I hope you all had a good week. This week has been really busy for me and lets just say TGIF! This week I am sticking with a super simple recipe of Taco Salad for Foodie Friday. This salad is so tasty and with all the veggies it is definitely far from boring. Lets get on to the recipe.
1 head of romaine chopped and washed.
1 small can of sliced black olives drained
A whole carrot peeled and julienne
A pound Ground beef
1 cup Shredded cheddar cheese
1 avocado sliced
Sour cream and salsa of choice to taste
cooking fat (optional)
1 tbsp of this primal palate taco seasoning or seasoning packet of choice
Let’s Get Cooking
First combine ground beef and taco seasoning cook through, add cooking fat of choice if needed.
While your meat is cooking wash, cut and dry lettuce. Place in a bowl.
Prepare your avocado, use peeler to julienne your carrot.
Combine the avocado, carrot, sliced olives, and shredded cheese.
Welcome to the second edition of Foodie Friday Shrimp Alfredo with Asparagus. I am always on a mission to find the best alternatives to pasta. My favorites provide additional nutrients and are lower in carbs. I have recently discovered the use of asparagus instead of pasta and I love it! While I am a fan of zucchini noodles, and they definitely have their place, they can be a pain to spiralize. Because they put off so much moisture, they tend to make the sauce watery. If you are an asparagus and Alfredo fan you definitely should give this recipe a try! Not only is this a healthy alternative to pasta it is extremely tasty and I am willing to bet you might not even miss the pasta.
Asparagus is super tasty and an extremely healthy vegetable. It happens to be choked full of folate and vitamin C. In addition to this it is a low carbohydrate, non starchy vegetable with very few calories and a good amount of fiber. Folate is a very important nutrient during child bearing years and has been shown to help decrease the incidence of neural tube defects. Vitamin C is also considered an antioxidant and is an essential nutrient meaning that we cannot make it within the body.
How to Choose and Store Asparagus
According to realsimple.com the size of the Asparagus does not determine its quality and taste. Instead look at the color and firmness of the spears. You want a more purple tent to the tips and firm in texture not limp.
According to real simple you should trim your spears and soak in a wet paper towel or cup dipped in water in the refrigerator to extend the shelf life. Check out the linked article for all the info.
Ingredients Needed for Shrimp Alfredo with Asparagus
Start by de-thawing your shrimp if you have not already done so. Salt and pepper liberally.
Place 1/2 tbsp butter and 1 tsp olive oil in your pan to heat up for a minute over medium to medium high. Cook the shrimp until they are pink and cooked all the way through then set aside in a dish.
Add remaining tablespoon of butter to the pan. Place sliced mushrooms in the pan to cook until they are browned.
After your mushrooms are browned add in garlic, and asparagus and cook until asparagus reaches your desired texture. We like to leave ours a little crunchier.
Next add 1 oz cream cheese and mix well allowing it to melt. Once it has melted add 1 cup of heavy whipping cream being sure to stir constantly. When the sauce begins to bubble and thicken enough to coat the back of a spoon add Parmesan cheese and stir to combine.
Add shrimp back into the dish to warm. Garnish with parsley and additional Parmesan if you desire.
Remove from heat and serve.
I like to serve mine with a salad. Today we chose Cesar salad made with organic baby romaine, Cesar dressing and Parmesan cheese. Simple and tasty.
Whats up with you?
I hope you all have a great weekend. Keep the conversation going and let me know what you all are cooking up this weekend.
Cobb Salad will be the first featured recipe on my new segment on the blog called “Foodie Friday”. Each week I will share a recipe with you all. I hope you find inspiration with these recipes and I look forward to hearing what you all think. Now on the the Cobb Salad.
Cobb Salad With a Twist
This week on my first Foodie Friday I will be featuring a super simple recipe that is a twist on the traditional Cobb Salad. Salads are amazing but can also get so boring. They are an easy way to add in some greens and extra vegetables into your day. However when you go on a salad/health kick they get old fast. This recipe is anything but boring and I hope you enjoy it as much and me and my family does.
Omega 3 Fatty Acids
This glorious Cobb Salad features a different source of protein and includes one of my favorite fatty fishes salmon. Omega 3s are essential nutrients that many of us are lacking. The key word here is essential as they can only be obtained through diet and not made within the body. I am a big fan of obtaining our nutrients within our food whenever possible. This is mainly due to the synergistic effect that occurs when vitamins and minerals are combined and not isolated. In other words vitamins and minerals often need each other in order to be digested and used more easily.
Getting In More Fish Is a Struggle
Getting in enough fish can be boring. This salad helps with that and provides a new and interesting way to add in your omega 3s. It may even help you overcome that salad rut you might be in.
On to the Recipe: Cobb Salad With a Twist
This recipe is super simple and can be tailored very easy to meet your individual needs. Please be sure to add or take away any ingredients as you see fit, but most of all enjoy!
One to two bunches of chopped romaine. (I use organic whenever possible)
Two hard boiled eggs peeled and sliced or chopped.
