Dinner, Lunch

Ultimate Grilling Marinade

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The best and ONLY meat marinade you’ll ever need!  This is a classic, simple combination of ingredients you likely have on hand, thrown together in minutes, and ready to embrace whatever you want to soak – chicken, pork, beef, fish, even vegetables!  

This spring we took a trip to visit my in-law’s, in a relatively remote spot where you tend to bring in the food you want for the whole week.  On the night we arrived, Juju (my mother in law) had pork tenderloins marinating in this magic sauce, and we had them simply grilled for dinner.  It was DELICIOUS.  So simple, it qualified for the lean kitchen trip, but was the most flavorful marinade I’d ever had.  

The real recipe credit goes to Terri Leake, who shared the recipe with my mother in law, and it made me love this even more.  These are the recipes you want to hear about – the special ones that were remembered from good times with good people, shared between friends, and then, generations.   Thanks TL – you are a gem!

June 1st is this weekend, and I hope you try this one out soon, and put it on repeat all summer long.  As I said, I’ve had it on just about anything you throw on a grill, and nothing doesn’t fit.  I would recommend doing a shorter hang time for delicate fish or veggies (portabello’s)  as the acid in the soy could break them down – it’s a quick enough marinade to work with just a 10 minute soak time.  Beef, pork, and chicken can sit all day long before cooking.

Ultimate Grilling Marinade

Print Recipe
The best marinade for anything you want to grill
Course bbq, dinner, Lunch
Cuisine American
Keyword chicken, grilled food, grilling, marinade, steak
Servings 8 people

Ingredients

  • 1/3 cup low sodium soy sauce
  • 1/4 cup lightly packed brown sugar
  • 4 large cloves garlic, minced
  • 1/2 bunch scallions, chopped
  • 1/3 cup canola oil
  • 1 Tbsp red pepper flakes

Instructions

  • Simply combine all the ingredients, and throw into a baking dish with whatever you want to marinate! This works with beef, chicken, pork, fish, even vegetables. Beef, pork and chicken can sit all day in this, but limit delicate fish and veggies to 10-15 minutes.
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Dinner, Lunch

Lemon Pasta with Arugula, Tomatoes and Parmesan

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Pasta bathed in a lemon cream sauce, studded with bright spring vegetables.  This is a classic Barefoot Contessa Recipe (Lemon Fusilli with Arugula) and I’ve taken one shortcut liberty and highly recommend this deliciousness for your upcoming Memorial Day Weekend!

My first memory of this pasta dish is from 2010 when an amazing friend/relative (JCW – lookin at you!) brought this to our family when our Annie was born.  It was one of those overlooked BC recipes in my cookbook collection, that had definitely caught my eye but I had never made it.  I remember eating this cold straight out of the fridge with a fork in the big bowl in the middle of the night.  It was that thing you wanted that you didn’t know you wanted.  

This is true make ahead magic, it tastes great at any temp, keeps for days, and can be tailored to whatever vegetables your crew prefers or has on hand.  It’s one of the simplest but most delicious pasta sauces I’ve ever had.  

Lemon Pasta with Arugula, Tomatoes and Parmesan

Print Recipe
Pasta bathed in a lemon cream sauce with fresh spring vegetables.
Course dinner, Lunch
Cuisine American, Italian
Keyword lemon pasta, pasta primavera, spring pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 24 minutes
Servings 6

Ingredients

  • 1 Tbsp good olive oil
  • 1 Tbsp minced garlic 2 cloves
  • 2 cups heavy cream
  • 3 lemons
  • Kosher salt and freshly ground black pepper
  • 2 cups frozen broccoli florets
  • 1 pound dried short cut pasta of your choice
  • 5 oz baby arugula (1 box)
  • 1/2 cup freshly grated Parmesan
  • 1 pint grape or cherry tomatoes halved

Instructions

  • Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  • Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package for al dente, stirring occasionally. During the last 30 seconds, add the frozen broccoli florets. Drain the pasta and broccoli in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Notes

This is a classic Barefoot Contessa Recipe called Lemon Fusilli with Arugula, which can be found here https://www.foodnetwork.com/recipes/ina-garten/lemon-fusilli-with-arugula-recipe-1947414. I have changed the broccoli - she calls for blanching it ahead of cooking everything else, and I have found that small frozen broccoli florets tossed into the pasta water for the last 30 seconds is much easier.  I prefer Whole Foods frozen broccoli - the florets are smaller and always come out bright green.  
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Dinner, Lunch, Salad

Spring Panzanella

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Spring Panzanella with Asparagus, Peas, Herbs and a Lemon Buttermilk Dressing.  A slight twist on a Bon Appétit recipe from 2020 by Molly Baz, this is the bomb.  

