One of the things I love most about summer is buying fresh produce from local farm stands & markets. I'm not a huge fan of corn out of season, but when I see it fresh wrapped in its green husk, I just can't resist. Both corn & scallops have a naturally sweeter taste so I thought adding jalapeno would give it just the right amount of heat & acidity from the lime juice would balance it all out. I love tomatoes with corn & as always, bacon makes everything better. It's a great summer dish that's light & fresh, but still rich & filling.
Good quality seafood can be hard to find for most people so buying frozen is totally ok. A lot of seafood that claims to be "fresh" has been frozen at some point anyway. I get my scallops from Costco. In the instructions I share how to prep the frozen scallops to make them the tastiest they can be. If scallops are not your thing, some other great options for protein would be shrimp, pork loin, or really any grilled meats. I like to give each person 6 scallops, no skimping here!
{Serves 2 people a dinner size portion}
INGREDIENTS
12 large sea scallops
6-8 strips of bacon
2-4 ears of fresh corn depending on size
4 tbsp finely diced jalapeno
1/2 cup diced tomatoes
3 cloves of garlic minced or grated
1 lime
kosher salt
black pepper
INSTRUCTIONS
1) Start by prepping the scallops. If frozen, allow them to thaw out. Remove the little crescent shaped muscle on the side of each scallop.
***If the scallops were frozen, it's likely that they were treated with a preservative & contain a lot of extra water. Lay the thawed out scallops on a paper towel lined plate & sprinkle each side generously with kosher salt. Let them sit for 20 minutes then gently wash off the excess salt. Place them back on a clean paper towel to dry out for at least another 20 minutes.
2) Roast the corn. I've found that it's easier to cut the kernels off the corn after the corn has been cooked so I wrap each ear in some foil & roast at 400 degrees for about 20 minutes.
3) Cook the bacon. Use scissors to cut the bacon into small pieces & place into a cold skillet. Put the skillet on medium heat & cook the bacon until all the fat is rendered out & the bacon is crispy.
***To save dishes, use the same pan for each cooking step. A large stainless pan work best or cast iron. The scallops will need high heat to sear & a non stick does not work well for that.
4) Once the bacon is cooked, remove it to a paper towel lined plate to drain. Then remove the bacon grease to a small bowl. Do not throw it away!
5) Cut the kernels off the cooked ears of corn. Have the jalapeno, garlic, and tomatoes chopped & ready.
6) Heat about a tablespoon of the bacon grease in the skillet & add in the corn & jalapenos to saute (it should immediately sizzle). Cook for roughly 2 minutes before adding in the garlic. Season with a tiny pinch of salt & black pepper.
7) Stir continuously to mix in the garlic & cook for 1 minute. Garlic burns easily & doesn't need long to cook. Then throw in all of the tomatoes & cook for 30-40 seconds. They just need to be warmed through.
8) Immediately remove the corn mixture to a bowl & squirt half of the lime over it. To keep the mixture warm, cover the bowl with plastic wrap & keep it in the microwave.
9) Cook the scallops. Wipe out the pan with a paper towel to make sure there is no corn mixture left. Then place the pan on medium high heat for several minutes. Add in a tablespoon or 2 of bacon fat, just enough to coat the bottom of the pan.
10) The pan is ready when the fat just begins to smoke. Make sure the scallops are VERY dry & gently place them in the pan. Set a timer for 2 minutes. You can press down on the top of the scallops carefully to make sure they are making even contact with the pan. Season the top with a sprinkling of kosher salt & black pepper.
11) After 2 minutes flip the scallops to the other side.
***If the scallop does not come up easily it means it's not ready to be flipped. A brown crust should have formed which will help it release from the pan. Give it 20 more seconds before trying again.
12) Once flipped to the other side, cook for 2 more minutes & sprinkle the top side with a bit of kosher salt & black pepper.
***During the second side cooking, it's optional to add a big chunk of butter to the pan for basting the scallops. I choose not to for this dish because I like just the bacon fat flavor.
13) Remove from the pan to keep them from overcooking & assemble the rest of the dish.
