Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

Posted on July 11, 2016 by Jennifer FIsher

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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.

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.

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.

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.

Now, 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).

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

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Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw

Prep Time

15 mins

Cook Time

15 mins

Total Time

1 hr

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!

Course: Main Dish, Side Dish

Cuisine: Caribbean

Servings: 4 servings

Ingredients

Marinade & Steaks:

1/4 cup mango juice
2 tablespoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
salt to season
1 1/2 pounds flat iron steak(s)

Fruit Ginger Jicama Slaw:

3 cups peeled jicama that has been julienned, grated or spiralized
2 large mangos, peeled and sliced thinly
1 bunch green onions, bulbs and tops
1/3 cup chopped fresh cilantro leaves
2 teaspoons dried red pepper flakes, more or less to taste

Dressing:

1/2 cup prepared coleslaw dressing I prefer Litehouse Foods brand from produce section
1/4 cup mango juice
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 tablespoon fresh grated ginger
1 teaspoon Sriracha red pepper sauce

Instructions

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.
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.
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.
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.

Sweat Drenching Days & #SummerHydration Drinks

Posted on July 1, 2016 by Jennifer FIsher

This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #SummerHydration #CollectiveBias

Central Texas summers are brutal and I know it’s just as hot (if not more so) in other parts of the country — so I’m not complaining. But, keeping me and my family hydrated sometimes seems like a full-time job, given the active, on-the-go lifestyle we lead. From traipsing off to an all-day lacrosse tournament then logging a long run on the trails to killing a CrossFit workout in a gym without air-conditioning followed by “playtime” at the pool, it’s easy to see why I’m constantly running the risk for dehydration.

Heck, it’s easy to go into sweat overload just running errands to get ready for our annual backyard BBQ this weekend. I am so thankful for all the CVS stores on my route that are open and ready to top off my tank with a cool, refreshing drink – and with so many hydration options, it’s easy to find something that suits my lifestyle (and I always bring home something for the kids)! Discover the hydration option you might like best by answering a few questions in my 20-second #SummerHydration Helper.

[decisiontree id=”7841″]

In a normal 24-hour period (not even hot, sweaty, fitness-filled days), the average person loses 8 cups of water – and, again, this doesn’t even include exercise or sitting out in the sun. If this water isn’t replaced, the heart has to work harder and other organ functions begin to deteriorate as well. Symptoms of being dehydrated include headaches, dizziness, drowsiness, muscle cramping, nausea and vomiting. Dry mouth, chills and flushed skin are other clues. I also tend to get quite cranky leading up to dehydration and, oddly enough, the skin on my inner forearm gets wrinkly.

I have two quick little self-checks for dehydration. First, I check the color of my tinkle – if it’s dark or even moderately yellow, I know I need to drink more fluid – if it’s pale or clear, I’m good! Also, I pinch the skin on the back of my hand and pull it upwards. Once released, the skin should snap back rapidly – if not, I know I may be dehydrated. Quick — I pull off the road and run into CVS to cool off and top off my “tank” with a hydration beverage!

I like ALL THE BEVERAGES for #SummerHydration

Some experts say drink 8 to 10 8-ounce glasses of water per day, others say drink an ounce per pound of body weight – that’s probably a good goal in the summer months.

These are just benchmarks, you may need more or less liquid – however, the main point is to listen to your body and look for any clue that you may be dehydrating. Better yet, be proactive and stay hydrated in the first place.

CVS Health and The Coca-Cola Company have teamed to help us all attain our quest for wellness with an important campaign called “Life Quenching.” Check out “Life Quenching” to learn more about the dangers of dehydration and the benefits of hydration.

Lots of hydration options at CVS from The Coca Cola Company.

And remember, with a CVS on nearly every city street corner (it seems!), it’s easy to make a quick stop to grab the hydration option that best fits your needs and personality.Just head in the front door and make a beeline past the cash registers to the big refrigerated section along the wall bearing a huge sign “BEVERAGES” overhead — you can’t miss it!

Find your hydration option at CVS in the refrigerated beverage section!

Remember, sometimes waiting until you get home to rehydrate is too long! Be proactive, beat the heat, stay hydrated! Also, don’t miss the great deal right now going on at CVS – Spend $5 on these products, get $2 in ExtraBucks rewards in-store with your CVS ExtraCare Rewards Card. It’s a fantastic hydration deal, I totally loaded up at my last stop!

So, what do you do to stay hydrated? What is your #SummerHydration beverage of choice? Please share in the comments below – XOXO, Jennifer

Feta & Herb Cantaloupe Truffles – One in a Melon!

Posted on June 20, 2016 by Jennifer FIsher

Welcoming the official first day of summer with these beautiful little bites — Feta & Herb Cantaloupe Truffles.

This easy, no-cook appetizer recipe uses simple ingredients to create a stunning starter for a poolside party, al fresco meal or impromptu happy hour — also, how scrumptious and refreshing to pack in a picnic basket?!

Only four ingredients needed — mint, basil, feta cheese and a cantaloupe. I always rely on my sense of smell to pick out the best cantaloupe, this no-nonsense nose method scores me a sweet and juicy winner nearly every time! Pick up the melon and sniff, it should smell sweet and slightly musky — like a cantaloupe. If it doesn’t have that signature scent, don’t buy it! Also, the best cantaloupes feel heavy for their size (lots of water content) and has a stem end that is slightly soft, yielding to your finger a bit when pressed.

You know I can’t resist a good food pun, so here ya go! Bwahaha!