Traditional Panzanella leans on the juice of tomatoes to soften the bread, melding everything together.  This version takes things up a notch, using a dreamy lemon buttermilk dressing that is so good you’ll want to put it on everything you make.  

I added both fresh shelled peas and pea shoots to this dish, but they are both not needed if you can’t find them in season – this is not the place for frozen peas, so just add in a few more sliced sugar snaps if you can’t find the others.  You’ll need to blanch the peas, making for a bright green addition to the already gorgeous array of seasonal veggies.  

Spring Panzanella

Print Recipe
Panzanella with spring asparagus, scallions and pea shoots with a lemon buttermilk dressing.
Course dinner, Lunch, Salad, Side Dish
Cuisine American
Keyword panzanella
Prep Time 25 minutes
Cook Time 10 minutes

Ingredients

  • 1 garlic clove
  • 2 lemons
  • 1/4 cup buttermilk
  • 8 Tbsp extra-virgin olive oil divided
  • Kosher salt freshly ground pepper
  • 1 English hothouse cucumber halved lengthwise, cut crosswise into 1½” pieces
  • 4 scallions thinly sliced on a diagonal
  • 4 oz. sugar snap peas trimmed, thinly sliced on a diagonal (about 1 1/2 cups)
  • 1 cup shelled fresh peas (optional - when available)
  • 2-3 slices sourdough bread
  • 1 bunch asparagus trimmed, sliced on a diagonal into 2” pieces
  • 1 cup fresh pea shoots only when available - omit otherwise
  • 1 cup chopped herbs - basil, chives, parsley, mint
  • 4 oz. feta

Instructions

  • Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
  • To prepare the shelled peas, bring about 3 cups of water to a boil, adding1 Tbsp of kosher salt. Prepare an ice bath by placing a bowl of ice in the sink with cold water. Blanch the fresh peas for about 45 seconds. Remove from the heat and immediately dunk the peas into the bowl of ice... I like to use a large strainer that can fit into the ice bath, so the peas are easy to extract once chilled. Set aside until you are assembling the veggies in the dressing.
  • Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, sugar snap peas, and blanched shelled peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
  • Pour remaining 2 Tbsp. oil into a 12 inch skillet, allowing room for 2-3 slices of bread to lay flat. Cook, undisturbed, over medium heat until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
  • Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 -4 minutes. Add to salad.
  • Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs (and pea shoots, if using) to salad and toss once more.
  • Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.

Notes

This is a Bon Appétit Recipe by Molly Baz from 2020, and it is one of the best takes on panzanella ever.  The dressing is sublime and would be great on any bright greens you can get your hands on.   I added fresh shelled peas to the salad, but I wouldn't use them unless they are in season - this is not the place for frozen peas.  Just omit and use a little more sugar snap peas in place...  
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Dinner, Lunch, Salad

Orzo with Roasted Vegetables

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Classic Barefoot Contessa orzo with roasted vegetables, feta and pine nuts.  Just in time for Mother’s Day, one of her best recipes in a slightly tweaked version!  While it stands alone beautifully, it also pairs well with anything on the grill – shrimp, steak, chicken, or even just some grilled bread.

This recipe comes from the Barefoot Contessa Parties cookbook, which might be my favorite of all.  The idea here is roasting the vegetables, and tossing them with the hot orzo and the lemon vinaigrette (which is HUGELY simple), and allowing everything to come together.  Toss it at the end with the fancy ingredients and you have a meal of a salad. 

The beauty of this is the ability to adjust whatever veggies you prefer – in the fall, you can do butternut squash and add some sliced kale to wilt while everything is hot.  Ina’s original recipe calls for roasted eggplant, which isn’t a favorite here, so we use zucchini, asparagus and summer squash, but you could simply just do peppers and onions if you prefer.  All that matters is that you make it the way YOU like it.  

