Apple Cider Chicken Sheet Pan Dinner

This meal brings together the warm flavors of apple cider, sweet dried cherries, seasonal fall veggies, and tender chicken thighs for a complete and comforting dish.

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Apple Cider Chicken Sheet Pan Dinner
Serves 3-4

Ingredients:

6-8 bone-in chicken thighs
1 large or 2 smaller sweet potatoes, peeled and diced into 1/2” cubes
1/2 red onion, sliced pole to pole
2 cups Brussels sprouts, trimmed and halved
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
2 tablespoons olive oil
1 fresh rosemary sprig, minced

For the Apple Cider Glaze:

1/2 cup apple cider
1 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 cup dried cherries

Directions:

1. Preheat the oven to 450 F with a rack about 6 inches from the top of the oven. Line one large baking sheet (or two smaller sheets) with parchment paper, or lightly grease it. TIP: We love using parchment paper for easy clean-up!

2. Prepare the glaze. In a small saucepan over medium heat, combine the apple cider, butter, Dijon mustard, apple cider vinegar, maple syrup, and cinnamon. Whisk until combined. Bring to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes, or until the glaze is reduced by half. Add the dried cherries with about 5 minutes of simmering left so that the cherries have a chance to plump up and add flavor to the simmering glaze.

3. Prepare the vegetables. Place the sweet potato cubes, red onion slices, and halved Brussels sprouts in a large bowl. Drizzle all with olive oil, and toss to coat evenly. Pour about half of the glaze over the veggies and toss. Transfer the veggies to the prepared sheet pan.

4. Make space for the chicken thighs in between the veggies. Drizzle each thigh with the remaining glaze.

5. Sprinkle everything with the paprika, garlic powder, Kosher salt, pepper, and minced rosemary.

6. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F, and the vegetables are tender and caramelized.

7. Broil for 2-3 minutes more, if the chicken needs a bit more browning.

8. Divide among plates and serve hot. Enjoy the sweetand savory apple cider flavors with each bite!

Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce

These juicy, bone-in pork chops are packed with flavor, thanks to a simple marinade that ensures every bite is tender and delicious. Grilled to perfection, they’re topped with a slightly spicy peach sauce that adds a sweet, tangy kick to each bite. Perfect for end-of-summer grilling, this dish is an easy yet impressive entrée to share with family and friends.

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Marinated Bone-in Pork Chops on the Grill with a Spicy Peach Sauce
Serves 4

Ingredients:

4 bone-in pork chops

Marinade Ingredients:

1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons honey
2 dashes Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
1/2 teaspoon black pepper

Peach Sauce Ingredients:

2 large peaches (or about 2 cups), pitted, peeled and diced
3 tablespoons butter
1/2 jalapeño pepper, seeded and finely minced
1/4 cup white wine
1 tablespoon honey
1 tablespoon lemon zest
1/4 cup lemon juice

Directions:

1. Make the marinade by whisking together the olive oil, soy sauce, honey, Worcestershire sauce, Dijon, garlic, lemon juice, thyme, and black pepper together in a large bowl. Add the pork chops, cover and refrigerate for an hour, or up to 4 hours. Rotate every 30 minutes to make sure chops are well-covered in the marinade.

2. Remove the pork chops from the marinade. Sprinkle both sides with a little more freshly ground pepper and a light dusting of Kosher salt. Bring to room temperature for about 30 minutes.

3. While the pork chops are marinating, prepare the peach sauce. Using a serrated peeler or paring knife, carefully remove the skins from 2 large peaches, then finely dice. In a medium-sized saucepan, melt the butter over medium-high heat. Add the jalapeño and stir, and cook for about 2 minutes. Add the white wine, honey, lemon zest, and lemon juice, and the diced peaches. Bring the sauce to a low simmer and cook for about 20-30 minutes or until the wine reduces and the sauce thickens. Use the back of a spoon or a potato masher to mash the fruit a little as it cooks. Season with Kosher salt and pepper, to taste.

4. Fire up the grill! Place the marinated pork chops on the hot, well-oiled grill, and sear for about 3 minutes on each side. Then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared chops on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.

5. Once the pork chops reach 145 F, place on a clean plate, and cover loosely with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to reabsorb. The result? Juicy, flavorful grilled pork.

6. Serve the pork chops with spoonfuls of peach sauce on top with a garnish of thyme leaves.

Grilled Cajun Shrimp with Red Rice and Pickled Slaw

Fire up the grill and spice up dinner tonight with our vibrant, grilled Cajun shrimp with red rice and pickled slaw! Succulent shrimp are marinated in a bold Cajun seasoning mix, while red rice is cooked in a tomato and onion chicken stock for enhanced flavor. A bright and tangy slaw adds just enough fresh crunch to balance out the textures and flavors. This restaurant-worthy menu is perfect for at-home summer celebrations.

