Braised Beef Pappardelle

Happy Monday friends!  I hope everyone had a nice long weekend and had the opportunity to indulge in some delicious food.  I had a great time in Florida, although it was quite colder than I was expecting. Relaxing and spending time with family was so much fun, and returning home to two gorgeous trees just waiting to be decorated was the icing on the cake. 

I'm in full wintry-holiday spirit, and even after all of the food I ate last week, i've got decadent, rich, comfort food on the brain.  Decadent and rich doesn't even begin to describe the magic that is this braised beef pappardelle. This dish will positively warm you from the inside out.  Inspired by my favorite dish at a long-gone Wilmington restaurant, the Kitchen, this pappardelle is firing on all cylinders.  The beef is beyond tender, the sauce thick and velvety, and the flavors are that special kind of savory that you can't quite put your finger on.  I finally mastered the sauce after adding a parmesans rind, bunches of fresh herbs, and just a touch of tangy tomato paste. 

Don't be intimidated by the lengthy instructions.  Most of the cooking time (about 4 hours total) is hands-off.  The key is to slowly braise the beef in the oven until it practically falls apart when you look at it. 

Ingredients:

* 2 lb. beef stew meat

* 2 tbsp. olive oil

* 4 tbsp. butter, divided

* 2 onions, sliced

* 4 carrots, cut into chunks

* 2 cloves garlic, minced

* 1 tbsp. tomato paste

* 4 tbsp. flour, divided

* 1 c. red wine (I used cabernet)

* 32 oz. beef stock

* 1 parmesan rind

* 1 bay leaf

* 1 bunch of herbs (I used 2 sprigs rosemary, 4 sprigs thyme)

* salt, pepper

*1 lb. pappardelle pasta

Preheat the oven to 325.  In a large dutch oven, heat 2 tbsp. olive oil and 1 tbsp. butter over medium high heat.  Pat the meat dry with paper towels and season generously with salt and pepper.  Working in batches, brown the meat on all side, being careful not to overcrowd the pan (or the meat will steam instead of brown).  Remove browned meat to a plate and set aside. 

Add onions and carrots to the pan and sauté for 2-3 minutes, or until they just start to brown.  Add garlic to the pan and sauté until fragrant; 1 minute or so.  Add 1 tbsp. flour and tomato paste to the pan and cook for 2 minutes.  Add the wine to the pan and cook until thickened, 2 minutes or so.  Add beef stock, parmesan rind, bay leaf, and herbs, and cover with a tight fitting lid.  Transfer to the oven and cook for 3 to 3.5 hours, or until the meat is fork tender. Leave the remaining butter out so it can come to room temperature while the beef is braising. 

Remove the herbs from the pot.  The next step is to thicken the sauce.  Prepare a beurre manie - this is a mixture of equal parts butter and flour, used to thicken sauces, by combining 3 tbsp. flour and 3 tbsp. room temperature butter in a bowl.  Use a fork to mash the butter and flour together, ensuring they're totally incorporated. Use a strainer (I used a hand spider, but a colander works just as well) to drain the sauce from the solids (all of the solids will be added back to the pot - straining them out just makes it easier to create a thick, smooth sauce).  Heat the sauce over medium high heat, and whisk in the beurre manie (this makes a thick, rich sauce; for a thinner consistency, start with half the beurre manie).  Continue to whisk until smooth and the sauce has thickened.  Return the meat to the sauce and reduce heat to low until ready to serve. 

Prepare pasta according to package directions.  Stir cooked pasta into the sauce and serve.  Enjoy! 

Creamy Potato Leek Soup

Well it's official: soup season is upon us!  It's so bizarre to me that after an exceptionally warm October, November first showed up and brought along the cool temperatures with it.  I'm pretty excited for the changing seasons, but I do wish there was more of a transition.  The fact that it already snowed in the mountains of NC is making me nervous - I feel like this year will be a cold one! 

But for now, I'm loving the crisp fall air, and thinking up some delicious  meals that will keep me warm from the inside out.  

This Potato Leek soup makes the perfect meal for a cool night.  I used light sour cream in the recipe, so it's actually surprisingly light for such a hearty, creamy soup.  

You will need an immersion blender for this recipe.  I've said it before, and i'll say it again - an immersion blender is an absolute must for soups.  It's still one of my all-time favorite kitchen tools and I use mine regularly! 

Ingredients:

*1 tbsp. butter

*1 tbsp. olive oil

*1.5 lb. yukon gold potatoes (about 4 medium potatoes), cubed

*2 leeks

*1 garlic clove, minced

* 32 oz. chicken stock

*4 oz. (1/2 c.) sour cream

*salt, pepper

* chives for garnish

First prepare the leeks.  Halve them lengthwise and since them thoroughly under running water (dirt tends to hide in the nooks and crannies).  Roughly chop the white and light green parts. 

