Steak Caesar Salad

Sometimes making a salad for dinner can sound so boring and not great. Salads are for lunches and first dates, right? (for the record, I never ordered just a salad on any date, ever)

I am trying to, at least once in awhile, stray from carbs at night when I am feeling extra well fed. Especially after long weekends of lounging and great meals.

This Caesar was the perfect way to curb a large, after work appetite and stay on a healthy kick. By adding steak to the salad, you are getting lots of protein and some fat to keep you satisfied. Plus, this punchy lightened-up dressing is a far cry from the globby, calorie laden dressings that you find at most restaurants. It is very lemon-y, so if you do not like things tart, lay off the lemon a bit. But, the tartness is perfect matched with the rich steak. Anyone can put this dinner together in less than 30 minutes and it will not feel like "just a salad."

Steak Caesar Salad
Forks & Amusement 2011
serves 4

For Steak:
1 pound New York strip
olive oil, salt and pepper

For Dressing:
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves
1 tablespoon Worchestire sauce
3 tablespoons chicken stock
2 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup grated Parmesan cheese

To serve:
2 hearts of romaine, chopped
grated Parmesan cheese
freshly ground pepper

Heat grill or grill pan to medium-high heat. Brush steak with olive oil and season with salt and pepper generously. Grill on each side for 3 minutes for medium-rare, more if you like it more well done. Remove from grill and let rest for 10 minutes. Slice thin.

Meanwhile, combine all the ingredients for the dressing, except the cheese, in a blender or food processor. Process to combine well and until smooth. Add the cheese and pulse to combine. Taste and adjust for seasoning.

Toss and coat the lettuce with the dressing (you will not use all of it). Place the lettuce among the plates, top with slices of steak, sprinkle with grated Parmesan and freshly ground pepper.

Enjoy!
xoxo
Erin

Crispy Chicken with Lemon Vinaigrette

I have not been a great cook lately. My creativity has been shot and I have been tucking into staples that I have already posted. Nothing wrong with that, but I have been keeping all of you hungry for more! This chicken recipe is one of my favorite dinners and I have made it a lot over the last month. Now that the weather is colder, I could not be more excited to start cooking soup and one-pot meals that I hope to share with you soon. If you have anything to spark my cooking, I would love to hear from you! 

Crispy Chicken with Lemon Vinaigrette

Serves 4

4 chicken breasts (about 2 lbs.) pounded to 1/2-inch thick between two pieces of parchment or wax paper

1/4 cup flour

2 eggs beaten lightly

2 cups panko bread crumbs (or any other breadcrumbs)

Salt and pepper

Crushed red pepper (optional)

1 Tbsp. butter

1 shallot, minced (garlic is a good sub if you have it)

1 tablespoon Dijon mustard

Juice of 1 lemon (about 1/4 cup)

1 Tbsp. plus 1/4 cup extra virgin olive oil divided

6 cups mixed greens

1 cup chopped tomatoes (I like grape or Campari)

Set up three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the second and the breadcrumbs in the third. Season all the plates with salt and pepper, add crushed rep pepper to the breadcrumbs if you like some heat.

Using tongs or your hands, dredge both sides of one of the chicken breasts in the flour to coat, shaking off the excess. Place in the egg and coat both sides, then place in the breadcrumbs and coat well on both sides. Press down and even use your hands to fill in any holes. Place on platter. Repeat with each chicken breast and place in fridge for 15 minutes up to an hour.

Warm the oven. Place a large skillet over medium heat and add the butter and 1 tablespoon of olive oil. Heat the pan until the butter just starts to turn brown. Place chicken in the pan, do not overcrowd, you can do it in batches. Cook on both sides until crisp and cooked through, about 10 minutes. Place in the oven to keep warm and repeat with remaining chicken.

Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top.

To serve, toss the salad to coat with the vinaigrette. Place a chicken breast on each plate and mound the salad on top. Serve immediately.

Roasted Vegetable Caprese Salad

Everyone loves a caprese salad and summertime is the perfect time to enjoy it. Fresh tomatoes, basil and creamy mozzarella is a combination that never gets old. I wanted to try a bit of twist on this classic dish by using the grill and some different vegetables. By switching up the flavors a bit, you can give your guests something unexpected and just as delicious as the classic. This is a great start to an al fresco dinner with friends and I promise it will all be eaten right up.




