Chicken-Lickin' Tortilla Soup

This has literally become a WEEKLY staple at my house! It's definitely our new favorite soup! I'm hoping we don't over eat it bc then we'll be sick of it (if that's even possible). I just love the smokey flavors, kick from the lime, and the wow factor of the fresh ingredients! It literally takes less than a half hour to make if you're in a time crunch. And word to the wierdo's, "DON'T ELIMINATE INGREDIENTS!" You HAVE to get the fresh avocado, lime, and cilantro. If you're thinking it'll still taste good w/o it, you're wrong-o. I was an ditz one day at lunch and forgot to top with the garnishes and couldn't figure out why it wasn't good. Yeah, just buck up and run to the store if you don't have all fresh stuff. It's well worth the trip! Let me know whatcha'll think. Ole'
{husby wanted me to add the "mixed up" picture so that you're able to see all the "goods"...}
Ingredients
2 organic boneless chicken breasts (season both sides with lemon pepper)
1 yellow onion chopped chunky
4 cloves minced garlic
1 T olive oil
1 teaspoon cumin
juice from one lime
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 (32 oz) box organic chicken stock
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained & rinsed
2 cups fresh/frozen corn kernels
salt & pepper (generous to taste)

garnish:
fresh cilantro
sliced avocado
crushed blue corn tortilla chips
shredded pepper jack cheese (optional)

Directions
grill chicken breasts seasoned with lemon pepper (on both sides) on a gas/electric grill until cooked through. let chicken rest on a cutting board while you assemble the soup. In a large soup pot, combine olive oil, garlic, and onion. Saute on medium heat until onions are almost translucent. Add all other ingredients (except those for garnishing) and bring to a boil. Turn heat down to low and simmer for 20 minutes or until ready to serve. Tear cooled chicken with a fork or your fingers and add to soup. Top with fresh cilantro, avocado, tortilla chips, and/or cheese. *don't add sour cream - this dilutes all the flavors in the soup!

Asian Peanut Chicken

Who needs to do take-out or better yet blow the bank (guilty as charged) at PF Changs? Ry was flippin' his wig over this one! He told me last week that "chinese" food isn't really my 'thang. Well I was on a mission to prove him wrong. Booya g-ma. What's wicked about this is you can serve it as a main course or as an app. Want to really doll it up? Put skewers in the chicken so that it's easy to kerplunk the lil' guys in the peanutty goodness.

Peanut Sauce Ingredients:

1 T olive oil

1 T sesame oil

2/3 cup onion

2 large cloves garlic

1 1/2 t. minced ginger

1/4 t. red pepper flakes

2 T red wine vinegar

1/4 cup brown sugar

2 T soy sauce

1/2 cup creamy peanut butter

1/4 cup ketchup

1 1/2 t. lime juice

Directions:

Heat olive and sesame oil in a sauce pan on medium to med-high heat. Add the garlic, onion, ginger, and red pepper flakes and saute until onions are translucent. Turn the heat down to medium. Add the vinegar, brwn sugar, soy sauce, pb, ketchup, and lime juice and heat through stirring with a whisk until all ingredients are well incorporated. Pour sauce into a dish and serve immediately or store at room temp until serving.

Chicken Marinade Ingredients:

1 1/2 lbs chicken cutlets

juice from 1 lemon

1 t. dried thyme

2 cloves minced garlic

1/3 cup olive oil

Directions:

Place all ingredients including raw chicken into a gallon ziplock bag. Refrigerate at least 3 hours. Grill and serve with Peanut dipping sauce.

Beats Olive Garden Minestrone Soup

We're not totally soup-savvy in this house. Not that we can't make it; but don't really tee-hee {heart giggle} over it. This soup definitely makes us tee-hee. 'Nuff said.