Heat a stock pot over medium heat and add the butter and olive oil.  Add the leeks, season with salt and pepper, and sauté for 7-8 minutes, or until soft.  Add the garlic and sauté one additional minute.  Add the chicken stock and increase the heat to high.  When the stock is boiling, add the potatoes and reduce the heat to medium low.  Simmer, loosely covered (keep the lid ajar), for 25 minutes, or until the potatoes are fork tender. Puree the soup with an immersion blender until smooth.  Stir in sour cream until it is completely incorporated.  Serve with another dollop of sour cream and chopped chives.  Enjoy! 

Stuffed Peppers

Can you believe how quickly October has flown by?  Halloween is just a few days away and I'm ready!  I must have succumbed to Mike's Halloween spirit this year.  It's hard not to when he started quizzing me about my costume choice back in July.

I'm all about a theme, and after I decided to make stuffed peppers for dinner this week, I knew I just had to carve them up like the little pumpkins they were meant to be.

Stuffed peppers are super simple to make, and you can really use whatever filling your heart desires.  Since I'm still on the Weight Watchers wagon, I opted to use fat free ground turkey, fresh veggies, tomato paste for rich flavor, and a cheddar cheese topping for good measure. 

Ingredients:

* 6 peppers

* 1 lb. ground turkey or beef

* 1/2 onion, chopped

*1 plum tomato, chopped

* 1/4 tsp. garlic powder

*2 tbsp. tomato paste

* 1/4 c. water

* 1 c. spinach, roughly chopped

*salt, pepper

* 10 oz. brown rice, cooked (I used a frozen pouch of Trader Joe's brown rice)

*4 oz. cheddar cheese, grated (I used white cheddar)

To carve the peppers, use a small pairing knife or pumpkin cutter to cut faces in the whole peppers.  After you make the faces, cut off the lid as you would a pumpkin and remove the seeds and as much of the ribs as possible.  Boil the peppers in water for 5 minutes, then remove with a slotted spoon and set aside to cool. 

Preheat the oven to 375.  To prepare the filling, spray a large skillet with cooking spray, heat to medium high and add the onions.  Saute until the onions are translucent, then add the turkey.  Season with salt, pepper, and garlic powder, and use a wooden spoon to break up the turkey as it cooks.  Add the tomatoes, tomato paste, and spinach, and saute until the spinach has wilted and tomato paste is totally mixed in.  Stir in the brown rice. 

Fill each pepper with the turkey mixture, and top with grated cheese.  Place the stuffed peppers in a casserole dish and bake for 15-20 minutes, or until the cheese is totally  melted and bubbly.  Let rest for 5 minutes before serving.  Enjoy! 

Grilled Cheeseburger

Before you start a diet, do you ever just go for an all out, ridiculous splurge?  I know I shouldn't, but it's not all bad because that's how this Grilled Cheeseburger came into existence. 

Inspired by my favorite grown up grilled cheese, this burger edition just might be a game changer.  The burger itself is pretty similar to a patti melt, with two types of cheeses, plus a layer of sweet, delicious caramelized onions. 

Since this is quite the hearty indulgence, I created six smaller sandwiches by halving the larger pieces of italian bread and using smaller beef patties.  That's a moot point because I ended up eating two and a half of the sandwiches, but my intentions were good! 

Ingredients:

*1 lb. ground beef, 85% lean

* 6 pieces (depending on the size of the loaf) crusty italian bread, halved

* 4 oz. gruyere cheese, grated

*4 oz cheddar cheese, grated

* dijon mustard

* 1 onion, thinly sliced

* 2-4 tbsp. butter

* 1 tbsp. olive oil

Begin by caramelizing the onions.  Heat a skillet to medium heat and add olive oil and 1 tbsp. butter.  Add the onions and cook until golden brown, stirring often (about 15-20 minutes).  

Heat a griddle to medium high heat.  Divide the beef into six even patties (press them thin) and season each side with salt and pepper.  Add a tablespoon of butter to the griddle and then the beef patties.  Cook roughly 3 minutes per side, or until done. 

For the sandwiches, spread dijon mustard on one side of half of the bread slices (or all of the slices, if you're into mustard!).  Wipe down the griddle to remove any of the beef drippings, then add another tablespoon of butter.  Add all of the bread to the griddle, then divide the gruyere among half of the slices.  Top with a spoonful of caramelized onions, then the burgers, and top with cheddar cheese.  When the bread is lightly toasted and the cheese is starting to melt, top the sandwiches with the second bread half and carefully flip, adding more butter to the griddle as needed.   Continue cooking until the cheese is completely melted.  Enjoy! 

Grilled Chicken Pitas with Homemade Greek Dressing

If you're looking for a healthy, simple weeknight meal, look no further than this delicious pita with homemade Greek dressing. 

