Zesty Peachy Shallot-y Summer Salad

RECIPE

If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.

[SERVES 4]

ngredients:

  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 

Directions:

  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want

 

Basillion Dollar Watermelon Salad

RECIPE

[SERVES 4]

Ingredients:

  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced

Directions:

  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Rosemary Smashed Potatoes (SSRI substitute potatoes)

 
 

RECIPE

If you love potatoes and you like to smash things this recipe is for you.  

This recipe has only 5 ingredients and is an amazing side dish.  Plus it’s therapeutic to take all of your frustrations out on the potatoes. All you need is your favorite flat kitchen tool to smack. I usually use a fish spatula, but you can use basically anything. Honestly, even though it’s not flat the underside of a ladle works. 

So have fun and you can thank me later.

[SERVES 4]

Ingredients:

  • 10 small yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon maldon salt
  • 1 teaspoon fresh cracked pepper
  • A few sprigs of rosemary

Directions:

  1. Preheat your oven to 425 degrees 
  2. Line a sheet pan with parchment
  3. Throw the whole potatoes on there 
  4. Use a lil knife to poke some holes into each potato
  5. Toss in half of the olive oil and all the salt and pepper
  6.  Bake until they’re fork tender, about 40 minutes
  7. Smash those potatoes with a flat object
  8. Once they’re sufficiently put in their place drizzle with the rest of the olive oil
  9. Toss rosemary onto the baking dish 
  10. Cook until the edges begin to look crispy, another 15 minutes or so
  11. Finish with a little more salt, and perhaps some red pepper flakes

Vanilla Bean Café au Lait

RECIPE

If you're looking for an easy way to mix up your morning coffee routine, this is for you. It's also great to serve a crowd on a Sunday morning. Use the leftover simple syrup for cocktails later on in the day!

[SERVES 4]

Ingredients:

Simple Syrup:

  • ½ cup sugar

  • ½ cup water

  • Pinch of salt

  • 1 vanilla bean

Café au Lait:

  • 2  cups 2% milk

  • 2-3 tablespoons vanilla simple syrup

  • 2  cups strongly brewed coffee

  • whipped cream (optional)

  • cinnamon (optional)

Directions:

Simple Syrup:

  1. In a small pot combine the sugar and the vanilla bean

  2. To ensure maximum vanilla flavor, open up the bean, scrape out the seeds and add the seeds and vanilla bean both to the sugar

  3. Rub the sugar between your hands well to incorporate the vanilla into the sugar

  4. Add water and salt to the pot and bring to a boil

  5. Boil until all the sugar is dissolved

  6. Transfer to a small container and keep in your fridge until it’s all used up

Café au Lait:

  1. Combine your desired amount of sugar with the milk into a small pot (if you just made your simple syrup you can use that pot without cleaning it before use)

  2. Heat it up until it’s really hot but hasn’t yet boiled

  3. If you have a large teapot, chemex, coffee pot or french press you can also combine the milk and coffee before serving and let everyone pour their own, which is what I like to do

  4. Or, if you’d like to serve it in individual cups, pour ½ cup of coffee and ½ cup of vanilla milk into each cup and top with whipped cream and cinnamon (if desired)

Olive Oil and Summer Strawberry Breakfast Cake

RECIPE

How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.

[SERVES 8]

Ingredients:

  • 1 ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon orange zest

  • ¼ cup fresh orange juice

  • ¾ cup organic whole milk vanilla yogurt

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • seeds from 1 vanilla bean

  • ½ cup olive oil

  • 5-6 strawberries, cut into quarters

  • loaf, cake or bundt pan

  • whipped cream with maple syrup and orange zest for serving (optional)

Directions:

  1. Preheat oven to 350 degrees

  2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

  3. Place the cut strawberries in the bottom of the pan

  4. In a medium bowl combine flour, baking powder and salt and whisk

  5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

  6. Add orange juice, yogurt, eggs and vanilla extract

  7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

  8. Mix until well combined

  9. Gently stir dry ingredients into wet

  10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

  11. Pour batter into baking pan and bake for 30-35 minutes

  12. Cool for 20 minutes, then invert onto a serving platter for added drama

  13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar

 

Horseradish and Arugula Salad

 
 

RECIPE

I love to serve a great crisp and simple green salad with a zingy dressing to balance the delicious unctuousness (my boyfriend's favorite word) of a dish like short ribs or beef bourguignon.

