Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash and "Hello Fresh" #2

Yum

Hey there!

We're off and running with the start of another week.  Last week I talked about Hello Fresh, a food delivery service that I subscribed to, which satisfied my curiosity with all these subscription box services out there.  I showed you the first recipe I made, Pineapple Pork Chops with Snap Peas and Jasmine Rice which we really enjoyed and plan to make again, possibly with chicken this time!  (You can read more about Hello Fresh's packaging here.)

Today I want to show you my favorite meal of the bunch, Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  This one just screams fresh and seasonal...a fantastic alfresco meal!  Plus it's beef, and you know I love a good steak!

Hello Fresh described this as "decadent, mouthwatering juiciness of a nice piece of beef, but with seasonal veggies to balance it out and an herb pesto to keep things breezy—just the thing to eat on the patio".  I have to agree with this description wholeheartedly.  

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

Again, with this meal you get an easy to follow recipe instruction card with step by step pictures to help you along.  This was really easy to pull together and took about 30 minutes to cook plus prep time.  This is the perfect dish for a weeknight meal.

Let's talk about flavor.  The steak came out nice and juicy.  We cooked to a medium doneness.  The steak was topped with a mint and chive dressing that gave the meat really good flavor.  The veggie succotash was crisp, and I love that it used seasonal fresh veggies.  Great meal!  Make sure to try this one, it's a summer must have!

I have one more "Hello Fresh" dish to share with you, and will wrap up my review on this service as well with my overall thoughts.

Enjoy!

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

serves 2

3/4 lb sirloin steak

1 red onion

4 oz peas (1/2 cup)

1 zucchini

6 oz asparagus 

1 1/2 tsp chives, minced, divided

1 1/2 tsp mint, chopped, divided

1 lemon

4 tsp olive oil

salt & pepper

Wash and dry all produce. Halve, peel, and dice onion. Cut zucchini into ½-inch cubes. Trim woody bottoms from asparagus, then cut into 1-inch pieces. Zest lemon until you have ½ tsp zest, then cut into halves. Mince half the chives. Pick half the mint leaves from stems and finely chop. TIP: Use the remaining herbs as a garnish, if desired.

In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.

Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add peas and asparagus to pan with succotash. Return pan to stove over medium-high heat. Cook, tossing, until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.

Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.

source:  Hello Fresh Food Delivery Meal Service 

Fresh Ribbon Salad with Lemon Pesto Vinaigrette

Yum

So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.

Everyone loves a good green salad right?  We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit.  Let's create an IRRESISTIBLY FRESH summer salad.  When I think "fresh" I think of lots of raw in-season vegetables.  But I want the presentation to be special, a little over the top, something that draws the eye.  That's when I broke out the Spiralizer!

Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level.  What's prettier than a bunch of curly fresh vegetables?  So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  I used this Spiralizer by Paderno which I just love.  But don't fret if you don't have one.  You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness).  I think that by hand a mandolin might be best if you have one.  Using the Spiralizer I chose the blade that give you medium curls or ribbons.  The thickness and the texture is just perfect for fresh vegetables.

Now for the veggie choice.  Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those.  Once you cut your veggies into ribbons you can mix them with some packaged salad greens.  I chose a French mix which had butter lettuce and radicchio mixed for body.

Once that is all done you only need a FABULOUS salad dressing.  You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order.  One that you can whip up quickly and just drizzle dollops over it.  That dressing just happens to be Lemon Pesto Vinaigrette.

Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.

This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.

So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  People will think you are Martha Stewart!

Enjoy!





Fresh Ribbon Salad with Lemon Pesto Vinaigrette

serves 4

Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)

Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper

Using a Spiralizer, cut your vegetables into ribbons.  Set aside.  On a large bowl or platter place the packages salad green, then top with ribbon vegetables.  

In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine.  Drizzle over the salad.  Serve.

Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

Yum

A whole meal cooked on one baking sheet!  Quick and easy to assemble, and extremely flavorful. Sheet pans are the new "One Pot" cooking method and it's ingenious!

When life gets busy who doesn't love a quick and easy meal?  By using your oven and a sheet pan you can create a fabulous dinner in a snap!  One that your entire family will love. I often turn to stir frys but roasting in the oven is just as easy and healthy to boot.   Everything is cooked on the same pan which makes life a breeze.  And speaking of breeze, the clean up....simple - one and done!

