I love a big, juicy cheeseburger but they can get boring after a while. This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!
Italian Sausage Burgers with Garlicky Spinach
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
I am a Southern girl at heart. My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise. If you want to make this girl smile, the word “grits” is one sure way to do it!
Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:
Your shrimp should be firm and unblemished with no fishy odors;
Keep your shrimp chilled in their shells until just before they hit the pan;
NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
Grits love salt, pepper, and butter, so season them well;
Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.
1/4 cup thinly sliced green onions, plus more for garnish
Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.
Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat
It’s been TOO DAMN HOT to cook this week. When not wearing out my #DoorDash app, I’ve been looking for as many cold dinner solutions as possible. I found one I love on Emeril Lagasse’s website: www.emerils.com.
It’s quick & easy to throw together and pairs well with pre-cooked, chilled jumbo shrimp or maybe a sandwich made from a leftover store-bought rotisserie chicken or deli turkey breast. Add a glass of perfectly chilled Sauvignon Blanc with melon undertones, like the 2014 Westerly Sauvignon Blanc has, and you have a terrific weeknight meal!
Cantaloupe, Prosciutto, & Arugula Salad
1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
**Tip: Any unused vinaigrette can be stored in an airtight container in the refrigerator for up to 2 days.
A nice big pile of this salad and cold glass of Westerly Sauvignon Blanc in my sassy Lolita wine glass is sure to make me feel instantly cooler! #ThisGirlLovesToEat
I love baked beans but hate all of the preservatives and calories from the sugar that come with the store bought canned varieties. This 4th of July I decided to try my hand at making my own.
I learned a few things by doing so:
Even though you can put the dried beans right into the pressure cooker and shorten the prep time, DON’T SKIP SOAKING THE BEANS.
Soaking the beans removes most of the indigestible sugars (which can cause gas) and re-hydrates the beans evenly so they are as plump and beautiful as they were when they were fresh. Pre-soaking the beans also allows the skins to be receptive to absorbing the flavors of the other ingredients.
Use as many unprocessed ingredients as possible
Pressure Cooker Baked Beans
1 pound dried Navy (White Northern) beans
1/2 pound thick cut (from the butcher if you can) uncured smoked bacon (no nitrates or nitrites) – cut into 1 inch pieces
Rinse dry beans in cold water in a colander, removing any debris. Soak beans using either1) the Overnight Soak Method (8-12 hours in a bowl or pot of cold water covered with a lid) or 2) following the Pressure Cooker Quick Soak Method:
Put the beans in the pressure cooker. For each cup of rinsed beans, add four cups of water
Add a teaspoon of olive oil (this keeps the foam down)
Bring the contents to a boil with the lid open using the BROWN setting
Quickly close and lock the pressure cooker lid and pressure cook for 15 minutes at high pressure
Open the pressure cooker using a Slow Normal release – open the valve very slowly
Drain and rinse the beans under cold running water
Prepare the sauce base:
Using BROWN setting – cook onions until translucent (about 5 minutes)
Add garlic and bacon and cook until bacon is almost crispy
Stir in brown sugar, and then the bourbon, scraping up all the brown, crispy bits from the bottom
Add the chicken broth, mustard, molasses, maple syrup, ketchup, salt, pepper, and Worcestershire sauce. Stir until well combined
Return beans to the pressure cooker and close lid
Set to High pressure and cook for 90 minutes
Once cooking is complete, allow 10 minutes for the pressure to return to normal naturally, then release the remaining pressure and open the lid
Turn pressure cooker to Brown setting.
In a small dish combine the water and cornstarch.
Stir the mixture into the beans and cook until the sauce thickens to the desired consistency.
Remove from the pressure cooker to a serving dish and enjoy! #ThisGirlLovesToEat
*** Vegetarian Option: If you want to make these vegetarian, don’t add the bacon.
Very reluctantly, I’m back from my week of culinary indulgence. I gorged myself while sipping on every delectable wine I could in Napa and Paso Robles, so it’s back to the kitchen (& the gym) I go.
I adore veal saltimbocca, but have greatly cut back my intake of red meat, even the lighter pink/milky white young beef that is veal. With this recipe, I’ve kept the flavors, cut some of the fat by using a lean chicken breast, and even snuck in some vegetables.
