I’ve been working on a ketogenic recipe series for the peeps over at BreakingMuscle.com where I just completed a really fun series on 20 ways to prepare poultry. You’ll have to check it out! I’m really enjoying the new keto challenge as it’s been really […]
This weekend is a big weekend for Minneapolis. The Superbowl is being hosted here so there’s been a lot of cool happenings downtown. In other news, Jimmy Fallon wants to have dinner at someone’s house to sample a home-cooked Minnesota dinner. Being the native Minnesota […]
I retreated downstairs to find a movie on Sunday evening after finishing these amazing stuffed sirloin steak rolls and tuned in to see the Minnesota miracle happen live instead. I’m not an avid football fan so I was merely keeping tabs on the score via internet throughout the day and was just going to check in on the last quarter for the current score. I felt obligated since this home team has been doing so well this year and they were in the playoffs and what a finish! The last three minutes of the game inevitably were the longest and I’m so glad I caught them. I have never seen so much disappointment turned into a jaw dropping, unbelievable win!! I think my mouth is still open in wonder at how the Vikes pulled of a touchdown in those last few seconds. SKOL!!!
Stuffed sirloin steak is also a touchdown worthy of the superbowl in my world of steak playoffs. Savory grassfed black Angus fresh off the farm is pounded thin and topped with spinach, caramelized balsamic onions, provolone and blue cheese crumbles. Wrapping them in kitchen twine will help keep all the goodness right were it belongs to meld together and melt together in delicious steak heaven.
I use a cast iron grill pan to sear the stuffed sirloin steak and then be able to put it right in the oven to finish cooking to the perfect doneness. To do a proper sear, the pan needs to be HOT. Don’t be putting meat in a cold pan or you’ll just end up with ho-hum meat. The hot sear serves to caramelize the outer layer of the steak giving it a deeper flavor than just cooking does. Sear it in a hot pan until you have slightly crusty brown bits on the outside. This only takes a few minutes per side. Once it’s been seared on all sides, pop it in the oven and bake until the desired doneness. I like these stuffed beauties served about medium. They do continue cooking slightly after you pull them out of the oven while they rest so keep that in mind as well. Mine ended up more like medium well after resting so next time I’ll pull them out sooner 🙂 My very favorite part of these is the tangy combination of the blue cheese with the tart balsamic onions that just mingles so perfectly on the tongue… oh, and that crust of melty cheese that tends to ooze out just a little…
- 2 sirloin steaks, pounded thin to about ¼"
- 2 cloves garlic, minced
- salt and pepper
- 1 cup spinach
- 4 slices provolone cheese
- ¼ cup blue cheese crumbles
- ¼ cup caramelized balsamic onions
- CARAMELIZED BALSAMIC ONIONS
- 1 large sweet onion, Vidalia or red work well, sliced or diced
- 2 cloves garlic, minced
- Enough butter or olive oil to cook the onion without burning – start with 1 tablespoon and add if needed
- 2-3 tablespoons honey or coconut sugar – to taste
- ¼ cup balsamic vinegar
- ½ teaspoon thyme or lemon thyme
- ¼ teaspoon salt
- Pinch of black pepper
- Preheat oven to 400 degrees.
- Pound out the steaks by placing between two pieces of parchment paper and use a meat mallet to pound to desired thickness about ¼".
- Rub the minced garlic on both sides of the steaks and sprinkle with salt and pepper.
- On one side of each steak, layer the onions (recipe below - make these in advance), provolone, blue cheese and spinach.
- Roll up the steaks and secure with kitchen twine.
- Heat an oven proof pan (like cast iron) to hot with a small amount of butter of olive oil.
- Sear the steaks on all side just a few minutes each finishing with the seam side up.
- Place the pan into the oven and bake about 20-25 minutes until the internal temperature of the steak rolls reads 135 degrees for medium rare, 140 for medium or 145 for medium well.
- Remove from oven and let rest 5-10 minutes before slicing and serving.
- CARAMELIZED BALSAMIC ONIONS:
- In a saucepan, cook the onion and garlic in butter or olive oil on medium low heat until translucent.
- Add remaining ingredients and continue to simmer until sauce becomes a syrup consistency about 30 minutes.
- Remove from heat, use right away or let cool and store in the fridge until ready to use.
