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

Strawberry Margarita Popsicles

Strawberry Margarita Popsicles

Summer is almost gone but there is still time for POPSICLES, especially ones with tequila. These are yummy and refreshing and great for a cookout. I made these for book club, our book was Bad Monkey by Carl Hiaasen. A fun Summer read whose main character eats a lot of popsicles, so I decided to go with that but jazz it up with a little booze. Be careful when adding tequila or any other alcohol to your popsicles, if you add too much they will not freeze.

Strawberry Margarita Popsicles

6 c Simply Limeade ( found in the produce/juice section of your grocery store)

1-2 T agave syrup ( you could use sugar)

1 t lime zest

1 T chopped cilantro ( optional)

1/4 t salt

1/2 c tequila

sliced strawberries

add all ingredients, except strawberries to a pitcher and stir to incorporate. pour into popsicle molds or small paper or plastic cups. Place in freezer.

Strawberry Margarita Popsicles

Check after about 1 hr and every 1/2 hour after that. When the mixture is frozen to a slushy state. take out and add 2 sliced strawberries to each pop. Push them down with a popsicle stick or butter knife to desired position.(If you add them at the beginning they will float to the top and won’t be as pretty)  Then place a popsicle stick in each pop and place back into the freezer for a couple of more hours. 

Strawberry Margarita Popsicles

 

 

 

Purple Potato and Bean Salad

Purple Potato and Bean Salad

Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.

Purple Potato and Bean Salad

4 cups small purple potatoes, quartered ( I left the skins on)

1 can white beans, rinsed

1 cup grape tomatoes, halved

1/4 c red onion, chopped

2 T olive oil

2T red wine vinegar

1 T chopped  fresh cilantro ( or basil)

1/2-1t salt

1/8 t black pepper

Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions,  toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.

Purple Potato and Bean Salad

Chill and serve.

Purple Potato and Bean Salad

Corona Chicken Stew (and the confession of a beer snob)

Corona Chicken Stew

 

If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime.  So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.

Corona Chicken Stew

3 medium sized sweet potatoes, peeled and cut into 1/4s

1 yellow onion sliced

6 boneless skinless chicken thighs

1 bottle of Corona or Corona Light Beer

2 T brown sugar

2 T ponzu or soy sauce

1 T garlic, minced

1 T ginger, minced

2 T jerk seasoning ( I used McCormick’s)

1 large orange, juice and zest

2 limes, juice and zest

1c frozen corn

 

In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.

Corona Chicken Stew

 

Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.

Corona Chicken Stew

Corona Chicken Stew

Corona Chicken Stew

Food Trend: Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Burrata cheese is popping up on menus all over town. What is it? Pure indulgence, it is fresh mozzarella cheese filled with shredded mozzarella cheese that has been soaked in cream. Here is my recipe for a delicious salad using the best that summer has to offer. Make sure you use good ripe tomatoes for this recipe.

Burrata Cheese Salad with Basil Honey Vinaigrette

makes 1 dinner or 2 appetizer portions

For the vinaigrette

2 T fresh Basil leaves

1 T honey

2 T balsamic vinegar

1 T olive oil

salt and pepper

Mix the above ingredients in a blender until smooth.

 

Salad

1 vine ripened tomato sliced

1 c spring mix greens

2 T thinly sliced radish

2 t sliced fresh basil

1 T pepitas ( roasted pumpkin seeds)

1 ball Burrata cheese

Layer greens, and tomatoes on a plate, sprinkle sliced radishes, pepitas and chopped basil on top. drizzle with Basil Honey Vinaigrette and sprinkle with salt and pepper.

Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Sippin on Gin And Juice: Cucumber Lime Gin Fizz

I can’t drink Craft Beer all the time, IPAs are sometimes too heavy in the dog days of Summer. This is my new favorite cocktail, light, refreshing and delicious.

Cucumber Lime Gin Fizz

1/4  Hot house cucumber

1 Lime

1 jigger Gin ( about 1 1/2 oz)

1 c ice

1 t chopped mint

8 oz club soda

Muddle mint and about 2 T cucumber in the bottom of a glass, add juice from 1/2 a lime ( about 1T) add gin and club soda, stir. Garnish with cucumber and a lime slice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Red White and Blue: Berry Basil Sangria

Red White and Blue: Berry Basil Sangria

This is a light and refreshing sangria that is perfect for summer and the festive colors make it the go to drink for the 4th of July. Want to make a pitcher for the kids, substitute the wine with white grape juice.

1  1.5 liter bottle of Pinot Grigio

1 cup water

1 cup sugar

1/4 c basil

1 c white grape juice

1 c strawberries washed and cut into quarters

1 cup blueberries

1/2 liter club soda

Place Strawberries and blueberries in a large pitcher, cover with 1 cup of wine and place in refrigerator for at least 1 hour- overnight.

Basil Berry Sangria

In a small sauce pan add sugar, water and 4 large basil leaves. bring to a boil and stir until sugar dissolves and then turn off heat and let cool. This is a basil simple syrup. It is great for many mixed drinks. I like it with Gin and tonics.

Basil Simple Syrup

Add 1/2 basil simple syrup (straining the leaves out) the rest of the wine, grape juice, and club soda to the pitcher with the fruit.  Taste and add more simple syrup if needed ( This will depend on your tastes and the sweetness of your wine) Add some more fresh basil leaves. Serve over ice. Garnish with more basil and fruit if desired.

Red White and Blue: Berry Basil Sangria, perfect drink for the 4th of July

Key West Salad with Mango Mustard Chicken

Key West Salad with Mango Mustard Chicken

There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.

Key West Salad with Mango Mustard Chicken

1 10 oz bag romaine hearts

1/4 c sliced toasted almonds

1/2 c shredded smoked gouda cheese

1 can mandarin oranges drained

1/4 c Nautrally Fresh Poppy Seed dressing

4 chicken breast cutlets

1/4 c mango jelly

2 T Dijon Mustard

salt and pepper

Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.

Mango Mustard Chicken

Mango Mustard Chicken\

Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.

Key West Salad

Slice the chicken and top the salad, makes 2 large or 4 small servings.

Key West Salad with Mango Mustard Chicken

Fresh Pineapple Beeritas

Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.

Fresh Pineapple Beerita

2 cups fresh pineapple cored, peeled and chopped

1/3 c tequila

1 c Corona or Corona Light Beer

1 T Lime juice

1 cup ice

Throw this all in a blender and puree until smooth then drink up.

Fresh Pineapple Beeritas

Fresh Pineapple Beeritas