Please Note
These posts are a collection of recipes that I have pulled from magazines, cookbooks, pinterest, blogs, and anywhere else I come across something tasty sounding. In order to FIND that information when I needed it, I decided a highly categorized blog would be in order (After failing miserably to teach myself access to make a non-web database!). I never intended to promote this site, I have "Discourage[d] search engines from indexing this site" — this is a place for me and my family. Because of this I didn’t bother to cite sources. If you somehow find your way here and come across a recipe that is yours - I apologize and I will happily update the post with your link or remove it if you prefer. Thanks!
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LTS / Pantry

A Note on emergency preparedness recipes.

Many websites tag recipes as "Pantry Friendly" if they include as little as one long term storage ingredient, such as rice or wheat berries. I think that is bunk.

Here on my site, if a recipe is tagged "LTS" that means it can be prepared ENTIRELY with shelf stable ingredients. Some of those ingredients may not be found in a typical grocery store and might include dehydrated or freeze dried items, but the recipe requires no perishable items.

A recipe tagged as "Pantry Friendly" can be made with almost all shelf stable ingredients. It will include 1-3 more perishable items, often those you would have in the first few days of an emergency (or if you have homesteading resources such as a garden or chickens), such as milk or eggs or fresh produce.

Ingredients that I consider mid-range, such as carrots or potatoes kept in a root cellar, are counted as NOT shelf stable, and would trigger the "Pantry Friendly" designation instead of "LTS".

postheadericon Easy 100-Calorie Apple Pie Pastry Squares

Easy 100-Calorie Apple Pie Pastry Squares

 

1 sheet frozen puff pastry, thawed (like Pepperidge Farms)
1 T. all-purpose flour
3 medium apples, about 1 pound
1/2 medium lemon, juiced
2 T. granulated sugar, divided
1/2 tsp. ground cinnamon
2 T. reduced sugar apricot jam

 

Position the oven rack in the lower third of the oven, and preheat oven to 400°F. Sprinkle the flour on a flat surface and lay the pastry sheet on it. Roll out the pastry lightly to make a 14” x 10” rectangle. Transfer pastry to a baking sheet, and refrigerate while preparing the apples. Peel, core, thinly slice the apples (1/8” thick), and place in a medium bowl. Add the lemon juice and gently toss to coat the apples. Sprinkle the chilled pastry evenly with 1 T. sugar. Arrange the apples over the pastry in rows, slightly overlapping the slices and leaving a 1/2” pastry border around the outer edge. In a small bowl, combine the cinnamon and remaining sugar, and sprinkle over the apples. Bake for 30 minutes, or until golden brown. Remove from oven. In a small microwave-safe bowl, stir the jam with 1 tsp. of water and heat on high for 15 seconds. Brush over the apples and crust. Cut into 12 squares and serve immediately, or set aside and serve at room temperature.

 

Yield: 12 servings (3” squares)

Calories: 100

Fat: 5g

Fiber: 1g

postheadericon Cheddar Cheese Coins

Cheddar Cheese Coins

8 ounces extra-sharp cheddar cheese, shredded (2 C.)

1 1/2 C. (7 1/2 ounces) all-purpose flour

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. paprika

8 T. unsalted butter, cut into 8 pieces and chilled

3 T. water

 

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen for up to 1 month; thaw completely before slicing and baking.) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch-thick coins, giving dough quarter turn after each slice to keep log round. Place coins on prepared sheets, spaced 1/2 inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. (Coins can be stored at room temperature for up to 3 days.)

postheadericon Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

3/4 C. dried tomatoes (not oil-packed)

2 1/2 C. all-purpose flour

1 T. baking powder

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/4 tsp. garlic salt

3/4 C. butter, cut up

8 slices bacon, crisp-cooked, drained, and crumbled

1/4 C. sour cream

2 eggs, lightly beaten

2 T. milk

1/2 C. shredded mozzarella cheese

Crisp-cooked bacon, crumbled (optional)

 

Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes. In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges. Place wedges 2 inches apart on a very large ungreased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Top with additional crumbled bacon. Makes 16 scones.

 

Yield: 16

Calories: 202

Fat: 13g

Fiber: 1g

postheadericon Avocado Ranch Dip

Avocado Ranch Dip

1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt

In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.

