Barbecue Sirloin and Blue Cheese Salad.......The Kids Cook Monday!

My girls helped me in the kitchen last night before they went out trick or treating for Halloween.  This was a quick meal to put together and it was delicious.  The spice rub was perfect on the steak.  If you're a fan of blue cheese, you will love the combination of the cheese with the beef.  If your kids don't like Blue Cheese (like mine), just don't include it on their plate.  The salad dressing uses a few ingredients and it was light and refreshing.  This was a very good salad entree meal that my family will make again.  For other family meal tips, check out The Kids Cook Monday website.   

Click here for printable recipe on Myrecipes.com

Barbecue Sirloin and Blue Cheese Salad

Recipe by Cooking Light

Yield: 4 servings

(serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)

Ingredients

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
Cooking spray
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups torn Bibb lettuce ( I used 1 bag of pre-packaged Sweet Butter lettuce mix)
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips ( I used a green bell pepper - that's what I had in my fridge)
1/2 cup thinly sliced shallots
1/2 cup (2 ounces) crumbled blue cheese


Preparation

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Note:  I did add a little more oil to my salad dressing based on my taste.  Adjust how much oil you use based on how you like the taste of your salad dressing.

Marissa read the recipe on her own and mixed up the steak spice rub...... 

.......and rubbed the spice mixture on both sides of the sirloin.  Marissa also mixed up the salad dressing and Mariah helped me cut the vegetables for the salad.

My husband, Mike, grilled the steak and cut it in thin slices.  The rub on the steak was delicious and it's one I will use again.

Enjoy!

Mom's Cooking Club Lesson:  All-in-one meals like this are a great way to get your lean protein and vegetables all in one plate.  You can take your favorite grilled beef, chicken or shrimp and add it to a salad with your favorite vegetables.  Try a light and flavorful vinaigrette like this one to complete the taste.   

Teenage Zombies!

Hope everyone had a fun and safe Halloween!

Cooking Light Virtual Supper Club - Fall Favorites with Beef Daube Provencal

The Cooking Light Virtual Supper Club is back this month with the September theme of Fall Favorites.  Now, I know it still feels like summer, but Fall is just around the corner. (my favorite time of year)  The 5 bloggers who make up the Cooking Light Virtual Supper Club wanted to help inspire you with some Cooking Light recipes that remind us of fall flavors.

I chose to make the main dish.....Beef Daube Provencal.  A classic french braised beef, red wine and vegetable stew.  This is such a hearty and comforting stew.  Very rich in flavor and the beef turned out so tender.  Perfect for fall and the cooler months coming up.

Click here for the Beef Daube Provencal recipe on Myrecipe.com

Here's the rest of our Fall Favorites menu......

Val (More Than Burnt Toast) - Frisee, Baby Spinach and Golden Beet Salad

Jamie (me) - Beef Daube Provencal

Shelby (The Life & Loves of Grumpy's Honeybunch) - Butternut Squash Blue Cheese Gratin

Patsy (Family, Friends & Food) - Roasted Cauliflower with Browned Butter

Sandi (Whistlestop Cafe Cooking) - Pecan Pie Ice Cream

Go to each individual blog link for more details on their recipes.

Enjoy!

Mom's Cooking Club Lesson:  Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. Braising is best done in a crock pot, pressure cooker or Dutch oven.  Cooking the meat slow, moist and over low heat is how to take a less expensive, tough cut of meat and turn it into something tender and flavorful. 

Bobby Flay's Sliders with Chipotle Mayonnaise

I've mentioned this before but we are huge burger fans.  We really love grilling them.  When I read about the Burger Club Challenge on Barbara Bakes blog, I was interested to check it out.  Reeni from Cinnamon Spice & Everything Nice organizes the Burger Club Challenges.  The current challenge was to make any Bobby Flay burger recipe and rate it.  

       I found this one on Foodnetwork.com.  The hamburger is just seasoned with salt and pepper.  You can add your favorite cheese, pickles and red onion slices.  I used extra sharp cheddar cheese, pickles and the chipotle mayo.  The mayonnaise was quick to prepare and it was a nice condiment change to our regular ketchup and mustard.  The chipotle mayo gave the burger a little heat and smokiness.  Me and my husband really liked it.  My girls don't like mayonnaise, so they skipped that part.  But they love the little sliders. 

