Original Creations
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Citrus Wheel Salad with Frisée & Mache Greens
Although various citrus fruits are available year-round, there is something about this time of year that has me anticipating using it in my cooking more than usual. It brings a brightness and juicy texture to a dish that you just won’t find using other fruits or vegetables. As we are right on the cusp of Spring, there is no better time to introduce some healthier, lighter options back into your diet. Welcome, the Citrus Salad.
This time of year, there are a ton of delicious citrus options in season to choose from in your local grocery store- Tangelos, Cara Cara Oranges, Kumquats, Meyer Lemons, and Blood Oranges are just among a few options you’ll find on the shelves right now, which makes it the perfect time to put together this Citrus Wheel Salad.
Something I am keen on lately is testing new types of salad greens and how they pair with various flavor profiles. I try to get away from the standard Romaine, Leaf Lettuces, Spring/Mesclun Mixes, etc. whenever possible to keep things interesting.
Frisée is always a go-to for me. The bitter flavor and crunchy texture works beautifully in salads, although I do typically like to pair it with another type of green since the bitterness of it can be overpowering.
In this recipe, I used Mache “Rosettes,” which get their name because of their unique shape. Each rosette has several delicate leaves, which are especially eye catching. The Mache Greens have a sweet, nutty flavor profile that work well the additional toppings used in this dish.
Accompanying the citrus and salad greens are beautiful roasted Heirloom Beets, chopped Pistachios, & sliced Fennel. Tie it all together with the light dressing of a delicious home made citrus- dijon vinaigrette.
Citrus Wheel Salad with Frisee & Mache Greens2018-03-13 21:17:41PrintSALAD INGREDIENTS- 3-4 Pieces of Assorted Citrus (see notes below)
- 1 Bulb of Fennel (core removed & sliced thin)
- 2 Small Golden Beets (Roasted)
- 2 Small Red Beets (Roasted)
- 1/4 Cup Chopped Pistachios
CITRUS- DIJON VINAIGRETTE- Zest from 1 Tangelo (or Naval Orange)
- Juice from 1/2 Tangelo (or Naval Orange)
- 1/2 Tsp Dijon Mustard
- 1 Tsp Honey
- 2 Tsp Champagne Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Water
- **Can also add Fennel fronds (delicate green leaves at the top of the plant) to this vinaigrette to enhance the Fennel flavor.
InstructionsROASTED BEETS- Preheat oven to 400 degrees. Scrub beets and brush with olive oil. Wrap in aluminum foil and cook for approximately 45 minutes or until fork tender (depending on size). Rub off skins and cut into wedges. Set aside.
SALAD- Cut citrus into round disks and remove peels. Remove the Fennel core and slice thinly, (saving the fronds to later incorporate into the vinaigrette). Rough chop Pistachios. Set aside. Cut Frisee into bite sized pieces- removing the stem and layer with the Mache Greens onto a serving platter. Top with citrus wheels, Beets, Fennel, & Pistachios. Drizzle on vinaigrette and serve right away.
Notes- Citrus Used in this Recipe: Cara Cara Oranges, Navel Oranges, Grapefruit, & Tangelos
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BBQ Pulled Pork Sliders with Pickled Red Onions
Pulled pork is something we all love to eat, but seldom love to make. The main reason? Time. We never seem to have enough of it.
In order to get that perfect, “fall off the bone” consistency, you have to be patient.
Between busy work schedules, running errands, and the many other obligations filling our schedules, it is more attainable to whip up a quick meal than to plan the day around what you’re serving for dinner..but what if we looked at it from a different angle?
While pulled pork does take time to cook, it is quite easy to prepare, and low maintenance. Once it goes into an oven or slow cooker, it’ll go for several hours with no attention necessary, but the real up-side of this particular item is that it truly is the dish that “keeps on giving.” Even a small pork shoulder will yield a sizable final product, which can be used for many different dishes throughout the week, thus- saving you time (and money) in the long run.
Although today’s post is focused on sliders in specific, there are several ways to repurpose the leftovers so you can be sure nothing goes to waste! Grilled cheeses, sandwiches, enchiladas, quesadillas, tacos, & flatbreads are just a handful of ways you can incorporate the pulled pork leftovers into yet another delicious meal.
So let’s get back to the sliders, shall we? These make for the perfect “small bite” hors d’oeuvres when having company over and I assure you they will smell them before they see them. The sweet and smoky BBQ pork will fill any room with a heavenly aroma and immediately get the taste buds tingling. Top the pork with a handful of tangy pickled red onions, serve on miniature hawaiian buns, and you’ve got yourself a delicious appetizer all of your guests (and you) will love!
