Spicy Thai Beef Salad

This salad is our favorite fast weeknight meal. We found it on popsugar.com and make it on a regular basis. You can swap out the steak for chicken, shrimp or leave it vegetarian. 

1/3 cup jasmine rice, dry
1 pound top sirloin steak
1 small head romaine lettuce, chopped
1/2 cucumber, sliced
1 tomato, sliced
1/4 medium red onion, sliced
1/2 cup of cilantro leaves

For the dressing:
4 tablespoons fresh lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1 or 2 Thai chili peppers, chopped

In a large pot, combine 2/3 cup water and 1/3 cup jasmine rice, and bring to a rolling boil. Simmer for 15 minutes, remove from the heat, and after 5 minutes, fluff the rice with a fork.

Set your oven to broil, and line a baking sheet with aluminum foil for your steak. With the oven door slightly open, broil your steak for 12 minutes, then flip the steak and broil for another 5 minutes. Make sure that the juices run clear once you stick a fork into the steak to ensure it has cooked through.

Meanwhile, slice and chop all your vegetables, then prepare the dressing. Combine all the dressing ingredients in a mason jar, shake well, then pour into a large bowl.

Remove the steak from the oven, cover with aluminum foil, and let it rest for 5 minutes. Slice your steak into cubes or thin slices, and add the steak to the large bowl with the dressing. Mix well until all the dressing covers everything. Then add the cucumbers, red onions, tomato, and romaine; mix well, and serve into bowls.

Serve 1/3 cup cooked jasmine rice on the side, or mix the rice into your salad bowl.

Top off your salad with fresh cilantro leaves, and enjoy.

Chicken Tenders

These chicken tenders came into our life in a quest to find more recipes that our kid would like. The recipe comes from the 2Teaspoons blog and are so good that we all enjoy them. 
We serve them with ketchup or sweet chili sauce.

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons butter
• 2 cups panko breadcrumbs
• ¾ cup flour
• 1 egg, beaten
• splash of milk
• dash of salt and pepper
• 
  

1. Preheat oven to 425 degrees. Place a wire rack inside a baking sheet. Spray rack with cooking spray.
2. Melt butter in a skillet over low heat. Add breadcrumbs and slowly stir until golden brown, about 5 minutes.
3. Set up breading station by putting three shallow bowls on counter. Fill first bowl with egg and milk, second bowl with flour, and third bowl with breadcrumbs, salt and pepper.
4. Cut chicken in to bite-sized pieces. Dunk chicken in egg mixture bowl, then flour bowl, then shake off excess. Place chicken back into egg mixture bowl, then roll in breadcrumb bowl, coating thoroughly. Press breadcrumbs into chicken and place on a wire wrack.
5. Once all chicken pieces are breaded, spray chicken with cooking spray. Bake for 10 minutes, until chicken is fully cooked (internal temperature of 165 degrees). Let rest for 5 minutes.
6. Serve straight up or with your favorite dipping sauce!

These can be made gluten free with GF flour and panko breadcrumbs.

Black Bean and Avocado Tacos with Cumin-Lime Dressing

A favorite local blog is Dishing Up The Dirt from Tumbleweed Farm in Hood River. Everything we've tried has been great, especially these tacos. They are a camping staple for a hot July summer dinner paired with an Oregon IPA.

4 corn tortillas

1/2 TBS olive oil

1 14.5 oz can of organic black beans, drained and rinsed

1 medium sized avocado, chopped into small cubes

1 small jalapeno pepper, seeded and diced

2 cups, shredded red cabbage

1 small red onion, diced

1/4 cup cilantro, diced

For the dressing

Juice from 1 lime

1 TBS olive oil

1 garlic clove, minced

1 tsp ground cumin

1/2 TBS pure maple syrup

pinch of crushed red pepper flakes

Whisk all ingredients together and set aside.

In a skillet over medium heat add a little olive oil. Add jalapeño pepper and saute for about 1 minute. Add black beans and cook until just heated through. (About 3 minutes) Remove from heat and place beans in a bowl.

In the same skillet add a little more oil and add the tortillas and cook for a couple of minutes on each side, (or until they turn slightly brown)

Combine the beans with the cabbage, cilantro, onion, and avocado. Drizzle with cumin-lime dressing. Top each tortilla with a healthy portion of bean mixture and enjoy!

Smashed Lemon Potatoes

These potatoes are refreshing and incredibly simple. They come from the guru Ruth Reichl and are delicious with seafood, especially slow roasted salmon with grapefruit and jalapeño avocado salsa. 

• 2 pounds baby potatoes
• 3 cups chicken stock
• Zest of 1 lemon (in thick strips)
• 2 cloves garlic
• Olive oil
• Sea salt
• Parmesan, for grating

Preheat oven to 400F.

Put the potatoes in a wide-based saucepan, add chicken stock, lemon zest and garlic (the stock may not cover the potatoes fully, that’s OK). Bring to the boil, cover and cook for 8 minutes.

Drain potatoes, picking out the lemon zest and saving it for later.

Oil an oven tray generously. Gently flatten each potato. I found the best method was to flatten them on a chopping board using the base of a small saucepan, but you could use the side of a chef’s knife or a rolling pin. Flattening them on the oven tray is possible, but the oil makes the surface slippery and the potatoes tend to dart around the tray when you try to flatten them.

With the smashed potatoes on the oven tray, drizzle them with olive oil and lay the reserved lemon zest in between the potatoes. Roast for 40 minutes, until the potatoes are crisp, golden and irresistible.

Sprinkle with sea salt and finely grate parmesan over the top.

Slow Roasted Salmon with Grapefruit Avocado Salsa

When we camp, we love to eat like locals based upon our destination. When camping near Cape Perpetua, Oregon last year, we wanted to try a new seafood recipe and decided to use up steelhead from the freezer. We found this recipe from Portland Monthly Magazine and loved it! The citrus flavor infused perfectly in the fish. We served it with Lemon Smashed Potatoes and DePonte Cellars Melon.

• 1 pound salmon fillet
• 1 tablespoon extra-virgin olive oil
• 1 large grapefruit
• 2 meyer lemons
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salsa:

• 1 large grapefruit
• 1 small firm but ripe avocado, pitted, peeled and cubed
• 1/2 large jalapeño chili, seeded and minced
• 3 Tbs. minced red onion
• 2 Tbs. minced fresh cilantro
• 1 Tbs. fresh lime juice
• salt and pepper to taste

Pre-heat the oven to 250 degrees.  Cut the top and bottom off the grapefruit and one of the lemons and slice into rounds about 1/4-inch thick.  Lay the fruit on a parchment lined rimmed baking sheet and top with the salmon fillet.  Zest the remaining meyer lemon over the top of the fillet drizzle with the olive oil and season with the salt and pepper.  Roast the salmon for 25-30 minutes until the fish is opaque and slightly firm to the touch.

Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch pieces, then return them to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro and lime juice. Season the salsa with salt and pepper.