Double Whammy

Grilled Shrimp with Vietnamese Vinaigrette

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Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing

After a few weeks of intense travel and heavy eating with my family (shame on me), I decided to lighten things up a bit with a low fat meal that tastes anything but light: Grilled Shrimp with Vietnamese Vinaigrette and Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing. The exotic flavors of the Vietnamese Vinaigrette and Yogurt Dressing are finger-licking good and it's by far one of the best meals I've ever prepared. I paired mine with simple couscous (just flavored with salt and pepper) and let the Vietnamese Vinaigrette do the talking.  (Be sure to add an ample amount to finish off the dish before serving).

Recipes after the jump:

Grilled Shrimp with Vietnamese Vinaigrette
Serves: 8
Prep time: 15 minutes

Ingredients:
1/2 cup lime juice, plus wedges for serving
1/4 cup brown sugar
4 scallions, thinly sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tbsp plus 2 tsp soy sauce (recipe calls for fish sauce)
2 large cloves garlic, minced
1/2 tsp toasted sesame oil
4 tsp grapeseed oil
32 extra-large shrimp, (2 lbs), peeled and deveined

1) In a medium bowl, whish together the lime juice, brown sugar, scallions, shallots, jalapenos, soy sauce, garlic and sesame oil.

2) Preheat the grill to high. (I used a grill pan).  Transfer 1/2 cup of vinaigrette to a large bowl; whisk in grapeseed oil.  Add the shrimp, season with salt and pepper and toss to coat.  Grill the shrimp, flipping halfway through, until just cooked through, about 2 to 3 minutes per side.

3) Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette.  Serve with lime wedges.

Make ahead: Mix the vinaigrette the night before and keep it refrigerated.  All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.

Grilled Curry Zucchini, Red Bell Pepper, and Arugula Salad with Yogurt Dressing:
Serves: 8

Ingredients:
1/2 cup plain Greek Yogurt (I used fat free)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 1/2 tsp lime zest plus 1/4 cup fresh lime juice
3 tsp white whine vinegar (I used red wine because it's all I had)
2 tbsp EVOO
4 tsp curry powder
2 lbs zucchini (4 medium), cut into 1" thick slices, quartered
2 red bell peppers, quartered lengthwise and seeded
2 cups arugula or baby green salad
Sky's addition: 1 small Japanese eggplant, sliced into 1" pieces and quartered

1) In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice, and vinegar.  Season with salt.  Cover and refrigerate until ready to use.

2) Preheat the oven to 375 degrees.  In a large bowl, whisk together the EVOO and curry powder.  Add the vegetables and toss to coat.  Season with salt and toss again. Roast the vegetables for 35-40 minutes, flipping halfway through until just cooked through and tender. Transfer vegetables to a large baking sheet to let cool completely.

3) Once cool, toss with arugula and enough dressing to lightly coat.  Season with salt.  Transfer to a salad platter and serve immediately with remaining dressing on the side.

Recipes and images: Rachelraymag.com

Sunday Funday

Last Sunday my husband and I had three families over for a relaxing and enjoyable Sunday night dinner.  With Italian fare that was adult and kid-friendly and a group of well-behaved toddlers, the night went off with a hitch ending with a toddler dance party to Mumford & Son's and Skillet Almond Shortbread. (It's quite the combo I have to say).  I can't think of a more perfect (or adorable) way to end the weekend.

Here's what I served:

Kale Caesar Salad

I used green kale and a mixture of two store-bought Caesar dressings.  One that is creamy and the other that is more of a vinaigrette

Brussel Sprout, Caramelized Onion, and Pancetta Pizza:

Be sure to use store-bought pizza dough (like Whole Foods whole wheat version) and don't forget the lemon juice and hot chili oil at the end that really makes this pizza one-of-a-kind.

Sicialian Meatballs

The most wonderful meatballs I've ever had with a special surprise on the inside-pine nuts and currants

Chile Shrimp with Butter Beans, Capers, and Couscous
Hot and spicy yet lemony and buttery-the perfect combo for my health-conscious friends

Roasted Broccoli and Summer Squash
This simple and tasty side dish always does the trick

Skillet Almond Shortbread Cake
The most addictive cake I've ever had. I made it 4x this week for various reasons.

PC: Kale Caesar Salad: Tastingtable, Food & Wine for picture 2, 3, 5, picture 4: Simply Recipes, 6: Food Network

Chile Shrimp

Chile Shrimp with Butter Beans and Lemony Couscous

There's nothing I love more than a restaurant-worthy meal that is healthy, easy to make, and can be made in ten minutes flat.  My Mother-in-Law recently introduced me to Chile Shrimp with Butter Beans and Lemony Couscous and it is fantastic as a light appetizer or entree.  It has the perfect amount of spice that's balanced by a lemony couscous topped with meaty butter beans and capers.  I recently served it with a kale caesar salad and a brussel sprout, pancetta, and parmesan flatbread (which I will feature soon).

Recipe after the jump:

2/3 cup couscous 3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
Recipe/PC: Food & Wine

Mee-baw!

