Balsamic-Marinated Steak

I love steak and this marinade tastes great when grilling or using the Foreman.

  • 1 big flank steak
  • 1 tbsp garlic
  • ¼ cup balsamic reduction
  • 1 tbsp balsamic vinegar
  • ½ tbsp honey
  • ½ tsp onion powder
  • ½ tbsp ground pepper
  • ½ tbsp Worcestershire sauce
  • ¼ cup olive oil

Serves: Depends on how big the steak is

  1. Mix all ingredients together (except for steak).
  2. Pour marinade into a Ziploc back and add steak. Close it and shake it the entire steak is coated. Let marinate for at least an hour, but the longer the better.
  3. Season the outside of the steak with your favorite seasoning (I love McCormick’s steak seasoning) and grill to liking.

October 30, 2012. Tags: , , , , . Main Courses. Leave a comment.

Creamy Cheesy Brussels Sprouts

I used to hate Brussels sprouts but when you cook them this way they taste absolutely delicious.


  • 4 cups halved brussels sprouts
  • 1 tbsp minced garlic
  • 2 ½ tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cups sliced mushrooms
  • 2 green onions, thinly sliced
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • Pepper
  • Salt

Serves: 4-6
Adapted from Fine Cooking

  1. Preheat oven to 450 degrees
  2. Mix together Brussels sprouts, olive oil, garlic and a pinch of salt and pepper. Place onto a foil-lined baking pan and place into oven until Brussels sprouts are cooked all the way through and crispy brown on top (about 25 minutes).
  3. Melt 2 tbsp of butter in a big skillet and add mushrooms. Cook on medium-low until they are brown and tender. Pour into bowl and set to the side.
  4. Add 1 tbsp of butter to skillet. Once melted add green onions. Cook for about 5 minutes on medium, or until they are softened.
  5. Add wine. Cook until ½ reduced.
  6. Add Brussels sprouts, mushrooms and cream to the skillet. Cook until thickened. Then add cheese.
  7. Salt and pepper to taste. Enjoy!

October 29, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Kale Caesar Salad

I love kale and am always thinking for new ways to use it. The lemon juice in the dressing breaks down the kale while the swap from lettuce makes it a healthier meal.

  • 1 medium bunch kale
  • 1 tablespoon minced garlic
  • 3 anchovy fillets, minced
  • 1 large egg yolk
  • 1 tsp Worcestershire  sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese, 
more for garnish
  • Freshly ground black pepper

Serves: 4-5
Recipe adapted from Serious Eats

  1. Take the leaves off the stems of the kale. Throw the stems away, and tear leaves into small pieces
  2. Put into salad bowl and set aside
  3. Mix together garlic, anchovies, the egg yolk, lemon juice, Dijon mustard, Worcestershire  sauce, and olive oil together. Taste before dressing salad.
  4. Pour dressing over salad and add 1/3 cup Parmesan cheese. Mix together.
  5. Garnish with more cheese and anchovies.
  6. Although it can be served right away, allowing the acid to meld with the kale will tenderize the leaves a little.

October 29, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. 2 comments.

Tyler’s Quinoa

This recipe was shared with my by a friend. It’s a great idea because quinoa is so healthy and it incorporates a bunch of veggies into it as well. You can throw almost any veggie into the pan, and it keeps in the fridge for over a week.


  • 1 cup quinoa (cooked according to package)
  • 1 chopped avocado
  • 1 tbsp olive oil
  • 1 chopped small yellow zucchini
  • 1 chopped small green zucchini
  • 1 chopped bell pepper
  • ½ chopped red onion
  • ½ tbsp minced garlic
  • ½ cup shredded pepper jack cheese
  • Salt and pepper to taste
  • 1 tsp-1 tbsp crushed red pepper

Serves: 4

  1. Sauté zucchini with olive oil in a large skillet until softened (about 5 minutes).
  2. Add bell pepper, garlic and onion. Cook until softened (about 5 minutes).
  3. Add quinoa, salt, pepper and avocado. Mix until combined.
  4. Remove from heat and add shredded cheese and crushed red pepper (the more you add the spicier). Mix until melted. Enjoy!
    * You can also stuff this mixture into peppers and top with more shredded cheese. Throw it in the oven at 350 for 15 minutes and you have delicious stuffed peppers!

