Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Baked Jalapeño Cheddar Chicken

Baked Jalapeño Cheddar Chicken

Crispy, Moist & Delicious Baked Jalapeño Cheddar Chicken

Crispy, Moist & Delicious Baked Jalapeño Cheddar Chicken

OMG.  A crispy baked chicken dish that isn’t dry and the flavor punch is out of this world?!?!? Ummm….Yes Please!

I made this and my husband absolutely devoured it.  Holy Moly.  It is Knock-Your-Socks-Off…. Slap-Yo-Mama Good!!!

And, best of all, simple!  I promise…make it once and you’ll never miss fried chicken.

Here’s how ya do it:

Season Your Chicken

Season Your Chicken

You can use a package of chicken tenders, but since I didn’t have any, I used 3 Chicken Breasts (organic & grass-fed).  Then I took my kitchen shears and cut each breast into 3 similar sized pieces (you could use a knife as well).  Sprinkle them with a little bit of seasonings, and you’re good to go.  You can keep it simple and just salt and pepper them.  I also used Onion Powder, Garlic Powder and Dry Mustard.  You could also throw in some herbage and use Italian Seasoning.  I just wanted to keep the seasonings pretty simple and let the flavor of the chicken and jalapeño take front stage.

Crispy, Crunchy Cracker Breading

Crispy, Crunchy Cracker Breading

Prepare your Cracker Breading.  Just crush a couple of handful of buttery crackers.  Then season them with a dash of salt, a bit of fresh ground pepper, and some dried jalapeños. I might have added a little bit of garlic powder and onion powder to the cracker mixture as well. TIP: I used Late July Organic Classic Rich Butter Crackers in lieu of Ritz.  They are freakin’ delicious.  I absolutely ADORE these organic crackers!

Cheese & Buttermilk Stations

Cheese & Buttermilk Stations

Grate some Sharp Cheddar Cheese into a bowl and set aside. (Use REAL CHEDDAR CHEESE AND GRATE YOUR OWN!!! Don’t skip out and use that pre-grated crap!! Trust Me on this!)  Pour a bit of Buttermilk into a bowl add a few tsp of your favorite hot sauce, mix and set aside.  (EDB TIP: Whole milk will work as well! Simply Add a tsp or so of lemon juice or vinegar to the milk and let it sit for a few minutes. Easy Peasy!)

Get ready to start dunking & coating!

Get ready to start dunking & coating!

Get a baking sheet ready and place your ingredients in this order: Chicken, Buttermilk, Cheese, Cracker Crumbs.

For this method, I first dipped the chicken into the buttermilk, then into the cheese and tried to press the cheese into the chicken with my fingers before rolling it in the cracker crumbs.  I have to admit, this wasn’t 100% successful.  If this method works for you; Great!  If not, and you are having a difficult time getting the cheese to stick to the chicken and the getting the cracker crumbs to stick as well….do what I did:

Cheese & Cracker Crumbs

Cheese & Cracker Crumbs

Just dump the damn cheese in with the stupid cracker crumbs and mix to combine!  Let me tell you, this was WAY better!!!!  Finally could get the chicken coating to stick!!!

 So, now I change the recipe to:

Dip the Chicken in the Buttermilk, Press the Cheese & Cracker Mixture onto the Chicken firmly with your hands.

Wow.  Much better and a bit simplified.  I’d just to it this way if I were you.  Hey, when you create, you gotta roll with the punches and improvise.  Best part of cooking!!!  I could have left this part out and just put the cheese and crackers together in the first place, but I like to show you, my faithful readers, that sometimes you gotta change things up to make it work.  Cooking is an ever-changing art and there is no one right way to do it.  (Baking is another story!!!!)

On the Baking Sheet

On the Baking Sheet

Line a 9 x 13 with foil and spray with non-stick cooking oil.  Arrange Chicken on pan so they are not touching.  Sprinkle with a bit of parsley. This is what your chicken pieces should look like.

Pop 'em in the Oven!

Pop ’em in the Oven!

