I’m really going all out for Nation Grilled Cheese month this year. I mean what is not to love? Melty cheese, carbs, butter and whatever else I can dream up, yes please! I did a breadless grilled cheese round up earlier this month. But this, THIS, grilled cheese is for you traditionalists.
This ultimate grilled cheese has not one, not two but THREE pieces of sourdough. Layers of white cheese, jalapeños and pepperoni to boot.
For this recipe you’ll need:
3 pieces of sourdough bread
Fresh jalapeño slices
Thinly sliced muenster and jack cheeses
Makes one very large, delicious, grilled cheese sandwich.
Butter the outside of the bread and lay it flat in the pan. Layer fresh jalapeños and jack cheese.
Add the middle piece of bread, then layer the muenster and pepperoni.
Layer another piece of sourdough with the outside buttered. Cook over medium heat until edges are browned. Flip and repeat. If a little cheese bubbles out and get crispy… consider yourself lucky.
Now it’s time to dig into this melty goodness. Best served with a beer.
Stacks on stacks on stacks.
Ok I have to stop typing. Think I just drooled all over this keyboard.
I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!
There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus,
Do y’all love Vietnamese food as much as me? I love all the freshness that goes along with it. You know I love Elizabeth Street Cafe with a passion and fresh jalapeño and mint is of my current obsessions . This was my attempt at recreating the Short Rib Bún from Elizabeth Street Cafe.
For this recipe, you’ll need:
2 lbs of lamb (or any other protein/tofu)
1 pack of rice vermicelli
1 cup of the following:
For the sauce:
1/3 cup fish sauce + 2 more tablespoons
1/4 cup water
3 tablespoons sugar
2 serranos or thai chilies
3 cloves of garlic
All this rain and chilly weather really had me craving pizza. Like the amazing Pizza Bianca from Backspace. Which I love Backspace… did you know they are serving lunch now? Who wants to be my date?
So I dreamed up the idea for a whipped ricotta and goat cheese spread for this number. Creamy, white goodness. Best of all, you get to slather it on with a spatula. It’s really fun actually.
I made the dough using this recipe . I used a pizza stone instead of grilling. The crust wasnt quite as crispy and didnt have that fire roasted taste, but it got the job done on a chilly evening.
For this recipe you’ll need:
1lb pizza dough (recipe)
3 cups fresh arugula
2 ounces lemon juice
1 cup part skim ricotta
1/2 cup goat cheese
1/4 pine nuts
2 tablespoons olive oil
Salt and Pepper
Whip the ricotta and goat cheese together. I used my stand mixer with the whisk attachment for about two minutes on medium speed. You could also use a hand mixer. You could even do it by hand with a whisk or fork, just might take a while. Use those muscles!
Roll out the pizza dough on the stone and bake for 10-12 minutes at 350 degrees or until the edges are crispy. Be sure to roll the dough out very thin, less than a 1/4 inch thick before baking.
Slather on the creamy ricotta and goat cheese. Try not to lick the spatula until you’re done.
Toss the arugula with olive oil, lemon juice, pine nuts, salt and pepper.
Load the arugula on top of the pizza and eat up! I mean, I personally like a little salad with my pizza, so if you’re into that, this is the pizza for you!
Red pepper flakes and Parmesan cheese go very well with this pizza.
I have grilled Portabella mushrooms before , but they are so great! Especially as a steak alternative, at least I think so! They are hearty and can withstand the grill, plus you can marinate them the same as steaks for a comparable flavor.
Where I got creative was when I added fresh mango, strawberries, grilled corn, mint and jalapeño. I’d like to take a minute and tell you that fresh mint and jalapeño is one of my current favorite flavor combinations. I’ve never been crazy about fresh mint… but fresh mint with jalapeño? Come to mama.
Isn’t this so colorful? I think dish will be in regular rotation on the grill this season. It’s hearty enough for a meal but packed with fresh ingredients that won’t weigh you down.
For this recipe you’ll need:
4 large Portabella mushrooms- 6-8 inches in diameter
1 mango or 1 1/2 cups chopped
2 stalks or 1 1/2 cups grilled corn
1 cup chopped strawberries
1/2 cup crumbled feta
1/4 cup minced jalapeño
1/4 cup fresh torn mint
1/4 cup chopped red onion
For Portabella marinade:
1/2 cup soy sauce or Teriyaki sauce
1/8 cup fish sauce
2 tablespoons minced garlic
Begin by scooping out the gills and stalk of the mushrooms. A spoon works well.
Wash the mushrooms well, they are quite dirty little things. Cover the portabellas in the marinade and garlic. Cover and let marinate in the fridge for 30 to 60 minutes.
While the portabellas are marinating, begin chopping up all the fresh ingredients. Need help dicing that mango? Here’s a quick tutorial.
Peel the husks off the corn and remove any silk fibers.
Place the corn and portabella mushrooms on the grill on medium flame. Grilled for about 15 minutes, rotating everything about halfway through. Keep an eye on everything, as a high flame could scorch the veggies.
After the corn is cool enough to touch, cut the kernels off the stalk and add to the salad. Stir everything well.
Top the Portabella mushrooms with the fresh salad and garnish with feta and a sprig of mint!
We served this up with a glass of merlot and a steak knife for good measure.
Did anyone else get out and enjoy the gorgeous weather this weekend? I mean, omg it was beautiful!
The girls and me enjoying all that Spicewood Springs Vineyard has to offer. Thanks for letting me snag your pic Brooke!
I got out and did some chili tasting (really more wine tasting) at the Spicewood Springs Annual Chili Cookoff.
Snagged this photo from my awesome roomie Alex
Sunday I headed out to Zilker Park to see all the kites whipping across the Austin skyline. Pictures just really can’t capture how amazing it is to see all those kites (and people!) filling up the park. Of course, Mimi had a great time too!
After a full weekend of fun, I was ready for a good Sunday night dinner. Sundays are always a conundrum for me… Do I want healthy? Do I want comfort food? There’s something I love about Sunday meals, so I don’t like skipping out of the kitchen in Sundays. Hence, the birth of the Fried Chicken Sunday Salad. Lots of greens, with some (baked!) fried chicken. Growing up we are a lot of fried on Sundays with my grandparents, so it felt nostalgic.
For this salad you’ll need:
2 lbs chicken tenderloins
1/2 lb fresh green beans
1 red bell pepper
1/2 cup sharp white cheddar cheese
6 cups spring mix and arugula (I used more arugula)
1/2 cup buttermilk
2 cups flour
1 cup panko breadcrumbs
2 tablespoon Tony Cheacere’s
1 ounce lemon juice
2 tablespoons olive oil
1 teaspoon garlic sea salt
Salt and pepper
For the dressing:
3 tablespoons sweet and hot mustard
3 tablespoons balsamic vinegar
Preheat oven to 350 degrees.
Spray a baking dish with non-stick spray.
Mix egg and butter milk together in a bowl. Mix flour, breadcrumbs and Tony Chacere’s in a separate bowl.
Dip chicken in egg and buttermilk then coat in flour mixture. I repeat this process for an extra thick breading.
Place in baking dish and bake for 25-30 minutes or until chicken is cooked thoroughly and breading is crispy.
While the chicken is baking, chop the green beans and red bell pepper.
Sauté the green beans on low heat with one tablespoon olive oil and garlic salt. You want these to be warm but still a little crunchy. Sauté about 15 minutes.
Whisk together the sweet and hot mustard with the balsamic vinegar. Set aside.
Toss the greens with olive oil, lemon juice, salt and pepper.
Chicken is done!
Plate the greens, adding the bell pepper and green beans. Top with the chicken and white cheddar cheese. Drizzle a little dressing on top and you’re done!
I’ve been neck deep in the kitchen blending orders of homemade pesto. Naturally, a few tablespoons have weaseled their way into my quick dinners. Isn’t it funny how stress makes you crave simple, comfort foods? It’s almost like my brain and stomach can’t handled any additional complicated signals. Simple. Comforting. We all need it sometimes. All my cravings for adventure and change have left me quite the full plate in most aspects of my life, but I wouldn’t have it any other way. I’m definitely a personality type that thrives in stressful, crisis type situations. You can’t have growth without a little pain and stretching. And who wants to be bored anyways?
