Seared Tuna Salad with Avocado and Scallions
The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.
This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend. It’s a great addition to any potluck, or just a simple summer lunch or dinner. Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.
The best part about this is you can assemble it early in the day and the flavors will meld over time. Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.
Here’s a video of how to make this salad! https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc
Seared Tuna Salad with Avocado and Scallions
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Ingredients
- 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
- olive oil (1/4 cup, plus more for cooking the fish)
- kosher salt and black pepper
- 1 tsp wasabi powder or paste
- zest from 2-3 limes
- 6 Tbsp freshly squeezed lime juice (3-4 limes)
- 2 tsp soy sauce
- 10 dashes Tabasco Sauce
- 2 ripe avocados, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped scallions
- 2 Tbsp sesame seeds
Instructions
- Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
- For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
- In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.
Notes
This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad. I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well. It's an amazingly simple and easy dish, that always impresses a crowd.
The Summer Fridge Salad
A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!
This salad is exactly what you want around for the next few months. It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity. It’s uber healthy, and full of things you likely will have on hand anyway. I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.
The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too. I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.
The Summer Fridge Salad
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Ingredients
- 2 cups cooked quinoa I use white, but you can use any kind
- 2 cups chopped English cucumber
- 3/4 cup chopped red onion
- 1-2 cans chickpeas (to your liking)
- 1 cup chopped mixed parsley, basil and mint
- 2 lemons, juiced
- 1/3 cup olive oil
- kosher salt and black pepper
- 8 oz broken fresh feta (from a block)
- 1/2 cup roasted and salted pistachios
Instructions
- In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
- Add the crumbled feta and pistachios to the salad, then check for seasoning.
- As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!
Notes
There are countless versions of this famed salad, and this mixture hits all the notes I love. I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.
Summer Melon Salad with Feta and Mint
Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.
Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through. I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs. Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.
Here’s a quick video link for how to make this salad! https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1
Summer Melon Salad with Feta and Mint
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Ingredients
- 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
- 2 cups cantaloupe or honeydew, chopped
- 1 cup sliced Persian or English cucumbers
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lime juice
- 1 Tbsp honey
- 2 Tbsp fresh chopped mint leaves
- kosher salt and pepper
- 4 oz sliced feta (I prefer using a block of feta to the crumbles)
- 1/4 cup toasted pistachios
- 2 Tbsp fresh chopped chives
- 2 Tbsp fresh chopped basil
Instructions
- To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
- Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
- When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.
Notes
This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.
Crispy Folded Buffalo Chicken Quesadilla’s
Buffalo Chicken Quesadilla’s folded with a cilantro ranch and pepperjack cheese.
Over the last couple of years there have been countless variations on this folded quesadilla method – this one is based on a Half Baked Harvest recipe, and it’s absolutely delicious. The recipe is adaptable for your own tastes – you could do a Mexican spin or a blackened seasoning, swap out the ranch for another sauce – whatever you like. The method is fun, and I like it best with the cheese on both of the outer layers, so place the ingredients in the correct order as shown for the best melting ability.
Crispy Folded Buffalo Chicken Quesadilla
Crispy Fried Buffalo Chicken Quesadilla with Cilantro Ranch and Pepperjack
Ingredients
- 3 split chicken breasts, bone-in and skin on
- olive oil, salt and pepper
- 3/4 cup Franks Red Hot Sauce
- 2 Tbsp sour cream
- 6 slices pepperjack cheese (use cheddar if you prefer)
- 8 oz shredded cheddar and jack cheese
- 1/2 cup chopped fresh cilantro
- 1 bunch scallions, chopped
- 2 Tbsp chopped chives
- 2 cups chopped romaine or butter lettuce
- 6 burrito size tortillas (large)
Cilantro Yogurt Ranch
- 1 cup greek yogurt
- 1 cup sour cream
- 1/2 cup chopped cilantro
- 2 Tbsp chopped chives
- 2 tsp onion powder
- 2 tsp garlic powder
- kosher salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Rinse and pat dry the chicken breasts, place on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until internal temp reaches 165 degrees. Set aside to cool.
- When the chicken has cooled, remove the skin and bones, and shred the meat into small pieces by hand. Combine the torn chicken with the Frank's Red Hot and 2 Tbsp of sour cream, along with a pinch each of salt and pepper. Set aside for assembly.