Roasted Vegetable Caprese Salad
Forks & Amusement 2011
serves 4

3 red bell peppers, cut in thick slices, about 2 1/2 inch wide
4 whole yellow squashes, sliced 1/4 inch thick
2 onions, sliced 1/2 inch thick
1/2 lb fresh mozzarella (about 2 large balls), sliced
1/2 cup fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat grill or grill pan to medium heat.

Place the cut vegetables in a dish and toss to coat with olive oil, salt and pepper. Grill vegetables on both sides until tender and beginning to char. About 10 minutes. Note: Depending on thickness, some vegetables might be done before others. Remove when done.

Allow vegetables to cool in the fridge slightly. Arrange vegetables on large platter, tuck in mozzarella to the vegetables and sprinkle with the basil. Drizzle olive oil, vinegar and sprinkle with salt and pepper to taste. Serve at room temperature.

Enjoy!
xoxo
Erin

Orzo Salad with Oranges and Red Wine Vinaigrette

Orzo has become my summer obsession and it has become a bit of a problem. Mostly because I run out of it right when I want to make it again. I have resorted to buying it in bulk so I never am without it. The best part about orzo is that you can add pretty much anything to it. Leftover anything, chopped up, tossed with orzo, trust me it works. I had posted a similar recipe to this with these lamb burgers, but wanted to give you a more precise recipe. Citrus in summer is classic and refreshing. Paired with the tartness of this vinaigrette, some crisp celery, and the zing of red onion it equals a great side to any barbecue. Best part is that you can get great oranges year round, so feel free to punch up your winter with this salad.

Orzo Salad with Oranges and Red Wine Vinaigrette
Forks & Amusement 2011
serves 10-12

4 cups orzo
4 tablespoons Dijon mustard
4 garlic cloves, finely minced
1/2 cup red wine vinegar
2 tablespoons honey
1/2 cup olive oil
salt and pepper
5 oranges, cut rind completely off and cut into segments, reserving any extra juice (squeeze membranes)
1 small red onion, thinly sliced
6 celery stalks, chopped

Fill a large pot with water and bring to a boil. Cook orzo to package instructions, drain and set aside.

In a large bowl, add the Dijon, garlic, red wine vinegar, and honey. Whisk to combine. Slowly stream in the olive oil while whisking and combine all the ingredients. Add salt and pepper to taste.

Add oranges and juice to the bowl, along with the onion and celery. Toss in the vinaigrette. Add the orzo and toss everything well to coat. Taste and adjust for seasoning. Serve at room temperature.

Make Ahead: Can be made up to 2 days before serving. Toss often and taste to adjust for salt and pepper.

Enjoy!
xo
Erin

Spicy Sesame Noodles

These noodles are a strong food memory for me. The first time I can remember eating them was probably when I was four or five. I think we were at an outdoor picnic/concert that involved John Denver and a backdrop of the Rocky Mountains. As insane as that sounds, for 1985 in Denver, that was pretty hip. My mom has this recipe on heavy rotation for summer entertaining and they have always been one of my favorites. I made them this past weekend for a BBQ and as always they were enjoyed. I make a couple versions of this that are a bit healthier, but wanted to share the tried and true recipe from The Silver Palate cookbook because it is absolutely the best. I served them with these Vietnamese style Banh Mi Burgers that are incredible. Not your average BBQ and a hard sell, once tried by everyone they realized that regular cheeseburgers are great, but Banh Mi is so much  better. I highly recommend both of these recipes for your next outdoor dinner.

Spicy Sesame Noodles
The Silver Palate Cookbook
serves 6

1 lb thin linguine or other thin pasta
1/4 cup peanut oil
2 cups sesame mayonnaise (recipe follows)
drops of Szechuan hot chili oil to taste (look for it in the Asian food section)
8 scallions, trimmed, well rinsed, and cut diagonally into 1/2 inch pieces
Blanched asparagus tips, broccoli florets, or snow peas, for garnish (optional)

1. Bring 4 quarts of salted water to a boil in a large pot. Drop the linguine and cook until tender, but still firm. Drain toss in a mixing bowl with the peanut oil, and let cool to room temperature.

