Brisket, Corn & Kale Salad with Low-fat Creamy Texas Dressing (+ Other Leftover Beef Recipes)

Mmmmm, so I made a beef brisket this weekend. I used to be afraid of cooking large hunks of meat, but now I say “bring it on” – plus, the center cut of brisket is a lean cut, so no worries there! One of the biggest perks, aside from gobbling up slices of meaty heaven straight off the grill, is having leftovers! I’ve shared recipes I’ve prepared with leftover brisket in the past (hit the bottom of this post for links), and today I have a brand new salad to add to the collection! Brisket Corn and Kale Salad

You will love the smoky sweet satisfaction that my Brisket Kale and Corn Salad with Low-Fat Creamy Texas Dressing offers. Also, since kale is really only one of the salad greens holds up (if not gets better) to prepping ahead, this beef salad is also perfect for packing in a jar for lunch as school, work or the gym. Continue reading

Tidings of Comfort Food & Joy – Grilled Cheese Steak, Bacon Mac, Chicken Soup ‘n More

Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5th). I believe it’s no coincidence that this feel-good food holiday is falling on a Monday. And, not just any Monday, but the day after I struggled through a cold, windy and rainy marathon.

jen-and-jonathan-san-antonio-marathon-2016Honestly, I’m still feeling a little chilled to the bone, depleted, and licking battle wounds, and embracing the opportunity to take a MAJOR rest day, hang out in my PJs and fuzzy slippers, and make comfort food my new best friend.

Y’all know I typically eat reasonably, mostly clean . . . but I’m never going to deny myself food I’m craving for comfort every now and then. Sometimes your body is telling you to eat these things for a reason, other times it’s strictly soul satisfying. Regardless, when you let go of the guilt and give your food worries a rest day, it tastes even better!

Brazilian Grilled Cheese Steak SandwichBrazilian Grilled Cheese Steak Sandwich – This is what happens when a Philly Cheese Steak meets an American Grilled Cheese meets a Brazilian Bauru sandwich? You can thank me later. Recipe originally developed for my friends at BeefLovingTexans.com, and shared for you at bottom of post!

Brazilian Grilled Cheese Steak Sandwich ith Jalapeno Chimichurri is a delicious lunch or dinner that they whole family will love.

Bacon & Blue Cheese Mac – Ahh, most any pasta dish is comforting, but mac and cheese is a like coming home after being away from loved ones for too long. The addition of blue cheese and bacon makes the reunion even better!

Bacon & Blue Cheese Mac

Comforting Chicken & Rice Soup – When it’s drafty and cold, and your feeling run down and even under-the-weather, this easy chicken and rice soup comes to the rescue in a snap. And, while slurping up a big bowl is comforting to the core, it’s also a healthy choice!

Comforting Chicken and Rice Soup

Simply the Best Chocolate Chip Cookies – They are not sugar-free, calorie-free nor carb-free, but these buttery, chewy chippers are a treat worth treating yourself to!

jennifer fisher thefitfork best chocolate chip cookie

Root Beer Float Fudge –  Imagine if you could have the yummy flavor of root beer and vanilla ice cream in fudge format? Well, you can thanks to this recipe I develop a few years back for the magazine Simple & Delicious. While, I wouldn’t eat the whole pan at once, I certainly say CHEERS to a piece for a sweet treat.

2013_07 rootbeer float fudge

So, what is your go-to comfort food? Do you prefer sweet or savory? What are you making for dinner tonight?! Please share in the comments, XOXO- Jennifer 

Brazilian Grilled Cheese Steak Sandwich
Tidings of Comfort Food & Joy – Beefy Grilled Cheese, Bacon Mac, Chicken Soup ‘n More
Print Recipe
Brazilian Bauru meets Pilly Cheesesteak meets an American diner grilled cheese -- this easy pannini style sandwich makes a delicious lunch or dinner.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Brazilian Grilled Cheese Steak Sandwich
Tidings of Comfort Food & Joy – Beefy Grilled Cheese, Bacon Mac, Chicken Soup ‘n More
Print Recipe
Brazilian Bauru meets Pilly Cheesesteak meets an American diner grilled cheese -- this easy pannini style sandwich makes a delicious lunch or dinner.
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Pre-make chimichurri by adding all ingredients to small blender or food processor. Pulse on and off in 10 second increments to break up ingredients into coarse sauce. Set aside.
  2. Heat large skilled to medium-high. Add sliced sirloin and cook, stirring constantly, for 3 to 4 minutes. Beef will be ready to remove from pan once lightly browned on edges and pink has been just taken off center. Remove from skillet and drain on paper towels.
  3. n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize. Add beef back into skillet with onions along with tomatoes, salt and red pepper flakes; stir to combine.
  4. Meanwhile, heat Panini press or clean skillet to medium-high heat.
  5. Butter outer sides of two slices of bread and layer each side with mozzarella. Place slice of bread, butter side down, on pan and top with ¼ of beef mixture. Add top piece of cheese and bread.
  6. Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
  7. To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.
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“Go For The Gold” Turmeric Hummus Served 3 Ways

Turmeric Curry HummusWhen I want a satisfying snack that tastes super yummy, has loads of health benefits, and won’t have me hungry again in an hour, my “Go for Gold” Turmeric Curry Hummus with Minted Roast Chickpeas is a winner! It’s definitely what to bring to a football tailgate or sports watching party to show that you are the decided victor of dips and champion of chickpeas.Turmeric Hummus with Minty Roast Chickpeas is creamy and crunchy at the same time! A healthy snack with protein and fiber, perfect for post workout of for a party appetizer.

