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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Dinner, Lunch

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

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Samin Nosrat’s genius simple chicken thighs are SO GOOD you will want a conveyor belt to run it into your mouth.

It’s kind of a one ingredient dish – Conveyor Belt Chicken.  In Samin Nosrat’s cooking bible (it’s not just a cookbook) Salt Fat Acid Heat, she refers to this “recipe” in a page of text that reads like a book – it’s because there really isn’t an ingredient list, or much for instruction.  It’s the kind of recipe that teaches you how to cook – simply.  Hot cast iron conducts heat so well for a crispy skin sear that rivals chicken from a fancy restaurant – made in minutes.  I LOVE this chicken.  My family loves it.  Anyway, it’s a good one – make it!

Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons

Print Recipe
Crispy Skin Chicken Thighs served with Ciabatta croutons, simple and delicious.
Course dinner, Main Course
Cuisine American
Keyword chicken thighs, ciabatta croutons
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Cast Iron Skillet

Ingredients

  • 3 - 4 lbs deboned chicken thighs with skin ON
  • 2 tbsp olive oil
  • kosher salt and black pepper
  • fresh thyme and red pepper flakes
  • lemon wedges for serving with the chicken
  • 1/2 loaf ciabatta bread torn into croutons about 4 cups of torn bread

Instructions

  • You likely will need to debone the chicken thighs, which isn't horrible, but it's a bit of a task. Make sure to check for any small cartilage pieces when finished. If you can buy the thighs deboned from your butcher even better!
  • At least 30 minutes before cooking, HEAVILY coat both sides of the chicken thighs with kosher salt and black pepper. I also use thyme and red pepper flakes, but the salt and pepper are great alone too. Set the chicken aside until ready to cook (if more than 30 minutes ahead, place in fridge and remove 30 minutes before cooking). If you have longer, you can salt it up to 8 hour ahead - it just penetrates deeper.
  • When ready to cook, heat a heavy cast iron skillet over medium high flame and prepare a smaller skillet to weigh down the chicken during cooking. You can use a second skillet, a foil wrapped brick, a lid with weights - anything to put decent pressure on the chicken to help render the fat during cooking.
  • If your chicken thighs have a lot of skin, you won't need oil. However, if skin is minimal (not overhanging the actual chicken thigh itself), heat 2 tablespoons of olive oil in the hot skillet. Place the chicken in the skillet, skin side down, being careful to not overcrowd the pan. Depending on the size of the thighs, this would be 2 or 3 at a time. Place your smaller second skillet on top of the chicken, to weigh it down, and let cook for aboue 5-7 minutes, depending on size. You want the skin brown and crispy, and the thighs cooked almost all the way through before flipping. When ready, flip and cook just 2 minutes more . Remove to a plate and prepare the next round until all the chicken is cooked.
  • When through cooking the chicken, leave all the drippings in the pan, and toss in the ciabatta croutons, stirring to coat evenly in the fat. Sprinkle with kosher salt and cook until golden brown and crispy all over. Serve with the chicken thighs, sprinkled with more salt and fresh thyme leaves - a squeeze of lemon juice can brighten things up.

Notes

This recipe is minimalist cooking at its finest - use only the best ingredients, and don't be afraid to use high heat.  The pan might splatter, but your weight pan or lid will help keep this in check.  
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Appetizers/Snacks, Dinner, Lunch

Oven Baked Taco’s with Cilantro Ranch

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A home baked version of crispy beef taco’s with a cilantro greek yogurt ranch sauce on the side – a healthy and super versatile make-ahead meal.

Tonight is game 6 of the Bruins vs. Islanders in the Stanley Cup playoffs (GO B’s!!).  It’s also baseball playoffs for one of our kids, among other sports practices.  This means it’s a make ahead night.  Enter, another recipe inspired by Half Baked Harvest – she made a baked taco with ground chicken, and I updated it here with ground beef and pretty much doubled the recipe.  These have become a favorite in our house as they are super easy, make-ahead, and keep great for leftovers, though there usually aren’t any.  You can use any meat or even chopped vegetables.  I have done this with black beans and oven roasted sweet potatoes and it was delicious!  If you have varying preferences in your home, make 1/2 with chicken and 1/2 with beef, etc.  Since the filling is pre-cooked, everything can be assembled and baked as desired.  The best accompaniment is the cilantro greek yogurt ranch.  Another genius Tieghan move – taco’s with ranch.  THE BEST.  

This is a dip to make time and time again – I posted a very similar version of Chive Ranch with the BBQ chicken recently, and this one has the cilantro twist.  Other than that, it’s the same easy recipe.   Make extra – you will be glad you did.  

