BBQ Chicken Salad Biscuits

Well, that's a wrap for Summer 2017.  Today was the big day -- three of the kids went back to school, and Smith even started Kindergarten!  This afternoon, everyone bounded off their buses with big smiles on their faces and good stories to tell, so overall it was a successful day.  Besides early mornings and new shoes, back to school also means that it's back to packing lunches for this mom.  By the end of the school year, I'm usually pretty tired of it and lunches tend to get a bit more lazy and standard, but I'm always enthusiastic and excited to pack fun lunches for at least the first few weeks of school ;)

This chicken salad is one of my favorite lunches or easy dinners.  And it swings both ways.  For those of you joining me in back to school lunch-packing, this salad is a great choice - make a big batch over  the weekend, and pack it in lunches all week long. It's great with corn on the cob and watermelon...helps the kids hold on to that last bit of summer ;). And if your'e still in summer-mode, this makes a great dinner to eat at the pool.  I pack the biscuits and chicken salad separately, then when everyone is ready to eat just build the biscuit sandwiches.

I'm a big fan of both BBQ flavors and chicken salad, so I honestly cant believe it's taken me this long to combine the two.  But have no fear, this chicken salad will be on heavy rotation for a long time.

BBQ Chicken Salad Biscuits

I use my usual recipe for flaky buttermilk biscuits here, with a handful of cheddar mixed in.  Any biscuit recipe you love will work though.

• 3-4 cups chopped or shedded chicken (or 1 rotisserie chicken, pulled and shredded)
• 2 Tbs very finely diced red onion
• 1 scallioon, thinly sliced
• 2 Tbs minced fresh parsley
• 1 Tbs apple cider vinegar
• 1/3 cup mayonnaise
• 1/4 cup BBQ sauce
• dash of hot sauce (plus more to taste)
• 1/2 tsp smoked paprika
• 1 tsp honey
• salt and pepper to taste

Combine all the ingredients in a large bowl and stir well to combine.  Taste and season with salt and pepper as needed.  If the chicken salad is too dry, add extra mayo or bbq sauce.

To serve, split the biscuits in half, scoop the chicken salad on, and close to make a sandwich.  A slice of tomato or shredded lettuce also goes really well in. the sandwiches.

Sweet Corn Waffles with Blueberry-Maple Syrup

If there's one motto for our family, it might just be "waffles are always a good idea."  They are our lunch of choice on Sundays after church, and we have them fairly often for dinner as well.  Ironically, we rarely eat them for breakfast, but that's neither here nor there.  Anyway, if we are having waffles for dinner, I like to mix up the flavors, and experiment with different combinations.  One favorite of the summer has been zucchini waffles (recipe coming soon!), and these corn waffles with blueberry syrup were a hit as well.

My only issue with having waffles or pancakes for dinner is that oftentimes you're basically just having dessert for dinner… which, I mean, I'd be lying if I said I didn't like that.  But every now and then I do try and behave like a responsible parent and feed my children nutritious meals.  These waffles are definitely a little healthier since they have very little added sugar, and you're getting a serving of corn and blueberries in each waffle as well.

Until a few years ago, I probably would have turned up my nose at the combo of blueberries and corn, but now I embrace the motto of "if it grows together, it goes together," and I'm basically just like "gimme all the corn and blueberries now."  This chicken salad is amazing, blueberry cornbread is my favorite, and these waffles are the bomb.   I like serving these with a simple fruit salad on the side, along with either bacon or chicken sausage to round it all out.   We have Meatless Mondays, Taco Tuesdays, and Thirsty Thursdays… so shall we start a trend with Waffle Wednesdays?  Make it happen!

Sweet Corn Waffles with Blueberry-Maple Syrup
adapted from How to Cook Everything Fast, by Mark Bittman
serves 4-6, depending on the size of your waffle iron

• 2 cups all-purpose flour (or 1 cup all-purpose flour + 1 cup whole wheat flour)
• 1 Tbs baking powder 
• 1/4 tsp kosher salt
• 1 Tbs sugar
• 2 eggs
• 3 Tbs melted butter
• 1 cup buttermilk
• 1 cup fresh corn kernels
• 1/2 cup fresh blueberries
• 3/4 cup maple syrup

Preheat the oven to 200 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

In another bowl, combine the eggs, 2 tablespoons of butter, and buttermilk, whisking until well-mixed

Gently stir the wet ingredients into the dry ingredients using a wooden spoon, stirring until just combined.  The batter will still be thick and lumpy.  Fold in the corn kernels.

Follow the directions on your waffle iron to cook the waffles.  As they are finished, place them in the preheated oven to keep warm as you cook the rest.

Meanwhile, melt the remaining tablespoon of butter in a skillet set over medium heat.  Add the blueberries and cook, stirring often, until they begin to soften and give up their juice.  Add the maple syrup and cook until heated through.  Remove from heat and cover to keep warm.

Serve the waffles warm, with the blueberry syrup and more butter, if desired.

Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

 

I know that title's a little crazy, but this pizza is a mouthful, both in name and flavor.  There are so many wonderful things going on here, but the creamy pumpkin sauce, truffled gouda, and herbed ricotta are the highlights and thus deserve top billing.

The first time I made this pizza I had a vague idea of what I wanted to use and the flavor profile I was hoping to achieve.  When we make homemade pizzas, oftentimes they are kind of a thrown-together mish mash of random veggies, meats, and cheeses I have on hand.  It's always good, because you know… pizza.  However, this one blew me away, and I immediately added it to my menu for the following week, being sure to take careful notes so I could share it with you guys!  And… 4 months later, here we are ;)

I started with a creamy pumpkin alfredo-type sauce -- just a standard white sauce with the addition of a little tomato paste and pumpkin puree.  That in and of itself was great, and the extra sauce made for an excellent dipping sauce for the crust.  I topped the sauce with fresh spinach and onion, then finished it off with a cheesy trio -- mozzarella, truffled gouda, and dollops of herbed ricotta.  The result was one of the best pizzas I've ever made.  I try and keep a general rule here that I don't post recipes that use specialty ingredients, so I was a little weary of sharing this one due to the truffled gouda.  But I see it pretty regularly at Whole Foods, and my Trader Joe's has a truffled Italian cheese that's akin of fontina, and that works as well (I tested it just for y'all. ;))  In a pinch, you could easily use plain gouda and then finish the pizza with a little drizzle of truffle oil.  I love to serve this pizza with my shredded brussels sprouts salad (but I leave the cheese out of the salad since there's so much on the pizza); the flavors go really well together, and it makes for a lovely and simple meal.

On an unrelated note, as we enter the new year, and I plan for my blog, I'd love to hear from you!  What kinds of posts and recipes would you love to see here?  Any specific ideas, foods, round-ups, tutorials, etc?  More or less of my kids? ;)  I'm open to any and all suggestions!

