More salads!

I made another salad with homemade dressing. The salad was some Romaine lettuce, black beans, cheese from the whole foods bargain bin, and some croutons and almonds. The dressing I used the same method as before but I switched the ingredients up. I used some of the brining vinegar from these amazing little chili peppers from a jar, I also cut a few of them and put them in the dressing. Some Olive oil, half a lime, salt, pepper, and a generous helping of cumin. I've been on a little cumin kick lately, I like it. Whip it up really fast with a fork and pour it on your salad. Yet again, Spicy and delicious! Light and healthy! Thanks!

Jillian's first steak dinner, in four years.

The same asparagus, broccoli, and zucchini. The mashed potatoes have fresh garlic that I sauteed in Spanish basil olive oil. And the steak is a Petite Tender cut, it's a shoulder cut that is very lean, tender, and small. Very good, look for them fresh in the meat dept.

She asked for it, She got it!!

Lite Lunch.

I made a really tasty salad and dressing with the stuff that was going to go bad in the fridge. I had a carrot, half a lemon, a few blackberries and strawberries, and just enough butter lettuce left. The salad is just the lettuce, strawberries, and carrots with a little bit of salt and pepper. The dressing is super easy to make, the juice from half of a lemon, about double the amount olive oil, parsley, sugar, salt and pepper for taste, and a handful of blackberries. Smash up the black berries and with a fork just stir everything together quickly. Quick, easy, tasty, and healthy. Enjoy.

Fire up that grill!

For dinner last night we had some friends over. I sparked some coals and cracked open some beers, outside for the first time this year! I made the same crispy zucchini, broccoli, and asparagus I always make. Then I made Baked potato mashed potatoes. When I mashed the potatoes I added some milk, a lot of butter, parsley, sour cream and real bacon. It tasted just like a baked potato. And for the chicken I split the breast, stuffed it with garlic, Fresno peppers, Serrano peppers, Habenejro peppers, jalapenos, and a wedge of lime. Threw them on the top rack of the grill and cooked them slowly for about 30 minutes, flipping them occasionally. It was a spicy treat let me tell you!