Roasted Summer Vegetables over Creamy Grits

8/5/2021

This is an easy and versatile way to get fresh summer vegetables into your supper routine. I use eggplant, peppers, and tomatoes (because those are the bumper crops in my garden this year), topped with sunflower seeds and dried figs. You can substitute any vegetable, nut, or dried fruit. Think of it as a method rather than a recipe.

Roasted Summer Vegetables over Creamy Grits

Ingredients

Vegetables

3 Tbsp. olive oil, divided
1 onion, wedged (leave a small amount of core intact)
6 cloves garlic, whole
3 cups eggplant, cut into large chunks
2 cups pepper, cut into large chunks
2 cups tomatoes, cut into large chunks, or left whole if they are grape/cherry tomatoes
4 Tbsp. butter
2 Tbsp. red wine vinegar
1/4 cup dried figs, halved, stems removed
1/4 cup sunflower seeds
Salt & pepper, to taste
Grits

2 cups milk
2 cups chicken stock
1 cup stone ground grits
Salt & pepper, to taste

Serves 4-6
Cook Time: 45 minutes

Bring milk and stock to boil in a large pot; once boiling turn to low and add grits. Whisk to combine and continue whisking throughout cooking (it takes at least 30 minutes for stone ground grits to cook - you will know they are done when they no longer have a metallic taste).
Meanwhile, heat oven to 450 and toss eggplant and onions in 1 Tbsp. olive oil, salt and pepper. Spread evenly over a sheet pan and roast for about 15 minutes. While eggplant is roasting, toss peppers and garlic in 1 Tbsp. olive oil, salt and pepper; add to eggplant mixture after it cooks for 15 minutes. Then toss tomatoes in remaining olive oil, salt and peppers. Add to tray after the peppers have cooked for about 15 minutes and cook for an additional 5 minutes.
When peppers are about halfway through their cook time, melt butter in a small skillet over medium heat. Allow butter to brown, then add sunflower seeds. When the sunflower seeds begin to brown add the figs, allow to cook for a minute or two before adding the vinegar; stir to combine mixture and turn off heat.
To serve, add grits to plate, then top with roasted vegetable mixture. Spoon over the browned butter with sunflower seeds and dried figs.

Hawaiian Pork Tenderloin Salad

8/5/2021

Having never visited Hawaii, I can't say this salad is deserving of the name....but it's full of the flavors that I think Hawaii is full of: juicy pork flavored with an Asian-inspired marinade and pineapple (fresh is always best, but I use canned to make this dish accessible for everyone year-round). Regardless of authenticity, it's definitely delicious!

Hawaiian Pork Tenderloin Salad

Ingredients

Salad

2 Tbsp. coconut oil
1 lb. pork tenderloin
8 cups salad greens of your choice
1 can pineapple slices
1 avocado, slices or scooped
1/2 red onion, sliced and soaked in water for 10 minutes
1 red, orange, or yellow bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup frozen edamame, thawed
2 Tbsp. sesame seeds, for garnish
Dressing & Marinade

1/4 cup ponzu sauce
1/4 cup pineapple juice (reserved from canned pineapple slices)
1/4 cup honey
2" ginger, grated
5 cloves garlic, grated
1 Tbsp. sesame oil
1 Tbsp. coconut oil

Serves 4
Cook Time: 20 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the pork tenderloin; marinate for at least two hours or up to 12.
Preheat a medium skillet over medium-high heat, when heated add coconut oil. Remove pork from marinade and pat dry with paper towels; discard marinade. Sear pork on all sides, then lower the heat and cover until pork reaches 145 degrees F.
Meanwhile, toss salad ingredients together; when pork is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. While pork is resting cook pineapple slices in pan to caramelize just a little. Drizzle with dressing, garnish with sesame seeds, and serve immediately.

Quick Coq au Vin

8/5/2021

This is a quick-cooking version of the traditional Coq au Vin; by using boneless skinless chicken thighs and dried mushrooms I've sped up the cooking process. I've also tried to reduce the time spent chopping by using large chunks of vegetables and frozen peas. It's not replacement for the original, but it'll give you a great meal in half the time!

Quick Coq au Vin

Ingredients

2 Tbsp. olive oil
4 boneless skinless chicken thighs
1/2 cup pearl onions, thawed and blotted to help dry
2 fennel bulbs, wedged
2 stalks celery, cut into 2" batons
2 carrots, cut into 2" batons, or a couple handfuls of baby carrots
4 cloves garlic, whole
1/2 cup dried mushrooms
2 Tbsp. Wondra
1 1/2 cups dry red wine, such as a pinot noir or burgundy
1/2 cup chicken stock
1/2 cup frozen peas
2 tsp. Herbs de Provence
salt& pepper, to taste

Serves 3-4
Cook Time: 40 minutes

Heat a deep skillet over medium-high heat; generously salt & pepper both sides of the chicken thighs. Pan sear each side of chicken until golden brown and crispy, but do not worry about cooking through; this may take two batches, do not crowd the chicken or it will steam and not brown well. Remove browned chicken and set aside. Not having the skin on will make the chicken want to stick to the pan more than the usual method, but be patient and the skinless chicken will release.
Add onions, fennel, celery and carrots to pot, cook to soften; add garlic and cook for one more minute. Coat vegetables in Wondra and allow to cook for another minute or two.
Deglaze with wine, scrapping browned bits off the bottom of the pan, cook wine until alcohol cooks off. Add stock and bring to a simmer. Add chicken back to pan and allow to cook through to 165, covered; toss in peas and Herbs de Provence.
Great with mashed roast potatoes for an easy side.