Orzo with Roasted Vegetables

Print Recipe
Roasted Vegetables tossed with Orzo, Lemon vinaigrette, Feta, Basil and Pine Nuts
Course dinner, Lunch, Salad
Cuisine American
Keyword orzo salad, roasted vegetable salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 24 minutes
Servings 6 people

Ingredients

  • 2 small zucchini sliced into 1 inch pieces
  • 1 small summer squash sliced into 1 inch pieces
  • 2 peppers - any color 1-inch diced
  • 1 bunch asparagus sliced into 2 inch pieces
  • 1 large red onion peeled and 1-inch diced or sliced
  • 2 garlic cloves minced
  • 1/3 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 8 oz orzo (uncooked) (1 cup)

For the Dressing

  • 1/3 cup freshly squeezed lemon juice 2 lemons
  • 1/3 cup good olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For serving

  • 1 bunch scallions minced (white and green parts)
  • 1/4 cup pine nuts toasted
  • 3/4 pound good feta broken apart into small bites
  • 1/2 cup fresh basil leaves, sliced

Instructions

  • Preheat the oven to 425 degrees F.
  • Toss the zucchini, squash, asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on 2-3 large sheet pans - don't crowd them, as things will steam vs. roast. Roast for 20-25 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Notes

This is a classic Barefoot Contessa Recipe that is from her "Parties" cookbook, which might be my favorite of all.  The recipe is adaptable, make ahead, and simple in all the right ways.  Her version, is here - I have changed a few things...  Mostly removing the eggplant and adding zucchini, squash, and asparagus.  https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Chocolate Chip Banana Bread

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The Best Banana Bread with nutty brown butter and chocolate chips.  The ultimate recipe for everyone’s favorite snack.

The key to this recipe is saving your banana’s until they are seriously over-ripe.  Covered in brown spots, mashed and frozen into ziplocks, it all works here!

I tend to collect recipes in a messy pile hidden behind my cookbooks, torn out of magazines with the best intentions to make them ALL.  Every few months, I’ll cull the pile and toss the majority, and this one kept making the cut.  I think it was worth the save – it comes from Molly Baz, and I added chocolate chips to make it even more decadent.  This is a good one.  

This would make a great gift for Mother’s Day – nothing says I love you more than home cooking!  Salted Honey Butter is a nice finishing touch too…

Brown Butter Chocolate Chip Banana Bread

Print Recipe
the best banana bread with brown butter and chocolate chips
Course Breakfast, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 5 large, ripe bananas
  • 10 Tbsp butter plus more for greasing the pan
  • 1/2 cup greek yogurt
  • 2 xl eggs
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup plus 2 Tbsp packed dark brown sugar (divided)
  • 1 Tbsp vanilla
  • 2 cups chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 × 5-inch loaf pan with butter and line it with parchment paper.
  • Brown the butter: Cut 10 Tbsp butter into several pieces and place them in a small saucepan set over medium heat. Melting the butter in smaller pieces helps it brown more evenly. Cook, swirling the saucepan frequently, until the butter foams up, the foam dies down, and the milk solids turn deeply golden brown, 5 to 6 minutes. Let cool.
  • Mix your dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt.
  • Combine your wet ingredients:
  • ✦ Peel 4 ripe bananas, break them into thirds, and place in a large bowl. Using a fork or potato masher, mash the bananas until they are a very thick, mostly homogeneous pulp. Save the fifth banana for topping the bread just before baking.
  • ✦ Whisk in 1⁄3 cup greek yogurt, 2 eggs, 1 cup dark brown sugar, and 1 teaspoon vanilla until the mixture is homogeneous, about 1 minute.
  • ✦ Whisk the cooled butter into the wet ingredients, using a spatula to scrape any bits that are stuck to the pan!
  • Combine and bake:
  • ✦ Combine the wet and dry ingredients, and then fold in the chocolate chips.
  • ✦ Scrape the batter into the prepared loaf pan, evening it out with the back of a spoon or a spatula. Peel the last banana and cut it in half lengthwise. Arrange both halves of the banana cut-sides up on top of the batter. Sprinkle the remaining 2 Tbsp of brown sugar evenly over the batter and sliced banana. This sugar will caramelize on the bananas in the oven.
  • ✦ Bake until deeply browned and a toothpick inserted into the center of the loaf comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan slightly before using the parchment overhang to remove it from the pan.

Notes

This recipe is adapted from a Molly Baz Banana Cake recipe I tore out of a magazine a long time ago - it was a good rip.
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Sweet

Browned Butter Coconut Cookies

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Nutty brown butter and coconut come together for a delicious flaky and chewy cookie that is perfectly balanced in flavor and texture.  A Smitten Kitchen and Martha Stewart fave from City Bakery in Manhattan, tweaked with brown butter.

