This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand.
I’ve tried a lot of different steak marinades! Some good some bad, nothing compares to this steak marinade I’m about to give you! We use it over and over! The only time we change it up is when we make Carne asada. This marinade gives the steak so much flavor you are going to love it.
What Is The Best Cut of Steak For this Marinade
I find rib eye, new york strip, top sirloin, skirt, and flank steak work best.
This comes down to personal preference, I like mine medium-well but more on the well-done side. You want to take the steak temperature in the thickest part of the meat, make sure to insert your thermometer horizontally. Never cut into the steak you will lose all the juices that keep the meat moist and tender. Here is a temperature guide.
- Rare: 125 – 130 degrees
- Medium rare: 130 – 135 degrees
- Medium: 135 – 145 degrees
- Medium well: 145 – 150 degrees
- Well: 150 – 160 degrees (my preference)
Need the perfect side to go with your steak also try, Perfect Mashed Potatoes, Healthier Hawaiian Macaroni Salad, Beet, and Goat Cheese Salad + Golden Balsamic Dressing, Easy Greek Pasta Salad.
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce or can sub tamari
- 1 tsp Worcestershire sauce
- 6 cloves garlic, minced
- 1 tsp garlic powder
- 4 tsp dried parsley
- 1/2 tsp ground black pepper
- 4 (8 oz) steaks
1. In a mixing bowl whisk together balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, garlic powder, dried parsley, and black pepper.
2. Grab a zip lock bag and place steaks in the bag. Pour marinade over the steak and try to press out extra air before sealing the bag. Transfer to the refrigerator and let steaks marinate for 1 to 8 hours.
3. Preheat your grill or cast iron to medium-high heat, cook till the desired doneness. Let steaks rest a minimum of five minutes before cutting into them. Enjoy
This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.
This week our lemon tree has been giving us so much fruit. I have given some away but I am trying to use these beautiful lemons in my recipes. I made Lemon Sausage & Kale Pasta last week and my husband and kids absolutely loved it!! Little did they know I was just scrambling to get dinner out with what we had. Sometimes the best meals are made without rhyme or reason.
I’ve successfully added this pasta into our menu 2-3 times per month. I love changing the meals up but certain dishes are worth keeping like this Lemon Sausage & Kale Pasta!
- Andouille Chicken Sausage: This sausage tends to pack a spicy 🌶 kick if you aren’t into some Italian Chicken Sausage is the perfect substitute.
- Kale: Okay kale is not for everyone, I get it. The most perfect swap for this pasta recipe is baby spinach.
How to make Lemon Sausage & Kale Pasta
- Add pasta to salted boiling water and cook till al dente.
- Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil.
- Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds.
- Add in diced andouille sausage and brown for 3 minutes.
- Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter melted.
- Serve with a fresh lemon wedge and parmesan, enjoy!
Love easy and delicious meals, also try Easy Take-Out Style Chicken, Balsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.
- 16 ounces dry pasta, calletani
- 3 tbsp avocado oil or olive oil
- 1 cup yellow onion, diced
- 5 cups curly kale, chopped & stems removed
- 12 ounces chicken andouille sausage, diced
- 4 tbsp butter
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4 cup lemon, juiced
- 1/4 cup parmesan for serving
- salt & pepper to taste
Add pasta to salted boiling water and cook till al dente.
Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil.
Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds.
Add in diced andouille sausage and brown for 3 minutes.
Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter is melted.
Add salt and pepper to taste.
Serve with a fresh lemon wedge and parmesan, enjoy!
Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!
Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices!
My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!
The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too!
The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!
How do you make Tuscan Kale Salad
- Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
- Chop kale and place in your salad bowl
- Slice your apples and avocados and place them on top of your kale.
- Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
- In a mason jar or a small bowl combine your salad dressing ingredients.
- Pour your dressing over your salad, toss, serve, and enjoy!
This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be.
If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you!
- 2 heads kale, shredded
- 1 granny smith apple, thinly sliced
- 1 honey crisp apple, thinly sliced
- 2 medium avocados, thinly sliced
- 1 5 oz bag candied pecans, I used Trader Joes brand
- 1/2 cup dried cranberries
- 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
- 1 cup croutons
- Lemon Poppy Seed Dressing:
- 1/4 cup extra virgin olive oil or avocado oil
- 1 lemon, juiced ( 2 tbsp)
- 2 tbsp shallot, finely diced
- 1 tsp poppy seeds
- 2 tsp yellow mustard
- 1 tsp apple cider vinegar
- 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
- salt & pepper to taste
Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
In a mason jar or a small bowl combine your salad dressing ingredients.
Pour your dressing over your salad, toss, serve, and enjoy!
If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.
Serving Size:1 | 8 freestyle points |
Amount Per Serving: Calories: 249 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 7mg Sodium: 172mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 6g Sugar: 15g Sugar Alcohols: 0g Protein: 4g
Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!
One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way!
Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!
Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad.
How do I cook Nutted Wild Rice Pilaf:
In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes.
While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.
Love an easy side dish also try, Easy Greek Pasta Salad.
