Category Archives: asparagus

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That Time I Grilled Amazing Beef with Sprouts

That Time I Grilled Amazing Beef with Sprouts

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward.

A treat in my new grill-less state, I had an opportunity recently to hone my outdoor cooking skills with a group of Denver bloggers.  Hosted by the Colorado Beef Council and Sprouts, it was an amazing evening full of grilling tips, insight on how to shop for the best in beef, and a lot of hands-on in the kitchen.

Between us friends, I shop at Sprouts a LOT.  There is not one, but TWO locations within about 5 miles from my house.  Their fresh produce, their beautiful proteins, and their focus on healthy foods keep me coming back for more.  Their hosting local blogger events is such a treat, as I always learn something new about my favorite grocery store.  This event was no exception, and I’m excited to share what I’ve learned!

Did you know…

  • There are specialized meat cutters at every Sprouts location?  You can ask them questions about cuts of meat, have them cut your selections/fresh grind meat, and have them make special cuts!
  • Using a food saver is one of the best way to store your beef for freezing!  Removing the air from the container assures it stays as fresh as possible during it’s time in the freezer.
  • Never freeze your beef in the container it comes in, unless you have the butcher wrap your selections specifically for freezing – – you can ask them to do this for you!

There is nothing I love more than having a chance to hear tips from the experts.  The team at the Colorado Beef Council not only taught us a lot about the different cuts of steaks that were available, but they also gave us access to their amazing kitchen as well as a rundown on how to plate dishes to make them appealing and attractive to the diner.  Check out this gorgeous plate the chef put together as a demo.  Beautiful!

You guys… the next part of the meetup was HANDS DOWN my favorite.

They let us loose in the test kitchen to make our own dinner.  (OMG!)  In a less competitive, less stressful version of Cutthroat Kitchen, we had about 35 minutes to make our dinner using beautiful beef and veggies from Sprouts.

The Colorado Beef Council team encouraged us to branch out and try a cut of beef that we don’t typically use, if we were feeling adventurous.  Knowing I usually choose a filet/tenderloin, I chose a New York Strip to prepare as part of my masterpiece.

And then, I saw this spread…

This was the MOST fun.  To the left of all these fresh herbs, you would have seen a beautiful array of cauliflower, tomatoes, onions, and all sorts of other veggies.  I didn’t walk in with a plan of what I’d be cooking… but one formulated quickly as my tray filled with ingredients to make a colorfully beautiful dish.

I quickly claimed a wedge of cauliflower, shallot, grape tomatoes, and asparagus.  I also piled on some microgreens and a little chives for garnish.  And with that, I headed to the prep stations.

The experts gave us access to all sorts of rubs, spices, and sauces… but I went with simple flavors: salt, pepper, and olive oil to season everything I made.  The steak was seasoned and grilled to perfection.  I sauteed the asparagus with seasoned sliced grape tomatoes and some minced shallots.  Lastly, I sliced that beautiful cruciferous cauliflower into a steak… and threw it on the grill with its NY Strip counterpart.

Just look at those grill marks…

When it was time to plate my dish, I chose a rectangular plate and love how it turned out.  And, the flavor was divine.

The event hosts set up a light box to capture all of our beautiful plates, and here’s what mine looked like right before I devoured it.  It’s amazing how good lighting impacts food photography.  Remind me to pick one of those up at some point.

In the end, it was a deliciously beautiful night.  Thank you so much Sprouts and the Colorado Beef Council for sharing all of your wisdom and for hosting our group of Denver bloggers. 

Disclaimer:  I received compensation from Sprouts; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Related posts:

That Time I Grilled Amazing Beef with Sprouts originally appeared on No Thanks to Cake on 08/15/2017.

The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward. A treat in my new grill-less state, I had an opportunity recently to hone…

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The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Zesty Slaw-Stuffed Chicken Burrito

I’m sure by now you’ve seen the recipe for the INCREDIBLE slaw I posted last week.  It literally ROCKS my world, and I’ve been eating on it all week.  I’ve been pairing it with everything!  And, so far I haven’t found anything that it is not delicious with – – tacos, sandwiches, burgers, wraps… it’s so good on everything!

That being said, don’t be too surprised that I’ve stuffed it into the Jenny Craig Chicken Burrito this week.  That staple dish is finally back on my menu, and I’m overwhelmed by how much flavor this slaw add to the mix.  You’re going to love it!

Note:  The Chicken Burrito has resurfaced in Jenny Craig freezers this month, and I’ve heard some folks complaining that it’s smaller than it was in the past.  Yes, it’s smaller… but you guys, I’d have to say, the quality is better!  The wrap is thicker, chewier, and can handle my manipulating it a little better.  I’m a happy camper as a result!

Zesty Slaw-Stuffed Chicken Burrito

Serves 1

INGREDIENTS

1 Jenny Craig Chicken Burrito

3/4 cup Simple Zesty Cabbage Slaw

other leftover veggies you have on hand

INSTRUCTIONS

1.  Cook your burrito per the package instructions.  Unroll the burrito, laying the tortilla flat.

2.  Add veggies.  I added 3 roasted asparagus I had leftover from earlier in the week.  Spinach would also be delicious.

3.  Add your slaw.   Note:  Add as much slaw as you can while still being able to roll it up.

4.  Re-roll the burrito, and slice diagonally.

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Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  I receive a program discount from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

 

Related posts:

Jenny Craig Recipe Creation: Zesty Slaw-Stuffed Chicken Burrito originally appeared on No Thanks to Cake on 05/26/2017.

The post Jenny Craig Recipe Creation: Zesty Slaw-Stuffed Chicken Burrito appeared first on No Thanks to Cake.

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