Peach Bourbon BBQ Sauce Slathered Spare Ribs

The second that peach season came to be this year, all Andrew kept saying was, "let's grill peaches", or "we should grill some peaches". Well, this isn't that, but I did marinate a rack of ribs in this satiating sauce and then finished them off on the grill, with you guessed it, even more sauce! So technically, I put peaches on the grill. But instead of in raw fruit form, I cooked them up with some delicious bourbon, molasses, and brown sugar, to make a perfectly smoky and sweet BBQ sauce. That's the same, right? These ribs are tender and delicious, so much so, that 1 rack just wasn't enough for 2 people. I mean it was, but my stomach is an endless foodie trap, so make sure to make plenty if you are entertaining for a crowd! 

Peach Bourbon BBQ Sauce

Ingredients:

• 1 tbsp. avocado oil
• 1 cup chopped white onion
• 1 garlic clove, minced
• 1 chipotle in adobo, chopped
• 1 tbsp. dijon mustard
• 1/4 cup brown sugar
• 1 cup pitted peaches, chopped
• 1/3 cup bourbon
• 3 tbsp. apple cider vinegar
• 1/2 cup molasses
• salt and pepper to taste

Heat the oil in a large saucepan over medium high heat. Add in the onions and season with salt and pepper. Lower heat to medium and cook, stirring occasionally, until softened and golden, about 12 minutes. 

Add in the garlic and chipotle and cook for another minute or so until fragrant. Now add in the mustard, sugar, peaches, bourbon, vinegar, and molasses. Lower heat to a simmer and cook until fragrant and thick, about 20-25 minutes. 

Carefully transfer to a blender or use an immersion blender to puree until smooth. Be careful for the mixture will be extremely hot. Allow to cool to room temperature before placing into an airtight container. Keep in the fridge for up to 1 week.

Peach Bourbon BBQ Spare Ribs

Ingredients:

• 1 rack St. Louis style spare ribs
• salt and pepper
• 1 batch Peach Bourbon BBQ Sauce

Season the ribs all over with salt and pepper. Place into your slow cooker and pour in enough BBQ sauce to cover the ribs, then turn over to coat the other side. Turn you slow cooker on low and cook for 6 hours, until extremely tender.

To finish the ribs off, preheat grill to medium-high heat and place the rack of ribs onto the hot grill. Slather with some more BBQ sauce, before turning over to the other side, coating them in more sauce. Cut each individual rib and serve hot. 

Grilled Peach Caprese Pizza

This is a big week of recipe domination from the HDFB kitchen. I finally found my perfect vanilla ice cream base and now, I have perfected my pizza crust. I like my crust to be thin and extremely crispy throughout, until you get to the very end of the crust, and there awaits a slightly thicker, pillowy edge. I also like when the cheese is one massively thin layer, instead of large portions throughout. I found the secret to the perfect cheese layer is to buy one of those large mozzarella balls and then pop it into the freezer for about 15 minutes, allowing it to harden enough that you can slice it super thin with a knife without it crumbling in your hands. And while you are waiting for your cheese to harden, you can roll out your dough. I like to hand toss mine back and forth, stretching it as I rotate it around and around, making the circle large enough to cover my entire pizza stone. Rip a hole in your dough while stretching it? No worries! Just pinch it closed and keep stretching. The golden success to this pizza though is hands down the peaches. Sliced thin, you get the saltiness from the cheese and the sweetness from the peaches, creating the ultimate summer pizza. 

 Grilled Peach Caprese Pizza

Ingredients:

• 1 pizza dough ball
• 1/4 cup cornmeal
• 1 tbsp. olive oil
• 1 peach, pitted and thinly sliced
• 5 oz. mozzarella cheese, thinly sliced
• 1/4 cup pesto

Preheat grill to 400 degrees. Roll out the pizza dough to create a 12-inch round. Place a pizza stone down  and sprinkle it with the cornmeal so the dough doesn't stick. Place the dough on top of the prepared stone and put onto the grill. Brush the dough all over with the olive oil and close the grill, allowing the dough to crisp up for 5 minutes.

Open the grill and place the sliced peaches on the top rack, allowing them to warm and crisp up just slightly. Layer on the thinly sliced cheese and close the grill again. Cook for another 5 minutes.

Add the peaches on top of the melted cheese and then drizzle the pesto with a spoon over the top. Close the grill and cook for another 2-5 minutes, until the crust is deep golden brown and the pesto has warmed through.