14) Make sure the corn mixture is still hot & if it's not, microwave in 30 second intervals until desired temperature is reached. Mix the bacon crumbles into the corn & taste. Add salt & pepper if needed.
15) Spread the corn & bacon mixture out onto a plate or in a bowl & arrange the scallops on top. Serve with a lime wedge.
***Depending on portion size there may be some of the corn mixture left over. Save it & reheat to eat alongside any grilled meats.
The best way to get flavor into a piece of meat is to marinate it. A marinade by definition is a liquid made of oil & different seasonings that meat or fish soaks in. I'm using pork tenderloin with a quick marinade that will be perfect for any night of the week or weekend grilling. Pork tenderloin can be tricky because it can be easily overcooked, but at the same time since it's such a naturally tender cut, it will likely still be tasty even if you prefer yours cooked to a higher temperature. I choose to pan sear the pork & then finish it's cooking by roasting, but they would also be fantastic on the grill.
I originally came up with this marinade during a round of Whole30 when I couldn't use any type of added sugar or sweeteners. So many marinade recipes call for brown sugar or honey so I had to look for something to replace that & decided on pineapple juice. Pork & pineapple are a great pair with the added benefit that pure pineapple juice has a delicious natural sweetness. The lime juice & pineapple are highly acidic which can break down the meat so it only needs to marinate for an hour. You will need a blender or food processor to get the solid ingredients into a smooth liquid. I usually make this ahead of time & pair it with some veggies for meal prep throughout the week.
INGREDIENTS
2 pork tenderloins (4-6 pounds total)
1 cup diced pineapple chunks or juice
juice of 1 lime
1/3 cup coconut aminos (or low sodium soy sauce)
1/2 medium size yellow onion
3 garlic cloves
1/4 cup avocado oil
1-2 tbsp dijon mustard (just a large squirt will do, no need to measure exactly)
1 tbsp kosher salt
1 tsp black pepper
1-2 tsp ground chipotle powder depending on your heat preference
INSTRUCTIONS
1) Start by cleaning up the tenderloins, trim the fat & remove the silver skin.
2) Add all other ingredients to a blender or food processor & blend until completely smooth.
3) Place tenderloins in a large bowl & pour over the marinade. Cover the bowl & place in the fridge for one hour.
4) After the hour, remove the tenderloins from the marinade & wipe them off. Try to get them completely dry.
5) Preheat the oven to 400 degrees Fahrenheit & then set a large skillet on medium high heat for at least 5 minutes.
***Use a skillet that is oven safe & preferably not non stick.
6) Drizzle a small bit of avocado oil in the pan & swirl it around. Make sure the tenderloins are as dry as possible then lay them carefully in the pan to sear. You can cook 2 at the same time if the pan is big enough that they don't touch.
7) Sear on each side for 2-4 minutes or until a nice brown crust forms.
8) Place the pan in the preheated oven & roast until the desired temperature is reached. I like my pork at around 150 degrees which takes roughly 25 minutes in my oven.
***The best method is to start checking at 20 minutes, then every 5 minutes. Use a thermometer to be certain that the internal temperature is correct. Pork is safe to eat starting at 145 degrees & is well done at 160.
9) Remove the pork to a cutting board & allow them to rest for 3-5 minutes then slice & serve.
***I like to sprinkle mine with some large flaky sea salt right before serving.
I am constantly looking to try new things when it comes to food. I love to try new ingredients, especially those that are made to substitute something we already know & are familiar with. I discovered chickpea pasta after browsing through Thrive Market. [Thrive Market is an online grocery service where you can purchase top quality foods at wholesale price with a yearly membership. I love Thrive because I'm able to buy certain items that are hard to find in store, but are still at a decent price.] Chickpea pasta is a gluten free, refined grain free, & lower carb substitute for regular pasta. Chickpea pasta has a low glycemic index & is packed full of protein since it's made with beans, not wheat.
I was convinced on why it is a great substitute & if I'm going to have the occasional pasta dish, this could definitely be a good choice, but there's always the true test: how does it taste? I'm pleased to say it's actually pretty darn good. The texture is not quite as likeable as traditional pasta; it has a slightly dense chewiness, but not really all that noticeable. The biggest downside is that it is more expensive than regular pasta, but since I'm not eating it that frequently anyway that's not a big issue for me. I used shells for this pasta salad, but definitely plan to try out some other shapes in the future.
