Wrightwood Grilled Chicken Salad

May 11, 2018

So much has happened since the last time I shared a recipe! Most notably, I’m halfway through the making of baby #3, A BOY!!, which just as with my past pregnancies, has left me all-day nauseous and exhausted ever since we found out. At almost 20 weeks, I’ve found just enough appetite and energy to post an update and finally share one of my favorite things to eat (ever since I had it at Crosby’s Kitchen in our old Chicago neighborhood)!

Clara just turned six this month and started kindergarten last year. Gwen turned two in March and is sweet and talkative. Both girls are incredibly big eaters which makes it fun to cook with and for them! Dustin is still fixing kids teeth and we still live in the Seattle area (which I truly love). And here are a few photos to catch you up…

Now for this salad. I call it the Wrightwood Chicken salad because the restaurant did. They roasted their own rotisserie chicken and served it warm and shredded over a pile of greens, roasted corn, tart cranberries, crunchy almonds, tangy goat cheese and cherry tomatoes, and creamy avocado, all tossed in a sweet citrus vinaigrette. What really put it over the top was the house-made cornbread croutons. I opt for serving the salad with cornbread on the side, but toasting it and crumbling it on top wouldn’t be a bad idea! Not to worry, I’ll be sharing our favorite cornbread recipe shortly.

Wrightwood Grilled Chicken Salad

INGREDIENTS

romaine lettuce, chopped
mixed greens (I like the blend of baby lettuces and spinach)
rotisserie chicken, shredded or torn into chunks
roasted corn (fresh corn, grilled and cut off the cob is best)
sweetened dried cranberries (or cherries!)
sliced almonds, toasted
goat cheese, crumbled (or grated manchego)
cherry tomatoes, halved
avocado, pitted and diced
red onion, thinly sliced (optional)
cornbread, for serving on the side or making croutons to serve on top

Citrus Vinaigrette:
2 Tbsp. freshly squeezed orange juice
1 Tbsp. cider vinegar
2 Tbsp. olive oil
2 tsp. honey
1 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
*Dressing serves 2-4, can easily be doubled, tripled, etc!

DIRECTIONS

1. In a large bowl combine lettuce and salad ingredients.

2. To make the vinaigrette, combine orange juice, vinegar, honey, and Dijon in a medium bowl. While whisking, slowly stream in the olive oil. Season with salt and pepper to taste.

3. Drizzle salad with vinaigrette, toss, and serve (topped with cornbread croutons or cornbread on the side).

Inspired by Crosby’s Kitchen in Chicago, IL.

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Roasted Cauliflower, Spinach, and Orzo Salad

April 27, 2017

This isn’t just a salad. It’s got leafy green spinach, yes. But it’s also pasta (orzo!) and roasted cauliflower, tangy feta, and tart dried cherries, all tossed in a honey lemon vinaigrette. It’s awesome. I’ve made it twice this month now because all of us (husband, baby, ALL of us) loved it so.

I tried French feta for the first time in this recipe and really recommend it. It’s creamier and a bit less pungent than Greek feta- keeps it from overwhelming the other ingredients. If you use Greek feta I would reduce the amount a bit. This so-much-more-than-a-salad will be my go-to for parties and bbq’s this summer. It’s easy to tote around, tastes great warm or cold or at room temperature, and keeps well for a few days in the fridge.

Roasted Cauliflower, Spinach, and Orzo Salad

INGREDIENTS

Salad:
1 medium head cauliflower, broken into small florets
3 Tbsp. olive oil, divided
3 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup orzo pasta (I use whole wheat orzo)
1/4 cup thinly sliced red onion
3/4 cup crumbled feta cheese (I use Valbreso French feta for a milder flavor, if using Greek feta I would reduce to 1/2 cup)
2/3 cup dried cherries
4 cups baby spinach

Dressing:
3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. honey
1 tsp. Dijon mustard
kosher salt and black pepper, to taste

DIRECTIONS

1. Preheat the oven to 400 degrees F.

2. In a bowl, toss the cauliflower with 2 Tbsp. of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.

3. Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining tablespoon of olive oil.

4. In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.

(Adapted from Cravings)

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Smashed Burgers with Fry Sauce

April 18, 2017

IMG_8116

I love a good burger. Frequently I make them with turkey in an effort to be healthy and because I very much like a turkey burger. Often I top them with fancy things like smoked cheeses and sauteed mushrooms, sometimes honey mustard, other times pesto and arugula. But this is my (our) favorite classic burger. Not gourmet, but special enough to get excited about.

We start with grass-fed beef mixed with a homemade fry sauce (easy! and soooo good). I form the patties into balls and then smash them thin as they cook on a flat grill pan. I take them off the pan just before they’re cooked through, and then top with a slice of cheddar to melt. Sometimes I’m lazy and just buy store bought buns, but if you can find the time these light brioche buns are amazing and worth the effort. Place the patty on a toasted bun, top with lettuce, tomato, pickles, onion, and more fry sauce. Devour. You’ll likely have extra fry sauce so save it for those fries you serve on the side.

Smashed Burgers with Fry Sauce

INGREDIENTS

Burgers:
1 lb. ground beef (I buy 85% lean grass-fed beef)
2 Tbsp. fry sauce (see below)
salt and freshly ground black pepper
light brioche hamburger buns, for serving
lettuce, tomato, pickles, onion (raw or grilled), cheddar, etc., for serving

Fry Sauce:
1/4 cup mayonnaise
2 Tbsp. plain Greek yogurt (or more mayo)
2 Tbsp. ketchup
1 1/2 tsp. juice from a pickle jar
1 tsp. yellow mustard
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder

DIRECTIONS

Burgers:
1. Place the ground beef in a large bowl. Add 2 Tbsp. of the prepared fry sauce (directions below). Season with salt and freshly ground black pepper. Mix until the sauce and seasoning is distributed throughout the meat. Divide into 4-6 equal portions and roll the hamburger meat into a ball. Store in the refrigerator until ready to use.