Yield: 12 servings, 2 T. Each

Calories: 50

Fat: 4g

Fiber: 0g

postheadericon 30 Minute Skillet Strata

30 Minute Skillet Strata

 

4 slices Sourdough Bread

4 Eggs

4 Egg Whites

1 ½ C. low-fat Milk

½ C. shredded Part Skim Mozzarella Cheese

Salt & Pepper

4oz. link Italian Turkey Sausage, casing removed

2 C. sliced Mushrooms

¾ C. chopped Onion

¼ tsp. Italian Seasoning

 

Preheat the oven to 425°F. Toast the bread slices and cut into 1-inch squares. In a medium bowl, whisk together the next 6 ingredients (eggs through salt); set aside. Place a medium ovenproof skillet over medium-high heat. Crumble sausage into the skillet along with the mushrooms and onion, and sauté for 7 to 8 minutes, or until onions are translucent and the mushrooms have softened and their liquid has cooked off. Add the bread squares to the pan and stir to distribute evenly (piling some of the mushroom mixture on top of some of the bread). Remove pan from heat and pour in egg mixture. Sprinkle with Italian seasoning and bake for 12 to 15 minutes, or until eggs have set.

 

Yield: 5 servings

Calories: 210

Fat: 7g

Fiber: 0g

postheadericon Za’atar Chicken with Lemon Yogurt

Za’atar Chicken with Lemon Yogurt

 

Intensely garlicky and lemony, this Middle Eastern-inspired dish gets an earthy, herbal character from za’atar, a mix of dried herbs, sumac, and sesame seeds that’s rubbed all over the boneless thighs along with garlic, olive oil, and plenty of fresh parsley. Don’t be surprised at the number of garlic cloves called for here. Grated into a puree, they melt into the chicken flesh, thoroughly perfuming it without making it overwhelmingly pungent.  These thighs work best cooked on the grill for maximum blackening at the edges. But they are still excellent under the broiler—just as long as you can get a deep, smoky char on the meat.  Try serving this with the Citrus Salad with Olives.

 

6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced

Grated zest and juice of 2 lemons

1 tablespoon za’atar

3 tablespoons minced fresh parsley, plus more for serving

3 tablespoons extra-virgin olive oil, plus more for serving

1 3/4 teaspoons kosher salt

2/3 cup plain Greek yogurt, preferably whole-milk

1/4 teaspoon freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)

 

In a large bowl, combine the chicken with all but 1 teaspoon of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1 teaspoons of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours.  Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn.  While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 teaspoon salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using.  Pass yogurt for dipping.

postheadericon Pumpkin Waffles

WIW: Pumpkin Waffles

 

2 1/2 C. Bisquick

1 C. canned pumpkin

2 eggs, lightly beaten

1 C. milk

2 T. vegetable oil

2 T. pumpkin pie spice

Maple syrup to drizzle

 

Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.

postheadericon Tee’s Corn Pudding

Tee’s Corn Pudding

 

1/4 C. sugar

3 T. all-purpose flour

2 tsp. baking powder

2 tsp. table salt

6 large eggs

2 C. heavy cream

1/2 C. butter, melted

6 C. fresh corn kernels (or thawed frozen)

Vegetable cooking spray

 

Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

 

postheadericon Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas

 

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

postheadericon Sweet, Spicy and Sticky Spam

Sweet Spicy and Sticky Spam

 

1/4 cup soy sauce

2 tsp. minced jarred garlic

2 tsp. ground ginger

1 tsp. red hot. hot sauce. (or whatever you prefer)

2 T. honey

12 oz. can of spam (25% less sodium) or your pick

1 pinch salt

1 pinch black pepper

oil

 

Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside.  Cut spam into small cubes, then add to an oiled pan over medium-high heat.  Fry up spam till browned as much as possible on both sides. Add salt and pepper.  Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn.  Turn them to coat well.  Once spam is covered in the sticky glaze, its ready to serve.

postheadericon Thai Crab Coconut Soup

Thai Crab Coconut Soup

 

1 oz. onion, peeled and minced

1 oz. ginger, peeled and minced

1 oz. garlic, peeled and minced

2 oz. lemongrass, crushed and minced

1 large T. red curry paste

1 red onion, peeled and thinly sliced

1 large russet potato, peeled and large diced

½ gallon chicken broth, low sodium

12 oz. coconut milk, lite variety

1 lb. fresh Dungeness crab claws

1 oz. cilantro, chopped

 

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

postheadericon Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

 

Flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

2 C. homemade or store-bought pizza sauce

6 oz. thinly sliced pepperoni

6 oz. shredded mozzarella cheese

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

 

postheadericon Berry Salad with Almond-Cranberry Crusted Goat Cheese

Berry Salad with Almond-Cranberry Crusted Goat Cheese
3 T. chopped almonds

3 T. chopped craisins

4 oz. soft goat cheese log, cold

 

1 T. red wine vinegar

1 -1/2 T. cider vinegar

2- 1/2 T. olive oil

1 tsp. minced shallots

1 T. honey

 

5 oz. (8 C.) mixed baby greens

1- 1/2 C. sliced strawberries

 

Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat. Place all the dressing ingredients in a small bowl and whisk. Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.