Ingredients:
3 tablespoons olive oil
1 small - med diced yellow onion
2 italian sausages
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery
4 cloves minced garlic
4 cups vegetable broth
1 (20 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup carrot, sliced
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
crushed red pepper (to taste depending on heat liking)
salt to taste
4 cups fresh baby spinach
optional: 1/2 cup small shell pasta

Directions:
Heat 1 tablespoon of olive oil over medium heat in a large soup pot. Brown the sausages and cook until crumbled. Drain the fat. Heat 2 tablespoons of olive oil over medium heat with the sausage still in the pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth and tomato sauce to pot, plus drained tomatoes, cans of beans, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer on low for 20 - 30 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

Lemon Chicken & Roasted Veggies

Who's up for a sha-lawn-udge? Yes, my attempts at saying, "challenge" in a frenchie accent. This was one. Ms. Ina Garten showed me how. Normally I breeze through any recipe in any cookbook and know that I totally have it in the bank. But I've never birded errr... I think the correct term is butterflied (same difference) a cluckeroo before. I'm not into the whole bone crackin biz that's necessary for this poor foul to lay flat. But apparently it's necessary if you're gonna grill the whole kit n' kabirdie. For all ya'll's who've never did it neither - just pop some corn and watch the tutorial... You'll be a pro - promise. The end result is tasty!


Ingredients
1 whole organic chicken ~ 2-3lbs (butterflied)
1/3 cup olive oil
2 teaspoons grated lemon zest (~2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Salt n' pepper to taste
1 lemon, halved

Directions
Sprinkle the chicken with salt evenly. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. Turn the chicken 2 or 3 times while marinating.

When ready to grill, turn a gas grill on medium-low heat. Place the chicken skin side up, and weigh it down with the dish you used for marinating (or a wide flat rock wrapped in foil). Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Juices should run clear and internal temp should be 160. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves and side of roasted veggies!

These veggers are so delightfully delicious that you'll want to make them as a side to any grilled meat. Haven't ever roasted before? Oooh, you're missin' out. There's not better time to try 'em - hands down they'll become a staple!!

Ingredients
-any veggie of choice (other than water based - cucs, lettuce-duh, celery, etc)
asparagus
cherry tomatoes
red, orange, & yellow peppers
yellow squash
zucchini
potatoes
mushrooms
carrots
onions
3-4 cloves diced garlic
juice from 1/2 of a lemon
swoosh of olive oil (~1/4 cup)
salt n' pepper liberally seasoned
2 T minced fresh rosemary

Directions
wash and cut all veggies approximately the same size. preheat oven too 375. toss all veggies with olive oil, garlic, s&p, and rosemary in 13X9 (or larger) baking dish. Veggies should be evenly distributed before putting into the oven to roast. bake for 30 minutes covered with tinfoil. halfway through (15 min), turn the veggies over with a spatula and finish cooking. Let cool for 5 minutes before serving.

Mahi Mahi Fish Tacos & Pineapple Mango Salsa

Grilled Mahi Mahi
As a result of a rather life shattering shock to my innocent ego (refer to comments from cookie giveaway) - I am "toning my explanations" down a notch or five. Apparently they didn't want to win cookies. So maybe in order to cook funtabulously, I need to take the dry boring approach. So, I'll restrain from sharing why I like this new recipe and why it was a sheer genius inspiration. Moving on...

Here's my Bob Ross version to cooking. Who is Bob Ross you ask? The painter guy who sports the afro on PBS & talks about his brushstrokes in a whhhisper. The same man my mom made me watch if I had trouble napping as a kid. All in favor of no commentary and plain ole' food say, "Nay." All in favor of me staying me say, "Yay." Gotta love him - R.I.P Bob Ross.

Ingredients
1 lb. mahi mahi
1/2 cup olive oil
4 cloves minced garlic
1/4 cup lemon juice
1 1/2 T chopped parsley
1/2 t red chili flakes
salt and black pepper to taste
corn tortillas (check the ingredients label - less ingredients=better tasting)

Directions
Marinate the fish 2-4 hours or over night in the refridgerator. Grill on foil or sautee in a frying pan until fish is golden brown and slightly cripsy on the outside and flakes with a fork. Slice against the grain to create indivdiual strips. Place fish on warmed tortillas. Top with the salsa.

caution: these tacos do not need any more doctoring up (ie. sour cream, salsa, lettuce)...nada. Condiments will overpower the fish and salsa.

Pineapple Mango Salsa

Ingredients
1/2 of a mango (or frozen version that's been defrosted)
1/2 of an avacado
1/4 c diced red pepper
1/4 c cucumber
1/4 c pineapple
2 T chopped cilantro
1 t sugar
1/2 t cumin
Juice from 1 lime
salt to taste

Directions
Incorporate all ingredients making sure they are all relatively the same in size. Mix in seasonings and let rest in the fridge until plating.

