July 31, 2013

Roast Beef Spinach Salad with Roasted Veggies and Horseradish Dressing


Ashton and I have decided to add more veggies (and less sugar and fried food) to our diet so we now try to eat salads for dinner 3-4 times a week. 
At first I was bummed about this decision but I now enjoy coming up with clever salad combos. I have made seafood lettuce wraps and fun taco salads along with summertime pea salad and more traditional chicken cobb salad. But this time I decided to go way out of the box and use a favorite steak house combo of mine: roast beef and horseradish! I added spinach, hearty roasted veggies and crunchy onions and low and behold I had a delicious roast beef salad! I can't wait to share my next salad night creation with you! Remember: salad night doesn't have to be boring :)

 Ingredients:

Makes 2 large or 4 smaller entree salads
  • 1/2 lb thin sliced roast beef, preferably rare
  • 14.5 ounce can beef broth
  • 2 cups fresh spinach
  • 6 baby bella/cremini mushrooms
  • 1/3 red onion, sliced thin
  • 4 small red potatoes, quartered
  • bunch of asparagus
  •  1 cup sour cream
  • 1-2 tbsp fresh horseradish
  • 2 tsp white wine vinegar
  • olive oil
  • sea salt/cracked black pepper

Directions: 

  1. Preheat oven to 375 degrees.
  2. Chop and discard tough asparagus ends and quarter the potatoes.
  3. Toss on a baking sheet with olive oil and season heavily with salt and pepper. 
  4. Roast in the oven until fork tender, about 20-25 minutes, tossing half way through.
  5. In a small bowl, mix sour cream, horseradish, and white wine vinegar. Season with salt and pepper. Taste and add more horseradish if you want it spicier.  Set aside.
  6. Meanwhile, heat a tbsp of olive oil in a skillet over medium.
  7. Slice mushrooms in half and add to skillet.
  8. Saute until browned and soft, adding more oil if needed. Season with salt and pepper.
  9. I prefer to leave my onions raw for crunch and a nice bite so I simply slice the onion thin.
  10. Heat broth over low in a saucepan. 
  11. Add roast beef a minute or two before plating to warm and add some additional flavor.
  12. To plate add spinach to the bottom of the plate. Top with raw red onion slices. Place roasted asparagus and potatoes along the sides of the plate along with sauteed mushrooms. Add warm roast beef in the center. Spread the creamy dressing on top of the beef and serve!

I love roast veggies! Check out my roasting tips: here
Here I simply roasted asparagus and quartered red potatoes 
tossed with olive oil and salt and pepper.
I'm a huge fan of horseradish sauce so I thought why not add it to a salad? 
This dressing is thick and creamy and perfectly compliments the roast beef and veggies.
I cut the mushrooms in half so they keep their texture and size on the salad.
I usually use sweet yellow onion in most of my recipes but I decided to use raw red onion for this dish. It adds a nice crunch and a delicious "oniony" bite!
Warm the roast beef in beef broth over low. This also adds more flavor and makes it tender and juicy!
I make sure to buy good quality Angus Roast Beef that is thin cut and rare.
Plate the salad with spinach topped with onions. Then add veggies and roast beef.

Top with the creamy dressing and serve.  Roast beef isn't just for sandwiches anymore!

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July 23, 2013

Meatless Monday! Italian Roasted Vegetable Salad with Poached Egg and Parmesan Pine Nuts


 
We are going to start a new schedule here on the blog: 
Meatless Mondays featuring my favorite veggie dishes! So for our first Meatless Monday I am sharing my Roasted Veggie Salad with y'all.
This recipe is completely customizable, use whatever veggies you have on hand! I've included some basic instructions and roasting tips for you below. 
Remember: Salad Night doesn't have to be boring!

Roasting veggies is simple but you can't roast them dry b/c they will stick and burn. A good olive oil is a necessity. For this recipe I used Devo Olive Oil in Chipotle Flavor for a delicious smoky heat. You can order their flavor packed olive oils and balsamics here: http://www.devooliveoil.com/

Ingredients:

 Makes 2 large salads
  • 4-6 cups Chopped lettuce (I like Romaine and Boston Bibb)
  •  2 eggs, poached
  • 1/4 cup pine nuts
  • 4 tbsp Parmesan cheese, grated
  • 1 tbsp olive oil
  • Italian Dressing, for serving
  • Devo Olive Oil, Chipotle flavor
  • sea salt/ cracked black pepper
  • Assorted chopped veggies for roasting such as mushrooms, onions, carrots, squash, zucchini, corn, beets, cauliflower, asparagus, peppers.....