2. Whisk together the sesame mayonnaise and drops of the chili oil, to taste, in a small bowl. Do not hesitate to make it quite spicy; the noodles will absorb a lot of heat.

3. Add the scallions to the pasta, pour in the sesame mayonnaise, and toss gently. Cover and refrigerate until serving time. (Better if made day before or longer)

4. Toss the noddles again and add additional sesame mayonnaise if they seem dry. Arrange in a serving bowl and garnish with the asparagus, broccoli, or snow peas. Serve at room temperature (preferred) or cold.

Sesame Mayonnaise
makes 3 1/2 cups

1 whole egg
2 egg yolks
2 1/2 tablespoons rice vinegar (in Asian food section of market)
2 1/2 tablespoons soy sauce
3 tablespoons Dijon mustard
1/4 cup dark sesame oil (in Asian food section of market)
2 1/2 cups of corn oil (I used vegetable)
Szechuan style hot chili oil (optional, in Asian food section of market)

1. In a food processor or blender, process the whole egg, egg yolks, vinegar, soy sauce, and mustard for 1 minute.

2. With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.

3. Season with drops of the chili oil if you use it, and scrape the mayonnaise into a bowl. Cover and refrigerate until ready to use.

Note: This is a great dip for crudite, served over steamed asparagus, or as a salad dressing as well.

Enjoy!
xo
Erin

Orzo, Corn, & Avocado Salad

I have been eating this salad for 4 days. It is finally gone and I could not be more sad. Although, I am sure it is better if I lay off it for awhile as I needed an intervention. This pasta salad is basically guacamole salad with orzo and corn. It is amazing and I would recommend making more than you can eat in one sitting as you will want to eat it for days. Now writing about it makes me want to run back to my fridge to see if I have enough of the ingredients to make again. If you like guacamole (if you don't, I have no words) and have made it, this only has a couple more steps. It is the perfect side with any grilled meat, and it's bright flavors make it the perfect meal in itself. Like most salads I love, this one could be made with rice, quinoa, or any pasta shape as well. Add some shredded chicken or black beans and you have a whole meal. You will also need some will power, as not eating the entire bowl of it is really tough. I clearly have none.

Orzo, Corn, & Avocado Salad
Adapted From Cristina's Tuscan Table, 2008 (one of my favorite cookbooks)
serves 8


1 pound orzo
3 tablespoons extra virgin olive oil
1 cup fresh corn (cut kernels straight off 2 ears)
4 avocados
1/2 cup lime juice, divided
7 scallions, sliced in thin rounds
2 tablespoons chopped cilantro (Italian parsley would also work)
zest of 2 limes
salt and pepper to taste


Cook pasta until al dente (just tender, but still has a bite to it). Drain and set aside. 


In a skillet, heat one tablespoon olive oil over high heat, add the corn, and saute until light brown. Set aside to cool. 


Remove skin from the avocados, cube, and drizzle with one tablespoon lime juice to prevent discoloration. 


In a mixing bowl, gently combine cooked orzo, corn, avocado, scallions, cilantro, lime zest, remaining lime juice, remaining 2 tablespoons of olive oil, and salt and pepper to taste, add more lime juice if you like. 


Serve on radicchio leaves or beautiful, ripe tomatoes.


Enjoy! 
xoxo
Erin 

Farro Salad with Walnuts and Parmesan

I love salads that you can make for a side and then enjoy as lunch the next day. This one uses a new grain for me, farro. It is an ancient Italian grain that was once used for pasta and bread before wheat was discovered. I was a little bit wary, as it sounded like it was going to be grain-like and taste like cardboard. But after the first bite, I was sold. Once cooked, farro almost has the consistency of pasta and has a ton of flavor. Obviously, I had to jazz it up a bit with some ingredients I had in the fridge, but it did not need too much. I love salads like this because you could easily make this with orzo, rice, pasta, or quinoa. It also makes a ton, so I have plenty of leftovers for tomorrow and I know it would feed a crowd for the future. Feel free to toss in any other vegetables that you love or use pine nuts instead of walnuts. I found the farro in the Italian foods section of the market by the pasta and rice. You might also want to check in the rice aisle by the grains. Bonus is it is a whole grain, full of fiber and protein. So eat up!