 

Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

• 1 Tbs butter
• 1 Tbs flour
• 1 Tbs tomato paste
• 1 garlic clove, crushed
• 3/4 cup milk
• 3 Tbs pumpkin puree
• 2 Tbs shredded parmesan cheese
• 1 lb pizza dough
• cornmeal, for sprinkling
• olive oil, for brushing
• 1/3 cup ricotta cheese
• 1/2 tsp minced fresh thyme
• 1 tsp minced fresh parsley
• 1 tsp minced fresh rosemary
• kosher salt and freshly ground black pepper
• 1 packed cup chopped fresh spinach
• 1/2 cup thinly sliced white onion
• 1 cup grated truffled gouda cheese
• 1/2 cup grated mozzarella

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat.  Add the flour, tomato paste, and garlic, and cook, stirring continuously, for about 1 minute.  Whisk in the milk, reduce the heat to medium low, and cook until thickened, stirring often, about 3 to 4 minutes.  Remove from heat, fish out the garlic clove, and stir in the parmesan cheese.  Season to taste with salt and pepper.  Set aside.

Sprinkle a large square of parchment paper with cornmeal, and roll and stretch the dough into a 14-16 inch circle, or large oval.   Brush the perimeter of the dough with olive oil.

In a small bowl, combine the ricotta with the thyme, rosemary, and parsley, and season with salt and pepper.  Set aside.

Spread a thin layer of the sauce over the dough, leaving a 1 inch border.  Scatter the spinach and onions over the sauce, then sprinkle the mozzarella and gouda over the vegetables.  Using a teaspoon, dot the top with the ricotta.  

Transfer the pizza plus parchment to the preheated stone, and cook 10-12 minutes, or until the cheese is melted and the crust is golden brown.  Remove from oven, allow to cool 10 minutes, then slice and serve.

Turkey Meatloaf Meatballs

 

Thank you all so very much for your kind words, comments, emails, stories, messages, and support in response to my last post.  I've been trying to write this post for the last three and half weeks, but I can't ever seem to find the right words to express my gratitude. I've finally realized that all I really have to say in response is "thank you."  It means so much to me that so many of you reached out to me following Henry's autism diagnosis, and I really just cannot put my gratitude and love into words.  Our family has been so touched by the support we've received from my internet friends, and we're so humbled and thankful for the community we have here.  Truly, you guys have brought tears to my eyes, a smile to my face, and happiness to my heart.

Oftentimes when I lack the words like this, I allow food to speak for me.  Cooking and baking for others is definitely how I show my love and friendship, so I can think of nothing better to share with you now than pure comfort food -- in the form of meatloaf meatballs.  To me, meatloaf is the quintessential comfort food.  However, it's not the healthiest meal out there, and it's not very practical for a weeknight unless you prep it ahead of time.  Enter -- turkey meatloaf meatballs!

These meatballs are healthier than traditional meatloaf, since they are made with ground turkey, and they are faster to assemble and cook as well.  For some reason my kids are more likely to eat a meatball than a meat-loaf, so they were a BIG hit with the little ones as well!

For a brief moment, I considered keeping this dinner really healthy, and serving the meatballs over cauliflower puree…. but I quickly came to my senses and affirmed that mashed potatoes just aren't optional when it comes to eating meatloaf.  A side of roasted brussels sprouts rounded out this meal, and we all left the table with happy bellies and happy hearts.

Turkey Meatloaf Meatballs
glaze from Cook's Illustrated

• 1 lb ground turkey
• 1/2 large yellow onion, finely diced
• 2 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 2 tsp finely minced fresh parsley
• 1 Tbs worcestershire sauce
• 1/4 cup panko breadcrumbs
• 1 egg, lightly beaten

Glaze

• 1/4 cup ketchup
• 1/2 tsp hot sauce
• 1 1/2 tsp brown sugar
• 2 Tbs apple cider vinegar
• 1/4 tsp ground coriander

Preheat the oven to 400 degrees and line a baking sheet with a sheet of aluminum foil.  Spray it lightly with cooking spray.

In a large bowl, combine the ground turkey, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper, parsley, Worcestershire sauce, tomato paste, breadcrumbs, and the egg.  Gently but thoroughly use your hands to combine the mixture and incorporate all the ingredients.

Use an ice cream scoop or 1/4 cup measure to form meatballs, and arrange them in a single layer on the prepared baking sheet.

Bake the meatballs for 11 to 12 minutes.

Meanwhile, combine all the ingredients for the glaze in a small saucepan.  Bring to a boil then reduce to a simmer and cook until it's thickened and syrupy, about 5 minutes. Divide the glaze between 2 small bowls.

Using half the glaze, brush the meatballs all around.  Return them to the oven and cook an additional 4 to 5 minutes.  Remove from the oven and brush with the remaining glaze.  Serve the meatballs over mashed potatoes.

Sweet Corn Queso Dip

 

Normally as we round the corner into the fall, I'm digging in my heels and refusing to acknowledge the end of summer.  I'm definitely not one of those people who turns into PUMPKIN EVERYTHING in mid august… or mid September even.  Up until September 23rd, I'm firmly still in summer-mode.  Thus, while bloggers everywhere are bringing you pumpkin and apples, I'm bringing you sweet corn queso dip.  I might not be a cool, up to the minute blogger, but I'm living in the now.  And the now is gorgeous weather, football, corn, and queso.  Queso is always in the now.

This queso is a little more than just corn mixed into queso.  You puree some of the kernels, then mix in whole kernels; thus creating a perfect corny bite.  While this is an ode to summer corn, it's also pretty much a perfect snack for watching football, cooking out, or just sitting outside and enjoying the perfect weather with a margarita.

I'm pretty much a sucker for any queso dip, but combining it with some of my favorite summer produce was revolutionary.  We all huddled around this scooping, dipping, and munching until the dish was scraped clean.  So whether you are a fall-lover or a stage five summer-clinger, this dip will definitely make you happy!  Long live queso!

Sweet Corn Queso Dip
adapted from Food and Wine, December 2013

While you can definitely use frozen corn for this, I'd highly recommend that you use fresh corn when it's in it's peak!  

• 3 cups fresh corn kernels (4-5 ears).
• reserved cobs from corn
• 2 Tbs canola oil
• 1 poblano chile, stemmed, seeded, and diced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• kosher salt
• 1 tsp chile powder
• 8 oz Monterey Jack cheese, shredded
• 2 Tbs minced fresh cilantro
• cilantro, tomatoes, onions, jalapeño slices, etc for garnish

Cut the kernels from the cob.  Using the back of a spoon, scrape the spent cobs to "milk" them.  

In a blender, combine half the corn kernels, the corn milk, and 1/3 cup of water.  Puree until smooth.

In a medium skillet, heat the oil over medium heat.  Add the poblano and onion, and cook until softened, stirring often, about 5 minutes.  Stir in the remaining corn, a big pinch of salt, garlic, and chile powder.  Cook an additional 2 to 3 minutes.

Add the corn puree and stir to combine.  Bring to a simmer.  Cook until slightly thickened, about 2 minutes.

Reduce the heat to low and stir in the cheese, a little at a time, until it is melted and incorporated.  Remove from heat and stir in the cilantro, then season with additional salt if needed.  Garnish with diced tomatoes, more cilantro, jalaponeo slice, etc.  Serve immediately with tortilla chips.

