Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

2 Comments

Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions.  A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd.  Even if the Pats aren’t playing this weekend…

 

When I first got married, I really wasn’t much of a cook.  This was one of the first things I came up with when I started figuring things out.  It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly.  It remains one of our favorite dinners, and now our kids love it too.  It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.  

The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.  

Seared Flank Steak and Blue Cheese Quesadilla's

Print Recipe
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Course dinner, Lunch, Snack
Cuisine American
Keyword steak quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1.5 lbs flank steak
  • Avocado oil, Salt & Pepper for the steak can also use canola oil
  • 8 oz freshly grated sharp cheddar cheese
  • 8 oz crumbled blue cheese
  • 1 small red onion, halved, then sliced very thin
  • 2 bunches scallions, chopped
  • 12 flour tortilla's I like Trader Joe's Homestyle
  • sliced avocado, sour cream and cilantro for serving

Instructions

  • Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
  • When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
  • Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.

Notes

These can be made ahead and either kept warm in a low oven, or reheated for later use.  They are great as leftovers, and you could cut into small triangles for a game day appetizer.  
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
Continue Reading

Dinner, Lunch

Game Day Beef Chili

No Comments

The ultimate beef chili recipe, no beans, rich and hearty and perfectly balanced in flavor.

Most everyone loves chili this time of year, and it’s the perfect meal to make ahead for busy weekends, and it lasts for days as easy leftovers.  I’ve made dozens of recipes, and we have always had a tradition of this on Halloween – I hoped to get this up ahead of time, but better late than never!  This has become our favorite recipe by far.  No beans, all beef, loads of flavor – don’t skimp on the 6 Tablespoons of chili powder!  I promise it’s not too spicy.  This is almost an exact replica of Geoffrey Zakarian’s Game Day Chili – I adjusted the tomatoes a bit for consistency.  https://www.foodnetwork.com/recipes/geoffrey-zakarian/game-day-chili-2306029

I try to use good quality beef for this – it cooks for a while, and anything honestly will work, but the flavor of grass fed works really well here.  This makes a HUGE batch, so definitely plan to invite friends over for dinner.  

Game Day Beef Chili

Print Recipe
Rich and hearty beef chili
Course dinner, Lunch, Soup
Cuisine American
Keyword chili, beef chili
Servings 10

Ingredients

  • 3 Tbsp olive oil
  • 3 lbs ground beef use grass fed if you can
  • salt and pepper
  • 6 cloves garlic, minced
  • 2 large yellow onions, chopped
  • 2 bunches scallions, chopped reserve some for topping
  • 2 Tbsp tomato paste
  • 6 Tbsp chili powder
  • 1 12 oz bottle of beer
  • 1 28 oz can of crushed tomatoes
  • 1 28 oz can of fire roasted diced tomatoes
  • 2 cups chicken or beef stock
  • 2 Tbsp Red Tabasco Sauce
  • 2 Tbsp Green Tabasco Sauce

Toppings

  • cilantro
  • sliced jalepeno or serano pepper
  • full fat greek yogurt, or sour cream
  • sliced avacado

Instructions

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

Notes

This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!  
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Everything Bagel Seasoned Grilled Cheese Sandwiches

No Comments

Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning

My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu.  Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.

One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy.  However, this one can be fully prepped in advance, so the quick cooking can take place right before serving.  I found the crust almost stuck better after resting in the fridge for a while.  If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven.  I didn’t quite have room for 20 that way!

Everything Bagel Seasoning Grilled Cheese

Print Recipe
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Course dinner, Lunch, sandwich, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 4 slices sourdough or French country bread
  • 4 Tbsp room temp butter
  • 1/4 cup grated parmesan
  • 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella

Instructions

  • Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
  • In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
  • Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
  • Serve warm with ketchup on the side!

Notes

There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves.  This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Turkey Burger Sliders

1 Comment

Oprah’s favorite turkey burgers, downsized and done right!   Hands down the winner for all turkey burgers I’ve come across.  These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!

This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger.  It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa!  She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!

Turkey burgers get a bad rap, and they often should.  Unusually dry and bland, they can taste like cardboard.  These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly.  They are easy to prep in advance and cook later, as they benefit from resting in the fridge.  They also freeze well, which makes them a great make ahead meal for busy weeknights.  They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately.  (I forgot to put the lemon in this pic!)

 

Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders.  It’s a fun meal that makes a great leftover after school snack too, when downsized like this.   The ingredients to the right are for serving and topping – including the TJ’s slider buns.

Turkey Burger Sliders

Print Recipe
Oprah's favorite turkey burger, downsized and done right!
Course dinner, Lunch
Cuisine American
Keyword turkey burger, maralago turkey burger, sliders
Servings 6

Ingredients

  • 1/8 cup chopped scallions
  • 1/8 cup chopped celery
  • 1 Granny Smith apple, peeled and chopped
  • 1/8 cup canola oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs dark ground turkey meat
  • 1 tsp tabasco
  • 1/2 lemon, zest grated and juiced
  • 1/2 cup chopped fresh parsley
  • 1/8 cup mango chutney SEE NOTES**
  • burger buns I use slider buns from Trader Joe's
  • 12 slices cheddar or Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 Tbsp mango chutney
  • 2 dashes tabasco
  • sliced avocado, for serving if desired

Instructions

  • To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
  • When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
  • I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
  • For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.

Notes

  •  This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger.  I have made a couple of minor adjustments.
  • The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating.  I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
  • Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Make-Ahead Tailgate Dogs

No Comments

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.

Continue Reading

Dinner, Lunch

Skillet Pizza with Corn, Bacon and Chives

2 Comments

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!
 
Continue Reading

Dinner, Lunch

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

No Comments

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!
Continue Reading

Dinner, Lunch

Antipasta Salad

1 Comment

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.  
Continue Reading

Dinner, Lunch

Sicilian Grilled Swordfish with Arugula and Lemon

No Comments

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!  
Continue Reading

Dinner, Lunch

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

1 Comment

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.  
Continue Reading