The taco’s are formed on a sheet pan using soft corn tortillas that are filled with the beef and cheese, coated in olive oil, folded and baked.  If you have a hard time keeping them folded before baking, compress them with a wire cooling rack while cooking – I have to do this with mine.  

The crispy baked taco’s are great on their own, but served with the ranch and a few drops of taco sauce are even better.  These are great warm, cold – however you find them.  They make a great lunch for packing up the next day!

Oven Baked Taco's with Cilantro Ranch

Print Recipe
A ground beef taco with soft corn tortilla's, baked crispy in the oven, served with a side of greek yogurt cilantro ranch sauce.
Course dinner, Lunch, Snack
Cuisine Mexican
Keyword beef taco, tortillas, ground beef, tacos
Servings 6

Equipment

  • baking sheet with a wire rack

Ingredients

For the Taco's

  • 2 lbs ground beef, turkey, chicken, or even beans and veggies
  • 1 small white onion, chopped
  • 4-6 tsp Taco Seasoning - recipe below
  • 8 oz grated sharp cheddar or pepperjack
  • EVOO for the pan and taco assembly
  • 12 soft corn or flour tortilla's - 6 or 8 inch size

Taco Seasoning

  • 4 tsp chili powder
  • 4 tsp smoked paprika
  • 3 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp kosher salt

Cilantro Ranch Sauce

  • 1 cup greek yogurt
  • 1 cup sour cream
  • 1 tsp fresh lime juice
  • 1 Tbsp chopped cilantro leaves
  • 1 Tbsp chopped chives
  • 2 tsp dried parsley flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 3/4 tsp black pepper

Instructions

Taco Meat (or veggies)

  • Heat a large skillet over medium high heat and saute the chopped onion until just soft. Add the ground beef, chicken, turkey, or veggies, and saute until cooked through. Add a few teaspons of the taco seasoning to a small bowl with some hot water and mix until no dry powder exists. Stir the seasoning into the beef or veggies, and taste to make sure you have enough spice. Add more as needed. This taco seasoning will keep well in a sealed jar for weeks.

Make the Taco's

  • Preheat an oven to 425 degrees. Use two sheet pans and cover both with olive oil in a thin coat on the pan. Lay the soft corn tortilla's open faced (6 on each 1/2 sheet pan) slightly overlapping. Add a touch more olive oil on this side of the tortilla's. They will be overlapping, but spread some of the grated cheese on each tortilla, then spoon a few tablespoons of the meat or veggies, a touch more cheese and then fold in half. If your taco's won't stay folded down, you can use a wire baking rack (for cooling cookies) to hold them into their folded position.
  • Bake for 12-14 minutes, until the cheese is melted and the outsides of the tortilla's are somewhat crisp. Set aside to eat at room temperature or fresh off the pan. Serve with the Cilantro Ranch Sauce.

Cilantro Ranch Sauce

  • Stir all ingredients together, and taste for seasoning. Add salt and pepper, or more lime juice as needed. Keep cool for up to a week - we use this on everything, but mostly it's a great dip for taco's, and veggies!

Notes

This recipe is very versatile.  For a veggie taco base, I suggest doing black beans and chopped cut sweet potato (you can roast the sweet potato in the oven for 10-12 minutes at the 425 temp used for the taco's.  It's great with chicken and turkey too!
This is a Tieghan Girard recipe (not exactly) - both the taco and cilantro yogurt dip come from her incredible food blog, Half'Baked Harvest!
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Dinner, Lunch

Beer BBQ Chicken with Chive Ranch Dip

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June 1st calls for some BBQ!  A gem here with homemade sauce, a Chive Ranch dip, and everything can be made in advance with little effort on the back end.  Food like this serves us well all summer for outings at the beach, camping, etc.  It travels well, and despite being a little messy, it’s a crowd pleaser for kids and grandparents, and everyone in between.  Cornbread recipe will come later too!

The sauce recipe is from Half Baked Harvest, a goldmine of incredible recipes and food inspiration.  My friend Liz introduced me to this site, and I cannot thank her enough!  Anyway – it’s legit.  Beer in the sauce.  BBQ perfection.  