Cola-Grilled Flank Steak with Fritos Chilaquiles

Do you need a minute here?  A minute to process this?  It's crazy, I know.  When I told Joey what I was making for dinner, he asked if it was a "gas station food challenge." It was not. But what it was, was an irresistible recipe that I couldn't stop thinking and daydreaming about from the moment I saw it.  I have a not-so-secret love of Fritos, so Fritos, cooked in salsa?  Uh, yeah.  Sounds right up my alley.

This was a really fun dinner, and one that I would actually love to serve to company.  How kitschy  and cute is this?  A big platter of Fritos cooked in salsa, topped with a sweet and spicy grilled steak?  It's a little out there, but in the best way possible.  What a conversation starter this dinner is!

Because this is from Food and Wine, they give a wine pairing recommendation, but I'm hard pressed to serve this with anything other than a jack and coke or a forty of beer. ;)

 

Cola-Grilled Flank Steak with Fritos Chilaquiles
adapted from Food and Wine
serves 4 to 6

• 4 cups of coca-cola, preferably made with cane sugar (instead of HFCS)
• 1 Tbs This green curry paste
• 1 jalapeño chiles, thinly sliced
• 1 1/2 lbs flank steak, trimmed and cut lengthwise and crosswise to make 4 steaks
• 1 Tbs canola oil, plus more for brushing
• kosher salt and freshly ground black pepper
• 2 cups salsa verde
• 8 oz Fritos, divided
• 1/2 cup chopped fresh cilantro
• 2 avocados, diced
• 3 Tbs Cotija or queso fresco cheese
• lime wedges

In a 9x13 inch baking dish, whisk the coke with the green curry paste and jalapeños.  Add the flank steaks and turn them several times to thoroughly coat them with the marinade. Allow to stand at room temperature for 30 minutes.  

Meanwhile, light and prepare the grill.  

Remove the steaks from the marinade and brush with oil and season generously with salt and pepper.  Grill, turning once, until medium-rarre, about 6 to 8 minutes total.  Transfer to a cutting board, tent loosely with foil, and allow rest for 10 minutues.

As the steaks rest, prepare the chilaquiles.  

Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the salsa verde and bring to a simmer.  Cook until slightly reduced and thickened, about 4 minutes.  Add half of the fritos and cook, stirring constantly about 2 minutes.  Remove from heat, stir in the remaining fritos, along with 1/4 cup of the cilantro and half of the avocado and cheese.   Transfer the chilaquiles to a platter.

Sice the steak thinly across the grain, and arrange it over the chilaquiles, along with any accumulated juices.  Scatter the remaining avocado, cilantro, and cheese over top, and serve with lime wedges.

Summer Tomato and Black Eyed Pea Salad

 

I'd like to introduce you to one of my favorite dishes of all time.  This salad is pretty much on repeat for me all summer long.  Fresh black eyed peas are one of my favorite summer treats, and they really shine in this salad.  The creamy peas, fresh tomatoes, sweet corn, and tangy vinaigrette all come together in perfect summer vegetable harmony.  I make a big batch of it to go with dinner one night, then eat it in various ways throughout the week - as is, over greens for lunch, over chicken or fish, rolled up into a wrap with turkey and cheese, and my personal favorite, as a salsa with tortilla chips for a snack.  Most recently I used this salad in an absolutely killer dish, and I'll be sharing the details of that later this week!

This salad is not only versatile, but the flavor combinations are endless as well.   As written here, it is very simply and neutrally seasoned, but I sometimes like to use lime juice, cilantro, and add some jalapeños to the mix as well.  I've also been known to mix in a little crumbled bacon.  A huge variety of veggies work well here too -- green beans, okra, shredded zucchini, bell peppers… really anything you find at the farmer's market this time of year will work beautifully.  What grows together, goes together!

Summer Tomato and Black Eyed Pea Salad
barely adapted from Bon Appétit,Y'all, by Virginia Willis

• 3 ears of corn, shucked
• 2 cups fresh or frozen black eyed peas (or lady peas, or any other field pea)
• 2 large tomatoes, cored, seeded and chopped
• 1/2 sweet onion, preferably Vidalia, finely diced
• 1 stalk of celery, finely diced
• 1 clove garlic, minced
• 1/2 cup basil, chopped
• 3 Tbs fresh parsley, chopped
• 2 Tbs apple cider vinegar
• pinch of sugar
• 1 tsp Dijon mustard
• 1/4 cup canola oil
• kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil.  Add the corn and cook until tender, 2 to 3 minutes.  Use tongs to remove from the pot, and drain them on a paper towel-lined plate.

Return the water to a boil and add the black eyed peas.  Simmer until they are tender but not mushy, 15 to 20 minutes (cooking time will depend on their freshness, so start checking by tasting around 12 to 15 minutes).

Meanwhile, use a sharp knife to cut the corn kernels off the cob.  Place them in a large bowl, and add the tomatoes, onion, celery, garlic, and basil.  

Once the peas are cooked, drain them in a colander and rinse well with cold water.  Drain them very well, shaking to remove as much water as possible, then add them to the bowl with the other vegetables as well.

To make the dressing, whisk together the oil, mustard, and sugar in a small bowl.  Whisking constantly, slowly stream in the oil.  Season with salt and pepper.

Gently stir the dressing into the salad, taste, and season with additional salt and pepper as needed. 

Grilled BLT Tostadas

My favorite summer meal is a simple one:  a BLT sandwich, watermelon, and chips.  Because I love the BLT combo so much, I like to try out different variations and vehicles for the B, the L, and the T.  Thus, when a mexican-inspired BLT was brought to my attention, I'm pretty sure I gasped aloud and headed straight into my kitchen to whip it up.

This ingenious dish comes from none other than the Mexican food genius himself, Rick Bayless.  So it comes as no surprise that it is absolutely amazing and out of this world good.  These are also super quick and easy, which is another requirement for an ideal summer meal.  

 

Corn tortillas are brushed with bacon fat (yes!), then quickly grilled to crisp them up.  You slather them with an avocado-lime cream sauce, then top with tomatoes, crumbled bacon, and cilantro.  Finish with a sprinkle of salt and a squeeze of fresh lime juice, and you have Mexican BLT perfection.  I served these with grilled Mexican street corn, watermelon slices, and of course watermelon margaritas.  No Mexican summer meal is complete without those!  This was one of my favorite dinners of the summer, and one I'll for sure be making many times before fall!

The avocado cream sauce makes more than you'll likely need, but you can store it for a few nights in the refrigerator (just know it may discolor a bit).  The leftovers are great for making… more BLT tostadas, proper BLTs, or just using as a dip for veggies or tortilla chips.

 

Grilled BLT Tostadas

adapted from More Mexican Everyday, by Rick Bayless

serves 4 to 6

• 12 corn tortillas
• 1 cup Mexican crema* 
• juice of 1/2 lime, plus more for serving
• 1/2 jalapeño, seeds and ribs removed
• 1/4 cup chopped cilantro, plus more for garnish
• 1/2 an avocado, roughly chopped
• salt
• 6-8 slices thick-cut bacon, cut cross-wise into 1/2 inch pieces
• 1 lb heirloom tomatoes

Prepare the grill to medium-high heat.

