beef

{Man-Friendly} Grilled Steak Salad

August 1, 2014 by Amy

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A few days ago I tried to figure out how to combine my husband’s love of steak with my desire for a good salad. This {Man-Friendly} Grilled Steak Salad is the result.

I foresee us grilling this salad often this summer. It’s a quick and easy dinner that keeps all the heat out of the kitchen, but it’s also colorful, hearty, and full of flavor.

This could even be a fun Father’s Day option!

{Man-Friendly} Grilled Steak Salad

2014-07-31 21:03:36

Yields 4

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Nutrition Facts

Serving Size

473g

Yields

Amount Per Serving

Calories 378

Calories from Fat 145

% Daily Value *

Total Fat 16g

25%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 103mg

34%

Sodium 195mg

Total Carbohydrates 20g

Dietary Fiber 7g

29%

Sugars 7g

Protein 40g

Vitamin A

517%

Vitamin C

64%

Calcium

22%

Iron

27%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 pound of thin steak
3/4 t. Montreal steak seasoning
4 T. Worcester sauce
2 T. olive oil + oil for the grill pan
1-2 heads of romaine lettuce
2 carrots
1/2 c. shredded sharp white cheddar
1 green bell pepper, sliced
1 onion, sliced
1/2 c. frozen kernel corn

Instructions

Preheat the grill to about 350.
Toss the onions and peppers with olive oil and steak seasoning.
Oil the grill pan and place on the grill to heat.
Chop lettuce, carrots, cheese, and tomato. Assemble salads on 4 plates.
Put the peppers and onions in the hot grill pan to caramelize. Stir occasionally.
Place the steaks on the grill and top with Worcester sauce. Grill until they reach your preferred level of doneness.
When finished, remove steaks and veggies from the grill. Allow steak to rest, then slice into strips.
Add veggies and steak to the top of the salad.
Serve with your favorite salad dressing and enjoy!

By Amy Bradsher

beta

calories

378

fat

16g

protein

40g

carbs

20g

A Nest in the Rocks http://anestintherocks.com/

How do you celebrate Father’s Day?

Linked up at: Home to 4 Kiddos

Layered Nacho Taco Salad

August 1, 2014 by Amy

Sometimes it’s just too hot to cook.

While the temps haven’t really soared yet, it definitely feels hotter here in the Carolinas than it did just last week. The humidity level has shot up and we’ve had lots of outdoor commitments – and most of them have been all day and in the sun. I feel as if I’ve spent the past week in a sauna.

So when it came time to cook dinner, I really didn’t want anything warm. Something simple and cool but filling and fun seemed right, and so My Big Helper and I made this Layered Nacho Taco Salad.

We ended up with a spicy and (mostly) healthy salad that had some fun crunch, too.

Layered Nacho Taco Salad

2014-07-31 20:55:54

Yields 4

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Nutrition Facts

Serving Size

757g

Yields

Amount Per Serving

Calories 841

Calories from Fat 448

% Daily Value *

Total Fat 51g

78%

Saturated Fat 29g

144%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 180mg

60%

Sodium 877mg

37%

Total Carbohydrates 52g

17%

Dietary Fiber 10g

40%

Sugars 10g

Protein 49g

Vitamin A

678%

Vitamin C

83%

Calcium

58%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 lb. ground meat - chicken, turkey, or beef (in the picture above, I used chicken)
2 T. Worcestershire sauce
1 onion, diced
1 green bell pepper, diced
2 t. cumin
1 t. ground black pepper
1/4 t. ground red pepper
1 c. shredded Monterey Jack and Colby Jack blend
2 heads of romaine lettuce
1-2 tomatoes
1 small cucumber
carrots to suit, sliced
Salad dressing - Catalina or Chipotle Ranch are great
1 bag of Nacho Doritos

Instructions

Combine the meat, onion, and bell pepper in a skillet with the Worcestershire sauce.
Brown until cooked through.
Drain as necessary.
Add seasonings and stir well.
Remove from heat.
Assemble the salad veggies on plates.
Place a layer of Doritos on top of the veggies. Top that with cheese and then with the meat mixture.
Crown the whole salad with tomatoes and your favorite salad dressing.

By Amy Bradsher

beta

calories

841

fat

51g

protein

49g

carbs

52g

A Nest in the Rocks http://anestintherocks.com/

What’s your go-to meal when the temperatures rise??

Easy Bolognese Sauce

August 1, 2014 by Amy Leave a Comment

Spaghetti sauce has always fascinated me. I have this picture in my head of a fancy kitchen full of Italian women wearing aprons and singing as they dance around, chopping and stirring gourmet foods. (Fun image, huh?) Only problem? I’m Scot-Irish and Swiss-German and a whole lot American. As far as I know, there’s not a drop of Italian blood in me – and I definitely didn’t inherit the singing and dancing gene.

So, when I saw a recipe for a Bolognese sauce in a magazine a few years ago, I thought a lot about it. It had a few ingredients in it that sounded rather odd to me, but it also sounded very meaty, and that’s how my husband likes it. I decided to give it a try – and it has evolved into this sauce.

Now our family favorite, it comes together quickly, can be made with either fresh or canned ingredients, and is full of chunks – both of the meat and the veggie variety. Healthy and full of flavor, it’s also very versatile and the leftover sauce works beautifully on pizza the next night!

Ingredients:
1 onion
1 green bell pepper
1 can diced tomatoes or 2 tomatoes, skins removed, diced
1 jar/can tomato puree/sauce
a few tablespoons of Italian salad dressing or olive oil and a bit of Italian seasoning
1 pound of ground beef or sausage
2 tablespoons of cream cheese

Saute the diced onion and pepper in the salad dressing. When tender, add the meat and brown it. Drain any grease. Add the tomatoes and sauce and simmer, covered, for 15 minutes. Add the cream cheese and stir until incorporated. Serve over rotini or textured pasta – you need a strong noodle to hold up to this sauce!