So there is a craze that I'm sure you've noticed about sheet pan cooking.  Recipes are everywhere right now.  Even my favorite local teaching chef recently made a delicious chicken searing on a sheet pan, (recipe coming soon) and with good reason too.  They are simple to make, they allow you to cook the main and side dishes together and they are healthier for you!  I've even joined in with a previous post for Simple Citrus Herb Chicken and Tomatoes.

This recipe takes a little bit of prep for the chicken, (coating in bread crumbs) but uses ingredients that I always have on hand, such and lemons (we eat a lot of dishes with lemons...) and vegetables like mushrooms, cherry tomatoes and zucchini.  These are staples in our house and lend the Mediterranean flavors to the meal.  The chicken and vegetables are able to cook at the same time because I used thin cut chicken breasts which take no time to roast, and the vegetables are soft and take the same cooking time.  If you wanted to use carrots, potatoes, or other (harder) vegetables you will have different cooking times and will need to start those first then add the chicken after 15 minutes and continue on.

By roasting the chicken it stays nice and tender while the vegetables caramelize and crisp, especially when those tomatoes start to burst...oh boy!  It makes my mouth water thinking about it.  The best part is a great meal with little effort.  Perfect for a weeknight. 

Enjoy!


TIPS FOR COOKING THIS SHEET PAN MEDITERRANEAN LEMON PARMESAN CHICKEN AND VEGETABLES:

• Use a LARGE sheet pan such as this one
• Use parchment paper for easy clean up
• Buy thin cut chicken breasts, or slice a regular breast in half lengthwise
• Try and find a lemon pepper that does not contain salt - I use this one here

Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

serves 4

4 thin cut boneless skinless chicken breasts        

1/3 cup flour
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
2 lemons, separated
2 tsp garlic, minced 
5 Tbls butter, melted
1 tablespoon lemon pepper seasoning

1 pint cherry tomatoes

1 large zucchini, cut lengthwise and then into slices

8 oz of baby bella mushrooms, cut into quarters
2 tablespoons olive oil
Garnish: fresh chopped parsley

Preheat oven to 400 degrees.  If desired, place parchment paper on a large sheet pan with edges.

Add flour to a pie pan.  Add bread crumbs, Parmesan and garlic powder to another pie pan and stir to combine.  To a third pie pan add the zest and juice of 1 lemon, minced garlic, and melted butter. 

Dredge chicken in flour, then dip in the lemon butter mixture, then coat in the bread crumb mixture.  Place on prepared sheet pan.  Sprinkle lemon pepper seasoning over the chicken. 

Place cherry tomatoes, sliced zucchini, and mushrooms around the chicken.  Drizzle with olive oil and sprinkle lemon pepper seasoning on top.

Bake at 400 degrees for 15 minutes.  Remove from oven and turn chicken over, sprinkle this side with lemon pepper seasoning.  Place 4 slices of lemon (from the remaining lemon) on top of the chicken.  Return to oven to bake an additional 10-15 minutes or until chicken reaches 165 degrees internally and is golden brown.  Vegetables should be soft and roasted and tomatoes should be bursting open.

Remove from the oven, sprinkle with freshly chopped parsley and plate.  Serve.

Seriously Good Tortellini Vegetable Soup

Yum

The more rain we get in Southern California this winter the more soup I'm going to make!

It's raining again here, (and I'm not complaining...we need it bad!) so another soup in on the menu.  Plus, soup is good for you and I've been under the weather this last week and a good soup helps heal the body and the soul.

This is a basic vegetable soup that I added some tortellini pasta to for a little extra substance.  This is the soup that depends on quality ingredients so the flavors shine.  This is also the soup that you go to on a cold winter night and you want something quick.  It takes about 40 minutes to make.  I love having a steamy bowl of delicious soup in under an hour, don't you?

SERIOUSLY GOOD TORTELLINI VEGETABLE SOUP

Carrots, celery, and zucchini along with really good chicken broth (I use low sodium to control the salt content) make up the base for this soup.  There aren't any added flavors such as spices or herbs, other than salt and pepper.  Then we add in the additional items of chopped tomatoes and cheese tortellini with a final sprinkle of Parmesan cheese.  Trust me this soups flavors shine in the wonderful broth.  It's not a whole bunch of soup, as it serves 4 healthy portions, so you can certainly double this for more. 

