Breakfast for dinner is always a good idea! Bagged potato hash browns Applegate Turkey Sausage Eggs Arugula with lemon vinaigrette Your favorite salsa Jalapeños Green onions Shaved Pecorino or Parmesan Add 3 eggs to one bag of hash browns with a generous amount of salt and pepper. Mix and form into patties. Sauté in a little EVOO and flip once until cooked through or browned. Add arugula salad, egg, and remaining ingredients. Dinner is done!
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This salad is all about the TORN CROUTONS! I promise they will change your life. Our chef in NYC made this for us one night and I couldn’t wait to make it myself. Beets Loaf of savory bread, unsliced Plums Pecorino cheese, shaved Goat cheese, crumbled Arugula Beets- Cut off greens and ends of beets. Cover whole beets in EVOO and spices and cover in aluminum foil and bake at 350 for 1 hour. Peel off skin and cut into bite size pieces. Toss in EVOO, red wine vinegar, thyme, S&P, and everyday seasoning (this will be your dressing so dress generously). Torn Croutons- Tear your favorite bread into bite size pieces. (Great Harvest Savory Loaf takes this up a notch). Generously drizzle EVOO and salt over bread and Traeger or bake at 350 until crisp. Toss after 5 minutes to brown all sides. Layer Arugula, beets (with leftover EVOO), plums, torn croutons, pecorino, and goat cheese. ETC. Torn croutons can go on any salad and would be especially good with tomatoes, mozzarella and basil! Add pork or chicken and you have…
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When all else fails and your fridge is bare, eggs! Scrambled eggs with (anything you have left in the kitchen). Pesto Sun dried tomatoes Pepperoncini peppers Roasted Red Peppers Salami Pepperoni Artichokes Sauté all ingredients (except eggs, pesto, and basil) at a high temp. Put aside. Cook eggs in the same pan. Add toppings at the last minute of cooking including pesto, basil, and S&P.
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If you happen to have leftover pizza dough, this sweet yet savory pizza is perfect served alongside a large chicken salad or as an appetizer. Store-bought pizza dough, grilled BlackBerries Burrata cheese Basil Pine Nuts Ground Pepper Same pizza dough directions as yesterday’s post. Top with blackberries, Burrata, and pine nuts. Grill or broil for three minutes. Top with basil and cracked pepper. ETC. Both yesterday’s and today’s pizzas can easily be made into salads. You can also serve the pizza dough with olive oil and salt on the side of a salad. I always make extra grilled pizza dough with no toppings to use for sandwiches, wraps or dessert pizzas later in the week
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I always thought this dish would be complicated to make. It took 15 minutes and was so delicious! Quick Cooking Grits Cheddar cheese, grated Parmesan or Pecorino cheese Grilled Corn on the Cob Raw Shrimp Garlic Salt Old Bay Seasoning Smoked Paprika EVOO Green onions Parsley Cook grits to package directions. In final minutes add a handful of cheddar cheese and Parmesan. Add a dash of garlic salt and ground pepper. Marinade shrimp in EVOO, Old Bay, Paprika, and S&P. Grill or sauté (don’t overcook). Cut grilled corn off the cob and add to grits with shrimp, green onions, and parsley.
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National Watermelon Day calls for this delicious salad from Summer Table! Watermelon chunks Nacho Jalapeño slices Arugula Feta EVOO Balsamic Glaze Layer arugula on a platter and sprinkle watermelon, feta and jalapeños on top. Top with drizzle of EVOO, balsamic glaze and ground pepper
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The Ultimate Iceberg Wedge Salad for a crowd! Make this for yourself or for a party, your family and friends will be so excited to eat a wedge instead of your typical green salad. Iceberg lettuce, cut in wedges Toppings- Tomatoes, chopped Hard or Soft boiled eggs, chopped Bacon, crumbled Purple Onion, thinly sliced Blue Cheese crumbles Ground Pepper Red Wine Vinaigrette Ranch or Blue Cheese dressing, drizzled ETC. Marinate your purple onions in your dressing before serving. It will take the bite out of the sharp onion flavor. Using soft boiled eggs is delicious on this. Make sure to use both dressings!!
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My girlfriend had me over for lunch the other day and made a salad with the most delicious dressing! She is the queen of salads and mine never taste as good. I tripled the dressing recipe so I’d have it for the next couple of weeks. And really, I’d eat it by the spoonful! 1/3 cup sugar 2 tbsp sesame seeds 1 tbsp poppy seed 1 1/2 tsp minced onion (I added a lot more and used purple onion) 1/4 tsp Worcestershire 1/4 teaspoon paprika 1/2 c veg oil 1/4 c apple cider vinegar (I used red wine and I think that’s fine too) Salad- Butter lettuce and Spinach Grilled chicken from last night Strawberries, blueberries, blood orange segments, orange segments Avocado Sliced almonds
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Seafood Gumbo is a labor of love. It was delicious and had amazing flavors but you may want to save it for a special occasion or when you’re feeding a large crowd. Below is the recipe I “kind of” followed. I made some changes (of course) but this should give you a pretty detailed idea. 3/4 C vegetable oil 1 C all-purpose flour 1 1/2 C finely chopped onions 3/4 C finely chopped green bell peppers 3/4 C finely chopped celery 2 TB minced garlic One 12-ounce bottle amber beer 6 cups Seafood stock Dash of dried thyme 2 bay leaves 2 tsp Worcestershire sauce Dash of salt 1/2 teaspoon cayenne pepper 1 pound raw shrimp and/or scallops 1 pound white fish fillets cut in big chunks (your favorite kind) 1 pound clams Crab legs 1 package andouille sausage 1 package frozen okra Chopped fresh parsley Chopped green onion Rice, for serving Place a stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the…
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