Parmesan Topping for Steak, Mushrooms, Chicken or Fish

 Okay, seriously people.  This is good.  We had leftover topping from making these chicken breasts and I used it tonight with other leftovers--we also had leftover applewood bacon pork loin (smithfield, I think). 

Here's what I did:

• Wiped clean and scraped out the gills large portobello mushroom caps and sprayed them with cooking spray to they didn't burn.
• Filled each with chopped leftover pork loin.
• Spread with the parmesan topping.
• Bake at 350 for about 10-15 minutes.

This leftover topping would be a to-die-for topping for steak too.  You could saute some mushrooms, mix it in the topping, and then slather on a nice NY strip or beef tenderloin at the end of grilling.  

Honestly, I can't wait to try this.

See this idea, too--so good!

Watermelon Sorbet

 So, the basis for this recipe was actually a watermelon smoothie, but when I made it, it was so thick that it really is more of a refreshing frozen dessert.    Cool and bright.  Here is my version.

Watermelon Sorbet

3 c. cubed watermelon, frozen

7 large frozen strawberries

1/2 c. plain greek yogurt

1 1/2 T. honey

1/4 c. fresh mint leaves

1/2 c. or more milk of your choice (I've used almond milk and whole milk, both with good results)

Throw everything in the Vitamix and use the tamper to blend it.  Add more milk of it is too think, but don't add too much unless you want that smoothie!

Layer Salad

Yeah, this is known as a 7-layer salad, but why limit yourself to just seven?  Really, there are no rules with what you need to have for a layer or the amounts you use.  Just start with a base of greens and go for it.  Here are some ideas.

Layer Salad

Layer in a big bowl in this order (more or less, but lettuce at the bottom, bacon and shredded cheese at the top.)

1 head lettuce (or substitute romaine, or add some mixed greens and go lighter on the lettuce)

1/2 head or so of chopped cauliflower (or broccoli would also be good!)

Celery, chopped

Red onion or green onions, chopped

Peas

sliced radishes

Salt and pepper

dressing mix (just shy of 1 c. total combo of mayo and sour cream, heavier on the mayo.  Add a sprinkle of sugar, and 1/3 c. shredded parm cheese.)

1/2 lb. bacon, cooked and chopped (You kinda gotta have this. It's a key ingredient.  Cuz, bacon)

Shredded cheese

Optional:

Other possible mix-ins that I haven't tried, but would probably be awesome:  Shredded chicken.  Diced or mini cooked shrimp

Other dressing ideas:  add a bit of sriracha to the dressing for a kick!

Once everything is layered, cover and set in the fridge for several hours.  Toss and enjoy!

Almond Butter

 This is the reason we got the Vitamix--homemade nut butters.  Yum.  One ingredient---ONE!  If you try to use a regular blender or food processor, you'll probably blow out the motor.  In the Vitamix, it takes about 1 minute!

Almond Butter

2 - 4 c. raw almonds (my favorite batch so far was using the Costco Kirkland brand plain almonds that were steamed)

Toast the almonds for about 10 minutes at 350 degrees on a sheet pan lined with parchment paper.  To release the oils.  If you do this you shouldn't need to add any additional oil. Let these cool completely.

Add the nuts to the Vitamix.  Using the tamper through the lid, turn the Vitamix to high and continuously push down the almonds, especially in the corners.  

When it is the desired consistency, scoop out the nut butter and store it in jars in the fridge.

Nut and Seed Granola Bars

I found this recipe in a cookbook my daughter got for Christmas--The Well Plated Cookbook (Clean out the Pantry No-Bake Granola Bars).  It's loaded with seeds and nuts, so if you have someone in your house who is into that, these are awesome.

Nut and Seed Granola Bars

1 1/4 c. old fashioned oats, additional as needed

1/3 c. chopped mixed raw nuts and seeds of choice (almonds, pecans, sunflower, pepitas, etc.)