Beef & Bean Burritos

August 1, 2014 by Amy

Sometimes, no matter what I plan for lunches during the week, things change – and I find myself facing an empty lunch box with no idea of what to put in it.

Enter homemade burritos: healthy, easy to make, easily frozen and reheated, tasty, and filling, too.

My whole family likes these burritos. We eat them occasionally for dinner, but I make big batches and put them in the freezer, where I can remove them whenever someone needs a random meal or I need to grab something quick.

These can be customized easily, so if you prefer your burritos cheesier or spicier, that’s not hard to do. I keep them mild so that our kids enjoy them, too.

A friend and I have gotten together a few times to wrap burritos and hang out while our children play together. Work is always more fun when done with a friend!

Beef & Bean Burritos

2014-07-31 19:52:10

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Nutrition Facts

Serving Size

4702g

Amount Per Serving

Calories 11964

Calories from Fat 3307

% Daily Value *

Total Fat 375g

576%

Saturated Fat 143g

716%

Trans Fat 4g

Polyunsaturated Fat 37g

Monounsaturated Fat 165g

Cholesterol 637mg

212%

Sodium 25506mg

1063%

Total Carbohydrates 1698g

566%

Dietary Fiber 119g

475%

Sugars 38g

Protein 434g

Vitamin A

158%

Vitamin C

291%

Calcium

402%

Iron

625%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 lb. ground beef
2 bags of dried black beans, cooked
2-4 c. shredded cheddar cheese
2-4 c. salsa
1-2 onions
1-2 green peppers
2 T. cumin
2 t. ground red pepper
2 t. oregano
4 t. garlic powder
2 t. onion powder
2 t. sea salt
2 t. ground pepper
40 tortilla shells
paper towels or small kitchen cloths

Instructions

Chop your onions and peppers into small pieces.
Cook the veggies with the beef, draining off any grease.
Put the meat and veggies into a Dutch oven.
Add the spices.
Add the beans, cheese, and salsa.
Stir and cook over low heat until cheese is melted and all ingredients are thoroughly mixed.
Remove from heat.
Place a tortilla onto a paper towel/cloth.
Spoon 1/2 c. of the meat mixture into the tortilla, putting it into a longish shape.
Fold the ends towards each other, then fold one side over and roll. Wrap in the towel/cloth the same way.
Depending on the size of tortillas that you use, this recipe yields 24-40 tortillas.
Place wrapped tortillas into a zip-tight bag to freeze.
To serve, heat in the towel until the middle is hot. You may need to flip the burrito once during heating.

Notes

Our kids like to pick these up and eat them like sandwiches. They're also great topped with your favorite taco toppings.

By Amy Bradsher

beta

calories

11964

fat

375g

protein

434g

carbs

1698g

A Nest in the Rocks http://anestintherocks.com/

What’s your favorite go-to meal?

World Tour – Italian Lasagna

July 18, 2014 by Amy

Lasagna isn’t something I make often, simply because my family just isn’t that fond of noodles. I love it, though, so when we began our study of Italy, I knew it had to be on the menu.

After collecting all of the ingredients, I started planning out our day and realized something: this was a meal that my children could make almost entirely by themselves. They both love to help in the kitchen, but they are both at that stage where they are really proud to be able to tell Daddy that they made a dish entirely on their own. I determined that this meal would be theirs.

To prep it, I browned the meat for the lasagna and allowed it to cool a bit. I set out all of the ingredients for the pasta dish and then called my Big Helper. She put up her hair, tied on an apron, and set to work.

First, we mixed one egg with a 15 ounce carton of ricotta cheese. We opened a jar of tomato sauce and added a oregano, basil, and garlic, crushing the first two between our fingers in order to release the flavors. She added a teaspoon of sugar to cut the acid, then stirred it up and pronounced it ready.

After spreading the bottom of the baking dish with a bit of sauce, she grabbed a lasagna noodle and used a child’s table knife to spread it with the ricotta mixture. I measured and cut several noodles and then let her have at it. When she had a layer ready, she laid them in the pan and topped them with more sauce. Then she added some of the browned meat (we used sausage, but ground beef works just as well), a sprinkling of mozzarella, and then began again with the noodles. Repeat four or five times.

After topping the whole dish with another layer of cheese to top it off, we covered it with foil and put it in the oven at 350 for about an hour. At that point we removed the foil and gave it a few more minutes to brown the top.

I had fully prepared myself to be cleaning sauce off the ceiling by the time she was done, but not so. Aside from a bit of ricotta that had dripped from the noodles, the counter was in very good shape. Impressive!

When the lasagna was nearly finished baking, I called my Little Man to come make the salads. He pulled a chair to the other side of the counter, and as I chopped the veggies, he arranged everything on each person’s plate. (I think he ate as much as he distributed, but still.) He was quite proud of his efforts, and we all got our salads made to order that night.

Having stuck the makings of Italian herb bread in the bread machine that morning, we were soon ready to eat.

My Big Helper’s lasagna was excellent, and she was so excited that she passed up her usual sandwich the next day at lunchtime in order to have leftovers.

This meal was perfect for her to prepare because everything (barring the meat) was assembled cold – and with a bit of prep beforehand, that could be, too. I definitely need to get more meal plans ready that they can do – they were so excited to help,and they’re learning valuable kitchen skills at the same time!

What do your children help you with in the kitchen?