After one of many lunches at Potbelly's, my son Wyatt's first word was "meatball!" .  There's nothing cuter than when your kids start to talk and nothing better than when they can tell you what they want. Luckily I found a recipe on Pinterest that (almost) matches his enthusiasm with flavor.  (He's pretty enthusiastic).  They're moist, hearty, and absolutely delicious.  And I tried it with both ground turkey and beef.

Add them to your favorite spaghetti marinara or else enjoy them plain.  Recipe after the jump:

Turkey or Beef Meatballs
Yield: about 12-14 meatballs

Ingredients:
1 lb ground round or ground turkey
2 eggs beaten with a 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko
1 small onion, minced
2 cloves garlic, minced
1/2 tsp oregano
1 tsp salt
freshly ground pepper
1/4 cup minced basil

Mix all of ingredients together with your hands.  Form meatballs into the size of a golf ball.  Bake at 350 for 30-35 minutes or until the internal temperature registers to at least 165 degrees.

PC: Wishfulchef.com
Recipe: courtesy of Pinterest

V Day

Looking to do something romantic at home? Skip the crowds and go for this hot and spicy menu that will make you fall in love all over again.  It's so good that that it will probably earn you the 'Kitchen Goddess' moniker... which could easily lead into other pet names if you play your cards right.  

It starts with a Whipped Feta and Heirloom Tomato crostini that should be paired with a crisp, white wine.  It's followed by a Spicy Caesar Salad with bacon and red chiles in honor of V Day.  The main event is the juiciest and most flavorful Paprika Roasted Chicken cooked over crispy (duck fat) potatoes.  And the icing on the cake is the most refreshing Lemon Yogurt Pound Cake with a citrus glaze. Happy V Day!

Heirloom Tomato Crostini with Whipped Feta

(my new favorite crostini of all time)

Spicy Caesar salad with bacon
(I've made it as is and low fat with light mayo and turkey bacon and it is still amazing)

Paprika roasted chicken with potatoes

(By far the best roasted chicken I've ever made)

Lemon yogurt citrus glazed pound cake

Recipes after the Jump

Heirloom Tomato Crostini by Ina Garten:
-Makes 20 to 25 crostini; serves 6 to 8

Ingredients:
6 ounces good feta cheese, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 Tbsp freshly squeezed lemon juice
kosher salt
freshly ground pepper
2 Tbsp pine nuts
2 Tbsp minced shallots (2 shallots)
2 tsp minced garlic (2 cloves)
2 Tbsp good red wine vinegar
2 pounds ripe heirloom tomatoes 1/2" diced
3 Tbsp julienned fresh basil leaves, plus extra for servings
20 to 25 (1/2" thick) diagonal baguette slices, toasted)

Directions
Active time: 15 minutes
Total time: 30 minutes

Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.

To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.

Spicy Caesar Salad from Food & Wine:
Servings: 6
Prep time: 20 minutes

Ingredients:
1/2 baguette, sliced 1/3" thick
1/4 cup EVOO, plus more for brushing
1/2 cup mayonnaise
4 oil-packed anchovy fillets, preferably spicy, drained and chopped
2 tbsp fresh lemon juice
2 large garlic cloves, coarsely chopped
1 tsp dijon mustard
freshly ground pepper
6 slices lean bacon (3 oz)
1 1/2 pounds romaine lettuce, torn into bite-size pieces
1 long red chile, seeded and thinly sliced crosswise
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 400°. Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 5 minutes, or until golden brown. Let the toasts cool, then break them into large pieces.

Meanwhile, in a mini food processor, combine the mayonnaise, anchovies, lemon juice, garlic and mustard and blend until smooth. With the processor on, slowly pour in the 1/4 cup of olive oil. Season the dressing with pepper.

In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side. Drain and slice crosswise 1 inch thick

In a large bowl, toss the romaine with the sliced chile, croutons and the bacon. Add the dressing and toss. Sprinkle the Parmesan over the salad, toss again and serve right away.

MAKE AHEAD The dressing can be refrigerated overnight.

Paprika Roasted Chicken with Potatoes:

-recipe from dianeabroad.com adapted from lottie + doof

Servings: 2-3

Ingredients

1 chicken, around 3 pounds
1 tablespoon salt
4 sprigs fresh thyme
1/2 onion
4 garlic cloves
1 tablespoon smoked paprika
1 teaspoon hot Hungarian paprika
1 tablespoon olive oil
1 1/2-2 pounds waxy potatoes (I used yukon gold) scrubbed and dried
3 tablespoons duck fat, rendered bacon fat, or oil (I used canola oil, but would have loved duck fat)
1 teaspoon smoked paprika
salt and pepper

8 hours to 3 days before you plan to cook the bird, pat it completely dry inside and out with paper towels, removing the gizzards and fat from inside the cavity if they were included. Sprinkle a little of the salt inside the cavity, along the backbone. Sprinkle the rest of the salt all over the skin. Cover loosely and refrigerate until you’re ready to roast.