The coating does NOT have to be perfect.  Just do the best you can!  It will still come out crispy, moist & delicious!

Cover & Bake

Cover & Bake

Lightly cover with foil and bake for a bit first.  Then, remove the foil the last 10-15 mins to make the chicken get a nice brown, crispy coating.

Perfection.

Perfection.

It already looks absolutely divine.  Now, plate it up!

Served with Horseradish Cheddar Mashed Potatoes

Served with Horseradish Cheddar Mashed Potatoes

I made some seriously good mashed taters to compliment this.  It was a perfect combination.  I had a nice fresh salad on the side as well!

A little saucy drizzle on top!

A little saucy drizzle on top!

I had some of my Top Secret White BBQ Sauce that I drizzled on top.  Killer.  It was honestly killer on this.

I wish I could eat this right NOW!!!

I wish I could eat this right NOW!!!

I will for SURE be making this again soon.  You are going to fall in love….and so will the people you serve it to!

Baked Jalapeño Cheddar Chicken

*Preheat Oven to 375.  Take out 9 x 13 baking sheet, cover with foil and spray with non-stick cooking spray.

*Cut each Chicken Breast into 3 equal portions, or use Chicken Tenders.  Season Chicken with Garlic Powder, Onion Powder, Dry Mustard, Salt & Pepper.  Now get 2 bowls.  One for your Cracker/Cheese Mixture and one for your Buttermilk.  Crush Crackers.  (I put them in a plastic ziplock baggie and crush them up with my hands and then pour that into a bowl.  Works pretty good!)  Season Crushed Cracker Crumbs with Salt & Pepper and add a dash of Garlic and Onion Powder if desired.  Add dried diced jalapeños to crumb mixture and toss to combine.  Add a little parsley if desired!  Add Grated Cheddar to Cracker Crumb Mixture and stir to combine.  (or keep the cheese and cracker mixture separate if you want…but I find combining them worked better).  Pour Buttermilk into separate bowl, add a bit of Hot Sauce and stir to combine.

*Take Chicken and dip into Buttermilk.  Then roll into Cracker Crumb/Cheese Mixture.  With you hands, press mixture firmly into the chicken to make a nice layer of coating.  Lay on baking sheet so they are not touching and sprinkle with Parsley.  Then, cover baking sheet with foil and place them in the preheated oven.  Cook for about 30 mins.  After 30 mins, remove the foil and cook another 10-15 mins or until the chicken in brown and crispy!

*DEVOUR!  

Serve with Sauce of choice:  Alabama White Sauce is Perfection with it! And you can never go wrong with Ranch!

From My Creations to Your Kitchen!

Eat, Drink &  Be Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Pepperoni-Pull-Apart-Pizza

Pepperoni-Pull-Apart-Pizza

Pepperoni-Pizza-Pull-Apart

Pepperoni-Pull-Apart-Pizza

I’m about to knock your socks off. Seriously. Anyone looking for a quick and tasty week night dinner?  One that is so simple your kids can help you make it???  And one that your kids will actually EAT!!!  Then look no further. You are about to fall in love with my Pepperoni-Pull-Apart-Pizza.

Gather Your Ingredients

Gather Your Ingredients

2 Cans Biscuits, Grated Mozzarella, Grated Parmesan, Pepperoni, Red Sauce, Garlic Salt, Parsley (not pictured: Oregano & Pepper)

Cut Pre made Biscuits into Quarters

Cut Pre made Biscuits into Quarters

First, separate each biscuit and cut into quarters. Slice in half, then in half again. You can use a knife, or I found a dough cutter worked like a charm….and was easy enough that the kids could do it!

Dough Pieces, EVOO & Seasonings

Dough Pieces, EVOO & Seasonings

Next, put all the dough pieces I a large bowl and drizzle with Olive Oil, Garlic Salt, Parsley, Oregano and Pepper. Toss to coat, making sure all the dough pieces are covered in EVOO.

Add Pepperoni

Add Pepperoni

Cut pepperoni to bite sized pieces and add to bowl.