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Grilled Cajun Shrimp with Red Rice and Pickled Slaw
Serves 6

Pickled Slaw Ingredients:

3/4 cup rice vinegar
3/4 cup water
3 cloves garlic, minced
2 tablespoons sugar
1/2 tablespoon mustard seeds
2 teaspoons Kosher salt
1/4 small head of red cabbage, thinly sliced with a mandoline
1 medium carrot, julienned
2 radishes, thinly sliced with a mandoline
1/2 red onion, thinly sliced witha mandoline
1/2 jalapeño, chopped, ribs and seeds removed

Red Rice Ingredients:

2 tablespoons extra virgin olive oil
1 yellow onion, finely diced1 teaspoon Kosher salt
1-1/2 cups white rice
1 can (6 oz) tomato paste
3 cups chicken stock
1 teaspoon Worcestershire sauceLime zest

Shrimp Ingredients:

12 medium wooden skewers, soaked for 30 minutes to avoid burning
5 tablespoons butter, melted
3 cloves garlic, minced
2 teaspoons Kosher salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1-1/2 lbs shrimp, deveined

Serve with:

Fresh parsley, coarsely chopped
Avocados, sliced
2 limes, cut in wedges

Directions:

1. Prep the slaw. In a saucepan, combine the rice vinegar, water, garlic, sugar, mustard seeds, and salt and bring to a boil with high heat. Stir until the salt and sugar have dissolved, about one minute. Remove from heat and set to the side.

2. Combine the cabbage, carrot, radishes, onion, and jalapeño in a medium bowl and pour the vinegarmixture over the vegetables, stirring until combined. Chill in the refrigerator until ready to serve.

3. Make the rice. In a heavy saucepan with a lid, heat the olive oil with the onion, salt, and rice until fragrant, about 2 minutes. Add the tomato paste, chicken stock, and Worcestershire sauce and stir to combine. Cover and bring the ingredients to a boil, then reduce to low until rice is cooked, about 15 minutes. Stir in the lime zest and set aside until ready to serve.

4. Meanwhile, prepare the shrimp. Preheat a grill to medium high heat, scrape clean, then oil well.

5. In a small saucepan, combine butter, minced garlic, salt, paprika, black pepper, cayenne, cumin, and onion powder. Bring to a simmer and then remove from heat. Reserve half of the mixture in a ramekin to use for dipping later.

6. Thread the shrimp through the skewers and lay them on a baking sheet. Brush both sides of the shrimp with the remaining marinade mixture. Grill for 2 minutes on both sides until just cooked through and opaque.

7. Serve the shrimp with the rice, pickled slaw, and the reserved sauce. Top with fresh parsley, avocado, and a squeeze of fresh lime.

Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese

Celebrate the end of summer with this beautiful vegetable tart! It’s filled with sweet caramelized onions and tomatoes, then topped with seasonal squash. Keep this recipe in mind as you visit your local farmers’ market.

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Summer Squash and Tomato Tart with Caramelized Onions and Gruyere Cheese
Makes one 9-inch tart

Crust Ingredients:

2-1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, cold and grated
2 egg yolks
1/4 cup ice cold water

Filling Ingredients:

1 large yellow onion, chopped
2 cloves garlic, sliced
3 Campari tomatoes, diced
1 small zucchini
1 small yellow squash
1/2 teaspoon Kosher salt, divided
1 cup Gruyère cheese, grated and divided
2 tablespoons unsalted butter
Drizzle of extra virgin olive oil
Salt and pepper

Directions:

1. In a large bowl, whisk together the flour and salt.

2. In a food processor, pulse the flour, salt, and butter together. The texture should be coarse with some pea-sized pieces of butter remaining.

3. Add the egg yolks and 1 tablespoon of ice water. Continue to pulse until just combined. Add additional ice water 1 tablespoon at a time until fully incorporated. The dough will still be a loose, crumbly mixture in the food processor -- this is correct. Avoid adding too much water or pulsing too much.

4. Empty the dough onto a work surface and gather the dough into a ball, then flatten it into a 1/2-inch thick disk. Wrap the disk in plastic wrap and chill in the refrigerator for an hour, or overnight.

5. Once chilled, roll the dough out into a round shape roughly 1/8-inch in thickness, and place in a tart pan with a removable bottom. Use a sharp knife to trim the edges at the top of the tart pan and chill the dough again in the pan for one hour.

6. Preheat the oven to 375 F. Dock or prick the crust with the tines of a fork to vent the crust as it bakes. Place pie weights or use dried beans on parchment inside the tart crust. Bake for 20-25 minutes or until the edges are beginning to turn golden brown. (Baking times will vary based on the pan and crust thickness.) Allow the tart crust to cool in the pan on a cooling rack while preparing the filling.

7. While the tart crust bakes, prep the vegetables. Thinly slice the onions and the garlic. Slice the zucchini and yellow squash with a mandoline. Place the squash in a bowl and sprinkle with salt; toss to coat. Set aside. Grate the cheese.

8. In a large sauté pan over medium heat, melt the butter and cook the onions until they start to soften. Sprinkle with the salt and reduce the heat to medium-low. Continue to cook until the onions are deeply brown and caramelized, roughly 20-30 minutes.

9. Add the sliced garlic and cook for 2-4 minutes until softened. Then add the tomatoes. Cook until the tomato juices have evaporated, about 5-8 minutes.

10. Spoon the onion and tomato base onto the baked crust. Sprinkle with half of the Gruyère cheese, then top with the zucchini and squash slices. Make a pretty pattern if you'd like! Drizzle with olive oil, a sprinkling of salt and pepper, and the remaining cheese. Bake for 20 minutes until the cheese is nicely melted. Cool slightly on a cooling rack. Serve warm.

Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata

This summery salad is a celebration of fresh, vibrant flavors. Peppery arugula is topped with a tender, grilled balsamic chicken. Sweet, juicy, grilled nectarines and pops of tart blueberries bring a refreshing burst of fruity goodness. It’s all perfectly complemented by the rich creaminess of burrata. A sprinkle of fresh basil ties it all together. Bursting with color and flavor, this salad makes a perfect summertime dinner!

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Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata
Serves 4

Salad Ingredients:

1 lb boneless, thinly sliced chicken breasts
1/4 small red onion, thinly sliced with a mandoline
2 nectarines, halved
1 tablespoon olive oil
6 oz arugula
4 small burrata, halved (or substitute fresh mozzarella cheese)
1 cup blueberries, washed basil, chiffonade cut
balsamic glaze, for drizzle garnish

Balsamic Dressing: (divide into 2 parts):

1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder 
1/2 teaspoon dried oregano

Directions:

1. Make the balsamic dressing. You will use half of the dressing to marinate the chicken, and the other half to dress the salad. In a salad dressing jar, whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, honey, Kosher salt, pepper, garlic powder, and dried oregano until well combined.

2. Prepare the chicken breasts by thinly slicing in half. Thinner pieces will take on more marinade flavor, and will be faster to grill. (Or choose thin chicken cutlets).

3. Pour just enough dressing to cover the chicken and marinate the chicken in a plastic bag or large bowl. Seal or cover tightly and refrigerate the chicken for 30 minutes or up to 1 hour. Set the remaining dressing aside for dressing the greens later.

4. Thinly slice a quarter of the red onion with a handheld mandoline. Don’t forget to use the hand guard to stay safe! Place the thinly sliced onions in a bowl of ice water to mellow out any strong bite.

5. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

6. Once the chicken has marinated, fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 165 F. Let the chicken rest for 5 minutes, then cut into slices.

7. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes, or until grill marks appear.

8. Assemble the salad! Toss the greens and red onion with a drizzle of the balsamic dressing. Top the dressed salad with the grilled chicken slices, grilled nectarine halves, burrata cheese, and blueberries. Garnish with fresh basil, and enjoy!

Classic Neapolitan Pizza

There’s nothing like creating your own pizza masterpiece from scratch! After testing (and tasting!) dozens of pies, we’ve perfected the recipe so that you, too, can nail it at home. From dough making tips to topping techniques, delicious pizza is just a few steps away! Ready to get baking?

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Classic Neapolitan Pizza
Makes (4) 12-inch pizzas

Dough Ingredients:

1-1/2 cups plus 1 tablespoon lukewarm water
1 teaspoon active dry yeast
2-3/4 cups (319 g) double zero flour
2-1/2 cups (300 g) 11.7% protein content unbleached all-purpose flour, plus extra for dusting
1 tablespoon sea salt
Olive oil, for lightly coating dough balls
Semolina flour, for forming crust

Sauce Ingredients:

1 can (14.5 oz) whole San Marzano tomatoes
1 teaspoon salt
1 tablespoon dried oregano
1 handful of fresh basil leaves, (removed from stem)
1 large garlic clove
1 teaspoon honey

Directions:

1. Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let sit for 10 minutes to allow the yeast to bloom.

2. Mix together the double zero flour with the all-purpose flour and salt in a large bowl, then pour in half of the yeast water. Stir with a wooden spoon until mixed together. Add the other half of the yeast water and continue mixing with a wooden spoon until a rough dough starts to form. Finish mixing using your hands until the dough comes together into a ball.

3. Transfer the dough to a clean, lightly floured surface. Knead and stretch the dough with both hands until it becomes firm and stretchy without any clumping. This will take about 8-10 minutes of kneading.

4. Once a smooth, uniform dough ball is formed, place the ball of dough back into the mixing bowl and cover with a damp towel. Let the dough rise in a warm area of your home for at least 2 hours or up to 3 hours depending on the warmth of the room. The dough should be doubled in size.

5. Once the dough has risen, use a dough cutter to divide it into 4 even pieces. Drizzle some olive oil onto your hands and lightly and evenly coat each piece of dough while forming it back into a ball. Place each olive oil-coated dough ball into a separate cereal-sized bowl. Cover each bowl with plastic wrap and chill in the fridge for at least 24 hours, (or up to 72 hours), to allow the dough to go through a cold fermentation cycle.

6. Add all of the sauce ingredients to a food processor or blender, and blend until smooth. Transfer to a bowl. Plan to use about 1/4 of the sauce for each pizza.

7. Remove the dough from the fridge 2 hours before baking, or long enough for it to warm to about 60 F. Place a ball of dough on a clean, lightly semolina-floured surface, and, working from the center, use your fingertips to form the dough into a 12-inch flat circle. You can start this process by holding the dough in your hands and pinching it from the center outward while spinning it slowly in a circle to keep it uniform. Place it on a flat surface to finish forming once it gets too large to continue holding it up. The final result should be a thin and uniform circle with a slightly thicker crust at the outer edge. Be cautious and take your time to avoid any holes in the thinner, center portion of the crust.

8. Add a light layer of sauce and toppings and bake according to your pizza oven instructions.

Tip: If using a pizza oven like an Ooni, rotate while baking, and bake until the dough is cooked and the cheese is evenly melted!

Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables

Dive in and savor summer with our grilled fish tacos! Flaky cod rests on warm corn tortillas then is topped with crunchy, spicy, pickled veggies, and slathered with zesty lime crema. You’ll find that these tacos make for a delicious summer meal!

