Spicy T-Bone Steak Salad
Ingredients:
1 ½ lb. T-bone steak
Mixed salad greens
Heirloom cherry tomatoes
Sliced mini bell peppers
Sliced cucumber
Shredded carrots
Goat cheese
Blackened seasoning
¼ cup Marsala wine
3 tbsp. butter
Salt and pepper to taste
Dressing:
¾ cup olive oil
¼ cup balsamic vinaigrette
2 tbsp. honey
1 garlic clove minced
Dried Italian Herbs
2 tsp. Dried chili flakes
Directions: In a shaker, combine the ingredients until well blended. Shake before serving.
Salad:
In a skillet, add the butter and melt over high heat. Season both sides of the steak generously. Add the Marsala wine and the steak to the hot pan and sear on each side for 3-5 minutes. Once the inside is medium well, remove from the pan and allow to rest for 5 minutes before slicing.
Arrange the lettuce on a plate, then add the other vegetables. Arrange the meat and sprinkle the goat cheese over the top. Finish by drizzling the dressing to taste.
Sweet and Spicy Chicken Rice Bowl
Ingredients:
2 lbs. chicken tenderloins
Cooked Jasmine Rice
5 Sweet Potatoes
1 Pint Grape Tomatoes
Pesto sauce
3 Tbsp. Chinese 5 Spice seasoning
1 Tbsp. Garlic Powder
1 Tbsp. Dried Chili Flakes
¾ cup Barbecue sauce
1 ½ tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Ground Ginger
3 Tbsp. Honey
Sriracha sauce
½ cup coconut milk
3 Tbsp. Sriracha
2 Tbsp. Mayonnaise
Directions: Mix together the ingredients until blended.
Slice the grape tomatoes, then add enough pesto to coat.
Poke holes in the sweet potatoes and roast whole at 375 ° for one hour. Once cooked, cool for ten minutes, remove skins, and mash, adding the cinnamon, cardamom, ginger, and honey.
Cook the rice according to the packaging.
Coat the chicken in the Chinese 5 Spice, garlic powder, and chili flakes. Cook in a skillet until done. Slice into bite-sized pieces.
Place everything in a bowl, drizzle the barbecue and sriracha sauces and garnish with fresh basil.
Sriracha Ramen Bowl
Ingredients:
1 Package Rice Ramen Noodles
1 Carton Ramen Broth
1 Scrambled egg per person
1 pound chicken tenders
2 tsp. chili powder
1 tsp. garlic salt
Pinch of salt and pepper to taste
Shredded carrot
Sliced radish
Sliced mushrooms
Fresh basil
Green onion
Diced avocado
Lime wedge
Sriracha sauce
Directions:
1. Prepare the vegetables and set off to the side.
2. Make the noodles according to package instructions.
3. Bring the broth to a boil, then let simmer.
4. Sprinkle the chicken tenderloins with the spices, then sauté until done. Slice into bite-sized pieces. Keep warm.
5. Whisk the eggs and cook scrambled until just done.
Assembly:
Divide the noodles between the number of servings in medium-sized bowls. Pour enough broth over the noodles to just cover them. Arrange the chicken, eggs, and vegetables in groupings using fresh basil and a lime wedge as garnish and added flavor. Drizzle the Sriracha to taste. For an extra kick, add sliced jalapeno.