I find myself craving Mediterranean and Greek food a lot.  With just a few ingredients you probably have on hand, you can easily whip up a super flavorful homemade dressing, which acts as both a marinade for the grilled chicken, as well as a dressing for the rest of the pita. 

In the pita, I added tomatoes, cucumbers, and feta, but it would also be great with olives, pepperoncini, or any of your favorite veggies. 

To make my weeknight cooking a little easier, I made the dressing in advance.  I also used about half of it to marinate the chicken, but you could also brush on the dressing while you grill the chicken if you don't have time to marinate it.  Keep in mind the olive oil will solidify in the refrigerator, so leave time for the dressing to come to room temperature when you're ready to serve. 

Ingredients:

Dressing:

*1/4 c. lemon juice (about 2 juicy lemons)

* 2 tbsp. red wine vinegar

* 1/2 c. olive oil

* 1 garlic clove, grated (or very finely minced)

* 1 tsp. dried oregano

* salt, pepper

For assembly:

* pita bread

* grilled chicken

* chopped romaine

* chopped tomatoes

* chopped cucumbers

*feta cheese

To prepare the dressing, combine all ingredients in a mason jar.  Shake vigorously until all ingredients are combined.  

To serve, toss dressing with romaine, tomatoes, cucumbers, and feta.  Add to a warm pita, top with grilled chicken, and additional feta.  Enjoy! 

Tangy Tomato Slow Cooker Pot Roast

Is there anything better than coming home to a hot meal, ready and waiting for you?  My husband gets to enjoy that quite often.  I, however, have to think ahead if I want to experience that luxury (love you anyway Mikey!).  

As such, I've been experimenting a lot with my slow cooker lately, and this pot roast recipe will be on repeat for us this winter.  Pot roast is the perfect cut of meat for the slow cooker because it's a larger size and doesn't dry out even when it's cooked all day.  I love a classic pot roast cooked in beef broth, but this tangy version, with a sweet and savory sauce of crushed tomatoes and apple cider vinegar,  is the perfect twist.  

Ingredients:

* 1 (2.5 lb.) pot roast

* 1 tbsp. olive oil

* 1 tbsp. butter

* 6 large carrots (I wash them but don't peel them)

* 3 celery stalks

* 2 onions, chopped

* 1 (15 oz.) can crushed tomatoes

* 1 (14 oz.) can beef broth

*2 tbsp. apple cider vinegar

*1 tbsp. brown sugar

* 1 bay leaf

* 1 bunch of thyme (5-6 sprigs)

* 2 garlic cloves, crushed

* salt, pepper

Heat a saute pan to medium high heat.  While the pan is heating, pat the meat dry and season it generously with salt and pepper.  Add butter and olive oil to the pan and swirl to coat.  Add the meat to the pan and brown it on all sides (about 1 minute per side).  

In the slow cooker, layer celery and carrots on the bottom of the pan.  Place the beef on top, then scatter onions through out.  In a bowl, whisk together crushed tomatoes, beef broth, cider vinegar and brown sugar.  Pour this mixture in the crock pot.  Add garlic cloves, bay leaf, and thyme to the pot.  Cook on low for 8 hours, or until the meat is fork tender.  Enjoy! 

The Perfect Chicken Breast

A few months ago, my friend Stephanie informed me that she had discovered the perfect way to cook chicken breast.  I listened to her, of course, and was intrigued, but for some reason never tried the recipe. 

Let's be honest, you all have heard me bitch time and time again about boneless, skinless chicken breasts.  I eat them at least once a week, but I just don't enjoy it.  I will admit that I am guilty of overcooking the poor things until they are a rubbery, chewy disaster, but I'm always just the slightest bit paranoid that they aren't cooked through. 

After seeing this recipe on various other food blogs (I believe the Kitchn is credited for the original) I finally gave it a whirl this week.  This method really is fool proof.  It requires almost no active cooking time and the result is a juicy, tender chicken breast that has poached in its own juices.  

It's so easy that I've already made this chicken twice this week (and it's only Tuesday..).  The first night I served it with a mushroom cream sauce that I made while the chicken was cooking, and the second straight up with a little barbecue sauce on the side. 

Here's how I made it:

1) Pound out your chicken so it is even thickness throughout (I prefer mine on the thinner side and either pound it to once inch, or slice it crosswise so I have two thin breasts)

2) Heat a large heavy bottom skillet over medium high heat (you need one with a tight fitting lid)

3) Pat the chicken dry and season it on both sides with salt and pepper

4) Add 1 tbsp. of olive oil to the pan and add the chicken.  Sear for 1 minute, then flip the chicken

5) Cover the pan with the lid and reduce the heat to low

6) Set the timer for 10 minutes. Do NOT, under any circumstances, open the lid. 

