Bleu Cheese Burgers

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These are just simply magnificent.  They really can be made with any cheese but topping them with bleu at the end of grilling makes for the gooiest, most delicious flavored burger ever.  I have made these for company over and over and based on the reviews will never stop.  SO easy to put together and I often make the patties up to 8 hours ahead of time so that I can just throw them on the grill and not have to fuss while entertaining.  Serve these on top of your favorite hamburger rolls or like I do; wrapped in a large romaine lettuce leaf and topped with red onion, tomato and mustard.  I mean, do you see that cheese dripping down the sides?  Wait till you taste them.  I’m salivating.

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Bleu Cheese Burgers

Ingredients

1 Pound Angus Ground Beef, preferably 85% lean

2 Green Onions, finely chopped

1 Tablespoon Dijon

1 Egg, lightly beaten

4-6 Ounces Bleu Cheese, crumbled

Directions

Preheat grill over high heat.  In a large bowl add green onions, dijon and egg and stir to combine.  Add beef and mix with your hands until just combined; try not to over mix.  Divide mixture into four portions and shape into burger patties.  Season both sides of the burgers liberally with salt and pepper.  Place on the grill and cook for about 7 minutes, with the lid closed.  Flip burgers over and cook for another 6 minutes or until desired doneness.  Turn off the grill, top the burgers with bleu cheese and close the lid until the cheese just begins to melt, about 30 seconds.  Remove from heat and serve.

Salata

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Please brace yourself…this post may include but is not limited to:  a LOT of food, some bragging, extremely adorable children, probably too many photos and so much love it’s almost gross.  We took a trip back to my parents house for fathers day weekend.  Here’s where the bragging comes in: there are just no words to describe how wonderful it was to see these sweet faces and spend such quality time with my parents, a few of my siblings and their families.  Quite frankly, I sit here with a heavy heart as I write this because I want nothing more than for my own daughter to be able to experience this type of sense of family and love on a regular basis; but we will take what we can get and cramming an obscene amount of it into a few short days really did hit the spot and make for some tremendous memories.

On another note you would not believe the amount of unbelievable food that my mom prepared for fathers day dinner.  She was working her little teezo off in the kitchen all weekend and you could taste every ounce of the work in each dish she prepared.  Every single bite was over-the-top-good…Lebanese cuisine at it’s true best.  And as for the 10 pounds I probably gained..meh, totally worth it.  Heres a few highlights of the trip:

Sittie preparing the squash for the KusaImageGeorgia and Sit washing the squashImage

Jiddo trimming the meat for the KibbiImage

Sittie grinding the meat Image

Eating sundaes with Sitties homemade hot fudge with some very special cousinsImage

And now making cupcakes! With the hidden dollar bill baked into one just like my own Sittie used to do 🙂Image

Picking rhubarbImage

And tasting the rhubarb…sour!Image

Kusa:  squash stuffed with rice, beef or lamb, tomato sauce and spicesImage

Rice and Peas:  sweet peas simmered in tomato sauce with onion and spices and served on the most buttery-tasting rice everImage

Raw Kibbi:  very very lean ground lamb or beef mixed with bulgur wheat, onion and spices.  my absolute favorite.Image

Baked Kibbi:  because my mom is crazy thought the raw just wasn’t enoughImage

Stuffed Cabbage RollsImage

An after dinner ice cream treatImage

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Hula hooping!Image

Jiddo fixing the bike.  For any of you who know my father you’d be very proud…he fixed it:)Image

The worlds best daddy.  Thank you for wanting to spend your special day with my family…it made my heart so happy.  We are beyond blessed to have you xoImage

This salad is everyone’s favorite.  It is so healthful, fresh and simple to put together and was a staple with almost every meal I grew up eating.  You will love it.

