GRILLED STEAK SANDWICH w/ horseradish spread

I'm not dead...but I'm not going to lie to you...most days I feel like I am. This has been a rough pregnancy. I fell sick pretty much 24/7. I don't remember being this sick with little r, but my husband says he does. I think it just feels worse, because this time I'm already a mom, and as sick or tired as I feel, I still have to be a mom. With little r I was working full time, but I worked from home. This brought lots of flexibility. I worked around naps and bathroom runs. I could work late at night or in my jammies. Oh well...both situations have their good and bad.

Unfortunately this time around, it's my blog that's suffering the most. I hope you'll all hang on with me. I usually start to feel better around 14 -16 weeks. Can you take another month of inconsistency??

I do have a yummy and easy recipe for you today. This is my take on a recent Cusine at Home recipe. It was a big hit with my hubby. I suppose you really can't go wrong with a steak sandwich...right?

GRILLED STEAK SANDWICH w/ horseradish spread
(Inspired by a Cusine at Home recipe)

For the Horseradish Spread:
¼ C. Mayo
¼ C. cream cheese, softened
2 T. sour cream
2 T. horseradish
2 scallions; chopped
1 T. white wine vinegar
1 t. Dijon mustard
Salt & pepper to taste

For the Steak Sandwich:
1 lb. flank or sirloin steak, olive oil, salt & pepper
4 roll’s of choice
2 C. fresh spinach
1 C. thinly sliced cucumber

1. Combine all the ingredients for the spread. Whisk until well combined. Set aside.
2. Preheat the grill to medium-high.
3. Coat the steak with olive oil and season with salt & pepper. Grill steak, covered 3-4 minutes per side for medium rare, or 5-6 minutes per side for medium.
4. Remove steak from the grill, tent with foil, and rest for at least 5 minutes.
5. Slice steak against the grain into thin strips.
6. Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt & pepper. Grill bread, cut side down, covered, until lightly toasted about 1 or 2 minutes.
7. To serve, spread horseradish spread on the cut side of bottom bread. Layer with spinach, steak strips, and cucumber, then top with remaining bread.
8. Serves 4.

BACON LETTUCE TOMATO GUACAMOLE SANDWICH

Every year you forget. It's like the long winter months of eating store bought tomatoes dulls your taste buds and you forget. Then you notice the red flicker through the leaves of the tomato plant. You realize one is finally ready. You pick it, you cut it, you bite it... and in seconds...you remember...oh you remember!

BACON LETTUCE TOMATO GUACAMOLE SANDWICH

2 slices DAVES KILLER BREAD
2-4 slices cooked bacon
2 thick slices tomato (home grown in you got-um)
lettuce
Guacamole to taste

1. stack it...devour it!

my recipe for quick guacamole:

2 ripe Hass Avocado's
2 cloves garlic; finely minced or 1/2 t. garlic powder
1-2 t. lime juice
salt & pepper

1. Smash the avocado's with a fork.
2. Smash in the garlic, lime juice.
3. Season with salt & pepper.

HAWAIIAN BBQ CHICKEN WRAPS

I've had a bit of an obsession with wraps lately...have you noticed? I don't know why, they just seem like an easy summer meal. I always have plenty of tortilla's on hand...and they're just begging to be stuffed with something yummy.

My latest creation is a twist on my favorite Papa Johns pizza...all the deliciousness of the Hawaiian BBQ Chicken...tortilla style!


HAWAIIAN BBQ CHICKEN WRAPS
(Mindi Original)

2 large boneless, skinless chicken breast
Salt & Pepper
BBQ Sauce – Your favorite brand
4-6 slices of bacon; diced
1 small red onion; diced (or ½ of a large onion)
1 – 8 oz. can pineapple tidbits
2 Roma tomatoes; diced
1 C. shredded romaine lettuce
4-6 flour tortillas
1 C. mozzarella cheese

1. In a medium skillet cook the bacon until crispy. Remove the bacon and drain off the fat, leaving about 1 T. in the pan.
2. Add the onion and pineapple to the skillet, cook until the onion’s start to release their juices, about 3-4 minutes. Add the bacon back to the pan and continue cooking over medium heat until the onion’s start to caramelize.
3. In the mean time, season the chicken with salt & pepper. Grill approximately 6 minutes per side, basting with barbeque sauce as they cook. When the chicken is done, remove from the grill and allow to rest.
4. Sprinkle a generous amount of mozzarella cheese on the tortilla’s and broil on high for 2-3 minutes or until the cheese is melted.
5. Slice the rested chicken into thin strips.
6. Stack the wraps as follows:

Tortilla with cheese
Sliced chicken
Bacon/pineapple/onion mixture
Tomatoes
Lettuce
BBQ sauce

7. Roll up and devour! Serves 4.

BUFFALO CHICKEN WRAPS

I'm definitely of the "Friends" generation and I've pretty much seen every episode more times that I should admit. When the show was airing live...I was about the same age as the characters and me along with all my 'friends' never missed a Thursday night airing. In those days we didn't have DVR's....is it possible that life with out DVR's can already be referred to as 'back in the day', I suppose it is. And for those that may be wondering....I'm a slightly less OCD version of Monica...and slightly less skinny.

