Dinner

Slow Cooker Chicken Parm

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Easy, reliable, and incredibly delicious chicken parmesan, topped with Rao’s and mozzarella – the ultimate weeknight indulgence.

September always sneaks up on us, and before we know it, the lazy summer schedule is long gone and life gets back in action – full throttle.   Open house nights, kids sports, meetings, and just getting busy with schoolwork all add up to less time to make dinner in those important evening hours.  The slow cooker is my best friend in times like this.  I have a few great recipes, and this one might just be my favorite.  It stands up on its own, can be turned into a pasta sauce, and makes everyone happy ages 2 to 92.  It’s a combination of many simple recipes found on-line, and I think it rocks.  

The chicken gets breaded, and bakes in the bottom of the dish, topped with marinara (RAO’S!) and shredded mozzarella, and the entire thing cooks into a tender, delicious mess of a meal.  It won’t look like your typical chicken parmesan with one piece of chicken per serving, but rather piles of torn chicken bathed in red sauce and gooey cheese, lending itself almost better to a shallow bowl than a plate.   Sometimes I like to toss in cooked pasta after finishing the cooking, shredding the chicken into a thick pasta sauce, and topping with a little more shredded cheese and slow cooking until that melts – like a chicken parm lasagna on steroids!

Slow Cooker Chicken Parm

Print Recipe
Incredibly tender and delicious way to cook everyone's favorite chicken dinner - slow cooked with Rao's and mozzarella, topped with fresh basil and red pepper flakes.
Course dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 people

Equipment

  • slow cooker

Ingredients

  • 2 Tbsp Olive Oil
  • 2 1/2 - 3 lbs boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1 large egg
  • 1 cup Italian Style breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1 28 oz jar of Rao's Marinara Sauce
  • 12 oz grated mozzarella cheese
  • 1 sprig fresh oregano, or 1 tsp dried
  • 1 tsp red pepper flakes

Instructions

  • First, oil the basin of the slow cooker with about 2 Tbsp of Olive Oil. This will both help form a crust, and prevent the chicken from sticking to the sides of the dish.
  • Rinse and pat dry your chicken breasts - you should have about 5 -6 in total. Season liberally with salt and pepper. In a shallow bowl or pie plate, combine the egg with 1 Tbsp of water, whisking to combine with a fork. In a second shallow bowl, mix the breadcrumbs and grated parmesan cheese. Working with one chicken breast at a time, dip in the egg wash on both sides, and then into the crumb mixture, pressing to adhere on all surfaces. Place the chicken breasts like a puzzle into the bowl of the slow cooker. It's fine if they overlap, but they should cover the base fully.
  • When the chicken is all in the basin, top with a jar of Rao's Marinara, or sauce of your choice. No need to mix, as this dish cooks in layers and the sauce helps seal the chicken for tender cooking below. On top of the marinara, add a thick layer of mozzarella, top with oregano and red pepper flakes, and put the lid on! Cook on HIGH for 3-4 hours - I tend to find it done around 3 hours or so, but depending on your slow cooker, you may need four hours.
  • When ready to serve, dig into the chicken and pull out by the spoonful from the top - the chicken will be fall apart tender, so on the plate this won't look like a traditional chicken parmesan breast, but trust me it's DELICIOUS! Serve with extra grated parmesan and freshly torn basil.

Notes

This is my version of a very common internet recipe, that uses parts from several out there - I love this so much I eat the leftovers for breakfast the next day.
This also makes an incredible pasta sauce when shredded - you could even add cooked pasta for the last thirty minutes of cooking and top with an extra layer of cheese.  
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Appetizers/Snacks, Dinner, Lunch

Make-Ahead Tailgate Dogs

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Hot dogs for a day at the game, the beach, boat, or any other time you want a quick and easy meal on the go.  Summer is winding down, so let’s make the most of it and keep things simple.  Leave more time for the fun stuff!

