Ribeyes with Avocado Sauce

A ribeye is one of the most tender and flavor-packed steaks you can buy.  Another popular steak is the top loin.  Either one is a great choice to pair with the creamy avocado and tomatillos.

The grilled green onions and jalapenos are a must for this dinner.

This is a Chris Size dinner in our house!!! 

Ribeyes with Avocado Sauce

2  12-oz. boneless beef ribeye steaks or top loin steaks,

    cut 1 1/4 to 1 1/2 inches thick 

1  Tbs packed brown sugar

1  Tsp  chili powder

1/2 tsp garlic salt

1/2 tsp ground black pepper

8 oz. fresh tomatillos, husked and quartered (6 medium)

1/4 C water

2 oz. cream cheese

1 avocado, halved, seeded, peeled, and cut up.

1/4 C sliced green onions

1/2 tsp salt

8 to 12 green onions, trimmed to 6 inches in length

4 to 6 fresh jalapeno chile peppers

1 large tomato, chopped

1.  Trim fat from steaks.  For rub, in a small bowl combine the brown sugar, chili powder, garlic salt, and pepper, Sprinkle rub evenly over both sides of the steaks; rub in with your fingers.  Cover and chill steaks in the refrigerator for 30 min.

2. Meanwhile, for sauce, in a small saucepan bring the tomatillos and the water to boiling; reduce heat.  Cover and simmer for 5 to 7 min or until tomatillos are soft.  Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.  In a  food processor or blender combine the tomatillo mixture, avocado, sliced green onions, and salt; cover and process or bled until smooth.  Transfer to a serving bowl.

3. Place steaks on rack of grill directly over medium heat.  Grill until desired doneness, turning once halfway through grilling.  (Allow 15 to 19 min for medium-rare doneness [145degrees] or 18 to 23 min for for medium doneness [160 degrees].)  If desired, brush the whole green onions and jalapenos lightly with oil.  Place green onions and jalapenos on rack of the grill directly over medium heat.  Grill the green onions about 5 min and the jalapenos about 10 min or until they are soft and lightly charred, turning occasionally.  To serve, slice steaks.  Serve with sauce and grilled vegetables.  Sprinkle with tomato. 

Makes 4 to 6 servings.

Seared Scallops and Fresh-Orange Salad

Scallops and oranges with some spice to the dressing.  Don't be afraid of the fish sauce.  It smells a bit but it actually makes the dressing! 

Seared Scallops and Fresh Orange Salad

Shallots:

2 Tbs vegetable oil

1/3 cup sliced shallots

Salad:

6 cups mixed greens

1 cup of orange sections (about 3 oranges)

1 cup diced peeled avocado

1 1/2 lbs sea scallops

1/4 tsp salt

1 tsp vegetable oil

Dressing:

1/2 cup fresh lemon juice (about 2 lemons)

2 Tbs brown sugar

1 1/2 Tbs Thai fish sauce

1 Tbs minced seeded Thai or serrano chili (you can use more if you like it spicier)

2 cloves garlic, crushed

1/3 cup chopped fresh mint

To prepare the shallots, heat 2 Tbs oil in a small saucepan over medium-high heat.  Add shallots, and cook for 2 minutes or until crispy, stirring constantly.  Remove the shallots from pan with a slotted spoon; drain and cool.  Set aside.

To prepare salad, arrange mixed greens on a serving platter.  Top with orange sections and avocado.  Sprinkle scallops with salt.  Heat 1 tsp oil in a nonstick skillet over medium-high heat.  Add scallops, and cook for 4 min. turning once.  Spoon scallops over mixed greens.

To prepare dressing, combine the lemon juice and next 4 ingredients (lemon through garlic) in a bowl; stir well with a whisk.  Heat dressing in a small saucepan over medium heat 1 minute; pour over salad.  Sprinkle with mint and shallots.

Serves 4

Calories 292 (27% from fat); Fat 8g

Chicken Satay with Peanut Sauce

Delicious!

When we sit down to eat these I love to put garlic chili sauce, cilantro, and peanut sauce on the chicken and wrap it up in the lettuce!  Wa La...Lettuce wraps!! 

