Kick up Fall Spice

A family favorite and With Adding a bit of Heat to These Healthy Bowls

Article by Shelly West

Photography by Jonni Armani

Originally published in Boise Lifestyle

Spicy T-Bone Steak Salad


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


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.


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


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


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


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.


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.

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