This is hardly a recipe, but rather a simple suggestion on how to make a fun picnic lunch for whatever your adventures are this weekend.  Nothing tastes better than a hot dog on the beach, but it’s not always easy to bring a grill along for the trip.  While this won’t be exactly as hot as a fresh off the griddle dog, it’s close and makes a simple lunch that feeds a crowd of all ages.  This could also work in a ski lodge for a mid-day lunch – options abound for how to use this recipe – get out there and enjoy the weekend!

While I won’t take any credit for the recipe (it’s just hot dogs and buns), the method of transport is the key here.  If you pan grill or fry the hot dogs ahead, wrap them in foil, and then stick them all into a cooler, it becomes a traveling warming oven, and works exactly as you would hope – to keep your hot dogs hot!

Make Ahead Tailgate Dogs

Print Recipe
Hot Dogs for the road, grilled and wrapped for the perfect lunch on the go!
Course Lunch
Cuisine American
Keyword hot dogs, make ahead, picnic food
Servings 10

Equipment

  • a small to medium sized cooler, for keeping the hot dogs warm

Ingredients

  • 16 hot dogs
  • 4 Tbsp butter
  • 16 hot dog buns
  • mustard and onions for serving

Instructions

  • Preheat a cast iron skillet, grill pan or fry pan over medium heat, melt 2 Tbsp of the butter, and cook the hot dogs until golden brown and slightly blistered, about 7-8 minutes total, turning every few minutes for even cooking.
  • Remove the hot dogs from the pan, and grill the buns in the remaining butter in the pan, about 30 seconds a side. Assemble the hot dogs individually, and wrap each fully in it's own tinfoil package. Stack the wrapped hot dogs into a cooler (withOUT ICE!), which will become a warmer for the hot dogs - they should stay warm for several hours, depending on the quality of your cooler.
  • Enjoy with the toppings of your choice!

Life is short, so let’s eat hot dogs.

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Dinner, Lunch

Skillet Pizza with Corn, Bacon and Chives

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Easy cast iron skillet pizza with summer produce, bacon bits, and mozzarella.  This will become your favorite way to make pizza at home.

This one skillet wonder comes together in minutes for an incredibly delicious end of summer pizza that is perfect for lunch, dinner, or a snack on the beach or boat.  A quick white pizza gets a dose of flavor from bacon fat in the skillet, making every bite unbelievably good!

This recipe came to me after I purchased ingredients to make homemade corn chowder (that will come soon), and nobody wanted that.  So, I switched directions and used much of the same ingredients for this awesome almost-deep-dish pizza.  The cast iron skillet is one of my favorite ways to make pizza, as it gives the crust the perfect golden crunch.  The only drawback is I have to usually make two to feed my family – other than that, it’s one of the easiest dinners around – this one feeds 4, or 6 as a side or appetizer.  The best part is you brown the bacon bits and corn in the same skillet for baking the pizza, so the clean-up is minimal and the flavors are solid.  

Skillet Pizza with Corn, Bacon, and Chives

Print Recipe
Easy cast iron skillet pizza with cheddar cheese and fresh summer corn, bacon and chives.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, skillet pizza, corn, bacon, white pizza
Servings 4

Equipment

  • Cast Iron Skillet

Ingredients

  • 1/2 lb pizza dough at room temperature
  • 4 slices thick cut bacon, chopped
  • 1 ear fresh corn on the cob, shucked
  • 8 oz mozzarella cheese, grated NOT fresh mozzarella
  • 2-3 Tbsp grated Pecorino cheese
  • 1 tsp red pepper flakes
  • 2 Tbsp chopped fresh chives
  • 1 tsp torn basil, for garnish