Get the nutrition label for these Feta & Herb Cantaloupe Truffles here:

One in a Melon Feta & Cantaloupe Truffles #Fitfluential #Summer #YUM

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So what are you doing on this first day of summer? What is your favorite summer-time fruit? Please share in the comments below, XOXO — Jennifer

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6 Easy Strawberry + Protein Snack Recipes

Posted on June 11, 2016 by Jennifer FIsher

School’s out, sun’s out and guns are out and the skies the limit on all the fun and fit stuff that’s coming up in the next few months!

Not much could be sweeter about summer, except maybe a top-crop snack of strawberries. Strawberries balanced with a bit of protein are the perfect healthy snack to fuel the body for one warm-weather activity to the next.

On their own, strawberries are quite the super food, providing a quality source of simple carbohydrates that the body can turn into quick energy for runs, workouts and even power-thinking! The high fiber and water content found in this fruit creates a feeling of welcomed fullness, while keeping the calorie count low – a single medium strawberry only has 4 calories! Plus, a powerful wallop of vitamin C is packed in strawberries, an antioxidant that can help keep muscles, skin and tissues in tip-top shape – just eight strawberries match the vitamin C in a medium orange.

But often, especially for athletes and those with an active lifestyle, merely munching on a handful of berries alone won’t suffice. Pair up strawberries up with a lean protein source for added nutrients and a few extra calories to feel fuller and more fueled for the most vigorous daily routine. Also, eating a snack of carbohydrates with protein (in a 4:1 to 3:1 ratio) 30 minutes after an intense exercise session will help tired and sore muscles recover more quickly.

Check out these Six Strawberry Protein Snacks that can be made in a snap and will fuel you up for running, workouts, climbing and reaching for the sky!

Click here for first recipe Strawberry Banana Protein Mug Muffin (20g protein)

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3 Ways to Grill Corn Perfectly this Summer

Posted on May 29, 2016 by Jennifer FIsher

Raise your hand if you can’t resist corn on the cob ! Not only is this vegetable fun to eat, it’s usually super cheap in the summer season – I just bought a dozen plump, juicy organic ones at Whole Foods for $3 total! Making corn on the cob on the grill is super easy; it’s a must-have at our house for backyard barbecues and casual entertaining. You know it’s on my menu for all the big summer celebrations including Memorial Day, the Fourth of July and our big family reunion! There are three main ways to cook a whole ear of corn on the grill, and I’m going to run you through them. But, first, you’ll want to find the freshest corn possible for the yummiest result. Corn sugars undergo enzymatic reactions after ears are picked, slowly converting into less tasty, mealy starches. So, the fresher the corn, the sweeter – all the more reason to make friends with your local farmers.

Method 1 – Cook Corn in Husk

Grilling an ear of corn in the husk is so simple and mess-free – the end part of the cob serves as a handle as your peel back the husk dig into the steamed kernels. Notice how I said “steamed” – that’s because this method actually uses water from all the parts of the corn to steam it into tenderness – the grill just serves as the heat source. If the corn is fresh, it won’t need a pre-soak in water. However, if the husk looks a bit dried out, soak the entire ear of corn in water for about 10 minutes before grilling.

How to: Simply place corn directly on the coals or grates of your grill or campfire (heated to about 400F degrees) and cook for approximately 10 to 15 minutes until tender (peel back husk if needed). The outside will be blackened, but inside it’s pure perfection. Peel back the husks; remove the silks and butter and season to your preferences. If you want to get fancy, you peel back husks without taking completely off, remove silks, butter and season and then pull back up the husks before grilling. But, I think this makes it too complicated (and the butter tends to drip out!)

Method 2 – Foil-wrapped

Grilling your corn wrapped in foil is a handy-dandy way to prepare it if you don’t want family and friends to be dealing with charred, messy husks. Again, you are actually steaming it with this method. Plus, you can easily oil, butter or season your corn before cooking and the toppings won’t drip out . . . and you don’t have to deal with mess and logistics of setting out these perishable condiments if you have a large crowd.

How to: Shuck corn toss away silks and husk. Wrap the corn in heavy duty aluminum foil, with or without flavorings like butter, herbs, salt, pepper, grated cheeses, etc. Grill right on top of hot coals, or on a grill grate set, turning a few times, about 10 – 15 minutes

Method – Naked

This is my favorite way to prepare corn on the grill because I like the nutty, smoked flavor that a bit of charring on the kernels brings. However, this method is not “steaming” like the other ways to grill corn, so the final result is not quite as juicy and, it can’t be cooked directly on coals. But, I feel like this is how we do it down here in Texas and it tastes so good — yeehaw!

How to: Pull back husks and remove completely or braid and tie off for a decorative effect. Pull away most of the silks – the remaining will burn away on the grill! Cook corn over a medium-hot grill (about 400F degrees) for about 10 to 15 minutes, rotating frequently to prevent burning and encourage all-over light charring. In the last few minutes you can brush with a flavored olive oil and sprinkle with herbs or do that while still warm before serving.

I love serving my grilled corn with slightly spicy-sweet Ancho Vinaigrette – you can get my recipe here:

I’ve also been known to grill waaaaaaay to much corn and I’ll shear off the kernels and use in recipes like my Cali-Corn-ia Shrimp Pizza!

3 Ways to Grill Corn Perfectly + Ancho Vinaigrette Drizzle #ClBlogger @cooking_light

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Also, check out Cooking Light’s collection of in-season ideas for Cooking with Corn.

So, how do you usually make your grilled corn – foil, husked or naked? Also, do you use those little stab-in handle thingies or just eat right out of hand? Got any corny jokes? Please share in the comments below – XOXO, Jennifer

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Tag Archives: summer

Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

Feta & Herb Cantaloupe Truffles – One in a Melon!

6 Easy Strawberry + Protein Snack Recipes

3 Ways to Grill Corn Perfectly this Summer