{Makes 2-4 servings}
INGREDIENTS
4oz chickpea pasta
1 chicken breast cooked & cut into cubes
5 bacon slices cooked & crumbled
pesto (MY RECIPE HERE)
crumbled feta
cherry tomatoes
1/2 medium size red onion
1 cup diced bell peppers (red, yellow, or orange)
3 baby zucchini sliced & roasted (or one large)
INSTRUCTIONS
1) Get all the veggies prepped & ready along with the cooking of the chicken & bacon. (Pro tip: cook the chicken in the same pan with the leftover bacon fat.)
2) Cook the pasta in salted boiling water according to package instructions.
3) Drain the pasta & add to a large bowl.
***I like to dump the hot pasta in with the raw peppers & onions so the heat from the pasta will slightly cook them & take away a bit of the raw edge.
4) Add in the pesto while the pasta is still warm so that it will incorporate more easily.
5) If serving right away, mix all the other ingredients in & taste to see if it needs a little more salt & pepper.
6) If making ahead, mix in everything but the tomatoes & feta. Cover & refrigerate, then add tomatoes & feta when ready to serve.
NOTES
- I did not include ingredients amounts for the pesto, feta, or tomatoes because it's best to just eyeball it. Add as much or as little as you like.
- Any vegetables can be added (or removed) from this pasta. Try asparagus or yellow squash or even broccoli.
- If raw onions & peppers aren't your thing, saute them a bit before adding to the mix. Alternately, keep the zucchini raw instead of roasting it beforehand.
-This pasta salad is best served at room temperature.
Every so often I get the urge to experiment with something new in the kitchen. A few weeks back I saw several different posts about cured egg yolks & decided it was a sign that it was time to try it out for myself. Turns out, it couldn't be any easier. The hardest part was separating the eggs. When you "cure" something you are essentially preserving the food through methods such as smoking, brining, or salting. In this recipe we'll use a mix of sugar & salt to cure the yolks for 4 days then dry them out in a low temperature oven to reach the desired texture.
So why take the time to do this in the first place? Well mainly because if you're a food science nerd you'll find the transition fascinating. The yolks go from soft & runny to firm & chewy. The second reason & arguably the more important is that cured egg yolks are delicious. The intense savory, fatty taste that you love in an regular yolk is intensified & able to be use in a completely new way. It's like a small umami bomb. Some uses for cured egg yolk: grated over basically anything (avocado toast, vegetables, salads, pasta, steak, even eggs...eggception!) Think of it like parmesan cheese. It's a natural, incredibly tasty, cheese substitute. Perfect for folks like me who avoid dairy when possible. I added smoked salt & some dried lemon zest for a different flavor, but these could be done plain or with black pepper, crushed red pepper flakes, or other dried herbs like rosemary & thyme.
INGREDIENTS
6 egg yolks
1 1/2 cups kosher salt
1 1/2 cups granulated sugar
1 tbsp smoked salt
2 tbsp dried lemon zest
INSTRUCTIONS
1) Mix the salt, sugar, and any other seasonings together well.
2) Pour half of the mixture into a container that can be fitted with a lid. Make 6 small wells in the salt mixture (the bottom of an egg works great).
3) Separate each egg yolk from the white & gently drop one into each well.
4) Cover the yolks with the second half of the salt mixture. Cover with lid & refrigerate for 4 days.
5) When the time is up, remove the yolks from the salt & gently brush off excess salt with a small pastry brush.
6) Rinse the yolk off in cold water to get them as clean as possible.
7) Place the yolks on a baking sheet rack & then place it in the oven set on the lowest possible temperature.
***You could also use a dehydrator here if you have one.
8) Let the yolks stay in the oven until they reach a firm & dry texture. They shouldn't be slick to the touch. It took 2 full hours in my oven, but start checking on them after 1 hour.
9) Cool & store in an airtight container for up to 2 weeks.
