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.
These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA. #ThisGirlLovesToEat
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.
This recipe is from Hominy Grill in Charleston, South Carolina and was featured in an article in Coastal Living Magazine.
- 4 1/2 cup water
- 1 cup stoneground grits
- 1 teaspoon salt
- 3/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon Tabasco, or to taste
- 3 bacon strips, chopped
- Peanut oil, as needed
- 1 pound extra-large shrimp, peeled and deveined
- 2 tablespoons flour
- 4 ounces sliced mushroom (1 1/4 cups)
- 1 large garlic clove, minced
- 2 teaspoons lemon juice
- 1/2 teaspoon Tabasco, or to taste
- 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
- 1 medium onion chopped
- 3 cloves garlic chopped (or 1+1/2 tsp jarred chopped garlic)
- 1/2 cup (packed) brown sugar
- 3 cups low sodium chicken broth
- 2 tsp dried mustard
- 1/3 cup molasses
- 1/4 cup pure maple syrup
- 1/3 cup ketchup
- 2 TBLS Bourbon (I use Maker’s 46)
- 1 Tbsp. Worcestershire sauce
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 2 TBLS corn starch
- 2 TBLS cold water
Rinse dry beans in cold water in a colander, removing any debris. Soak beans using either 1) 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.
This recipe is #FastFillingandFlavorful which makes it a perfect weeknight choice.
This dish serves 4-6 and will pair well with a dry white wine like this 93 Point $16, 2015 Casablanca Valley Arboleda Chardonnay from Chile or this 90 Point $22, 2017 La Marea Kristy Vineyard Albariño out of Monterey County on the Central Coast of California. Open one of these bottles of wine, add a crisp green salad and you’ve got an elegant #MidWeekFeast.
Spinach & Mushroom Gnocchi with Creamy Parmesan White Wine Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 12 ounces portobello mushrooms, chopped
- 2-3 cloves garlic, minced
- 3 dashes Italian seasoning
- 1 heaping teaspoon Dijon mustard
- 1/3 cup dry white wine
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1 generous handful baby spinach
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- Fresh parsley, chopped, to taste
- Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally until lightly browned.
- Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
- Stir in the Dijon mustard and white wine. Let it cook for a minute or so.
- Add the cream and gnocchi. Wait until the sauce just starts to boil again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
- Stir in the spinach, cover the pan again, and cook for 3 minutes.
- You can add a chopped up cooked chicken breast to this when you are adding the spinach into the sauce if you want to add meat.
- Stir in the Parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.
For weeknight cooking I am always looking for recipes that combine three criteria:
- No exotic or expensive ingredients I have to search high and low for
- Ready in thirty minutes or less
- Can be made with meat or without
This recipe fit all of these plus two others that make it a winner in my book:
- When a main dish recipe can be doubled so it can be a side dish or a lunch later in the week
- When one of the ingredients is wine or the finished product naturally pairs with wine #GirlsGoneWine approved! #ThisGirlLovesToEat
It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too! Great for the wallet AND the waistline! This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.
Tart & Spicy Butternut Squash Soup
- 1 – 2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
- 1 – Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
- 3 – Large Ribs Celery Chopped
- 3 – Carrots (Peeled/Chopped into about 1″ Pieces)
- 1 – Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
- 4 – TBLS Butter
- 1 – 32 oz Container Organic Chicken Stock
- 1+1/2 Cups Water
- Freshly Grated Sea Salt (To Taste)
- Freshly Cracked Pepper (To Taste)
- Freshly Ground Nutmeg (1/4 tsp)
- Cinnamon (1/2 to 1 tsp)
- Cayenne Pepper (Pinch to 1/8th tsp)
- Chopped Parsley (if desired)
Melt the butter in a medium stockpot and add the onions, carrot and celery. Sauté over low heat about 10 minutes. When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water. Turn the heat up to medium-high and bring just to a boil. When bubbles appear at the edges of the pan, reduce heat to low. Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.
Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.
Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne. Adjust spices to taste.
I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!
I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat
Despite living just 4 miles from the Taco Bell Test Kitchen, we were not among the lucky few who were able to get one of the 32 reservations to the, usually closed to the public, secret spot to eat for free. #Damn! #ThisGirlLovesToEat
Since we missed that #GoldenOpportunity, I decided to make a favorite Taco Bell guilty pleasure of my Mom’s for #CincoDeMayo, the Enchirito the only problem? I forgot to buy enchilada sauce. UGH!
I’m brave and my husband was hungry, so into the pantry I waded for some staples and the result was a thick and flavorful sauce. Overall, it wasn’t bad at all!
Last Minute – Forgot to Buy it Enchilada Sauce
- 1 – 15 oz Can Tomato Sauce
- 2 Cups Water
- 1/3 Cup Canola Oil
- 2 TBLS All-Purpose Flour
- 1/2 tsp Cumin
- 3 TBLS Chili Powder
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- Salt to taste
- In medium saucepan, heat tomato sauce and oil over medium-high heat
- Whisk in flour, stirring until well blended
- Stir in water and return just to a boil
- Add the spices and reduce heat to low
- Simmer for 10-15 minutes
- Add salt as needed
Tip: If sauce is going to be used for enchiladas in a casserole, you may want to add 1/4 to 1/2 cup more water to thin it down a touch.
Sauce will keep up to a week in a tightly closed container in the refrigerator.
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