Summer Salad

the perfect steak salad for summer

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!

Steak Salad


  • Romaine Lettuce
  • Tomato
  • Half an Avocado
  • Hard-Boiled Egg
  • Steak, cut into small chunks
  • Shredded Parmesan
  • Croutons


  1. 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.)
  2. 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.)
  3. Cube half of an avocado and a quarter of a tomato
  4. Throw everything in a large bowl and mix
  5. 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.

steak salad

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::

What’s your favorite recipe for warm weather?


PS- This strawberry shortcake recipe is your perfect dessert option!


Good morning folks. Hope the past few days were pleasant for you. We have been addicted to The Walking Dead the past week… Trying desperately to catch up before this Sunday for the mid-season finale. If you haven’t watched it or heard of it, we highly recommend it. It is a fantastic show. Enough with this tangent- on to more important things…

Panko. What? is? that? Well, Japanese Panko is an alternative to breadcrumbs. It gives the illusion of frying your fish and chicken without actually frying. It does not have a smell or taste of any kind. It’s kinda bland on its own. This gives you the opportunity to get creative with the spices. We purchased the Panko from BJ’s Wholesale Club. It was a big box with two bags of Panko.. oh man!

This is a healthier option to get your chicken and fish crispy without having to fry anything. You just season the Panko and rub it on your meat. Then, throw that baby into your oven. It’s an alternative to making chicken fingers for your little ones too. We’ll post about that later… 😉 after all, we have two bags of Panko to spare.

In our home, we like the dark meat of a chicken. Why? Don’t know. So, our recipe calls for chicken thighs. YUMM! The thighs tend not to dry out like chicken breast, but in the end, its all about preference. You are welcome to use white meat instead of dark.

Ah, here’s a breakdown of what we used:

  • 4 pieces of chicken thighs, washed and dried.
  • 1 cup of Panko crumbs
  • 2 eggs
  • 1 tablespoon of Mrs. Dash, Original 😉
  • 1 tablespoon of Parmesan cheese
  • 1 tablespoon of garlic powder
  • Salt and pepper, to taste

Preheat your oven to 375 degrees. You need two bowls, one for the eggs and another for the dry ingredients. This is similar to breading chicken. In the dry bowl, mix the Panko with Mrs. Dash, garlic powder and the cheese. In the other, whisk the eggs together.

Take your washed chicken, dip it into the eggs, then into the dry mixture. Place the chicken onto your baking sheet or pan. We don’t recommend greasing the pan because then the Panko underneath the chicken will be soft and not crispy. -_- don’t want that.

Once you have done this with all the chicken, put foil over the dish and throw it in the oven. Make sure the foil is not tight around the pan. This way, the steam can leave the pan or you can poke some holes on the top. Our chicken cooked in about an hour. We would recommend keeping an eye on it based on how your oven works.

When cooked and out of the oven, enjoy it with a nice side. We chose to make a salad. The chicken will be crispy on the outside and juicy on the inside. This is an easy, healthier way to cook your chicken and with the Panko, you’ll get the crispy-ness of a fried meal without the oil and grease.

You do not have to use Mrs. Dash’s original if you aren’t a fan. If you are bold, you can go spicy with some cayenne pepper. That’s the beauty of Panko, you can flavor it any way you like, and cannot go wrong. Everyone will think you are a genius cook 😉 Who doesn’t like that??

If you have experimented with Panko crumbs before, what did you think? Do you prefer Panko or traditional breadcrumbs?

We’d love to hear how you enjoyed this recipe! <3