Mix Cheeses & Pepperoni

Mix Cheeses & Pepperoni

Add Grated Mozzarella and Grated Parmesan.  Mix gently.

Add a Little over 1/2 the mixture

Add a Little over 1/2 the mixture

Lightly grease a Bundt Pan.  Add a little over 1/2 the mixture into the pan.

Add Marinara Sauce

Add Marinara Sauce

Then, lightly spoon red sauce over bottom layer. Carefully…don’t drown it!!!

Ready to pop in the oven!

Ready to pop in the oven!

Last, add remaining mixture on top to cover the sauce layer.

Ding Ding Ding!!! Dinner's Ready!!!

Ding Ding Ding!!! Dinner’s Ready!!!

Pop into the Oven and Bake.  Tip: If it starts to brown too much, lightly cover with foil the last 10-15 mins.  You want to be sure the inside has had time to cook completely!

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While the Pepperoni-Pull-Apart-Pizza is in the oven, I also highly recommend letting your little helpers make the side dish to enjoy with dinner: a salad chock full of veggies!  Story, and her assistant kitty Glamour, had a blast topping the lettuce with a variety of colorful veggies!

Yummy Goodness

Plate Up the Yummy Goodness!

Carefully remove from the Bundt Pan.  Take a long knife to slice around the edges if it doesn’t come out easily.  Mine just needed a little coaxing, then slid right out when I turned the pan over.

Dinner Is Served!

Dinner Is Served!

Serve with a Salad and an extra side of warm red sauce for dipping!

I mean....

I mean….

Seriously....

Seriously….

How good does this look?!?!?!

How good does this look?!?!?!

Well, it tastes even BETTER than it looks!

Well, it tastes even BETTER than it looks!

TIP: You can also change up the flavors by adding a variety of different fillings.  Omit the pepperoni if you’re a vegetarian, and add in Mushrooms, Peppers & Onions.  Make one with Sausage and Cheese.  Add some Crushed Red Pepper if you like heat. Experiment with different sauces: Pizza, Marinara, Tomato Basil, 4 Cheese, etc.  Get Creative!  The possibilities are endless!

Pepperoni-Pull-Apart-Pizza

  • 2 Cans pre-made Biscuits (or pizza dough) *I used Immaculate Baking ButterMilk Biscuits
  • 2 Cups Shredded Mozzarella
  • 1 Cup Shredded Parmesan
  • Handful Pepperoni, cut into bite-sized pieces
  • 1/3 Cup Red Sauce (I used about 4 heaping TBS of Rao’s 4 Cheese…its what I had in the pantry)
  • 2 TBS Organic Extra Virgin Olive Oil
  • 2 TBS Dried Organic Parsley
  • 2 tsp Dried Organic Oregano
  • 1 tsp Organic Garlic Salt
  • 1/2 tsp Organic Pepper
  • Olive Oil Spray, or Coconut etc

*Preheat Oven 350.  Cut each Biscuit into quarters (4 pieces).  In a large mixing bowl, add dough pieces, cheeses, EVOO, parsley, oregano, garlic salt & pepper.  Mix to combine making sure all pieces are coated in oil.  Grease a Bundt Pan with spray and add a little over half the dough/cheese/pepperoni mixture into the bottom.  Add a thin layer of sauce on top, then cover with remaining dough mixture.  Cook for about 30 mins or until completely cooked through.  Cover with foil if browning too quickly!  Remove and let cool for 3-5 mins.  Turn Bundt Pan over to release Pizza.  Use a knife to loosen side if needed.

Pepperoni-Pizza-Pull-Apart

Pepperoni-Pizza-Pull-Apart

Like I said, this is such a simple and delicious meal to make on the fly.  I think my husband liked it even more than the kids.  Seriously, he said he thinks he prefers this over regular pizza!!!  And, it’s a GREAT way to get the kids involved in the kitchen.  They even loved helping with the salad and veggies while the pull apart was cooking.  Anything to get the little ones cooking is a winner in my book!