 

Yield: 4 Servings

Serving Size: 2 C. salad, 3 balls

Calories: 239

Fat: 17g

Fiber: 3g

postheadericon Muffin Tin Crab Cakes

Muffin Tin Crab Cakes

 

1 pound crabmeat

2 C. fresh whole-wheat breadcrumbs,

½ red bell pepper, minced

3 scallions, sliced

¼ C. mayonnaise / Light Mayonnaise / Low-Fat Mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

¼ tsp. Old Bay Seasoning, optional

6 lemon wedges, for garnish

 

Preheat oven to 450°F. Generously coat a 12-cup. nonstick muffin pan with cooking spray. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cup. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about ⅓ C. crumbs.

 

I personally would rather have more fat and calories and eat real mayonnaise with 6-8 natural ingredients (less if you make your own!), rather than a processed version (it’s called mayonnaise DRESSSING then) with 13-17 ingredients. I looked at the olive oil mayo, and it’s no better than the others. It still contains soybean oil, and other “non natural” ingredients and is only 10 calories less than Real Mayo.

 

Yield: 6 servings

Calories: 255 / 212 / 199

Fat: 12g / 7g / 5g

Fiber: 4g / 4g / 4g

 

Calories per T.

 

Low-Fat Mayo: 15

Canola Cholesterol Free: 40

Light Mayo: 35

Olive Oil: 60

Mayo: 70

postheadericon Not Everyday Beef Tenderloin with Gorgonzola Sauce

Not Everyday Beef Tenderloin with Gorgonzola Sauce

 

4 (6-ounce) filet mignon (11/2 to 2 inches thick)
Salt and pepper to taste
1 T. butter
1 garlic clove, minced
1/4 tsp. finely minced fresh rosemary
1 T. flour
1/3 C. low-fat milk
1/3 C. nonfat half-and-half
2 T. crumbled Gorgonzola (or other blue) cheese
Freshly cracked black pepper (optional) to taste

 

Preheat the grill (or broiler). Pat the filets dry and season with the salt and pepper. Grill or broil each side for 6 minutes for medium rare. Add 1 to 2 minutes per side to cook to medium (or 145°F for medium rare and 155°F for medium). Set filets aside to rest for 5 minutes. Melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and stir to make a paste. Whisk in the milk and half-and-half. Stir and cook for 3 to 4 minutes, or until thick. Add the Gorgonzola and stir until smooth. Season with pepper if desired. To serve, drizzle the steak with 3 T. of sauce.

 

Yield: 4 servings

Calories: 340

Fat: 15g

Fiber: 0g

postheadericon Creamy Ranch Slaw

Creamy Ranch Slaw

 

1/2 C. light mayonnaise
1/3 C. plain Greek or low-fat yogurt
1/3 C. low-fat milk
1 T. cider vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper

SALAD

6 C. shredded green cabbage
3 stalks celery, chopped (about 1½ C.)
2 medium carrots, peeled and chopped
3 T. minced fresh parsley

For the dressing, whisk together all the dressing ingredients in a small bowl. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more. Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.

 

Yield: 8 servings

Calories: 60

Fat: 4g

Fiber: 2g

postheadericon 15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

 

6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste

 

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

 

Yield: 4 servings

Calories: 320

Fat: 9g

Fiber: 6g

postheadericon Key Lime Cheesecake “Cupcakes”

Key Lime Cheesecake “Cupcakes”

¾ C. graham cracker crumbs
2 T. margarine or butter, melted
2 T. plus ¾ C. no-calorie granulated sweetener, divided
1 1/2 C. low-fat cottage cheese
8 ounces light tub-style cream cheese
3 T. cornstarch
2 T. Key lime juice
Zest of 2 Key limes or 1 regular lime
1 tsp. vanilla extract
1 large egg
1 large egg white

 

Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray. In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 T. of the sweetener until well combined. Sprinkle a heaping T. of crust mixture into each muffin cups. Press gently to form a crust on the bottom of each cup. Set aside. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ C. sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended. Spoon ¾ C. of cheesecake filling into each muffin cup. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

