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

Posted on December 4, 2016 by Jennifer FIsher

Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5^th). 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.

Honestly, 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 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!

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!

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!

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!

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.

Tidings of Comfort (Food) & Joy – Mac & Cheese, Cookies, Chicken Soup #ComfortFoodDay

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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

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

Prep Time

10 mins

Total Time

10 mins

Brazilian Bauru meets Pilly Cheesesteak meets an American diner grilled cheese -- this easy pannini style sandwich makes a delicious lunch or dinner.

Course: Dessert, Main Dish, Pasta, Sandwich, Snack, Soup

Cuisine: American, South American

Servings: 4 servings

Ingredients

for Jalapeno Chimichurri

1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon white wine vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teapsoon ground pepper
1/2 teaspoon ground cumin
1 cup Parsley leaves (some tender stems okay)
1 cup Cilantro leaves (some tender stems okay)
1/2 large jalapeño pepper, seeded and chopped

for sandwiches

1 1/4 pound top sirloin steak, sliced very thinly
1 teaspoon salt
1/4 teaspoon dried red pepper flakes
1 medium yellow onion, sliced thinly
4 ounces sun dried tomatoes cut into thin strips
8 ounces mozzarella cheese, grated or sliced
8 slices bakery sourdough bread
3 tablespoons light cream cheese, softened

Instructions

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.
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.
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.
Meanwhile, heat Panini press or clean skillet to medium-high heat.
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.
Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

Posted on November 14, 2016 by Jennifer FIsher

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest http://my-disclosur.es/OBsstV

Noodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!

My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.

The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!

The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.

La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest

Healthy Comfort! Beefy Butternut-Carrot-Coconut Cream Noodle Bowls @LaModernamx #MyExceptionalPasta #GoldenHarvest #Ad

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What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Beef up your noodle bowl with protein rich pasta and a rich, creamy but healthy dairy-free sauce made from butternut, coconut, carrots and turmeric.

Course: Main Dish

Cuisine: American, Italian

Servings: 4 servings

Ingredients

For marinade & steak:

1/2 cup blackstrap molasses
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons ground black pepper
2 tablespoons minced garlic
2 teaspoons dried thyme
2 teaspoons fresh grated ginger
2 teaspoons dried red pepper flakes
1 1/2 pounds top sirloin steak

For Pasta & Sauce:

1 1/2 cups cubed butternut squash
3/4 cups chopped carrots
1/2 cup water
2 tablespoons coconut oil
1 ounce unsweetened coconut butter (aka coconut mana)
1/2 medium sweet yellow onion
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 teaspoon ground white pepper
2 teaspoons ground turmeric
1 teaspoon sea salt
2 to 2 1/2 cups unsweetened coconut milk (the kind on dairy shelf next to almond and soy milk)
4 cups chopped fresh spinach
2 tablespoons chopped fresh parsley
2 tablespoons unsweetened shredded coconut
10 ounces uncooked spaghetti I used La Moderna Golden Harvest

Instructions

Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally. Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside. In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges. Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric. Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside. Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

Posted on November 8, 2016 by Jennifer FIsher

This post and giveaway was sponsored by Stubb’s Legendary Bar-B-Q , however all opinions, comments and enthusiasm are my own.

This holiday season, I’ve made a vow to make all my meals with love, happiness and smiles. Not just the big celebration dinners, but also the crazy night meals when we’ve been out all day running errands, visiting with family or volunteering with our favorite charity (Brown Santa). Some times on these chaotic nights, I get grumbly about making supper, but shortcuts with Stubb’s Legendary Bar-B-Q products keep me grinning even after sitting in shopping mall traffic or spending hours trying to figure out which bulb in a string of lights has burned out.

For this slow cooker recipe, I’ve used Stubb’s Smokehouse Bourbon Cookin’ Sauce. This convienient product (which is gluten free) works in both the skillet and slow cooker. It contains a flavorful sauce pouch made with bourbon, garlic and rosemary along with a spice packet that can be used to prep the meat.

One little hint extra step I have for this quick and easy recipe is to brown the stew meat before putting in the crock pot. While this may seem unnecessary (and you can skip if absolutely pressed for time), it does create an amazing caramelization on the beef which helps to create a more complex flavor experience.

Don’t just think of Stubb’s ONLY as a way to fix traditional Texas BBQ. They have so many delicious Bar-B-Q sauces, marinades, rubs and Cookin’ Sauces that offer bold flavors to spur on your creativity in the kitchen this holiday season.

Of course, I love to create my own new holiday recipes as well as revisit family food traditions, but why recreate the wheel on every single side dish for Thanksgiving, Christmas and other winter family gatherings when Stubb’s has complied a delicious collection of recipes for the season?!

Yes-sir-ee, the Stubb’s Roasted Brussels Sprouts will be a delicious compliment to my Slow Cooker Cranberry-Orange Beef Stew with Rosemary Garlic Grits. You need to try these, so amazing!