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xoxo
Erin

Thanksgiving for Novices

Thanksgiving is fast approaching and some of you out there might have decided to host this year and now are starting to feel the panic of putting this dinner on the table. The key to any party is to keep it as simple as you can, while not trying to do too much or anything above your skill level. I mean we all think we are Martha Stewart when we start planning a party, but the reality is a party is only fun if you are not stressing and can enjoy every minute. I took a dry run on the Thanksgiving meal and have some great ideas and a way for you to get around having to deal with a whole turkey, which, if you have not made one before, requires some icky steps. I found a great alternative that also cooks up much quicker. Quick tip: tools you might need for this or any Thanksgiving feast are a quick time meat thermometer, kitchen twine and lots of wine. 

I started the dinner with this great salad. A great way to make a salad in advance is to make the dressing in the bottom of your serving bowl and add the ingreidents first that will not wilt in the dressing. In this case the pears will turn brown if left cut up, so soaking them in the dressing allows them to stay white. Pile the lettuce on top of the other ingredients and refrigerate until ready to toss and serve. 

Pear & Walnut Salad

Forks & Amusement 2010
serves 4 


Dressing: heaping tablespoon of dijon, minced shallot, juice of one lemon, a couple good chugs of white wine vinegar, drizzle olive oil in while you whisk until it is double in size. Salt and pepper to taste. 


Ingredients: 2 chopped pears, handful of chopped walnuts, 1/4 cup shaved parmesan cheese, 2 heads torn butter lettuce


Combine ingredients in salad bowl and toss to coat in the dressing. Serve with a little extra parmesan on top. 

This was the main course, which was Roasted Turkey Roulade with Roasted Green Beans and Asparagus. 

Roasted Green Beans & Asparagus
Forks & Amusement 2010
make as much as you need! 


Cut and trim green beans and place in roasting pan or baking sheet. Trim asparagus and cut in thirds. Drizzle with olive oil, salt and pepper and toss to coat. Add 2 cloves of minced garlic. Roast in a 375 degree oven for 30 minutes or until crisp and just cooked. Serve immediately. 


Roasted Turkey Roulade
Barefoot Contessa, Back to Basics
serves 6 to 7


3/4 cups large diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or Brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2 inch dice) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted (place in a pan over high heat, shake and toast until fragrant, cool)
3 cups Pepperidge Farm herb-seasoned stuffing mix
1 1/2 cups chicken stock
1 extra large egg, beaten
salt and pepper
1 whole (2 halves) turkey breast, boned and butterflied (ask your butcher to do this for you) and skin on (5 pounds)
3 tablespoons unsalted butter, melted


Place the dried figs and cranberries in a small saucepan and pour in the Calvados or brandy and 1/2 cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from heat and set aside. 


Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. 


Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight)


Preheat the oven to 325 degrees. place a baking rack on a sheet pan. 


Lay the butterflied turkey breast skin down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2 inch thick layer over the meat, leaving a 1/2 inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. 


place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until thermometer reads 150 degrees in the center. (I test in a few places) Cover the turkey with aluminum foil and allow to rest at room temperature for 15 minutes. Carve 1/2 inch thick slices and serve warm with the extra stuffing. 


Gravy


I also made a quick sauce on the stock to act as a gravy. You can make any gravy you would like and this may be the great opportunity to use your grandmother's recipe. Here is what I did: 


In a small saucepan, cook minced onions in a little oil and butter until soft. Sprinkle the onions with a good amount of flour to coat and cook for 2 minutes, until flour is cooked. Whisk in some white wine and reduce by half. Whisk in a couple of cups of chicken stock and bring to a boil. Reduce heat to medium-low and allow to reduce until thickened. Season with salt and pepper. Strain and skim any fat off the top. Serve warm in a gravy boat with the meal. 


Dessert


I kept it simple and served good quality vanilla ice cream with fresh berries. It was enjoyed by all and a snap! 


This gives you some examples of how you can make your Thanksgiving a time for family and fun, and not a time for stress and headaches. Some other time saving tips are to set your table and bar up the day before. Ask guests to bring appetizers, side dish or dessert, everyone always asks to bring something so let them! And write down your timeline for the day up until you sit down for dinner, it helps organize your time and your thoughts. 


