Chicken, Mushroom, & Pea Pie

Prep Time: 1 hour

Cooking Time: 1 hour

Total Time: 4 hours

Serving Size: 2 Large Pies

This recipe will make you feel like you’re on the Great British Baking Show, or at a feast in the Great Hall with Harry Potter! I know it did for me! This pie is warm and hearty and checks all the boxes on a cold or rainy day.

Special Equipment

Food Processor

2 Round Au Gratin Dishes

Rolling Pin

Pastry Brush

Ingredients

• 2 ½ C + 2 Tbsp All Purpose Flour, Divided

• ¾ Tsp Diamond Crystal Kosher Salt

• 1 C Kerrygold Unsalted Butter, Cold and Cubed

• ½ C – ¾ C Cold Water

• 2 Tbsp Olive Oil

• ¾ C Onion, Small Diced

• 6 Oz Cremini Mushrooms, Small Diced

• 1 ¼ C Low-Sodium Chicken Stock

• 8 Oz Boneless, Skinless Chicken Breast, Diced Into ¼ Inch Pieces

• ¾ C Frozen Peas

• ½ Tsp Rosemary, Minced

• ¼ C Minced Parsley

• Salt & Pepper

• Nonstick spray

• 1 Egg, Beaten With 1 Tbsp Cold Water

• Maldon Flaky Sea Salt

How To

1. In a food processor, pulse the 2 ½ cups of flour and the salt together a few times. Add the cold, cubed butter to the food processor. Pulse a few more times until the butter is about pea sized. Slowly add ½ cup of cold water, a bit at a time, while continuing to pulse. Keep pulsing until the dough starts to come together and form a ball. If the dough seems a bit dry, add more water, a tablespoon at a time. When the dough is formed, split it into 4 roughly equal pieces, wrap in plastic, and refrigerate for at least 2 hours.

2. Meanwhile, start on the filling. Warm the olive oil over medium high heat until warm. Add the chopped mushrooms and onions. Sauté 5-7 minutes until the onions begin to soften and the mushrooms begin to brown. Add the chicken and allow it to brown 2-3 min without stirring. Stir, and let it cook another 2-3 min. Salt and pepper gently. Add the 2 tbsp flour and stir to combine. Slowly add the chicken stock, stirring as you go, to avoid any lumps. Add the peas, rosemary, and parsley. Stir to combine and cook 3-5 minute until the gravy thickens. Taste the filling and adjust the salt and pepper as necessary. Remove it from the heat and allow the filling to cool to room temperature.

3. Preheat the oven to 350° F.

4. Spray the au gratin dishes with nonstick spray and lightly dust all sides and the bottom. Tap out any excess flour.

5. Remove the dough from the refrigerator. On a floured surface, roll out the dough into a circle and until the dough is about ¼ - ⅜ inch thick. Place two of the 4 pieces into the dish, making sure it has no holes and hangs over the sides of the dish a bit. You want a bit extra. Put approximately half of the filling into each pie, but don’t overfill. If you have extra, that’s fine, save it for another time. Wet the top edges that overhang with a bit of water. Put the other two rolled-out pieces over dough over the pies. Go around the edge, gently crimping with your fingers to ensure that the pie is sealed. Cut off any excess dough hanging over the side, I find that kitchen shears are really useful for this. Double check again and make sure the pie is sealed.

6. Cut 3 small slits into the top of the pie to allow the steam to escape. Brush the top with the egg wash. Sprinkle a bit of Maldon salt on top.

7. Bake on the middle rack for 1 hour until golden brown, rotating halfway through. Allow it to cool at least 5 minutes before attempting to remove the pie from the au gratin dish. The easiest way to remove the pie, if you sprayed and floured it enough, is to turn the pie upside down in your hand, tapping and gently allowing the pie to fall out on its own, and then placing it right side up on a plate. WARNING – the very HOT gravy might seep out of the top slits when you do this, so I recommend not using your bare hand and instead using a clean paper towel or dishtowel to do this. If the crust looks soggy, as if the gravy leaked during the cooking process, I would not recommend attempting to remove the pie. Just eat it right out of the dish!

Adapted from the Chicken & Mushroom Pie recipe in the Unofficial Harry Potter Cookbook.

Carne Asada

Prep Time: 15 min

Cooking Time: 10 min

Total Time: 24 hours

Serving Size: 6 to 8 people

 I’ve been using this carne asada recipe for nearly a year, and it is ALWAYS a hit. I’ve had many people tell me it’s the best carne asada they’ve ever had, and who am I to argue?

The Protein

This recipe is for steak (hence the “carne”), but you can use this marinade for any protein. Swap the flank steak for chicken, for example. Use a meat tenderizer on the chicken until it’s about ½ inch thick, skip the scoring step, and proceed with the rest of the recipe. For fish or shrimp, skip the scoring and only marinate it for 10-15 minute just before you cook it.