If you’re not familiar with turmeric, you need to get acquainted ASAP. I’ve featured it before in many recipes — my Turmeric Honey “Health” Shots have been popular! While it’s the primary spice in many Indian dishes (such as curry) and lends everything it touches (including hands) a golden yellow to orange hue, turmeric is consumed not just for its warm and mildly peppery taste, but also for the many purported health benefits.

For example, numerous studies suggest that turmeric’s active component, curcumin, helps alleviate or reduce the incidence of everything from certain cancers to depression – and it’s is highly touted as a natural pain-killer and anti-inflammatory. I take turmeric often to recover from hard workouts faster, I’m a fan of these Curcumin Capsules (from Turmeric Root Extract) sold by NOW Foods.

Turmeric.
I do advise using fresh turmeric along with the dried ground turmeric as directed in the recipe. The fresh has a more pleasingly distinctive aroma, flavor and health benefits in root form (technically a rhizome like ginger) than from the ground powder.  However, the ground turmeric helps distribute the golden-orange color evenly. If you’re looking for fresh turmeric, ask your produce manager to stock it from Frieda’s.
Turmeric Hummus Served 3 Ways - appetizer dip, pasta toss and veggie sandwich!

Make a big batch and portion into individual grab-and-go containers to stash in lunchboxes, backpacks and gym bags along with veggie sticks or crackers. However, dipping stuff INTO hummus isn’t the only way to enjoy it! My two other serving suggestions are to 1) pile up high on whole grain bread or a wrap along with other veggies to make a filling sandwich and 2) to toss with warm pasta or vegetable noodles (like “zoodles”) as a creative sauce.  I wasn’t sure if the sauce idea would work one night when fixing a “clear the fridge” dinner in a pinch — but it most certainly did!

roast chickpeas for a crunch healthy snackAlso, if you love a crunchy, salty snack the roasted mint chickpeas that I’ve used to garnish the top make a fantastic snack on their own.

Just double up that part of the recipe and keep the extra batch for snacking right off the pan – or to use as grain-free “croutons

By the way, I originally developed this recipe for Litehouse Foods using their Instantly Fresh Herbs! Check it out.

 

Do you use turmeric in your diet, what is a favorite recipe? If you’re at a party, do you go for the dips or the desserts? What’s on your upcoming fall season race season? Please share in the comments, XOXO — Jennifer  

Turmeric Curry Hummus
"Go For The Gold" Turmeric Hummus Served 3 Ways
Print Recipe
Servings Prep Time
6 servings 40 minutes
Servings Prep Time
6 servings 40 minutes
Turmeric Curry Hummus
"Go For The Gold" Turmeric Hummus Served 3 Ways
Print Recipe
Servings Prep Time
6 servings 40 minutes
Servings Prep Time
6 servings 40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 F degrees.
  2. After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
  3. Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
  4. Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy.  Remove from oven and set aside to cool on pan.
  5. Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
  6. Serve with a drizzle of olive oil and roasted chickpeas.
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Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

This post and giveaway is sponsored by Litehouse Foods and Weber. However, all comments, opinions and enthusiasm are my own.

Ladies . . . and gentlemen, it’s time to get your grill on! While I exercise my freedom to grill year ‘round, the entire month of July is specifically designated as National Grilling Month.  That means you need to be cooking outdoors at least on the weekends and, preferably, every chance Monday through Friday that you can.

Mango Marinated Steak with Fruity Jicama Ginger Slaw

My recipe for Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw is a quick and easy recipe for the work week – it’s ready in just about 30 minutes and gives you an excuse to sit out on the patio for a little deserved rest and relaxation.  Sitting there next to the grill with your beverage of choice in hand (might I suggest a pina colada), smelling the delicious island-inspired aromas wafting from the grill will destress you almost as quickly as a tropical vacation.

Mango Marinated Steak is made with the flat iron cut, the second most tender cut of beef! A tropical inspired recipe for the grill that takes only 30 minutes to make.

This recipe, developed for Litehouse Foods & Weber (GRILL GIVEAWAY AT BOTTOM OF POST), uses one of my all-time favorite cuts of beef – a flat iron steak. If you’ve not yet thrown a flat iron steak before, you’re in for a real treat! While I’d like to keep this somewhat lesser known hush-hush, I’ve decided to share the “grate” news with y’all! This steak, cut by the butcher from a top blade roast,is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! It can be thrown on the grill “as is” or given a quick dry rub or 15 minute marinade for flavor, meaning dinner can be on the table chop-chop! Plus, the uniform shape and thickness and succulent taste are making this steak an up-and-coming grill season superstar. I’ve got to thank Beef Loving Texans for turning me on to this cut, which is one I now demonstrate time and time again in Grilling 101 classes.

