Memorial Day Weekend- BBQ, Beer and Bikes



Pretty awesome right?


Memorial Day is always about BBQ Beer and Bikes for us LOL. But then again that's pretty much our life in general during the summer.  And I wouldn't have it any other way.

So over the Memorial Day weekend we packed up and took a 5 hour drive down to West Virginia to the Summit Point Motorsports Park.  It was a CCS Racing weekend.  So proud of Brendan for doing so well first time at this track.  I'm his number one fan and sponsor.  The weather was amazing- hot and sunny.  Got myself a nice tan and my fiance got some race time in.  We had such a great time.  He loads up his truck with bike stuff and I load the pop-up camper with food and everything else. 

We have limited space in the cooler and mini fridge so I need to plan out a weekends worth of meals accordingly.  I also don't like to settle for just hamburgers and hot dogs, so this is a quick run down of what I made for the weekend:

Friday Night (we arrived): homemade burgers and hot dogs after we set up camp.
Saturday Breakfast: bagels, bananas and coffee (we had this everyday for breakfast)
Saturday Lunch: grilled pizza
Saturday Dinner: Chicken Kabobs and Asparagus
Sunday Lunch: Grilled Sausage, Pepper and Onion Sandwiches
Sunday Dinner: Pork Tenderloin with grilled corn
Monday Lunch: Chicken Kabobs and Asparagus

Of course we had A LOT of drinks on hand. It was so hot- water, Gatorade, iced tea, Redbull and of course beer.

We had some cheese doodles, triscuits, hummus and other various snacks too.

Not exactly the healthiest of choices, but hey it's vacation!

Everything I cooked was very simple prep and simple cook.  All the veggies were simply seasoned with salt, pepper and oil.  The chicken kabobs were just skewered boneless skinless chicken breasts seasoned with McCormick Montreal Steak Seasoning (my fav go-to summer seasoning).  The pork tenderloin was marinated in garlic, honey, jalapenos, oil, lime juice, salt and pepper.  I even grilled the bagels to toast them up.  FYI if you have never had grilled asparagus- go and make that tonight- they are the bomb.

And if you have never grilled pizza- get on that!  It is probably the closest thing you will have to real brick oven pizza.  It is super simple too.  I really should have brought my rolling pin though- was a pain to roll it out- that's why its super misshaped but whatever it's "rustic".  I packed homemade dough (you could even do store bought), shredded cheese, sliced tomatoes and fresh basil.  Roll the dough out and lay on the grill.  I then brush or drizzle a bit of oil.  Let that cook and bubble up.  When it is ready to turn you will be able to grab it up and it will easily pull away from the grill.  Flip it over and top with tomatoes and basil then the cheese to help everything stay put.  Cover (aka close the lid), turn heat to low and just wait until everything melts.  Even if you burn the bottom, it still tastes really good! (oh yea- don't forget a cutting board and knife!)

Here's all the rest of the weekend!




Lexi sun bathing




Dutchy Moo Cow is hot




Mini fridge is stocked plus we had a cooler



gotta have the hot sauce

Our home away from home (with a/c of course!)

Ya know, just the essentials

Simple breakfast plus coffee of course

My ride

A man of many talents

Took him on the turn

Yea forgot to soak the skewers- oh well!

Race grid

Shade!

Love sausage super crispy- cut sausage in half then serve on buns with ketchup!

Yea, these boys don't play around when it comes to speed

Cooling off in the camper- isn't this the cutest thing you've ever seen???!!!!

Held his position against this guy and took 11 out of 23 in this race! So proud of you babe, I love you!

Pearl Barley Summer Salad

Definitely serve this over my Grilled Chicken w/ Creamy Roasted Red Pepper Garlic Sauce.  If you have never tried pearl barley- you should- it is one of my favorite grains (low in fat and pretty high in fiber).  It is like a puffier piece of rice; delicious cold or hot- in soups or salads.  I made an in-between version which is hot barley over cold crisp vegetables tossed with a vinaigrette.  The hot barley soaks up the vinaigrette, then the crunch of the veggies and oh soooo goood!

I was on a clean-out-and-use-up-everything-in-the-fridge spree this week because we are going to motorcycle track this weekend (super excited! pics to follow!) Anyway, basically you can swap out any veggies you have lying around in the fridge.  Just cut them all into similar bite sized pieces. Also you can use whatever nuts you have lying around- almonds or walnuts would be good here too.  This salad is good for picnics because it is in a vinaigrette and can be left out.

