Doin' Some Cookin'... Grilled Steak with Tomatoes, Red Onion and Balsamic

Hurricane Harvey hit the Houston area hard and the start of the school year has been pushed back almost two weeks. With the start of the school year right around the corner this means Summer has unofficially ended. Due to this horrific storm, delayed start to the school year, and Labor Day we are firing up the grill to enjoy one more Summer meal by topping grilled steak with balsamic tomatoes and red onions.

Dinner will be on the table in less than 30 minutes.

If you have leftover Balsamic Tomatoes and Red Onions you can use the mixture to top toasted baguettes and crumble feta over the top. That would make for a deliciously simple lunch.

Grilled Steak with Tomatoes, Red Onion and Balsamic

From: Skinnytaste

Makes 8 Servings

Stars of the Show:

• 2 lb flank steak
• Sea salt, fresh cracked black pepper, and garlic powder, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped
• 1 tbsp fresh herbs, such as parsley, oregano, and/or basil

And Action:

Pierce steak with a fork and season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let the onions sit a few minutes with the salt and balsamic mixture to let them mellow. Combine tomatoes and herbs. Taste and add more herbs if needed.

Grill steak on high heat for 7 minutes each side for medium rare. Remove from grill and let rest for 5 minutes before slicing. 

Slice thin on a diagonal and top with the tomatoes and serve. Enjoy! 

Doin' Some Cookin'... Southwestern Superfood Salad

I'm back on my Whole30 kick and have a pretty sweet reward in mind for completion. Day one of Whole30 was a much needed body reset because I woke up bloated from a day of poor eating yesterday.

This salad is packed with peaches and avocado on a bed of arugula with a zesty smoked almond cilantro pesto dressing. This is a flavor kick in the mouth. If I wasn't on Whole30 I would have added grilled corn, quinoa, and black beans. I forgot to add my grape tomatoes too. An afterthought was that if I wasn't also trying to keep this meatless a citrus grilled chicken breast would have been a nice addition as well.

The pesto recipe is going to be saved for the next seafood night.

The salad is light and refreshing and provides the perfect fuel for a good workout. Today I focused on working out triceps, shoulders, and hips. It's been over a month and a half since I've been able to workout due to bronchitis and strep at the same time. Definitely fatigued my muscles and it felt so good to earn that afternoon nap.

Now that I'm back in the fitness game I need to find a sturdy one piece swimsuit for the gym (in a smaller size than my suit from last summer, yay!!) so I can get in that lap pool.

Make this meatless salad for a meal that will come together in less than 20 minutes.

Southwestern Superfood Salad

Adapted From: Camille Styles

Makes 1 Serving

Stars of the Show for the Salad:

• 1/2 cup cherry tomatoes, halved
• 2 cups arugula
• 1 peach, sliced
• 1/2 avocado, cubed
• 1/4 cup smoked almonds

Stars of the Show for the Pesto:

• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 garlic clove
• 1/4 cup smoked almonds
• 1/4 cup olive oil
• 1/2 avocado
• 1 tbsp lime juice
• pinch of red chili flakes
• 1/4 tsp sea salt

And Action:

 

Add all ingredients for the pesto in a blender and pulse until smooth.

In a large bowl, combine the salad ingredients. Toss with the desired amount of pesto. Enjoy!

Doin' Some Cookin'... Chicken with Tomatoes and Thyme

Sunday dinners don't always have to be something extravagant. I want to be able to enjoy my last day off before the work week and not be in the kitchen the majority of the day.

This recipe for Chicken with Tomatoes and Thyme takes 10 minutes to prep and the oven does the rest of the work taking about 50 minutes to cook.

The flavors of Summer in one pan on a cold winter's night result in a satisfying dish. With temps currently dipping below 30 degrees here in Houston I am definitely dreaming of those hot summer nights again.

If I wasn't currently on a round of Whole30 I would have enjoyed a glass of two of wine while this was cooking and to go with dinner. The chicken and tomatoes produce a lot of juice which would be perfect with some crusty garlic bread. Damn you Whole30!

Tasty but simple this is perfect to serve for guests and makes plenty of leftovers.