If you ever find yourself knee-deep in a million crazy, but fun activities, here is a great go-to dinner (or breakfast)! Packed with protein from black beans and the egg, some carbs from the rice to keep ya full and tons of flavor from the cilantro pesto!
For this recipe, you’ll need:
1 cup rice
1 can black beans
2 tablespoons your favorite pesto
Salt and pepper
1 teaspoon olive oil
Serves three girls or two hungry guys
Start by cooking the rice according the packaging.
Once the rice is finished, mix it well with the pesto.
Drain the black beans and let me dry out on the counter for a minutes or pat dry with a paper towel. You don’t want them to be wet. Ewww.
Shape the rice into a circle if serving on a plate. Don’t be afraid to use your (clean!) hands to do this. Or serve in a bowl.
Layer on the black beans.
Top with a fried egg. I use olive oil to fry my eggs. I like the touch of flavor it adds and a better fat than butter in my opinion.
I always like salt and pepper on my eggs. So add that if you like!
And there you have it folks, another quick and easy meal. Dig in and enjoy!
Ready for a super easy, super quick dinner recipe? Ok awesome because I have one for you!
Some of my favorite dishes include the following:
Dishes with those things are the most satisfying and comforting to me. Hence why I came up with this little gem for dinner this week.
Oh and did I mention I love Cavatelli noodles? Because I really do. These curly little guys are so eye catching I think, and add a good texture. Always an important aspect in a dish, texture that is.
I added some spicy sausage to this as well. Which is easily left out depending on your preference. I made my favorite homemade, extra spicy pesto but decide to mix it with a little buttermilk, butter and pasta water to tone down the spicy of this dish. I love, love spicy but it’s easy to over do it. The cream really mellows out the spicy and lets the flavors come out and do their thing.
For this recipe, you’ll need:
1/2 lb of Cavatelli noodles
1 lb spicy sausage (optional)
3 tablespoons of your favorite pesto!
1/4 cup buttermilk
1 tablespoon butter
1 teaspoon kosher salt
1/8 cup pasta water
Begin by boiling the noodles until al dente.
Meanwhile, brown the sausage in a separate pan. Drain, set aside.
Drain the noodles, reserving 1/8 cup of pasta water. More on why pasta water is so important in an upcoming post.
Add the pesto, butter, buttermilk, pasta water, salt and sausage to the pot with the drained noodles. Stir all together.
Growing up I loved Oreos. I do not use the word loved lightly either. My madre always kept them in a pink glass jar on the very top shelf in the cabinet. The jar was exactly large enough to hold an entire package of Oreos minus one, because obviously you must eat one while unpacking them. My mother’s attempt to hide my beloved Oreos only turned me into kitchen-climbing-ninja-monkey. I’m a total pro at scaling cabinets, pantries, the dairy case at the grocery store… You name it, my petite stature does not keep me away from my goodies!
Of course, that was until one day I sank about 12 Oreos in a glass of milk and ate myself sick. My sweet, crumbly, chocolatey cookies never quite had the same appeal. Eventually the longing for Oreos went away almost completely. Every now and then I like to enjoy a few crumbled Oreos on my coffee gelato, but that’s about as far as it goes.
It seems that in my life in general I have this same over indulgence issue. I get super excited about a new food or project, but then I burn out fast. I think it’s just my personality, to go all in. Then I wind up bored, restless and ready for the next big thing. As I get older, I find this happening less and less. I still get super excited, but I’m better at gauging my expectations and knowing what will ultimately leave me satisfied time and time again.
And what leaves me satisfied time and time again? Greek food. It’s true. It’s so good, healthy, filling and brings in some unique, fresh flavors. After a week hiatus , I was eager to get back in the kitchen, my happy place. And what better welcome back meal than a semi-homemade gyro.
Best thing about this recipe, it’s quick, healthy and a lot of the ingredients can be bought fresh, but already prepared. This is perfect for those of you wanting to try your hand at a simple weeknight meal.
For this recipe, you’ll need:
1 1/2 lbs thinly cut beef or lamb
Marinated kalamata olives and feta (in the fine cheese case)
Red onion Hummus
1 teaspoon of each: kosher salt, ground mustard, cayenne, coriander
1/4 teaspoon all spice
Whisk dry spices together.
Massage the spices evenly into all sides of the meat.
Heat in a skillet over medium high heat.
Cook 2-3 minutes on each side. Since the meat is thin, it should cook quickly.
At an angle, thinly slice the meat into strips.
Load up the naan with your favorite hummus , then stack on the beef, cucumber, onions, olives and feta.
Now dig into your hearty Greek gyro that took you about 20 minutes start to finish to make!
This is my take on the traditional spicy Indian dish. I didn’t really follow any recipe, but just went on a hunch after my success with green curry last week, I wanted to try my hand at Indian!
I did a little improvising, like using cauliflower instead of rice for serving. This recipe can easily be made less or more spicy based your taste.
For this recipe, you’ll need:
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish
For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder
For the Mint Peas:
3 cups frozen peas
1 cup fresh chopped mint leaves
1 tablespoon olive oil
1 teaspoon kosher salt
Begin by pureeing the onion, garlic, ginger and jalapeño.
Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.
Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.
Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.
For the mint peas, cool the frozen peas according to the packaging. Let the peas cool down. To speed this up, rinse the peas with cool water and place in fridge for 5 minutes. Just before serving, stir in olive oil, salt and fresh mint!
For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.
Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!
I love this spicy Indian dish! Rice is traditionally served, but I love the texture of the cauliflower with this dish. The mint peas really help balance out the heat. This can easily be made vegetarian by subbing vegetable broth and potatoes!
I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!
So creamy and delicious! Not to mention filling!
For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp
Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.
In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.
Then add the chicken broth. Stirring frequently until all broth is absorbed.
Add the grated Parmesan. Stir until melted and well blended.
Add the lemon juice and give everything another whirl.
Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.
Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!
I love love love Green Curry! I really enjoy almost all curries but green definitely takes the #1 spot for my tastebuds. After doing some Pinterest inspiration I stumbled across this recipe for green curry.
First of all, how did I miss the fact that the main ingredient in green curry is cilantro? Like seriously. How did I never figure that out! I love cilantro. I guess I was so busy slurping down green curry that I never took a second to think about it actually was!
I modified the recipe a little and came out with a delicious tasty homemade green curry! Best of all, it keeps well in the fridge for a few days and still tastes just as fresh! Love that!
For this recipe, you’ll need:
1 lb shrimp (or protein of your choice)
1 red bell pepper
1 small white onion
2 Serrano peppers (seeded)
1 bunch cilantro
1 bunch of fresh mint
1/2 cup chicken stock or broth
1/2 cup coconut milk
2 tablespoons fresh minced ginger
3 tablespoons fresh minced garlic
1 teaspoon of each:
2 cups dry rice cooked as instructed on package
Extra cilantro and limes for garnish if you like.
Begin by cooking the rice. Next wash and chop the cilantro, mint, onion and Serrano peppers. Place all that into a food processor with the spices. Blend until smooth. Add a tablespoon of water if you need to help everything blend together.
Place the paste into a sauce pot. Cook over medium heat for about 10 minutes. Stir occasionally.
During this time chop the cucumber and red bell pepper into bite sized pieces.
Add the shrimp, chicken stock, coconut milk and vegetables to the curry pot. Stir everything together well. Simmer for another 5 minutes.
Serve the curry over a heaping bowl of rice or Asian noodles of your choice.
You can easily substitute other vegetables such as jicama or leeks. Turn up the spice by not seeding the peppers or adding extra! Of course this goes great with a dash of sriracha.
Over the weekend I had a few friends over to try out my new waffle idea. This isn’t the first I’ve incorporated vegetables into waffles . There is something I really love about the savory sweet combination. And I love taking an old favorite like pancakes and adding new flavors and making it a little healthier.
