Easy Eats – Cobb Salad Recipe

Easy Eats – Cobb Salad Recipe

Adapted from everydaydishes.com

INGREDIENTS

  • 1 head iceburg lettuce chopped
  • 1/2 cup crumbled blue cheese
  • 6 strips cooked bacon coarsely chopped
  • 3 hard-boiled eggs peeled
  • 1 cup grape tomatoes cut in half
  • 1/2 english cucumber cut into 1/2 cubes
  • 1 1/2 cups cooked chicken breast shredded or diced
  • 1 avocado cut into 1/2
  • kosher salt and black pepper
  • 1/2 cup salad dressing

INSTRUCTIONS

  1. Add the chopped lettuce to a large salad bowl. Arrange the blue cheese, bacon, eggs, tomatoes, cucumber, and avocado on top for a beautiful presentation.
  2. Serve with dressing and season lightly with salt and freshly cracked pepper.
EasyEats_EmailBlock_3.17 Cobb Salad

Easy Eats – Salmon & Arugula Salad

Salmon & Arugula Salad

Adapted from realsimple.com

INGREDIENTS

  • 3/4 pound boneless, skinless salmon filet
  • kosher salt and black pepper to taste
  • 1 tbsp olive oil
  • 2 bunches arugula
  • 1 15.5 oz can garbanzo beans rinsed
  • 1/4 small red onion sliced
  • 1/2 cucumber sliced
  • 1/4 cup kalamata olives sliced
  • 1/4 vinaigrette

INSTRUCTIONS

  1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
  2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.
EasyEats_EmailBlock_3.10 Arugula Salad

Easy Eats – Garlic & Herb Baked Chicken

Garlic & Herb Baked Cod

Adapted from LaurensLatest.com

INGREDIENTS

  • 2 lbs cod fillets
  • 1/3 cup real mayo
  • 1/3 cup Parmigianno Regianno cheese freshly grated
  • 2 tbsps fresh parsley chopped
  • 2 tbsps fresh basil chopped
  • salt and pepper to taste
  • 1 medium clove garlic grated

INSTRUCTIONS

  1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat. Place fish fillets onto prepared baking sheet and set aside.
  2. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets.
  3. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden. Remove from oven, cool 3-5 minutes and serve.
EasyEats_EmailBlock_3.3-Cod-711x1024

Easy Eats – Skillet Bacon & Cabbage

Skillet Bacon & Cabbage

Adapted from Copykatrecipes.com

INGREDIENTS

  • 1 head green cabbage
  • 6 ounces bacon cut into 1 inch pieces
  • 3 cups water
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 tbsps butter

INSTRUCTIONS

  1. Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch pieces; you should have approximately 12 cups.
  2. Place in a large pot along with the bacon and water. Bring the water to a boil over medium-low heat and then reduce the heat to a medium-low.
  3. Add the pepper and salt to the pot, cover with a lid, and simmer for about 30 minutes, stirring occasionally. Before serving, stir in the butter.
EasyEats_EmailBlock_2.25 Cabbage  

Easy Eats – Salmon with Creamy Cucumber Salad

Salmon with Creamy Cucumber Salad

Adapted from www.realsimple.com

INGREDIENTS

  • 4 skinless salmon 6 ounce pieces
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • kosher salt and black pepper
  • 1 lemon thinly sliced
  • 1/2 cup plain low-fat greek yogurt
  • 1 tbsp cider vinegar
  • 1 english cucumber thinly sliced
  • rye bread for serving

INSTRUCTIONS

  1. Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until opaque throughout, 8 to 12 minutes.
  2. Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat.
  3. Serve the salmon with the cucumber-fennel salad and bread.
EasyEats_EmailBlock_2.18 Salmon

Easy Eats – Juiciest Rib-Eye Steak Recipe

Juiciest Rib-Eye Steak

Adapted from www.recipe4living.com

INGREDIENTS

  • 1 tablespoon freshly ground black pepper
  • 1 tsp. granulated garlic powder
  • 1/2 tablespoon coarse sea salt

INSTRUCTIONS

  1. Preheat your grill to high heat.
  2. Rub the steaks evenly with pepper, garlic powder, and salt.
  3. Place on grill and cook for four minutes on each side to achieve medium-rare. Cook longer if desired.
  4. Remove and allow 10 minutes before serving.
EasyEats_EmailBlock_2.112

Easy Eats – Simple Cajun Chicken

EasyEats_EmailBlock_1.28

Easy Eats – Simple Cajun Chicken Recipe

INGREDIENTS

  • 1/2 cup Kraft Miracle Whip or Mayo
  • 1 1/2 tbsp Cajun spice
  • 1/2 cup shredded Mexican blend cheese, divided
  • 2 tbsp. chopped fresh parsley leaves
  • boneless, skinless chicken breasts
  • 1/4 cup fresh bread crumbs

INSTRUCTIONS

  1. Combine Kraft Miracle Whip or Mayonnaise, cajun spice, 1/4 cup of the cheese and parsley.
  2. Spread on chicken, then sprinkle with crumbs.
  3. Bake at 425°, 20 minutes or until thoroughly cooked.
  4. Sprinkle with remaining cheese; heat 1-2 minutes until cheese is melted.

