Southern Fried Skinnyfied Valentine's Recipes

Friday, February 12, 2016 - 8:15pm
by Meg Drake

Valentines Day Dinner for Southern Fried Skinnyfied

As y’all know I love to eat and cook healthy, but I’m not a chef. I’m messy in the kitchen, I’m slow to chop with my knife, I didn’t know if it was called a double “broiler or boiler,” I’d never heard of a mandolin, and I often need an exact recipe from my Nana (a little bit of this and a little bit of that doesn’t cut it). My kitchen staples growing up were white flour, white sugar, and vegetable oil. Ya’ll can relate right? Yet, I somehow became passionate about nutrition and the healing powers of foods so I research, experiment, and learn how to transform my favorite meals into something good for my body!

So for Valentine’s Day I invited professional chef, Cash White out to the ranch to help me cook a delicious Valentine’s Day dinner for Ty and I! I welcomed him with open arms and went to sleep that night feeling so thankful I was able to learn so many new recipes and tricks in the kitchen. Oh I forgot to mention, I had also never cooked a scallop….until now… Woot Woot!

Ty said they were the best scallops he’d ever tasted. Ty is a fan of Cash. Ty is a fan of my passion for healthy cooking and determination to reinvent cowboy style recipes! Cash was so open to my healthy ingredient alternatives to these traditional recipes. It was so much fun to collaborate and bring you these Skinnyfied dishes that will leave you feeling good, instead of stuffed and mad at yourself for indulging. This menu was by far one of the best plates of food we had ever eaten. Now I usually leave the steaks to Ty to cook out on the grill but we found a new favorite way to cook steaks, especially thick steaks.

Cash, Ty said you’re invited back to the ranch anytime- He likes the cook I am becoming! Happy Valentines Day y’all! This is how nature intended for us to eat!

Filet

  • 2 8 oz Filet

  • 2 TBSP Kosher Salt

  • 1 TBSP Fresh Cracked Black Pepper

  • 2 TBSP Avocado Oil

Instructions

  1. Preheat oven to 500®

  2. Let Steaks sit until reach room temp

  3. Using a paper towel, dry any moisture off of steak

  4. Brush steak with oil

  5. Heat cast iron until water “dances” on top

  6. Liberally add salt and pepper to coat entirety of steaks

  7. Sear one side of steaks for 2 mins

  8. Flip steaks and place into oven for 9 mins or until steak reaches 125® for medium rare

  9. Rest steak for 5 mins

Scallops

  • 4 u-10 scallops

  • 2 TBSP unsalted butter

  • 1 T EVOO

  • ¼ cup dry white wine

  • ½ TBSP Kosher Salt

  • ½ TBSP fresh cracked Black Pepper

  • 1/8 cup Fresh minced garlic

  • ¼ cup fresh squeezed lemon juice

  • 4 fresh thyme sprigs, chopped

Instructions

  1. Melt butter in sautee pan until bubbling, add a splash of EVOO

  2. Add garlic and cook until clear

  3. Dry scallops and add salt and pepper

  4. Place scallops in pan and cook until good sear is reached (about 2 minutes)

  5. Flip scallops and add white wine and thyme

  6. Cook until wine is reduced by ½

  7. Remove from heat and add lemon juice and 1 TBSP of butter to thicken

Optional- Top with Hatch Green Chilis. Melt a Tablespoon of butter, sautĂ© ½ tsp of freshly minced garlic. Add roasted chilis and cook for about a minute. Remove from heat and stir in another pad of butter.

Sweet Potatoes, Bleu Cheese Au Gratin

  • 4 Sweet potatoes, thinly sliced

  • 2 tsp Kosher salt

  • 2 tsp Fresh Cracked Black Pepper

  • 1 cup bleu cheese

  • 1 cup unsweetened original almond milk

  • Garnish fresh parsley

Instructions

  1. Preheat oven to 400®

  2. Butter the inside of 9×9 baking dish

  3. Toss potatoes in salt an pepper

  4. Cover the inside of dish with first layer of potatoes

  5. Top with a layer of bleu cheese

  6. Add another layer of potatoes

  7. Repeat steps 5&6 until all the potatoes are used

  8. Pour milk into the container until its about 1/4 “ filled

  9. Cover with foil and bake for 30 mins

  10. Uncover, sprinkle top with bleu cheese and bake for 30-45 mins or until the top is brown

  11. Let rest and slice into rounds, top with fresh parsley

Charred Brussel Sprouts

  • 2 lbs fresh Brussel Sprouts, cleaned and halved

  • ¼ cup EVOO

  • 1 TBSP Kosher Salt

  • 1 TBSP fresh cracked Black Pepper

  • ½ TBSP Granulated Garlic

  • 1 Lemon

Instructions

  1. Preheat oven to 400®

  2. In a bowl, toss Sprouts, EVOO, salt pepper and garlic

  3. On a foil lined cookie sheet, spread the sprouts out evenly

  4. Bake for 9-12 mins or until the outside of the sprouts are charred

  5. Top with fresh squeezed lemon juice

Healthy Horse Treats:

Let’s be honest… we have probably all had a year (or five) where our horse was our Valentine. While you may or may not have a Valentine this year, our horses shouldn’t lose out on some extra lovin’. Everyone loves a treat every now and then and our horses are no different. Honestly, I get just as much joy feeding my horses a treat as they do eating them.

Horse treats are usually made with cheap fillers and lack real nutrition. I had some extra apples and carrots in the refrigerator and thought, “Why not make my own treats with whole food ingredients that horses will love?” These treats are super simple, quick to make, and the horses couldn’t get enough. You should have seen their cute, soft muzzles reaching for them!

To me, nothing says love like some homemade cooking that keeps my passion for nutrition in mind!

Ingredients:

  • 1 carrot grated

  • 1 apple grated

  • 1 cup oatmeal

  • 2-3 cups of whole wheat flour

  • ¼ cup molasses

Instructions

  1. Preheat oven to 350.

  2. Mix all ingredients in a large bowl. Start by adding 2 cups of flour and if the mixture is still moist, add more flour until it’s a dough like consistency

  3. Spray a cookie sheet with oil (I use coconut oil)

  4. Spread the dough onto the cookie sheet pressing it flat. You want it to be about ½ inch thick

  5. Bake for 30 minutes.

  6. Cut into squares while still warm. Store in an airtight container in the refrigerator.