Sausage & Apple Stuffed Squash

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This dish just screams fall to me! The squash, the apples, the herbs. Made me want to curl up on the couch with a blanket and a glass of wine, which is exactly what I did right after eating this 🙂 For the presentation that you get with a stuffed squash, the prep and hands-on time is relatively easy. This makes a great dish on it’s own for dinner, or as a side dish for a dinner party. You could even use a roasted acorn squash to serve your Thanksgiving stuffing, if you really want to get crazy! The other great thing about this recipe, you can easily change up the ingredients that you put inside to tailor it to your own diet or tastes. Add some grains, like cooked rice or quinoa, remove the dairy, change the meat to chicken sausage or add beans for protein instead. The possibilities are endless. So get creative and let me know if you try any substitutions. I’d love to hear about it!!

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Kale Summer Salad

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I have a confession…I love having friends and family over, hosting dinner parties & BBQs and cooking for lots of people. Problem…I’m not actually very good at it! I mean, the food is great and I’d like to think we create a fun environment but every single time, I spend a lot of the time in the kitchen preparing food and not mingling and hanging with our loved ones. It actually makes me really anxious too, something about people watching me cook, having a messy kitchen and not being able to just enjoy myself.

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4th of July Menu

Happy 4th of July weekend!! With a 3 day weekend this year, I’m sure a lot of you are celebrating with friends and family and indulging in food and fun filled BBQs so I thought I’d compile a few of my favorite past recipes that we continue to go back to again and again, especially on the grill or when we have friends over! Have a safe and happy weekend and I hope I helped you find something to add to your holiday menu!!

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Spring Frittata w/ Asparagus, Leeks and Dill

spring frittata with asparagus, leek & dill

I was actually about to blog something different but saw photos of this frittata and realized I never shared it! Crisis averted 🙂 I made this as part of Easter dinner and it was delicious. Makes a great side dish or appetizer for a spring dinner party.

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Crispy Coconut Kale, Roasted Salmon & Coconut Rice

The dogs have been awake since 4:30am…(insert annoyed tone of voice here)…bad news, this will be an extra long Monday…good news, I have time to blog! Side note, I really need to look into a doggy daycare close to home so I can wear these pups out a couple days a week.

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Paprika Chicken Thighs

paprika chicken thighs

I decided last week to start tackling our breakfast nook in the kitchen, it was becoming my least favorite spot in the house and a catch-all for bags, mail, boxes, whatever we walked into the kitchen with. So here is what the area looked like when we bought the house…

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Party Perfect Appetizers

This last weekend we celebrated my mother-in-law’s birthday by throwing her a surprise party. It was so much fun to get all the family together for an evening of food, drinks and fun! I’ve never managed to actually pull off a surprise, to keep it a secret and all, but I’d say this was successful. People came in from Washington and California to help celebrate this beautiful, caring mother/daughter/sister/aunt/friend who always tries to take care of everyone else.

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Walnut, Mint & Feta Brown Rice

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I feel like, as a blogger, I’m supposed to be fairly tech savvy. This is 1000% NOT the case right now. I got a new laptop last week, and I’ve been battling with it non-stop. I guess I’m battling more with figuring out how to use Windows 6 than the computer itself. Either way, its irritating and I keep pulling out the old laptop while the new one just sits on my desk looking pretty. Right now, though, I’m forcing myself to use the new one. It’s working, although, it’s taking me about 3 times as long to edit photos and create a blog post.

I made this side dish a week or so ago when I forgot to buy a veggie for dinner and decided to throw some things together that I had leftover in the fridge and pantry. It turned out so incredibly tasty, it’s now one of my quick and easy side dishes!

Walnut, Mint & Feta Brown Rice
makes 6 servings
1 cup brown rice, cooked to package directions
1/3 cup crumbled feta
1/3 cup chopped walnuts
2 Tbsp chopped mint leaves

1. Mix all ingredients in a bowl and serve. How easy is that?!?!

Bacon Roasted Brussels Sprouts

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By now you know that I don’t love veggies, but, they are very necessary for a healthy diet. When you only eat a handful of different vegetables, eating them can get old real fast. I needed to try some new side dishes to keep simple weeknight dinners interesting. Cue the bacon! I know, I know, it takes away a bit of the healthy edge. Let’s be honest though, getting my husband to eat brussels sprouts…I had to bring out the big guns.

