Steak Salad

Whenever we make grilled London Broil, we always have leftovers.  It is easy to turn these leftovers into a quick and healthy meal.  I cut up any veggies we have in the fridge, sprinkle on some cheese, toast some homemade croutons, and toss with lettuce to create a steak salad that tastes so amazing you would never know if was a leftover meal.

Yield: 4 servings


Head of Romaine lettuce
Half head of Iceberg lettuce
3 carrots sliced or grated
4 Roma tomatoes cubed
green and black olives sliced
1/4 red onion thinly sliced
1 cucumber sliced
1/2 jar marinated artichoke hearts and peppers
blue cheese crumbles (or your favorite cheese)
croutons
salad dressing of choice
leftover London Broil Slices


Wash and chop lettuce, carrots, tomatoes, olives, cucumber, onion...whatever veggies you prefer in salads or have on hand.  You could even you a salad mix to make this even easier. Sprinkle cheese and croutons on top.  Lay London Broil slices on salad.  Drizzle with favored salad dressing (I used Blue Cheese but Caesar is also a favorite).


Enjoy cold with a glass of iced tea!

Lobster Rolls

(freshly steamed at the store and ready to eat)

(my Dad enjoying some lobster when visiting us over the summer)

Since we moved to New England, my husband and I have been eating a lot more lobster than when used to when we lived in the Midwest.  Two years ago on Father's Day weekend, we were able to buy lobsters for $2.99 per pound!!! Can you believe that!  Instead of spending $2.99 on ground beef or turkey, I was able to get fancy lobster and they steam them for you! Which is a huge bonus point because I would have a hard time putting the live lobster into boiling water.  Poor baby lobster...but they taste sooo good. If you are as fortunate as us to get lobster at a very cheap price, stock up.  They freeze great and all you have to do is defrost in the refrigerator and place on the grill to reheat. Yummy!

(right off the grill, poor little antennas got burned off)

Anyways, lobster (or lobsta, as some folks pronounce it here) rolls are very popular around here especially at local restaurants and festivals since it comes in fresh from the ocean.  This recipe is full of lobster flavor and focuses more on lobster than a thick sauce and fillers.  

Yield:  2 servings

1 (1 1/4 - 1 1/2 pound) chick lobster, meat cooked, cooled, and cubed

1/4 cup light mayo

1/2 stalk diced celery

1/4 tsp onion powder

salt and pepper

dill

1/2 tsp lemon juice

lobster sandwich rolls (or hot dog buns)

Combine lobster meat, mayo, celery, and lemon juice in bowl.  Add onion powder, salt, pepper, and dill to taste. 

Serve on top split lobster rolls (or regular hot dog buns) buttered and toasted. Add a little lettuce if you prefer.

Sweet Dreams,
Cindy

Crepes

I love ordering crepes when I go out for breakfast at restaurants!  They are light, sweet, and so perfect served with berries and cream!  This recipe is perfect for a Mother's Day brunch or special day.  Since it is so tasty and delicious, it could be served for any meal of the day!

Yield: 6-8 crepes

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 Tbsp melted butter

Combine wet ingredients in a bowl.  Add in dry ingredients.  Whisk until smooth and runny.

Heat pan over medium high heat.  Grease with a little butter.  Pour 1/4 cup batter onto center of skillet.  Tilt skillet so batter runs to edges and creates a thin crepe.  

Cook 1-2 minutes until lightly browned.  Flip crepe using a spatula and brown other side for 1 minute.  Remove from heat and place on plate in microwave to wait until all crepes are done cooking.

For filling you could use a cream cheese and powdered sugar mixture, you could spread with your favorite jam or nutella, or use whipped cream with berries folded in.  I like mine with berries, powdered sugar, and a little pancake syrup.

Sweet Dreams,
Cindy