Carefully remove the pizza from the grill and allow to rest for 5 minutes before slicing and serving.

Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

{that says mmm, like yum, if you are like my fiance and don't understand the M's <-- face:palm}

That title is a mouthful, and so is this dish! Yesterday, I showed you how to make this ever-so-simple sweet and spicy bbq sauce, and today I show you how to slow cook ribs in it {swoon}. This is honestly a cheat recipe, because it is so easy, and basically requires no effort at all, but tastes like you are a professional chef in a big fancy kitchen. All you need are some ribs, bbq sauce, and a crock pot. You don't even need a dry rub if you don't want. I just always happen to have a plethora of seasonings and spices on hand, so I thought, hey! why not? Eating these reminded me that I don't eat ribs near often enough, so you may or may not be seeing more and more rib recipes from me this summer. Trust me, if they're this easy to make, they will be seeing a lot more of my kitchen! Feel free to use baby back ribs if you do not have St. Louis style available to you. Just keep in mind that the baby back racks will cook quicker and you will need to buy more to feed the same amount of people as you would with St. Louis style, which are meatier and have a higher fat content {read: flavor}. 

Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

Ingredients:

• 1 rack St. Louis style ribs (have butcher remove membrane, or remove yourself)
• 2 tbsp. bbq seasoning
• 2 cups Pineapple Sriracha BBQ Sauce, divided

Sprinkle the dry rub all over both sides of the ribs and place into a airtight container to marinate in the fridge for 1-4 hours.

Remove from the fridge and place into your crockpot. Cover with 1 1/2 cups of the BBQ sauce and cook on low for about 8 hours, until the meat is extremely tender. You will know that the ribs are done if when you pick them up with tongs in the center of the rack, the sides drape down to create an upside down U shape.

Remove from the crockpot, cut ribs into individual pieces by slicing in between each rib bone, leaving meat on both sides of the rib. Serve with remaining BBQ sauce.

Pineapple Sriracha BBQ Sauce

With Memorial Day weekend behind us, we are full-fledged into the summer season. For me, this means going from my air-conditioned house, to my air-conditioned car, to my air-conditioned office, and back again.  These 100+ temps in AZ are no joke, so we do what we can to battle the heat. One place I do not avoid heat is in my kitchen. I love ordering pad thai from our favorite take-out restaurant, because they always ask us what heat index we want, and for Andrew it's around the 3 range (sorry for the call out!) , and for me it's a 9-10, every time. I've probably burnt my taste buds at this point, and that's why I just keep spicing everything up, because I need to feel the heat. But I don't care. That's why I made this BBQ sauce. It's hot, but the pineapple cools down the palate. Making it consumable by both 3 and 10 lovers on the heat scale.

Pineapple Sriracha BBQ Sauce

Ingredients:

• 1/2 tbsp. coconut oil
• 2 garlic cloves
• 1 cup pineapple chunks
• 1 cup bbq sauce
• 1 tbsp. sriracha
• 1 lime, juiced

Add the coconut oil to a medium saucepan over medium-high heat. Add in the chopped pineapple and garlic. Cook until the garlic is fragrant, about 2 minutes. Add in the bbq sauce, sriracha, and lime juice, reduce heat to low and simmer for about 10 minutes, stirring occasionally.

Carefully pour the mixture into a blender or food processor. Caution: mixture will be hot so handle with care! Blend until smooth, and keep in an airtight container for up 1 week. Use it as a marinade or dipping sauce. Grilled chicken, burgers, and onion rings come to mind first!

Thai Pesto

I believe that a sauce can make or break a dish. Even the most simple plate of pasta noodles can be saved by a good tomato sauce. Dry meat can be transformed with a good gravy. The same can be said about a bad sauce. Don't ruin your eggs benedict with a poorly made hollandaise sauce. I have been perfecting my sauce game as of late, and Andrew keeps telling me to bottle them up and start my own HDFB sauce line. But for now, I just enjoy creating them and sharing with you. This thai pesto is a simple twist on the classic, using a few more ingredients, and really bringing the classic thai flavors to life. It's every bit sweet, strong, and just a hint of spice. It could honestly be put on anything. Dip your bread in it. Drizzle it over salad. Or even marinate your meat in it before grilling. It's a do-it-all recipe that will be making regular rounds in our house.

