Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish.
I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken.
This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂
I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata!
4 6-ounce grouper fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter divided
1 tablespoon olive oil
1/2 cup fresh lemon juice
2 garlic cloves, chopped
1/2 cup white wine
1 cup chicken broth
2 tablespoons capers
2 tablespoons chopped parsley
Sprinkle grouper fillets with salt and pepper.
Dredge fillets on all sides in flour.
Melt 2 tablespoons butter and olive oil in a large skillet.
Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.
Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine.
Cook for 2 minutes or until slightly thickened.
Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time.
Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.
Serve sauce over fish.
I served mine with a side of angel hair pasta and baby broccoli.
I love risotto! I much rather have a bowl of risotto than Mac and Cheese any day of the week.
I’m not going to lie to you. This creamy risotto is hands on. You do have to stand there and stir, and add liquid, and stir, and monitor. But I promise it is worth every minute! My friend Amy says risotto is a labor of love.
I have several risotto recipes, that’s how much I love it!
This recipe is buttery with hints of lemon! And the roasted garlic takes it up a notch!
Roast Garlic is absolutely delicious! It will fill your house with the most irresistible, and mouth-watering aromas imaginable. I’m talking about the whole head of garlic roasted with olive oil until each individual clove is completely golden and butter-soft. It will just squeeze out! Roasted garlic is perfect for spreading a piece of bread or mashing into dishes like this risotto.
This risotto recipe is a perfect side with baked cod or breaded chicken!
Looking for wine to compliment this dish?
Try the Scout & Cellar 2019 ADELANTE SAUVIGNON BLANC, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish.
2 1/2 cups chicken broth
2 tablespoon unsalted butter
2 small shallots, chopped
½ white onion, chopped
1 garlic, roasted- see instructions below
½ lemon, juiced
1 tablespoon lemon zest
2 cups arborio rice
3 tablespoon. Brandy, optional
Freshly ground black pepper
1 teaspoon salt
2 tablespoon. chopped fresh chives
1 head of garlic
Heat the oven to 400°F: Set a rack in the middle position.
Peel (most of) the paper off the garlic
Leave the head itself intact with all the cloves connected.
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
In a medium saucepan, heat chicken broth stock to boiling; keep hot over low heat.
In a 2-1/2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Cook until butter begins to foam and turns brown, 1 to 1 1/2 minutes. Add shallots, onions and cook, stirring until tender, 2 to 3 minutes.
Stir in rice until coated with butter. Make a well in the middle of the coated risotto and squeeze the roasted garlic into the pot. Stir until combined.
Add brandy and simmer, stirring, until almost evaporated, about 1 minute. Add 1/4 cup of broth and lemon juice and stir until almost completely absorbed, about 1 1/2 minutes.
Add lemon zest and stir until combined.
Continue adding broth, 1/4 cup at a time, stirring constantly and allowing each batch to absorb before pouring in the next. Cook until rice is tender but still firm to the bite, 15 to 20 minutes total.
Remove from heat; stir in 1 1/2 teaspoon of the chives; season with salt and pepper to taste.
Transfer risotto to two serving plates and garnish with remaining chives.
Beer can chicken is the best, easiest way to cook a whole chicken on the grill without any special equipment. The beer from the can steams the chicken, resulting in a perfectly-cooked and moist whole chicken. The chicken literally sits on the can and as the beer heats up, it streams and flavours the inside of the chicken.
I start with marinating the chicken with Sazon seasoning, vinegar, and stuffing lemon, lime and orange wedges inside the chicken overnight.
Sazon is like the magic spice blend in many Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand. If you can not find Sazon you can make your own, the recipe is at the bottom of this blog page.
Next comes choosing the beer!
Beer can chicken requires beer in a can. However, that doesn’t mean you have to buy canned beer. All you need is a can. I personally prefer to use an old soup can that I have cleaned and saved. Which opens up your beer possibilities immensely because many of the best beers are only sold in bottles. So it comes down to what type of flavor you want to add to your chicken. Does a sweeter bird sound good? How about something a little spicy, wheaty, or fruity?
The most popular choice is lager, but I also like to use sour beer. I love citrus flavors, and the sour citrus seems to make the flavors come alive. It’s all a matter of personal preference. Get creative!
