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

Lazy Texas Brisket with Homemade BBQ Sauce

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.

Enjoy!
xo
Erin

Strawberry Glazed Cupcakes

I love shortcuts, especially when it comes to desserts. Since I not much of a baker, anything that can make it easier and fool-proof is great. But, I certainly would never want to take any short cuts that would sacrifice the taste. When I saw this recipe from Giada, I could taste the sweet glaze and was loving the short ingredient list. Glazing is something we usually see on donuts, but may I say that it works just as well these fluffy, incredibly moist cakes. Plus, the pink color and sheen is so pretty and light. In this cupcake-crazy world, it is fun to switch it up and try a new topping. I promise you will love the outcome.

Mascarpone Cupcakes with Strawberry Glaze
Giada's Kitchen by Giada Delaurentiis
makes 48 mini cupcakes or 24 regular sized

8 oz. mascarpone cheese, at room temperature (in dairy case by the cream cheese and ricotta)
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Line 4 mini muffin tins or 2 regular muffin tins with paper liners.

In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes for mini, 23-25 minutes for regular sized. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.

Meanwhile, puree the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry puree and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Enjoy!
xo
Erin

Kale with Feta & Peppers

In an effort to mix up the usual vegetables around here, I bought kale for the first time. It sat in the fridge and stared and me for a few days as I tried to figure out what to do with it. After a long day and a glass of wine, I figured it was time to get after it. The entire recipe came from items I had on hand and although I can say kale is not best tasting vegetable on the planet, it certainly makes up for it by being super nutritious. Cook kale much like you do spinach if you have a favorite recipe. Since I like greens to have tons of flavor I added a lot of spice, but I included substitutes in case you prefer it mild.

Kale with Feta & Peppers
Forks & Amusement 2011
makes 4 sides

1 1/2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches kale, stems cut out, roughly chopped, washed, patted dry
salt and pepper
2 pickled cherry peppers, deseeded and sliced (use roasted red peppers if you don't like the heat)
1/3 cup crumbled feta

In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook 30 seconds, until fragrant (do not burn!). Add the kale and cook, stirring and turning the leaves every minute or so, until cooked down and tender, about 10 minutes. Add salt and pepper to taste and the peppers. Toss to combine and heated through. Transfer to a serving bowl and sprinkle the feta on top.

Enjoy!
xo
Erin

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella

In an effort to keep things light in the house, I have been working on a turkey burger recipe since the weather warmed up. Turkey burgers can be unbelievably bland. If you have had one bursting with flavor in a restaurant, there is no doubt they have added some calorie laden ingredients to do so. I put together some simple ingredients to spice it up and decided to try grilling some avocados. Which by the way, are officially my new favorite way to prepare them. You could really use any cheese you like, but the smoked  mozzarella gives the turkey a bit more heft and some more of that BBQ flavor. I served it bun less because I forgot to get them, but feel free to pile it up on a whole wheat bun to keep it healthy.

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella
Forks & Amusement 2011
serves 4

1/4 cup light mayonnaise
1/4 cup bread crumbs
4 cloves minced garlic
2 tablespoon Dijon mustard
hot sauce to taste
3 scallions, trimmed and chopped
salt and pepper to taste
1 1/2 lb ground turkey (I like to get half white and half dark if available)
1 avocado quartered and peeled
1/2 red onion sliced
olive oil
4 slices smoked mozzarella
8 hearts of romaine lettuce leaves

Heat grill or grill pan to medium high.

In a bowl, combine the first 5 ingredients. Add salt and pepper to taste. Be generous! Add the turkey and mix to combine well.

Brush avocado and onion with olive oil and season with salt and pepper.

Grill burgers until cooked through on both sides, about 15 minutes depending on grill. Place mozzarella slices on top for last 5 minutes.

While the burgers cook, grill the avocado and onion slices on all sides until they are tender and have deep grill marks.

Serve each burger on 2 lettuce leafs, top with an avocado quarter and a slice of onion.

Enjoy!
xo
Erin

Watermelon Granita

Watermelon has to be the best summer treat. All on its lonesome, it is the best dessert when eaten outside, bitten straight from the rind, and running down your cheek. And though that works great for me, sometimes you need a bit more refinement when it comes to a sweet treat for guests. When I saw this 3 ingredient dessert recipe, I knew I had found my new summer entertaining dessert. This Italian ice treat is fruit, sugar, and lime juice. It is such a great way to use that giant watermelon that made its way into your cart and now has still not been eaten days later. Serve it in a beautiful glass dish and you will wow your guests with flavor and refreshment. Maybe drizzle a shot of vodka on top to make it an adult slushy. It would also be perfect served in paper cones to the little ones. Plus, you can make it up to 3 days before and store until ready. You have got to love the make ahead.






