Tuesday, June 26, 2018

Bloody Mary Grilled Chicken Wings with Horseradish Dip

There are a lot of hidden gems at the farmers market. This past weekend we picked up some locally produced bloody mary mix (Brewt's) that is so fresh and tangy. I love any pre-made mixes where I can read and understand the ingredient label! To say it made a good marinade for chicken wings is an understatement. These wings are sweet, salty and smoky and they pair perfectly with the creamy horseradish dip. 

Serve these as a party appetizer or serve them as a meal with roasted veggies and quinoa.



1. Place chicken wings in a large mixing bowl and toss with olive oil, celery seed, salt and pepper.

2. In a separate bowl, whisk the bloody mary mix and brown sugar together. Reserve 1/3 of the sauce for brushing on the wings while they grill; pour the remaining sauce over the wings and place in the fridge for at least 2 hours (overnight is fine).



3. Once the wings have marinated, preheat grill to medium (about 350 degrees). Grill the wings for 25 minutes, flipping occasionally and brushing with sauce as you go.



4. Meanwhile, combine the horseradish dip ingredients together in a mixing bowl. Transfer to a serving dish.


5. Place the chicken wings on a serving platter with celery sticks and horseradish dip on the side.





Bloody Mary Grilled Chicken Wings with Horseradish Dip
Serves 4 (as a meal) or 8 (as an appetizer)

All you need:
3 pounds chicken wings (I used Smart Chicken)
1 tablespoon olive oil
1 teaspoon celery seed
Salt and freshly cracked black pepper, to taste

2 cups bloody mary mix (I used Brewt's)
2 tablespoons brown sugar

Horseradish Dip
1 cup plain whole milk Greek yogurt
1/2 cup mayo
2 tablespoons prepared horseradish
Zest and juice of 1 lemon
Salt and freshly cracked black pepper, to taste

All you do:
1. Place chicken wings in a large mixing bowl and toss with olive oil, celery seed, salt and pepper.
2. In a separate bowl, whisk the bloody mary mix and brown sugar together. Reserve 1/3 of the sauce for brushing on the wings while they grill; pour the remaining sauce over the wings and place in the fridge for at least 2 hours (overnight is fine).
3. Once the wings have marinated, preheat grill to medium (about 350 degrees). Grill the wings for 25 minutes, flipping occasionally and brushing with sauce as you go.
4. Meanwhile, combine the horseradish dip ingredients together in a mixing bowl. Transfer to a serving dish.
5. Place the chicken wings on a serving platter with celery sticks and horseradish dip on the side.

Wednesday, June 20, 2018

Swiss Chard and Sausage Spaghetti with Blistered Tomatoes

Leafy greens are in season and it’s a great time to stock-up. Adding greens like Swiss chard to warm pastas and soups is good way to use a large amount at once since they break down quickly. This pasta is a great balance of salty and sweet, thanks to the beautiful blistered cherry tomatoes. I recommend serving this with a big salad on the side for added crunch as well as nutritional value.


1. Bring a large pot of salted water to a boil; add spaghetti and cook for 8 minutes. Drain, reserving 1/3 cup of pasta water.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and sausage and cook until sausage is no longer pink; transfer to a bowl.



3. Add 1 tablespoon olive oil to the pan and add the tomatoes. Cook tomatoes for 2 minutes, then give them a quick stir and season with salt and pepper. Transfer tomatoes to a separate bowl.



4. Add the remaining tablespoon of oil to the pan and add the Swiss chard and chicken stock, stirring until the chard is wilted. Season again with salt and pepper.

5. Add the cooked sausage, pasta, reserved pasta water, lemon juice, balsamic and 1/2 the Parmesan cheese and stir to combine.


6. Top pasta with the blistered tomatoes, fresh basil and remaining Parmesan cheese.




Swiss Chard and Sausage Spaghetti with Blistered Tomatoes
Serves 6

All you need:
8 oz. whole grain spaghetti
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 pound hot Italian sausage
1 pint cherry tomatoes
2 bunches Swiss chard, stemmed and chopped
1/2 cup chicken stock
Juice of 1 lemon
2 tablespoons aged balsamic vinegar
1 cup fresh grated parmesan cheese, divided
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper, to taste

All you do:
1. Bring a large pot of salted water to a boil; add spaghetti and cook for 8 minutes. Drain, reserving 1/3 cup of pasta water.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and sausage and cook until sausage is no longer pink; transfer to a bowl.
3. Add 1 tablespoon olive oil to the pan and add the tomatoes. Cook tomatoes for 2 minutes, then give them a quick stir and season with salt and pepper. Transfer tomatoes to a separate bowl.
4. Add the remaining tablespoon of oil to the pan and add the Swiss chard and chicken stock, stirring until the chard is wilted. Season again with salt and pepper.
5. Add the cooked sausage, pasta, reserved pasta water, lemon juice, balsamic and 1/2 the Parmesan cheese and stir to combine.
6. Top pasta with the blistered tomatoes, fresh basil and remaining Parmesan cheese.