So while all the friends on "Friends" hung out at Central Perk...me and my friends hung out at Wings and Things. It was a little wing dive in downtown Salt Lake and we would often meet there after work to eat, have a drink, and sometimes play pool. Ok, so I never played pool...I suck at it...but the guys often did. Except for the one time that Nate made me try and after a few minutes of foolishness, he laughed and agreed that I suck. My self esteem is still recovering. But I digress...

It was around this time that I began my obsession with the spicy hot chicken, cool blue cheese dressing, carrots, celery combination. I still love it and it still takes me back to those days...those fun friend days when we were all trying to figure out life, struggling to make it in our careers, trying to find love, and dreaming about our futures. Those were some good days!

A couple years ago on a trip to downtown Salt Lake, I tried to take my husband to Wings and Things for a little journey down memory lane...I was sad to learn that it had closed. So this recipe is dedicated to Wings and Things and all the good memory's conjured up with the taste of spicy chicken and cool blue cheese dressing.

BUFFALO CHICKEN WRAPS
(Recipe adapted for Mindika Moments from Martha Stewart Every Day)

¼ C. crumbled blue cheese (or Gorgonzola)
½ C. sour cream (you can use low fat)
1 t. lemon juice
1 t. Bon Appétit Seasoning (If you can’t find this seasoning or don’t want to buy it, you can substitute a dash of Celery Salt, Onion Powder, Salt & Pepper)
2 small boneless, skinless chicken breasts
Salt & Pepper
1 T. butter; melted
¼ C. hot sauce (such as Franks)
carrots; shredded
celery; diced or julienned
lettuce
4 tortilla shells

1. In a small bowl, combined the blue cheese, sour cream, lemon juice and Bon Appétit seasoning. Stir to combine, set aside.
2. Cut the chicken into bite size pieces or thin strips. Season the chicken with salt and pepper. In a non-stick skillet cook with a little olive oil until cooked through. (Time may very depending on the thickness and size of your chicken.)
3. While the chicken is cooking combine the melted butter and hot sauce in a small bowl.
4. When the chicken is done, take out of the skillet and toss in the hot sauce mixture. (If you’re sensitive to heat, you can skip this step and just drizzle the hot sauce mixture over the chicken as your assembling the wrap. This will allow you to control the amount of heat.)
5. Assemble the wraps as follows:

Tortilla
Blue Cheese Dressing
Chicken
(Hot Sauce if you haven’t already coated the chicken in it)
Shredded Carrots
Celery
Lettuce

6. Roll up and devour…makes about 4 good size wraps.

Definitely not your high school cafeteria's Sloppy Joe!

My husband loves Sloppy Joes. I however, an not a huge fan. For some reason they dredge up memories of a school cafeteria, with greasy meat, no flavor and soggy buns. My mom made pretty good Sloppy Joes, but I don't remember her making them a whole lot, so they never really became a regular on my dietary love list.

But there's nothing I love better than pleasing my man in the kitchen, so we eat them on a regular basis. That's why I decided to come up with my own recipe. Something made with fresh ingredients, lean meat and plenty of veggies.

I also love them on a good hard roll. Have you tried the hard rolls from the new Winco? Fresh from the bakery, they are pretty darn close to the hard rolls we used to buy from the bakery, when I lived in Germany. I highly recommend them with this recipe. Enjoy!


MINDI'S SLOPPY JOES
(Mindi Original)

1 lb. lean ground beef
1 T. olive oil
1 t. salt
½ t. pepper

1/2 C. carrots; small dice

1/2 C. celery; small dice
1 large green pepper (or ½ red & ½ green); diced
1 small yellow onion; diced

2 cloves garlic; minced
1 (8oz.) can tomato sauce
1/3 C. ketchup
3 T. Dijon mustard (or regular mustard)
2 tbsp. Worcestershire sauce
1/3 C. brown sugar
2 tbsp. balsamic vinegar

1. In a large skillet heat the olive oil over medium high heat.
2. Add the carrots, celery, peppers, onion, garlic and the beef. Brown until the meat is done and the veggies are tender. Season with salt & pepper as they cook.
3. Add the tomato sauce, ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Stir to combine.
4. Bring to a boil, reduce heat and allow to simmer for about 5 minutes or until all the flavors come together.
5. Serve with hamburger buns or a hard roll.