Thai Pesto

Ingredients:

• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves, chopped
• 2 garlic cloves, smashed and peeled
• 1/4 cup peanut butter
• 1 tbsp. sesame oil
• 1/2 large jalapeno, seeded and minced (leave seeds for more heat)
• 1-inch piece ginger root, peeled and grated
• 1 lime, juiced
• 1 1/2 tbsp. brown sugar

Throw everything into a food processor and whirl until smooth. Keep in the fridge for up to one week.

Serve over your favorite pasta by thinning out the pesto with a bit of the pasta water, or over shrimp, chicken, or beef.

Grilled Chicken Skewers with Mint Yogurt Sauce

Like a true Arizonan, I went from bragging about the sunny weather to complaining about the massive heat wave in a matter of, oh, 5 days. As a Phoenix native, I usually stand up for the Valley of the Sun, telling people they will get used to the heat. But then every summer comes around and I'm like, "this is the hottest summer we've ever had" or "ouch! my skin is melting to my black leather seats". So in order to save a few bucks on our A/C bill and to save our sanity, we have stopped using the oven (unless it's to bake delicious cookies, of course), and we are only using the grill to make dinner until we are back under 90 degrees on average. Case in point, these grilled chicken skewers. If you're like me and ham isn't your thing on Easter, try something different this year and serve a hot set of skewers with a cool mint yogurt sauce. Trust me on this one. 

 
Grilled Chicken Skewers with Mint Yogurt Sauce

Ingredients:

• 2 chicken breast, cut into 1-2-inch chunks
• 1 can artichoke hearts
• 10 green beans, ends trimmed then broken into 2-inch segments

Lemon Herb Marinade

• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tbsp. fresh parsley, minced
• salt and pepper to taste
• 1/4 cup olive oil

Mint Yogurt Sauce

• 1/2 cup plain greek yogurt
• 2 tbsp. fresh mint, chopped
• 1/2 lemon, juiced
• 2-3 oz. goat cheese, crumbled
• salt and pepper to taste
• pinch of red pepper flakes

If you are using wood skewers, be sure to soak them in water for a couple of hours before placing food on them so that you don't end up with little pieces of wood in your food!

Preheat your grill to medium-high heat, about 350-400 degrees F.

Place the chicken and veggies on the skewers, alternating them in a pattern. I started with 2 green beans, then an artichoke heart, then a piece of chicken. Repeat until you have about 1-2 inches left on each end of the skewer. Repeat this until you have run out of skewers and or food. I made 4 skewers, but this could easily make up to 5 or 6.

Grill the skewers until the chicken is cooked through, turning them occasionally to cook on all sides, about 2 minutes on each side.

Meanwhile, whip up the lemon herb marinade by whisking all ingredients together in a medium bowl and setting aside. Also make the mint yogurt sauce by whisking all of the listed ingredients together in a separate serving bowl. Place the yogurt sauce in the fridge until ready to serve.

Once the skewers are done cooking, place them into a long baking dish and pour the herb marinade over the top and allow it to set while the chicken rests, about 3-5 minutes. Serve warm with the mint yogurt sauce.

P.S. thanks to my best friends Ashley and Todd for this amazing serving tray!

Lemon-Garlic-Herb Grilled Medley

I was looking for something easy to make for dinner as of late, but still wanted the wow factor to be there. I bought some fresh veggies form the local market as well as a few chicken breasts and planned on throwing them on the grill. But I didn't have the chance to marinate the chicken beforehand and was in a bind to try and give it some flavor in a limited amount of time. So I basically marinated it AFTER the chicken and veggies were cooked. That's right. After. By tossing the grilled chicken and veggies into the marinade afterwards, it allowed them to soak up the flavor as they cooled down enough to eat. This is perfect as a dinner for one, or can feed an army. Just be ready to hear silence during mealtime, because no one is going to want to take a break from this one!


Lemon-Garlic-Herb Grilled Medley

Ingredients:

• 4 chicken breasts
• 2 large red bell peppers, halved, stems and seeds removed
• 4 large zucchini, halved lengthwise
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp. freshly chopped parsley
• 1 tbsp. dried oregano
• 3 garlic cloves, minced
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup olive oil

Preheat grill to medium-high heat. Grill the chicken breasts, about 6 minutes on one side, then flip over to the other side. When you flip the chicken, add the veggies to the grill. Finish cooking the chicken and veggies together (chicken should register about 165 degrees F on an instant read thermometer).