One pound Baked Salmon. You can even bake from frozen and add seasonings like salt, pepper, garlic powder, or spice it up with some lemon pepper seasoning. (whatever you choose)
One sliced avocado.
Bacon bits, a few tablespoons.
One cup of shredded cheese of your choice. ( We chose Monterrey and cheddar)
Dressing of choice to taste. ( We chose ranch)
Enjoy Your Cobb Salad
I hope you enjoy this recipe and my new series. Please be sure to leave any comments and your thoughts if you try it! That’s what I am up to on this Friday what are you up to?
I hope you all are having a great weekend and enjoying the steamy weather. In the Wingo household we use Sundays to catch up on cleaning and getting ready for the week which generally includes some meal prep and a trip to the grocery store. As a family we have been trying to spend more time outside as Amelia gets bigger and we decided it would be the perfect day to grill out while relaxing by the kiddie pool. We recently got an Anova Precision Cooker which is used to Sous Vide food. We decided to give it a go and cook up some delicious steaks in a Sous Vide steak experiment. Sous Vide is a type of cooking that is done inside a water bath. This bath is at a consistent temperature to provide perfectly even cooking. It seems pretty complicated but once you get it set up its honesty super simple. This thing basically does the work for you while you sit back, relax and catch up on any shows on Netflix you might be behind on.
I am going to take you step by step in how we completed this Sous Vide steak experiment. I will be sure to include links to all the equipment and tools so if you are feeling adventurous you can achieve this restaurant quality meal in the comfort an ease of you own home.
Here is a list of the things you are going to need before getting started. You can use a pot or a container that is heat safe that is deep enough to hold the water and food that you are cooking. We purchased this container from amazon and it works perfectly.
The next item you need is a food saver or some kind of vacuum sealer. This is a must have for everyone! It is great for keeping meat extra fresh if you plan to buy in bulk and deep freeze. I can’t seem to find the exact food saver series as I am using, but I am linking the basic starter kit which should work perfectly.
We picked up some New York strips for grilling, but choose whichever steak you like. Make sure to google the cut of meat and and desired doness for your correct time and temperature. We set our temperature to 130 degrees for 2 hours.
You first start by setting up your water bath. On the Anova Precision Cooker there is a minimum and maximum line for water so make sure your water is within the required levels. We ending up using 9 liters and it was plenty of room for our 4 steaks. This is the link to the cooker that we have. So far we are pleased with its performance.
This particular model has some pretty neat features including an adjustable clamp and is blue tooth capable in order for you to use your app. Pretty neat little gadget that I hope to use more frequently.
Lets Get Cooking our Sous Vide Steak
Once you have chosen your steaks pat them dry and add your seasonings of choice. Today we went with salt, pepper, garlic, and onion powder. We seasoned both sides of the meat and then placed into a double sealed food saver bag. We learned this trick to double seal the bag from Brad Leone of Bon Appetit . P.S. he makes some great recipes on his YouTube series “it’s alive”. I love that he gives different spins on fermented and probiotic rich foods. Super cool watch, so be sure to check him out.
After placing meat in the bag, seal again and this will make an air tight bag perfect for Sous Vide. Once your water is up to the proper temperature, its time to start cooking. Place the sealed bag into your warm water bath set yourself a timer and go watch some Netflix. We added a clothes pin on the side of the container to keep the steaks from moving around too much.
Hurry up and wait
While we were waiting for the steaks to warm up, we headed outside for some fun in the sun. The weather has been scorching so we definitely needed to sip on some bubly and apply sunscreen. We were back and forth between inside and outside due to the heat, but still managed to enjoy our time.
Why do little ones try and eat lotion and sunscreen? LOL! The look on her face was priceless. So as time passed we decided to get the grill up and going to cook up some veggies and for searing the steak after cooking in the Sous Vide.
Time to Grill
When you take the steaks out of the Sous Vide bath, they are going to look a little funky. Don’t worry though, the searing of the steak is a very important step and makes all the difference in look and flavor.
Be sure to turn your steak to get those gorgeous grill marks and serve it up with some parsley or an extra dash of seasoning. We added a cherry smoked sea salt to the top
Time to Chow Down
After you grill your steak be sure to let the meat rest before cutting so you get the maximum flavor distribution. Overall here are my final thoughts on this Sous Vide Steak. The meat was tasty and the cooking was definitely much more even. The negatives is the time it takes to cook. You have to set aside a decent amount of time but the benefit is it is mostly inactive cooking. I definitely recommend this to those cooks who have a hard time getting an even cook every time. We had a blast playing with this gadget and look forward to making more recipes Sous Vide style in the future.
Since it is hot and you need to cool down you need to check out my recipe for Tzatziki sauce. This stuff is so tasty and is made with Greek yogurt. It would be a fabulous complement to this steak or use it on a salad if you just can’t bring yourself to get out in the heat to grill.
Whats up with you?
I hope you all had a great weekend spent with your family and friends. Let’s keep the conversation going and let me know what you have been up to.
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