Tag: Gluten Free

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

  • 1/2 cup whole plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 6 garlic cloves, pressed (paid link) or minced
  • the zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

  • 1/2 whole plain Greek yogurt
  • 1 garlic clove, pressed (paid link)
  • the juice of 1 lemon
  • 1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
  • salt and pepper, to taste

Other, for serving:

  • olive oil
  • the juice of 1 lemon

Continue reading Grilled Zaatar Chicken

Vegetarian Shepherds Pie

Note: I was sent a review copy of A Return to Ireland by Judith McLoughlin in order to make this Vegetarian Shepherds Pie. Opinions are mine alone.

You may have noticed I have quite a few Irish (and Irish-American) recipes on this blog. I truly love traditional Irish cooking; it is pure comfort food to me.

But Irish food has come a long way from just traditional meat and potatoes, and Judith McLoughlin’s A Return to Ireland (paid link) showcases some beautiful modern interpretations of classic Irish cooking.

As a Shepherd’s Pie fanatic, I was intrigued by a recipe within the cookbook for a meatless version that substitutes a mixture of lentils and mushroom for the traditional ground beef or lamb, and then enhances the traditional mashed potato topping with a mixture of other mashed root vegetables.

The result is a wonderfully hearty and delicious Vegetarian Shepherds Pie!

Ingredients (serves 6):

  • Vegetable Base
    • 6 tablespoons butter (substitute olive oil to make vegan / dairy free)
    • 1 (8 oz) container sliced mushrooms
    • 2 medium onions, chopped
    • 1 leek, chopped
    • 4 garlic cloves, minced
    • 3 ribs celery, finely chopped
    • 1/4 cup tomato paste
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce (or coconut aminos to make gluten free)
    • 2 1/2 cups green lentils
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
  • Mashed Topping
    • 2/3 lbs celery root, peeled and chopped
    • 2/3 lbs parsnips, peeled and chopped
    • 2/3 lbs carrots, peeled and chopped
    • 1 teaspoon salt
    • 1/2 cup plain Greek yogurt
    • 4 tablespoons butter (or olive oil to make vegan / dairy free)
    • 1 tablespoons fresh parsley, chopped

Continue reading Vegetarian Shepherds Pie

Pureed Rutabaga

Pureed Rutabaga is a staple of basically every extended family gathering I have ever been to. But my family always refers to this dish as Turnips, which used to confuse me quite a bit because, well, there is also a vegetable called a turnip.

Apparently, rutabagas are also known as yellow turnips which is where this confusion comes from. Rutabagas are actually a hybrid of a turnip and a wild cabbage!

Anywho, I love pureed rutabaga / turnips. They are fluffy, creamy, with a little bit of spice.

This recipe is particularly perfect for large gatherings because you don’t have to use your stovetop or oven at all, saving space for other dishes.

Ingredients (serves 4, multiply as needed):

  • 1 large rutabaga
  • 1 cup vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole milk or heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper (preferably white pepper)

Continue reading Pureed Rutabaga

Irish Vegetable Soup

The weather has yet to turn cold (in fact, we just had a week-long heatwave!) but I’m already thinking about colder weather foods. One of my favorite comfort foods is traditional Irish Vegetable Soup.

Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!

The absolute best way to enjoy an Irish Vegetable Soup is with some Irish Brown Bread, but because that’s somewhat difficult to come across in the US, I substituted in a loaf of Italian bread to sop up all that vegetable goodness.

Ingredients:

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 leek, cut into half moons
  • 2 potatoes, peeled and diced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 (32 oz) container vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • minced chives, for garnish (optional)

Continue reading Irish Vegetable Soup

Grilled Rosemary Lamb Tenderloin

Note: I was sent a bottle of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45 Rouge in order to write this post for Grilled Rosemary Lamb Tenderloin. Opinions are mine alone.

I love a good wine pairing with my recipes, and boy, do I have a great pairing for this Grilled Rosemary Lamb Tenderloin recipe! A perfectly paired wine can really enhance a dish! Côtes du Rhône wines are a perfect transitional wine as we move from summer into fall. They pair beautifully with barbecued or low and slow cooked meats. (And it is absolutely delightful with this Grilled Rosemary Lamb Tenderloin!)