Meanwhile in large bowl, whisk together the lemon juice, parsley, oregano, garlic, salt, and pepper. While still whisking, slowly drizzle the olive oil in. 

Once the chicken is cooked through and the veggies are softened with clear grill marks, remove them from the grill and toss in the bowl of the marinade. Place them all onto a serving platter and drizzle with the remaining marinade. Garnish with extra parsley. 

Flank Steak Tacos with Pineapple Salsa

If you can't tell by my recipes lately, I am obsessed with anything that can be grilled. Today's recipe is no exception. I grilled the flank steak, and then even heated the tortillas up on the grill before serving. Looking back, I kind of wish that I had grilled the pineapple before making the salsa. If you try it, please let me know how it turns out! My weekend was full of 4th of July fun, fireworks, pool, and hot dogs included. Hope you all had a great holiday weekend!

Flank Steak Tacos with Pineapple Salsa

Ingredients:

• 1/5 lbs. flank steak
• 1 tbsp. olive oil
  
• salt and freshly ground pepper
• 1/2 tbsp. chili powder
• 1 lime, juiced
• 8 small green chile corn tortillas (I got mine at Sprout's, or use your favorite)

Pineapple Salsa

• 1 small pineapple (about  2lbs). peeled, cored, and diced
• 1/2 red bell pepper, diced
• 1/2 cucumber, peeled and diced
• 1 jalapeno, minced (remove ribs and seeds for less heat)
• 1/2 small red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp. olive oil
• salt and pepper to taste

Prepare the pineapple salsa by combining all of the ingredients in a large bowl, cover, and place in the fridge to allow the flavors to get happy before serving. 

Begin by covering both sides of the steak with the olive oil, salt, pepper, chili powder, and lime juice. Cover and allow to marinate for 30 minutes in the fridge. 

Remove from the fridge and allow it to sit at room temperature while you heat up the grill on high heat.

Cook the flank steak on both sides, until cooked to medium with just a bit of pink inside. This took me about 8-10 minutes. Remove form the grill, turn off heat, and allow the meat to sit for 5 minuted before slicing.

Place the tortillas on the hot grill, browning them a bit on both sides before serving. Slice the steak into thin strips. To serve, place 3-4 slices of the grilled steak in each corn tortilla, top with the pineapple salsa and enjoy!

Bourbon BBQ Sauce

I feel like I am constantly looking for a great BBQ place here in Phoenix, and I have yet to be impressed. Have you seen Prince George's latest outing? That's the face he would make if he tried to go out to BBQ with me. But then that would also mean that I was searching for pulled pork sandwiches with a baby. So there's a small insight as to where my mind wanders to at any given moment in a day. Sure there are places that are good, but I want legendary. I want to be able to rave about it so much that I make people annoyed with how much I love it. But such a place does not exist to me. Not yet. And until I find that hidden gem of a place, I will continue to make my own. Because who doesn't like some booze with their BBQ?

Bourbon BBQ Sauce

Ingredients:

• 2 cups plain tomato sauce
• 1/2 cup coconut sugar
• 1 tbsp. tamari (gluten-free soy sauce)
• 1/4 cup apple cider vinegar
• 1 garlic clove, pressed
• 1/2 cup bourbon/whiskey (I used Maker's Mark)
• 1/4 tsp. liquid smoke
• 2 1/2 tsp. chili powder
• 1/2 tsp. bacon salt

In a medium sized sauce pan add your garlic, tomato sauce, and coconut sugar over medium heat. Stir or whisk until the coconut sugar completely dissolves.

Then add the apple cider vinegar, tamari, bourbon, liquid smoke, chili powder, and bacon salt. Stir well and bring to a boil. 

Reduce heat to a simmer and allow the mixture to thicken for 15-20 minutes, stirring occasionally. 

Remove the BBQ sauce form the heat and allow to cool before placing into an airtight container in the fridge. Will stay fresh fo
 
Recipe by So Let's Hang Out

Thai Steak Noodle Salad

One of my favorite local restaurants is Hillstone, located on Camelback in between 24th and 28th street in Phoenix. I love everything from the ambiance, to the staff, to the drinks, and especially the food. Not to mention the hot fudge sundae that comes with its very own gravy boat of chocolate sauce. One of my favorite menu items is their Thai Steak and Noodle Salad. But at $20 a pop it's not always a justified purchase for me. So I decided to do some research and make my own version at home for 1/3 of the cost (which made 2 salads FYI). The flavors were spot on, and besides that fact that I had to make it myself instead of someone doing all the work and bringing it to me, it was pretty damn close to the original! 

