A Savory Moment by Life At The Table

Chicken Pot Pie: A Modern Twist on a Classic Favorite Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh. Imagine the hearty goodness of of the classic dish you&#8217;ve always enjoyed &#8211; but served in an unexpected, elegant way. &nbsp; The Modern Twist: Puff Pastry and Vol-au-Vents Here&#8217;s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry. Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor. Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie. Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home. &nbsp; The Evolution of Comfort Food: Chicken Pot Pie The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling. Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple. But there’s no need to settle for a tasteless pot pie from the freezer. You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch. &nbsp; Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance My recipe is super simple and extra delicious, and here&#8217;s what makes it a standout: It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don&#8217;t skip this step. Save time with store-bought chicken stock. But you&#8217;ll pump up the &#8220;chickeny&#8221; flavor by cooking the chicken for the pot pie in the store-bought broth. Served in a voul-au-vent, this dish is magical. Chicken pot pie has never looked or tasted so good. With a little prep ahead of time, it&#8217;s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests. So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way. &nbsp; &nbsp; Print Chicken Pot Pie Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Creamy chicken pot pie soup paired with flaky puff pastry vol-au-vents is a comforting, elegant twist on a classic favorite. Author: Chef Sandra Lewis Ingredients Units USM 1/2 chicken (1 breast, 1 leg, 1 thigh, and 1 wing) 2 quarts of chicken stock + water as needed 1 sachet d'épices (recipe below) 6 oz pale roux (recipe below) 1 cup frozen peas, defrosted 3/4 cup russet potato, small dice 1/2 cup carrots, small dice 1/2 celery, small dice 1/2 cup leek, matchstick 1/2 teaspoon thyme 2 egg yolks 1/2 cup heavy whipping cream 1 lemon kosher salt, to taste white pepper, to taste 1 bunch of parsley, chopped, 4 stems reserved 1 - 2 sheets of puff pastry Sachet d'épices 1 bay leaf 1-2 sprigs of fresh thyme 2 parsley stems 3 whole black peppercorns 1 small clove of garlic, smashed cheesecloth kitchen twine Roux 3 tablespoons unsalted butter 2/3 cup flour Puff Pastry 1-2 sheets of puff pastry 1 whole egg 1 tablespoon of water <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Add the chicken stock and the raw chicken to a stockpot with the sachet d&#8217;épices. Simmer the stock with the chicken and sachet d&#8217;épices until the chicken is cooked through, 45 minutes to an hour. As the chicken simmers, add water to keep the chicken submerged and skim off any impurities as needed. Remove the sachet, strain the stock and measure it. Add just enough water to ensure you have 2 quarts and return it to the stockpot, if needed. Add the cooked roux (instructions below) to the stock. Simmer for 30 minutes. Debone the chicken and set aside. Once the stock and the roux have simmered for 30 minutes, add the potatoes, carrots, celery, and leeks to the stock. Simmer for 5 minute or until the vegetables are tender. Whisk the egg yolks together and then combine with the cream. Temper the egg yolk and cream mixture with a bit of the liquid from the pot pie vegetable mixture and then add it to the stockpot. Add the defrosted peas, thyme, and the reserved chicken meat. Heat the pot pie mixture until the peas and the chicken are heated through. Taste and season with kosher salt, and white pepper, if desired. Add a splash of fresh lemon juice. Ladle the pot pie mixture into the pastry shells. Garnish with chopped parsley and red pepper flakes. Sachet d&#8217;epice Tie together the sachet ingredients in a piece of cheesecloth using a piece of kitchen twine. Roux Melt the butter in a small saucepan over medium heat. Once melted, stir the flour into the butter to create a smooth paste. (If the mixture is not smooth, add more butter bit by bit until the mixture smoothes out. Continue stirring and cooking the roux over the heat until the roux is bubbly and has a light, pale color. Remove the roux from the heat and allow it to cool until it&#8217;s time to incorporate it into the pot pie mixture. Puff Pastry Preheat your oven to 400˚F. Whisk together the egg and 1 tablespoon of the water to create an egg wash. Lay the puff pastry on a lightly floured surface. If needed, even out the pastry (flatten fold marks, etc.) with a floured rolling pin. Use a 3-inch cutter to cut as many circles as will fit on the pastry sheet. Remove 1/2 of the circles to a sheet tray lined with parchment paper. Use a fork to create hash marks in the center of the 3-inch circles on the parchment paper paper. Brush with the egg wash. On the remaining circles, use a 2.5-inch cutter to create rings. (This will leave a small circle of puff pastry that can be baked and used as a &#8220;lid&#8221; for the pot pies.) Lay the rings on top of the 3-inch circles. Brush the rings with the egg wash. Bake for 12- 15 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow to cool slightly. If the centers of the puff pastry have risen, use your finger to lightly push them down. Allow the pastries to cool slightly before filling. Notes If you don&#8217;t want to take the time to make the vol-au-vents, pour the finished pot pie mixture into a large casserole dish. Lay the puff pastry over the top and seal it around the edges of the casserole dish. Increase the bake time to between 20 and 40 minutes, or until the pastry is puffed and golden brown. If you don&#8217;t have any cheesecloth to make a sachet, place the contents of the sachet directly into the broth and strain them out. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Chicken Pot Pie appeared first on Life At The Table.

Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine. Why a Brine is Beneficial The challenge is this. Meat is muscle and the color of the meat reflects how those muscles are used. More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat. The breast muscle is not as active, so that means less myoglobin and whiter meat. The myoglobin-rich, darker muscles take longer to cook. So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge. To tackle this, consider brining your turkey. Why a Turkey Brine Means Moist Meat For centuries salt has been used as a preservative and a part of food preparation. Brining, or soaking the bird overnight in a salt solution, ensures moist results. The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid. The end result is a tasty, tender, and juicy turkey. My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come. Give it a try this holiday season. In addition, here are some tips on how to brine your Thanksgiving turkey. Tips on How to Brine Your Thanksgiving Turkey 1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey. 2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine. 3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security. 4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking. That’s it! While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table. Looking for some sides to go with that beautiful turkey? Try these: Cornbread Dressing Sweet and Sour Green Beans Garlic and Sage Gravy Giving Thanks On Thanksgiving Print How to Brine Your Thanksgiving Turkey Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 18-20 hours Total Time: 0 hours Yield: 8 quarts of brining liquid 1x Ingredients Units USM 8 quarts of cold water 2 cups kosher salt 8 large fresh or dried bay leaves 2 tablespoons allspice 2 tablespoons black peppercorns 1-16-17 lb turkey, giblets and neck removed <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator. Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot. Heat the salt mixture over medium-high heat until the salt dissolves. Remove from the heat and add the remaining 4 quarts of water to the brine. Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight. Refrigerate the turkey in its brine for 18-20 hours. Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post How to Brine Your Thanksgiving Turkey appeared first on Life At The Table.

&nbsp; Eggplant Parmigiana: A Classic Italian Comfort Dish If you’ve ever fallen head over heels for the rich, cheesy layers of lasagna, then get ready to swoon over eggplant parmigiana. This Italian classic swaps pasta for tender slices of eggplant turning this simple vegetable into a star. Eggplant parmigiana packs flavor, comfort, and joy into every bite. Let’s talk about why this dish deserves a spot on your dinner table tonight. &nbsp; Why Eggplant Is the Perfect Veggie Hero Going plant-based or just cutting down on meat? Eggplant is a veggie hero. It’s the perfect vegetable for people looking to swap out meat for a veggie. Eggplant delivers the same firm, satisfying chew and bite as meat, but in a wholesome, unprocessed way. And eggplant is the ultimate flavor sponge. Toss it with spices, herbs, or sauces and it will soak them right up, giving your dish a rich, complex flavor. That beautiful purple eggplant skin is also nutritious thanks to anthocyanin, an antioxidant pigment. Anthocyanin helps neutralize free radicals in the body that are linked to chronic conditions like heart disease and cancer. And there are tons more health benefits, but that&#8217;s a story for another day. &nbsp; Top 5 Tips for the Perfect Eggplant Parmigiana Making eggplant parmigiana might sound fancy, but it’s super simple and easier than you may think. Here are my Top 5 Tips for the Perfect Eggplant Parmigiana: Choose the Right Eggplant. Select firm, glossy eggplant with smooth skin and minimal blemishes. Salt the Eggplant. After slicing your eggplant, sprinkle it with salt and let it sit for 30 minutes. This draws out extra moisture and bitterness, ensuring your eggplant turns out tender and tasty. Pat the eggplant dry after 30 minutes with paper towels. This removes the excess salt and moisture, and sets you up for perfect cooking. Bread and Fry for Crispy Goodness. For that crispy, golden edge, dredge your eggplant in flour, dip it in an egg wash, and coat it with panko breadcrumbs before frying. The panko breadcrumbs add an extra crunch that makes each bite irresistible. Make Your Own Tomato Sauce. Skip the store-bought stuff and easily whip up a fresh tomato sauce. Use canned tomatoes, a bit of onion, garlic, and fresh basil. It only takes 40 minutes to simmer. Choose the Best Cheese. Fresh mozzarella melts beautifully. Avoid pre-shredded mozzarella; it doesn&#8217;t melt as smoothly. &nbsp; Eggplant Parmigiana is a Make It Ahead and Save Time Dish One of the best things about eggplant parmigiana is how well it reheats. You can make the sauce and fry the eggplant a day ahead. Store them in the fridge separately then assemble it and bake it on the day you’re ready to eat. Make eggplant parmigiana today! &nbsp; &nbsp; Print Eggplant Parmigiana Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This classic Eggplant Parmigiana recipe layers crispy eggplant with rich, homemade tomato sauce and melty cheese for a comforting Italian dish. And it&#8217;s easy to prep this delicious dish as a make-ahead and serve-it-later meal. Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 60 Total Time: 1 hour 30 minutes Yield: 4&#8211;6 servings 1x Ingredients Units USM Eggplant 1 1-lb eggplant, sliced in 1/2-inch rounds 3/4 cup flour 2 cups panko bread crumbs, tossed with 1/4 teaspoon kosher salt 2 eggs, beaten with 2 oz water 8&#8211;10 slices of fresh mozzarella 3/4 cup grated parmesan oil for frying kosher salt Tomato Sauce 1/2 cup onion, small dice 2 cloves garlic, chopped 1 28&#8211;oz can whole, peeled tomatoes 3 tablespoons basil chiffonade olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Tomato Sauce Heat a 2.5 qt pot over medium-low heat. Once heated, add enough olive oil to coat the bottom of the pot. Add the onions. Cook over low heat until the onion take on a golden color, 8-10 minutes. Stir in the garlic. Cook for an additional minute, just until the garlic is fragrant. Add the tomatoes. Bring the sauce to a simmer. Cook over low heat for 40 minutes, stirring occasionally, breaking up the tomatoes as you stir. Stir in the basil. Taste and adjust the seasoning to taste with kosher salt. Purée the sauce with a blender or an immersion blender. Eggplant Lay the eggplant slices on a parchment-paper lined sheet tray. Sprinkle lightly with kosher salt. Set the eggplant  aside for 30 minutes then pat the slices dry with a paper towel. Season the eggplant with kosher salt. Bread the eggplant. First dredge the eggplant in the flour. Second, dip them in the beaten egg + water mixture. Third, coat the eggplant with the seasoned bread crumbs. Heat a large sauté pan over medium-high heat. Add enough oil to the pan to come halfway up the eggplant slices. Working in batches, fry the eggplant slices in the oil until golden brown. Drain on paper towels. Assembly Spread a thin layer of tomato sauce on the bottom of an 8&#215;8 casserole dish. Arrange one layer of 4 eggplant slices over sauce. Lay 1 slice of fresh mozzarella over each slice and sprinkle with parmesan cheese. Ladle additional sauce over the eggplant slices and cheese. Repeat the layer with an additional 4 eggplant slices, cheese, and sauce. End with a sprinkle of parmesan on top of the last layer of sauce. Bake in a 350˚F oven until the sauce bubbles and the dish is heated through, about 15-20 minutes. Notes For an easy make-ahead meal, make the sauce and fry the eggplant ahead of time. Store them separately in the refrigerator. Assemble the components and warm in the oven per the instructions above. Dinner is done! Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Eggplant Parmigiana appeared first on Life At The Table.

&nbsp; Your New Favorite Breakfast Comfort Food: Poblano Sausage Gravy Which breakfast dish is is creamy, savory, and utterly irresistible especially slathered on top of homemade biscuits? This downright delicious gravy has a magical way of turning an ordinary morning into a cozy, comfort-filled experience. And here’s the best part: it’s incredibly easy to make. Whether you’re looking to impress your family and friends at brunch or just craving a tasty breakfast, poblano sausage gravy is your go-to dish. &nbsp; The Delicious Origins of Sausage Gravy Sausage gravy is a true Southern classic, often served over fluffy biscuits for a hearty, satisfying breakfast. This beloved dish traces its roots back to the early American settlers, who brought European sausage-making and gravy-preparing traditions with them. In the 19th century, especially in the South, folks made the most of what they had. Sausage was a readily available protein, and biscuits were a breeze to whip up from a few simple pantry staples. Together, they created a meal that was not only filling but also packed with flavor—perfect for fueling farmers and laborers through their long workdays. As time passed, sausage gravy became more than just a practical dish. It evolved into a cherished comfort food, a symbol of Southern hospitality and the warm, home-cooked meals that bring people together. &nbsp; Meet The Mighty Poblano Pepper Now let’s talk poblanos. These mild chili peppers hail from the state of Puebla in Mexico. With their dark green hue and heart-shaped body, poblanos are the go-to pepper for those who love a touch of spice without the fiery kick of jalapeño. The real magic happens when you roast and peel them. This process unlocks a smoky depth that takes sauces, soups, and salsas to a whole new level. &nbsp; The Simplicity and Allure of Poblano Sausage Gravy Now put these two together and you have a recipe for morning happiness. And, you don’t need a long list of fancy ingredients for this down-home dish. In fact, you probably already have most of what you need in your kitchen: sausage, flour, milk, a tiny bit of fresh garlic, and a pinch of salt. Just pick up a couple of poblanos from the grocery store and you’re golden. Soon your kitchen will be filled with alluring aromas of sizzling sausage and roasting poblanos that is like a beckoning finger, gently curling through the air and inviting everyone to the table. Make it today! &nbsp; &nbsp; Print Poblano Sausage Gravy Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Poblano Sausage Gravy is a southern classic with a pepper twist. Make it ahead and serve it anytime you need some comfort to start your day. Author: Chef Sandra Lewis Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 3 cups 1x Ingredients Units USM 1 lb breakfast sausage 2 poblano peppers, roasted, peeled, and diced 1 small onion (yellow or white), small dice 2 small garlic cloves, minced 2 tablespoons flour 2 cups milk, plus more as needed kosher salt Optional Garnish red pepper flakes cilantro avocado <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Blacken the poblano pepper under a broiler, on a grill, in a cast iron skillet or on a gas range. Place the blackened poblano in a bowl and cover it with a towel or plastic wrap and let it steam a few minutes to make peeling easier. Remove the blackened skin from the poblano (with a paper towel or the spine side of your knife), remove the seeds and dice. Set aside In a large skillet, cook the breakfast sausage over medium heat. Add the onion to the sausage as soon as the sausage begins to cook. Continue cooking the sausage, breaking it up with a spatula or wooden spoon. Add the minced garlic just before the sausage is browned and fully cooked. Sprinkle the flour over the sausage with the fat that has rendered from the sausage and cook for about 2 minutes over medium heat. Whisk in the milk and continue to cook until the gravy thickens. Stir the diced poblano into the gravy. Taste and season, if needed, with kosher salt. Serve over homemade biscuits. Garnish with red pepper flakes, cilantro, and sliced avocado, if desired. Notes This gravy will need very little if any seasoning as the breakfast sausage seasons it nicely. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Poblano Sausage Gravy appeared first on Life At The Table.

&nbsp; Roll Into Sushi Success: Crafting the Perfect California Roll in Your Own Kitchen Have you ever wondered if you could make restaurant-quality sushi at home without breaking the bank? Sushi might seem like a dish best left to the pros, but It&#8217;s not! With a little bit of knowledge, you can easily roll sushi right in your own kitchen for a fraction of the cost. Let’s dive into the intriguing history of sushi followed by my five essential tips for making the perfect California roll. &nbsp; From Ancient Fish Fermentation to Modern Sushi Magic The roots of sushi date back to ancient Southeast Asia where people preserved fish by fermenting it with rice, eating only the fish. Fast forward several centuries where sushi evolved in Japan into a dish that celebrated eating both the fermented fish and rice. This was followed several centuries later when the vendors sold fresh fish, marinated or raw, atop seasoned rice. And just like that modern sushi was born. &nbsp; From Japan to California: The California Roll That Revolutionized Sushi In America Credit is given to a Japanese chef working in the Little Tokyo area of Los Angeles in the 1960s for the invention of the California roll. The California roll’s popularity surged because it catered to American preferences by incorporating familiar and accessible ingredients &#8211; avocado, cucumber, and cooked crab instead of raw fish. The roll also introduced the inside-out technique which hid the seaweed and made the dish visually more appealing and less intimidating to new sushi eaters. This adaptation was key in making sushi mainstream in the US. &nbsp; Roll Up Your Sleeves: Tips for Perfect California Rolls The California roll is a great place to start sushi-making in your own kitchen. Here are my top five tips to help you roll it. 1. Use Perfectly Cooked Room-Temperature Sushi Rice.&nbsp;Rinse your rice thoroughly prior to cooking to remove excess starch. Cool the rice to room temperature before rolling to ensure the perfect texture. 2. Keep Your Hands Wet. Keep a small bowl of water nearby and wet your hands frequently while spreading the rice on the nori to prevent the rice from sticking to your fingers. 3. Don&#8217;t Overfill the Roll.&nbsp;Less is more when it comes to sushi. A thin layer of rice, about a 1/4&#8243; , and modest portions of crab, avocado, and cucumber will make rolling easier and result in a perfectly balanced bite. 4. Use a Sharp Knife.&nbsp;Cutting your roll cleanly is crucial. Use a very sharp knife and wipe and wet the blade between cuts to prevent the rice from sticking. 5. Use a Bamboo Mat Covered in Plastic Wrap.&nbsp;A bamboo sushi rolling mat makes rolling sushi easy. Cover it with plastic wrap to prevent the rice from sticking to the mat. Use your thumbs to roll the mat, use your fingers to keep the filling in place while you roll. Making sushi at home is both fun and delicious. You can easily master the sushi-making technique at home with these tips. Make it today! &nbsp; Print California Roll Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Discover how to make the perfect California Roll with this simple recipe and sushi-making tips. Let the good times roll in your kitchen! Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 10 Total Time: 30 minutes Yield: 4&#8211;5 servings 1x Ingredients Units USM Sushi Rice 1 cup sushi rice 1 1/4 cups water 5 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon kosher salt California Roll and Fillings 4 nori sheets 4 oz crab meat 1 English cucumber, 1/2&#8243; julienne 1 avocado, sliced 2 teaspoons of sesame seeds wasabi pickled ginger Optional white and black sesame seeds <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Sushi Rice Rinse the sushi rice under cold water until the water runs clear. Combine the rice and the water in a rice cooker or a pot. Bring to a boil; reduce to a simmer. Simmer for 10-15 minutes or per the manufacturer&#8217;s directions. Whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolves. Stir the rice vinegar mixture into the sushi rice. Allow the rice to cool to room temperature. (Spreading the rice in a single layer on a sheet pan will quicken this process.) Assemble the California Roll Cover a bamboo rolling mat with plastic wrap. Place one sheet of nori on the bamboo rolling mat, shiny side down (rough side up) with the lines in the nori running the same direction as the bamboo mat. Wet your hands with water and spread a thin, even layer of sushi rice over the nori. Spread the rice to the edges of the nori, with the exception of the edge of the nori furtherest away from you. On this edge leave at least 1/2&#8243; of the nori without rice. Sprinkle 1/4 teaspoon of sesame seeds over the rice. Flip the nori over so the rice is now facing down and the nori side is up. Place the California roll fillings, cucumber, avocado, and crab onto the nori starting at about the 1/3 of the way away from you. Using the bamboo mat guided by your thumbs, roll the sushi away from you, applying gentle pressure to keep the roll tight. Continue rolling using your fingers to keep the fillings inside the roll; continue rolling until the roll is formed. Using a sharp knife that has been wetted with water, cut the roll into 8 equal pieces. Wipe and wet the knife in between each cut to prevent the knife from sticking to the rice. Arrange the California rolls on a plate and serve with soy sauce, pickled ginger and wasabi. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post California Roll appeared first on Life At The Table.

&nbsp; Taco night just got a major upgrade. If you’re a fan of tacos, crunchy textures, and just the right amount of heat, you’re going to love my grilled shrimp tacos. They’re topped with a zesty jicama lime slaw and a drizzled with a smoky chipotle lime crema sauce. It’s a fiesta in every bite. And easily doable on a weeknight. &nbsp; Let’s Talk Jicama If you haven’t cooked with jicama before it’s time to get acquainted. This root vegetable, often called the “Mexican potato,” has a crisp texture similar to a water chestnut and a mildly sweet refreshing flavor. It is the perfect choice for adding crunch to salads, slaws, and, of course, tacos. Plus it’s low in calories and packed with fiber and vitamin C. Talk about a win-win. Jicama’s crunch factor is what makes this salad so irresistible. And it’s tossed with lime zest, lime juice, diced jalapeño, and cilantro. This tangy, spicy transformed jicama pairs beautifully with the succulent grilled shrimp. The contrast of textures &#8211; juicy shrimp and crisp jicama &#8211; is pure magic. &nbsp; Chipotle Lime Crema Chipotles are smoked, dried jalapeños that pack a smoky heat that is an addicting and satisfying flavor in this sauce. The base for the sauce is crema, a dairy product that is widely used in Mexican and Central American cuisine. Crema has a rich, tangy flavor but is milder and less acidic than sour cream and has a slightly thinner, more pourable consistency. Mexican crema is made by combining heavy cream with buttermilk, then allowing it to ferment slightly at room temperature. Blend the crema with chipotles, lime juice, a clove of fresh garlic, and white wine vinegar. It’s a zesty kick of flavor you will want to find other uses for in your kitchen. &nbsp; Grilled Shrimp Shrimp are one of those versatile proteins that cook up in a flash and soak up flavors like a sponge. Whether you&#8217;re grilling, sautéing, or frying, shrimp are always a great source of lean protein and omega-3 fatty acids. &nbsp; Tips for Making Grilled Shrimp Tacos with Chipotle Lime Crema This recipe is all about maximizing flavor without spending hours in the kitchen. Prep these ingredients in advance to make it even easier. Here&#8217;s how: Make the jicama lime slaw and blend the chipotle crema a few days ahead. Store both in the fridge On the day you want to enjoy this meal, defrost the shrimp in the fridge while you go about your day. When it&#8217;s dinner time, toss these little beauties with my Tex Mex seasoning, thread them on a skewer, grill for a couple of minutes each side. Done. So grab your tortillas, fire up the grill and dinner is not only quick, it’s amazing. Make it today. &nbsp; Print Grilled Shrimp Tacos with Chipotle Lime Crema Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Grilled shrimp tacos with a chipotle lime crema are crisp, zesty, and full of flavor. It&#8217;s a fiesta in every bite! Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 5 Total Time: 35 minutes Yield: 16 street tacos 1x Ingredients Units USM Shrimp 32 shrimp, 36-40 size 4 teaspoons Chef Sandra&#8217;s Tex Mex seasoning 4 teaspoons olive oil red onion, minced 16 corn tortillas, street taco size Jicama Slaw 2 cups jicama, peeled and grated 1/2 cup jalapeño, seeded, small dice juice and zest of 2 limes kosher salt 1/2 cup cilantro, chopped Chipotle Lime Crema 1 cup crema 4 chipotles with adobo sauce Juice of 2 limes 2 garlic cloves 1 teaspoon white wine vinegar kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Shrimp Toss the shrimp with Chef Sandra&#8217;s Tex Mex seasoning and olive oil. Set aside until you&#8217;re ready to grill. When you&#8217;re ready to grill, thread the shrimp on skewers. (I use one skewer for 8 shrimp which is the perfect amount of shrimp for each person.) Cook on a hot grill for about 2 minutes each side. Jicama Slaw Mix together the jicama with the jalapeños and lime juice. Taste and season as needed. Stir in the chopped cilantro. Chipotle Lime Crema Blend the crema, chipotles, lime juice, garlic, and white wine vinegar together in a blender or a food processor. Taste and season as needed. Assembly Warm the street taco tortillas on a comal or on the grill. Spread a teaspoon or two of the chipotle crema on the tortilla. Top with two shrimp, followed by the a tablespoon or so of the slaw, red onion, and additional chipotle crema to taste. Enjoy! Notes Thin the chipotle crema with a tiny bit of water to make it more pourable, if desired. Eight shrimp make 4 street-sized tacos which is the perfect amount for a meal for one person. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Grilled Shrimp Tacos with Chipotle Lime Crema appeared first on Life At The Table.