Hope You Enjoy Hotcookin!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Ok, so this is going to be a quickie post.  I’ve got so much going on right now.  But, I know if you are like my family…we are getting a bit tired of Turkey.  So, here’s a quick twist on it for ya.  You can basically use most of your leftovers….in a new way!

Fresh Ingredients

Fresh Ingredients

That’s right.  Other than leftovers and a bottle of wine….this is all I used.  So easy.  I chopped up 2 carrots and 2 celery stalks and 2 cloves of garlic. I would have used an onion as well if I hadn’t used a TON in the green bean casserole.  So, feel free to add an onion or shallot if you need to!

Carrots and Celery

Carrots and Celery

Sauté carrots and celery in 1 tsp EVOO until softened, about 5 mins.  Season with Salt and Pepper.  Do not brown!

Add Garlic and Fresh Parsley

Add Garlic and Fresh Parsley

Next, I added my fresh garlic and a handful of fresh parsley I had.  Feel free to add any fresh herbs you need to use up!!! Parsley, thyme and sage would all be great additions!!!  Sauté about 2 mins, or until the garlic is fragrant.  DO NOT BURN THE GARLIC or it will turn bitter.

Leftover Green Bean Casserole

Leftover Green Bean Casserole

I took my Green Bean Casserole and my Kitchen Shears and cut any large beans I had into smaller bite size portions.  Most Pot Pies call for Cream of Something Soup (or you can use flour and fat).  I used the rest of my leftover Green Bean Casserole to act as the “binder” for the pot pie.  If you don’t have any GB Casserole left, feel free to sub on of these!!!

GB Casserole ontop of Veggies

GB Casserole on top of Veggies

Then I just plopped the GB Casserole on top of the Sautéed Veggies and let it warm up so it would mix.

TURKEY TIME!

TURKEY TIME!

When I got it all mixed together, I took all the little pieces and bits of turkey that you’re not sure what to do with (too small for a sandwich….) and threw them in the pan!  If you only have larger pieces, just shred them up with your fingers or chop them up with a knife!

Wine & Gravy, Baby!

Wine & Gravy, Baby!

If you have any gravy leftover, this is a great place to use it!  It will also act as a “binder” and add a little bit of creaminess to it.  I needed a little liquid, so I also added about a cup of white wine.  You could use red wine, beer, or  stock/broth for this part as well.  Just use enough so your pie won’t dry out and it will be creamy!!

Thyme

Thyme

Hot Paprika

Hot Paprika

 

 

 

 

 

 

 

 

 

Next add any herbs and spices you might want to use.   I had smoked my turkey, so I wanted to amplify that flavor.  I used a Hungarian Paprika and Thyme.

Peas, please!

Peas, please!

Next I added a handful (cup or so) of frozen peas.  You can add these or leave them out.  We just adore peas in our pot pies!  Also, you can use 2 cups of frozen mixed veggies at this step if you didn’t have any green bean casserole leftover.  That works great!

Pie Dish

Pie Dish

Simply spray a pie plate and spoon the pot pie mixture in it!  Can it get any easier than this?!?!!

Ready to pop in the oven

Ready to pop in the oven

Last, roll a pre-made pie crust out an inch or so (or make your own).  Be sure it will cover your entire pie with a bit leftover to tuck into the sides of the pan so the toppings won’t spill out.  Then cut a few slits in the top!  You can brush with an eggwash or with milk to get a nice crisp browned top.

I am right here, right now….at this step.  I will bake it 400 for about 30 mins.  (until brown and bubbly)

Pictures to follow.

Just wanted to help you out if you were getting sick of leftovers too!

eat.drink.be Kari

Greek Smothered Hummus

Greek Smothered Hummus

Crisp, Cool & Creamy

Crisp, Cool & Creamy

It’s that time of year…..It’s FOOTBALL TIME!!!!!  Heading to parties, get togethers, or just staying home to tailgate….this season can really pack on the pounds.  Here is the perfect Healthy appetizer to make that is bursting with delightful, refreshing flavor.  It’s easy on the thighs and on the wallet!!!!  A few fresh ingredients take a basic dip and turn it into a masterpiece.  Use a cute serving dish to make it fancy, y’all!  I used my Grandma Sarah’s dish…Green…in honor of the Packers for the Hubs.  (Go Pack Go!!!!)  All you need is a few fresh ingredients, hummus, and a knife; and you’re good to go!