Directions:

  1. Preheat oven to 375 degrees.
  2. Slice veggies in thick slices and place on a baking sheet in a single layer. 
  3. Drizzle with olive oil and season with salt and pepper. 
  4. Roast veggies for approx 20 minutes, stirring halfway through.
  5. If you are roasting thicker veggies such as beets and potatoes you may need to roast them for an additional 10 minutes or so. 
  6. In a small skillet heat 1 tbsp olive oil. Add pine nuts and  2 tbsp Parmesan cheese and toast over medium, stirring constantly until browned, just a couple minutes. 
  7. To assemble your salad place a few cups of lettuce on a plate then top with assorted roasted veggies, then poached egg, then a sprinkle of toasted Parmesan pine nuts, and top with additional cracked pepper and tbsp of Parmesan (optional). 
  8. Serve with a side of Italian dressing. 
Don't know how to poach an egg? Look at my recipe here!

Tips for Roasting Veggies:

  1. Slice veggies in thicker slices. Especially tender veggies like onions and mushrooms, that will burn and cook down to inedible pieces if you cut them too small and thin. 
  2. Lay veggies flat and in a single layer on baking sheets. This way they will roast evenly.
  3. Don't forget the oil. Drizzle a healthy amount of olive oil on your veggies before roasting. 
  4. Simply season! The basics: good sea salt and fresh cracked black pepper are absolutely required for roasting. You can add garlic powder, cayenne, etc if you'd like but don't forget salt and pepper! 
  5. Flip or stir halfway through.
  6. Remember that some thicker veggies take longer (like beets, potatoes, corn) so roast those on a separate tray than the thinner veggies that cook quicker (like onions and mushrooms).
  7. Veggies are ready when they are soft, crispy, and you can pierce easily with a fork. 
  8. Mix it up a try all sorts of veggies!
I love meaty mushrooms especially portabellas and creminis and they are simple to saute or roast.
Simple roasted veggies are crunchy, flavorful, and make tasty salad toppings.
Poaching an egg is easy! All you need is a saucepan of boiling water with a couple tbsp of vinegar, drop your egg in and let it simmer for a couple minutes then remove with a slotted spoon.
 Toasted Parmesan pine nuts are tasty and just take a couple minutes to make crunchy goodness!
Clean and chop lettuce and place a couple cups on each plate.
 
Top with roasted veggies, poached egg, and pine nuts.
I like to serve a small amount of Italian dressing on the side. Or you can toss the lettuce in the dressing before you add the veggies to the plate.
What a amazing looking veggie recipe for our first Meatless Monday post, right? 
I hope you'll join me on the blog on future Mondays to check out my other hearty veggie filled dishes. I promise you won't even miss the meat!
 
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July 18, 2013

Caramelized Banana Pudding Ice Cream Milkshake with Marshmallow Whipped Cream

I am super excited to team up with International Delight again this week for another recipe. Last week I made Caramel Macchiato Apple Bread Pudding with ID but this week I am using their new Cold Stone Creamery "Sweet Cream" flavor. Since it's crazy hot here in Louisiana (and pretty much everywhere else) this summer I wanted to make a cold, creamy, decadent, and delicious milkshake! But this isn't just any milkshake, y'all! We make our own unique ice cream, blend it into a milk shake, then top it with Marshmallow Whipped Cream!
One of my favorite Southern desserts is Banana Pudding so I wanted to turn that into a tasty ice cream. However, when I was experimenting with creating the perfect flavors I decided to caramelize the bananas before putting them in the ice cream base. This flavor turned out better than I expected with a buttery brown sugar flavor that reminded me of a Bananas Foster crossed with a Banana Pudding!
 *Swoon* Can it get any better than that?!
  Hope you enjoy this Caramelized Banana Pudding Milkshake with Marshmallow Whipped Cream as much as I did!

This is a sponsored conversation written by me on behalf of International Delight.
The opinions and text are all mine.

Ingredients:  

For the ice cream:
  • 2 large bananas, sliced
  • 2 cups of Cold Stone Creamery "Sweet Cream" flavor by International Delight
  • 1/4 cup packed brown sugar
  • 2 tbsp butter, unsalted
  • 2 cups whole milk
  • 1/2 box (approx 40) Vanilla Wafers
  • 1 box (approx 3 oz) vanilla or banana flavored pudding mix
*Note: Try adding a tablespoon or two of rum for more of a Bananas Foster (adult) taste!
For the milkshakes:
(Makes two large shakes)
  •  1 - 2 cups whole milk (depending on how thick you want it)
  • 4-5 heaping scoops Caramelized Banana Pudding ice cream
  • 2 cups Marshmallow Whipped Cream
  • 2 Vanilla Wafer cookies, for garnish
  • 2 straws
For the Marshmallow Whipped Cream:
  •  1 cup heavy cream
  • 1 tbsp sugar
  •  1/2 cup Marshmallow Fluff
  • 1/2 tsp vanilla

Directions: 

