Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pinspired : Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

This is another recipe that I found while combing Pinterest, it is from Whole Foods and I loved the simplicity of it. It is a great Summertime recipe because it is great on the grill and uses Sweet Summer corn. I only tweaked this recipe slightly using ingredients I had on hand. The original recipe can be found here or on my Pinterest board “To Try”.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

1 1/2 Top Sirloin Steak

1 T Montreal steak seasoning (optional)

1 lb small yukon gold potatoes

3 ears of fresh corn cut into 1 1/2 inch rounds

1 c arugula

1/2 c fresh parsley

1/4 c  light olive oil

1 t Worchestershire sauce

1 t dijon mustard

1 clove garlic

1/2 t white or champagne vinegar

Place potatoes in salted water and bring to a boil, simmer for ten minute or until they are tender, but not falling apart. remove potatoes from water and add sliced corn, bring water back to a boil and cook corn for 2 minutes. Remove corn and let cool.

In a food processor or blender combine arugula, parsley, oil. Worchestershire, mustard, garlic and vinegar. puree until it is the consistency of pesto. set aside.

Cut Steak into 1 1/2 ” cubes and sprinkle with steak seasoning. Thread skewers, (if using wooden ones soak in water for 1/2 hour prior to threading), alternating steak, potatoes and corn.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Pre heat a grill to med high, then place the kabobs on the grill for 6 minutes, rotating them so that all side are cooked, these will be med-med-rare, cook longer if desired.

Remove from grill, drizzle with pesto. I served mine with a simple salad and rice.

Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto

Memorial Day Weekend Menu

Looking for some new recipes to celebrate your long weekend. Here are some of my favorites.

Oma's Potato Salad

Oma’s Potato Salad

Red White and Blue Strawberries

Red White and Blue Strawberries

Red, White, and Blue Salad

Red White and Blue Salad

Barbecued Orange and Jalapeno Ribs

Orange and Jalapeno Ribs

Shrimp Salad

Shrimp Salad

I guess I forgot to post this recipe, I made this for November’s Book Club for the excellent book, This Is Where I Leave You by Jonathan Tropper. It is the tragic but funny tale of a disjointed family that comes together to sit Shiva after their father dies. It was one of the best books I have read in a really long time. It’s already slated to become a movie with Jason Bateman and Goldie Hawn, two of my favorites. Of course in the story friends and family drop by to bring deli platters and lots of bagels so I made a delicious shrimp salad and served it on bagel chips.

this is where I leave you

Shrimp Salad

1lb shrimp peeled and deveined

1 1/2 lemons sliced

1 T plus 1-2 tsp

2 T chopped arugula

1T worcestershire sauce

1/4 c chopped onion

1/4 c celery

1/2 c mayo

1 T lemon juice

I steamed my own shrimp but you can buy them pre steamed from the store. I used the steamer part of my rice cooker, I laid the sliced lemon on the bottom of the steamer and than tossed the shrimp with 1 T of Old Bay seasoning, then turned on the cooker and steamed until the shrimp were opaque and cooked through.

Shrimp Salad

Steamed Shrimp

Then chop the cooked shrimp and add them to a bowl with the rest of the ingredients, including another 1-2 tsp of Old Bay. You could serve as sandwiches or as an appetizer on toasts, crackers or bagel chips.

Pepperoni and Cheese Stuffed Shells

 

Add a little zip to your stuffed shells recipe with pepperoni and arugula.

Pepperoni and Cheese Stuffed Shells

12 oz box of large shell shaped pasta

2 lb container of ricotta cheese

2 eggs

2 cups chopped pepperoni

3 c grated mozzarella cheese

1/4 c chopped arugula

1 T lemon juice

1 t lemon zest

2 T chopped basil

1 t crushed red pepper

1 t salt

1/2 t ground black pepper

1 1/2 c grated parmesan cheese

1 jar of your favorite tomato sauce

In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.

Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.

Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.

 

Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.

Make Your Own Pizza Night: Pear, Blue Cheese, and Caramelized Onion Flatbreads

We have “make your own pizza night” every couple of weeks at our house. It’s an easy weeknight meal that gets the whole family involved, uses up some leftovers and gives us a chance to be creative. We use all different kinds of things for crust from pre made doughs, pitas, tortillas, Naan, and pre made bread crusts. Whatever happens to be on sale or leftover from the week’s dinners can become a canvas. This weeks winner was a flat bread topped with thinly sliced pears, blue cheese, caramelized onions and fresh arugula.

Pear, Blue Cheese and Caramelized Onion Flatbread

4 flatbreads (we used round ones found in the deli section of our supermarket)

1 sweet yellow onion sliced

2 T butter

2 c mozzarella or Monterey jack cheese

3 T blue cheese crumbled (use the good stuff here)

1 large ripe pear sliced thin

2 cups arugula

1 t lemon juice

olive oil

salt and pepper

Add 2 T butter to a med sized pan, melt over med high heat, add sliced onions and cook over med low for about 30 minutes or until onions are caramelized. This is a slow and tedious process but you will be rewarded with flavor. Pre heat oven to 400 degrees. spread about 1 tsp of olive oil on each flat bread, I used a pastry brush, but a paper towel will also work. Cover the inner circle with about 1/3 c mozzarella or monterey jack cheese. Top the flatbreads with caramelized onion, pears and blue cheese. Bake in oven for about 5  minutes or until cheese is melted and bubbling. Toss arugula with 1/2 T olive oil, lemon juice and salt and pepper to taste.

Cut and serve.

Fettuccine with Bacon Tomato and Arugula

This hearty pasta dish is an easy meal to make on a busy week night.