Salata

Ingredients

1 Head Romaine, chopped or torn

1 Pint Cherry Tomatoes, halved

1 English Cucumber, halved and sliced

1/2 A Sweet Yellow Onion, sliced

1/2 Cup Olive Oil

1/2 Cup Lemon Juice

1 Large Clove Garlic, grated or pressed

1/4 Cup Chopped Fresh Parsley

1/4 Cup Chopped Fresh Mint

1 Teaspoon Salt

1/2 Teaspoon Pepper

1/4 Cup Kalamata Olives, optional

Crumbled Feta Cheese, optional

Directions

In a small bowl whisk together olive oil, lemon juice, garlic, parsley, mint, salt and pepper.  Place romaine, tomatoes, cucumber, onion, olives and feta, if using, in a large bowl and drizzle half the vinaigrette over the top and toss with your hands.  Add as much vinaigrette as desired, the leftovers will keep in the fridge for up to one week.

The Best Baked Potatoes

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Okay all of you “experienced” mothers are going to roll your eyes at me right now and think “oh you just wait, someday you will look back and wish that you had what you’ve been given” or simply “you make me want to puke” but folks, I am home alone without my daughter and I HATE it.  My wonderful mother in law offered to take her for the morning…which was seriously like a dream.  I got to run errands..by myself…without rushing…or bribing..or singing old macdonald in the car.  It was pretty fantastic.  But then I got home and not one bit of it feels right without her here.  Even though she would be sleeping right now I’d still feel like I have her close and my house would feel complete.  Right now it pretty much feels empty.  Ick.  Sap?  Yes.  Attached?  Perhaps.  Do I care if you think I’m crazy?  Not one bit my dear friends.  I love you for you and I expect you to do the same in return 🙂  On a happier note…lets chat about these spuds…

This obsession of mine started in suburban Phoenix, Arizona and my gosh I’m embarassed to say it but I don’t even remember the name of the restaurant.  We were on a little getaway with my parents a couple years back and we grabbed dinner one night at a local steakhouse.  My dad and I ordered Salt Crusted Baked Potatoes and we both agreed they were the absolute best baked potatoes we’d ever had.  So here is an at home version.  And it is my favorite kind of “recipe”…one that you can remember off the top of your head.

They simply arent your typical baked potato.  My favorite part of any baked potato is the skin…but trust me, even if you don’t typically care for the skin these potatoes will absolutely change your mind.  The skin is so crispy…and salty..and roasted tasting.  And the insides are so incredibly tender and soft; it’s just an awesome combination.  Now the version we got at the restaurant was, without a doubt, packed with an unhealthful amount of salt so I tamed it down quite a bit for my version but they are still just as enjoyable.  The nice thing is that the salty crust flavors the potato so much that you won’t need to season the inside of the potato with additional salt.  I love mine toped with steamed broccoli, shredded cheddar, sour cream, green onion and hot sauce.  How do you top your tato??

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The Best Baked Potatoes

Ingredients

4 Large Russet Baking Potatoes

1 Egg White, lightly beaten

1 Teaspoon Salt

Directions

Preheat oven to 400.  Place beaten egg white in a shallow bowl.  Toss each potato in the egg white until it is completely coated, shaking off the excess whites.  Place on a baking sheet and sprinkle each one all over with 1/4 teaspoon salt.  Bake for 1 hour or until crust is crispy and center is soft.

Grilled Steak Salad with Tomato-Balsamic Vinaigrette

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This vinaigrette is just plain delicious.  Quite frankly, I would be happy eating it with a spoon.  Or simply bathing in it.  What?  But then you throw smokey grilled steak, creamy bleu cheese, chewy bread and crunchy radishes into the mix?  Lord help me.

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Grilled Steak Salad with Tomato-Balsamic Vinaigrette

adapted from this recipe

Ingredients

1 Medium Tomato, halved

1 Tablespoon Finely Chopped Shallot

1 Tablespoon Balsamic Vinegar

1/4 Teaspoon Salt

1/2 Pound Top Sirloin Filet, both sides seasoned with salt and pepper

2 1/2-Inch-Thick Slices Whole Grain Baguette

1/4 Cup + 1 Tablespoon Olive Oil

3 Cups Baby Arugula

4 Radishes, halved and sliced

2 Ounces Bleu Cheese, crumbled

Directions

Make Vinaigrette:  Grate the cut sides of the tomato into a medium bowl until you get down to the skin, toss the skin away.  Add shallot, balsamic vinegar and 1/4 teaspoon salt.  Whisk in 1/4 cup olive oil until well combined.  Set aside.  Can be refrigerated and chilled up to a day in advance.

