Monday, July 27, 2015

Mexican Grilled Corn Salad with Citrus Aioli


One of summer's stars is definitely fresh, sweet corn.

I have mentioned this in my blog before that every week or 2 in the summer, my dad drives across the river to a small farm stand in NJ. He always comes back with the best tomatoes, zucchini, and of course, corn.

I like corn on the cob, but my favorite way to enjoy this summer treat is off the cob. The other night I decided to take it out of the husks and grill it for a salad.

If you have corn to use, make this salad. I thought it was out of this world good! There are so many flavors going on that just WORK together - the sweet corn, the salty cheeses, the bright cilantro and the bright and creamy dressing - seriously, O.M.G. good!



I made a few minor changes by adding grilled red onion, omitting the melted butter, changing the quantities, serving it at room temp (not hot), and in general changing how it was all put together (I simplified it). I plan on making this for every gathering I have as well as every one I go to for the rest of the summer - it was THAT good! So please do yourself a favor and make this ASAP. You will thank me!
 
 
 
Mexican Grilled Corn Salad with Citrus Aioli
Adapted from: Food and Wine
Ingredients
(serves 4)
  • 5 ears of corn, shucked and cleaned
  • 1/4 of a large red onion, sliced into rings.
  • Olive oil, salt, and pepper
  • 1/3 c mayonnaise
  • 1/4 tsp finely grated lime zest plus 3 Tbsp fresh lime juice
  • 1/4 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
  • 1/2 Tbsp extra virgin olive oil
  • 1/4 tsp Dijon mustard (or more, if needed, after tasting)
  • 1 clove garlic, grated
  • 1/4 tsp cayenne (or less - depends on how much heat you want)
  • 1 oz crumbled queso fresco
  • 1 oz crumbled cotija cheese
  • handful each of fresh parsley and cilantro, chopped
Directions
  • Make the aioli: mix the mayo, lime zest, lime juice, lemon zest, lemon juice, 1/2 Tbsp olive oil, Dijon, garlic, and cayenne. Season with salt. This can be made ahead of time and refrigerated.
  • Heat your grill to high. Brush the corn and red onion with olive oil and season with salt and pepper. Grill the corn 8-10 minutes until cooked and slightly charred. Let cool before cutting the kernels off the cob and chopping the onion.
  • Toss the corn kernels and chopped onion with the cilantro and parsley. Add in the dressing slowly (I didn't need to use all of mine) and then add in the cheeses. Season with salt and pepper, if needed.
  • Serve immediately.  
 
 
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Wednesday, July 22, 2015

Grilled Lemon-Oregano Chicken and Chopped Vegetable Salad




Lemons inspired part of this meal. I had a bunch to use, so I came up with a lemon, oregano and garlic marinade for chicken. And on a 90 degree day, grilled chicken over a crisp and cold salad is the perfect dinner for me.

My other inspiration came from 2 ciabatta rolls sitting on my counter. My favorite thing in a summer salad - grilled ciabatta bread. Cut a ciabatta loaf (or a roll for a smaller salad/less people), spray with olive oil and season with salt and pepper. Grill until charred to your liking and then slice into bite sized pieces.

Grilled Lemon Oregano Chicken and Chopped Vegetable Salad

The Marinade
  • 2 boneless, skinless chicken breasts
  • 1/2 c light olive oil
  • Juice from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1 Tbsp dried oregano
Combine all ingredients and pour over the chicken. Marinate, covered, in the fridge for at least 4-6 hours.  Heat grill to high and grill chicken until internal temperature reaches 165 degrees. Let rest 5 minutes before slicing and serving over the salad.

The Salad

You can use whatever you'd like. My salad consisted of:
  • Mixed greens
  • Sliced red, green, orange and yellow peppers
  • Chickpeas
  • Marinated artichokes
  • Cucumbers
  • Fresh mozzarella
  • Fresh basil
  • Grilled ciabatta bread.
  • Salt and pepper
I didn't need to add dressing - the marinated artichokes, basil, salt and pepper added enough flavor.






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Thursday, April 30, 2015

Grilled Vegetable Pasta in a Garlic Broth with Basil

 
 
You know how they say you shouldn't go to the supermarket hungry? Well you also shouldn't try to write a food blog post when you are hungry. I am sitting here staring at the picture of this pasta and the only thought I have in my head right now is how badly I'd love to eat it.
 