Halloumi Salad

8/5/2021

Having recently discovered halloumi, I've been on a kick lately. It's an usual cheese with a salty, briny taste and with a squeak to your teeth. It's got a high heat point and works well for grilling or sautéing, but does not melt. It's great on a salad!

Halloumi Salad

Ingredients

4 Tbsp. olive oil
8 oz. halloumi, sliced
1 pint cherry tomatoes, halved
1 cucumber, diced
1 avocado, sliced or scooped
8 cups salad greens of your choice
3 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1/4 cup chopped herbs (your choice)
salt& pepper, to taste

Serves 3-4
Cook Time: 10 minutes

Preheat medium skillet over medium heat; when heated add one Tbsp. olive oil and sear halloumi on both sides until browned. Set aside. Using the same pan, saute chickpeas to warm through and crisp a little on the outside.
Meanwhile, top salad greens with tomatoes, cucumber and avocado. Mix remaining olive oil with vinegar, lemon juice, chopped herbs, and salt and peppers. Mix to combine.
Top salad with halloumi and chickpeas, drizzle dressing over top.

Salisbury Steak

8/5/2021

I always thought Salisbury Steak was T.V. dinner food, exclusively...I had no idea what a yummy meal it can be! It's seared ground beef patties with a rich and savory mushroom sauce. Even better, it's easy to make and doesn't take too much time. Great with mashed potatoes and any roasted vegetable for an easy side (pictured with roasted Brussels sprouts)!

Salisbury Steak

Ingredients

2 Tbsp. olive oil
1 lb. ground beef
2 onions, minced, divided
1 egg, beaten
1/2 cup breadcrumbs
3 Tbsp. Worcestershire sauce, divided
1 Tbsp. steak seasoning
3 cloves garlic, grated
1 cup mushrooms, sliced
2 Tbsp. Wondra
2 cups beef stock
1 tsp. parsley, chopped
salt& pepper, to taste

Serves 4
Cook Time: 40 minutes

Heat a large skillet over medium-high heat. Meanwhile, combine beef, half the minced onion, the beaten egg, the breadcrumbs, 2 Tbsp. Worcestershire sauce, and the steak seasoning and mix to combine. Shape into 4 oval shaped patties, about 1 1/2" thick and cook on both sides in the olive oil, about 4 minutes per side. Remove to a plate when browned on both sides and set aside.
Lower heat to medium and cook remaining onion until softened, add garlic and cook one more minute. Add mushrooms and cook until they have released their water, pan will be relatively dry. Add Wondra and cook until it is absorbed in the small amount of liquid left in the pan. Deglaze with stock, scrap bottom of pan to release any cooked on bits. Salt & pepper, to taste.
Allow to simmer for about 5 minutes, before adding the steaks back into the pan. Cook for roughly 15 more minutes to allow steaks to cook through.
Garnish with parsley and serve with mashed potatoes.

Greek Chicken Salad

8/5/2021

Another great salad for an easy weeknight meal that's healthy and delicious! I've used halloumi in this salad because I seem to be on an halloumi kick, but feta will work just as well, I just wouldn't heat it through like the recipe call for with the halloumi.

Greek Chicken Salad

Ingredients

Salad

2 Tbsp. olive oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 pint cherry tomatoes, halved
1 cup cucumber, sliced
1 cup peppers, sliced
1/2 red onion, sliced and soaked in water for 10 minutes
4 oz. halloumi, cubed
Dressing & Marinade
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. Dijon mustard
3 cloves garlic, minced
2 tsp. Greek seasoning
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. While chicken is resting, toss halloumi into pan and let warm through and soak up the chicken juices. Drizzle with dressing and serve immediately.

Pork & Apricot Tagine

8/5/2021

My Pork & Apricot Tagine is hearty and filling; the rich flavors of the fatty pork blend perfectly with the spicy and exotic flavors of the Berbere spice. This tagine takes a while to cook, but is so easy to make! I've made it as a tagine to serve over rice or couscous, but have added extra water and eaten like a traditional western stew without a starch. I've included instructions for both - either way, you'll be making it again!