7) After 10 minutes, turn the heat off and reset the timer for another 10 minutes.  Resist the urge to peek!  The steam needs to remain in the pan

8) Enjoy! 

Peanut Chicken Meatballs

I always find that when I take time to meal plan, I end up with a different theme each night of the week.   What can I say, I love a good theme!   One of my favorite things to make is dim sum.  I just love variety and having a little bite of everything.

These Peanut-y Chicken Meatballs make the perfect bite.  They're tender, sweet and savory at the same time, with a rich sauce and a slight crunch from the sesame seeds.  

When it comes to Asian food, there are so many great prepared foods to compliment a little bite like these meatballs.  Enter: my new favorite salad.  Have you tried the Asian Chopped Salad from Harris Teeter?  It is SO good.  I just love a cabbage salad, and especially because this one is very similar to my favorite Indochine salad.

Another pantry staple in my house is Trader Joe's Chicken Shu Mai.  They also come in a pork variety and both are delicious.  The serving size is pretty generous too, and the sauce that comes in the box is delicious.

This meal couldn't be simpler, or more fun, to put together.  What are some of your prepared pantry staples?

Ingredients:

* sesame seeds, for garnish 

Meatballs:

*1 lb. ground chicken 

* 1/2 c. panko

* 1/2 tsp. grated ginger, or ginger paste

* 1/2 tsp. dijon mustard

* 1 egg

* 1/4 tsp. garlic powder

* 1/4 tsp. onion powder

Sauce:

* 1/4 c. hoisin sauce

* 1/4 c. creamy peanut butter (I used reduced fat)

*1 tbsp. low sodium soy sauce

* 1/2 tsp. grated ginger, or ginger paste

*1 tbsp. rice vinegar

* 3 tbsp. water

Preheat oven to 425 and line a baking sheet with parchment paper.  To prepare the meatballs, combine all ingredients in a bowl and mix with your hands until the ingredients are incorporated (the mixture will be wet).  Shape chicken mixture into 1 1/2 inch meatballs and arrange on the baking sheet.  Bake for 15 minutes. 

Meanwhile, prepare the sauce by combining all sauce ingredients in a small saucepan over low heat.  Stir until well combined. 

After 15 minutes, brush some of the sauce over the meatballs and return to the oven for 5 minutes.  Brush with more sauce, garnish with sesame seeds, and serve. 

Filet Mignon Steak Sandwich

Last week, I saw a recipe for a Filet Mignon Steak Sandwich and immediately ditched my dinner plans so I could make one for myself. 

Everyone loves a good steak and cheese, but when you amp it up with filet mignon?  This sandwich reaches a whole new level. 

Trader Joe's has a great, affordable cut of beef tenderloin.  It's prepackaged, typically right around  one pound, and it's typically between $10-$12.  I buy one every time i'm in Trader Joe's and it's the perfect amount for Mike and me. 

I was so excited about this sandwich I could barely handle taking the time for pictures.  You need to eat it right away while it's still ooey-gooey.  I reheated the leftover in the toaster oven and it was perfection on day two as well. 

Ingredients (adapted from this recipe)

* 1 lb. filet mignon beef tenderloin

* 1 baguette

* 1 large, sweet onion, thinly sliced

* 1/2 tsp. balsamic vinegar

* 2 tbsp. olive oil

* 1/2 tsp. sugar

* 3 slices monterey jack (If you can't find slices, use about 5 oz. grated)

* 1 c. beef broth **

* 1/2 tsp. worcestershire sauce

* salt, pepper

Preheat oven to 450.  Allow meat to rest at room temperature for 10 minutes or so.  Pat the meat dry and season with sugar, salt, and pepper.  Heat a large, oven-proof skillet over medium high, add 1 tbsp. olive oil, and add the beef tenderloin. Sear on all sides until browned (1-2 minutes per side), then transfer to the oven and roast for 5 minutes for medium rare (Note: this method will only work with a large, thick cut piece of meat.  If you prefer you are using filet medallions or a thinner cut, cook on stovetop the entire time).  Remove the skillet from the oven and set the meat aside to rest. Reduce oven temperature to 400. 

To prepare the jus, add beef broth and worcestershire to the pan that the meat cooked in and simmer over medium low heat, stirring often.  If the mixture starts to reduce quickly, reduce heat to low.  Set aside. 

Meanwhile, prepare the onions.  Add 1 tbsp. oil to a separate pan and sauté the onions over medium heat until soft, then stir in balsamic vinegar. 

Toast the bread in the oven for 3-4 minutes, or until just lightly toasted and warmed through.  

To assemble the sandwich, add cheese to the pan with the onions in an even layer.  Spoon jus over one side of the toasted baguette, then add the steak and top with onions and cheese.  Enjoy!