I often make a full batch of the marinade and use half with chicken, and half with steak.

Meal Planning

This asada marinade freezes really well, making this an excellent make-ahead recipe. Freeze immediately after step 3. The day before you’re ready to cook it, put the bag in the refrigerator. It will marinate as it defrosts.

Special Equipment

Blender or food processor

Ziploc bags

Ingredients

• 1 C Olive Oil

• 2 Tbsp Whole Cumin Seeds

• 10 Garlic Cloves

• 1 Bunch Cilantro, cut at the base of the leaves

• 4 Tbsp Lime Juice

• 4 Tbsp Orange Juice

• 1 – 7 oz Can Chipotle in Adobo, Embasa Brand

• 2 Tbsp Tamari

• 4 Tsp Ancho Chili Powder

• 4 Tsp Kosher Salt

• 1 Tbsp Honey

• 3 Lbs Flank or Skirt Steak

• Lime wedges, chopped cilantro, chopped onions, and other toppings

How To

1. Pat dry the steak with paper towels. Lightly score in a cross-hatch pattern on both sides of the steak.

2. Warm a skillet on medium high heat. Add the cumin seeds and garlic. Gently toast 3-5 minute until the garlic is lightly browned and the cumin seeds are fragrant.

3. Combine everything except the steak in a food processor and blend until smooth. Split the steak and marinade equally into two gallon Ziploc bags.

4. Refrigerate and let the carne asada marinate for 6 to 24 hours.

5. About an hour before you cook, let the carne asada sit on the counter to bring it to room temperature.

6. Heat a grill or grill pan to high heat. Sear both sides 3-5 min to the desired doneness, medium rare is recommended.

7. Let the steak rest for at least 10 minutes. Thinly slice. Serve as you like it!

Serving Suggestions

Serve with corn or flour tortillas, sour cream, lime wedges, chopped cilantro, chopped onion, salsa, cotija, guacamole, or really any other taco topping that you like.

This also goes great in a burrito bowl, or as a salad.

Inspired by a carne asada recipe on the Food & Wine website.

Braised Spiral Sausage with Peppers and Onions

Prep Time: 10 min

Cooking Time: 30 min

Serving Size: 3 to 4 portions

Savory, salty pork sausage. Sweet caramelized onions. This dish is so basic, but so delicious.

The Sausage

I used a Brazilian spiral pork sausage for this recipe, but you can use nearly any sausage you’d like. If spiral sausage is unavailable, you can use links as well. Make sure you’re using a cased, uncooked sausage.

Special Equipment

3 qt or 5 qt Braiser

Ingredients

• 2 Tbsp Olive Oil

• 1 Yellow Onion

• 1 Yellow Bell Pepper

• 1 Red Bell Pepper

• 1 lb Uncooked Spiral Sausage

• 2 Tsp Smoked Paprika

• ½ Cup Chicken Stock, divided

• Salt & Pepper

• ¼ Cup Parsley

How To

1. Heat the oil in the braiser on medium heat.

2. While the oil warms, medium slice the peppers and the onions. Add them to the braiser. Add the smoked paprika, and salt and pepper to taste.

3. Cook the peppers and onions about 8 minutes until they begin to soften, stirring every so often.

4. Push the peppers and onions to the side of the pan and carefully add the sausage to the braiser. Allow the sausage to begin undisturbed on one side, 5 to 7 minutes. Stir the vegetables every so often to ensure they don’t burn.

5. Add ¼ cup of the chicken stock to the braiser to help loosen the sausage from the pan. Carefully flip the sausage and cover for 5 to 7 more minutes.

6. Remove the cover and check the moisture in the pan. If it seems dry, add a splash more chicken stock.

7. When the sausage is cooked through, cooking time will depend on the size of the sausage, remove the braiser from the heat and sprinkle with roughly chopped parsley. Enjoy!

Serving Suggestions

Pair this with roasted potatoes and some fresh or sautéed greens. You could also serve this with some crusty French bread or rolls.

Blueberry Dutch Baby

Prep Time: 10 min

Cooking Time: 25 min

Serving Size: 4 to 6 portions

If you have never had a Dutch Baby, now is the time! It’s a wonderfully silky smooth and rich eggy pancake. It can be savory or sweet, as this one is. I love it at home on a relaxing Sunday morning.

The Dutch Baby travels really well. It can be made in the morning and taken to a family member or friend’s house for brunch.

I encourage you to experiment with toppings and find what you love!