Thai Steak Noodle Salad

Ingredients

• 1 1/2 lb. good quality steak

Marinade

• 2 tbsp. soy sauce
• 2 tsp. sesame oil
• 1 tbsp. minced ginger
• 1 clove garlic, pressed
• 1 tsp. brown sugar

Dressing

• 1/3 cup fresh squeezed lime juice
• 4 tbsp. orange juice
• 2 tbsp. soy sauce
• 2 tbsp. brown sugar
• 2 tsp. sriracha
• 2 garlic cloves, pressed
• 4 tbsp. coconut oil
• 1/2 tsp. sesame oil

Salad

• 4 oz. udon noodles
• 1/2 green cabbage, thinly sliced
• 2 handfuls baby spinach
• 1/2 cup basil leaves, sliced
• 3 tbsp. chopped cilantro
• handful of cherry or grape tomatoes, cut in half
• 1 small carrot, shredded
• 1 ripe mango, pitted and chopped
• 1 large or 2 small avocados, pitted and chopped
• 1 bunch green onions, chopped
• 1/2 cup chopped peanuts for garnish

Pour all marinade ingredients into a large sturdy zip lock bag. Place the steak into the bag and mix well to cover the meat. Let sit at room temperature and marinate for 15-30 minutes.

Now make the dressing by whisking the lime juice, orange juice, soy sauce, brown sugar, sriracha and garlic together. Now slowly whisk the coconut and sesame oil into the mixture, mixing well.

Sear the steak in 1 tbsp. of coconut oil in a large skillet over medium-high heat about 2-3 minutes on each side for medium rare. Let sit for 5 minutes before slicing and tossing with 2 tbsp. of the dressing.

To prepare the salad, pour 2 tbsp. of the dressing over the noodles. Place into a large serving bowl. Toss the noodles with the cabbage, spinach, basil, cilantro, tomatoes, carrot, mango, avocado, and green onions. Add the rest of the dressing and mix to combine.

Place a large pile of the noodle salad onto each plate. Top with chopped peanuts, and the sliced steak.

Kale Pesto

I forget sometimes how much I love pesto. It's the love connection between pizza, pasta, bread, cheese, and pretty much anything that is edible. It's perfection in every way. Normally, pesto is made with a basil base, but this time I make it with kale (because I love it, and I had a bunch on hand). HDFB Tip: I wilted the kale a bit to soften it so it would blend easier with the rest of the pesto party. So far I have had this on spaghetti squash, pita chips, chicken, asparagus, and a very spring-themed quesadilla. Watch for recipes to come! But until then, I leave you with this!

Kale Pesto

Ingredients:

• 3 cups kale, stems removed and discarded
• 1 cup water
• 3 garlic cloves, minced
• 1/4 cup good quality olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup grated parmesan cheese
• 1/2 lemon, zested and juiced
• freshly ground salt & pepper

In a large skillet heat up water to a simmer. Add in the kale leaves and wilt the kale for 1-2 minutes, tossing occasionally.

Remove from heat, drain water and place kale leaves into a bowl of ice water to stop it form keeping cooking. Set aside.

In a small saute pan, add the olive oil and garlic and cook over medium heat. Do not let it come to a boil. Just warm enough to infuse the oil with the garlic. After about 8 minutes, remove from the heat, use a slotted spoon to remove the garlic cloves and set aside. Pour the olive oil into a separate bowl and let it cool at room temperature. 

In a food processor, add in the chilled kale leaves. Pulse 8 times until finely chopped. Add in the pine nuts, parmesan and lemon zest. Pulse 4 more times.

Add in the lemon juice and garlic cloves. Pulse 4 more times. Now turn the food processor on and in a steady slow stream add in the olive oil and let it process until smooth.

Add in a pinch of salt and pepper. Pulse to mix. Keep in fridge for up to one week in an airtight container.