I spent the weekend relaxing, taking it easy and generally just trying to catch back up on life. Funny thing though, somehow I feel even more tired! How does that happen? It’s like when you play that game with yourself “oh I’m just going to take a quick power nap or better “I’m going to rest my eyes”. Whatever. Power nap?!? Do those really exist? My power naps usually turn into an hour or two snoozefest in which I wind up feeling more groggy than before. That’s kind of how this weekend went. I rested up, ate well, worked out but still couldn’t peel myself out of bed this morning to hit the gym. I totally skipped out on all the errands I needed to run yesterday. Oh well, I suppose I’ll be playing even more catch up this week.
I did whip up these lentils last night for the season primere of Downton Abbey! Oh how I love that show. I’m totally addicted.
I had never made lentils before, and I heard their quite filling and delicious. Plus, I love a good curry. What better meal to curl up with and watch a two hour long season primere! With no commercials, it practically felt like a movie, but I was so caught up with the drama of white tie versus black tie at a dinner party that I could care less.
This recipe can easily be made vegan (see substitutions below). It was a hit with my girlfriends, they liked it with sriracha. I mean sriracha goes on everything, right?
For this recipe, you’ll need:
2 1/2 cups of dry red lentils
4 tablespoons butter
1/2 cup chopped onion
6 oz tomato paste
1/4 cup milk
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red curry paste
1 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon kosher salt (or more to taste)
Fresh cilantro and limes for garnish
2 cups of dry rice cooked to the instructions on packaging.
Make 8 servings
Can substitute olive oil for butter and coconut milk for cows milk to make this recipe vegan.
Start of by cooking the lentils according to the packaging. They cook very similar to rice. Also, start making the rice at this time too.
While the rice and lentils are cooking, prep the curry. In a large pan, sauté the butter and onions until fragrant and soft. About 2 minutes.
Next add the tomato paste, spices and minced garlic and ginger. Stir frequently. Sauté another 2-3 minutes over medium heat.
Once the lentils are finished, add the curry to the lentils. Stir together well and let sit for 10-15 minutes.
Serve the lentils over rice and garnish with cilantro and lime wedges. Add salt and pepper (or sriracha!) to taste.
These are great as leftovers too! Perfect for a quick lunch!
All the rainy, cold weather last week had me craving a big hearty (and healthy!) soup. When I started to think about how I was going to make this, I wasn’t sure exactly how I was going to go out about it. In true Natalie fashion I totally winged it. I grabbed a few cans of chicken broth, some tomato paste and whatever vegetables I had in the fridge. I am happy to report that it tasted great! Experimenting in the kitchen is one of my favorite things to do.
Great thing about this recipe is that it can easily be made vegan! Just substitute vegetable broth and no meatballs. Easy peasy.
For this soup, you’ll need:
4 (14.5 ounce) cans of chicken broth
6 ounces of tomato paste
3 cups of chopped fresh kale
1 lb of spicy sausage
1/2 cup of chopped white onion
1/2 cup of chopped celery
1/2 cup of sliced mushrooms
2 tablespoons of olive oil
1 tablespoon of minced ginger
1 tablespoon of minced garlic
1 tablespoon kosher salt
Fresh cilantro leaves and lime wedges for garnish
Roll the sausage into golf ball sized balls and bake at 350 degrees on a parchment lined baking sheet for 20 minutes or until cooked thoroughly. I didn’t do anything special for these meatballs, just rolled them up!
Begin by bringing the chicken broth plus 3/4 a can of water to a boil. Then add in the chopped onions, celery and kale.
In a separate pan, sauté the tomato paste with the mushrooms, olive oil, salt, ginger and garlic for about one minute over medium high heat. Then transfer that into the large pot with the broth. Bring to a rolling boil for about 15-20 minutes or until the vegetables have softened a little.
Next add the meatballs to the soup. I garnished mine with squeezed limes and some cilantro leaves.
This soup is packed with veggies and is filling enough for a meal.
I’m still getting in the swing of things at home and work. I’m so thankful for a 2 day work week. Needless to say, yesterday after I painfully forced myself go to the gym and grocery store, the last thing I felt like doing was cooking. Lucky for me I have an awesome roommate who let me indulge in her super healthy dinner.
She braised some kale with a touch of olive oil, a teaspoon of crushed red pepper flakes and salt & pepper to taste. She topped it with chickpeas that she also braised with the same red pepper flakes, olive oil and s&p.
She cooked these on a baking sheet at 350 degrees for about 10 minutes or until slightly crispy.
I added a handful of craisins that my mom sent me home with after the holidays. Roomie topped her salad with some rotisserie chicken.
Super easy, über healthy weeknight dinner.
Sometimes you just have to let someone else do the cooking!
In spite of the holiday hustle and bustle, I’ve been trying to keep it healthy. This seasonal salad is full of protein and lots of fresh greens and fruit to keep you going. The Gorgonzola and pomegranate go really well together. Grilling up the thinly sliced chicken breasts doesn’t take much time and adds a ton of flavor.
For this holiday inspired salad, you’ll need:
1lb of fresh arugula
1 1/2lbs thinly sliced chicken breasts
1/2 cup of Gorgonzola cheese crumbles
1/2 cup fresh pomegranate seeds
3 tablespoons olive oil
1 tablespoon garlic sea salt
1 teaspoon fresh lemon juice
Salt and Pepper to taste
Freshly sliced pomegranate. So gorgeous! Use a spoon to scoop out the seeds. Set aside.
Drizzle the chicken breasts with one tablespoon olive oil and 1/2 tablespoon of garlic sea salt. Grill over medium fire until completely cooked. About five minutes each side.
Slice into strips.
Toss together sliced grilled chicken, pomegranate seeds, lemon juice, remaining garlic sea salt and olive oil. Place over a heaping bed of fresh arugula. Sprinkle with Gorgonzola and add salt and pepper to taste.
What healthy recipes are you incorporating this season?
Good Morning! Are you waking up craving a hearty breakfast as much as I am?
Sweet potato breakfast hash is the perfect amount of fill you up carbs with a touch of sweet. I love to eat mine with sriracha to spice it up!
For this recipe, you’ll need:
1 medium sized sweet potato (just under 1lb)
1 teaspoon garlic salt
1 teaspoon olive oil
Sriracha if you like
Makes one serving
Start off by peeling the skin off of the sweet potato. Use a vegetable peeler (affiliate link) and you’ll be peelin’ potatoes like a champ!
Next, dice the sweet potato into one centimeter cubes.
Saute the sweet potato cubes with olive oil over medium high heat for about 15 minutes, may need longer if you’re using more potatoes. Add the garlic salt about half way through. Cooking the potatoes slowly will prevent them from burning and the give them that perfect crisp.
Make little room in the middle of the pan once the potatoes are finished cooking and cook the egg to your desired temperature.
I snagged this recipe from one of my favorite blogs Pinch of Yum . Lindsay, the author, is awesome and always has the best recipes and pictures. Be sure to go check her out!
I know a lot of people around Austin are gearing up for marathon season. What better way to carbo load than with a big bowl of creamy, pillowy Alfredo pasta? Even if you’re training for a marathon, you may not want all those extra calories. Lindsay from Pinch of Yum comes to our rescue with this healthy version of Alfredo sauce made with primarily cauliflower!
My roommate went to the running convention in Austin last week (I didn’t even know there are such things as running conventions!) and brought me back a sample of this pasta. So I thought what better way to try out marathon carbo loading than with a healthy comfort food!
1 lb. uncooked noodles 3 medium heads cauliflower 6 cups vegetable broth (I used chicken!) 6 cloves garlic, minced 1 tablespoon butter 1 teaspoon salt pinch of nutmeg pinch of black pepper 1 tablespoon olive oil ¼ cup heavy cream 1 cup starchy boiling water from pasta pot
Wash and chop the cauliflower. Bring the broth to a boil, then add the cauliflower. Boil until very soft. About 20 minutes.
Meanwhile, boil the noodles until al dente.
After the cauliflower is soft, blend it along with the broth and garlic until smooth in a blender. You may have to do this in shifts.
Melt the butter in a large sauce pan. Then add the seasonings and cream. Mix well.