      The ratings are based on a 4 star rating:

              1 Star = Didn't like and wouldn't make again

         2 Stars = Liked but wouldn't make again.

  3 Stars = Liked and will make again.

4 Stars = Loved! Will make often. 

I would rate these burgers a 3.  I liked them and would make them again.  It's a good basic slider with a different kind of mayonnaise that was a tasty change.

Sliders with Chipotle Mayonnaise

Recipe by Bobby Flay

Ingredients

Chipotle Mayonnaise:

1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and pepper to taste

Directions for Mayo:  Add all the ingredients to a food processor and puree.  (I halved this recipe and did not season with salt and pepper) 


Sliders:

1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns

My Directions for Sliders:  Preheat grill over medium-high heat.  Season the hamburger meat with salt and pepper.  Form the meat into 2 to 3-ounce portions, packed tightly.  Season with a little more salt and pepper on top, if desired.  I place a small indentation in the middle of each burger and rub with a little bit of canola oil.  Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.


Burger Bar (if desired):

Chipotle Mayonnaise
Pickles
Red onion slices

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings

 

Such a cute little thing!

Enjoy!

Mom's Cooking Club Lesson: Sliders are great for parties and get-togethers. Fun to put out on a platter with different condiments. They cook up quick and easy. Plus, kids just love them! So, next time you're grilling burgers, make them smaller. Everyone will be enjoying these little burgers as much as the full size ones.

Udon-Beef Noodle Bowl

I can't believe it's already August.  I know time is flying by when it's another month of the Cooking Light Virtual Supper Club.  My four other Supper Club friends want to share another great menu with you this month.  The theme for August is, "A Visit to Chinatown".  

Making Asian-style food at home always tastes so good and flavorful.  Who needs take-out when you can make these dishes at home.  I made Cooking Light's Udon-Beef Noodle Bowl.  What a satisfying and comforting meal.  Really delicious.

Note:  I used more beef than the recipe called for, a little over a pound.  I also couldn't find udon noodles in my grocery store so I used dried lo mein noodles which I found in the Asian section of my store.  Spaghetti can be substituted as well.  Season with salt and pepper to taste.

Click here for the Udon-Beef Noodle Bowl recipe on Myrecipe.com   

What did my other Cooking Light buddies bring to our Chinatown menu?

Sandi (Whistlestop Cafe Cooking) made Asian Turkey Cabbage Cups

Val (More than Burnt Toast) brought Salt-Baked Chicken

Shelby (The Life & Loves of Grumpy's Honeybunch) made Ma Po Tofu

Patsy (Food, Family and Friends) made Pork & Stir Fried Veggies in Spicy Sauce

Jamie (me from Mom's Cooking Club) made Udon-Beef Noodle Bowl

Hope you enjoyed this month's menu.  I'll be back soon with more recipes and don't forget to check back in September for another meal with the Cooking Light Virtual Supper Club.   

Enjoy!

Mom's Cooking Club Lesson:  Udon Noodles are thick wheat flour noodles and are very popular in Japanese cuisine and used often in hot soup. 

Sausage, Peppers and Onions

I'm guest posting today at my sister-in-law's blog, Aggie's Kitchen.  Head over to her site and check out this fantastic recipe for Sausage, Peppers and Onions.

Aggie has a wonderful blog and she was the one who encouraged me to start my own.  So, take a look at this recipe and some of Aggie's healthy and flavorful recipes.

I'll be back later this week with another recipe.  Not sure which one yet but stay tuned.

Enjoy!

Mom's Cooking Club Lesson:  Sausage, Peppers and Onions can be eaten as a sandwich like I've done here or it can be an appetizer or side to other Italian dishes.   

Build your own taco salad

We have had many "taco nights" but I wanted to do something different so I came up with this taco salad.  You start with a base of lettuce ( I used romaine and iceberg), serve it with seasoned hamburger meat and a bunch of different add-ins to make your own special taco salad.  This was a big hit with my family.  My husband and 2 daughters (and me too) loved it.  So turn your taco night into taco salad night! 

