Tag Archives: pizza oven possibility

Steak Tacos

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The marinade for the meat is delicious!

Ingredients:

1 lb. flank steak, tenderized

1/2 c. soy sauce

4 garlic cloves, minced

1/4 c. olive oil

1 t. cumin

1 t. oregano

Salt & pepper

Directions:

Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.

Remove the steak from the marinade and toss the marinade. Grill the steak until done.

Serve with corn tortillas, cheese, guacamole, and pico de gallo.

Broccoli Patties

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These may not be very pretty but they’re really good! I probably shouldn’t have put them on a green plate, though 😉

Ingredients:

12 oz. broccoli florets, blanched for 2 minutes in boiling water

1/4 yellow onion, sliced

2 garlic cloves, minced

1 egg

2/3 c. bread crumbs or gluten free crackers

2/3 c. shredded cheddar cheese

Salt & pepper

Dash of chili paste

Directions:

Preheat the broiler.

Saute the onion and garlic in some olive oil.

Place the broccoli, onion, garlic, egg, breadcrumbs (or crackers) in the Cuisinart. Pulse until smooth. Add the chili paste and seasonings. Mix. Add the cheese and mix.

Put the entire mixture into the refrigerator for about 10 minutes.

Grease a baking dish. Place a tablespoon dollop of the broccoli mixture on the baking dish.

Broil on high for about 3 minutes or until brown on top. Turn them over and broil again for a few minutes, making sure they don’t burn.

 

Simple Seared Opah

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Last week, I found fresh Opah from Hawaii at my local Costco. It was so beautiful and fresh that I had to have it! Opah is such a flavorful fish that I didn’t want to frilly it all up with sauces, etc. In my opinion, Opah is a lot more flavorful and moist than swordfish.

Ingredients:

1/2 lemon

1 lb. opah fillet

Salt & pepper

Olive oil

Directions:

Squeeze the lemon juice all over the fish. Salt & pepper both sides. Heat the olive oil in a frying pan.

Sear both sides of the fish for about 3-4 minutes per side (or until barely cooked through).

Healthy Frittata

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Last night, after I came home from yoga, I was in the mood for something healthy to eat (and quick to make!). This was perfect and always so good!

Ingredients:

3 eggs, beaten

4 cups chopped swiss chard

1/4 chopped onion

Pinch of red pepper flakes

Directions:

In a medium sized skillet, sauté the onion in some olive oil.

Add the swiss chard and cook until wilted. Season with salt, pepper, and red pepper flakes.

Evenly place the swiss chard in the pan.  Slowly add the eggs and turn the pan so that the egg fills up the entire bottom and is even in pan.

Cook until firm on the underside. Take a large plate, place it over the pan and flip it so that the frittata ends up on the plate. Slide the frittata back into the frying pan and cook until firm on the bottom. Season with salt and pepper.

Roasted Baby Potatoes

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I love potatoes, especially when they are nice and crispy!

Ingredients:

1 lb. baby potatoes, cleaned and cut in half

2 cloves garlic, minced

1 t. Italian seasonings

1/3 c. grated parmesan cheese

1 t. chopped parsley

2 T. butter, cut into tiny cubes

Directions:

Preheat the oven to 400.

Heat an ovenproof skillet on the stove with some olive oil. Add the potatoes, cut side down, and cook until they start to crisp up. Turn them over and cook until bottom turns brown.

Move the potatoes to one side. Cook the garlic until it starts to turn brown. Add the Italian seasoning, salt and pepper and mix well.

Turn off the heat and add the parsley and parmesan cheese.

Transfer the skillet to the warm oven.

Roast for about 15 minutes.

Remove the pan from the oven and sprinkle the butter cubes over the potatoes. Mix well and serve.

Brussel Sprouts & Pancetta

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This was super easy and very tasty.

Ingredients:

1 lb. brussel sprouts, trimmed and cut in half lengthwise

3 oz. diced pancetta

2 garlic cloves, minced

3/4 c. chicken broth

Directions:

Boil the brussel sprouts in salted water for about 4 minutes. Drain.

In a frying pan, brown the pancetta in some olive oil.

Add the garlic and cook until barely browned.

Add the brussel sprouts and brown them in the skillet.

Season with salt and pepper.

Add the broth and simmer until the broth reduces and coats the Brussel sprouts.

Pork Tenderloin

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This was moist and very flavorful!

Ingredients:

1 small pork tenderloin (Trader Joe’s has great ones)

1/2 c. olive oil

1/3 c. soy sauce

1/4 c. red wine vinegar

Juice of 1 lemon

2 T. Worchestershire sauce

2 T. chopped parsley

2 t. dry mustard

4 cloves garlic, minced

Pepper

Directions:

Combine all marinade ingredients, reserving 3 T. on the side. Marinate the tenderloin for at least 4 hours in the refrigerator.

Preheat the oven to 350. Remove the tenderloin from the marinade and sear all sides in an ovenproof pan on the stove. Place it in the oven and cook for about 30 minutes or until the meat is 160. Let rest for about 5 minutes before slicing it.

Scrape the browned bits from the bottom of the pan. Add 1/2 c. chicken broth and the 3 T. of reserved marinade. Boil it down for about 5 minutes. Add 2 T. butter and remove the pan from the heat. Serve this sauce over the tenderloin slices.