Instructions

  • Preheat the oven to 500 degrees, with a baking rack set in the middle.
  • Heat a 11-12 inch cast iron skillet over medium heat, and add the chopped bacon to the pan to brown. As the bacon nears finishing, add the corn cob to the skillet, to sear it on all sides in the bacon drippings. If you have very fatty bacon, you can remove some of the fat before adding the corn - you don't want this to be oily.
  • Remove the bacon bits to a paper towel lined plate, and finish searing the corn on all sides until slightly cooked through and golden brown in spots. Remove the corn when finished, and set aside to cool. When the corn is cooled enough, holding the cob sideways on a cutting board, remove the cooked kernals for topping the pizza. I use a chef's knife, rolling the corn cob around to remove all the corn.
  • Leave the pan on a very low heat while you stretch out the pizza dough. If there is a lot of reserved fat in the pan, wipe some out, but a little oil or grease is part of the key to making this incredibly crispy crust.
  • Using the heat of your hands, stretch out the pizza dough. You may need to use a little flour to keep it from sticking. Alternatively, you can roll the dough out in a traditional way - I find my hands to do the trick with this one. You want a disk that fits in the bottom of the cast iron skillet - it doesn't have to be perfect, but stretch it out to the sides as best you can.
  • Make sure you have all of your toppings ready to go - this needs to be assembled fairly quickly as it starts to cook in the pan. When you are ready, add the pizza dough into the skillet (still with the bacon grease!), being careful to spread it out without burning yourself. The skillet is still hot!
  • Working quickly, add the shredded mozzarella, the red pepper flakes, and the pecorino, spreading the ingredients all the way to the edge. This cooking method lends to a big bubbled crust, and I like it to have cheese on top! You can let the crust cook for a minute or two over the low heat. Using pot holders, remove the skillet from the burner, and place it in the center of the oven, cooking for about 12 minutes. The pie will be puffed and golden brown when finished.
  • When done baking, remove the skillet cafefully with the pot holders again, topping the pizza with the crumbled bacon and chives. You can serve this pizzza hot right out of the skillet, or almost like a cheesy bread at room temperature. It should be very easy to lift out of the skillet, when you want to.

Notes

This pizza uses a method of cooking that almost fries the bottom of the crust, leading to a tasty finished dough all the way through - it works with all toppings!
 
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Dinner

Welcome Home Pasta

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The Ultimate delicious, easy pasta that cooks in minutes and tastes like home.

Pasta with sausage, sauce and herbs, so simple and quick; so easy it’s almost not a recipe.  And seriously delicious!  Summer, like the rest of the year, seems to be a time when everyone is moving in different directions in our family.  This pasta has been on repeat for occasions when we find ourselves coming together again, and don’t necessarily have the time or energy to cook something elaborate.  It was my father-in-law who came up with the name – I think it’s perfect.  

I first made this for dinner in June when we had been out of town for a few days, and upon returning, stopped by a farm on the way home from picking up our dog.  The market has the most incredible produce, meats, cheese, eggs, etc…  It was the only stop I needed that night to cure our empty fridge situation, and inspire the pasta recipe here.  I threw in a spinach and cucumber salad and dinner was done in about 15 minutes.  I should mention that my 12 year old son has perfected this recipe too – it’s that simple.  

The recipe works with whatever kind of sausage you choose – just remove it from the casings and crumble it as you brown it with the onions.  You could use ground meat as well (chicken, pork, beef), and just add some extra seasoning to amp up the flavor – I would suggest oregano, garlic, and more red pepper flakes.  You could also keep it plant based and just use some chopped zucchini in place of the meat.

Welcome Home Pasta

Print Recipe
Ultimate fast, easy, and DELICIOUS - the perfect homecoming dinner.
Course dinner, Main Course
Cuisine Italian
Servings 6

Ingredients

  • 2 Tbsp Olive oil
  • 3 links of sausage - chicken or pork, spicy or sweet About 1 - 1 1/2 lbs total
  • 1 small white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 28 oz jar of Rao's Marinara Sauce
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 Tbsp chopped fresh oregano
  • salt and pepper to taste
  • 1 lb. dried pasta
  • 1/2 cup grated parmesan, plus more for garnish