Beer BBQ Chicken with Chive Ranch Dip

Print Recipe
Homemade Beer spiked BBQ sauce, slathered on grilled chicken strips, served with a cool chive ranch dip on the side.
Course dinner, Lunch
Cuisine American
Keyword barbecue, bbq, chicken, bbq chicken, ranch, grilled chicken
Servings 6

Ingredients

  • 3 lbs chicken breast, sliced into strips for grilling

Beer BBQ Sauce

  • 3/4 cup beer - whatever you like to drink
  • 1 cup ketchup
  • 3/4 cup runny honey
  • 3 tsp dijon mustard
  • 3 tsp worcestershire sauce
  • 3 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1 tsp kosher salt

Chive Ranch Dip

  • 1 cup plain greek yogurt
  • 1 cup sour cream
  • 1 Tbsp chopped fresh chives
  • 1 tsp fresh squeezed lime juice
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp kosher salt
  • 3/4 tsp black pepper

Instructions

Make the BBQ Sauce

  • Combine all ingredients in a small to medium saucepan, and bring to a boil. Continue simmer over low heat for at least 15 -20 minutes until slightly thickened. I usually do this a day in advance.

Make the Chive Ranch Dip

  • Stir all ingredients together and keep refridgerated until ready for use.

Grilled BBQ Chicken

  • Slice the chicken breasts into strips and rub with olive oil, salt and pepper.  Set aside
  • Slather a thin coat of the BBQ sauce on the chicken - you want to go light so it doesn't cause a flare up on the grill. I baste the back side of the chicken as I turn it, to boost the flavor without feeding the flames. You can use a grilling or pastry brush to do this. Add one final coat of the sauce when finished cooking - the chicken will absorb a lot of it and concentrate the flavor. Serve the chicken warm or make ahead to eat later - dip with extra BBQ sauce and the ranch on the side.

Notes

This recipe is adapted slightly from Half Baked Harvest - www.halfbakedharvest.com.  Tieghan Girard is a huge source of recipe inspiration for me, and I often find myself going back to her recipes time and time again!
Also - the Chive ranch is a big batch recipe because my family devours this - we use it with veggies, tacos, and even put it on sandwiches.  If you aren't as insanely addicted to ranch, you will likely be fine with a 1/2 portion of the recipe...
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Dinner, Lunch

Nancy’s Chopped Salad

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The Iconic Nancy Silverton Chopped Salad; simple ingredients exceeding all expectations for salad, as a meal and the star of any table.

Nancy’s Chopped Salad stands alone in fame above all salads, in my opinion.  Lauded by superior food critics and chefs all around, this recipe has been a favorite for a full decade; accolades including The Washington Post, Food and Wine, Sweet Greens (that carried the salad on its menu coast to coast), and countless sites that credit this salad for breaking the mold.  Truth.  

More truth?  My kids didn’t love the original – despite several attempts, I had to adapt it to make it work for all of us.  The tomatoes – they go on at the end after a couple have eaten already.  The chickpeas – gone.  The lettuce – I split the difference by reducing the radicchio and upgrading the iceberg to romaine to make up for all of those other losses.  In the end, it’s a great salad that mimics the great vibe of Nancy’s “famous” chopped – I hope you love it!

Nancy's Chopped Salad

Print Recipe
Nancy Silverton's iconic chopped salad - tastes like an old school italian sub, but better. This salad is rejoiced from coast to coast, for good reason.
Course dinner, Lunch, Main Course, Salad
Cuisine American
Keyword nancy silverton, salad, italian sub, chopped salad

Ingredients

Oregano Dressing

  • 3 cloves garlic, finely chopped
  • 1-2 Tbsp Oregano I use 1.5 Tbsp, the original recipe calls for 2
  • 2 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh squeezed lemon juice
  • 1/2 cup olive oil

Salad and Assembly

  • 1 head organic romaine lettuce, shredded into thin ribbons
  • 1/2 head radicchio, cored and thinly shredded
  • 1/2 red onion, sliced paper thin
  • 1/4 lb provolone cheese, thick cut from deli (1/2 inch)
  • 1/4 lb hard salami, thick cut from the deli (1/2 inch)
  • 1/4 cup sliced pepperoncini
  • dried oregano & kosher salt for garnish

Instructions

Oregano Dressing

  • Chop the garlic, oregano, salt and pepper and smash into a rough paste with the back of a chef's knife to make ingredients blend into the liquid more smoothly. Put the paste into a jelly jar, and add the red wine vinegar, lemon juice, and olive oil, and shake to combine. Let the ingredients marinate for at least 30 minutes on the counter at room temp.