** The original recipe calls for au jus starter.  I wasn't able to find any so I created my own with beef broth and worcestershire. 

Surfer Dogs

A few weeks ago, I shared my love of Trolley Stop's Surfer Dogs on the blog, and I've been meaning to make a homemade version for a while now. 

If you don't live in Wilmington, you may not be familiar with our iconic hot dog spot.  The first time I had their famous Surfer Dog was when Mike's cousin Samantha had the Trolley cart at her wedding.  Bacon, mustard, and cheese sauce - how did I ever doubt you?

This combo on top of a freshly grilled all beef hot dog is a big winner, and it couldn't be easier to prepare.

Ingredients (serves 10 - customize the portions as needed!)

* 24 all beef hot dogs, buns

* spicy brown mustard, for serving

* 10 pieces center cut bacon

*2 tbsp. butter

* 2 tbsp. flour

* 8 oz. cheddar cheese, freshly grated 

* 8 oz. heavy cream

* 1/8 tsp. paprika

* 1 tbsp. dijon mustard

*dash of ground nutmeg

* 2-3 dashes hot sauce 

* salt, pepper

First, prepare the bacon.  Line a baking sheet with aluminum foil and arrange the bacon in a single layer.  Transfer to the oven and turn the temperature to 400 (starting with a cold oven helps the bacon get crisp).  Cook the bacon for 18-20 minutes, or until crisp, and drain on a paper towel.  When the bacon is cool enough to handle, crumble it into fine pieces.

For the cheese sauce, melt butter in a sauce pan over medium high heat.  Whisk in flour and whisk constantly for a minute or so, or until the flour is well combined with the butter and the mixture is golden brown.  Add the cream to the pan and season with mustard, paprika, hot sauce, nutmeg, salt, and pepper.   Bring this mixture to a simmer, until small bubbles form around the edge of the pan.  Reduce the heat and whisk in the grated cheddar. 

To serve, grill the hot dogs, add a thin line of spicy brown mustard, top with cheddar cheese and bacon bits. Enjoy! 

Mediterranean Beef Tips with Tzatziki

I have to admit, I feel a tiny bit bashful posting this recipe.  After all, I just married into a ginormous Greek family, full of amazing Greek cooks. Who am I to post my new favorite Tzatziki?! 

Cooking, however, is all about trying and learning new things.  I've really been embracing mediterranean and greek food lately, not only because I love the flavors, but the recipes and ingredients are usually fairly healthy. 

These beef tips have just a few ingredients, most of which you probably have on hand, and they pack some serious flavor.  Topping the beef with cool, garlicky, dill-y tzatziki is the perfect summer dinner. 

I originally planned to make these as kabobs, but the weather was not cooperating so instead I tossed all of the beef tips on my indoor grill pan.  This recipe serves two for dinner, but would make a great appetizer with a little pita bread as well. 

Ingredients:

Beef:

* 1.25 lb sirloin, cut into cubes

* 2 garlic cloves, smashed

* Juice of 1/2 lemon

* 1.5 tbsp. dried oregano

* 2 tbsp. olive oil

* salt, pepper

Tzatziki:

* 3/4 c. greek yogurt

*1.5 tsp. lemon juice

* 1 tsp. lemon zest

* 1-2 garlic cloves, grated (depending on size)

* salt, pepper

* 1 tbsp. fresh dill, chopped

* 1/2 an english cucumber

First, prepare the beef.  Combine garlic cloves, lemon juice, olive oil, oregano, salt and pepper in a bowl.  Add the beef and stir well to coat.  Marinate in the refrigerator for 4 hours or overnight. 

To prepare the Tzatziki, start by seeding and grating the cucumber (cut it in half lengthwise, then use a small spoon to scoop out the seeds; use a box grater on the smaller side to grate it).  Place the grated cucumber in a fine mesh strainer set over a bowl, and use the back of a spoon to press out as much liquid as possible (I ended up with 2 tbsp. grated cucumber).  In a bowl, combine yogurt, grated cucumber, lemon juice and zest, grated garlic, fresh dill, salt, and pepper.  Refrigerate until ready to serve. 

Grill the beef tips over medium high heat until done.  Serve warm with Tzatziki. Enjoy! 

Sweet Corn & Bacon Risotto with Shrimp

There's nothing I love more than a simple date night at home after a particularly hectic week.

Of course, i'm one of those people who finds stirring risotto while sipping my glass of Malbec incredibly relaxing.  Others may not enjoy it as much, but it's a small price to pay for the deliciousness that is Sweet Corn and Bacon Risotto with Shrimp. 

I've been using the sweet corn that is in season at every opportunity; there really isn't a frozen kernel that can compare.  The salty bacon adds just the subtle smokiness and crunch the dish needs.  I topped mine with tender shrimp, but if you have a land lubber in your family, it also pairs perfectly with steak. 