I adapted a taco seasoning recipe I found on Allrecipes.com.  I used this to season the hamburger meat instead of buying the packet of taco seasoning.  It was quick to put together and I liked the fact I knew exactly what ingredients were going into the mix.

Taco Seasoning

Slightly adapted from Allrecipes.com

Makes 1 ounce

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne pepper, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
 
To make seasoned hamburger meat:
 
Brown 1 - 1.25 pounds of lean ground beef in skillet.  Sprinkle the taco seasoning mix over the ground beef and add 2/3 cup water.  Stir well.  ( I used all the taco seasoning for about 1.25 pounds of meat )  Reduce heat and simmer for about 10 minutes.  
 
Add-ins for your taco salad:
 
Tomatoes
Black Beans
Diced Avocado
Corn ( I grilled corn on the cob to give it that charred smokey flavor...so good)
Blue Corn or regular Tortilla Chips
Shredded Cheese ( I used Cheddar but use your favorite)
Salsa

To build the taco salad:

Place lettuce on plate or a salad bowl.  Add seasoned ground beef and your chosen "extras".  Top with your favorite ranch salad dressing.  Eat!

Enjoy!

Mom's Cooking Club Lesson:  The seasoned hamburger meat is on the spicy side but it cools down some when mixed with the other ingredients. Adjust the spices (less chili powder, cayenne pepper and black pepper) based on your family's taste.  

Spicy Sausage Chili - January's Cooking Light Virtual Supper Club

It's a new year and another get together of the Cooking Light Virtual Supper Club.  This idea started last July when 5 bloggers (3 from the U.S. and 2 from Canada) meet virtually once a month to share a themed meal all from Cooking Light recipes.  January's theme is perfect for this time of year: Soups and Stews.

There is nothing more satisfying than a hot bowl of soup or a hearty stew.  Especially, in the winter time.  Even in Northwest Florida, where I live, we have had freezing temperatures for a couple of weeks straight.  The whole State of Florida has been colder than normal.  So, no matter where you live, here is a great meal to help you feel a little warmer. 

This chili uses hot italian turkey sausage.  This is such a wonderful lower fat substitution for pork sausage.  My entire family loved, loved, loved this chili.  It was such a quick weekday meal to put together.  It was very flavorful and had a nice spiciness to it but not too spicy.  As my family says.....it's a keeper!

Here is the link to the recipe on Myrecipes.com.

Side Note:  I did make some minor changes to this recipe.  The recipe calls for 2 cans of stewed tomatoes.  I used one 14.5 oz. can of Petite Diced tomatoes and one 14.5 can of Fire Roasted Diced tomatoes.  I pureed the one can of Fire Roasted tomatoes.  I did this because that is what I had in my pantry and my husband and daughters would prefer it with less chunky tomatoes.  I was really happy with these changes and the results.

 The other 4 ladies also made some wonderful dishes.  Check out each recipe on their blogs for more details on what they "brought" to our Virtual Supper Club. 

Val from More Than Burnt Toast - Spicy Chicken Stew

Helene from La Cuisine d'Helene - Spicy Tomato and White Bean Soup

Shelby from The Loves and Lives of Grumpy's Honeybunch - Shrimp and Butternut Squash in Coconut Milk Broth

Jamie from Mom's Cooking Club - Spicy Sausage Chili

Aggie from Aggie's Kitchen - could not join us this month

Along with my chili, I made this cornbread in my cast iron skillet.  This is my "go-to" cornbread because it's only 5 ingredients, super quick to make and it's very good.  This is a recipe from Southern Living.

Click here for the Super Moist Cornbread recipe on Myrecipes.com

Enjoy!

Stayed tuned next month when the Cooking Light Virtual Supper Club presents Healthy Italian.  And check out the Virtual Supper Club on Cooking Light's Blog, Test Kitchen Secrets.

Mom's Cooking Club Lesson:  I used Jennie-O's Hot Turkey Italian Sausage for this chili.  Click on the link for detailed nutrition information.  Also, don't forget to remove the sausage from the casing before browning the meat.

Crockpot Sour Cream Pork Chops and Prize Pack Winner

This might not be the prettiest food on a plate but it is very good. My family loved these tender pork chops so I wanted to share with all of you. So quick and easy to put together in the morning. At dinnertime, make some vegetables along with rice or noodles and you've got a delicious dinner on the table.

