Grilled Steak Salad

Grilled Steak Salad
Print Recipe
    Servings Prep Time
    2 people 25 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 people 25 minutes
    Cook Time
    10 minutes
    Grilled Steak Salad
    Print Recipe
      Servings Prep Time
      2 people 25 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      2 people 25 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
      2. Preheat grill to medium high.
      3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
      4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
      5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
      6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
      Recipe Notes

      I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

      Catalina Dressing

       

      Italian Turkey Kale Rolls


      Italian Turkey Kale Rolls
      Print Recipe
        Servings Prep Time
        14 rolls 45 minutes
        Cook Time Passive Time
        63 minutes 5 minutes
        Servings Prep Time
        14 rolls 45 minutes
        Cook Time Passive Time
        63 minutes 5 minutes
        Italian Turkey Kale Rolls
        Print Recipe
          Servings Prep Time
          14 rolls 45 minutes
          Cook Time Passive Time
          63 minutes 5 minutes
          Servings Prep Time
          14 rolls 45 minutes
          Cook Time Passive Time
          63 minutes 5 minutes
          Ingredients
          Rolls
          Servings: rolls
          Instructions
          Rolls
          1. Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
          2. Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
          3. In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
          4. Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
          5. Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
          Sauce
          1. In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
          Recipe Notes

          I found that it takes 3 bunches of fresh kale to yield the 14 large leaves.  Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.  Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.

          Spinach and Quinoa Stuffed Portabella Mushrooms


          Spinach and Quinoa Stuffed Portabella Mushrooms
          Print Recipe
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            23 minutes
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            23 minutes
            Spinach and Quinoa Stuffed Portabella Mushrooms
            Print Recipe
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              23 minutes
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              23 minutes
              Ingredients
              Servings: People
              Instructions
              1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
              2. To the spinach, stir in quinoa, parmesan cheese, dried herbs, lemon juice, salt, pepper and dried chili flakes. Set aside.
              3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
              4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
              Recipe Notes

              Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.

              Quinoa Spinach Egg Cups

              Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
              Quinoa Spinach Egg Cups
              Print Recipe
              A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                Servings
                12 cups
                Servings
                12 cups
                Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                Quinoa Spinach Egg Cups
                Print Recipe
                A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                  Servings
                  12 cups
                  Servings
                  12 cups
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
                  2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
                  Recipe Notes

                  Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

                  Chorizo Cheddar Bread


                  Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                  Chorizo Cheddar Bread
                  Print Recipe
                  A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                    Servings Prep Time
                    16 squares 25 minutes
                    Cook Time
                    30 minutes
                    Servings Prep Time
                    16 squares 25 minutes
                    Cook Time
                    30 minutes
                    Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                    Chorizo Cheddar Bread
                    Print Recipe
                    A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                      Servings Prep Time
                      16 squares 25 minutes
                      Cook Time
                      30 minutes
                      Servings Prep Time
                      16 squares 25 minutes
                      Cook Time
                      30 minutes
                      Ingredients
                      Servings: squares
                      Instructions
                      1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
                      2. Preheat oven to 350℉.
                      3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
                      4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
                      5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
                      6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
                      7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
                      8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
                      Recipe Notes

                      Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.