Instructions

  • Boil a pot of water for the pasta.
  • Break the sausage meat out of the casings. Heat a large stock pot or a dutch oven over medium high heat, and add the olive oil. Add the sausage, breaking up as you cook it almost all of the way through. When almost done, add the onion to the pan, continuing to break up the sausage meat. The idea is to give it a similar consistency to ground beef almost, so the sausage is distributed throughout the sauce at the end.
  • When the sausage is fully cooked, and onions translucent, add the garlic, red pepper flakes, salt and pepper, and cook for one minute, being careful not to burn the garlic. Add the jar of sauce, and simmer over low heat while the pasta cooks.
  • Cook the pasta according to package directions, al dente. Drain when finished, reserving a cup of the cooking water in case you want to thin the sauce. Add the cooked pasta directly to the sauce in the large pan, stirring to combine. Thin to your liking with the starchy pasta cooking liquid.
  • Turn off the heat, and add the parmesan, basil, and salt and pepper again if needed. Likely you won't need much extra seasoning, with the sauce and sausage. Serve in large shallow bowls with extra parm and freshly torn basil. I like a little extra red pepper flakes on mine.

Notes

The beauty of this pasta is the simplicity and ease of a home made meal that is filling and delicious in literally minutes.  Make sure you use good quality ingredients here - house made sausage is available at almost every grocery store these days, and makes a huge difference.  
If you use chicken sausage, you may need a little extra oil at the outset, as pork sausage has more fat that renders in cooking.  
I find that the trickier the pasta shape, the more the chunky sauce clings to it - find the fun stuff!
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Dinner, Lunch

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

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Simply grilled fresh striped bass with a homemade cucumber and creme fraiche tartar sauce – a classic from Cru Nantucket!

When your boy catches fish… you open up the Cru Nantucket cookbook and get grilling.  This recipe is simple and fresh, easy and light, and a touch decadent with a creme fraiche tartar sauce, made with tons of herbs and grated cucumber.  These are the ingredients that let the main ingredient shine – as it should.  The first step to this recipe, requires either a good fish market, or better yet, a great friend who knows where the fish are!  We are lucky to call this guy exactly that – JB a legit friend with superb fishing benefits.  Please note – the fish pictured was let go, as it was above the allowed size, but don’t worry, they caught another one that was just perfect!

The best part about fresh fish is you really don’t have to do much to it for dinner to be incredible.  Turning to the experts, I found this recipe in the Cru Nantucket Cookbook.  I made a couple of minor tweaks, and this recipe will work for most white fish you can grill – halibut, swordfish, even lobster if you are up for that.  Classic summer flavors that just make the fish taste more like itself and fresh.  

I think what sold me on this recipe was the counterpart – the cucumber tartar sauce.  It’s not just a condiment, but the second star of the dish – boosted with the richness of creme fraiche (the Cru version recommends mayo, but I like the tanginess of the CF) and literally tons of herbs, grated cucumber, and lemon zest, it’s like a tatziki on steroids.  It pairs well with the fresh fish, but you could imagine this on a bun with fried chicken, grilled veggie’s or even the old stand by of a frozen fish stick – elevate the ordinary!

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

Print Recipe
Simply grilled striped bass fillets with a creamy cucumber tartar sauce
Course dinner, Lunch, Main Course
Cuisine American
Keyword grilled striper, striped bass, tartar sauce, grilled fish
Servings 6

Ingredients

  • 2-3 lbs striped bass fillets
  • 1/2 lemon, to squeeze over the fish when done cooking
  • flaked sea salt for finishing

Grilled Fish Marinade

  • 1/2 cup chopped chives
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp lemon zest
  • 2 cloves garlic, smashed and minced
  • 1/2 large shallot, minced
  • 3 Tbsp olive oil
  • 1 tsp red pepper flakes
  • salt and pepper

Creme Fraiche and Cucumber Tartar Sauce

  • 1 hothouse cucumber, sliced in half, seeds removed
  • 8 oz creme fraiche
  • 1/4 cup chopped parsley
  • 1/2 cup chopped chives
  • 1/4 cup drained capers
  • 1/4 cup chopped pepperoncini
  • 1 tsp lemon zest
  • salt and pepper to taste

Instructions

Grilled Fish Marinade

  • Combine all ingredients in a bowl, and stir until well mixed.