Grill Steak and Bread:  Heat grill to moderately high heat. Brush both sides of the steak with the vinaigrette and place on the grill.  Cook, with the lid closed, for 5 minutes.  Flip steak over and cook for an additional 5-7 minutes or until desired  doneness;  my cook times should yield a medium rare steak.  Remove from heat and let rest for at least ten minutes before slicing.  While steak is resting brush both sides of the bread with the remaining tablespoon of olive oil.  Place on the grill and cook until nicely toasted and starting to char, about 2 minutes per side.

Build Salad:  In a large bowl break up the toasted bread into cubes.  Add arugula and radish and drizzle about 2 tablespoons of the vinaigrette on top.  Gently toss with your hands and add more vinaigrette as desired.  Distribute salad amongst 2 dishes and top with bleu cheese and sliced steak.  Serves 2 as a main course.

Blackened Fish Tacos with Red Cabbage Slaw

~ nourishedpeach ~ 4 Comments

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Part of me wants to call these tacos “Happyville” because that’s exactly where they take me.  There are so many components to this simple-to-make dish it is unreal;  cool, warm, crunchy, soft, sweet, tangy, spicy and creamy all in one of the tastiest bundles you’ll ever eat.

This meal is also packed full of nourishment.  The fish provides a great dose of protein and healthy omega fats.  The cabbage is full of antioxidants and anti-inflammatory properties…folks are even talking that this beautiful veggie may help prevent cancer.  Awesome tasting and awesome for you…it’s a win win, guys.

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Blackened Fish Tacos with Red Cabbage Slaw

Note:  any white fish will work for this recipe but you’ll find that a firmer fish such as halibut, cod or mahi mahi will be easier to grill

Ingredients

1 Pound White Fish

4 Tablespoons Olive Oil, divided

2 Teaspoons Blackened Seasoning

4 Cups Shredded or Thinly Sliced Red Cabbage

3 Green Onions, sliced

1/4 Cup Cilantro Leaves, chopped

2 Tablespoons Mayo

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Lime Juice

2 Teaspoons Honey

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

6-8 Soft Corn Tortillas

1 Avocado, diced

Lime Wedges

Directions

To Make Slaw:  Combine mayo, vinegar, lime juice, honey, salt and pepper in medium sized bowl.  Whisk in 2 tablespoons of olive oil until dressing is completely combined.  Add cabbage, green onion and cilantro to the dressing and toss to coat.  Chill in the fridge for up to 4 hours.

To Grill Fish:  Make sure your grill is oiled well before beginning.  You can do this by brushing the grates with a high heat oil such as canola before heating it.  Heat the grates over medium high heat.  Rub fish with 2 tablespoons olive oil and sprinkle the blackened season over both sides.  Rub the seasoning in with your hands, place the fish on the grill.  Cook, with lid closed, for 3-4 minutes or until a nice crust has formed on the down side of the fish.  Flip over and cook for an additional 3 minutes or until fish is completely cooked through.

To Make Tacos:  Place slaw and then fish on top of warmed corn tortillas.  Top with diced avocado and a squeeze of fresh lime.  Serves 4.

Perfect Blackened Seasoning

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I was given this recipe by a chef that I used to work with in my waiting tables days.  I could never figure out how restaurants got that spicy, smokey, oh so flavorful “blackened” crust on their chicken and holy smokes this spice blend does the trick.  It’s so incredibly flavorful and is a wonderful way to bring to life anything, really. I love it with fish, pork, shrimp, vegetables…and so much more.  I always have it on hand in my pantry and it makes quick, flavorful dinners possible; just rub it on, cook and voila!  SO simple to put together and once you make it you’ll have it on hand for quite a while as this recipe makes well over 1/4 cup of seasoning.

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Perfect Blackened Seasoning

Note:  I halved the cayenne pepper in this version because it provides less heat so my toddler can enjoy it, too.  If you LOVE the spice and heat try using a full teaspoon of cayenne.

