Hey all! It has been a while since I popped in here with a new recipe! Life update = third year of medical school has been crazy busy (hence why I went MIA for many months), I’m officially going into OBGYN (hooray!), and the dogs, Dan, and I have been doing well! I’ve got roughly a year left of school, but exams end this summer!
So, in the spirit of spring, I’ve got an easy salad that packs a huge flavor punch! It reminds me of those *awesome* wedge salads you get at steakhouses, but with a healthy twist – greek yogurt buttermilk ranch dressing! The first time I tried this, I accidentally used vanilla greek yogurt…uhhhh the WORST accident I have ever made! Hopefully you have better luck! SO, without further ado…
Steakhouse Salad with Greek Yogurt Buttermilk Ranch Dressing
Author: Madeleine Oliver
Serves: 4 salads
A healthy twist on a steakhouse classic!
For the steak:
1 skirt steak, about 1 pound
Salt and pepper to season
For the salad:
1 container cherry tomatoes, cut in half
Crumbled blue cheese
1 large head romaine lettuce, chopped
For the dressing:
½ cup plain greek yogurt
¼ cup buttermik
2 tbsp. dijon mustard
½ tsp. dried oregano
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. paprika
¾ tsp. kosher salt
½ tsp. fresh ground black pepper
For the steak:
Season both sides of the steak with salt and pepper. Add olive oil to a saute pan, and sear on each side (only about 3-4 minutes per side...it cooks quickly because it is so thin!). Let rest and cut in strips against the grain.
For the dressing:
Combine all ingredients in a small bowl. You'll have extra, so save for the week!
Want to *wow* your dinner guests with dish that looks way harder to make than it is? Or! Even better…have your guests make their own! Summer rolls are the way to go – crunch, fresh veggies, fab dipping sauces, easy on the eyes, and a boost of protein with delicious chicken!
I highly advise gathering and preparing your ingredients ahead of time so the assembly line goes rather quickly! Once your rice paper wrappings are wet, you’ll want to work fast to put together the ingredients and roll it all up. Feel free to experiment with the veggies – radishes or purple cabbage would add a pretty splash of color!
Spring has sprung and Easter is on its way! When I was growing up, my mom always hard boiled eggs and rested them in these adorable, ceramic Easter bunny holders. She took a seemingly boring snack and made it fun – my favorite way to serve food. I am a sucker for these eggs – rolled in salt and pepper, mixed with avocado on toast, and made into creamy, tangy deviled eggs with a kick.
Why not have the best of both worlds? This snack/breakfast/light lunch is great to make ahead of time and when paired with crispy toast (sourdough is my favorite, but Ezekiel bread makes a great healthy option!) I couldn’t nix mayonnaise entirely, but I mixed it with plain greek yogurt for a protein boost.
FUN TRICK! I’ve tried everything in the book when it comes to making “perfect”, easy-to-peel hard boiled eggs. And, I think I finally found the answer – steaming them! I fill a big pot up with about an inch of water, turn on high, and place the eggs in a steaming basket (or a colander) in one layer, cover, and steam for 15 minutes. If you have to stack on top of each other, add a few extra minutes. After a quick ice bath, they’re ready to eat. They turn out perfectly every single time and the shell slips right off of them!
If you make extra Easter eggs this year, use this salad to use them up!
Nothing makes me happier than using up a bunch of ingredients in the fridge before they’re dunzo. I feel like I’m helping the environment and that I am a successful produce buyer. Which doesn’t happen often. One BIG thing I’m working on is to choose the healthy snack – fruits, veggies, hummus, etc. – over the easy snack. Like cheese sticks, and yogurt, and taco bell. Oops.
This meal is a double whammy of veggies – twice! For dinner and brunch! SO MANY VEGGIES! And shrimp which are phenom for you and feta which is a relatively healthy cheese. It’s why the Mediterranean diet is so good for you! Oh and yolky, eggy goodness for brunch.
I got back from a fabulous wedding in San Diego last weekend and was amazed by all the delicious food down there! I had about 6 servings of fish tacos, oysters, lobster tacos (what!?), and cevicé – and every. single. time it was SO good. All the food was so light and fresh, it made me crave warmer months when we can cook outside and eat all the fruits and veggies in the world. That aren’t a potato.