Creme Fraiche and Cucumber Tartar Sauce

  • This is best made in advance. Mix all the ingredients together and rest in the fridge until ready to serve. This will keep for a week in a sealed container.

For the Fish and Preparation

  • Step one - find yourself a great friend who is amazing at fishing.
  • Clean your striper filets, deboning if needed - a pair of tweezers works well with this. You can run your hand down the back of the fish to feel for the flexible bones. If they don't pull out easily, do it after cooking - they will slide out easily then.
  • Coat the fish with the marinade while you preheat your grill to medium high heat. The fish can sit in the marinade for up to several hours in the fridge, but even a 20 minute rest helps with the flavor.
  • When the grill is hot, coat the grates liberally with a neutral oil (I use canola on a paper towel, and run it over the grill with tongs). The fish can stick to the grill, so this is an important step, as this marinade isn't very heavy on the oil.
  • Grill the fish, skin side down if you have skin on filets, then flip after 5 minutes or so, finishing with another 5 minutes on the other side. This is a fish you want to cook all the way through - depending on the thickness and the heat of your grill, you may need to adjust the cooking time. You want the fillets to bounce back when touched, and they should flake easily.
  • Remove from the grill when cooked, and finish with a squeeze of fresh lemon juice (I used half a lemon for ours). Sprinkle with a little flaky sea salt and serve with the cold tartar sauce.

Notes

This recipe is from Cru in Nantucket, a relatively newer restaurant in the Nantucket scene that has literally become legendary - especially for recipes like this.  Their cookbook features many fresh fish recipes, and this is a classic.  The cookbook is called Cru Oyster Bar Nantucket Cookbook - pretty easy!
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Dinner

Skirt Steak Frites with Shallot Chive Butter

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Juicy skirt steak, grilled and topped with shallot chive butter, finished with truffled fries and a spicy watercress salad in a homemade vinaigrette.

Steak Frites is hands down my favorite dish to order in a restaurant.  It’s always been something I wanted to make at home, but knew it wouldn’t taste as good.  Not anymore.  The trick – butter, of course!  Let’s face it – it’s what they do at the bistro, and it’s why it tastes SO GOOD.  It’s a treat, so make it for a birthday, a Friday night, or even just a Tuesday when you need it.  Life is short – let’s eat steak with butter, and French fries, and a little watercress salad on the side makes it all seem balanced.  It’s also EASY.

The only hard part about this dish is perfecting the timing.  I have suggested in the recipe that you make the shallot chive butter ahead, as it needs to be refrigerated for at least an hour or two so you can easily slice it.  I also make the vinaigrette ahead, and honestly, the rest is done in under 30 minutes total, including rest time for the steak.  You want to make sure everything is ready to go at the same time.

Skirt Steak Frites with Shallot Chive Butter

Print Recipe
Flavor packed skirt steak topped with shallot chive butter, truffle fries and spicy watercress with vinaigrette
Course dinner
Cuisine French
Keyword skirt steak, steak frites, truffle fries, shallot vinaigrette
Servings 6

Ingredients

  • 3 lbs skirt steak
  • olive oil
  • kosher salt and pepper - lots of both!!
  • 1 bunch watercress (about 4 oz)
  • 2 lbs. frozen french fries I like Whole Foods 365 Shoestring Fries
  • 2 tsp truffle oil
  • 2 Tbsp chopped chives for topping at the end

Shallot Chive Butter

  • 1 stick of butter at room temp
  • 1/2 large shallot, minced reserve other half for the vinaigrette
  • 2 Tbsp chopped chives

Ultimate Vinaigrette

  • 2 Tbsp red wine vinegar
  • 1 Tbsp rice wine vinegar (or white wine vinegar)
  • 1/2 large shallot, minced
  • 1 1/2 tsp dijon mustard
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

To Make the Shallot Chive Butter - do this ahead!

  • Use a large shallow bowl (like a pie plate), to combine the butter, minced shallot, chives, salt and pepper. Using a fork, mix everything into an even paste. Using a sheet of plastic wrap, pile the butter mixture into a log shape, and roll into a sealed package. Toss in the refrigerator to form a solid that you can later slice easily. When ready to use, remove the plastic wrap, and portion as you like - the butter will keep for a week in the fridge.

