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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

Take a Trip on the Spice Trail

I don't know if you have noticed, but I don't enjoy bland foods. Flavor is so key and I like big, bold taste. I go through bottles of cumin at an unbelievable rate which makes me think I should be exploring beyond that rich smokey flavor. But, instead of substituting, I am expanding what cumin can do for me. I just can't give it up! So I came up with this easy recipe for chicken tenders which could be used as a fun appetizer for a party or an entree for your family. Curry powder is a strong taste, but not spicy, which many people think it has to be. I added some heat, but for those that can not take it or want to serve this to their little ones (I am a huge fan of exposing kids to new flavors!), just don't add it in the marinade. Enjoy your trip to the East!

Yogurt Marinaded Curry Chicken Skewers

Forks & Amusement 2010

makes appetizers for 6 or entrees for 4

12 oz plain yogurt

2 teaspoons ground cumin

2 teaspoons curry powder

1/2 teaspoon turmeric

1/2 teaspoon red pepper flakes

salt and pepper

1 tablespoon of fresh ginger, minced

2 cloves of garlic, minced

1 1/4 pounds of chicken tenders (you can also do this with breasts if you prefer)

wooden skewers

cilantro for garnish (not in the picture, I forgot it!)

In a bowl combine all the ingredients and coat the chicken well. Place everything in a large resealable plastic bag, massage the marinade into the chicken, refrigerate for 1 hour or can be done day before.

In a shallow dish with water, soak enough skewers so that each piece of chicken has its own. Do this at 30 minutes before you take the chicken out of the fridge.

Preheat a grill at high heat. brush some oil on the grates or non-stick spray to make sure chicken will not stick. Take the chicken out of the fridge, skewer once piece on each stick. Place the skewers on the grill (test one and if it seems to be sticking, place some foil on the grill and place chicken on foil) and cook for 3-5 minutes on each side until cooked through. (I usually cut one open to make sure it is done)

Place skewers on a platter, sprinkle with a little cilantro and serve. You can do this ahead of time and serve at room temperature as well.

Enjoy!

xoxo

Erin

Ricotta and Rosemary Crostini

This appetizer was so delicious and easy. It hardly needs words. A few simple ingredients and poof!, you are star in your kitchen. This crostini would be prefect for a party or just a snack. I have had about a hundred of them and am still making them every afternoon for myself. If you are going to pass for a party, I would use small rounds of baguette or you can even buy the ready-made toasted bread points as a short cut. I made mine big and thick and it, which made it more of a four bite dish. This flavor combination is fresh, creamy and sweet. The honey is a real surprise and it goes perfectly with the ricotta.

Ricotta & Rosemary Crostini

Forks & Amusement 2010

serves 4 for a starter

Toasted or grilled slices of bread brushed with olive oil, I used a rustic Italian bread and just popped it in the toaster. You could also broil it or grilling it would be delicious. Whatever you have time for!

3/4 cup Whole Milk Ricotta

Rosemary, a couple of sprigs chopped

Salt and Pepper

Honey

In a bowl, combine the ricotta with some of the rosemary you chopped and salt and pepper to taste. Top the bread with the ricotta mixture and drizzle with honey.

How simple is that?! This is amazing and I am off to make more for myself!

Enjoy!

xoxo

Erin

Asparagus Risotto

I make risotto a lot. It is comfort food for me, but without all the guilt. In many restaurant risottos there is a ton of hidden butter, oil and cheese. I try to keep mine light so that seconds and thirds are absolutely acceptable. I have posted about risotto before, but I made this asparagus version the other night and it was "blog-worthy" (A word being used in my kitchen often these days). Asparagus is still in season and quite fresh. You could also substitute any veggie would like. So jump into a creamy, hot, steamy bowl of this after a long day and feel good about your comfort food.

Asparagus Risotto

Forks & Amusement 2010

serves 2 really hungry people or 4 good sides

6 cups of chicken stock

1 bunch of asparagus

1/2 cup fresh lemon juice

1 tablespoon butter

1 tablespoon olive oil

2 chopped shallots

1 cup arborio rice

3/4 cup dry white wine

pinch of saffron

salt and pepper

grated Parmesan cheese

Bring the stock to a boil in a large sauce pan. Blanch the asparagus for 4 minutes or until just tender and still bright green. Remove asparagus from stock and throw into a big bowl filled with water and ice to stop the cooking process. Remove asparagus from bowl and set aside.

Add lemon juice to the stock and warm until just about to boil. Keep warm and have a ladle handy.