Salad and Assembly

  • Finely chop the Romaine lettuce into fine ribbons, along with the radicchio and set aside.
  • Separate the red onion layers, and smash to flatten so you can chop into fine slices to match the other ingredients. Throw the red onion into a bowl and cover with cold water for at least 10 minutes; this will soften the bite of the onion.
  • Finely chop the provolone and salami into thin matchsticks. Toss all the lettuce, radicchio, provolone, salami, and drained red onion into a large salad bowl. Add the pepperoncini and dress to your liking. Note - you will have a good amount leftover dressing, which will keep for a week in the fridge.
  • Finish the salad with extra dried oregano, salt and ground pepper to taste.
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Dinner, Lunch

Southern Fried Chicken Thighs with Hot Honey and Siracha Mayo

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Shake Shack style fried boneless chicken thighs with two simple sauces to make it better than ever!

This recipe is all over the internet – it first came to my attention via Ina, of course, in Cook Like a Pro, where she credits the Shake Shack for their amazing Fried Chicken recipe. I tweaked this one a bit by increasing some spice, and chose chicken thighs over breast meat.  Some inspiration also came from Shubie’s in Marblehead, MA, where they always have delicious fried chicken thighs in the prepared food case.  Thanks Shubie’s!

The original recipe calls for splitting small chicken breasts in half, so the size of chicken thighs is perfect – no cutting required.  Per usual, I made a huge batch of this, because fried chicken is the best leftover food in the fridge.  My family prefers this made into sandwiches with a brioche bun, but I like it as is – with the hot honey drizzle and sriracha mayo to dip. 

The chicken needs to marinate in a buttermilk dressing for several hours, which later becomes part of the batter.  I added onion powder to the spice blend with the flour, and upped the level of spice all around.  

Southern Fried Chicken Thighs with Hot Honey and Siracha Mayo

Print Recipe
Tender, juicy, perfectly crisp chicken thighs with the tastiest sauce for a spicy kick!
Course dinner, Lunch, sandwich
Cuisine American
Keyword fried chicken, chicken thighs
Prep Time 6 hours
Servings 10 people

Ingredients

Chicken for Marinating

  • 3 lbs boneless, skinless, chicken thighs
  • 4 cups buttermilk
  • 1 jalepeno, split in half lengthwise
  • 1 large shallot, thinly sliced
  • 4 cloves of garlic, smashed
  • 1 Tbsp kosher salt
  • 1 Tbsp ground black pepper

Breading Mixture

  • 5 cups AP flour
  • 6 Tbsp baking powder
  • 1.5 Tbsp Kosher Salt
  • 1.5 Tbsp Smoked Paprika
  • 1 Tbsp ground black pepper
  • 2 tsp cayenne powder
  • 2 tsp celery salt
  • 1 Tbsp onion powder
  • 2 quarts canola oil, for frying

Hot Honey

  • 1/2 cup honey
  • 2 tsp siracha sauce
  • 2 tsp tabasco sauce
  • 1/2 tsp paprika

Siracha Mayo

  • 1/2 cup good quality mayo
  • 2 tsp lemon juice
  • 1 Tbsp honey
  • 2 tsp siracha

Instructions

  • Trim the chicken thighs of any excess skin or fat, and place in a large dish for marinating (I use a 9 x 12 baking dish).
  • Stir together the buttermilk, split jalepeno, sliced shallot, smashed garlic, salt and pepper, and pour over the chicken and place in the fridge for at least 4 hours, but up to overnight.
  • When ready to cook, heat the canola oil in a large dutch oven over medium high heat to a temperature of 350 degrees, using a cooking themometer that is accurate. Preheat the oven to 225 degrees, and ready a sheet pan with a wire rack set inside.
  • In a large shallow dish, combine all of the dry ingredients (flour through onion powder) for the batter, using a wire whisk to stir. Lift the chicken pieces out of the marinade, dredge through the flour mixture, then repeat with another dip into the buttermilk marinade, and the flour again - this double dip is what gives the flaky crust such an incredible texture. Carefully lower no more than three pieces of chicken into the hot oil at a time, cooking for five minutes total, flipping once through. When done, place on the sheet pan and sprinkle with kosher salt.. Keep warm in the oven while you finish the rest of the chicken and make the sauces (below).
  • To serve, enjoy the chicken warm, room temerature, or even cold, drizzled with the hot honey and dipped into the siracha mayo. This also clearly makes a fabulous sandwhich!

Hot Honey Sauce

  • Stir the honey, siracha, tabasco, and paprika together in a small jar.

Siracha Mayo

  • Combine the mayo, honey, siracha, and fresh lemon juice in a small bowl.

Notes

I find it's easier to double dip back into the buttermilk if I remove all of the chicken to another bowl before dredging, leaving the marinade for double dipping on its own.  
Also, because the chicken cooks so quickly, I try to use my timer on my iPhone so I can see when I hit the half way point for flipping, and make sure I don't over cook it!
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