Variations -omit the tortillas and serve the salsa as a topping to your favorite white fish.



PSST! The recipe which was stinkin' so delish - I pretty much cried tears of joy. That's all I'm going to say...

Strawberry Poppyseed Salad

Is anyone wondering if I'm still alive and kickin'? Well, in case you were wondering...and even if you're not - life's been...well, h to the ectic! Being a new mommy is hard enough. But being a new mommy on a new diet is even harder! C'mon, we all know I do flips for food but this is no longer the case. Don't get all teary-eyed on me just yet. I'm not shuttin' the pink pistach down. I just haven't been cooking as delish and decidante lately. My lil' newborn boytoy has allergies to dairy, soy, and wheat. So that totally puts royal restrictions on what I can eat (for the time being - say a few months). BOO with a ginormo frowny face!!! Yeah, tell me about it. So pretty much my life has consisted of meat, more meat, veggies - LOADS of veggies, and fruitybatooty up to the ceiling. I guess one positive is I've totally shed all the baby weight. Don't worry; I won't post pics so you don't hate me, already. I'll be courteous - you're welcome. So hmm...maybe I should post the recipes I've been creatin' lately for all you's who want to shed an el bee or two. Let me know your thoughts...

Even if you're not on a diet this salad is one I make every summer and crave it (yes, even though I have no legit excuse now that I'm no longer preggers). I still pull the, "But sweets, I'm craving it" card every now and again - and luverbuns totally gets weak in the knees anyway. Okay, the recipe already. Sorry. Seriously, sorry.

Ingredients:
Organic romaine hearts (I use one per person)
Organic sliced strawberries (so important to go 'ganic on strawberries - they're one of the dirty dozen)
Organic blueberries
Cubed granny smith apples
Chopped walnuts or pecans
-Normally, I also throw in cubed fresh pineapple and diced oranges but didn't have them tonight
One grilled organic chicken breast (per person) sliced thin. I grill it using herbs de provence as the seasoning

Poppy Seed Dressing: Mix Well in a Blender
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

Sweet n' Sour Chickfila Kickin' Chicken!!

WOWZA! This is a great stay at home date night meal that's quick & simple and better than any take-out you'd settle for instead. I'm telling yuh...it's delish!

Ingredients:
brown rice (however much feeds your fam)
1 green bell pepper diced chunky
1 orange bell pepper diced chunky
1 medium yellow onion diced chunky
1-1 1/2 cups diced fresh pineapple (not the canned stuff)
12 pack chickfila nuggets

Lucky Sweet n' Sour Sauce (awesome for dippin' egg rolls or potstickers too):
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup pineapple juice
2 teaspoons sesame oil

Directions:
Saute all veggies in olive oil until desired doneness. I like mine to still have a crunch. Cook rice according to package directions.

For the sauce - mix juice and cornstarch together in a small bowl with a whisk. Heat oil in a small saucepan and add remaining ingredients and the cornstarch mixture. Cook over medium to medium-high heat, stirring constantly until sauce thickens.

Combine all ingredients, including nuggets and mix with desired amount of sauce!

Chicken Carbonara

Have you ever wondered how Johnny Carino's makes that oh so delish Carbonara dish? Um...the melt in your mouth in such a comforting kind of way? Well, I HAD TO KNOW how to make a "go" at it and I must admit it was just as good if not better. Hubbykins was all sorts of Mmmming about it. The pic doesn't do it justice. Not for the weight watcher...but great as a splurge or a "cheering up slash i deserve this" kind of dinner.

Ingredients:
2 teaspoons olive oil
1 tablespoon butter
6 slices cooked smokey bacon (the good kind...no cheap "precooked" junk) cut into 1 in pieces
6 ounces fettuccine or linguines
2 teaspoons minced garlic
1 small packaged pre-sliced mushrooms
2 1/2 cups whipping cream or half n' half
1 cup quality parmesan cheese
6 large egg yolks
1/4 cup fresh parsley
1/4 cup fresh basil
salt and pepper to taste
4 cups shredded rotisserie chicken
1 tablespoon finely grated lemon peel

Directions:
Cook bacon until crisp. Cook the pasta according to the package directions. While the pasta is cooking saute mushrooms with the garlic until cooked and set aside. In a small bowl combine egg yolks and cream and whisk. In a saucepan add oil and butter and turn onto medium heat. Cook and stir egg mixture over medium heat until egg mixture just coats the back of a spoon (6 minutes) making sure NOT to boil. Immediately pour sauce over pasta and stir. Add cooked bacon, parmesan cheese, parsley, basil, and lemon zest and stir. Add mushrooms and chicken and stir into pasta. Season with salt and pepper to taste.

