Let Them Eat Steak

This is going to be a quick post and run. I apologize in advance. Currently I am working on a big project that I am hoping to have complete tomorrow.

Here is another great recipe from my menu plan for the week. I did not create this one but I am glad that I stumbled up it. The marinade for the steak is a unique blend of cherry concentrate and soy. What intrigued me was that the recipe states that cherry concentrate used as a marinade makes steak healthier because it reduces free radicals. I am all for making dinner tasty and healthier.

                                Grilled Sirloin With Garlic And Herbs

From The Fat Resistance Diet Cookbook

• 4 garlic cloves
• 2 tablespoons of chopped parsley
• 2 tablespoons soy sauce
• 2 tablespoons cherry concentrate
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped thyme
• Freshly ground pepper
• 12 ounces sirloin steak (I used buffalo)

In mini food processor, mince garlic and parsley, then add soy sauce and cherry concentrate and process until combined.

Pour mixture into shallow bowl and stir in rosemary, thyme, and black pepper. Put sirloin in bowl and coat well with marinade. Pleas in covered bowl in refrigerator and let marinate for 30 minutes.

 

Heat electric grill or grill pan over medium-high heat. Spray olive oil on grill. Place sirloin on grill and cook 5 minutes each side or until medium.

 

Remove and let sirloin sit for 5 minutes, then slice.

Serve with veggies and a side. Look at those perfect grill marks. So tender and delicious.

I hope to have my big announcement tomorrow. TGIF!

Feeling a Little Nutty :)

The weather has been gorgeous in Connecticut. I was able to get out and take a very refreshing 2 mile walk with my trusty canine companion, Sadie. She was enjoying the outdoor weather I think more than I was. I felt great and my body just love being active in the warmer weather.

I find that I have some of my best culinary inspirations when I take long walks. Today was no exception. I was going to make a simple Walnut Crusted Fish, but began to think how I could make it more “Mom on the Run” like. My thoughts fluttered with great flavor combinations with walnuts. I was immediately drawn to the imagine of summers of my youth. My Nana, (whom I love dearly) would bring us for ice-cream at her favorite local farm. Every time she would order her favorite flavor Maple Walnut.  This flavor favorite for her has never changed and still to this day if you asked her what flavor of ice cream she wants, “Maple Walnut of course!” So this recipe is dedicated to my Nana, who has given me more love and inspiration than she knows. Love you Nana!

Maple-Walnut Crusted Fish

adapted from the Fat Resistance Diet Cookbook

Ingredients:

1 pound of white fish (flounder, tilapia, or roughy)

2 egg whites

1 cup of walnuts, crushed finely

2 tsp of Cinnamon

Salt and Pepper to taste

Olive Oil

3 tbsp Maple Syrup

Preparation:

Rinse fish fillets under cold water. Pat each fillet dry with a paper towel. Beat the eggs in a shallow bowl. Spread the chopped walnuts, cinnamon, salt, and pepper into another shallow bowl.

 

Dip the fish in the egg whites and then dredge in the walnut mixture, gently pressing the walnuts onto the fish to form the crust.

Heat a nonstick skillet and coat it with olive oil spray. Place the fish in the skillet and cook over medium heat for 3 to 4 minutes each side, until the fish is cooked through.

 

Drizzle a small amount of maple syrup onto each fillet. Let syrup caramelized for 1 minute and remove fish from the heat.

 

Serve immediately.

I was a little worried when I created this recipe in my head how the flavors would all mingle together. I was pleasantly shocked and this will be a new Lenten dish for the weeks to come. The salty/sweet combo really came through and the fish was a nice buffer between the two flavors.

This dish gets the Dad on the Run lick you plate clean seal of approval.

What are some of your favorite childhood flavors or dishes? Does it inspire your dishes today?

I may have that big announcement ready for Friday! It is one that I am so excited for