Smoky Wet Rub. This throwback is Fathers Day approved. Turn a simple steak dinner into something extraordinary for dinner this week. Now usually my go-to recipe is “Pan Steaks” from my cookbook “The Seasoned Life,” but every once in a while I like to change it up. I love that you can mix and match different seasonings to your liking in this rub. No marinating required it adds an extra punch of flavor to your steak. You could also use this on chicken and pork. Just throw the “rub” ingredients into a mason jar give it a shake and voila dinner is just minutes away. I hope that you enjoy it. Let me know what you think in the comments below.
Smoky Wet Rub
Smoky Wet Rub
1/2 cup olive oil
One tablespoon smoky paprika.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
One teaspoon dry mustard
One tablespoon brown sugar
One teaspoon cayenne pepper
**Before using rub make sure to season your meat with salt and pepper to your liking.**
Place all of the ingredients into a mason jar. Close the lid and shake until well combined. Rub evenly over meat before grilling. Enjoy!
Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making your own salad dressing allows you to customize it to your tastes and is so much healthier than the bottled stuff. (Not that I don’t use that as well from time to time). Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.
I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd.” What is your favorite salad dressing? Leave a comment below.
Honey Mustard Vinaigrette
Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon finely minced garlic
One tablespoon finely minced shallot
One tablespoon vinegar (I used apple cider vinegar)
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)
Just place all of your ingredients into a mason jar with a lid and shake well.
*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *
Pour over salad and enjoy!
Hey everyone! Heres, another crowd pleaser that will be sure to impress. Wedge salad on a skewers with crisp iceberg lettuce, bacon, and tomato. Topped with a blue cheese dressing, red onion, and a balsamic drizzle. Simple and delicious! I dare you to try this recipe with my brown sugar bacon. You can find the recipe in my cookbook “The seasoned life.” This is a slight twist on a classic steakhouse wedge salad. I’m guilty of probably ordering a wedge salad anytime we go to a steakhouse. Just don’t forget my red onion! I love that for something so simple it packs a lot of flavors. And the tangy and easy to make blue cheese dressing is the perfect complement to this salad. Does anyone love a wedge salad as much as me? Leave a comment below.
Wedge Salad skewers
6-8 slices cooked bacon, cut into quarters.
1-pint cherry tomatoes
Head iceberg lettuce, cut into quarters.
One red onion, finely diced.
Blue Cheese Dressing recipe (recipe below)
6 ounces gorgonzola cheese, crumbled.
Balsamic glaze, optional.
Remove outer layer of lettuce head and the stem. Slice lettuce into quarters and slice into bite-sized wedges to fit on the skewer. Assemble the skewers by layering lettuce, bacon, and tomato.
Drizzle creamy dressing on top of the skewers. Top with diced red onion and gorgonzola cheese crumbles. Drizzle with a little balsamic glaze and enjoy!
1 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon lemon juice
One tablespoon red wine vinegar
One tablespoon sugar
Dash of Worcestershire
1/4 teaspoon garlic powder
Salt and pepper to taste. (I used about a teaspoon each)
1/3 cup blue cheese (I prefer a creamy Danish cheese)
Simply place everything but the blue cheese in a mason jar or bowl and combine thoroughly. Add your crumbled blue cheese and carefully mix. You want it to be chunky! If you like your dressing to be thinner just add more milk.
Who has the time to stop and make lunch these days! We end up making bad food choices that are convenient, and not always the best choice for our body. With a little prep, you can whip up an entire week’s worth of lunches, all at once. Filled with delicious items that help to keep your energy up and hunger at bay. Here are two variations of “lunch in a jar” that I came up with. You can create hundreds of different combinations using ingredients that you probably already have in your pantry. Send me your favorite combination for a chance at winning a signed copy of my book “The Seasoned Life“. Now buy some mason jars and get inspired!
Lunch In A Jar #1
2-3 Cilantro lime salad dressing (Or your favorite)
6 Evenly cubed fresh jicama sticks
2 Small Persian cucumbers, sliced.
1/2 Cup corn kernels (canned is fine)
1/2 Cup black beans
2 Cup spring salad mix
1/4 Cup Cojita cheese
1/2 Diced jalapeno, without seeds. (optional)
4-6 Cooked shrimp. (depending on size)
Pour your salad dressing at the bottom of the jar. Then add jicama, corn, beans, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.
Lunch In A Jar #2
2-3 Tablespoons fig balsamic salad dressing (Or your favorite)
1 Cup of chickpeas
1/2 Cup sliced sunburst tomatoes.
2 Small Persian cucumbers, sliced.
2 Cup spring salad mix
1/4 Cup feta cheese
1/2 Cup tuna fish or salmon. (canned is fine)
Pour your salad dressing at the bottom of the jar. Then add chickpeas, tomatoes, cucumber, lettuce, cheese, and protein. In that order. The crunchy items help to keep the salad from becoming soggy.
And now you’ve got the perfect jar of salad happiness!
Riley’s first birthday is not until the 19th. I simply cannot believe she is going to be one! It’s completely bittersweet. I have an unbelievable amount of mixed emotions. I am happy, proud and excited to see what the next year has in store, but at the same time I’m sad that she has grown up so quickly. I literally don’t know where the time has gone. I now know how my parents have felt all of these years.
We decided to celebrate her first year early since we would be traveling on her big day. We threw her a rubber ducky pool party! It turned out amazing considering it had been raining all week. The sun made an appearance during her party and disappeared right after as the rain continued, it was amazing. God is so good, and he certainly does hear all of our prayers.
I purchased all of the items for her party at Target and ordered her invitations from Tiny prints. The party totaled about $400 including all food and we had about 20 people at the party. I made Riley’s smash cake from scratch. It was completely organic and low in sugar (I have a video tutorial in my previous post). All of the food was also organic for that day. We don’t always eat the best and organic, but we do when we can.
Thank you to all of our family and friends that came out to Riley’s party. It was truly a special day and we appreciate each and every one of you!
Here are a few photos from the party! Enjoy!