Some saltimbocca ([saltimˈbokka]; Italian for jumps in the mouth) recipes are fried in olive oil and rely only on pan drippings for their sauce, which I find to be too dry, while others are covered in a heavy creamy – lemony sauce. I like to use a combination of the preparation methods and a make a lighter wine based sauce with just a kiss of lemon and cream to make the whole dish a little less guilt-inducing. #GirlsGoneWine
Chicken Saltimbocca with White Wine Sauce
4 boneless skinless chicken breasts (4 oz each)
4-8 thin slices of Prosciutto ham
10 oz package frozen chopped spinach
16 whole leaves fresh sage
1/2 cup shredded Parmesan cheese
3 TBLS olive oil
1 TBLS all-purpose flour
5 ounces artichoke hearts, quartered
1/2 ounce capers
1/2 cup dry white wine like Sauvignon Blanc
1 cup low sodium chicken broth
1 TBLS butter
2 TBLS fresh lemon juice
1/4 cup heavy cream
1 tablespoon butter
freshly ground salt and pepper
Pound the chicken breasts to flatten so they are all roughly the same thickness (3/8 to 1/2 inch). Lightly salt and pepper.
Squeeze the thawed, frozen spinach to remove the excess water. In a small bowl, toss the spinach with salt & pepper and 1 tablespoon of oil to coat.
Sprinkle flour on one side of first chicken breast and place flat on your work surface.
On one half of the unfloured side of the chicken, spread 1/4 of the spinach in an even, thin layer. Sprinkle 1/4 of the Parmesan cheese over the spinach and fold the empty side of the chicken over the filled side.
Wrap the sliced Prosciutto around the floured side of the chicken, placing leaves of sage between the chicken and the ham as shown.
Follow same steps with remaining chicken breasts until all 4 are ready to cook.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
Add the butter. When it melts add the wine and lemon juice and scrape the browned bits off the bottom of the pan with a wooden spoon.
Add the cream, chicken broth, artichoke hearts and bring to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
Prepare your Angel Hair pasta while the chicken is simmering.
Remove the chicken & artichoke heart pieces from the pan and cover to keep warm.
Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
Serve the chicken breasts on a bed of Angel Hair pasta topped with the reduced sauce and garnish with capers if desired.
Enjoy with a chilled glass of the wine you used to make the sauce. #ThisGirlLovesToEat
I hate the fuzz on fresh peaches but, on a whim, I grabbed a half dozen at the store this week because they smelled so damn good. Women’s Day Magazine had a recipe that satisfied my criteria for weeknight meals: simple ingredients and under 30 minutes to prepare! I’m not a fan of couscous, so I mad one minor change to the recipe and substituted quinoa.
Chicken with Peaches & Ginger
1 TBSPextra-virgin olive oil
4 (6-oz.) boneless, skinless chicken breasts
Freshly ground black pepper
6 Medium Fresh (peeled & sliced) or 12 oz. frozen peaches (no need to defrost)
1 TBSP packed light brown sugar
1 tsp fresh thyme leaves
1 tsp freshly grated ginger
3/4 cup dry white wine (like Sauvignon Blanc)
1 cup dry quinoa
Fresh chopped basil or parsley, for serving
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon each salt and pepper and cook on one side until golden brown, 4 to 6 minutes.
Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over and around the chicken.
Add the white wine, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes.
Meanwhile, cook the quinoa according to package directions. Serve the chicken, peaches and sauce over the quinoa and sprinkle with basil or parsley, if desired.
Getting ready to have the #GirlsGoneWine over for a Tuesday night #SipSnackAndChat and came across the picture for this dreamy goat cheese #WryToast that just screams to the #WesterlyWineOhs, “Serve me with Westerly Red wine.”
Total prep time is 20 minutes, which makes this an easy weekday treat, plus the jam portion makes enough to feed a crowd and keeps in a sealed container in the refrigerator for two weeks, if you can leave it there that long. 😉
I made a couple of minor adjustments to the original recipe, but nothing drastic.
Smashed Blackberry Goat Cheese Toasts
1 1/2 cups blackberries
1/2 cup blueberries
1 tsp freshly grated orange zest (I added this)
1 tsp vanilla (I substituted 1 tsp Grand Marnier® liqueur)
1 1/2 tbsps sugar
3 tbsps water
1 – 2 tsps cornstarch, sifted
French Baguette, sliced
8 oz goat cheese (More or Less depending on how many you are serving)
fresh mint to garnish
In a medium saucepan combine the blackberries, blueberries, vanilla (Grand Marnier®), sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed. (I removed from the heat so that the jam would cool and thicken)
Meanwhile, toast the sliced baguette on a baking sheet in the oven as desired. I made mine crispy but not crunchy.
When ready, smear each slice with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
*add 1 tsp if you want the blackberries more runny, 2 tsps for a thicker texture!
Thankfully the freezer section is stocked with plenty of bagged blueberries, blackberries, and now even a mixed berry with pomegranate option that can make prepping this recipe easy and as easy to change as picking a different bag of frozen fruit! #GirlsGoneWine