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Grilled Fish Tacos with Lime Crema and Spicy Quick-Pickled Vegetables
Makes 16 tacos

Spicy Quick-Pickled Ingredients:

1/3 cup apple cider vinegar
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons Kosher salt
1/2 red onion, thinly sliced
2 jalapeños, thinly sliced
3-4 radishes, thinly sliced with amandoline

Fish Marinade Ingredients:

2 tablespoons olive oil
2 tablespoons butter, melted
1 lime, juiced
1/4 teaspoon Kosher salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 cloves garlic, minced
1-1/2 lb cod

Lime Crema Ingredients:

1/3 cup sour cream
1/4 cup olive oil
1 clove garlic, minced
1 lime, zested and juiced
1/8 teaspoon cayenne
1/4 teaspoon Kosher salt
1/2 teaspoon sugar

Serve with:

Red cabbage, green cabbage, or carrots
Cilantro, washed andstems removed
Lime wedges
16 small corn tortillas

Directions:

1. In a medium bowl, whisk together the apple cider vinegar, white vinegar, sugar, and salt until the sugar and salt dissolve. Add the sliced red onion, jalapeños, and radishes; ensure that the vegetables are covered entirely. Cover and let sit at room temperature.

2. Combine the olive oil, melted butter, lime juice, salt, cumin, garlic powder, minced garlic, and paprika, and marinate the fish in a plastic bag in the refrigerator for 10-30 minutes.

3. In a wide-mouth jar or bowl, whisk together all of the crema ingredients until well-combined. Cover and set aside.

4. Prep the cabbage, cilantro, and lime wedges.

5. Heat a grill to medium high heat. Grill the fish for 4-5 minutes. Carefully flip the fish and cook for another 2-3 minutes until the fish is cooked and the interior temperature reaches 140 F.

6. Warm the corn tortillas on the grill over indirect heat for a couple minutes until warm and toasty. Fill the tacos with veggies, fish, cabbage, and cilantro. Drizzle with the crema and an extra squeeze of fresh lime juice.

Summer Grain Salad

We love highlighting all the flavors found in summer harvests! This salad celebrates the seasonal beauty of fresh fruits and vegetables while in their prime. Substitute ingredients in and out as your garden evolves over time. Dive into this healthy and delicious meal-in-a-bowl extravaganza multiple times this season!

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Summer Grain Salad
Serves 6-8

Salad Ingredients:

2 cups vegetable stock
1 cup uncooked quinoa
10-15 cherry tomatoes, halved
3-5 radishes, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 red bell pepper, diced(with ribs and seeds removed)
1 avocado, pitted and diced
1 peach, pitted and diced
1/2 cup cherries, pitted and diced
2 stalks celery, diced
2 ears fresh corn, kernels cut off the cob
2 tablespoons chives, finely chopped
1/4 cup fresh basil, torn
10-12 mint leaves, torn
8 oz white cheddar cheese, cubed

Dressing Ingredients:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 lemon, juiced
1 small shallot, finely diced
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat, fluff with a fork and set aside.

2. Prepare the rest of the salad ingredients. Halve the tomatoes, dice the radishes, cucumbers, red onion, red bell pepper, avocado, peaches, cherries and celery. Cut corn kernels off of the cob. Finely chop the chives. Tear the basil and mint. Cube the cheese.

3. Combine all of the dressing ingredients in a wide-mouthed jar and whisk until emulsified.

4. In a large salad bowl, toss all of the salad ingredients in the dressing until evenly coated. Serve immediately.

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

Spicy Tuna Sushi

Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!

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Spicy Tuna Sushi
Makes 4 sushi rolls, or 32 pieces

Sushi Ingredients:

8 oz Sashimi Grade Tuna
3 green onions, finely chopped
1/2 teaspoon toasted sesame oil
1 teaspoon chili oil
2 tablespoons Japanese mayonnaise (we used Kewpie)
2 teaspoons Sriracha
2 nori sheets
2 teaspoons black and toasted sesame seeds
2 avocados, thinly sliced
2 Persian cucumbers, julienned

Rice Ingredients:

2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt

Serve with:

Pickled sushi gingerWasabiSoy sauce

Directions:

1. Prepare the rice. Rinse the rice in a fine mesh strainer until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming too gummy.

2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.

3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.

4. While the rice cooks, use a sharp knife to cut the tuna into 1/2" cubes.

5. In a medium bowl, combine the green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Mix until incorporated. Add the cubed tuna and toss to coat.

6. Assemble the sushi by covering a sushi mat with plastic wrap, removing all air. Cut the nori sheets in half and place the nori on the plastic covered bamboo mat.

7. Place 1/2 cup rice in the center of the nori sheet. Use your fingers to evenly cover the nori with rice leaving 1/2” of the nori exposed on one end. Sprinkle one-quarter of the sesame seeds evenly over the rice.

8. Flip the nori sheet, rice side down on the bamboo mat so the nori is facing up. Add the filling in a line at the center of the nori, starting with the spicy tuna, then the cucumber, and ending with the avocado.

9. Roll the sushi by holding the filling ingredients in place with your fingers while lifting the end of the mat with your thumbs. Slowly roll the sushi using the mat and pressing firmly. Once the mat has completely covered the ingredients, unroll the mat and then finish rolling the sushi by repeating the same turning action again, further down the roll. Apply slight pressure to give the roll a firm, uniform finish. There should be a small overlap of nori and rice without filling at the end.