Grilled Branzino: A Dance of Mediterranean Flavors Imagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame. You may not live seaside but you’ll feel like you’re there with this recipe &#8211; Grilled Branzino. What’s branzino you ask? It’s a Mediterranean seabass that&#8217;s about to take your taste buds on a vibrant journey. It&#8217;s a recipe so delightful that you&#8217;ll want to cook and share it with every one you know. &nbsp; The Star of the Show: Branzino Branzino, also known as European seabass, is a gem from the deep blue. This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies  the simplicity and elegance of coastal cuisine. Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world. And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces. The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish. You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal. And it’s simple to prepare. &nbsp; Prepping and Grilling Your Branzino Start by salting the cavity of your Branzino after you&#8217;ve rinsed it and patted it dry. Oil the fish well to protect the skin as it grills. Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor. Grill your fish for seven minutes per side between 500-550˚F. This temperature  ensures a crispy skin and some attractive grill marks. &nbsp; Mediterranean Gremolata for Grilled Branzino The garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice. Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate. It’s quintessential Mediterranean and an addiction of flavors. Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table. Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table. Serve this fish over a Mediterranean Quinoa Salad. Give this fish marinade a try sometime. Cowlitz River Salmon Marinade &nbsp; Print Grilled Branzino Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Grilled branzino is easy, beautiful, and delicious topped with a vibrant Mediterranean gremolata of kalamata olives, capers, and lemon zest. Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 14 Total Time: 34 minutes Yield: 1 serving 1x Ingredients 1 whole branzino per person, gutted, scaled with fins removed 4 (or more) parsley sprigs 3-4 garlic cloves, smashed 3-4 lemon slices kosher salt olive oil Gremolata (per fish) 3 tablespoons kalamata olives, chopped 1 teaspoon capers zest from 1 lemon olive oil Garnish (per fish) 3 grape tomatoes, blistered in a dry cast iron skillet 1 tablespoon parsley, chopped fresh lemon juice olive oil <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Grilled Branzino Rinse the branzino under cold water and pat dry with paper towels. Drizzle the branzino with olive oil and use your hands to distribute it evenly over the skin of the fish. Season the inside of the fish&#8217;s cavity with kosher salt. Stuff the cavity with the parsley, smashed garlic, and lemon slices. Place the branzino on a grill preheated to 500˚F-550˚F. Grill for about 7 minutes on each side. Gremolata Mix together the chopped olives, capers, and lemon zest. Drizzle in some olive oil to give the mixture some moisture. Assembly Remove the branzino from the grill to a plate. Pour the gremolata over the top of the fish. Scatter the blistered tomatoes around the fish. Top with the chopped parsley, an additional drizzle of of olive oil, and a squeeze of fresh lemon juice. Notes Other whole fish options instead of branzino: trout, ruby red trout, snapper, and salmon. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Grilled Branzino with Mediterranean Gremolata appeared first on Life At The Table.

&nbsp; What’s the green, herbaceous sauce that hails from Argentina and Uruguay that will elevate your meals from mundane to magnificent? It’s chimichurri sauce. Traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes, this sauce is the perfect blend of savory, tangy, and slightly spicy. It is indeed the perfect blend of flavors that will elevate your meals from mundane to magnificent. &nbsp; A Dash of Chimichurri History No one knows for sure who can rightly claim the bragging rights for the invention of this delicious sauce. Some give credit to an Irishman living in Argentina named Jimmy McCurry who concocted the sauce using local ingredients because he longed for a replacement of his beloved Worcestershire sauce. Another story suggests Basque immigrants invented and named the sauce with a word that means “hodgepodge” and sounds very similar to chimichurri. Regardless of its etymology, this sauce is a beloved companion to the Argentine asado (or barbecue) for generations. Picture gauchos, Argentine cowboys, grilling meats over an open flame, basting them with chimichurri to keep them juicy and packed with flavor and serving a bit of chimichurri on the side as a condiment. &nbsp; Versatility Beyond the Grill Chimichurri is best known as a go-to sauce for grilled meats. But this magical green sauce is like a culinary fairy godmother that turns everyday ingredients into a feast fit for royalty. Here are some creative ways to add the zing of this addicting sauce to your weeknight dinners. 1. Dipping Delight. Serve chimichurri as a dip for roasted vegetables, or even as a fresh alternative to salsa with your favorite chips. 2. Salad Superstar. Drizzle chimichurri over a simple salad for an instant flavor boost. It pairs beautifully with fresh greens, tomatoes, and avocados. 3. Flavor Booster. Add a dollop of chimichurri to your burgers, sandwiches, eggs cooked in any way for a zesty, herbaceous kick. &nbsp; Make It Your Own With minimal prep time and no cooking required, chimichurri is a breeze to whip up. Just chop, mix, and you’re ready to go. It’s a fantastic option for busy weeknights and delivers maximum flavor with minimum fuss. One of chimichurri’s best characteristics is its adaptability. Put it on anything and don’t be afraid to experiment with the basic recipe to suit your tastes. Add a squeeze of lemon or lime, or toss in some cilantro to add a distinct, bright flavor. So what are you waiting for? Dive into the world of chimichurri and let this magical sauce make your tastebuds dance. Whether you’re hosting a barbecue, looking to jazz up a weeknight dinner or simply explore something new, chimichurri is your go-to sauce for adding excitement to any meal. Ready to grill? Check out this article on how to know when your grilled meat is done. How To Know When Grilled Meat Is Done Looking for more ways to use fresh parsley? Make tabbouleh. &nbsp; &nbsp; Print Chimichurri Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Make chimichurri to add a punch of flavor to any dish, grilled meats, eggs, or vegetables. It&#8217;s super easy to make even on a weeknight. Author: Chef Sandra Lewis Prep Time: 10 Cook Time: 5 Total Time: 15 minutes Yield: 1/2 cup 1x Ingredients Units USM 2 cups packed fresh parsley leaves (or cilantro, or a mix of both) 2 smashed garlic cloves 2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 3 tablespoons olive oil kosher salt 2 tablespoons red wine vinegar <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Place the parsley, garlic, oregano, and red pepper flakes in blender or a food processor with the red wine vinegar and 1 tablespoon of the olive oil. Blend and drizzle in the remaining olive oil, stopping to scrape down the sides as needed. Add a bit of water or more olive oil to create your desired consistency. Taste and adjust the seasoning with kosher salt as needed. Notes Parsley is traditionally used in chimichurri. If you&#8217;re a cilantro lover, use cilantro instead or mix it in. The cilantro makes the sauce even more refreshing and lively. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Chimichurri appeared first on Life At The Table.

Discover the Delicious World of Kofta: A Flavorful Journey Have you ever wondered what makes a simple dish of meatballs explode with flavor? While you may be thinking that we are going to take a turn here to Italy. We’re not. Instead our journey will take us across the Mediterranean Sea and through the aromatic streets of the Middle East with a beloved dish. Kofta. Sometimes spelled kafta or kufta, this delicious dish has a lineage that stretches back to ancient Persia where the term “kūfta” meant to grind or pound. From Persia, kofta traveled through the bustling markets of the medieval Arab world making notable appearances in historical 10th and 13th century cookbooks. Talk about a recipe with staying power. &nbsp; The Magic Spice Mix What makes kofta so irresistible? It’s the harmonious blend of spices and herbs that elevate humble ground beef (or traditionally lamb) with a tantalizing blend of spices and herbs. My recipe includes a blend of diced onions, fresh parsley, mint, coriander, cumin, paprika, cinnamon, ground ginger, granulated garlic, allspice, and my first love, red pepper flakes. Kofta is a burst of flavor in every bite. &nbsp; Crafting the Perfect Kofta The secret to tender and juicy kofta lies in how you handle the meat. Here are my top tips: 1. Keep it chilled. Work with cold meat to maintain its texture. Warm meat can become mushy and hard to manage. 2. Give it a gentle mix. Mix the ingredients just until combined. Overworking the meat can break down proteins and make your kofta tough. Think of it like a light massage and not a wrestling match. 3. Flavor fusion. During that gentle mix, ensure an even distribution of spices and herbs. Every bite should be a burst of balanced flavor. 4. Shape with care. Shape your kofta with a light hand to avoid overworking the meat. I use two scoops of a tablespoon to create the perfect size and shape without a lot of fuss. A 1-inch or less diameter is perfect with a weight of a little less than two ounces. &nbsp; Cooking Kofta You have choices when it comes to cooking the perfect kofta. Shape it into a log around a skewer and grill, or you can pan fry. My preferred method is baking. Place your beautifully formed meatballs on a parchment lined sheet tray and bake at 350˚F for 15-20 minutes. The internal temp of the meatballs should register 165˚F. Kofta meatballs make a delicious sandwich made with pita bread, hummus, tabbouleh, topped with a tahini sauce. Whether your hosting a festive gathering or enjoying a cozy dinner at home, kofta is your ticket to a flavorful and unforgettable culinary adventure. &nbsp; Tabbouleh is the perfect accompaniment. Ditch the store-bought hummus. My hummus recipe is delicious and easy Hummus &nbsp; &nbsp; Print Kofta (Lebanese Meatballs) Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 20 Total Time: 40 minutes Yield: 4-6 servings 1x Ingredients Units USM 1 teaspoon kosher salt 1 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon granulated garlic 1/4 teaspoon allspice pinch of red pepper flakes 1 lb ground beef 1/2 cup white onion, finely chopped 1/4 cup parsley, chopped 1/4 cup mint, chopped 1 egg, whisked Tahini Sauce 1/2 cup Greek yogurt 1/4 cup tahini 3 tablespoons olive oil 1 lemon, juiced 1 garlic clove, minced (or more to taste) kosher salt Optional Pita bread to make sandwiches <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat your oven to 350˚F. Mix together the kosher salt, coriander, cumin, paprika, cinnamon, ginger, granulated garlic, allspice, and red pepper flakes in a medium bowl. Add the onion, parsley, mint, ground beef and whisked egg to the seasonings bowl and gently mix just until combined. Form the meatballs by scooping out 2 tablespoons of the meat mixture and gently form a ball. Balls should weigh about 1.75 oz. Place the meatballs on a parchment-lined sheet tray. Bake for 15-20 minutes or until the internal temperature reaches 165˚F. Remove the meatballs from the parchment-lined sheet tray to a paper-towel lined sheet tray to cool. Tahini Sauce Stir together the yogurt, tahini, olive oil, lemon juice, and garlic until combined. Taste and adjust the seasoning with kosher salt. Kofta Pita Sandwich Spread hummus on a pita bread. Top the hummus with tabbouleh. Top the hummus and tabbouleh with three meatballs. Garnish with the tahini sauce. Fold up the pita bread around the meatballs. Enjoy! Notes Use 80/20 ground beef for the kofta. The higher fat content will help keep the meatballs moist. Use ground lamb (traditionally used in kofta) or any other ground protein, turkey, chicken, pork. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Kofta (Lebanese Meatballs) appeared first on Life At The Table.

&nbsp; &nbsp; Tabbouleh: A Fresh Salad Feast Which ancient salad, whose primary ingredient is parsley, has captured the taste buds of people around the world? It’s tabbouleh. This zesty, herb-packed dish is a celebration of fresh flavors, vibrant colors, and healthy eating. It’s a superstar standout in the Middle Eastern culinary lineup. And it’s time to add this ancient salad to your weekly rotation as well. &nbsp; A Salad With History Tabbouleh is a simple salad with a long history. Its roots stretch back to the fertile lands of a region that includes modern-day Lebanon, Syria, Jordan, and Palestine. In ancient times families gathered fresh parsley, mint, tomatoes, and lemons, and wheat from their gardens to create this refreshing dish. Tabbouleh is a reminder of a simpler time where cuisine was a product of what the land produced. &nbsp; Tabbouleh’s Star Ingredient &#8211; Bulgur Wheat Traditionally, tabbouleh features bulgur wheat, a staple ingredient in Middle Eastern and Mediterranean dishes. It’s prized for its nutty flavor, chewy texture, and nutritional benefits. The word “bulgur” means bruised grain in Turkish. This refers to the three-step process of making bulgur wheat. First the grains are boiled to partially cook them which helps to soften the wheat. The parboiled wheat is dried and then cracked into smaller pieces. Why bother you may ask? This process gives bulgur wheat its unique texture and quick-cooking properties that make it a convenient and nutritious ingredient in many dishes. But don’t shy away from from this dish if you are gluten-sensitive, substitute quinoa, cauliflower rice, or even millet for the bulgur wheat. &nbsp; Tips for Making Tabbouleh 1. Use fresh, high-quality parsley. Fresh ingredients are key to a creating a vibrant and tasty tabbouleh. Parsley should be a vibrant green free of wilting or yellowing. Traditionally, tabbouleh is made with flat-leaf parsley. However, I prefer curly parsley in my tabbouleh simply for its texture. It’s flavor is not as robust as flat-leaf parsley, but its fibrous leaves provide structure and it holds up well to the weight of the other ingredients. 2. Finely chop the herbs and vegetables. This creates a harmonious blend of flavors and textures. Use a sharp knife; a dull knife requires more effort to chop and it bruises the vegetables and herbs. 3. Let it rest before serving. Rest the salad to meld the flavors and give the bulgur wheat an opportunity to absorb the dressing and the juices from the tomatoes. A simple, tangy, lemon dressing ties everything together in this fresh, vibrant salad. Tabbouleh is the perfect companion to Kofta pita sandwiches, or grilled and roasted meats. Pair your tabbouleh salad with Lebanese Kofta Meatballs. It&#8217;s a match made in heaven. Kofta (Lebanese Meatballs) &nbsp; &nbsp; Print Tabbouleh Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This zesty, herb-packed salad is as easy as it is versatile. Serve it with kofta, or grilled and roasted meats. Author: Chef Sandra Lewis Prep Time: 30 minutes Total Time: 30 minutes Yield: 6-8 servings 1x Ingredients Units USM 3 cups parsley, chopped (curly or flat-leaf) 1 cup bulgur wheat, cooked 1/4 cup mint, chopped 2 large Roma tomatoes, chopped 1/2 cup green onions, finely chopped 2 small garlic cloves (or more to taste) 1/4 cup olive oil Juice of 2 lemons (or more to taste) kosher salt to taste <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Add the cooked bulgur wheat to a large bowl and add the olive oil, lemon juice and kosher salt to taste. Stir in the parsley, mint, tomatoes, green onion, and garlic. Taste and adjust seasoning with kosher salt as needed. Allow the salad to rest for 1/2 hour or more to allow the flavors to meld. Notes Gluten-free? Substitute quinoa, cauliflower rice, millet, or your favorite grain for the bulgur wheat. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Tabbouleh appeared first on Life At The Table.

Spice Up Your Life: Nashville Hot Chicken Do you love fiery flavors that make your taste buds dance? Buckle up. Because I’ve got a tantalizing food adventure for you. It’s a Southern celebration of heat, history, and happiness. It’s Nashville Hot Chicken. &nbsp; A Fiery Beginning: The Birth of Nashville Hot Chicken The legend of Nashville hot chicken begins with a story as spicy as the dish itself. At the center of this story is Thornton Prince, a charming and somewhat mischievous Nashville native. After a particularly late night out Thornton’s girlfriend decided to teach him a lesson. She whipped up a batch of his favorite fried chicken, but added an extraordinary amount of fiery spice hoping to burn a little sense into him through his tastebuds. To her surprise, Thornton loved it. He refined the recipe and soon this creation became a sensation. Thornton Prince opened Prince’s Hot Chicken Shack, and the rest, as they say, is history. &nbsp; The Heat is On: What Makes This Chicken so Hot? What sets Nashville hot chicken apart from other fried chicken? It’s all in the sauce. After frying the chicken is coated with a fiery paste made from cayenne, paprika, and granulated garlic. And it&#8217;s balanced with a bit of brown sugar. Traditionally the paste is made with a bit of the frying oil. My updated version uses avocado oil instead. &nbsp; Tips for Making the Perfect Nashville Hot Chicken Ready to try your hand at making this delicious chicken dish? Here are my top four tips for making this iconic dish. 1. Thin Cut Chicken. Most chicken breasts are extraordinarily large and thick. Cut your chicken breasts in half horizontally for the perfect size. 2. Maintain Oil Temperature. Fry your chicken at a steady 350˚F. Adjust your burner up and down as needed to maintain a steady heat. A digital thermometer comes in handy for checking the temperature. 3. Garnish with Cooling Flavors. Pickles, butter lettuce, and a garlic sauce made with mayo and sour cream are the perfect way to balance the heat in this sandwich. 4. Use a Sturdy Bun. A kaiser roll is the perfect choice to hold this man-sized sandwich together. And here’s one final tip, especially for those whose tastebuds are a bit more delicate and shy away from heat. Make this sandwich and leave off the additional spices brushed on after frying. You’ll have all the fun and flavor without needing a fire extinguisher for your tastebuds. &nbsp; Whether you’re a spice lover or just looking to cook something new for dinner, Nashville hot chicken is a must-try. What are you waiting for? Get cooking and let the good times (and spicy chicken) roll! &nbsp; Learn to make a fabulous sandwich. Read my sandwich making tips. Sandwich Making Tips &nbsp; *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Nashville Hot Chicken Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Master the art of making Nashville Hot Chicken Sandwich with its crispy coating and fiery, flavorful kick. Super easy and delicious! Author: Chef Sandra Lewis Ingredients Units USM Chicken 4 5-oz skinless, boneless chicken breasts 1 cup flour 1/2 cup cornstarch 1 teaspoon cayenne 1 teaspoon granulated garlic 1 teaspoon paprika 1 teaspoon granulated onion 1 teaspoon kosher salt 1 teaspoon black pepper 2 eggs 4 kaiser rolls, toasted peanut oil for frying Hot Sauce 6 tablespoons avocado oil 2 tablespoons brown sugar 1 tablespoon cayenne 1 teaspoon paprika 1/2 teaspoon granulated garlic Garlic Sauce 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons lemon juice 1 tablespoon garlic paste 1 tablespoon white wine vinegar kosher salt Garnish 4 butter lettuce leaves 4 tomato slices 4 red onion slices pickles <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Garlic Sauce Stir together the ingredients for the garlic sauce in a small bowl. Taste and adjust the seasoning as needed. Set aside. Hot Sauce Stir together the ingredients for the hot sauce in a small bowl and set aside. Chicken Whisk together the flour, cornstarch, cayenne, granulated garlic, paprika, granulated onion, kosher salt, and black pepper in a medium bowl. Divide this mixture between two small sheet trays. Beat the two eggs; pour the beaten eggs onto a third small sheet tray. Arrange the sheet trays with the flour mixture on either side of the beaten eggs. Breading Process: Coat a chicken breast with the flour from the first tray. Dip the flour-coated chicken breast into the beaten eggs in the second tray. Coat the chicken with the flour from the third tray. Repeat until each chicken breast has been coated. Heat a high-smoke point oil in a cast iron skillet to 325˚ F &#8211; 350˚F. Fry the chicken breasts until the coating is browned and the chicken is cooked. Remove the chicken breast from the skillet to wire rack. Brush the top side of the chicken with the hot sauce. Sandwich Assembly Brush the tops and bottoms of the kaiser rolls with the garlic sauce. Lay a leaf of butter lettuce on the bottom bun. Lay the tomato and red onion slices on top of the butter lettuce. Lay the chicken breast on top of the tomato and red onion slices. Lay the pickles on top of the chicken. Enjoy! Notes If you like tons of spice, brush both sides of your chicken breast with the hot sauce mixture. If you don&#8217;t like tons of spice, forego the hot sauce. This sandwich is delicious without it. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Nashville Hot Chicken Sandwich appeared first on Life At The Table.

Dive Into Flavor with the Vibrant Tuna Niçoise Salad What salad from the sun-kissed city of Nice, France, should you add to your evening meal repertoire? It’s Tuna Niçoise Salad. It is a celebration of simplicity and flavors. The original version of Niçoise salad was even more simple: salted tomatoes, hard boiled eggs, anchovies, and olive oil. It was considered a much beloved poor man’s meal. Then August Escoffier, a French chef who is known as the king of chefs and the chefs to kings and whose work spanned the 18th and 19th centuries, added boiled potatoes and green beans to the salad. And there’s been controversy ever since from the purists who say that’s not traditional. But it stuck and most often today you will see boiled potatoes and green beans in a Niçoise salad along with capers, olives, and canned tuna. &nbsp; Cooking Up Fun: Pan-Searing Tuna There is no shame in using canned tuna in this salad. It’s quick, easy, and tuna packed in oil is delish and one of my weeknight go-tos. Elevate your Tuna Niçoise Salad experience with pan-seared tuna. It’s simple and fast. Heat a pan over medium-high heat and add a splash of olive oil, just enough to coat the bottom of the skillet. Season the tuna on both sides, lay it in the skillet for not more than 1-2 minutes on each side. You’re aiming for a beautifully browned crust with a rare to medium-rare center. &nbsp; Fresh, Flavorful Ingredients in Tuna Niçoise Salad But before the fun of pan-searing, make the dressing for your salad and prep your veggies. 1. The Dressing. Whisk together olive oil, white wine vinegar, lemon juice, lemon zest, minced shallots and Dijon mustard. Set that aside for the flavors to meld. 2. Red Potatoes. Cut the red potatoes into wedges and simmer in salted water for 8 minutes, or just until perfectly tender. Drain the potatoes and toss them in a bit of dressing as soon as they are done so they absorb the flavors of the dressing. 3. Green Beans. Cut green beans into 2-inch lengths and pan-steam them in salted water for two minutes. Shock them in an ice bath to stop the cooking. This cooking process ensures bright-colored green beans. Toss these veggies together with dressing and plate them. Garnish with Niçoise olives, capers and a perfectly boiled egg cut into quarters. Lay your seared tuna on top. Take a step back, admire your creation, give thanks, and dig into your Tuna Niçoise Salad. Make it today and enjoy it at the table with your friends and family. Learn how to perfectly boil and egg. How To Perfectly Boil An Egg &nbsp; *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Tuna Niçoise Salad Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Tuna Niçoise Salad is the perfect salad when you want a ray of sunshine in your life and on your plate. And it&#8217;s easy to make on a weeknight. Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 10 minutes Total Time: 40 minutes Yield: 4 servings 1x Ingredients Units USM Salad 4 6-oz tuna filets 1 lb small red potatoes, quartered 8 oz green beans, trim and sliced into 2-inch pieces 16 grape tomatoes, quartered 4 boiled eggs, quartered 1/4 cup Niçoise or kalamata olives 4 teaspoons capers kosher salt red pepper flakes, optional chopped parsley, optional Dressing 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 tablespoon lemon zest 4.5 tablespoons shallots, minced 3/4 cup olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Salad Dressing. Whisk together all the ingredients for the dressing except the olive oil. Whisk the olive oil into the vinegar mixture in a steady stream until combined. Taste the dressing and season with kosher salt as needed. Set the dressing aside. Potatoes. Place the quartered potatoes in a pot large enough to cover the potatoes by 1-2 inches of water. Season the water with kosher salt. Bring to a boil, then reduce to a simmer. Cook just until tender, about 8 minutes. Drain the potatoes and toss with 1/4 cup of the dressing in a large bowl while they are still warm. Green Beans. Prepare an ice water bath for the green beans: a bowl of cold water with ice. Add the green beans to a large skillet, ideally so they lay in the skillet in one layer. Add just a bit of cold water to the skillet to cover at least half the surface of the skillet. Season the green beans with kosher salt. Heat the green beans until the water boils. Cook the green beans until they are crisp tender, 2-3 minutes. Once cooked, submerge the green beans in the ice water bath to stop the cooking process. Drain the green beans and lay on paper towels to dry. Tuna. Heat a skillet over medium-high heat. Add just enough oil to coat the bottom of the skillet. Give it a swirl to evenly distribute the oil. Season the tuna filets and add them to the hot skillet. Sear 1-2 minutes on each side. Remove from the heat and set aside. Assemble the Salad Toss the potatoes, green beans, and grape tomatoes with a good portion of the dressing, reserving some of the dressing to spoon over the top of the pan-seared tuna. Divide the salad onto four plates. Top each salad with a seared tuna filet. Garnish each salad with 1 teaspoon of capers, 1 tablespoon of Niçoise olives, and 4 boiled egg quarters. Spoon a bit of the remaining dressing over each tuna filet. Notes The potatoes and green beans can be cooked in advanced and stored in the refrigerator. If you like a lot of dressing on your salad or want to use this dressing on another salad, make more salad dressing. The dressing can also be made in advance and stored in the refrigerator. Let it come to room temperature before using. Follow these instructions for a perfect boiled egg. Optional: Some versions of this salad replace the tuna with anchovies. Other versions include a slice or two of anchovies as a garnish. Follow your heart on this one. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Tuna Nicoise Salad appeared first on Life At The Table.