For the Ultimate Vinaigrette

  • Combine the ingredients in a jar with a lid (I use a mason jar or a recycled jelly jar), shake vigorously, and set it out at room temperature while you make the steaks and fries.

Steak Frites and Assembly

  • This recipe has several components, and timing is important. I suggest making the butter and vinaigrette ahead, leaving you time to focus on the steak and fries as they cook fairly quickly, and take about the same amount of time all in.
  • Take the steak out of the fridge at least 30 minutes before cooking, to allow it to come to room temperature. Pat the steaks dry, coat lightly in olive oil, and season LIBERALLY with kosher salt and pepper. You want to really see the salt and pepper on both sides of the steaks.
  • Preheat the oven to 425 degrees, or whatever your frozen fries packaging suggests. Preheat your grill, or grill pan to medium high heat.
  • Bake the fries according to package instructions, making sure not to overcook. Usually about 18 -20 minutes total - I also use two 1/2 sheet pans to make sure they don't steam with over crowding.
  • Sear the steaks about 4 minutes a side, or more depending on your preference for doneness - we prefer medium rare, which is quick with a thin cut like skirt steak. The steak will continue to cook after you take it off the grill. When it's done, set it on a patter, top with slices of the chive butter, and let it rest for about 10 minutes to allow the juices to settle back into the meat.
  • When ready to serve, toss the fries with salt, pepper, truffle oil and a tablespoon or two of chopped chives. Slice the steak against the grain, as desired, and top with extra salt and pepper. Dress the watercress with some of the vinaigrette (you will have extra, which will keep for a week or two in the fridge), and throw all this deliciousness on a plate together to eat immediately!

Notes

We are big eaters - you may find 2 or 2 1/2 lbs of skirt steak works for your family.
Cutting skirt steak against the grain can leave you with very long slices - it's fine to cut them in half for serving, but you want your initial cutting to be against the grain for a more tender bite.  
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Dinner

Summer Caprese Chicken

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One pan of sautéed chicken breasts, in a white wine pan sauce with tomatoes, pesto and melty burrata cheese.

Weeknight dinners in the summer should be easy to prep and clean up – this one pan wonder fits the bill with July flavors in every bite of fresh pesto, tomatoes and basil to top off that oozy burrata cheese.  Everything gets tossed in the oven for a quick minute at the end for a gorgeous finish to the tomatoes and mozzarella.  The best part is the pan sauce, so grab a loaf of crusty bread to dip in!  Another inspiration from Half Baked Harvest, switching things up with tomatoes instead of peaches here.  Summer in one pan!

If you don’t have time to make your own pesto, I’m a huge fan of the prepared basil pesto at Costco, which keeps for weeks in the fridge – it’s the next best thing to homemade!

Summer Caprese Chicken

Print Recipe
Sauteed Chicken with Tomatoes, Pesto & Burrata
Course dinner
Cuisine American
Servings 6

Ingredients

  • 6 chicken breast cutlets
  • 1/2 cup flour
  • kosher salt and pepper
  • 4 Tbsp butter
  • 2 Tbsp Olive Oil
  • 1/2 cup dry white wine
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup prepared basil pesto
  • 8 oz fresh burrata or mozzarella
  • 2 small heirloom tomatoes, or 1 pint large cherry tomatoes, cut into large chunks
  • pinch red pepper flakes
  • honey to drizzle on the finished dish
  • 1/2 cup torn fresh basil, for garnish
  • flaked maldon sea salt for finishing