Ingredients

2 Tablespoons Sweet Paprika

1 Tablespoon Ground Thyme

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Teaspoon Black Pepper

2 Teaspoons Kosher Salt

1 Teaspoon Dried Oregano

1/2 Teaspoon Cayenne Pepper

Directions

Combine all ingredients in a small bowl and mix well.  Store in an airtight container for up to six months.

Goat Cheese, Spinach and Tomato Stuffed Pork Chops

~ nourishedpeach ~ 2 Comments

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I’m not sure what I am more sick of:  people complaining about the weather or the actual weather.  Yes it has rained every day for the last five zillion years, people, I know.  I also know we will probably not have a summer.  And that it wouldn’t be as bad if we were guaranteed some warm weather later in the year but chances are we will still get snow in October.  And it’s June and 50 degrees!  And it’s so dreary and depressing!  But guess what, if I hear one more ounce of negativity about it I might lose my cool  (no, I have not already lost it…I’m simply on the verge of losing it).

It seems you can’t go anywhere or talk to anyone these days without hearing the above comments.  Well guess what, I’m done giving the weather the satisfaction of having it bother me.  Guess what, weather…rain some more!  I’d love it!  Then we can go outside and run around and joyfully splash in the midst of all of your wonderfulness!  Which leads me to a visual thought of me grilling these pork chops yesterday.  I waited until the rain started coming down to throw these on on the grill because I was so excited to go out and celebrate more rain.  I put them on the grill and instead of going inside to wait for them to cook I danced around the back yard frolicking and splashing away…it was so wonderful.  None of this is true.  The rain actually waited until the minute I stepped outside to come down, typical.  And once I put them on the grill I was in pure awe of the cat-like reflexes I am capable of.  Pretty sure I was inside before the lid of the grill was even shut.  My motto these days:  this beats snow any day of the week 🙂

I love making these chops for company because you can put them together ahead of time and let them sit in the fridge until you are ready to grill them…and they only take a few minutes on the grill.  The stuffing is as simple as pie to put together and the final product looks and tastes so gourmet…without the gourmet effort.  I have yet to come across someone who has not raved about these and if porks not your cup of tea the stuffing is great with chicken as well.

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One last note:  if you do not feel like frolicking in the rain to grill theses bad boys you can surely bake or pan roast them with great results.

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Goat Cheese, Spinach and Tomato Stuffed Pork Chops

Ingredients

2 Boneless Pork Loin Center Cut Chops

2 Teaspoons Olive Oil

1/4 Cup Sun Dried Tomatoes, chopped

1 1/2 Cups Fresh Baby Spinach Leaves

2 Ounces Fresh Goat Cheese

Salt, Pepper

Directions

Heat olive oil in a large skillet over medium heat.  Add the sun dried tomatoes and spinach and cook, stirring occasionally, until spinach is wilted down, about 3-5 minutes.  Remove from heat.  Transfer mixture to a medium bowl, add goat cheese and mix until stuffing is combined.  Place bowl in the freezer to chill while you prepare your pork.

With a sharp knife, slice a large slit through the middle of each chop, slicing horizontally so that it can be opened like a book.  Remove stuffing from freezer and spoon it into the middle of each chop.  Secure each pork chop closed with a couple of toothpicks.  At this point chops can be stored in the refrigerator for up to 24 hours.

Preheat grill to medium high (about 500 degrees).  Sprinkle both sides of the chops liberally with salt and pepper.  Place stuffed chops on the grill and cook for 5-8 minutes with the lid closed or until the bottom half is mostly cooked through.  Flip the pork chops over, close the lid and cook an additional 4-6 minutes or until completely cooked through.

Parmesan Green Beans

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New ways of making veggies are always welcomed in my kitchen and this one is a keeper.  It’s SO fast and effortless and the results are absolutely delicious.  I’ve often roasted broccoli and cauliflower using this method so when I saw this recipe for green beans I knew I had to try it; with a few modifications.  Recipes like this make me feel like it’s possible for anyone to get a healthful, balanced meal on the table no matter what kind of day they’ve had…pair this with grilled shrimp or fish and you have yourself a great dinner in less than 20 minutes.