Meanwhile, lay the tortillas in a single layer and let them dry for about 30 minutes.  This will help them crisp up on the grill, rather than fall apart.

As the tortillas dry, combine the cream, lime juice, jalapeño, cilantro, avocado, and 1/4 tsp salt in a food processor or blender.  Puree until the mixture is smooth and creamy.  Taste and adjust the lime juice and salt to your preference.  Scrape the cream sauce into a bowl, cover, and set aside.

Cook the bacon in a large skillet, stirring often, until it is crispy and browned.  Use a slotted spoon to remove it from the skillet and drain on a paper towel-lined plate.  Pour the fat into a small heatproof bowl and set aside.

Core the tomatoes.  Choose one tomato (probably the largest) to slice, and slice into 1/2-inch slices.  Seed and chop the rest of the tomatoes.  

Brush the tortillas on both sides with the reserved bacon fat.  Transfer them to the grill and cook, turning and rotating every 30 seconds or so, until the tortillas are golden brown and crisp.  This will probably take 5 to 10 minutes.  

Remove the tortillas to a serving platter, and spread each one with  avocado sauce.  Top with the sliced tomato, and sprinkle with bacon, cilantro, and diced tomatoes.  Lightly sprinkle each tostada with salt, and a squeeze of lime juice.  Serve immediately.

*a half-and-half mixture of sour cream and mayonnaise can also be used here, but try and find crema if you can!  My local Kroger and Publix both carry it, for what that's worth!

Sweet Sriracha-Glazed Pork Skewers

"Sweet Sriracha Glaze" won me over with this one.  Once I read those words in the latest Cook's Illustrated, I was powerless; and I added them to my menu immediately.  But if you aren't one to be wooed by just a few words, I'll give you a few more reasons why you should add these skewers to your summer grilling repertoire.  They are super easy and low-maintenance, which minimizes indoor kitchen prep time, and maximizes outdoor fun time.  The recipe also calls for pork tenderloin, which is a healthy and relatively inexpensive cut of meat.  And finally, isn't it just more fun to eat food off a stick?

The combination of brown sugar and Sriracha chile sauce give the pork that super addictive and crave-worthy sweet heat.  The glaze is pretty fantastic, and I'm already envisioning many other ways to use it:  grilled shrimp, steak, chicken, or even brussels sprouts all sound pretty fantastic to me!

We grilled these for Memorial Day, and I also served them with grilled corn on the cob, these amazing broccoli rabe cheese toasts, and of course fresh watermelon.  As usual, I'm totally grill-obsessed, so be on the lookout for more grilled favorites soon!  Maybe I should change my blog name to Grilled Parsley?

Sweet Sriracha-Glazed Pork Skewers
adapted from Cook's Illustrated, May/June 2015
serves 4

• 2 pork tenderloins, trimmed and cut into 1-inch chunks
• 1 tsp kosher salt
• 3 Tbs packed brown sugar
• 2 Tbs Sriracha sauce
• 1 tsp cornstarch
• cooking spray

Toss the pork and salt together in a large mixing bowl and let sit at room temperature for 20 minutes.

Meanwhile, whisk together the brown sugar, Sriracha sauce, and cornstarch.

Prepare grill.

Set aside 2 tablespoons of the glaze, and add the rest to the pork, mixing well with a rubber spatula.

Thread the pork onto 4 to 5 12-inch metal skewers.  Spray both sides of the meat with the cooking spray.

Place the skewers on the grill and cook until well charred, about 3 to 4 minutes.  Use tongs to flip the skewers and brush with half the reserved glaze.  Grill an additional 2 minutes, flip the pork back to the original side, brush with the remaining glaze, and grill one more minute.

Transfer the skewers to a serving platter, tent loosely with aluminum foil, and let rest for 5 minutes before serving.

California-Style Turkey Burgers

It's mid-May and officially grilling season.  Yeah!  I make it my personal mission to cook dinner on the grill as much as I can throughout the week.  It turns cooking dinner from a chore into an event - drink in hand, the kids running around outside, hanging out with Joey on the deck… it makes my heart happy.  And then to enjoy a wonderful dinner?  Again, outside; again, drink in hand; again, the kids playing in the yard.  Perfection.

These burgers were a last-minute dinner decision.  I'd originally planned to make a different ground turkey recipe, but it was 70 degrees, sunny, and gorgeous outside.  What would YOU do in a situation like that?  The grill was just begging to be lit up.

So California-Style Turkey Burgers it was!  These are a pretty simple burger, amped up by loads of tasty toppings and an addictive sauce.  The patties are piled high with Monterey Jack cheese, avocado slices, sprouts (or in my case pea shoots, because I'm obsessed), and grilled red onion.  It's a great combination of textures and flavors, and these burgers have quickly skyrocketed to a favorite dinner in my house.

I threw some asparagus on the grill to serve alongside the burgers, but you can bet your britches that in the summer I'll be serving them with watermelon and grilled corn on the cob.

Have you dusted off your grill yet??

California-Style Turkey Burgers
adapted from ATK's Quick and Easy Grilling
makes 4 burgers

• 2 Tbs ketchup
• 2 Tbs mayonnaise
• 1/4 tsp smoked paprika
• 1 tsp pickle juice and/or relish
• 1 1/2 lbs ground turkey (NOT ground turkey breast)
• kosher salt and freshly ground black pepper
• vegetable oil
• 1 red onion, sliced into 1/4-inch rings
• 4 hamburger buns, split and brushed with oil
• 1 cup freshly grated Monterey Jack cheese (or pepperjack if you want a kick)
• 1 avocado, halved, pitted, and sliced
• 1/4 cup alfalfa sprouts or pea shoots

Prepare grill.

In a small bowl, whisk together the ketchup, mayonnaise, smoked paprika, and pickle juice/relish.  Set aside.

Shape the ground turkey into four 3/4-inch thick patties, and season both sides liberally with salt and pepper.  Brush the onion slices with oil and season with salt and pepper.

Grill the patties until browned and cooked through, 5 to 7 minutes per side.  Sprinkle each burger with the cheese during the last 2 minutes of cooking.  Transfer the burgers to a plate and tent with foil.  Meanwhile, grill the onions 3 to 4 minutes per side, or until softened.  Grill the buns 1 to 2 minutes, or until toasted.

To assemble the burgers, place the patties on the bun bottoms and top with the avocado, sprouts, and onions.  Spread about 1 tablespoon of sauce on the top bun, and serve.

Shrimp and Asparagus Stir-Fry in Lemon Sauce

I've had two obsessions this spring (well, three if you count tequila, but that's a year round thing).  My NEW spring obsessions are shrimp and asparagus.  We've been eating them both at least once a week for the past month, and I recently decided to combine their forces for a really awesome dinner.