But first, some info about Côtes du Rhône wines…

Côtes du Rhône is a wine-growing AOC for the Rhône wine region of France. There are different tiers: Côtes du Rhône, Côtes du Rhône Villages, and Côtes du Rhône Villages with Geographic Indication. Knowing a bit about each tier ensures you can choose the perfect bottle for every occasion!

First, a bit about some of the most popular of the 23 grape varieties that can be used to make Côtes du Rhône AOC wines: Grenache, Syrah and Mourvèdre.

  • Grenache is the most widely grown grape in the Rhône Valley Vineyards. It grows well across a variety of terroirs, and in blends, it embodies the warmth and generosity that Rhône wines are known for. It’s bursting with sweet cherry and raspberry fruit, cinnamon spice and classic Mediterranean garrigue.
  • Syrah is stylish and complex, but difficult to grow, requiring careful cultivation. More common in the Northern Rhône, Syrah has powerful dark fruit flavors, delicate violet aromas and characteristic pepper notes. In blends, it contributes a full-bodied yet balanced savory element that wines from this region are known for.
  • Widely cultivated on the sun-drenched slopes of the Southern Rhône, Mourvèdre has a robust structure and strong tannins, delivering notes of blackberry and plum, a meaty savory-ness and a slight floral character.

Within the region, there are three distinct tiers of quality:

  • Côtes du Rhône represents 171 villages, 180,800 acres of vineyards and 6,000 vine growers. Côtes du Rhône wines are known for their berry fruit flavors, well-structured and velvety tannins, and bright acidity. These wines are known for their distinctive freshness that makes these reds easy to be served chilled. They also pair beautifully with lighter fare such as vegetables and fish, the robust roasted meats of fall, and can help keep drinkers cool while enjoying the rusticity of barbecue.
  • Côtes du Rhône Villages AOC represents the unique character of specific villages within the valley and is the next step up in terms of sophistication and distinctiveness. Showcasing villages that have proven their wines have exceptional quality and character, there are 95 villages that may label their wines as Côtes du Rhône Villages. There is an enormous range of Côtes du Rhône Villages wines in terms of style, depending on the nature of the soil. Red wines make up 96% of the production from the Côtes du Rhône Villages AOC. Village’s AOC’s generous, more complex wines pair with richer, more elevated dishes, such as herb-crusted chicken, lamb, or spice-crusted pork tenderloin.
  • Côtes du Rhône Villages with Geographic Indication is reserved for the wines made in the 22 Villages that are identified for their specific terroir. Wines labeled as Côtes du Rhône Villages with Geographic Indication come from 22 communes. The communes have a standard of quality authorizing them to add their village name to the labels of their wines. Some of these communes include Plan de Dieu, Valréas, Visan and Chusclan. With stricter production standards and lower yields, Côtes du Rhône Villages with Geographical Indication wines are typically truer expressions of their terroir and can age for 5 to 10 years. These wines have deep layers of flavors that express their terroir and are perfect for holidays and special occasion meals.

For Labor Day weekend, I paired this Grilled Rosemary Lamb Tenderloin with a bottle of Domaine Paul Jaboulet Aîné Côtes du Rhône Parallele 45. Made with a blend of 60% Grenache and 40% Syrah, the wine has notes of wild berries, white pepper, and cherries. Those notes complement the woodsy flavor of the rosemary while enhancing the natural flavor of the lamb.

Ingredients:

  • 4 garlic cloves, minced or pressed (paid link)
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup olive oil
  • 1 lb lamb tenderloin
  • 1 lemon, halved

Continue reading Grilled Rosemary Lamb Tenderloin

Homemade Ceviche

Note: I attended a tasting of Ripe Life Wines at Spring Lake Seafood and received additional bottles of Ripe Life Wine in order to make this Homemade Ceviche. Opinions are mine alone.

Before I go into the Homemade Ceviche recipe, I want to highlight a wine company that I recently tried and love. If you follow me on Instagram, you may have seen that I went to a wine tasting of Ripe Life Wines at Spring Lake Seafood in Spring Lake, NJ. I was given the opportunity to try a bunch of Ripe Life Wines’ selection paired with delicious food offerings of Spring Lake Seafood.