Eggplant Stir Fry

You know. I got to thinking the other day, as I was waltzing down each and every aisle at the grocery store, that the grocery store itself is in fact my happy place. I mean, obvi the kitchen is my number 1 love, but outside of the realms of my home, the grocery store is right up there. There are just so many things asking me to take them home, and you know what? I want to make them all happy. As I stroll down I may come to find new brand of cheese that is just begging to be made into a sandwich. Or I may find a new cleaning supply that quickly wipes away whatever #HDFB sized mess I have just made in the kitchen. But all I know is that I love the grocery store. What happens at the end of my grocery journey however, is not such a loving relationship. While the grocer loves to take my money, I usually cringe at the amount that I just spent. But I forget all about it once I get home and get to making my next culinary creation. That being said, what's your happy place? And please, feel free to make fun of my love of grocery shopping. 

Eggplant Stir Fry

Ingredients:

• 2 tbsp. coconut oil
• 2 tbsp. water
• 1 large eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/2 onion, halved, then sliced
• 2 garlic cloves, minced
• 2 cups cooked white rice

Stir Fry Sauce

• 1/2 cup soy sauce
• 1 tbsp. creamy peanut butter
• 1/2 tbsp. honey or molasses
• 1 tsp. white vinegar
• 1/8 tsp. garlic powder
• 1 tsp. sesame oil
• 10 drops sriracha, or hot sauce
• pinch black pepper
• 1/4 cup water
• 1-2 tsp. corn starch

Begin by whisking all of the stir fry sauce ingredients together in a small bowl and setting aside.

Prepare the veggies by slicing them into evenly sized pieces. I prefer to cut mine lengthwise, making thick cut matchsticks (shaped like steak fries). In a large skillet or wok, heat up 1 tbsp. coconut oil over medium-high heat. Add in the eggplant and 1 tbsp. water. Partially cover and let the eggplant steam and cook, tossing occasionally. Watch the eggplant carefully so that it doesn't turn into mush. 

Once the eggplant has cooked and softened, about 3 minutes, remove the eggplant and set aside in a small bowl.

Add the rest of the oil and add in the zucchini, yellow squash, bell pepper, onion, and garlic. Toss to coat in oil and cook until softened, but still slightly crisp. 

Add back in the eggplant as well as the prepared stir fry sauce. Cook until all of the veggies are coated in the sauce.

To serve, place a bit of rice in the bottom of a bowl and top with the stir fry mixture. Serve hot. 

Spaghetti Squash Pad Thai

A girlfriend of mine recently introduced me to a local traveling farmer's market that let's you take home up to 60 pounds of produce for only $10. I almost felt guilty walking away with dozens of cucumbers, zucchinis, yellow squash, spaghetti squash, tomatoes, green beens, eggplants, and more. Almost. My next goal, after taking home nearly the entire farmer's market, was to figure out what to to with all those veggies. I took to the internet to find any and all recipes that would turn these veggies into some amazing dinners. First on the list? This spaghetti squash pad thai. The squash shreds into what may look like a pasta noodle, but they are a bit more crunchy and take on the flavor of the sauce so perfectly. But feel free to make this pad thai your own by adding different veggies or meat. But just be sure to do one thing. Make it. Now.

Spaghetti Squash Pad Thai

Ingredients:

• 1 medium spaghetti squash (2-3 lbs.)
• 4 tbsp. oil (canola or vegetable)
• 1/2 lb. raw shrimp, peeled and deveined
• 1/2 onion, thinly sliced, then quartered
• 1 cup shredded carrots
• 1 bunch green onion, thinly sliced
• 2 tsp. minced jalapeno
• 3 garlic cloves, minced
• 1 egg
• 1/2 cup chopped peanuts, for topping

Pad Thai Sauce

• 2 tbsp. brown sugar
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar (or white distilled vinegar)
• 1 lime, juiced
• 2 tbsp. agave nectar
• 1 clove garlic, minced
• pinch of red pepper flakes

To prepare the pad thai sauce, whisk together all of the listed ingredients in a medium bowl. Set aside. 

Prepare the spaghetti squash by piercing it all over with a sharp knife or fork. Cook in the microwave on high for about 5 minutes, turning half way through. Once it is cool enough to handle, cut it in half lengthwise, remove the seeds, and scrape out all of the flesh with a fork. 

In a large skillet or wok, heat 2 tbsp. oil over medium-high heat. Salt and pepper the shrimp. Add the shrimp to the hot oil and cook on both sides until pink and cooked through. Remove and set aside. 