10. Unfold the mat from the sushi. Dip a clean chef’s knife in water and cut the roll in half. Wipe the blade on a damp towel, then dip the knife back in the water, and cut the halves into halves, and the quarters into halves, to create eight even pieces. Clean the knife between each cut. Repeat steps 6-10 for the next three rolls. Don’t overstuff the roll! It can be easy to overstuff a half sheet but doing so will make it impossible to roll and you will lose your precious fillings.

11. Properly plate the roll by slightly separating the pieces, offsetting them from one another so you can see the contents inside each individual piece. Serve them with sides of pickled ginger, wasabi, and soy sauce.

Beer Can Chicken

Try our beer can chicken! It’s a fun, easy way to grill a whole chicken that’s juicy on the inside and crispy on the outside! Simply season a whole chicken, pop it on top of an open beer can that’s held in a vertical roaster, and let it grill to perfection on the grill. As the beer heats up, it steams the chicken from within keeping it tender while also infusing subtle flavors.

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Beer Can Chicken
Serves about 4

Ingredients:

1 whole chicken (4-5 pounds)
2/3 of a 12oz can of beer (we used a light lager)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
Juice of 1 small lemon
2-3 whole garlic cloves
Fresh parsley, minced for garnish (optional)

Directions:

1. Prep the chicken. Remove the giblets and any excess fat from the chicken and pat dry with paper towels. Rub all over with olive oil. Sprinkle with Kosher salt and freshly ground black pepper all over as well.

2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, celery salt, cayenne, and brown sugar. Mix the spices together until combined.

3. Rub the chicken all over with the spice mixture. Sprinkle a little inside the bird, as well!

4. Preheat the grill to medium-high heat.

5. Prep the beer! Pop the can and pour out (or drink!) about 1/3 of the 12 ounces. Add the juice of half of a lemon and the cloves of garlic to the can.

6. Using a vertical roaster rack, place the open beer can in the middle. Mount the chickenover the can and rack.

7. Carefully place the chicken and its stand on the hot grill. Close the grill lid and roast for about 45 minutes to 1 hour, or untilthe internal temperature of thechicken reaches 165 F whenmeasured in the thickest part ofthe thigh and breast. Rotate thechicken every 20 minutes,as needed, for even cooking.

8. Carefully remove the chicken from the grill. Before carving, let the chickenrest for 10 minutes to allowthe juices to redistribute.

9. Serve with your favorite sides and enjoy the juicy, flavorful results!

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

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Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
Makes 1 galette

Crust Ingredients:

1-1/4 cups all-purpose flour
1 teaspoon Kosher salt
4 tablespoons ice water
1/2 cup unsalted butter, grated and well chilled
1 egg, whisked for egg wash
1 tablespoon toasted sesame seeds

Filling Ingredients:

1 bulb garlic
2 tablespoons olive oil,divided, plus more for drizzling
1 tablespoon butter
1 large leek, or 2 small leeks, sliced into 1/2" rounds
5 stalks asparagus, thinly shaved
1/3 cup full fat ricotta cheese
1 egg, beaten
1/3 cup Parmesan cheese, grated
Zest of 1 lemon
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).

5. Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for one hour.

7. Preheat the oven to 400 F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast for 30-40 minutes until the garlic cloves are soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.

8. Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.

9. Shave the asparagus with a vegetable peeler.

10. In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta,1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.

11. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

12. Preheat the oven to 425 F.

13. Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edge over the filling to form a 1-inch wide top crust around the outer edge of the galette.

14. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.

15. Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!

Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce

Take your dinner to the next level with this succulent pork tenderloin that’s first seared to seal in every drop of flavor, then roasted until tender. Finished with a luscious peppercorn mustard sauce, it’s the ultimate blend of savory and creamy — perfect for a quiet evening meal or for wowing guests!

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Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Serves 6 - 8

Pork Ingredients:

2 pork tenderloins (about 1 pound each)
1-1/2 teaspoons Kosher salt
2 tablespoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth

Peppercorn and Mustard Cream Sauce Ingredients:

4 tablespoons butter
1/2 cup minced shallots (about 2 large shallots)
1/4 cup brandy
1/2 tablespoon whole peppercorns, coarsely crushed with a mortarand pestle
1/2 cup chicken stock
1 cup heavy whipping cream
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Directions:

1. Preheat the oven to 400 F.

2. Trim any excess silver skin off the pork tenderloins. Rub with olive oil and then season all over with Kosher salt, Herbes de Provence, freshly ground black pepper, and granulated garlic.

3. Add 2 tablespoons of butter and 2 tablespoons olive oil to a large oven-safe skillet or braiser. Sear the pork tenderloins on each side for about 2-4 minutes, or until a golden crust is formed on all sides.

4. Add 1/2 cup of chicken broth to the skillet or braiser to ensure the pork doesn't dry out while roasting.

5. Roast uncovered for 16 - 18 minutes, or until the thickest part of the pork reaches 145 F. Remove from the oven, and cover with foil to rest for 10 minutes before slicing.

6. Make the sauce. Meanwhile, while the pork roasts and rests, prepare the sauce. In a sauce pan melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.

7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the chicken stock, and boil until it is reduced to half the volume.

8. Add the heavy whipping cream, lemon juice, Dijon mustard, and Worcestershire sauce. Simmer uncovered for about 10-15 minutes,stirring occasionally toallow the flavors to blend. The sauce will reduce and thicken as it simmers.

