Category: Summer Cooking

Artichoke & Olive Salad

My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.

I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form.  I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!

Artichoke & Olive Salad

Ingredients:

2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano

Directions:  In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry.   It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference.  If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.

 

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Chimichurri Sauce

With the nicer weather upon us I’m sure we will all be doing more grilling.  At least I know I will be.  This sauce is perfect.  Chimichurri can be used when cooking or as a condiment for meats.  That’s typically the way I use a chimichurri!

The flavors in the chimichurri really bring out the flavors in the meat!  The good thing about this sauce is that it can be stored in the refrigerator for 2-3 weeks.  So cook up lots of grilled meats and serve with this yummy sauce!

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Note: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

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Low Carb Cold Cut Roll Up

Is anyone like me when it comes to lunch ideas?  I like to meal prep like full meals, like extra grilled chicken and a vegetable.  But sometimes you just want a real lunch type meal.

This low carb roll up is perfect for that.  If you are doing low carb you can leave out a tortilla. If you want the carbs, add the tortilla.  You can really make it with any cold cuts aka lunch meat you want.

Low Carb Cold Cut Roll Up

Ingredients:

2 slices roast turkey or ham
3 slices (lengthwise cut) cucumber, very thin
1/2 smashed avocado
1 slice cooked bacon
1 green onion, sliced
1 1/2 slices of favorite cheese

To Assemble:  Lay the slices of meat down slightly overlapping.  Next add the 3 slices of cucumber.  Spread the mashed avocado over the meat and cucumber.  Next add the sliced cheese and top with the piece of bacon (I cut mine into 3 pieces) next sprinkle on green onions. Next roll up tight and cut in half to eat.  If you aren’t going to eat immediately, after you roll it up, wrap with plastic wrap and put in the refrigerator.  Cut it once you are going to eat it.

Notes: You can use any lunch meat you half or like.  Also, you can use mayo, or mustard or a dressing vs the avocado.  I was just trying to keep it on the healthier side.  If you aren’t doing low carb, or want a tortilla. start with the tortilla on the bottom and then finish the rest of the assembling.

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Reverse Sear Tri-Tip

I am a huge steak eater. I love a nice juicy steak or a beef roast. I made a reverse sear tri-tip and it came out so good it’s my go to way to make the tri-tip.

I do a reverse sear method when cooking a tri-tip. A reverse sear is basically where you cook your meat/roast on a low temperature for longer, then finish it with high heat either on the grill or a cast iron skillet. Finishing with the high heat gives the meat the nice char/sear you are looking for. You can do a reverse sear with a smoker, grill, oven or a skillet.

My way of doing this one was oven to grill. I’m by no means a grill master, which is why I do the first part in the oven. Give it a try. Reverse sear is great way to cook a steak or any beef really, comes out super tender and juicy.

Reverse Sear Tri-Tip

Ingredients:
4-5lb tri-tip, fat trimmed
1/2 T garlic seasoning
1/2 T onion seasoning
1 T steak rub
2 t salt
2 t pepper

Directions: Let the tri-tip come to room temperature. Preheat oven 225°. Mix all seasoning together and season beef with the mixture. Add a baking rack over a cookie sheet lined with foil. (Makes for easy clean up) Place in the oven and bake until the internal temperature is 125°-130°, about 60-70 minutes. Once an instant read thermometer hits that temp, remove from the oven and let sit 15 minutes.

Heat a grill to 450°-500°. Sear 5 minutes on each side. Remove from the grill and let sit 10 minutes before slicing. Then slice against the grain. Cook till it reaches your preferred temperature. (See below for chart)

Tri-Tip Cooking Temps:

Rare: 125°-130°
Medium Rare- 135°-140°
Medium- 140°-150°
Medium Well 150°-150°

Note: You can also heat a cast iron skillet or a heavy frying pan to high high heat to sear the meat. Use any seasoning you like, seasoning liberally. Also, Look at my “Items I Use” on the homepage for the instant read thermometer.

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Mozzarella & Arugula Stuffed Portobello Mushrooms

A great low carb meal that I love to make is stuffed mushrooms. They are so versatile. You can stuff them with cheese, meat, veggies. Anything your heart desires. The stuffed Portobello mushrooms I use as the main item in a meal. I usually eat these with a salad or another veggie on the side.

You can really stuff mushrooms with anything. These have fresh mozzarella and arugula. I finished with fresh chopped tomatoes.

Fresh Mozzarella & Arugula Stuffed Portobello Mushrooms

Ingredients:
6 large Portobello mushroom, stems removed, cleaned
12 oz fresh mozzarella, diced
12 oz fresh arugula
3 garlic cloves, minced
3 large Roma tomatoes, diced
1 T fresh basil (1/2 T dried basil)
2 T olive Oil
2 t salt
2 t pepper

Directions: Preheat Oven 400°. Place mushrooms on a baking sheet. Add in 2 oz of mozzarella to each mushroom and 1 oz of fresh arugula and add a few pieces of minced garlic. Sprinkle with salt and pepper. Use more or less of the cheese and arugula if you would like. Drizzle olive oil over the top of mushrooms. Bake in the oven for 20-25 minutes depending on the size. Remove from the oven when the mushrooms are tender and the cheese is fully melted. Top with the diced tomatoes and basil and a pinch of salt and serve hot.

Note: These are perfect with any ingredients. Use goat cheese, or cream cheese and panko bread crumbs. Stuff with Italian sausage. Or even feta and spinach. Cook times may vary depending on size of mushrooms and ovens.

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Tomato & Parmesan Stuffed Avocado

I am excited for summer, even though it seems so far away with all that’s going on in the world right now.  I just love the light summer meals. You can make a nice salad and the fresh ingredients are the best.

I love this salad avocado thingie because it’s so light and refreshing.  I’m sharing it just so others can have this idea and make it quickly if they have all the ingredients.

Tomato & Parmesan Stuffed Avocado

Ingredients:
1 Avocado
3-4 Roma tomatoes, diced
1/1 T Extra Virgin Olive Oil or Avocado Oil
2-3 T Parmesan cheese, finely grated (more or less to your preference, I like more)
2 t dried basil
salt, to taste
pepper, to taste

Directions: In a small bowl add in diced tomatoes, Parmesan cheese, oil, basil and sprinkle of salt and pepper. Put in refrigerator for 30 minutes or longer so the flavors blend.  Remove from refrigerator, cut an avocado in half and remove the pit.  Add in the tomatoes salad to both sides and enjoy a light refreshing lunch or snack. Simple, Fast, Delicious and healthy.

Note: This can be made ahead of time and then just add to the avocado right before you eat it.  I usually make the night before or the morning before and then keep refrigerated until ready to stuff into the avocado.

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