The Volume

I used a 12” cast iron skillet for this recipe and the quantities reflect that. If you want to halve the recipe, use a smaller skillet. I should also note that a 6” skillet does not imply it’s ½ the volume of a 12” skillet, this assumption will not turn out well. I have provided a bit of a cheat sheet for you below if you choose to use a different size skillet.

12” Skillet – use the recipe quantities as prescribed

10.25” Skillet – use 3/4 of the recipe quantities

8” or 9” Skillet – use half of the recipe quantities

6.5” Skillet – use about 1/3 of the recipe quantities

The Sweet Version

This recipe uses blueberries, but you could use nearly any berry. Try some baked apples, such as you’d use for pie filling. Try chocolate chips or Nutella. What about lemon curd for a tart, yet sweet surprise? Drizzle maple syrup as well as powdered sugar over the top, if you choose. Anything goes!

The Sweet Version

Serve the Dutch Baby as a savory brunch dish or for dinner. Caramelized onions and bacon anyone? What about butternut squash and goat cheese? Ham and cheese? With this baseline recipe, you really can’t screw this one up.

Special Equipment

12” Cast Iron Skillet

Ingredients

• 6 Eggs (room temperature)

• 1 Cup Flour

• 1 Cup Milk (room temperature, I use 2% but you could use whole milk if you want it to be richer)

• 1 Tbsp Sugar

• Pinch of Freshly Grated Nutmeg (consider excluding for savory version)

• Pinch of Cinnamon (exclude for savory version)

• 5 Tbsp Butter

• 1 Cup Blueberries

• Syrup, Powdered Sugar, or Other Toppings

How To

1. Put the cast iron skillet in the oven and preheat both the oven and the skillet to 425 degrees.

2. While the oven preheats, combine all of the ingredients together until smooth. Whisk out any lumps.

3. When the oven reaches the desired temp, remove the cast iron and put the butter directly into the skillet. Return the skillet to the oven to allow the butter to melt, but not burn.

4. When the butter has melted, remove the skillet from the oven and pour the batter directly into the skill. Do not mix.

5. Sprinkle the blueberries evenly over the batter. Again, do not mix.

6. Return to the over for 20 minutes.

7. Turn off the oven but leave the skillet in there for another 5 minutes.

8. Remove the Dutch Baby from the oven, lightly sprinkle with powdered sugar and serve!

Cantaloupe Summer Berry Fizz

Prep Time: 10 minutes

Serving Size: 1 Cocktail

This is a wonderfully simple, refreshing summer cocktail. You can make it in advance for a large group, or individually, if you prefer. Add the vodka or make it virgin, it’s excellent either way.

Special Equipment

High Powered Blender or Food Processor

Fine Mesh Strainer

Cocktail Shaker

Ingredients

• 2 oz Cantaloupe Juice

• ½ oz Berry Simple Syrup

• 1 Lime Wedge

• 1 oz Vodka (Optional)

• Plain Sparkling Water

• Ice

• Sugar

How To

1. Prepare the cantaloupe by removing the skin entirely and scooping out the seeds with a spoon. Roughly chop and put into the blender. Puree until smooth.

2. Strain the mixture into a bowl to separate the juice from the pulp. Use a spatula to press the pulp into the strainer to get as much juice out as possible.

3. If you don’t have simple syrup on hand, heat equal parts water and sugar in a pan until the sugar is dissolved. Cool before mixing with the other ingredients. To make a berry simple syrup, add jam or fresh berries to the simple syrup and cook until the fruit breaks down. Strain before using.

4. Put some sugar onto a plate or into a shallow bowl. Run the lime wedge along the rim of a glass and press into sugar to get a sugar rim.

5. I the shaker add ice, the cantaloupe juice, simple syrup, vodka (optional), and a squeeze of the lime. Shake until the mixture is cold.

6. Pour over ice and top off the glass with sparkling water.

Serving Suggestions

Garnish with a lime and you’re ready to go!

Poblano Summer Salad

Prep Time: 30 min

Cooking Time: 10 min

Serving Size: 6 entrée salads, party size side salad

This recipe is so good as an entrée, side dish, taco topping, and many other things. It lasts a while in the refrigerator and can be made in advance of a party.

The Poblano Peppers

One of the most important steps in this recipe is properly peeling the peppers. The poblanos naturally have a waxy surface that can give your salad a bad texture if you don’t take the steps to remove it. No worries though, this is very simple to do!

Special Equipment

Baking Sheet w Silicone Mat – you can use an un-lined cookie sheet as well, but the silicone mat makes for easier cleanup.