The recipe says to transfer the pork chops to the oven to keep warm while you put the sour cream in the crockpot to make the sauce. I kept the pork chops in the crock pot while I added the sour cream for the last 30 minutes. I just stirred in the sour cream mixture carefully.

Click here for the Sour Cream Pork Chop recipe on Allrecipes.com

Enjoy!

And the Tablespoon.com Prize Pack Winner sponsored by MyBlogSpark and General Mills is:

Comment #4: Mary from Theprovidentwoman.com who wrote:

"Do I really have to choose just one thing I like about their site? It's great. I really like the slow cooker ideas."

Congratulatons Mary! Please email me your contact information and MyBlogSpark will send out your Prize Pack to you.

Mom's Cooking Club Lesson: Crockpot tips - Browning your meat before placing in the slow cooker adds color and more flavor. Also, you can thicken juices and sauces by removing the lid and cooking on high for the last 30 minutes.

Shepherd's Pie

Make this and your family will love you.....I promise! Seasoned ground beef with peas and carrots with a topping of Yukon Gold mashed potatoes. What more can I say. This is a one dish meal that pleases everyone.

The recipe comes from Food Network chef Danny Boome.

Click here to view and print recipe from Foodnetwork.com.

Speaking of Food Network, check out the website, VickyandJen.com, a podcast and family resource site. They have a podcast series called Ask-a-Chef that feature interviews with various Food Network celebrity chefs and other chefs as well. VickyandJen.com have recipes, activities for kids and a blog in addition to their podcasts. It's a really neat website, so stop by and take a look.

Now, back to my Shepherd's Pie.

Look what's underneath that mountain of potatoes.....peek-a-boo, I see you!

Who wants a bite?

Enjoy!

Mom's Cooking Club Lesson: Per Wikipedia, the term Shepherd's Pie, also called Cottage Pie, dates back to the 1870's. Early cookbooks show that Shepherd's Pie was made using leftover roasted meat with a bottom and top crust of mashed potatoes. With a recipe dating that far back, you know it's going to be a great comfort meal.

Italian Meatloaf

Meatloaf is one of my favorite comfort foods. I love trying meatloaf recipes for different flavors and variety. Well, this is one meatloaf recipe that will be making a repeat performance. My, was it good. I made two changes to the recipe. I used ground round instead of lean ground beef. The ground round was on sale and sometimes being economical is more important to me. I also used 2 whole eggs instead of just the egg whites that the recipe called for. Again, I didn't want to waste the eggs plus I think it gave it a good flavor. Pair it up with some mashed potatoes and vegetables and your family will enjoy a homey, comfy, satisfying dinner.

Click here for the printable recipe on Myrecipes.com

Enjoy!

Mom's Cooking Club Lesson: Some meatloaf history......Meatloaf has European origins since the 5th century. Recipes for meatloaf began to appear in American cookbooks in the 1880's but became more popular during the Great Depression when families had to stretch their food budget. In 2007, Good Housekeeping conducted a poll and meatloaf was the 7th most popular American dish. How popular is meatloaf in your family?

Barbecue Sloppy Joes

I'm back from a mini-vacation to see some family. I got to spend some days with my sister, Maxine and her family and my brother, Larry and his family. Larry is married to Aggie from the blog Aggie's Kitchen. Check out the Beer Can Chicken we made. It was delicious and fun to make! Now, on to my recipe of Sloppy Joes. I grew up eating that famous "sloppy joe in a can" and that's how I made it at home. But, in the last couple of years, as my cooking has expanded, I've made sloppy joes from scratch. It is still very easy to make and very flavorful. Here is a version I tried when I saw it on Down Home with the Neelys on Food Network. It has more of a barbecue flavor and it was very tasty.

Spenser's Sloppy Joes

Recipe by The Neelys from Food Network

Ingredients

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 pounds lean ground beef
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
4 hamburger buns, split
Barbecue sauce, for topping

Directions

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce

The husband and I like to eat it open-faced.

The girls like to eat it like a sandwich.

Enjoy!


Mom's Cooking Club Lesson: Step away from the can and try homemade Sloppy Joes. It only takes a few extra minutes to prepare but the flavor is so much better than the "canned" way.