  Discover the Delight of Orzo Salad with Basil Vinaigrette and Poached Shrimp Which quick-cooking pasta is shaped like a rice grain and means “barley” in Italian? It’s orzo. And you need to get to know this delicious, quick-cooking pasta. You’re going to love orzo&#8217;s versatility. It’s used in soups, stews, salads, and can be used as a substitute for a grain in all kinds of dishes, like paella and risotto. My favorite way to use this beloved pasta is in a salad: Orzo Salad with Basil Vinaigrette with Olive Oil Poached Shrimp. Is your mouth watering yet?   The Freshness of Basil Vinaigrette The beauty of orzo is its ability to absorb flavors; and there&#8217;s no better flavor to pair orzo with than my basil vinaigrette. It&#8217;s the star of this salad show. It’s fresh, zesty, and packed with the aromatic punch of basil. Basil has been cultivated for more than 5,000 years and was once considered a symbol of love in Italy. Basil is rich in antioxidants and has anti-inflammatory properties. This vinaigrette is not only over-the-top delicious, it’s good for you too. But isn’t that just the base definition of what food should be? It tastes good and is good for you. Yes!   Perfectly Poached Shrimp for Orzo Salad with Basil Vinaigrette Poaching shrimp might sound fancy, smancy, but it’s an incredibly simple cooking technique. There are two keys to success with poaching shrimp. 1. Infuse the poaching liquid with lots of flavor. In this case the poaching liquid is olive oil, and you’ll infuse it with bay leaf, peppercorns, lemon, and a bay leaf for starters. add any additional aromatics and seasonings to the liquid to customize it for your tastebuds. 2. Control the poaching temperature. Shrimp are delicate and can easily become tough and rubbery. To achieve the perfect poach, the poaching liquid should be kept at a gentle simmer, around 170˚F. This ensures that the shrimp cook evenly and stay tender. Poach only until the shrimp turn opaque and pinken. This color change is one of the most reliable indicators that your shrimp are done. The best of cooking is taking simple, fresh ingredients and transforming them into something delicious to eat. Get to know orzo, make this basil vinaigrette, poach those shrimp and savor every bite of this delightful salad. Make it today and enjoy it at the table with your friends and family.   Ready to make basil pesto? This is a tried and true recipe. Here&#8217;s another recipe that features shrimp and is super easy. Shrimp al Ajillo     Print Orzo Salad with Basil Vinaigrette and Poached Shrimp Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Dive into the flavors of the Mediterranean with this Orzo Salad with Basil Vinaigrette and Poached Shrimp. Delish and easy to make on a weeknight! Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 10 Total Time: 40 minutes Yield: 4&#8211;6 servings 1x Ingredients Units USM 2 cups orzo 16 grape tomatoes, sliced 2 shallots, julienne 1/2 cup chopped parsley 1 lemon Basil Vinaigrette 2 cups basil leaves 1 tablespoon roughly chopped garlic 2 tablespoons Champagne vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil kosher salt Poached Shrimp 12 16/20-shrimp, peeled and deveined 1 1/2 cups olive oil 2 lemon slices 2 bay leaves 2 teaspoons black peppercorns 2 smashed garlic cloves 1 teaspoon kosher salt Optional Garnish Red pepper flakes <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Prepare orzo according to package directions. Drain and spread onto a sheet tray to cool. &nbsp; Basil Vinaigrette In the bowl of a food processor, combine the basil, garlic, Champagne vinegar, and Dijon mustard. Process until the basil is finely chopped. Add the olive oil to the basil mixture with the processor running. Once combined, taste and adjust the seasoning as needed. &nbsp; Poached Shrimp Combine the olive oil, lemon slices, bay leaves, black peppercorns, smashed garlic, and kosher salt in a saucepan. Bring the poaching liquid to a simmer. Remove the liquid from the heat and allow the liquid to steep for 15 minutes. When you&#8217;re ready to poach the shrimp, reheat the poaching liquid to 170˚F. Add the shrimp to the poaching liquid and poach just until shrimp turn opaque and pinken. Remove the shrimp from the poaching liquid to a parchment lined sheet tray. Assemble the Salad Combine the cooked orzo, sliced tomatoes, shallots, parsley, and basil vinaigrette in a large bowl. Stir to combine well. Scoop the orzo mixture onto a plate or into a bowl and add the poached shrimp on top. Garnish with a splash of fresh lemon juice and red pepper flakes, if desired. Notes Depending on how large your shrimp are you may need to do two rounds of poaching so that you don&#8217;t overcrowd the saucepan. Remove the shrimp from the first round to a sheet tray and repeat the process until all shrimp are cooked. If you buy shrimp with the shell on, poach them first, then peel and devein them. The shells will enhance the flavor of your shrimp. Nutrition Serving Size: 1 1/4 cups Calories: 636 Sugar: 7 g Sodium: 1117.8 mg Fat: 31.4 g Saturated Fat: 4.7 g Trans Fat: 0 g Carbohydrates: 54.4 g Fiber: 4.1 g Protein: 34.9 g Cholesterol: 239.1 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Orzo Salad with Basil Vinaigrette and Poached Shrimp appeared first on Life At The Table.

&nbsp; It’s time to ditch store-bought hummus and make your own. Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions. Honestly, what dish doesn’t taste better when it’s homemade? &nbsp; A Rich History: Hummus Through the Ages Hummus is a simple dish with a rich history. Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations. The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”. The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil. Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus. Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus. &nbsp; Health Benefits of Hummus Homemade hummus is packed with nutrients. Chickpeas are rich in protein, fiber, and essential vitamins and minerals. Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties. Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes. Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make. &nbsp; Tips for the Perfect Hummus 1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush.&nbsp; Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy. 2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas. 3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus. &nbsp; Sure, sure. You can buy hummus at the store. But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives. Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched. Make it today and enjoy it at the table with your friends and family. Looking for another chickpea recipe. Try this one. Fried Chickpeas with Turmeric &nbsp; To make pita chips with your hummus follow the instructions in this Greek Nachos recipe. &nbsp; &nbsp; Print Hummus Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Make the ultimate creamy hummus with this recipe and cooking tips. It&#8217;s an easy homemade dip perfect for any occasion. Author: Chef Sandra Lewis Prep Time: 40 Cook Time: 10 Total Time: 50 minutes Yield: 8&#8211;10 servings 1x Ingredients Units USM 1 1/4 cup dried chick peas 1 1/2 teaspoons baking soda, divided 1/2 cup tahini 2 tablespoons rough chopped garlic 1/4 cup lemon juice + plus more as needed 1/2 teaspoon kosher salt + more as needed 2 tablespoons ice water + more as needed Optional Garnishes olive oil chopped parsley Niçoise olives extra cooked chick peas red pepper flakes <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Place dried chickpeas and 1 teaspoon of baking soda in a large bowl. Fill the bowl with enough water to cover the chickpeas by 2-3 inches and soak overnight. Rinse the soaked chickpeas. Place the chickpeas and the remaining 1/2 teaspoon baking soda in a large pot and cover with enough water to cover by 2-3 inches. Bring the chickpeas to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-45 minutes or until chickpeas smash easily. As the chickpeas cook, skim the surface of the water. Drain the chickpeas and measure out 3 cups. Combine 3 cups of chickpeas, tahini, garlic cloves, lemon juice, and 1/2 teaspoon kosher salt in a food processor. Blend this mixture for 3 minutes. With the machine running, slowly drizzle in the ice water until the hummus is smooth. Taste and adjust the seasoning as needed with additional lemon juice and kosher salt. Notes Check the chickpeas at the 30 minute mark. If they smash easily they are done. Use canned chickpeas, if desired, as a garnish; or remove some of the chickpeas from the pot when cooking prior to the chickpeas reaching the smash easily point. Cook the chickpeas ahead of time and store them in the fridge. They will keep for 3-5 days after cooking. Freezing cooked chickpeas is another option. Drain off the liquid, lay the chickpeas in a single layer on a sheet tray and freeze. Once frozen, transfer to a container. Frozen chickpeas will keep well for 3 months. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Hummus appeared first on Life At The Table.

Dive Into The World of Shrimp al Ajillo Would you like to add the power of the Mediterranean diet to your cooking repertoire that is quick and easy? Of course you do.&nbsp;And I have the perfect recipe. Shrimp al Ajillo. It’s a dish that has charmed palates around the world with its simplicity and robust flavor. This classic Spanish tapa, one of my favorites, features succulent shrimp cooked in olive oil, garlic, and chili peppers. Did I mention garlic, my favorite allium vegetable? Oh yes, I did. &nbsp; The Tapas Tradition Tapas, small plates of food served with drinks, are a beloved Spanish tradition. The word “tapas” is a derivative of the the Spanish verb “taper” meaning “to cover”. Historically, plates with slices of bread or ham were used to cover drinks in Spanish bars preventing flies from getting in.&nbsp;Over time these dishes, or &#8220;covers&#8221;, evolved into small, flavorful shareable plates we now know as tapas. &nbsp; The Garlic Factor Shrimp al Ajillo is one of my favorite tapas. Why?&nbsp; Because of my favorite vegetable of all time &#8211; garlic. The name “al ajillo” translates to “with garlic” and garlic is indeed the co-star of this dish, so don’t skimp on it. Garlic is a medicinal wonder that has been used for years and it’s beloved for its culinary versatility. Garlic imparts a distinctive, robust flavor, pungent when raw, sweet when cooked, that transforms any dish graced with its presence. And I love it. &nbsp; Shrimp al Ajillo: A Flavorful Spanish Delight Shrimp and garlic are the perfect pair in this easy to make dish. Use 16/20 shrimp for this dish; the numbers simply mean there are 16-20 shrimp in a pound. This large size is substantial enough to stand up to the bold flavors of garlic without being overwhelmed. And there’s less risk for overcooking large shrimp because of their size. The delightful kick of garlic is the perfect pairing for the natural sweetness of the shrimp. Add to this olive oil, a bit of white wine, fresh parsley, and a bit of heat from red pepper flakes. Can you say, &#8220;Tastebuds happy dance!&#8221;? Once prepped this dish takes less than 10 minutes to cook. &nbsp; How to Tell When You&#8217;re Shrimp are Perfectly Cooked Shrimp are quick-cooking seafood delights. Here are three indicators that your shrimp are perfectly cooked: The shrimp are firm to the touch, but still springy, not mushy. The shrimp are opaque in color with a pink or orange tint, depending on the variety of the shrimp. Once cooked, shrimp should be juicy and succulent, not dry or rubbery. Grab your apron and bring the Mediterranean to your table. &nbsp; Other shrimp dishes you may be interested in trying: Cajun Shrimp and Grits &nbsp; Shrimp Creole &nbsp; You can book a Shrimp al Ajillo happy hour class. More details here: Shrimp al Ajillo and Sangria Happy Hour Culinary Team Building &nbsp; Print Shrimp al Ajillo Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 6 servings 1x Ingredients Units USM 1 lb 16/20 shrimp, peeled and deveined 1/2 cup extra virgin olive oil 10 cloves of garlic, sliced thin 3 tablespoons white wine 1 lemon for juicing 1/2 teaspoon red pepper flakes fresh parsley or cilantro, chopped kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a skillet large enough to hold the shrimp in one layer over medium-high heat. When the skillet is hot, add the olive oil. Reduce the heat and add the sliced garlic. Season with a pinch of kosher salt. Gently sauté the garlic for about a minute, just until fragrant. Add the shrimp to the skillet in one layer; season the shrimp with kosher salt. Add the white wine. As the shrimp begin to pink up on the bottom side (about 1 1/2 &#8211; 2 minutes), flip to the other side and cook just until the shrimp are cooked through. Transfer the shrimp to a plate. Pour the olive oil and white wine mixture remaining in the skillet over the top of the plated shrimp. Squeeze fresh lemon juice over the top of the shrimp. Garnish with the garlic, red pepper flakes, and parsley or cilantro. Notes You&#8217;re going to want to have some hot, crusty bread on hand to soak up all the deliciousness from the olive oil, garlic, white wine, and lemon juice. If you have more shrimp than will fit in a single layer, cook the shrimp in batches dividing the garlic  adding the white wine in with the last batch of shrimp. Nutrition Serving Size: 3-4 shrimp Calories: 251 Sugar: 1.2 g Sodium: 148.5 mg Fat: 19.3 g Saturated Fat: 2.8 g Trans Fat: 0 g Carbohydrates: 5.3 g Fiber: 0.6 g Protein: 16 g Cholesterol: 121.6 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Shrimp al Ajillo appeared first on Life At The Table.

Fiji Chicken Curry: Fresh Ingredients and Rich Spices Are you ready to spice up meal time with something new? Try my Fiji Chicken Curry. This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture. Indians migrated to Fiji in the 19th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations. The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry. &nbsp; Dive Into the World Curry The word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”. In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation. The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product. Don’t be fooled into believing that this is the be-all-end-all of curry flavors. It’s not. Each curry has its unique preparation method and set of spices used. And, by the way, the word “masala” simply refers to a blend of spices. &nbsp; The Flavors of Fiji Chicken Curry So how does Fiji curry differ from traditional Indian curries? Glad you asked. Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it&#8217;s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level. Fijian curries are also more chunky and less saucy. To make this Fiji chicken curry easy, I’ve used a spice blend called “meat masala”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds. Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices. Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors. Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor. Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot. There is no doubt you are going to love Fiji Chicken Curry. It’s easy to make and your tastebuds are going to love the flavors. Make it tonight. Love curry? Try this Thai Green Curry. Thai Green Curry with Chicken *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Fiji Chicken Curry Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Break out of your boring dinner time routine and make this simple and flavor-filled Fiji Chicken Curry. Your tastebuds are going to love it. Author: Chef Sandra Lewis Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 8 servings 1x Ingredients Units USM 1 cup onion, medium dice 1 tablespoon ginger, grated 2 tablespoons, jalapeño, deseeded and chopped 2 Roma tomatoes, chopped 1 (generous) tablespoon garlic, chopped 1 tablespoon meat masala 1 teaspoon mustard seed 1 teaspoon whole fenugreek seeds 1 lb chicken, diced (breast or boneless thighs) 1 cup coconut milk 1 cup water 8 curry leaves 1 cup potato, medium dice 1 cup eggplant, medium dice Juice of 1 lime Additional lime for wedges as a garnish 2 tablespoons (or more) of chopped cilantro for garnish red pepper flakes for garnish (optional) olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a large skillet over medium-high heat. Add just enough olive to the skillet to coat the bottom of the skillet and give it swirl. Add the onions and sauté until almost translucent. Add the ginger, tomatoes, and jalapeños, and sauté an additional minute. Add the garlic and sauté until fragrant. Add the meat masala, mustard seed, and fenugreek, and sauté an additional minute or two. Add the chicken and sauté for a minute or two. Add the coconut milk, water, and curry leaves. Reduce heat and simmer for 10 minutes. Add the potatoes, simmer for an additional 5 minutes. Add the eggplant and simmer for 5 minutes more. Check the potatoes and eggplant to ensure they are tender. Add a few minutes of cooking time to the dish if needed. Remove from the heat once the potatoes and eggplant are tender. Add the juice of 1 lime. Taste and adjust the seasoning with kosher salt as needed. Serve over Jasmine rice and garnish with cilantro. Notes You can substitute garam masala for the meat masala; add the garam masala at the end of the cooking time to preserve the flavors; taste and add more garam masala as needed for a more robust flavor. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Fiji Chicken Curry appeared first on Life At The Table.

&nbsp; &nbsp; A Mediterranean Delight: Lentil Salad with Ladolemono Lentils have a long and delicious history with the human race. Esau was so enticed by this legume that he traded his birthright to his brother Jacob in exchange for a bowl of red lentil stew. Maybe you don’t love them that much, but you’re going to love my Lentil Salad with Ladolemono, a tangy, lemony Greek dressing. &nbsp; The Magic of Lentils in this Lentil Salad with Ladolemono Lentils are a tiny but mighty legume that pack a nutritional punch. They are a rich source of protein fiber, and essential nutrients like folate, iron, magnesium, and potassium. Lentils are rich in dietary fiber, both soluble and insoluble, and one cup of cooked lentils contains about 15 grams of fiber. Lentils also contain various bioactive compounds with antioxidant properties that help protect the body against oxidative stress and may reduce the risk of chronic diseases including heart disease and cancer. And lentils are easy to digest, and low in fat and calories. Truly, what’s not to like? &nbsp; Lentil Salad: Why The Choice of Green Lentils For this salad, use green lentils or French green lentils, also known as “puy” lentils. The primary difference between these two types of green lentils lies in their geographical origin. Puy lentils come exclusively from France, while those labeled simply as green lentils have been grown in North America, Europe, or Asia. The most important characteristic of green lentils despite where they’re grown is the ability of this lentil to maintain its shape after cooking. Unlike red lentils that break down easily. &nbsp; Meet Ladolemono: The Tangy Greek Dressing That Will Make Your Tastebuds Dance Now get ready to meet ladolemono. An unforgettable, tangy, and lemony classic Greek salad dressing. The word “ladolemono” is a composite word derived from the two Greek words for olive oil and lemon, highlighting its simple yet vibrant ingredients. Add to this delightful combo minced garlic and either dried or fresh oregano and its magnificence in each bite. And now you have a truly spectacular dish; a salad that highlights the combined beauty of the lentil with all the deliciousness that is ladolemono. Your tastebuds are going to dance a Greek jig. &nbsp; Bringing It Together: Lentils and Ladolemono with Pan-Seared Chicken and a Chive Yogurt Sauce Now imagine your lentils with crisp bell peppers and savory shallots tossed with the ladolemono. It’s a celebration of textures and flavors. The lentils are tender, the vegetables add crunch, and the dressing ties everything together with bright, citrusy notes. Top it with a pan-seared protein of your choice with a chive yogurt sauce and you’ve got a winning meal. Try it today. Book a a culinary team building or healthy cooking class featuring this recipe! Here&#8217;s another recipe with a Greek flair you will definitely enjoy. If you&#8217;re not vegan, replace the tempeh with chicken and replace the cashew yogurt with whole-milk yogurt. Greek Tempeh Wrap with Cashew Yogurt Tzatziki Sauce &nbsp; &nbsp; Print Lentil Salad with Ladolemono Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This spectacular and easy-to-make lentil salad with a Greek ladolemono dressing will make your tastebuds dance. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 4 servings 1x Ingredients Units USM Lentil Salad 1 cup green lentils 2 tablespoons onion, minced 2 teaspoons garlic, minced 1 bay leaf 2 cups water 1 bell pepper, medium dice 1 shallot, julienne 3/4 teaspoon red pepper flakes &nbsp; Ladolemono 1/2 cup olive oil 1/4 cup fresh lemon juice 2 teaspoons garlic, minced 1 1/2 teaspoon dried oregano &nbsp; Optional Chive Yogurt Garnish 3 tablespoons plain Greek yogurt 1 tablespoon chopped chives 1 teaspoon lemon juice 1 teaspoon lemon zest 1/4 teaspoon minced garlic &nbsp; Optional Garnish Additional red pepper flakes Chopped parsley <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Lentil Salad Heat a 2.5 quart pot over medium-high heat. Add enough olive just to coat the bottom of the pot and give it a swirl. Add the minced onion and a pinch of salt. Once the onion begins to wilt add 2 teaspoons of the minced garlic. Sauté until garlic is fragrant, a minute or two. Add the lentils, bay leaf, and 2 cups of water. Cover and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 20-25 minutes. Remove the lid at about the 20 minute mark to ensure the remaining water will cook out. The lentils should be cooked al dente, firm with a slightly chewy center. Remove the lentils to a large bowl and discard the bay leaf. Add the bell pepper, shallot, and red pepper flakes to the lentils. &nbsp; Ladolemono In a medium bowl, add the lemon juice, 2 teaspoons minced garlic, and the dried oregano. Whisk the olive oil into the lemon juice mixture by drizzling the oil and whisking while you drizzle. Add the ladolemono to the lentils and stir to combine. Taste and adjust the seasoning as needed. &nbsp; Chive Yogurt Garnish (optional for a pan-seared protein) Stir together the yogurt, chives, lemon juice, lemon zest and 1/4 teaspoon minced garlic in a small bowl. Taste and adjust the seasoning, as needed. Notes Serve this as a side salad or add a pan-seared chicken breast (or your favorite protein). Nutrition Serving Size: 3/4 cup Calories: 539 Sugar: 3.1g Sodium: 43.3mg Fat: 30.2g Saturated Fat: 4.7g Trans Fat: 0.1g Carbohydrates: 35.4 Fiber: 9.6g Protein: 34.7g Cholesterol: 68.3mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Lentil Salad with Ladolemono appeared first on Life At The Table.

Slide Into Flavor Town: Smash Burger Sliders with Bacon and Avocado Are you ready to turn your next meal-time gathering into a smashing success? Imagine biting into a mini burger that packs the punch of a heavyweight champ. We’re talking about a juicy, perfectly seasoned beef patty paired with the irresistible crispiness of bacon, the creamy, rich texture of avocado, and a zesty twist of a spicy mango sauce. It’s a winning trio and a burst of flavor in every bite.   A Little Slider History Originating from the steamy kitchens of fast-paced diners, sliders have a rich and interesting history. The term “slider” originally referred to small hamburgers that were originally “slid” across a flattop grill and onto a bun. White Castle, a fast food chain that opened in 1921, helped to popularize these small bundles of meat and bun. And the the US Navy even embraced the slider; named so because these mini, tasty burgers would easily slide down the hungry throats of hungry sailors.   Embrace The Magic of the Smash Burger Sliders with Bacon and Avocado Sliders have come a long way, baby, from their White Castle and Navy days. Weighing in at 2 ounces, each slider patty is like the fun size of a candy bar. It’s the perfect size when you crave a snack. You can stop at one or have another and make it a meal, suit yourself.   Top 5 Tips for Perfect Smash Burger Sliders 1. The Beef. I recommend using 80/20 ground beef; that’s 80% lean and 20% fat. Fat means flavor and all that wonderful fat will ensure that each bite is bursting with juicy, meaty flavor. 2. The Bun. Toast those buns! Toasting enhances flavor and keeps the bun from getting too soggy. 3. The Flair. Forget boring mayo or mustard. Make a standout sauce like my Spicy Mango Sauce. So not traditional, but it’s everything you’ve been dreaming of, yogurt, lime juice, lime zest, Cajun seasoning, and cilantro. 4. The Smash. Press down on those patties to create a crust and the browning that we crave in a good smash burger. 5. The Juicy Factor. Don’t overcook these little hamburger gems. A slider cooks up perfectly in 2-3 minutes. You can enjoy this diner-style smash burger sliders easily at home on a weeknight. No grill or griddle is necessary. Use a cast iron pan and you are good to go. Customize your burger to suit your tastes and your dinner will be a smashing success. Here&#8217;s another recipe you can &#8220;smash&#8221; while you&#8217;re at it! Smashed Garlic Potatoes *As an Amazon Associate I earn from qualifying purchases.*   Print Smash Burger Sliders With Bacon and Avocado Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This Smash Burger Slider with Bacon and Avocado will knock your socks off with taste and how easy they are to pull together on a weeknight. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 15 Total Time: 45 minutes Yield: 8 sliders 1x Ingredients Units USM Sliders 1 lb ground beef, 80/20 8 slider buns, sliced in half 4 slices of bacon, cut in half and cooked until crispy 2 small Roma tomatoes, sliced 8 pickle slices 1 ripe avocado, mashed with a squeeze of lime juice 1 small red onion, thinly sliced in rounds 8 small butter lettuce leaves kosher salt &nbsp; Spicy Mango Yogurt Sauce 1 cup fresh or frozen mango (defrosted), cubed 1/4 c Greek yogurt 1 tablespoons lime juice 2 teaspoons Cajun seasoning 1&#8211;2 tablespoon cilantro leaves zest of 1 lime kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Spicy Mango Yogurt Sauce In the small bowl of a food processor or in a blender, combine the mango, yogurt, lime juice, Cajun seasoning, and cilantro leaves. Blend until smooth. Taste and adjust the seasoning with kosher salt as needed. &nbsp; Sliders Divide the ground beef into 8 equal portions (2 oz each) and form into balls. Heat a cast iron skillet, comal, or griddle over medium-high heat. Place a ball of ground beef onto the skillet; cook for 10-20 seconds then smash the burger with a stainless steel spatula. Season the burger with kosher salt and pepper (if desired) and cook for 2 minutes. Flip the burger over and cook for an additional minute. Repeat until all the beef has been cooked. &nbsp; Assemble the Slider Toast the buns under a broiler until lightly browned. Remove the buns from the broiler and allow them to cook just a bit. Spread the Spicy Mango Yogurt Sauce on the bottom and top halves of the buns. Layer the slider ingredients beginning on the bottom half of the bun in this order: Lettuce leaf Tomato slice Pickle slice Beef patty Onion slices Mashed avocado Bacon Top Bun Notes Want to make full-size smash burgers? Increase the size of each ball of ground beef to 4 oz. Don&#8217;t overwork the hamburger meat or it will turn out tough. Nutrition Serving Size: 2 2-oz sliders Calories: 370 Sugar: 5.7 g Sodium: 515.4 mg Fat: 21.3 g Saturated Fat: 6.9 g Trans Fat: 0.7 g Carbohydrates: 27.7 g Fiber: 2.7 g Protein: 16.7 g Cholesterol: 49.4 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Smash Burger Sliders With Bacon and Avocado appeared first on Life At The Table.