- 1 cup wild rice blend
- 2 cups chicken broth (veggie broth vegan option)
- 1 cup sweet potatoes, diced
- 1/2 cup white onion, diced
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 2 garlic cloves, minced
- 1/2 tsp ground thyme
- 1 tbsp dried parsley
- 1/4 tsp black pepper
- salt to taste
In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.
Yield:6 | 7 freestyle points |
Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 420mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g
Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor.
Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite!
Made on a sheet pan and packed with flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!
How do I make Roasted Brussels Sprouts with Sausage:
- First, half your Brussels sprouts lengthwise.
- On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.
- Next, roast and give it a nice stir halfway through roasting.
- Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
- Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze.
- Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
- Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces.
- Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
- Always taste and adjust seasonings to your preference.
Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like!
- 2 lbs Brussels Sprouts, halved
- 1 lb Italian sausage, ground
- 1 tsp thyme leaves
- 1 tbsp sage leaves, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp rosemary leaves, finely chopped
- 1/2 cup pom poms (pomegranate seeds)
- 1/2 cup feta crumbles
- 1/4 cup pistachio's
- Thick balsamic vinegar or glaze
Preheat your oven to 400 degrees F.
Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.
On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.
Roast for 40 minutes giving it a nice stir halfway thru.
Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.
Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.
Yield:8 | 9 Freestyle Points |
Amount Per Serving: Calories: 284 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 548mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 16g
Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!
Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes!
So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!
You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!
HOW TO MAKE ROASTED TOMATO SOUP
- First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes.
- Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
- Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!
What kind of tomatoes should I use?
- Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins.
What do I serve with tomato soup?
- Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!
- YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.
- 3 lbs vine ripe tomatoes
- 6 carrots
- 1 head of garlic
- 2 tbsp dried basil
- 1 13 oz can unsweetened coconut milk
- 3 tbsp olive oil
- salt and pepper
- Fresh Basil for Garnishing
Preheat oven to 375 degrees F.
Line your baking sheet with parchment paper.
In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.
Spread out veggies on your prepared baking sheet.
Roast for 35 minutes.
Once roasted, remove the veggies and place them into a soup pot.
Add in your canned coconut milk.
Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.
Ladle soup into bowls and serve with fresh basil(optional).
Optional Serving Suggestions
- grilled cheese
Yield:10 | 2 Freestyle Points|
Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g
Rosemary Honey Chicken with Roasted Veggies makes for a perfectly easy and healthy weeknight dinner. This sheet pan dinner is full of Autumnal flavor. Made with tender chicken thighs in the most delicious sticky honey mustard and rosemary marinade and loaded with hearty veggies like sweet potato and Brussels sprouts. Dinner will be out in 35 minutes!
No need for complicated dinners during the week around here. My afternoons are consumed with the kid’s sports and coaching. Cooking sheet pan dinners make life just a little easier, especially cause there is only 1 dish to wash afterward! Who loves doing the dishes anyway, not me!
Being completely honest, throwing in the rosemary was a last-minute decision. As a matter of fact, Fall meals call for fall flavors therfore rosemary was the perfect addition to the marinade! It was absolutely delicious!! Sheet Pan Rosemary Honey Chicken with Roasted Veggies is a FAMILY FAVORITE! Don’t let dinner stress you out, make this delicious Sheet Pan Rosemary Honey Chicken with Roasted Veggies. Truly the perfect weeknight dinner with all the perfect autumnal flavors, eating seasonal has never tasted this good!
- Create an even layer of veggies across your sheet pan, do not overcrowd the pan.
- Choose veggies you like. Cauliflower, onions, broccoli, squash, asparagus, and potatoes are also great choices.
- I used boneless & skinless chicken thighs. You can use skin-on just brown the skin in a skillet before adding it to the sheet pan.
- If you don’t have honey you can sub maple syrup.
- Eat as is and keep it low carb or serve it with some noodles or rice.
- Prep Time 5 minutesCook Time 35 minutesTotal Time 40 minutes
- 2 lbs chicken thighs, skinless
- 1 small red onion, diced
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 cups cauliflower forlets
- 1 apple, sliced thin
- 2 small carrots, diced
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tbsp oregano
- salt and pepper ( i used 1 tsp salt & 1/2 tsp of pepper)
- Rosemary Mustard Marinade:
- 1/3 cup yellow mustard
- 1/4 cup honey
- 1 lemon, juiced
- 2 garlic cloves minced
- 1 tbsp rosemary leaves
- 1 tbsp olive oil
Preheat the oven to 350 degrees F, and prepare your sheet pan with parchment paper.
Chop veggies if need be. Place veggies on your sheet pan and drizzle with olive oil. Sprinkle the veggies with onion powder, oregano, salt, and pepper.
Toss veggies till well combined.
Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
In a small bowl prepare the rosemary mustard marinade by whisking together yellow mustard, honey, lemon juice, minced garlic, rosemary leaves, and olive oil.
Coat each chicken thigh with rosemary mustard marinade on both sides.
Bake for 30 minutes and then broil for 3-5 to get nice brown edges on your chicken and veggies.
Dish, Serve & Enjoy!
Optional: Serve it with a side of brown rice or noodles.
Serving Size:1 | 9 Freestyle Points|
Amount Per Serving: Calories: 381 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 70mg Sodium: 416mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 9g Sugar: 28g Sugar Alcohols: 0g Protein: 21g