Enjoy! 
xoxo
Erin 

BBQ Asian Sea Bass

I have been experimenting with grilling fish all summer and it is not easy. You need to pick the right type of fish, marinade, cooking temperature and vessel. This Asian sea bass turned out fantastic and finally came off the grill perfectly cooked. I made some spaghetti squash and a simple Asian slaw, which I included prep for below. I have to give a shout out to my grill master, my husband, for continuing to try these recipes! I usually just throw some protein at him and tell him to write down what he did. He nailed this one and it was so yummy. This is also a great week day meal if you are looking for a little detox from a heavy weekend. With football season here, this is perfect to make after a weekend of beer and wings.

BBQ Asian Sea Bass

Forks & Amusement 2010

serves 4

1/4 cup soy sauce

1 tablespoon fresh grated ginger

1/2 tablespoon chili garlic paste or hot sauce

2 scallions, chopped

1 clove garlic, minced

1 tablespoon sesame oil

1/4 cup rice wine vinegar

1 teaspoon honey

4 sea bass fillets, about 24 oz total (you could also use salmon or halibut for this as well)

Combine all of the ingredients, except the fish, in a bowl and whisk to combine well. Place fish fillets in a plastic resealable bag, pour marinade over the fish and seal up the bag. Massage the marinade into the fish gently, making sure to get it all over the fish. Refrigerate the fish for up to 2 hours and at least 30 minutes.

Heat grill to medium heat. Place a small saucepan over high heat. Take the fish out of the bag and pour the marinade into the pan. Bring to a boil and let reduce by half.

Meanwhile, place some aluminum foil over the grill and brush with oil. Place fillets skin side down on top of the foil and cook for 7 minutes or until you can see the sides of the fish begin to cook through. Flip the fillets and cook for an additional 5 minutes.

To serve, place a fillet on each plate and spoon the sauce over each fillet.

Serve with:

Spaghetti Squash:

Ingredients: spaghetti squash, olive oil, salt, pepper, ground cumin

Cut squash in half, spoon out the seeds. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast in oven at 350 degrees for 45 minutes. Allow to cool slightly. With a fork, rake the squash strands away from the skin and place in a bowl. Toss with butter, ground cumin, salt and pepper to taste.

Simple Asian Slaw

Ingredients: napa cabbage, carrots, red onion, cilantro, rice wine vinegar, light mayo or sour cream, lime, hot sauce, honey, sesame oil

Toss shredded napa cabbage, thinly sliced carrots, thinly sliced red onion and chopped cilantro in a bowl. In a small bowl combine 1/4 cup rice wine vinegar, 1/4 cup light mayo or sour cream, juice of half a lime, hot sauce to taste, a little honey and splash of sesame seed oil. Combine dressing with slaw and serve cold.

Enjoy!

xoxo

Erin

Beet It

I made this simple beet and arugula salad last night that I would like to share. Now you might thinking "beets?" but, I swear you will love them. My Dad is visiting and has always been a fan, which has rubbed off on me. This is the kind of salad that you see on restaurant menus and that chefs love to make. I am telling you here that you can make it too in about 5 minutes. Beets are also super good for you and have a sweet taste that pairs great with a tart dressing and creamy feta. Give beets a chance! I promise you will like this! And let's not forget to point out what a pretty salad this is that could wow your family or guests with little effort.

Beet & Arugula Salad

Forks & Amusement 2010

Make as much as you need for your table!

arugula

sliced beets (you can use canned beets that are drained, I found bags of cooked beets in the produce section, or you can roast whole beets that have been peeled and drizzled with olive oil, salt and pepper until tender)

slivered red onion

crumbled feta (you can also use goat cheese)

vinaigrette (big spoonful of Dijon mustard, salt, pepper, 4 tablespoons of vinegar, 5 tablespoons of olive oil all whisked together)

Scatter the arugula on a plate or platter. Gently place the slices of beets all around the plate and do the same with the onion. Sprinkle the feta on top and drizzle with the vinaigrette.