Discover the Magic of Broccolini: Your New Favorite Super-Veggie! Are you ready to meet your new favorite green vegetable? Say hello to broccolini. This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal. Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish. &nbsp; A Peek Into Broccolini’s History Despite often being labeled baby broccoli, it is not baby broccoli. Broccolini is a cross between Chinese broccoli and regular broccoli &#8211; yes, the kind that most people love to hate. It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli. Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants. And broccolini is not a GMO, or genetically modified organism. It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant. &nbsp; Nutrition Packed in Every Bite of Roasted Broccolini Why should broccolini be on your shopping list and dinner plate? This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber. It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties. Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate. &nbsp; Culinary Versatility Broccolini is a versatile vegetable. The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw. Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein. &nbsp; Roasted Broccolini Today’s recommendation is for a roasted broccolini salad with a sherry vinaigrette. This vegetable is so tender it cooks to perfection in minutes. Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char. Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette. Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven. Drizzle the sherry vinaigrette over the top. It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over. Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes. Try it today. Also give this broccoli recipe a spin. Sautéed Broccoli *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Roasted Broccolini with Blistered Tomatoes and a Sherry Vinaigrette Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Broccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show. Author: Chef Sandra Lewis Ingredients Units USM Broccolini 3-4 oz broccolini per person 1-2 garlic cloves per portion, thinly sliced 3-4 grape tomatoes per portion olive oil kosher salt red pepper flakes Sherry Vinaigrette 2 tablespoons Sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1/2 teaspoon sugar 1/4 cup olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Roasted Broccolini Preheat oven to 425˚F. Line a sheet tray with parchment paper (optional) Lay the broccolini in a single layer on the sheet tray. Scatter the thinly sliced garlic cloves over the top of the broccolini. Drizzle with a bit of olive oi. Season with kosher salt. Roast the broccolini in the oven until tender and a bit charred, about 5-10 minutes. While the broccolini roasts, blister the tomatoes in a dry cast iron pan until just small spots of char appear on the skin. Remove the broccolini to a serving plate. Garnish with the blistered tomatoes. Drizzle the broccolini with the Sherry vinaigrette. Garnish with the red pepper flakes. Sherry Vinaigrette Whisk together the Sherry vinegar, Dijon mustard, whole grain mustard, and sugar in a small bowl. Whisk in the olive oil slowly, drizzling it in while you whisk. Whisk until the olive oil is incorporated. Taste and season with kosher salt as needed. Notes Optional garnishes: freshly grated parmesan fresh oregano, lightly chopped Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Roasted Broccolini appeared first on Life At The Table.

Salsa Fresca: A Fresh Dive Into Its Vibrant History and Ingredients Did you know that one of the beloved condiments in both Mexican and Tex Mex cuisine traces its origins all the way back to the ancient Aztecs? It’s salsa fresca. You may also know this lovely salsa as “pico de gallo”. Salsa fresca combines fresh, simple ingredients for a punch of flavor that has captivated taste buds for hundreds of years. Yes, salsa fresca has journeyed from ancient gardens to our modern tables. The word “salsa” simply means sauce in Spanish with “fresca” meaning fresh. And fresh it is, indeed. No need to fire up the stove or oven when making this salsa. This dish is all about the knife skills. &nbsp; Salsa Fresca&#8217;s Simple Ingredients Tomatoes Tomatoes are native to South America and were cultivated by the Aztecs and Incas as early as 700 AD. The indigenous people of Mexico revered the tomato and have used it in their cooking for centuries. The Spanish introduced the tomato to the rest of the world following their conquest of the Americas. &nbsp; Onions Onions add a crisp texture and a sharp bite to the salsa that complements the sweetness of the tomato. &nbsp; Jalapeño or Serrano The jalapeño is the chili most often used in Tex Mex salsa fresca. With traditional Mexican cuisine, the serrano is most often used in areas where spicier food is more common. Whichever chili you decide to use, you can always reduce the heat by removing the chili&#8217;s pith. &nbsp; Lime Zest and Juice Introduced to Mexico by Spanish and Portuguese traders, limes quickly became an Important crop. Lime juice brightens the flavor of the salsa fresca with its crisp, bright acidity. The aromatic oils that give lime its flavor are concentrated in the skin. For this reason I always grate a bit of zest into my salsa fresca. &nbsp; Cilantro With its distinctive, lively taste, cilantro traces its origins back to the Mediterranean and Middle East regions. It was brought to the New World in the 16th century by the Portuguese and Spaniards. I’m so thankful. If you’re one of the unlucky few where cilantro tastes like soap, my condolences. Whether you use this salsa on tacos, with grilled meats or simply as a dip with chips, you’re going to love it. Salsa fresca is easy to make and its history is a testament to the power of using simple, fresh ingredients to create vibrant flavor in every bite. Make it today. Ready for Tex Mex? Homemade Tacos Recipe if (typeof jQuery !== undefined && jQuery.mobile) { jQuery.mobile.hashListeningEnabled = false; jQuery.mobile.pushStateEnabled=false; } window._xnext_initialization_scripts = window._xnext_initialization_scripts || []; window._xnext_initialization_scripts.push({widgetType: 'Product', id: 'ecwid-shopping-cart-ecwid_product-1', arg: ["display=picture title price options addtobag","link=yes","version=2","show_border=1","show_price_on_button=1","center_align=1"]}); Use my recipe to make your own Homemade Flour Tortillas. &nbsp; Print Salsa Fresca Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This simple salsa fresca with lime and cilantro is refreshing and easy to make. Serve it on tacos, grilled meats, or as a dip with chips. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: 2 cups 1x Ingredients Units USM 3 Roma tomatoes, about 12 oz 1/4 cup onion, small dice 1 jalapeño, seeded, small dice zest from 1 lime 1-2 teaspoons (or more) fresh lime juice 1 tablespoon fresh cilantro, chopped kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions In a mediume bowl, stir together the tomatoes, onion, jalapeño, and lime zest. Squeeze 1-2 teaspoons lime juice into the mixture. Stir to combine. Taste and season with kosher salt as desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Salsa Fresca appeared first on Life At The Table.

&nbsp; Brownies: A Beloved American Dessert Why do you love brownies? Notice I didn’t ask IF you loved brownies. I assume you love them like most other people planet. Ask anyone for their&nbsp; Top 10 list of favorite desserts. More often than not brownies will be listed in this prestigious list. And why not? Brownies are a classic dessert. They are versatile, delicious, and surprisingly easy to make from scratch. &nbsp; A Brief History of Brownies Several legends abound about the origins of this chocolaty treat. One popular story suggests that a chef created brownies when asked to make a dessert for ladies attending the Chicago World’s Columbian Exposition in 1893. He needed something smaller than a cake that could easily be eaten from boxed lunches. Another tale is of a housewife who forgot to add baking powder to her chocolate cake resulting in the fudgy texture we now associate and love about brownies. The first known recipe appeared in the 1896 edition of the “Boston Cooking School Cook Book” by Fannie Farmer. But it wasn’t until the early 20th century that this simple sweet treat gained the popularity they enjoy today. &nbsp; Crafting the Perfect Brownie It doesn’t take long to make brownies. In under an hour you can have a pan of fudgy goodness on your countertop and in your belly. Two ingredients make my brownies a standout. 1. Brown sugar contains molasses which adds a deeper, richer flavor to the brownies. Brown sugar also has a higher moisture content which helps create a moister, denser, and chewier texture. 2. Dark chocolate has less added sugar which balances the sweetness and offers a depth and complexity of flavor. But if you really, really, really like sweet things you can choose to top your brownies with melted marshmallows and a homemade caramel sauce. &nbsp; Tips for Perfect Brownies 1. Sift the flour with the baking powder and salt to aerate the flour, evenly distribute the baking powder, and ensure no lumps when hydrating the flour with the butter and chocolate mixture. 2. Butter and flour your pan to prevent the batter from sticking. 3. Don’t over bake. The edges should be slightly firmer and chewier than the center providing a pleasant contrast in texture. Insert a toothpick to check for doneness. It’s ok if your toothpick has a couple of crumbs on it, just no raw batter. Brownies are a testament to the idea that the best recipes often come from simple beginnings. Whether you’re baking for a crowd or just yourself this brownie is the bomb. Make it today. Don&#8217;t feel guilty. Learn about the health benefits of dark chocolate! Want to make cookies instead? Try my chocolate chip cookie recipe. Give my chocolate fondue recipe a whirl! *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Decadent Brownies Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews These brownies are decadent. It&#8217;s time to toss those box mixes for this moist and chewy brownie that comes together in a snap! Author: Chef Sandra Lewis Prep Time: 15 Cook Time: 30 Total Time: 45 minutes Yield: 16 brownies 1x Ingredients Units USM 1/2 cup butter 1/2 cup semi-sweet chocolate chips 1/4 cup dark chocolate chips 1 cup brown sugar, lightly packed 1 teaspoon vanilla 2 eggs 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup mini marshmallows <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat oven to 350˚F. Sift or whisk together the flour, baking powder, and kosher salt. Set aside. In 2-quart saucepan melt together over very low heat the butter, semi-sweet chocolate, and dark chocolate. Stir in the brown sugar and vanilla. Allow the mixture to cool just a bit and then beat in two eggs, one at a time until smooth and glossy. Add the flour mixture to the chocolate and use a spatula to stir just until combined. Pour the brownie mixture into a greased and floured 8&#215;8&#8243; baking pan. Bake for 28 minutes then add the marshmallows on top. Bake for an additional 2 minutes or until set and the marshmallows have puffed and browned. Set the brownies under the broiler for 30 seconds or so to brown. Watch it closely to get the brown you want and avoid burning them. Optional: Drizzle with caramel sauce. Notes Use a sharp knife dipped into very hot water to cut through the brownies. Wipe the knife clean in between cuts. Add 1/4 &#8211; 1/2 teaspoon espresso powder for an even deeper chocolate flavor Drizzle with 1-2 tablespoons caramel sauce. The calorie count for this recipe includes 2 tablespoons of caramel sauce. Skip the marshmallows and caramel sauce and top the brownies with homemade whipped cream. Nutrition Serving Size: 2&quot;x2&quot; Calories: 195 Sugar: 20.4 g Sodium: 97.6 mg Fat: 9.4 g Saturated Fat: 5.6 g Trans Fat: 0 g Carbohydrates: 26.8 g Fiber: 0.9 g Protein: 2.2 g Cholesterol: 38.7 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Decadent Brownies appeared first on Life At The Table.

&nbsp; Why Spinach? Oh, Let Me Count the Ways! What do you think when you hear the words “spinach salad”? Wait, wait. Don’t tune out. This spinach salad is bursting with flavor and is the perfect recipe to fill you with a sense of renewal and freshness. Forget about bland and dreary salads that make meal time fee like a chore rather than a treat. My spinach salad is here to change all that. Say goodbye to boring salads. &nbsp; Spinach Salad is Filled With Flavor with a Fennel Dressing Say hello to flavor. Starting with the Fennel Seed Dressing. Fennel isn’t a common ingredient for a lot of Americans. If you haven’t become acquainted yet, please do. It’s a versatile ingredient you may recognize in Italian sausage and is one of the five seeds used to create the whole-seed seasoning blend panch phoran widely used in East India, Bangladesh, and Nepal cuisine. Fennel seed is a little wonder. It delivers a unique licorice-like flavor that pairs beautifully with the spinach and the white balsamic vinegar that provides the acid for the dressing. With a bit of honey, Dijon mustard, and a bit of garlic paste this dressing is mouthwateringly good. And it’s good for your digestion and it delivers a whole host of other benefits to your body as well. Everygood salad dressing is a balance between the flavorings, the acid, and the olive oil. White balsamic vinegar provides the acidic backbone to this dressing, but with subtleness. Its counterpart is the darker balsamic vinegar. Both are made from white grape must, but the white vinegar is cooked at a lower temperature to prevent it from darkening and it’s aged for a shorter time. White balsamic vinegar has a clean, light, and has less of the strong punch that dark balsamic delivers. I love it. Again, another ingredient some may not be as familiar with. But please do make it’s acquaintance. You are going to love this salad dressing. &nbsp; Making This Spinach Salad A Stand Out If the dressing alone doesn’t convince you to try this salad, go with this. To the spinach you’re going to throw in some chickpeas, julienned red onion, parmesan, and dill. Spinach and dill make a fabulous flavor combination. And to top it all off, garnish this salad with 3 pan-steamed asparagus spears. It’s a beauty. And so incredibly satisfying. Make it this week. Here&#8217;s another simple, yet delicious vinaigrette for you to try: Classic Red Wine Vinaigrette Looking for another way to enjoy spinach? Here you go: Sautéed  Spinach *As an Amazon Associate I earn from qualifying purchases.* Print Spinach Salad with Fennel Seed Dressing Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This salad and salad dressing scream spring (no matter what time of year it is!). Don&#8217;t ever believe that salads are boring. The fennel salad dressing is almost addicting. Author: Chef Sandra Lewis Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 4 servings 1x Ingredients Units USM Salad 12 asparagus spears, cleaned and trimmed 4 cups packed spinach leaves, de-stemmed 1/2 cup canned chickpeas, drained well 1/2 cup parmesan, grated 1/4 cup red onion, julienne sliced 4 tablespoons fresh dill, chopped red pepper flakes kosher salt Fennel Salad Dressing 1 1/2 tablespoons fennel seed 6 tablespoons white balsamic vinegar 3 teaspoons Dijon mustard 1 1/2 teaspoons garlic paste 3 teaspoons honey 3/4 cup olive oil kosher salt to taste <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Dressing In a small skillet over medium heat, toast the fennel seeds until fragrant, 2-3 minutes. Toss or stir the seeds to ensure the seeds toast evenly and don&#8217;t burn. Once toasted remove them from the heat and let them cool. In a small bowl whisk together the white balsamic vinegar, Dijon mustard, garlic paste, honey, and pinch of salt. Whisk the olive oil into the vinegar in a steam stream until combined. Stir in the fennel seeds. Taste and adjust the seasoning as needed with kosher salt. Pan-Steam the Asparagus Lay the asparagus spears in a skillet in a single layer. Add just enough water to the pan for it to boil and create steam for 2-3 minutes. Don&#8217;t cover the vegetables with water; there should be some dry spots in the skillet. Turn the skillet on and steam the asparagus for 2-3 minutes, just until tender. Remove from the skillet and set aside. Assemble the Salad Toss the spinach with 3-4  tablespoons of the fennel salad dressing. For each salad, add 1 cup of the dressed spinach to a plate. Top each salad with 2 tablespoons chickpeas, 2 tablespoons parmesan, and divide the red onion equally between each salad. Layer 3 spears of the pan-steamed asparagus on top of the salad and garnish with the dill and red pepper flakes. Notes This is the perfect size for a side salad. Increase the portions to serve this salad as an entrèe. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Spinach Salad with Fennel Seed Dressing appeared first on Life At The Table.

Making Magic with a Crustless Quiche How often do you make quiche? If the answer is not often, let me assure you have an egg-citing future with quiche once you meet my crustless quiche recipe. Yes, that’s right. Imagine all the creamy, eggy goodness of traditional quiche but without the crust. Don’t get me wrong. I love crust &#8211; on pizza, bread, and even quiche. But making crust can be intimidating and a bit time consuming when you’re hungry. Even if you buy a ready-made crust (which I don’t recommend) it can be tricky to get a crispy, flaky crust which is why we love crust so much. &nbsp; A Quick Whirl Through Quiche History Quiche may seem as French as the Eiffel Tower, but did you know that its roots actually lie in Germany? The word &#8216;quiche&#8217; is derived from the German ‘Kuchen’, meaning cake. The classic Quiche Lorraine originated in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine. The original recipe was simple: an open pie with a filling of cream, eggs, and smoked bacon. It was only later that cheese made its way into the quiche we know and adore today. &nbsp; The Star of Crustless Quiche: The Egg Eggs, the backbone of any quiche, are truly remarkable ingredients. Did you know that eggs have been a staple in diets worldwide since the dawn of agriculture? Americans consume an average of 279 eggs each year. In a crustless quiche, eggs are the stars, creating a texture that’s both custardy and comforting. They&#8217;re like nature’s very own binding agent, holding all your favorite ingredients together in one harmonious dish. &nbsp; Tips for Your Best Crustless Quiche Yet 1. Butter Your Pan: A little bit of butter prevents sticking and goes a long way with easy removal from the pan. 2. Get Creative with Fillings: The traditional quiche Lorraine is bacon, onion, and Gruyère cheese. My version includes mushrooms, bell peppers, spinach,Gruyere and parmesan. But you should use whatever fillings and cheese float your boat. 3. Use Full-Fat Dairy: For that irresistible creaminess, full-fat cream or milk is the way to go. It adds to the luxurious texture that makes quiche so appealing. 4. Let it Rest: Allow your quiche to sit for a few minutes after baking. This rest time helps it set up for perfect slices. Whether you&#8217;re hosting a brunch, looking for a simple yet satisfying dinner, or just in the mood to try something new, crustless quiche brings all the flavor and none of the fuss. It&#8217;s great just out of the oven; it&#8217;s also lovely warmed up for a quick meal, especially at breakfast time. So the next time you’re pondering what’s for breakfast, lunch or dinner, consider the crustless quiche: it&#8217;s easy and it’s delicious anytime of the day. Looking for other egg preparations? Give these a try. The Ultimate Guide for How to Fry an Egg How To Perfectly Boil An Egg &nbsp; &nbsp; Print Crustless Quiche Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Imagine all the creamy, eggy goodness of traditional quiche but without the crust. It&#8217;s hassle free and delicious. Author: Chef Sandra Lewis Prep Time: 20 Cook Time: 55 Total Time: 1 hour 15 minutes Yield: 8 servings 1x Ingredients Units USM 3 tablespoons panko breadcrumbs 3/4 cup grated parmesan 3/4 cup mushrooms, sliced 1/2 cup bell pepper, diced 2 cups spinach, stemmed and chopped 1 1/4 cup shredded Gruyère cheese (or Swiss) 6 eggs 2 1/2 cups heavy cream 1 teaspoon salt pinch of cayenne butter <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat oven to 350˚ F. Lightly butter an 11-inch pie pan. Spread the 3 tablespoons panko bread crumbs on the bottom of the pie pan. Layer the shredded parmesan on top of the bread crumbs followed by the spinach, Gruyère cheese, mushrooms and bell peppers. Whisk together the eggs until fully incorporated. Whisk the cream into the eggs along with the salt and cayenne. Pour the cream mixture into the oven. Bake for 50-55 minutes or until the custard is set. Let the quiche set 5-10 minutes before serving. Notes If you&#8217;re using a 9-inch pie plate, reduce the number of eggs to 4, the cream to 2 cups, and the remaining ingredients by 1/3. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Crustless Quiche appeared first on Life At The Table.

In Praise of Leftovers: The Unsung Heroes of Meal Time Let&#8217;s be honest, leftovers have been getting a bad rap for far too long. If you&#8217;ve ever refused to carry home the remains of your meal or turned up your nose up at the sight of those lonely leftovers the next day, it’s time to rethink your relationship with leftovers. Often relegated to the back of the fridge waiting for their moment in the spotlight, leftovers are often passed over and forgotten until way past their prime. Then they’re not good for anything except the landfill. Leftovers deserve a place of honor in your fridge and on your table. It’s time to learn to love leftovers. The picture above is of repurposed brisket that&#8217;s been stuffed into a poblano pepper with melted cheese on top. What&#8217;s not to like?! &nbsp; Top Five Reasons to Love Leftovers Here are my top five reasons to embrace leftovers for the culinary champions they truly are. 1. Reduce Food Waste. Did you know that approximately one-third of all food produced globally is wasted? That’s like cooking a three-course meal and tossing one entire course straight into the garbage. This is not just bad for the environment in multiple ways, it’s a sad squandering of the labor, energy, and water that went into producing that food. Leftovers are the knights in containers ready to combat food waste one reheated meal at a time. 2. Save Money. Leftovers are wallet-friendly wonders. Eating leftovers means you&#8217;re making the most out of your grocery budget, reducing the need to buy more food or splurge on eating out. Enjoying last night’s dinner today is the ultimate trick for eating well on a budget. 3. Save Time. On a busy day, leftovers are a lifesaver. Having a meal ready to go means you can skip cooking and still enjoy a satisfying and delicious meal. What’s not to like about having more time in your day? 4. Enhanced Flavors. Many dishes improve with time. Soups, stews, and sauces often taste better the next day after their ingredients have had more time to meld together. That’s not myth, that’s science. Flavor molecules have more time to make their way around a dish the longer the dish sits. 5. EmbraceCreativity. Leftovers are the perfect canvas for culinary creativity.  Transforming leftovers into a new dish or adding a few extra ingredients to reinvent them can be a fun and rewarding way to experiment with flavors and textures. &nbsp; Learn to Love Leftovers Leftovers deserve your respect, admiration, and attention. So next time you find yourself with an extra serving of lasagna, remember: You&#8217;re not just saving a meal; you&#8217;re saving the planet, your time, and your money. Let&#8217;s give leftovers the love they deserve and make every meal a round two worth celebrating. &nbsp; Check out this article on How To Manage Leftovers Effectively. And try these recipes with leftovers you may have lurking at the back of your fridge. Vaca Frita &#8211; this is an easy and delicious Cuban dish that uses leftover roast. Vaca Frita A frittata is a great way to use up leftovers! The Humble and Fabulous Frittata The post Top Five Reasons to Love Leftovers appeared first on Life At The Table.

Ah, the humble egg! That versatile orb of deliciousness that has the power to transform your humble breakfast into a feast fit for royalty. But here’s the catch – frying an egg is both an art and a science. Get it right, and you’re a culinary genius. Get it wrong, and well, it’s scrambled eggs for breakfast again. Fear not! Today, we’re diving into the egg-citing world of frying eggs, ensuring that your next egg-sperience is nothing short of spectacular. &nbsp; Types of Fried Eggs Dive into the sizzling world of fried eggs, where the flip (or lack thereof) makes all the difference. 1. Sunny-side up. Welcome to the sunny-side up spectacle, where the egg basks in its glory, unflipped, boasting a glistening, runny yolk and tender whites, kissed by the pan just on one side. Cover the pan with a lid to gently steam the yolk. It&#8217;s like a morning sunrise on your plate, bright and full of promise. But wait, there’s a plot twist in the egg saga – the flip. Cue the over easy, medium, and over hard egg, the difference being how long you leave that beautiful yolk in contact with the heat of the pan after the flip. 2. Over Easy. This is the sunny-side’s adventurous sibling. Flipped with finesse, it features a delicately cooked exterior with a yolk that&#8217;s still eager to spill its golden secrets. It&#8217;s the perfect balance of slightly firm but oh-so-gooey goodness. 3. Over Medium. For those who like to tread the middle path, the &#8220;over medium&#8221; egg is your culinary soulmate. This one takes the flip a bit more seriously, wearing a slightly firmer yolk jacket, yet it’s not afraid to let loose a little when poked. It’s the culinary equivalent of a warm, hearty hug. 4. Over Hard. And then there’s the &#8220;over hard&#8221; egg, the no-nonsense, fully flipped, fully cooked stalwart. The yolk is solid, the whites are firm, and together, they&#8217;re ready to take on the world (or at least your breakfast plate) with gusto. Whether it&#8217;s tucked into a sandwich or standing its ground solo, it&#8217;s dependable, delicious, and utterly satisfying. &nbsp; Tips for How To Fry an Egg Let’s crack the code to the perfect fried egg. You want that white tender, and the yolk runny and rich – a culinary masterpiece that’s as beautiful to look at as it is delicious to eat. The secret? It’s all in the technique. Below are my five tips for the perfect fried egg. 1. The Right Pan: Start with a non-stick skillet or a well-seasoned cast-iron pan. This is non-negotiable. You want your egg to glide onto the plate, not stick to the pan in a tragic egg-scape attempt. 2. The Crack: Crack your egg into a bowl first, then gently slide it into the pan. This avoids any unwanted shell-crashers and ensures your yolk stays regally intact. 3. Fat is Flavor: Whether it’s butter, olive oil, or even bacon grease (for those feeling adventurous), the choice of fat adds a layer of flavor to your egg. Don’t skimp on the fat as it’s also important to prevent sticking. 4. The Perfect Heat: Medium heat is your friend here. Too hot, and your egg turns into a rubbery disappointment. Too cool, and you’ll be watching paint dry. Add your egg to the pan after the butter melts and begins to bubble. The perfect temperature for frying an egg is 255˚F &#8211; 280˚F. Happily this is also the same temperature that butter sizzles without turning brown. 5. The Flip: Flip your egg gently. Use a slotted turner or pluck up your courage and flip the egg using the pan itself. &nbsp; The Egg-straordinary Conclusion Now you’re well on your way to mastering how to fry an egg. So go forth, crack some eggs, and let the yolks fall where they may. After all, in the grand scheme of things, it’s all just a bit of fun with food. And remember, the best fried egg is the one that brings a smile to your face. Try your hand at frying an egg today. Other articles about eggs that you may be interested in: How to Perfectly Boil An Egg How To Poach An Egg The Omelet As An Easy Breakfast or Dinner The Humble and Fabulous Frittata How To Buy Eggs Turmeric Egg Salad *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print The Ultimate Guide for How to Fry an Egg Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews A foolproof guide for how to fry an egg that is perfectly seasoned and fried to match your personal yolk preference. Author: Chef Sandra Lewis Prep Time: 5 Cook Time: 2 Total Time: 7 minutes Yield: 1 serving 1x Ingredients 1 large egg 1-2 tablespoons butter (or olive oil) kosher salt pepper, fresh ground black pepper or red pepper flakes <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Add 1-2 tablespoons to a small non-stick or cast iron or ceramic non-stick pan over medium-low heat. Once the butter has melted and is foaming, add your egg to pan. Season with kosher salt. Cook the egg until the whites begin to set, and then use the cooking techniques below to set the yolk to the preferred level of doneness. Sunny-side Up: Cover the pan with a lid to gently steam the yolk. Remove from the pan when the whites are cooked and the yolk is still runny. Over-Easy, Over-Medium, Over-Hard: Flip the egg to yolk-side down. Cook until the yolk firms to your liking. Notes Adjust the heat if your egg is cooking too hot or too slow. You can also remove the pan from the heat source to regulate the heat. Every stove is different and finding the perfect temperature may take a little experimentation. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post The Ultimate Guide for How to Fry an Egg appeared first on Life At The Table.

