I’m back and it’s Taco Tuesday!! Well, actually, it’s Friday. But everyday is a great day for a taco.
This one is going to be perfect for summer, which technically kicks off this weekend. How did that happen??
The marinade (from foxandbriar.com) is super flavorful and perfect for grilling up tender meat. And if you don’t have a grill, no problem. Easily done with a grill pan on the stovetop or in the oven under the broiler. Then, you can add whatever toppings or sides you like. We did some rice, pico de gallo, and a 5-minute avocado crema made with Greek Yogurt.
I mean, seriously, all the feels these tacos give me. The yummy steak. The super fresh, yet simple toppings. All of it coming together with the avocado crema. It’s just too good.
This is your dish for the Summer 2017 kickoff party! Bring it to the people. Please.
Combine the ingredients for the marinade and whisk together until honey is completely incorporated. Divide in half, reserving half of the marinade for the finished tacos. Pour the other half over the steak (using a gallon zip top bag makes this easy), and marinate steak overnight or at least for a few hours.
If grilling outside, simply place teak on grill and cook until about medium rare. If using a grill pan on your stovetop, warm pan on medium-high heat adding a bit of olive oil. Once hot, add steak, cooking for about 3-4 minutes on one side before turing.... If using flank steak in oven, line a baking sheet with foil and fit with a rack. Lay steak on top of rack, discard excess marinade. Place the oven rack in the top position so that steak will be directly under the broiler. Turn on broiler and cook for 5-7 minutes. Flip steak and cook for another 5-7 minutes, or until done. Allow to rest for 10-15 minutes before thinly slicing across the grain
Warm the tortillas.
To assemble tacos, fill tortillas with rice or beans if using, then steak. Spoon reserved honey lime sauce over filling. Top with pico de gallo and avocado crema. Garnish with cilantro (if using, optional).
Served with love for a grill-friendly mexican fiesta that not even these little fingers can resist. xx
It really doesn’t matter what time of year it is, I’m always in the mood for soup. You can often find me, even in the dead of summer, making a pot of homemade chicken soup “just to have” in the house for when I have a craving. And you know what? I’m not the only one that indulges...It’s fast become one of Harper Love’s favorite too.
Minestrone is a thick soup of Italian origin, generally stocked with tomatoes, vegetables, beans and some type of pasta. It can be a super hearty winter’s night meal...but this one is a lighter, more seasonal version, with a bright and refreshing addition of dill.
Healthy. Yum. And so colorful. I just love all the veggies in this and they are totally customizable. Next time, I might add some kale and white beans.
And the best part? It will take you just about 30 minutes to get it to the table.
Click here for the skinny!
Dill Minestrone Soup
INGREDIENTS
Kosher salt
1 cup small pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 cups precut mixed vegetables (I used courgette/zucchini, broccoli, celery, carrots, peppers and green beans)
4 cups low-sodium chicken broth
Freshly ground pepper
1/3 cup sour cream (I used non-fat Greek yogurt)
Paprika, for topping
Whole-wheat rolls, for serving (optional)
THE SKINNY
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, pancetta garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper.
Divide the soup among bowls. Top with the yogurt and sprinkle with paprika. Serve with rolls.
Served with love for a fresh and flavorful soup that will have you feeling bright and cheery! xx
I’m back! Well, actually, I’ve been back in The LK for about a month now, but with a full house of visitors, trips to Paris and Dublin, and oh yeah, chasing around my non-stop 2 year old, I just haven’t been able to sit down and type. But I have been cooking and so I’m here now to tell you about a winner of a dish.
We love Mexican here in The LK. And Taco Tuesdays, obviously. So these burrito bowls were a natural addition to the fiesta.
Don’t go to Chipotle. Well, I mean, you can if you want to...but these are sooooo good and good for you, that you won’t need to wait in line be told that guacamole is “extra.” I got it, thanks.
And everything in the bowl is quick and easy to make and assemble. Lots of short cuts, which I’m in desperate need of these day (note aforementioned toddler.)
These are a great weeknight meal, which you can make happen in about 30 minutes start to finish. And if you want to go lower-carb, just leave out the rice!
Click here for the skinny!
Burrito Bowl with Chicken Tinga
INGREDIENTS
4 organic boneless, skinless chicken breast
1 jar of salsa (I used a tomatillo one this time, but use whatever you like or have in your pantry!)
