Grilled Thai Beef Salad

I have been trying to eat healthier meals and from looking back on past recipes, I tend to make a lot of fatty meals. So I have a few new recipes I want to try out and I hope M is willing to eat them too. He has maybe 5-10 lbs to lose, if you times his by 5-6, you have what I WANT to lose, not NEED to lose. Bleh, men.

This wasn't too bad. It needs a little something more to the salad... cucumbers? Carrots? Bean sprouts maybe? I dunno, but it lacked some UMPH. The broil was a bit chewy and it was cooked medium. I knew I should have bought flank but the broil was buy one get one free. The dressing was pretty good, but the meat was lightly flavored after a overnight marinade. I would try this again, but adding more to the salad and different seasoning on the steak.

Ingredients:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Directions:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

Funfetti Cookies

Funfetti just sounds fun. These little delights are just fun to eat and puts a smile on my face everytime I hear the word "Funfetti" [cake or cookies]. Funfetti cake is one of my favorite cakes when done right. You gotta... I repeat... gotta use Rainbow chip frosting, not the confetti frosting. If you use the confetti frosting, you have ruined the cake! I don't like to crunch my cake... thank.you.very.much. : P

Ingredients:

1 (18.9 oz.) package Pillsbury Funfetti Cake
1/3 cup vegetable Oil
2 large eggs
1/2 (15.6 oz.) can vanilla frosting (optional)

Directions:

1. Heat oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.

2. Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Quick fish tacos

I always want to try and make fish tacos, but it's kind of hard because M hates fish baked/pan fried/boiled or grilled fish. He likes it deep fried, like a true Southern man. One day I will try the healthier version but until then these make a great substitute.

Ingredients:

1-2 box of frozen battered fish (any brand, you need around 16 pieces)
1 bag of shredded cabbage mix w/carrots
8 corn or flour tortillas
2 limes
Pink Chili Mayo (recipe follows)

Directions:

Bake your fish as directed on the box. I bake enough for each person to have 2-3 tacos and one piece of fish on each taco.

Heat a dry cast iron skillet over medium heat or you can do this in the microwave. If you do it in the microwave, place the tortillas around a plate and place a damp papertowel and heat for 30 seconds. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the cabbage mix, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:

1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

M and I love these tacos. When I made the Pink chili mayo, it made a lot more than needed, so I recommend making half unless you plan on eating a lot of fish tacos soon.

Deviled Eggs

You know there are not many of you that can resist these delicious little creatures. You find them mostly at picnics and pot lucks. You think you will only eat two... then BAM! You have devoured 4 eggs total and ready to go back to the platter for more... and I am right behind you for some too. :)



Ingredients:

12 hard-boiled eggs
3-4 tablespoons mayonnaise
2 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon garlic granules
1/2 ground black pepper
Paprika to sprinkle on top

Directions:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, salt, garlic, pepper and mustard; mix well. Stuff or pipe into egg whites. Sprinkle with paprika.

Refrigerate until serving.

Everyone loves my deviled eggs, yes I have a big head. You may have to tweak things to your liking. I don't measure stuff when I make these so I tried my best on measurements.