If you want to make and freeze the soup l would suggest not adding the tortellini before freezing.  Add it when warming up the soup and allow the pasta to cook for about 5 minutes.  Note:  Tortellini will soak up all the broth and bloat up if added prior to freezing.

We love this Seriously Good Tortellini Vegetable Soup and make it often because it is so simple and quick.  A perfect weeknight meal in under 45 minutes.

Enjoy!






Seriously Good Tortellini Vegetable Soup

Servings: 4

2 Tbs. olive oil, plus more for drizzling

2 carrots, halved lengthwise and thinly sliced

2 celery stalks, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

Kosher Salt and freshly ground pepper, to taste

6 cups low sodium chicken broth

1 lb. cheese tortellini (fresh or frozen)

2 Roma tomatoes, chopped

1/4 cup finely grated Parmesan cheese

In a medium to large sauce pan over medium high heat, warm the 2 tablespoons of olive oil.

Add the carrots, celery, and zucchini to the pan and sauté until softened, about 10 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Reduce heat to low and simmer for about 20 minutes. 

Add the tortellini and cook for another 5-7 minutes.  Add the chopped tomatoes and taste for seasoning and add salt and pepper if needed.

Ladle soup into bowls and drizzle with a little olive oil and a sprinkle of Parmesan cheese.

adapted from Williams Sonoma Tortellini and Vegetable Soup

Side Dish Galore: Sautéed Zucchini with Mint, Basil & Pine Nuts

Yum

It's summertime, the zucchini is plenty and I need a side dish!

This dish is so fresh and light that it's one of the best I've made in a long time. 

The original recipe is from Food 52 but I found an adaptation that I liked on Alexandra's Kitchen.  The dish uses a great gremolata of garlic, mint, and basil, and then is topped with pine nuts.  Add this to sautéed zucchini and you have a wonder light side dish.

I changed up the recipe just a tiny bit by using all zucchini where she used a combination with summer squash and I left out the capers since I didn't have any handy.  I'm sure they would be fantastic in this dish so add them if you like.

The dish was wonderful.  MGG loved it and so did I.  We served it along side a nice grilled chicken, but would go great with pork, beef, or fish as well.

Another hit found on Pinterest.  Love that site!

Enjoy!

Sautéed Zucchini with Mint, Basil & Pine Nuts

1 pound zucchini, sliced into 1/2-inch rounds
3 tablespoons (or less) olive oil, divided
3 cloves garlic
10 mint leaves
5 basil leaves
2 tablespoons pine nuts, lightly toasted
2 teaspoons red wine vinegar
salt and freshly ground pepper, to taste
Garnish with additional mint and basil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes.

Meanwhile chop the garlic, mint, basil, and place them together in a small bowl.  Remove the 1st batch of zucchini and cook the remaining batch adding another tablespoon of oil.  

Once the 2nd batch is done add the 1st batch back into the pan.  Add he mint mixture along with the vinegar.  Add salt and pepper to taste.  Toss together.  Place in a serving bowl and sprinkle with nuts. 

Garnish with additional herbs if desired and serve warm.

Dinner Menus plus Caribbean Corn and Zucchini Saute

I've been away for a few days caring for my mom in Tennessee prior to some serious surgery she is having at the end of the week.

On top of the medical issues she's caught that nasty flu that most of the states (except mine and Alabama) has an epidemic with these days.  Needless to say the flu takes a toll on you and is hard to get over.  Especially for the elderly.  My mom is 84 and still full of vim and vigor....but this has definitely affected her appetite!  I think a bird eats more than she does. 

Not eating equates to losing weight.  At 100 pounds she doesn't need to do that.  So to get her stronger before the surgery I decided to fatten her up a bit with some good dinners.

These are nice rounded meals that you and your whole family will enjoy.  Some items I've posted before and some are new. 

Hope you enjoy these meal ideas as much as my mom did!  She complained of being so "stuffed"...I'm sure she gained a few pounds back!

Dinner Menu #1

Theme:  The Islands

Main:  Chili Lime Spiced Pork Tenderloin  (make the pork from this salad, Pork Tenderloin, Pear, and Glazed Walnut Salad)
Side:   Caribbean Corn and Zucchini Saute  (*recipe below*)
Side:   Spring Greens salad with homemade Ranch dressing  (made from my Creamy Ranch Slaw)
Starch:  Hot Roll

Dinner Menu #2

Theme:  A little bit of Italy

Main:  Chicken Marsala
Side:   Mini Bowtie pasta
Side   Spring Greens salad with homemade Ranch dressing 
Starch:  Hot Roll

(looks like someone already ate the roll!)

