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Browsing Tag: dinner
You’re as eloquent as an oyster
This recipe proved to be quite a challenge for my first choice from this cookbook! Do you know how hard it is to get oysters – let alone GOOD oysters – in Colorado?! VERY HARD. Praise Whole Foods.
I had a nice long chat with the seafood guys about what would be the closest to gulf oysters, and they gave me these freshwater oysters that were about similar in size. They offered to shuck them for me, but I’m never one to shy away from a challenge, so of course I planned to do it myself. After scouring the seafood section, I finally found some escargot and even the caviar that it called for. But it was $17 for about a Tablespoon so… sorry, Tennessee, not worth it. With my car smelling overwhelmingly of seafood, I headed home.
Let me be frank. I don’t have an oyster shucker. This should have registered in my mind as a problem, but I wanted to MacGyver it. Second problem, where was my flathead screwdriver. About thirty minutes and a handful of choice words later, a table knife from Walmart had done the trick for most of them. The shells of two just cracked and wouldn’t budge, so they got chucked, not shucked.
The escargot really was not my jam. I’ve never been a huge fan of it, but I dealt with it anyway. The recipe came together really easily, and it was on the table in no time.
Overall comments: the butter flavors were intense and super rich. With the escargot, the dish was heavy but not too overwhelming. The delicate flavors of the oyster were a little lost, which is a bummer because those were my favorite ingredient.
I’m going to rank each because I’d like to know my overall opinions by the end. Since this is the first one, I’ll give it a 5 as a benchmark for the others. But would I make it again, not really.
Rating: 5
Make Again? No.
Check out the Beer Brats with Onions (next recipe) that go so well with these pretzels!!
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First, make the pretzels…
Step One.
Prep Step! Measure out all of your ingredients, for both recipes. Preheat your oven to 400°F. Set your water and baking soda to boil over high heat. Line a baking sheet with silicone or parchment paper.
Step Two.
Make the pretzels. In a large bowl, mix the yeast into the warm water, and let it set for about 15 minutes. Whisk in the butter, sugar, and salt. Next, slowly add the flour as your stir the mixture.
Step Three.
On a surface dusted with flour, knead the dough for about 5 minutes, or until it is not sticky and is super stretchy. This means that the gluten bonds are forming appropriately. This is my favorite step – I definitely recommend whipping up a batch if you’re ever stressed out!
Step Four.
Put the kneaded dough back into the bowl, cover with a damp towel, and let set for another ten minutes.
Step Five.
Now, pinch off a handful of dough. Roll and stretch it until it is a long tube, about 20 inches. Fold it into a “U” shape, then twist the end. Fold over the ends until it makes a recognizable pretzel shape.
Step Six.
Make sure that the water is at a rolling boil. Have your baking sheet ready. Place the pretzels, one at a time, on a slotted spoon, and dip into the water for 30 seconds. Place the pretzels on the baking sheet, sprinkle with coarse sea salt, and bake for about15 minutes, until they are golden brown.
Next, make the cheese dip…
Step One.
Prep Step! Measure out your ingredients.
Step Two.
First, we make a roux! Melt the butter in a pot. Slowly whisk in the flour. Cook for 8-10 minutes, until the roux is a little brown; this means that the flour has cooked well. Whisk in the beer and cook until the mixture has become thicker. Add and stir in the cream cheese. When it is fully incorporated, mix in the cheese and stir until it is all melted.
Step Three.
Add the half and half until the cheese is the consistency you want for dipping. Now, this is usually where the recipe stops. But please add salt, pepper, mustard, paprika… whatever you want until the taste is just perfect for you! Serve warm with the hot pretzels!
Ingredients
- SOFT PRETZELS
- 1 1/2 cups warm water
- 1 packet yeast
- 1 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp salt
- 4 cups flour
- BEER CHEESE
- 4 Tbsp butter
- 1/8 cup flour
- 1 cup flavorful beer, such as an Oktoberfest brew
- 4 oz cream cheese
- 8 oz white cheddar cheese, shredded
- salt, pepper, mustard, paprika to taste
Instructions
- First, make the pretzels...
- Prep Step! Measure out all of your ingredients, for both recipes. Preheat your oven to 400°F. Set your water and baking soda to boil over high heat. Line a baking sheet with silicone or parchment paper.
- Make the pretzels. In a large bowl, mix the yeast into the warm water, and let it set for about 15 minutes. Whisk in the butter, sugar, and salt. Next, slowly add the flour as your stir the mixture.
- On a surface dusted with flour, knead the dough for about 5 minutes, or until it is not sticky and is super stretchy. This means that the gluten bonds are forming appropriately. This is my favorite step - I definitely recommend whipping up a batch if you're ever stressed out!
- Put the kneaded dough back into the bowl, cover with a damp towel, and let set for another ten minutes.
- Now, pinch off a handful of dough. Roll and stretch it until it is a long tube, about 20 inches. Fold it into a "U" shape, then twist the end. Fold over the ends until it makes a recognizable pretzel shape.
- Make sure that the water is at a rolling boil. Have your baking sheet ready. Place the pretzels, one at a time, on a slotted spoon, and dip into the water for 30 seconds. Place the pretzels on the baking sheet, sprinkle with coarse sea salt, and bake for about15 minutes, until they are golden brown.
- Next, make the cheese dip...
- Prep Step! Measure out your ingredients.
- First, we make a roux! Melt the butter in a pot. Slowly whisk in the flour. Cook for 8-10 minutes, until the roux is a little brown; this means that the flour has cooked well. Whisk in the beer and cook until the mixture has become thicker. Add and stir in the cream cheese. When it is fully incorporated, mix in the cheese and stir until it is all melted.