Watermelon Granita
Bon Appetit June 2011
serves 6

4 cups (1 3/4 lb) cubed seedless watermelon
1/2 cup sugar
1 Tbsp. fresh lime juice

Puree all the ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze* mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Do Ahead: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

*Note: As soon as you put your base in the freezer, SET A TIMER FOR 60 MINUTES. If you do not do this, you will forget, resulting in a solid block that's tough to scrape.

Enjoy!
xo
Erin

Roasted Chicken with Prosciutto, Provolone, & Spinach

Some of the best recipes come from quick tips or ideas from friends. There are endless possibilities on what to make for dinner, yet we have all felt stumped when trying to come up with the next menu. When people share something that they have made and loved, I try to take note and attempt it at home. Which is exactly what I tried to do with this recipe and it was delicious. You can make this chicken a million different ways and utilize what you might already have in your fridge. The cheese options are endless, any vegetable would most likely work, and instead of prosciutto, try salami or pepperoni. Yet another way to change up your chicken routine and it's delicious.

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional if you like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.

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

Caprese Spaghetti

Sometimes the simplest of dishes are by far the best. This pasta is one of them. Just a few familiar ingredients and you have a delicious dinner. I thought of this recipe as I walked past the beyond fragrant basil plants for sale in the market. Caprese salad is one of my favorite ways to enjoy fresh basil and summer tomatoes. Mozzarella, tomato, and basil is so classic you can use these flavors in anything. Crostini, salads, sandwiches, pizza, it all works. I also came across fresh pasta, which I never buy and it truly blew my mind. As an avid pasta eater, there is no going back now.


Caprese Spaghetti
Forks & Amusement 2011
serves 4

1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper (more if you like heat)
10 Campari tomatoes or 20 cherry tomatoes or 3 large tomatoes, roughly chopped
1/2 cup dry white wine
salt and pepper to taste
1 lb fresh spaghetti (in refrigerated food aisle, or use dried pasta)
1/2 lb fresh mozzarella, small cubes
1/4 cup chopped fresh basil

Bring a large pot of salted water to a boil.

Place a skillet over medium high heat and add the oil. Once hot, add the garlic and red pepper, cook for 30 seconds until fragrant. Add the tomatoes,wine, salt and pepper, and bring to boil. Turn heat to medium low and cook, stirring occasionally, until reduced by half and tomatoes are broken down, about 8-10 minutes.

Meanwhile, cook pasta until al dente (not quite cooked all the way through, still has a bite to it). Then add it and 1/2 cup of the pasta water to the skillet. Turn heat up to medium high and combine well until pasta has soaked up the sauce, about 2 minutes.

Turn off heat. Toss in mozzarella and 1/2 the basil and combine well. Transfer to a large serving bowl and sprinkle remaining basil on top.

Serve immediately.

Enjoy!
xo
Erin

Grilled Potato Salad

I am experimenting a lot this summer when it comes to the grill as I am on a mission to try to grill everything. Obviously I am no pioneer, but stretching my culinary inventiveness can only make me a better cook and give me more to share. I have always grilled tons of vegetables. Any and all, a little olive oil, salt, pepper and you can serve them with anything. I was making burgers for dinner the other night and thought about how to make a better potato salad. Not one to shy away from any side, I thought I could make potato salad a little differently and healthfully. This only has a few ingredients, but has great flavors, and the delicious char that only the grill can give you. It is tangy, a little sweet, and the potatoes provide the creaminess instead of hundreds of calories of mayo. So far the inventiveness is paying off.

Grilled Potato Salad
Forks & Amusement 2011
serves 6

12 red medium potatoes, halved
2 red bell peppers, cut in quarters
5 scallions
4 tablespoons olive oil, divided
salt and pepper
2 shallots or garlic cloves, minced
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar or any white vinegar
2 teaspoons honey
1 tablespoon chopped fresh herbs like chive, thyme, or cilantro

Bring a pot of salted water to boil. Add the potatoes and cook for 15-20 minutes, until just tender. Drain.

Heat grill to medium-high heat.

Brush the potatoes, bell peppers, and scallions all over with oil and sprinkle with salt and pepper.

Add potatoes to the grill, cut side down, and grill for 6 minutes. Add the peppers and scallions and cook for an additional 6 minutes, turning once. Potatoes should be tender, but not mushy. Remove from grill to cool.