 

Yield: 12 servings

Calories: 140

Fat: 7g

Fiber: 0g

postheadericon Jalapeño Popper Stuffed

Jalapeño Popper Stuffed Zucchini Boats

 

2 medium zucchini (about 3/4 pound)
6 T. reduced-fat shredded Cheddar cheese
2 T. light tub-style cream cheese
2 T. light sour cream
1 1/2 tsp. finely chopped jarred jalapeño peppers
4 T. panko breadcrumbs

 

Preheat the oven to 400°F. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside. In a medium bowl, place Cheddar, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 T. cheese mixture in each of the zucchini boats. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 T. of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown. Let cool slightly before digging in!

 

Yield: 4 servings

Calories: 80

Fat: 4g

Fiber: 1g

postheadericon Caper-Raisin Vinaigrette

Caper-Raisin Vinaigrette

 

2 T. plus 1 tsp. Balsamic Vinegar

1/3 C. golden raisins

3 garlic cloves, peeled

3 T. capers, rinsed and drained

One 2-ounce can anchovy fillets, drained

3/4 C. lightly packed flat-leaf parsley leaves

1/3 C. extra-virgin olive oil

Kosher salt

 

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in fridge for up to 3 weeks. Serve over vegetables such as cauliflower, asparagus or broccoli. Spoon over grilled eggplant. Fold into ratatouille.

postheadericon Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

 

Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper

Salad:

6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced

 

Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

postheadericon Waffle Breakfast Sandwich with Chorizo

WIW: Waffle Breakfast Sandwich with Chorizo

4 links chorizo sausage

1 T. extra-virgin olive oil

1 T. unsalted butter

4 eggs

Salt and freshly ground black pepper

1 recipe Savory Cheese Waffles

4 tsp. chopped fresh chives

 

Make the Sausage: Remove the casings from the sausages and form each link into a 4- to 5-inch patty. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set aside. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper. Build the Sandwiches: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 tsp. chives and top with a second waffle. Repeat with the remaining waffles, sausages, eggs and chives. Serve immediately.

postheadericon Pancetta Vinaigrette

Pancetta Vinaigrette

1 ounce pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4-inch dice

1/4 C. finely chopped shallots

1 tsp. finely minced garlic

1/2 C. sherry vinegar

3/4 C. extra-virgin olive oil

1 T. finely chopped thyme leaves

Kosher salt

Freshly ground black pepper

In a skillet or sauté pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots and garlic; cook for a minute or so, stirring constantly. Add the vinegar to deglaze the pan. Add the oil and cook until it bubbles at the edges. Remove from the heat and add the thyme, stirring to mix well. Season with salt and pepper to taste.

Grilled Asparagus topped with Poached Egg, dressed with Pancetta Vinaigrette

postheadericon Smoky Pork Tenderloin with Roasted Sweet Potatoes

Smoky Pork Tenderloin with Roasted Sweet Potatoes

1 (1-pound) pork tenderloin, trimmed

2 tsp. smoked paprika

3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin

2 T. canola oil, divided

2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each

1/4 C. cider vinegar

3 T. honey

1 tsp. Dijon mustard

2 thyme sprigs

1 T. unsalted butter

Preheat oven to 450°. Sprinkle pork evenly with paprika, 1/4 tsp. salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 T. oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place potatoes on a baking sheet; drizzle with remaining 1 T. oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 tsp. salt. Let pork stand 5 minutes before cutting into slices. Combine remaining 1/8 tsp. salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.

 

Yield: 4 servings

Serving Size: 3 ounces pork, 4 potato wedges, and about 1 T. sauce

Calories: 392

Fat: 12.6g

Fiber: 5g

postheadericon Green Herb Mayonnaise

Green Herb Mayonnaise

I do love a pure from-scratch mayonnaise, but they can be runny and they use up a lot of olive oil. Starting with good-quality store-bought mayo and then freshening up the flavor with a yolk and some oil is a fine compromise, and a time-saver. You can use whatever mix of fresh herbs you like—this is just a suggestion.

