Buffalo Chicken Sub

I made this meal for my husband and I at the end of a very busy week! There was a lot going on and I just didn't have time to cook, but I didn't want to go out either.  This was really easy and it tasted amazing!  I bought some fried chicken tenders from the Publix deli, tossed them in some buffalo sauce, put them in a sub roll, and topped it with some homemade bleu cheese dressing.  I know I could have made the chicken tenders and sub rolls myself, but then it wouldn't have been a simple meal.  Sometimes you need semi-homemade convenience foods. I used the last of our Anchor Bar buffalo wing sauce for this recipe. It really is the best sauce and I will miss it!

Cucumber and Tomato Salad

A few weeks ago, I did a quick day trip to a farm across the state to pick up some grass-fed beef to share with friends.  While I was picking up the beef, I decided to buy some eggs and goat cheese from the farm.  They had a nice selection of cheese, so it was really hard to choose.  I picked the feta.  On the way home, I was starving, so I pulled into a drive-thru for some fast food.  When it was time for dinner,  I wasn't very hungry, but I wanted to eat something from the farm!  I had some tomatoes from the garden and a cucumber and olives in the fridge.  I paired it with the goat feta and some Italian dressing.  It was the perfect meal for that evening.  Goat feta from The Dam Ranch is amazing.  It was really mild and creamy.  I am just sad I didn't buy more!

Steak Fajitas

I used to make fajitas quite a bit, but after my kids were born tacos and burritos just seemed easier because I didn't have to make a marinade earlier in the day.  I had 1.5 pounds of sirloin, so I knew it would easily make 2 meals for my family.  I decided to make fajitas with half of the sirloin.  They were a hit.  My son, who is sometimes hesitant about "new" things, made himself a huge fajita and ate all of it.  I forgot how easy fajitas really are, as long as you plan ahead and marinate the steak.

Steak Fajitas
Makes 6 fajitas

Marinade:
1/4 cup lime juice
2 cloves garlic, minced
1/4 teaspoon ancho chilie powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon liquid smoke (optional)

Fajitas
1/2 to 3/4 pound sirloin, sliced thin
1 tablespoon olive oil
1 green bell pepper, julienned
1 red bell pepper, julienned
1/2 sweet yellow onion, julienned
Lettuce, shredded
Tomato, diced
Colby Jack cheese, shredded
Sour Cream
6 fajita-sized tortillas

1) Mix marinade ingredients and pour over sirloin.  Allow to sit in fridge for at least 2 hours or overnight.
2) Heat oil in large skillet over medium heat.
3) Add peppers and onions.  Saute for 5 minutes.
4) Add sirloin and saute for 3 - 5 minutes, depending on how you like your sirloin.
5) Serve on tortillas and top with lettuce, tomato, cheese, and sour cream.

Watermelon Soup

As I mentioned in a previous post, my family loves chilled fruit soups.  When we were on our cruise, one of the soups we enjoyed was watermelon soup.  It was served on the first night when we were all tired from driving and the kiddos missing naptime.  I get tired of watermelon very easily...I am more of a berry person, but I really enjoyed the soup and so did my son.  Watermelon is in season in Florida right now, so I decided to make some watermelon soup for us.  We ate it after a morning of working in the garden.  It was refreshing and tasted great.  The recipe made about 5 cups of soup, which was enough for a side dish for 2 meals for us.  We had it with grilled cheese for a really nice meatless meal.
I used my food processor for this...and put way too much watermelon in it.  I had a huge mess on my hands.  Next time I will use a blender :)

Watermelon Soup

5 cups seedless watermelon, cut into chunks (about 1/4 of a large watermelon)
1 cucumber, peeled, seeded, and chopped
1 teaspoon chopped, fresh mint
1/4 teaspoon ground ginger
1 teaspoon honey
1/2 cup cranberry juice
Greek yogurt
Additional honey for garnish (optional)

1) Place watermelon, cucumber, mint, ginger, honey, and cranberry juice in a blender. Puree until smooth.
2) Chill for at least 2 hours in fridge.
3) Top each bowl with Greek yogurt and honey before serving.