Close
Dishing up Easy Recipes and Forkin' Fun

SEARCH

Results

Giveaway: Summer 2018

Get a load of them apples. Want to know why our Summer Giveaway may be our most exciting giveaway yet? Check out these prizes from our amazing partners! More

Giveaway: Summer 2018

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas


Hello summer, we MEAT again! Nothing better than enjoying our Flank Steak Fajitas under the warm sun with family and friends. If you don`t make it at your next barbecue, it`ll be be a huge MISTEAK!

Ingredients:

2 lb flank steak

Marinade
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp brown sugar
½ tsp ground cumin
½ tsp chili powder
½ tsp kosher salt
¼ tsp freshly ground black pepper

1 red bell pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 medium yellow onion, halved and sliced

12-14 (6-inch) flour or corn tortillas

Garnish
1 ripe avocado, sliced
Salsa
Fresh flat-leaf Italian parsley, chopped

Directions:

1) Place the flank steak in a large sealable plastic bag. For the marinade, in a small bowl, whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve 2 tablespoons of marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight.
2) While the flank steak marinates, combine sliced peppers and onions with remaining marinade. Refrigerate until ready to cook.
3) Let flank steak come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 5-6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.
4) Heat a large skillet over high heat and add pepper and onion mixture. Cook 5 minutes until peppers and onions are slightly charred. Remove from skillet and set aside.
5) When ready to assemble, thinly slice flank steak against the grain. Place steak down the center of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa and parsley. Roll tortilla and serve immediately.

Serves 6 More

EASY SUMMER RECIPE - How to Make Flank Steak Fajitas

Summer Salad Rolls


This is one of our favourite recipes from our newest cookbook, Lick Your Plate. Easy to make and oh so delicious, you`ll be rolling up these delicious and healthy snacks in no time. More

Summer Salad Rolls

EASY HEALTHY RECIPE – Cornbread Panzanella Salad


Who doesn`t want a salad that`s made out of bread especially when Lisa`s cornbread is involved? Watch as we transform this Tuscan classic into an A-MAIZE-ING side dish for your summer meals!

Ingredients:

Cornbread Croutons
1 Cup Flour
1 Cup Yellow Cornmeal
¼ Cup Sugar
1 tbsp baking powder
½ tsp kosher salt
¼ tsp cayenne pepper
1 cup buttermilk
¼ cup melted butter
¼ cup honey
2 eggs

Lime Dressing
¼ cup fresh lime juice
¼ cup olive oil
2 tbsp vegetable oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad
1 tbsp butter
3 ears fresh corn, kernels removed
¼ tsp paprika
¼ tsp kosher salt
¼ tsp freshly ground black pepper
8 cups chopped romaine lettuce
1 red bell pepper, chopped
1 yellow pepper, chopped
1 large ripe avocado, chopped
¼ cup chopped fresh basil
1 large jalapeno pepper, seeds removed, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F. Line an 8-inch-square baking pan with parchment paper and coat lightly with non-stick cooking spray.
2. For the cornbread, in a large bowl, combine flour, cornmeal, sugar, baking powder, salt and cayenne pepper. In a medium bowl, whisk buttermilk, melted butter, honey and eggs until combined. Pour the wet ingredients into the flour mixture and gently mix ingredients together. Do not overmix. Pour batter into prepared pan and bake for 18–20 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into croutons.
3. Once the cornbread has cooled, lower oven temperature 350°F and line a baking sheet with parchment paper. Cut the cornbread into 1-inch cubes and place on parchment paper. Bake for 10 minutes, flip the cubes and continue baking for 10 minutes more. Remove from oven and let croutons cool completely before using them.
4. For the dressing, place lime juice, olive oil, vegetable oil, parsley, honey, salt and pepper in a container with a lid. Shake well to combine.
5. For the salad, in medium skillet, melt the butter over high heat, add corn, paprika, chili powder, salt and pepper. Cook 2–3 minutes, until corn is golden. Remove from heat and cool. Place the lettuce in a large serving bowl. Add red and yellow peppers, avocado, basil, sautéed corn and cornbread croutons. Gently toss with dressing to combine. Garnish with chopped jalapenos. Serve immediately.

Serves: 6–8
Prep: 20 minutes
Cook: 45 minutes More

EASY HEALTHY RECIPE – Cornbread Panzanella Salad