Steak & Shaved Brussel Sprout Salad

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Now, before you all go “ewww” on me, I ask that you give it a chance.  I am not a huge fan of brussel sprouts BUT I really like this salad. Mostly because it doesn’t taste like brussel sprouts.  Ironic.  The husband is a huge fan though and I made it for him.  Hence the reason I am eating a steak too.  As I have previously stated, I rarely eat beef BUT it’s been very hot here in upstate NY and steaks were on sale and I wasn’t about to stand over a hot stove/oven and cook.  It’s September.  It’s not supposed to be 90* in NY.  We are supposed to be drinking pumpkin spice lattes, picking apples and watching leaves change colors.  Not sweating…

Not complaining though.  That’s what the AC is for!  Winter will be here soon enough.

Okay back to the salad.  It’s actually a very easy salad to assemble.  The sprouts are raw.  Yes, I said RAW.  No cooking required.  The only danger is the shaving of them.  You can buy them already chopped but the salad really doesn’t taste the same.  You can use a mandolin to slice this thin or if you have an slicer attachment to a stand mixer,  you can it it that way.  I started with the mandolin but the husband walked in as I was slicing them super fast and had a mini heart attack.  He gently reminded me of my thumb that is missing part of its side (sadly, that’s not from just one experience) and went and got the attachment down and started to slice them for me that way.  Alright by me!

Once the brussels are thinly shaved/sliced,  I added chopped almonds, dried cranberries, turkey bacon and mixed it all up.  I then drizzled the salad with a dressing of orange and lemon juice, their zest, apple cider, minced onion and olive oil.  I tossed that around and added coarsely grated parmesan to it and topped with the perfectly grilled and sliced steak!  So easy and very tasty!

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That being said, I do have to warn that the salad isn’t very good as a left over.  The sprouts get soggy and flat tasting.  Sorry, this is a dish best enjoyed right when it is made.  It is easy doubled and is very popular are gatherings.  Must people don’t even realize they are eating brussel sprouts!

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To grill the steak, about 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Season both sides with with salt and pepper and place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes on each side.  Remove from the grill and cover the steaks with foil and let sit for about 10 minutes.

Yield: 4-5 Servings

Steak & Shaved Brussel Sprouts Salad

10 minPrep Time:

10 minCook Time:

20 minTotal Time:

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Ingredients

  • For the dressing:
  • juice of one lemon and 1 teaspoon zest
  • juice of one orange and one teaspoon zest
  • 1- 2 tablespoons apple cider (not vinegar)
  • 1/4 onion, minced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • For the salad:
  • 2 dozen brussels sprouts
  • 1/2 cup almonds, chopped
  • 3 slices cooked turkey bacon, crumbled or chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dried cranberries
  • 1 Steak, Grilled

Instructions

  1. Combine the lemon juice, orange juice, zests, apple cider, and onions in a bowl.
  2. Add the olive oil in a stream and whisk for a minute or two, until it becomes creamy-looking.
  3. Slice the brussels sprouts as thinly as possible with a mandolin or stand mixer attachment,(watch your fingers).The thinner the shreds, the better the salad!
  4. Toss the shreds so they separate and fluff a little bit.
  5. Toss the brussels sprouts, almonds, bacon, cheese, cranberries and dressing together.
  6. Top with sliced steak.
  7. Serve immediately or within a few hours of tossing.
  8. To Grill the Steak:
  9. 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  10. Heat your grill to high.
  11. Season steaks with salt and pepper.
  12. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
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http://thepotterspantry.com/2015/09/steak-shaved-brussel-sprout-salad/

Baked Turkey Zucchini Meatballs

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Today I’m sharing with you my new favorite dinner-in-a-hurry recipe: Baked Turkey Zucchini Meatballs in Homemade Marinara Sauce. Baked in the oven, and finished off with a homemade marinara sauce.  This recipe is: Quick , Easy , Healthy and sure to please.

I got the original recipe from a close friend of mine.  She got it from her mother in law.  The original recipe called for ground beef but I decided to make mine with lean ground turkey for a healthier alternative.  To add some moisture back into the meatballs, I added grated zucchini.  This is a basic meatball recipe you can easily alter to your taste. Feel free to use chopped spinach or kale if you don’t have zucchini.  For extra spice, chili powder. The possibilities are endless!

You can eat these meatballs on their own, add some crusty bread, place them over a bed of spaghetti, top them with cheese, etc. The ways to enjoy are endless.  I baked mine in advance then added them to my slow cooker on warm with some homemade marinara till we were ready to eat.  Perfect!