I'm not generally a fan of Chinese takeout, but I do like the flavors of Chinese food.  Is that weird to say?  Oftentimes takeout leaves me feeling heavy and tired, and honestly a little sick to my stomach.  But take-out fake-out?  I'm always game.   Having control over the ingredients and sodium level makes all the difference for me.

This particular stir-fry is an ode to spring produce and flavors, and it couldn't be any further from the greasy, heavy Chinese food you're used to.  The asparagus, carrots, lemon, and shrimp pair wonderfully together.  As is the case with most stir fries, this does take a bit of prep work, what with the chopping, mixing, etc.  But it can all be done well in advance, and the dinner itself is cooked really quickly.  However, even if you do it all at once, you're still looking at dinner on the table in about half an hour; which in my book qualifies as a pretty solid weeknight meal.

 

Shrimp and Asparagus Stir Fry in Lemon Sauce

adapted from ATK's Healthy Family Cookbook

serves 4

• 1 lb large shrimp, peeled, deveined, and tails removed
• freshly ground black pepper
• 2 tsp low-sodium soy sauce
• 2 tsp dry Sherry or dry white wine
• 3 scallions, minced
• 3 cloves garlic, minced
• 1 Tbs grated fresh ginger
• 5 tsp canola oil, divided
• 1 lb asparagus, woody ends trimmed, sliced on the bias into 2-inch pieces
• 2 medium carrots, peeled and cut into matchsticks
• Lemon Sauce (recipe follows)
• zest of 1/2 a lemon

In a large bowl, toss the shrimp with the pepper, soy sauce, and sherry.  Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 1 hour.

As the shrimp marinates, prepare the lemon sauce (recipe below).  This is also a good time to trim and slice the asparagus, and peel and chop the carrots.

In a small bowl, combine the garlic, ginger, and 1 teaspoon of the oil.

Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over high heat.  Add the shrimp, arranging them into a single layer as best you can.  Cook about 1 minute, stirring halfway through.  They should be lightly browned but not fully cooked.  Remove to a medium bowl and set aside.

Return the skillet to high heat, and add the remaining 2 teaspoons of the oil.  Add the asparagus and carrots and cook 3 to 4 minutes, or until they are just barely tender, stirring constantly.

Stir in the garlic-scallion mixture and cook until fragrant, 30 seconds to 1 minute.

Return the shrimp, along with any accumulated juices, to the skillet.  Shake the sauce to recombine, then pour it over the mixture.  Simmer, tossing and stirring constantly, until the shrimp re cooked through and the sauce has thickened, about 1 minute.  Remove from heat and stir in the lemon zest.  Serve immediately .

Lemon Sauce

• 6 Tbs low-sodium chicken broth
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 2 Tbs mirin
• 2 Tbs dry sherry
• 2 Tbs low-sodium soy sauce
• 2 tsp sugar
• 2 tsp cornstarch
• 1/4 tsp pepper

Combine all the ingredients into a pint-sized jar, and shake to combine.  Use as directed above.

Chicken with Chorizo Salsa

 

Is there an ingredient that will without fail, cause you to make a recipe?  For me, it's chorizo.  Include that spicy, smoky sausage in basically any dish, and I'm powerless against it.  Lately I've been adding it to scrambled eggs in the morning, along with shredded zucchini and fresh cilantro.  It's quickly become my favorite breakfast, and my mouth is watering just thinking about it.

BUT I'm not here to talk about that breakfast today, I'm here to tell you about this chicken with chorizo salsa.  Yes, chorizo salsa.  This stuff is a revelation, and I pretty much want to eat it every day with every meal from now to eternity.  Sound good?

This is also a super easy and quick weeknight dinner.  You make the chorizo salsa, then cook the chicken in the drippings, giving you even more chorizo flavor.  I served this chicken over a bed of Mexican-style zucchini, and it made for such a wonderful, satisfying, and healthy meal.  Mexican food tends to be heavy and calorie-laden (at least the things I love are!), so having a nice and light Mexican dinner was a nice change of pace.  I enjoyed the leftovers all chopped up and stuffed into lettuce wraps for lunch the next day, so I highly recommend that you save some for that!

Chorizo = love.

Chicken with Chorizo Salsa
adapted from Cooking Light, Jan/Feb 2015
serves 4

• 2 oz (1 link) Mexican pork chorizo
• 4 (6-oz) boneless, skinless chicken breast halves, pounded to even thickness
• kosher salt and freshly ground black pepper
• 1/4 tsp ground cumin
• 1 1/2 tsp canola oil
• 1 cup seeded and chopped tomato (1 large)
• 1/4 cup chopped fresh cilantro
• 2 Tbs finely chopped red onion
• juice of 1/2 lime
• 1/4 cup crumbled queso fresco

Heat a large skillet over medium-high heat.  Remove the chorizo from its casing and crumble into the pan.  Cook, stirring constantly, for about 4 minutes.  Transfer the chorizo to a small bowl.

In a small bowl, combine 1/4 tsp of salt, 1/4 tsp of pepper, and the ground cumin.  Sprinkle the mixture over the chicken breasts.

Return the skillet to the stovetop and add the oil to the drip pins in the pan, swirling to coat.  Add the chicken to the pan and cook 5 minutes per side, or until it's cooked through (reaching 165 degrees as the internal temperature).  Remove the chicken from the pan, and cover with foil.

Once again, return the pan to the stovetop.  Add the tomato, cilantro, and onion, and cook, stirring constantly 1 to 2 minutes.  Add the chorizo, then stir in the lime juice.  Season to taste with salt and pepper and transfer the salsa to a small bowl.

To serve, place 1 chicken breast on each plate and top with about 2 tablespoons of the salsa and 1 tablespoon of cheese.  

Chicken with Orange-Feta Salsa

This dinner perfectly epitomizes the way I have been eating lately -- it's light, healthy, filling, and really pretty!  Don't you just love pretty food?  A super simple strategy for putting together a healthy and flavorful dinner is just pairing a lean protein with a quick salsa or relish.  Here, I paired seared chicken breast with a simple salsa of oranges, scallions, and feta cheese.  It's seemingly basic and simple, but it is SO bright and flavorful.  The combination of the sweet and sunny oranges pairs really well with the salty feta, and the scallions give it just enough bite to keep it interesting.  I think this salsa would be wonderful over any fish, shrimp, or even pork tenderloin.

I kept it simple when I made this chicken, and served it with roasted asparagus, but I think any green vegetable would be great.  The salsa was really tasty over the asparagus as well!  This dinner was a big hit all around, and we practically licked our plates clean.

As we're transitioning from winter to spring, we also transition to lighter, brighter meals, and this one is definitely a winner!

Chicken with Orange-Feta Salsa
adapted from ATK's Healthy Family Cookbook
serves 4

Chicken

• 1/3 cup all-purpose flour
• 4 (6-oz) boneless, skinless chicken breasts, pounded to an even thickness
• salt and pepper
• 1 Tbs canola oil

Relish

• 4 oranges
• 2 cloves garlic, minced
• 2 Tbs water
• salt and pepper
• 1/3 cup crumbled feat cheese
• 3 scallions, sliced thin

Spread the flour into an even layer in a pie plate or shallow dish.  Pat the chicken dry with paper towels and season generously with salt and pepper.  Lightly dredge the chicken in the flour, and shake off the excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook 6 minutes, then flip.  Reduce heat to medium and continue to cook until the chicken is cooked through (160-165 degrees), another 5 to 7 minutes.  Transfer the chicken to a platter and tent loosely with aluminum foil.  Remove the skillet from the heat, but don't wash yet!

