Weeknight Wonders: Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

Simple, Healthy, and Tasty!  3 of my favorite things about this easy Garlic Lime Marinated Steak served with a side of spicy oven fries and a fresh spinach salad.  Weeknight heaven!

Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

Do you love weeknight meals that don't take much time or effort?  I've got you covered with this wonderful steak and potato meal.  We start with a lime and garlic dressing that does double duty as a steak sauce and the base for the salad dressing.  The bright flavors work well with the warm steak giving it a little zip.  The fries are jazzed up as well with a chorizo chili spice blend, making this weeknight dish quick, easy, and tasty!

With a cooking time around 30 minutes you will have this meal on the table in no time.  This meal was a meal I ordered from Marley Spoon and it was so good that I adapted it and am sharing it with you. The recipe serves 2 people but feel free to double it to feed 4 servings.

Enjoy!

What Ingredients do I need?

• 1 large russet potato
• chorizo chili spice blend (I like this one or this one) (see kitchen tips below for a homemade version)
• fresh cilantro
• 2 small sirloin steaks or 1 large steak
• baby spinach
• fresh lime
• garlic cloves
• olive oil
• sugar
• salt & pepper

Substitutions and Variations

• Change up the cut of steak, New York strip would be a good choice

• Add veggies of your choosing to the simple spinach salad

• Try sweet potato fries instead

Kitchen Tips and Notes

• Here's a quick recipe to make your own chorizo spice blend:  2 tablespoons ancho chili powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon oregano 2 teaspoons paprika, 2 teaspoons cumin, 2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon coriander

• Preheating the sheet pan ensures you get extra crispy oven fries

• You will need a heavy skillet like this cast iron one for the steaks.
• You will need a rimmed baking sheet such as this one for the oven fries.

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Garlic Lime Marinated Steak with Oven Fries and Spinach Salad

serves 2

1 large russet potato
1 teaspoon chorizo chili spice blend
2 teaspoons olive oil
salt & pepper 
1 1/2 teaspoons fresh cilantro, finely chopped
2 small sirloin steaks or 1 large steak
2 3/4 cups baby spinach

Dressing
1 lime
2 garlic cloves, minced
2 Tablespoons olive oil
1/2 teaspoon sugar
salt & pepper

Preheat the oven to 450 degrees.  Place a rimmed baking sheet in the oven to preheat the pan with the oven.  Wash the potato and cut lengthwise into 1/4 inch thick fries.  Place in a large bowl and toss with chorizo chili spice blend, olive oil (2 teaspoons) and season with some salt and pepper.  

Remove baking sheet from the oven and place the potatoes on the sheet in a single layer.  Bake until tender and browned about 16-18 minutes.  

Prepare the dressing in a medium bowl adding 1 tablespoon of lime juice from 1/2 of the lime, garlic, olive oil, sugar, and a pinch of salt and pepper.  Whisk to combine.  Remove 1 1/2 tablespoons of dressing to a large bowl.  Reserve the remaining dressing for later.

Heat a cast iron skillet over medium heat.  Pat your steaks dry with a paper towel, then rub lightly with olive oil and season both sides with salt and pepper.  Cook until medium 5-6 minutes per side (or until desired doneness).  Transfer the steaks to the medium bowl with the lime garlic dressing.  Turning to coat.

Remove potatoes from the oven and sprinkle with chopped cilantro.  Add spinach to the large bowl with the reserved lime garlic dressing and toss to coat.  

Thinly slice steaks across the grain and place on plates.  Spoon some of the dressing over the top of the steaks.  Add fries and spinach salad to the plates.  Cut any remaining lime into wedges and serve alongside.

source: adapted from Marley Spoon

Winter Wonders: Lighter Chicken Pot Pie

A steaming hot pot pie filled with a hearty mix of chicken and vegetables, surrounded by a creamy sauce and topped with a light puff pastry crust.  Comfort food heaven!