Lemon Chicken Parmesan!!!

OH EMMM GOSHERS...this has got to be one of my newly found favies! Now hush, I'm not over exaggerating even a teensie-tinykins. Sometimes food doesn't taste as good when you're the one cookin' it. Not true with this hot lil' number. I was flippin' out over each and every bite! Quite frankly, my husband's jaw dropped at my reaction. No, not TMI.

So enough blabbin' start taking notes and put it on the menu for this week. It's delish!

Ingredients
4 to 6 boneless, skinless ORGANIC (it makes a different in taste and texture) chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated quality (no Kraft here ladies) Parmesan, plus extra for serving
2 T butter
2 T olive oil
Salad greens for 6
Lemon Vinaigrette (see below)

Directions
Pound the chicken breasts in a sealed baggie until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, making sure to get every last spot covered with goodness.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Place in a warm 200 degree oven to keep warm while you cook the other chicken breasts. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Mmm... SO NUMMY!!!

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Chicken n' Cheesy Enchiladas!

These enchiladas were sooo breezy-eazzy that I was scared to even try 'em. Sometimes the simple stuff turns out just as delish as say fancy-shmancy ones. This will be a must-do go-to when I'm in a hussle. Know a collegista? This would be a great one for those first time cookers.

Ingredients
1 can Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Salsa (heat of choice)
2 teaspoons chili powder
1 teaspoon cumin
3 cups shredded cooked chicken
1/2 cup shredded sharp cheddar cheese
8 flour tortillas (the thin "homemade" type) warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions
Heat the oven to 350°F. Stir the soup, sour cream, picante, chili powder, and cumin in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Spread a thin amount of sauce on the bottom of the pan so the enchiladas won't stick. Roll up the tortillas and place seam-side down in a 9X13 baking dish. Pour the remaining picante sauce mixture over the filled tortillas and top lightly with more shredded cheese. Cover the baking dish with foil.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Kung Pao Chicken!!!

Want to add a lil' !POW! to your night? Try this kickin chicken dish! We loooove it! Loverbuns, begs for me to make it time n' time again!

Ingredients

1.5 lb boneless-skinless chicken breasts (cut into 1/4 inch pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
4 whole green onions, diced
3 cloves minced garlic
½ teaspoon crushed red pepper flakes (or more depending on heat desired)
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/2 cup peanuts
1 lemon (cut in wedges)

Directions

Heat sesame oil over medium heat, add the diced chicken and stir fry 5-7 minutes or until lightly browned. Add chopped peanuts and cook until the peanuts begin to turn color. Add the green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce, sugar, and corn starch in a small bowl. Mix well with a whisk and add the sauce to the wok. Coat all ingredients with sauce. Squeeze some fresh lemon juice over chicken mixture and toss once over. Plate with brown rice. Top with additional green onions if desired and serve with a lemon wedge.

Note: Don't skip the lemon. It adds the right amount of kick to the dish!

Lemon Dill Salmon!!!

This recipe is one of my all time faves! We have it the 1st Sunday of every month. It's sooooo easy, light, healthy, satisfying, and Oooper Delish!!

Ingredients

-Individual Frozen Salmon Filets (sam's has great ones)
-1 lrg Vidalia (sweet) Onion
-honey to taste
-Lemon Pepper
-Salt n' peppah
-2 lemons
-sour cream
-fresh dill or dried
-1 tablespoon butter

Directions

Let the Salmon thaw in the package until room temp (45-60 min). Cut the onion in half and peal off the outside. Slice the onion halves into slices (you should have 1/2 rings). Place those in a skillet with some melted. Add a squirt of honey to the onions and butter. mix altogether. Cook on Medium-high heat. Leave 'em there while you peel the lemons.