Ingredients

• 6 Medium Poblano Peppers

• 16 Oz. Bag of Frozen Fire Roasted Corn

• 3 Roma Tomatoes

• 1 Fresh Jalapeño Pepper

• 1 – 15 Oz. Can Black Beans

• 1 Bunch Cilantro

• 2 Medium Limes

• 1 Cup Crumbled Cotija, Queso Fresco, or Other Crumbly Cheese

• 3 Tbsp Olive Oil

• Salt

How To

1. Turn on the oven to the high broil setting and move one of the oven racks to about 6” from the broiler heat source. Rinse and dry the poblano peppers. Place them on a silicone mat lined baking sheet and put it under the broiler. Rotate the peppers every 5-7 minutes until they are charred on all sides, but not burned. When the peppers are charred, put them in a bowl and cover it tightly in plastic wrap. Let the peppers sit for 10-15 minutes until they are cool enough to handle. Peel off the waxy skin, then cut the pepper open and remove the seeds. Medium dice the peppers.

2. To prepare the tomatoes, wash, dry, and remove the seeds and juice so you are left with only the pulp. Small dice the tomatoes.

3. Wash, dry, and finely dice the jalapeno peppers.

4. Drain and rinse the can of black beans.

5. Rinse and roughly chop the cilantro, you will need about ¾ cup loosely packed.

6. Microwave the corn to defrost and strain any excess liquid.

7. Place all of the ingredients into a large bowl along with the olive oil. Toss to coat.

8. Before cutting, roll the limes with your palm on the counter to release the juices. Back and forth 3 to 4 times is about right. Juice 1 lime and taste, add additional lime if there isn’t much flavor from the first lime. I use about 1 and a half limes.

9. Salt to taste.

10. Sprinkle with cheese just before serving. Enjoy!

Serving Suggestions

This salad with great topped with chicken, shrimp, or any other protein.

Shrimp & Parmesan Grits

Prep Time: 10 min

Cooking Time: 1 hour

Serving Size: 6 Entrée Portions

Shrimp and grits are a classic Southern dish. This particular recipe is more along the lines of what some might call “Charleston style” because the grits are cheesy and andouille sausage has been added to the recipe. The grits take some time, but trust me, it’s worth it!

The Seasoning

Be mindful if you’re using a different seasoning blend than the one I recommend here. The blend I use does not contain salt, so I need to add it. If you’re using a blend that does contain salt, pull back on adding the salt and taste throughout the cooking process to ensure you’re not adding too much.

Ingredients

• 1 ½ Cups of White Corn Grits

• 2 Cups Milk

• 1 Cup Heavy Cream

• 8 Tbsp Butter

• ¾ Cup Shredded Parmesan Cheese

• 2 lbs Fresh or Frozen Shrimp

• 7 Tsp Cajun Seasoning

• 4 Links Andouille Sausage

• 2 Tbsp Olive Oil

• 1 Medium Yellow Onion

• 1 Red Bell Pepper

• 1 Green Bell Pepper

• 3 Tsp Minced Garlic

• 2 Cups Chicken Broth

• ½ Cup Heavy Cream

• 3 Fresh Green Onions

• 3 Tbsp Parsley

• Salt

• Fresh Cracked Pepper

How To

1. First, start on the grits. Put 6 cups of water with 2 teaspoons of salt in a large stock pan or Dutch oven. Heat on high until boiling. Once boiling, add the grits, stir to combine, and turn the temperature down to medium-low. Cook the grits, stirring every few minutes until they start
   to thicken. This will take 30-40 minutes. Check the grits throughout the cooking process. Grits are sharp when you start cooking them, but the edges will soften during the cooking process. You’ll know they’re done when they have a smooth, creamy texture.

2. When the grits are just about done, add the milk, cream, butter, and cheese. Stir and continue to cook until everything is thoroughly combined and the cheese has melted into the grits, about 5 to 10 more minutes. Taste and season as needed.

3. While the grits are cooking, heat the olive oil in a large saucepan on medium heat. Slice the andouille sausage into ½” pieces and toss in the pre-heated oil. Cook the sausage until it is lightly browned on each side. Remove from the pan and set aside.

4. Defrost (if frozen), rinse, and dry the shrimp. Season the shrimp with 4 teaspoons of the Cajun seasoning, and salt to taste. Toss the shrimp to ensure the seasoning is evenly distributed. Add 1 more tbsp. of the olive oil to the pan if it seems dry, and start cooking the shrimp in one layer, you will likely need to cook in batches. Cook both sides on medium heat until pink and set aside.

5. Small dice the onion and bell peppers. When they shrimp are all done, add the onion and peppers to the saucepan. If the pan seems dry, add a bit more oil. Cook until they begin to soften, about 5 minutes. Add the garlic and the remaining Cajun seasoning. Cook 2 additional
   minutes.

6. Add the chicken broth to the pan with the onion and peppers. Turn the heat up to medium-high and cook down the liquid until it’s reduced by half. Stir occasionally.