In memory of the Tahitian Noni Cafe...

A few months ago my good friend Lisa gave me a cooking challenge. She had a recipe for some yummy wraps that used to be served at the Tahitian Noni Cafe. When the cafe closed she and her friends asked the manager if they could get the recipe for the wraps. The manager kindly handed them the recipe, but it was written in bulk format and half the recipe was in ounces instead of traditional measurements. So Lisa asked me if I could cut the recipe down to a family serving size, as well as convert the measurements.

Well...challenge accepted, and challenge completed. It actually wasn't too hard, just required a scale and a little math. It's a good thing I have always been good at math...spelling, not so much...but math has always been a strong point.

So if you were also a fan of the Pareo Chicken Wraps at the Tahitian Noni Cafe, today's your lucky day! I hope you enjoy.

* I actually used just a regular tortilla for my wraps, but I'm sure the Tomato Basil tortillas would be awesome. Also the Chipotle Ranch dressing makes quite a bit, but I couldn't really reduce it by much more. So you will have extra, however we have been using as a dip for corn chips and veggies and it's yummy...so I'm not complaining.


PAREO CHICKEN WRAPS

6 12” Tomato Basil Tortilla
1 recipe Island Lime Rice (see below)
1 recipe Black Bean Salsa (see below)
2 C. shredded chicken
2 C. Monterey Jack Cheese- shredded
1 recipe Chipotle Ranch Dressing (see below)
2 C. shredded lettuce
2 roma tomatoes; diced

1. Lay the tortilla flat and layer ingredients as follows:

rice
black bean salsa
shredded chicken
cheese
chipotle ranch Dressing
lettuce
tomatoes

2. Wrap the tortilla tight, tucking in each end.
3. You can eat fresh or place on a George Forman grill for about 2 minutes.

ISLAND LIME RICE

1 C. Jasmine long-grain rice
1 C. cold water
½ C. chicken stock
1 T. butter
½ t. salt
¼ C. cilantro- chopped
2 T. lime juice

1. In a large sauce pan bring the water and chicken stock to a boil.
2. Add the rice, butter and salt.
3. Cover the pan and reduce the heat to low. Cook for 20 minutes.
4. When the rice is cooked, fluff then stir in the cilantro and lime juice. Mix well.

BLACK BEAN SALSA

1 Can black beans; drained and rinsed
1 C. frozen corn; thawed and drained
1 small or ½ large red pepper; diced
Zest of 1 lime
2 T. lime juice
3 T. cilantro; chopped
1 jalapeno; diced
1 t. salt
½ t. pepper

1. Mix all ingredients together to form the salsa.

CHIPOTLE RANCH DRESSING

1 pkg. Hidden Valley Ranch Dressing mix
½ C. mayo
½ C. sour cream
1 C. milk
1 Chipotle Pepper with 2 T. Adobo sauce (from 1 can of Chipotle Peppers packed in Adobo sauce. You can find these in the Mexican section at most supermarkets.)*

1. In a blender pour the milk and the ranch dressing powder. Mix on high until well blended.
2. Add the mayo and sour cream. Blend on high again for a few second.
3. Add 1 chipotle pepper and 2 T. of Adobo sauce from the can. Blend again until the dressing comes together.
4. Allow to set up in the refrigerator for at least 30 minutes.

* I use these peppers as well as the Adobo sauce in quite a few recipe, so when I open a can I divide it up into small ice cube trays and freeze small potions. I never use a whole can at a time.

How to boil the perfect egg...

It's that time of year again...the egg season. No doubt next week you'll be boiling up a bunch of them in preparation for a visit from the Easter Bunny. So I thought it would be a great time to talk about the perfect method to accomplish that task.

There are a lot of different ways you can boil an egg. But there are only a couple that will leave you with "the perfect boiled egg". So what constitutes a perfectly boiled egg?? It's soft, not rubbery. It's slightly moist, not dry and crumbly. It peels easily, instead of falling apart. And most importantly, there is no dark brown or green circle around the yoke.

A few years ago when I was trying to figure out how to boil eggs, I turned to the one source that I was pretty sure wouldn't let me down; Julie Child's herself! Below is her method, and I promise as many times as I've used this method it has never let me down.