&nbsp; Are you searching for a new chicken recipe that is full of flavor and easy enough on a weeknight? I’ve got you covered! Try my Herbs de Provence Chicken with White Wine and Lemon. &nbsp; Herbs de Provence Chicken: A Culinary Journey to the French Mediterranean What’s not to like about a dish that is simple to make yet tastes sophisticated. That is the story of herbs de Provence chicken. Herbs de Provence is a seasoning blend that will whisk away your senses to the herbaceous landscapes of southeast France. This harmonious blend is a traditional mixture that includes a variety of dried herbs typically found in the Mediterranean landscape, including rosemary, thyme, oregano, basil, marjoram, savory, and bay leaf. Lavender, which adds a modern floral note is often included in this blend, but mostly outside of France as its not considered a traditional addition. &nbsp; The Magic of Using Chicken Thighs in Herbs de Provence Chicken Chicken thighs are the perfect canvas for our flavor ensemble in this simple dish. Often undervalued by the home cook, chicken thighs deserve an elevated place on the dinner plate for their flavor, versatility, and value. They have a robust flavor with succulent meat, and are always less expensive than chicken breast. And they are forgiving in the kitchen. It’s easy to dry out a chicken breast, it’s a lot harder to do that with a chicken thigh. &nbsp; Cooking Herbs de Provence Chicken with Confidence This recipe is simple and straightforward. To infuse the herbs de Provence flavor into the chicken, rub one teaspoon of the seasoning underneath the skin of each thigh, season the thighs, then brown them in a small dutch oven. The rest of the dish is easily composed with garlic, shallots, and lemon creating a vibrant aromatic base to this dish with the lemon also adding the benefit of an acidic nuance to the dish along with the white wine. All of these ingredients are nestled into the dutch oven along with the chicken broth and only needs 30-40 minutes in the oven, just until the thighs reach 165˚F. Make a simple gravy from the liquid or just spoon the liquid as is over mashed potatoes or rice. Herbs de Provence with white wine and lemon is a star dish that will shine on any dinner table, whether you’re looking for an elegant meal for guests or an easy weeknight dinner. Give it a try today. Check out my Top 3 Tips for Buying Chicken. *As an Amazon Associate I earn from qualifying purchases.* &nbsp; Print Herbs de Provence Chicken with White Wine and Lemon Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Herbs de Provence chicken is packed with flavor using simple ingredients. It&#8217;s easy to make and it&#8217;s a beautiful presentation. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 4 Servings 1x Ingredients Units USM 4 chicken thighs, skin-on, bone-in 4 teaspoons herbs de Provence 12 garlic cloves, smashed 1 shallot, quartered 1 cup white wine 1 cup chicken broth 1 lemon quartered kosher salt olive oil Optional Ingredients for a Gravy 2 tablespoons butter 2 tablespoons flour kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat oven to 325˚F. Rub 1 teaspoon of herbs de Provence underneath the chicken thigh skin. (Loosen the chicken thigh skin by running your fingers between the skin and the meat. Often times, the skin will completely fold back like a book cover exposing the meat. Fold the skin back over the thigh after rubbing it with herbs de Provence.) Season the chicken thighs with kosher salt. Heat a 3-1/2 quart dutch oven or pot over medium heat until hot. Add enough olive oil to coat the bottom. Add the seasoned chicken thighs to the pot, skin-side down. Sear the thighs until the skin browns. Remove from the dutch oven and set aside, covered. Add the smashed garlic cloves and the quartered shallot to the dutch oven and sauté for a minute, or until fragrant and the garlic cloves begin to brown. Add the white wine to deglaze the pan, scraping up all the brown bits that have formed on the bottom of the dutch oven. Add the broth to the dutch oven. Gently place the chicken thighs back into the dutch oven with the white wine and the broth, skin-side up and remove from the burner. Nestle the lemon quarters into the liquid and between the chicken thighs. Cover the dutch oven and place it in the oven for 20-30 minutes or until the chicken reaches 165˚F. Optional Steps to Make Gravy Once the chicken is done, strain the liquid. You should have about 2 cups of liquid. Allow the liquid to settle and skim off the fat from the top, or use a fat separator. Melt the butter then add the flour to create a roux. Cook the flour mixture for 2-3 minutes or until the roux achieves a blond color. Slowly whisk the liquid into the roux. Cook the gravy until thickened, 3-5 minutes. Taste and season with kosher salt. Notes Making the gravy is optional and only serves to thicken the cooking liquid. The cooking liquid is extremely aromatic and flavorful. Spoon it over the chicken as is if desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Herbs de Provence Chicken with White Wine and Lemon Sauce appeared first on Life At The Table.

Ah, risotto! It’s that creamy, comforting dish that’s the culinary equivalent of a warm hug from an Italian grandmother. &nbsp; The Delightful World of Risotto And it&#8217;s a dish with a long history. The transformation of rice from simple grain to exquisite risotto is attributed to a family in Milan during the Renaissance. A young apprentice using saffron as a coloring agent for a stained glass project in the Milan Cathedral and one of the most expensive spices in the world, also added saffron to a rice dish at his own wedding feast. Thus was born Risotto alla Milanese from which over the centuries other versions of this scrumptious dish sprang. My version of risotto is topped with sautéed mushrooms and pan-seared scallops, no saffron needed. Five Tips for Making Risotto Fast forward to modern day. Don’t be intimidated. You can master this somewhat mysterious and scrumptious dish even on a busy weeknight. Here are my five tips for the perfect Risotto. Toast to Perfection: Begin by toasting your rice in a blend of butter and olive oil. This step creates a nutty flavor, toasts the outside of the rice grain and prepares it to receive the broth without breaking the grain. Warm Broth is Key: Always add warm stock to your rice. Cool or room temperature broth will slow the cooking process. Stir with Love: Regular stirring is essential to encourage each grain of rice to release its starch. There is no cream in risotto. The creaminess is produced from the starch released from the rice. Patience is a Virtue: Risotto is a 16-20 minute labor of love. Adding stock gradually and allowing the rice to absorb it slowly before adding more is key to achieving the perfect consistency. The Mantecatura Magic: The final step, known as “mantecatura,” involves vigorously stirring in a generous knob of butter and finely grated Parmesan cheese off the heat adding a luxurious, creamy finish that’s simply irresistible. &nbsp; How To Make Risotto on a Weeknight Can this creamy, one pot dish that dances gracefully between a simple rice dish and a gourmet delight be a reality in your kitchen on a weeknight? Absolutely! Think about it this way: In 17  minutes, the average cook tiem for risotto, you have a dish worthy of high praise that you would pay high-dollar for at a restaurant. So, prep your ingredients the day before or several days before; measure, assemble, and wrap them up on a sheet tray and store it in the fridge. Pull that sheet tray out and voila, in less than 1/2-hour later you have a creamy, dreamy bowl of risotto. It&#8217;s an impressive and delicious dinner ready in no time flat so you can do what&#8217;s most important in life &#8211; spend time at the table with your family and friends. Other dishes you may be interested in exploring: Pan-Seared Scallops with a Ginger and Garlic Rice Noodle Salad Wild Rice with Butternut Squash and Leeks *As an Amazon Associate I earn from qualifying purchases.* &nbsp; &nbsp; Print Risotto With Garlic Mushrooms Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Risotto is a one-pot creamy, dreamy rice dish that you’ll want to add to your weeknight rotation. It&#8217;s easy and delicious! Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 cups 1x Cuisine: Italian Diet: Gluten Free Ingredients 1/2 cup cremini mushrooms 2 quarts chicken stock 4 tablespoons butter, divided 3 tablespoons minced garlic, divided 1/4 cup onion, minced 1 cup arborio rice 4 fl. oz white wine 1/4 cup parmesan, grated kosher salt and pepper to taste olive oil Optional balsamic vinegar <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Warm chicken stock in a stockpot over low heat as you prep the remaining ingredients. When you&#8217;re ready to cook, heat a 4-qt pot over medium heat. Add enough olive oil to coat the bottom of the pot and then add 2 tablespoons of butter. Add the onion and sauté just until soft and translucent. Add 2 tablespoons of the garlic and sauté just until fragrant. Add the rice and stir until the rice is coated with the butter. Toast the rice in the butter for 2-3 minutes. Add the white wine allowing it to fully absorb into the rice; stir the rice as it absorbs. Add the warm stock 3-4 ounces at a time letting it fully absorb each time before adding more. Stir the rice frequently. This will help the rice to release its starch which gives risotto its creaminess. Add some kosher salt about halfway through the cooking process. Taste the risotto as it cooks. Once the rice has reached a texture of al dente, remove the rice from the heat. Stir in the remaining 2 tablespoons of butter and parmesan cheese. Taste and adjust the seasoning with kosher salt. Add a bit more butter or parmesan as desired. Garlic Mushrooms Heat a small sauté pan over medium-high heat. Add just enough olive oil to coat the bottom of the pan. Add the cremini mushrooms and sauté until brown. Add the remaining garlic, 1-2 minutes before the mushrooms are done. Stir the creminis into the risotto or use them to garnish individual bowls of risotto. Optional Optional: Drizzle a bit of balsamic vinegar as a garnish. The vinegar adds a nice tang and a balance to the dish. Notes Arborio rice is easily found in the grocery store. Other Italian rices that can be used for risotto include carnaroli and vialone nano. You won&#8217;t need all of the stock, but it&#8217;s better to have more than enough than run short. Serve it with pan-seared scallops, chicken, or tofu. Nutrition Serving Size: 1 cup Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post How To Make Risotto appeared first on Life At The Table.

&nbsp; You may know them as crawfish, crayfish, or crawdads. My question to you is how can you easily enjoy these mysterious and tasty, fresh-water crustaceans? My answer, crawfish dip. If you don’t know this, small yet tasty acquatic species, yet, it’s time to take your tastebuds on a culinary adventure. &nbsp; What’s a Crawfish? Louisiana is the epicenter of crawfish production and provides 90% of the domestic crawfish, either farmed or wild-caught. Crawfish thrive in aquatic environments like rivers, streams, lakes, and ponds and range in size from 2-6 inches in length. In Louisiana they are often farmed as a rotating crop with rice. Also known as mudbugs, these delicious creatures play a crucial role in maintaining clean water. Crawfish are also an important food source for other fish, birds, and mammals. As a kid, I remember seeing these mysterious critters in the creeks close to my house where I played. With no knowledge of their culinary delights, I mostly stayed away after eyeing their powerful pinchers. Crawfish are a big deal in the South where they have turned the crawfish into a culinary art form, called a crawfish boil which is a lot of work. But there’s a simpler way to enjoy crawfish without the mess and fuss &#8211; crawfish dip. &nbsp; Cooking Up Fun with Crawfish Dip Crawfish dip is a creamy, dreamy delight; it’s a celebration in a bowl. Picture this: succulent crawfish meat, a kick of Cajun spices, green bell pepper, a bit of garlic, in an easy to make sauce. It comes together super fast. And here’s the key to making it lightning quick: buy a bag of crawfish meat straight from your grocery store’s freezer. They&#8217;ve done the hard part for you; the meat has been peeled, and deveined. And you can enjoy it year round. There’s no need to wait for official crawfish season which typically runs from November to July, depending on the region they’re being harvested from. &nbsp; The Simplicity of Crawfish Dip So there’s no excuse for not making this adventurous dip. The meat is readily available and the process for making this dip is just as simple. Begin by sautéing the crawfish tails with some butter and Cajun seasonings. Separately sauté green onions, green bell pepper, garlic, Cajun seasoning, and melt in a block of cream cheese. Add in the crawfish tails, smooth out the sauce with a bit of half &amp; half, season and finish on a bright note with lemon juice. And voila, you have crawfish dip. Serve it with crostini or crackers for a crunch as an appetizer or on a brunch buffet. Invite your friends and family over, crank up some New Orleans jazz, and let the good times roll.   if (typeof jQuery !== undefined && jQuery.mobile) { jQuery.mobile.hashListeningEnabled = false; jQuery.mobile.pushStateEnabled=false; } window._xnext_initialization_scripts = window._xnext_initialization_scripts || []; window._xnext_initialization_scripts.push({widgetType: 'Product', id: 'ecwid-shopping-cart-ecwid_product-2', arg: ["display=picture title price options addtobag","link=yes","version=2","show_border=1","show_price_on_button=1","center_align=1"]}); Print Crawfish Dip Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This delicious crawfish dish is quick and easy using frozen crawfish meat, so no peeling and no mess in the kitchen. Author: Chef Sandra Lewis Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 3 cups 1x Ingredients 1-1lb package of peeled and deveined crawfish tails, thawed and drained 9 tablespoons unsalted butter, divided 3 teaspoons Chef Sandra&#8217;s Cajun seasoning, divided 1 bunch of green onions (about 3 oz), sliced 1 green bell pepper, diced 1 tablespoon garlic, minced 1-8oz package cream cheese, softened 1/2 cup half &amp; half 1 lemon <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Melt 4 tablespoons of the unsalted butter in a 10-inch skillet over low heat. Once the butter has melted and begins to foam, add the crawfish tails and 1 teaspoon of the Cajun seasoning. Sauté until the crawfish tails are cooked through. Set aside. In a larger skillet, melt the remaining 5 tablespoons of unsalted butter in a skillet. Add the bell pepper and sauté until tender. Add the garlic; sauté until fragrant. Add 2 teaspoons of the Cajun seasoning, stir and sauté for just a minute more. Add the green onion; stir to combine. Add the cream cheese; stir until the cream cheese is melted. Add in the sautéed crawfish tails. Add the half &amp; half; stir until the sauce smoothes out. Taste and adjust the seasoning. Finish with a squeeze of fresh lemon juice; add as much lemon juice as needed to give it a bright flavor. Notes Beware of the salt content on most Cajun seasonings. The lead ingredient on the label is typically salt. Look for a seasoning that doesn&#8217;t lead with this ingredient. You should be in control of the salt content of your food, not your seasoning. Purchase my Cajun Seasoning here. Mix it up by substituting crab or lobster for the crawfish in this recipe. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Crawfish Dip appeared first on Life At The Table.

What beloved food grows on a tree that a scientist affectionately named theobroma or “food of the Gods” in 1753? It’s chocolate! And it’s time to unleash your inner chocoholic and your childlike enjoyment for whimsy and fun at the table with a chocolate fondue. &nbsp; Brief History of Fondue First let’s talk fondue. The word “fondue” is derived from a French verb which means to melt. Fondue’s roots trace back to Switzerland in the 18th century. Originally it was a way for farm families to use aged, hard cheese and hardened breads during the winter months when food was scarce. It was a practical and delicious transformation of food. Enter modern times when fondue was all the craze during the 1970s. A Swiss restaurateur added a dessert course to his menu &#8211; voila! Chocolate fondue was born. &nbsp; A Bit of Chocolate History Let’s take a moment to consider that chocolate has a long and ancient history. It was so revered by the ancient Mayan culture, that they used cacao beans as currency. Talk about a rich economy. And thousands of years before it evolved into the sweet treat we swoon over today, chocolate started as a bitter brew which they praised as the drink of Gods. It wasn’t until the 19th century that chocolate was transformed into solid form which paved the way for the creation of all forms of chocolatey goodness since then, including chocolate fondue. &nbsp; &nbsp; The Chocolate Fondue Experience Imagine a bowl filled with smooth, melted chocolate; this luscious chocolate pool is the centerpiece of a shared communal culinary experience that you will share with your friends and family. Accompanying the pot of melted chocolate is an assortment of dipper &#8211; various items that you skewer on a stick or long fork to dip into the chocolate. Think strawberries, bananas, apple slices, pound cake, marshmallows, pretzels, even bacon. Yes, the salty and sweet combination absolutely works. This experience is simple happiness at its best. &nbsp; Tips for Enjoying Chocolate Fondue Chocolate fondue is one of the easiest recipes you’ll ever make. Gently melt a combination of milk and dark chocolate on the stovetop with the cream and the butter, and add a pinch of salt. Done. Arrange your dipping items on a platter. Enjoy. Want to keep your chocolate fondue warm? Set it on an electric warming tray. Just be careful not to get it too hot. Chocolate scorches easily. You can always gently reheat your chocolate fondue in the microwave if it firms up.&nbsp;Store any unused fondue in the refrigerator and reheat it slowly. But, honestly, why would a bowl of the food of the gods last that long? Invite your friends and family over for a chocolate fondue experience today. Check out these additional chocolate recipes: Homemade Chocolate Chip Cookies A Hot Chocolate Recipe To Warm The Soul Want to learn how to make chocolate chip cookies? Check out this virtual class: Off-The-Chain Chocolate Chip Cookie Culinary Team Building &nbsp; *As an Amazon Associate I earn from qualifying purchases.* Print Chocolate Fondue Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Enjoy this simple chocolate fondue as a centerpiece for a game night or a sweet ending to a communal meal with friends and family. Author: Chef Sandra Lewis Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients Units USM 1 cup heavy cream 3/4 cup semi-sweet chocolate chips 1/2 cup dark chocolate chips pinch of kosher salt (optional) Variety of &#8220;dippers&#8221;, fresh and dried fruit, toasted nuts, pound cake, even bacon 🙂 &nbsp; <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Gently heat the heavy cream over low heat in a heavy-bottomed 2-qt pot until it begins to bubble around the edges. Add all of the chocolate chips and stir together until melted; once the chips have begun to melt, you can remove the pot from the heat. The chips will continue to melt. If needed, you can add the pot back to the heat source for some added heat. Add a small pinch of kosher salt to enhance the chocolate flavor of the fondue, if desired. Enjoy with the dippers. Notes Arrange the dippers on a platter or skewer them for a fun experience. Anything that can be paired with chocolate makes a great dipper for a chocolate fondue. Ideas for additions to the chocolate: cayenne, cinnamon, Grand Marnier, etc. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Chocolate Fondue appeared first on Life At The Table.

A Refreshing Twist on Kale Salad: Creamy Yogurt and Lemon Dressing &nbsp; Kale, the quintessential superfood, has been a staple in health-conscious kitchens for years. But let’s face it, kale can be a bit&#8230; well, kale-ish. Kale often gets a bad rap for its bitter taste and kale leaves can be a bit tough because they are full of fiber. However, this green giant is a powerhouse of nutrients. Packed with vitamins A, K, C, and loads of minerals like calcium and iron, it&#8217;s like nature’s multivitamin. The challenge has always been to make it as delicious as it is nutritious. But here’s a game-changer that transforms this nutrient-packed green into a delightful culinary experience: a kale salad that is a celebration of flavors and textures made with a creamy yogurt and lemon dressing. This salad is going to make a kale believer out of you. &nbsp; &nbsp; The Dressing: A Delightful Elixir Enter the hero of our story: a creamy yogurt and lemon dressing. This dressing is not just a condiment; it&#8217;s the magical elixir that brings this dish to life. The yogurt, lemon and white wine vinegar adds acid which will help break down the tough kale fibers and together with the creaminess of the yogurt adds a luxurious texture that makes this salad feel more indulgent. &nbsp; &nbsp; Kale Salad: A Masterclass in Texture Texture is a critical element of any great salad, and this kale salad is a masterclass in contrasts. Add to this base salad some cubed sweet potato, red onion, grated ginger, dried cranberries, and pistachios, and you&#8217;ve got a symphony of textures that keeps every bite interesting. For a protein boost, top this salad with grilled chicken, broiled fish, or pan-seared steak. One of the fun aspects of this salad is the variety of kale available. Curly kale, dinosaur kale, or red Russian kale, each brings its unique texture and taste. Mixing different types can make the salad even more visually appealing and delicious. &nbsp; &nbsp; Health on a Plate Besides being a flavor fiesta, this salad is a health enthusiast’s dream. Kale’s fiber content supports digestion, while its antioxidants offer anti-inflammatory and other health benefits. The yogurt in the dressing brings probiotics and calcium into the mix, making this salad a well-rounded meal. Whether you&#8217;re a kale skeptic or a seasoned fan, this salad is bound to surprise and delight you. So, grab your kale and whisk, and let’s make kale salad history. Treat Your Tastebuds to a Feast With These Great Salads Ready to tempt your tastebuds with other great salads? Try these. Orzo Salad with Basil Vinaigrette and Poached Shrimp Tuna Nicoise Salad Lentil Salad with Ladolemono Goat Cheese and Pistachio Salad Spinach Salad with Fennel Seed Dressing &nbsp; &nbsp; &nbsp; &nbsp; Print Kale Salad With a Creamy Yogurt and Lemon Dressing Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Put more green in your life this delicious kale salad. Dress it with a bright, lemon and yogurt dressing that will make your tastebuds dance. Author: Chef Sandra Lewis Prep Time: 30 Cook Time: 10 Total Time: 40 minutes Yield: 4&#8211;6 servings 1x Ingredients Units USM Salad 10 cups of kale, ribs removed, leaves torn 1&#8211;16 oz sweet potato, small dice (about 3 cups) 4 tablespoons shallot (or red onion), julienne 4 tablespoons ginger, grated 4 tablespoons dried cranberries 4 tablespoons pistachios, lightly chopped Dressing 1 cup whole milk, plain yogurt 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons honey kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Bake The Sweet Potato Preheat your oven to 350˚F. Lay the cubed sweet potatoes on a sheet tray in a single layer and bake in oven until they are tender, about 10-15 minutes. Make the Dressing Whisk together all the dressing ingredients in a medium bowl until creamy. Taste and adjust seasoning as needed with kosher salt. Assemble the Salad Place 2-21/2 cups of kale on each plate. Divide the sweet potato evenly between each plate and place on top of the kale. Top the kale with 1 tablespoon each of the shallot, grated ginger, dried cranberries, and pistachios. Drizzle the salad with the creamy yogurt and lemon dressing. Notes An alternate preparation is to toss the kale with the salad dressing first, then assemble as per the instructions above. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Kale Salad With a Creamy Yogurt and Lemon Dressing appeared first on Life At The Table.

Spice Up Your Meals with a Versatile Cajun Sauce Are you ready to add a zesty twist to supper time? Look no further than this versatile, delicious Cajun sauce. Perfect for drizzling over crepes, jazzing up grilled chicken, or elevating any of your favorite dishes, this sauce is a game-changer for meals at anytime of the day, breakfast, brunch, lunch or dinner. My go-to is crepes filled with scrambled eggs with the sauce lathered over the top. &nbsp; Cajun Sauce Ingredients and Their Secret Stories Here’s a partial list of the simple ingredients you probably already have on hand and how each contributes to this delectable sauce and to your good health. Onion: In early Egypt onions were believed to represent eternal life. They weren’t too far off if you consider that onions are packed with antioxidants and other compounds that lend themselves to good health. It’s a smart thing to add onions of all sorts to your dishes. They lend an unmatchable sweetness when cooked and are good for you. Bell Pepper: Bell peppers aren&#8217;t just colorful; they&#8217;re bursting with vitamins A and C. Different bell pepper plants produce different colors, but they all start out as green. Green is the immature version of any color. Because it hasn’t fully ripened is the reason why green bell peppers are less sweet and more bitter. Mushroom: These little fungi are nutritional storehouses of B Vitamins, minerals, and can be a source of Vitamin D if exposed to sunshine. Mushrooms add a savory and meaty flavor to dishes called umami. Don’t miss out on this delightful edible fungus. Garlic: What’s not to like about this small in stature ingredient that delivers big flavor. It’s been used medicinally for centuries for it’s natural antimicrobial properties and in the culinary world for its pungent, spicy, addicting flavor, that mellows when cooked. Just the aroma of freshly chopped garlic makes me happy. Spinach: Spinach is nutrient dense and low in calories. The cartoon character Popeye loved spinach and his favorite saying was that spinach made him “strong to the finish”. (If you don&#8217;t know who Popeye is you have to check him out!) Simple ingredients, right? &nbsp; The Rest of the Cajun Sauce Story Add to these broth, cream, thyme, red pepper flakes, and last but not least your favorite Cajun seasoning and you’ve got a recipe for deliciousness. It will put a zest on your plate and a pep in your step. Cooking is a joyful journey, and what makes it even more special is sharing it with others. Imagine hosting a dinner where your homemade Cajun sauce becomes the talk of the table. Make it today. And make it with my Cajun seasoning! if (typeof jQuery !== undefined && jQuery.mobile) { jQuery.mobile.hashListeningEnabled = false; jQuery.mobile.pushStateEnabled=false; } window._xnext_initialization_scripts = window._xnext_initialization_scripts || []; window._xnext_initialization_scripts.push({widgetType: 'Product', id: 'ecwid-shopping-cart-ecwid_product-3', arg: ["display=picture title price options addtobag","link=yes","version=2","show_border=1","show_price_on_button=1","center_align=1"]}); &nbsp; Print Cajun Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Ladle this sauce over anything and get prepared for your tastebuds to do the happy dance! Author: Life At The Table Prep Time: 10 minutese Cook Time: 15 minutes Total Time: 0 hours Yield: 2 cups 1x Ingredients Units USM 1/4 cup onion, small dice 1/4 cup bell pepper, small dice 1/2 cup baby Bella mushrooms, diced 1 tablespoon garlic, minced 1 cup baby spinach, chopped 2 teaspoons Chef Sandra's Cajun Seasoning 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup chicken broth 3/4 cup heavy cream 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes kosher salt to taste Crepes (get that recipe here) <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a 10-inch skillet over medium heat. Once the skillet is hot, drizzle with enough olive oil to coat the bottom of the skillet. Add the onions followed by the bell pepper a minute later. Sauté until onions are translucent. Add the mushrooms. Sauté until mushrooms begin to brown. (Mushrooms absorb liquid so add more olive oil to the skillet if needed.) Add the garlic. Sauté just until garlic is fragrant. Reduce the heat and add the Cajun seasoning. Stir and distribute the seasoning evenly. Add the butter. Once the butter has melted add the flour. Cook until 2-3 minutes. Stir in the chicken broth Simmer on low heat until the sauce begins to thicken. Add the heavy cream and heat through on low heat. Add the spinach, thyme, and red pepper flakes. Taste and adjust seasoning with kosher salt, if needed. Notes Ladle this sauce over crepes stuffed with scrambled eggs or grilled chicken. Get my crepe recipe here. Serve with red snapper, scallops, or steak. Get prepared for the tastebud happy dance! Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Cajun Sauce appeared first on Life At The Table.

