Sunday (and this week, too) was the most perfect grilling weather. It wasn’t too hot. It wasn’t too windy. It wasn’t too humid. It was perfect.
To go along with our goat cheese pasta salad, we marinated and grilled chicken kebobs. This recipe couldn’t be easier. The chicken can marinate for 3-8 hours so simply prep in the morning and grill that evening.
I cut up about 2 pounds of boneless, chicken thighs and marinated them in a mixture of chardonnay, olive oil, garlic, parsley, basil, thyme, dijon, sugar, salt and pepper. After the chicken has marinated, remove from the marinade and discard the remaining liquid. Give the chicken a good “pat” to remove excess marinade. Once they are on the skewers, brush with canola oil and season with a little more salt and pepper before grilling.
I love grilling with chicken thighs because there’s less of a chance of over cooking and drying them out. Marinating the chicken for a few hours also helps prevent this from happening.
The chicken was perfectly tender and I loved the flavors from the marinade.
Sunday was seriously full of Summer eats.
Happy Monday, friends. Can you believe it’s the last week of June? This past weekend we spent some time at the pool, went on a couple of long walks, enjoyed sushi, and cooked some epic summer dinners.
I honestly can’t remember the last time I made a pasta salad but this goat cheese pasta salad has been on my brain since Memorial Day weekend and I finally made it last night for dinner. The verdict: my new favorite pasta salad.
The goat cheese adds so much creaminess and tang to the entire salad and the olive oil + lemon juice “dressing” adds a little zip that I adored. The salad is studded with sweet, homegrown tomatoes as well as briny olives (perhaps my favorite part). Peppery arugula adds just the right amount of spice and green to the dish. This dish is best served warm or at room temperature but you can totally reheat in the microwave.
Big Guy and I both adored this summery pasta salad.
Also known as my new favorite way to eat potatoes.
Let’s rewind one more time to the weekend, okay? On Sunday night Big Guy really wanted steaks. And instead of grilling steaks, we decided to try reverse seared steaks. Basically the steak cooks over low heat in the oven before being seared for under a minute on each side on the stovetop. The end result is a beautifully cooked steak with the best “crust” on the outside from the sear. We served the steaks with a garlic herb butter that tasted so sinful.
On the side, these perfect smashed potatoes that are topped with creamy burrata. These potatoes are evvvvverything. You start by boiling the potatoes until fork tender. Place the cooked potatoes on a baking pan with some EVOO. Smash the potatoes ones with a fork so that they flatten out a bit. Drizzle a little more EVOO over the potatoes and sprinkle with salt, pepper, and garlic powder. Bake at 450 degrees until the potatoes are browned and crispy, about 25-30 minutes. Once baked, spoon the rosemary butter over the potatoes (yes!) and then top with torn burrata (more YES!).
I cannot even explain the deliciousness of these potato bites. They’re rich and butter, smooth and creamy, and herbaceous.
Basically the perfect potato. And then we proceeded to watch a chick-flick on the couch as we were in a potato and steak coma.
Whenever my brother, Taylor, and I get together we seem to find a way to make pizza. And this past weekend was no different. On Friday evening, after arriving at the beach, we got to work on two totally different pizzas.
Taylor was in charge of prepping the dough in advance and I made sure we had all the necessary ingredients.
On the first pizza:
Layer of the best marinara sauce you can get your hands on
Cooked chorizo, garlic and chilies in adobo
And on the second pizza:
Juicy, sliced peaches
And while both pizzas were incredibly delicious, my favorite was the sweet peach and salty prosciutto combination. SO YUM.
But seriously, Taylor and I joke about opening up a pizza joint one day…
Hey friends! I hope everyone is having a lovely Tuesday. We spent the weekend at Ocean Isle Beach and it was glorious. My brother + SIL + baby nephew were down with us and we enjoyed lots of sunshine, baby snuggles and delicious eats. Yesterday as we were leaving the beach to head back home we made a pit stop at our favorite seafood “shack.” I’ve been craving crab cakes ever since I saw waffled crab cakes on the SkinnyTaste website. We grabbed a pound of crab to go and last night we devoured these tasty cakes.
Using the waffle iron is a fun way to make crab cakes and the best part is the crispy little edges. These crab cakes are loaded with crab and very little “filler.” Flavor is added with Old Bay seasoning, lots of chives and parsley, paprika and a little tabasco sauce. And they are kept tender and moist with a little mayo (always Duke’s), mustard and egg + egg white.
The crab cakes take only about 3 minutes to cook in the waffle iron and I kept the warm in the oven while I made all the cakes. I doubled the recipe to make sure we had leftovers for tonight.
I served our crab cakes with a squeeze of lemon and sliced up avocado on top.
I’ve never been more excited to eat leftovers for dinner.
If you’re in a dinner rut you must try these stuffed sweet potatoes. So many flavors and textures. This recipe was in a recent issue of Cooking Light in a section that focused on the use of “tahini,” a rich sesame seed “butter” that can be used in everything from savory soups to desserts. I’ve found that Trader Joes has the best tahini for the price but you can find it at Harris Teeter and some other local grocery stores.
The most time consuming part of the recipe is baking the sweet potatoes but once their in the oven, you can forget about them for an hour. Pierce the potatoes with a knife or fork and rub with a little oil before baking at 400 degrees.
Once the potatoes are baked, remove from the oven and let them rest (and cool!) a little bit. Now it’s time to roast your chickpeas. Rinse and drain the beans before tossing with sesame oil, garlic powder, ground ginger, and salt. Roast for 30 minutes, stirring every 10 minutes.
While the chickpeas roasted, prep your sauces. The tahini sauce is made with tahini (make sure to stir it really well), spicy fresh ginger, garlic and rice vinegar. It is thinned out a bit with the addition of warm water. Whisk until creamy and smooth. The other “sauce” is simply Sriracha mixed with a little water.
To serve, halve the potatoes and score with a knife. Top with the tahini sauce and a sprinkle of salt. Add the roasted chickpeas and then top with a little more tahini and some of the spicy Sriracha mixture.
Incredibly delicious. Incredibly healthy. Incredible filling. This recipe is gluten-free, dairy-free and perfect for any night of the week.
I love salmon. I find myself ordering it when we’re out and about but I rarely cook it at home. I decided this week that this needed to change. Not only is salmon delicious but it’s incredibly healthy and full of protein and omega-3 fatty acids.
Big Guy has been traveling this week for work so on Monday night I had a solo dinner date with the most delicious dijon-herb crusted salmon with a creamy dill sauce. This recipe came together fast and had so much flavor.
The salmon is seasoned with salt and pepper before being baked for 10 minutes. While the salmon is baking, prepare the dijon-herb crust. The panko topping includes crunchy panko (I used gluten-free breadcrumbs), fresh herbs (I used thyme and basil), EVOO and dijon mustard. I also prepped the dill sauce while the salmon was baking. Simply mix together 2% Greek yogurt, fresh dill, a little milk and a splash of red wine vinegar.
When the salmon is done cooking, evenly divide the panko mixture on top of each piece and press gently to adhere. Broil for about 1 minute.
Serve the salmon with a dollop of the creamy dill sauce.
On the side I enjoyed some roasted tomatoes that I threw on the baking sheet with the salmon and added a little EVOO, salt and pepper plus herbs.
I absolutely adored the crunchy herb topping and you must make the dill sauce that gives the dinner a lot of freshness and creaminess.
Salmon for the win.