7. Turn the heat down to medium-low and add the cream, green onions, and parsley. Add the sausage and shrimp back into the pan. Continue to cook for 3-5 minutes, then salt and pepper to taste. Remove from the heat.

8. Serve the shrimp over the grits, and top with a green onion garnish. Enjoy!

This recipe was inspired by Emeril’s Shrimp & Grits Recipe.

Spicy Crab Noodles

Prep Time: 10 min

Cooking Time: 20 min

Serving Size: 4 Entrée Portions

This is a super quick and flavorful dinner that you can whip up in a pinch with just a few ingredients.

The Crab

Food only tastes as good as the ingredients you use. This can be no truer than when it comes to seafood. I would not recommend using canned crab for this recipe. Instead, look to lump crab in your store’s refrigerated seafood section. The larger the lumps of crab, the better.

Shrimp would also be a good substitute if crab is not available in your area.

The Noodles

I used instant ramen noodles, without the soup base packet, for this recipe. You can use any type of light pasta that you have in the pantry.

Special Equipment

Microplane/Zester

Wok – an all-purpose pan or sauté pan would also work well

Ingredients

• 4 – 3.5 oz Packages of Instant Ramen

• 1 Cup Canola Oil

• 6 Cloves Garlic

• 1/4 Cup Ginger

• 2 Tbsp Thai Red Chili Paste

• 1 Lb Shitake or Cremini Mushrooms

• 1 Cup Chicken Stock

• 4 Tbsp Soy Sauce

• 12 Oz Lump Crab – Fresh, Not Frozen

• 1 Lime

• ½ Cup Peanuts

How To

1. Put 4 cups of salted water into a pot and heat on high until boiling. Remove the ramen noodles from their bag and cook per the package instructions, about 3 minutes typically. Drain and run cold water over the noodles to stop the cooking process.

2. In the wok, heat ½ cup of oil on medium high until hot. The oil is ready when a drop of water sizzles in the oil. While the oil is warming up, prepare the garlic and ginger.

3. When the oil is hot, add the garlic, ginger, chili paste, and mushrooms. Make sure to turn the mixture often as garlic can burn quickly, leaving an unpleasant bitter taste.

4. Add the cooked ramen to the pan and toss to coat. Spread the noodles out evenly in the pan and pour ¼ cup of the oil over the top of the noodles. Let the noodles sit 3-4 minutes until they
   begin to become crispy at the edges. Mix everything together and let it sit for another 3 minutes. Mix it one more time, add the last ¼ cup of oil, and let it sit for another 3 minutes. Toss one more time, and let it sit for 3 minutes one more time.

5. Zest and then juice the lime into the noodles. Add the chicken broth and soy sauce, toss to coat.

6. Add the crab and mix everything together, continue cooking for 2 minutes.

7. Serve warm, topped with chopped peanuts. Enjoy!

This recipe is adapted from Food & Wine’s Spicy Wok-Fried Crab Ramen.

Lemon Thyme Infused Beet & Orange Salad

Prep Time: 15 min

Cooking Time: 60 min

Serving Size: 4 Side Salads or 2 Entree Salads

This recipe is fresh, colorful, and packed with flavor!

The Beets

Look for beets all about the same size, to ensure even cooking time. Beets that are 3 to 4 inches in diameter would be a good size for this recipe.

Special Equipment

Vegetable Peeler

Rubber Gloves – These come in handy to avoid staining your hands, but you can of course work without them if you don’t have any.

Tin Foil

Ingredients

• 2 Medium Beets

• 1 Lemon

• 8 Sprigs of Thyme

• 2 Medium Oranges

• Greens, such as spinach

• Feta or Other Mild Cheese

• Smoky, Spicy, & Salty Nuts

How To

1. Preheat the oven to 375°F.

2. Cut off the greens and the room of the beet, scrub off any excess dirt under cold water. Put on those rubber gloves and peel the beets.

3. Slice the lemon into 4 slides, you will have extra.

4. Place a lemon slice on each side of the beet and 4 sprigs of thyme on top. Wrap each beet individually in a piece of tin foil. Put the beets in the oven and baked for 45 – 60 minutes. Pull the beets out at 45 minutes and check for doneness. You can slice one in half and check the
   middle. It should be soft, but still firm.

5. When the beets are done, open the foil and let them cool for 10 minutes. Slice into 1/2" inch thick slices.

6. While the beets cool, cut the rind off of the orange and slice into ½ inch thick slices, removing any seeds.

7. Place your bed of greens, I like using spinach or mixed baby greens.

8. Place beets and oranges, alternating. Top with the nuts and a sprinkle of crumbled cheese. Enjoy!

Serving Suggestions

I didn’t include a dressing here as the salad is definitely good on its own. If you’d like a dressing, a lemon vinaigrette would pair splendidly.