If you wanna chat about horseradish let me know, I always love to turn new people on to one of my favorite roots!

[SERVES 6]

Ingredients:

Dressing:

  • 1/4 cup fresh horseradish, zested
  • 1/4 cup olive oil
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon fresh tangerine juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon stone ground mustard
  • 1 1/2 teaspoons honey
  • 1 teaspoon white wine vinegar

Salad:

  • 3/4 pound baby arugula
  • 1 tablespoon parsley, chopped

Directions:

  1. Combine all salad dressing ingredients in lidded jar 
  2. Shake well  
  3. Taste to make sure you don’t want to add any more salt, sugar or acid
  4. Grab your favorite salad bowl 
  5. Toss all salad ingredients together before serving (BORING) or slightly salt the arugula, dress the greens, sprinkle with a big pinch of salt and the parsley.

Torn Sweet Potatoes with Chili and Lime

RECIPE

They're great hot, they're good cold. They're sweet, salty, a little spicy and pair like a dream with a grilled skirt steak or a summer BBQed chicken. What more could you want?

[SERVES 4]

Ingredients:

  • 3 sweet potatoes
  • 1/2 juicy lime
  • 1 tablespoon olive oil (or melted butter)
  • 1/2 teaspoon chili powder (or less if you prefer)
  • 1 teaspoon cilantro, chopped (optional)
  • salt and pepper

Directions:

  1. Preheat your oven to 375 degrees
  2. Poke a few holes in each potato and roast in the oven until super soft, about an hour
  3. Set aside to cool and turn on your broiler
  4. Once cool enough to handle, tear each sweet potato into 5 or 6 chunks and put under the broiler until they begin to caramelize and get a little blackened in a few areas
  5. Pile them high on a plate and drizzle olive oil (or butter) over the potatoes, give 'em a big squeeze of lime, a generous sprinkling of chili powder and season with salt and pepper to taste. If you want cilantro, you can throw that on as well.

 

 

 

Charred Corn Salad with Cornbread Croutons

RECIPE

If you live in LA, than you've been to a Hillstone Restaurant. There are like a billion of them and they're always crowded. You might walk in and think "WHY IS THIS CHAIN SO CROWDED ALL THE TIME?!?" ... but then you eat the food and you're like "OH YES THIS FOOD IS SO GOOD." Where was I going with this? Oh yes, the cornbread. They have THE BEST cornbread, so I found the recipe and yoinked it.

In trying to come up with a really delicious salad to highlight summer corn, I thought, why not up the corn salad with my favorite cornbread croutons. Corn on corn on corn.

[SERVES 5]

Ingredients:

For the Croutons:

(This portion is NOT my recipe, it's the recipe for the cornbread at Hillstone... my favorite cornbread)

  • 1 1/4 cups all purpose flour
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 4 eggs
  • 1 - 15 ounce can of creamed corn
  • 1 4.5 ounce can of mild chilies, chopped
  • 1 1/2 ounces shredded white cheddar
  • 1 1/2 ounces shredded jack cheese
  • 1 1/2 sticks of butter, room temperature
  • 2/3 cup sugar
  • cooking spray

For the Salad:

  • 4 ears of corn
  • 1 tablespoon canola oil
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, chopped
  • 2 teaspoons lime juice
  • 1/4th teaspoon red pepper flakes
  • 1/4th teaspoon rosemary, minced
  • salt and pepper to taste

Directions:

For the Cornbread Croutons:

  1. Preheat oven to 400 with your cast iron skillet in the oven, if you don't have a cast iron skillet a 9 by 9 baking pan will work
  2. Whisk the flour, cornmeal, baking powder and salt into a small bowl
  3. In another, larger, bowl beat together the eggs, creamed corn, chilies, and cheeses
  4. In a totally separate bowl (I know, it's a lot of bowls) mix together the butter and sugar
  5. Pour the butter into the egg mixture and combine until just incorporated
  6. Then gently fold the fold the flour in until, again, the mixture is barely incorporated 
  7. Spray the hot, hot pan with a thin layer of cooking spray and pour in the batter
  8. Cook for about 30-35 minutes until the cornbread doesn't jiggle when you touch it on the top
  9. Once the cornbread has cooled, cut it up into cubes to sprinkle on top of the salad
  10. If you want to make the cornbread a day before serving, simply cut up the cornbread just before assembling your salad and broil to crisp it up and give it some new life