Enjoy!

xoxo

Erin

Super Simple Saucy Ribs

• 
• 
• 
  
• Hello everyone! I am back from a long stretch of being out of town and am excited to be back and cooking. I have not had too much time at home yet to plot out amazing recipes and complicated ingredients, but I was able to catch a rerun of the Martha show at the gym last week and saw this easy recipe for ribs. Most recipes for BBQ are long and have so many steps your head spins around, which can be intimidating. I have tried these recipes and while they are amazing, they are for those that have lots of extra time and patience on hand. I have not had either this week. I served the ribs with steamed artichokes and a Caprese salad (heirloom tomatoes chopped, diced fresh mozzarella, chopped basil, slivered red onions, drizzle with olive oil, balsamic, salt and pepper), which are not traditional BBQ fare, but I thought I would class the place up a bit.
• 
  
• EJ's Simple Oven-Barbecue Ribs
• adapted from Marthstewart.com 2010
• 4 servings
• 
  
• 2 racks baby back ribs
• 6 tablespoons Emeril's Rib Rub spice blend (I used my own: 2 tbls sugar, 3 tbls salt, 1 tbls pepper, 1 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tea onion powder, 1 tsp chili powder, 1 tsp celery salt; you could use any variety of rib rub as well)
• Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce (I used the Bone Suckin' Sauce brand)
• Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.) Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours. Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes. Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.
• 
  
• Enjoy!
• xoxo
• Erin

Zucchini "Pasta" Salad

PS: Sorry for the terrible pictures! My camera is not cooperating!

In an effort to bring all of you something light and lovely for what has become a very hot week for most of the country, I put together this fast and fresh salad. I call it "pasta" in the title because essentially you are making zucchini ribbons that almost seem like noodles. So feel free to use this technique with any of your favorite pasta salads and watch the carbs disappear (everyone knows my love of pasta, so by no means will it be disappearing for too long). I like to pair a light, lemony salad like this with something rich like a grilled steak. This is also a great addition to antipasti platter, which is my new favorite dinner lately. Pair this salad with the ricotta crostini I wrote about last week with some fresh Italian meats and cheeses (I like Genoa salami, hot salami, prosciutto, Parmesan, provolone, and Gorgonzola). Add in a bowl of olives, fresh bread and side of gardinara and arrange on platters on your table with an Italian wine of your liking. This is a great way to bring some variety to a meal without a lot of cooking. This is great for a romantic night at home for two or a summer get together for a crowd.

Zucchini "Pasta" Salad

Forks & Amusement 2010

makes 4 sides

juice of 2 lemons

1 tablespoons olive oil

salt and pepper

1 teaspoon crushed red pepper

2 large zucchinis sliced with a vegetable peeler into long thin ribbons (see photo)

1/2 cup of Parmesan cheese shavings (You can make these with the vegetable as well)

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and red pepper flakes. Taste it and add in more of what you think it needs, especially olive oil if tastes too tart for your taste. Place the zucchini ribbons in a serving bowl and add in the lemon mixture in stages tossing the ribbons well until they are all coated (you might not need all of the lemon mixture, taste it!). Sprinkle the Parmesan shavings on top and serve.

Enjoy!

xoxo

Erin

Sweet, Salty, Crunchy, Tart Salad

This post is only worth sharing because it is so darn easy and my favorite thing to eat right now. I have made it every day this week and it keeps getting better. We are always looking for new ways to spruce up just a regular old salad. Usually it is the most bored bowl on the table. This little number keeps things interesting, is easy to make and could be served with anything. Throw in some grilled chicken breast, cooked shrimp, cubed tofu (if that is your thing) and you have a meal. I know I have been posting a lot of sides and salads, but during this time of year they are my favorite part of the meal.

Arugula & Cantaloupe Salad

Forks & Amusement 2010

serves 4

4 tablespoons white or champagne vinegar

tablespoon of Dijon mustard

salt and pepper

olive oil

Four big handfuls of baby arugula

1/4 red onion thinly sliced

1/4 cantaloupe cubed

2 tablespoons pepitas (tasted pumpkin seeds, if you can not find use any seed or nut you love)

In a big salad bowl, add the vinegar, mustard and a good pinch of salt and freshly ground pepper. Whisk together until combined, then stream in a couple of tablespoons of olive oil or more to taste while continuing to whisk and combine. Add in the rest of the ingredients and toss to combine.

Note: the dressing is really to taste. I happen to like that sharp vinegar taste, if you do not, use less vinegar and more oil. Add and taste, add and taste, those are the best actions I have learned in the kitchen!