I am a self proclaimed condiment lover & ketchup has always been my number one bae, but recently there's been a new love coming around. Aioli is basically garlic flavored mayonnaise & mayo is an emulsification of eggs & oil. This is my take on aioli or flavored mayo dipping sauce, whatever you want to call it. You can enjoy it on just about everything: any and all meats, especially grilled ones, or these BURGERS from my post last week, sandwiches, wraps, potatoes, seafood, roasted veggies, crudites, salad dressing, french fries.
You will need a blender, preferably an immersion blender, to make this aioli easily. Otherwise it has to whisked by hand which is definitely not easy. Use a good quality light olive oil (not extra virgin!) for the best taste. Olive oil is considered a healthy fat & I am always looking to add some healthy fat to each of my meals. Fat keeps you feeling fuller longer & it teaches your body to burn fat for energy instead of sugar. This ailoi has no added sugar, protein from the eggs, the healthy fat, and a list of ingredients that are all real foods that you can pronounce. It's Whole30 compliant & tastes phenomenal. It's so versatile that I make it at least once a week & add a little dollop to various meals.
INGREDIENTS
2 large egg yolks
2 garlic cloves grated or finely minced
1 tsp prepared fresh horseradish
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp aleppo pepper
1/8 cup white wine vinegar
1 cup light olive oil
INSTRUCTIONS
1) Start by separating the egg yolks & placing them in a wide mouth mason jar. (Either pint or half pint will work).
2) Add in all the other ingredients, pouring the oil in last.
***Use a mircroplane to grate the garlic or very finely mince it with a knife.
3) Stick the immersion blender down into the jar, placing it over the yolks.
4) Use the lowest speed to slowly start blending. Once the bottom of the jar starts to emulsify, slowly bring the blender stick upwards & gently pulse to incorporate all of the oil until the blender reaches the top.
5) Stir to make sure everything is well combined. Double check for seasoning just to make sure it doesn't need more salt. If the consistency is too thick for your liking, thin out with a tiny bit of water.
6) Store covered in the fridge for up to 5 days.
If making with a regular blender/food processor:
Place all ingredients except the oil in the blender or processor & run for about 15 seconds until everything is mixed well. Then on the lowest speed, carefully drizzle the oil (so slowly that it's almost a drop at a time) until an emulsion starts to form. Once it starts to thicken, the oil can be added in a more continuous stream until completely used up.
Spring only last about 2 weeks in Georgia (if we're lucky) so we're basically already in Summer and that means grilling season! There are lots of meats to grill, but hamburgers & hot dogs are classics. Hot dogs are easy, so let's skip to the burger. Making a good burger is not as simple as it looks. It's so easy to make an dry, unseasoned burger. There are plenty of "burger restaurants" that serve not so great burgers. So these are my tips to making great burgers at home. In the ingredients I listed what I put on my ideal burger. You'll note there is no cheese because I like to eat a majority of my meals dairy free. I also made a lettuce burger the next day for lunch with most of the same toppings & it was the bomb dot com. The world is your oyster...or your burger, so put whatever toppings you want on it. Besides, a good burger is about the patty, not the extras so get that right & you'll be on your way to burger perfection.
INGREDIENTS
ground beef
kosher salt
black pepper
high heat cooking oil
onion rolls
garlic aioli
arugula
cooked bacon strips
fried egg
crispy shallots (RECIPE HERE or just buy store bought)
INSTRUCTIONS
1) Make the patty. I use a kitchen scale to measure out the ground beef to ensure that each burger is the same. Try to make sure the patty is a little bit bigger than the bun since it will shrink some while cooking. Either shape the patty by hand or use a ring mold to form it.
2) Place the made patties in the fridge for at least 30 minutes to firm up. During this time, get the other burger components ready. Don't forget to toast the buns!
3) Get the grill going or preheat a pan on the stove. I prefer to use a cast iron pan because it heats evenly, retains heat well, and has a flat surface for an even sear on the meat. You can even put the cast iron on the grill to keep the cooking outdoors.
4) Salt & pepper the patties very generously. Drizzle a little bit of oil in the pan or oil the grill grates. (Save the bacon grease from the bacon cooked earlier & use that instead of oil.) Lay the patties in carefully on the cooking surface.
