I'm on a much needed vacation...not that being on a vacation with a two year old and an infant is like a vacation. There are still midnight feedings and a toddler to chase around! But its so nice to be spending it with family and especially awesome to see the excitement in my children's eyes as they make there own shore memories.
Just a warning: because I'm on vacation I won't be posting everyday. I will however, give you a meal planner and have a blog party on Thursday. So, without further ado here is your meal planner.
- Recipe
- Ratings & Reviews(98)
- Videos(1)
- Total Time:
- 1 hr 10 min
- Prep
- 20 min
- Inactive
- 10 min
- Cook
- 40 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne, or more, to taste
- Kosher salt
- 1 1/2 pounds pork loin roast
- 4 tablespoons vegetable oil
For the Herb Crust:
- 1 sweet onion, roughly chopped
- 2 cloves garlic, smashed
- 2 tablespoons freshly grated ginger
- 1 bunch fresh cilantro leaves
- 1 lime, zested
- 2 tablespoons olive oil
- 1/4 cup plain bread crumbs
- Kosher salt
- 1 1/2 tablespoons Dijon mustard
Directions
Preheat the oven to 375 degrees F.
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the porkroast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.
- Recipe
- Ratings & Reviews(361)
- Videos(1)
- Total Time:
- 35 min
- Prep
- 20 min
- Cook
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
For the Balsamic BBQ sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
For the BBQ sauce:
Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until ameat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Chipotle Chili Cheese Dogs
- Recipe
- Ratings & Reviews(3)
- Total Time:
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Yield:
- 4 servings
- Level:
- Easy Ingredients
- 2 strips bacon, diced
- 1 small onion, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3 tablespoons ketchup
- 1 15-ounce can pinto beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes
- 3 tablespoons chipotle hot sauce, plus more for serving (optional)
- Vegetable oil, for the grill
- 4 foot-long hot dogs
- 4 soft hoagie rolls, split open
- 4 ounces pepper jack cheese, shredded (about 1 cup)
- Sliced scallions and/or sour cream for topping (optional)
Directions
Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.
- Total Time:
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Yield:
- 4 BIG servings
- Level:
- Intermediate
Ingredients
- Olive oil, for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
Breading:
- 2 cups Italian style bread crumbs
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- Chicken Parmigiano, recipe follows
Directions
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Simple Tomato Sauce for Chicken Parmigiano:
- 2 tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can chunky style crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves, torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
Enjoy!
Fettuccine with Creamy Red Pepper-Feta Sauce
Show: Healthy Appetite with Ellie Krieger Episode: Fuss Free
- Recipe
- Ratings & Reviews(112)
Photo: Fettuccine with Creamy Red Pepper-Feta Sauce Recipe- Total Time:
- 37 min
- Prep
- 12 min
- Cook
- 25 min
- Yield:
- 6 (1 cup) servings
- Level:
- Easy
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Directions
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Asian Chicken Salad
- Recipe
- Ratings & Reviews(6)
Photo: Asian Chicken Salad Recipe
- Total Time:
- 40 min
- Prep
- 30 min
- Cook
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- 1/3 cup rice vinegar (not seasoned)
- 2 tablespoons soy sauce
- 2 tablespoons honey mustard
- 1 tablespoon grated peeled ginger
- 3 tablespoons vegetable oil
- 3 tablespoons sesame oil
- 1 pound skinless, boneless chicken thighs
- 1 small head napa cabbage (about 1 pound), cut into bite-size pieces
- 1 medium carrot, thinly sliced
- 4 scallions, thinly sliced
- 1/4 pound snow peas, cut crosswise into thirds
- Kosher salt
- 1/2 cup chow mein noodles
Directions
Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.
Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
Enjoy and see you Thursday!!!
Enjoy and see you Thursday!!!
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