Ingredients

• 1 cup of uncooked pearl barley, 2 1/2 cups of water, 1 tsp of salt
• 1/2 cucumber, diced
• 1 pepper, diced (I used a yellow one)
• 1 shallot, minced
• 1 handful of parsley, chopped
• 2 small carrots, diced
• 1 ear of corn, kernels taken off (about a 1/2-3/4 cup of frozen if you don't have fresh)
• 3 tbsp of pine nuts, toasted*
• 1/4 cup of lime or lemon juice (if you don't get that much out of 1 lime or lemon just add a splash of vinegar)
• a little less than 1/4 cup of extra virgin olive oil
• pinch of salt and pepper

1. Cook the pearl barley according to directions (the first bullet lists what I used). Bring water to a boil and cook barley on low for about 30-45 minutes.
2. Meanwhile prep all your veggies, herbs and nuts and add to a large bowl.
3. In a smaller bowl add the citrus juice, oil and salt and pepper and whisk up.
4. When the barley is done mix with veggies.  Then pour vinaigrette over everything and stir until combined.  Serve alone or over my Grilled Chicken w/ Creamy Roasted Red Pepper Garlic Sauce.

If you are serving with the chicken, grill the chicken while the barley is cooking.

*If you buy raw nuts, just put them in a dry skillet and heat on medium.  They will toast up in the skillet- but ALWAYS keep an eye on the them and shake the pan frequently, you don't want them to burn.  Should only take about 5 minutes or so.

South-of-the-Border Salisbury Steaks w/ Polenta

So when someone says Salisbury Steak I think of TV dinners with a mini meatloaf thingy swimming in cheap gravy along side mac and cheese or mashed potatoes.  Just another classic American creation.  I wondered why they call it Salisbury Steak, because obviously it is not a steak. So of course I Wikipedia'd it.

Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and is usually served with gravy or brown sauce.  Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term "Salisbury steak" has been in use in the United States since 1897. The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or noodles.

Recap: a poor man's steak that helps cut carbs...

Anyway, the whole thing sounds a bit gross to me, so maybe I should have named the recipe something like Mexican Turkey Patties with salsa/guacamole comb alongside veggie packed polenta.  But that is wayyyyy to long of a title.  So really that is what I am going to make: a healthy, lighter, spicy and way more fun take on SS. (Which will serve about 4 people)  Make this when your tired of tacos (or chicken)!

Ingredients

• 1 1/2 lb of ground turkey
• spices for turkey: 1 heaping tablespoon of cumin, 1 tsp of oregano, 1 heaping tablespoon of chili powder, 2 tsp of salt, couple grinds of fresh black pepper
• 1 chipolte in adobe minced
• 2-3 garlic cloves minced
• 4 slices of pepper jack cheese (or cheddar is good here too)
• 1 box of quick cooking polenta**
• 2 poblano peppers
• 1 cup of corn (fresh or frozen)
• 4 plum tomatoes
• 1-2 jalapenos
• 1 small red onion
• 1 avocado
• 1/2 cup of non fat plain yogurt
• 2 limes
• salt
• more cumin for salsa

Directions

1. Combine the first 4 ingredients in a bowl. Shape into something that looks like a steak.  About 1/2 inch thick. Kind of a like a burger, but thin.  (Some people like to add egg and breadcrumbs, I didn't find it necessary here, but do it if you like)
2. In a skillet heat some canola oil on high. Brown both sides and cook until done. (about 7 minutes each side, depending on how thick you made them)  Remember you need to cook ground turkey all the way through, if using beef you can cook until desired doneness.  As soon as almost done, top with cheese and let melt on top
3. Roast your poblano peppers over an open flame and then clean off charred skin and chop. Reserve in a bowl with the corn. (Roast them same as red peppers)
4. Meanwhile, chop tomatoes, jalapenos and onion and reserve in a bowl.  Squeeze first lime over the salsa. Add salt to taste and about a 1/2 to 1 tsp of cumin. Mix to combine.
5. Another bowl add the avocado, lime juice of second lime (I used only half the lime actually) and yogurt. Combine until creamy and almost saucy. Add salt to taste.
6. Quick cooking polenta should take about 5 minutes, follow the directions on the box.  When that is done stir in your reserved poblano peppers and corn.
7. To assemble: Take a steak and top with a dollop (yea had to check the spelling lol) of guac cream, then your chunky salsa.  Serve alongside your tasty polenta!

¡Buen apetito!

**Side note about polenta: ok so if you've never had it, its like corn grits- something like grainy mashed potatoes that taste like corn. Personally, I like the hard polenta cakes that you fry then eat, but I didn't have time. Also if you can't find quick cooking polenta all you need is cornmeal.  On every package of cornmeal I've ever bought it gave you directions for polenta- pretty easy just add cornmeal, salt and water and heat on heat until thick-stirring often. Anyway, hard polenta cakes are amazing- but you need to prep a day in advance.  Make the polenta then cover and put in the fridge over night.  It sets up and then you cut and fry in a pan until golden brown on each side and warmed through. Yum. Or you could always serve with rice :)

I made it in a sauce pot, then transferred to a baking dish and popped under the broiler for about 10 minutes to get all golden on top

Grilled Chicken w Chipolte Garlic Sauce and Healthy Refried Beans

I love grilled chicken and come on who doesn't love tacos! A super secret splurge of mine used to be Taco Bell, I know, I know, but it was so good! Here is a healthy spin on tacos and one of the best parts is that you can eat three of these!  Depending on how many tortillas come in your package, figure each taco has about 4 slices of chicken in it all about an inch thick.  I had a ten tortilla package, but I also grilled extra chicken for lunch the next day.  So you kind of have to eye ball it a bit- leftovers are never bad.