1 small handful flat-leaf parsley leaves and tender stems

1 small handful basil leaves

Healthy pinch of mint leaves

Healthy pinch of tarragon leaves

Healthy pinch of dill fronds

1 C. Hellmann’s or Best Foods mayonnaise

1 egg yolk

1 tsp. fresh lemon juice

1/2 tsp. kosher salt

Freshly ground black pepper

1/4 C. extra-virgin olive oil

Put the parsley, basil, mint, tarragon, and dill in a food processor and pulse 3 or 4 times to partially chop. Add the mayonnaise and pulse a few more times to blend. Pulse in the egg yolk, lemon juice, salt, and several twists of pepper, then, with the motor running, drizzle in the olive oil and process until the mayo is creamy and fluffy, scraping down the sides of the bowl as needed. Taste (watch the blade!) and adjust with more salt, pepper, or lemon juice. Store in the fridge for up to 2 weeks.

postheadericon BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

1/2 C. yellow cornmeal

1/2 C. all-purpose flour

1 T. baking powder

3/4 tsp. salt

1/8 tsp. ground black pepper

2 eggs

1 C. whole milk

1 C. fresh sweet corn kernels or frozen whole kernel corn, thawed and drained

Nonstick cooking spray

2 large green or red tomatoes, sliced

8 slices thick sliced applewood smoked bacon

3 T. packed brown sugar

1/4 tsp. cayenne pepper

3 C. fresh mesclun mix

1 recipe Buttermilk Dressing

1 C. cherry tomatoes, halved or quartered

Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 C. batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes) Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.

 

Buttermilk Dressing: Combine 1/3 C. buttermilk, ¼ C. fat free Greek Yogurt, 2 tsp. snipped dill, 1 tsp. Lemon Juice and a bit of pepper to a mason jar and shake until well combined.

 

Yield: 4 servings

Calories: 442

Fat: 16g

Fiber: 4g

postheadericon Beefy Tomato Soup

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.

Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

postheadericon Ham and Cheese Waffle

WIW: Ham and Cheese Waffle

1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4 C. mozzarella cheese, shredded

In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.

postheadericon Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

2 T. unsalted butter

2 yellow onions, chopped

9 oz. young, tender sorrel leaves, stems removed

1 1/4 lb. red new potatoes, peeled and thinly sliced

2 cups chicken or vegetable stock, or canned broth

4 cups water

1/2 cup heavy cream

Salt and freshly ground pepper, to taste

Torn Croutons

To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.  Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper.  Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately.

postheadericon Creamy Caesar Salad with Torn Croutons

Creamy Caesar Salad with Torn Croutons

1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (or use the Torn Croutons you made ahead)

10 anchovy fillets, plus more for garnish

1/4 C. red wine vinegar

3 T. Dijon mustard

2 garlic cloves

1 large egg

1 C. vegetable oil

1/3 C. freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving

Kosher salt

Freshly ground pepper

18 ounces Little Gem lettuce, leaves separated and chilled

**Colatura is an italian fish sauce that adds an unexplainable deliciousness when a bit is used in place of some of the anchovy.

Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 C. of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.

postheadericon Torn Croutons

Torn Croutons

There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.

2 large thick slices country loaf (about 4 ounces)

2 T. EVOO (or bacon fat)

Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)

Heat oven to 400. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)

postheadericon AK Stir Fried Beef with Noodles

AK Stir Fried Beef with Noodles

1 T. soy sauce

1 T. sake or sherry

1 tsp. sesame oil

1 tsp. corn starch

8 ounces round steak, rump steak, or sirloin cut into strips

8 ounces pasta twirls

1 medium carrot. Peeled and sliced or cut into stars

6 ounces new potatoes

4 ounces green beans, trimmed

3 T. sunflower oil

1 clove garlic, crushed

1 medium onion, thinly sliced

 

½ chicken stock cube, dissolved in 6 T. boiling water

½ tsp. rice wine vinegar

1 tsp. soy sauce

1 tsp. sugar

½ tsp. cornstarch

½ sweet red pepper, cut into strips

Salt and freshly ground black pepper

 

Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes. Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 T. of the oil in a wok or frying pan and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 table-spoons oil and sauté the garlic and onion for 3 minutes. Mix together all the ingredients for the sauce. Add the red pepper to the onion and cook for 2 minutes, cut the potatoes into slices, and ad these tighter with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Stir in the sauce and cooked pasta and cook for 2 minutes.

postheadericon Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving

1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded Carrots, for Serving

Lime Wedges for Serving

Lettuce Leaves, for Serving

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs tsp. salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed.

postheadericon Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

1 pound ground beef, not too lean (80/20 chuck works well) {or sub another ground meat}

1/2 C. panko bread crumbs

4 oil-packed anchovy fillets, minced (optional)