Prepare the rub: finely grate 1 of the cloves of garlic and mix in a small bowl with the smoked paprika, Hungarian paprika, and olive oil.

Heat your oven to 475°F (250°C).

Remove the chicken from the fridge and stuff with the thyme sprigs, 1/2 an onion, and the 3 remaining garlic cloves, smashed with the blade of a knife or with the bottom of a heavy mug. Rub the paprika mixture all over the outside of the chicken. Truss the bird if desired, or just tie the legs together with a bit of twine.


Cut the potatoes into a 3/4″ dice. Warm the duck fat (or bacon fat or oil) in a heavy cast-iron skillet over medium-high heat until the fat is melted. Add the diced potatoes, smoked paprika, and salt and pepper to taste, and toss well to coat the potatoes with the fat.

Make a well in the center of the potatoes to expose some of the cast iron (if you have enough room in your skillet to do so). Lay the chicken breast-side up in the center of the cast iron and immediately transfer to the hot oven. After 30 minutes, remove the chicken to a plate, give the potatoes a stir, flip the bird breast-side down onto the potatoes and place back into the oven. Lower the heat to 425°F (220°C). Roast for another 15-20 minutes, then flip again breast-side up. Finish roasting for 5-10 minutes, or until an instant-read thermometer inserted into thickest part of the thighs registers 165°F (74°C).

Remove the chicken to a plate or carving board to rest for 10-15 minutes. Meanwhile, give the potatoes another toss and return to the oven for a final crisping. Serve the potatoes hot out of the oven and the chicken carved or whole.

PCM: the Oprah magazine, Simply Recipes, Diane-A-Broad, Food & Wine

Mexicana Mama

After a recent babysitter cancellation, I decided no one was going to bring me down on a Friday night; so I ran to the market and whipped up a nice Mexican meal for two. I made homemade margaritas, spicy guacamole, and chicken enchiladas with roasted asparagus and refried black beans.  To finish it off, I served nutella-stuffed chocolate chip cookies sprinkled with sea salt. I had made them for Superbowl Sunday, it's not like I can just have those sitting around the house.  It was a meal to remember (even though I can't say I do).

Chicken Enchiladas

Ingredients:
8 soft corn tortillas

Filling:
3 cups chicken broth
4 pieces boneless, skinless chicken breast, 6-8 oz
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:

2 cups tomato sauce

2 teaspoons hot cayenne pepper sauce, several drops

1/4 teaspoon ground cinnamon, 2 pinches

1 teaspoon chili powder

2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

PC: Annie's Eats
Recipe: Rachel Ray

Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:

Servings: 3-4 (I recommend doubling the recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 pkg McCormick Seasoning Mix

1 lb lean ground beef or turkey

1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)

*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:

PC: Mccormick.com

Martha, Martha, Martha!

I'm always in the market (literally and figuratively) for a mind-blowing taco recipe.  And after discovering this bad boy from Martha Stewart (you go girl!), I took myself out indefinitely.  

Pair this meal with an ice cold beer and thank me later.  

Bean and Fish Tacos

Servings: 4-6

Ingredients:

1 Vidalia onion, thinly sliced into rings

2 limes, 1 juiced and 1 cut into wedges

Coarse salt

1/3 cup finely chopped scallions (about 6)

3 tablespoons finely chopped jalapeno chiles (about 2)

3/4 cup finely chopped fresh cilantro, plus sprigs for serving

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

3/4 pound meaty fish fillets, such as mahimahi (I used halibut)

2 cups cooked beans, plus 1/4 cup cooking liquid (I used canned cannellini beans)

8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving

4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving (I used cojita)

4 radishes, thinly sliced, for serving (I didn't use radishes)

1 head romaine lettuce, trimmed and shredded (2 cups), for serving

Directions:

1) Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.

2) Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.

3) Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.

4) Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.

5) Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

PC and recipe: MarthaStewart.com

California Chili

The minute the leaves start to change, the only thing I crave more than Fall clothes is a hearty bowl of chili. Since I love trying modern classics, I decided to try Giada's California Chili and let's just say it was love at first bite.  The quinoa and toasted pine nuts add the most perfect crunch to the spicy and savory chili.  Like always, I served it with Ina's corn muffins (I keep them in the freezer), and crushed blue tortilla chips, white cheddar, and onions.  It was a Sunday love fest.

Recipe:

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, smashed, peeled and chopped
• 2 large poblano chiles, stemmed, seeded and diced
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1 1/2 pounds ground turkey (dark meat)
• 1 tablespoon all-purpose flour
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons (packed) dark brown sugar
• 1 teaspoon dried Mexican oregano, crushed
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 cups low-salt chicken broth (preferably organic)
• One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
• Simplest Quinoa and Pine Nut Pilaf, recipe follows
• Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

• 1 1/4 cups whole grain quinoa (about 7 ounces)
• 1 3/4 cups low-salt chicken broth (preferably organic)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro or Italian parsley
• 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

PC: Foodnetwork.com