BBQ Pulled Pork Sliders with Pickled Red Onions2018-03-11 21:48:28PrintSLOW COOKER BBQ PORK- 1 Pork Shoulder (Bone In, 3-5lbs)
- 1 Bottle of your Favorite BBQ Sauce
- 1 Cup Coca Cola or Dr. Pepper Soda
- 1/2 Cup Water (or more if needed to fully submerge the pork)
DRY RUB FOR PORK- 1/4 Cup Brown Sugar
- 1 Tsp Kosher Salt
- 1 Tsp Course Ground Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tsp Paprika
PICKLED RED ONIONS- Sliced Red Onion (1)
- 1 Tsp Kosher Salt
- 1/2 Tsp Whole Black Peppercorns
- 2 Tsp Granulated Sugar
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Grenadine
- 1/2 Cup Water
SLIDERS- Miniature Kings Hawaiian Buns (12)
- Gherkin Pickles (for topping)
- Skewers (to assemble sliders)
SLOW COOKER BBQ PORK- Combine dry rub ingredients together well. Coat pork shoulder with dry rub on all sides and place into the slow cooker. To the slow cooker, add in BBQ sauce, cola, and water until the pork is covered completely. Set to low and cook for 9-12 hours until it reaches the desired tenderness. Remove bone(s) and any excess fat. Shred with a fork and toss back into cooking liquid to absorb the juices. Remove the pulled pork and drizzle with a bit more of the cooking liquid. Set aside.
PICKLED RED ONIONS- Add Apple Cider Vinegar, Grenadine, water, sugar, peppercorns, & salt to a small pot and bring to a boil. Add onions and cook for 1-2 minutes to soften. Remove from heat and pour directly into a tightly sealed container and refrigerate for several hours or overnight (stays good for several weeks in the refrigerator)
SLIDERS- Halve the slider buns and place bottoms onto serving platter. Top with the pulled pork and pickled red onions. Place the top half of the slider bun onto the onions and skewer the sandwich with the gherkin pickle. Serve room temperature.
Notes- For the pork, I find that "bone-in" pork shoulder, tends to work better than the boneless. It helps to tenderize the pork and further enhances the flavor.
- Some people like to remove excess fat before the cooking process, however, I find that it helps to maintain tenderness, adds flavor, and is easy to remove later, so I say..leave it!
- If you can not find Hawaiian buns, miniature brioche or potato rolls also work as good substitutes, although I find that the soft texture and buttery flavor of the Hawaiian buns work the best for this recipe.
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Avocado Toast with Fresh Chimichurri & Baby Arugula
Who doesn’t love a good Avocado Toast?
This is the perfect “go to” brunch option for me when I am looking for something guilt free, but completely satisfying. While the dish itself has the standard two components- toasted bread & fresh Avocado, there are a ton of variations and ways to prepare this- here’s mine!
I am a big fan of multigrain bread for this particular recipe. It adds a nutty flavor and great texture that really elevates the dish. Pairing this with the creamy Avocado, peppery Arugula, velvety “sunny-side-up” egg, and zesty Chimichurri hits all the marks you are looking for in that perfect bite.
I am all about making my recipe accompaniments ahead of time- especially those that can be used for duel purposes throughout the week. This Chimichurri sauce can be used on a variety of things such as grilled shrimp, steaks, chicken, salads, over vegetables-you name it.
I love making my sauces fresh from scratch and having different uses for the same ingredient is key to making sure none of the delicious product, money spent, or time you put into making it goes to waste.
With the Chimichurri out of the way, the rest of the dish takes (at the most) 10 minutes to prepare- keep this in mind before grabbing that lifeless bowl of cereal and heading out for your morning commute!
Avocado Toast with Fresh Chimichurri & Baby Arugula2018-03-10 00:38:23PrintCHIMICHURRI SAUCE- 1/2 Cup Fresh Cilantro
- 1/2 Cup Fresh Parsley
- 1 Clove Fresh Garlic- Smashed
- 1/4 Cup Diced Red Onion
- Juice from 1/2 Lemon
- Juice from 1/2 Lime
- 1/4 Cup Extra Virgin Olive Oil
- Salt, Pepper, & Red Pepper Flakes (to taste)
AVOCADO SPREAD- 1 Avocado (mashed)
- Salt, Pepper, Garlic Powder, & Red Pepper Flakes (to taste)
TOAST- Sliced Multigrain Bread (toasted)
- Baby Arugula (small handful)
- 1/2 TBSP Butter
- 1 Egg
- Salt & Pepper (to taste)
Instructions- FOR CHIMICHURRI: Combine ingredients together well in a mixing bowl- transfer into a blender or food processor and lightly blend until a smooth (but not creamy).