Note: I make six burgers from 1 lb. meat because they get too large for the buns when flattened if I make them bigger. You can always stack two patties on one bun!

2. Preheat a flat grill pan/griddle or nonstick skillet to medium-high heat. Coat with oil, butter, or cooking spray. Place the balls of hamburger on the pan (making sure each has enough space around it to spread out) and flatten with the top of the grill or another pan/plate. Cook, flipping halfway through if needed (my Griddler heats on the top and bottom, like a panini press, so flipping isn’t necessary) until the meat is just cooked through.

3. Place burgers on buns and top with lettuce, tomato, pickles, onion, cheese, and fry sauce. Yum!

Fry Sauce:
1. Combine ingredients in a medium bowl and whisk until smooth. Refrigerate until ready to use.

Makes 4-6 burgers.

(Adapted from Smitten Kitchen)

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Whole Wheat Pancake/Waffle Mix

April 1, 2017

These have become our favorite pancakes lately. They’re light and fluffy, despite being 100% whole wheat (I recommend white whole wheat flour) and easy to adapt with whatever fruit/spices/add-ins you want. This recipe calls for making a mix to keep in the pantry which makes them even easier for a weekday breakfast, but you can of course just make a single batch or two at a time. I almost always add the vanilla extract and a dash of cinnamon. We love them filled with wild blueberries and/or topped with vanilla Greek yogurt and more fruit- banana, strawberries, etc. One morning I served them with juicy ripe peaches, maple syrup and creme fraiche- oh my goodness, amazing!

Whole Wheat Pancake/Waffle Mix

INGREDIENTS

Pancake/Waffle Mix:
6 cups white whole wheat flour (or half all-purpose flour and half white whole wheat)
1/3 cup sugar
2 Tbsp. baking powder
1 Tbsp. baking soda
2 tsp. salt

Note: makes six servings, for a single batch divide by 6 = 1 cup flour, scant 1 Tbsp. sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/3 tsp. salt

Whole Wheat Pancakes/Waffles:
1 large egg, whisked
1 cup buttermilk (milk or almond milk will also work)
1 Tbsp. vegetable or canola oil (I usually use melted butter or coconut oil)
1 cup pancake mix

optional add-ins:
dash of cinnamon or nutmeg
1/2 tsp. pure vanilla extract
fresh or frozen blueberries or other fruit (peaches, bananas, strawberries, blackberries, etc.)
lemon or orange zest
chocolate chips

DIRECTIONS

Pancake/Waffle Mix:

1. Mix all ingredients together and store in an airtight container in a cool, dry place.

To Make Pancakes/Waffles:

1. Whisk the egg, buttermilk and oil (or butter) and any of the optional add-ins in a large bowl.

2. Whisk in the pancake mix until just combined.

3. Heat a large pan or griddle over medium heat and grease with butter or oil.

4. Pour several tablespoonfuls of the pancake mixture onto the griddle (you can top with fruit or chocolate chips at this point if using them), making as many pancakes as will fit and cook for about 2 minutes, until bubbles form on top and the bottoms are golden brown.

5. Flip the pancakes and cook for one minute longer and serve.

Note: Mixture can also be used in a waffle iron following manufacturers directions. Pancakes/waffles can be frozen and reheat well in the toaster.

Makes six batches, each batch serves 4.

(Adapted from Weelicious)

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Sheet Pan Chicken Parmesan

March 29, 2017

chicken parmesan

I made this sheet pan chicken Parmesan multiple times this past year. I like that it’s not fried but still crisp. You wait to add the sauce and cheese until the last few minutes in the oven so the panko coating stays nice and crusty. Line your sheet pan with foil and clean-up is easy.

The marina sauce you use here makes a huge difference so choose your favorite. We love Rao’s Homemade Marinara but it’s expensive ($8-10 full price depending on the size of the jar) so I buy it when I find it on sale and savor every drop. And then I freeze leftover sauce and use it as pizza sauce, make turkey meatballs subs, etc.

This chicken parm can be served with pasta (my kids’ and husband’s preference) or with crusty bread (my choice) or just as is, with a side of veggies or salad. We were having the leftovers for lunch today and Clara told me that when she grows up she would like me to give her the recipe. Hopefully it’ll still be right here for her when that day comes!

Sheet Pan Chicken Parmesan

INGREDIENTS

1  1/2 cups panko breadcrumbs
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. smoked paprika
1 tsp. kosher salt
1/2 cup all-purpose flour
1/2 tsp. freshly ground black pepper
2 large eggs
4-6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2- 2 lbs. total)
1 jar (24 oz.) good-quality marinara sauce (our favorite is Rao’s)
6-8 slices provolone cheese (I love smoked provolone, mozzarella will also work)
1/4 cup grated Parmesan (or Pecorino) cheese

DIRECTIONS

1. Preheat oven to 400 F with a rack in the upper third. Generously mist a sheet pan with cooking spray.

2. Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another bowl, whisk together the flour and remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.

3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the egg, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.

4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 12-15 minutes.

5. Remove the baking sheet from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar),  the provolone and the Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 5-10 minutes. Serve hot.

Serves 4-6.

(Adapted from Shutter Bean, originally from Sheet Pan Suppers)

*post contains affiliate links

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