Category: Main Dish

Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.

Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)

The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.

Most recipes also include toasted pine nuts with some also having a sweet dried fruit.

This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground pepper
  • 2 whole cloves
  • 2 whole cardamom pods, smashed
  • 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup dried cherries (or other dried fruit)
  • 1/4 cup pistachios, chopped

Continue reading Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Beef Kofta Kebabs

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.

My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful  Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!

Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.

Ingredients:

Tzatziki (omit to make dairy free):

  • 1 cup plain low-fat Greek yogurt
  • 1/2 cucumber, seeded, finely diced
  • 1 garlic clove, minced
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Kebab:

  • 4 cloves of garlic, roughly chopped
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)

Continue reading Beef Kofta Kebabs

Grilled T Bone Steak with Gremolata

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.

T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).

For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.

Ingredients:

  • 2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)

rub:

  • 2 tablespoons smoked paprika
  • 1 tablespoon chile powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper

gremolata:

  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • the zest of 1 lemon
  • 3 garlic cloves, finely minced

Continue reading Grilled T Bone Steak with Gremolata

Meatballs in Tomato Sauce

 Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

Sunday night in my house is pasta night, which almost always means pasta with a meaty tomato sauce. I tend to make Meatballs in Tomato Sauce in batches about once a month and freeze it for future Sundays.

It’s funny, I make this recipe all the time and yet

  1. I had no clue what measurements I was putting into my sauce, and
  2. never posted the recipe to my blog!

Continuing my partnership with Moyer Beef, I decided it was about darn time I actually figured out what exactly I make every month and to share it on here.

These meatballs are half ground beef and half hot Italian sausage. It adds a touch of heat to the overall sauce without being actually spicy.

Ingredients:

Meatballs:

  • 1 lb 80% lean ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1 lb hot Italian sausage removed from its casing
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon ground pepper
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1 egg
  • 2 tablespoons olive oil, divided

Tomato Sauce:

  • 1 lb beef short ribs (1-2 pieces)
  • 1 lb 1 tablespoon olive oil
  • 1/2 white onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 2 (28 oz) cans crushed tomatoes
  • 2 (28 oz) cans strained tomatoes (can substitute tomato puree)
  • 1/2 cup Parmesan cheese
  • salt and pepper, to taste

Continue reading Meatballs in Tomato Sauce

Slow Cooker Shredded Beef Tacos with Chimichurri

 Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s no secret that I’m a huge fan of tacos. I have over a dozen different recipes for tacos on my blog, including fish, pork, chicken and steak tacos. I somehow have not posted a shredded beef taco recipe, so my partnership with Moyer Beef is the perfect opportunity to rectify that! These Slow Cooker Shredded Beef Tacos with Chimichurri are sure to become a staple in your house!

As a reminder, for the next few months, I’m partnering with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast.

I used Moyer Beef’s boneless chuck beef for this recipe. Chuck roast comes from the muscle between the neck and shoulder blade of a cow. It’s a relatively inexpensive and is a great cut for braising and slow cooking. (Note: “pot roast” is boneless chuck beef)

This recipe has a bit of Argentinian flair to it by adding a simple chimichurri and some diced red onions on top. Chimichurri is a herb-based sauce typically used for grilled meat. It’s similar to a pesto but uses multiple herbs (traditionally parsley and oregano) with garlic, vinegar, olive oil, and crushed red pepper.

The best part about this recipe is everything can be made ahead of time! I actually made the beef over the weekend and whipped up the chimichurri right before serving, but the chimichurri can also be made 1-2 days ahead of time.

Ingredients: (serves 8)

Shredded Beef:

  • 2 tablespoons olive oil, divided
  • 1 3-4 pound boneless chuck roast
  • salt and pepper, to taste
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (sweet paprika can be substituted)
  • 1/2 teaspoon Mexican oregano (normal oregano can be substituted)
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce

Chimichurri:

  • 1 cup firmly packed flat-leaf parsley
  • 1/4 cup firmly packed cilantro
  • 4 garlic cloves
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Other:

  • 3 tablespoons finely chopped red onion
  • 8 flour tortillas

Continue reading Slow Cooker Shredded Beef Tacos with Chimichurri

Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

 

Ingredients:

Steak: (serves 2, multiply as needed)

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Continue reading Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

Grilled Red Snapper with Chunky Tomato Watermelon Salsa

I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.

This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.