Pork & Apricot Tagine

Ingredients

2 Tbsp. olive oil
2 lb. pork shoulder or butt (you're looking for a large cheap cut of pork)
2 onions, chopped
3 carrots, cut into large chunks
5 cloves garlic, whole
2 Tbsp. tomato paste
2 Tbsp. Berbere seasoning
3 cups water (add 2 more cups water for a delicious stew)
1 cup dried apricots
1 cup prunes
salt& pepper, to taste

Serves 6-8
Cook Time: 3 hours

Heat a Dutch oven over medium-high heat; pat pork dry and season with salt and pepper. Sear in hot oil until all sides are browned, remove and set aside. Lower heat to medium and saute onions and carrots until softened, add garlic cloves and sear for another minute. Add tomato paste and Berbere seasoning and cook for 1 minute, coating vegetables in seasoning and paste.
Add pork back into pot and add enough water till is is almost covered (this will vary depending on the size of the pork and the size of your cooking vessel). If you are making a stew to be eaten alone, rather than over rice or couscous, add about two more cups water at this point. Add dried fruits, cover and simmer on low heat for least two and a half hours, checking on it periodically. Once pork is falling apart it is ready.
Serve with couscous or rice. If you added the extra water and have a stew, no need for couscous or rice.

Quick Chicken Cacciatore

8/5/2021

My quick version of Chicken Cacciatore hits all the marks on flavor, but in less than half the time of the more traditional version. I've sped things up by using boneless skinless chicken thighs to cook quickly, anchovy paste to add extra flavor, switched out regular canned plum tomatoes for canned cherry tomatoes that add a little extra sweetness and cook down more quickly, and swapped out white wine for red wine to add flavor. I suggest using a quick-cooking side, like orzo pasta. It's just a few tweaks to save you time!

Quick Chicken Cacciatore

Ingredients

4 boneless skinless chicken thighs
2 Tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
1 tsp. anchovy paste
1 Tbsp. tomato paste
1/2 cup dry red wine
1 15 oz. can cherry tomatoes (stewed tomatoes will work if you can't find whole canned cherry tomatoes)
salt& pepper, to taste

Serves 3 - 4
Cook Time: 40 minutes

Heat a deep skillet over medium-high heat; generously salt & pepper both sides of the chicken thighs. Pan sear each side of chicken until golden brown and crispy, but do not worry about cooking through; this may take two batches, do not crowd the chicken or it will steam and not brown well. Remove browned chicken and set aside. Not having the skin on will make the chicken want to stick to the pan more than the usual method, but be patient and the skinless chicken will release.
Sauté onion and pepper in Dutch oven to soften; add garlic and cook 1 more minute. Add both anchovy and tomato paste, toss vegetables to coat and cook for another minutes. Deglaze with wine and allow alcohol to cook off. Add cherry tomatoes and stir to combine.
Add chicken back to pot, cover and let cook until chicken cooks through to 165. Once chicken is cooked through remove from pan and let rest. Add capers to sauce and serve the sauce over the chicken. Garnish with chopped basil or parsley.
This goes great with orzo, which cooks quickly.

Chicken Caprese Salad

8/5/2021

A simple salad with delicious ingredients! I stuck to the basics using cherry tomatoes and basil from my own garden, pearl mozzarella, and a simple, but great balsamic vinaigrette; add pan-seared chicken and lettuce and you've got a great and easy salad for any night of the week. With all the vivid colors this one is great for entertaining too!

Chicken Caprese Salad

Ingredients

Salad

2 Tbsp. olive oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice
1 pint cherry tomatoes, halved
1 cup mozzarella pearls (or cubed mozzarella)
1/2 cup basil leaves, torn
Dressing & Marinade
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. Dijon mustard
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing and serve immediately.

Beef Stroganoff

8/5/2021

This classic Beef Stroganoff with it's rich, creamy sour cream-based sauce and beef tips is great for entertaining, but easy enough to pull off on a weeknight.

Beef Stroganoff

Ingredients

1 lb. steak tips
2 Tbsp. avocado oil
2 Tbsp. butter
1 small onion, diced
3 garlic cloves, grated
1/2 cup red wine
2 cups beef stock
1 Tbsp. Dijon
1 Tbsp. Worcestershire sauce
2 cups Cremini, diced
1/2 cup sour cream
2 Tbsp. cornstarch
salt& pepper, to taste
2 Tbsp. chives, chipped, for garnish
8 oz. egg noodles, cooked according to package directions

Serves 4
Cook Time: 30 minutes

Preheat a large skillet over medium-high heat. Generously salt and pepper steak tips. Add butter and oil to hot pan, saute beef tips until they are browned on all sides, set aside. Lower heat and cook onions in the same pan until softened, add garlic and cook one more minute, then add mushrooms. Let mushrooms cook until they give off most of their liquid and the pan is relatively dry.
Deglaze pan with wine; once alcohol is cooked off add stock, mustard, and Worcestershire sauce and stir to combine. Add cornstarch and whisk until combined. Allow mixture to come to a boil to activate the cornstarch, let boil 1 minute, then lower to simmer. Once the mixture has cooled and is at a simmer, add sour cream and whisk to combine. Salt and pepper, to taste.
When mixture is homogenous add beef back in and stir until coated.
Serve beef mixture over warm egg noodles.