1/4 c. chia seeds

1/4 c. uncooked quinoa

1/4 c. ground flaxseed meal

1/2 c. honey

1/2 c. creamy peanut or nut butter, additional as needed

1 t. vanilla

1/2 t. ground cinnamon

1/4 t. kosher salt

1/4 c. mixed dried fruit (cranberries, cherries, berries) chopped

1/4 c. dark chocolate chips

Spread the oats, nuts, seeds, chia, quinoa, and flaxseed onto a large ungreased rimmed baking sheet  Bake until slightly toasted, 8-10 minutes at 350 degrees.  Transfer mixture to a large bowl.

Line 8x8 baking pan with parchment paper, leaving a few inches of overhang on 2 sides so you can lift it later.  Generously coat with nonstick spray.

In a microwave-safe bowl or saucepan, combine the honey and peanut butter at 15-30 second intervals, stirring in between until the mix is thin and smoothly combined.  Don't let it boil.  Remove from the heat.  Stir in the vanilla, cinnamon, and salt.  Let cool for 10 minutes.

Pour the honey/nut butter mixture over the oat/seed mixture.  Then add the dried fruit and chocolate chips.  Stir until all is evenly moistened.   If you need to add more melted peanut butter, honey, or oats for the right consistency, now is the time.

Press the mix in the pan into an even tight layer.  Use a sheet of plastic wrap if it is too sticky.

Place the pan in the fridge to set for a couple of hours or overnight.  Once fully chilled, lift it from the pan and slice into bars or squares.

Can be stored in the fridge for 1 week or in the freezer for 3 months.

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c = cup

t = teaspoon

Grain Bowl Ideas

 We've also been eating tons of grain bowls lately.  There is so much you can do with them and are a GREAT way to use up leftovers!  

Choose:

• A grain, I love the 7-grain 90 second packet from Aldi that you pop in the microwave.  A quinoa blend would be great, or brown rice/cauliflower blend.
• Add a bean, like chickpeas, pinto, black beans, edamame
• Add veggies of your choice (like peppers, red onion, avocado, shredded carrots, tomato, chopped broccoli, spinach, cucumber, etc)
• Add chopped fresh herbs like cilanto, parlsey, basil, mint
• Add optional toppings like salsa, hummus, tzatziki sauce, yogurt, sour cream

Beef or pork is especially good with edamame.

Chicken pairs nicely with chickpeas

Thai pork bowl

Brown rice, leftover shredded Thai pork, fajita veggies (multicolor peppers and onions), pineapple salsa, cilantro

Steak bowl

This one sounds a bit weird but it really worked.  7 grain blend, roasted cauliflower (in seasoned salt), grilled steak (generously seasoned 2 days ahead with salt and then seasoned with a steak seasoning about an hour before grilling), thinly sliced radishes, thinly sliced celery, thinly sliced quartered cucumber, cilantro, mango salsa.

Smoothie Ideas

 We've been making lots of smoothies with the new Vitamix blender.  Here is a list of some combination ideas.  Each of these is usually enough for two.

Orange Banana

1/2 c. milk (whole, almond, whatever)

2 oranges, peeled and sliced into big rounds

1 banana

handful of spinach (optional, but seriously, why not?  You can't taste it)

3 or 4 packets stevia sweetener

1 T. flaxseed (optional)

1 T. chia seeds (optional)

2 c. ice cubes

Mango Berry

1 c. milk (any kind) or 1/2 c. and cup or two of ice cubes

scoop of greek yogurt

big handful of spinach

1 mango, diced

1 c. berries of your choice, fresh or frozen (if frozen, thaw them a bit in the microwave)

1 T. flaxseed (optional)

1 T. chia seeds (optional)

Cranberry Blueberry Banana

1 c. milk

1/2 c. greek yogurt

1 banana

3/4 c. frozen blueberries

1 c. fresh cranberries

1 packet stevia