 

Fresh Organic or Homegrown is best!

Fresh Organic or Homegrown is best!

 

Ingredients:

Diced Tomatoes

Diced Cucumbers

Diced Red Onion

Diced Red Pepper

Minced Garlic

GOOD Quality Feta

Hot & Spicy Oregano

Parsley

EVOO, S & P

 

TIP:  Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel.  Sprinkle generously with Salt (and pepper if you like).

TIP: Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel. Sprinkle generously with Salt (and pepper if you like) and let sit for at least 10 mins.  I always dice these guys first so they have time to sit while I prepare the other ingredients!

Next, locate a fancy dish to match your team colors!  Spread a layer of Organic Hummus on the bottom.  (I actually made my Hummus from scratch.  It was a Cilantro-Jalapeño Hummus and it was tastetacular.  However, it is quite time consuming and you have to soak the chickpeas overnight and shell them for a supercreamy hummus.  I’ll post the recipe sometime…But this Smothered Version is packed with so much flavor from the Fresh Veggies & Herbs, I would omit that step and simplify it.  Just purchase a GOOD Organic Store Bought Hummus that you like or just make a quick Garlic-Lemon Hummus from Organic Cans of Chickpeas.  TIP FOR USING CANNED CHICKPEAS:  After Draining and Rinsing, be sure to simmer in fresh water for about 10 mins first before using….that will help take out the metallic taste from the can!!!)

Cilantro-Jalapeño Hummus on the bottom layer

Cilantro-Jalapeño Hummus on the bottom layer

Now, simply mix together all Ingredients in a bowl.  Add a couple swirls around the bowl of EVOO (2 T) and season with Sea Salt and Fresh Ground Pepper.  Crumble the Feta on top and toss.  You can substitute any fresh herb for this that you like.  I used my Homegrown Organic Hot & Spicy Oregano and Parsley.  I was going for a Smothered Greek Hummus, with the Oregano and Parsley, but had to change it up when I realized I didn’t have any Olives or Artichokes to add.  They are a SUPER TASTY addition to this….and another way to change it up!

You Veggie Mix should look something like this:

You Veggie Mix should look something like this.  Fresh & Crisp

Last Step is to spoon the Mixture right on top of the Hummus.  So Simple, right?!?!

Quick & Healthy.  Your friends (and thighs) will Thank You!!!!

Quick & Healthy. Your friends (and thighs) will Thank You!!!!

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas

ARE YOU READY FOR SOME FOOTBALL?!?!?!?!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

KickAss Crostini

KickAss Crostini

Simple & Delicious

Crostini. One of the Most Versatile Appetizers In Existence!!! There are so many topping options, the possibilities are endless. (Bruschetta, Olive Tapenade, Roasted Red Pepper & Feta, Garlic & Herb, Salmon, Cream Cheese & Capers, Pimento Cheese & Chive, Pear & Brie, Roast Beef, Rosemary & Horseradish, Lox, Red Onion & Dill, Nutella & Berries….Seriously, I could go ON and ON!!!)

Nothing better than a crisp, delicious blank canvas to deliver simple culinary bliss. Ingenious, I say! Now, all you have to do is master the basics of making a scrumptious Crostini, and Appetizer Heaven is within your reach!

To do this, all you need is One Little Thing.

garlic. Garlic. GARLIC.

One Simple Garlic Clove

One Simple Garlic Clove

That’s it. Just one itty bitty clove of garlic. It doesn’t matter if the clove is fresh and raw or if you have been using it beforehand to make a quick Garlic Infused Butter or Olive Oil.  Regardless, don’t waste that tiny morsel that is about to take your basic Crostini to a whole other level!  Waste Not, Want Not.