I rarely post noodle style meals. I’m just not a huge noodle eater and tend to lean towards rice in most cases. These skinny ramen noodles that I recently discovered, however, have me indulging in EVERYTHING noodle. These are a millet and rice based ramen […]
Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. […]
It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of year I play by the 80% clean eating rule… or maybe more like 60% 🙂 These Christmas breakfast cookies are a throwback to the traditional thumbprint cookies but made with cleaner, healthier ingredients and made more breakfast-y. Plus, these breakfast cookies look super cute and a little like bejeweled bite-size ornaments.
These Christmas breakfast cookies have less sweetness to them than most cookies which makes them great as a breakfast treat. I’ve used a gluten free oat flour as the base of these cookies to give them a good chew. Combining this with flaxseed meal (ground flaxseed) and shredded coconut gives them a fantastic consistency that’s a combo of breakfast bar meets granola. I use a vanilla bean paste for more intense vanilla flavor in the cookie base. Top these little guys with a dollop of homemade raspberry jam or use your favorite all-natural jam. Set these jovial little breakfast cookies out for Santa (and save some for yourself, of course) and I’m certain your Christmas morning will be full of twinkly tinsel and tasty treasures! I wish you all the very merriest holiday!
- 1 cup gluten free oat flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon baking soda
- pinch of pink himalayan or sea salt
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-4 tablespoons melted coconut oil or light tasting olive oil
- ¼-1/3 cup all-natural jam (i used a homemade honey raspberry jam)
- Preheat oven to 350 degrees.
- In a bowl, stir together flour, coconut, coconut sugar, flaxseed meal, soda and salt.
- Make a well in the middle of the dry ingredients and crack egg into it along with the vanilla and 3 tablespoons of the oil.
- Gently mix together with a fork. If cookies are too crumbly, add the last tablespoon of oil.
- Form cookies into small discs and place on a lightly greased baking sheet or use parchment or silicone baking mat.
- Gently press an indentation into the center of each cookie with your finger.
- Spoon a small amount of jam into the center of each cookie.
- Bake 18-20 minutes until cookies are golden along the edges.
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! Thank you for being supportive followers and readers. I really appreciate all of you coming here to read my ramblings and creating my recipes to grace your table too. This is an honor for a simple small blog like mine particularly because most of the other blogs mentioned have literally THOUSANDS if not a million regular followers. So THANK YOU for making me feel special!
To celebrate, let’s make some tots! Homemade tater tots are relatively simple but they obviously do take more time that just pulling some out of the freezer. The great thing about homemade tots, however, is that you can season them any way that you wish or even make them super cheesy! You can freeze them as well so the next time you need some tots to top your very Minnesotan tater tot hotdish, for example, you can just pull them out for a fast healthy topping.
These lovely little tots are paired with the same sweet smoky aioli I put over some venison steaks recently. A local restaurant makes homemade cheesy tots and pairs theirs with a similar style of saucy goodness and it’s truly to die for.
These tots start with par-boiled potatoes. The potatoes get just soft enough to shred but not soft enough that they crumble. Then you simply stir in the other ingredients, form them into a tot shape or whatever shape you prefer, and bake or fry to golden pillowy goodness. Mix up a little sweet smoky aioli to dip them in which is just an combination of mayonnaise, honey, mustard and barbeque sauce. Serve these hot with the sassy sauce and you have a mouth-pleasingly poppable little appetizer!
- 2 pounds russet potatoes (about 5 medium sized), peeled
- 1 tablespoon gluten free flour
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ teaspoon chives
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½-1 teaspoon pink Himalayan salt (to taste)
- 1 -1.5 cups sharp cheddar cheese, or other cheese (optional)
- 1 cup coconut oil for frying or just a little brush of olive oil for baking
- SWEET SMOKY AIOLI:
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 1 tablespoon barbeque sauce (all natural)
- 1 garlic clove, minced
- Place peeled potatoes in a large saucepan and cover with water to about 1 inch above potatoes.
- Boil potatoes 6-7 minutes. Drain and let cool.
- Finely shred the potatoes with a cheese grater or food processor.
- Drain as much water as possible from the shredded potatoes by squeezing them in a tea towel.
- In a large mixing bowl, add all other ingredients along with the potatoes.
- Form into tots with your hands.
- Heat coconut oil in a large pot. Fry tots without crowding the pan until just golden. About 4 minutes
- For baking, heat oven to 450 degrees and lightly grease a baking pan with olive oil. Bake until golden turning once halfway. About 20 minutes.
- To freeze, place fried/baked and cooled tots in an airtight container. Reheat in 400 degree oven about 15 minutes until warmed through.
- To make smoky aioli: combine all ingredients in a bowl and whisk until smooth!