Ingredients:

  • 1 1/2 cups halved heirloom cherry tomatoes
  • 1 1/2 cups diced seedless watermelon
  • 1/4 cup finely chopped red onion
  • 1 jalapeno, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 (6-oz.) skin-on red snapper fillets
  • 1/2 teaspoon black pepper

Continue reading Grilled Red Snapper with Chunky Tomato Watermelon Salsa

Shaved Cucumber Greek Salad

Excuse the lack of posts, my husband and I went to Montreal and Quebec City last week, so no cooking for me! Both Montreal and Quebec City are pretty amazing food cities, and I definitely made to eat my way through both. (And yes, we somehow managed to have poutine four times!)

Needless to say, when we returned to Philly, we both were looking to eat a bit… lighter.

This recipe adapted from Cooking Light for Shaved Cucumber Greek Salad is a simple but different take on a traditional Greek salad. It looks fancier than it really is, the only special tool needed is a veggie peeler.

Ingredients:

  • 2 cucumbers
  • 1 large heirloom tomato, cut into wedges
  • 2/3 cup pitted Castelvetrano olives
  • 1/2 cup sliced green onions
  • 1/3 cup feta cheese, crumbled (I suggest using French feta)
  • 2 teaspoons fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon kosher salt

Continue reading Shaved Cucumber Greek Salad

Slow Cooker Ropa Vieja

I love love love this recipe for Slow Cooker Ropa Vieja. It’s a perfect slow cooker meal, which means dinner is ready for me when I come home from work.

Ropa Vieja translates to “old clothes,” referring to the shredded beef and colorful peppers in a tomato sauce with caramelized onions that resemble torn cloth. It’s a well-known Cuban dish, but its origins go back to Sephardic dishes in the Middle Ages.

This version has a bit more prep work to it to fully develop the flavors. Trust me, it’s worth it!

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds flank steak
  • 3 bell peppers (1 red, 1 green, 1 yellow), thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds (or 3/4 tsp ground cumin)
  • 1 tablespoon smoked paprika
  • pinch ground allspice
  • 2 whole cloves (or a pinch of ground cloves)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 15-ounce can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon apple cider vinegar
  • 1/2 cup beef broth
  • pimiento-stuffed green olives, to taste
  • 1 tablespoon brine from the olive jar
  • Cooked white or yellow rice
  • 1 can black beans, optional, for serving

Continue reading Slow Cooker Ropa Vieja

Memphis Style Grilled Ribs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?

I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.

I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.

(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.

Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.

So let’s get grilling!

Ingredients:

  • ~3 lbs Smithfield Fresh Pork Back Ribs
  • 1 cup hickory wood chips
  • charcoal

Dry Rub:

  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper

Mop Sauce:

  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • the juice of 1 orange
  • 2 tablespoons of the dry rub

Continue reading Memphis Style Grilled Ribs

Spinach and Cheese Strata

There is a little cafe in Old City Philadelphia that I absolutely love called Wedge and Fig. It’s essentially a cheese shop converted into a bistro, so they really know how to choose the best cheese for a particular dish. One of my absolute favorite dishes they serve on their brunch menu is a spinach and cheese strata “savory layers of egg, Cantal cheese, spinach, shallots and bread.” It’s absolutely fantastic.

This weekend, I kind of had an epiphany: strata is a great make ahead option! I decided to make a batch of my own ahead of a busy week, and then portioned it out into containers to bring into work.

Like Wedge and Fig’s version, I used Cantal cheese, spinach and shallots. Cantal is a farmhouse cheese from France that has a flavor somewhat similar to Cheddar — buttery and tangy. I added in some Parmigiano-Reggiano cheese as well as some sourdough bread to bring a bit more tanginess to the dish.

Ingredients:

  • 1 (10-oz) package frozen chopped spinach, thawed
  • 1 cup finely chopped shallots
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups cubed sourdough bread (1/2 lb)
  • 2 cups grated Cantal cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 9 large eggs
  • 2 tablespoons Dijon mustard
  • cooking spray

Continue reading Spinach and Cheese Strata

Prosciutto Pizza

Note: I was sent a non-stick pro pizza pan, complete grate & slice set, and a 4″ pizza wheel from OXO to make this post. All opinions are my own.

My husband grew up on Long Island, so it’s probably no surprise that one of his favorite foods is pizza. I’ve made a few different types of pizza on my blog, including this yummy pan pizza. This time, with the help of OXO, I decided to make a thin crust pizza.

OXO has a bunch of tools to make pizza making super simple. Their Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability. The Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. The set helps prep all your toppings for your pizza including slicing veggies and grating both hard and soft cheeses. I actually used the julienne slicing surface for this salad I made last week. The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

Pizza is a great weeknight meal, and can be made in under 30 minutes!