For the ice cream:
  1.  Melt butter in a skillet over medium low heat.
  2. Add brown sugar, stir and caramelize and darken slightly, about 30 seconds
  3. Add sliced banana and stir until softened and caramelized, about one minute. Remove from heat.
  4. Place vanilla wafers in a food processor and pulse until they are crushed down but still have some texture and small chunks. 
  5. In a large mixing bowl with a mixer attachment, combine caramelized bananas, crushed vanilla wafers, dry pudding mix, milk, and Cold Stone Creamery "Sweet Cream" flavor by International Delight
  6. Blend on low until combined and use a rubber spatula to make sure all the dry mix is incorporated in the bottom of the bowl. 
  7. Pour into a freezer bowl of an ice cream machine and mix according to ice cream machine instructions, usually about 20 minutes.
  8. When the ice cream is finished it is very soft (but mighty tasty!). I recommend putting it in a freezer safe covered container and freezing for another 2 hours before preparing the milkshake. 
For the milkshake:
  1.  Add 4-5 scoops of Caramelized Banana Pudding ice cream to a blender.
  2. Add 1-2 cups of whole milk (start with one cup and add more if it is too thick)
  3. Blend until smooth and combined.
  4. Top with Marshmallow Whipped Cream, a straw, and garnish with a vanilla wafer cookie. 
For the Marshmallow Whipped Cream:
  1. Chill a mixing bowl and mixer attachment in the freezer until ready to use.
  2. Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, and sugar to the bowl.
  3. Mix on high until soft peaks form.
  4. Serve a large scoop on top of each milkshake or store in a sealed container in the refrigerator until ready to use.
Start by chopping 2 large bananas into bite sized pieces.
Melt butter, then add brown sugar and finally bananas. Cook until soft and caramelized.
Using a food processor coarsely chop vanilla wafers.
Combine wafers, caramelized bananas, and pudding mix in a large bowl.
Add 2 cups ID Coldstone Creamery Sweet Cream and milk and mix on low speed until combined.
Once mixed, use a rubber spatula to make sure all the dry ingredients, like the pudding mix, are incorporated. Now it's time to make ice cream!
Pour mix into the frozen spinning container of an ice cream maker and mix according to instructions, about 20 minutes.
Remove from the ice cream maker and now you have soft serve ice cream!
Put in the freezer for a couple of hours for it to harden completely. 
Now time for the milkshake!
 Take your hardened ice cream out of the freezer. Add 4-5 heaping scoops to a blender.
 Add 1- 1 1/2 cups cold whole milk to the blender and mix until combined.
Top with a mound of whipped cream, a straw, and a vanilla wafer.

Not a fan of whole milk? This is a decedent treat friends and whole milk, along with full fat ice cream, will give the milk shake a thicker, smoother consistency (more than skim or low fat varieties). 
Another tip: Keep the milk nice and cold until you are ready to blend (you can even put the blender jar in the fridge until ready to use) and make sure the ice cream is frozen and right out of the freezer. 


Don't forget the secret to perfect whipped cream:
freeze your mixing bowl and mixer attachment! 
Make sure it is icy cold when you are mixing your cream and sugar on high and you will get fluffy whipped cream in no time!
Cool down and treat yourself to this decadent summertime dessert! 
Check out the info below on how you can win $400 from International Delight! Think of all the shakes and ice cream you can buy (and make!) with $400! Good luck :)

 Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they're celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! 
To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. 
The opinions and text are all mine.

I am super excited to team up with International Delight again this week for another recipe. Last week I made Caramel Macchiato Apple Bread Pudding with ID but this week I am using their new Cold Stone Creamery "Sweet Cream" flavor. Since it's crazy hot here in Louisiana (and pretty much everywhere else) this summer I wanted to make a cold, creamy, decadent, and delicious milkshake! But this isn't just any milkshake, y'all! We make our own unique ice cream, blend it into a milk shake, then top it with Marshmallow Whipped Cream!
One of my favorite Southern desserts is Banana Pudding so I wanted to turn that into a tasty ice cream. However, when I was experimenting with creating the perfect flavors I decided to caramelize the bananas before putting them in the ice cream base. This flavor turned out better than I expected with a buttery brown sugar flavor that reminded me of a Bananas Foster crossed with a Banana Pudding!
*Swoon* Can it get any better than that?!
Hope you enjoy this Caramelized Banana Pudding Milkshake as much as I did!
Caramelized Banana Pudding Ice Cream Milkshake
I was super excited to team up with International Delight again this week for another recipe. Last week I made Caramel Macchiato Apple Bread Pudding with ID but this week I am using their new Cold Stone Creamery "Sweet Cream" flavor. Since it's crazy hot here in Louisiana (and pretty much everywhere else) this summer I wanted to make a cold, creamy, decadent, and delicious milkshake! But this isn't just any milkshake, y'all! We make our own unique ice cream, blend it into a milk shake, then top it with Marshmallow Whipped Cream!
One of my favorite Southern desserts is Banana Pudding so I wanted to turn that into a tasty ice cream. However, when I was experimenting with creating the perfect flavors I decided to caramelize the bananas before putting them in the ice cream base. This flavor turned out better than I expected with a buttery brown sugar flavor that reminded me of a Bananas Foster crossed with a Banana Pudding!
*Swoon* Can it get any better than that?!
Hope you enjoy this Caramelized Banana Pudding Milkshake as much as I did!