For the relish:  

Slice the top and bottom off of the orange, then cut away the peel and the pith (the white part) with a paring knife.  Quarter the peeled orange, the slice each quarter cross-wise into 1 inch pieces.

Return the skillet to medium heat, and add the garlic.  Cook until fragrant, about 30 seconds, then stir in the oranges and water.  Scrape up any browned bits with a wooden spoon, then cook until th eoranges are just softened, 1 to 2 minutes.  

Remove the orange salsa from the pan into a medium bowl, then stir in the feta and scallions.  Taste and season with salt and pepper.

Arrange the chicken on a platter, then top with the salsa.  Serve.

Middle Eastern-Spiced Turkey & Zucchini Sliders (or lettuce wraps!)

Every so often we have a meal that absolutely blows us away.  These little sliders may look humble and unassuming, but don't be fooled:  this has been unanimously voted to be the best meal we've had all year!  I believe it was Caroline who loudly proclaimed "best dinner EVER" as we finished up.  I try not to be overly-effusive about every meal I share with you guys, so trust me when I tell you that these are absolutely fan-freaking-tastic!

These little patties are made up of ground turkey, zucchini, lots of fresh herbs, and cumin.  And then you serve them with a tangy and creamy sumac sauce.  They can also be served any number of ways:  Joey ate his as sliders, Caroline ate hers as-is, dipping them in the sauce, and I made lettuce wraps out of mine.  I chopped up the leftover patties and ate them on a salad with tons of veggies, and thinned out the sumac sauce to use as a dressing -- also highly recommend this vehicle!    The burgers are super flavorful from the zucchini and fresh herbs, with a nice smokiness and spice from the cumin and cayenne.  It's been almost a month since we ate these, and my mouth still waters when I think about that dinner.

I served these sliders with root veggie fries, and we all loved dipping them in the sauce as well.  Really, this sauce should become a staple condiment, one that you keep on hand for pretty much everything!

Sadly, my local Williams-Sonoma closed in January, and I was lucky enough to snag a copy of Ottolenghi's Jerusalem for an absolute steal.  This was the first recipe I've made from it, but I have a ton flagged and saved to make soon.  And if any of them are half as good as these burgers, then I'm definitely in for a treat.  Now go make these sliders!

Middle Eastern-Spiced Turkey and Zucchini Sliders
adapted from Ottolenghi's Jerusalem
makes 16-18 burgers

• 1 large zucchini, shredded on the large holes of a cheese grater (about 2 cups of grated zucchini)
• 1 lb ground turkey
• 3 green onions, minced
• 2 Tbs chopped fresh mint
• 2 Tbs chopped fresh cilantro
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 4 Tbs canola oil

First, make the sauce (recipe below) by whisking al the ingredients together in a small bowl.  Taste and season with salt and pepper.  Set aside or refrigerate until ready to serve.

To make the burgers, preheat the oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

Wrap the zucchini in  a lint-free kitchen towel and squeeze over the sink to remove as much moisture as possible.

Combine all of the ingredients (up to the oil) in a large bowl.  Mix with your hands or a fork.  Shape into about 18 burgers, each weighing about 1.5 oz/45 g (this is really easy if you have a kitchen scale).  At this point, the patties can be chilled for several hours in the refrigerator, or you can proceed with the recipe.

Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat.  Carefully add about half the patties to the pan, and cook about 2 minutes per side.  Repeat with the remaining oil and patties.

As you finish cooking the patties on the stovetop, transfer them to the prepared baking sheet, and arrange in a single layer.  Cook the patties for 5 to 7 minutes, or until they are cooked through.  

Serve with the sauce, either as sliders, lettuce wraps, or as-is.

Sumac-Sour Cream Sauce

• scant 1/2 cup sour cream (low-fat is fine, but avoid fat-free)
• scant 2/3 cup Greek yogurt
• 1 tsp grated lemon zest
• 1 Tbs freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1 Tbs olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 Tbs sumac

Blood Orange-Rosemary Pork Tenderloin

Ahhh blood oranges.  The beautiful bright spot in an otherwise bleak winter.  I buy out every grocery store in my area that carries them throughout the months of January to March.  Most of the oranges are reserved for margaritas and martinis, but I always squirrel some away for snacking and recipes as well.  Like this gorgeous pork tenderloin.

The pork is marinated in a  mixture of blood orange juice, rosemary, balsamic vinegar, and Dijon mustard, then seared and roasted.  Meanwhile, you make a super simple blood orange sauce for the finished pork.  The result is a perfectly roasted, flavorful, and healthy dinner.  The sweet-tart blood orange juice is a great contrast to the earthy rosemary and sweet, tender pork.

I don't know what your plans are for Valentine's Day, but this pork tenderloin would be a wonderful option if you're cooking at home.  It's super easy, is prepped ahead, and is elegant and beautiful.  Serve this with a side of roasted asparagus and some goat cheese grits, and you have a lovely dinner.  And it's low-maintenace enough that it leaves you with plenty of time for smooching your sweetie!

Blood Orange-Rosemary Pork Tenderloin
adapted from Grill It!  by Bobby Flay

2 1/2 cups fresh blood orange juice (squeezed from 8 to 10 blood oranges)
1/2 cup + 1 Tbs olive oil
2 Tbs balsamic vinegar
2 Tbs chopped fresh rosemary leaves
1 Tbs Dijon mustard
1 1-lb pork tenderloin, trimmed
1 Tbs honey
kosher salt and freshly ground black pepper

Whisk together 1/2 cup of the blood orange juice, 1/4 cup of oil, 1 Tbs of the balsamic vinegar, and the Dijon mustard.  Combine this mixture with the pork tenderloin a gallon-sized ziploc bag.  Seal and agitate the bag to coat the pork, then transfer to the refrigerator.  Allow to marinate for at least 1 hour, and up to 4 hours.

Meanwhile, pour the remaining 2 cups of blood orange juice into a medium saucepan.  Cook over medium-high heat until it's reduced to 3 tablespoons, watching it carefully so it doesn't boil over.

Transfer the reduced juice to a  blender or small food processor, and and add the remaining tablespoon of vinegar and the honey.  Blend until smooth.  Add the remaining 1/1/4 cup of oil, and blend until it's smooth and emulsified.  Transfer to a small bowl.  The sauce can be refrigerated for up to 4 hours before serving as well.

When you're ready to cook the pork, preheat the oven to 425 degrees.

Heat 1 tablespoon of the oil in a 12-inch oven-safe skillet over medium-high heat.  Remove the pork from the marinade and season generously on all sides.  Cook in the skillet for 7 to 9 minutes, turning every 2 minutes or so, or until it is well-browned on all sides.