For the Salad:

  1. Coat the corn in the canola oil and sprinkle with salt
  2. Grill or broil the corn until charred on one side (I only char the corn on one side because I like it still crisp, but if you like a more cooked corn, have at it)
  3. When the corn is cool enough to handle, cut the corn off the cob
  4. Combine the corn, red onion, lime juice, red pepper flakes and salt and pepper to taste
  5. Just before serving top with cornbread croutons and fresh rosemary

Bratwurst's Best Friend - Garlicky Cabbage with Mustard Seed

RECIPE

There's nothing wrong with piling on bratwurst condiments to hit all the tastes that you're craving, but sometimes it's nice to keep things streamlined. When it comes to outdoor grilling I like to keep things simple by having less bowls out on the table than more. Just makes life easier. So when it comes to sides, I try and consolidate flavors and maximize each dish. You want veggies and mustard and a little acidity on your brat? Great! You're all covered in this one dish. Fear not vegetarians, this is also boss on a veggie burger!

[SERVES 6]

Ingredients:

  • 1 purple cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 2 large cloves of garlic, minced
  • 1 tablespoon butter
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons stone ground mustard
  • 1 teaspoon parsley, chopped
  • salt to taste

Directions:

  1. Heat the oil in a pan over a medium heat
  2. Add the garlic and a big pinch of salt
  3. Saute until aromatic
  4. Add the cabbage with another big pinch of salt and cook until cabbage begins to wilt
  5. Throw the butter and apple cider vinegar and cook until soft, around 10 minutes
  6. Finish with the mustard, parsley and salt to taste

 

Overly Dilled Tzatziki with Crudités

 
 
 
 

RECIPE

This is a real easy recipe, basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc bits in a colander and sprinkle with a little salt. Let the salt pull out the water from the cucumber for a few minutes and then ring em out between paper towels like a true animal.

It's best coooollllldddd. Serve with some carrots, cucumber & radish.  Or with pita bread.  Or as a side for chicken.

[SERVES 4]

Ingredients:

  • 1 tub full fat greek yogurt (I am basic, so i like Fage)
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • A few sprigs of mint (chopped)
  • Lots of dill (chopped)
  • A few sprigs of parsley (chopped)
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 persian cucumber (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. In  a large mixing bowl add all the ingredients and stir 
  2. Add more salt, pepper or lemon to taste

The Easiest Pancakes Ever

 
 
 
 

Pancakes are a magical food in that they basically taste good with everything. You could probably put a shoe on top of a pancake and it would taste alright.  These pancakes here are awesome because they can be made in a blender and kept in the fridge overnight for easy morning pancake action. So if you’re in a huge rush you CAN cook them ASAP, but if you wait until the next day they will be SO VERY fluffy and spectacular.  And make your morning easier.

These pancakes are adaptable and can go sweet or savory.  Top with maple syrup/bananas, blueberry compote/whipped cream, with a fried egg on top, with a little cinnamon and sugar or anything else that you have hanging out around your house.

Serves 2

Ingredients:

  • ½ cup flour
  • ½ cup oats
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons  vegetable oil
  • 1 egg
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp hearts

Directions:

  1. Combine all ingredients in your blender and mix until smooth
  2. Oil or butter a pan over a medium-low heat
  3. Cook until small bubbles appear on top
  4. Flip and cook until golden brown on both sides
  5. Top with whatever you want

Wine Braised Asparagus

RECIPE

Braising shallots is a great way to add big flavor to simple sautéed veggies. Once you get the technique down you can use it to spice up just about anything you want to cook.