Sunday, June 17, 2018

Lemon Blackberry Dutch Baby Pancake

I love breakfasts that will wake up the house with wonderful smells. This pancake smells like a fresh blackberry pie as it bakes in the oven. Feel free to switch up the fruit in this recipe based on the what is in season - I recommend peaches, raspberries or pitted dark sweet cherries.



1. Preheat oven to 425. Place a cast iron skillet (or other oven-safe skillet) in the oven to warm up.
2. Place flour, milk, cream, eggs, sugar, vanilla and salt in a food processor and process until smooth. Add lemon zest and pulse to combine. Let rest for 10 minutes.



3. Melt butter in the preheated cast-iron skillet and add the pancake batter. Dot the pancake with berries and bake for 15 minutes.



4. Drizzle the pancake with syrup and serve straight from the pan or cut into slices.




Lemon Blackberry Dutch Baby Pancake
Serves 2-3

All you need:
1/2 cup all-purpose flour (gluten-free or regular)
1/4 cup milk
1/4 cup cream
2 eggs
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Zest of 1 lemon
2 tablespoons unsalted butter
1/4 cup fresh or frozen blackberries
Pure maple syrup, for drizzling

All you do:
1. Preheat oven to 425. Place a cast iron skillet (or other oven-safe skillet) in the oven to warm up.
2. Place flour, milk, cream, eggs, sugar, vanilla and salt in a food processor and process until smooth. Add lemon zest and pulse to combine. Let rest for 10 minutes.
3. Melt butter in the preheated cast-iron skillet and add the pancake batter. Dot the pancake with berries and bake for 15 minutes.
4. Drizzle the pancake with syrup and serve straight from the pan or cut into slices.

Tuesday, June 12, 2018

Beef Empanadas with Avocado Lime Crema

I love any appetizer that is bite-sized because it's great for serving guests without being messy. These beef empanadas pack so much flavor thanks to all the spices in the beef mixture. And the avocado dipping sauce is one of my favorites - it's also really good on tacos, grilled fish and crab cakes.

Serve these with chips, salsa and margaritas and get your party started!



1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.


3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.







4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.


5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.




Beef Empanadas with Avocado Lime Crema
Makes 24

All you need:
1 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
1 pound lean ground beef
1/4 cup golden raisins
1 tablespoon ketchup
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 store bought rolled pie crusts (2 boxes)
1 egg, beaten

Crema
1 small ripe avocado, peeled and pitted
Juice of 1 lime
1/2 cup sour cream
1/4 cup fresh cilantro
1/2 teaspoon salt

All you do:
1. Preheat oven to 375. Line 2 large baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium heat and add onion and garlic; cook for 3 minutes, or until the onions are softened. Add the beef and cook until no longer pink, about 5 minutes. Stir in raisins, ketchup, oregano, cumin, chili powder, salt and pepper and remove pan from heat.
3. Use a 4-inch round cutter to cut circles from the pie crusts. Scoop a small amount of beef onto the center of each circle, brush the edges with water and fold in half. Press the edges with a fork to seal. Brush the tops with egg and bake for 20 minutes.
4. Meanwhile, place crema ingredients in a food processor and process until smooth. Transfer to a small serving bowl.
5. Place empanadas on a serving platter and garnish with chopped cilantro. Serve crema on the side for dipping.

Sunday, June 10, 2018

Farro, Peach & Arugula Salad with Burrata


Juicy, ripe peaches are such a treat when the weather gets warmer. They add such delicious flavor to salads and salsas. I can never get enough creamy burrata cheese, and pairing it with peppery arugula, sweet peaches and nutty farro makes this dish the perfect summer meal or side dish. The sweet basil and toasty marcona almonds on top add even more flavor and freshness.

If you want to add meat to this meal, I recommend grilled chicken wings or pork tenderloin.





1. Combine vinaigrette ingredients in a small bowl.


2. Place arugula in a large mixing bowl and toss with half of the vinaigrette. Transfer to a serving platter.


3. Top arugula with farro, peaches and cheese and drizzle with the remaining dressing.

4. Garnish the salad with basil and almonds. Finish with freshly ground black pepper, to taste.




Farro, Peach & Arugula Salad with Burrata
Serves 6

All you need:
Vinaigrette
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

5 oz. baby arugula
1 cup cooked farro
1 firm ripe peach, pitted and sliced
8 oz. burrata cheese
4 fresh basil leaves, chiffonade
2 tablespoons chopped marcona almonds
Freshly ground black pepper, for finishing

All you do:
1. Combine vinaigrette ingredients in a small bowl.
2. Place arugula in a large mixing bowl and toss with half of the vinaigrette. Transfer to a serving platter.
3. Top arugula with farro, peaches and cheese and drizzle with the remaining dressing.
4. Garnish the salad with basil and almonds. Finish with freshly ground black pepper, to taste.