Tuesday, May 24, 2016

Vanilla and Rosemary Panna Cotta with Lemon Curd

Panna cotta is such a delicious dessert. I love it because it's not only beautiful, it's also super simple to make. The sweet, herby panna cotta base paired with the smooth, tart lemon curd makes this a combination that you will want over and over again this summer!
 

1. In a small saucepan, sprinkle gelatin over the water and let stand for 1 minute. Turn heat to low and stir until gelatin dissolves. Remove from heat. 



2. In a large saucepan, combine the cream and rosemary. Simmer over low heat for 5 minutes. Strain rosemary and discard. Stir in milk and sugar and bring to a boil, stirring constantly. 


3. Remove pan from heat and stir in gelatin and vanilla. Place in four serving dishes (I recommend smaller mason jars) and chill for at least four hours. 


4. While the panna cotta chills, prepare the lemon curd - beat the butter and sugar in an electric mixer until smooth (about 2 minutes). Add the eggs and yolks and beat for 1 minute. Add lemon juice and beat for 30 seconds longer. Transfer mixture to a medium saucepan and cook over low heat until smooth. Increase heat to medium and cook, stirring constantly, until thickened (about 5 minutes). Transfer to a bowl, cover tightly with plastic wrap and chill in the fridge. 







5. When ready to serve, top each panna cotta with lemon curd and serve immediately (or keep cold until ready to serve).



Vanilla and Rosemary Panna Cotta with Lemon Curd
Serves 4

All you need:
1 envelope unflavored gelatin 
2 tablespoons cold water
2 cups heavy cream 
2 sprigs rosemary 
1 cup whole milk 
1/3 cup sugar
2 teaspoons pure vanilla extract 

Lemon curd
6 tablespoons unsalted butter, room temperature 
1 cup sugar
2 eggs
2 egg yolks
Juice of 3 lemons 

All you do:
1. In a small saucepan, sprinkle gelatin over the water and let stand for 1 minute. Turn heat to low and stir until gelatin dissolves. Remove from heat. 
2. In a large saucepan, combine the cream and rosemary. Simmer over low heat for 5 minutes. Strain rosemary and discard. Stir in milk and sugar and bring to a boil, stirring constantly. 
3. Remove pan from heat and stir in gelatin and vanilla. Place in four serving dishes (I recommend smaller mason jars) and chill for at least four hours. 
4. While the panna cotta chills, prepare the lemon curd - beat the butter and sugar in an electric mixer until smooth (about 2 minutes). Add the eggs and yolks and beat for 1 minute. Add lemon juice and beat for 30 seconds longer. Transfer mixture to a medium saucepan and cook over low heat until smooth. Increase heat to medium and cook, stirring constantly, until thickened (about 5 minutes). Transfer to a bowl, cover tightly with plastic wrap and chill in the fridge. 
5. When ready to serve, top each panna cotta with lemon curd and serve immediately (or keep cold until ready to serve). 
 

Tuesday, May 17, 2016

Grilled Pork Tenderloin with Strawberry BBQ Sauce

Pork tenderloin is one of the leanest cuts of meat, yet I find it to be one of the most flavorful - especially when grilled. I lightly coated mine with a dry rub to add an extra kick. The fresh strawberry bbq sauce sends the flavor over the edge! Serve with grilled veggies or a leafy green salad.

1. Combine sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook until strawberries break down slightly, then transfer to a blender and process until smooth. Set aside.




2. Combine chili powder, garlic powder, salt and brown sugar in a small bowl. Rub over the pork tenderloin.


3. Preheat the grill to medium-high. Place tenderloin on the grill and cook for 6 minutes (keep the lid shut); flip and grill for 6 minutes longer. Turn the heat off and leave the lid closed for 5 minutes.

4. Remove pork from heat and rest for 10 minutes, then slice. Top with BBQ sauce and serve.




Grilled Pork Tenderloin with Strawberry BBQ Sauce
Serves 3-4

All you need:
Sauce
2 cups strawberries, hulled and chopped
1/4 cup chili garlic sauce
1/4 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon tamari (or soy sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon honey

1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 (1 1/2 lb.) pork tenderloin

All you do:
1. Combine sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook until strawberries break down slightly, then transfer to a blender and process until smooth. Set aside.
2. Combine chili powder, garlic powder, salt and brown sugar in a small bowl. Rub over the pork tenderloin.
3. Preheat the grill to medium-high. Place tenderloin on the grill and cook for 6 minutes (keep the lid shut); flip and grill for 6 minutes longer. Turn the heat off and leave the lid closed for 5 minutes.
4. Remove pork from heat and rest for 10 minutes, then slice. Top with BBQ sauce and serve.

Wednesday, May 11, 2016

Pan-Seared Mahi Mahi with Spinach Pesto

 Mahi Mahi is a firm whitefish that is low in fat and packed with protein. Because of it's firm texture, it's great for pan-searing or grilling. Serve this dish with farro or quinoa and you have a delicious, nutrient-dense dinner. If you have any extra pesto, toss it with roasted veggies or serve with grilled chicken later on in the week.