In a large skillet or pot, heat the butter and olive oil over medium-low heat until melted and heated through. Add the shallots and cook until translucent, but not browned. Turn heat down if cooking too fast. Add the rice and stir to coat with the butter, oil and shallot. Allow to heat through and toast for a few minutes. Add the wine, saffron and salt and pepper, continue to stir until the wine is fully absorbed into the rice.

Using the ladle, add about 1 cup of stock to the pan at a time. Stirring often and allowing rice to absorb all the liquid. When it starts to look dry, add another ladle and repeat. continue this process until the rice is tender, but not mushy, and there is a yummy creamy sauce all around it(about 35 minutes). Stir in the asparagus until heated through. Remove from the heat. Add salt and pepper to taste. Serve in heaping mounds with lots of Parmesan cheese.

Enjoy!

xoxo

Erin

Perfect Picnic Provisions

I recently had the pleasure of going to an outdoor concert with 15 lovely ladies to celebrate, among many things, birthdays. As the resident personal chef to my friends, I was in charge of bringing the main course for the evening. I won't tell you who was playing the concert, but let's just say it was good we all got some great food in us as there was a lot of dancing and busting out lyrics from 1999. I made both of these picnic options the day of. They can be kept at room temp and were perfect. The chicken stayed really moist and the sandwiches had a sweet and salty bite to them. So pack up a picnic, throw a blanket out there and enjoy the summer. Even if it is just in your own backyard.

Honey Nut Chicken Strips

Rachael Ray - foodnetwork.com

serves 6

• 2 pounds chicken tenders
• Salt and pepper
• 1 cup all-purpose flour
• 3 eggs
• A splash milk
• 2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes, I just used regular corn flakes)
• 1 cup bread crumbs
• 1 tablespoon sweet paprika
• 1/2 tablespoon poultry seasoning
• 1 tablespoons Seasoning Salt
• 1/4 cup vegetable oil, eyeball it

Directions

Preheat oven to 400 degrees F.

Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold. I served them with everyone's favorite, light ranch!

Caponata Picnic Sandwiches

Giada de Laurentiis - foodnetwork.com

serves 6

Ingredients

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon drained capers
• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

These were both so delicious and my ladies loved them!

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

Sassy & Saucy Carnitas Tacos

I find myself in a "south of the border" state of mind right now. Could be that I found some notes from a recent trip to Mexico with some ideas and inspiration. I know, I am a nerd and make notes about food. Now that you got a good laugh about me out of your system, it is time to try a great recipe for your next fiesta de casa. These are shredded pork tacos, simmered in a spicy tomato sauce and simply served with tortillas, grilled pineapple, guacamole and lime. The grilled pineapple is perfect with this and now a new favorite condiment to tacos. The chipotles are spicy! So if you are not a fan of really spicy food, just use a little or even substitute some canned diced green chilis.

Sassy & Saucy Shredded Pork Tacos

Forks & Amusement 2010

serves 4 generously

Ingredients:

2 1/2 lb bone-in pork butt

olive oil

3 avocados

2 limes, juiced

1/2 cup fresh cilantro, chopped

olive oil

2 onions, chopped

28 oz can chopped tomatoes with the juice

3 tablespoons chopped canned chipotles chilies

1 1/2 cups fresh cilantro, chopped

1 cup pineapple sliced, chopped (I actually grilled mine first, which is optional, just throw on a hot grill or grill pan for a few minutes each side until starting to caramelize and get those lovely grill marks on it)

12 small corn tortillas

2 limes, quartered and cut in wedges

Preheat oven to 350 degrees. Place pork on baking sheet: sprinkle with oil, salt and pepper. Roast until brown and very tender, about 4 hours. Cool, shred pork. (this is pretty labor intense to shred, so don't be shy and give yourself some time)

Meanwhile, mash the avocados and combine with lime juice and cilantro in a small bowl. Add hot sauce if preferred. Salt and pepper to taste. Cover with plastic wrap so wrap is directly on top of guacamole so it does not turn brown. Chill until ready to serve.

Once pork is shredded, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add onions, saute until tender and starting to brown, about 10 minutes. Add pork, chipotles, tomatoes, salt and pepper. Stir to combine, bring to a simmer, allow to cook until sauce is thick, about 15 minutes. Continue to salt and pepper to taste. Add fresh cilantro once thickened.

Meanwhile, heat a small frying pan on medium-high heat. Cook tortillas one at a time, until browned on each side. Wrap in a dish towel and keep warm in the oven.

To assemble: Place a heaping spoonful of meat onto the tortilla, sprinkle with a little pineapple, a spoonful of guacamole and a lime wedge for garnish and to squeeze over the taco.