Pour in the blended cauliflower and mix together well. Add the noodles, drain first, then combine them with the sauce. If your sauce is looking a little thick, reserve some pasta water to loosen it up. Add tablespoon by tablespoon.
Serve it up hot!
I got a little over ambitious and cooked my pasta too soon so it sat in the water while I finished everything else. This made the pasta extra soft, it wound up with
Last week I got invited to my very first all Lebanese dinner party! It was oh so much fun. Lots of food and new people. Upon the recommendation of the host Lynnsie, I made baba ghanouj using this recipe from Mama’s Lebanese Kitchen.
This recipe uses roasted eggplant, tahini and garlic.
I served it up with kalamata olives and some pita bread that was at the party.
Aren’t eggplants pretty? I had no idea that baba ghanouj was made with eggplant. There is a teaspoon of white vinegar used in this recipe to lighten the color of the roasted eggplant.
Roast the eggplants on a non-stick surface. For more details on the recipe, click here.
I dressed the baba ghanouj with olive oil, parsley and paprika. After trying the recipe, I think adding cayenne would have been a nice addition!
Grilled chicken from Foo. Tons of lemon… very delicious!
Lynnsie’s family recipe for Kibbeh. She promised to give me all the recipes one day. This dish had cinnamon and pine nuts, which gave it a different flavor. I really like it! It’s kind of similar to a meatloaf, traditionally made with lean ground lamb, ground beef can be substituted, and bulgar wheat.
Lebanese dolmas. You can get Hunter’s family recipe here.
These lima beans were far and away the BEST lima beans I have ever had. Seriously. And I don’t even like beans that much but these were just soo good. Lynnsie, I know Haley and I are dying for this recipe!
This is Hunter’s family’s Lebanese salad recipe which involves lots of fresh mint. I loved it! I think I am going to try and use more fresh mint in my salads!
Don’t forget the vino!
A big thanks to my little Lebanese chef Lynnsie for hosting! Can’t wait for the next dinner party!
Have I told you how much I love breakfast? Well, I do. But I usually only eat fancy, fun breakfasts on the weekends. I know it’s not quite the weekend yet but you might want to add these truffled fried egg sandwiches to your list for this weekend.
These are simple enough you could even make them on a weekday!
For this recipe, you’ll need: English Muffins Eggs Rolled out fresh mozzarella cheese Cilantro Pesto– I actually didnt use any parmesan this time.
Eggs White truffle oil
Unroll the mozzarella and smear pesto all over it.
Roll the mozzarella sheet back up and slice.
Fry the eggs and add one teaspoon of truffle oil to the pan. You dont need much truffle oil! It has a strong flavor and just a little will do.
Lightly toast the english muffin and put your sandwich together. Add more pesto if you like.
Has life been as crazy for all of you as it has been for me lately? Busy days at work, fun events in the evenings, as well lots of new opportunities for the blog! And just what does all that mean? It means I needed a quick dish I could throw together and eat off of for a few meals. This vegetarian spinach ricotta lasagna comes together in 10 minutes and bakes in 35 minutes. Then you’re done!
The great thing about this recipe is that you can add meat if you like or use tomatoes instead of greens. Make it how you like it!
You’ll need: No boil lasagna noodles 1 1/2 cups fresh spinach 16 oz part skim ricotta 1 cup low fat mozzarella 1 heaping tablespoon of garlic paste 1 teaspoon salt 1 teaspoon pepper
Pre hear oven to 350 degrees.
Yields six large servings.
In a mixing boil, combine the ricotta, salt, pepper and garlic paste. Set aside.
Chop the fresh spinach leaves.
Mix the chopped spinach and ricotta together.
In a small baking dish sprayed with non-stick spray, line the bottom with lasagna noodles. Break them if you need too to make them fit.
Begin layering the noodles and spinach ricotta mixture. I did three layers of noodles and spinach ricotta.
Top with the shredded mozzarella. Bake for 35 minutes or until cheese is bubbly and golden brown.
And there you have it friends, super easy lasagna. Refrigerates well so you can take it for lunch, or make ahead for dinner.
It seems like I’ve been makig a lot of lamb lately. Or more than usual. Does lamb have a season, or is it traditionally served during certain times of year? I’m not really sure. I’ll investigate.
What I do know, is that lamb is quite tasty. Lamb is tender and not complicated. At least not the way I make it.
I started off making a dry rub with Himalayan Pink Salt.
I combined equal parts: Himalayan Pink Salt Dried oregano Garlic powder and Black pepper
For 2 racks of lamb, 3lbs each, I used about 1 tablespoon of each of the above for the rub. Use your hands to massage the dry rub into the lamb. Then place the lamb in foil and pour about 1 tablespoon of balsamic vinegar at over each rack. Tightly wrap each rack with foil. Place the wrapped racks onto a baking sheet or pan. Roast the lamb for 1 hour and 30 minutes at 325 degrees or until tender.
While the lamb is roasting, sauté about 1 lb of mushrooms with 3 tablespoons of balsamic vinegar. I sautéed mine on low heat for almost the entire hour and half. They will turn out deliciously tender and the balsamic vinegar will reduce nicely. Stir occasionally.
In a large skillet, I cooked 3lbs of polenta. I used 2 teaspoons of white truffle oil, 1 tablespoon of garlic powder and about 1 tablespoon of Himalayan Pink Salt. Cook over medium heat for 30 minutes or until hot and smooth. Stir frequently.
Ahhh the lamb is done! Mouth watering smells should be filling your kitchen right about now.
Plate the lamb over the truffled polenta with the mushrooms.
This weekend brought some amazing cool weather. I made a big bowl of soup to cuddle up with.
j Meatballs, kale, white beans…. This soup was filling but not too heavy. Which made it the perfect end of weekend meal. Great for getting your week started off right.
You’ll need: 8 cups of chicken stock 1 bag (16 ounces) or 2 cups of white beans 1 bunch of kale 1 cup chopped white onion 1 lb of hot or spicy sausage 1 diced jalapeño 4 cloves of minced garlic 1 egg 1/2 cup panko breadcrumbs
Preheat oven to 350 degrees.
Begin by soaking the beans according to the packaging. I would recommend getting the soaking process started at least 3hrs ahead of when you want to eat. Beans seem to take longer than expected. For these beans I mixed them with the recommend among of water, brought to a boil, then let simmer for 2 hours before starting the rest of the process.
After about 2 hours, I got started on the meatballs. Mix the sausage, egg, breadcrumbs and jalapeño together. I did this with my hands.
Roll the the meatballs into balls about 1 inch in diameter. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked thoroughly.
While the meatballs are baking, mince the garlic and chop the onion. Wash and chop the kale too.
Add the chicken stock, kale, onions and garlic to the bean pot. Stir well. Bring to a rolling boil. Let boil for 45 minutes to an hour, or until beans are tender.
The meatballs are ready! Add them to the soup right before serving.
And there you have it! A perfectly filling and healthy Sunday night dinner. Or any night really.
I have to admit… I ate this roasted pesto chicken before I really got a chance to take a picture. Yeah, it was that good.
I cooked this whole chicken very similiar to the way I cooked last year’s Thanksgiving turkey. I removed the insides from the chicken, then stuffed it with white onion, garlic and lemon slices. Then I smeared cilantro pesto under the skin.
Then I roasted the chicken in a bag, at 350 degrees, for about 2 hours. My oven usually takes a little longer though so adjust your time accordingly.
Mmmm smells so good.
Cut the chicken and be sure there is not any pink. This chicken will be very moist and tender.
So you want to make some lamb for you and few friends for a Greek-inspired dinner party. Let’s talk about it.
You think it’s too difficult? Or what if you mess it up? Isn’t red meat bad for you?
Well, the short answer (haha get it? Short answer? Short ribs? Hehe) is, it’s way easier and healthier than you think! So put those daunting thoughts out of your head, and let’s get to cooking!
You’ll need: 4oz of lamb short rib per person (half a pound of meat per head is the rule of thumb) 4 cloves of garlic thinly sliced 2 sprigs of fresh rosemary 1 teaspoon of Steak seasoning (I use Southern Flavor) 1 tablespoon of Worcestershire sauce
These ratios are for about 4lbs.