Chicken Satay with Peanut Sauce

Marinade:

1 cup plain yogurt

1 tsp freshly grated ginger

1 teaspoon minced garlic

1 Tbs curry powder

1 1/2 bls skiness, boneless chicken breats, cut into strips

20 wooden skewers soked in water 30 minutes or

metal skewers

vegetable oil, for grilling

Butter lettuce leaves

Fresh cilanto

Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.  Place the chicken strips in the yogurt marinade and gently toss until well coated.  Cover and let the chicken mainate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.  Place a grill pan over medium heat and brush it with oil to prevent it from sticking.  Grill the chicken satays for 3-5 minutes on each side, until nicely seared and cooked through.  Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce.  I also serve it with soy sauce and chili garlic sauce.

Peanut Sauce:

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 tsp red chili paste, such as sambal

2 Tbs dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender.  Puree to combine.  While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.  Pour the sauce into a nice serving bowl and garnish with chopped peanuts.

Ahi Poke



This is your basic Ahi Poke (pronounce Pokee) recipe.  Raw tuna salad served in most Hawaiian homes.  Be adventurous and give it a try.  Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna produce acceptable results.

Ahi Poke

2 pounds fresh tuna steaks, cubed

1 cup soy sauce

1 cup chopped green onions

1 cup rough chopped sweet onion

2 Tbs sesame oil

1 Tbs toasted sesame seeds

1 Tbs crushed red pepper (optional)

2 Tbs finely chopped macadamia nuts

Directions:

In a medium size non-reactive bowl, combine ahi, soy sauce, green onions, sweet onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts: mix well.  Refrgerate at least 2 hours before serving.

Coconut Shrimp with Pineapple Salsa

I've had this recipe for years and still cook it quite a bit.  The sweet, spicy salsa goes so well with the coconut shrimp that you'll find you can't stop eating them. 

Enjoy!

• Shrimp:
• 28  large shrimp (about 1 1/2 pounds)                          
• Salsa:
• 1  cup  finely chopped fresh pineapple
• 1/3  cup  finely chopped red onion
• 1/4  cup  finely chopped fresh cilantro
• 1/4  cup  pineapple preserves
• 1  tablespoon  finely chopped seeded jalapeño pepper
• 1 1/2  tablespoons  fresh lime juice
• 1/4  teaspoon  black pepper
• 1/3  cup  cornstarch
• 3/4  teaspoon  salt
• 1/2 to 3/4  teaspoon  ground red pepper
• 3  large egg whites
• 1 1/2  cups  flaked sweetened coconut
• Cooking spray

Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.



Honey-Peppered Salmon

In our house there is always salmon!  Either caught by the master fisherman (Greg) or I'll go get some at the fish market. I'm always looking for a good recipe to use for this wonderful catch!  This is one of our favorite ways to serve it. Especially when it's winter and you can't cook on the outdoor grill! 

Honey -Peppered Salmon



1/4 cup olive oil

2 Tbs honey

2 Tbs Dijon mustard

3-5 cloves of garlic,  peeled and minced

2 tsp cayenne

1/2 tsp ground coriander

2 Tbs lemon juice

salt and pepper to taste

1 pound of salmon fillet, deboned

Combine the olive oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt and pepper in a shallow dish.  Mix well.  Add salmon and coat both sides with the sauce.  Let marinate for 30 min at room temp.  Place the salmon in a greased baking dish or you can put the whole dish with the marinade and salmon in the oven if you like more sauce with your fish.  Bake at 350 for 6-7 min per side.  Let rest for 5 min.  Serve with a salad, steamed asperagus, and bread!  Enjoy!

Blueberry Pound Cake

Everybody loves this cake and always asks for the recipe!  Anna doesn't like blueberries but

she sure enjoys eating this.  It's really easy to throw together and put in the oven. 

Trying to keep it simple for you all!!

Blueberry Pound Cake

1 box of yellow cake mix with pudding
1/3 C water
2 Tbs olive oil
1 tsp pure vanilla extract
8 oz light cream cheese
2 whole eggs
2 C frozen blueberries, thawed and rinsed
1/4 C walnuts, chopped

Preheat oven to 350.  Prepare a bundt pan with cooking spray and flour; set aside.  In a mixing bowl, combine cake mix, water, oil, vanilla extract, cream cheese, and eggs.  Fold in blueberries and walnuts.  Pour into prepared pan.  Bake for 40 to 50 min.

263 Calories; 9 g Fat (32% calories from fat);