Ingredients (serves 2)

* 1 c. abrorio rice

* 4 c. chicken stock

* 2 ears corn

* 3 pieces bacon

* 1 tbsp. butter

* 1/2 lb. shrimp, peeled and deveined

Add the chicken stock to a pan and warm over medium heat.  Slice the bacon into small chunks and add it to a preheated (medium high) skillet.  Saute until crisp, then remove with a slotted spoon and set aside on a paper towel lined plate.  Drain off all but about 1 tbsp. of the bacon fat (you want just a light coating on the pan).  Add the rice to the pan and stir it with a wooden spoon, toasting the rice for 1 minute for so.  Add a ladle of the warmed chicken stock to the pan and stir until it is absorbed (if it sizzles up or is absorbed very quickly reduce the heat to medium).  Each time the stock is absorbed, add another ladle full. 

When there are about two ladles of stock left, slice the kernels off of the corn and add to the pan, stirring well.  Continue to add the stock until none remains.  

Meanwhile, heat a separate pan to medium heat and add butter.  Season the shrimp with salt and pepper and add them to the pan, sautéing until they are just cooked through (light pink and white).  Stir the bacon back into the finished risotto and serve with shrimp. Enjoy! 

Beer Can Chicken

I'm always looking for a new way to enjoy our weeknight staple, chicken.  For the longest time, i've been meaning to try the classic Beer Can Chicken.  What in the world was I waiting for?  Not only is it super simple to make, but the results are the juiciest, most tender chicken you have ever tasted.  

How cute is this guy? 

Once you pop the chicken in the oven, no other work is needed.  This would also be great on the grill.  

Ingredients

* 1 whole chicken, rinsed and patted dry

* 1 light beer

* 1 tsp. onion powder

* 1 tsp. garlic powder

* 1 tsp. paprika

* 1 tsp. ground mustard

Preheat oven to 350 and lower the top rack to the lowest third of the oven.  Combine onion powder, garlic powder, paprika, and ground mustard in a bowl.  Rub the spices all over the chicken.

Pour out (or drink!) about 1/3 of the beer and place it in the center of a roasting pan.  Place this chicken on top of the beer with the legs facing down.  Use the legs to prop the chicken up.  Roast in the oven for 1.5-2 hours, or until done (to test, gently cut the skin between the leg and the thigh; if the juices run clear, it's cooked through).

Grilled Peach Panini

I'm not even sure where to begin with this sandwich.  Melted cheddar.  Grilled peaches.  Sweet barbecue sauce.  Thick cut bacon. Grilled chicken.  

Yes, these are a few of my favorite things.  But when they join together in this sweet, salty, melty panini? There is only one word that comes to mind: Epic. 

Peaches are so juicy and sweet this time of year, so I have stocked up and been treating myself to at least one a day. Grilling peaches just slightly softens them and adds a nice flavor to the flesh.  Add them to a sandwich, smoothie, or serve them up with a scoop of vanilla.  You can't go wrong!

Ingredients (2 sandwiches)

* 1 chicken breasts, butterflied

* 4 pieces of bacon

*1/4 c. bbq sauce

* 2 oz. cheddar cheese, cut into thin strips

* 1 peach

* 4 pieces thick cut bread

First, cook the bacon.  Arrange the bacon on a foil lined cookie sheet and place in a cold oven.  Turn the heat on 400 and cook the bacon for 17-19 minutes, or until mostly red.  Remove the bacon and transfer to a paper towel lined plate to drain. 

Slice the peach in half and remove the pit with a spoon.  Coat the grill with cooking spray and heat to medium (I used my indoor grill pan).  Grill the peaches, cut side down, for 2-3 minutes or until there are nice grill marks.  Thinly slice and set aside.  Season the chicken with salt and pepper and grill, roughly 4 minutes per side, or until cooked through.  

Preheat panini press to medium high heat.  To prepare the sandwiches, spread a thin layer of bbq sauce all pieces of bread.  On one side, arrange a thin layer of peaches, then bacon, cheddar cheese, chicken, and another layer of cheddar.  Top with remaining piece of bread and transfer to panini press.  Grill until lightly browned, slice the sandwich on the diagonal, and serve.  Enjoy! 

Grilled Chicken Nachos

Some of you may not know this about me... but I am a connoisseur of nachos. So much so that multiple toasts at my wedding actually referenced my love of the crunchy, cheese snack. 

 After sampling nachos all over the world (ok, all over Wilmington, and many a movie theater and sports arena), I figured i'd try my hand at making some of my own.

 

When it comes to nachos, I don't really discriminate (unless it's just melted cheddar on top- who does that? a cheese sauce is vital), but there are some kinds I like more than others.  I like to keep my nachos pretty simple, with a little pico, the occasional pulled pork or grilled chicken, and maybe a dollop of sour cream on top.  I skip the beans and jalapenos, but feel free to go crazy with any toppings you like.