1 pouch of microwavable, steamed brown rice
1 can of black beans, drained and rinsed
1 (good) store-bought guacamole (I go with Whole Foods here when I’m tight on time...just doctor it up with some salt and lime, if needed.)
1 can of Ro-Tel tomatoes with chiles, drained (or just chop some fresh tomatoes), for topping
Non-fat Greek yogurt, for topping
Cilantro, for rice and for topping
Blue tortilla chips...because they look pretty.
THE SKINNY
Place chicken breasts in sauce pan. Add jar of salsa, some salt and pepper, and cook on medium-high, turning over about halfway through, until the chicken is cooked throughout and shreddable. About 25 minutes.
Heat beans adding a touch of cumin and some salt and pepper.
Then cook rice. Add to bowl and toss with cilantro and the juice of 1/2 a lime.
Assemble: rice - beans- chicken - guacamole -tomatoes - yogurt - cilantro. A tiny handful of blue corn chips and you’re done.
Served with love for my impatient taste tester who has no time for mommy’s photo session. xx
There is nothing highbrow about this one. Just a perfect blend of simple ingredients melted into cheesy goodness.
Shout out to the Pioneer Woman - Ree Drummond - for the recipe...homegirl is out there in the middle of nowhere, Oklahoma, whipping these up for her fam and making life a better place.
Now I’m trying to do the same here in Notting Hill.
And with KC off to LA this week, Harper and I agreed this would be a perfect girls supper!
I seriously might make it again tonight. They take 10 minutes. You have no excuse...except maybe if you're allergic to shellfish. Then don’t try. Instead, substitute some chicken in there or go all veggie!
Click here for the skinny!
Quesadilla with Shrimp and Peppers
THE INGREDIENTS
1 cup Mexican red sauce (Cholula is my fave)
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 yellow bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese ( Monterey Jack is best)
Sour cream or Non-Fat Greek yoyo, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving
THE SKINNY
On a large plate, pour the red sauce over the shrimp and set aside.
Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
Serve with sour cream (no-fo Greek yoyo), cilantro and lime wedges.
Served with love for simple recipes that will wow the crowd - even if it’s just you and your in-house, two year old food critic. xx
Oh, this soup is so yummy, not to mention pretty. And it’s the perfect time of year to make it...
I made this for a friend and her little girl, who came for lunch last week, and it was perfect. Warm and inviting with lots of flavor!
It’s time to detox from all the that Halloween imbibing and chocolate-dipping, with this perfect super (food) soup.
The recipe calls for bacon to start, but you can totally go without it as I did, if you want to keep it meat free.
You can also double the recipe and freeze half for a rainy day, or invite some friends over this weekend and have this casually cooking on the stove, proving the perfect hostess with the mostess.
Click here for the skinny!
Pasta, Kale and White Bean Soup
INGREDIENTS
3 slices bacon, chopped (optional)
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/2 cup grated parmesan, plus 1 small piece rind
1 1/2 cups small pasta, such as ditalini (about 8 ounces)
1 15 -ounce can white beans, drained and rinsed
1 cup kale, stems removed and chopped (or, frozen chopped kale, thawed and squeezed dry)
THE SKINNY
If using, put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.
Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper.
Ladle into bowls and top with the remaining cheese and a crusty baguette.
Served with love for a soup that filled these little monkeys’ tummies and kept them smiling all afternoon. xx
Guys, this is a must add to you weeknight repertoire. (And if you’re over there rolling your eyes saying “what repertoire?” - relax and start with this one.)
We make chicken a lot here...but chicken can be boring. So there a few simple rules to follow so that doesn’t happen.
Most importantly, make sure it’s well seasoned!! I’m not talking about a chef’s list of ingredients. Nope, some salt and pepper, and in this case cumin will do the trick.
And secondly, make sure its supporting cast is on point. In this case, the avocado spread, which basically steals the show.
For these tostadas, you can grill the chicken or pop it in the oven with my fool-proof method. (It’s perfect every time. For reals.)
Click here for the skinny!
CHICKEN TOSTADAS w/ MASHED AVOCADO SPREAD
INGREDIENTS
for the chicken...
3-4 boneless, skinless chicken breasts
olive oil
salt, pepper and cumin
for tostadas...
8 fajita sized flour tortillas
canola, or any kind of oil you have. (good olive oil would be a waste here)
salt, for sprinkling after frying
for the avocado spread...