- Make the Ranch - combine all ingredients and stir together into a smooth consistency. This will make WAY more than you need, but it's great to serve along side and use for veggies afterwards.
- To assemble the Quesadilla's, lay the tortilla out on a cutting board, and cut one slit into the center of the disc. You are working with four quadrants, and you want both of the outside pieces to have cheese for melting, so place ingredients as pictured, in the following order. Lower left, chicken and sprinkle with chopped chives; upper left, a smear of ranch, topped with chopped lettuce, scallions and cilantro. Upper right, a slice of Pepperjack cheese; lower right a combination of grated cheese.
- Fold the wrap up into one triangle with four layers - starting with the lower left, fold the chicken up over the romaine and ranch, then fold over to the top right, and finally lower right. You will have a wedge of stacked quesadilla to pan fry and melt the cheese.
- In a cast iron or non-stick skillet over medium heat, coat the pan with olive oil, and sear the outsides of the wrap on both sides, taking care to keep all ingredients tucked inside safely. Serve alongside with extra ranch and a drizzle of Frank's, with chopped chives and cilantro to top.
Notes
This recipe is SUPER flexible - you can make the chicken with any type of seasoning (Mexican, blackened), mix in any cheese or spreads you prefer - it's a great method for a fun take on a quesadilla.
This recipe is based on Half Baked Harvest's Folded Crispy Buffalo Chicken Wrap, though I changed a few small parts. https://www.halfbakedharvest.com/buffalo-chicken-wraps/
Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce
Simply Grilled Chicken Tenders in a bowl with a fresh avocado cucumber salsa and a spicy sriracha sauce
Weeknights often demand a meal that can sit and wait happily, be served in several rounds to a crowd with differing tastes, and still maintain integrity. “Bowls” fit the bill in all categories, allowing everyone to customize to their own likes, making this a very easy family dinner. This post is a method as much as it is a recipe – you can customize this with whatever protein you prefer.
To me, the star of this post is the grilled chicken. The marinade is flexible, but flavorful, and allows overnight resting due to a low acid content. The chicken, once cooked, can be kept for several days for future salads, bowls, or sandwiches. My favorite ingredient in the marinade is by far the Worcestershire – not always something people use with chicken, but it works great here.
The best part about this whole recipe is that everything can be made in advance. You could even assemble it a day or two ahead, allowing for a great busy weeknight meal or a crowd pleasing dinner party treat. This could also be a great dinner for Cinco De Mayo.
Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce
Marinated Chicken Tenders served with a fresh Avocado Cucumber Salsa and Spicy Sriracha Sauce
Ingredients
Grilled Chicken Tenders
- 3 lbs chicken tenders, or sliced chicken breast meat
- 1/2 cup olive oil
- 4 cloves garlic, finely chopped
- 3 Tbsp Worcestershire sauce
- 1 lemon, grated zest and juiced
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp kosher salt, plus more for sprinkling later
- 1 tsp black pepper, plus more for sprinkling later
Avocado Cucumber Salsa
- 2 avocados, chopped
- 1/2 English cucumber, chopped into small bites
- 2 Tbsp chopped fresh cilantro
- juice of one lemon or lime
- 1 Tbsp olive oil
- kosher salt and black pepper
- tabasco sauce (4-10 dashes, to taste)
Spicy Sriracha Sauce
- 1/2 cup mayo
- 2 Tbsp Sriracha
- 2 Tbsp buttermilk to thin (optional)
- kosher salt and black pepper to taste
Bowls and Assembly
- 3 cups cooked basmati or jasmine rice
- halved cherry tomatoes, sprinkled with salt
- chopped fresh cilantro or basil
- lime or lemon wedges
Instructions
Grilled Chicken Tenders
- To marinate the chicken, combine all ingredients (olive oil through salt and pepper) and pour over the chicken tenders, letting them sit for at least 15 minutes, and up to overnight.
- Heat a grill, grill pan, or cast iron skillet over medium/high heat. When ready to cook the chicken, remove it from the marinade, sprinkle with extra salt, and cook each piece until done. Remove and set aside, repeating until all of the chicken is cooked. This can be done up to two days in advance.
Avocado Cucumber Salsa
- Start by coating the chopped avocado with the juice of lemon, then add the remaining ingredients, stirring gently to not mash the avocado - this is more of a chopped salsa than a guacamole. Set aside until ready to use. If making ahead, make sure to cover with plastic wrap (direct contact to prevent oxidization). This will keep for a couple of days in the fridge.