Ripe Life Wines grew from owner Mary McAuley’s desire to create the perfect wine for a clambake, and the Clambake Unoaked Chardonnay was born. The company now offers its Clambake Unoaked Chardonnay, a Clambake Rosé, a seafood-friendly red called Fisherman’s Red, and Moules Blanc de Blancs Brut, a dry American sparkling wine.

You can pop into Spring Lake Seafood in Spring Lake, NJ or Dock and Claw in Beach Haven, NJ to enjoy a tasting. To see my experience at Spring Lake Seafood, including the yummy food pairings, you can see that here and here.) The food and win pairings really are not to be missed!

For this post, I wanted to highlight Ripe Life Wines’ OG. The Clambake Unoaked Chardonnay. Chardonnay is commonly “oaked,” in which the wine is aged in oak barrels, resulting in flavors of butter, vanilla, or caramel. Unoaked Chardonnay, like the Clambake Chardonnay, is instead aged in stainless steel barrels, resulting in a lighter, crisp, clean finish that doesn’t compete with the delicate flavors of seafood. Clambake Chardonnay has a lovely lemon/apple/pear flavor to it, making it the perfect accompaniment to both raw seafood dishes, and richer seafood dishes such as lobster and clams with drawn butter.

As soon as I had my first sip of the Clambake Chardonnay, I knew I wanted to try to pair it with a homemade ceviche.

Ceviche, originating in South America, is a dish consisting of diced raw seafood that has marinated in acid (typically lime juice) to “cook” the seafood. The seafood is then mixed with onions, cilantro, and other ingredients to create a colorful and flavorful dish. Although homemade ceviche can sound a little intimidating, it’s actually really easy to make at home! My knife skills aren’t great, so if yours aren’t as well, the recipe will turn out just fine.

Ingredients (serves 4 as an appetizer):

  • 1 Fresno pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 16 oz halibut, cut into bite sized pieces
  • 1 avocado, chopped
  • 1 peach, chopped
  • 3/2 cup cilantro, minced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup fresh lime juice (2-3 limes)
  • 1/2 cup fresh orange juice (~4 oranges)
  • corn tortilla chips, for serving

Continue reading Homemade Ceviche

Homemade Ube Ice Cream

When I first realized how surprisingly easy it is to make homemade ice cream, Homemade Ube Ice Cream was at the top of my list. I’ve been doing my best to space out my ice cream recipes so you don’t think this has completely changed into just an ice cream blog, but this one is too good to keep to myself much longer!

If you haven’t had ube before, ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. To add ube flavor, this recipe uses both Ube Halaya and Ube Flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube Flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up that beautiful purple color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

Let’s get churning!

Recommended tools (paid links):

Ingredients:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 6 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon ube flavor
  • 1/2 cup ube halaya

Continue reading Homemade Ube Ice Cream

Strawberry Frose

Note: I was sent bottles of Fresh Vine Wine Rosé in order to make this post. Opinions are mine alone.

It is absolutely rosé season! And what is better than a refreshing, cold glass of rosé? An ice-cold glass of Strawberry Frose, of course!

This recipe is a simple way to upgrade your normal glass of rosé, making it perfect for warm summer nights spent with friends.

For this recipe, I am using Fresh Vine Wine Rosé. Produced and bottled in Napa, California, Fresh Vine Wine’s are premium, great tasting wines with careful attention to lower calorie, carb, and sugar content.

The Fresh Vine Wine Rosé is a blend of Pinot Grigio and Pinot Noir pressed then fermented and aged in stainless steel, with notes of nectarine, stone fruit, and melon with a bit of acidity, which will work perfectly with the balanced sweetness of strawberries!

Ingredients (makes 4 servings):

  • 1 (750 ml) bottle of Fresh Vine Wine Rosé
  • 2 cups fresh strawberries, sliced
  • 1-2 tablespoons sugar, to taste
  • 1/4 cup vodka

Continue reading Strawberry Frose

Homemade Nutella Ice Cream

Well, I’m sure this comes as no surprise but now that I know how easy it is to make homemade ice cream, I’m trying out more and more flavors. This recipe for Homemade Nutella Ice Cream was one of my husband’s first requests.

(He’s a HUGE Nutella fan, which is why I have quite a few Nutella-filled recipes on my blog.)

This recipe is actually even easier than the pistachio one, so I was happy to make this for him. It does not have any egg yolks in the recipe, and you don’t even have to heat the cream mixture! With just five ingredients, it comes together in no time as well!