2 ripe avocados
juice of 1 lime
2 tablespoons of my fave - Greek no-fo yo-yo (or sour cream)
Place four chicken breasts in ovenproof dish and cover generously with olive oil, salt, pepper and a sprinkle of cumin. (These will obviously be ‘baking’ but the olive oil acts as if you’re “frying’ the as well. More flavor, less guilt. Bonus.)
Place in oven for 20 minutes or until internal temperature reaches 165F.
While chicken cooks, make avocado spread. Add avocados, lime juice, yogurt, salt and pinch of cayenne to bowl. Smash and stir. Set aside.
For the tostadas, heat a heavy-bottomed pan with cooking oil (or coconut oil if you’re like my super healthy friend, Val) and one by add the tortillas frying for about a minute on each side until desired golden color. Place on paper toweled plate or cookie rack.
Once chicken, is done. slice on the diagonal and build your tostada!!
Add a dollop of Greek no-fo yo-yo along with all of your toppings!
Served with love for a kid-tested, mom approved ace of a weeknight meal! xx
Buffalo Chicken Salad w/ Avocado and Homemade Blue Cheese Dressing
Well, well, well. It’s been a minute (or two) since I have posted here in The LK.. and that is because it has been a little bit since we have actually been in The LK!!
It was a magical summer out in Montauk soaking up the sun and surf, and sharing so many happy memories with each other. We indulged in all of the local produce, seafood, and wine (lots of wine) that the Hamptons had to offer. And when we look back at our first summer in the house, we will most fondly remember the endless meals we served and shared with our friends and family...
We’re in Londontown now, with a little less fanfare, where we’re enjoying it being just the three of us again for supper every night. A treat we don’t take for granted.
And while getting back into the groove here on this side of the pond, I have made lots of yummy comfort foods over the last few weeks, including Lobster Mac and Cheese, Penne Vodka with Sausage, and a Beef and Steak Chili....all of which I’ll pop on here over the next few weeks.
But this little weeknight gem of a dish was so easy and tasty, I had to kick off with it!
The key flavor punch for the chicken is Frank’s Red Hot sauce. And yes, luckily, they “put that sh*t on everything” here in the UK too, so it wasn’t too hard to find. : )
As for the dressing, you can make it ahead of time and take it out when you’re ready to serve, which cuts down on cooking time.
I added the avocado at the end because let’s face it - avocado is amazing. And if you don’t think so, you’re just a mean person. (Kidding. Sort of.)
2 tablespoons Frank’s Red Hot (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
avocado for topping, sliced
1/2 cup Blue Cheese Dressing, recipe follows
blue cheese dressing...
2 tbsp mayonnaise
1/4 cup low fat buttermilk (you can substitute milk or cream)
1/4 cup non-fat Greek yogurt
1 tablespoon white vinegar
pinch of sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper
Preheat the broiler. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through (internal temperature of 165), about 8 to 10 minutes, turning once. Then remove from pan and slice diagonally into strips.
Meanwhile in a medium bowl, whisk the buttermilk and yogurt into the mayonnaise until smooth. Add the vinegar and pinch of sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
In a large bowl combine the lettuce, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken and avocado. Serve with extra hot sauce.
Served with love for a healthy and easy salad that is packed with lots and lots of superfood goodness! x
I love steak. I love the simplicity of a quality piece of meat well cooked at medium-rare temperature. Perfection.
I also love noodles. And zingy flavors. (Yup, I may have just made up that word on the spot. But you get me.)
So this Thai Noodle Steak Salad is pretty perfect. It’s quick, flavorful and great for dinner any night of the week. I would also nominate it as a Summer 2016 BBQ go-to. Just grill up a bunch of steaks, slice them and serve alongside a big bowl of the flavorful noodle-veg salad. You can even grab a bunch of chopsticks from your local sushi or Chinese restaurant.
Annndddd, you can personalize this anyway you want...adding anything from chiles to watermelon, or even adding some oyster sauce to the dressing as the original FNM recipe suggests!
Click here for the skinny!
Thai Noodle Steak Salad
INGREDIENTS
300-400 grams rice vermicelli noodles (they have ready-made noodles here in our markets...if you can find those to save time, do it!)