October 26, 2012. Tags: , , , . Veggie Side Dish. Leave a comment.

Balsamic Caprese Chicken

I love Caprese and this recipe brings it into the main course.


  • 2 skinless, boneless chicken breasts
  • 1 tbsp minced garlic
  • 3 tbsp fresh basil
  • 1 tbsp olive oil
  • 1 tsp. balsamic vinegar
  • 2 tbsp reduced balsamic vinegar/sauce
  • 1 tbsp cup water
  • 1/2 cup chopped red onion
  • 1 cup chopped tomatoes
  • ½ cup shredded mozzarella cheese

Serves: 2

  1. Preheat oven at 375 degrees.
  2. Season with a pinch of salt and pepper and brown the chicken breasts in a pan with ½ tbsp olive oil.
  3. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.
  4. Place the browned chicken breasts in a Pyrex dish and cover with the basil, garlic mixture.
  5. Top with tomatoes and onion and bake for about 15 minutes and add ½ cup shredded mozzarella on top.
  6. Cook an additional 5 minutes or until chicken is fully cooked.
  7. Broil until browned on top (about 2 minutes).

October 26, 2012. Tags: , , , . Main Courses. Leave a comment.

Creamy Cucumber Dill Salad

  • 1 cucumber
  • ½ red onion
  • ¼ and 1 tbsp sour cream
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp lemon juice
  • 2 tsp course ground pepper
  • 1 tsp garlic salt
  • 2 tbsp fresh chopped dill

Serves: 3-4

  1. Peel and thinly slice cucumbers. Place on paper towel to dry for about 10 minutes.
  2. Thinly slice red onion.
  3. In a bowl combine sour cream, yogurt, lemon juice, pepper, salt and dill.
  4. Combine cucumbers, onion and sour cream mixture until thoroughly combined. Serve chilled.

October 25, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Chive and Goat Cheese Biscuits

Makes: 9 Biscuits

Adapted from

  • 2 cups Flour
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • 2 tsp Baking Soda
  • 4 tbsp Unsalted Butter (Cold)
  • 4 tbsp Goat Cheese
  • 2 tbsp chives
  • 1 cup Buttermilk
  • 1 tbsp. Unsalted Butter (Melted), for brushing
  • Grated Parmesan Cheese (Optional)
  1. Preheat the oven to 425 degrees F.  Place a cupcake pan in the oven while it’s preheating.
  2. In a medium bowl, combine the flour, salt, finely chopped up chives, baking powder, and baking soda.  Cut the butter and the goat cheese into small 1/4-inch squares, and add to the flour mixture.  Make a well in the center and pour in the buttermilk.  Stir to combine.  The mixture should be lightly wet.
  3. Remove the pan from the oven and lightly grease it, and then scoop the batter into the cups.  Brush the tops with the melted butter. Bake in the oven for 10-12 minutes until the tops are lightly golden brown.  Remove them from the oven and top with grated parmesan cheese.
  4. Cool in the pan until warm or room temperature.

October 25, 2012. Tags: , , , . Side Starches. Leave a comment.

Grilled Lemon-Herb Salmon

  • 2 tbsp chopped chives
  • 2 tbsp chopped fresh basil
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp course ground pepper
  • 2 tbsp butter, sliced thin
  • 1 lemon
  • ½ tbsp olive oil

Serves: 2

  1. Preheat oven to 325 degrees.
  2. Grease small oven-safe dish with olive oil.
  3. Mix together chives, basil, garlic salt, onion powder, garlic powder and pepper.
  4. Place salmon down on Pyrex dish. Cover with seasoning mixture. Then, place slices of butter over the top.
  5. Cut the lemon in half. Squeeze half of the lemon juice over the fish. Cut the remaining lemon into thin slices and lay over fish.
  6. Bake for 15-20 minutes, or until cooked all the way through.
  7. Remove from oven and throw away cooked lemons. Bon Appetite!