Easy Eats – Crock Pot Potato Soup

Crock Pot Potato Soup

Recipe adapted from www.islowcooker.com

INGREDIENTS

INSTRUCTIONS

  1. Add potatoes, garlic powder, onion and chicken stock into crock pot.
  2. Cover. Cook on high for 5 hours or low for 8 hours.
  3. Remove soup from crock pot. Puree in blender or food processor with cream cheese. Pour back into crock pot to keep warm. Enjoy!
EasyEats_EmailBlock_1.21

Slow Cooker Italian Sausage & Peppers

  During the winter, I'm ALL about the comfort food. Anything hearty, warm, and full of carbs is what I crave. It's just a bonus when I can use the slow cooker! I am a big fan of the Chief Smokehouse Italian sausage links... have you tried them? We love to grill them up in the summer-time, and serve them on toasted buns with some spaghetti sauce. I'm not about to get out my grill in 12*F weather, so I put my slow cooker to work this weekend. Pan-seared sausages are cooked low & slow with sweet onions & bell peppers, in a rich tomato sauce full of basil. We served up the sausage pieces over pasta, but I've already got my eye on an Italian sub for leftovers tomorrow! FullSizeRender (50) I used a mixture of sweet and hot Italian sausages... cut them into thirds and give them a quick sear in a hot pan. Then place them in your slow cooker. Repeat with sliced onions and sliced bell peppers. IMG_3653 IMG_3654 Layer everything up and cover it with tomato sauce. A little bit of Italian seasoning, and let that slow cooker do its magic! IMG_3655 Soooo good! Add in some grated Parmesan cheese and fresh basil just before serving and you won't be disappointed.  

Slow Cooker Italian Sausage & Peppers

Servings/Yield: 8-10 servings

Difficulty

  • 3 lbs sweet or hot Italian sausage links
  • 2 sweet onions, thinly sliced
  • 3 bell peppers , thinly sliced
  • 1-2 tablespoons minced garlic
  • 2-3 tablespoons vegetable oil
  • salt & fresh ground pepper, to taste
  • 28-oz can tomato sauce
  • 28-oz can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (if desired)
  • ½ cup grated Parmesan cheese
  • fresh basil, finely chopped

Method

1. Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Cut Italian sausage links into thirds. Place half the sausage pieces in the pan; brown about 2-3 minutes on each side. Repeat with remaining sausages. Place the sausages in the bowl of a slow cooker.

2. Add another drizzle of vegetable oil to the pan; add the sliced onion. Season with salt & pepper and cook 3-4 minutes until crisp tender. Add to sausages in slow cooker.

3. Add the sliced bell pepper to the pan; cook 3-4 minutes until crisp tender. Add minced garlic and cook 1 minute more until fragrant. Add to onions in slow cooker.

4. Pour tomato sauce and crushed tomatoes over sausages and vegetables in the slow cooker. Add Italian seasoning and crushed red pepper flakes if desired. Cook on low 5-6 hours until Italian sausage is tender.

5. Just before serving, stir in Parmesan cheese and fresh basil. Serve with pasta or on toasted buns with provolone cheese.

Source: adapted from Iowa Girl Eats

Hippie Crispy Treats

Today, I've got a variation on one of my favorite treats ever... the Scotcheroo! This cereal treat is typically made with peanut butter, butterscotch, and milk chocolate, encompassing three of my favorite flavors. Hippie Crispy Treats are a more grown-up version, full of antioxidants (hello dark chocolate) and healthy fats (thanks to almond butter and coconut oil). A little sprinkle of sea salt on top makes it the perfect indulgence. Made with all-natural ingredients, these could almost be considered healthy! ;) IMG_3625 The method is the same - bring the sweeteners to a boil (maple syrup & corn syrup), and then stir in the nut butter and chocolate. Mix in the cereal and press it all into a pan. For the topping, melt some bittersweet chocolate with a bit of coconut oil and spread it over the top. This creates a silky chocolate layer that is irresistible, especially with a sprinkle of sea salt. IMG_3622 Whole grain cereal, almond butter, coconut oil... I've pretty much decided it'll make a perfectly balanced breakfast!

Hippie Crispy Treats

Servings/Yield: 10-16 servings

  • ½ cup pure maple syrup
  • ½ cup corn syrup
  • ½ cup creamy almond butter
  • ½ cup bittersweet chocolate chips
  • 2 tablespoons coconut oil
  • 4 cups cornflakes cereal
  • For the topping:
    • 1 cup bittersweet chocolate chips
    • 2 tablespoons coconut oil
    • ¼ teaspoon sea salt

Method

1. Spray an 8x8-inch baking pan with cooking spray. Set aside.

2. In a medium saucepan, combine maple syrup and corn syrup. Bring to a rolling boil; let boil 1 minute. Remove from heat; stir in 1/2 cup bittersweet chocolate chips, coconut oil, and almond butter. Stir until smooth.

3. Place cornflakes in large mixing bowl. Pour melted chocolate mixture over cereal; mix until combined. Spread into prepared 8x8-inch pan and press into an even layer.

4. For topping, melt chocolate chips with coconut oil in a microwave-safe bowl at 30 second intervals, stirring between each, until smooth. Spread over cereal mixture and sprinkle with sea salt. Let sit 1 hour in refrigerator or 3-4 hours at room temperature to firm up. Cut into bars and serve.

Source: adapted from Alexandra's Kitchen