So after giving you one tip, I'm going to let the pictures do the talking in this post. The next time you grill veggies for dinner, make extra so you can chop them up for this pasta dish the next night. Not only will you save time and have dinner on the table in less than 15 minutes, you'll get the great flavor of grilled veggies infused into a light and fresh pasta dish.
 
 
 
 
 
 



Grilled Vegetable Pasta
 
Ingredients
 
  • 1 Tbsp olive oil
  • Leftover grilled veggies, chopped
  • A few cherry tomatoes
  • 2 cloves garlic, chopped
  • 1/2 c low sodium chicken or vegetable broth OR 1/2 c pasta water
  • 8 oz pasta
  • Salt and pepper
  • Fresh basil, roughly chopped
  • Optional: fresh mozzarella, chopped
 
Directions
 
  • Cook pasta until done to your liking; drain, reserving 1/2 c of the pasta water (unless you are using broth)
  • Heat the olive oil in a large sauté pan over medium high heat
  • Add the garlic and tomatoes; sauté 2-3 minutes being careful not to burn the garlic
  • Add the veggies and toss to warm
  • Add the broth or pasta water, and season to taste with salt and pepper. Bring to a low simmer.
  • Add the pasta and toss with the veggies.
  • Top with basil and mozzarella






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Friday, April 24, 2015

Lemony Spinach and Chic Pea Soup


Although it's spring I still love to make soup for lunches. I look for lighter recipes using a lot of vegetables and fresh flavors, like lemon and cilantro.
 
This soup that I came across in Cooking Light sounded like the perfect spring soup, and it was. It was filling for lunch and was healthy, too, so I felt good about it. I loved the lemon with chic peas and spinach - a new perfect flavor combination for me!
 
I made only a few changes to the original recipe, including using less orzo so it wouldn't be packed with pasta. Enjoy!
 
Lemony Spinach and Chic Pea Soup
Source: Adapted from Cooking Light
 
Ingredients
  • 1 Tbsp olive oil
  • 3 garlic cloves, sliced
  • 2 green onions, chopped
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1/2 c uncooked orzo
  • 1 Tbsp grated lemon rind
  • 1 15oz can chic peas (garbanzo beans), drained and rinsed
  • 1 tsp dry oregano
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp salt (or to taste)
  • 6 oz fresh baby spinach
  • Optional: 1/3 c Parmesan cheese
Directions
  • Heat a large saucepan over high heat.
  • Add olive oil to pan; swirl to coat.
  • Add garlic and onions; sauté 30 seconds, stirring constantly.
  • Add chicken broth and 2 cups water; bring to a boil.
  • Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done.
  • Stir in oregano and next 4 ingredients (through spinach).
  • Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.
 
 
 
 
 
 
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Tuesday, April 21, 2015

Creamy Pasta with Bacon


 
 
If I'm going to make a comforting pasta dish, I'm really going to go for it and forget about low carb, low fat, etc. It has to be creamy, rich and hearty, cheesy, and the addition of bacon never hurts.
 
Whenever my friend Jen comes to visit I always make a creamy pasta dish one of the nights, and since it was still freezing cold when she was here the last time, I was excited to make a comforting dish.
 
I was inspired by this recipe for Pasta with Mascarpone, Garlic, Spinach and Crumbled Bacon from the blog Week of Menus. I changed up a few ingredients and some of the steps and was so happy with the final dish - it was exactly what I wanted it to be.
 
Note - the mascarpone doesn't have much flavor, so if you are going to use it as a base for your sauce, I suggest using a second cheese and also some stock instead of the reserved pasta water.
 
Creamy Pasta with Bacon
Adapted from: Week of Menus
 
Ingredients
  • 1 lb of bowtie pasta
  • 6 slices of bacon
  • 1/2 Tbsp olive oil
  • 2 cloves of garlic, minced
  • 3/4 c frozen peas
  • 1/2 c mascarpone cheese
  • 1/2 c low sodium chicken stock
  • Shredded Parmesan cheese
  • Black pepper
Directions
  • Cook pasta until done to your liking; drain and set aside.
  • In the meantime, heat a large skillet over high heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to a plate lined with paper towels. Discard all but 2 Tbsp of the bacon grease.
  • Lower the heat the medium and add the olive oil. Add the garlic; sauté 1 minute.
  • Add the peas and mix, followed by half of the broth
  • Whisk in the mascarpone until creamy, adding broth if it gets too thick
  • Add the Parmesan cheese and black pepper to taste
  • Add the pasta, tossing to coat
  • Top with the crumbled bacon and serve immediately.
 
