Blue Cheese Steak Salad

Blue Cheese Steak Salad | ericajulson.com

Mmmm I love this salad.

It’s so decadent & awesome & makes you feel fancy.

Steak just always does that to me.

But fancy doesn’t always mean difficult!

In fact, this recipe doesn’t take any special culinary skills. Just chop a bunch of veggies & lay them out in pretty bowls, broil some ribeye steaks, hardboil some eggs,  shake together some salad dressing ingredients, & make yourself a salad!

How gorgeous are these proteins?

Steak and Eggs for Salad | ericajulson.com

This is the type of salad that’s fun to eat out of a gigantic bowl.

Just plop everything you desire in your bowl, drizzle with dressing, and toss to coat. By using a gigantic bowl, you don’t have to worry about everything falling out over the sides. Winning!

I love how everyone can make their own salad exactly how they like it. This sure solves picky-eater problems!

I serve this salad with creamy homemade blue cheese dressing.

But if you want to get even MORE fancy, you could totally put out a variety of dressings that satisfy the whole family.

I try to eat giant salads for dinner at least once a week.

It’s a fabulous way to clean out the fridge & use up scraps of extra veggies, beans, nuts & seeds, dried fruit, and proteins.

Plus, it’s an easy and delicious way to eat a bunch of veggies.

I’ve included some of my favorite salad vegetables in this recipe, but feel free to get creative & add your own beloved salad mix-ins.

Here’s the spread, in all its glory:

Blue Cheese Steak Salad Spread | ericajulson.com

Blue Cheese Steak Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 4
Ingredients
  • 2 hearts of romaine lettuce, roughly chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, halved, and thinly sliced
  • 1 bunch of radishes, thinly sliced
  • 1 orange bell pepper, halved, seeded, and thinly sliced
  • 4 stalks of celery, thinly sliced
  • 1 bunch of scallions, sliced
  • 1 cucumber, halved and thinly sliced
  • 2 large boneless ribeye steaks, roughly 1.25-1.5 lbs
  • kosher salt and fresh cracked pepper
  • 6 large eggs
  • optional: croutons
Dressing Ingredients:
  • 1/3 cup mayonnaise watch oil type, if corn or soy sensitive
  • 1/2 cup greek yogurt
  • 2 tablespoons finely minced parsley
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic powder
  • 3 dashes of Worcestershire sauce contains anchovies
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup crumbled blue cheese mounded
Instructions
  1. Place all of the prepped vegetables in small bowls & set aside so each person can prepare their own salads later.
  2. Bring a saucepan of water to a boil & reduce the heat so the water is barely simmering. Use a large spoon to carefully add the eggs to the pot, and let simmer for 1 minute. Turn off the heat, place the lid on the pot, and let rest for 10-12 minutes undisturbed. Remove the eggs from the pot and rinse under cool water. Place in the fridge to further cool.
  3. Preheat the broiler on high. Season the steaks liberally on both sides with kosher salt and ground black pepper. Place the steaks in the broiler and broil on high for 5 minutes on the first side, and 3 minutes on the second side for medium doneness. (Note: the temperature of oven broilers can vary significantly! This cook time was accurate for my old stove with a broiler section on the bottom of the oven).
  4. Remove the steak to a plate, tent with foil, and let rest for at least 5 minutes.
  5. Place all of the dressing ingredients in a mason jar. Screw the lid on tightly and shake with all your might! (If you don’t have a mason jar, just whisk the ingredients in a bowl). Add a splash of water if you want your dressing to be a little thinner.
  6. Remove the hardboiled eggs from the fridge, peel, and slice crosswise.
  7. Slice the steak against the grain into thin slices and set aside.
  8. Have each person grab a bowl and create their own salad from all of the wonderful fixings. Top with homemade blue cheese dressing and enjoy!

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Orange Energizing Juice

Orange Energizing Juice | ericajulson.com

I really wanted to call this “Halloween Juice,” because it’s so awesomely vibrantly orange & halloween-y!

But logic took over, and I decided to call it “Orange Energizing Juice.”

Because juice is awesome.

Whenever I drink fresh juice (NOT store-bought) my body just giggles with happiness.

It’s like l can FEEL the nutrients seeping into my body & making me feel awesome.

For this recipe, you really do need a juicer (not a blender).

While I love high-powered blenders (like Vitamix) for smoothies, I like to change it up and also make fresh juices from time to time.

I get asked this question all the time, “Which is better, blending or juicing?”

And my answer is BOTH!

They are both awesome, for different reasons.

Pros & Cons of Blending: 

Blending leaves all the fiber in the smoothie, which is fabulous for your gut. It also helps slow down the absorption of the sugars, preventing a blood sugar spike & crash. With blending, you’re more likely to feel full & have steady energy for a longer period of time after drinking. But, that fiber also binds some of the vitamins & minerals, so you don’t actually absorb all of them. Rest assured, you’re still getting plenty of nutrition 🙂 I like to think of blended smoothies as meals. You can make them really filling by adding extras like avocado, banana, nut-butters, chia or flax, the possibilities are endless!

Pros & Cons of Juicing: 

Juicing separates the fiber from the juice & discards it. You’re left with a delicious glass containing just the juice & nutrients from the fruits & vegetables. Since the fiber has been removed, there is nothing slowing down the digestion & absorption of the nutrients. It’s like taking a shot of insta-absorb vitamins.