- FOR TOAST: Lightly toast bread in an oven or toaster. While the bread is toasting, mash together the Avocado in a mixing bowl and fold in the salt, black pepper, garlic powder, & red pepper flakes and set aside. Place a non-stick frying pan over a medium heat until the pan is hot. Add the pad of butter and let melt (but not brown). Once the butter has melted, crack the egg into the pan. After a moment or so, partially cover the pan so the steam can cook the yolk without the bottom becoming overcooked. Once the clear runny liquid has faded, the egg is cooked through and can come off the flame.
- Assemble the finished product by layering on the Avocado spread followed by the Baby Arugula. Top with the fried egg and Chimichurri Sauce. Garnish with fresh cracked black pepper and additional red pepper flakes. Serve warm.
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Greek Quinoa Salad
Its hard to imagine, while looking out our windows to a bitter snowy nor’easter, that Summer (thankfully) is right around the corner. I am always looking for light lunch ideas that are
guilt free, fresh, & satisfying- especially knowing “sweatshirt” season is coming to a close. A Quinoa salad typically hits that mark, and let’s face it- how many simple salads can we really eat? Quinoa is not only a “superfood” packed full of nutrients and health benefits, but since the “ancient grain” is actually a seed, it is also Gluten Free. Since Quinoa is such a versatile ingredient, it takes on the flavors of whatever it is paired with and in this recipe, it goes beautifully with the Greek Flavor profile we all know and love.
The best part of this recipe is that it gets even better as it sits. This means you can make it a day or two in advance, which is a great time saver for anyone with a busy schedule.
Greek Quinoa Salad2018-03-07 12:49:04PrintSALAD- 1 Cup Red Quinoa (will yield 2 cups once cooked)
- 1 15oz Can of Garbanzo Beans (chickpeas), Drained
- Kalamata Olives (12-15 pieces)
- 2 TBSP Red Onion (small diced)
- 1/2 Cup Feta Cheese (crumbled)
- 2 TBSP Fresh Parsley (rough chopped)
- Zest from 1 Lemon
- Salt & Black Pepper (to taste)
VINAIGRETTE- Juice from 1/2 Lemon
- Splash Kalamata Olive Juice
- Splash Red Wine Vinegar
- Splash Water
- Drop of Dijon Mustard (smaller than a dime)
- 1/2 TBSP Honey
- 2 TBSP Extra Virgin Olive Oil
- Black Pepper (to taste)
Instructions- Cook quinoa to package instructions and let cool completely. Add Garbanzo Beans, Kalamata Olives, Red Onion, Feta Cheese, Fresh Parsley, Lemon Zest, & S/P. Combine well. Add dressing over mixture and lightly toss again. Platter & serve or save for later!
Notes- I usually cook the quinoa the night before so it is cooled and ready to prepare. The dressing can be made the day before as well.
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Modern Day Caprese Salad
If your family is anything like mine, they are willing to try new things but at any family gathering, the staples are a requirement. So how do you keep them appealing after so many years? Enter in the “Modern Day” Caprese Salad. A simple substitute, like in this case, replacing the traditional red tomato with an heirloom brown “Kumato,” makes a big statement. Yes- this unique product will cost you a little more, but for the seldom times we entertain, it goes a long way in making our guests feel special.
For a time, this (and other) specialty tomato products could only be found in stores like Trader Joe’s or Whole Foods, but lately, I have been able to find them in my local Stop & Shop which, is very convenient.
Another way you can enhance your presentation is by substituting the standard Basil leaves with “Micro Basil” (as shown). I LOVE this product for several reasons. First- it is unique and presents beautifully. It is also unexpected and the “element of surprise” is definitely a factor here. Secondly- It holds up better than your average Basil leaves. I find that traditional Basil has a tendency to wilt quickly or become black, and let’s be honest- we eat with our eyes first. Lastly, I like that this allows guests to take as little or as much as they’d like, which helps to prevent overpowering their bite with a heavy licorice flavor.
The photo is shown with no dressing, however, I do recommend topping your platter with either a fresh pesto or balsamic glaze to bring the dish together.
Modern Day Caprese Salad2018-03-05 17:55:15PrintIngredients- 1 Package of "Kumato" Tomatoes (or heirloom of your choice)
- 1 Package of Sliced Fresh Mozzarella
- 1 Pack of Micro Basil Leaves
- Black Pepper (for topping)
- Balsamic Glaze or Pesto for Drizzling
Instructions- Slice tomatoes evenly and alternate them between the Fresh Mozzarella Slices. Top with Micro Basil, fresh cracked Black Pepper, and the dressing of your choice. Serve chilled.