HOW TO BOIL THE PERFECT EGG
(By Julia Childs)

1. You can boil any amount from 1 – 24 eggs at a time. Just be sure to use a large enough pot so the at the amount of water will cover the eggs by at least 1 inch of water.
2. Lay the eggs in the bottom of your pot and add the amount of needed cold water as stated above.
3. Set the pot over high heat and bring to a boil. Once it comes to a rolling boil; remove it from the heat, cover the pan, and let sit exactly 17 minutes.
4. While the eggs are sitting, prepare a bowl of ice water.
5. When the 17 minutes is up, using a slotted spoon, transfer the eggs to the bowl of ice water to sit for 2-3 minutes. (This chilling shrinks the body of the egg from the shell.)
6. While the eggs are cooling, bring the pot of water back to a boil.
7. Transfer the eggs back into the boiling water and allow to boil for 10-20 seconds. (This expands the shell from the egg.)
8. Remove the eggs, and place back into the ice water. Allow to chill for 15-20 minutes.

*chilling the eggs after each step prevents that dark line from forming around the yoke. Chilled eggs are also easier to peel.

Now that you have the perfect eggs for decorating and hiding...What to do with all those eggs?

Make lunch!! This is my favorite egg salad recipe. It's simple, but yummy.

EGG SALAD SANDWICH
(Mindi Original)

4 hard boiled eggs; peeled and chopped
1/2 C. celery; diced (about 1 or 2 stocks)
1/4 C. red onion; minced (or green onion)*
1-2 T. fresh parsley; minced
1/4 C. mayo

1 T. Dijon mustard
1 1/2 t. lemon juice
1/2 t. paprika
salt & pepper

1. In a small bowl combine the mayo, Dijon mustard, lemon juice, and paprika. Mix well.
2. Add the chopped eggs, celery, onion and parsley. Fold to combine.
3. Salt & pepper to taste.
4. Serve on your favorite bread. (serves 4)

*If you're not a fan of raw onion, try adding diced radishes. They add a wonderful crunch and a bit of spice without the overpowering aftertaste of onion.

Another way to "wrap" up lunch...

Ok Mom's (or anyone for that matter) here's another lunch idea. This one's going to be a little more work, but the good news is...I think your kids will like it too. And I guarantee from start to finish they'll take just about as long as a box of mac & cheese. Also, feel free to leave out the chicken, if that's more work or if you simply don't eat meat. These are my husbands and little "r"'s favorite...meat or no meat. They are loaded with flavor and pretty healthy too.


HONEY LIME CHICKEN WRAPS
(Mindi Original)

¼ C. fresh cilantro; minced
¼ C. lime juice
1 t. red pepper flakes
2 T. honey
2 C. shredded chicken (2 chicken breast)
1 C. fresh or frozen corn kernels; thawed if frozen
1 can black beans; drained and rinsed
1 large avocado; diced
1 C. diced tomato
¼ t. salt
4 flour tortillas
low fat sour cream
Cheddar cheese

1. In a mixing bowl, whisk together the cilantro, lime juice, red pepper flakes, and honey.
2. Add the shredded chicken and toss gently to coat.
3. Add the corn, black beans, avocado and tomato. Season with salt.
4. Serve wrapped in tortillas with sour cream and cheddar cheese.
5. Serves 4.

The best tuna you've ever laid lips on...

The other day a friend of mine asked me what I eat for lunch. That's a great questions. Lunch can be a difficult time for mom's. We're usually so focused on what we're feeding our kids that we don't think too much about ourselves. Often we end up just eating processed junk or snacks to get us through to dinner. So over the next few weeks I hope to share with you some easy, healthy, and delicious ideas for "mom's" lunch. Who knows...you may be surprised that your kids like them too.

When I was in elementary school my mom would pack me a lunch every day. It usually consisted of a sandwich, chips, fruit/veggies and a drink. I faithfully took my lunch everyday, but I had a little secret. I hated sandwiches. So when lunch time arrived, I would each my chips, fruit and drink, then throw my sandwich away. I don't know why...but I didn't want my mom to know that I hated sandwiches. I didn't want to hurt her feelings.

This went on for a few years, when finally around the 3rd grade I came out of the sandwich closet and admitted my disdain for anything smashed between layers of bread. My poor mom was devastated, not because I didn't like her sandwiches, because I had been starving myself for so many years. From that time forward she started packing me crackers and cheese, chicken salad, nuts and other non sandwich foods full of protein to get me through the day.

I've grown up sense then and I now occasionally like a good sandwich. But I'm still not a huge fan and I'm pretty picky about what I will put between bread. This is one recipe that is sandwich approved for me. However, most days I still prefer to eat it with crackers. It's more "carb" friendly that way. But any way you choose to eat it...it just may be the best tuna you've ever laid lips on.


TUNA SALAD
(Mindi Original)

¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste

1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.

5. Serves 4 as salad and 4-6 on sandwiches.

*I use low fat or light mayo. My favorite is the new Kraft Olive Oil Mayo. If you haven't tried it, I highly recommend you do. It has a wonderful flavor with half the fat and calories of regular mayo.