But the lack of fiber also means there’s nothing slowing down the absorption of the sugars, so you may also get a blood sugar spike (something to be aware of if you’re diabetic or pre-diabetic). If you’re worried about this, try enjoying green juices that use lower-sugar fruits & vegetables. They’re still delicious! I think of juices as snacks / nutrient boosters. They’re definitely not a meal replacement, but they could be a great addition to your routine. Try ’em out & see how they make you feel!

I use a Champion Juicer:

Which I really love. It’s super heavy duty & can make juice out of pretty much anything!

It can also make delicious sorbets & nut butters if you use the blank screen instead of the juicing screen.

It’s a serious piece of equipment, but totally worth it if you’re into juicing. You can save so much money by making your own juice instead of purchasing them from pricey juice bars!

Here’s what went into my juice:

Orange Energizing Juice Ingredients | ericajulson.com

Lots of orange, as promised!

You simply assemble the juicer, turn it on, and feed the items through. The fresh juice comes out of the bottom, and the pulp comes out of the tube.

You can feed most fruits & vegetables through whole, but it’s a good idea to peel citrus fruits first. Otherwise, the rind will clog the juice screen & you’ll get less juice. The rind also tends to impart a bitter flavor that you probably don’t want!

Is it okay if I call this juice beautiful??

Autumn Energizing Juice | ericajulson.com

Orange Energizing Juice
Prep Time
15 mins
 
Servings: 2
Ingredients
  • 5 large organic carrots
  • 2 organic oranges, peeled & cut to fit into juicer
  • 1 organic lemon, peeled & cut to fit into juicer
  • 1 inch chunk of fresh ginger, peeled
  • 2 cameo, honey crisp, or fuji apples, cut to fit into juicer
Instructions
  1. Assemble & turn on your juicer. Feed the fruits & vegetables through, alternating between soft items (oranges & lemons) and firmer items (carrots, apple, ginger).

  2. Catch the juice underneath & enjoy right away or store in an air-tight container in the fridge for up to 3 days. (I like to enjoy mine with a few ice cubes to make it extra refreshing).
  3. Discard the pulp, or repurpose it in other recipes.

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Kale Chicken Caesar Salad

Chicken Kale Caesar Salad | ericajulson.com

Eeeek, I’m so excited to share this recipe with you guys.

It’s one of my absolute favorites.

This kale chicken salad is my go-to dinner when life gets crazy. It’s quick, classic, and delicious.

Simply grab a rotisserie chicken, a bunch of kale, some cheese, bread, & basic dressing ingredients & you’re good to go.

I personally love to make my own croutons (recipe below).

But if you’re lucky enough to find fresh-made ones at your local grocery store, you could use those & cut down on prep time even more!

I’m not going to lie, the salad dressing is what makes this dish.

It’s a riff on a classic caesar, but doesn’t contain the usual anchovies. It’s a little more mild with a bit of extra tang from the red wine vinegar. It’s bold and creamy, and stands up well to the hearty kale.

This salad is delicious as-is, but also makes a fab side salad or party dish if you omit the chicken.

In fact, I recently brought a chicken-free version to a bridal shower & it was eaten up in 0.2 seconds 🙂

So be prepared, this salad has turned many kale-haters into kale lovers!

Easy Chicken Kale Caesar Salad | ericajulson.com

Kale Chicken Caesar Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 2 as a main, 4 as a side
Ingredients
For the croutons:
  • 1 sourdough boule, cut into 1 1/2 inch cubes
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
For the salad:
  • 1/2 of a cooked rotisserie chicken
  • 1 large bunch of dinosaur/lacinato/cavolo nero/Tuscan kale
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup grated romano cheese
For the dressing:
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 teaspoon ground black pepper
Instructions
  1. Start by making the croutons! Preheat the oven to 375 degrees Fahrenheit. Spread the cubes of bread on a rimmed baking sheet. Drizzle with the olive oil & sprinkle with the salt & garlic powder. Use your hands to toss the bread cubes with the oil and seasonings until they are evenly coated.
  2. When the oven is preheated, place the baking sheet with the bread cubes in the oven and bake for about 30 minutes, until the croutons are crispy and golden brown. Remove from the oven & let cool while you prep the rest of the salad.
  3. Use your fingers to remove all the meat from 1/2 of a rotisserie chicken & shred it into bite-sized strips. Set aside. (When you've eaten all the meat from the chicken, you can freeze the carcass to make chicken stock later on!)
  4. Next, prep the kale. Rinse the leaves well under running water, or submerge them in cold water and shake to dislodge any grit or bugs. Pat the leaves dry with paper towels, then tear the leafy greens into bite-sized pieces. Discard the ribs and stem.
  5. Place the kale & chicken in a large salad bowl. Top with several large handfuls of croutons (save the rest for later), and the parmesan & and romano cheeses.
  6. In a separate smaller bowl, make the dressing. Add the salt, garlic powder, red wine vinegar, extra virgin olive oil, sour cream, mayonnaise, and pepper & whisk together until smooth and creamy.
  7. Pour the dressing over the salad & toss to combine. Enjoy now, or save until later. The kale holds up well to the dressing & makes great leftovers!

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