This goes great with chicken, fish, or shrimp. Recently, I brined chicken breast overnight and then marinated it in our favorite marinade 30 minutes before we put it on the grill.

Smoky, Spicy, & Salty Nuts

Prep Time: 5 min

Cooking Time: 10 min

Serving Size: 3 cups

I love this recipe because there is so much flavor in such a small bite. You can use any type of nut, recently I used it with pumpkin seeds to create a tasty salad topping.

The Nuts

You can use any type of nut or seed with this recipe. If you are using a seed, use raw seeds as they’ll be roasted during the cooking process. If you’re using large raw nuts such as almonds, pecans, or walnuts, I recommend roasting them before following the recipe below to ensure good texture. This quick pan fry isn’t a substitute for roasting the nuts. If you’re using pre-roasted nuts, go ahead and follow the recipe without any additional steps!

Ingredients

• 1 Tbsp Olive Oil

• 3 Cups Nuts, Unsalted

• 3 Tbsp Brown Sugar

• 2 Tsp Chipotle Chili Powder

• 2 Tbsp Butter

• Salt

How To

1. Warm the olive oil in a nonstick pan on medium high until warm. Add the nuts and toss to coat. Let the nuts begin to brown, 3 to 5 minutes depending on the seed or nut.

2. Add the brown sugar and mix with the nuts. Stir occasionally so that the sugar does not burn, about 3 minutes.

3. Add the butter and let it melt into the nuts and mix with the sugar, careful not to let the butter and sugar burn, 2 minutes.

4. Turn the heat down to medium. Add the chipotle powder and mix everything together. Continue to cook about 1 minute to bring out the smoky chili flavor. Turn off the heat.

5. Salt to taste. You want to taste the saltiness but not be overwhelmed by it.

6. Put the nuts on a plate or cookie sheet and spread the nuts out, they will clump a bit as they dry. Let cool completely and serve!

Serving Suggestions

This is great as a snack, a salad topping, an addition to granola, and really anything you’d like!

Lemon Dill Pasta with Fish

Serving Size: 2 people

Cooking Time: 20 min

Prep Time: 10 min

I was very excited to find fresh dill bunches at the store the other day which inspired me to cook this lovely, fresh, and healthy recipe.

The Vegetables

I used green beans because that’s what I happened to have in the fridge. Peas or edamame would also be a delicious compliment.

Frozen veggies would also work well but skip the vegetable boiling step. You can microwave the frozen veggies in a bit of water for 1 minute or per the package instructions.

The Fish

You can use any white fish for this recipe. I used Mahi Mahi because that’s what I happened to have in the freezer. Look for 2 filets of approximately the same size to make cooking a bit simpler.

Chicken breast would also work well.

The Pasta

I used an edamame pasta for a healthier and more protein-rich meal, but you can use a typical wheat spaghetti or fettuccine, if that’s what you happen to have in the pantry.

Special Equipment

Dual Citrus Juicer

Cookie Sheet with Silicone Mat

Ingredients

• 2 White Fish Filets

• 2 Tbsp Olive Oil

• Salt & Pepper

• 6 oz Edamame Pasta

• 2 oz Green Beans

• ½ Onion

• 1 Garlic Clove, Minced

• ½ Cup Dry White Wine

• ¼ Tsp Red Chili Flakes

• 1 Medium Lemon, Juiced

• ½ Plain Greek Yogurt

• 2 Tbsp Milk

• 2 Tbsp Fresh Chopped Dill

How To

1. Preheat the oven to 350°F.

2. Heat a pot of salted water on high until boiling. *PRO TIP*: Add a bit of oil to the pot of boiling water before cooking, this will keep the pasta from sticking. Cook the pasta according to the package instructions. Rinse the pasta under cold water after boiling to prevent overcooking.

3. Heat a smaller pot of salted water on high until boiling. While the pot comes to a boil, cut the green beans in a slant in approximately ¾” length pieces. When the water is boiling, add the green beans and blanch for 2 minutes. Drain, rinse under cold water to stop the cooking, and set aside.

4. If you are using frozen fish, make sure it is fully defrosted before use. Completely dry the fish and salt and pepper both sides.

5. Heat the olive oil on medium high heat until hot. The oil is ready when a small droplet of water into the oil causes a rapid sizzle. When the oil is ready, place the fish into the pan. Sear each side for 3 to 4 minutes. You should not need to scrape the fish off the pan, it will release itself when the sear is complete. After searing, place the fish on a cookie sheet with a silicone mat and put it into the oven for another 5 to 7 minutes, depending on the thickness of the filet.

6. Turn the pan down to medium and add the onion. Cook for 5 to 7 minutes until it begins to brown, add the garlic. Cook for 1 additional minute, be careful not to burn the garlic.