Instructions

  • Preheat oven to 375 degrees. Preheat a large cast iron skillet over medium high heat.
  • Pat the chicken cutlets dry, and season liberally with kosher salt and black pepper - liberally! Place the flour in a shallow plate and dredge the cutlets through the flour to lightly coat, shaking off excess - you just want a very thin layer to help crust the chicken when you sear it.
  • Melt 2 Tbsp of butter and 2 Tbsp of Olive Oil in the skillet, and add the chicken breasts, cooking about 4-5 minutes each side until golden brown and just barely cooked through. You want to leave a little cooking time as you will finish the dish in the oven. This process will usually be done in two batches, as you want room around the chicken breasts so they sear instead of steaming.
  • After the chicken is cooked, put it all aside on a plate to make the sauce. Add the remaining 2 Tbsp of butter, the white wine, and thyme to the skillet, swirling to combine. Add the chicken back to the pan, spooning the sauce over each cutlet. Remove the pan from the heat, and add the tomatoes, scattering amidst the chicken and layering into the pan. Spoon the pesto around the chicken and tomatoes, and tear the burrata as well, arranging evenly. Top everything with some red pepper flakes, and throw it into the oven for a few minutes to roast the tomatoes and burrata.
  • Remove the pan from the oven, sprinkle heavily with freshly torn basil, and finish with flaky salt and a drizzle of runny honey if desired. Serve this hot chicken mess straight from the pan with a big spoon, and crusty bread on the side. The sauce is amazing to mop up.

Notes

This dish is very adaptable - it's loosely based on a dish from Half Baked Harvest that uses peaches, but I like the tomatoes as well here.  You can use Goat Cheese, even Feta - as long as it gets into the sauce it's all gorgeous at the end.  The honey is a nice touch to balance the savory tones of the chicken.  
If you prefer larger pieces of chicken, simply adjust the cooking time.  
NOTE - the ingredients picture shows an egg, which I omitted in one testing of this dish, and found the results to be just as good.  If you want the egg wash, just dredge the chicken in a mixture of egg and water before breading lightly in the flour, and pan sear as directed.
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Dinner, Lunch

Antipasta Salad

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All the best ingredients from your favorite Antipasto platter join in for the ultimate make-ahead summer pasta salad.

This recipe is incredibly forgiving, in that you can pick and choose your favorite parts of a traditional antipasto platter, and toss them together with this easy vinaigrette.  You can’t go wrong – and it gets better the next day, so it’s perfect for summer entertaining wherever your days take you!

Antipasta Salad

Print Recipe
Antipasto ingredients and flavors make an amazing pasta salad that serves as a full meal.
Course dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, Italian

Ingredients

  • 1 lb short cut pasta
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 Tbsp lemon juice
  • pinch red pepper flakes
  • salt and papper to taste
  • 1 Tbsp prepared pesto
  • 1 pint grape or small cherry tomatoes
  • 1 lb small balls of fresh mozzerella called Bocconcini or Ciglione
  • 1/2 cup chopped fresh basil
  • 6 oz. thinly sliced pepperoni
  • 6 oz thinly sliced salami
  • 1/4 cup roasted pine nuts
  • 1 14 oz jar marinated artichoke hearts, drained
  • 4 oz baby arugula

Instructions

  • Cook the pasta until al dente.
  • For the vinaigrette, using a small jar with a lid, combine the olive oil, vinegar, shallot, pesto, lemon juice, salt, pepper, pepper flakes, and shake well. Set aside.
  • When the pasta is done, toss with most of the vinaigrette to allow the flavors to absorb, and set aside to cool. You don't want hot pasta when tossing other ingredients together.
  • When the pasta has cooled, toss all the other ingredients together, and finish with the remaining vinaigrette as needed, and finish with extra salt and freshly ground black pepper.

Notes

This salad is extra delicious made ahead, even the day before.  It is filling enough to stand alone as a light meal, but works great with anything off the grill too.  
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Dinner, Lunch

Sicilian Grilled Swordfish with Arugula and Lemon

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Simply grilled swordfish with a lemon vinaigrette and wilted arugula salad – easy, fast, and healthy – the perfect summer dinner.

This classic Barefoot Contessa recipe is one I make often, and it never disappoints.  It represents the ultimate simplicity of Italian cooking, using only the freshest ingredients with minimal prep and cook time, resulting in a delicious and healthy feast in minutes.  This is truly one of the easiest recipes there is – which makes it perfect for this time of year.  