To help you get cooking with down-home but daring style, I’m hosting a giveaway for one reader to win a Stubb’s Prize Pack that includes a spatula, T-shirt, Stubb’s hat and coupons for free Stubb’s products (yeehaw)! Just enter via the Rafflecopter app below:

a Rafflecopter giveaway

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

Warm up with this tasty beef stew that is slightly spicy, sweet and tangy -- it makes a hearty meal topped on grits but you can also pair with pasta, potatoes, and whole grains.

Course: Main Dish

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

1 tablespoon olive oil
1 1/2 to 2 pounds beef stew meat
1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet*
1 large sweet yellow onion, coarsely chopped
1 16-ounce can whole berry cranberry sauce
1 large orange, peeled, segmented and cut in pieces or usee 3 smaller "halo" or "cutie" tangerines
1 ounce bourbon whiskey
1 Stubb’s Cooking Sauce Smokehouse Bourbon Spice Packet Sauce Pouch*
1 cup fresh cranberries
garnish Fresh Parsley and Orange Zest

For Grits:

1 cup instant grits
4 cups water
1/2 cup finely grated Romano cheese
1 teaspoon ground sage
1 teaspoon salt

Instructions

for stew

Sprinkle stew meat with spice packet from Stubb’s Slow Cooker Sauce (or simply season with salt and pepper for alternative preparation).
Heat large, heavy-duty skillet to medium-high heat and brown stew meat in single layer. Don’t overcrowd, work in batches if necessary, draining cooking liquid between.
Add browned stew meat to 6-quart slow cooker along with chopped onion, cranberry sauce, orange segments, orange zest, bourbon and Stubb’s Slow Cooker Sauce. Stir to combine.
Top slow cooker with lid and simmer on high heat for 4 to 6 hours, or until beef tender. If desired, add 1 cup fresh cranberries to last 1 hour of simmering.
*** If you can’t find Stubb’s Cookin’ Smokehouse Bourbon Flavor, the use this substitute. To season stew meat before browning, sprinkle with mixture of 1 teaspoon salt, 1 teaspoon ground pepper and ½ teaspoon red pepper flakes. For liquid, add 1 cup beef broth, 1 teaspoon chipotle chile powder, 1 teaspoon ground cumin and add an additional 1 ounce of bourbon whiskey.

for grits

Add water to saucepan and bring to boil over medium-high heat. Slowly stir in grits, sage and salt and then reduce to medium-low for simmer.
Simmer for about 7 minutes stirring frequently. When thickened, stir in cheese until incorporated. Remove from heat.
To serve, place a mound of grits on a plate and use a slotted spoon to remove beef, onions and fruit from slow cooker. Top with optional garnishes of grated orange zest and chopped parsley.

Slow Cooker Beef Meatballs with Sriracha Lime Sauce

Posted on October 24, 2016 by Jennifer FIsher

Disclaimer: I was provided compensation for the development of this recipe and my time at #FreshSummit, however this blog post, my opinions and enthusiasm are provided complementary!

I was in Orlando earlier in the month for Fresh Summit 2016, a massive trade show that brings together produce industry peeps from around the world to showcase innovation, provide inspiration and track trends. With more than 1,100 exhibitors on the expo floor, there were fruits, veggies, nuts, and fresh packaged foods at every turn. But, were there meatballs? Why, yes, there were!

That’s right; I was cooking up a storm again for Litehouse Foods in their beautiful, backyard inspired booth. With football playing on the big screen, a spread of apple cider and snacks, and good eats coming from the kitchen (including my Sriracha Lime Meatballs), this was the ultimate homey hangout.

Hopefully in your house, the crowd gathering for these (Slow Cooker) Beef Meatballs with Sriracha Lime Sauce will not be smaller than at the packed expo. Although, there WILL be a crowd (just sayin’) becase this super simple, slow cooker recipe is a real weekend AND weeknight winner. Just toss in a short list of ingredients into a Crock Pot, pour over a bottle of their new Srirarcha Lime Dressing and walk away. In a couple hours, you’ve got the ultimate football party appetizer to skewer up on toothpicks or a fusion-inspired, “take-out” take off dinner that you can serve with the slow cooker sauce over rice. My kids loved it!

The Sriracha Lime Dressing is a new “sweet heat” product from Litehouse Foods that you can find in the fridge shelves of your produce department – they also make a Mango Habanero version. What I love about these two dressings is that they are super flavorful without being off the charts hot, only have 20 calories per serving, and are made with fresh ingredients that you’ve heard of – no weird chemicals or preservatives. You can also try this dressing as a glaze on chicken, dip for your spring rolls, or drizzle for your salads and wraps.

*I’ve also provided alternate instructions for the sauce in case you can’t find this dressing.

Serve meatballs over rice for supper or on a little bed of rainbow slaw for a healthy, balanced appetizer!