October 25, 2012. Tags: , , , . 30 Minutes or Less, Main Courses, Seafood. Leave a comment.

Zucchini Cakes

I went to the Farmer’s Market, got a huge zucchini, and was unable to figure out what to do with the rest of it until it hit me. This is perfect for using up a lot of zucchini and tastes great too.

  • 1 large zucchini, grated
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1/2 cup Parmesan cheese, grated


  1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.
  2. In a large bowl, combine all the ingredients except the vegetable oil. Mix thoroughly.
  3. Heat a large pan on medium, and add ¼ cup vegetable oil.
  4. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan.
  5. Cook each side for about a minute and a half, or until the outside is golden brown.
  6.  Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.
  7. Serve hot with Dijon mustard, ranch or salsa.

(Adapted from The Life’s Ambrosia’s recipe)

October 24, 2012. Tags: , , . Veggie Side Dish. Leave a comment.

Mile High Cupcakes (for high altitudes)

I tried to make cupcakes and kept failing because of the altitude. I didn’t know it had that much effect! This recipe has been adapted for those of us who live high up.

For the cupcakes:

  • 1 cup of flour plus 2 tablespoons
  • ¾ teaspoon of baking powder
  • ½ teaspoon of salt
  • ½ tbsp cinnamon
  • 8 tablespoons of butter (one stick) at room temperature
  • ½ cup of granulated sugar minus 1 teaspoon
  • 3 eggs at room temperature
  • 1 ½ teaspoons of vanilla
  • 2 tablespoons of plain yogurt
  • ½ large apple (chopped and peeled)

For the frosting:

  • 5 tbsp butter room temperature
  • 1 (8 oz) package cream cheese
  • 2 tsp vanilla
  • 2 cups powdered sugar
  • Caramel sauce (found at local grocery store)

Makes about 2 dozen cupcakes
Cake recipe is adapted from Vail Daily.

For the cupcakes:

  1. Preheat the oven to 375 degrees with a rack in the center position.
  2. Line a 12-opening cupcake pan with paper liners and spray the paper liners with a vegetable oil spray or one containing flour and vegetable oil (you can skip this step but your cakes may stick to the paper liners at our altitude).
  3. If your eggs are not at room temperature, place them in a bowl of hot tap water for several minutes.
  4. If your butter is cold, cut it into pieces, place on a microwave-safe plate and microwave on the lowest level for a minute or so until softened to room temperature.
  5. Combine the flour, baking powder, cinnamon and salt in a bowl and whisk until well combined and the flour is aerated. You may also sift the ingredients to obtain the same results. Set aside.
  6. Cut the eight tablespoons of room-temperature butter into pieces and place them in a medium bowl with the sugar.
  7. Beat with an electric mixer until they are fluffy and pale, scraping the sides of the bowl frequently. This takes several minutes.
  8. Add the room-temperature eggs, one at a time, beating until well combined after each addition.
  9. Sprinkle the flour combination over the batter and fold it in or mix gently on the lowest speed of your mixer only until combined.
  10. Stir in the vanilla and yogurt.
  11. Fold in the apples.
  12. Spoon the batter into the lined cupcake pan, filling each opening a little over half full.
  13. Turn the oven down to 350 degrees and place the filled pan in it. Bake until the tops are lightly golden and spring back when touched and a toothpick inserted in the middle of one of the cupcakes comes out clean. Start checking at about 20 minutes in the oven.
  14. Cool the cakes in the pan. When cool, remove them from the pan and frost them or wrap them airtight and freeze them if you aren’t going to use them immediately.

For the frosting:

  1. Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.
  2.  Gradually add 2 c. powdered sugar that has been sifted after measuring.
  3.  Continue to add more sifted powdered sugar until you reach the right consistency.
  4. Frost chilled cupcakes.
  5. Drizzle caramel sauce over the top.

October 24, 2012. Tags: , , , . Dessert. Leave a comment.

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