Peel the lemon rind with a knife by cutting off the tops first so it'll sit flat on the cutting board. then cut off the sides. slice the lemons into round slices. Pick out the lil' seeds in each slice.

Check the onions. If they look clear (cook time ~4 min) then they're done!

Place the salmon filets on top of the onions. Sprinkle the salmon with the lemon pepper. Place the lemon slices on top of the salmon. Cover with a lid and turn the heat down to Medium-low. Cook 8-10 minutes (leave the lid on so that it can steam).

While the salmon is cooking, make the dill sauce. In a bowl, combine 1/4 of a cup or about 2 tablespoons of sour cream per person. Add about 1 tablespoon (dried dill) or if you're using fresh then 2 tablespoons diced finely. Mix it together. Add some salt and pepper. Squirt any leftover lemon, if you have any into the sour cream sauce and mix.

Place 1 salmon fillet on each plate. Top with the sauteed lemons and onions. Top with a scoop of the sour cream sauce!



Psst! I serve it with rice and a steamed veggie of choice!

BBQ Chicken Pizza

There's something about sun, fun, and water that screams either BBQ or PIZZA!! So I combined both of loverbuns favorites into one! My inspiration was Wolfgang Puck's famous BBQ chicken pizza! It tastes identical! Now that's some sa-weet chicken!


Ingredients

Pizza:
1 1/2 cups (or to desired amount) pulled rotisserie chicken
1/2 red onion sliced thin
1/4 cup fresh chopped cilantro
1 cup shredded mozzarella cheese
1/4 cup BBQ sauce for spreading on crust
1/2 cup BBQ sauce for mixing into chicken
pizza dough [stop by your fav pizza parlor, they'll sell you some. I got mine from Trader Joe's]
***I have a homemade pizza dough recipe if you want me to add it. Let me know...

BBQ Sauce:
1 14oz. bottle of ketchup (i prefer the organic...it results in a richer taste)
1/2 cup water
2 tablespoons liquid smoke
4 tablespoons worcestershire sauce
3 tablespoons brown sugar
3 teaspoons dry mustard
2 teaspoons celery seeds
6 tablespoons butter
1/4 teaspoon cayenne pepper
salt and pepper to taste

Directions
Place pizza stone inside the cold oven. Preheat oven to 425 degrees. Remove pizza dough from the fridge and let rest at room temp for 20 minutes. In the meantime, make the BBQ sauce by combining all ingredients and bring to a boil on Medium heat. Let sauce boil for 2-3 minutes and then remove from heat. Mix 1/2 cup sauce with the shredded chicken in a medium sized bowl. Flour counter or board used for rolling the dough. Lightly flour the ball of dough before rolling into a ~12 in. round pizza. If you're brave, you can toss it instead until desired thinness! Once preheated, place pizza dough on hot pizza stone and back without any toppings for 2 min. Remove stone and add 1/4 cup BBQ sauce to the dough. Add the BBQ chicken mixture and sliced onions. Bake for 5 min. Remove stone and add ~1 cup shredded cheese. Bake for 2 min. or until cheese is melted. Remove pizza and top with fresh cilantro! Let pizza rest on the stone for ~2 minutes.

Tips:
With the leftover chicken and BBQ sauce, make pulled BBQ chicken sammies! Mmmm!

Dad's Day: Grillin' Filets 101

Filet Mignon…even the name sounds intimidating. Most captains of the grill panic at the shear mention of this great piece of meat. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in splotchies! No need to fear.

Less IS More…

When grilling filet mignon, less is definitely more. Less seasoning, less grilling time, less flipping, less poking and prodding…you get the point. So there is no need to panic, filet mignon is such a prime cut of meat that it is very easy to grill a masterpiece. Before you even touch that steak, let’s look at what you should never, ever do to that poor juicy steak.

NEVER puncture your steak! We will talk about how to tell if it is done later.
NEVER close the lid! With other steaks, yes. With filets, nah!
NEVER cook it too long. There is nothing worst than a $15 piece of beef jerky. We will all cry if this is the end result - yes, this includes your overworked steak knife. Remember, you can always throw it back on for a few...