Chicken with Tomatoes and Thyme

Adapted From: Real Simple

Makes 4 Servings

Stars of the Show:

• 1 lemon, sliced into rounds
• 1 (28 oz) can diced tomatoes
• dried thyme, to taste
• 1 tbsp capers
• 4 chicken thighs
• 4 chicken drumsticks
• salt and pepper, to taste
• 2 tbsp olive oil

And Action:

Preheat oven to 400 degrees. 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper.

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Freezer Meal: 

In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.

Season the chicken with 1 tsp salt and 1/2 tsp pepper. 

Divide into 4 1-quart resealable plastic freezer bags putting one thigh and one drumstick into each bag. Freeze up to 3 months until ready to cook.

Thaw overnight.

Preheat oven to 400 degrees. 

Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.

Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!

Doin' Some Cookin'... Tomato Cucumber Salad

Last night I was stalking some of my favorite Instagram accounts and while on the Official Whole30 Recipes page I came across a photo of for a Tomato Cucumber Salad and instantly thought of Summer. I'm so happy that I've made the commitment to my second round of Whole30 because swimsuit season is right around the corner and I am no where near being ready to hit the beach or pool. Hell, most nights I'm not ready to hit the shower and avoid looking at my naked self in the mirror. Ha!

After a recent grocery haul at Costco I had an abundance of tomatoes and cucumbers so making this recipe was a no brainer and I was craving a taste of Summer for a boost of motivation to keep pushing through.

This salad is fantastic on its own but would make the perfect accompaniment to any Summer meal, especially grilled protein of choice.

I love the crunch of the cucumbers but the liquid that draws out of the cucumbers and tomatoes from the salt when mixed with the olive oil and vinegar is the absolute best. If I wasn't on a round of Whole30 I would sop it up with crusty bread.

Feel free to get creative and add alter this recipe with other Mediterranean ingredients you may have on hand... kalamata olives, artichoke heart, and topped with feta. Yum!

Tomato Cucumber Salad

Adapted From: Official Whole30 Recipes on Instagram

Stars of the Show:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• sea salt and black pepper, to taste
• dried dill, to taste
• 5 Roma tomatoes, quartered
• 2 cucumbers, cut into 1/2" chunks and then quartered
• onion powder, to taste

And Action:

Combine all ingredients in a large bowl and toss gently to combine. Enjoy! 

Doin' Some Cookin'... Goat Cheese, Tomato, and Parsley Scramble

Scrambles are one of my favorite breakfast items because of their versatility. On the weekends I like to use up veggies and meat that may be near their expiration date and serve the scrambles with toast.

Goat cheese, tomato, and parsley make for a simple yet tasty combination and has a creamy texture.

Goat Cheese, Tomato, and Parsley Scramble

Adapted From: The Beachbody Blog

Makes 1 Serving

Stars of the Show:

• 2 egg whites
• sea salt and black pepper, to taste
• 1 tomato, seeded and chopped
• 1 tsp dried parsley
• 1 oz garlic herb goat cheese

And Action:

Spray a small nonstick skillet with cooking spray and heat over medium. Add the tomatoes and heat through, about 2 minutes. Add the egg whites, cooking slowly, about 3 minutes stirring frequently. Add goat cheese and parsley. Cook for 1 more minute. Serve hot and enjoy!

Doin' Some Cookin'... 5 Ingredient BBQ Chicken

I love easy recipes that require minimal ingredients and makes for a tasty dinner especially on a weeknight. I'm sure you have the five ingredients needed for this recipe in your pantry right now.

(Kids dinner choice... BBQ Chicken, Mac-n-Cheese, and corn... Little Man gobbled this up!!!)

5 Ingredient BBQ Chicken

Adapted From: Sweet Paul

Makes 4 Servings

Stars of the Show:

• 1 small can of tomato sauce
• 1 tbsp dark brown sugar
• chipotle chili powder, to taste
• salt and pepper, to taste
• 4 chicken legs

And Action:

Preheat oven to 375 degrees.

Place tomato sauce, brown sugar, and spices in a small saucepan and simmer for 20 minutes or until thick. 

Lay the chicken legs on a baking sheet coated with nonstick spray and brush the sauce evenly on the chicken. 

Roast for 40 minutes. Enjoy!

Doin' Some Cookin'... Avocado Toast with Tomatoes

I have absolutely no self control when it comes to chips, salsa, and guacamole. I always fill up on them before we even get to ordering the food and leave the restaurant feeling uncomfortably stuffed.