Once you have marinated your chicken and chose the beer, you’re get the bird on the can and to get grilling!
1 (12-ounce) can lager beer, divided
1 1/2 teaspoons kosher salt
4 tablespoon Sazon Seasoning
1 cup White distilled vinegar
1 lemon, cut into wedges
1 lime, cut into wedges
1 orange, cut into wedges
1 (4 to 4 1/2) pound whole chicken
1/4 cup beer, reserved from above
1/2 cup apple cider vinegar
Juice of ½ a Lemon
2 tablespoons Sazon seasoning
1 Garlic, minced
1 teaspoon Red Pepper Flakes
Pat the chicken dry with paper towels.
Place lemon, lime and orange wedges into the center of the chicken.
Stir the Sazon seasoning, garlic powder and red pepper flakes together in a small bowl.
Pour the seasoning mixture into a large Ziploc bag, slowly pour vinegar, and EVOO into the same bag. Combine.
Drop the chicken into the bag, zip the bag and shake until the chicken is well coated.
Combine all ingredients in a small bowl.
Heat grill by heating 2 out of 3 (or 3 out of 4) of the burners to high heat. Keep the remaining burners off.
Pour out or drink about half of the beer, reserving 1/4 cup for the basting sauce.
Place the beer can inside a metal 9×13-inch aluminum pan. Lower the chicken leg-side down onto the beer until it is securely propped upright. Be careful when picking the pan up, have a firm grip on the chicken with one hand while holding the foil pan with the other. Trust me, I’ve totally lost my chicken by not doing that.
Place the pan over indirect heat (over the turned-off burners) and grill for 30 minutes.
After 30 minutes, baste the chicken with the basting sauce. At this point, it will start to brown and look almost cooked through, even though it is not.
Baste the chicken with the sauce and continue to cook, covered, basting every 10 minutes, until the skin is deeply colored, crisp, and a probe thermometer in the deepest part of the thigh registers 165°F, about 25 to 35 minutes more depending the size of the chicken.
Rotate the pan as needed so that the chicken browns evenly.
Remove the chicken and the pan with its drippings from the grill. (If you use a foil pan, slide the pan onto a baking sheet before moving it around)
Discard the beer can. Cover the chicken with aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Ever since I was a little girl, I have loved going to Disney World. It is definitely my happy place!
I have so many amazing memories, from camping at Fort Wilderness to birthday celebrations at Epcot’s Food & Wine festival.
Epcot is my favorite park to visit especially when they are hosting one of their festivals; Food & Wine Festival, Art Festival or the Flower & Garden Festival.
Epcot’s festivals combine my love for Disney, food and wine. Honestly, what could be better than hopping around the World Showcase and sampling new foods, drinks and rubbing elbows with Disney fans?
Brian and I always enter Epcot, in the back by the United Kingdom. We have a beer at the Rose and Crown while I flip through the festival’s passport, which contains the menus for each World Showcase Booth and a sticker to use to mark off that you have visited. Yes, I am a complete passport geek, every time we stop at a World Showcase booth, I have to check off the foods and drinks we have tried.
So when I saw Disney had a cookbook with recipes from all their festivals including the festivals at Disneyland, I couldn’t resist. I had to have it.
After purchasing the cookbook, Brian and I took a margarita break in Mexico like we normally do. I’m a huge fan of the Three Caballeros ride and the margaritas in Mexico. As we sipped our margaritas, we looked through the cookbook. I was so excited to see so many of our favorite dishes from the festivals and some new ones I couldn’t wait to make at home!
During the Food & Wine festival, we absolutely loved the Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt at the Islands of the Caribbean booth. And guess what the recipe was in the cookbook! And here lays the inspiration for the recipe below!
My parents are retired and love to travel. They recently bought me a Island Jamican Jerk Spice seasoning back from one of their cruise vacations. So this is the Jerk seasoning, I used but you can find a number of different types of Jerk seasonings at your local grocery store.
In a large ziploc bag, toss chicken, 3 tablespoons of the Jerk seasoning and 1 tablespoon canola oil until chicken is completely coated. Refrigerate for one to two hours, the longer you allow the chicken to marinate the more flavor you will have. After the chicken has marinated, preheat the grill to medium-high heat, and remove chicken from the ziploc bag. Place chicken on grill grates and grill for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. Rest for 10 minutes. Remove chicken to a plate, cover lightly with foil, and allow them to rest for 10 minutes before serving.