Transfer the skillet + pork to the oven and cook until the pork registers 140 degrees in the thickest portion, 13 to 18 minutes.  Remove from oven, cover loosely with aluminum foil, and allow to rest for 5 to 10 minutes.

Slice the pork and serve with the blood orange sauce.

Skillet Sausage and Kale Pesto Pizza

 

Pizza night is a regular occurrence around here.  I like to mix up the toppings and flavors, but the method is always the same.  Pizza stones for life, right?  However, this kale pesto and sausage pizza in the January Cooking Light caught my eye with the flavor combination, and then the method of cooking it in a skillet piqued my interest even more.  This method is super easy too - it starts on the stovetop to give you a nice crispy crust, then finishes under your broiler for maximum cheesiness.

I really loved this flavor combo as well.  Spicy sausage and earthy, nutty kale pesto.  At first I scoffed at the low amount of cheese, but truth be told, it was plenty.  It allowed the flavors of the pesto and sausage to shine through, while still providing the stretchy, cheesy goodness that we all expect and love from pizza.

Friday night is synonymous with pizza night, so if you're looking for a fun and different take on pizza, give this one a try!  Happy weekend!

 

Sausage and Kale Pesto Pizza
adapted from Cooking Light, January 2015

• 10 oz prepared pizza dough
• 1 link spicy Italian sausage, casing removed
• 3-4 oz kale, chopped coarsely (about 3 tightly packed cups worth)
• 1 tsp granulated sugar
• 3 Tbs sunflower seeds
• 1 garlic clove, crushed
• pinch of crushed red pepper flakes
• 3 Tbs extra virgin olive oil
• 1 oz grated Parmesan cheese (about 1/4 cup)
• 2 oz shredded mozzarella cheese (about 1/2 cup)

Bring the dough to room temperature.

Preheat the broiler to high.

Heat a 10-inch skillet (preferably cast iron) over medium high heat.  Cook the sausage, crumbing as you go, for 3-4 minutes, or until it's browned.  Remove from the pan.

Add the kale, 2 tablespoons of water, and the sugar.  Cover and cook for 2 minutes, or until the kale wilts.  Remove the kale from the pan and place on a lint-free kitchen towel or double layer of paper towels.  Squeeze to remove as much moisture as you can.  Remove the skillet from heat.

Pulse the nuts, red pepper flakes, and garlic in a food processor until finely chopped.  Add the kale; pulse until finely chopped again.  Add 2 tablespoons of the oil and process until it becomes a paste, adding 1-2 tablespoons of water if it's too thick.  Stir in the parmesan cheese.

Heat the remaining tablespoon of olive oil in the skillet over medium-high heat.  Roll the dough into a 10 1/2 inch circle and transfer to the skillet.  Press the dough light up the sides of the pan if you can.  

Top the dough evenly with the pesto, followed by the sausage and mozzarella.

Cook 2 minutes, then transfer the pan to the oven and broil 2 to 3 minutes, or until the cheese is melted.

Allow to cool 5 to 10 minutes, cut into 8 pieces, and serve.

Black Bean and Butternut Squash Enchilada Verde Skillet

There are very few foods that Joey doesn't like.  He's always a good sport and eats anything I cook, but sometimes it is just with… less enthusiasm, if you will.  One such food is butternut squash.  I try to be a considerate wife, so I make an effort to limit meals that have butternut squash.  However, we received one in our produce delivery recently, so it was just begging to be used up and turned into something delicious.

If there's one way to make an unpalatable veggie palatable, then I'd say it's to Mexican-ize it! (yes, that's a word).  Mix it with black beans, chicken, salsa verde, plenty of cheese, and the standard smoky, spicy spices.  That'll do it, no question.

This quick and easy skillet dinner is a family-favorite for us, and it's not only a perfect one-pot weeknight meal, but it's healthy and filling.  The leftovers reheat beautifully (should you have any), so it's great for lunch too.

Joey's former most-hated vegetable was brussels sprouts, and now he actually requests them.  So there's hope for butternut squash yet!  In the meantime, there's this butternut squash enchilada skillet.

Black Bean and Butternut Squash Enchilada Skillet
adapted from Mel's Kitchen Cafe and Ambitious Kitchen
serves 4 to 6

The spiciness of your finished dish will depend upon the spiciness of your peppers and salsa.  However, stirring in a spoonful of greek yogurt or sour cream will help tame the spice, especially for little ones.

• 1 tablespoon canola oil
• 1/2 large yellow onion, chopped
• 1 green bell pepper, seeds and ribs removed, chopped
• 2 cloves of garlic, minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 cup water
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, each cut into 8 wedges or strips
• 2 cups salsa verde
• 2 cups cooked, chopped chicken
• 1/4 cup chopped fresh cilantro
• 3/4 cup freshly shredded Monterey Jack cheese
• 3/4 cup freshly shredded extra sharp cheddar cheese

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, bell pepper, and jalapeño (if using).   Cook 5 to 7 minutes, until it is translucent and softened, then stir in the garlic, salt, pepper, cumin, and chili powder.  Cook for about 1 minute.  Add the butternut squash and stir well to coat with the spices.  Cook for 3 to 4 minutes, then add the water.  Cover and cook until the squash is tender, an additional 5 to 6 minutes, stirring often.

Stir in the beans, tortillas and salsa. Bring the mixture to a simmer and cook for a 3 to 4 minutes. 

Preheat the broiler.

Add the chicken, cilantro and 1/2 cup each of the Monterey Jack and cheddar cheeses. Stir to combine. Taste and season with additional salt and pepper as needed, then sprinkle the remaining cheese over the top.

Transfer the skillet to the oven and broil until the cheese is melted and beginning to brown, 2 to 3 minutes.  Scoop into shallow bowls and serve, garnishing with more cilantro, greek yogurt, and/or avocado.

Roasted Winter Vegetable Chopped Chicken Salad

 

Over the summer, I became totally obsessed with this grilled summer veggie chopped salad.  I made it once a week, on average.  My friend Annie made a riff on it and turned it into a fajita chopped salad, and that went into my rotation as well.  After the indulgences of the holidays, I've been reseting my diet, and I've majorly been craving that summer salad.  Zucchini and corn aren't exactly abundant these days, and it's too cold and rainy to grill, thus a seasonally appropriate winter roasted veggie salad was born.

Obviously you could use any combo of winter veggies here.  I happen to love roasted brussels sprouts and cauliflower together, so I went with that.  Carrots, butternut squash, sweet potatoes, onions, etc would also be lovely.  Or maybe even try roasting some apples or pears!  In lieu of the grilled romaine, I used a combination of chopped romaine and spinach.  However, if I'd had any kale on hand, I would have used that.  I think the hearty greens would work really well with the roasted veggies.

 

This was even easier than it's grilled counterpart, since you don't have to mess with preparing the grill.  I quickly seared the chicken on the stovetop, then finished it in the oven with the veggies.  I tossed it all together, along with some aged Gouda and lemon-garlic dressing.  This salad totally hit the spot.  The Gouda was an especially fantastic addition.