Lighter Chicken Pot Pie

Cold winter nights call for comfort food and my Lighter Chicken Pot Pie delivers that in spades!   This is the classic recipe with a few twists that help reduce the fat and calories and cut the carbs and you won't even notice the difference.

I've replaced the heavy cream with reduced-fat milk and the sauce is still just as creamy.  I've also replaced the butter laden pie crust with a light puff pastry topping and it is heavenly.  

There is a reason why chicken pot pie is a classic and this one results in a delicious and comforting meal that you can easily make on a weeknight!

Enjoy!

What Ingredients do I need?

• carrots
• celery
• onion
• garlic
• extra virgin olive oil
• reduced-fat milk
• reduced-sodium chicken broth
• flour
• dried thyme
• poultry seasoning
• cooked chicken breast
• puff pastry
• egg

Substitutions and Variations

• Play around with the vegetables.  Add caramelized onions, mushrooms, or potatoes.

• Add some wine to the sauce mixture.

• Mix up the herbs, tarragon would work well.

• You can change out the meat for turkey.  It's a given that after Thanksgiving a pot pie is around the corner!

• Top it with regular pie crust or biscuits.  Keep in mind that will add more calories, fat, and carbs to your dish.

Kitchen Tips and Notes

• Make sure to thaw the puff pastry overnight in the refrigerator prior to making this dish.

• If you can find puff pastry sold in pre-made square (5 inches) this will allow you to only use what you need.  Very handy.  I find them in international food stores.

• You want your sauce to thicken nicely and the flour helps to do this.  If you find the sauce runny after a few minutes of bubbling add a touch more flour.  Make sure to keep stirring so you don't have any lumps.

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Lighter Chicken Pot Pie

serves 4

1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced 
1/2 cup onion, diced
2 cloves of garlic, minced

3 Tablespoon extra virgin olive oil
1 cup reduced-fat milk
1/3 cup reduced-sodium chicken broth
2 Tablespoon flour
1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken breast, chopped

1 sheet from a package of puff pastry, cut into four squares

1 large egg, lightly beaten

Preheat oven to 425 degrees.  In a skillet over medium heat add olive oil.  When oil is shimmering add carrots, celery, onion, and garlic.  Cook 8 minutes or until tender, stirring occasionally.  

Meanwhile unroll puff pastry on a lightly floured surface.  Cut one sheet in to 4 squares.  Place them on a baking sheet lined with parchment paper.  Using a fork slightly prick the dough all over then brush them with beaten egg.  Bake 12-14 minutes or until golden.  Remove from the oven.

In a small bowl whisk together milk, broth, and flour.  Add to the vegetable mixture.  Add the thyme, poultry seasoning, salt & pepper.  Cook and stir over medium heat until think and bubbly.  Stir in chicken and cook until heated through.

Divide mixture in to 4 bowls and top with puff pastry.  Serve.

 

Valentine's Day Breakfast Treat: Raspberry Chocolate Chip Muffins

Luscious tart raspberries combined with mini chocolate chips make the most decadant muffins and scream Valentine's Day!

Raspberry Chocolate Chip Muffins

One of my all time favorite combinations is raspberry and chocolate.  Wherever I see it combined (chocolate bars, ice cream, chessecake, cupcakes, etc.) I'm there buying it.  So I'm not sure why I haven't made a Raspberry Chocolate Chip Muffin until today, but the coming Valentine's Day sparked my inspiration.

These muffins are made from my basic muffin recipe but are soooo luscious and decadent!  I actually got 8 muffins out of this batch due to all the add-in which is a win in my book!  The addition of fresh raspberries and mini chocolate chips is present throughout the muffin and is filled with tartness surrounded by chocolate.  These truely are Heaven in a muffin.  Perfect for Valentine's Day or actually anyday!

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• fresh raspberries
• mini chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Raspberry Chocolate Chip Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

3/4 of a pint of fresh raspberries

1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in raspberries and chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and chocolate chips to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.