Wooo! Happy first day of SPRING! It is chilly in our neck of the woods, but no complaints here. The sun is shining, the snow is (mostly) gone and in three days I will be basking in 80-degree heat in San Antonio. Yippee!Read More
Let's hear it for Saturday night! This week was nuts. Good nuts and crazy nuts. The food detailed in this post has nothing to do with nuts.
This week we bid farewell to Elijah's second grade year, we celebrated Sammy's fifth (holy cow, fifth) birthday, Dan left for a DC trip,Read More
One of the things I love most about my little brother is his girlfriend. She is pretty and kind and she puts up with my brother. :) She and I also share an intense love for the delicious avocado. Mmmm...aren't avocados good on just about everything? A few months ago she texted me, saying that she had added avocado slices to her BLT sandwich.Read More
I know I've mentioned this about a hundred times before, but I love salads. Especially in the summer, I could eat a salad every day. I'll be honest about where the inspiration for this one came from. Bacon was on sale. Yep. So we bought a bunch of bacon and my husband and I said to each other, "What in the world are we going to do with all of this bacon?!"Read More
My personal, perfect plate pleaser!
One of the foods I have had intense cravings for over the past few months is red meat. I haven't gone overboard with it, but a couple times a week I do indulge in some tasty beef. I often wonder if pregnancy and childbirth somehow threw off my iron levels, turning me into a crazed red-meat-eater. But that is beside the point.
I have mentioned that I am a bit of a vegetable and salad fiend, as well, so this delicious steak salad is currently my personal perfect palate pleaser. I wasn't even trying to be clever, using all those Ps! For a twist on this delicious salad check out my Steak Salad with Quinoa, Strawberries and Ginger Sauce. Now back to this delicious recipe!
With a baby strapped to my chest and while trying to corral a spunky three-year-old, Bif and I teamed up to create this salad in twenty minutes for dinner last night. And then we sat at the table and inhaled its yumminess.
Cut two defrosted steaks into strips and throw them into a skillet with a little bit of olive oil, salt and pepper. Cook on medium heat, until meat is cooked all the way through. Remove from burner and set aside.
Chop up enough lettuce to fill two bowls or plates. I usually use plates for big salads so I can, well, fit more on! And actually, I never actually chop my lettuce. I always break it apart with my hands. But that is just a picky little habit of mine.
Keeping it simple with all green vegetables like celery, apples, cucumber and avocado. For the love of veggies; this salad is to die for!
Here is a quick disclaimer before you read: I am not a super fancy cook, and I love a lot of very simple yet flavorful recipes.
Ok, now that your expectations aren't too high you may continue!
For me, eating vegetables is effortless. No, it is beyond effortless. It is enjoyable! I love veggies more than almost any other food. While I do realize this is bizarre, I am thankful for it. I can eat healthy foods and truly enjoy them. Don't get me wrong, I have many desires for greasy, fattening, sugary foods, as well. I would eat Taco Bell every day if my health and the size of my thighs weren't constantly on my mind.
After all of that gushing about The Vegetable, it might be easy to understand why I adore salads. I have a large collection of salad recipes (that mostly reside in my head) that I am excited to share on this blog!
This particular salad is one that my mom used to make for me a lot. I loved it to pieces back when I went through a can of hairspray a week and I love it to pieces now.
Fill two salad plates/bowls with washed, fresh, chopped lettuce. Split between them:
One green apple, sliced
One small cucumber, peeled and sliced
Two stalks of celery, chopped
One avocado, peeled and chopped
I have also been known to add:
One pear, chopped
A handful of capers
A handful of green olives, sliced
Anything green! Broccoli, snap peas, artichoke hearts, green onions. Go crazy!
I do love a good hearty ranch dressing to top off my salads, but sometimes its flavor is overpowering. That's not such a good thing for strange people like me who like to taste their vegetables. My all-time favorite dressing is salad vinegar. It isn't loaded with calories like most dressings, and I love how it tastes. I'm not really sure how other people feel about using it as a salad dressing, but for me, it greatly enhances the flavor of the veggies. Another good option that I discovered last winter is Ken's Lite Balsamic Vinaigrette. It is reasonably low in fat and calories and it is delicious!