You can use a store bought Mango chutney or you can make your own. It is simple and turns out delicious. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes. This chutney is spicy from ginger, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes and sugar. It pairs great with almost anything from his chicken, to a spread on a cheese board.
To make the sugar vinegar syrup, combine sugar and vinegar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Add the peeled chopped mangoes, and chopped onion, ginger, and red pepper flakes. Leave the saucepan uncovered and simmer for 45 minutes to 1 hour until syrupy and slightly thickened. Stir occasionally during cooking.
Mango Chutney Yogurt
Whisk 1 cup plain yogurt and 2 ½ tablespoons of the Mango chutney with chopped cilantro. Taste and season with salt and pepper. Place in the refrigerator until dinner time.
Sweet Plantain Salad
Preheat your oven to 400 degrees F and brush a baking sheet with canola oil.
Your plantains have to be ripe. The best thing to do is buy them a few days before you are going to make this dish. Plantains may look like bananas but they do not peel like one. Ripe plantains are a lot easier to peel. To peel a plantain, you will need to cut off the ends of the plantain, run your knife lengthwise through the skin of the plantain without cutting into the flesh, and finally, use your hands to pull the skin off. If some of the skin doesn’t peel off, use a vegetable peeler to remove the “stuck” skin. Place your peeled whole plantains on the prepared baking sheet and roast for 15 minutes, then flip and roast for an additional 15 minutes. After a total of 25-30 minutes, plantains should be lightly golden brown and soft. Remove from the oven and let cool to room temperature. Cut into bite-size chunks.
While the plantains are roasting, prepare the rest of the salad. In a small bowl, combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. Refrigerate while you prepare the rest of the meal.
Once everything is done, it’s time to plate it up! In true Epcot fashion, take a scoop of the Sweet Plantain Salad and place it in the middle of a plate. Lay the grilled chicken on top and serve with a dollop of the Mango Chutney Yogurt. I also drizzled some of the Mango chutney over the top of the chicken and sprinkled chopped cilantro on top.
During the Stay at Home Order, I have definitely been missing trips to Epcot but this meal made me feel like I was taking a trip around the World Showcase.
This is a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Trust me, you will love it!
4 Chicken thighs and 4 Chicken drumsticks or 8 Chicken Breast
3 tablespoons of your favorite Jerk Spice
1 tablespoon canola oil
Sweet Plantain Salad
3 medium or 2 very large ripe plantains (they should have some black spots and be slightly soft)
¼ cup Apple Cider Vinegar
1 garlic clove, chopped
¼ teaspoon salt
¼ cup canola oil, plus more for roasting the plantains
½ cup red onion, diced
½ cup red pepper, diced
1 tablespoon Jalapeno, chopped (optional)
4 tablespoons fresh cilantro, chopped
Mango Chutney, or you can buy the jar stuff
2 cups sugar
1 cup distilled white vinegar
4 cups mangoes (2 to 3), peeled and cut in 3/4-inch pieces
1 medium sweet onion, chopped
½ tablespoon ginger
2 garlic clove, minced
1/4 teaspoon red chili pepper flakes
Mango Chutney Yogurt
1 cup plain yogurt
2 ½ tablespoons Mango chutney
2 ½ tablespoon cilantro, chopped
Salt and pepper to taste
Jerk Chicken Instructions
Toss chicken, jerk seasoning and canola oil in a large ziploc bag, until chicken is coated. Refrigerate for 1 to 2 hours.
Remove chicken from the refrigerator and let sit for 10 minutes at room temperature before grilling.
Preheat the grill to medium- high heat.
Remove chicken from the jerk marinade and place on a medium to high lightly oil grill.
Grill chicken for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. You may also broil, or roast the chicken in a hot oven (425 degrees F).
Rest for 10 minutes. Remove chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.
Sweet Plantain Salad
Preheat the oven to 400 degrees Fahrenheit and brush a baking sheet with canola oil.
To peel plantains, cut off the ends from both sides. Then cut a long strip down the length of the plantain without piercing the fruit. Remove the fruit from the peel.
Place peeled whole plantains on the prepared baking sheet and roast until tender and golden brown on both sides, about 25 to 30 minutes, flipping once halfway through.
Combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl.
Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined.
Refrigerate while you prepare the rest of the meal.
Mango Chutney, if not using store bought
Combine sugar and vinegar in a medium saucepan; bring to a boil, stirring until sugar dissolves.
Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
Mango Chutney Yogurt
Stir together yogurt, mango chutney and cilantro.
Taste and season with salt and pepper.
Refrigerate until ready to serve.
Serve Jerk Chicken on top of Sweet Plantain salad with a scoop of Mango Chutney Yogurt and garnish with chopped cilantro.
These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce!
They are low carb and keto diet friendly.
Start with 3 or 4 small zucchini.
I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.
Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt.
Now it’s time to make the filling. Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef. Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.
Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color, I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time!
Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.
I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too.
Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes.
This recipe is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!
1lb Ground Beef
1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
1/2 cup Red Onion, diced
2 Cloves Garlic, minced
1 tablespoon Chili Powder
2 teaspoons Cumin
1/2 teaspoon Salt
8 ounces Cheddar Cheese, shredded
1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside.
Pour salsa into a baking dish.
Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.
In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.
Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.
Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together.
Once combined, fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 25 minutes or until zucchini has softened and cheese is melted.
Eggplant Parmesan is one of my favorite Italian comfort foods. The one thing to keep in mind when cooking eggplant, is eggplants hold onto moisture, like a sponge. So if you’re not careful you can end up with a mushy mess.
So the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it.
How do we pull moisture out of the eggplant?
You sprinkle salt on the eggplant slice and let them sit for 45 minutes to one hour.The salt pulls out the moisture from the eggplant.
It also helps to cut the bitterness of the vegetable and makes it “sweat”. You will notice little drops of moisture on the surface of the disks. Removing the moisture from the eggplant will prevent it from releasing it during cooking.
After the 45 minutes, all you have to do is just pat them dry and dust off the excess salt and then you’ll be ready to start making your eggplant parmesan! I guarantee you will have a much crispier and less soggy eggplant parmesan dish!
Now of course, you can bake or roast the eggplant for eggplant Parmesan, and they are tasty but frying the eggplant gives the dish a deep caramelized flavor that can not be mimicked by baking.
I like my eggplant a tad thick so I slice mine about ¼ thick, using a sharp knife. Grab two shallow dishes, crack two eggs in one dish and whisk. I like to add some seasoning, like granulated garlic and black pepper, to my whisked eggs but that is totally up to you. Pour 1 ½ cup Italian seasoned breadcrumbs in the other dish. I love cheese and feel you can never have too much so I sprinkle ¼ cup of grated Parmesan into the breadcrumbs and whisk until combined.
Take each slice, dip it into the egg mixture, roll in the bread crumbs and shake off any excess. Place the breaded eggplant slices on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Heat a large skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. I always use my cast iron skillet but any skillet will work. I have become a big fan of cast iron in the last year. Check out my Tips & Tricks page for why.
Once the skillet is hot, slowly slide two-three breaded eggplant slices into the oil. Cook for 1-2 minutes on each side, they should be a nice golden brown. The first batch will take longer than the rest as the oil heats up. You will want to keep a close eye on them and watch out for oil splatters.
Line a large sheet pan with foil, this will make for an easy clean up. Add a layer of eggplant slices then dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. The more cheese the better, in my opinion.
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!
There is nothing better than the smell of fresh basil. It reminds me of my grandparents’ backyard when I was a child. My grandfather, Papa, always had a basil plant in his backyard. Here’s a great tip for cutting basil. Stack the basil leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other. Sprinkle on top of your eggplant parmesan and serve.
1 large eggplant, sliced into 1/4″ thick slices
2 tbsp kosher salt
1 1/2 cup Italian seasoned breadcrumbs
¼ cup Parmesan cheese, grated
4 tbsp vegetable oil, for lightly pan-frying
2 cups marinara sauce, homemade or store-bought
2 cups whole milk mozzarella shredded
1 cup Parmesan cheese shredded
Handful of fresh basil leaves sliced, for garnish (optional)
Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt.
In 2 shallow plates, add breadcrumbs to one and whisk eggs and in the other. Dip both sides of the eggplant slice into egg mixture then cover with breadcrumbs, shaking off the excess. Place on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Preheat the oven to 375 degrees.
Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two-three eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you’ve pan-fried them all.
On a large sheet pan, add a layer of eggplant slices then using dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown.
My friend, Amy travels for work so when she texted me that she just ate one of the best meals of her life and wanted me to learn how to recreate it, I felt like I had to accept the challenge.
This steak recipe will have you licking your plate and asking for more!
The coffee rub is quick and easy to whip up. You may be thinking, “Really? Coffee on steak??” YES! It gives the steak such a rich, bold flavor. After trying this coffee crusted steak rub you will likely want to keep a jar of it in your cabinet at all times.
First, you’ll need to choose the coffee, I personally love to use Kona Vanilla Macadamia Nut. It gives the steak a slightly sweet but savory flavor. But you can choose any coffee!
Whisk in a bowl: the coffee, granulated garlic, ground black pepper, grated parmesan cheese, salt and dry mustard powder.
Here’s a tip I learned, it is best to take the steaks out of the fridge about half an hour before you plan to cook them. Why? In the words of Food Network’s Bobby Flay “freezing-cold steak won’t cook evenly!”
Remove the wrapping from the steak, roll the steak in the coffee rub pressing to create a crust. Place on a plate and let the steak come up to room temperature on the kitchen counter while you make the Shallot butter.
I love making different types of butter so when I saw this recipe called for a Shallot butter, I was super excited. You will need to allow 2 sticks of butter to soften to room temperature. While the 2 sticks are getting to room temperature, take 2 additional tablespoons of butter and melt, I usually use a coffee mug in the microwave for 30 seconds.
Warm a sauté pan over high heat, slowly pour in the melted butter, and heat for about two minutes, this is called the smoke point. Add the sliced shallots and caramelize for two minutes, seasoning with salt. Continue to caramelize as shallots start to brown, add the garlic and sauté for one minute. As the shallots and garlic start to brown deglaze with white wine and lemon juice. Once the mixture starts to boil, take off the heat and let cook for one minute. Place the two softened butter sticks into a bowl, pour the shallot mixture on top and whip together.
I fell in love with this butter and keep a small amount in my fridge at all times. I use it for almost anything from scrambled eggs, sauteing vegetables to pasta dishes.
Preheat the grill.
Place the steak at the hottest part of the grate, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. If you try to lift the meat before it’s ready, it’ll stick to the grates.
After the steak is seared on both sides, use tongs and move it to the warm side of the grate (not directly over the coals), brush with Shallot butter. Close the lid and continue to cook the steak until it’s at your desired temperature. Here’s another tip, do not stab them with a fork, or press down on them with a spatula, this will release their flavorful juices into the flames below. Just let them cook until your desired temperature. I like to use a digital instant-read meat thermometer to check the temperature of the steak while it’s still on the grill.
130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done.
Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill.
Using the tongs, remove the steak from the grill, place on a cutting board, and brush with the Shallot butter, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees).
After 5 minutes, brush Shallot butter onto a plate, place the steak on top and serve.
I served my steak with a twice baked potato and garlic wilted spinach. Yum! It was the perfect steak night meal! I included the garlic wilted spinach recipe below.
2 6 oz filet mignon steaks, trimmed of fat
1 tablespoon coffee, grounded
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 tablespoon grated Parmesan cheese
½ tablespoon seasoning salt
½ tablespoon dry mustard powder
Caramelized Shallot Butter:
2 sticks butter, room temperature
1 cup shallot, sliced 1/8 inch thick
2 cloves garlic, minced
2 tablespoons butter, melted
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
1/2 teaspoon fresh lemon juice
2 tablespoons white wine
Warm a saute pan over high heat. Add the melted butter, heat to the smoke point, and add the shallots.
Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt. Continue to caramelize the shallots, add the garlic and deglaze with 2 tablespoons of white wine and ½ teaspoon of lemon juice. Bring to a boil and remove from the heat for one minute.
Combine shallot garlic mixture and softened butter in a mixing bowl and whip to combine.
Roll the sirloin in the coffee rub pressing upon rub to create a “crust”.
Grill the steak to the desired temperature being careful not to burn the crust. Brush the sirloin with the butter and allow the sirloin to “rest” for 5 minutes.
Brush Shallot butter onto a plate, place the steak on top and serve.