7. Add the white wine and use a spatula or wooden spoon to scrape any of the brown bits into the liquid. These brown bits are the “fond”, and that’s where all the flavor is!

8. Add the chili flakes, to your preference. Squeeze in the lemon juice with the citrus juicer. Add the green beans to the pan. Sauté for 2 minutes.

9. Remove the pan from the heat and add the yogurt, milk, and dill. Stir to combine thoroughly.

10. Put the cooked pasta into the saucepan and combine thoroughly.

11. Plate the meal with the pasta first, and your lovely filet on top.

Serving Suggestions

This goes very well with the rest of that bottle of white wine!

This recipe is adapted from Food & Wine’s Lemon and Dill Chicken Pasta.

Summer Berry Pie

Prep Time: 20 min

Cooking Time: 45 min

Serving Size: 1 - 9” pie

I love fresh summer berries. So juicy and so much flavor! This is a basic berry pie recipe, with a little bit of my own twist, that will be sure to be the highlight of any summer party!

The Filling

I have made many different berry pie recipes over the years; this is a combination of many. I add a lot of corn starch because I really like a jammy consistency. Use less if you don’t want it as jammy.

You could also use frozen berries if you don’t have fresh berries, but fresh is always better.

The Crust

You can certainly spend time making a crust from scratch, and I have done that. I have also found the frozen, pre-made pie crust to be just as good and much easier. Be sure to take the crust out of the freezer several hours before you make the pie to allow it to come to room temperature. Check the box for recommendations on defrosting.

Even though the frozen crust usually says 9”, I have found that they’re often too small to actually use for a 9” pie, so I use a rolling pin to roll the crust out a bit so it covers more surface area.

Special Equipment

9” Glass Pie Plate

Rolling Pin

A Microplane/Zester

Silicone Pastry Brush

Ingredients

• 32 oz Blueberries

• 32 oz Blackberries

• 1 Cup Granulated Sugar, Plus Extra

• 1/2 Orange, Juiced

• 6 Tbsp Corn Starch

• 1 Tbsp Vanilla Extract

• 1 Tbsp Cinnamon

• 1 Tsp Freshly Grated Whole Nutmeg

• 2 Tbsp Butter

• 2 - 9” Frozen Pie Crusts

• 1 Egg

How To

1. Add the blueberries, blackberries, sugar, and orange juice to a pot and heat on medium high heat. Cook until the berries start to break down and the sugar has completely dissolved, about 10 to 15 min. Keep an eye on it, stirring occasionally, so that it doesn’t burn.

2. Turn down the heat to medium low. In a separate bowl, mix the corn starch and 1 cup of the berry juice. Whisk until smooth. Add the corn starch slurry to the pot of berries and stir to combine. Let the mixture cook for another 2 to 3 minutes.

3. Remove the berry mixture from the heat. At this point you should have a relatively jammy consistency. If it’s not jammy enough for your liking, add more corn starch. Add the vanilla extract, cinnamon, and butter. Use the microplane to grate in the fresh nutmeg. (Ground nutmeg is fine as well if that’s all you have.) Stir to combine thoroughly and let cool.

4. Heat the oven to 350° F.

5. Roll out the crust so that it will cover the entire bottom and sides of the pie pan. Place the crust directly into the pie pan. There is enough butter in the crust that you don’t need to add additional grease to the pan.

6. Place the cooled filling into the pie crust. Be careful not to overfill, you may have extra.

7. Cover the pie with the second crust and crimp the edges with your fingers to secure the filling inside the pie. You can go as fancy or as basic as you wish.

8. Whisk the egg with about 1 tbsp. of water. Use the silicone pastry brush to brush the egg wash over the top of the pie, you will have extra. The egg wash gives the pie crust a nice crust and sheen.

9. Sprinkle the top of the pie with a light dusting sugar and cut vent holes. I typically cut 4, 2 inch slits starting about 1 inch from the center of the pie and angled out towards the edge of the crust.

10. Place the pie pan on a cookie sheet to catch any of the filling that might spill over during the bake. Bake for 45 minutes on a rack placed in the center of the over. Check about halfway through to make sure the crust edges aren’t burning. If they are, cover the edges with foil to prevent further browning.

11. Let the pie cool completely before serving. Enjoy!

Serving Suggestions

Of course there is nothing better than vanilla ice cream with pie! Quality matters, we love Tillamook Vanilla Bean, which can be found in many grocery stores these days.

Beer and Red Chili Braised Short Ribs

---

Prep Time: 45 Min

Cooking Time: 8-10 Hours

Serving Size: 6 people, 2 short ribs each

In our house, we love Mexican food. This year, Cinco de Mayo occurred ON Taco Tuesday! That doesn’t happen too often, so it’s cause for celebration. For this recipe, I combined two recipes I have used in the past for some fantastic flavor!