Deb Perelman of Smitten Kitchen posted this recipe, with a tweak of brown butter, evolving the OG from City Bakery to a new level of flavor depth and flakiness.  She subs a little water to make up for the lost volume when browning the butter – I simply added 2 more Tbsp of butter to the browning process, and the results were great.  A little easier – this recipe requires some chilling for the browned butter before mixing the dough, but other than that it’s insanely simple and completely decadent and you should make them now.  

To quote Deb, “let’s get the obvious out of the way” – this recipe is HEAVY on the butter, and even HEAVIER on the coconut.  It’s the unsweetened flaked kind, not the sweetened shredded, and we can all agree this is a special ingredient.  That with the browned butter, and lots of rich vanilla bring four truly royal elements to what becomes a simple but insanely delectable treat.  

Coconut is something we need more of in our daily life – it evokes feelings of sunshine and happiness, vacation and even if you are sitting here in the rainy and dreary northeast, these will truly brighten your day!  I would highly recommend making them for all the May festivities to come – a finish to Cinco De Mayo, a Kentucky Derby win, and a fabulous treat for mom on May 12…

Browned Butter Coconut Cookies

Print Recipe
Buttery coconut cookies with a salty sweet finish
Course Cookies
Cuisine American
Keyword brown butter cookies, coconut cookies
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings 16 cookies

Ingredients

  • 2 sticks plus 2 Tbsp butter
  • 1/2 cup plus 2 Tbsp sugar
  • 3/4 cup lightly packed light-brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 1/4 cup plus 3 Tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 cups dried unsweetened coconut chips

Instructions

  • In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.
  • Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
  • Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.
  • Scoop dough into 2 inch balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake for 12 minutes and take the cookies out when they’re deeply golden all over.
  • Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

Notes

This recipe is originally from City Bakery in New York, and was featured on the Martha Stewart Show.  I found it on the Smitten Kitchen website, and appreciated her addition of brown butter to the OG, and have made a very minor extra tweak to this as well - it's delicious!  https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/
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Dinner, Lunch

Spicy Turkey Meatball Subs

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Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Toasted Ciabatta.  A spin on the Barefoot Contessa’s classic Spicy Turkey Meatballs and Spaghetti, this one is a crowd pleasing treat I want to eat all year long.  

This is one of those recipes I used to make often and forgot about – it’s like running into an old friend, except you get to eat it.  

The meatballs can be baked fully, and frozen either IN the marinara or just in a large gallon ziplock, making for an easy party treat.  Simply toss the frozen meatballs into a pot with the marinara and bring them to a heated temp when you are ready to eat.

Spicy Turkey Meatball Subs

Print Recipe
Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Ciabatta
Course dinner, Lunch
Cuisine Italian
Keyword meatball sub, turkey meatballs
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3 cups bread from an Italian loaf, crusts removed chopped into cubes
  • 2/3 cup whole milk
  • 2 pounds ground turkey 85-percent to 92-percent lean
  • 1/2 pound sweet or spicy Italian pork sausage casings removed
  • 4 ounces packaged diced prosciutto
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 extra-large eggs lightly beaten
  • 3-4 Tbsp good olive oil plus more for the ciabatta
  • 3 24-ounce jars of Rao's
  • 1 lb. fresh mozzarella
  • 1 loaf ciabatta bread
  • leaves of basil for garnish

Instructions

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
  • In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, parmesan, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the eggs, and stir lightly with a fork to combine.
  • With your hands, or an ice cream scoop, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with the olive oil. Bake for 30-35 minutes, until the tops are browned and the centers are completely cooked. Keep the oven on for the bread!
  • Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. When heated through, top with the fresh mozzarella, and cover fora. few minutes, allowing it to melt.
  • Meanwhile, slice the ciabatta loaf in half lengthwise, leaving a top and bottom. Drizzle the bread with a generous coating of olive oil, and bake in the 400 degree oven for 5-7 minutes until lightly toasted.
  • To assemble, spoon the meatballs and sauce onto the ciabatta with the melted cheese on top. Ideally you will make two slabs of open faced sandwiches. Top with fresh basil and extra red pepper flakes as desired. Slice into servings and enjoy!