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Serving Size: 3 meatballs

Baked Turkey Zucchini Meatballs

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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Ingredients

  • 1 lb lean ground turkey
  • 1 cup grated zucchini, drained of excess liquid
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 sprig parsley
  • 1 clove garlic
  • 1/2 cup milk
  • 2 well beaten eggs
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400° F. Lightly grease a baking sheet with cooking spray and set aside.
  2. In a bowl, mix all ingredients together thoroughly with your hands.
  3. Roll into about 20 meatballs and place on the baking sheet.
  4. Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.

Notes

To drain the zucchini, measure it first, then transfer it to a piece of cheesecloth or a clean and lint free dishtowel. You’ll want to let the zucchini rest a few minutes so it can begin releasing liquid then squeeze as much of the liquid out of the shredded zucchini as possible.

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http://thepotterspantry.com/2015/08/baked-turkey-zucchini-meatballs/

Philly Cheesesteak Stuffed Peppers

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Ah, Philadelphia.  The city of brotherly love.   Known as the birthplace of American democracy,  it’s home to the Liberty Bell, Independence Hall, America’s first Zoo, The Philadelphia Museum of Art (think Rocky running up the steps), America’s oldest farmers market, the Phillies, Flyers, Eagles and 76’ers and last but most importantly…Philly cheesesteaks.

Mmm, cheesesteaks.  There is nothing like an authentic Philly cheesesteak.  I dare you to find me one person that would not eat a cheesesteak (non vegetarians of course)!  The real question is: With or without?  It’s a much debated question in Philly that can lead to people not speaking to each other but in my opinion (and sorry to those who disagree), cheese whiz is gross.  I prefer a mixture of white American cheese along with provolone.

I’m lucky to visit this fun but crazy city fairly often because my brother and one of my best friends lives there.  However we save the authentic cheesesteak experience for when we are there.  I make a low carb version at home because let’s face it, all that bread really isn’t good for ones diet.

Now I have made these using different types of meat.  I have made them with lean roast beef and thinly sliced flank steak but I am not a big beef fan so I prefer them with thinly sliced chicken breast or ground chicken/turkey.  Use whichever you prefer.

To start, I saute the sliced onions and mushrooms with some garlic in olive oil. You don’t want your mushrooms caramelized (or maybe you do) but you do want them soft.  When both mushrooms and onions reach desired softness transfer them to bowl and add to the empty skillet your meat of choice that has been seasoned with salt and pepper.  Cook completely and add back in the onions and mushrooms and stir to combine everything.

Once everything has been combined, slice the peppers in half and de-seed them.  Place the pepper half on a lined baking sheet and fill them with the meat mixture.  Now, you can also just cut the top off the pepper and de-seed it and stuff the mixture into the standing up pepper but I find it harder to eat that way.  Also, if you are like my husband, you can put some cheese at the bottom of the pepper before adding the mixture.

 

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Place half a slice of white American cheese and half a slice of provolone over the top of the peppers and broil on high until the cheese is melted and bubbly!  Serve immediately!

Note:  These are my meat and cheese preferences.  Use what ever you prefer!  I don’t recommend broiling if you are using cheese whiz though.

 

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Serving Size: 1 whole pepper

Philly Cheesesteak Stuffed Peppers

20 minPrep Time:

5 minCook Time:

25 minTotal Time:

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Ingredients

  • 4 peppers cut in half and seeded
  • 2 Tablespoons olive oil
  • 1 small sweet onion chopped
  • 1 package baby bella mushrooms sliced
  • 3 cloves garlic, minced
  • 1 lb ground turkey or meat of your preference cut into strips
  • Salt and pepper to season meat
  • 4 slices of white American cheese, halfed
  • 4 slices of Provolone Cheese, halfed

Instructions

  1. In large skillet heat olive oil over medium heat, add onion, mushrooms and garlic when the oil is heated.
  2. Saute until onions are translucent and mushrooms become tender.
  3. Transfer onions and mushrooms to a bowl and add seasoned ground turkey to the skillet.
  4. Cook 5-7 minutes or until meat is no longer pink.
  5. Add onions and mushrooms back to the skillet. Stir
  6. Place pepper halves on a large baking sheet, fill the peppers with some turkey/onion/mushroom mixture
  7. Top each pepper with 1/2 a slice of American cheese and 1/2 a slice of provolone cheese.
  8. Broil peppers on high till the cheese has melted and is bubbly.

Notes

You may want to pre-bake the peppers at 350 degrees for about 10 minutes while the meat mixture is cooking if you like a softer pepper

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http://thepotterspantry.com/2015/07/philly-cheesesteak-stuffed-peppers/