This recipe makes plenty of short ribs, either for a small group or to use throughout the week for a number of other things. I used the leftovers for pizza toppings, burrito bowls, with eggs, and many other things!

The Protein

The protein for this meal is short ribs. I love short ribs because they braise so well and absorb so much flavor! They are also cheap, which is always a plus. I like to buy short ribs whenever they’re on sale and keep them in the freezer until I’m ready to use them.

When picking short ribs, don’t be afraid to be picky at the butcher counter. I look for ribs that are all about the same size and have lots of meat on the bone. They’re typically 4”-5” log and about 3” thick. I purchase my short ribs from the Whole Foods butcher because the quality of the meat is superb.

The Braise

This braise for this recipe is a combination of beer and a red chili sauce. I wanted a Mexican flavor, but also wanted to use some dark beer we’ve had sitting around the house for months. Neither of us loved to drink the dark beer I used, but I has excellent flavor for cooking and the alcohol helps break down the toughness in the meat.

You can use any dark beer you have, though I would avoid dark beers with obscure flavors. I used a Chocolate Bock for this recipe. If you want to splurge, Chimay Red or Blue are some of my favorite beers to cook with because they have so much flavor!

Special Equipment

8 Qt Crock Pot - A large crock pot always comes in handy! If you have a smaller one that’s fine, but I would scale down the quantity.

French/Dutch Oven - I love my Le Creuset Dutch (technically French) ovens, but there are other brands out there that are more budget friendly.

Blender - Investing in a quality blender is important, particularly for recipes like this. I recommend this one as it blends well and comes with various attachments for different tasks.

Ingredients

• 3 tbsp Olive Oil

• Salt & Pepper

• 9 -12 Short Ribs, approximately equal in size

• 4 Cups Chicken Stock

• 4 Dried Guajillo Chilis

• 4 Dried New Mexico Chilis

• 1 Dried Chipotle Chilis

• 2 Yellow Onions

• 5 Cloves of Garlic

• 1/2 Cup Brown Sugar

• 24 oz. of Dark Beer

• Tortillas, Radishes, Cilantro, Sour Cream, or Other Taco Toppings

How To

1. Place the Dutch Oven on your stove top, add olive oil. Heat oil on medium high heat until hot.

2. While the oil heats up, rinse and fully dry the short ribs with paper towels. The meat must be dry to get a good sear. Salt and pepper thoroughly, don’t be shy with the seasoning!

3. When the oil is hot, brown the short ribs in batches. Be careful not to overcrowd them. Be patient during the browning process, don’t move the short ribs around until they’re ready. You’ll know they’re ready when they release themselves from the pan. If you have to scrape it off, it’s not done yet. Brown all 4 sides, they should be a deep brown color. Transfer short ribs directly to the slow cooker so that you can collect any juices in the slow cooker. While the short ribs are browning in batches, start making the red chili sauce.

4. Put 2 cups of the chicken stock in a microwaveable bowl and microwave for 2 minutes.

5. To prepare the chilis, remove the ribs and the seeds. “Toast” the chilis by microwaving them for 20 seconds, in 10 second intervals. Submerge the chilis in the hot chicken stock and cover with plastic wrap for at least 10 minutes.

6. Peel the onions, roughly chop, and add them to the blender. Peel the garlic and add it to the blender. Add the brown sugar to the blender as well.

7. Lastly, add the reconstituted chilis and their soaking liquid to the blender. Blend it all together until smooth. If you find that it’s dry, add more of the chicken stock.

8. Once all the short ribs are browned, arrange them in the slow cooker with the bones vertical. This allows the liquid to surround the meat evenly.

9. When all of the ribs are done browning, remove some of the excess fat or oil from the dutch oven, but be careful not to remove any of the brown bits. Add the pureed chili sauce to the dutch oven to deglaze the pan. Cook on medium heat for 5 minutes.

10. Remove the chili sauce from the heat and add the beer. Stir to combine.

11. Pour the chili beer sauce over the short ribs. Make sure that the short ribs are fully submerged in the braising liquid. If not, add some of the extra chicken stock until the short ribs are fully submerged.

12. Turn the slow cooker to low and let the short ribs cook for 8 to 10 hours.

13. After they’re done, the short ribs should fall right off the bone (literally)! Shred the meat and you’re ready to go!

Serving Suggestions

I served the braised short ribs with corn tortillas, watermelon radish (for a nice crunch! regular radish works fine too), homemade chipotle cream (sour cream, lime juice, some sauce from canned chipotle in adobo), and cilantro.

On the side we had Spanish rice, refried beans, tortilla chips, and queso fundido.

This, of course, pairs well with a strong, homemade margarita!