Notes

This is a classic Barefoot Contessa recipe, with a twist of making it into a sandwich instead of serving with spaghetti.  These meatballs are full of flavor, and as always, Ina NAILED it.  Find her recipe here:  https://www.foodnetwork.com/recipes/ina-garten/spicy-turkey-meatballs-and-spaghetti-recipe-2119707
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Dinner, Lunch

Teriyaki Turkey Rice Bowls

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Ground Turkey sautéed with veggies and a teriyaki sauce over rice.  A fast and healthy make ahead weeknight wonder that doubles as lunch the next day – this is a keeper!

Everyone in my house will tell you I don’t enjoy teriyaki or really much of this type of cooking.  The rest of them love it.  So, I tweaked this a little to make it with more heat (red pepper flakes) and loads of fresh toppings like cilantro, avocado and scallions, which help bring a bright flavor to a very balanced one pot meal.

You could easily tweak this to fit preferences for whatever veggies you like, and honestly use ground beef, chicken, or tofu in place of the turkey.  I mention in the notes of the recipe that it would make a great filling for a lettuce wrap as well, if you aren’t into rice.

Teriyaki Turkey Rice Bowls

Print Recipe
Ground Turkey Vegetable Rice bowls in a teriyaki sauce
Course dinner, Lunch
Cuisine asian
Keyword grain bowl, rice bowl, teriyaki bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup soy sauce
  • 3 Tbsp honey
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1 tsp freshly grated ginger (about 1 inch piece)
  • 1 Tbsp Cornstarch, dissolved into 1 Tbsp water
  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 1-2 cups chopped broccoli (small florets)
  • 1 cup shredded carrots
  • 1 red pepper, thinly sliced
  • 3 cups cooked jasmine or basmati rice
  • avocado, scallions, cilantro & sesame seeds for topping

Instructions

  • Whisk together the first five ingredients in a glass measuring cup. Then, dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
  • Drizzle the olive oil in a large skillet or dutch oven over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey to the pan and cook, breaking it up into small pieces until mostly cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and sliced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
  • Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
  • Add the cooked jasmine rice to the bottom of a bowl and top with teriyaki turkey. Finish with sliced avocado, green onion, chopped cilantro and sesame seeds.

Notes

This recipe is a combination of several I have used and tweaked it a bit to mimic the Thai Chicken Lettuce Wraps https://walestable.com/thai-chicken-lettuce-wraps/
It most closely mirror's this one by "What Molly Made" https://whatmollymade.com/teriyaki-turkey-rice-bowl/#wprm-recipe-container-40627
This recipe would work great as a lettuce wrap filling, or just a salad topping if you prefer to not eat it with rice.  I would suggest eating the mixture cooled over a salad.  
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Dinner, Lunch

Skillet Chicken Fajita’s

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Chicken Fajita’s with Peppers, Onions & Garlic – a great base recipe that shines in tortilla’s, rice bowls, or over a salad.  This is a weeknight work-horse that is filled with flavor, is undeniably healthy, and incredibly EASY!

Fajita’s are an easy crowd pleasing meal that allow for everyone to create their plate as they wish.  This makes a great option for families, parties, and any time of year for a make-ahead healthy spread that will feed 2 or 20 in a matter of minutes.   The recipe is a simple one with a dry rub, and it couldn’t be easier.  

I’ve written three serving options for this meal, that are all easy and delicious.  Starting with traditional tortilla’s, then a rice bowl, and finally a salad.  Honestly you could just make a batch of the chicken fajita’s and offer all three options if you have a large group.  Everything is from scratch, and simple to mix up.  This sits well in the fridge too!  

PS – pictured above is a homemade tortilla, which explains the messy edges of this mis-shaped fajita vehicle.  It’s delicious, and not hard to make.  Another post coming – before Cinco De Mayo…. 

Rice Bowl (or plate?) here is a fave in our house…

Skillet Chicken Fajitas

Print Recipe
Chicken Fajitas with Peppers, Onions and Garlic
Course dinner, Lunch
Cuisine Mexican
Keyword chicken fajitas, fajitas, skillet chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1.5 lbs boneless, skinless chicken breasts or thighs thinly sliced
  • 2 Tbsp smoked paprika
  • 2 tsp chili powder or tajin
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • kosher salt and black pepper
  • 1-2 Tbsp butter optional)
  • 3 cloves garlic minced
  • 1 sweet yellow onion sliced
  • 1 bell pepper sliced
  • 1 poblano pepper sliced
  • chopped cilantro, scallions, avocado & Lime for serving

For Tortilla Fajitas (traditional)