&nbsp; Are you looking for a dessert recipe that is not overly sweet, makes a beautiful presentation, is simple, but looks like you&#8217;ve worked magic in the kitchen? Of course you are! Make my dreamy crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis. And here&#8217;s how to make it a tasty reality. &nbsp; Crepes with Mascarpone, Honey, Orange, and a Raspberry Coulis Making crepes is surprisingly easy, which is a big part of their charm. The batter is a simple mixture of flour eggs, milk, sugar, melted butter, and kosher salt. Rest the batter for at least 30 minutes to relax the gluten then ladle the batter into a heated 10-inch ceramic skillet and cook on one side until the edges begin to brown and curl. Then flip and finish the cook on the second side. Remember the first one might be a sacrifice to the crepe gods, but I guarantee that you will get the hang of it by the second one. Now for the filling because this is where the magic happens. &nbsp; Mascarpone Cheese This Italian cheese is like the silk of the dairy world. Think of cream cheese but lighter and fluffier with less of a tang to it. And mascarpone is made with cream not milk which gives it a slightly higher fat content. Did you know that mascarpone originated in the Lombardy region of Italy during the Renaissance? Talk about a filling with history. &nbsp; Honey This golden nectar isn’t just for bears. It’s the perfect natural sweetener with floral notes that depend on the flowers visited by busy bees. &nbsp; Orange For this recipe we use a bit of zest and orange juice. Citrusy, tangy and bursting with Vitamin C &#8211; oranges are the zesty kick that balances the richness of the mascrapone and the sweetness of the honey. It’s like sunshine in your crepe. &nbsp; Raspberry Coulis Simmer fresh raspberries with sugar and a bit of lemon juice for about 10 minutes. Blend, strain, and voila! You have a beautiful, natural raspberry sauce that is as addictive as it is delicious. And there you have it. &nbsp; Crepes with Mascarpone, Honey, and Orange with a Raspberry Coulis: a dessert crepe recipe that is a feast for your stomach and a journey for your soul. It’s creamy, zesty, and it’s slightly sweet. And it’s waiting for you to give it a try. So tie on that apron and make some crepe magic happen! Looking for another guest-worthy dessert? Try my&nbsp;Pan-Roasted Pears With Honey Caramel Sauce &nbsp; Print Crepes with Mascarpone, Honey, and Orange Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Make these dreamy crepes with mascarpone, honey, and orange, a tasty reality with this simple and delicious recipe. Author: Life At The Table Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 8 crepes 1x Ingredients Units USM Crepes 1 1/2 cups all-purpose flour 2 cups milk 3 eggs 4 1/2 tablespoons butter, melted 2 tablespoons sugar 1 teaspoon kosher salt &nbsp; Mascarpone, Honey, and Orange Filling 8 oz mascarpone cheese 1 tablespoon honey zest from 1 orange 2 teaspoons orange juice 1/4 teaspoon vanilla &nbsp; Raspberry Coulis 12 oz fresh raspberries 3/4 cup sugar 1 1/2 tablespoons fresh lemon juice &nbsp; Garnish 1/4 cup toasted, chopped pistachios <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Crepes Whisk together all the crepe ingredients in a medium bowl. Allow the crepe batter to rest 1/2 hour. Heat a ceramic skillet over medium heat. When the skillet is heated ladle 2-ounces of crepe batter into the skillet. Give the skillet a swirl to evenly distribute the batter. Once you see browning around the edges of the crepe, flip the crepe to the other side. Lightly brown the crepe on the second side then remove the finished crepe to a plate. Repeat the process until all the batter has been used. &nbsp; Mascarpone, Honey, and Orange Filling Mix together the filling ingredients in a small bowl. Set aside until you&#8217;re ready to fill the finished crepes. &nbsp; Raspberry Coulis Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Simmer, stirring until the sugar is dissolved and the raspberries break down about 10 minutes. Blend the raspberry mixture until the sauce is smooth and silky. Strain the coulis through a fine-mesh sieve to remove any stray seeds. Place in a clean resealable jar or plastic bottle for storage. &nbsp; Assembly Smear each crepe with a tablespoon of the mascarpone mixture. Fold or roll each crepe. Place on a serving plate. Drizzle with raspberry coulis. Garnish with chopped pistachios. Notes If you&#8217;re not using a ceramic pan for your crepes, use a tiny bit of butter to prevent sticking. You can substitute strawberries or mangos for the raspberries. You will have more crepes than filling. Double the filling if you&#8217;re feeding a crowd. Freeze any unused crepes. Thaw and use as desired. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Crepes with Mascarpone, Honey, and Orange appeared first on Life At The Table.

Béarnaise is a classic French sauce It&#8217;s a rich emulsion of butter and egg yolks, flavored with tarragon, shallots, black peppercorns, with vinegar and white wine. This luxurious sauce has a history as rich as its flavor is an absolute-can-do sauce on a weeknight. &nbsp; The Origins of Béarnaise Béarnaise sauce is believed to have originated in the Bearn region of France, hence its name. It was created in the 19th century and is often attributed to Chef Jean-Louis Françoise-Collinet, who supposedly invented it accidentally while trying to make a different sauce. I say, “What a happy accident!” &nbsp; Perfect Béarnaise Sauce Pairings Traditionally, Béarnaise is served with steak, particularly a tender filet mignon, highlighting the sauce&#8217;s creamy texture and robust flavors. Don’t stop there though. Béarnaise pairs beautifully with roasted chicken, roasted or grilled fish, lamb chops, crab cakes, omelettes, and all kinds of vegetables including asparagus. &nbsp; Three Tips for Making the Perfect Béarnaise Sauce Béarnaise is an emulsified sauce, a daughter-sauce to Hollandaise, and made in a similar way. An emulsion is simply bringing at least two ingredients together permanently that wouldn&#8217;t ordinarily mix. It can be tricky, but with a few simple techniques you can easily master this beautiful sauce and kick your evening meal up a notch. 1. Maintain a Stable Emulsion. The sauce requires a stable emulsion of egg yolks and butter. If the butter is added too quickly, or if the mixture is too hot or too cold, the emulsion can break. Add the butter in a slow steady stream until the sauce holds together. 2. Control the Heat. Heat your egg yolks gently. Too much heat can cause them to scramble, while insufficient heat won’t allow the sauce to thicken. This is typically managed by cooking the sauce over a double boiler, which provides gentle, indirect heat. Don’t hesitate to remove your bowl from the heat if things get too hot; and place it back over the heat source when needed. 3. Whisk Continuously. Consistent and vigorous whisking is essential to prevent the eggs from overheating and to incorporate the butter into the egg yolks. This can be physically demanding and requires patience and attention. But the reward is so worth it. Béarnaise sauce remains a testament to the elegance of French cuisine. Whether drizzled over a juicy steak or enhancing a simple vegetable dish, it brings a touch of gourmet to any meal. Enjoy exploring the world of Béarnaise. And may your culinary endeavors be as rich and flavorful as this timeless French classic. Give it a try today! Want to learn how to roast asparagus? Check out this recipe: Roasted Asparagus. &nbsp; Print Béarnaise Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews By mastering a few simple techniques you can easily add a Béarnaise sauce to your weeknight meals to lather over vegetables or a steak. Author: Life At The Table Ingredients 1/4 cup apple cider vinegar 2 tablespoons tarragon, chopped, divided 1 tablespoon shallot, minced 6 black peppercorns, crushed 1 tablespoon white wine 1 tablespoon water 1/4 teaspoon kosher salt 2 egg yolks 3/4 cup unsalted butter, melted <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Combine vinegar, tarragon, shallot, and crushed peppercorns in small saucepan. Heat over medium heat until the vinegar reduces by half. In a medium mixing bowl, whisk together the white wine, water, and salt. Strain in the reduced vinegar liquid through a fine mesh strainer. Whisk the egg yolks into the mixture. Place egg yolk mixture over a double boiler. Whisk the yolk mixture constantly as the mixture heats until the mixture has doubled in size and forms ribbons. (Be careful not to scramble the eggs.) Whisk a drop or two at at time of the melted butter into the egg mixture. Once the emulsion starts to hold, you can whisk in the rest of the butter in a steady stream. Serve immediately. Notes The ribbon stage is achieved when you can lift your whisk from the mixture and as it falls back into the bowl, the mixture looks like a ribbon. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Béarnaise Sauce appeared first on Life At The Table.

&nbsp; Don’t be fooled. Just because a dish has an exotic sounding name, doesn’t mean it can’t be easily cooked, especially on a weeknight. &nbsp; Steak Au Poivre is Easier Than You May Think Steak au Poivre, translated pepper steak, is a French culinary classic, is exactly one of those dishes. Most often seen on the menus of high-end steak houses or French cafes, this dish is often considered unapproachable by the home cook. But don’t believe that nonsense for a moment. It’s widely believed that steak au poivre originated in the bistros of Normandy in the 19th century. It was the late night supper choice for men and their ladies believing that the evening would end on a happy note given the aphrodisiac properties of pepper. &nbsp; Black Pepper: More Than Just a Tasty Crust While it may contain some aphrodisiac properties, black pepper, also known as the “king of spices” is certainly good for your body. It’s high in anti-inflammatory and antioxidant properties just to name a couple. And it’s tasty, which is its most important property in this recipe. With its woody, piney flavor and hot, biting taste, it provides the perfect crunchy and pungent crust to a mild tasting but wildly tender piece of beef tenderloin. And it’s the perfect embodiment of the culinary philosophy of using a few but high-quality ingredients to create something extraordinary. Traditionally it’s made with a filet mignon cut, but other tender cuts can also be used, like NY strip or sirloin. &nbsp; Top 3 Tips For Cooking Steak Au Poivre Use freshly crushed peppercorns. Freshly crushed peppercorns release more essential oils and aromatic compounds compared to pre-ground pepper. These oils are responsible for the pepper&#8217;s pungency and fragrance, which are at their peak just after crushing. This results in a more intense and fresher pepper flavor in the dish. Sear the steak. Sear the steak in a hot pan with butter and oil. The butter provides some richness, the oil helps ensure the butter doesn’t burn. The goal is to achieve a rich, crispy crust without burning the peppercorns. You’ll finish the steak in a 450˚ F oven. Rest the meat. Resting the meat for 5-10 minutes after cooking allows time for the juices to redistribute, ensuring a moist and tender steak. While the steaks rest, use the same pan that you seared them in to create a stunningly simple brandy cream sauce. Within minutes dinner is done. Steak au poivre is a luxurious blend of simplicity and elegance. Whether you&#8217;re a seasoned chef or a home cook looking to impress, this dish offers a delightful foray into the world of French cuisine. Give it a try today! &nbsp; Print Steak Au Poivre With Brandy Cream Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Steak au Poivre is a delicious pepper-coated steak that is elegant and comes together in a snap. Serve it with a brandy cream sauce. Author: Life At The Table Prep Time: 15 Cook Time: 15 Total Time: 30 minutes Yield: 2 servings 1x Ingredients Units USM 2 6-oz beef tenderloin filets 3 tablespoons black peppercorns, crushed, 1/2 tablespoon reserved kosher salt olive oil Brandy Cream Sauce 1 tablespoon shallot, minced 1 teaspoon garlic, minced 1 tablespoon butter 1/4 cup Brandy 1/4 cup stock, chicken or beef 1/2 cup heavy cream 1 teaspoon fresh thyme kosher salt reserved peppercorns <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat oven to 450˚ F. Season steaks with kosher salt. Spread cracked peppercorns in a single layer on a sheet tray or a plate. Firmly press each side of the filet into the peppercorns to form a crust. Heat a cast iron skillet over medium-high heat until smoking. Add enough olive oil to coat the bottom of the skillet. Give the skillet a swirl to evenly distribute. Add the pepper-coated filets to the pan. Sear the steak for 3 minutes on one side. Once seared, gently flip the filet to the other side, and place the cast iron skillet in the pre-heated oven. Check the temp after 3 minutes to determine doneness. Cook until desired temp is reached. Remove the filets from the oven and place on a sheet tray to rest. Return the cast iron to the stove top. Add butter (if needed) to the skillet to provide fat to sauté the shallots. Add the shallots and sauté for a minute or two until translucent. Add the garlic, sauté until fragrant. Add the brandy to deglaze the pan. Add the stock and reduce by half. Add the cream and cook until thickened. Add the fresh thyme. Add the reserved peppercorns, if desired. Taste and season with kosher salt. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Steak Au Poivre With Brandy Cream Sauce appeared first on Life At The Table.

Wondering what to do with turkey or chicken leftovers? Have I got a recipe for you! &nbsp; Unleash the Comfort of a Great Bowl of Soup &nbsp; Chances are you have some leftover roasted turkey or chicken in your fridge as the air gets nippy and the leaves start their colorful waltz to the ground. Repurpose that leftover bird into a heartwarming bowl of goodness with my Turkey and Kale Soup. There are several reasons why you don’t want to miss making this soup. &nbsp; Save Money and the Environment By Repurposing Leftovers &nbsp; Repurposing leftovers is good for your budget. Throwing away food is like throwing away dollars. You wouldn’t throw a dollar bill into the trash would you? And it’s good for the environment. The largest single stream of waste into our landfills today is food. So the one activity we can all easily engage in to do right by the environment and our pocketbooks is to use up leftovers. And my turkey and kale soup with wild rice, red potatoes, onion, and garlic is a delicious way of doing it. &nbsp; Turkey Soup is Packed with Nutritional Goodness &nbsp; This soup is tasty and it’s a powerhouse of nutrients. Turkey is a lean protein. It’s rich in essential amino acids and vitamins like B6 and niacin, crucial for energy production. The cabbage family makes an appearance in the form of kale considered a superfood because it’s loaded with vitamins A, K, and C, along with numerous minerals. Wild rice is high in protein, fiber, and antioxidants. Potatoes are also high in fiber. And then there’s garlic &#8211; my personal favorite. Food would be so boring without this under appreciated vegetable that’s been used for more than 5,000 years for both culinary and medicinal purposes. &nbsp; Turkey Soup is Versatility at Its Best &nbsp; Have some other veggies lingering in your fridge? Throw them in the pot. Don’t have any leftover turkey or chicken? Use ground turkey or ground chicken. Even Italian sausage would be delicious in this soup. It comes together in a snap after work and it’s perfect for a wind down from the chaos of most days. As you chop, sauté, and simmer let the kitchen’s aromas offer you a moment of culinary tranquility. It’s not just the about the final dish; it’s about enjoying the journey to get there. Come to think of it. I’m headed into my kitchen right now! Here&#8217;s another recipe featuring wild rice you may be interested in: Wild Rice with Butternut Squash and Leeks. &nbsp;   Print Turkey Soup with Kale, Potatoes, and Wild Rice Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Unleash the comfort of a delicious bowl of soup anytime you have leftover turkey or chicken with this turkey soup with kale, potatoes, and wild rice soup. Author: Life At The Table Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 8 Servings 1x Ingredients 2 cups pre-cooked turkey (or chicken) 1/2 cup onion, small dice 1/4 cup cup carrot, small dice 1/4 cup celery, small dice 4-6 garlic cloves, minced 2 bay leaves 6-7 cups turkey or chicken broth 1 cup diced red potatoes 2 cups kale, stemmed and roughly chopped 1 1/2 cups pre-cooked wild rice 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes Kosher salt Optional 1/4 cup cream, or more, if desired <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a 4-quart pot over medium-high heat. When hot swirl in just enough olive oil to coat the bottom. Add the onion, carrot, and celery. Sauté for about 5 minutes or until the onion becomes translucent. Stir in the minced garlic and sauté just until fragrant. Add the diced potatoes and broth. Bring to a boil and then reduce to a simmer. Simmer just until the potatoes are tender, 8-10 minutes or so. Stir in the leftover chicken, cooked wild rice, kale, thyme, oregano, and red pepper flakes. Simmer until the kale is wilted. Taste and season with kosher salt as needed. Add the cream if desired; taste and season again if needed. Notes Garnish with fresh parsley, parmesan cheese, or croutons for added crunch. Wild rice takes about 45 minutes to cook. Be sure to plan this time into your recipe prep or make it a few days before and have it ready to go. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Turkey Soup with Kale, Potatoes, and Wild Rice appeared first on Life At The Table.

&nbsp; Cornbread dressing is a quintessential element of Southern cuisine, especially at the holidays. &nbsp; Historical Roots and Cultural Significance You definitely don’t need a holiday like Thanksgiving or Christmas to enjoy this Southern staple, but it will be a beautiful addition to your table on those occasions. The story of cornbread dressing begins with corn itself, a crop that was central to Native American agriculture. European settlers quickly adopted corn as a staple. When corn reached West Africa, people enthusiastically embraced it and created a new dish called kush. Enslaved Africans carried kush to the United States, where it quickly became a beloved dish across the American South. Cooks traditionally made kush by frying leftover cornmeal or stale cornbread with seasonings like onion, garlic, and sometimes pork to create a hearty, savory meal. It’s a brilliant, delicious, and inventive use of leftovers. &nbsp; The Art of Making Cornbread Dressing Kush evolved into cornbread, a quick bread staple in Southern households due to its affordability and the ease of growing corn in the Southern climate And it was just a small leap from there to cornbread dressing which starts with crafting buttermilk cornbread, a recipe that in itself is a piece of Southern culinary heritage. Buttermilk imparts a rich and tangy flavor to the cornbread. After the baked cornbread cools, crumble it and mix it with fresh herbs like sage, thyme, and parsley, plus onion and celery. Moisten the cornbread mixture with broth, then bake it until the dressing develops a golden-brown crust on top. Cornbread dressing is a super simple preparation and adds a burst of herby flavor that is the perfect companion to any meal. &nbsp; A Dish of Comfort and Heritage We call it dressing, not stuffing, because cooks bake it outside the turkey. They serve it on the same platter as the bird or beside it on the table to “dress” the meal. Cornbread dressing carries deep history and tradition, standing as a true culinary emblem of the American South. It&#8217;s also a reminder that it doesn’t take fancy ingredients to create something deeply satisfying and flavorful. Today, as Southern cuisine continues to gain wider recognition, cornbread dressing remains a proud symbol of the region&#8217;s culinary identity. It’s a dish that tells a story of resilience, resourcefulness, and the unifying power of good food. If you’re new to the south or just looking for a new way to update the dishes on your table for any celebration, give this Southern gem of a recipe a try. &nbsp; Print Cornbread Dressing Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Celebrate Southern cuisine by serving cornbread dressing. This herby dressing is the perfect side dish for the holidays and everyday meals. Author: Life At The Table Prep Time: 20 minutes Cook Time: 80 minutes Total Time: 1 hour 40 minutes Yield: 12 Servings 1x Ingredients Units USM Cornbread 2 eggs 1 cup buttermilk 1 cup cornmeal 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick of unsalted butter 1/2 cup sugar &nbsp; Dressing 2 tablespoons unsalted butter 1 1/2 cups onion, small dice 1/2 cup celery, small dice 1/2 cup chopped green onion 1 large bunch of Italian parsley, chopped 1/4 cup fresh thyme, chopped 1/4 cup fresh sage, chopped 1 teaspoon kosher salt 2 cups vegetable stock kosher salt to taste <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Cornbread Heat oven to 375˚ F. Beat eggs and stir in buttermilk. Set aside Mix together the dry ingredients except the sugar in medium bowl. Set aside. Melt the butter in a cast iron skillet on low heat. When the butter is melted stir in the sugar, then stir in the buttermilk mixture followed by the dry ingredients. Bake for 30 minutes. Cool and crumble into a large bowl. &nbsp; Dressing Melt the butter over medium heat, Sauté onion, celery, and green onion. When the onion mixture is translucent and soft, remove from the heat. Stir in the herbs. Add the onion and herb mixture to the crumbled cornbread. Stir in the stock. Taste and season with kosher salt. Bake at 375˚ F for 40 minutes or until it browns on top a bit. Nutrition Serving Size: 1/2 cup Calories: 232 Sugar: 10.9 g Sodium: 345.1 mg Fat: 11.7 g Saturated Fat: 6.7 g Trans Fat: 0 g Carbohydrates: 28.8 g Fiber: 2 g Protein: 4.2 g Cholesterol: 58.6 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Cornbread Dressing appeared first on Life At The Table.

Reviving Leftovers with Vaca Frita Leftovers. You either love them or hate them. Learning to transform leftovers is the key to loving them. Vaca frita is just the dish to sway you to the leftover camp. It’s a classic Cuban dish and my version features the resourcefulness, the beauty and the deliciousness of leftover transformation. &nbsp; The Original Version At its core, Vaca frita is a beef dish that undergoes a three-step cooking process featuring flank steak. The steak is first marinated in a mixture infused with garlic, lime juice, and other seasonings. Then the beef is simmered with aromatics until it becomes fork-tender. Once tender, the meat is shredded. The magic happens in the final step when the marinated, cooked, and shredded beef is quickly fried in a hot pan with a touch of olive oil. This frying process gives the beef its signature crispy edges, contrasting wonderfully with its tender interior. Its flavor profile is a delightful blend of tangy, garlicky, and savory, complemented by the crispy yet tender texture of the beef. Vaca frita which translates to “fried cow” is a must-try – a true gem in the vast treasure chest of Cuban cuisine. Now for the best part of my version: Imagine having this dish ready to go in a flash featuring leftover pot roast. &nbsp; The Leftover Magic of Vaca Frita We&#8217;ve all been there – after a sumptuous roast dinner, we&#8217;re left staring at chunks of leftover chuck roast, too precious to discard yet too monotonous to eat in its current form. Enter Vaca frita. Your pre-cooked chuck roast eliminates a significant portion of the traditional cooking time. Your task is straightforward: infuse the leftover beef with flavor through a quick marinade along with onion and bell pepper, then pan-fry it to achieve that signature crispy exterior. In a matter of minutes, what seemed like a humble leftover is transformed into a dish that&#8217;s simple yet with exquisite flavor And, yesterday&#8217;s roast is reborn as a tantalizing plate of Vaca frita. Serve it with rice and black beans and you’ve got a meal worthy of applause. In a land of abundance that often thinks nothing of throwing out unwanted food simply because our tastebuds are tired, choosing to repurpose leftovers is the ultimate act of conserving the environment and saving dollars from flying from your wallet. So, the next time you&#8217;re faced with a chunk of leftover roast, see it not as a challenge, but as an opportunity: An opportunity to dive into the rich world of Cuban flavors and to relish the sheer simplicity of creating magic in the kitchen from simple leftovers. Try my Stout Beer Braised Chuck Roast. It&#8217;s a super-easy and tasty roast to get you set up for the deliciousness of vaca frita. &nbsp; Print Vaca Frita Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Cuban in origin, vaca frita is delicious and super easy especially when you repurpose leftover chuck roast. Give this one a try! Author: Life At The Table Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 4 Servings 1x Ingredients 12 ounces cooked, shredded chuck roast 1 cup sliced bell pepper (any color) 1 cup sliced onion 1 tablespoon garlic, minced 1/4 cup fresh lime juice 2 tablespoons olive oil kosher salt black pepper fresh or dried oregano red pepper flakes 2 limes, cut into wedges <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Combine the shredded chuck roast with the bell pepper, onion, garlic, lime juice, and olive oil, and 1/4 teaspoon kosher salt. Marinate beef mixture for 15 minutes to an hour. Heat a large skillet over medium-high heat until hot. Add just enough oil to coat the bottom of the skillet. Add small batches of the beef mixture to the skillet; season with a pinch of kosher salt and black pepper to match your taste preference. As each batch is crisped to your liking, remove from the skillet to a sheet tray until all the beef is crisped. Serve over rice with lime wedges. Garnish with oregano and red pepper flakes. Notes Black beans are also a good choice as a side for this dish. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Vaca Frita appeared first on Life At The Table.