By sautéing the brussels sprouts in the bacon drippings, you get amazing flavor and don’t forget to add in the leaves that fall off the brussel sprouts when you slice them in half. These leaves roast up to a nice crispy brown, my favorite part of this side dish!

Bacon Roasted Brussels Sprouts
1 lb fresh brussels sprouts, stems removed and halved
8 slices thick cut bacon, sliced crosswise into 1/2″ pieces
kosher salt & fresh ground pepper

1. Preheat oven to 400° F. Cook bacon in a large frying pan over medium-high heat until mostly cooked but not browned, about 7-8 minutes. Use a slotted spoon to remove bacon from frying pan and set bacon aside.
2. Add brussels sprouts to frying pan and bacon drippings. Sprinkle with desired amount of salt and pepper and sauté until lightly browned, about 12 minutes.
3. Transfer brussels sprouts and cooked bacon to a 11×8 baking dish, mix to combine and roast until tender, about 15 minutes.

Mashed Potatoes, Gravy and a Turkey Rub

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This is a little all-in-one, your spiced turkey rub plus a homemade broth that sits in the bottom of your roasting pan for basting, your broth will turn into a gravy and we top it off with the MOST incredible mashed potatoes I’ve ever tasted. EVER!

The great thing about this combo is you can make all 3, or you can pick and choose. If you are picking and choosing which to make, let me reiterate…BEST mashed potatoes ever 🙂 You wanna know the secret…

Cream Cheese!!! What?!?! I’ve never put cream cheese in my mashed potatoes before, but let me tell you, from now on, that is my key ingredient!

Let’s start at the beginning:

Spiced Turkey Rub
2 tsp fresh ground black pepper
1 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground star anise
coarse sea salt
2 Tbsp finely grated peeled ginger
2 Tbsp minced garlic
2 Tbsp unsalted butter
1 14-lb turkey at room temperature 1 hour, reserving neck and giblets (discard liver)

1. Place black pepper, coriander, cloves, anise and 4 tsp salt in a spice grinder to combine and form a powder. Reserve 1 tsp spice mixture and combine remaining spice mixture with grated ginger, garlic and butter.
2. Rinse turkey inside and out; pat dry. Starting at cavity end, gently side your fingers between skin and flesh. Slide spice paste under, pushing butte out with a finger on outside of skin. Tie legs together, tuck wings under.
3. You can cook turkey to package directions at this point. No need to baste as the spice paste with baste from the inside out for a crispy golden skin. If you are following the below gravy recipe, don’t put the turkey in the oven just yet…time to make the broth!

Spiced Turkey Gravy
Neck and giblets from turkey
2 Tbsp vegetable oil
6 1/4″ thick slices fresh peeled ginger
1 bunch green onions, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 cup Chinese rice vinegar
4 cups chicken broth
1 Tbsp soy sauce
3 Tbsp cornstarch

1. Preheat oven to 450°F. Pat neck and giblets dry; cut into 1″ pieces. Heat oil in a skillet over medium-high heat. Sauté neck pieces and giblets, about 5 minutes. Add green onions, carrots, celery and sliced ginger and sauté, stirring, 8 minutes.
2. Add rice vinegar and boil, scraping up brown bits, 1 minute. Stir in chicken broth, soy sauce, and reserved spice mixture; bring to a boil. Pour mixture into roasting pan; set rack in pan, arranging neck pieces, giblets, and vegetables around it.
3. Roast turkey on rack, rotating pan halfway through, until a thermometer inserted into fleshy part of thigh registers 170°, 1 1/2 to 2 hours.
4. Carefully tilt turkey so juices run into pan; transfer turkey to a platter. Let stand 30 minutes.
5. Make gravy while turkey stands. Strain pan juices through a fine-mesh sieve, pressing hard on and then discarding solids; skim fat off tope and discard. You should have 4 cups of stock. Transfer all but 1/2 cup stock to a saucepan; bring to a boil.
6. Whisk together cornstarch and reserved stock; whisk into boiling stock and boil; whisking 2 minutes until thickened. If necessary, add more cornstarch 1 tsp at a time and waiting another 2 minutes while whisking. Serve turkey with gravy.