Parmesan Green Beans

adapted from this recipe

Ingredients

1 Pound Fresh Thin Green Beans

3 Tablespoons Olive Oil

1/8 Teaspoon Pepper

1/2 Cup Fresh Grated Parmesan Cheese

Directions

Preheat oven to 400.  Place green beans on a baking sheet, sprinkle with pepper, drizzle with the olive oil and toss to coat well.  Spread the beans out in a single layer and bake for four minutes.  Remove from oven, sprinkle with the parmesan, toss to coat and place back in the oven for an additional 8-10 minutes or until a nice crust has formed on the beans.  Serves 4.

Asian Chicken Wild Rice Salad

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I love this salad.  Like, so much that I made it yesterday and I am eating the last of it as I write.  The recipe makes enough for 8-10 servings, you guys.  I mean we did have it for dinner last night and my husband took some for lunch today but seriously, me, pull yourself together.

About five years ago a client of mine gave me a bag of amazing, beautiful wild rice that was grown on her family’s farm…and she included a recipe very similar to this one with it.  It is an awesome recipe and I have been making it regularly ever since then but just last night I decided to turn it Asian.  Why, you ask?  Apparently you are unaware that I was born in Thailand in my past life and love and adore anything with Asian flavor..hence, why I am able to eat enough servings of this stuff to feed a small country.  I will never make it the old way again…it’s seriously craveable.

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Asian Chicken Wild Rice Salad

Note:  this salad gets better with age so make it in advance if you are able.

Ingredients

1 Large Garlic Clove, grated or pressed

1/3 Cup Rice Wine Vinegar, unseasoned

1/2 Cup Olive Oil

1/2 Tablespoon Sesame Oil

1 Tablespoon Dijon Mustard

3 Teaspoons Agave Nectar or Honey

3/4 Teaspoon Salt

1/4 Teaspoon Pepper

2 Cups Cooked Chopped Chicken

1 1/2 Cups Wild Rice

1 Red Pepper, diced

1/2 Cup Sugar Snap Peas, sliced

4 Green Onions, Chopped

Chopped Walnuts or Almonds, optional

Diced Avocado, optional

Directions

Cook wild rice according to package directions substituting chicken stock for half the amount of water recommended.

Make vinaigrette:  In a small bowl combine garlic, vinegar, olive oil. sesame oil, dijon, agave or honey, salt and pepper.  Whisk until well combined.

Make salad:  Combine chicken, wild rice, red pepper, snap peas and green onions in a large bowl.  Pour vinaigrette over and mix to coat well.  Chill.  Serve topped with diced avocado and nuts, if desired.  Makes 8-10 servings.

Warm Potato Salad with Mustard Vinaigrette

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This dish is so very simple to put together and can be made a couple of hours in advance and kept at room temperature.  It’s the perfect side dish to take to a picnic or bbq because it does not need to be refrigerated and is such a nice change of pace from your typical, expected potato salad.  I have made this in the past for many different bouts of company and had such great reviews from all.  The sweetness of the red potatoes pairs so well with the tanginess of the dressing and it makes a great side dish to almost anything; we especially love it along side grilled steak, pork or burgers.  Simple enough for a weeknight dinner and special enough for company; my kind of dish.

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Warm Potato Salad with Mustard Vinaigrette

adapted from this recipe

Ingredients

2 Pounds New Potatoes

1 3/4 Teaspoons Salt

1 Medium Shallot, finely chopped (about 3 Tablespoons)

1 Tablespoon Dijon Mustard

1 Tablespoon Stone Ground Mustard

2 Tablespoons Apple Cider Vinegar

1/2 Teaspoon Pepper

4 Tablespoons Olive Oil

1 1/2 Tablespoons Chopped Fresh Tarragon

Directions

Place potatoes and 1 teaspoon salt in a large pot and cover with water by one inch.  Bring to a boil and let cook for 10 minutes or until potatoes are just fork tender.  Drain in a colander.

While potatoes are slightly cooling in a colander whisk shallot, dijon and stone ground mustards, vinegar, 3/4 teaspoon salt, pepper, olive oil and tarragon in a large bowl until well combined.  Cut the potatoes into fourths and add them to the vinaigrette in the large bowl.  Stir potatoes gently to coat with the vinaigrette.  Serve immediately while salad is still warm or at room temperature.