I've made it quite clear that I'm a summer-lover and a winter-hater, but this salad definitely makes the dreary weather more bearable.  I hope you enjoy it as much as I did!

 

Roasted Winter Vegetable Chopped Chicken Salad
serves 3-4

• 12 oz brussels sprouts, stem-end cut off, halved, and quartered if large (about 3 cups of chopped sprouts)
• 1/2 head cauliflower, cut into florets (about 2 1/2 cups)
• 1/4 cup olive oil, plus 2 tsp
• 3 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 boneless, skinless chicken breasts, trimmed of excess fat
• zest and juice of 1/2 lemon
• 1 romaine heart, halved lengthwise and chopped into bite-sized pieces
• 3-4 cups roughly chopped fresh spinach
• 1/2 cup freshly grated aged Gouda

Preheat the oven to 400 degrees.  

In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and red pepper flakes.  Toss the brussels sprouts and cauliflower with 1 tablespoon of this mixture, then arrange in a single layer on a rimmed baking sheet.

Heat the remaining 2 teaspoons of oil in a skillet set over medium high heat.  Pat the chicken dry and season both sides with salt and pepper, then cook 2 to 3 minutes per side, until golden-brown.  

Place the chicken on the baking sheet with the vegetables, and cook for 10 minutes.  Turn the chicken over, stir the vegetables, and return the pan to the oven.  Cook an additional 5 to 10 minutes, or until the  vegetables are tender chicken is cooked through (check after 5 minutes, and take it out if it's reached 160 degrees in the center).  

Meanwhile, whisk the lemon zest and juice into the olive oil-garlic mixture.  Season to taste with additional salt and pepper.

Allow the chicken to rest for 5 minutes, then chop into large dice.  

Toss the romaine and spinach with the dressing, then gently mix in the vegetables, chicken, and gouda. Taste and season with additional salt and pepper if needed, and serve warm or at room temperature.

Bourbon-Braised Steaks with Chipotle Sweet Potatoes (Crock Pot Meal)

 

Let's go ahead and get it out of the way by saying that this dinner will never win a beauty pageant.  It's just not pretty food.  But it's definitely tasty food.  Say this with me.  "Bourbon-Braised Steaks with Chipotle Sweet Potatoes."  And then say this with me.  "Crockpot."  Meaning, you throw a bunch of stuff together in the morning, then come home to an amazing and delicious dinner waiting for you.  Oh and also:  this is under 500 calories per serving, so you can still keep your New Year's healthy eating resolutions.

You use a very inexpensive cut of meat, blade steak.  It is pretty tough, but when cooked low and slow, it becomes fork-tender.  Seriously, I wish I'd taken a picture of it "cut" to show you.  It basically turns into your own little individual pot roast.  But a pot roast that's served with a bourbon sauce.  And over sweet-spicy chipotle sweet potatoes.

You guys know I'm a major fan of the America's Test Kitchen Slow Cooker Revolution cookbooks, and they just released a new one, which focuses on healthy dinners.  One of the major issues I have with a lot of crock pot recipes is that you end up trading healthy for convenience.  This cookbook is full of lightened up crockpot recipes - from lightened up versions of some favorite comfort foods to lean proteins, to vegetables, healthy soups and stews… it's really awesome.  I can't wait to make more from it, and if this recipe is any indication, it may very well become my favorite cookbook!

 

Bourbon-Braised Steaks with Chipotle Sweet Potatoes
adapted from ATK's Healthy Slow Cooker Revolution
serves 4

• 1 medium yellow onion, chopped
• 1 Tbs tomato paste
• 1 tsp canola oil
• 1/2 tsp ground coriander
• 1 clove garlic, minced
• 1/2 cup reduced-sodium beef broth
• 1/4 cup bourbon or whiskey
• 1 Tbs worcestershire sauce
• 2 tsp instant tapioca
• 4 (6-8 oz) beef blade steaks, trimmed of all visible fat
• kosher salt and freshly ground black pepper
• 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 1 chipotle chile in adobo sauce, finely chopped
• 1 tsp grated lime zest
• 1 Tbs lime juice
• 1/4 cup milk
• minced fresh cilantro

In a microwave-safe bowl, stir together the onion, tomato paste, oil, coriander, and garlic.  Cook 5 minutes, stirring occasionally, until the onion is softened.  Transfer to the slow cooker.

Stir in the broth, bourbon, Worcestershire sauce, and tapioca.  Generously season both sides of the steaks with salt and pepper, and nestle them into the slow cooker as well.

Loosely tie the sweet potatoes in a cheesecloth bundle;  Gently lay the bundle on top of the steaks.

Cover and cook until the steaks are fork-tender and the potatoes are cooked through and tender as well, 8 to 9 hours on low or 5 to 6 hours on high.

Carefully transfer the potatoes to a large bowl.  Mash with a potato masher until they are mostly smooth, then stir in the chipotle, lime zest and juice, and milk.  Season with salt and pepper to taste.  

Transfer the steaks to a serving platter and cover loosely with foil.  Rest for 5 minutes.  Meanwhile, use a spoon to skim off any visible fat from the top of the sauce, then transfer the sauce to a small bowl.

Serve the steaks over the potatoes, and spoon the sauce over the top.  Garnish with cilantro.

Cran-BBQ Turkey Taquitos

Turning leftover meat into taquitos is one of my M.O.'s, but the idea to combine turkey and my cranberry BBQ sauce with my pulled pork taquitos was one of my best yet!  In case you can't tell, I'm kind of obsessed with Thanksgiving leftovers, and I'm always on the hunt for new and novel ideas.  These taquitos may have surpassed my Turkey Cranchiladas as my favorite use for leftover turkey.

These baked taquitos are super simple, and the payoff is huge.  A little smoky, a little spicy, a little sweet… a lot of deliciousness.  I absolutely loved these, as did Joey and the kids.  The Saturday after Thanksgiving is "Rivalry Saturday,"and I think these taquitos would be an awesome snack to have on hand while you watch football.  Add some chips, guacamole, maybe a pitcher of apple-habanero margaritas… pretty good little Saturday!

Cran-BBQ Turkey Taquitos

• 3 oz cream cheese or sour cream, at room temperature (low-fat is fine)
• 1/3 cup cranberry bbq sauce, plus more for dipping
• 1/2 tsp paprika
• 1/2 tsp chile powder
• 1/2 tsp garlic powder 
• 1/2 tsp mustard powder
• 1 Tbs brown sugar
• 1/2 tsp liquid smoke
• 1/4 tsp ground cinnamon
• pinch red pepper flakes
• kosher salt, to taste
• 1/4 cup diced red onion
• 3 scallions, thinly sliced
• 2 Tbs minced fresh cilantro or parsley
• hot sauce (optional)
• 2 cups shredded or chopped cooked turkey
• 1 cup freshly shredded Pepperjack cheese
• 8-10 (6-inch) corn or flour tortillas
• canola oil

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cinnamon, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the turkey and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Brush the taquitos lightly with canola oil, and sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce for dipping.