And now for the BEST part!!! Those incredible mashed potatoes!!

Perfect Mashed Potatoes
3 lbs Yukon Gold potatoes
2 tsp salt, divided
1/3 cup butter
1/3 cup half & half
4 ozs cream cheese, softened
3/4 tsp fresh ground black pepper

1. Peel potatoes and cut into 1-inch pieces. Place potatoes, 1 tsp salt and cold water in a stock pot, cover, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cook 15 minutes, or until fork tender. Drain.
2. Place potatoes in a mixing bowl, add butter, half & half, cream cheese, remaining salt and black pepper. Beat at medium speed with a hand mixer for 30-60 seconds for desired smoothness. Serve with gravy and enjoy!!!

Green Bean Casserole

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I’m gonna be really honest…I don’t like green beans or green bean casserole. But…it is a Thanksgiving staple, right? So I wanted to give it a shot. I wanted to try a recipe that had a bit more flavor and this recipe did the trick with a rich, creamy, nutmeg wine sauce. Part of this recipe is making your own French fried onions, you could easily cut this step out (don’t buy the shallots and vegetable oil, instead buy the canned French fried onions) and make this recipe even easier. Also, I made this in my cast iron skillet but you can use a baking dish instead.

Green Bean Casserole
1 1/2 pounds green beans, ends trimmed
Vegetable oil for frying
1 cup shallots, thinly sliced
(can substitute previous 2 ingredients with canned French fried onions)
3 Tbsp flour, divided
8 ozs mushrooms (shitake, bella or crimini), sliced
2 Tbsp butter
2 garlic cloves, minced
1/4 tsp grated nutmeg
1/4 cup dry white wine
1 cup vegetable broth (or chicken broth)
1 cup half and half

1. Preheat oven to 375°.
2. Wash and trim green beans. Blanch in boiling, well-salted water for 3 minutes. Immediately transfer to ice water bath and set aside.
3. Heat 1 to 2 inches of vegetable oil in a deep, medium skillet. (skip this step if using pre-made French fried onions)
4. Pat shallots dry, then toss with 1 Tbsp flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
5. Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and sauté until mushrooms are golden brown.
6. Add garlic and nutmeg and cook for another minute or two. Add 2 Tbsp of flour and cook for 1 minute.
7. Slowly add white wine, cook for a minute and stir to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes then turn the heat down to medium-low.
8. Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
9. Add green beans to mushroom mixture. Add 1/4 cup of fried shallots. Mix to combine and season with salt & pepper. Transfer green bean mixture to 9×9 baking dish or bake in a cast iron skillet. Sprinkle remaining on top of casserole. Bake for 20 minutes until green beans are warmed and mixture is bubbly.

*Original recipe from Plum Pie

Cheddar & Sage Biscuits

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We’re about halfway through the Thanksgiving feast posts! Still to come…green bean casserole, mashed potatoes, gravy, turkey & pie! All the best parts!

These biscuits take things up a notch, not just a plain dinner roll with butter, the sage and cheddar taste great together and it makes your house smell so yummy when they are baking.

I’m not one for labor intensive recipes, so I’ve always stayed away from baking breads, but these were quick and easy.

Cheddar & Sage Biscuits
Makes 12 biscuits
4 cups all-purpose flour, plus more for working
2 Tbsp baking powder
1 tsp baking soda
2 tsp coarse salt
2 cups grated sharp white cheddar (5 1/2 ounces)
2 Tbsp chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
1 1/2 cups buttermilk

1. Preheat oven to 450°. In a food processor, pulse flour, baking powder, baking soda and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with pea-sized pieces of butter remaining. Add buttermilk and pulse until just combined, 2-3 times.
2. Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4 inch thickness. With a floured 3 inch biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
3. Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Serve warm.

Original recipe from Martha Stewart.

Truffle Mac & Cheese

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Mac & Cheese was never part of our Thanksgiving meals growing up, but last year, my brother-in-law made it part of our meal and, I mean, it pretty much made the meal. This recipe incorporates truffle oil and a crispy topping, and makes beautiful dish for your holiday table. The flavor is subtle, which is the key for a meal with so many competing dishes.