Let’s start with the tortillas and chicken

· 1 package of corn tortillas (8in taco size)

· 2-3 chicken breasts- butter flied

· cooking spray

So if you have ever eaten a corn tortilla raw- it is pretty gross- rubbery and no flavor, but if you have been to a restaurant and had then- super delish. Why? Because most likely they were deep fried.  Anyway since deep frying is not an option- we will bake! I got this idea from I think it was Eating Well website where you bake the tortillas instead of frying or cooking on the stove top. 

Couple pointers here: you have to microwave these things for about 30 seconds so they do not rip when in the oven.  As you can see from the picture, I had to experience this first hand.

Don't mind my dirty oven

Start by preheating your oven to 375 degrees F.  After you microwave them for 30 seconds (careful they are probably a bit hot) spray with some cooking spray and lay on the rungs of your oven grate.  If you have a taco shell baker thing go ahead and use it.  Cook for about 7 minutes.  I would suggest doing this step last because if you let them sit, they might harden up too much to open and stuff later.  You can also drape them over two prongs depending on your particular oven. (If you're worried they will break- just slide a pan under to catch them if they do)

Chicken- super easy- just butterfly open season with a bit of salt and pepper and throw on the grill

So onto the super secret recipes for healthy indulgence...

Chipotle Garlic Sauce

· 1 cup of plain non fat yogurt

· 1 chipotle in adobe sauce, minced

· 1 garlic clove, grated (or minced fine)

· 1/2 lime, juiced (other half we use for the salsa!)

· small pinch of salt

Combine everything in a bowl and stir until mixed though! You won't believe this was yogurt- and the whole cup of yogurt is about 130 calories and no fat! Booyah.

Simple Salsa 

Salsa is one of those things you can just pile on because it is no fat and all veggies.

• 5 plum tomatoes, chopped
• 1 green pepper, chopped
• 1 jalapeno, chopped (optional)
• 1 garlic clove, grated or minced
• 1/2 red onion, chopped (other half we use for the beans!)
• 1/2 lime, juiced (other half we used in the sauce)
• 1/2 tsp salt
• 1/2 tsp cumin

Again, just combine everything in a bowl and mix until combined! Taste before serving!

Healthy Refried Beans

Classic refried beans are made with pinto beans, but I used what I had in the cabinet which happened to be black beans.

· 1 can of beans, drained and rinsed

· 1 tbsp of oil

· 1/2 medium onion, chopped

· 2 garlic cloves, minced

· 1 tablespoon of chili powder

· 1 tsp of cumin

· salt and pepper

· about 2/3 cup of low sodium chicken broth

· 1/2 cup of corn (I used frozen)

In a skillet heat the oil and then sauté the onion and garlic until soft.  Add the beans and spices, stir to combine.  Add the chicken broth and heat through, about 5 minutes.  Then mash (with a spoon or potato masher) until it becomes a paste, you might have to mash then let it cook out a little.  Then add the corn and heat through.  Season with salt and pepper to taste.  You can even top with some cilantro.

Building the taco is easy, just add the beans, then chicken, then salsa, then top it all off with the sauce!

Beefy Southwestern Casserole

So this is basically a hamburger helper but way more delicious.  When I tasted this it was amazing.  Also super easy to make.  Originally I was making tacos but I got lazy and made a casserole instead.

Potential other names for this dish:
Beefy Burrito Casserole
Taco Pasta Casserole
Beefy Taco Casserole
and the list goes on...

If you wanted to add things like fresh peppers and onions that would be great in here too.

Ingredients

• 1 pound of pasta- your choice.  I used half whole wheat rotini and half regular elbows
• 1 1/2 lb of ground beef
• 1 cup of salsa
• 1 cup of cheddar cheese, plus a little more for sprinkling on top
• 1 can of beans, drained and rinsed- I obviously used black beans
• 1 can of corn, drained
• 1 packet of taco seasoning (usually I make my own but we all cut corners sometimes)

Directions

1. Preheat your oven to 350 degrees F
2. Boil water for the pasta, cook until al dente, drain and reserve
3. (If you are adding fresh ingredients like peppers or onion cook them in the skillet before the meat.  Cook only a couple minutes then incorporate them into the meat while browning.)
4. In a skillet brown the meat and crumble.  I followed the directions on the taco seasoning packet- when the meat is brown, drain and then add the seasoning and about 1 cup of water.  Heat until thick.
5. In a big bowl or right in a large 9 x 13 casserole dish mix the pasta, meat, cheese (leave some for the top!), salsa, beans and corn.
6. Sprinkle the top with some cheese, cover and pop in the oven for 20 minutes. 
7. If you wanted a brown cheesy top- turn on your broiler, remove the foil and let it sit under the broiler a couple minutes until brown and bubbly.
8. Top with jalapenos, sour cream, more salsa etc- whatever you like on your tacos!