9. Serve the sliced tenderloin warm with a side of sauce. ENJOY!

Crustless Bacon and Broccoli Quiche

This savory, crustless quiche is both elegant and simple to make! The light and fluffy eggs are perfectly complemented by crispy bacon bits, broccoli, and Swiss cheese. This quiche pairs effortlessly with fresh fruit or a salad making it a versatile dish that’s satisfying enough to serve for brunch or dinner!

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Crustless Bacon and Broccoli Quiche
Makes one 9-inch pie

Ingredients:

1 tablespoon butter,for preparing the pie dish
1/2 pound bacon, cooked and finely diced
1/2 large sweet onion, diced and sautéed
1 cup broccoli florets, finely chopped
5 eggs
1/2 cup heavy cream
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1-1/2 cups Swiss cheese, grated Chives, for garnish, if desired

Directions:

1. Prepare a 9-inch pie dish by buttering the sides and bottom.

2. Preheat the oven to 350 F.

3. In a large skillet, cook the bacon until crispy. Once the bacon has cooked, cool on a paper towel-lined plate, then finelychop into little bits. Remove all but 1 tablespoon of the bacon grease from the skillet.

4. Sauté the onion in the remaining bacon grease until translucent. Add the broccoli florets. Stir and cook until just bright greenfor about 1-2 minutes.Remove the skillet fromthe heat and let thevegetables cool slightly.

5. In a large bowl, whisk the eggs until well blended. Add the cream and whisk some more until evenly combined. Add the flour, baking powder, Kosher salt, and black pepper. Continue whisking. Stir in the sour cream and cottage cheese.

6. Stir in the cooked and finely diced bacon. Add the cooked and cooled onions and broccoli. Fold in the gratedSwiss cheese.

7. Pour the egg mixture into the buttered pie dish.

8. Bake for 40-45 minutes or until the egg is set in the middle, or reaches a temperature of 165 F in the center. Let cool slightly, then slice and serve.

Colcannon Shepherd's Pie

Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!

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Colcannon Shepherd's Pie
Serves 6-8

Ingredients for the Colcannon Potatoes, Top Layer:

2.5 pounds gold potatoes, cut into 1-inch chunks
Salt, for the water when boiling the potatoes
1 cup thinly sliced Savoy or Napacabbage, green parts, packed
1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
1 leek, washed well and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
1/2 cup half-and-half
1/4 teaspoon black pepper
1/8 teaspoon of cayenne (optional)

Ingredients for the Shepherd's Pie, Bottom Layer:

2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
3 medium carrots, 1/4” dice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1 cup frozen peas
additional Kosher salt
freshly-cracked black pepper
4 tablespoons butter

Directions:

1. Prepare the colcannon. Prep the potatoes by washing well and cutting into 1” chunks. Place in a large pot, add water until all pieces are covered by at least an inch of water. Salt the water. Bring to a boil then simmer for about 20 minutes or until fork tender. Drain in a colander. Cover to keep warm.

2. While the potatoes boil, prep the cabbage, kale, and leeks. In a large, oven-safe braiser or skillet, melt the butter. Add the cabbage, kale, and leeks. Sauté until the vegetables are nicely wilted. Add the garlic to the vegetables and sauté for an additional minute.

3. Add the half-and-half to the sautéed vegetables, and bring to a simmer. Continue to cook for another 3-5 minutes, or until the vegetables are quite soft. Add the black pepper and cayenne.

4. Mash the potatoes with a masher, thenstir in the sautéed vegetable mixture. Set aside until the bottom layerof the shepherd’s pie is prepared.

5. Preheat the oven to 400 degrees F.

6. Prepare the shepherd’s pie meat layer. In the brasier used to cook the veggies, sauté the onion in olive oil until softened. Add the ground beef, and continue to cook until the meat has browned. Add the carrots and continue to sauté until the vegetables are just tender. Add the garlic, salt and pepper, and cook for a few more minutes.

7. Sprinkle the mixture with the flour and stir until evenly coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

8. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas.

9. Season to taste with salt and pepper. Remove the bay leaves, rosemary and thyme sprigs.

10. Place the meat mixture into a large baking dish, (or keep in the large, oven-safe braiser). Top with a thick layer of the prepared colcannon potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.

11. If needed, place the baking dish on a baking sheet to contain any spills. Bake forabout 18-20 minutes, oruntil the potatoes begin toturn golden brown and thefilling is bubbling hot.

12. Broil for extra browning, if desired. Garnish with fresh herbs, and serve warm.

Detroit-style Pizza

Give our tasty Detroit-style pizza recipe a try! Enjoy crispy, caramelized cheese edges, a hearty crust, layers of pepperoni, gooey Monterey Jack and mozzarella cheeses, all topped with a robust sauce. Experience the delicious taste of this Detroit classic right at home!

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Detroit-style Pizza
Serves about 4

Pizza Dough Ingredients:

1 cup hot water (110 F)
1 packet instant yeast
1 teaspoon sugar
2-1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter, melted

Sauce Ingredients:

2 cloves garlic, minced
2 tablespoon olive oil
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon granulated onion
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Filling and Topping Ingredients:

8 oz thinly sliced pepperoni
8 oz Monterey Jack cheese, diced into 1/2-inch cubes
8 oz Mozzarella cheese, shredded

Directions:

Make the Dough:

1. Prepare the pizza dough by using a stand mixer with the dough hook attachment. Add the warm water to the bowl with the yeast, sugar, and 1 cup of the flour. Mix the dough mixture on low until combined. Add the salt, olive oil, melted butter and remaining flour.

