My mom makes a mean pasta salad. Her mayo-less version is a mostly traditional Italian pasta salad which marinates in an Italian salad dressing for a few hours before enjoying.
This Grilled Vegetable Pasta Salad version is based on hers, but I decided to make it all the more summery but adding grill-friendly vegetables.
This is mostly a make ahead recipe. Right before serving (or while grilling up the main dish), you just add the veggies to the grill, then toss into the pasta.
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)
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)
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.
We were recently heading to a friends house for dinner and were asked to bring a salad.
I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.
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.
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):
NOTE: I was sent some blood oranges and cara cara oranges from The Limoneira Company to use in a recipe. All opinions are mine.
It’s pretty obvious that I love citrus, I use the juice and zest of lemons, limes, and oranges in most of my recipes, so I’m excited to share this recipe for Frozen Blood Orange Margaritas.
So when The Limoneira Company contacted me to help spread the word about their new offerings, I jumped at the chance. Limoneira is traditionally known for its lemons, but recently began expanding their orchards to include more specialty citrus, including Cara Cara and Blood Oranges.
Blood Oranges have a slightly less acidic taste than regular oranges, and their bright red color makes for some really beautiful dishes. I wanted to showcase their color, so I decided to make blood orange margaritas.
As much as I am trying to will it to be spring, it is still pretty cold in Philadelphia, so this version has a bit of cinnamon to add a bit of warmth to the flavor.
My husband and I (obviously) love trying new and different recipes. Living in Philadelphia, we are lucky enough to have a pretty solid restaurant scene, covering quite a range of cuisines. So my interest is always peaked by a recipe I haven’t tried before that comes from a different part of the world and I can make at home, like this recipe for Cape Malay Curry.
Cape Malay Curry comes from Cape Town, South Africa. Beginning in the 17th century, slaves from Indonesia and Southeast Asia were brought to work the farms of Cape Town, South Africa. Known as Cape Malays, the name “Cape” is derived from the Cape of Good Hope and “Malay” refers to the community’s Indonesian, Malaysian and Singaporean ancestry.
The Cape Malay community has had a lot of influence on South African foods, particularly with the introduction of certain spices, hot sauces, and curries. This chunky beef stew is a sweet and savory curry dish, which reminds me a bit of my husband’s favorite meal, Slow Cooker Chicken and Chickpea Tagine, so I had a feeling we’d like this recipe.
This is definitely a weekend meal; it simmers on the stove for 2 hours. However, it could easily be multiplied to make a large batch and frozen for future meals.
Ingredients:
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons chili powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons canola oil
2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 bay leaves
1 garlic clove, minced
1 pound beef stew meat, cut into bite-sized pieces
2 1/4 cups less-sodium beef broth
1 cup chopped green bell pepper (about 1 medium)
1/3 cup chopped dried apricots
1/3 cup apricot spread
2 teaspoons red wine vinegar
1/4 cup low-fat buttermilk (or coconut milk to make dairy-free)
Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.
There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.
Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.
But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.
Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of grilled chicken, or just on it’s own!
NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.
I have a busy week ahead of me, so I wanted to do some food prep this weekend.
Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.
So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.
Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the subtle flavor almond flour adds to baked goods.
Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.
I still have plenty of pomegranate recipes for you, which is great timing because they are in season right now! Here’s a recipe for Slow Cooker Pomegranate Baby Back Ribs!
This recipe for Pomegranate Baby Back Ribs is based on a Martha Stewart Recipe for short ribs. My husband loves baby back ribs, so I decided to adapt the recipe to use them instead. And because I love using my slow cooker, I made it a slow cooker recipe!
Ingredients:
5 tablespoons olive oil, divided
1 lb baby back ribs, cut to fit in your slow cooker
I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!
This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.
Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.
And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!
My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂
Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!
This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.
Ingredients:
Cranberry Sauce:
1 bag (16 oz.) cranberries, thawed if frozen
2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