[SERVES 6]

Ingredients:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)

Directions:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside
  7. Add a touch of olive oil to the pan and the asparagus
  8. Cook for two minutes, add the shallot mixture back in
  9. Let asparagus finish cooking in the sauce until al dente (cook time depends on the thickness of your asparagus)

Coconuty Movie Theater Popcorn

This is a straightforward simple recipe to make really good popcorn at home without a microwave. It requires a TOUCH of arm strength but other than that is basically fool proof.

[SERVES 4]

Ingredients:

  • 4 tablespoons coconut oil
  • ⅔ cup corn kernels
  • 1 teaspoon salt
  • 1 teaspoon sugar (or two if you want it sweeeet)

Directions:

  1. Select a medium sized pot with a lid
  2. Turn the heat on your cooktop to medium high and add 1 tablespoon of oil
  3. Once the oil is melted add in a few kernels and put the lid on
  4. Once the kernels pop you know the oil is hot enough so throw in the rest of the corn
  5. Put the lid on the pot
  6. Once the kernels start popping lift up the pot a few inches from the flame and shake it
  7. Keep shaking until the popping begins to die down
  8. Turn off the heat and let it sit until there is no more popping
  9. Pour popcorn into a large bowl
  10. While the pot is still hot add the additional 3 tablespoons oil and salt and sugar
  11. Give it a good mix to dissolve the sugar
  12. Pour over popcorn, mix, and enjoy

“Subway” Style M+M Cookies

RECIPE

When I was a kid the theater by my house had a Subway next to it so I’d always sneak in a 6 inch sub and a gooey cookie. I know Subway isn’t generally the pinnacle of culinary success but you KNOW that is a delicious cookie. Although this cookie isn’t identical, as they use ingredients that are hard to aquire for home cooks these cookies ARE super delicious and when cooked properly hit that perfect intersection of cooked, but ssssuuuuuperr soft and chewy.

[16 COOKIES]

Ingredients:

  • 1 stick of unsalted butter
  • ½ cup canola oil
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 2 cups and 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ⅔ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup milk chocolate M+M’s (plus a few extra for placing on top of the cookies for aesthetic reasons only)

Directions:

  1. In a stand mixer (or using brute force) cream the butter, oil and two types of sugar for 2 minutes
  2. Once the mixture is fluffy and a pale yellow add in the egg and mix for another minute
  3. Pour in the vanilla and give it another mix
  4. In a mixing bowl combine the flour, baking soda and salt
  5. Add the flour mix to the creamed butter slowly and mix until just incorporated
  6. Using a spatula fold in the chocolate chips and M+M’s
  7. If at all possible you’re going to want to rest your dough, they do this at Subway, so you gotta do it too
  8. Rest the dough for at least an hour (ideally 24 hours) in the fridge
  9. Preheat oven to 325 degrees
  10. Scoop out the cookie dough into golf ball sized portions and flatten on a cookie sheet. If you’re feeling really fancy sprinkle with a touch of sea salt and add a few extra M+M’s on the top
  11. Bake for 8 minutes or so until just set, you don’t want any browning
  12. Rest for 10 minutes before serving

Slightly Sophisticated Italian Soda

RECIPE

There’s nothing like sipping a refreshing soda while watching a movie and this adult version is just the ticket (too much? Just enough?)! Reminiscent of the Italian sodas of your youth, but not as syrupy and kicked up a notch with vanilla bean infused vodka. Honestly, the Torani syrup in this drink is manufactured to taste delicious, you really don’t have to do much with it. It’s a deliciously fun, easy cocktail with a couple of sprigs of rosemary and lots of club soda to balance the sweetness.

[SERVES 1]

Ingredients:

  • 3 tablespoons Torani raspberry syrup (obviously NOT sugar-free)
  • 1 ½ cups club soda (or sparkling water)
  • A splash of vanilla bean infused vodka ***
  • a few sprigs of rosemary
  • ice

Directions:

  1. Toss a sprig of rosemary into a tall glass and fill with ice
  2. Pour the syrup in followed by the club soda and vodka (if using)
  3. Nestle in another sprig of rosemary and a straw if you feel like it

Enjoy cold.

*** Flavor your vodka at least a day before.  Split a vanilla bean down the center and scrape the seeds into the vodka and let steep.  Make sure to seal the bottle up tight.