Enjoy!

xoxo

Erin

A Tale of Two Salads

I feel like it is hard to find really interesting salads that double as sides, not to mention filling and healthy. I came across two this month in two of my regular food magazine reads. One is made with quinoa, which is a grain dubbed the "super food" because it not only has fiber but is full of protein. It is a great alternative to pasta for those that can not eat gluten and perfect for vegans. I had never tried it before and I was impressed, my expectation of something so healthy was low. The other salad is made with honest to goodness rice and both salads have tons of fresh healthy ingredients mixed in. So I guess the point of this post is flavor and healthy ingredients combine to make two delicious salads that can be a staple in your kitchens this summer. And bonus is that you can make them in advance and they are great as leftovers (maybe even better the next day).

Southwest Rice and Corn Salad with Lime Dressing

Adapted from bon appetit May 2010

makes 8 side servings

Ingredients:

1 cup long-grain white rice (you could also use brown)

1/4 cup fresh lime juice (It was published using lemon juice, but I used lime because I prefer it, use what you love!)

4 tablespoons olive oil

1 1/2 cups fresh or thawed frozen corn kernels (about 2 ears)

1 cup chopped fresh poblano chile's or green pepper (about 1 pepper)

1 cup diced seeded yellow bell pepper (about 1 pepper)

1 cup 1/2 inch cubes yellow zucchini (about 1 zucchini)

1 avocado, halved, peeled and diced

1/2 cup thinly sliced green onions (about 5)

1/2 cup chopped fresh cilantro

Optional:

1 jalapeno, seeded, cored and finely diced (add if you like a little more heat)

1 tablespoon green Tabasco (It is my secret ingredient and makes everything taste a little bit better :)

Cook rice according to package instructions until just tender. Drain and rinse in cold water. Drain again. Or if you have some time, spread on a baking sheet and chill in the fridge for 10 minutes.

Meanwhile, whisk lime juice, 3 tablespoons of the oil, and Tabasco (if using) in a large bowl. Season with salt and pepper. Add avocado, green onion, cilantro, and jalapeno (if using) to dressing. Toss so avocado is covered with dressing and does not brown.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into the large bowl. Add rice to the bowl and toss everything together. Season with salt and pepper.

Sante Fe Quinoa Salad

Adapted from Food & Wine May 2010

serves 4

Ingredients:

3/4 cup quinoa (can be found in same aisle as the rice and grains)

1 1/2 cups water

Kosher Salt

1 tablespoon ground cumin

4 tablespoons fresh lime juice

6 tablespoons olive oil (I did not end up using this much oil, 4 would do it)

freshly ground pepper

One 15oz can of black beans, rinsed

1 small red bell pepper, finely diced

1/2 cup cilantro, finely chopped

One 3 oz jar of cocktail onions, drained, finely chopped (I know it seems strange, but it is amazing)

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread quinoa on a baking sheet and refrigerate for about 20 minutes.

Meanwhile, whisk together the lime juice, cumin, oil,and a good pinch of both salt and pepper. Pour the dressing into a large bowl, add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl and toss everything to coat, seasoning with additional salt and pepper to taste.

I added a little more lime to taste and green Tabasco to give it a little kick.

Enjoy!

xoxo

Erin

Simple Greek Inspired Dinner

Last night I made a quick dinner that my husband deemed "blog-worthy." A saying in the house that has become a part of our regular vocabulary. It was flavorful, easy and has just a few steps. I broke down all of the components below. You can eat and assemble however you would like!

Pita: You can find store bought Greek style pita at most markets. It is fluffier and thicker than just your average pita "pocket," so make sure you get the real deal. You simply brush each side with a little olive oil and heat up in a pan or grill pan. You can also pop in the microwave if you prefer.

Tzatziki: This is a traditional yogurt sauce that is served with pita, gyro, anything you want. Combine Greek yogurt (ie: Fage) with lemon juice, grated cucumber, salt and pepper all to taste. I would start with half a lemon's juice with every 1/2 cup of yogurt and 1/4 cucumber. Then play with it to your taste.

Greek salad: Toss together romaine, diced tomatoes (I used halved grape tomatoes), diced cucumber and diced red onion. Drizzle with red wine vinegar and olive oil to coat, salt and pepper.