- Add the half and half until the cheese is the consistency you want for dipping. Now, this is usually where the recipe stops. But please add salt, pepper, mustard, paprika... whatever you want until the taste is just perfect for you! Serve warm with the hot pretzels!
Ein Prosit! I love Oktoberfest and German celebrations. Not just because it includes my favorite type of food, great beer, and a good time, but because of my memories. I cherish every moment I have spent with my grandparents, and some of my fondest memories involved polka dancing with my grandpa and grandma. They are the best dancers and the cutest couple I know, and I miss them so much (to clarify: they are very much alive, I just don’t live near them anymore, and out times together are rare).
So, here’s to you Pope-pope and Grandpa. I love you forever and miss you so much!
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Beer Brats, Just Like Mama Used to Make
Step One.
Prep Step! Set up your crockpot. Chop up the onions, nice and thin. Get your grill going (or a grill pan, pan, whatever you’ve got). Taste test your beer of choice 😉
Step Two.
Grill those brats, just until they are browned.
Step Three.
Add the onions and brats to the crockpot. Use a liner if you have it – it makes clean-up SO much easier! Add beer until the brats and onions are completely covered. Cook on low for 8 hours until those brats are nice and done. Low and slow – they will melt in your mouth!
Step Four.
When they are done, serve it up with a healthy scoop of onions, a bun if you like, and some good, German mustard.
Delicious brats that melt in your mouth!
Ingredients
- a dozen brats
- 2 onions
- 4+ beers (quality doesn't matter too much)
- ...and that's it!
Instructions
- Prep Step! Set up your crockpot. Chop up the onions, nice and thin. Get your grill going (or a grill pan, pan, whatever you've got). Taste test your beer of choice 😉
- Grill those brats, just until they are browned.
- Add the onions and brats to the crockpot. Use a liner if you have it - it makes clean-up SO much easier! Add beer until the brats and onions are completely covered. Cook on low for 8 hours until those brats are nice and done. Low and slow - they will melt in your mouth!
- When they are done, serve it up with a healthy scoop of onions, a bun if you like, and some good, German mustard.
Enjoy your Oktoberfest fare with a stein of cold beer and some good music!
Who doesn’t love Taco Tuesday? In New Orleans, there was a whole restaurant just called “Tacos and Beer.” Perfect for the day! And straight to the point with the name.
But if you know me, you know I have an unfortunate amount of dietary restrictions (ugh). So usually tacos and other Tex-Mex fare are out of the question. These tacos fulfill the need for tasty Tex-Mex without breaking any rules AND while being healthy too!
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Step One.
Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you’re sensitive to jalapeños.
Step Two.
Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks.
Step Three.
Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly.
Step Four.
To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.
Step Five.
Already ready for assembly! So easy! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday!
Enjoy Taco Tuesday the healthy way with lettuce tacos brimming with flavorful, lean turkey and topped with fresh pico de gallo and avocado cream
Ingredients
- For the Pico de Gallo
- 1 tomato
- 1 onion
- 1 jalapeno
- 1/2 tsp salt
- 1/2 tsp pepper
- For the Turkey
- 1 lb ground turkey
- 1 package taco seasoning (or make your own!)
- For the Avocado Cream
- 1 avocado
- 1/2 cup plain Greek yogurt
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
Instructions
- Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you're sensitive to jalapeños.
- Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks.
- Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly.
- To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.
- Time to assemble! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday!
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
- 2 Tbsp butter
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 lb Louisiana shrimp
- 3 Tbsp Cajun Seasoning
- 3 cups spinach
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1 cup shredded parmesan
Instructions
- Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
- Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
- Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
- Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!
I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.
I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
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Step One.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
Ingredients
- 4 oz salmon (wild is best!)
- salt and pepper to taste
- 1.5 oz spinach (one large handful)
- 3 oz iceburg lettuce (about three leaves), torn
- 5 broccoli florets, sliced
- 1/2 mango, sliced
- 1/8 red onion, thinly sliced
- 1 Tbsp hemp seeds
- 1 small bunch baby green grapes (or sliced regular ones)
- 1/2 mango
- 1 Tbsp white balsamic vinegar (or vinegar of choice)
- dash hot sauce
- 2 Tbsp avocado oil
- salt and pepper to taste
Instructions
- Salmon Prep Step! We’re going to prep the rest of the salad while the salmon bakes. Preheat your oven to 425°F. Line a baking pan with parchment paper.
- Pat the salmon dry with a paper towel. Season lightly with salt and pepper. Add any other spices (like cayenne) if you prefer a stronger taste.
- Place the salmon, skin side down, in your lined pan. Bake for 20 - 24 minutes, until done. If you want your salmon warm, slice it up and add “as is” to the salad. If you would like it cooler, let the salmon cool for a few minutes, and then stick it salmon in the freezer for a few more minutes.
- Now prep the salad! Measure out and chop your ingredients. Have those on stand by for when the salmon is done.
- Add all of the ingredients, except the oil, to a food processor or blender and process until liquified. In order to create an emulsion, you must slowly add the oil and mix it in vigorously. This is done by adding a very light trickle of oil in, with your blender or processor going, until it is all added. You will want to store it in a closed container so that you can shake it up again before serving.
- Arrange the spinach and lettuce on the plates and top with broccoli, mango, and red onion. Add your (hot or cold) salmon, and sprinkle the hemp seeds on top. Drizzle with dressing. Enjoy on a hot summer day, preferably with some Chardonnay.