Grilling Filet Mignon, Step by Step…

Step 1 - Seasoning. You paid a lot for this filet (pay less next time by planning ahead and filling your freezer with these Omaha Steaks Filet Mignons...that's what we did), give it some credit that it is going to hold it’s own in the taste department. The only seasoning I recommend to help this steak out is some fresh ground black pepper. Save the course salt for the end, some say it draws out juices. We want the juicy...so no salty...until afterwards.

Step 2 - Leave it alone! In order to reduce grilling time and ensure consistent cooking throughout the steak, we must bring the filet to room temperature. This is your easiest step, once it’s seasoned just leave it on the kitchen counter. Your patience will be rewarded, trust me…just let it get into the “zone” by itself and move onto these next steps. Let it sit for at least 45 minutes. Go on, leave it alone, move on to the next step!

Step 3 - Fire it up! We are going to use direct heat to grill this delicious steak, so fire up your grill and set it and leave it at the highest temperature setting. You will know she is ready when you can’t hold your hand 2 inches above the grates for more than 5 seconds (don’t try and be tough, you'll singe your arm hairs…ouchie-wouchie).

Step 4 - Sear in those juices! Ok, the moment of truth, your steak has been getting itself ready on the counter and now it’s game time! Using TONGS (oh so delicately) place your steaks on the grill and do NOTHING for at least 2 minutes. The only exception to this rule is if you have to play firefighter and splash a little water on a disturbing flame. A little flare up is fine, but if a flame burns for more than 30 seconds, splash a tiny bit of water on it to put it out.

Step 5 - Grill marks! All we are doing here is creating those cool looking grill marks. After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees and then set it back down for another 3 minutes (again, for medium-rare, a little more if you have to have it more done).

Step 6 - Flip once! After a total of about 5 minutes, it’s time to flip that steak for the one and only time. Gently lift, flip and set it back down in the same spot and leave it alone again for about 2 more minutes.

Step 7 - Rotate again. This is getting easy, you know what is next. Repeat Step 5 on this side now!

Step 8 - Check it. Again, don’t poke it, cut it or pierce the flesh in any way. This takes a little practice, but remember that you can always put an underdone steak back on the grill. Test the doneness by pushing on the steak. A rare steak will leave an indention of your finger on the surface. A medium steak will give a little, but not leave an indention. If it feels firm, it’s well done.

Step 9 - Remove and rest. Take it off the grill now, you are done with the heat section! Remove it and set it on a plate or platter and leave it alone.
Your beautiful filet has been through a tramatic experience. It went from refrigerated to room temperature to a HOT grill. This plays havoc on the juices inside so we need to give it some time to collect itself. Now that it is on the platter, let it rest again for 2 - 3 minutes (which will now seem like 2 hours!). This allows the juices to re-distribute, so they don’t all run out when you slice into that beautiful hunk of beef.

Season with salt and booya, you're in business for a fabby steak dinner!

Chicken Broccoli Grape Tomatoe Salad: In Mustard Sauce

Ingredients

Poached Chicken:
4-5 organic chicken breasts, raw (3 lbs)
10 sprigs fresh parsley (may substitute dry but use 1 T)
2 sprigs fresh thyme (may substitute dry but use 1 t)
1 yellow onion (halved)
1 carrot (halfed)
1 stalk celery (halved)
5-6 cups chicken stock or broth

Dressing & Salad:
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
pinch of sugar to taste
1 tablespoon minced fresh tarragon leaves
3/4 cup cherry or grape tomatoes (halved)
2 cups frozen broccoli florets

Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. May strain the stock and reserve or freeze for future use.

Meanwhile, add the broccoli florets to a microwaveable safe bowl. Add water to the the bowl. Do NOT salt (the dressing has lots). Microwave covered for 5-7 minutes until cooked. May bowl in a saucepan if preferred. Drain the water and let florets cool.

For the dressing, whisk together the mayonnaise, red wine vinegar, mustards, pinch of sugar, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature on fresh sandwich rolls of choice or alone as a salad.

Marinated T'maders in Angel Hair

This meal is so light and refreshing! The flavors are fresh making both the tongue and tummy very happy!

Ingredients
16 oz. cherry/grape tomatoes, halved
1/4 teaspoon oregano
1/4 teaspoon sea salt
ground black pepper
3 cloves garlic, minced
3 leaves of basic, chopped
pinch red pepper flakes [or according to taste]
1/4 cup olive oil
angel hair pasta
Additional chopped fresh basil leaves, garnish
Parmesean cheese, garnish

Hot French or Italian bread, accompaniment

Directions
Position rack in center of oven and preheat to 350 degrees F.