The best part is the pico is double duty- part of it is used as the base for the cheese sauce and the rest is served on top.  The cheese sauce recipe makes plenty, so you could keep the extra warm in a fondu or crock pot for a party.

Ingredients:

For the Chicken:

* 1 boneless, skinless chicken breast, butterflied
(halved lengthwise to create a thinner chicken breast)

* 1/4 tsp. paprika

* 1/4 tsp. garlic powder

* 1/4 tsp. onion powder

* 1/4 tsp. cumin

* 1/4 tsp. chili powder

Pico

* 3 plum tomatoes, chopped

* 1/2 red onion, minced

* 2 garlic cloves, minced

* 1 jalapeño, minced

* juice of 1/2 lime

Cheese Sauce

* Pico (half of recipe above)

* 1 tbsp. vegetable oil

* 1 tbsp. flour

* 1/2 c. lager style beer

* 1 c. monterey jack cheese, grated

* 1 c. cheddar cheese, grated

* 1/2 -1 c. heavy cream

* 1/4 tsp. cumin

* 1/4 tsp. chili powder

* 1/4 tsp. paprika

First, prepare the pico by combining all ingredients in a bowl; set aside.  To prepare the chicken, combine all spices in a bowl, then rub on the chicken.  Grill on medium high heat until cooked through (about 3-4 minutes per side). 

For the cheese sauce, start by adding the vegetable oil to a pot.  Heat to medium high, then add half the pico and sauté until the onions are slightly soft.  Stir in flour and cook for one minute.  Add the beer and cook for one additional minute, then add heavy cream.  Heat this mixture until small bubbles form around the edges, then reduce heat to medium low and add the cheeses.  Season with cumin, chili powder, and paprika.  If the cheese sauce is too thick, add a bit more cream until you have reached the desired consistency. 

Serve with tortilla chips.  Enjoy! 

Mushroom, Onion & Smoked Gouda Crustless Quiche

Weekend cooking.  My favorite kind of cooking!  This weekend, I had no plans on my calendar, and I absolutely loved it.  Friday night, we had an impromptu party at the picnic table with some great neighbors, pizza, and plenty of wine.  Saturday was spent leisurely preparing breakfast for Sunday, making some delicious homemade nachos (stay tuned this week!) for lunch, and gearing up for a Father's Day dinner fit for a king. 

There's nothing better than Quiche for breakfast. Quiche has many of my favorite qualities as far as food is concerned.  You can literally put anything you like in it, you can make it in advance, and it makes a great breakfast, lunch, or dinner.  What's not to love? 

A traditional quiche is made with whole milk or cream and baked inside a pastry crust.  In the interest of bathing suit season, I opted for skim milk and skipped the crust.  Honestly, I didn't miss either!  The mushrooms and smokey gouda lend an earthy heartiness to the quiche, making it extra savory and filling. 

I made this Saturday afternoon so I could just pop it in the oven and warm it for a leisurely Sunday morning breakfast. The leftovers make a lovely, simple dinner paired with a side salad. 

Ingredients: 

* 1 onion, chopped

* 1 tbsp. butter, plus more for buttering the dish

* 1 c. mushrooms

* 3/4 c. milk (I used skim)

* 6 eggs

* 1 c. smoked gouda, shredded 

* salt, pepper

Preheat oven to 375.  Use butter to lightly grease a tart or pie pan.  Heat a sauté panto medium high and add the butter and onions.  Sauté the onions for 3-4 minutes until slightly soft, then add mushrooms and season with salt and pepper.  Continue cooking until the mushrooms are soft, stirring often, about 5 minutes.  

In bowl, whisk eggs together eggs and milk and season with salt and pepper.  Stir in the gouda cheese.  Add the mushroom and onion mixture to the eggs and stir to combine.  Pour the egg mixture into the baking dish and bake for 25-30 minutes, or until lightly browned around the edges and the eggs are set. If making this ahead, cool completely, refrigerate, and reheat it (within 3 days) at 325 for 20 minutes.  Enjoy! 

Burger Sliders with Goat Cheese & Blackberry Onion Jam

One of my favorite weekend activities, assuming I'm up in time, is heading to the Riverfront Farmers Market.  I love taking my time, perusing the fresh produce, flowers, herbs, breads and local products, buying whatever strikes my fancy and figuring out what to do with it later.

This weekend, I came home with vine ripened tomatoes, homemade blackberry jam, Nature's Way goat cheese (the best in my opinion), and of course I had to swing by Great Harvest for a fresh baguette and a big bag of oatmeal chocolate chip cookies.

With my farm fresh loot, I decided to make sliders two ways: first, I grilled the tomato and threw it on a classic American version, but the real star of the show?  My Sliders with Goat Cheese & Blackberry Onion Jam.