Inspired by Capital Grille Recipe.
Garlic Wilted Spinach
2 tablespoons extra virginolive oil
4 cloves garlic, minced
1 lb baby spinach
Salt & pepper to taste
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper, then serve.
I’ve always wanted to make homemade pasta dough, another item on my Recipe Bucket list! So when my sister-n-law and brother got me the Kitchen Aid Pasta maker for my birthday this year, I no longer had an excuse to cross homemade pasta dough off my Recipe bucket list!
When I was in Sicily on vacation with my family, we ate at this little farmhouse that served homemade fettuccine. It was one of my favorite meals of our trip. Your teeth just sink into the pasta, it has such a delicious, fresh, chewy, unmistakable bite to it.
First off, the pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I thought, especially once I got the hang of using my pasta maker. (I’ve included instructions below as well, for how to roll out pasta using a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour, and Semolina Flour is a good choice for heartier shapes and sizes, either one can be found at any Italian market or Amazon).
While practicing the Safer-at-Home order, I decided this was the perfect time to share everything I’ve learned so far about making homemade pasta. I’ve tried to include a lot of different methods and options to work with whatever you have in your kitchen. So, find whatever method works best for you — and comment below if you give homemade pasta a try! I would love to hear how it goes.
3 cups of “00” flour, plus additional for dusting
1 teaspoon kosher or fine sea salt
3 large eggs
1 egg yolk
Approximately 2 tablespoons warm water
1 to 1/2 tablespoons EVOO – Extra Virgin Olive Oil
Food Processor Method
This method is the quickest and easiest, in my opinion.
Simply add all ingredients to the bowl of a food processor (fitted with the normal blade attachment). Pulse for about 10 seconds, or until the mixture reaches a crumbly texture. Remove the dough and pat it into a ball with your hands and place it on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour. You want it to be pretty dry.) Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Pasta By Hand
This is the traditional way. I actually love making pasta by hand, especially with kids, it’s like playdough that’s actually edible!
Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick (some eggs may accidentally spill out, no worries, just use your hands to pull them back in.) Then use your hands to fold the rest of the dough all together until combined. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkle some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. This can definitely count as your arm workout for the day! Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Now for the rolling!
Thanks to my sister-in-law and brother I have the roller attachments for the Kitchenmaid mixer. But it is okay, if you don’t, a rolling pin works just as well.
Once the dough has rested for 30 minutes and is ready to go, remove it from the plastic wrap and transfer it to a cutting board. Use a knife to cut the dough into four equal wedges, then set one wedge aside and immediately wrap the remaining three in the plastic wrap again to prevent them from drying out.
Roll by hand
To roll out your pasta by hand, shape one wedge into an oval-shaped flat disc. Transfer the disc to a cutting board, and use a rolling pin to roll out the dough until it reaches your desired level of thickness (generally between 1-2mm thick), adding extra flour to the cutting board as needed to prevent sticking. My thickness rule is, if you gently pick the dough up you can slightly see your hand through it.
Using a pizza cutter or a knife, slice the dough into 5-inch sections. Then, starting on the short side of the sections, roll them up into very loose, flat cylinders. Cut the cylinders to your desired width of noodles. Then transfer the cut pasta to a drying rack, or swirl it into little pasta “nests” and lay them on a floured pan to dry for 30 minutes. Repeat with the remaining pasta dough.
Roll with Stand Mixer attachments
Connect the pasta roller attachment to your stand-alone mixer. Set the adjustment knob to the widest setting. Then shape and feed the pasta dough into the roller until it reaches your desired thinness.
Remove the roller attachment and connect the cutter attachment of your choice. Feed the dough through the cutter. Then transfer the cut pasta to a drying rack, to dry for 30 minutes. Repeat with the remaining pasta dough.
Ready to cook
Bring a large stockpot of salted water to a rolling boil over high heat. Add in the fresh pasta, and then immediately begin to stir it so that the noodles do not stick together. Continue to cook until the pasta has reached the texture you desire, I personally like al dente , which usually takes 90 seconds. Homemade pasta cooks much faster than dried pasta! Then strain the fresh pasta and use immediately.
Homemade Pasta is something everyone should make at least once in their lifetime! It is pretty easy and fun! Plus you can be creative with your flavors, from a lemon herb to chocolate- the possibilities are endless.