(Slow Cooker) Sriracha Lime Beef Meatballs turning mundane Monday into a sweet-heat celebration @litehousefoods @beeflovingtexas

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What are you cooking in your slow cooker these days? Can you take the heat or do you like things milder? Big plans, races, events for fall — I’m doing a Spartan Beast this weekend! Please share in the comments below – XOXO, Jennifer

(Slow Cooker) Beef Meatballs with Sriracha Lime Sauce

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

Get the party (or dinner) started in spicy-sweet style with this crazy easy recipe that uses frozen meatballs and salad dressing. Lots of protein, low carb.

Course: Appetizer, Main Dish

Cuisine: Asian, Southern

Servings: 6 servings dinner

Ingredients

1 26- oz package frozen “homestyle” mini meatballs (1/2-ounce each)
1/2 cup finely diced yellow bell pepper
1 large seeded, finely diced jalapeno pepper
1 tablespoon minced garlic
1/2 cup chopped red onion
1/3 cup soy sauce
1 12-oz bottle Litehouse Foods Sriracha Lime Dressing* *dressing swap instructions in last recipe step

Instructions

Place frozen meatballs in 4-qt slow cooker. Add bell pepper, jalapeno, garlic, red onion, soy sauce and Sriracha Lime Dressing and mix to coat.
Place lid on slow cooker and cook on high for 2 to 4 hours., stirring at halfway point. Serve on a toothpick as an appetizer. Or, serve with rice or noodles along with sauce in slow cooker for a meal.
*If you can’t find the dressing, swap for this mixture whisked together in a bow: 3/4 cup water, 1/4 cup lime juice, ¼ cup rice vinegar, 2 tablespoons Sriracha sauce, 2 tablespoons ketchup, 2 tablespoons sugar, 2 teaspoons corn starch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped cilantro.

{Slow Cooker} Steak & Squash Harvest Stew

Posted on October 13, 2016 by Jennifer FIsher

I felt it for a second, the cooler morning that is. So I pulled out fringy scarf, boots and slow-cooker – yeehaw, fall weather is here. But, it was a total fake out, ended up being 90 degrees that day. Even though I shed my fall finery, my Crock Pot creation was a dinner winner not about to be tossed. Rich, meaty, hearty and amazing nutritious thanks to wholesome ingredients like lean beef, pumpkin, acorn and butternut squashes.

You absolutely must pin this photo below if you like healthy, hearty and helpful!

I originally made this recipe for my friends at BeefLovingTexans.com, I almost tried to call it Chili but then remembered some Texans don’t think beans belong in chili. Well, heck, I don’t care – I think everything belongs in chili! This one has a bit of chipotle chili powder to add smoky spice, but feel free to tone it down or kick it up with your favorite chili seasonings.

The beauty of this recipe is just dumping all the ingredients into a slow cooker and walking away. I prefer to sear my chili meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a deeper, more complex flavor. But, if you are pressed for time, the stew still turns out dang delicious if you just dump the uncooked beef straight into the slow cooker crock.

I was worried the kids would be suspicious of the trio of winter squashes in the dish – pumpkin, acorn and butternut. But, they loved it and a new autumn family favorite was born – especially when paired with some cast-iron skillet cornbread. I can’t believe I’ve never shared this recipe in photo below — it’ll be served up on the blog next week! COME BACL!

So, why don’t you make this Steak & Squash Harvest Stew for supper this weekend – free yourself up some time to hang out with the family, hit a hay ride, visit the pumpkin patch, get lost in a corn maze. It’s also a great little warmer-upper for those chilly afternoons tailgating and talking all things football or for the neighborhood Halloween potluck!

Warm up your weekend with Chipotle Steak & Squash Harvest Stew #beeflovingtexas #fitfluential

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So, do you have a special family chili (errrr, I mean “stew” recipe)? Doing any special fall activities this weekend? Please share in the comments below – XOXO, Jennifer

{Slow Cooker} Steak & Squash Harvest Stew

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Fall in love with this healthy, hearty stew featuring pumpkin, acorn and butternut squash -- toss in slow cooker to skimmer all day, come home to dinner!

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

2 tablespoons avocado oil or, other high smoke-point oil
1 tablespoon chipotle chili powder or sub your favorite blend
1 pound lean beef stew meat cut in bite-size cubes huck, round, eye, rump roasts, etc)
1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
8 ounces (16-oz) package frozen butternut squash cubes, thawed or fresh
8 ounces acorn squash cubed
1 15-oz can kidney beans, drained and rinsed
1 15-oz fire-roasted diced tomatoes with juice
8 ounces canned pumpkin puree about half a can
1 15-oz fire-roasted crushed tomatoes with juice
1 15-oz can beef broth
2 tablespoons real maple syrup
1/2 to 1 teaspoon dried red pepper flakes
1 teaspoon salt

Instructions

In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
Serve with desired toppings such as sour cream, cheese and green onions

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Category Archives: Beef

Beefy Butternut-Carrot-Coconut Cream Noodle Bowls … Mmmm, Pasta!

Cranberry Orange Bourbon Beef Stew w/ Sage Romano Grits + #StubbsInsider Giveaway

Slow Cooker Beef Meatballs with Sriracha Lime Sauce

{Slow Cooker} Steak & Squash Harvest Stew