These sliders are total perfection.  The sweet, sticky onion jam, slightly crunchy with blackberry seeds, in contrast to the tangy, cool, semi-melted goat cheese?  I'm telling you, you need these in your life.

These sliders would be perfect for a tapas party or BBQ, or even full sized for a main course.

Ingredients:

*1.25 lb. ground beef, 85% lean

* Goat cheese

*3c onion, thinly slice (two medium onions)

*1 tbsp. butter

 *1 tbsp. olive oil

*2 tsp. sugar

*1 tbsp blackberry jam

*1 tsp. balsamic vinegar

*2 tbsp. water

salt, pepper

*8 ciabatta rolls (I used frozen ones - perfect for sliders)

Begin by caramelizing the onions.  Heat a saute pan over medium heat, add butter, olive oil, and onions, and cook until soft and caramel in color (20-30 minutes), stirring often.  Once the onions are caramelized, stir in balsamic and blackberry jam, and season with salt and pepper.  If the mixture is too thick, add 2 tbsp. of water to loosen it a bit. 

To prepare the burgers, season the meat with salt and pepper.  Divide into 8 equal patties.  Preheat a griddle (you can also use a regular pan or grill) to high heat and cook the patties to desired temperature.  Top with goat cheese and onion mixture and serve on ciabatta rolls. Enjoy!

Ribs with Homemade BBQ Sauce

Let me just preface this post by saying I find it borderline impossible to get an attractive picture of ribs.   They completely fall apart when you try to plate them, are best drenched in delicious BBQ Sauce, and are generally very messy.  Con: not the best picture I've taken.  Pro: these challenges are just a few of the reasons these ribs are so amazing. 

I have tried so many different methods for making ribs, from boiling them in Pepsi, to grilling and slow roasting.  In my opinion, slow roasting is not only the least messy option, but also makes the most tender, fall off the bone ribs.  

But why stop with the perfect ribs?  Topping these babies with homemade BBQ sauce is the icing on the cake. This recipe is a great basic that you can put your own spin on - once you  master the standard version, try mixing in different flavors of preserves or even whiskies!

Ingredients:

*1 slab baby back ribs

* 1 tsp. paprika

* 1 tsp. garlic powder

* 1 tsp. onion powder

* 3/4 c. chicken stock

*2/3 c. BBQ sauce, plus more for serving

BBQ Sauce:

*2 tbsp. olive oil

* 3 garlic cloves, minced

* 2 c. ketchup

* 3/4 c. chicken stock

* 2 tbsp. soy sauce

* 6 tbsp. brown sugar, loosely packed

* 4 tbsp. molasses

* 3 tbsp. apple cider vinegar

Preheat oven to 325.  Prepare the ribs by removing the thick membrane from the bony side of the ribs (to start it, I gently cut the layer of the fat at one end of the slab).  Combine paprika, garlic powder, and onion powder and rub all over the ribs.  Add ribs to a baking dish, add chicken stock to the pan, cover tightly with aluminum foil and bake for 2 hours.  After 2 hours, brush with 1/3 c. BBQ sauce, recover with foil, and return to the oven for 30 minutes or until the ribs start to come away from the bone and are very tender. Remove the ribs, move the oven rack to the top third of the oven, and increase heat to broiling.  Broil for 8-10 minutes (watch closely!) or until nicely browned on top.  Serve with more BBQ sauce.  Enjoy!

For Sauce:

Heat a saute pan over medium heat.  Add olive oil and garlic and sauté for 30 seconds or so.  Add all remaining ingredients, whisking often, and bring to a simmer.  Simmer for 20 minutes or so, or until thickened and reduced to about 3 cups.  

Chimichurri Sauce

In the summer, with so much grilling action, i'm always looking for new sauces and flavors.  This chimichurri is the perfect accompaniment to any grilled meat, vegetable, or even as a bread dipper. 

Chimichurri is not only fun to say, but also fresh and delicious!  A little bit goes a way and it brings a sort of refreshing, herby flavor to anything you spoon it over.  I served mine over grilled sirloin, vegetables, and was left wishing I had a nice pita bread to soak up the leftovers.

Ingredients:

* 3-4 garlic cloves, depending on size

* 1 bunch flat leaf Italian parsley (I used a 3/4 oz package from the store)

* 2 heaping tablespoons fresh oregano

* 1/2 c. olive oil

* juice of 1/2 a lemon

* 1/4 tsp. red pepper flakes (or more if you like the heat)

* 2 tbsp. red wine vinegar

* salt, pepper

Combine all ingredients in a food processor.  Pulse until blended, but not completely pureed.  Let sit at room temperature for 20 minutes before using.  If making in advance, refrigerate until ready use but bring to room temperature again before serving. Enjoy!