Preheat oven to 315 degrees
Toss the lamb short ribs with Worcestershire sauce and seasoning.
Place the lamb short ribs into a baking dish lined with non-stick foil. Place the garlic slices and rosemary over top the lamb. Cover the top with more foil but leave a little space between the short ribs and the top.
Bake for 2 hours at 315 degrees or until fork tender.
The smells coming out of your oven will be heavenly! And 2 hours later… Deliciously tender lamb short ribs.
Mimi was pretty excited about the lamb!
I served this lamb alongside some grilled Greek corn I
Y’all ready for a super healthy, super vegan, Friday recipe? Yea, I said healthy and Friday. It happens sometimes. Especially before a big holiday weekend, I like to load up on the good stuff.
This fall inspired vegan recipe was made with, get this, no oil or butter. Sounds super bland, huh? Well, it’s packed with flavor. I even invited over 3 taste testers just to be sure.
For this recipe, you’ll need: 1 acorn squash 1 small avocado 1 sweet potato 1 small jalapeño- seeded 1 can of black beans- rinsed 1/4 cup of chopped red onion 1/2 tablespoon cumin 1 tablespoon garlic powder
Yields 2 main dish servings or 4 side dish servings
Preheat oven to 350 degrees.
Start by slicing the acorn squash in half horizontally. I used the acorn squash as serving bowls. Too cute!
I used an ice cream scooper to take out the seeds and guts. If the acorn squash won’t sit up like a bowl on its own, slice off the bottom nub so that it will sit evenly.
Peel and dice the sweet potato into small pieces. About the size of cubed centimeters. Toss with 1/2 a tablespoon of garlic powder. Bake at 350 degrees for 30-45 minutes (depending on your oven) or until soft.
Meanwhile, rinse the can of black beans. Let them dry out a little.
While the potatoes are in the oven, prep the other veggies. Remove the seeds from the jalapeño and then mince the jalapeño. Dice the red onion and slice the avocado.
Once the sweet potatoes are finished, combine the potatoes, beans and veggies in a large mixing bowl with the remaining garlic powder and cumin. Then serve in the acorn squash bowls! Top with avocado slices. So delicious and easy!
I served the stuffed acorn squash with a side of red curry rice. Which is just regular white rice made according to the packaging. I made one cup of dry rice, which was enough for 4 small servings. I added 3/4 a tablespoon of red curry paste once the rice was finished cooking. Mix it well. You can add more or less red curry paste depending on your heat preference.
I think a sunny side up egg would be a great Santa Fe style addition to this dish.
Kale, kale, kale! It’s all the rage. Probably because it’s up there with broccoli and blueberries and the other super foods in terms of vitamins and nutrition.
Kale comes in many varieties, but most are very cruciferous. Most recipes call for kale to be cooked down quite a bit. I came across Baby Kale in the grocery store, and it looked softer than curly kale, and I thought, why not make a salad with Baby Kale?!? So I did. Because we all know how much I love a big, hearty salad for dinner.
For 2 servings, you’ll need: 2 cups fresh baby kale 1 medium Roma tomato 3 cloves of garlic 5 strips of bacon 1/2 a medium avocado 1/4 cup crumbled feta 1/4 cup chopped red onion 4 tablespoons of balsamic vinegar
Start by placing the sliced Roma tomatoes, chopped red onion, garlic cloves and bacon strips on a baking sheet lined with foil. Bake this all together for 12-15 minutes on 365 degrees.
Bake until the bacon is nice and crispy. I love baking bacon because its not as messy as frying it!
Dice the tomato slices. Remove the garlic cloves from the skin. They should slide easily out after being roasted.
In a bowl, whisk together the tomatoes, garlic and onions. Mush the garlic into small pieces.
Crumble the bacon into small pieces.
Making a balsamic reduction is way easier than I thought! You simply start with 4x the amount of balsamic you’ll need in the end. Pour the balsamic into a small frying pan. Bring to a boil over medium high heat, stirring frequently. Do this for 8-10 minutes, or until the balsamic has reduced into a thick, syrup-y type substance. We are basically boiling all the water out… Hence reducing it down.
To build your salad, start by plating a cup of baby kale. Top with the roasted tomatoes, garlic and onions. Add the bacon and feta crumbles. Plate some avocado slices along the side. Drizzle the balsamic reduction over the top.
Good Morning everyone! This heat has me dreaming of cool, fall weather. Or more importantly, fall recipes! Fall is absolutely, 100% my favorite time of year. So no surprise that I am ready to dive into fall recipes!
I’ve been dreaming up this idea for roasted butternut squash waffles for a while now. The sweet smell of baking cinnamon will bring the whole house into your kitchen to see what you’re making. I’m pretty proud of this recipe, it’s my 2nd time to make a baking recipe on my own !
For these waffles, you’ll need:
1 cup cake or pastry flour
1/2 cup cornmeal
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons of baking powder
1 tablespoon of vanilla
3/4 cup butternut squash purée
This yields about 6 large waffles.
In a mixing bowl, whisk together all the dry ingredients. Set aside.
For the butternut squash purée, you’ll need to roast the squash in the oven as shown here. After you roast the squash in the oven, remove the seeds and guts. Place the chunks of soft butternut squash into a food processor with the vanilla extract. Pulse until smooth. Add 1 tablespoon of water if needed to help blend.
Once smooth, mix egg and butternut squash purée together on medium speed for about 45 seconds.
Then add the dry mixture and beat on medium speed for 2 minutes or until smooth. Add the dry mixture about half at a time to avoid a powdery mess. Scrape down sides of bowl.
Coat your waffle iron with non-stick spray. Then pour the mixture in and let it do it’s thing!
Whoopsies! Had a little spillage! Be sure not to pour too much batter in!
Meanwhile, Emily whipped us up some awesome eggs to add a little protein to our breakfast! Thanks Emily!
I dusted the roasted butternut squash waffles with powdered sugar. The usual culprits, butter and syrup, go deliciously well with these waffles too!
This batter will keep for a few days in the fridge. This would be the perfect 1st day of school breakfast! Or a perfect weekend breakfast with friends as well.
After looking at my past few posts, I must be going through a burger phase or something! I have been wanting to do some kind of spin on stuffed burgers or sliders for a while.
When I came across ground lamb meat at the store, I knew this was it! I did a simple lemon pepper tzatziki but I think roasted red pepper or mushrooms would be great additions too!
First, I started off with 1lb of ground lamb. I seasoned my meat with Southern Flavor Seasoning. I LOVE this stuff for using with ground meat. My Grandmother turned me onto it, and now its my go-to seasoning for ground meats!
I used about a tablespoon and mixed it with my hands into the ground lamb. I let that marinate for about 20 minutes in the fridge.
This yields about 6 sliders.
For the tzatziki spread, I mixed:
1/2 cup non-fat Greek yogurt
1 teaspoon garlic salt
1 teaspoon red pepper flakes
1 teaspoon fresh lemon juice
Whisk all together in a bowl and set aside until ready to serve.
I formed the ground lamb meat into little patty cups. I made these slider size, so about 2-2.5 inches in diameter. Fill with crumbled feta.
Then cover the feta filled patties with meat.
Super easy! These felt heavy to me. Which they should because they are stuffed and all.
Move these to the grill. Grill on medium high heat for about 3-4 minutes each side or until cooked through.
I used King’s Hawaiian Mini Sub Rolls because I had some leftover from another meal. The regular sweet rolls work perfectly for sliders as well!
Pile the cooked feta stuffed lamb sliders onto the King’s Hawaiian rolls. Spread on the tzatizki and add any toppings you like. I ate mine with just tzatziki and they were delicious!
Super simple and great as a meal or appetizer.
The lemon pepper tzatziki and lamb really give your taste buds a switch up from normal burgers.
I love salmon. I love burgers. Salmon burgers equal perfect combination in my book.