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Orecchiette with Arugula Pesto
Pesto.
A common misconception many people have towards this spread is that it’s become mundane- unimaginative and lifeless. I feel otherwise.
There are tons of variations for what a Pesto can be and I look forward to sharing several of them along the way.
This post features a favorite of mine- Arugula Pesto, which is simple, delicious, and makes for a great weeknight meal. Best part? The pesto can be made ahead of time and stored for several days or frozen for future use.
This is something I often make when my greens are near their expiration and it serves as a great way to repurpose an ingredient otherwise used for something else.
LEFTOVER HACK: This dish makes a killer “next day” side salad. Just add fresh mozzarella, grape/cherry tomatoes, & Baby spinach leaves to any unused pasta and you have a fast, easy, & delicious side dish.
Orecchiette with Arugula Pesto2018-03-04 17:52:28PrintIngredients- 4 Cups of Baby Arugula
- Fresh Basil (2 Leaves)
- 1/2 Cup of Pine Nuts (lightly toasted)
- 1/2 Cup of Grated Parmigiano Reggiano
- Lemon Zest (1/2 Lemon)
- 1 Garlic Clove
- 1/2 Cup Extra Virgin Olive Oil (or until blended well)
- 1 LB Orecchiette (or pasta of your choice)
- Red Pepper Flakes to Taste
- Salt & Pepper to Taste
Instructions- In a frying pan over medium heat, lightly toast the pine nuts until golden brown (keep moving constantly to prevent them from burning). Set aside. Salt a pot of boiling water and add pasta- cook until al dente according to package instructions. While pasta is cooking, add Arugula, Basil, 3/4 of the Pine Nuts, 3/4 of the grated cheese, 3/4 of the Lemon zest, Garlic clove, salt, & pepper to a blender. Pulse quickly to combine ingredients. Slowly add in the olive oil until desired smoothness is achieved. Once pasta has finished cooking, drain and toss right away with the pesto spread to awaken all of the ingredients. Transfer to serving platter. Top with remaining Pine nuts, Parmigiano, Hot Pepper Flakes & Lemon zest. Enjoy!
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Crock Pot Mediterranean Chicken
Let’s talk about convenience.
As someone who likes to make everything from scratch when possible, I never saw myself as a “Crock Pot user” until last year when Rob and I moved into our first place to
gether. We received a Crock Pot as a housewarming gift which, admittedly, sat in a storage closet for several months.
One day, after getting tired of repetitive quick dishes and ordering out, I decided to give it a try with a bone in- pork shoulder. Nine hours later, I was hooked. The meat was tender- fall off the bone and had practically no prep time or cleanup involved.
Since then, I find myself using the crock pot whenever possible (although as a nervous person by nature, I do not leave it unattended as “they” say you can do).
I mainly use the Crock Pot when trying to clean out our refrigerator. It is a great way to get rid of any leftover produce, condiments, etc. This is where the following recipe derived from.
Crock Pot Mediterranean Chicken2018-03-04 18:03:19PrintIngredients- 6 Boneless, Skinless Chicken Breasts (NOT thin sliced)
- 1 Shallot (sliced)
- 12 Pitted Kalamata Olives (with juice)
- 12 Pitted Green Olives (with juice)
- 2 TBSP Capers (with juice)
- 8 Hot Cherry Pepper Slivers (with juice)
- 8 Artichoke Hearts
- 1 Bottle of Your Favorite Italian Dressing
- 1/4 Cup White Wine
- Black Pepper (to taste)
Instructions- Clean chicken with cold water, place directly into the crock pot. Add in the Italian dressing, white wine, shallot, olives, capers, cherry peppers, & black pepper. Add in a splash of juice from the olives, capers, & cherry peppers to reinforce those flavors and give more depth to the broth. Give a light stir to combine ingredients. Turn Crock Pot on "low" for 3 hours. Add in artichoke hearts (the artichokes will begin to disintegrate if left in for the entire cooking process, which will result in an unfavorable texture in the finished dish) and stir again. Let cook for an additional 6 hours- 9 in total. Once the cooking process has ended, gently break up the chicken breasts with a fork into a few smaller pieces. Platter it up with the remaining olives, capers, etc. and approximately 1/2 of the remaining liquid.
Notes- **WHITE WINE: I use Sutter Home Chardonnay for all of my recipes when calling for white wine
- **NO SALT: Between the dressing and the brines, this dish will be well balanced without adding extra salt
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