Tuesday, August 16, 2016
If you’ve never had romesco sauce, you’re missing out. This delicious nut-and-red-pepper sauce is easy to make (I like both The Kitchn and Pinch of Yum’s recipes) and great served with or spread on just about anything, including this fabulous pizza. The sauce, combined with sweet peppers, savory sausage and smoky cheese, creates quite a flavor sensation.
Romesco Pizza with Sausage and Peppers
Pizza dough (I use one 16-ounce ball of Trader Joe’s dough)
Flour and cornmeal (for prepping the pizza dough)
1-1½ cups romesco sauce (depending on how saucy you like your pizza)
8 ounces cooked sweet Italian sausage, sliced
2 cups sliced sweet bell peppers (I used a mix of red and yellow bell peppers)
1 cup shredded mozzarella
1 cup shredded smoked gouda
Red pepper flakes (optional)
Preheat oven to 450 degrees. Roll out your pizza dough on a floured surface and transfer to a cornmeal-dusted pizza pan. Bake just the dough for 5 minutes and remove from oven.
Give dough a good coating of romesco sauce and then top with sausage, bell pepper and cheese. Bake 12-14 minutes, until crust and cheese are golden. Sprinkle with red pepper flakes if you’ve got ‘em, and enjoy.
Monday, August 8, 2016
I recently bought my first tin of Old Bay Seasoning and love using it to add some sass to seafood. Cook up this delicious dinner for two in just a few minutes, and bonus points for only using one frying pan to put it all together!
Old Bay Shrimp with Tomatoes and Corn
1 tablespoon butter
3 cloves garlic, minced
Kernels from 1 ear sweet corn
1 large Roma tomato, cored and diced
1 small jalapeño, seeded and minced
1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined
2 teaspoons Old Bay Seasoning
Salt and pepper
In a large frying pan (nonstick if you’ve got it), melt butter over medium heat. Add garlic and sauté for a minute, until fragrant. Add corn, tomato and jalapeño and sauté for 4-5 minutes, stirring occasionally. Season vegetables with salt and pepper and distribute between two dishes. Heat olive oil in the same frying pan you used for the vegetables. Add shrimp and cook until pink. Dust with Old Bay Seasoning and stir to coat. Add half the shrimp to each of your two dishes and enjoy.
Wednesday, August 3, 2016
Have you made barbecue chicken in your slow cooker yet? Why not? It’s super easy and mighty delicious. Put it on top of a baked potato, mix it up with some fresh veggies to make a great dinner bowl, or try it my new favorite way by rolling it up into a burrito with some tasty slaw.
Barbecue Chicken Burritos with Cabbage Slaw and Avocado Dressing
1 pound boneless skinless chicken breasts
1 cup barbecue sauce, plus extra for drizzling
1 15-ounce can pinto beans, drained and rinsed
½ cup avocado
¼ cup plain Greek yogurt
½ cup chopped cilantro
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons lime juice
¼ cup water
1 tablespoon white wine vinegar
4 cups shredded green cabbage (it’s about half a head of cabbage)
½ red onion, thinly sliced
4-6 burrito-sized tortillas
Place chicken in slow cooker, add barbecue sauce and cook on low for 6 hours. Remove chicken from slow cooker, shred with a knife and fork. Return chicken to the slow cooker and add pinto beans, stirring so everything is coated with sauce. Cook for an additional hour on low. Remove from heat.
To make the dressing, add avocado, yogurt, cilantro, cumin, onion powder, garlic powder, lime juice, water and white wine vinegar to a blender or food processor and blend until smooth.
Make the slaw by tossing the cabbage and onions in a bowl with enough dressing to lightly coat everything. Add chicken and slaw to the middle of your tortillas, drizzle with extra barbecue sauce and avocado dressing, roll 'em up and enjoy!
Monday, July 11, 2016
These lettuce wraps are fresh, fast and packed with flavor!
