberry addiction. They say the first step to recovery is admitting you have a problem, but honestly, my addiction is not one I want to kick. So instead I’m admitting my problem in hopes that you’ll join me. Tell me your mouth isn’t watering just thinking about ripe, juicy, sweet strawberries and I’ll bow out gracefully. But my guess is you can’t.
Now that we’re both vocal strawberry addicts, I thought it would be fitting to share some of my favorite recipes as I fill in for Jenn while she’s off adventuring. I promise your stomach and taste buds will thank me.
Emily definitely hit a soft spot with today’s post because I have a serious issue with strawberries (and watermelon). Is it possible to eat too much of either over the summer? I’m going to go with no. While you’re licking your lips reading through some of these recipes, know that I have my favorite strawberry desert coming atcha soon! Now go make your day a little brighter and catch up with some of Emily’s posts! Thanks again, girl!
I hung out with my dad and sister and made Dean cook a lot for us. We also ate a lot of ice cream and guac- which leads me to today’s post: Big Daddy Dean’s Famous Guacamole recipe! I know a lot of people said they loved guac when I posted a picture of it the other day, so I thought you guys might enjoy our Dean’s recipe. It should also be known that when I asked Dean if I could share his guacamole recipe here in WLB, he said “Sure. Just don’t name it something stupid”. Sorry Dean.
I absolutely love when Dean makes some guacamole, but unfortunately I can’t promise that yours will taste exactly like his. I actually made him make up all of these approximated amounts here because he changes it up a little bit every time. (He first tried to tell me that he uses “a gumball sized lump of cilantro”… luckily he feels pretty confident with the basic changes I made above.) He also wants you to know that if you grabbed a really awesome, ripe avocado, you should be able to “peel” it just by squeezing it out of the peel. This will make your mashing even easier later on. Oh, and I want you to know that I prefer eating this with the lime tostitos chips… yum!
What did you do for your long weekend?
Did you enjoy some good guac?
What kind of additives do you use?
(Leave them in the comments so that we can give it a try!)
Happy Friday, friends!! Today is the final day of my B&N / Guest Post extravaganza! While I’ve been packing for my plane ride home, my friend Sarah has been busy whipping up a dinner for you all in her kitchen. She’s a newbie blogger (just one month in!) but she’s been keeping me laughing at work for the last few years. When Sarah isn’t telling jokes, she’s teaching me about things like making my own homemade cleaner, running in the cold and cooking things that don’t moo.
I’m super excited that she started a blog because she’s full of information that’s just begging to be pinned. It’s easy to see that that anythingbetween is a blog you’ll want to have bookmarked. Take it away, girl!
Hi! I’m Sarah over at anythingbetween and I am brand new to the blogging world. I am very excited to be doing a guest post for Jenn while she is in Texas. Not only do I read Jenn’s blog, but also work with her and get to chat and laugh with her daily (be jealous).
My blog is all about things I enjoy most in life, mainly, cooking, baking, household tips and trying to stay active, fit and healthy. I wanted to share a delicious recipe that isn’t a usual, healthy dish but also incorporates some of my favorite things in a meal: comfort, vegetables, warmth….. and cheese.
I love cheese.
This butternut squash mac n cheese delivers. Don’t be nervous about the butternut squash. It adds a creaminess to the dish instead of having to add heavy cream, butter, egg and large quantities of cheese, making the dish a lot healthier and a lot more nutritious. Also, isn’t butternut squash just one of the cutest vegetables out there. Look at these guys…
Creamy butternut squash
For this recipe, you will only need one small butternut squash (~1lb). I picked up the two for only $1 and used the leftovers to make a roasted vegetable soup that I will be sharing the recipe for later this week over at anythingbeween. Everything else you probably already have on hand and, overall, it’s a simple, easy, healthy dinner to put together.
1c vegetable broth (or chicken broth if you prefer)
1.5c low-fat or non-fat milk
1lb pasta, cooked
2c shredded low-fat cheese, divided (I used a mixture of sharp cheddar, monterey jack and muenster cheeses)
Preheat oven to 375 degrees.
Start by peeling the butternut squash and cutting into cubes, about 3 cups.
Combine broth, milk and butternut squash in a pan and bring to a boil over medium-high heat. Simmer on medium-low heat until squash is fork tender.
Meanwhile, boil water (don't forget to add salt!) and cook pasta according to package instructions. Cook the pasta to right before al dente as the pasta will cook a bit more in the oven, about 7 minutes. When finished, drain and set aside.
When squash is fork tender you can either mash the squash in the pan or transfer to a food processor (like I did) and puree mixture until smooth. Add salt, pepper and nutmeg to taste.
Return puree back to pan (if needed) and add cheese, reserving 1/4c, mixing until cheese has melted. Mix pasta into mixture and transfer to an oven safe dish. If your dish is not non-stick, spray with non-stick spray.
Combine remaining 1/4c cheese and breadcrumbs in a small bowl and sprinkle over the top of pasta.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 30-40 minutes, until top is browned.
My husband loves baked macaroni and cheese and I’m glad I can provide him with a healthy alternative. Of course, we had to finish the meal with something sweet so I baked up a batch of our favorite chocolate chip cookies.
What’s a dish you love that you try to tweak to make a bit healthier? Or what’s a splurge dish you prepare?
Woohoo! Thanks Sarah! I’m still unsure of how you think of your creative & healthy dishes, but I hope you’ll share another on the blog soon! We’ve been trying to be healthy over here, but my “cooking skills” are actually closer to “burning dinner skills” so Dean is also requesting all of your leftovers. For all of you looking to live and enjoy a healthy life, you really have no choice but to go give anythingbetween a read.
And that concludes my week in Texas and your week of getting to know some of my friends! I have a few more days of travel coming up over the spring, so if YOU are interested in being a guest poster on With Luck, just shoot me an email!