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Monday, April 13, 2015

Guinness Pulled Pork


My rarely-used crock pot may start to get a workout after it was used to make this pork. We just had it last week and I already want it again - it's that good. So good that I had 2 sandwiches at dinner, as did my husband and best friend.

The pork starts with a simple rub - I added a few things to the original recipe to spice it up a bit and also increased the quantities. Then you layer sliced onions in the bottom of the pot, top with the pork and then pour in the Guinness. I think I spent 8 minutes on the prep.

Here is the pork before I poured in the Guinness -



I used a pork loin sliced into large chunks. It became so tender while cooking that I didn't even need to pull it out to shred it - I just used a fork and my tongs and barely needed to use any effort to make it fall apart.
 
The three of us all built our sandwiches differently - I put some cole slaw on the bottom of the bun followed by the pork and then some Sweet Baby Ray's original BBQ sauce. My friend kept it simple with just pork and sauce while my husband layered his with cole slaw, pork, and dill pickles.
 
Guinness Pulled Pork
Slightly adapted from: So Tasty, So Yummy
 
Ingredients
  • 1 large white onion, thinly sliced
  • 1.5 Tbsp paprika
  • 2 tsp salt
  • 1 tsp crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 teaspoon freshly-cracked black pepper
  • 4 pound boneless pork butt, shoulder or loin cut into chunks so it lies flat in the pot
  • 1 (14 oz) can Guinness
Directions
  • Lay the onion over the bottom of the pot
  • Mix together all of the spices and then rub generously over the pork.
  • Place the pork over the onions and then pour in the Guinness
  • Cook on high for 6 hours and then turn to low for 2. Shred and keep warm until ready to serve.
  • Serve with pickles, BBQ sauce and cole slaw.
 
 
 
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Tuesday, April 7, 2015

Grilled Thai Chicken Salad



 
 
Grilling season is finally here in the Northeast! This opens up an endless number of meal options as we grill everything - meat, fish, veggies, potatoes, even noodles in a foil packet.
 
I tend to eat healthier when we grill. No creamy, cheesy sauces; no breaded chicken or chops, and nothing fried. My favorite grilled meal is marinated chicken with a hearty salad, like this Thai Chicken Salad. I actually made this one last fall and can't wait to fire up the grill to make it again soon.
 
 
 
Grilled Thai Chicken Salad
 
Ingredients
 
The Marinade -
  • 1/2 c rice vinegar
  • 1 packet duck sauce from leftover Chinese take-out... because I didn't have any hoisin
  • 2 cloves garlic, minced
  • A few dashes of cayenne pepper
  • 3 Tbsp soy sauce

The Salad
  • 2 boneless, skinless chicken breasts
  • 1 bag broccoli slaw
  • 1/2 head of bok choy, chopped (except for the top 2-3 inches)
  • 3 green onions
  • 1/2 cucumber, chopped
  • Optional: cilantro
The Dressing
  • 1/2 c olive oil
  • juice from 1/2 of a lime
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp peanut butter
  • 1 tsp spicy Thai chili sauce
Directions
  • Mix the marinade ingredients and pour over the chicken. Marinate in the fridge for at least 8 hours.
  • Mix the salad ingredients; keep cold until ready to serve.
  • Make the dressing shortly before dinner - just mix everything well, taste and adjust.
  • Grill the chicken until internal temperature reaches 165 degrees. Remove from the grill and let rest at least 5 minutes. Slice and serve.

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Wednesday, April 1, 2015

Skillet Baked Rigatoni



This is an almost one pot meal - it all cooks in the skillet after the pasta boils in a pot. Two pots though, that's still a pretty easy cleanup!

I used the Skillet Lasagna recipe that I recently made as inspiration. I mixed instead of layering, but everything else was pretty much the same.

It took about 25 minutes to prep, and that includes the time to boil the water and cook the pasta. After that it goes into the oven for 20 minutes, giving you plenty of time to wash the one pot and then open a bottle of wine.