Coming soon! Check out the recipes tab for different ways to use homemade pasta! For ravioli, check out my Pear & Pecorino Ravioli with Pancetta recipe.
I totally have a recipe bucket list, I mean, shouldn’t everyone? 🤣
I have always wanted to make popovers. So, I decided to try my hand at making them and I’m so mad I haven’t made them before.
They are easy to make and delicious!
You may be asking yourself, what is a popover?
They are like a muffin but light, airy, and crispy around the edges. In this recipe, they pull apart to a buttery cheesy magical pastry.
The name comes from literally “popping over” the sides of the pan and are baked in a hot oven until they “pop” up. They are a simple side item for a weeknight meal or holiday entertaining.
You may have heard that popovers are usually made in a special pan. Good news – you can use a regular muffin pan and they work just as well.
If you use a muffin pan, you may want to skip every other opening just in case they “pop” over onto each other.
Guess what? No mixer or blender is required. Just one bowl, a whisk and a rubber spatula is all you need.
You can get pretty creative with popovers! In the recipe below, I used Mozzarella and Parmesan cheese, but you can use any cheese combination you like and then add your favorite seasoning, instead of garlic powder and cayenne in the recipe below. Or, switch it up completely, and make them sweet for a dessert by using sugar and cinnamon. The possibilities are endless! Get creative!
12 cup muffin pan or popover pan
2 cups whole milk
4 tablespoons butter, melted
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons garlic powder
1/2 cup shredded mozzarella cheese
1/2 cup finely grated Parmesan
4 tablespoons minced chives
1 teaspoon cayenne pepper or smoked paprika
1. Preheat the oven to 425 degrees F.
2. In a medium bowl, whisk together the eggs, milk and melted butter until combined. Whisk in the flour and salt and then fold in the cheeses and chives until even. Cover the batter and refrigerate for 30 minutes.
3. Put a muffin pan on the middle rack in the oven to warm for 10 minutes.
4. Remove muffin pan from oven (careful, hot!) and pour the batter into the cups of the hot pan, filling almost to the top – make sure they are almost to the top.
5. Lightly sprinkle with the cayenne or smoked paprika (a very small amount of cayenne). Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven.
6. Take each out of the pan, place on a wire rack, and pierce with a small paring knife to let steam escape. Serve hot.
The smells of Spanish cooking never fails to set my tastebuds alight.
Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!
I loving making recipes that remind me of being a little girl at my grandparents’ houses.
I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.
Here’s a some quick tips on the difference.
Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.
Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.
For this recipe, I used Mexican chorizo since I will stuffing it into chicken.
I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.
I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!
The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.
If you have the time, marinate it over night, if not at least 1 hour.
Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!
Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!
Evenly, dice the onion, garlic and red bell peppers.
Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!
While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.
Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.
Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!
By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!
PreHeat your oven to 325F
Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!
First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!
The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.
Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.
Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)
Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!
Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!
Cut 2-3 inch strips and place on top of the Chorizo stuffing.
Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.
You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉
Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!
Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!
Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.
Now it’s time to plate the dish! I love creating the presentation of the meal!
Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!
Get creative and post your plated presentation below in the comments, I’d love to see it!!!
Goya Mojo Chipotle Marinade
4 Chicken Breasts
1 large Onion – diced
5 garlic cloves- minced or diced
2 red bell peppers – diced
1 pound Mexican Chorizo
1 ball of Oaxaca Cheese
2 teaspoons Badia Sazon With Saffron
Salt & Pepper to taste
1/4 cup white wine or chicken broth
Yellow Rice Ingredients:
10 oz. Vigo Yellow Rice packet
1 tbsp unsalted butter
Olive Oil – EVOO
1 clove garlic – minced or diced
2 cups Chicken Broth
1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.
2. Preheat oven to 325F.
3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.
4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.
5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.
6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.
7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.
8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.
9. Roll up the chicken, tucking in the stuffing and cheese.
10. Stick a couple of toothpicks in near the opening to keep it all together.
11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.
12. Pour in 1/4 cup white wine or chicken broth.
13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer
14. Serve immediately over yellow rice. Enjoy!
Yellow Rice Instructions
1. Melt butter and EVOO over medium heat in a sauce pan.
2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.
3. Add garlic and sauté until fragrant.
4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.
5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.