We decided to keep it relatively simple, but you can add whatever you’d like on top. This pizza is topped with a homemade pizza sauce, mozzarella and fontina cheese, and prosciutto slices. After cooking, I garnished it with some freshly grated parmigiano reggiano, and thinly sliced fresh basil.

Ingredients:

  • store-bought pizza dough
  • 1 cup tomato puree
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 3 oz shredded mozzarella cheese
  • 1 oz shredded fontina cheese
  • 1 oz prosciutto
  • 1 tablespoon freshly grated parmigiano reggiano
  • 1 tablespoon fresh basil, thinly sliced

Continue reading Prosciutto Pizza

Pork Belly Adobo

I’m fairly certain all avid cooks dream of the day they will receive their first piece of Le Creuset cookware or bakeware. Le Creuset products are also a staple on wedding registries. So when I was contacted to help spread the word that a Le Creuset store was opening in the King of Prussia Mall (outside Philadelphia) I absolutely wanted to get the word out. How exciting! I’m pretty pumped to visit it for the first time. The store is near the Macy’s; you can park and enter through the Orange Garage. (Address: 160 N Gulph Road • Suite C226A • King of Prussia, PA 19406)

To celebrate, the Le Creuset store hosted three separate events this past weekend, including bubbles bites with Yellow Springs Farm, a cooking demonstration with chef Ben Thomas, and sweet treats and coffee with Aux Petites Delices and La Colombe.

 

I was also sent a beautiful Rectangular Dish with Platter Lid, which is great for casseroles as well as for marinating in the dish and using the platter to serve.

To try it out, I decided to make a Filipino recipe I’ve been eyeing up for a while: Pork Belly Adobo. The recipe is pretty simple; you marinate the pork belly in a soy sauce marinade, brown the pork, and simmer in the marinade to finish cooking. But the result is fan-tas-tic.

Ingredients:

  • 1 cup low sodium soy sauce
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup brown sugar
  • 1/2 teaspoon black peppercorns
  • 5 pounds boneless pork belly, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 bay leaves
  • 1 1/2 cups water
  • 1/3 cup white distilled vinegar
  • Cooked white rice, for serving

Continue reading Pork Belly Adobo

Chicken Mango and Pineapple Salad

A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.

Cocktails included:

  • Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
  • Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
  • Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
  • Espresso Martini – Vodka with cold brew coffee

Other new menu options included:

  • Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
  • Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
  • Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
  • Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
  • Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
  • Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
  • Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
  • Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
  • Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
  • Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
  • Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice

(The lighting in there is very dim so please excuse the quality of these photos)

The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.

I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly to make this Chicken Mango and Pineapple Salad.

Ingredients (serves 2):

  • 1 boneless, skinless chicken breast
  • 1 tablespoon teriyaki sauce (store bought, or recipe below)
  • 5 oz baby lettuce mix
  • 1/4 cup fresh pineapple chunks
  • 1/4 cup fresh mango, cut into chunks
  • 2 tablespoons julienned carrots
  • 2 tablespoons tortilla strips, plus more for garnish
  • 2 tablespoons grape tomatoes, halved
  • 1/2 red bell pepper, cut into thin strips
  • 1/4 cucumber, cut in half lengthwise and sliced thin
  • 1 tablespoon almond slivers, toasted
  • 1/2 tsp black sesame seeds
  • 1 teaspoon fresh mint, thinly sliced

Dressing

  •  1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced ginger
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • pinch of salt and pepper
  • juice of 1/2 an orange

Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):

  • 1/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

                                                                  

Continue reading Chicken Mango and Pineapple Salad

Dijon Herb Crusted Salmon with Creamy Dill Sauce

I am not shy about my love of Cooking Light magazine. Their recipes are what got me started on my cooking journey. Not only are their recipes on the healthier side, but most are also great for weeknight meals. This recipe for Dijon Herb Crusted Salmon with Creamy Dill Sauce is no different.

Seafood in general is a great weeknight option because it tends to take less time to cook. If you haven’t noticed, I’m a big fan of seafood, particularly salmon; I have almost 40 recipes for salmon alone on this blog!

So when I spotted a new salmon recipe in my most recent Cooking Light, well, I had to make it.

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons 2% reduced-fat milk
  • 1 teaspoon red wine vinegar

Continue reading Dijon Herb Crusted Salmon with Creamy Dill Sauce

Exit mobile version