Truffle Mac & Cheese
2 1/4 cup 1% milk, divided
1 medium onion, sliced crosswise
1 bay leaf
12 ounces uncooked elbow macaroni
2 Tbsp all purpose flour
3/4 tsp kosher salt
3/4 cup (3 ozs) shredded fontina cheese
1/2 cup (2 ozs) shredded Comte or Gruyere cheese
1 1/2 tsp white truffle oil
2 ozs French bread baguette, torn
2 Tbsp grated fresh parmesan cheese
2 garlic cloves, crushed
1 Tbsp olive oil

1. Heat 1 3/4 cups milk, onion and bay leaf in a large saucepan until tiny bubbles form around edges (DO NOT BOIL). Cover and remove from heat; let stand for 15 minutes.
2. Cook pasta to package directions; drain.
3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until blended. Gradually stir flour mixture and salt into warm milk; stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comte cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Preheat broiler.
5. Place bread, parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack of oven; broil 2 minutes or until golden brown.

Original recipe from Cooking Light.

Fall Harvest Salad

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My friend Janine texted me one day about a homemade salad dressing, saying that I HAD to try it. Of course I believed that it would be tasty and that I would like it, but for whatever reason, I didn’t try out the recipe. A few weeks later, Janine and her hubby were at our house for the weekend. We were getting ready to eat dinner, I was asking what kind of salad dressing everyone wanted on their salad and Janine quickly whipped up this Maple Vinaigrette Dressing.

I mean…this dressing has changed my salads forever!!!

This is another recipe for your Thanksgiving table, course #1 to get everyone started, a beautifully colored and incredibly full-flavored fall salad.

Maple Vinaigrette Dressing
Makes 1 1/2 cups dressing
1/2 cup balsamic vinegar
1/4 cup maple syrup
2 tsp Dijon mustard
salt & pepper to taste
3/4 cup olive oil

1. Combine balsamic vinegar, maple syrup, Dijon mustard and salt & pepper together in a blender or food processor.
2. With blender or food processor running, add olive oil in a steady stream, to combine.

Fall Harvest Salad
1/2 acorn squash, peeled, seeded and sliced lengthwise into 1/2″ wedges
olive oil
salt & pepper
4 cups spinach
1/2 cup shaved parmesan
1/4 cup pecans
1/4 cup dried cranberries

1. Preheat oven to 400°F. Place squash on rimmed baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Roast for 15-20 minutes, or until squash is tender when pierced with a fork.
2. In a large bowl, toss spinach with 1/4 cup of Maple Vinaigrette Dressing (more to taste if desired).
3. Top spinach with squash, parmesan, pecans and cranberries. Toss to combine and serve.

Cranberry-Orange Sauce

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My husbands words: “Mmm…I don’t usually like cranberry sauce, but that’s really good!” That’s a success in my book! If nothing else, can you all just promise me that you WILL NOT serve canned cranberries at Thanksgiving this year?!?! No offense to those who like canned cranberry sauce but let’s be honest…it’s kind of weird. I mean, it comes out still looking like the inside of the can and the texture is, for lack of a better adjective, mushy. And not to mention, this recipe is SO easy to make, literally 30 minutes, start to finish.

 Cranberry-Orange Sauce
12 oz bag fresh cranberries (if using frozen, thaw first)
3/4 cup sugar
2 tsp orange zest
1 cup fresh orange juice
course salt and ground pepper

1. In a medium saucepan, combine cranberries, sugar, orange zest and 1/2 cup water. Season with salt & pepper.
2. Bring to a boil over medium-high heat, reduce heat to medium-low and simmered until thickened, 15-20 minutes.
3. Remove from heat and add the orange juice, stirring to combine. Let sit for about 10 minutes and serve at room temperature.

Cornbread Stuffing

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Recipe #1 for a Thanksgiving feast! I have to admit, I’ve only cooked big holiday meals a handful of times, so I’m certainly no expert but I do know that I’m a perfectionist, a bit controlling (do not comment, mom or husband!) and I don’t like surprises in the kitchen when I’m entertaining. So I thought it was a great idea to test out all my Thanksgiving recipes ahead of time. This stuffing makes the cut and will absolutely be on our Thanksgiving day table. There’s a little work involved in preparing the cornbread first but you can easily do that ahead of time (up to a week) or, if your grocery store sells pre-made cornbread in their bakery, you can use that too.