In a small bowl, whisk together the shallot, mustard, vinegar, honey, and salt and pepper to taste. While whisking, stream in 2 tablespoons of olive oil to combine. Taste and adjust for seasoning.

Once vegetables are cool enough to handle, cut the heads off the scallions and roughly chop. Cut potatoes in quarters and roughly chop the peppers. Combine in a serving bowl and pour dressing over. Toss to combine well. Top with fresh herbs. Serve warm or room temperature.

Enjoy!
xo
Erin

Grilled Pork Chops with Rosemary & Fig Onion Compote

It is great to be outside using the grill almost every night. It makes making dinner so easy and clean up much faster. What is great is most proteins taste great when grilled with a little olive oil, salt and pepper. But, to make it more flavorful and interesting, it is nice to make something that brings it to a different level. This caramelized onion compote is so delicious with the pork chops. It is sweet, savory, and requires little work. Pork usually calls for something on the sweet side to enhance the flavor, but I don't like anything too fruity. I saw these fig preserves at the market and knew it would be delicious with some balsamic and rosemary. You could also make the onions and use to top crostini, pizza, flatbread, or even a burger. Such a delicious way to start a (hopefully) beautiful summer.

Grilled Pork Chops with Rosemary & Fig Compote
Forks & Amusement 2011
serves 4

3 large onions, sliced
2 tablespoons olive oil
1/4 cup fig preserves, like Bonne Maman (you could use orange or apricot as well)
2 tablespoons balsamic vinegar
2 tablespoons freshly chopped rosemary, plus some for garnish
crushed red pepper to taste
salt and pepper
4 tablespoons Dijon mustard
4 pork chops (I prefer the bone in loin chops, so much flavor)

Heat a large skillet over medium-high heat. Add the oil, once hot add in the onions. Toss with the oil to coat and cook, stirring frequently, until just starting to brown, about 10 minutes. Add in the preserves, balsamic, rosemary, crushed red pepper, and salt and pepper to taste. Combine well ad bring to a boil. Turn heat down to medium-low and cook, stirring and scraping bottom occasionally, until onions are very tender and caramelized, about 30 minutes.

Meanwhile, heat a grill or grill pan over high heat. Brush pork chops with the mustard and season generously with salt and pepper. Grill chops on both sides until thermometer registers 150 degrees, about 8-10 minutes per side depending on thickness of chops. Let meat rest for 5 minutes.

Serve each chop with a generously helping of the onion compote on top. Serve immediately.

Enjoy!
xoxo
Erin

Diet Mac & Cheese

As you have noticed on every restaurant menu on the planet, macaroni and cheese has graduated from a box to a high brow side dish filled with beautiful cheeses and in season ingredients. Never one to pass it up on the menu, I have sampled many. Whether it is truffle, bacon, or chipotle, they all are indulgent, rich and the perfect side to share. What I try not to do is eat it all the time, not eat the entire dish (although so very hard) and forget the hundreds, possibly thousands of calories involved. But there is always a time to indulge and always a time to enjoy a fantastic restaurant version. I came across this lower calorie recipe in Rocco DiSpirito's new cookbook and thought I would give it a try. Now this is not the dish you would be ordering for a night out at your favorite bistro. It won't hold a candle to the truffle mac at the new gastropub. What it is a lower calorie stand in should you be watching your diet or are just looking to get your fix at home. This is also great for kids who have mac and cheese on heavy rotation. The portion size is laughable, so I doubled it and it is still only 440 calories a serving. I also used Barilla Plus, as I prefer that pasta over whole wheat.

Macaroni and Cheese with a Crusty Crunch
Adapted from Now Eat This! by Rocco DiSpirito
makes 4 side servings

Nonstick Cooking Spray
8 oz whole wheat elbow macaroni
1 cup onion-garlic puree (see instructions below)
1 teaspoon dry mustard
2 pinches of cayenne pepper
2 cup shredded 50% reduced fat cheddar, such as Cabot
2/3 cup nonfat greek yogurt (I used 2%)
salt and pepper
1/2 cup whole wheat panko breadcrumbs (I used regular as I had it in the pantry)
1/2  cup grated Parmigiano-Reggiano cheese

Onion-Garlic Puree: Roughly chop 1 large onion, plus 9 garlic cloves. Place in bowl with 1/2 cup of water. Microwave on high for 10 minutes. Process until smooth in blender, food processor or mini chopper. Season with salt and pepper to taste.

1. Preheat oven to 425 degrees. Spray a 8x8 or larger baking dish with cooking spray and set aside.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

3. While the pasta is cooking, bring the onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.

4. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the parmesan cheese.

5. Bake until cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

Enjoy! 

xo

Erin