Spicy Sriracha Sauce
- In a small bowl, use a whisk to combine all ingredients until you have reached desired consistency. The buttermilk is only there to thin the mixture, feel free to substitute with a little water, or just leave it thicker. This can be done up to three days in advance, and also makes a great sandwich spread.
Bowls and Assembly
- To serve, place 1/2 cup of rice in each bowl, top with chicken, avocado salsa, and any other desired toppings. Drizzle with the Spicy Sriracha Sauce and enjoy. These are great warm or at room temp.
Notes
As noted, all ingredients can be made in advance, so this is a great dinner party or busy weeknight dinner when needed.
Parts of this recipe are loosely based on a few different ones from Half Baked Harvest, per usual!
Oven Baked Nashville Hot Honey Chicken Tenders
A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard. These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top! This is a crowd pleasing favorite.
This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven. The sauce becomes part of the crust, and flavors the chicken intensely. The combination of sweet from the cornflakes balances everything perfectly.
The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.
Oven Baked Nashville Hot Honey Chicken Tenders
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Ingredients
Chicken Tenders
- 3 lbs chicken tenders
- 3 cups buttermilk
- 2 tsp kosher salt
- 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
- 1/4 cup flour
- 1 tsp chopped fresh thyme
- 2 tsp kosher salt
- 3-4 Tbsp olive oil
- 8 Tbsp salted butter, melted
- 3 Tbsp Honey
- 3 tsp cayenne pepper
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 3/4 tsp paprika
Homemade Creamy Honey Mustard
- 1 cup plain greek yogurt (with some fat)
- 2 Tbsp dijon mustard
- 2 Tbsp Honey
- 1 Tbsp Whole grain mustard
- 1 tsp kosher salt
- 3/4 tsp paprika
- 2 tsp buttermilk
Instructions
Chicken Tenders
- Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
- Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
- When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
- Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
- While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.
Homemade Creamy Honey Mustard
- Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.
Notes
These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.
The Honey Mustard is great on a turkey sandwich too!
Buffalo Chicken Pizza
March is here and we are still on a buffalo chicken kick! This time in a pizza. This one has everything you love about wings, with the bonus of being on pizza, and it’s topped with fresh garlic and herbs – can we call that healthy?
This is a recipe from Half Baked Harvest, she’s the queen of game day food, and I have only changed a few things here. The key to this pizza is that herb topping – you can use whatever you have on hand – cilantro, basil, parsley, chives, scallions – just chop them up finely and mix with the red pepper flakes, fennel seeds and fresh garlic and you will love it. This is so good I plan to use it on all kinds of pizza’s!
One short cut for this pizza is using rotisserie chicken – I often buy it at Costco in sealed packages of all white meat already pulled off the bones! Alternatively, you can roast skin on, bone in chicken breasts at 375 for 30-35 minutes and just pull the meat off yourself. Either way, it’s pretty easy.
Buffalo Chicken Pizza
Buffalo Chicken Pizza topped with green herbs and fresh garlic
Ingredients
- 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
- 1 cup shredded cooked chicken I use Rotisserie
- 1/2 cup Frank's Red Hot Sauce
- 2 Tbsp chopped fresh chives, divided
- 1 tsp dried parsley flakes
- 1/2 cup chopped fresh cilantro or parsley
- 2 Tbsp chopped fresh basil
- 1/2 tsp red pepper flakes
- 1 clove garlic, grated
- 1/2 tsp fennel seeds
- 1/3 cup ranch dressing See notes for homemade
- 1 cup freshly grated whole milk mozzarella don't use fresh
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
- Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
- Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
- To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
- To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
- Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!
Notes
This recipe is based on Tieghan Girard's Half Baked Harvest Sheet Pan Buffalo Chicken Pizza - I adjusted a few ingredients, but it's her genius idea of the herb seasoning that makes this pizza over the top delicious!
homemade ranch dressing use 1/2 cup each of greek yogurt and sour cream, add 2 Tbsp buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper. This will make extra for topping and eating veggies on the side!
Warm Goat Cheese Salad with Macerated Shallot Vinaigrette
Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.
This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese! Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook. The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s. Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine.
This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper. The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor to salads. You can also spoon it over grilled fish or chicken.