1 tbsp sesame oil
1/4 cup white wine vinegar
1-2 dashes of low-sodium, non-GMO soy sauce
1 tsp sambal oelek (Asian chile sauce) or Siracha
1/4 tsp sugar
1 English cucumber, halved lengthwise and thinly sliced
2 scallions, thinly sliced (white and green parts)
Kosher salt and freshly ground pepper (white pepper, if you have it)
Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
Whisk the oil, vinegar, soy sauce, sugar samba oelek (or siracha) in a large bowl. Add the cucumber, onion, and noodles. Season well with salt and pepper and toss; set aside.
Pat steak dry with clean paper towel and season with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.
Served with love for a beautiful dish filled with fresh (and zingy) flavors that pair so nicely with a perfectly cooked steak. x
I got the idea for this little gem from a recipe I had torn out of a Fitness magazine years ago, but it had edamame beans, which I couldn’t find here and dried apricots, which I just don’t like.
So....
I decided to come up with my own version using ready-made lentils and it was so delicious. It will def be my one of my summer lunch go-to’s or a perfect light, weekday dinner at the beach!
I served it with a little side salad tossed with oil and white wine vinegar. And that is it! I mean, I made this only a couple days ago and I’m still pretty giddy about it.
And did I mention easy? So. Easy.
Happy Meatless Monday!!
Click here for the skinny!
Grilled Portobello with Couscous, Lentil and Feta
INGREDIENTS
3/4 cup ready-made beluga lentils
1/2 cup orange juice
2 tablespoons water
1/4 teaspoon ground cumin
1/2 cup couscous
Nonstick cooking spray
4 large portobello mushroom caps
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup parsley, chopped
4 ounces crumbled reduced-fat feta
splash of white wine vinegar
THE SKINNY
Cook ready-made lentils according to package directions.
Combine orange juice, water and cumin in a medium pot and bring to a boil; stir in couscous, cover and remove from heat. Let stand, covered, 10 minutes.
Meanwhile, coat the grill rack with cooking spray or line with foil; heat the grill to medium. Brush mushroom caps on both sides with 1 tablespoon oil; season with salt and pepper. Cook 3 minutes a side, or until just tender; set aside.
Fluff couscous with a fork and stir in remaining oil, lentils, parsley, feta and vinegar. Coat the inside of a 1-cup measure with cooking spray. Pack it three-fourths full with couscous mixture. Invert measure over 1 mushroom cap and tap to release couscous; pat mound gently to help hold its shape. Repeat with remaining mushroom caps and couscous.
Served with love for a flavorful plate full of veggies and legumes that leaves you feeling glorious! xx
Back in the day, when KC and I were dating, we used go to this bar called Daddy O’s in the Village. Ok, truth be told, everyone knew our name there, It was (and still is) our favorite bar in NYC...and if you ask many, one of the very best in the Big Apple.
Obviously, any great bar starts with a kick-ass cocktail...but then add in stupidly good food and you can understand why we kept finding ourselves on the corner of Bedford and Leroy.
I used to order the Chicken Tinga Tostada, which were being made in a 15 square foot kitchen and were pure magic. Its actually the first place I really dug into a tostada. So anytime I see a recipe for one, it takes me back...
This one is no different.
Continuing my happy travels through some of my archived FoodNetwork Magazines, I found this yummy beef tostada with chipotle pepper topped with a cool-for-the-summer slaw with lime.
A little culinary lesson for those that don’t know... a tostada is a “toasted” tortilla, which you can fry in 20 seconds in a pan with some oil or toast up in the oven. So simply...even after a cocktail or two. (I’m just saying.)
And even more fun was having our friend, Benny, in town from NYC, who himself was no stranger to Daddy O’s. ; )
Click here for the skinny!
Chipotle Beef Tostadas
INGREDIENTS
2 tablespoons vegetable oil
1 pound ground organic beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder and/or 1 tbsp chipotle chile in adobo sauce
1 10 -ounce can Mexican-style diced tomatoes with green chiles
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes. Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Served with love for a dish that will always take us back to when we were young(er) on Bedford and Leroy Streets in city where it all began. xx
My maternal great-grandmother (who I lovingly referred to as “Katie”) lived with us when I was growing-up. It was an amazing treat having her just a flight of stairs away and while I know I cherished it then, my recounting of our times together only heightens my appreciation.
She was everything you would expect from the matriarch of our Italian-American family...Robust in stature, unapologetically opinionated and passionately loyal when it came to her family. She had so much love to give...and it most often came through her kitchen.
