Thursday, December 20, 2018

Fusilli with Garlic Shrimp and Roasted Red Pepper Sauce

During crazy work weeks, I love any dish that is on the table in less than 15 minutes. This recipe tastes gourmet, but is simple enough that your kids could help with prep (which I always encourage!). I recommend serving this with a big leafy green salad or roasted cauliflower. If you can't have regular pasta, feel free to swap in gluten-free pasta or zucchini noodles.



1. Place sauce ingredients in a food processor and process until smooth. Set aside.


2. Boil pasta in a large pot of salted water until al dente, about 8 minutes. Reserve 1/3 cup of pasta water, then drain the pasta. Return pasta to the pot and combine with the red pepper sauce and pasta water.



3. Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook until pink, stirring often. Finish with lemon zest/juice, crushed red pepper and salt, to taste.


4. Scoop pasta into serving bowls and top with shrimp.



Fusilli with Garlic Shrimp and Roasted Red Pepper Sauce
Serves 6

All you need:
Sauce
1 (10 oz.) jar roasted red peppers, drained
1 (7 oz.) jar sundried tomatoes (use oil from the jar too)
Juice of 1 lemon
2 peeled garlic cloves
1/2 cup chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
Salt, to taste

1 pound fusilli pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
4 peeled garlic cloves, minced
1 pound raw shrimp (peeled, deveined, tail off)
Zest and juice of 1 lemon
1/2 teaspoon crushed red pepper flakes
Salt, to taste

All you do:
1. Place sauce ingredients in a food processor and process until smooth. Set aside.
2. Boil pasta in a large pot of salted water until al dente, about 8 minutes. Reserve 1/3 cup of pasta water, then drain the pasta. Return pasta to the pot and combine with the red pepper sauce and pasta water.
3. Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook until pink, stirring often. Finish with lemon zest/juice, crushed red pepper and salt, to taste.
4. Scoop pasta into serving bowls and top with shrimp.

Tuesday, December 18, 2018

BBQ Pulled Pork Tostadas with Creamy Avocado Slaw

This meal is so full of flavor and could not be easier. The sweet pulled pork and creamy avocado slaw are an amazing combo and the crispy tostada shell adds that perfect crunch! While this is good served on it's own, I also enjoy it with a side of rice and beans or fresh fruit salad.




1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)



2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.




3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.




BBQ Pulled Pork Tostadas with Creamy Avocado Slaw
Serves 4

All you need:
Pork
1 yellow onion, sliced
1/2 cup chicken broth
2 1/2 pounds pork tenderloin, trimmed and cut into large chunks
2 teaspoons taco seasoning (I recommend the Spice Islands brand)
1 teaspoon salt
1 1/2 cups BBQ sauce (pick your favorite)

Slaw
1 ripe avocado, pitted and peeled
1/2 cup sour cream
1/2 cup mayo
1/4 cup chopped cilantro
Juice of 1 lime
2 tablespoons sugar
2 teaspoons white vinegar
1/4 teaspoon salt
1 (14 oz.) bag coleslaw veggies

8 tostada shells
Crumbled feta or queso fresco, for garnish

All you do:
1. Place pork ingredients in a electric pressure cooker (like an Instant Pot) and cook on high pressure for 35 minutes; release steam for 5 minutes. Shred pork with two forks. (Alternatively, you can cook the pork ingredients in a slow cooker for 8 hours on low.)
2. Meanwhile, place avocado, sour cream, mayo, cilantro, lime juice, sugar, vinegar and salt in a food processor or blender and process until smooth. Place coleslaw veggies in a large mixing bowl and toss with dressing.
3. Place 2 tostada shells on each serving plate and top with pulled pork and slaw. Garnish with feta or queso fresco.

Sunday, December 16, 2018

Bacon Wrapped Butterball Potatoes with Honey Mustard Dip

Shopping at the farmers market in the winter means a lot of root vegetables. During one of my recent trips, I was talking to a farmer about different types of potatoes and he recommended I try these baby German butterball potatoes. Their tiny shape make them perfect for a small bite appetizer. Whether you make this for your next holiday party or the upcoming football games, this recipe is sure to be a hit with your crowd!



1. Preheat oven to 425. Line a large sheet pan with foil and place a baking rack on top.
2. Place the potatoes in a large pot of water and bring to a boil. Boil for 4 minutes, then drain and rinse with cool water.



3. Wrap each potato with 1/2 slice of bacon and secure with a toothpick. Place on the baking rack and season lightly with salt and pepper. Bake for 25 minutes, or until the bacon is crisp.


4. Meanwhile, combine honey mustard ingredients in a mixing bowl. Transfer to a serving bowl.


5. Place the bacon wrapped potatoes on a serving platter and garnish with parsley. Serve honey mustard on the side for dipping.




Bacon Wrapped Butterball Potatoes with Honey Mustard Dip
Makes 24

All you need:
24 baby German butterball potatoes (or baby Yukon gold potatoes)
12 slices bacon, cut in half
Toothpicks
Salt and freshly ground black pepper, to taste

Dip
1 cup mayo
1/4 cup yellow mustard
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon hot sauce
Juice of 1/2 lemon

Chopped parsley, for garnish

All you do:
1. Preheat oven to 425. Line a large sheet pan with foil and place a baking rack on top.
2. Place the potatoes in a large pot of water and bring to a boil. Boil for 4 minutes, then drain and rinse with cool water.
3. Wrap each potato with 1/2 slice of bacon and secure with a toothpick. Place on the baking rack and season lightly with salt and pepper. Bake for 25 minutes, or until the bacon is crisp.
4. Meanwhile, combine honey mustard ingredients in a mixing bowl. Transfer to a serving bowl.
5. Place the bacon wrapped potatoes on a serving platter and garnish with parsley. Serve honey mustard on the side for dipping.