Ingredients:
For the ice cream:
2 large bananas, sliced
2 cups of Cold Stone Creamery "Sweet Cream" flavor by International Delight
1/4 cup packed brown sugar
2 tbsp butter, unsalted
2 cups whole milk
1/2 box (approx 40) Vanilla Wafers
1 box (approx 3 oz) vanilla or banana flavored pudding mix
*Note: Try adding a tablespoon or two of rum for more of a Bananas Foster (adult) taste!
For the milk shakes:
(Makes two large shakes)
1 - 2 cups whole milk (depending on how thick you want it)
4-5 heaping scoops Caramelized Banana Pudding ice cream
2 cups Marshmallow Whipped Cream
2 Vanilla Wafer cookies, for garnish
2 straws
For the Marshmallow Whipped Cream:
1 cup heavy cream
1 tbsp sugar
1/2 cup Marshmallow Fluff
1/2 tsp vanilla
Directions:
For the ice cream:
Melt butter in a skillet over medium low heat.
Add brown sugar, stir and caramelize and darken slightly, about 30 seconds
Add sliced banana and stir until softened and caramelized, about one minute. Remove from heat.
Place vanilla wafers in a food processor and pulse until they are crushed down but still have some texture and small chunks.
In a large mixing bowl with a mixer attachment, combine caramelized bananas, crushed vanilla wafers, dry pudding mix, milk, and Cold Stone Creamery "Sweet Cream" flavor by International Delight.
Blend on low until combined and use a rubber spatula to make sure all the dry mix is incorporated in the bottom of the bowl.
Pour into a freezer bowl of an ice cream machine and mix according to ice cream machine instructions, usually about 20 minutes.
When the ice cream is finished it is very soft (but mighty tasty!). I recommend putting it in a freezer safe covered container and freezing for another 2 hours before preparing the milkshake.
For the Milk Shake:
Add 4-5 scoops of Caramelized Banana Pudding ice cream to a blender.
Add 1-2 cups of whole milk (start with one cup and add more if it is too thick)
Blend until smooth and combined.
Top with Marshmallow Whipped Cream, a straw, and garnish with a vanilla wafer cookie.
For the Marshmallow Whipped Cream:
Chill a mixing bowl and mixer attachment in the freezer until ready to use.
Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, and sugar to the bowl.
Mix on high until soft peaks form.
Serve a large scoop on top of each milk shake or store in a sealed container in the refrigerator until ready to use.
Start by chopping 2 large bananas into bite sized pieces.
Melt butter, then add brown sugar and finally bananas. Cook until soft and caramelized.
Using a food processor coarsely chop vanilla wafers.
Combine wafers, caramelized bananas, and pudding mix in a large bowl.
Add 2 cups ID Coldstone Creamery Sweet Cream and milk and mix on low speed until combined.
Once mixed, use a rubber spatula to make sure all the dry ingredients, like the pudding mix, are incorporated. Now it's time to make ice cream!
Pour mix into the frozen spinning container of an ice cream maker and mix according to instructions, about 20 minutes.
Remove from the ice cream maker and now you have soft serve ice cream!
Put in the freezer for a couple of hours for it to harden completely.
Now time for the milkshake!
Take your hardened ice cream out of the freezer. Add 4-5 heaping scoops to a blender.
Add 1- 1 1/2 cups cold whole milk to the blender and mix until combined.
Top with a mound of whipped cream, a straw, and a vanilla wafer.


Not a fan of whole milk? This is a decedent treat friends and whole milk, along with full fat ice cream, will give the milk shake a thicker, smoother consistency (more than skim or low fat varieties).
Another tip: Keep the milk nice and cold until you are ready to blend (you can even put the blender jar in the fridge until ready to use) and make sure the ice cream is frozen and right out of the freezer.


Don't forget the secret to perfect whipped cream:
freeze your mixing bowl and mixer attachment!
Make sure it is icy cold when you are mixing your cream and sugar on high and you will get fluffy whipped cream in no time!
Cool down and treat yourself to this decadent summertime dessert!
Check out the info below on how you can win $400 from International Delight! Think of all the shakes and ice cream you can buy (and make!) with $400! Good luck :)
Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they're celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!
To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight.
The opinions and text are all mine.
Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they're celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Pin It Now!
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