Add in the remaining oil to the hot pan. Add in the onion, carrots, green onion, jalapeno, and garlic. Saute for 3-5 minutes until they just begin to soften. 

Move cooking veggies to the side of the pan and add in the egg, allowing it to scramble in the hot oil. 

Once cooked through, combine with the vegetables. Add back in the shrimp as well as the cooked spaghetti squash. Mix well.

Lastly, add in the pad thai sauce that you prepared earlier and combine. 

To serve; add large spoonfuls into each bowl and top with chopped peanuts and remaining lime. 

Classic Marinara Sauce

There's nothing worse than a flavorless marinara sauce when it comes to pasta. Imagine a lack-luster lasagna, or spaghetti and meatballs without the zing of sauce made with fresh ingredients. When cooking, no one is looking for blah taste, they are looking for the bigger, better, tastier versions of everything. So stop using store-bought sauce, and start making homemade sauce that you can freeze into portions perfect for all of your favorite Italian dishes!

Classic Marinara Sauce

Ingredients:

Makes about 4-5 cups of sauce

• 1/2 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped 
• 2 tbsp. fresh parsley, chopped
• 1 tsp. oregano
• 2-28 oz. cans crushed San Marzano tomatoes
• 1 tsp. salt
• 1/2 tap. black pepper 

In a large stock pot, heat up the olive oil over medium-high heat. Add in onion and cook until soft, about 4-5 minutes. Add in garlic and cook another minute or two. 

Now add in the basil, parsley, and oregano. Stirring constantly for 2 minutes, until fragrant. 

Add in the tomatoes and bring to a boil. Reduce heat to simmer then let the the flavors come together for 20 minutes to an hour. Serve hot over pasta or freeze in small batches for future use!

Oven Roasted Turkey Breast

It's a Thanksgiving miracle. I may have helped my mom roast turkey over the years, but I have never successfully prepped, cooked, and carved a turkey on my own. Until now. Brining the turkey for a few hours before cooking prevents the meat from drying out while roasting. The skin crisps up amazingly, the drippings made for an excellent gravy, and my boyfriend couldn't wait to use the leftovers to make the ultimate Thanksgiving sandwich the next day. I don't mean to brag, but I was really proud that I was able to pull this off without "adult supervision", and this may very well be one of the best turkeys I have ever eaten. Scouts honor. And that's saying a lot since my Dad and his deep fried turkeys have been number one for me for many years. Without further adieu I present to you, the main event. 

Brown Sugar Bourbon Roast Turkey

Brine

• 1 cup kosher salt
• 1 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup whole black peppercorns
• 4 cups cold bourbon
• 1 1/2 gallons cold water
• 1 (7-pound) turkey breast

Turkey

• 3 tbsp. brown sugar
• 1 1/2 tbsp. paprika
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1/2 tsp. ground cumin
• 6 tbsp. unsalted butter, melted

To make the brine; combine the salt, syrup, peppercorns, bourbon and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck. Once the turkey is cleaned up, place it in the brine and refrigerate for 8-12 hours.

Remove the turkey from the brine and pat it dry completely with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly.

Preheat your oven to 325 degrees F. 

In a bowl, combine the sugar, paprika, chili powder, garlic powder, salt, pepper, onion powder, and cumin, mixing it well. Gently lift the skin of the turkey and rub the melted butter all over the meat. Then take the spice rub and rub it all over the meat as well, getting under the skin and on the outside of the turkey's skin, covering the turkey completely. 

Place the turkey on a wire rack, on top of a large baking sheet, and then place into the oven. Cook the turkey for 20-30 minutes per pound. If desired, you can baste your turkey with melted butter while it cooks, but opening the oven may lower the internal temperature, thus taking longer to cook.

Once the turkey is done (Turkey should reach 165 degrees F), be sure to let it rest for 20-25 minutes before slicing, this way the juices can reabsorb into the meat. YUM.

If you would like to go one step further and make gravy, here are some simple steps. Reserve the juice drippings from cooking your turkey and heat over medium-high heat in a medium sauce pan. Whisk in 2 tbsp. flour as well as 1 cup chicken broth. Whisk, whisk, whisk. The mixture will thicken up after a few minutes, but keep whisking. Once you have reached your desired consistency, serve hot over turkey.

Special thanks to Andrew for being my taste tester, and the best sous chef a girl could ask for!