Can't believe I'm trying to convince you this is even a recipe. Might as well tell you how to make a peanut butter and jelly sandwich next.

With trying to eat healthier I topped toast with avocado mashed with lime juice, salt and pepper, mixed with cherry tomato halves. I get the goodness of guacamole without all the extra carbs, fat, and sodium. Not as fun, but it is filling and tasty.

Made for a quick snack and gave me energy to sort through my giant stack of mail that I've put off for a couple months... no joke, but was rewarded with a refund check for an overage from when Little Man got four of his baby teeth pulled. $250 jackpot!

Avocado Toast with Tomatoes

From: The Beachbody Blog

Makes 1 Serving

Stars of the Show:

• 1/4 avocado
• salt and pepper, to taste
• 1/4 tsp lime juice
• 1 slice multigrain bread, toasted
• 1/4 cup cherry tomatoes, halved

And Action:

Mash avocado with the lime juice, season with salt and pepper. Mix in the cherry tomatoes.

Top toast with mixture. Enjoy!

Doin' Some Cookin'... Spaghetti Squash with Tomatoes

Growing up my mom would serve spaghetti squash as a side swimming in butter and salted. It was so good but not the healthiest. In my adult life I have not made spaghetti squash...

Until now!

Better than noodles for any kind of sauce because after roasting the squash you shred it with a fork creating perfect strands and avoid unnecessary carbs.

In this recipe I sauteed onions and tomatoes (my mushrooms weren't good anymore, boo!) with white wine and finished with herbs. Should have also been topped with parmesan cheese but that too was no longer good, ugh!!!

This made for the perfect Meatless Monday meal and is very filling, healthy, and oh so delicious.

With Fall and Winter right around the corner try this while it's in season.

Spaghetti Squash with Tomatoes

From: The Beachbody Blog

Makes 3 Servings

Stars of the Show:

• 1 spaghetti squash, about 3 lbs
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup cherry tomatoes, halved
• dried basil, to taste
• dried parsley, to garnish

And Action:

Preheat oven to 350 degrees.

Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork and bake for 1 hour, or until tender. Cool for 20-30 minutes.

While the squash cools down, heat oil in a medium saucepan over medium-high heat.

Add onion, stirring frequently for 3-5 minutes, or until translucent. 

Add garlic, stirring for 1 minute.

Add wine, cherry tomatoes, and basil. Cook and stir frequently for 3-5 minutes or until soft. Set aside.

Cut squash in half lengthwise. Remove seeds and scrape flesh into strands.

Place the squash in a large bowl and combine the onion tomato mixture. Garnish with parsley. Enjoy!

Doin' Some Cookin'... Creamy Sundried Tomato and Chicken Sausage Pasta

Happy Hump Day!

Today just dragged on and coming off of a high from my recent trip to Las Vegas makes it less tolerable. I returned home on Monday afternoon and it's only Wednesday. That didn't last long. I've lost my mojo. Do people still say that or even still remember Austin Powers to understand the reference? Oh well, too tired to care.

After a tiring day at work this pasta dish is easy to make and oh so tasty. The sauce tastes creamy and without dairy. You can feel better about eating this.

Because I was feeding Little Man as well I opted for sundried tomato basil chicken sausages but if you and your littles can handle spice then I would go for a spicy chicken sausage for another flavor layer. Little Man had zero complaints about this meal.

It's been almost two months since I've made a pasta dish and this was worth the wait.

Creamy Sundried Tomato and Chicken Sausage Pasta

Adapted From: Heather Christo

Makes 4 Servings

Stars of the Show:

• 1 pound penne pasta
• 1/2 tbsp olive oil
• 4 sundried Tomato Basil Chicken Sausages, cut into thin slices
  
• 1 tbsp onion powder
• garlic powder, to taste
• 3 tbsp sundried tomatoes, chopped
• 1 cup chicken broth
• 1/3 cup coconut cream
• sea salt, to taste
• dried basil, to taste

And Action:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse with cold water and set aside.

While the pasta is cooking heat the oil in a medium skillet over medium heat and add the sausages. Fry the sausages until crispy and golden on the outside, about 3-4 minutes. 