Which fish when salted is considered a national treasure in Portugal, when fried makes Great Britain’s fish and chips, and when baked makes a delicous, easy, and elegant weeknight meal? &nbsp; A Deep Dive into Cod It’s cod, a cold-water fish found in the North Atlantic and Pacific that for centuries has played an important role in global cuisines. Each year Portugal consumes 20% of the world’s cod and Great Britain consumes 115,000 tonnes most often in the form of their iconic fried fish and chips. And when it comes to seafood, there’s a reason why cod stands out as a favorite. Nutritionally speaking, cod is a powerhouse. Rich in protein, low in fat, and brimming with essential vitamins and minerals, it’s no wonder this fish has been revered for centuries. The presence of omega-3 fatty acids also makes it heart-friendly. And most importantly, it’s easy to cook. &nbsp; Elevate Baked Cod with a Simple White Wine and Lemon Sauce Baking cod to perfection only takes 10-15 minutes so it’s the ideal choice for a weeknight meal. Its flaky texture, mild taste, and versatility also make it a fantastic choice for culinary exploration. Think of your cod like a canvas with a simple sauce and fresh herbs as your palate of colors. I like to pair baked cod with a white wine sauce. Despite the simplicity of the sauce ingredients – white wine, lemon juice, and butter – the sauce in this recipe is anything but basic to the tastebuds. The magic begins with reducing the white wine and lemon juice to concentrate the flavors melding the crisp acidity of the wine with the bright tang of lemon. Adding butter creates an emulsified, velvety texture, providing a rich complement to the simplicity of the cod. Adding capers to the sauce gives it a pop of pleasing saltiness and brininess. This delectable sauce is ladled over the cod and the dish is garnished with a medley of fresh herbs. &nbsp; Try This Baked Cod Recipe on a Weeknight Instead of Going Out This baked cod recipe is a testament to the saying, &#8220;less is more.&#8221; With very little effort you have a dish that&#8217;s restaurant-worthy but effortless enough for a weeknight dinner. Discover why a large part of the world loves cod with this delicious Baked Cod with a White Wine Lemon Sauce and Fresh Herbs. &nbsp; &nbsp; Print Baked Cod with a White Wine Lemon Sauce and Fresh Herbs Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Baked cod with a white wine and lemon sauce is simple, delicious, and a bright ray of sunshine at dinner time. Author: Life At The Table Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 servings 1x Ingredients 4 4-6 oz cod filets 1 cup white wine 1 lemon juiced 8 tablespoons butter, cut into chunks 1 tablespoon capers 2 tablespoons fresh chives, chopped 2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat oven to 400˚ F. Lay the cod filets on a lined sheet tray; lightly season with kosher salt. Bake the filets for 8-10 minutes until they flake easily or reach an internal temp of 145˚ F. Combine the white wine and lemon juice in a 10-inch skillet. Simmer until the liquid is reduced by 3/4. Reduce the heat to low. Add the cold butter in small chunks, whisk lightly just until the butter is melted. Stir in the capers. Taste and season the sauce with kosher salt. Plate the filets. Pour the sauce over the filets. Garnish with the chopped herbs. Notes Reducing the wine and lemon juice concentrates the flavors. Make sure your butter is cold, the heat is on low, and you add the butter in chunks, not all at once. Otherwise your sauce will break. If you prefer a thicker sauce, reduce the wine and lemon juice until just a couple of tablespoons of liquid remains. Bake the asparagus at the same time as the cod &#8211; they both will require about 10 minutes in the oven. Blister the tomatoes in a dry, carbon steel pan over medium heat until charred on several sides. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Baked Cod with a White Wine Lemon Sauce and Fresh Herbs appeared first on Life At The Table.

What earthy bowl of goodness encapsulates centuries of culinary history, the secret world of mycelium with an added twist of brandy? It’s homemade mushroom cream soup; not the condensed kind found in a tin can. &nbsp; The Delights of Homemade Mushroom Soup Stay away from that stuff. French and Italian chefs have been cooking creamy mushroom dishes for centuries. And you can easily make a bowl of mushroom cream soup from scratch that abounds with earthy and comforting tastes, rich aromas, and a depth of flavor you will never experience from the canned version. Add mushroom cream soup to your weeknight cooking repertoire. Serve it as a starter, main, or companion to a sandwich or salad. Anyway you dish it up, mushroom cream soup is delectable and delicious, and good for you. &nbsp; The Nutritious Benefits of Mushroom Soup The star of the show is the lowly mushroom. It’s neither fruit nor vegetable even though you find them on the produce aisle, it is a fungus. A mushroom is the fruiting body of a web of an underground root-like structure called mycelium. The mushroom’s purpose is to release spores that will help spead the growth of the mycelium. Most mushrooms today are typically grown in indoor farms. When exposed to sunlight or ultraviolet lights, mushrooms produce Vitamin D, often referred to as the sunshine vitamin. Mushrooms are the only source of Vitamin D you will find on the produce aisle. Review the nutrition label on your mushrooms to determine if they contain Vitamin D. &nbsp; Tips for Making Mushroom Cream Soup at Home Use crimini mushrooms. They have a more earthy flavor than the white button mushrooms. My recipe calls for bit of brandy to deglaze the pan after sautéing the mushrooms. Don’t forgo this step. The brandy adds a bit of sweetness and balances out the earthiness of the mushrooms. Garnish creatively. My personal preference is to add a bit of crunch with homemade croutons. You can also add some chopped fresh chives and reserved sautéed mushrooms. Or all three. Mushroom cream soup is a comforting bowl of warmth and a testament to culinary creativity with a nutritional powerhouse and lowly fungus &#8211; the mushroom. Make it today! Here are some of my favorite recipes that use mushrooms: Goat Cheese and Sage Stuffed Mushrooms Roasted Pork Tenderloin with a Brandy, Mushroom, and Thyme Cream Sauce &nbsp; Print Mushroom Cream Soup Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews The soup comes together lickety-split on a weeknight. It&#8217;s filled with flavor, earthy and warm. You&#8217;re going to want to add this one to your weeknight repertoire. Author: Life At The Table Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 6-8 1 cup servings 1x Ingredients 6 tablespoons unsalted butter 1 cup yellow onion, small dice 1/2 cup celery, small dice 4 garlic cloves, minced (about 1 tablespoon) 16 oz crimini mushrooms, cleaned and sliced 1/3 cup brandy 6 cups chicken stock 1 1/2 cups heavy cream 3/4 teaspoon dried thyme 1/4 teaspoon cayenne kosher salt Garnish (optional) Reserve some of the sautéed mushrooms to add as a garnish. Croutons Chives, fresh thyme, or other fresh herbs that will complement the flavors Red pepper flakes <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Sweat the onions and celery in the butter until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and season lightly with kosher salt. Sauté the mushroom mixture until the mushrooms give off their liquid and are nicely browned. Add the brandy to deglaze the pan, stirring to scoop up any brown bits on the bottom of the pan. Bring the brandy to a simmer; simmer for 2-3 minutes to burn off the alcohol. Add the stock; bring to a boil. Reduce the heat to a simmer. Simmer uncovered, stirring occasionally for 15 minutes. Remove from the heat and allow the soup to cool for just a bit. Purée the soup with a blender, food processor or an immersion blender. Return the soup to the pot. Add the cream, thyme, and cayenne. Return the soup to a simmer; simmer for 5 minutes or until the flavors are blended. Taste and adjust the seasoning as needed with kosher salt. Notes I&#8217;m a red pepper flake fiend. You will find it as a garnish on almost everything I eat. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; The post Mushroom Cream Soup appeared first on Life At The Table.

What is the one-skillet delectable dish that has captured the hearts and tastebuds of people around the globe? It’s shakshuka. What is Shakshuka? It’s a simple dish with an odd-sounding name to English-speaking ears that has its roots in North African and Middle Eastern cuisine. While its exact country of origin remains uncertain, it is widely believed to have roots in Tunisia, a North African country bordering the Mediterranean sea. The word shakshuka is thought to be derived from the Arabic word which means “mixture” or &#8220;mixed&#8220;. This is a possible reference to the idea that multiple ingredients are transformed into a delightfully delicious one-skillet meal. At its core, shakshuka is a tomato sauce simmered with aromatics like onion, bell pepper, and garlic. It sounds a bit like an Italian tomato sauce, but don’t take that exit. This savory and spicy dish will delight your tastebuds with its left turn into the world of spices with the addition of cumin, smoked paprika, and red pepper flakes. And shakshuka is more than just a spicy tomato sauce. What makes it unique and visually stunning are the eggs that are poached directly in the sauce. My version adds to the fun with a garnish of feta cheese and chopped cilantro. Don’t forget to have some crusty bread or pita bread on hand for for scooping up the sauce. Here’s Why You Should Try Shakshuka Flavor explosion. Your tastebuds will be doing the happy dance. Nutritional powerhouse. The tomatoes, vegetables, and spices provide vitamins and antioxidants, while the eggs provide a high-quality protein Versatile. Customize shakshuka to suit your taste preferences. Make it mild or hot, change up the protein, and add additional ingredients as directed by your own culinary imagination. Easy. Shakshuka is a one-pan wonder. Perfect for Breakfast, Lunch or Dinner Because the protein for this dish is eggs, it’s easy to categorize this dish as a breakfast or brunch dish. But don’t fall for this idea. Shakshuka is a perfect choice for answering the most important question of each day, “What’s for dinner?”. Make shakshuka today. Print Shakshuka Print Recipe Pin Recipe Make your tastebuds dance with shakshuka, a delectable one-skillet meal that is perfect anytime of day, breakfast, lunch or dinner! Author: Life At The Table Ingredients 1 large onion, medium-dice 1 large red bell pepper, medium dice 3 cloves garlic, minced 2 tablespoons tomato paste 2 teaspoons ground cumin 2 12 teaspoons smoked paprika 1/2 teaspoon red pepper flakes 1 28-ounce can crushed tomatoes 5 large eggs 1/2 cup crumbled feta 1 bunch cilantro, chopped and divided kosher salt freshly ground black pepper to taste, optional Crusty bread or pita bread for sopping up the sauce <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a large skillet over medium-high heat. Add just enough olive oil to the skillet to coat the bottom. Add the onion and bell pepper to the skillet. Sauté until the onion is translucent and the bell pepper has softened. Add the garlic, cumin, smoked paprika, and red pepper flakes and sauté for 30 seconds until fragrant. Add the crushed tomatoes and tomato paste, and stir together. Adjust heat so that mixture comes to a simmer; maintain a gentle simmer for 10 minutes so that flavors meld. Taste and season with kosher salt, and black pepper, if desired. Stir 1/2 of the cilantro into the tomato mixture. Using the back of a wooden spoon, create a well and break an egg directly into it. Spoon a bit of the sauce over the egg white to keep it in place. Repeat with the remaining eggs. Season the eggs. Cover the skillet and reduce the heat to low and cook for 8 minutes. The whites should be set and the egg yolks still runny. Garnish with the additional cilantro and feta cheese. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Shakshuka appeared first on Life At The Table.

Greek Nachos: A Mouthwatering Twist on a Classic Tex Mex Dish Nachos are irresistible. When it comes to satisfying our cravings, nachos have always been a Tex Mex go-to food.   The combination of crunchy tortilla chips, melted cheese, and a variety of toppings makes them an irresistible treat.   And the simplicity of the tortilla chip being a simple carrier for all that goodness, no utensils needed, is a big attraction.  If you’re wondering how you can kick up all that goodness to a new level, wonder no more.  Enter Greek nachos.  It’s a fusion of Mediterranean ingredients with the beloved Tex Mex nacho concept that creates a unique, flavorful, and unforgettable culinary experience.  &nbsp; Greek Nachos: Essential Ingredients  Pita Chips Instead of traditional tortilla chips, pita chips serve as the base for Greek nachos. Easily make your own pita chips from sliced and baked pita bread. Tzatziki Sauce This creamy Greek yogurt, cucumber, and dill sauce, replaces the traditional Tex Mex tomato salsa. Use an English cucumber, not a slicing cucumber for this sauce and ring all the water you can from the freshly grated cucumber. You don’t want a watery sauce. Medley of Greek Ingredients Chopped tomatoes, red onions, and black olives creates vibrant colors and a burst of freshness in every bite of these nachos. Sprinkle them over your pita chips as you would the traditional onion, jalapeños, and black beans on Tex Mex nachos. Grilled or Sautéed Chicken Chicken that’s been marinated in red wine vinegar and oregano, grilled or sautéed, and cubed is the perfect protein touch.  &nbsp; Greek Nachos: Assembly  Arrange the pita chips in a single layer on a sheet pan.  Drizzle the tzatziki sauce generously over the freshly baked and crisp pita chips. Sprinkle the medley of Greek ingredients evenly over the sauced chips. Then add your chicken (or other protein) on top.  And last but not least, what would nachos be without cheese? Not nachos.  On top of this delightful mixture, you’ll want to pony up some tangy, salty, traditional Greek feta cheese.  Nothing else will do.  Garnish with fresh mint or other fresh herbs. Try this for tonight’s dinner and make your taste buds dance! &nbsp; Print Greek Nachos Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews You&#8217;ll love the crispy, tasty goodness of these Tex-Mex-style nachos with a Greek twist! It comes together in a snap. Try it today. Author: Chef Sandra Lewis Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Yield: Feeds 3-4 1x Ingredients Units USM Nachos 4 pita pockets or flour tortillas, cut into wedges 1/2 cup tzatziki sauce 1 cup cooked protein (see marinade recipe below) 1/2 cup grape tomatoes, halved 1/4 cup kalamata olives, halved 1/4 cup red onion, small dice 1/2 cup feta cheese, crumbled 1 tablespoon olive oil Garnish with fresh mint, chiffonade Tzatziki Sauce 1 cup plain whole-fat yogurt 1/2 cup English cucumber, grated, water squeezed out 3 cloves garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh lemon juice Protein Marinade 8 oz chicken breast, either grilled or sautéed, cut into 1-inch cubes 1/4 cup olive oil 3 tablespoons red wine vinegar 4 garlic cloves, chopped 2 teaspoons dried oregano kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Marinate the Chicken Place your chicken breast in a gallon-sized re-closable bag or other container. Combine all the ingredients for the marinade in a small bowl. Pour the marinade over the protein. Marinate at least 30 minutes. Make the Pita Chips Preheat the oven to 350˚ F. Arrange the pita or tortilla wedges in a single layer on a sheet tray. Using a pastry brush, brush each wedge lightly with olive oil. Bake for 10 minutes. Remove the wedges from the oven and turn them over. Bake for another 5 minutes. Wedges should be browning and crisping. If they need more time, return them to the oven and bake another 2 minutes. Repeat this process until the wedges have browned and are crisp. Remove the sheet tray from the oven. The chips can remain on the sheet tray until you are ready to assemble the nachos. Or they can be made a day ahead, cooled, and then stored in an airtight container. &nbsp; Make the Tzatziki Sauce Combine the ingredients for the tzatziki sauce in a medium bowl. Stir to combine. Taste and adjust seasoning with kosher salt as needed. &nbsp; Grill or Sauté the Protein Heat a skillet over medium-high heat until hot. Add just enough olive oil so that when you swirl it, it will coat the bottom of the skillet. Add your protein and sauté until nicely browned and cooked-through. Assemble the Nachos Arrange the pita (or flour tortilla) chips on a serving platter (or leave them on the sheet tray!). Spoon a bit of the tzatziki sauce over the chips. Layer the tomatoes, black olives, and red onion over the top of the sauce. Add the cubed chicken on top of the vegetables. Crumble the feta cheese on top of the chicken Garnish with the mint. Notes Want to go vegetarian or vegan? Substitute cashew yogurt for the dairy yogurt and 5-grain tempeh or tofu for the chicken. Use a clean kitchen towel to ring the water from the grated cucumber. If you sauté the chicken instead of grill it, cut it into cubes prior to marination. It will be quicker to sauté the pre-cubed chicken rather than sauté the entire chicken breast and then cube it. If you grill the chicken, cube it after you grill it. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner   &nbsp; The post Greek Nachos appeared first on Life At The Table.

Herb Vinaigrette: Add Burst of Flavor, Versatility and Health Goodness to Any Dish   Are you ready to add a burst of flavor and healthy goodness to multiple dishes with a sauce that will have your tastebuds saying, “Give me more!”?   Searching for the perfect harmony of flavors can be a lifelong culinary pursuit.    Allow me to introduce you to a sauce that deserves a spot in every kitchen: herb vinaigrette.  &nbsp; A Burst of Flavor Whether you use basil, parsley, cilantro, tarragon, or dill, herb vinaigrette deserves a place in every kitchen.   As summer tiptoes into full bloom, the key to a vibrant burst of flavor in this vinaigrette is fresh herbs.   You’ll want to make this taste bud tantalizing vinaigrette all year ‘round if you have access to fresh herbs.   Now fresh herbs are key, but no vinaigrette is complete without a good dose of acidity.    And it’s here that my favorite citrus fruit &#8211; lemon &#8211; plays a crucial role.    I always, always, always have fresh lemons in my kitchen.  &nbsp; Versatility In addition to its vibrant flavors, the allure of a fresh herb vinaigrette is its versatility in your kitchen  Of course this vinaigrette will elevate any salad greens you you dress with it.   But don’t stop there.   This herb vinaigrette has transformative power over even the simplest of dishes.   Drizzle it over roasted vegetables, rice pilaf, grilled chicken, or use it as a dipping sauce for some crusty bread.  &nbsp; Healthy Goodness  While your slathering your new favorite vinaigrette over everything on your plate, it may be heartwarming to know that this symphony of flavors is also very good for you.   Fresh herbs are rich in vitamins, minerals, and antioxidants, making them an excellent addition to your diet.    Lemons not only add a tang of flavor to but provide a shot of Vitamin C.   And perhaps more importantly, since you’ve made this soon-to-be-your-favorite -sauce in your own kitchen using fresh ingredients, you’ve treated yourself well.    Because you’ve avoided all the preservatives, fillers, added sugars and salt etc., that arrive in your home in the form of bottled salad dressings.  &nbsp; Herb Vinaigrette: Try It Today  My version of this  simple herb vinaigrette uses tarragon, dill, cilantro, and the green only parts of the green onion.  Try it with your favorite herbs and come up with the combination that makes your taste buds dance.  Embark on this flavorful journey today.  &nbsp; Print Herb Vinaigrette Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews This aromatic dressing brings together the vibrant flavors of fresh herbs with the tanginess of fresh lemon juice.  Ingredients 1/2 cup olive oil 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 tablespoon fresh dill, minced 1 tablespoon fresh tarragon, minced 1 tablespoon fresh cilantro, chopped 1 tablespoon minced green onion Kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Whisk together the lemon juice and Dijon mustard. Whisk the olive oil into the lemon juice and Dijon mustard. Stir in the dill, tarragon, cilantro, and minced green onion. Season with salt to taste. &nbsp; &nbsp; Notes Notes: Add in any of your favorite fresh herbs to this easy, fresh, and bright salad dressing. For a flavor kick, whisk in a few red pepper flakes. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner   The post Herb Vinaigrette appeared first on Life At The Table.

&nbsp; Shrimp Ceviche: A Flavor Symphony From the vibrant beaches of Peru comes a seafood culinary marvel waiting for your taste buds&#8217; acquaintance. It&#8217;s ceviche; a cold seafood dish cooked, not by heat but by the magic of marinating citrus juice. It&#8217;s the ultimate ambassador of Latin American gastronomy that has been making waves for centuries and captivating palates worldwide. Ceviche is absolutely a must-try for the home cook. And it&#8217;s super easy to make. &nbsp; Ceviche is &#8220;Cooked&#8221; in a Marinade of Citrus Juice But first a brief discussion of cooking proteins. Denaturation is the technical word used to describe the process of altering the original structure of a protein, in other words, cooking a protein. The most familiar way we denature a protein is with heat. But there is also another process used to denature the delicate proteins of seafood and that is with acid. With my ceviche recipe, lime juice is the acid star of the denaturation show. You just need to marinate the shrimp long enough to ensure safety and achieve the desired texture- firm yet tender. It&#8217;s culinary science at its most delicious! &nbsp; Ceviche is a Dish Stepped in History Ceviche&#8217;s origins are deeply ingrained in history, dating back to the ancient Moche civilization in Peru. Archeologists believe the earliest forms of ceviche were made by this coastal people in current-day Peru who used local fermented juice from banana passionfruit to &#8216;cook&#8217; their seafood. The recipe evolved over time over time into the ceviche we know today with the arrival of the Spaniards and their citrus fruits intto South America. Now, ceviche isn&#8217;t simply a dish; it&#8217;s a cultural emblem, adored and celebrated in Peru as their national dish on June 28 of every year. The Peruvian version of ceviche also includes a tone of heat provided by aji peppers which rate between 30,000-50,000 on the Scoville Heat Scale. &nbsp; Make Ceviche At Home My ceviche recipe is more akin to the Mexican version of this simple yet tasty dish. The featured protein is fresh, plump shrimp, tomato, a bit of garlic, lime juice, lemon juice, and a bit of heat from a jalapeno which won&#8217;t scorch your tongue off as they come somewhere between 2,500-8,000 units on the Scoville scale. All of these ingredients are all mixed together with a bit of olive oil which allows the flavors to meld and marry, and most importantly allow the lime juice to work its magic on cooking the shrimp. Garnish with some cilantro and chopped avocado and voila! You&#8217;ve got yourself a beautiful dish that will awaken your tastebuds and put a smile on your face. Serve it with some chips for a crunch. Make this refreshing ceviche at home and enjoy the experience of having your tastebuds transport you to the sunny coastal regions of Latin America. Print Ceviche Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Ceviche is a marriage of palate-pleasing flavors that is refreshing and simple to make. It&#8217;s a must-try for the home cook. &nbsp; Author: Sandra Lewis Prep Time: 10 Cook Time: 1 hour Total Time: 1 hour 10 minutes Yield: 1 cup 1x Ingredients 1 Roma tomato peeled, seeded, small dice 1 jalapeno, minced 1/2 teaspoon garlic, minced 6 oz sea shrimp, peeled and deveined, or scallops juice of 3 limes juice of 1 lemon 1 tablespoon olive oil 1/2 teaspoon red pepper flakes 1 tablespoon cilantro, chopped kosher  salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Combine all the ingredients except the cilantro in a container or bowl. Season with a bit of salt. Cover and refrigerate for at least 1 hour or until the seafood is &#8220;cooked&#8221;. Taste and season with additional salt as needed. Add the cilantro prior to serving. Notes Optional: Add a bit of chopped avocado to the ceviche at serving time Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; &nbsp; &nbsp; &nbsp; The post Ceviche appeared first on Life At The Table.