2. Continue to knead the dough with the mixer and dough hook for about 5-10 minutes or until the dough is smooth and elastic.

3. Form the dough into a smooth ball and place into an olive oil-rubbed bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

4. Grease a dark, 10” x 14” Detroit-style pan with 2 tablespoons of olive oil. (In a pinch use a 9” x 13” pan.) Add the dough to the pan and lightly press the dough toward the edges. When the dough begins to shrink back, cover the pan with plastic wrap and let the dough rest for another 20 minutes at roomtemperature. After the second rise, press the dough again lightly toward the edges. If needed, let the dough rest a third time until you can easily stretch the dough to the edges.

Make the Sauce:

5. While the dough is resting, prepare the sauce. In a saucepan, cook the garlic in the olive oil until fragrant -- about 30 seconds. Add the remaining sauce ingredients and stir together. Simmer for about 15-20 minutes, stirring occasionally.

Assemble the Za:

6. Preheat the oven to 500 F.

7. When the dough is ready and easily covers the bottom of thepan, assemble the pizza! Lightlypoke any large air bubbles in the dough with your fingertips. Add a layer of pepperoni. Top the pepperoni with cubed Monterey Jack cheese, then a layer of shredded mozzarella focused around the edges of the pie and a little on top of the entire pizza. Finish the pizza assembly with 3 vertical stripes of sauce ladled on top.

Bake the Pizza:

8. Bake the pizza for 15-17 minutes or until bubbly, and the edges have begun to turn dark brown and caramelized.

9. Once baked, let the pizza rest for 10 minutes, then loosen the edges of the pizza with a butter knife. Carefully move the whole pizza to a cutting board to cut into rectangular pieces.

10. Serve hot and enjoy!

Individual Chicken Wellingtons with Mornay Sauce

Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery, puff pastry, and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!

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Individual Chicken Wellingtons with Mornay Sauce
Serves 4

Ingredients for the Chicken Wellingtons:

2 boneless, skinless chicken breasts, cut in half
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons Dijon mustard
2 sheets puff pastry, thawed
2 tablespoons half-and-half, for pastry wash

Ingredients for the Mushroom Sauté (Duxelles):

2 medium shallots, finely minced in a food processor
2 cloves garlic, finely minced in a food processor
8 ounces baby bella mushrooms, finely minced in a food processor
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons fresh thyme leaves
1/4 teaspoon Kosher salt
Freshly ground black pepper

Ingredients for the Mornay Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cup half-and-half
1/2 cup grated Gruyère cheese
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg

Directions:

1. Sear the Chicken: Cut each chicken breast in half to make four smaller pieces of chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the heat and let them cool slightly. The chicken will finish cooking in the oven.

2. Once the seared chicken has cooled, brush each chicken breast with 1 tablespoon of Dijon mustard.

3. Make the Duxelles (the mushroom sauté. Finely chop the shallots and garlic in a food processor until finely minced. Add the mushrooms and pulse again until very finely minced.

4. In the same skillet used to sear the chicken, add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mixture is slightly browned, and the moisture has evaporated, about 10-15 minutes. Add the dry white wine and cook until all of the wine has evaporated. Stir in the butter, fresh thyme, and season with salt and pepper. The consistency should be almost like a paste. (This sautéed mushroom mixture is also known as a Duxelles.) Let it cool completely.

5. Preheat the oven to 400 F.

6. Assemble the Wellingtons: Roll out each thawed puff pastry sheet into a large rectangle on a lightly floured surface. Cut in half to make 2 squares that are large enough to wrap around each chicken piece.

7. Spread a quarter of the cooled mushroom mixture on each puff pastry square. Place the prepared chicken, (seared and smeared with Dijon), on top of the mushroom mix, mustard side down.

8. Fold the pastry over the chicken, sealing the edges by pressing them together. Trim any excess pastry, if necessary.

9. Repeat steps 6-8 for the remaining chicken pieces.

10. Place the wrapped chicken parcels, seam-side down, on a sheet pan lined with parchment paper. Brush the tops with the half-and-half, and sprinkle lightly with Kosher salt and pepper. Chill the parcels in the refrigerator for 10 minutes before baking.

11. Bake the Individual Chicken Wellingtons in the preheated oven for 18-22 minutes, or until the pastry is golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.

12. Prepare the Sauce for Serving: Meanwhile, prepare the Mornay sauce for serving. In a saucier or saucepan, melt 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Whisk continuously for 2-3 minutes until the mixture is bubbling, but not browned.

13. Gradually whisk in 1-1/2 cups of half-and-half, continuing to whisk until the sauce thickens and is smooth.

14. Remove the pan from the heat and stir in 1/2 cup of grated Gruyère cheese. Stir until the cheese is melted and the sauce is once again smooth.

15. Season the sauce to taste. Add salt, freshly ground black pepper, and a grate of fresh nutmeg, to taste.

16. Once the parcels have baked, allow the Wellingtons to rest for 5 minutes.

17. Serve the Individual Chicken Wellingtons with a generous drizzle of warm Mornay sauce over the top. Garnish with a few sprigs of thyme. Enjoy!