***Cooking times will vary depending on size of burger & how well done you would like the meat. For a 6oz. patty to be cooked at medium it took 4-5 minutes on each side. Use a thermometer to be absolutely sure on the temp. Nothing is worse than an overcooked burger!
5) After the patties are cooked, allow them to rest for a few minutes then assemble the burgers to your liking.
BURGER MAKING TIPS
-keep the ground beef cold up until the point where the patties are formed
-use meat with a high fat percentage, never use lean ground beef (Fat= flavor & moisture)
-handle the meat as little as possible, over worked meat can result in bad texture
-make a small dent in the top of the patty to keep it from puffing up during cooking
-season each side of the patty VERY LIBERALLY with kosher salt & freshly ground black pepper right before cooking, this is the one chance to season them & the salt helps form the crust on the outside of the patty
-the cooking surface should be screaming hot to ensure that the crust forms (The crust provides texture & flavor. In the words of Anne Burrell "brown food tastes good" #maillardreaction)
-never smash down on the patty while cooking, this basically pushes all the juices out which can lead to a dry burger)
-always allow the burgers to rest, meaning let them sit for about 5 minutes before cutting into them
I love a good salad. Salads are so versatile & can be made to be a full meal. This is my all time favorite salad & I eat it at least once a week. It's perfect for make ahead meal prep & I know that both my husband & I will love it every time we eat it. I also love to mix my salad in a large bowl & eat it with a spoon. It's basically a small shovel to get the food to my mouth as fast possible.
This salad is one of my favorite flavor combos: buffalo & ranch. I like to make my own ranch so that I know exactly what's in it & most of the time I prefer to make my own mayo too. My mayo is made with olive oil which is a natural, healthy fat & the avocado adds even more healthy fat which helps you stay fuller longer. For those people who are counting their calories, this might not be the dressing for you. I don't count macros, but I do keep track of what ingredients are in my food. For me, this dressing is clean, has no added sugar, and really keeps me feeling satiated long after I've finished eating.
I've included a list of optional toppings, but it's a salad so do what you want with it. There's been plenty of time where it's just been chicken, buffalo sauce, lettuce, and ranch. For me, this salad is the epitome of eating well & good eating at the same time. I don't feel like I'm eating "rabbit food" or restricting myself by having a salad for an entire meal. The healthy fat, low glycemic style of this meal lines up perfectly with how I try to eat on a daily basis.
***If following Whole30, make sure that the bacon, mayo, and buffalo sauce are all compliant.***
INGREDIENTS
cooked chicken breast
buffalo sauce
bacon, cooked & cut into tiny pieces
lettuce of choice
RANCH
1 cup mayo
1/2 large avocado mashed
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 black pepper
1/2 tsp dried dill
1/2 tsp dried parsley
1/4 tsp dried basil
1/2 tsp granulated garlic
1/4 tsp onion powder
1 1/2 tsp dried chives
sprinkle of cayenne (optional)
a few tbsp of water to thin it out
TOPPING OPTIONS
diced bell peppers
cucumbers
tomatoes
red onion
scallions
olives
carrots
croutons
crushed up plantain chips
crispy sweet potato chunks
cheese
any crunchy bits: sunflower seeds, hemp seeds, poppy seeds, pepitas
INSTRUCTIONS
1) Start with the chicken.My general rule is that 1 chicken breast is enough for 2-3 salads. You can cook it yourself or use rotisserie chicken breasts. Shred it or cut it into bite size chunks. Put the chicken in a bowl & pour on just enough buffalo sauce to coat it.
***Use buffalo sauce at your discretion. If more sensitive to heat, leave the chicken plain & just drizzle a small amount of sauce on the salad.
2) Make the dressing. Mix all the ingredients, except water, in a bowl. Slowly whisk in water until it reaches the desired consistency. Store covered in the fridge. Will last about a week.
3) Assemble. Place the lettuce down & add toppings. Drizzle with dressing & spread out the chicken. (I like my chicken served warm.) Lastly, sprinkle all over with crunchy bits. Toss everything to combine & eat!
