Recipe Round-up – what’s on my “to be made and gobbled up” list

Hello!

Happy Tuesday!!

So, my friend Lena over at Lean Lena does a Tasty Tuesday linkup party on her blog.

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It’s about darned time I joined in! 🙂

(And, it’s about time you headed over there to check it out! Who knows what sort of yumminess you’ll find? Like Cheesecake Cupcakes. Ahem, need I say more? I’ll wait.) 😉

I’ve seen some pretty amazing recipes come into my in-box these past few weeks and I want to share the ones that are on my “to be made and gobbled up” list. Maybe you’ll put them on your “to make” list, too! 🙂

First things first.

This.

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Photo credit: Kylie at immaeatthat.com

Kylie at Yeah….Imma Eat That made this AMAZING Caprese Salad Focaccia with Crunchy Roasted Chickpeas.

Ya’ll know how I feel about the chickpea.

While we’re at it, Kylie also made dessert!

Peanut-Butter-Cookie-Chia-Seed-Banana-Pudding-4

Photo credit: Kylie at immaeatthat.com

Peanut Butter Cookie Chia Seed Banana Pudding.

She totally had me at peanut butter cookie.

Lexi over at Lexi’s Clean Kitchen has been whipping up some pretty amazing stuff, too.

Are you into cherries? Omigosh, I ❤ cherries!

Cherry pie, cherry cobbler, cherries straight from the bag…..

*sidenote – fresh cherries make the best driving snack. Trust me. I’m an expert.

Lexi took it a step further.

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photo credit: Lexi at lexiscleankitchen.com

Steak Salad with Cherry Salsa.

Genius!!!

I’m so totally going to eat that.

And, while we’re on the subject of cherries…..

Double-Crust-Cherry-Crisp-Crisp-topping-on-both-the-bottom-and-the-top

photo credit: Erin at http://www.thelawstudentswife.com

Erin at The Law Student’s Wife shared this to-die-for recipe for Double Crust Cherry Crisp.

Brilliant!

I may need to buy more cherries.

Finally, chocolate. And peanut butter. In a brownie.

Peanut-Butter-Buckeye-Brownies

photo credit: Katie at chocolatecoveredkatie.com

I die.

Katie made Chocolate Peanut Butter Buckeye Brownies

and she made them HEALTHY!

She’s a girl after my own heart. 🙂

Talk to me: What new recipes have you found that are on your “to make” list?

So many things: Water! Garlic-Lime Steak with Avocado Salsa! Shoulder burnout!

Hello. hello!

Happy Wednesday!

T-minus 5 days until the movers show up and start packing!

YIKES!

And, of course, today was shoulder/arm burnout day at CrossFit so I’m basically writing this with my arms firmly attached to my side.

Um, kinda got no energy to raise them.

Good thing I’m not in school because I’d never learn anything if I had to ask a question.

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source

Yeah, no way I’m doing that today.

Anyway, here’s what we did.

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Don’t let the 75# Rx weight for women fool you.

It actually said 95# when we got there.

Um, yeah. None of us could do that.

I did 65#.

I might have been able to do 75# for the clusters but the floor presses were a different story.

By the time I got to the 4th round, I was struggling to press more than 3-4 in a row.

Holy. Hard.

And, because the coaches have a deranged sense of humor, battle ropes seemed like a good “cool down” after that WOD.

Hooray.

So, this morning, Molly decided that she wanted to snack on the leaves of some carnations that I got for Thing 2.

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Sure, she looks cute and innocent. But, she’s a flower eater!

Molly loves plants. And flowers. And other things she shouldn’t eat.

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She loves them so much, she sometimes can’t control herself.

She knocked over the vase.

Water. Everywhere.

At 4am.

Grrrrrrr.

Then, when I got home from CrossFit, I was doing some dishes after breakfast.  Finished up and went to pick up my water bottle.

Apparently, the lid was not screwed on all the way.

Water. Everywhere.

GRRRRRRRR!

I’m afraid to do laundry.

Anywho, I made the most amazing steak for dinner yesterday!

I am the grill master.

grill master

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OMG, it was topped with a fresh avocado salsa!

Seriously. Delicious.

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And, I made some Dutch oven bread too!

Oh, my tummy was so happy!