Enjoy!

xoxo

Erin

Vietnamese Banh Mi Burger

I have previously posted a recipe for what I think is one of the best sandwiches I have had in a long time. It was a Vietnamese meatball sandwich that was fantastic. I thought that with it being summer and everyone looking for new recipes for the barbecues, I would adapt it. This turned out great, was easy (are you getting the hint as you read more of my posts that I LOVE to share things that are easy?), and would impress anyone looking for not-your-average-burger. If you would like to see the original post and try that, click here. I only changed a few things in order to make it fit for your grill and ready for chowing. If you like a nice thick burger, double the meat. The pork cooks down quite a bit.

Banh Mi Burger

Adapted from Bon Appetit January 2010

Makes 4 Burgers

Pickled Vegetables

2 cups coarsely grated carrots

2 cups coarsely grated peeled daikon (I could not find this in my market and subbed in zucchini)

1/4 cup unseasoned rice wine vinegar

1/4 cup sugar

1 teaspoon of salt

Directions: Toss ingredients in medium bowl. Let stand at room temperature for 1 hour, tossing occasionally

Hot Chili Mayo

2/3 cup Mayonnaise

2 green onions, finely chopped

1 tablespoon hot chili sauce (like sriracha, but any hot sauce you like will do)

Directions: Combine all three ingredients in a small bowl and season with salt. *Do Ahead: Can be made one day in advance, cover and chill

Burgers

1 lb ground pork

1/4 cup finely chopped basil

4 cloves of garlic, minced

3 green onions, finely chopped

1 tablespoon fish sauce (can find in the Asian food section of your market)

1 tablespoon hot chili sauce

1 tablespoon sugar

2 teaspoons cornstarch

1 teaspoon pepper

1 teaspoon salt

1 tablespoon sesame oil

Directions: Gently mix all of the ingredients, except the oil, together in a large bowl. Using moistened hands, form 4 burger patties by forming meat into a ball, then gently pressing it into a disc. Brush each burger with a bit of oil on each side. *Do ahead: Can be made 1 day in advance. Cover and chill

Preheat grill to medium-high heat (450 degrees). Cook burgers all the way through, about 10 minutes per side. Remove from heat onto platter.

Assembly

4 burger buns

thinly sliced jalapeno chilis (I removed the seeds, because it would be crazy hot with them!)

16 large fresh cilantro sprigs

Directions: Spread hot chili mayo all over the bun. Arrange jalapeno slices, then cilantro in bottom halves. Place a burger on each bun. Drain pickled vegetables; place atop burgers. Press on bun tops.

Enjoy!

xoxo

Erin

Brussel Sprouts Are Having a Moment

I am not sure if anyone has noticed, but brussel sprouts have become the chic new addition to many restaurant menus. Long gone are the days of hiding these little guys in your napkin, because chefs are doing amazing things with them. I have seen them sauteed with crispy bacon, served warm with vinaigrette and sliced thin for a new spin on slaw. This next recipe is just that, a lovely slaw that incorporates just a few ingredients to make magic of what once was every one's least favorite vegetable. This slaw was sent to me by my friend Heidy, who came up with an adaptation after seeing this on a few menus in Chicago. It's easy and went perfectly with the giant (I mean gigantic) steaks my husband grilled up last night. The slaw is tart and refreshing, so it paired great with the rich meat. This can be used as a side with any meal and is best served chilled.

Endive & Brussel Sprout Slaw

make as much as you want!

Ingredients:

Thinly sliced Belgium Endive (I used a mandolin to do this, but you can also just use a sharp knife)

Thinly sliced Brussel Sprouts

Pecorino Romano cheese, shredded

Sliced Almonds

Olive Oil

Fresh Lemon juice

Salt

Pepper

Thinly sliced Pepperoncini (optional, I added this to a couple of bites and it gave it a little spicy kick)

Combine all ingredients to taste and toss until coated evenly. Refrigerate before serving.

Enjoy!

xoxo

Erin

Sunday BBQ

The corn after coming off the grill

The biggest steaks ever!

The condiments on the table for everyone to dig into, queso fresco, BBQ sauce, limes and garlic butter

I had a crowd over on Sunday for a BBQ and used some recipes from Bobby Flay. He seems to know his stuff and these recipes were great. I did almost everything in advance and my husband picked up cowboy ribeyes the size of my head. No one went home hungry. First I will share a great grilled corn on the cob recipe that includes some toppings. It is amazing how you can take something that already tastes pretty great on its own and make it unforgettable with just a few ingredients. I served it with steaks and this great BBQ sauce. The sauce and rub for the meat has some serious heat! So if you are not into spicy, than leave out some of the chili powders and cayenne. You can use the sauce on whatever you would like to grill. I paired all this with a salad and it was yummy!

Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco

Epicurious 2004, by Bobby Flay

makes 4 to 6 servings

Ingredients:

For the garlic butter:

12 Tablespoons (1 1/2 sticks) unsalted butter, slightly softened

4 cloves garlic, coarsely chopped

salt and freshly ground pepper

For the corn:

8 ears corn, silks removed, but husks left on, soaked in cold water for at least 10 minutes

2 fresh limes, quartered

1/2 cup crumbled queso fresco or mild feta

Make the garlic butter: Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (Can be made in advance and refrigerated up to 2 days. Bring to cool room temp before serving)

Make the Corn:

1. Heat your grill to high

2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.

3. Squeeze the limes on top and sprinkle with cheese. Serve immediately.

Mesa Barbecue Sauce

Epicurious April 2010, by Bobby Flay

Makes 2 cups

Ingredients:

2 tablespoons canola oil

1 medium red onion, finely diced

3 garlic cloves, minced

8 plum tomatoes, seeded and coarsely diced

1/4 cup ketchup

1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

1/4 cup water

3 tablespoons dark molasses

2 tablespoons dijon mustard

2 tablespoons dark brown sugar

1 tablespoon honey

1 teaspoon cayenne

1 tablespoon ancho chile powder (If you can't find, use regular chili powder)

1 tablespoon pasilla chili powder (If you can't find, just leave out)

1 tablespoon paprika

Heat the canola oil until almost smoking in a large saucepan over medium eat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture into a food processor or blender and puree (once slightly cooled). Pour into a medium bowl and let cool to room temp. May be refrigerated up to 1 week or frozen.

Bobby's Dry-Rubbed Rib-Eye Steaks With Mesa BBQ Sauce

Epicurious April 2010, by Bobby Flay

Makes 8 servings

Ingredients:

For the dry rub:

1/4 cup paprika

1 cup ancho chili powder (If you don't like heat, use 2 tablespoons, you can also use any chili powder you have)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon cayenne

2 teaspoons dry mustard

2 teaspoons dried oregano

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

For the steaks:

8 rib-eye steaks (10 oz each)

1 cup dry rub

olive oil for brushing the steaks

2 cups Mesa BBQ sauce

For the dry rub: Combine all ingredients in a small bowl. Any extra will keep in a tightly covered glass jar for several months.

For the steaks: Preheat a gas or charcoal grill to high. Rub each steak on one side with the dry rub, brush with olive oil, and grill, rub side down, until golden brown, 3 to 4 minutes. Turn over and continue grilling 4 to 5 minutes for medium rare. Place on a large serving platter and serve with Mesa BBQ sauce.

Note: Cooking time will vary depending on how thick your steaks are. Ours were very thick and took 15 minutes total to cook to medium-medium well.

Enjoy!

xoxo

Erin

Breakfast for Dinner

If you are a Food Network fan, you probably have been sucked into many hours of Giada cooking wonderfully simple and delicious food. She has a knack for making anything look like a snap and beautiful. Not to mention she just seems to be the kind of person that you want to be friends with so she will invite you over for pasta, wine and a chocolate dessert. I saw her make this omelet the other day and decided breakfast for dinner sounded fantastic. This omelet is baked, so it is super easy. I paired it with an arugula salad with tomatoes and slivered almonds, dressed with lemon and olive oil. Even though she is Italian, this meal felt very French to me and I loved it.

Baked Gruyere and Sausage Omelet

Giada De Laurentiis, 2008

serves 4-6

Ingredients:

Butter, for greasing baking sheet

2 tablespoons Olive oil

1 small onion, diced

1/2 lb mild turkey sausage, casings removed (use whatever sausage you would like!)

8 large eggs

1/3 cup milk

1 teaspoon kosher salt

Freshly ground black pepper

1 red bell pepper, diced

1 1/2 cups (4 oz) grated Gruyere cheese (use whatever cheese you love!)

1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F. Lightly butter an 8 by 8 inch baking dish.

Heat the oil in a medium skillet over medium high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. (If you use a sausage with more fat content, drain the fat off after cooking)

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of the cheese and 1/4 cup of the parsley. Stir in the onion mixture. Pour the batter unto the prepared pan. Sprinkle the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with the remaining parsley before serving.

Enjoy!

xoxo

Erin