But a lot of salmon patties you buy at the store are pre-frozen and filled with who knows what. I made these salmon burgers for friends on a recent vacation. I bought the salmon fresh from a local fish market. Besides shredding the salmon filets, these fresh salmon burgers are pretty easy! And they taste great!
For these salmon burgers, you’ll need:
1/2 lb salmon per serving (this recipe is for 3lbs)
1/4 cup capers
1/2 cup red onion
2 tablespoons of garlic paste
1/2 tablespoon of fresh black pepper
1/2-3/4 cup of high heat oil for cooking. I used canola.
Sauté the onions until translucent.
Using two forks, shred the salmon filets. If there are a few chunks that’s ok.
After you are done shredding, add the capers, egg, garlic paste and sautéed onions. Mix all together.
Add some fresh black pepper and mix again.
Using your hands, pack the salmon patties as tightly as you can. I used the egg as the melding agent instead of bread crumbs or some other carbohydrate.
Tightly packed fresh salmon patty! Let these rest on wax paper while you pack the other patties.
Be sure that the oil is hot. This will keep your patties from falling apart in the pan. To learn how to test your oil click here.
Fill a skillet so thats it’s about half an inch deep. Get it nice and hot. Then carefully place the salmon patties in the hot oil. Be careful not to crowd them too much. They should sizzle immediately when you put them in the oil.
You know they are ready to be flipped when the salmon is slightly browned in the bottom. Once both sides are browned you are ready to serve!
Homemade salmon burgers! You can top these with avocado or remoulade and eat them like a crab cake. They are also great all by themselves! Or dress them up with lettuce and bun and eat them burger style.
Summer is a great time for salads. Tons of produce are in their prime. Plus, the sweltering heat leaves me wanting something on the lighter side. This salad could be great as a side or appetizer but I prefer it as a meal.
Super easy summer salad!
4oz-6oz of shrimp per serving
Butter Leaf lettuce
Mandarin or sweet navel oranges
Red pepper flakes
Preheat oven to 350 degrees.
Dice up asparagus into bite sized pieces. About a handful or so per serving.
I bought fresh shrimp still in the shells. Peel the shells off but leave the tails. I think this helps hold the flavor.
Dice up some fresh garlic. I use about a clove per serving. This is up to you based on your taste. A teaspoon of salt and pinch of red pepper per serving as well.
Combine everything in a pot with the juice of half a lemon.
Add a tablespoon of soy sauce and olive oil.
Mix everything together until the shrimp and asparagus are evenly covered in sauce and seasonings.
Put the whole pot in the oven. No lid. Bake at 350 degrees for 10min.
Meanwhile, dice up the orange removing any seeds. Try and keep as much juice as you can. Be sure to use oranges that are sweet. Mandarin or small navel oranges work best.
Dice up a handful of cilantro and mix it together with the orange. This will serve as a dressing and garnish. I threw in an avocado that was on its last leg. So if you have an avocado laying around, use that too!
Now the shrimp-in-a-pot should be about done… Mmm looks delicious!
Toss in the garnish and stir together quickly as the pot will be very hot.
Serve over butter leaf lettuce.
I think this is best served hot but could also be served cold.
Oh Good Morning Everyone! It feels good to be back! I’ve been out of town soaking up some R&R on the beach. I’ve also been having some problems with .php and slow uploading on the backend of the blog… if you know anything about that, feel free to give me a shout. It’s still pretty foreign to me but I’m learning!
While I’ve been off the map, I’ve been cooking and eating lots of amazing food! I’m so excited to share it all with you. Since its Friday, I thought you all might want to fire up your grills this weekend for a BBQ. This was my first time grilling ribs, and despite a few missteps at the beginning, they turned out great! Perfect for a family style dinner. I adapted this recipe from Garden&Gun .
First, I started off making the wet sauce or mopping sauce. You mop this on the ribs once they are on the grill. For the wet sauce, you’ll need:
1 1/2 cups cider vinegar
2 tbsp ketchup
2 tbsp yellow mustard
1 tbsp brown sugar
1 tbsp red pepper flakes
Whisk this all together and give it a taste test. Add more spice or ketchup to your taste. Cover and let this sit in the fridge until you need it.
This recipe is for 1 rack of spare ribs. I quadrupled this recipe for our feast!
For the dry rub, you’ll need:
2 tbsp kosher salt
2 tbsp chili powder
2 tbsp paprika
1 tbsp black pepper
1 tbsp dry mustard (I added more!)
1 tbsp brown sugar
1 tbsp cumin
1 tsp garlic powder
1 tsp steak seasoning
Mix all of this together. I didn’t measure everything out exactly, it’s totally up to you. You can get creative with the spices. Use what you already have in your kitchen!
Massage the dry rub into the meat. Try and evenly cover the entire surface.
After you’ve massaged the meat, wrap it tightly in Saran wrap. This is much easier with two people!
That’s teamwork right there!
Let the ribs marinate in the fridge overnight if possible. I let mine marinate for about 3 1/2 hours and they still turned out tasty. But the longer they marinate the better!
After a few hours, it’s time to fire up the grill! You will need approximately 3-4 hours to complete this process.
Keep the grill on low heat, around 225 degrees.
This is where I made a mistake. I layered the meat too close together and trapped all the heat. Rookie mistake. The grill got super hot, super fast. Luckily we were keeping an eye on it, as you always should! We turned down the heat, spaced out the ribs and everything was ok. Put the ribs on the grill with the meaty side on top.
See that temperature creeping up. Try and keep it right around 225 degrees.
About every 25-30 minutes, mop the wet sauce all over top the ribs. Continue to do this for about 3 hours.
It was touch and go for a while…you can see me nervously googling to make sure we didn’t mess it up too badly!
We got everything straightened out and dinner was delicious! These ribs were tender and had just the right amount of spice. The wet sauce really kept the moisture in the meat. It gave these ribs just a slight crunch too.
It was a great 4th of July dinner! It’s perfect for any backyard BBQ though! We served up these ribs with elotes, mashed red potatoes and sautéed veggies.
Sweet summer time. Which means beer and seafood. Well, as far as I’m concerned, it means beer and seafood. I saw this post from You Stay Hoppy Austin with a recipe for mussels steamed with beer. This caught my attention and I couldn’t think about anything else. I was so excited make these mussels. I adapted the recipe just a tad and served the mussels with some creamy asparagus pasta.
First, I started off making the creamy asparagus pasta. You’ll need: Whole Wheat Angel Hair Pasta Ricotta Asparagus Lemon Salt and Pepper
Slice the asparagus into bite sized pieces. I used about half a bunch of asparagus for 7 servings…
Boil the pasta until al dente. Strain water from pasta and put back into pot. Add the sliced asparagus and about 3/4 a cup of ricotta.
Squeeze in the juice of half a fresh lemon.
Mix all together and cover. Let that sit while you go to work on the mussels.
For the mussles, you’ll need: 1/2lb mussels per person (I made 3lbs) 1 stick of butter 2 large leeks 1 large white onion 6 cloves of garlic 2 loaves of french bread
12oz of Shine Ruby Redbird Beer
I grilled the french bread… you could toast it in the oven too. Butter both sides of the french bread slices.
Once they are nice and toasty, flip them over.
I put all the grilled french bread into a large bowl for serving family style. Now, moving onto the mussels!
Wash and slice up the stalks of 2 large leeks.
Dice up a large white onion.
Now, get this Shiner Ruby Redbird beer ready! I chose this beer because it’s seasonal and local… and delicious!
In a large skillet… I actually used a wok… sautee the onions with butter until translucent.
Add the leeks and diced garlic into the pan. Sautee for another minute then it’s time to add the mussels!
This is how you will take home your precious mussel cargo. Keep the plastic bag open because you want the mussels to be able to breathe. Yes, they are still alive. Yes, I felt like a murderer.
The fishmonger at Central Market gave me a few tips: If the mussel is a little open like the shown above, gently tap it on the counter. If the shell closes, then the mussel is still alive and still ok to eat. If the shell does not close, it means the mussels has died and you should toss it.
PS- nice mani Miss K!
Add the mussels to the pan. Pour in the beer. Sautee for 4-5 minutes, stirring frequently. Add more butter if needed. Be sure all the mussels take a turn on the bottom of the pan, where they can be submerged in the beer butter broth.