&nbsp; Spicing Up Tradition: The Asian Cole Slaw Adventure Ever thought of giving a global spin to your traditional, quintessentially American cole slaw? Here&#8217;s your cue to take the plunge and explore the enticing world of Asian Cole Slaw. My rendition of the classic American slaw takes your tastebuds on a journey to Asia. It’s a gastronomical journey with its bold flavors and vibrant ingredients that breathes new life into the familiar dish. It promises to be the star on your dining table, a conversation starter at parties, and a reason to experiment with adding new flavors to classic dishes. &nbsp; Cabbage, A Potent Health Ally Originating from the Dutch word &#8216;koolsla&#8217;, meaning &#8216;cabbage salad&#8217;, this dish was introduced to America by Dutch immigrants. This lowly garden vegetable is elevated to rock star status in several cuisines including German, Russian, Indian, Mexican, and Korean to name a few. It&#8217;s fascinating how this simple dish has been embraced and adapted by different cultures worldwide, with each bringing its unique touch to the recipe. And of course cole slaw makes an appearance at BBQs and picnics all across the US. There’s good reason for the use of cabbage around the world &#8211; it’s potent health ally. Cabbage is rich in nutrients, packed with antioxidants, promotes heart health, and aids in digestion, just to name a few benefits. &nbsp; Your Tastebuds Will Love This Spice Combination My version of this slaw adds sesame oil, rice vinegar, and ginger for a pop of&nbsp; flavor that is refreshingly different. Red onion slices and colored bell pepper dice add color and crunch. Cubed pineapple adds color, a pop of flavor, and a hint of sweet that is totally unexpected in American cole slaw. But the most exciting and addictive component is the crunchy and tasty Chinese Five Spice toasted nuts. I’ve used a combination of cashews, pecans, and almonds, but you can use whatever nuts float your boat. &nbsp; Tips for Making Asian Cole Slaw 1. Toast the nuts a day ahead. Give them some time in the fridge to cool and crisp up even more as the sugar cools. Don’t skip this garnish it’s absolutely delightful. The nuts make more than you need for the salad and they make a great snack in the days following. 2. Make the dressing ahead. The flavors in the salad will deepen the longer it sits. 3. Don’t drown the salad. Start with a small amount of dressing, taste and more as needed. 4. Season the salad right before serving. Taste and season with salt right before serving. Salt makes cabbage weep, drawing water from the cabbage cells. Add just the amount of salt needed to season properly. 5. Make your mark. Don’t hesitate to make this slaw your own with the addition of other vegetables &#8211; shredded carrot, mangoes, etc. &nbsp; Try This Asian Cole Slaw Today Asian Cole Slaw is not just a dish, it&#8217;s an exciting culinary journey waiting to begin. So why not grab a cabbage and embark on a flavorful ride? &nbsp; Print Asian Cole Slaw Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Asian Cole Slaw puts a global spin on an American classic with its bold flavors and vibrant colors topped with Chinese Five spice nuts. Author: Chef Sandra Lewis Prep Time: 20 minutes Cook Time: 1 hours Total Time: 1 hour 20 minutes Yield: 6 cups 1x Ingredients Units USM Salad 8 oz cole slaw mix 1 cup pineapple, diced 1 cup red bell pepper, diced 3/4 cup red onion, sliced (half-moon) 2 tablespoons shredded ginger 2 teaspoons toasted sesame seeds 1/4 teaspoon red pepper flakes kosher salt to taste Optional: 1/2 cup chopped cilantro Dressing 2 tablespoons rice vinegar 1 tablespoon garlic, minced 1 1/2 teaspoons sesame oil 1 teaspoon sugar 2 tablespoons olive oil Chinese Five Spice Nuts 1 large egg white 1/4 cup packed brown sugar 1/4 cup white sugar 1 tablespoon Chinese Five Spice 1 tablespoon soy sauce 1 teaspoon kosher salt 2 cups nuts, cashews, pecans, almonds <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Chinese Five Spice Nuts Heat oven to 250˚ F. Line a sheet tray with parchment paper or a silicon mat. Whisk the egg white until it becomes frothy and foamy. Whisk in the sugars, Chinese Five Spice, soy sauce and kosher salt until combined. Add nuts and use a spatula to thoroughly coat the nuts. Use your hands to lift the nuts from the egg white mixture and lay them  in an even layer on the sheet tray. Bake, stirring every 15 minutes until toasted and crispy, about 1 hour. Dressing In a medium bowl, whisk together the rice vinegar, sesame oil, garlic, and sugar. In a steady stream, whisk the olive oil into the rice vinegar mixture. Set aside for salad assembly. Salad Assembly Toss the slaw mixture with the pineapple, red bell pepper, and red onion. Pour the dressing into the salad mixture and toss. Add in the sesame seeds and red bell pepper (and cilantro) and toss once more. Taste and adjust seasoning, if needed. Plate the salad and garnish with the Chinese Five Spice nuts. Notes You may or may not need kosher salt in this salad. Taste it and make your own judgement. I don&#8217;t toss a lot of the nuts into the salad because they will grow soggy. Place extra nuts on the side for people to garnish their own salads. Nutrition Serving Size: 1/2 cup Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Asian Cole Slaw appeared first on Life At The Table.

Discover Zabaglione: Italy&#8217;s Exquisite Dessert You Can Make at Home Are you in search of a luxurious dessert that&#8217;s surprisingly easy to make at home? Look no further than zabaglione. &nbsp; Zabaglione: A Classic Italian Dessert This traditional Italian dessert, beloved for centuries, is a culinary delight that combines simplicity and elegance. With just three main ingredients and a bit of whisking prowess, you can create a dessert that will transport you straight to the heart of Italy, one spoonful at a time. Zabaglione (pronouned zah-buhl-yoh-nee) is an airy, custard-like dessert made from egg yolks, sugar, and Marsala wine. The result is a frothy and indulgent treat with a complex flavor profile: the richness of the egg yolks, the sweetness of the sugar, and the depth and warmth of the Marsala wine come together in a symphony of flavors that is absolutely irresistible. &nbsp; Zabaglione: A Versatile Dessert The beauty of zabaglione lies not only in its taste but also in its versatility. Enjoy it warm straight from the pot, or chill it for a refreshing treat. It&#8217;s delightful on its own, but feel free to get creative with pairings. A dollop of zabaglione can elevate fresh seasonal fruits, and it&#8217;s sublime when served alongside a slice of pound cake or a couple of ladyfingers. Making zabaglione at home might sound like a daunting task, but it&#8217;s simpler than you&#8217;d think. Yes, it does require a bit of continuous whisking (a great arm workout!), and a careful eye to ensure the mixture doesn&#8217;t overcook. But once you&#8217;ve mastered this process, you&#8217;ll be rewarded with a dessert that&#8217;s not only delicious but also impressive to serve. &nbsp; Tips for Mastering Zabaglione 1. Use room temperature eggs. Separate your eggs when they are cold. Let the egg yolks come to room temperature before mixing them with the sugar and wine. They mix easier and will more quickly cook. 2. Whisk vigorously and continuously to incorporate as much air as possible and prevent the eggs from curdling or scrambling. 3. Use a double boiler for gentle cooking. A glass bowls set over simmering water is a great substitute. 4. Control the heat. Keep the water in the lower pot at a gentle simmer. Lift the upper bowl away from the lower pot if it gets too hot, but never stop whisking. 5. Cook until ribbon stage. Zabaglione is done when the custard forms a “ribbon” off the end of the whisk and holds its shape for a moment in the mixture. &nbsp; Give Zabaglione a Try Today There&#8217;s something soothing about the rhythmic whisking, and the transformation of simple ingredients into a luxurious dessert is truly magical. It&#8217;s a culinary experience that engages all your senses. Each spoonful of zabaglione is a moment of pure bliss. So why not add a touch of Italian elegance to your next meal? Give zabaglione a try. It&#8217;s a delightful culinary journey that will leave you and your guests craving for more. Here&#8217;s some additional desserts for you to try! Strawberry And Amaretto Crumble with Lavender Whipped Cream Payasam: Creamy, Dreamy Comfort You’ll Fall in Love With Dutch Baby &nbsp; Print Zabaglione Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Zabaglione has luxurious feel to it but is surprisingly easy to make at home. Give zabaglione a try. It&#8217;s a delightful culinary journey that will leave you and your guests craving for more. Author: Life At The Table Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 1 1/2 - 2 cups custard 1x Ingredients 4 egg yolk, room temperature 1/2 cup granulated sugar 1/2 cup Marsala 1/2 cup &#8211; 1 cup of fresh fruit per person sliced almonds, toasted <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions In a medium bowl, whisk the egg yolks until foamy. Whisk in the sugar. Whisk in the Marsala Set the bowl over simmering (not boiling) water. Whisk vigorously and continuously until the mixture thickens and greatly expands its volume. You&#8217;ll know it&#8217;s done when the mixture leaves a &#8220;ribbon&#8221; on top of the custard when the whisk is lifted from the bowl. Serve warm over fresh-cut fruit and topped with the toasted almonds. Notes Adjust your heat so that the water always maintains a gentle simmer. The mixture will curdle if it gets too hot. Remove the bowl from above the simmering water to cool it down. Don&#8217;t stop whisking once the process begins or your eggs will burn or curdle. It&#8217;s a commitment once you begin, but, oh, so worth the effort. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Zabaglione appeared first on Life At The Table.

&nbsp; Break out of your ground beef hamburger rut with a falafel burger. &nbsp; History of Falafel Falafel is a popular Middle Eastern dish consisting of deep-fried balls or patties most commonly made from ground chickpeas and mixed with various herbs, spices, and onions. While the exact origin of falafel is debated by historians, there’s no doubt that in the 20th century falafel gained widespread popularity as a street food in Middle Eastern countries including Lebanon, Egypt, Syria, and Turkey. Falafel is considered the &#8220;National Dish&#8221; of Israel. &nbsp; Tips For Making Falafel Here are some tips and tricks for perfecting your homemade falafel burger. 1. Use dried chickpeas. Soak them overnight in cold water allowing them to double in size.  Drain and dry them thoroughly before grinding. I spin mine in my salad spinner to remove excess moisture. Do not use canned chickpeas; they will fall apart in your frying pan. 2. Use fresh herbs not dried. Fresh herbs like cilantro, parsley, and mint gives falafel its vibrant green color and lends to its fresh flavor. 3. Season generously. Spices like ground cumin and coriander enhance the falafel’s  flavor profile. Adjust the seasoning levels to match your taste. Add in cayenne or red pepper flakes to boost the heat level. 4. Don’t forgo the baking powder. While it might seem an odd ingredient in a fried patty, baking powder is an important ingredient to ensuring your falafel patties are light and fluffy. 4. Maintain the proper oil temperature. This is where a kitchen thermometer comes in handy. Heat your oil to around 350˚ F. Test a small pinch of falafel batter before cooking a large batch. 5. Freeze leftover falafel batter. You’ll have a better outcome if you freeze leftover falafel batter rather than cooking and freezing cooked falafel patties. Freeze pre-formed falafel patties in a single layer on a sheet tray lined with parchment paper. Once frozen remove them from the sheet tray into your container of choice. Don’t forget to label the container. &nbsp; Give This Falafel Burger A Try Today Once your falafel patties are cooked, assemble your burger with all your favorite toppings and condiments. The falafel burger recipe below includes a spicy yogurt sauce. So go ahead, give the falafel burger a try on your next burger night and discover the delicious world of plant-based proteins. Looking for another recipe to use the fabulous chickpea? Try this one. &nbsp; Print Falafel Burger Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews With its rich history, delightful flavor, and numerous health benefits falafel is a fantastic substitute for the traditional hamburger patty that will leave you craving for more. Author: Life At The Table Ingredients Falafel Burgers 2 cups dried chick peas (not canned) 5 garlic cloves 1/4 cup onion slices 2 bunches of cilantro 1 tablespoon ground cumin 1 tabelspoon baking powder 2 teaspoons coriander 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/8 teaspoon ground cardamom Spicy Yogurt Sauce 1 cup Greek yogurt 1 tablespoon tahini 2 teaspoons Sriracha 1 garlic clove, minced 2 teaspoons lime juice kosher salt to taste <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Soak dried chickpeas overnight. Drain chickpeas and run them through a salad spinner to dry thoroughly. Place the chickpeas and the remaining falafel ingredients in food processor. Grind until the mixture begins to hold together, stopping every now and then to scrape down the sides of the bowl. Don&#8217;t add any water to the mixture as this will make your falafel batter too wet and it will fall apart when cooking. From the falafel patties into patties, 3-1/2 inches wide x 1/2-inch thick. Heat a large skillet. when the skillet is hot add enough oil to create a layer of oil 1/4-inch deep. When the oil is hot (ideal temperature is 350˚ F), add the falafel patties to the skillet. Don&#8217;t overcrowd the skillet. Fry the patties on each side until browned. Remove to a paper towel tot cool. Serve immediately on the bun and toppings (tomato, onion, etc.) of your choice with the Spicy Yogurt Sauce. Spicy Yogurt Sauce Place all the spicy yogurt sauce ingredients into a medium-sized mixing bowl. Whisk the ingredients together until combined. Taste and adjust the seasoning as needed. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner &nbsp; &nbsp; The post Falafel Burger appeared first on Life At The Table.

&nbsp; What’s a quick-cooking seed that we eat like a grain and is considered a “super food”? It’s quinoa. &nbsp; What is Quinoa? Quinoa (keen-waa) is pronounced nothing like it looks when written &#8211; Q-U-I-N-O-A. Although the culinary world treats quinoa like a grain, it’s actually a seed that hails from South America where it has a revered history with the Incas. Long before we understood the science behing this tiny seed, the Inca’s considered quinoa the “mother of all grains”. So true as this little seed packs a punch of protein and fiber clocking in at 8 grams and 5 grams respectively in 1 cup. Quinoa is the star of this recipe: Mediterranean Quinoa Salad with Pan-Seared Salmon. &nbsp; Mediterranean Quinoa Salad and the Mediterranean Style of Eating The Mediterranean diet has long been touted as one of the healthiest in the world, and for good reason. Filled with fresh vegetables, fruits, lean proteins, and healthy fats, this way of eating promotes heart health, weight management, and longevity. What’s not to like. One staple of the Mediterranean diet that has gained popularity in recent years is quinoa. It’s the perfect way to add plant-based protein to your diet because quinoa is a perfect protein. This means that this quinoa salad provides all 9 of the essential amino acids that our bodies don’t produce. If you haven’t already fallen in love with quinoa for its health benefits, maybe this will help. &nbsp; Versatility of Quinoa Quinoa is a versatile pantry ingredient. It can be used in a variety of dishes, from breakfast bowls to salads to casseroles. It can be cooked in water or broth, and can be seasoned with a variety of herbs and spices to give it different flavors. &nbsp; Mediterranean Quinoa Salad with Pan-Seared Salmon Try quinoa in my Mediterranean Quinoa Salad. You’ll be swept away with the flavors of the Mediterranean, including oregano, red wine vinegar, garlic, grape tomatoes, bell pepper, green onions, and parsley. Top it with pan-seared salmon. You can also dip your toe into the world of quinoa with my Sweet Potato, Quinoa, and Feta Cheese bowl. Both of these recipes featuring quinoa, the superfood and quick-cooking seed with a long history, will make you feel like you’re relaxing seaside on the Mediterranean. &nbsp; Print Mediterranean Quinoa Salad Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews You&#8217;ll feel like you&#8217;re relaxing seaside with this Mediterranean Quinoa Salad. It&#8217;s super delicious and super easy even on a weeknight. Author: Life At The Table Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 4 Servings 1x Ingredients Units USM Salad 1 cup quinoa 15 grape tomatoes, halved 4 green onions, bias sliced 1 bunch parsley, roughly chopped 1/2 cup bell pepper (red, yellow or orange), medium-dice 1 lemon Dressing 1/4 cup red wine vinegar 1.5 teaspoons dried oregano 4 garlic cloves, minced 1/2 cup olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Cook quinoa according to package directions. Add the chopped vegetables to a medium sized bowl. Add the cooked quinoa to the bowl with the vegetables after the quinoa has cooled to room temperature. (Tip: Spread the cooked quinoa onto a sheet tray in a single layer to facilitate faster cooling.) Combine the red wine vinegar, oregano, and garlic in a medium bowl. Whisk the olive oil into the red wine vinegar mixture. Taste the dressing and season with kosher salt as needed. Pour the dressing over the quinoa mixture and stir to combine. Add the parsley and stir to distribute throughout the salad. Taste the salad and season with kosher salt as needed. Zest the lemon over the top of the salad. Cut the lemon in half and a squeeze of fresh lemon juice over the top of the salad/pan-seared salmon for an additional pop of flavor. Notes And any vegetables you like to this salad. Pan-sear the protein of your choice to top this delicious salad. Nutrition Serving Size: 1 1/2 cups Calories: 353 Sugar: 17.8 g Sodium: 40.9 mg Fat: 11.9 g Saturated Fat: 1.9 g Trans Fat: 0 g Carbohydrates: 56 g Fiber: 10.9 g Protein: 11.8 g Cholesterol: 0 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Mediterranean Quinoa Salad appeared first on Life At The Table.

If you&#8217;ve ever eaten a dish that was just so-so, the culprit may just be the lack of a sauce or a lackluster sauce. Sauce is everything in cooking. A good sauce is the finishing touch on a dish that ties everything together and elevates that dish from mediocre to extraordinary. Sauce-making is not just for the professional chef. It’s the right of every home cook to serve a sauce that will transform a simple dish into a masterpiece. Today’s recipe is a simple Guinness Mustard Sauce made with Guinness beer as the star of the show. This iconic Irish stout has a long history that lends itself to being not just a drink for the ages, but a versatile and delicious ingredient in the kitchen. &nbsp; A Brief History of Guinness Beer The story of Guinness beer dates back to 1759 when its founder, Arthur Guinness, started brewing at the St. James&#8217;s Gate Brewery in Dublin, Ireland. You may also know Guinness beer through another connection &#8211; the Guinness Book of World Records. Yes, true. In the early 1950’s Sir Hugh Beaver, Managing Director for the Guinness Brewery argued with some fellows in his hunting party about which bird was the fastest bird in the UK. They never did come to an agreement on that question, but the idea for a book of world’s records was born. And the rest is history. &nbsp; The Bold, Dark Flavors of a Guinness Mustard Sauce Now back to sauce. Guinness beer has a unique flavor profile that comes from the combination of roasted barley, hops, and yeast, resulting in its deep, dark, and malty taste. With a simple list of companion ingredients like shallot, garlic, dijon mustard, fresh or dried thyme, and a bit of brown sugar to offset the natural bitterness of beer, this delightful Guinness Mustard sauce can be prepared in record time. And it will transform your meal into a culinary experience you won&#8217;t forget. This Guinness mustard sauce is especially delicious over pan-seared lamb chops. But you can also serve it with other roasted and grilled meats Elevate your evening meal with this delightful sauce and pair it with some fun conversation as you peruse the Guinness Book of world records. &nbsp; Print Mustard Guinness Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Guinness Beer paired with shallots, garlic, Dijon mustard, and a bit of brown sugar makes a delicious sauce in record time. Author: Life At The Table Ingredients 2 tablespoons shallot, minced 1 tablespoon garlic, minced 2 tablespoons dark brown sugar 1 tablespoon Dijon mustard 1/2 cup beef broth 1/2 cup Guinness 1 teaspoon fresh thyme 2 tablespoons butter, cold 2 tablespoons flour olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Lightly heat a saucepan. Add just enough olive oil to coat the bottom of the pan. Add the shallots and sauté gently until lightly brown. Add the garlic. Sauté until fragrant. Add the brown sugar and the Dijon mustard. Add the beef broth and Guinness beer. Gently simmer 10-15 minutes to allow flavors to meld and cook off the alcohol. While the sauce simmers, knead together the cold butter and flour to form a smooth &#8220;dough&#8221; ball called a beurre manie. You will use this to thicken the sauce. Once the sauce has simmered, thicken the sauce to the desired consistency by dropping and whisking bits of the beurre manie into the sauce. Once the sauce has reached the desired consistency, add the thyme. Taste and adjust the seasoning with kosher salt. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Mustard Guinness Sauce appeared first on Life At The Table.

Let’s Crack the Code on How to Poach an Egg Poached eggs is a mystery for a lot of home cooks, yet it’s a culinary staple that dates back to the dawn of time. Today, let’s crack the code on how to poach an egg. &nbsp; Why Poach An Egg With a history that dates back to antiquity, the poached egg’s popularity is due to its light, delicate texture of its whites combined with the rich, runny yolk that’s like a built-in sauce. Poached eggs make an appearance in multiple cuisines such as the American classic Eggs Benedict, North African shakshuka, and Turkish çilbir which is poached eggs with a tangy yogurt sauce. Poached eggs are a versatile and nutritious option any time of day. Eggs clock in at only 78 calories each and with 6 grams of protein. They’re also rich in a variety of nutrients including Vitamin D. &nbsp; Poached Eggs Can Be a Challenge So you’re tired of the same ol’ same ol’ scrambled egg routine, but you dismiss the idea of poaching an egg because it can be a challenge. The whites spread out in the water like a beautiful sea creature but not a great look for poached eggs where you want tight and compact whites. Sometimes the egg sticks to the bottom of the pan and then tears apart as you remove it from the water. Or you may overcook or undercook your egg, either way it’s not a pleasant result. &nbsp; Top Three Tips for How To Poach an Egg Let’s peel away the mystery of poached eggs. Here are my top three tips. Maintain a gentle simmer between 185˚ &#8211; 190˚ F throughout the poaching process. A kitchen thermometer is a great investment and a handy tool to have on hand to help maintain the proper temperature. Drop your WHOLE egg still in its shell into the simmering water for 10 seconds. This will assist in congealing the whites prior to poaching. After this, you’ll break your egg and add it to the water for 3 minutes, no longer than 5 minutes. Add a bit of white vinegar to the water to help congeal the whites. Contrary to critics of this approach, I’ve never had an egg that tasted like vinegar. Get ready to enjoy the glory and versatility of poached eggs. Once you have the process down, your creativity is you only limitation. Get the full recipe on how to poach an egg below. &nbsp; Print How To Poach An Egg Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Poached eggs are a delicious and versatile option any time of day. Take the guess work out of achieving a perfectly poached egg with this recipe. Author: Life At The Table Ingredients Eggs Pot or deep saucepan filled with at least 1 quart of water 1 tablespoon white vinegar Wooden spoon Slotted spoon or fish spatula <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Fill a large pot with at least 1 quart of water. Bring the water to a simmer, at least 185 &#8211; 190 degrees F. You&#8217;ll see bubbles on the bottom with lots of steam coming up. A kitchen thermometer is a handy tool in the kitchen to monitor the temperature of the water. Drop your WHOLE egg into the simmering water for 10 seconds. Count this off so you don&#8217;t go over. Remove the whole egg from the water. Add 1 tablespoon of white vinegar to the water. Break the egg into a small ramekin. Swirl the water with the stem of a wooden spoon. Dip the ramekin into the water to release the egg into the swirl. Set your timer for 3 minutes. No more than 5 minutes, depending on how much you want the yolk cooked. Remove the egg from the water with a slotted spoon or fish spatula. As the egg is simmering, check the temperature of the water. Maintain as close as possible the goal of 185-190 degrees F. Voila! Perfectly poached egg. Notes With this approach there is no need to strain your egg beforehand, or trim the whites afterwards. Cooking the whole egg for 10 seconds works to begin the process of congealing the whites before dropping the unshelled egg into the water. Enjoy! Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post How To Poach An Egg appeared first on Life At The Table.

&nbsp; Do you have a hankering for pizza tonight and have everything you need to make a pizza crust, but no pizza sauce on hand? Don’t despair. With only six simple ingredients you can make the best tasting pizza sauce you’ve ever had in as little as 20 minutes. &nbsp; Americans Love Tomatoes and Pizza Sauce The star of the pizza sauce show is fresh Roma tomatoes. Did you know that tomatoes are the the second most consumed vegetable in the United States according to the USDA’s Economic Research Service? Tomatoes are botanically a fruit, not a vegetable, but the government classifies them as a vegetable. We’ll let that slide for now. It is true that we love tomatoes. The most recent figures show that we consume 18.8 pounds per capita of fresh tomatoes. And, that figure represents only 40% of tomatoes available for consumption. The means that more than 60% of available tomatoes are canned. And pizza sauce is the number one driver of that high number and the real reason we’re talking about tomatoes. &nbsp; Sauce is Simple To Make It doesn’t take hours or a lot of time to make a pizza sauce on a weeknight. Lightly sauté some onion and garlic, add in your fresh tomatoes and tiny bit of water or red wine. Simmer until the tomatoes are cooked down. Stir in some Italian seasoning and red pepper flakes if you’re the spicy kind. Finish with a touch of red wine vinegar to brighten the flavors. And you are good to go. &nbsp; Make Your Own Pizza Sauce Americans buy more than 3 billion pizzas each year and most, if not all, are topped with canned tomato sauce. Fresh always beats anything out of a box, bag or can. Or a meal passed through a window or delivered to your doorstep. And less expensive too. The most important benefit to making your own pizza sauce on a weeknight is more time spent around the home table hearing about everyone’s day. And feeding your body the most nutritious meal possible. Yes, even pizza. So don’t despair. Make my simple pizza sauce today. In need a a quick pizza crust. Try my flatbread crust. &nbsp; *As an Amazon Associate I earn from qualifying purchases.* Print Homemade Pizza Sauce Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews The next time you get a hankering for pizza, make your own. This simple and delicious sauce comes together in record time. Author: Life At The Table Prep Time: 10 Cook Time: 12 Total Time: 22 minutes Yield: 1 1/2 cups, enough for 2 12-inch pizzas 1x Ingredients 3 Roma tomatoes (12 oz), roughly chopped 1/2 cup onion, roughly chopped 1 tablespoon garlic, roughly chopped 1 teaspoon Italian seasoning 1 teaspoon red wine vinegar 1/4 teaspoon red pepper flakes 1&#8211;1/2 cups water (or red wine) olive oil kosher salt <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Heat a 10-inch skillet over medium/medium-high heat. Once the skillet is heated, drizzle in enough olive oil to coat the bottom of the skillet. Add the chopped onions. Sauté the onions until translucent. Add the garlic. Sauté just until fragrant. Add the tomatoes to the skillet. Add 1/2 cup of water (or red wine to the skillet). If your skillet goes dry, add more liquid a little bit at a time. The goals is to cook down the tomatoes ending up with a chunky, not watery sauce. Once the tomatoes have cooked down, i.e, they have lost their shape and have been incorporated into the sauce, remove the skillet from the heat. Stir in the Italian seasoning, and red pepper flakes. Taste and then add in the red wine vinegar. Taste again and adjust the seasoning with kosher salt as needed. Notes 3 large Roma&#8217;s are about 12 oz. You&#8217;ll need more than 3 if the tomatoes are smaller. Garlic lovers unite! If you love garlic, definitely add more garlic. Add a bit more of red wine vinegar if your sauce still needs a bit of brightening from the acid. Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Homemade Pizza Sauce appeared first on Life At The Table.