  • ▢ 8-10 tortillas warmed
  • 6 oz feta or pepper jack cheese
  • 4 oz sour cream or greek yogurt

For Rice Bowls

  • 3 cups cooked jasmine rice
  • 1 cup thinly sliced cucumber (I like Persian cukes)
  • 4 oz sour cream or greek yogurt

For Salads

  • 6 cups chopped mixed lettuce - I like Romaine & spring greens
  • 2 cups thinly sliced cucumber
  • 1/2 cup chopped or torn basil
  • 6 oz chopped pepperjack cheese
  • chipotle ranch dressing (add 1-2 Tbsp Chipotle adobo sauce to regular ranch dressing)
  • tortilla strips for serving

Instructions

  • Heat a large cast iron skillet over medium high heat. In a shallow bowl, combine the chopped chicken with the seasonings (paprika through onion powder, with 1 tsp kosher salt and 1/2 tsp black pepper), tossing to coat evenly in the spice mixture.
  • Add the 2 Tbsp of oil to the hot skillet, and toss the chicken in to cook, stirring frequently to evenly brown and cook through - this will take about 10 minutes. In the last minutes, add the 1-2 Tbsp of butter, if using. When through, remove the chicken to a plate, and add the sliced onion and peppers to the same skillet, allowing the leftover seasoning to combine with the veggies. When mostly cooked, add the garlic and cook for one more minute. Season with more salt and pepper and Tajin, taking care not to overcook the veggies, as they will only take a few minutes. Remove the veggies to the plate with the chicken.

For Tortilla's

  • Take a warmed tortilla, and top with chicken, peppers & onions, cheese, sliced avocado, cilantro and sour cream or greek yogurt.

For Rice Bowls

  • Fill a bowl with about 3/4 cup of cooked rice, adding the chicken, peppers & onions, and all the toppings desired - finish with lots of cilantro, avocado, and sliced cucumbers. Sour cream or greek yogurt is a great final touch with a squeeze of lime and Tajin.

For Salad

  • In a large bowl, combine the chopped lettuce with the cucumbers, adding dressing to coat. Layer the salad with the chicken, peppers and onions, cheese and finish with sliced avocado, cilantro, basil, lime juice, extra dressing, and tortilla strips - this is all to taste, and easy to allow people to customize. I prefer the chicken and peppers to be room temp for the salad.

Notes

This recipe is loosely based off of a few from HalfBakedHarvest, and I have taken the liberty of spinning it into three variations that have all been easy for weeknight dinners.  It's a great batch recipe to make early in the week and have in the fridge for easy lunches, snacks and dinners with just a few prepped ingredients.  
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Dinner

Absurdly Addictive Asparagus

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Asparagus Sautéed with Leeks, Pancetta, Lemon and Garlic.  This is the dish that every veggie wishes it could be; and while it could translate to others, it’s here for ASPARAGUS. 

One of my favorite recipe resources is Food52 – a great website with a loaded arsenal of genius recipes.  This is one of them.  I stumbled upon it mid winter and couldn’t wait to share it for Easter.  So, after  many relatively quiet winter weeks of posting only a handful of delicious (but decadent) cookies and treats, here you go – some spring green veggie gorgeous healthiness just in time for the holiday weekend!

This comes together in literally minutes, and the most laborious task is washing the dirt out of the leeks and zesting the citrus – and by the way, just lemon will work fine if you don’t have oranges on hand…   Don’t make this too far in advance – it will get mushy, and nobody wants that.  You can prep everything and sauté the mess just before serving.

I can say from experience that this works with just about anything – steak, fish, chicken, or top it with some soft boiled eggs and a side of prosciutto and bread and you have LUNCH!  For Easter, this is a no brainer.  

Absurdly Addictive Asparagus

Print Recipe
Asparagus with Pancetta, Lemon, Leeks and Lemon
Course Side Dish
Cuisine American
Keyword asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 4 oz diced pancetta or prosciutto
  • 1 Tbsp butter
  • 1 lb asparagus, trimmed and sliced 2 inch pieces on the bias
  • 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, smashed and minced
  • Zest of one lemon
  • 1 tsp orange zest
  • 2 Tbsp toasted pine nuts
  • 2-3 Tbsp chopped flat parsley leaves
  • Salt and freshly ground pepper to taste

Instructions

  • In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  • Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
  • Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Notes

This recipe is from FOOD52, one of my favorite websites for heavily tested recipes.  The title of this one got me - it's true to the core.  Enjoy!  
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