Garlic-Lime Steak with Avocado Salsa
serves 4
recipe from Good Morning America (yes, really!)

1/4 cup extra-virgin olive oil
Juice and grated zest of 1 lime
1/4 cup seasoned rice vinegar or cider vinegar
1 teaspoon soy sauce
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound flank steak
1 avocado, peeled, pitted, and cubed
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced
Salt, to taste

1. In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, soy sauce, garlic powder, and pepper. Set aside 2 tablespoons of the mixture. Add the steak to the bowl and toss to coat. Cover and set aside for 15 minutes.

2. Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic, and reserved 2 tablespoons of the lime marinade. Mix well, then season with salt. Set aside. Heat the grill to medium high and coat the racks with oil or cooking spray.

3. Grill the steak 6-8 minutes per side, depending on your preference. Allow to rest 5 minutes before slicing against the grain. Arrange the steak on a serving platter and serve topped with the avocado salsa.

4. OM. NOM. NOM.

The bread?

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YUM!

I used the Lean Green Bean’s recipe for Foolproof Dutch Oven Bread.

Seriously, my new go-to bread recipe.

In fact, I think I need to go grab a slice.

And maybe slather it with some almond butter.

Because, you know, I’m hungry and all that jazz.

Questions: When it comes to grilling, do you prefer gas or charcoal?  Are you the grill master in your house? What’s your favorite thing to grill?

– jennifer

Lightning bolts. Making new friends. Coffee-Rubbed Steak.

Hello! Happy Thursday!

weekend coming

So, at about 6:00 p.m. last night, I had a stroke of genius. Seriously. It was like a lightning bolt from the sky. I may have been inspired by the RAGING thunderstorms and sideways rain yesterday.

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Anyway, I came up with a PERFECT title for my blog post! Well, yesterday’s blog post. After I’d already posted it. *sigh*

Why can’t I think of these things BEFORE I post them?

Is it too late to change the title?

Think anyone would notice?

From now on, yesterday’s blog is “Hop, Pop, Stop, W(h)ine.”

See?! Creative genius! 🙂

Speaking of pop, my foot is feeling much better than it did. I’ve been faithfully icing it and stretching it and my water bottle has two new friends.

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Thank goodness I have a box of Kleenex handy because using the golf ball to get rid of the scar tissue makes me want to cry a little.

pain is weakness

And, because protein has been known to help aid the process of injury recovery, I decided some steak was in order. 🙂

Here’s a great article on Food for Injury Recovery.

you know you're a runner

Seriously, the damage to the body is important. Treat your body right and heal and then, go running!

I know, I know. I need to listen to myself a little more. I think the Pop! on Tuesday was a warning shot. It really could have been so much worse but it isn’t. So, I’m doing what I should have been doing all along. Hey, better late than never, right?!

Anywho, steak. With a coffee rub. Stay with me. I promise it’s delicious. The coffee plus some chili powder really works and totally enhances the flavor of the beef. It’s smokey, robust, and kinda crusty on the outside and the steak retains it’s juiciness (um, seriously, make sure you let it rest otherwise you will let all the juices escape).

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And, topped with the pico de gallo (make your own or buy some pre-made – Walmart carries premade in the produce section and it’s pretty good!) and a squirt of lime, the flavors just Pop! But, this time, in a good way.

And, sorry, I forgot to take a picture with the pico de gallo. I was hungry. Sue me.

Om nom nom!

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Coffee-Rubbed Steak
makes 4 servings

1/2 tablespoon finely ground coffee or espresso
1/2 tablespoon chili powder
Salt and black pepper to taste
1 pound flank or skirt steak
Pico de Gallo
1 lime, quartered

1. Preheat a grill, grill pan, or cast iron skillet. Combine the coffee grounds with the chili powder plus a few generous pinches of salt and pepper. Rub the spice mixture all over the steak. Cook the steak for 3 to 4 minutes per side, depending on the thickness, until slight firm by still yielding.

2. Let the steak rest for at least 5 minutes, then slice thinly against the grain of the meat. Serve with a big scoop of the pico de gallo and a wedge of lime.

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Per serving:
Calories 270; Fat 15g (saturated 6g); Sodium 600mg

Recipe from Cook This, Not That!

– jennifer