Anyone that has been reading this blog, knows that her chicken soup was legendary and so was her lasagna. The list of simple, everyday peasant dishes that she made feel special is endless, but chicken might have been her secret weapon.
Her southern fried chicken left people wondering if she didn’t actually grow up in the dirty south, feigning her Italian/Brooklyn accent all this time.
But it was her Lemony-Garlic Pan Fried Chicken that still makes my mouth water. I can just see her now frying it up down there and plating it making sure to get every last dripping onto the plate. Oh my God. it was so good.
Most of her recipes only exist in memory, mainly that of my mom’s...who has since retold them to me. There is no paper trail here. But when I found this recipe in FNM, a smile immediately came to my face. I had to try it.
And you know what? It is close. Like really close. The recipe calls for skin-on, bone-in chicken legs and thighs, just like Katie did it. She would say, “That’s where the flavor is..”
But if you only have chicken breasts or simply prefer them, then just make sure you adjust your cooking times a bit as they will cook quicker. And keep the rest the same, as it will require as much liquid.
As for this creamed corn...don’t skip it. It’s a perfect cherry on top for a dish that is dripping with nostalgia.
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives
THE SKINNY
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.
Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.
Served with love for Katie - who’s magic is still finding us. xx
Happy Memorial Day to everyone in the US! And Happy Bank Hols to all here in the UK!
And despite what the weather is showing us in Londontown today, Summer 2016 has officially kicked off!
And what better way to celebrate than with a pretty little burger, which will the be the first of many this season!
We are still a month or so away from the beach ourselves, but it doesn’t mean we can’t recreate a little piece of summertime here in The LK with or without a grill!!
Here is the super yummy and guilt-less Green Goddess Burger.
Disclaimer: This is not a veggie burger. Although, it can be...
But our favorite neighborhood butcher, Provenance, in Notting Hill makes organic, grass-fed, beef burgers fresh everyday, so why mess with a great thing? They are hand formed and delicately prepared with only salt and pepper. If you choose to make your own burgers, make sure you choose a specific cut of meat like “chuck” or “sirloin”, which is usually of higher quality and richer flavor.
And with loads of fresh veg and irresistible Greek Goddess dressing, this is one patty that is too pretty to pass up!
Thanks FoodNetwork Mag for the recipe and burger help!
Click here for the skinny!
INGREDIENTS
for the burgers...
4 (preferably) organic, grass-fed beef patties
4 whole-wheat buns, toasted
tomato slices
avocado slices
green or red leaf lettuce
alfalfa sprouts (if you like!)
for the dressing...
to be puréed...
1/3 cup non-fat, Greek yoyo
1/4 cup chopped chives
2 tbsp (good quality) mayo
2 tbsp chopped basil
1 tbsp lemon juice
1 tsp Worcestershire sauce
salt and pepper to taste
THE SKINNY
Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each (see above). Season the patties with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 4-5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness (For medium-rare doneness, shave a minute off each side...For cheeseburgers, top with 2 slices cheese during the minute of cooking, cover to melt.)
To assemble burgers...
Spread Green Goddess dressing on both sides of your toasted bun. Then building from the bottom bun up...
Add green or red leaf lettuce, tomato slices, burger, avocado slices, and alfalfa sprouts. Top with bun and serve right away!
Served with love for the first taste of Summer 2016!! xx
I mean, this one is NO joke. I have made some nice kale dishes in The LK before, and have ordered them out and this takes the cake. Even KC was like “Oh wow.” Yup. And it didn’t even have sausage or cheese in it. Double word score right there.
I found it - you guessed it- flipping through some old FoodNetwork Magazines, which I hadn’t picked up in a while. And this one ticked all the boxes: KC wanted chicken and I am a sucker for anything with garlic, lemon, and/or parmesan in it. Tick, tick, tick!
Basically, you roast the kale to dehydrate it and maximize flavor with some salt, olive oil, and garlic...20 minutes later, magic.
The recipe call for some potatoes to be cooked with the kale as well, which gives a little more to the dish, but you certainly don’t need them. In fact, I will probably leave out next time.
Then, you mix all that goodness into a simple salad with some tomatoes, lemon, olive oil and parmesan and plate beside your pretty little chicken breast.
Go. Into your kitchen. And turn kale into solid gold goodness tonight.
Click here for the skinny!