Butter Chicken

Craving some tasty Indian butter chicken? Try our luscious, flavor-filled recipe! Marinated chicken is first seared, then enveloped in a rich, tomatocream sauce that’s infused with ginger, garlic, and a wonderful blend of spices. This dish is perfect for a cozy night in -- just like takeout, only better!

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Butter Chicken
Serves 4 - 6

Ingredients for the Chicken Marinade:

2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1 tablespoon fresh garlic, grated
1 teaspoon garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon Kosher salt
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces and excess fat trimmed away

Ingredients for the Sauce:

5 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, grated
1-inch piece of ginger, grated
2 teaspoons garam masala
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander|
1 teaspoon Kosher salt
1 can (6 oz) tomato paste
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 teaspoon dried Fenugreek leaves (optional)
Fresh cilantro leaves, for garnish

Directions:

1. Prepare the chicken marinade. In a small saucepan, heat 2 tablespoons of olive oil. Add the ginger, garlic, garam masala, paprika, cayenne pepper, cumin, coriander, turmeric powder, and Kosher salt and let the spices heat and “bloom.” Heat for about 2 minutes, or until the spices are nicely fragrant. Remove from the heat and let cool. Mix the cooled spicemixture together with the yogurt and lemon juice stirring until combined.

2. Add the trimmed chicken pieces to the marinade ensuring that they are well-coated. Cover tightly and refrigerate for at least 1 hour, or ideally overnight, allowing the flavors to meld.

3. Once the chicken has marinated, heat two tablespoons of butter in a large Dutch oven. Add the marinated chicken pieces and cook until they are lightly golden on all sides and cooked through to 165 F. Turn the pieces with tongs as needed to aid the thorough cooking. Work in batches to avoid overcrowding the pot.

4. Set the cooked chicken aside in another bowl.

5. Prepare the sauce. In the same Dutch oven, add two more tablespoons of butter over medium heat. Add the chopped onion, and sauté until the onion is soft and translucent -- about 5 minutes. Add the grated garlic and ginger, and cook for another few minutes, or until fragrant.

6. Add the garam masala, paprika, cayenne, ground cumin, ground coriander, Kosher salt, and stir until the spices are fragrant.

7. Add the tomato paste and stir until combined. Add the crushed tomatoes and bring the sauce to a low simmer.

8. Next, puree the sauce in batches in a blender, or by using a hand blender. Be careful when blending the sauce -- any splatters will be hot! Be sure to not overfill the blender; use a tamper tool to allow the hot steam to escape instead of creating a vacuum seal.

9. Add the blended sauce back into the Dutch oven. Add the cooked and seared chicken.

10. Stir in the cream and dried fenugreek leaves, and cover. Simmer the mixture over low heat for about 10-15 minutes, stirring occasionally until the sauce has thickened and the flavors have combined.

11. Finish the sauce by adding one final tablespoon of butter. Stir until the butter is melted.

12. Garnish with fresh cilantro leaves and serve with basmati rice and a side of naan bread. Enjoy!

Honey Mustard Glazed Salmon and Quinoa Bowl

This heart healthy, honey mustard salmon bowl is the latest answer to our weeknight dinner woes. Succulent salmon, zippy red onion, and crunchy kale are tenderly roasted on a rimmed baking sheet, while the nutty quinoa is tossed in a tangy vinaigrette. Served with an array of colorful toppings, this meal has it all!

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Honey Mustard Glazed Salmon and Quinoa Bowl
Serves 4

Ingredients:

1 cup red quinoa
2 cups vegetable stock
1-1/2 lbs salmon fillet
4 tablespoons butter
1/2 tablespoon honey
1 tablespoon spicy brown mustard
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 red onion, sliced pole-to-pole
1 bunch kale, with ribs removed

Dressing Ingredients:

4 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1 teaspoon honey
1 tablespoon Dijon mustard
1/2 small shallot, minced

Toppings:

2 avocados, sliced
1/4 red cabbage, finely sliced
2 oz feta cheese, crumbled
12 cherry tomatoes, halved
1 tablespoon chives, chopped

Directions:

1. IN A MEDIUM POT, bring the vegetable stock to a boil. Add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

2. MEANWHILE, PREHEAT THE OVEN TO 375 F. Prepare the salmon by rinsing and patting it dry.

3. MELT THE BUTTER, THEN WHISK IN THE HONEY, BROWN MUSTARD, GARLIC, PAPRIKA, LEMON JUICE, SALT, AND PEPPER. Place the salmon in the middle of a baking sheet, surrounded by the sliced onion. Slather the onion and salmon with the melted butter mixture. Roast for 10 minutes. Using tongs, toss in the kale. Continue to bake for 5-10 minutes until the salmon is cooked through, the onions are caramelized, and the kale is crispy. Remove from oven.

4. PREPARE THE DRESSING BY WHISKING ALL OF THE DRESSING INGREDIENTS TOGETHER IN A SMALL BOWL, OR WIDE-MOUTHED JAR. Drizzle half the dressing on the cooked quinoa, and toss until the grains are evenly coated.

5. WITH THE QUINOA AS THE BASE LAYER, ADD THE BAKED SALMON, KALE, AND ONIONS ON TOP. Drizzle with the remaining dressing. Generously garnish with the avocado, red cabbage, feta, tomatoes, and chives. Sprinkle with additional salt and pepper to taste.