As the mussels cook, their shells will open widely like this. That’s how you know they are done.
Time to eat up!
I turned these old tin bundt pans upside down and use them to serve the mussels. I grabbed some cute fondu sticks and used those for getting the mussels out of their shells, since I didn’t have those little tiny forks.
We had some AH-ma-Zing chicken salad last weekend at the bachelorette party I went to. It was creamy and delicious. A big thanks to the bride’s mama for loading us up with tons of awesome food for our lake weekend.
I’ve been craving chicken salad ever since and decided to whip my version. I opted for a healthier greek yogurt instead of mayo and fresh tarragon. Love the earthy flavor it gives the chicken salad. Then I keep adding stuff… and adding stuff to the chicken salad. Hence the “kitchen sink” reference. You can get really creative with chicken salad!
You’ll need: 1 cup of non-fat greek yogurt 2 cans of chicken 2 sprigs of fresh tarragon 1 cup of red seedless grapes 1/2 cup white onion 1/2 cup celery 1 teaspoon garlic powder 1 teaspoon black pepper 1/2 fresh lemon Salt to taste
Dice up the white onion.
Now we start on the celery. Wash the celery really well. Then begin by cutting both ends off.
My celery happened to be particularly wide so I sliced it in half.
Then I diced those up into small pieces.
Red seedless grapes… slice those babies in half.
Mince up the leaves of two sprigs of fresh tarragon.
Put all of that into a large mixing bowl. Or if you’re like me and making a big batch for yourself, I put it into a large tupperwear. AKA no extra dishes.
Oh! Mimi smelled the chicken… and boy oh boy did she want some!
Throw in the garlic powder and black pepper. Mix all together.
All mixed up. Give it a little taste test…
After my taste test, my chicken salad needed a little fresh lemon juice and salt.
Squeeze in the fresh lemon and add the salt. Mix well.
I decided to make a sandwich with my chicken salad. Putting the chicken salad over greens would be delish as well.
That’s some hot mustard on my bread… I love that stuff!
Load up your sandwich!
Time to eat!
Mouth is watering…
This sandwich is great for summer because it can be served cold!
I got the inspiration for this dinner from one of my favorite magazines Real Simple.
Of course I switched out a few things and changed up a few of the cooking methods to fit what I already had in my kitchen better… but that’s what it’s all about! Getting inspiration for easy, healthy meals and making them your own!
For 6 servings:
You’ll need: 2 lbs Flank Steak (it’s a really thin cut) 1/4 soy sauce Juice of half a fresh lemon 1/2 a large white onion (optional) Salt and Pepper
For the veggies: 2 lbs red potatoes 1 lb fresh green beans
Start by giving each side of the flank steak a good sprinkle of kosher salt and fresh black pepper.
Now add the soy sauce. Be sure each piece of flank steak is well covered in the soy sauce.
Squeeze in the juice of half a fresh lemon. Not only does the lemon add flavor but the acid helps break down the meat fibers keeping the flank steak tender as it has a tendency to become tough when cooking. Cover and let marinate in the fridge for at least 30 minutes.
I sliced half a large white onion and marinated with soy sauce. I grilled the onion and used as a garnish for the flank steak.
Meanwhile, move onto the veggies! Here is my sink full of washed veggies! I served elotes with this meal as a side.
First lets start with the fresh green beans.
Cut off the ends or the little pieces of the stem that are left.
Then chop the green beans into bite sized pieces. For some of the green beans this meant dicing them into thirds and the smaller beans only needed to be cut in half.
All finished there!
Next, slice a serrano pepper into very thin slivers.
Now cut the new potatoes, also called red potatoes, into bite sized pieces.
Combine all the veggies into a large skillet. Add about 2 tablespoons of olive oil and a teaspoon of cumin. Stir until everything is evenly coated. Sautee on medium heat until potatoes are tender. Stir frequently. This will take about 30 minutes. If you try and rush this by turning up the heat there is a good chance you will burn the potatoes… I know from experience!
Once the veggies are done sauteeing and the potatoes are tender, add in about a 1/4 cup of chopped cilantro and mix together. Set aside until ready to serve.
Back to the flank steak that was marinating…
Grill the flank steak on medium heat for about 5-6 minutes on each side. This can really differ on each grill and even on a grill depending on what areas of the grill are hotter. So keep an eye on everything.
While the flank was laying out flat, I poured some of the marinade over it to keep things juicy!
After about 5 minutes, flip it over. Look at those grill marks! Grill Master Natalia!
Pour any remaining marinade juices over this side too!
After another 5 minutes, it’s all done!
Now slice the flank steak into one inch wide strips. I stacked all the flank steak pieces on top of each other and sliced all together. This will give the pieces a more uniform presentation.
All sliced up and ready to be plated with the veggies!
The cumin and serrano pepper really give the veggies a great flavor with a little kick!
This is one of my favorite ways to bake fish that I forgot about! It’s so easy and requires no, zero, zilch, nada cooking oil. That makes this dish super healthy and clean up is a breeze.
Essentially, take your favorite filet of fish, I used salmon for this one. Place the fish on parchment paper and add your favorite veggies and seasonings, wrap it up, making a tent almost and bake. That’s it!
Place the fish filet, I used salmon, onto a large sheet of parchment paper. Add your favorite veggies and seasoning. I kept it simple with some diced onions and a little jalapeño got in there too! I sprinkled in a little salt and pepper and lime wedges.
Wrap it up, creasing and tightly folding the sides. I tried to
make it a little tent in the middle so the parchment was not actually touching the fish on top. The tent like shape helps steam the fish with its own juices and those from the veggies. Place the parchment tent on a baking sheet.
Bake at 350 for about 10 minutes if it’s a small filet, 1lb or less. For larger filets, start with 15 minutes and go from there. It also depends on how cooked you like your fish. I prefer mine less done so I shorten the baking time.
Seems like every Monday morning I am recovering from the weekend. Literally. I do great all week, going to be early, eating well, working out and then Friday through Sunday I blow it. Stay up late, sleep in, eat and drink too much and never sweat it out. NPR recently did a report on Social Jet Lag, basically every weekend I get up so early Friday morning and stay up so late that it’s the equivalent of changing two time zones. Crazy that I do this to myself every week! Does anyone else feel this way ?
In an effort to eat clean and get my week together, I made zucchini noodles. They are gluten-free but still give me the same satisfaction as regular pasta noodles and the creamy avocado is quite filling. Summer is a great time for zucchini and avocado, so this dish is perfect! Seasonal, healthy and something everyone can enjoy! It seems more and more of my friends are going g-free for a multitude of reasons, so I am trying to incorporate more recipes that fit their diets. Plus, the zucchini noodles are vegan and dairy free too! I did serve the zucchini noodles with salmon at the end as you’ll see but the noodles and pasta themselves are vegan.
You’ll need: 1 large zucchini (makes about 2 servings) 1 medium avocado 3 cloves of garlic Fresh jalapeño for heat if you like Cilantro Olive Oil Kosher Salt
Start by washing the zucchini.
Then cut off the ends. Stand the zucchini on one end and use a vegetable peeler to slice the zucchini into long, thin strips.
All sliced up! Discard the middle part with all the seeds. That part will fall apart in the water anyways.
Put the zucchini strips into a pot of boiling water, just like regular wheat pasta noodles. However, the zucchini will cook much fast. Only requiring about 2 to 3 minutes of boiling time.
Post boiling the noodles should have about the same texture as a regular noodle after boiling.
Drain the zucchini noodles like normal.
For the creamy avocado cilantro sauce, wash and chop up cilantro. About 1/4 a bushel. Slice an entire medium sized avocado and dice up half a jalapeno for heat if you like. Do a rough chop of 3 cloves of garlic.
Put all of that into a food processor with 2 tablespoons of olive oil and 1/2 a tablespoon of kosher salt.
Blend until smooth. Add a tablespoon of water at time if necessary to blend.
Add the sauce to the zucchini noodles and mix together.