Grilled Chicken with Roasted Kale Salad
THE INGREDIENTS
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
2-3 tablespoons extra-virgin olive oil, plus more for brushing
1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice
THE SKINNY
Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.
Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken on medium-high heat until well marked and cooked through, 4-5 minutes per side, depending on size. (Note: Don’t over cook your chicken. Get yourselves a handy, dandy digital thermometer! They need to be 165, but take them off a minute before that as they will continue to cook.) Transfer to a plate.
Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices and serve with kale salad
Served with love for surprise, OMG moments made possible by KALE! xx
No lie, people. This little pot of goodness took not a second more then 15 minutes.
I found the recipe on marthastewart.com looking for a lighter, all-season soup and this one popped right out at me.
I love cannellini beans and always keep a can or two in my pantry. They are super versatile and taste great in pastas, soups, even salads.
The recipe calls for vegetable broth but I used a low-sodium, organic chicken broth because I don’t love the taste of veggie broth, but you can use whichever one you like!
My favourite part is the lemon juice- even added another 1/2 teaspoon for a little extra flavor. It gives it such a light and bright finish. That and the parmesan. I mean when can you go wrong with parmesan?! You can’t.
One note worth mentioning is that this recipe is for two servings, so you can serve with a nice salad or some crusty bread and butter…but if serving a family, just double all the ingredients.
Click here for the skinny!
15-Minute White Bean Soup
THE INGREDIENTS
2 tsp olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
1/2 tsp dried oregano
1 can (14 1/2 oz) chicken or vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 - 2 tsp fresh lemon juice
Coarse salt and ground pepper
Freshly grated Parmesan, for serving
THE SKINNY
In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.
Served with love for a soup that is easy, breezy, and made for springtime!
On first pass, it was good, but admittedly, I was a bit rushed getting it to the table, as KC was catching a flight, so I wanted a chance to tweak and with any luck perfect it!
According to the hubby, I did.
The original recipe called for peas, which if you know me at all then you know that I just don’t touch them. Strong dislike. Strong. I don’t mind snow peas...or even sugar snap peas. But those round, little squishy things, no thanks. Harper has expressed disinterest as well, which KC finds suspect, but we know the truth.
So in lieu of peas, I have added broccoli and the dish looks just as pretty and tastes just as fab. (Of course, should you and yours enjoy peas, than substitute them in. I promise to still like you.)
There can be two versions of this winner-winner-chicken-dinner. The recipe calls for heavy cream (double cream here in the UK), and I’m not gonna lie, it’s delicious - perfect for a weekend treat. But for a weekday, a no-guilt option, go with the always handy, non-fat Greek yo-yo and don’t sweat the carbs by nixing the pasta portion of the program. Or…do indulge no matter what day of the week it is! Better option. : )
Click here for the skinny!
Chicken and Broccoli with Creamy Penne
THE INGREDIENTS
7oz/ 200 g dried whole wheat penne
1 tbsp olive oil
2 skinless, boneless chicken breasts
4 tbsp dry white wine
1 cup frozen broccoli florets (or 3/4 cup frozen peas) (Note: Using the frozen veg, helps cut down on cooking time. You can also use a the microwave steamer bag variety or fresh, blanching for 30 seconds first.)
5 tbsp heavy cream (half&half is fine too or non-fat Greek yoyo)
1/4 tsp salt, more to taste
4-5 tbsp chopped fresh parsley, to garnish
freshly, grated parmesan
THE SKINNY
Bring a large saucepan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for about 8-10 minutes, or according to the package directions, until tender but still firm to the bite.
Meanwhile, heat the oil in a skillet, add the chicken, and cook over medium heat for about 4 minutes on each side.
Pour in the wine and cook over high heat until it has almost evaporated. Drain the pasta. Add the veggie, cream, and pasta to the skillet and stir well.Cover and simmer for 2 minutes. (If you opt for non-fat Greek yo-yo, add it at the very end, simply folding it into warm pasta/chicken/veggie skillet in lieu of simmer step.) Garnish with fresh parsley and freshly grated parmesan and serve.
Served with love for a family friendly dish that ticks all the boxes! xx
It’s a TT in the LK for One (and a Half) this week as KC is out of town again for a few days...which works well for Harps and I because Daddy-O sometimes turns his nose at any deviation from the classic soft taco.
Not Harper baby and I though...the more Taco types walking this Earth the better! And while she may look very much like a Sullivan, this little lady eats like a Petrolino.