Chicken: Marinate boneless, skinless, chicken breasts in marinade (tablespoon of Dijon, juice of 2 lemons, chopped fresh oregano, salt and pepper. Whisk in olive oil until it doubles in quantity) for 30 minutes or even up to overnight. Use enough marinade so that your chicken is fully covered in it in a plastic zip top bag. Grill chicken, let rest for 10 minutes while tented with foil, slice on an angle with sharp knife.

This is a very lose recipe. Sorry it is not very exact! But this is the perfect recipe to attempt to taste as you go and see how to make things your own. There are not very many ingredients, so please play with it!

Enjoy!

xoxo

Erin

Southern Style Bridal Shower

I recently hosted a bridal luncheon at my place for 23 ladies. My friend that is getting married lives in Charleston, so I decided that it would be fun to play off her new Southern roots. When feeding this many people, I really try to make elegant, yet easy. I cooked many of the components the day before and just assembled the day of (except that I baked the biscuits the day of, as per my previous Biscuit Bake Off post, biscuits do not have a long shelf life). I also bought a pre-sliced honey baked ham to serve with the biscuits and accompanied it with some fancy mustards and honey from the market. In addition to the below I made the Petit Cheesecakes for desert topped with fresh berries.

Shrimp Salad on Endive

makes about 15 appetizers

adapted from Foodnetwork.com - Paula Deen

Make Ahead: Make the salad the day before and assemble just before serving

2 cups cooked, peeled and diced shrimp (about 1 lb)

1/2 cup finely diced celery

1 tablespoon minced green onion

1 1/2 tablespoon fresh lemon juice (I actually used more of this as I tasted)

1/2 cup mayonnaise (you could substitute yogurt if you want to lighten it up)

1/2 teaspoon salt

1/4 teaspoon pepper

15 Belgium endive leaves pulled from fresh bulbs (buy an entire bulb, slice the bottom off and pull leaves off)

Combine all ingredients except the endive, season to your taste, adding more lemon, salt or pepper as necessary. Lay out endive leaves on serving platter and spoon shrimp salad into leaves. tada!

Deviled Eggs

Make Ahead: Day before, cover well with plastic wrap and serve cold

Simply hard boil eggs (bring eggs and enough water to cover eggs in a pot and bring to a boil. Immediately remove from heat source once boiling and let sit, covered, for 17 minutes. Chill in ice bath until cooled and ready to handle, peel) and cut in half carefully. Place egg white halves on serving platter and yolks in bowl.

Combine the yolks with a few spoonfuls of mayo, Tabasco, salt, pepper and minced celery all to taste. Once it is the consistency and taste you like, place yolk mixture in plastic Ziploc bag. Close bag and snip just the tip off of the bag to create a make-shift pastry bag. Squeeze mixture into white halves and top with a few chopped green onions and a sprinkle of paprika.

Cheese Straws

I used these from Jenna's post. So easy and I made them 2 days ahead! Just store in layered parchment paper in air tight container.

Mac & Cheese

What can I say? The Barefoot Contessa just knows what people enjoy and how to make cooking easy. I used Ina Garten's recipe from foodnetwork.com. I made the entire dish the day before and popped it in the oven an hour before eating. I would maybe use the same ratio of gruyere to cheddar next time, but only because I love extra sharp cheddar.

Buttermilk Biscuits

To see how I got to this recipe, click above. I found a heart shaped cookie cutter and this copper heart mold to serve it in. Totally cheesy, but we are at a bridal shower here. I cut then in half after they cooled slightly then served sliced ham, mustards and honey with it so everyone could make their own sandwiches.

Spinach Salad

I tossed in segmented oranges, toasted sliced almonds, hearts of palm and shallots in this salad. Then I tossed it in a simple red wine vinaigrette (whisk together, red wine vinegar, dijon, minced shallot, salt, pepper. Stream olive oil into bowl while whisking together until taste is right for you). Serve in a nice salad bowl and suddenly you are a culinary star.

Just remember that with any party you are throwing to make it easy for you to get done and not stress out. Do what you can in the time that you have. Plan ahead, even make a time table for before your guests arrive to organize (ie: 9am set table; 10am set up bar; 11 am bake mac & cheese; 11:45am arrange appetizers; noon guests arrive). It helps so much to think ahead and leave some extra time for last minute details. I hope this menu can inspire you!

Enjoy!

xoxo

Erin