Fettuccine with Bacon Tomato and Arugula

6 slices of bacon chopped

2 cloves of garlic minced

1/2 small yellow onion chopped

1 pint cherry or grape tomatoes cut in half

2 T balsamic vinegar

1/4 c half and half or cream

1/4 c shredded parmesan cheese (more for serving if desired)

1 c arugula

16 oz cooked fettuccine or other pasta

in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,

Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.

Chicken, Peach, and Bacon Club with Basil Mayo

Honestly I am not a fan of sandwiches, too boring, but when my good friend mentioned something about a BLT using peaches instead of tomatoes, I was instantly intrigued. I thought what a great flavor combo, bacon and peaches hmmm….. Well I had chicken sandwiches on the menu anyway so why not go that extra step, peaches are after all in season. I am so glad I did, this was fantastic, the whole family raved about them and the combination of flavors is one of my newest cravings. These will make it on the menu several more times before peach season is over.

Chicken, Peach and Bacon Club with Basil Mayo

for 4 sandwiches

4 chicken cutlets

1 T balsamic vinegar

1 T + 1 t olive oil

1 T fresh chopped basil

1/3 c mayo

8 slices of whole wheat or your favorite bread, toasted

2 ripe peaches sliced thin

1/2-1 c arugula

5 sliced of cooked bacon

salt and pepper

Place raw chicken in a shallow dish, add 1 T oil and vinegar, season with salt and pepper, marinate 15 minutes and then grill or broil until done.

In a small bowl combine, mayo, basil, 1/4 t pepper and 1 t oil.

Assembly time!

Smear mayo on one slice of toasted bread

Add a layer of peaches

Add a layer of arugula

Add Bacon slices

Add a grilled chicken cutlet

Top with the other piece of toasted bread with more mayo if desired, cut in half and serve, delicious

Red White and Blue Salad: A Fourth of July Favorite

Ok there is some green in there too, but otherwise this is a tasty and patriotic dish. This is one of my most requested recipes. Healthy, easy and refreshing it is perfect for potlucks, picnics, or summertime meals.

Red, White, and Blue Salad

2 c baby arugula

1/2 seedless watermelon cut into bite sized chunks

1 pint fresh blueberries

1 contained feta cheese crumbled

 

1/4 c olive oil

1 lime juiced

3T red wine vinegar

1 t minced ginger

1/4 t salt

1/8 t pepper

In a large bowl, add watermelon, blueberries , arugula and feta, toss together until mixed. Then in a small bowl whisk together, oil, vinegar, ginger, lime juice and salt and pepper. Pour over salad and toss before serving.

*** If you want to make it even easier, use a good store bought red wine vinaigrette and squeeze a lime over the salad instead of making the dressing.

No Stress Breakfast: Bacon and Egg Cups with Goat Cheese, Arugula, and Tomatoes

I am not a fan of breakfast, not because I don’t like to eat it, just because I am not a morning person. Also it can be hard to get everything ready on time to feed a whole family or god forbid guests. I feel like a harried short order cook with a huge mess in my kitchen. It can ruin my whole day. This is an easy way to serve a crowd or just make ahead for the week to save you time and stress.

Bacon, love it probably more than any other food, but it can be messy. When I was a young bride I was not such a great cook and I tried making bacon in a fry pan on the stove, what a mess, it doesn’t really fit in the pan, and it never cooks evenly. Who wants to stand over the stove with grease flying at you? Then there is the microwave, sure it cooks but your oven is covered in a layer of grease that will take forever to clean, there goes the 5 minutes you saved choosing that method of cooking. For whatever reason one day I tried it in the oven, why had I not ever tried this before? There was no mess, no standing like a slave to the cook top and guess what it came out better and more evenly cooked. Not to mention you can make a whole pound at one time if you are feeding a crowd or in my case a family of 4, who loves bacon.

Lay your slices on a heavy-duty sheet pan with sides. Bake in the oven at 400 degrees for 12-15 minutes. Take out and drain on paper towels. My family likes it “well done” this was cooked for about 17 minutes.Unused bacon can be stored in the refrigerator in a plastic bag and reheated in the microwave for 30 seconds or warmed in a skillet pan.

For the Egg Cups:

8 eggs

3T half and half or milk

1/4 t cayenne pepper

1/4 t black pepper

1/2 t salt

3 T creamy goat cheese

1/2 c chopped arugula

1/2 c chopped tomatoes

Grease or spray a 6 muffin tin. Preheat oven to 325 degrees

In a large bowl add eggs, spices, goat cheese and half and half, whisk until combined.

Pour into muffin tins, I used a large ice cream scoop. Then add about a tablespoon of tomatoes and a tablespoon of arugula to each cup. and stir with a fork.

Bake in the oven for 15 to 20 minutes or until eggs are set. Eggs will rise but with deflate when removed from the oven. If you are worried about spillage in your oven, place muffin tin on a cookie sheet before baking. You can put any uneaten cups in a large freezer bag  and place into the freezer for future use.

Ricotta Meatballs

Preheat oven to 350 degrees

1.75 lbs ground meat, (anything would work here, I used a pork, beef  mix)

1/2 c ricotta cheese

1 egg

1 t minced garlic

1T lemon juice

1T 1/2 and 1/2 or milk

1T Italian Seasoning

1/2 t salt

1/8 t black pepper

1 c panko bread crumbs

Mix ingredients together in a large mixing bowl, I use mine hands, make sure you incorporate the ricotta into the meat mixture well.

Roll meat into balls wetting fingers with water to prevent sticking if needed and place on an ungreased cookie sheet, leave room between them so they cook evenly.

Bake for 1/2 hour, or until no longer pink in the center.

Add to pasta or make subs with your favorite sauce, or try making your own.

I like them on a roll with tomato sauce, arugula and asiago cheese, but the possibilities are endless.