Jennifer Aniston Cobb Salad

Spent the week at the cabin and wanted something easty and yummy, so figured I would try Jennifer Aniston's viral cobb salad -- it was yummy :)

Ingredients:

Iceberg or butter lettuce

Shredded chicken

2 Eggs (hardboiled)

Chickpeas

Bacon

Salami or summer sausage

tomatoes

Parmesan Cheese

Dressing

2T red wine vinegar

1/2 lemon juices

1 teaspoon italian herbs

2 garlic cloves

1 teaspoon dijon mustard

salt and pepper

Ranch Bacon Pasta Salad with Veggies

This is such a great summer lunch idea -- you can eat it on the go and it makes enough for a couple days lunches!!!

Ingredients:

Cooked pasta 

Chopped veggies (bell peppers, cucumbers, cherry tomatoes)

Cubed cheese

Pepperoni

Crumbled Bacon

Ranch dressing

Secret ingredient: McCormick Salad Supreme

Cook pasta and drain.

Cook bacon and crumble.

Toss everything in a bowl and let it chill in the fridge for a bit before serving.  Keeps all week!!!

Skirt Steak with Orzo Salad & Red Pepper Sauce

This was such a yummy meal!!  Rossy said it's his new favorite :)  Evan still wouldn't eat the salad but he liked the steak and seasoning hahaha

Serves 4

Ingrecdients:

• 1 ¾ lbs skirt steak
• 8 large garlic cloves
• ¼ cup + 4 tbsp olive oil, plus more as needed
• 3 red bell peppers, halved
• 1 red fresno pepper
• 1 red onion, peeled + quartered
• ½ lb orzo
• ½ lb cherry tomatoes, halved
• 1 (½ lb) cucumber, diced
• ½ cup halved castelvetrano olives
• 2 tbsp minced fresh chives
• 1 tbsp chopped fresh oregano
• 4 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• ¼ cup oregano leaves

1. Preheat the oven to 450°F. Place the skirt steak in a bowl. Grate 6 of the garlic cloves into the bowl. Add the ¼ cup of olive oil, a good pinch of salt, and freshly cracked black pepper. Toss to coat. Cover the bowl and marinate in the fridge for 1 hour. Bring the bowl to room temperature and let sit for 30 more minutes.
2. Meanwhile, place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 40 minutes, or until slightly charred and tender. Allow the peppers to cool slightly. Then, peel off the skins and discard the cores. Cut the root off the red onion.
3. While the vegetables are roasting, cook the orzo according to the package’s instructions. Drain the orzo into a colander, rinse under cold water to fully cool, let drain, and pat dry (as dry as possible).
4. Add the orzo, cucumbers, olives, chives, chopped oregano, 2 tablespoons of red wine vinegar, and 2 tablespoons of olive oil to a mixing bowl. Toss to combine. Season with salt and black pepper to taste.
5. Transfer the peppers and red onion to a food processor. Process until smooth. Grate in the remaining 2 cloves of garlic. Add the remaining 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.
6. When the skirt steak is almost done marinating, heat the grill over high heat. Lightly oil the grates. Grill the steak for about 3 minutes, or until a nice crust forms. Flip and continue to cook to your desired doneness, about 3-4 more minutes for medium.
7. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the steak against the grain. Sprinkle it with flaky sea salt and serve with the red pepper sauce drizzled over top. Stir the feta into the orzo salad and serve it alongside the steak.

Juicy Marinated Air Fryer Chicken with No Breading

We are always looking for quick and yummy meals during the week nights before baseball and this was perfect!!!

Serves 6

Ingredients

• ½ cup mayonnaise
• 1 tablespoon Dijon Mustard
• 1 tablespoon lemon juice optional
• 1 tablespoon coconut aminos
• 1 teaspoon Italian seasoning
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 ½ pounds boneless chicken breast or thighs

Instructions

• In a small bowl combine mayonnaise, mustard, lemon juice, coconut aminos, Italian seasoning, salt, pepper, and cayenne pepper.
• Place the chicken in a shallow dish or large zip top plastic bag.
• Add marinade and return to the refrigerator for 30 minutes or up to overnight. (Omit the lemon juice if you are marinating more than 4 hours.)
• Preheat your Air Fryer to 400 degrees.
• Arrange chicken in a single layer in the air fryer.
• Cook for 7 minutes.
• Flip and cook for about 7 more minutes, or until the internal temperature reaches 160 degrees Fahrenheit.