In a large bowl, squish tomatoes with your hands to release juices and tenderize the tomatoes. Mix in salt and taste. It should taste sweet. If not, add salt sparingly until just sweet. Add all other ingredients, including the olive oil. Let sauce rest and marinate for at least 30 minutes [can be made a day in advance].

*Note: This sauce is a recipe that is very versatile. I put it on homemade Margarita pizzas, inside of grilled cheese sandwhiches, or even in cous cous or pasta salads. You'll find numerous ways to use this simple, yet delicious, tomato sauce! Mmmm!

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Add the tomatoes and juices and cook over low heat until hot, 1 to 2 minutes. Remove from the heat and transfer to a large serving bowl. Top with fresh basil and paremesean cheese. Serve immediately

Guaranteed Juicy Burgers

Ingredients
2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
3 tablespoons steak sauce of choice
4 egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold sliced butter (1 slice per burger)
10 hamburger buns
toppings of choice

Directions
Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Divide the meat into 10 equal-sized balls. Make an indentation with your finger in the middle of each ball. Place the slice of cold butter in the dent. Lightly form hamburger patties and press lightly into shape [sliced butter should be encased by the meat in the center of each patty].

Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes [don't skip this step as the burgers will continue to cook while resting]. Meanwhile, grill the buns, cut side down with butter, for 1 minute, until toasted.

Cafe Rio / Mexicali / Costa Vida Salad

Every time we go back home we always make a stop to get one of these salads! Well, with Cinco de Mayo coming up, I was motivated to bring the West to the East. This was sooo fun to imitate! Quite frankly, I'm really proud that we were able to get it so close the 1st go around! No joke, we couldn't tell a lick of difference. My hubby and I were both flippin' out over these! He likes the famous Tomatillo Ranch and I prefer the Cilantro Lime Vinaigrette. So I made both so we could try 'em both! Seriously, these are rated 5 Supah-Stah AMAZING! Try 'em for yo-self and see if you can tell the difference!

Ingredients:
2 heads of romaine lettuce
1 can black beans (rinse and drain)
store-bought rotisserie chicken (pulled/shredded)
store-bought pico de gallo
burrito sized flour tortillas (look for the thin/homemade ones)
handful (per person) of shredded mexican mix cheese
crushed blue corn tortilla chips (or tortilla strips)
Parmesan cheese
lime rice (recipe below)
guacamole (recipe below)
tomatillo ranch dressing (recipe below) OR...
cilantro lime vinaigrette (recipe below)
circle metal disposable tins

Lime Rice:
2 cups brown rice*
3 3/4 cups vegetable or chicken stock
1/4 cup fresh lime juice
2 teaspoons grated lime peel
Chopped fresh parsley or cilantro
*if you use minute rice change the liquid measurements accordingly

Directions:
In a medium-sized pot combine all ingredients other than the rice. Bring to a boil. Add rice and bring back to a boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. Toss in fresh chopped parsley and/or cilantro.

Holy Guac-a-mole:
3 ripe avocados
2 diced tomatoes
1 medium shallot
3 cloves minced garlic
1 jalapeno minced (seeds & stems removed)
1 t. cumin
1/2 t. cayenne pepper
juice from 1 lime
salt & pepper to taste

Directions:
Scoop out avocado using a spoon into a medium bowl. Combine all other ingredients into the avocado by slicing into the avocado (keeping it chunky). If you mix, then the guac is more smooth. If you prefer it that way, then mix all ingredients using a spoon. Refrigerate for 30 minutes.

Tomatillo Ranch Dressing:
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk or milk
1 cup mayonnaise
2 tomatillos, peel
1 clove garlic, minced
½ bunch of cilantro, chopped
juice from one lime
1 t. sugar
1 t. cumin
1 small jalapeno, seeds and stem removed

Directions:
Blend ingredients together in a blender, food processor, or liquid submersion blender. You can add additional mayonnaise if the dressing is too thin. Keep refrigerated.