Sweet Summer time! Which means I had a lot of watermelon leftover from those watermelon jalapeno martinis. The watermelon that I picked up was super juicy and sweet and cool. Well that’s probably because I had it in the fridge but the coolness was a great compliment to the greens. This is a super simple salad, so eat up!
Grab your favorite greens, I used a spring mix but spinach or arugula would work great as well. Drizzle with olive oil and balsamic vinegar.
Add in some garlic salt and pepper. Give that all a good toss.
All tossed up.
Start building the salad by placing a watermelon slice on the plate.
Place the tossed greens on top of the watermelon slice. Then top with your favorite crumbled cheese. I used this soft gorgonzola. The flavor, which is lighter than blue cheese but along the same lines, was perfect with the fresh watermelon.
So fresh! If you wanted to go crazy, add in some diced cucumber, strawberries and fresh jalapeño to the salad.
I have been wanting to make slow-cooker pulled pork tacos for a while now. They seemed so easy and the pictures looked delicious! The problem I ran into was my cut of pork was only about 2 1/2lbs not the 6-14lbs I was seeing all the cooking directions for. After a call to my Granny, I got it all straightened out. Basically, in a slow-cooker everything cooks for about 8hrs on low. It’s almost fool-proof, so let’s get started!
You’ll need: Pork Butt or Shoulder (I used half a pork butt about 2 1/2lbs since I wasn’t cooking for an army or anything) Pineapple White Onion Slices Worcestershire Sauce Salt and Pepper
I marinated my pork overnight. I started by drizzling the pork with worcestershire sauce.
Add some salt.
Then some pepper. Make sure you get both sides with the worcestershire sauce, salt and pepper.
Then cover both sides with pineapple and onion slices. I used a large tupperwear container and marinated it overnight in the fridge.
The next day put the pork, onions and pineapple into a crock pot. Make sure there is some pineapple and onion slices underneath the pork as well as on top.
Cover and turn onto low. Let that cook for about 8hrs.
Oh! Someone smelled the meat!
I decided to make some garnish or salsa to go with these tacos. I started off with some cilantro.
A little diced jalapeño.
I combined the cilantro and jalapeño with some diced pineapple and lime juice.
Add a dash of cumin and mix all together.
Super fresh and delicious pineapple and cilantro salsa.
Lomax came over early so she got put on avocado slicing duty. She’s actually very talented at this! May have to have her do a guest post on avocado slicing because whenever I try to slice avocados, I wind up with avocado mush.
Has this not been the longest short week ever? Seriously though. Good thing I went to an awesome show last night! I saw the Lumineers and they are phenomenal. Love ’em, just love ’em.
So, I’ve decided to challenge myself this month. I am going to post everyday (including weekends!) this month. Therefore, if you have any suggestions, tips, recipes or restaurants you’ve been dying to try, please send them my way! Thanks to all of you lovely people, I had a spike in traffic this month and its been the best month on record!! Thanks y’all!! To return all that love I want to give y’all more of what ya want! So tell me your thoughts and dreams and let’s do this.
in Austin, TX. Temps are creeping up to almost 100 degrees! Which makes me want lemons. So today I give you lemon pesto pasta. Because you all know how much I love pesto. And pasta. And of course, I put a poached egg on top. Because I love those too. I decided to switch up my normal pesto and go lemon-y. And cheesy.
You’ll need: Whole Wheat Angel Hair Pasta (thats my fav) Frozen Peas Red Bell Pepper 1 Lemon Fresh Mint Handful of Almonds Romano Cheese Green Onion Crushed Red Pepper Olive Oil
3 cloves of garlic Salt and Pepper Poached egg if you’re into those…
Do a rough chop of the lemon, green onions, romano cheese and garlic…
Throw that all into a food processor. With the almonds,crushed red pepper flakes, a little kosher salt and few tablespoons of olive oil. Be sure to wash the lemon because I put mine in rind and all.
Blend that all until smooth. Well smooth-ish. This pesto will be a little chunkier than others.
Get that pasta boiling… and then move onto the red bell pepper. Cut out the white part on the inside.
Chop up the red bell pepper and mince a few leaves of mint. Just a touch… not too much.
Once the angel hair is al dente, throw the frozen peas in the hot pasta water and they will cook on their own in about 3 minutes.
Drain the water from the pasta and peas. Add the red bell pepper, mint and lemon pesto and mix all together.
Its been about 9 months since I started this blog. So I figured it was time for a “Best Thing I Ever Made” inspired post. There’s been quite a few meals made during this time so I wanted to share some of my favorites. Other things I could have done in 9 months:
adventures. Glad you all decided to come along on this adventure. My shameless self-plug: I am raising money for the Alzheimer’s association and am waaayy behind on my goal of $500… any donation is greatly appreciated! So go here and donate $5, $10, $15 if you can. A $25 donation gets you a ticket to the game on June 8th and entrance to the after party. Thanks for your support!
This breakfast came to be early on in my blog and you can see the progress I’ve made… especially the photography. Despite the photography, this dish was one of the more creative things I’ve made. I really like this one.
Definitely the winner. Absolutely the Best Thing I’ve Ever Made. This dish was so fresh and the pineapple mango salsa could be used on so many other things. Searing tuna is not nearly as hard as it seems and is something I want to incorporate more often in my cooking rotation.
Mmmmm pasta…. and pesto. Two things I have been craving lately. I know, weird, right? It’s practically summer and I should be thinking about light and fresh vegetables but whatever. The heart, errr I mean stomach, wants what it wants.
I did though incorporate a lot of vegetables into this lasagna. Mainly because my guys friends that came over are total health nuts. No, but really, they are. I thought about making this dish vegan for a hot second but just couldn’t bring myself to make lasagna without cheese. I’m just not there yet. But vegans and vegetarians alike feel free to post your substitutions, I’m always looking for something different!
I did add some super healthy and of course spicy kale pesto! Really added some flavor to this dish.
You’ll need: 10 Lasagna Noodles 1/2 of a small Eggplant 1 cup of diced Cremini or Baby Portobello Mushrooms (they are the same thing!) 1/2 a large White onion 1 large can of Tomato Sauce 1/2 a bushel of Kale 6 cloves Garlic 6 tablespoons of Olive Oil Kosher Salt 1 small Lemon 1/2 a Jalapeno Couple splashes of week-old red wine 1 cup of Ricotta cheese Mozzarella cheese Romano or Parmesan cheese to top
First, preheat your oven to 425 degrees. Then boil the lasagna noodles. Even if you buy no boil noodles, still need to boil them so they are soft enough to roll.
Only need to boil the noodles for 3-4 minutes. Drain the water and separate the noodles. If you don’t they will stick together and tear! Set these aside.
Now onto the kale pesto! I made this just like I made all my other pestos, except I used kale. Wash and remove the stalks from the kale. This post shows you how to remove the stalks of the kale.
In a food processor, combine chopped kale, garlic, lemon juice, jalapeno, olive oil and kosher salt until fully incorporated and smooth. Set aside.
Dice up the onion.
Wash and dice up the cremini mushrooms.
Now onto the eggplant!
Slice the eggplant then proceed to dice it up.
Combine the onion, mushrooms and eggplant into a large skillet. Drizzle with olive oil and begin to saute.
Add 2-3 tablespoons of week old red wine or red wine vinegar. Stir that until absorbed.
After about 10 minutes, add a cup of ricotta. Turn off the heat and mix that up!
Remember those noodles? Now its time for the fun part!
Spoon the vegetables and ricotta over the noodles.
Top a little kale pesto over that. Not too much! It gets spicy with that jalapeno.
Roll that up!
Ta Da! Haha get it? It’s lasagna but all rolled up? Lasagna Rollatini!
Place the lasagna rolls into a baking pan sprayed with non-stick spray.
Smother those with tomato sauce.
Top with some mozzarella cheese.
Bake for 20-25 minutes at 425 degrees or until cheese is nice and bubbly!
Cheesy… yum! Cranch better watch out, you’ve got hand model competition!
Your guests will be shocking surprised by how delicious their plates look!
I served this vegetable lasagna rollatini with roasted asparagus.