You will still need some equipment to help make this recipe (paid links):

Ingredients:

  • 3 cups heavy whipping cream
  • 3/4 cup Nutella
  • 1/2 cup sugar
  • 1/2 teaspoon coffee extract
  • 1/4 teaspoon salt

Continue reading Homemade Nutella Ice Cream

Homemade Pistachio Ice Cream

It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?

Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!

Recommended tools (paid links):

Ingredients (makes 2 pints):

  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 cups shelled pistachios, divided
  • 1 (12 oz can) evaporated milk
  • 3 cups heavy cream
  • 3/4 teaspoon salt
  • 6 egg yolks
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

Continue reading Homemade Pistachio Ice Cream

Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

Continue reading Pressure Cooker Deviled Eggs

Rosemary White Beans with Onions and Tomatoes

This recipe for Rosemary White Beans with Onions and Tomatoes has quickly become a staple in my house this winter.

It is quick to prepare, I tend to have most of these ingredients already on hand, and it is so darn comforting! It is also a one pot meal so there are less dishes to clean up when you’re done cooking and enjoying your meal!

I adapted this recipe from NYT Cooking slightly.

Ingredients:

  • 1/2 cup olive oil, divided
  • 1 large onion, thinly sliced
  • salt, to taste
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 plum tomatoes, chopped (about 1 cup)
  • the zest of 1 lemon
  • 1 cup chopped fresh parsley leaves
  • 1 loaf Italian bread, sliced

Continue reading Rosemary White Beans with Onions and Tomatoes

Lamb and Eggplant Casserole

I have made this Lamb and Eggplant Casserole, adapted from Maureen Abood’s Eggplant with Lamb, Tomato and Pine Nuts recipe, multiple times. And there is only one word for my feelings about this recipe: obsessed.

This Lebanese dish made with layers of eggplant, spiced lamb, and tomato sauce topped with cheese is going to become one of your absolute favorites!

Ingredients:

  • 3 lbs eggplant, cut into ½-inch slices
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound ground lamb
  • 1/2 teaspoon ground cinnamon
  • ground pepper, to taste
  • 1 tablespoon unsalted butter
  • 1/2 cup pine nuts
  • 1 (28-ounce) can tomato sauce
  • 12 ounces mozzarella, sliced
  • hot rice, for serving

Continue reading Lamb and Eggplant Casserole

Monster Bark

If you’re looking for a quick and easy treat for this Halloween, this Monster Bark is for you!

This recipe uses just a few ingredients: candy melts, sprinkles, candy corn, and candy eyes (paid links). That’s it!

Ingredients:

  • 12 oz black candy melts
  • 6 oz orange candy melts
  • 6 oz white candy melts
  • 1/4 cup Halloween-themed sprinkles
  • 2 tablespoons candy eyeballs
  • 1/2 cup candy corn

Continue reading Monster Bark

Seared Tuna with Orange Fennel Salad

About a year and a half ago, I was sent an affiliate box from Sitka Salmon Shares, and I loved the quality of the seafood so much that I have had a Premium Seafood Subscription Box ever since. I love the variety as well, but some of the seafood I am not as familiar with how best to cook it. Luckily, Sitka Salmon Shares has some seriously amazing recipes on their website, including this one for Seared Tuna with Orange Fennel Salad.

To make this recipe easier to come together, I strongly suggest using a mandoline (I love the one that comes in Oxo’s Mini Complete Grate and Slice Set [paid link]) to slice the fennel and red onion. I am quite accident prone, so I also strongly suggest purchasing a cut-resistant glove (paid link) so that you keep all of your fingers cut-free.

Ingredients:

  • 2 (8 to 10 ounce) portions albacore tuna
  • 3 1/2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon ground coriander
  • salt, to taste
  • ground pepper, to taste
  • 1 large navel orange
  • 1 fennel bulb, trimmed and very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1/2 cup coarsely chopped pitted Castelvetrano olives (I like to keep half of them whole and chop the other half)
  • the juice of 1 lemon
  • 2 tablespoons reserved fennel fronds, plus more for garnish
  • 3 tablespoons freshly chopped parsley, plus more for garnish

Continue reading Seared Tuna with Orange Fennel Salad

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