Cilantro Lime Vinaigrette:
1/3 cup chicken broth
2 tablespoons olive oil
2 teaspoons honey mustard
2 teaspoons honey
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons sugar (more/less to taste)
1/2 teaspoon crushed red pepper flakes (optional if you want heat)
Salt and ground black pepper

Directions:
Blend ingredients together in a blender, food processor, or liquid submersion blender. Keep refrigerated.

Salad Assembly:
Preheat oven to 350. Place one tortilla inside each aluminum tin. The tortilla should curve up on the sides. Sprinkle a liberal handful of shredded mexican cheese on top of the tortilla. Place in oven and bake 5-10 minutes until cheese is melted and slightly bubbly.

While the tortilla tins are in the oven, heat black beans in microwave-safe bowl. Heat shredded/pulled rotisserie chicken in a microwave-safe bowl.

Take the tortilla tins out and scoop 1/3 cup of rice on top of tortilla. Add black beans on top of the rice. Add shredded chicken on top of beans. Place a liberal amount of the shredded lettuce on top of the warm ingredients. Use an ice-cream scoop to top the lettuce with a scoop of pico de gallo as well as a scoop of guacamole. Top with sprinkled parmesan cheese and crushed blue corn tortilla chips. Drizzle the dressing of choice on top. Be sure to eat the tortilla with bites of the salad! Mmmm!

Wild Caught Salmon Salad

Ingredients: [serves 4]
2 pounds cooked wild caught salmon, chilled
1 cup small-diced organic celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons light extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
handful of mixed organic greens (for plating)

Directions:
Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature. optional: serve the salad topped on a mix of organic greens

Local Specials [Harris Teeter]:
-wild caught salamon $7.99 lb.
-earthbound farms organic salad mix 2/$6
-yellow onions $1.97 lb.

Organic Grilled Mustard Dill Chicken

Yummy, yummy - an easy way to add umph to ordinary chicken breasts! Seriously, this is better than any grilled chicken I've ever tasted at home or at any restaurant! It's a winner winner chicken dinner! This recipe is super, super easy & fast! The leftover sauce can be used as a salad dressing on spinach salad or for dipping your roasted potatoes! Guaranteed to be a big hit! Mmmmm!

Ingredients:

Sauce:
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup organic heavy cream or 1/2 and 1/2
1/4 cup light extra virgin olive oil
4 teaspoons sugar
1/2 cup minced fresh dill
salt & pepper to taste [lightly because chicken is also seasoned]

Chicken:
1/4 cup white wine or red wine vinegar
2 teaspoons good Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil
2 cloves minced garlic
2 minced shallots
4 organic free range chicken breasts
1 to 2 tablespoons extra-virgin olive oil (if pan grilling)
Salt and freshly ground black pepper

Directions:
In a bowl, add all sauce ingredients and combine using a whisk. The sauce can be made in advance [1 day prior] and kept in the refrigerator. Make sure to let the sauce come to room temperature before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the breasts in a ziplock bag, pour in marinade to cover, toss the marinade and chicken by lightly shaking the bag, and refrigerate for 2 to 4 hours.

Remove the chicken from the marinade (throw away the marinade). Pat the chicken dry and season both sides with salt and pepper. Grill chicken on a gas, coal, or stove featured grill for 2 minutes on each side [or until cooked through...don't over cook as the chicken will dry out]. Remove from heat and place chicken on plate and cover with foil. Let rest 3 minutes [juices will redisperse inside]. Plate and top with mustard dill sauce.

Serve chicken alongside roasted potatoes and steamed veggie of choice [recommend: asparagus, broccoli, or artichokes]

Rosemary Garlic Roasted Potatoes
Ingredients:
5 cleaned medium red potatoes cut in wedges
2 cloves minced garlic
1/3 cup fresh chopped rosemary or ~2 T. dried
1/4 cup extra virgin olive oil [or enough to coat all potatoes]
salt & pepper to taste

Directions:
Preheat oven to 450. Place cut potato wedges on a cookie sheet and spread out evenly. Sprinkle minced garlic and chopped rosemary over the potatoes. Drizzle the olive oil over all ingredients. Use your hands to toss the potatoes in the olive oil and once again spread out evenly on the cookie sheet. Cook potatoes, flipping occasionally for 30-40 minutes or until brown and crispy on both sides. Children love them served with ketchup!