The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter. Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes. You will want the insides to soften but maintain a crispy crust on the outside.
Warm Goat Cheese Salad with Macerated Shallot Vinaigrette
Crispy Goat Cheese Medallions on Salad greens tossed with a shallot vinaigrette
Ingredients
Macerated Shallot Vinaigrette
- 1 shallot, minced
- 1/4 cup Rice Wine Vinegar
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup olive oil
Warm Goat Cheese Medallions
- 11 oz log of plain goat cheese, cold
- 4 slices soft white bread
- 2 large eggs
- 2 Tbsp each, butter and olive oil, for frying
For the Salad
- 6 cups mesclun greens, arugula, or spinach
Instructions
For the Macerated Shallot Vinaigrette
- Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
- After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.
Warm Goat Cheese Medallions
- Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
- In a small bowl, whisk the two eggs with 1 Tablespoon of water.
- Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
- When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.
Assemble the Salad
- When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.
Notes
This recipe is a spin on the Barefoot Contessa's Salad with warm goat cheese, using a slightly tweaked version of Erin French's Macerated Shallot Vinaigrette. I love how Ina uses the fresh breadcrumbs to coat the goat cheese, as they lend a great consistency to the coating when pan seared. The dressing is classic Erin French (The Lost Kitchen) where simplicity rules.
This is one of my daughter's absolute favorite things to eat - I have worked on how to make extra for eating later, and while nothing beats fresh out of the pan goat cheese, you can store these (fully cooked) in the fridge, and reheat for 5 minutes in a 325 degree oven. The dressing keeps great for at least a week.
Seared Flank Steak and Blue Cheese Quesadillas
Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions. A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd. Even if the Pats aren’t playing this weekend…
When I first got married, I really wasn’t much of a cook. This was one of the first things I came up with when I started figuring things out. It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly. It remains one of our favorite dinners, and now our kids love it too. It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.
The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.
Seared Flank Steak and Blue Cheese Quesadilla's
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Ingredients
- 1.5 lbs flank steak
- Avocado oil, Salt & Pepper for the steak can also use canola oil
- 8 oz freshly grated sharp cheddar cheese
- 8 oz crumbled blue cheese
- 1 small red onion, halved, then sliced very thin
- 2 bunches scallions, chopped
- 12 flour tortilla's I like Trader Joe's Homestyle
- sliced avocado, sour cream and cilantro for serving
Instructions
- Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
- When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
- Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.
Notes
These can be made ahead and either kept warm in a low oven, or reheated for later use. They are great as leftovers, and you could cut into small triangles for a game day appetizer.
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
Game Day Beef Chili
The ultimate beef chili recipe, no beans, rich and hearty and perfectly balanced in flavor.
Most everyone loves chili this time of year, and it’s the perfect meal to make ahead for busy weekends, and it lasts for days as easy leftovers. I’ve made dozens of recipes, and we have always had a tradition of this on Halloween – I hoped to get this up ahead of time, but better late than never! This has become our favorite recipe by far. No beans, all beef, loads of flavor – don’t skimp on the 6 Tablespoons of chili powder! I promise it’s not too spicy. This is almost an exact replica of Geoffrey Zakarian’s Game Day Chili – I adjusted the tomatoes a bit for consistency. https://www.foodnetwork.com/recipes/geoffrey-zakarian/game-day-chili-2306029
I try to use good quality beef for this – it cooks for a while, and anything honestly will work, but the flavor of grass fed works really well here. This makes a HUGE batch, so definitely plan to invite friends over for dinner.
Game Day Beef Chili
Rich and hearty beef chili
Ingredients
- 3 Tbsp olive oil
- 3 lbs ground beef use grass fed if you can
- salt and pepper
- 6 cloves garlic, minced
- 2 large yellow onions, chopped
- 2 bunches scallions, chopped reserve some for topping
- 2 Tbsp tomato paste
- 6 Tbsp chili powder
- 1 12 oz bottle of beer
- 1 28 oz can of crushed tomatoes
- 1 28 oz can of fire roasted diced tomatoes
- 2 cups chicken or beef stock
- 2 Tbsp Red Tabasco Sauce
- 2 Tbsp Green Tabasco Sauce
Toppings
- cilantro
- sliced jalepeno or serano pepper
- full fat greek yogurt, or sour cream
- sliced avacado
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.
Notes
This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!