Mango Jicama Ginger Slaw is a tropical take on a summer bbq side dish -- serve with grilled beef, chicken or seafood!

Y’all know I love bright and colorful side dishes made with seasonal produce just as much as my beef – the two go hand-in-hand (or, hand-in-mouth is more like it)!  I tossed together a quick slaw made from jicama (a Mexican root vegetable), mango, grated ginger and other fresh produce, finishing it with Litehouse Food’s traditional Coleslaw Dressing whisked up with some lively ingredients to add to the island-vibe.

flat irone mango slaw grill close upNow, the fun part! I get to giveaway the really cool little Weber grill I made these steaks on (well, it’s actually a brand new one, of course).  The Weber Q 1200 is so ready to ignite your grilling creativity in the backyard or on any number of off-site food adventures – I’ve used it for camping and food demos.  Smaller in size than my full-sized grill, yet not at all flimsy, this portable gas grill offers the same blazing badassery you’d expect from a Weber grill.  Things I love about it – 1) perfect for those nights when just grilling for two, and not the entire family; 2) no-fuss electric ignition and 14-oz. screw-on propane tank; 3)  two generous-sized, fold-down trays ready to accommodate all my serving trays, spatulas and other such grilling superfluities; and 4) it’s available in a rainbow array of seven color choices to match any outdoor décor (although, I’m giving away the BLUE to one of YOU).

win weber grill

Check out Weber Nation for tons of ideas and inspiration for grilling that will keep you busy (and full) all seasons.

weber grill 2

To enter, follow the Rafflecopter instructions below.
a Rafflecopter giveaway

Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Marinade & Steaks:
Dressing:
Servings: servings
Instructions
  1. For Marinade and Steaks: Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
  2. Heat grill to approximately 400 F degrees. Remove steak from marinade; discard marinade. Season steak on both sides with salt, to personal preference. Add steak to grill and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare, remove steak from grill when instant-read thermometer registers 135F degrees. Allow to rest 5 minutes.
  3. For Dressing and Slaw: In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and red pepper. Set aside.
  4. In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.
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Thai Carrot Crab Noodle Soup + #KeepingFitFun

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.January is National Soup Month, so I’ve been busy making a new pot of healthy, hearty and warming comfort every couple days – I will share everything in a Soup Roundup soon!  Meanwhile, I hope you enjoy my latest creation – Thai Carrot Crab Noodle Soup! It’s so delicious and packed with oodles of healthy veggie ingredients along with brown rice noodles. I’ve used crab in the recipe (mainly I was looking for an excuse to eat crab), but shrimp or chicken would make perfectly acceptable and yummy substitutes.

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.

Y’all know with my busy family, work and fitness training schedule, I’m a convenience lover – but keep in mind I stock up on HEALTHY helpers, not your typical sodium, sugar and fat-loaded convenience products.  Some of the convenience ingredients I’ve used in the soup recipe to reduce prep time include the Power Blend from Mann’s  Vegetables (a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale) and Odowalla 100% Carrot Juice. I also used Better that Bouillon Vegetable Base and  the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well!

Thai Carrot Crab Noodle Bowl

I’m also sticking to my intention to #KeepFitFun in 2016 with handstand and backbend practice – just like I was some sort of kid!

Spiced Beet & Carrot SoupLooking for another quick and unique carrot soup recipe? Try this Spiced Beet and Carrot Soup from CookingLight.com . . . its a delicious riot of root veggies!

 

 

 

 

 

So, what is in your soup pot this week? What are you doing to #KeepFitFun ? Please share in the comments below – XOXO,  Jennifer

Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.
Thai Carrot Crab Noodle Soup
Print Recipe
Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Thai Carrot Crab Noodle Soup is a powerhouse of nutrition -- feel free to swap out the protein for chicken or shrimp , if needed.
Thai Carrot Crab Noodle Soup
Print Recipe
Enjoy the exotic taste and oodles of healthy veggies along with brown rice noodles in this easy Thai inspired soup recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil over medium-high in large stock pot. Add red onions and sauté for 2 to 3 minutes until slightly softened.
  2. Add ginger, garlic and curry paste and sauté for 1 to 2 more minutes until fragrant.
  3. Toss in bag of veggie slaw (no dressing!) and stir for 30 seconds to coat with spices.
  4. Add carrot juice, coconut milk, vegetable broth, fish sauce and lime juice to stock pot. Bring to boil and then reduce heat to medium low to simmer for 5 minutes.
  5. Add brown rice noodles and simmer for an additional 15 minutes. Add crab during last 5 minutes of cooking.
  6. Remove from heat and stir in cilantro. To serve, garnish with lime wedges.
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