Since this takes only minutes to cook, you need to be prepared with the vinaigrette before you grill.  Make sure to bring a shallow plate or platter to rest the fish in, which will hold the vinaigrette on the edges – and a fork to prick holes in the fish when done cooking.  

Sicilian Grilled Swordfish with Arugula and Lemon

Print Recipe
Simply grilled swordfish with lemon vinaigrette and tossed arugula salad
Course dinner, Lunch, Main Course
Cuisine Italian
Servings 4

Ingredients

  • 2 Tbsp fresh squeezed lemon juice
  • 1/4 cup Olive Oil
  • 2 tsp chopped fresh oregano or 1 tsp dried
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 2 lbs fresh swordfish steaks, sliced 1/2 thick
  • 4 oz baby arugula

Instructions

  • This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
  • Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
  • Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
  • Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
  • When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.

Notes

If you can only get your swordfish in thicker cuts, it's fine to cut them in half to make thinner steaks.  This is often what I have to do - just be careful to cut through very evenly - you ideally want 1/2 thickness all around.  This is a Barefoot Contessa stand by for me.  One of my favorites!  
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Dinner, Lunch

Grilled Chicken Burgers with Bacon, Pepper-Jack and Honey Mustard Sauce

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Grilled Chicken Burgers with melty cheese and bacon, slathered in honey mustard sauce!

Celebrating Father’s Day with a Wales family classic – the grilled chicken burger, topped with melty cheese, bacon, and honey mustard sauce.  This is a crowd pleaser that makes everyone happy and offers a nice alternative to traditional beef burgers.  A shout out to Patti B, who apparently was the genius behind discovering this recipe!

The simplicity of this recipe (which isn’t really much of a recipe, but a list of assembled ingredients) is what makes it so great for a gathering to feed a crowd.  Marinade from a bottle, which isn’t always my favorite way to do things, but sometimes life just gets busy and shortcuts like this are invaluable.  

This is something I remember eating at my in-law’s house when we were first dating in college – I know I’m not alone in having this food memory there, which makes it a great dinner to serve for Father’s Day.  Food definitely plays a huge role in making memories, and this is nostalgic and easy.  Happy Father’s Day to this guy – who definitely loves this one!

Grilled Chicken Burgers with Bacon, Pepper Jack and Honey Mustard Sauce

Print Recipe
Grilled Chicken Burgers with melty Pepper Jack Cheese, Bacon and Honey Mustard Sauce
Course dinner, Lunch, Main Course, sandwich
Cuisine American
Servings 6

Ingredients

  • 6 small chicken breast halves, or cutlets
  • 1/2 bottle of Ken's Italian Salad Dressing
  • 2 Tbsp Worstershire Sauce
  • salt and pepper to season
  • 6 thick slices PepperJack Cheese
  • 12 cooked slices of bacon
  • 6 seeded Hamburger buns

Honey Mustard Sauce

  • 6 Tbsp Honey Cup Honey Mustard
  • 2 Tbsp Helman's Mayonnaise
  • salt and pepper

Instructions

  • To marinate the chicken, combine the Italian Salad dressing and worcestershire sauce, a little salt and pepper in a glass or ceramic bowl or dish, add the chicken and rest for at least 30 minutes, but up to 8 hours.
  • When read to cook, heat either a gas or charcoal grill to medium high heat, or a stovetop grill pan to the same level. Cook the chicken about 6 minutes per side, until fully cooked. In the last minutes of cooking on the second side, place two broken up strips of bacon on each chicken breast, top with cheese, and close the lid on the grill to melt the cheese.
  • Assemble the chicken burgers using toppings as you like. I used sliced avacado, gem lettuce and the honey mustard sauce.
  • To make the Honey Mustard Sauce, stir the Honey Cup Mustard and mayo together, and season to your liking with salt and pepper.

Notes

These sandwiches can get very thick with the bacon and toppings, so I recommend slicing chicken breasts in half cross wise to make thinner cutlets as needed.  
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