So, I found this recipe for homemade tortilla bowls on the adorable blog “Love and Olive Oil” and it was just what I needed for lunch today.
You know those taco salads you grew up on in the 80s and 90s? Well, think of this as their 2016 remix (featuring Drake, of course).
These are a great weeknight fix for you and your boy/girl/ or the whole fam as you set up a DIY Taco Salad Bar in your kitchen. (Kids will love this, btw!!!) Once the shells are ready to go, fill with whatever meat or bean mixture you like and lots of fresh lettuce and cilantro...it is a salad after all. Then, all your favorite toppings: sour cream (or my go-to: non-fat Greek yogurt), salsa, jalapeños, freshly shredded cheese, olives...even some broken tortilla chips for crunch! Like you really need my help here. Come on. Who doesn’t love toppings?
Make sure you have some non-stick cooking spray - it’s key. And to form the shell, upside down, oven-proof bowls can work or 6inch cake pans are aces.
And finally, keep an eye on these little buggers as every oven is different! They are kinda like pancakes, you might need to toss the first one or two, until perfection is achieved. : )
Enjoy!
Click here for the skinny!
Taco Salad with Homemade Tortilla Bowls
for the tortilla bowls...
4 10-inch flour tortillas
vegetable oil spray
for the meat...(I used a taco packet and some hot sauce for my meat...)
1 lb lean minced (ground) beef, chicken or turkey
1 tablespoon vegetable oil
1 onion, finely chopped (optional flavor booster)
1 jalapeño, seeds removed and finely chopped (optional flavor booster)
1 low-sodium taco seasoning packet
couple dashes of hot sauce
Or here is the LoveandOliveOil recipe if you’ve got the time!
1 tablespoon vegetable oil
1 onion, finely chopped
2 tablespoons chili powder
3 garlic cloves, minced
1 pound lean ground beef
1 (8-ounce) can tomato sauce
1/2 cup chicken broth
2 teaspoons cider vinegar
1 teaspoon packed light brown sugar
salt and pepper
for the salad...(use the following as a guide only! Remember, it’s YOUR salad!)
2 romaine lettuce hearts, shredded
1 (15-ounce) can black beans, drained and rinsed
8 ounces cherry tomatoes, halved or quartered
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 cup shredded Mexican cheese blend
salt and pepper
avocado, for topping (optional)
sour cream, lo-fo greek yoyo or Mexican crema, for topping (optional)
THE SKINNY
for the shells...
Adjust oven racks to upper-middle and lower-middle positions; preheat oven to 425 degrees F. Arrange 4 oven-safe soup bowls, flattened foil balls, or 6-inch cake pans on two rimmed baking sheets.
Warm tortillas slightly until pliable. Spray both sides with cooking spray, then drape over soup bowls or nest inside cake pans. Bake until crisp, 10 to 15 minutes, rotating sheets half way through baking. Let cool completely before moving. (Keep an eye on them!!)
for the rest...
Heat oil in a nonstick skillet set over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with salt and pepper.
Combine lettuce, beans, tomatoes, scallions, and 2 tablespoons cilantro in a large bowl; toss with lime juice and season with salt and pepper to taste. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat and sprinkle with cheese and remaining cilantro. Garnish with sour cream and avocado, if desired.
Served with love for discovering that taco salad bowls are totally doable in The Ladbroke Kitchen...and yours! xx
Honestly, this might be my favorite day of the year.
I’m not talking St. Patrick’s Day…and no, I don’t need to be reminded I married a Sullivan.
Today is the first day of the NCAA Tournament when sixty-four college teams begin their quest for that one shining moment. And today, sixteen “survive and advance” basketball games scattered across the country take hold of a nation…even those that don’t really like sports get on board.
It’s Hoops Heaven on Earth.
But if you’re living under a rock, or outside of the U.S., it’s OK!! This yummy chilli will have you feeling a part of the team in no time.
This recipe is from the kitchen of Giada and is the perfect fix when you’re still needing those winter comfort foods but can see Springtime on the horizon.
So, maybe you’re not totally mad for the Madness. Something tells me this dish will get you fired up no matter what.
Chicken and White Bean Chilli
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
2 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (if you can’t find swiss chard, use spinach!)
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
THE SKINNY
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Served with love for good food that keeps you going when your up (way) past midnight watching the West coast games. ; ) xx