2 scallions (white and green parts), chopped

1 egg, beaten

1 tsp. kosher salt

1 garlic clove, grated on a Microplane or minced

1 tsp. grated fresh ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground allspice

1/3 C. Orange Marmalade

1 T. Cider Vinegar

1 T. Soy Sauce

¼ tsp. Red Chile Flakes

Chives, for garnish

 

Set an oven rack at least 4 inches from the heat source, and heat the broiler. In a large bowl, combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice, and mix gently but thoroughly. Form the mixture into 1 1/4-inch balls. At this point you can cover and refrigerate them overnight before cooking. Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through, 5 to 7 minutes. Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce, and chile flakes, and bring to a simmer. When the meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until the glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.

postheadericon Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

1 boneless turkey breast (2 1/2 pounds)

1 bunch of fresh rosemary, about 8 large sprigs

8 to 12 oil-packed anchovies

2 large garlic cloves, finely chopped

Finely grated zest of 1 lime

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 T. EVOO

If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO°F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn’t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O°F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.

 

postheadericon Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

 

Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.

postheadericon Party-Ready Chicken and Waffles

WIW: Party-Ready Chicken and Waffles

2 tsp. yeast

½ C. warm water

1¾ C. milk

6 T. melted butter

2 eggs

½ tsp. pure vanilla extract

2 C. all-purpose flour

1 T. sugar

Pinch of salt

Pinch of cinnamon

Canola or peanut oil, for frying

1¼ C. all-purpose flour

2 T. cornstarch

1 tsp. cayenne pepper

1 T. dried Italian herb seasoning

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. buttermilk

1½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces

Hot sauce, to taste

Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight.   In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.

postheadericon Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Melissa Clark’s Grilled Skirt Steak with Orange, Oregano and Fresh Mango

1 tsp. lime zest, finely grated

2 T. fresh lime juice

1/2 tsp. orange zest, finely grated

1/4 C.(s) fresh orange juice

2 T. olive oil

2 large garlic clove(s)

1 1/2 T. fresh oregano, packed

1 1/2 tsp. ground cumin

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 1/2 pound(s) uncooked lean flank steak

2 mangoes, ripe but firm, sliced

2 fresh limes, cut in 8 wedges

In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

postheadericon Herb-Marinated Steak with Lemon

Herb-Marinated Steak with Lemon

1 C. fresh basil leaves, plus torn basil leaves for garnish

3 scallions (white and green parts), thinly sliced, plus more for garnish

2 T. fresh lemon thyme or regular thyme leaves, plus more for garnish

2 T. fresh mint or dill leaves

2 fat garlic cloves

1 jalapeno, seeded (optional)

2 ½ tsp. kosher salt

Finely grated zest of 1 lemon

Juice of 1/2 lemon

1/4 C. extra-virgin olive oil

2 1/2 pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil

 

In a blender or food processor, combine the basil, scallions, thyme, mint, garlic, jalapeno if using, salt, lemon zest, and lemon juice. Pour the olive oil over the mixture, and blend until it turns to a paste. Pat the steak dry with paper towels, and place it in a wide bowl. Slather the paste all over the meat, cover the bowl, and refrigerate for at least 30 minutes or as long as overnight. When you are ready to cook the steak, heat a grill or broiler to high. Use a paper towel to gently pat the meat dry, leaving as much paste as possible on the meat. Grill the meat over direct heat or under the broiler on a rimmed baking sheet or broiler pan until it is nicely browned on both sides (see below for cooking times). Then transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice the steak against the grain and serve, garnished with basil, scallions and thyme.

 

Skirt Steak and other ½” thick steaks: 2-4 minutes per side

Strip, flank, filet mignon, ribeye and other 1 – 1 ¼” thick steaks: 3-6 minutes per side.

London broil and other 1 ½” – 2” thick steaks: 6-9 minutes per side.

postheadericon Za’atar Chicken with Lemon and Yogurt

Za’atar Chicken with Lemon and Yogurt

6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced Grated zest and juice of 2 lemons

1 T. za’atar

3 T. minced fresh parsley, plus more for serving

3 T. extra-virgin olive oil, plus more for serving

1 ¾ tsp. kosher salt

2/3 C. plain Greek yogurt, preferably whole-milk

1/4 tsp. freshly ground black pepper

¼ tsp. freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)

In a large bowl, combine the chicken with all but l tsp. of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1V2 tsp. of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 tsp. salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass the yogurt for dipping.   Serve this with the Citrus Salad with Olives if you like.