Definitely as the heat wave continues salad or cold soups are what I have been craving. Every so often I make something that I am truly excited about how it turned out. This is how I felt about this recent Steak Salad. I think I told just a few people, about 10 just how excited Iwas about it! I know it might seem like a lot of work, but I was able to accomplish everything in under an hour- I had a lot of things cooking at the same time. Unfortunately, I don’t per say have real measurements I just used what I had and tried to have equal portions. Also since I don’t have a grill I broiled my NY Strip steak for about 4 ½ minutes on each side. It did not have that beautiful grilled look but still tasted delicious!
Steak Salad
1 Head of Red Lettuce
1 Red Bell Pepper Roasted
1 Bunch of Asparagus Roasted (cooked in broiler)
1 Sautéed Yellow Onion
Fingerling Potatoes Roasted with Rosemary
Steamed French String Beans
1 Pound of Steak
1 Tomato chopped
Extra- I roasted a garlic bulb to either be added to the salad or used on the bread.
Vinaigrette
Balsamic Vinegar
Olive Oil
Dijon Mustard
Before mixing all the ingredients together I cooled them all except the steak was served warm.
My apologies, the last entry had a some kind of computer glitch with only part of the entry. Here is the complete entry.
I love Chinese Chicken Salads, if on a menu I am always tempted to order it and look no further. The other thing that I love about them is that there are some underlying similarities but so many different kinds of variation that can be done. I think this is the perfect meal to have on a hot summer evening.
Ingredients to Cook Chicken
1 Tablespoon of Chopped Cilantro
5 Slices of Ginger
3 Scallions Sliced
2 Tablespoons of Rice Wine Vinegar
4 Cups of Water
1 to 11/2 Pounds of Chicken
Put all of the ingredients together in a pot and let cook on medium heat for about 15-20 minutes covered. Once chicken has cooked all the way through remove from heat and tear chicken into small pieces. Chill chicken before putting in salad.
Dressing
1/3 Cup of Vegetable Oil
1 Teaspoon of Dry Ground Mustard
2 Tablespoons of Sesame Oil
6 Tablespoons of Rice-wine Vinegar
Salt and Pepper
1 Teaspoon of minced ginger (optional)
Mix all ingredients together. I find easiest to just put them all into a bottle and shape it up.
Salad
I Head of Lettuce (tore or chopped) (I use usually Romaine or Iceberg)
1 Yellow Bell Pepper Chopped into small Cubes
½ English Cucumber Chopped into small Cubes
2 Carrots Peeled and Chopped into small Cubes
6 Scallions (6 diced)
1/3 Cup Chopped Cilantro
½ Cup of Sliced Almonds
2 Cups of Shredded Chicken
1 – 2 Tablespoons Cup of Sesame Seeds (optional)
Fried Maifun Noodles or Fried Wontons can also be added.
In a large salad bowl add all ingredients except fried Noodles. Toss the salad with dressing and right before serving at the noodles.
In making these meatballs I was re-taught the lesson of watching things will they are cooking. It is very easy to get distracted sometimes while cooking and this time I surely did. I let my first batch of meatballs cook for way too long and the sauce had gotten too thick , badly burnt my pot and now my pot has been soaking for two days! Anyways the next batch turned out great.
1 Pound of Ground Pork
1 Pound of Ground Beef
1 Pound of Ground Chicken
1 Large Yellow Onion (Chopped Finely)
½ Green Pepper (Seeded and Diced)
3 Eggs
2 Cups of Bread Crumbs
1 Cup of Milk
8 Gloves of Garlic (Chopped Finely)
¾ Cup Toasted Pine Nuts (Slightly Chopped after Roasting)
1/3 Cup of Chopped Parsley
1/3 Cup of Chopped Oregano
1/3 Cup of Basil
Zest of one Lemon
2 -3 Teaspoons of Pepper
4 Teaspoons of Salt
¼ Cup of Olive Oil
In a large skillet heat the olive oil and cook the onions for 5 minutes and then add the green peppers and garlic and cook down for another 2 to 3 minutes. Remove from heat and transfer Onions, Peppers, and Garlic into another bowl and let cool a little. In a separate bowl whisk the eggs together and add the herbs, lemon zest, and pine nuts. In another bowl add the bread crumbs to the milk together and let stand for a few minutes. Then remove bread crumbs from milk and squeeze milk from them (discard milk) and add to egg mixture. Finally mix everything together the Meats, Onions, Eggs, Salt and Pepper. Make sure well combined, I think best to just use your hands to combine.
Shaping the meat balls depending on the size I think easiest to just use a large ice cream scoop and scoop meat into balls and place on a baking sheet to prepare for cooking. Heat vegetable oil in a large skillet and cook meatballs for about five minutes making sure to cook all sides. Remove meatballs from pan. (At this point a froze most of the meatballs to have at a later date) To finish cooking cook meatballs in your desired tomatoes sauce for about 20 minutes. And make sure to watch it!
Steak Salad
