Happy 4th of July, fellow Americans. I think my cousin said it best – we’ve had a troubled past, shaky present, and an uncertain future but we wouldn’t want to be anywhere else. We live in a country with many different cultures, and that’s something to be celebrated! Food gives us the gift of sharing our commonalities instead of our differences.
It’s grilling season and we’ve definitely be taking advantage of the beautiful weather in Los Angeles! We’re sharing our grilled rib eye, vegetables, and peanut coleslaw recipes today, it’s perfect for a well balanced meal to enjoy outdoors.
1 tbs Trader Joe’s Yuzu Hot Sauce (If you can’t find this Lemon juice and a pinch of cayenne pepper is great too)
2 tbs greek yogurt (if you want you can sub mayo instead)
1 tsp Honey
1/2 Cup roasted peanuts
Pinch of salt and pepper
2 cups Cole Slaw Mix (it saves so much time and money if you purchase the bagged cole slaw if you’re not serving 6 people or less)
Combine all ingredients into a mixing bowl and mix until thoroughly combined (except peanuts and cabbage mix).
Add cole slaw, mix until evenly coated, and top with peanuts. Chill until ready to serve.
2 zucchinis (serves 2 people)
2 bell peppers (your favorite color)
Your favorite vegetables (i.e. asparagus, corn, squash)
Cut vegetables into thick slices (so it doesn’t fall through the grill).
Toss in olive oil, salt, and pepper (or your favorite seasoning)
Grill after your rib eye until desired doneness.
Grilled rib eye
Grilled rib eye steaks
Sprouts Herb Seasoning (If you don’t have this seasoning you can use your favorite seasoning for steak. Honestly, good ol’ salt and pepper is the best)
Remove steaks from packaging and let dry (overnight if possible). This will give you a nice crust on the outside.
Liberally coat with olive oil and season your steaks. Set aside while you prepare veggies.
For medium rare: grill steaks 5 mins on each side. Remove from heat. Let rest for 3 mins before slicing. For medium well: grill steaks 8 mins on 1 side, 5 mins on the other. Remove from heat. Let rest for 5 mins before slicing.
If you’ve been to Disney’s California Adventure Park you know that the Lobster Nachos are legit. It’s a definite must if you’re at the park. They sell the nachos at the Cove Bar, but be prepared for a line. The line for the bar gets kinda long.
If you’re like me and aren’t always willing to drive to Disneyland just for a lobster nacho craving then you’re going to love this Lobster Nacho Dip!
1 medium onion, diced
1 bell pepper, diced
1/2 cup sour cream
1 cup shredded cheddar jack cheese
2 cups lobster meat (we wanted ours to have tons of lobster meat but 1 cup would be fine too)
Cilantro, roughly chopped
In a skillet on medium heat sauté onions and bell peppers until slightly translucent.
Add cheese (put some aside for the topping) and sour cream and mix until cheese is melted.
Add lobster meat, remove from heat, and fold cheese mixture until thoroughly combined.
Place mixture into a baking dish and add remaining cheese to the top.
Broil on high for 3 minutes or until cheese is melted and golden brown.
The Monday after Mother’s Day Charlie and I surprised his mom and cooked her a healthy lunch for her day off. I’m not a big fan for chicken breast, I’m more of a dark meat girl myself. But when you say stuffed with cheese how could I say no?!
We made her a mushroom and zucchini stuffed chicken breast with our current favorite side, pickled vegetable salad.
If you want the recipe for our pickled vegetable salad, you can find it here.
What else you’ll need:
4-6 pieces of butcher’s twine
2 chicken breasts, butterflied
1 pack crimini mushrooms, sliced
1 zucchini, diced
1 bunch rosemary
5 cloves of garlic, minced
6 oz. mozzarella
Salt and pepper, to taste
In a sauce pan on medium heat, add some olive oil and 2 sprigs of rosemary. Let the rosemary cook to flavor your oil for about 1 minute then remove sprigs.
Add garlic to pan, cook until golden brown.
Add zucchini and mushrooms, cook to desired doneness. Remove from heat to let cool. Note: vegetables doesn’t have to be completely cold, you just don’t want it to keep cooking.
While veggies are cooking, mince some rosemary (1-2 tablespoons) and place in a small, shallow plate. Add some salt and pepper (about 1 teaspoon of each). Mix thoroughly until evenly distributed. Set aside.
Butterfly your chicken (aka slice your chicken breasts in half while keeping the 2 pieces still connected).
Add 1-2 tablespoons of your sautéed veggies and 2(ish) oz. of cheese.
Carefully roll your chicken breast around your stuffing and secure with your butcher’s twine.
Grab your plate of rosemary, salt, and pepper. Roll your stuffed chicken breasts so that it’s nicely coated and seasoned.
In the same sauce pan on low/medium heat, add some olive oil. When oil is hot enough place chicken in pan and cover.
Cook on each side for 5 minutes each side or until chicken is thoroughly cooked.
Cut and remove baker’s twine with scissors.
Top chicken with remaining cheese.
Plate your chicken on top of a bed of your remaining sautéed veggies and serve with some white or brown rice and pickled vegetables.