Chicken Salad Sandwich

Today is the day I go back to basics. A lot of time it's hard to find really good classic meals. While it seems that everywhere we turn there are new restaurant fads and "in" ingredients, sometimes it's nice to go back to simple old fashioned dishes. But simple does not have to mean tasteless. This chicken salad sandwich packs flavor from just a few different ingredients, and by slowly poaching the chicken, the meat stays moist and soaks up all of the flavor.

Chicken Salad Sandwich

Ingredients:

• 1 1/2 lbs. skinless, boneless chicken breasts
• 1/4 cup, plus 2 tbsp. plain Greek yogurt
• 2 tsp. Dijon mustard
• salt and pepper to taste
• 1/3 cup minced red onion
• 2 medium celery ribs, chopped
• 1/2 red apple, chopped
• 1 1/2 tbsp. minced flat leaf parsley
• 2 tbsp. chopped pecans
• 2 cups lettuce of your choice
• 1 large tomato, sliced
• 4 kaiser rolls, split in half

In a large sauce pan or pot cover the chicken breasts with water. Bring to a boil and then lower to simmer. Cook over low heat until chicken is white throughout ,about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.

In a large bowl, mix 1/4 cup Greek yogurt with the mustard, salt, and pepper. Fold in the onion, celery, apple, parsley, pecans, and chicken. Cover and refrigerate until cold, about 30 minutes. Add the additional 2 tbsp. Greek yogurt if you want to refresh the chicken salad before serving.

Spoon the chicken onto the kaiser rolls. Top with lettuce and tomato. Close the sandwiches and serve.

Crockpot Beef Tacos

I have a confession. I love Mexican food. Tacos. Burritos. Guac. Cheese. Chips. Salsa. OMG. I could go on and on. My favorite part of the week is making dinner on Sunday nights with my boyfriend. It's our little way to unwind before starting back at work on Monday morning. I chop, he stirs. I whisk, he grills. We are the best team! This time, however, the crockpot became part of the team, and cooked the meat to perfection. Topped with fresh corn, red cabbage, and some crumbled cheese, these are a summertime hit!

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Crockpot Beef Tacos

Ingredients:

• 2 lbs. beef brisket or roast
• 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. sea salt
• 1/2 tsp. pepper
• 1/2 tsp. chili powder
• 4 oz. of your favorite beer
• 1/2 red cabbage, shredded.
• 2 limes
• 1 tsp. olive oil
• 1 ear sweet corn, cut from the cob
• 4 oz. queso fresco, cotija, or even goat cheese if you're feeling crazy!
• 8 small corn tortillas

Season the meat with the salt, pepper, paprika, cumin, onion powder, and chili powder. Put it in the crock pot and add the beer, then cook on low for 8 hours. 

After 8 hours, remove the meat and place it on a cutting board. Use a sharp knife and a fork to shred the meat. Than place it back in the crock pot for another 30 minutes. Toss the beef a few times, allowing it to soak up the juices. 

When you're ready to serve the tacos, add the cabbage to a bowl and toss it with the lime juice, olive oil, and a pinch of salt. Assemble the tacos with the beef, the cabbage, a few spoonfuls of corn, and crumbled cheese.

Bourbon Glazed Salmon

On a recent trip to the supermarket, I ran across an amazing special in their fresh seafood section. I picked up a large salmon filet for only $3.49. I was so excited to get it home, chop it up into individual servings and freeze them for future use. So far I have used one filet for my Salmon Kale Salad, but today I bring to you a manly version of salmon. This bourbon and brown sugar glaze really packs a kick, and I promise even the pickiest eaters will devour this bad boy! I served mine with a side of grilled veggies, but feel free to get creative!

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Bourbon Glazed Salmon

Ingredients:

• 3 tbsp. brown sugar
• 3 tbsp. bourbon
• 2 tbsp. low-sodium soy sauce
• 1 tsp. ground ginger (or use 2 tbsp. freshly ground ginger root)
• 1 tbsp. lime juice
• 3 garlic cloves, minced
• 1/4 tsp. freshly ground black pepper
• 4 (6-oz) salmon filets

Combine the first 7 ingredients in a large ziplock bag. Add the fish to the bag; seal. Marinate and refrigerate 1 1/2 hours, turning occasionally. 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish for 4 minutes on each side or until fish flakes easily when tested with a fork. Place 1 filet on each plate; drizzle each serving with 2 or so tsp. of the marinade from the pan. Serve warm.