Dinner Menu #3

Theme:  Down home

Main:  Chicken Fried Steak with Gravy
Side:  Green Beans
Starch:  Mashed Potatoes




Cute idea for the hot rolls.  We took Brigford frozen bread rolls and place two rolls into each muffin cavity.  Allowed them to thaw and rise for a couple of hours and then back them at 375 degrees for about 12 minutes.  The result is as you see in the picture, you get a big puffy roll, similar to a cloverleaf roll.  The dough pieces will form together as they rise.  Such a pretty and easy roll!



I hope you enjoy these dinner menus, and try a couple this week!

This corn saute is wonderful....!

Caribbean Corn and Zucchini Saute

serves 4

3 T butter
1 whole zucchini, cut in half lengthwise and then sliced
1 pkg of frozen sweet corn
1 T Mrs. Dash Caribbean Citrus blend

In a non-stick skillet over medium heat add the butter and allow to melt.  Add the zucchini stirring and tossing until lightly brown on both sides, about 3-4 minutes.  Add the corn and sprinkle the Caribbean Citrus blend over the mixture.  Stir to blend, and allow to cook stirring occasionally until corn is toasted, about 5 minutes.  Serve hot.

Mediterranean Chicken

I had the great pleasure of being off from work last week in between the holidays.  Boy, was that nice!  I got to do several things I don't normally have time for, such as re-organizing and sorting out no longer used clothes and household items for the donation bins.  It feels really good to get rid of stuff.  You just feel lighter and less cluttered.  

But I did save some time out for some real fun, like visiting the Cleopatra exhibit on display at the California Science Center.   I've been wanting to go forever, and it's about to leave....so now was my chance.  It was a cold and windy day here, but out I went, all bundled up.  the exhibit was terrific.  The statues, the gold, the jewelry!  Awesome to see.

So after the museum it was back out into the cold and home for some comforting food for lunch.    All this Egyptian art got me to thinking grains...and chicken...and Mediterranean flavors.  (Not Egyptian but it was a tangent!) There I was rooting through the refrigerator to see what was on hand to make something with the flavors I was craving yet still provide a hot comforting meal.  One thing led to another and this Mediterranean dish was born.  

This is full of good for you ingredients.  Brown rice, lean chicken, zucchini, mushrooms, and tomatoes.  Add some spice for zip and you have a nice skillet meal that is hot and comforting.  Especially on a cold day.  This dish tastes as flavorful as it is beautiful.  A smart little side salad, which is now known as the Cleopatra salad, is a great accompaniment   Look for that recipe soon.  

So I hope this inspires you to get in the kitchen and make your family some Mediterranean Chicken.  It will please you to no end!

Mediterranean Chicken

Serves 4

1 c brown rice, uncooked
3/4 lb. boneless, skinless chicken breasts, cut into bite sized cubes
1/2 t coarse ground black pepper
1 T olive oil
3 cloves of garlic, minced
1 c zucchini, cut lengthwise and sliced
8 oz mushrooms, sliced
1/2 c onion, diced
1 15 oz. can of diced tomatoes with juice
1 c reduced sodium chicken broth
1 T dried oregano
1/2 t salt

Cook rice according to package directions.  Saute chicken in a large nonstick skillet, over medium high heat for about 4-5 minutes.  Remove from pan.  

Add olive oil to the skillet along with the garlic.  Saute for 30 seconds and add zucchini, mushrooms and onion.  Saute about 5 minutes.  Return chicken back to the skillet along with diced tomatoes.  Add broth, oregano and salt.  Stirring to combine.  Bring to a boil.  Reduce heat and simmer 6-7 minutes, reducing the liquid.  Add cooked rice to skillet and mix well.  Serve hot.  

Not Your Typical Christmas Cookie: Zucchini Cookies

This is not your typical Christmas cookie.

That's why I love it!

Sure you can make the holiday sugar cookies, or spritz cookies.  I love them all.  My all time favorite was a spritz cookie that my neighbor's mom made in the shape of a tree, colored green, with little sprinkles on top.  We used to get them every year, and I would be looking forward to those soooo much.  More than the fudge, or the other cookies.  I would even try to sneak and take all the trees before the rest of the family got to them!  