Make-Fast Mondays: Mango Macadamia Chicken Lettuce Wraps
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons orange juice
1 cup chopped cilantro
2 tablespoon apple cider vinegar
1 pound cooked chicken breast, cubed or shredded
1 cucumber, seeds removed, peeled and diced
1 mango, peeled, cored and diced
1 avocado, stoned and diced
¼ cup diced red onion
1 head butter lettuce, leaves separated
¼ cup macadamia nuts, coarsely chopped
Make dressing by blending first five ingredients in a blender until smooth. Combine chicken, cucumber, mango, avocado and red onion in a large bowl. Add dressing to the bowl and stir gently to mix. Spoon the chicken mixture onto lettuce leaves and sprinkle with macadamia nuts.
Monday, June 27, 2016
My local supermarket’s selling 5 ears of fresh corn for a dollar right now. What better time to take advantage of this seasonal favorite with a quick salad packed with chewy farro, succulent shrimp and sweet, summery corn?
Farro Salad with Shrimp and Corn
1 cup farro
6 tablespoons olive oil, divided
4 tablespoons fresh lime juice, divided
2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 jalapeno, seeded and minced
1 ½ pounds shrimp, peeled and deveined
Kernels from 2 ears of sweet corn
1 large red bell pepper, diced
1 cup diced red onion
½ cup fresh chopped cilantro
Salt and pepper
Bring a large pot of water and farro to a boil. Reduce the heat to low and simmer until the farro is tender, about 30 minutes. While farro is simmering, make the dressing by blending 5 tablespoons olive oil, 3 tablespoons lime juice, red wine vinegar, garlic and jalapeno in a blender until smooth. Set aside. Heat remaining tablespoon olive oil in a frying pan. Add shrimp and cook until pink. Remove from heat and drizzle with remaining tablespoon lime juice. Drain the farro and transfer to a large bowl. Stir in the shrimp, corn, pepper, onions, onion, cilantro and dressing. Toss to combine. Season with salt and pepper.
Adapted from Greens + Grains: Recipes for Deliciously Healthy Meals.
Wednesday, June 8, 2016
Remember that Great Green Smoothie Experiment I told you guys about a while ago? Well, it’s still going strong, but some days I just feel like sipping on something on the sweeter side.
Strawberry Carrot Orange Smoothie
4 ounces fresh strawberries, hulled
1 large carrot
1 large navel orange, peeled
Combine all ingredients in a blender, and blend until smooth. Yields about 16 ounces, depending on how much water you add -- I suggest starting with ½ cup and adding more until you get the desired consistency for easy sipping.
Monday, May 23, 2016
With summer so close you can taste it, I’ll bet you’re dreaming of grilling up something meaty and delicious. Give this a recipe a try the next time you feel like firing up the barbecue.
Ground Lamb Kebab Wraps with Cucumber-Radish Salsa
1 pound ground lamb
½ cup finely diced white onion
2 tablespoons chopped parsley, divided
2 tablespoons chopped mint, divided
1 tablespoon minced garlic
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon salt
½ cup sliced radish
½ cup peeled and diced cucumber
½ teaspoon olive oil, plus extra for grilling
2 teaspoons lemon juice
4 warm flatbread or pita rounds
Equipment: 4 12-inch skewers (I used metal skewers, but wooden skewers work great)
If using wooden skewers, place them in a shallow dish, cover with water and soak for at least 30 minutes. Drain skewers when you’re ready to use them.
Get your grill started (medium-high heat).
Combine radishes, cucumber, ½ teaspoon olive oil and lemon juice in a bowl. Set aside.
In a large bowl, combine lamb, onion, 1 tablespoon each parsley and mint, garlic, coriander, cumin, cinnamon and salt. Divide meat mixture into four portions and form each around a skewer, making an oblong sausage shape. Brush lamb kebabs with a little bit of olive oil.
Grill kebabs for 5 minutes before turning once and grilling another 5 minutes, or until meat is brown and thoroughly cooked. Remove meat from skewer. Spread hummus on each flatbread, add meat and top with salsa.