Add the onion powder, garlic, and sundried tomatoes, sprinkle with salt. Add the chicken broth and simmer another 2 minutes. Whisk in the coconut cream until well combined and add more salt if desired. 

Add the drained pasta into the pan with the sauce and stir to combine, cooking for another minute or two. Add the basil and toss well. Enjoy!

Doin' Some Cookin'... BLT Lettuce Wraps

This is an unbelievable truth... I stopped liking bacon for the last couple years. It may have been caused by the ultimate BLT that I made turning my tongue raw from a sandwich that was like a salt lick.

Here's another unbelievable truth... After watching the movie, Supersize Me, I went out and ate McDonald's. Almost too much. My excuse was wanting to win a million dollars playing their Monopoly game.

And another unbelievable truth... After watching the movie, Fat, Sick, and Nearly Dead, the sequel, I craved bacon after one of the rebooters (term for a person going on a juice cleanse) ordered a baconator from Wendy's.

My take away is that I need to stop watching food documentaries. I clearly do not get scared straight.

Scared enough, however, to not order a baconator and instead make these BLT Lettuce Wraps.

And yes... my love affair with bacon is back. Everything in moderation.

BLT Lettuce Wraps

Adapted From: Jackie's Happy Plate

Makes 1 Serving

Stars of the Show:

• 4 slices cooked applewood smoked bacon
• handful of grape tomatoes, cut in half
• 2 whole romaine leaves
• 1 tbsp mayonaise
• black pepper, to taste

And Action:

Spread each lettuce leaf with a 1/2 tbsp mayo. 

Sprinkle with pepper.

Top each lettuce leaf with 2 slices of bacon and half of the tomatoes. Enjoy!

Doin' Some Cooking... Tomato Soup

When we were kids my mom would make us tomato soup and grilled cheese sandwiches at least once a week. I despised tomato soup. Clearly Campbell's did not know how to make it and it was a poor introduction to comfort food. I've canned the can.

While feeling fancy on a mother daughter date in my teen years I ordered tomato basil soup with a grilled cheese sandwich. I don't recall the restaurant but the soup was life changing. I became a tomato soup snob. From that point on I wanted to see the chunks of tomato and pieces of basil and for style points when I dipped my spoon in the bowl I wanted to watch the cream swirl.

The best tomato soup I've had to date has been from The Union Kitchen. It was really the Lobster Grilled Cheese Sandwich that I had my eye on but their tomato basil bisque was the knockout. It's creamy and decadent and absolutely crave worthy.

So crave worthy that I've been back numerous times for lunch to get their Ground Chicken Burger without the chips and substituting them for a cup of the tomato basil bisque. Pure perfection.

After a long day at work it would have been more convenient to walk next door and get an order to go for dinner, however, I was hell bent on making it from scratch. Plus I stay up later on Game Days to watch football so it's not like I didn't have the time.

Speaking of time, most of the time spent making this dish is waiting for the veggies to roast or simmer. Yes, it takes about an hour total to get this meal on the table but it too is pure perfection. I served it with none other than a grilled cheese but not just any grilled cheese. I made grilled cheese sandwiches with Challah buns and havarti dill. I think I just one upped my snobby tomato soup with grilled cheese self.

Tomato Soup

Adapted From: Gluten Free A-Z Blog

Makes 4 Servings

Stars of the Show:

• 6 large tomatoes, quartered
• 1 red bell pepper, quartered
• 6 cloves garlic, minced
• 1/8 cup olive oil
• seasonings to taste (salt, pepper, garlic powder, thyme)
• handful of basil
• 1 cup vegetable broth
• 2 tbsp butter
• 2 cups half n half, optional
• parmesan reggiano, optional
• sour cream, optional 

And Action:

Preheat oven to 400 degrees. Cover a rimmed baking sheet with parchment paper.

Mix the olive oil, veggies, and seasoning in a large bowl and toss to coat. Spread the veggies in a single layer on the baking sheet. Roast for 40 minutes, stirring halfway through. 

Heat veggie broth and garlic in a large pot over medium high heat. Add the basil and veggies with their juices to the pot and cook down for 20 minutes. Add butter and half n half. Blend with an immersion blender. If you don't have one you can do like I did and transfer to a food processor and pulse until desired consistency. 

Top with parmesan reggiano and sour cream if desired.