Oven Instructions

• Preheat the oven to 350 degrees.
• Place chicken on a parchment lined baking sheet and cook for 25 to 30 minutes, until the internal temperature reaches 160 degrees.

Sweet Chili Pineapple Chicken Skewers

These are delicious!!!  I love a meal I can prep and then cook time is under 20 minutes!!!  So happy it's back to yummy summer meals!!!

Makes 4 servings

Ingredients

Skewers

• 1 ½ pounds chicken thighs, boneless, skinless trimmed of excess fat and cut into bite-size pieces
• 1 20- ounce pineapple chunks, canned, in 100% pineapple juice drained, juice reserved
• ¼ cup soy sauce low-sodium
• ½ cup sweet chili sauce
• 2 tablespoons garlic, minced
• 1 ½ limes divided
• ½ teaspoon ground ginger
• 1 bunch green onions chopped

Peanut Sauce

• 1 teaspoon extra-virgin olive oil
• 1 clove garlic minced
• 1 teaspoon ginger, freshly minced or ginger powder
• ¼ cup soy sauce low-sodium
• ¼ cup brown sugar
• ¼ cup peanut butter creamy
• ¼ teaspoon red Thai curry paste
• ½ cup coconut milk light is fine

Instructions

Marinate

• Place the chicken pieces in a large zip-top bag and set aside. Juice one of the limes and reserve the other lime for later.
• In a small mixing bowl, whisk together the reserved pineapple juice, soy sauce, sweet chili sauce, garlic, reserved lime juice, and ginger. Reserve ¼ cup of the marinade. Pour the remaining marinade over the chicken pieces, seal, and refrigerate for at least 4 hours or up to 24 hours.

Grill

• When ready to cook, preheat grill over medium-high heat. Alternately thread the chicken pieces and pineapple onto skewers. Turn grill to medium, lightly oil the grates, and cook for 4 minutes. Turn the skewers and cook for another 4 minutes.
• While the chicken is cooking, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. When hot, add the minced garlic and cook for about 1 minute or until fragrant. Combine the remaining peanut sauce ingredients in the pan and heat, stirring frequently, until the mixture is smooth. Remove from heat.
• Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
• When the skewers are done, transfer to a serving platter and drizzle with reserved ¼ cup of marinade. Juice the remaining half lime over the skewers. If desired, drizzle the peanut sauce over the skewers; otherwise, you can serve it as a dipping sauce. Garnish with chopped green onions and serve immediately.

Notes

• If you'd like to serve these as appetizers, try preparing them on toothpicks or 6" skewers.

Strawberries & Cream Overnight Oats

Love a quick and healthy bfast for all of us!!  This was so refreshing and yummy!!  We eat cold but you could warm it up too!!!  Enjoy!!

Ingredients:

1 cup frozen strawberries

1 1/4 cup oat milk

3/4 cup rolled oats

1 tablespoon chia seeds

1/4 cup vanilla yogurt

1/4 cup fresh strawberries

Blend the frozen strawberries and oat milk for 10 seconds until smooth.

Combine all ingredients in a mason jar and mix well.

Wait about 3 minutes then mix again to avoid the chia seeds clumping.

Cover and store in the fridge for at least hour or until it thickens.  (I do overnight)

Top with fresh strawberries.

Tuna salad

Took a bite into Matthew McConaughey's legendary tuna salad, and wow—this flavor-packed twist is a game-changer!! So easy to make too!!  WIN WIN!!!

Ingredients:

2 cans tuna, drained

1 green apple, diced

¾ cup frozen corn, thawed

1/3 cup dill pickles, diced

¼ cup red onion, diced

¼ frozen peas, thawed

¼ cup pickled jalapenos, diced

½ cup mayo

1T lemon juice

1T apple cider vinegar

 

Mix everything together and enjoy!!