Thursday, December 6, 2018

Chicken Meatballs with Avocado Feta Dip


Tis the season for entertaining and I am always thinking of new and exciting appetizers to serve. Many of the appetizers served around the holidays can be pretty calorie-laden, so I figured I would share a recipe that is not only delicious, but also good for you. These also make a great make-ahead lunch served with a side of fresh fruit.





1. Preheat oven to 400. Coat a large sheet pan with nonstick spray. 
2. Place meatball ingredients in a large mixing bowl and stir to combine.  Roll into equally-sized meatballs and space evenly on the prepared baking sheet. Bake for 20 minutes.



3. Meanwhile, combine avocado dip ingredients in a mixing bowl. Transfer to a serving dish and garnish with more feta.

4. Place the meatballs on a serving platter and garnish with parsley and hot sauce. Serve avocado dip on the side.



Chicken Meatballs with Avocado Feta Dip
Serves 8 (as an appetizer) or 4 (as an entree)

All you need:
2 pounds ground chicken
2 teaspoons garlic powder
1 small yellow onion, grated
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup gluten-free panko breadcrumbs
2 tablespoons olive oil
1 tablespoon chopped parsley (plus more for garnish)
Zest of 1 lemon
2 eggs
Hot sauce, for garnish

Dip
2 ripe avocados, peeled, pitted and mashed
Juice of 1 lemon
1/2 cup whole milk Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese (plus more for garnish)

All you do:
1. Preheat oven to 400. Coat a large sheet pan with nonstick spray. 
2. Place meatball ingredients in a large mixing bowl and stir to combine.  Roll into equally-sized meatballs and space evenly on the prepared baking sheet. Bake for 20 minutes.
3. Meanwhile, combine avocado dip ingredients in a mixing bowl. Transfer to a serving dish and garnish with more feta.
4. Place the meatballs on a serving platter and garnish with parsley and hot sauce. Serve avocado dip on the side.

Friday, November 16, 2018

Crispy Baked Gnocchi and Tomatoes with Brazil Nut Pesto

Gnocchi (aka potato dumplings) are one of the ultimate comfort foods. They are like little potato clouds of goodness! And when you roast them, the outside gets nice and crispy - making them even more delicious. The sweet roasted tomatoes add beautiful color and flavor. 

For the pesto, I decided to use brazil nuts because they are full of healthy fats and antioxidants (and it's a nice change from pine nuts or almonds). 

Serve this as is, or if you're serving it with meat, I recommend filet mignon or grilled chicken breast drizzled with balsamic.

1. Preheat oven to 425.
2. Place gnocchi in a large bowl and cover with boiling water. Let sit for 2 minutes, then drain.

3. Place the gnocchi and tomatoes in a baking dish and coat with olive oil; season with salt and pepper. Bake for 20 minutes.
4. Meanwhile, combine pesto ingredients in a food processor.

5. Scoop gnocchi and tomatoes onto serving plates and top with pesto and goat cheese. Squeeze fresh lemon juice over and serve.



Crispy Baked Gnocchi and Tomatoes with Brazil Nut Pesto
Serves 4

All you need:
1 (12 oz.) package potato gnocchi
2 tablespoons olive oil
10 oz. cherry tomatoes
Salt and pepper, to taste

Pesto
1/2 cup fresh basil leaves
1 1/2 cups baby arugula leaves
3 garlic cloves
1/2 cup toasted Brazil nuts
1/2 cup olive oil
1/3 cup parmesan cheese
Salt and pepper, to taste

2 oz. crumbled goat cheese
Fresh lemon juice, for finishing

All you do:
1. Preheat oven to 425.
2. Place gnocchi in a large bowl and cover with boiling water. Let sit for 2 minutes, then drain.
3. Place the gnocchi and tomatoes in a baking dish and coat with olive oil; season with salt and pepper. Bake for 20 minutes.
4. Meanwhile, combine pesto ingredients in a food processor.
5. Scoop gnocchi and tomatoes onto serving plates and top with pesto and goat cheese. Squeeze fresh lemon juice over and serve.

Saturday, October 20, 2018

Red Wine Braised Pot Roast

I feel like I'm constantly multi-tasking, so I love recipes where the oven does most of the work for me. Words can't even describe how good this beef is - the red wine adds a wonderful depth of flavor and provides a perfect pan sauce for the beef. I served ours with celery root puree, but this would also be great with cheesy polenta or mashed Yukon gold potatoes. 


1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.



3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.




4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.




Red Wine Braised Pot Roast
Serves 4

All you need:
2 tablespoons olive oil
1 (3 pound) chuck roast
Kosher salt and freshly ground black pepper, to taste
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, chopped
1 (6 oz.) can tomato paste
2 sprigs thyme
2 sprigs rosemary
1 bottle merlot (or other rich, full-bodied red wine)

All you do:
1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.
3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.
4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.