Skillet Baked Rigatoni

Ingredients
  • 12 oz rigatoni
  • 1 lb ground beef (I use 96%)
  • 1/2 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 14 oz crushed tomatoes
  • 8 oz of your favorite tomato sauce
  • Red pepper flakes to taste
  • 6 oz part-skim ricotta
  • 8 oz shredded Italian blend cheese (mozzarella and Parmesan)
  • 2 pinches of salt
  • 2 pinches of black pepper
  • Handful of chopped fresh parsley (or 1 Tbsp dried)
Directions
  • Bring a pot of water to a boil; salt and then cook the pasta according to directions. Drain.
  • Heat a large sauté pan (oven safe) over medium-high heat. Add the ground beef and cook, crumbling, until almost cooked through.
  • Add the onions and garlic; cook, stirring, 2-3 minutes
  • Add the tomatoes, tomato sauce and red pepper flakes. Bring to a simmer for a few minutes.
  • In the meantime, mix the ricotta, 6 oz of the shredded cheese, ricotta, salt and pepper
  • Remove half of the meat mixture (just to make it easier to mix without making a mess) and pour half of the cooked pasta to the skillet as well as half of the cheese mixture. Stir to coat.
  • Add the rest of the meat, pasta, and cheese mixture; mix.
  • Top with the remaining shredded cheese.
  • Cover and bake on 400 degrees for 20 minutes.


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Tuesday, March 24, 2015

Chicken and Bok Choy


Meal planning - do you do it?

Meal planning takes so much stress out of the week mostly because I shop once and I know what we are having every day. I'm not scrambling to think of things at the last minute and running to the store daily. I make healthier decisions. And finally, I save money because I plan around what is on sale that week and I reuse ingredients so nothing is wasted - like that big bag of peppers I get at the produce market is used on Monday for one dish and Thursday for another.

When I'm planning I also think about what is going on every day and find that I often need quick and easy meals. Stir fried meats and veggies always make it on my list - so much prep can be done ahead of time and the cooking time is usually only as long as it takes the rice to cook (unless you use the Trader Joe's frozen brown rice - ready in just 3 minutes!).

This Chicken and Bok Choy fits many of my requirements - healthy, full of flavor, well rounded, and of course, quick and easy.



Chicken and Bok Choy
Adapted from: NY Times
 
Ingredients
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp rice wine vinegar 
  • 1.5 T sesame oil
  • 2 tsp light brown sugar
  • 2 large boneless chicken breasts, cut into 1/2 inch strips
  • 2 Tbsp finely chopped ginger
  • 2 cloves garlic, chopped
  • 3 Tbsp vegetable oil
  • 1 head bok choy, washed, trimmed (discard about 1 inch of the very green tops and 1-2 inches of the white bottoms) and thinly sliced
  • 1 sm onion, thinly sliced       
  • Pinch of red pepper flakes
  • 1/4 c low sodium chicken broth
  • Cooked rice, for serving
 
Directions
  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 Tbsp vegetable oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining oil to the skillet.
  • Add the bok choy and cook 1 minute.
  • Stir in the onions, ginger, garlic and chili flakes; cook, tossing frequently until bok choy and onions are tender, about 1 minute.
  • Stir in the marinade and chicken broth and let simmer 1 minute.
  • Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
 
 
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Monday, March 9, 2015

The Best Chewy Cafe-Style Chocolate Chip Cookies


 
 
Snow days and baking - they just go together.
 
Last week we had what I hope will be our last snow storm of the year. It was a good one, too, with about 10 inches of light and fluffy snow. We played outside for a bit and when we came in, we got to work baking.
 
I have made chocolate chip cookies in the past and have had success with some recipes and have had major failures. So before we went out to play, I searched for a really good chewy cookie recipe. I found one and after reading all of the amazing reviews I had to try it. My 4 year old had SO much fun making these - she did all of the measuring and formed the cookies.
 
Now, my husband is VERY honest giving his feedback on things I make. He always does it in a constructive way, like saying that the dish could use more heat, more salt, more texture, etc. So when I popped one of these cookies in his mouth as he was going by the back door with the snowblower and he immediately raised his eyebrows in a "wow" way, I knew they were good. Later he said they were the best cookies I ever made. I agree! We ate a few right out of the oven and they were crispy on the outside and super gooey and chewy in the middle. Even better, once they cooled they stayed that way. This will definitely be my go-to chocolate chip cookie recipe.
 
Chewy Café-Style Chocolate Chip Cookies
 
Ingredients
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) butter, melted and cooled
  • 1 cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups dark chocolate chips (I used semi-sweet chocolate chips which the author recommends for better melting)
Directions
My notes in italics
  • In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  • In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer (I used my Kitchen Aid on speed 2) for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
  • Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
  • Cover and refrigerate the dough for 30 minutes to an hour.
  • Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
  • Scoop ¼ cup of cookie dough at a time and roll into balls (I made mine just a bit smaller - they were still really big cookies!!!). Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
  • Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Note from author: Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! I baked the cookies for 13 minutes and they were perfect.
  • Repeat with remaining batches, until all cookies are baked.
 
 
 
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