Cornbread Stuffing w/ Sausage & Fennel
8 cups 1/2″ cubes Savory Cornbread
1 pound bulk ground breakfast sausage
10 Tbsp unsalted butter, divided, plus more for baking dish
1 medium fennel bulb, chopped, plus fronds for serving
4 celery stalks, chopped
8 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, finely chopped
2 Bosc or Comice pears, peeled and chopped
1/2 cup dry white wine
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
1 tsp dried sage leaves
2 cups (or more if desired) low sodium chicken broth, divided
Kosher salt and fresh ground black pepper
3 large eggs, beaten

1. Preheat oven to 300°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally, until beginning to brown in spots and dry out, 40-45 minutes.
2. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until dark brown, 6-8 minutes. Using a slotted spoon, transfer sausage to a small bowl; let cool.
3. Reduce heat to medium and heat 8 Tbsp butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring often, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.
4. Increase oven temperature to 400°F. Butter a 9″x13″ baking dish. Combine sausage, fennel mixture, parsley, oregano, thyme, sage, and 1 1/2 cups broth in a large bowl. Add cornbread and toss to combine; season with salt and pepper. Let sit 10 minutes, then add remaining1/2 cup broth and toss, adding more broth if needed (bread should be very moist but not soggy). Add eggs and mix gently just to combine. Transfer dressing to prepared baking dish and dot with remaining 2 Tbsp butter.
5. Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until stuffing is golden and crisp on top, 20-30 minutes longer
6. Serve topped with fennel fronds.

Original recipe from Bon Appétit.

Savory Cornbread

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Everyone needs a cornbread recipe in their life…right? This one is quick, easy and delicious. Plus, you’re going to need it for an upcoming food post next week…cornbread stuffing! Part of my 5-week build up to your best Thanksgiving feast yet!! That’s right 🙂 I’m testing out all sorts of Thanksgiving recipes in the coming weeks and picking my favorites to share with you. Takes the guess work out of it a bit! I’m also focusing all my November DIY projects on things you might need (or just want) before you have your friends and family over for the biggest meal of the year. Are you as excited as I am???

But even on it’s own, the cornbread is perfect for chili and fall soups, our turn it into cornbread muffins, add some cheddar and jalapeños, the possibilities are endless!

Savory Cornbread
3 Tbsp unsalted butter, melted, plus more for baking dish
1 1/3 cups all purpose flour
1 1/3 cups cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1 tsp kosher salt
3/4 tsp baking soda
3 large eggs, beaten
1 cup buttermilk
1/2 cup whole milk

1. Preheat oven to 350°F. Butter an 8×8 baking dish.
2. Whisk flour, cornmeal, sugar, baking powder, salt and baking soda in a large bowl. In a separate medium bowl, whisk eggs, buttermilk and milk together. Mix egg mixture into dry ingredients until just combined. Mix in 3 Tbsp of butter.
3. Scape batter into a baking dish and bake cornbread until tested inserted into the center comes out clean, about 25-30 minutes.

*Original recipe from Bon Appétit.

Sweet Potato Fries w/Lime Mayo

IMG_3132I am really struggling with my time management this week. Do you ever feel extremely overwhelmed with everything you need to do but yet the overwhelming feeling makes you just want to ignore everything rather than motivate you to get it all done? Most of the time, I feel like I’m pretty good at self-motivating and checking things off my to-do list. Not the case this week. I came home from work last night so overwhelmed with all I needed to accomplish that my husband just looked at me sideways and stayed out of my way. Oops…

Anyway, with a full week of work packed into 4 days, a mid-week trip to California, wedding dress shopping for with my little sister and life in general, I’ve decided that it’s time to get back on track with my trusty planner.

On a completely unrelated topic, somehow, I could eat about 3 lbs of these sweet potato fries and still not feel guilty. They are DE-LI-CIOUS paired with the lime mayo, the flavors blend so well, you’re friends and family will think you went to culinary school! AND…they only take 30 minutes, start-to-finish, so they’re great for week nights too.