1. Combine pesto ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.



2. Heat the olive oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; flip and cook for 3 minutes longer, or until just opaque. Transfer to serving plates. 


3. Spoon the pesto over the warm fish, drizzle with chili oil (if using) and serve.




Pan-Seared Mahi Mahi with Spinach Pesto
Serves 2

All you need:
Pesto
2 cups baby spinach
1/2 bunch flat-leaf parsley
1/4 cup toasted almonds
Juice of 1 lemon
2 peeled garlic cloves
1/3 cup freshly grated parmesan cheese 
1/3 cup olive oil
Salt and pepper, to taste

1 1/2 tablespoons olive oil
2 (6 to 8 oz.) mahi mahi filets, skin removed
Chili oil, for drizzling (optional)

All you do:
1. Combine pesto ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.
2. Heat the olive oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; flip and cook for 3 minutes longer, or until just opaque. Transfer to serving plates. 
3. Spoon the pesto over the warm fish, drizzle with chili oil (if using) and serve. 
 

Monday, May 9, 2016

Roasted Asparagus and Goat Cheese Mini Frittatas

Asparagus is one veggie I absolutely love, but it can be pretty pricey when it's not in season. So this is the time to stock up and enjoy it! I enjoy it sauteed, roasted, pickled, you name it. In this recipe, the roasted asparagus adds a wonderful nutty flavor to balance out the sweet goat cheese. These frittatas would be a great addition to your next brunch menu and they also are a perfect lunch to take to work because they reheat in no time.


1. Preheat oven to 425. 
2. Place the potato, onion and asparagus on a baking sheet. Drizzle with olive oil, season with onion powder, garlic powder, salt, pepper and crushed red pepper flakes; roast for 20 minutes. Decrease oven temperature to 375. 



3. Coat a muffin pan with cooking spray. Fill each tin with the roasted veggies and top with chopped parsley, goat cheese and egg. Bake 20 minutes. 




4. Serve frittatas immediately or store in an airtight container in the fridge. To reheat, microwave each frittata in the microwave for 40 seconds.



Roasted Asparagus and Goat Cheese Mini Frittatas
Makes 12 frittatas

All you need:
3 baby Yukon gold potatoes, diced
1 red onion, diced
1 pound asparagus, trimmed and diced
2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
1/4 bunch flat-leaf parsley, chopped
4 oz. plain goat cheese, crumbled
8 eggs, beaten
Cooking spray

All you do:
1. Preheat oven to 425. 
2. Place the potato, onion and asparagus on a baking sheet. Drizzle with olive oil, season with onion powder, garlic powder, salt, pepper and crushed red pepper flakes; roast for 20 minutes. Decrease oven temperature to 375. 
3. Coat a muffin pan with cooking spray. Fill each tin with the roasted veggies and top with chopped parsley, goat cheese and egg. Bake 20 minutes. 
4. Serve frittatas immediately or store in an airtight container in the fridge. To reheat, microwave each frittata in the microwave for 40 seconds. 
 

Sunday, May 8, 2016

Jalapeno Cheddar Burgers with Avocado and Bacon

 Sunny days call for grilled burgers - cheesy jalapeno stuffed burgers, to be exact. These juicy burgers pair perfectly with creamy avocado and crispy bacon. Serve with fresh fruit salad or sweet potato fries and you have a delicious spring meal!

1. Heat olive oil in small skillet over medium heat. Add shallot, garlic and jalapeno and saute for 2 minutes. Remove pan from heat and allow to cool slightly. 


2. Place cream cheese and cheddar in a mixing bowl and add the cooked veggies; stir to combine. 


3. Shape the ground beef into 8 rounds. Scoop the cream cheese mixture onto 4 of the rounds and top with the remaining beef (to form 4 burgers). Season with salt and pepper on both sides. 



4. Preheat grill to medium-high. Cook the burgers for 4-5 minutes per side, or until cooked through. 


5. Place lettuce on the bottom half of each bun and top with a burger, avocado, bacon and remaining bun halves. Serve.



Jalapeno Cheddar Burgers with Avocado and Bacon
Serves 4

All you need:
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
2 jalapenos, seeded and diced
2 oz. cream cheese, softened
1/2 cup shredded cheddar cheese 
1 1/2 pounds 90% lean ground beef 
Salt and pepper, to taste

1 avocado, sliced 
4 slices thick-cut bacon, cooked 
Butter lettuce
Bakery hamburger buns, split

All you do:
1. Heat olive oil in small skillet over medium heat. Add shallot, garlic and jalapeno and saute for 2 minutes. Remove pan from heat and allow to cool slightly. 
2. Place cream cheese and cheddar in a mixing bowl and add the cooked veggies; stir to combine. 
3. Shape the ground beef into 8 rounds. Scoop the cream cheese mixture onto 4 of the rounds and top with the remaining beef (to form 4 burgers). Season with salt and pepper on both sides. 
4. Preheat grill to medium-high. Cook the burgers for 4-5 minutes per side, or until cooked through. 
5. Place lettuce on the bottom half of each bun and top with a burger, avocado, bacon and remaining bun halves. Serve.