I came back needing some serious vacay rejuvination. One of those vacations that you need a vacation after. Not because of stress, but because TOO much fun was had! We stayed up late dancing, singing karaoke, eating snacky foods, and I firmly believe that flying across the country seriously dehydrates you. So I hopped to the gym twice (!) this week already, have drank a TON of water, and ate these delicious dishes to get myself back on track.
I’ve been perusing the Inspiralized blog recipe index to come up with new ideas for veggies to try in the spiralizer! I’m thinking something *crazy* like celeriac or kohlrabi. I don’t know what either of those look like, so wish me luck. Anyhooligans. If I haven’t convinced you to get a spiralizer yet, hopefully this is the tipping point. Your belly and brain will thank you for all the extra nutrients!
These next couple weeks are CA-RAAAYYY-ZEEEE. I have 7 bajillion exams, activities, soirées, travels to and from home, and gym sessions (*fingers crossed*) to attend to. Meanwhile, I’m going to a Christmas centerpiece flowering arranging party with Bring-Your-Own-Wine by myself tonight. Because I feel like it. You’re all invited.
But, I’ve decided that’s what I love about the holidays. No time for idle hands! There is always the next task to do, the next present to wrap, the next Christmas movie to watch (The Santa Clause is my absolute favorite). I love to write my To-Do list in seasonally appropriate colors, add some candy cane stickers, and get to work! Mixing in some HUGE batch cooking every couple days is a must and adding a salad here and there never hurt anybody.
This has been my super secret Winter salad for years. And I’m now just sharing it with you because it’s PERFECT for a side at your holiday dinner table! Truth: I served it at Thanksgiving and a family party in the past month and the bowl was EMPTY before people could even go back for seconds. I feel like I’ve been keeping the world’s best kept secret. Ugh, such a sigh of relief to finally get this goodness out there.
Sorry for no TGIF post this week. We’re picking up our new puppy, GINO!, tonight. He’s an 8 week old golden retriever, weighing a hefty 13 pounds, and I’m busy puppy-proofing the apartment today. Stay tuned for Gino Pupdates!
I was under the weather yesterday and my local Urgent Care patched me right up. I had matzo ball soup from the delicatessen for lunch (yum) and LUCKILY had this butternut squash soup in my pantry that I was going to try and be inventive with for dinner.
While I made this gourmet squash soup, Dan preferred Taco Bell. Full disclosure – I had him get me a deluxe soft taco.
Do yourself a favority favor and make this IMMEDIATELY.
Side note – anything I add ancho chili peppers to is immediately better. It’s got a spicy punch behind it, so go lightly if you’re scardy of the spice!
If I was overzealous, I would have made some cornbread croutons to put on top of this for a little more crunch! If you’ve got spare cornbread laying around (Who has spare cornbread laying around…?), then go for it!
I know the title of this recipe is totally a mouthful (haha, punny!). But I wanted to include all the elements – because each one is as important as the next! I’ll be the first to tell you, quinoa is weird. It’s not quite rice, and it’s not couscous. Why bother, right? Because! PROTEIN! What quinoa lacks in normal english pronunciations, it makes up for with a big serving of protein in your salad!
The first seven days of September have been crazy busy. So busy that I am working on homework from two weeks ago. Or I should be – instead I’m writing this post for you all. Why? Because this recipe is crazy easy. I accidentally threw it together one day and it’s one of my go-to lunches during the week. I always have the ingredients on hand, and you can mix and match depending on what you have in your fridge!
Enjoying tzatziki at an outdoor picnic with my nanny family and 3-week-old manicure.
Taco Tuesday has been officially renamed. To Tzatziki Tuesday. I think the “T” in tzatziki might be silent. We’re just going to go with it. Because these chicken gyro (“yeer-ohs” according to this handy food pronunciation guide ) are BOMB DIGGITY. And easy. They’re the perfect I’m-doing-laundry-for-seven-hours-on-Sunday-so-I-should-just-marinate-something dish. Okay, I really watched Scandal for 7 hours, but let’s pretend I was productive.