Sweet Potato Fries w/Lime Mayo
2 large sweet potatoes cut into 1/2″ strips
2 Tbsp vegetable oil
kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 tsp finely grated lime zest
2 tsp fresh lime juice
chopped fresh cilantro

1. Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large baking sheet; season with salt and pepper.
2. Roast, turning once, until golden brown and crisp, 25-30 minutes
3. While potatoes cook, whisk mayonnaise, lime zest and juice in a small bowl. Refrigerate until fries are ready to serve.
4. Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

*Original recipe from Bon Appétit.

Ginger-Soy-Lime Shrimp

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I got a text from my friend Nancy one day saying I had to try these shrimp. Nancy loves herself some shrimp, she is always trying different marinades and recipes on them when we go over for dinner. So when she told me I HAD to try this Bobby Flay recipe, I knew it must be the best yet. And boy was it! These make a great appetizer or side dish for your next BBQ, just throw the ingredients in a food processor or blender, marinate the shrimp for a couple of hours and grill them up. The original recipe calls for peanut oil, I didn’t have any so I used sesame oil instead. It also called for the shrimp to be unpeeled, but the shrimp absorb more of the marinade if they are peeled and you don’t want to make you guest peel shrimp before eating them…so messy!

Ginger-Soy-Lime Shrimp
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 Tbsp sugar
1/4 cup chopped green onions
1/4 sesame oil
1/4 tsp fresh ground black pepper
2 lbs large shrimp, peeled and deveined, with tails on

1. Place shallots, ginger, garlic, soy sauce, lime juice and sugar in food processor (or blender) and pulse until smooth. Add green onion and oil and pulse until combined. Season with black pepper to taste.
2. Place shrimp in a large bowl, pour marinade over and let them marinade, covered and refrigerated for 3-5 hours.
3. Preheat a grill to high, remove shrimp from marinade and skewer them, then grill for 2-3 minutes per side.

*Original recipe from Bobby Flay for Food Network

Rib-eye with Mustard Butter and Herb Fries

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I recently bought a new cookbook, My Paris Kitchen by David Lebovitz, and this is the first recipe I tried. I’m hooked. The cookbook is full of amazing French recipes, explanations of French cooking techniques and beautiful pictures. If you want to try something new in the kitchen, I highly recommend it!

The recipe in the cookbook will be a bit different as David Lebovitz recommends melting butter in a cast iron skillet to cook the steak and topping with ground pepper, I made mine on an outdoor grill and did not add pepper.

Rib-eye
Serves 2
2 rib-eye steaks
1/2 tsp sea salt
1/2 tsp chipotle chili powder
1 tsp finely chopped cilantro
Mustard Butter
2 Tbsp unsalted butter, at room temperature
2 tsp dry mustard or mustard powder
1 heaping tsp Dijon mustard

1. Pat the steaks dry and rub them with the salt, chili powder, and cilantro. Refrigerate the steaks, uncovered for at least 1 hour, or up to 8 hours. (I think I did for 5 hours)
2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill on a plastic wrap-lined plate.
3. Heat a grill to medium heat and grill to desired temperature. For medium cooked steaks, mine were about 1″ thick and I cooked them for 8 minutes per side.
4. Remove the steaks from the grill and put on plates. Top each steak with half the mustard butter, allow it to melt a bit, and serve with a big pile of herb fries (recipe below).

Herb French Fries
Serves 2
3 russet potatoes (plan about 1 1/2 potatoes per person)
2 Tbsp olive oil
1 tsp sea salt
small handful of fresh herbs (mixture of sage, rosemary & thyme)

1. Wash potatoes (peel if you’d like, I left the skin on). Cut the potatoes into 1/3 inch thick slices. Lay the slices on a cutting board and slice them into 1/3 inch wide sticks. Put them in a large bowl of very cold, lightly salted water, and let them sit for 1 hour.
2. Preheat oven to 400°F.
3. Drain potatoes, lay them on a towel and rub them dry. Spray a baking sheet with cooking spray. Place potatoes on baking sheet. Drizzle with olive oil, sprinkle with salt and herb mixture. Mix everything together with your hands and spread potatoes out in a single layer.
4. Bake for 45 to 50 minutes, stirring and flipping several times during baking. Once the fries are golden brown and crispy, remove and serve.

Hope you all enjoy! And if you do, go get the cookbook, you won’t be disappointed!