Spatchcock Chicken with Wine Braised Asparagus

 
 

If you’re squeamish you can purchase your chicken spatchcocked, if you’re a freak like me you'll want to do it yourself!!! First, you’re going to want to make sure you have a good pair of kitchen shears, if you don’t have these then the task at hand isn't going to be very pretty.  Place the chicken breast side down on a clean plastic cutting board, then using the shears you’re going to want to cut out the backbone. Cut from the tail to the neck as close to the backbone as possible on one side, and then repeat on the other side. Once the spine is out, twirl it around like a lasso and then keep it for chicken stock.  There is only one step left and it’s the yucky one...press down on each of the wings at the same time pretty firmly to crack the breastbone, allowing the bird to lie flat. You did it!  Now, onto the recipe...

4-6 depending on your hunger and the size of your bird

Ingredients:

Chicken:

  • 1 chicken (spatchcocked by your friendly butcher, or yourself if you’re brave)
  • 2 tablespoons room temperature butter (grass fed please)
  • 1 tablespoon chives (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 clove of garlic (chopped)
  • 1 teaspoon lemon zest (optional)
  • A big pinch salt
  • A few grinds pepper

Asparagus:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)
  • 2 tablespoons parmesan cheese (optional)

Directions:

Chicken:

  1. Preheat your oven to 425 degrees 
  2. In a small dish combine the butter, chives, parsley, garlic, lemon zest and a big pinch of salt and pepper
  3. Place the chicken in a large roasting pan and pat it dry with a few paper towels
  4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.  
  5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper
  6. Roast for about 40 minutes until your meat thermometer registers 155 degrees in the thickest part of the breast (careful not to cook it any hotter, or you'll have a dryyyy breast)
  7. Rest for 20 minutes before cutting and serving

Asparagus:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside Add a touch of olive oil to the pan and add asparagus
  7. Cook for two minutes, add the shallot mixture back in
  8. Let asparagus finish cooking in the sauce until al dente
  9. Add a small pat of butter or a touch of parmesan, if you like

To serve, cut up the chicken and serve hot with the asparagus and perhaps the chopped salad or some roasted carrots.
 

Cinnamon Sugar Fries

RECIPE

I'm a sweet potato fan. I like them roasted whole with butter and salt. It doesn't take much to please me when it comes to potatoes. However, if I feel like kicking it up a notch this is a side dish that I really like. They work well as an added bonus to an Herby Chopped Salad, a whole roasted chicken, or my personal favorite, with Saturday Night Turkey Burgers.

These are a healthy alternative to fries, so if only ultra crispy, crackly fries will do right now then these are not the ones for you to try today. However, if you're looking for a gooey, sweet and salty, and lightly spicy vehicle to dip into ketchup, you're gonna love these.

[1 POTATO SERVES 2 PEOPLE]

Ingredients:

  • 1 large sweet potato (cut in half and then into 1/2 inch-ish matchsticks)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon cinnamon

Directions:

  1. Preheat your oven to 400 degrees, if your oven runs hot you might want to choose 375
  2. Place the sweet potatoes onto a baking sheet and toss with the olive oil, salt and chili powder
  3. Bake for 20 minutes and then flip the potatoes
  4. Bake for another 20 minutes until the potatoes are mostly golden brown
  5. If you're willing to risk burnt potatoes and you want them CRISP go ahead and try cooking them for another 10 minutes
  6. Combine the brown sugar and cinnamon in a small bowl and mix them together with your hands to break up any brown sugar clumps
  7. Toss the fries in a bowl with the brown sugar mixture and enjoy hot! 

Saturday Night Turkey Burgers

RECIPE

What words come to mind when I say turkey burger? Bland? Dry? No thank you? Yeah, I figured. Luckily, there are a few tricks to ensure that your turkey burger will be deliciously moist. Even though they won't have that beefy taste that you might crave from a traditional hamburger, I've found ways to dress em' up so they're incredibly satisfying.

The grated onion and eggplant ensure moist burgers and the Worcestershire adds an umami element that makes these turkey burgers craveable!