But I decided to be a little unconventional this year.  I wanted to go with a nice cakey cookie.  One with a hint of spice, some chocolate, and something healthier....like zucchini.

Just look at those green flecks...how cool!

Do you like zucchini bread?  Love it!  And you know you can't really taste the zucchini.  Same thing with these cookies.  They are smart that way.  Add a little fiber, some vitamins, textures, and moisture and you have one heck of a cookie!  

These are perfect for the holidays or anytime of year.  Especially in summer with a nice bumper crop of zucchini.  So this is a good recipe to keep on hand.  Oh yea, you can also make these a lower carb cookie by using Splenda Blend.  You need to make sure it is the blend (half sugar half Splenda) in order for these to rise well.  Trust me they turn out perfect...you'll see.

So come along with me and be a little "unconventional" this year.  Make some zucchini cookies.  You can thank me later!

Zucchini Cookies

Adapted from Sunset

makes about 3 dozen medium sized cookies 

(freeze any leftovers, they freeze well)

1 cup butter, at room temperature 

1 1/2 cups sugar or Splenda Blend equivalent

2 large eggs 

1 teaspoon vanilla extract

2 cups grated zucchini

2 3/4 cups flour 

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup pecans, chopped

1 cup semisweet chocolate chips 

Preheat oven to 350°.  In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs and vanilla.   Stir in zucchini.  In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.   Add to zucchini mixture. Stir in nuts and chocolate chips.  

Drop by tablespoonfuls onto cookie sheets sprayed with cooking spray. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Polenta Cakes with Vegetables

Need a quick healthy meal?

How about polenta?  There are sometimes when you can take a little help from processed foods to assist you with getting a healthy, fast meal on the table.  Polenta is one of those items.  Sure you can make polenta from scratch and it tastes great.  But...when time is of the essence pre-made polenta is just fine to use.  You've seen them in the grocery store...in tubes? 

I really love polenta for it's versatility.  It is a great foil for surrounding flavors and can be used in many different ways. 

What is polenta?
Polenta is yellow or white cornmeal that is cooked with a liquid to make a paste-like substance.  After is it cooked it can then be baked, fried, or grilled.  Typically associated with Italian cuisine it can be used in place of pasta or rice and topped with meat, a nice sauce, or vegetables as I have done today.  As this is a versatile item you can also use polenta with a variety of regional dishes such as French with mushrooms and a sauce, or Mexican using black beans and tomatoes.  Let your imagination run wild with the toppings and discover a new dish. 

The dish I made today can be considered a meatless or vegetarian dish.  Use it as a main dish for dinner or lunch.  The addition of the beans provide the protein.  If you want to make this as a side dish, remove the beans and serve alongside a nice grilled chicken or serve with beef short ribs.

I also used wine in this dish as added flavor.  Just a tad.  But if you don't want wine use either chicken broth or vegetable broth as the liquid.  Both work great.  I've also added basil as the main herb in the dish which lends it a very Italian flavor.  For something more mild, change up the herb to thyme, or just use the parsley.

This is a great dish to make in under 30 minutes.  It's very filling and provides you with an array of vitamins along with protein and still keeps the calories down.  A wonderful healthy dish!  Enjoy!

Polenta Cakes with Vegetables
4 Servings

1 tube (1 lb) polenta, cut into 12 slices
4 T olive oil,
1 large zucchini, halved and chopped
2 shallots, minced
2 garlic cloves, minced
3 T white wine
salt & pepper to taste
3 plum tomatoes, seeded and chopped
3/4 c white cannellini beans, drained and rinsed
2 t dried basil
1 T torn fresh parsley
4 T mozzarella cheese, shredded

In a large nonstick skillet, cook polenta in 2 tablespoons of oil over medium heat for 7 minutes on each side or until golden brown.

Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic and cook for another minute. Add the wine, salt and pepper to taste.  Bring to a boil and cook until liquid is almost evaporated.

Stir in the tomatoes, beans and basil.  Cook until heated through, about another 3-4 minutes.  Remove from heat and sprinkle with parsley.  Place 3 polenta cakes on each plate and top with vegetable mixture.  Sprinkle each serving with 1 tablespoon of cheese.