[SERVES 6-7 ]

Ingredients:

For the burgers:

  • 1 pound dark meat ground turkey
  • 1 globe eggplant
  • 1/4 cup grated onion (you can use a cheese grater or a microplane zester)
  • 1 teaspoon Worcestershire sauce
  • a small bowl with salt and pepper
  • oil for the pan

For the All American

  • tomatoes (sliced)
  • pickles (sliced)
  • sliced cheddar
  • butter lettuce
  • red onion (thinly sliced)
  • ketchup
  • mustard

For the Mediterranean

  • tomatoes (sliced)
  • tzatziki
  • arugula (or butter lettuce)

For the BBQ

  • bbq sauce
  • coleslaw (homemade or you know, from the deli counter at your local grocery store)
  • pickles (sliced)

Directions:

  1. Set your oven to broil
  2. Poke the eggplant a few times with a knife 
  3. Broil the eggplant on a tin foil lined baking sheet for 20 minutes
  4. Flip the eggplant and broil for another 20 minutes
  5. Yes, your eggplant is burnt to a crisp, this is good!
  6. Once the eggplant is cool enough to touch strip off the skin and stem and discard
  7. Place the eggplant flesh in a colander to and press our any excess liquid 
  8. Combine the eggplant, Worcestershire sauce and grated onion in a large mixing bowl and stir
  9. Add the turkey meat and gently fold to combine with the eggplant, try not to overwork your meat or your patty might be too dense
  10. Refrigerate for 1 hour
  11. Heat a large saute pan over a medium-high heat and cover the bottom of the pan with a very thin layer of oil
  12. Divide turkey into 6 or 7 portions and form each into a patty, making sure to push your thumb into the center of the burger on both sides just a little so the patty is thicker on the outside of the burger than it is in the center (this helps it cook more evenly)
  13. Sprinkle each burger generously with salt and pepper on both sides and put them in the hot pan
  14. Cook for about 4 minutes on each side (if you like to flip your burgers often, that's fine) until the internal temp reaches 155 degrees
  15. Rest for 10 minutes and serve with the toppings of your choice and a green salad or sweet potato fries!
  16. If you're feeling fancy while your burgers are resting toast the buns with a little bit of oil or butter in that pan you just cooked the burgers in.

Honey Jalapeño "Refried" Beans

 
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RECIPE

This is a recipe that I make all the time. My boyfriend and I go through a ridiculous amount of black beans, it's a good alternative protein source. I serve them on brown rice with some roasted vegetables, in a taco, tossed under a salad, or hell, straight out of the pot. The longer you let the beans cook the more they develope  a texture that mimicks refried beans.

[SERVES 6]

Ingredients:

  • 3 cans of black beans
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of one lime
  • ¼ cup cilantro, chopped

Directions:

  1. Heat olive oil in a medium-sized saucepan over medium heat
  2. Once hot add the onion and a touch of salt
  3. Let the onion sweat 
  4. Add the garlic and jalapeno  
  5. Cook until aromatic and everything is soft
  6. Add the honey 
  7. Add black beans 
  8. Add the rest of the salt, pepper and lime juice 
  9. Put lid on pot and simmer for 30 minutes, stirring occasionally
  10. Beans should almost become the texture of refried beans, if this isn’t happening just add a little more olive oil and let them sit a bit longer
  11.  Once soft and a mashed consistency add the cilantro
  12. Add salt, pepper, and lime to taste
     

Leftovers Breakfast Tacos

 
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RECIPE

BREAKFAST TACOS are just a thing that everyone should be able to make. This is the simplest iteration but you can get real creative.  I basically plan on making breakfast tacos every time I make Mexican food at home... or with restaurant leftovers.

[Makes as many tacos as you want]

Ingredients:

  • eggs
  • fresh salsa
  • Limes
  • Cilantro (optional)
  • Radish (optional)
  • Leftover beans
  • Leftover veggies

Directions:

  1. Heat non-stick pan
  2. Toss in a little oil in there 
  3. Fry or scramble the eggs with a touch of salt
  4. Once the eggs are cooked, put them to the side 
  5. Add some leftover beans and vegetables into the pan  
  6. Remove the pan from the heat and quickly toast the tortillas  
  7. To assemble put some beans on a tortilla, followed by eggs, vegetables, and cilantro, radish and/or salsa that you have left over.
  8. Sprinkle with a little more salt 
  9. Finish with a big squeeze of lime