Organic Butter, Organic Garlic Clove, Salt & Pepper

Organic Butter, Organic Garlic Clove, Salt & Pepper

Organic EVOO, Organic Garlic Clove, Salt & Pepper

Organic EVOO, Organic Garlic, Organic Parsley, Organic Garlic Chives, Salt & Pepper

INSTRUCTIONS:

1. Cut Baguette (Local and Organic, if possible! Or even better, HOMEMADE!!!) into slices on a diagonal.

2. Drizzle EVOO over BOTH SIDES.

3. Put on Hot Grill, Grill Pan, or Broil in Oven a few minutes.

4. Flip, and let other side get browned.

*Be sure to watch closely during Steps 3 & 4 so you don’t burn the crostini. DO NOT WALK AWAY from the grill, stove, or oven!!!!

5. Place on Platter HOT SIDE UP!!!!

6. Rub Garlic Clove ALL OVER HOT SIDE OF CROSTINI.

*The Garlic Oil will penetrate the Crostini and allow you so smear garlicky deliciousness all over the slice. YUMMMMM………

7. Top however you choose! Crostini Nirvana is YOURS!!!

 

Oil BOTH sides

Oil BOTH sides

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Rub Garlic Clove Over Hot Side

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Here I was doing a Bruschetta Topping: Tomato, Basil, Mozzarella, Balsamic Vinegar

Beautiful & Delicious!

Beautiful & Delicious!

Hope you Enjoy and Utilize my Simple Secret to KickAss Crostini!

Let the Crostini Madness Begin!!!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Simple Ingredients make a Healthy & Flavorful Dish!

Simple Ingredients make a Healthy & Flavorful Dish!

I am about to knock your socks off with a completely ridiculous, slap-yo-mama delicious, only somewhat nutritious, recipe.

 Salted-Oatmeal-Brown Butter-Butterscotch-Blondies

w/Caramel Drizzle in da Middle

Holy Crap!  That’s right!!!  Did ya catch all that?!?!  They are somewhat healthy…made Organically with Whole Wheat Flour, Chia Seed, Oats, Coconut Palm Brown Sugar…..but then there’s the 2 Sticks of Brown Butter (that’s right…Paula Deen Style, ya’ll).  So I thought before I work on that and post, I’d better rock out something healthy for ya’ll to counteract the Blondie Recipe coming up!  Wanna Sneak Peek???

Out-of-Control Blondies

Out-of-Control Blondies

 

Ok, back to healthy.  Gather your ingredients.

Parsley & Lemon (mustard not pictured for some reason...)

Parsley & Lemon (mustard not pictured for some reason…)

 

1 Cup Organic Parsely

2 T Organic Mustard of Choice

1 Organic Lemon, Juice & Zest

1 T Good Organic Fruity EVOO

Salt & Pepper

Blend.

 

I used the Magic Bullet

I used the Magic Bullet

Bright Green

Fresh & Healthy

Now, Coat your Salmon with it.

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon.  We will use the leftovers to dress the Chopped Salad!

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon. We will use the leftovers to dress the Chopped Salad!

Drizzle EVOO over Baking Sheet.  Bake 400, 16 mins or until desired doneness. (a nice crust will form)

Sprinkle with Salt & Pepper before Baking

Tip: Sprinkle with Fresh Ground Pepper before Baking

Now, we are ready to move on to the Salad while the Salmon is baking.

Gather Ingredients

Gather Ingredients & Chop them Up!

Chop It UP!!!

Orange Bell Pepper, Cucumber, Spinach, Parsley Pesto, Scallions, Carrots, Snap Peas

Toss with Leftover Parsley Pesto

Toss with Leftover Parsley Pesto

Top with Feta, Cucumbers & Fresh Sprouts

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Delicious  & Nutritious

Delicious & Nutritious

 

 eat.drink.be Kari

 

Steak & Chard Rigatoni

Steak & Chard Rigatoni

Using Fresh Ingredients, I created a healthy, satisfying dinner

Using Fresh Ingredients, I created a healthy, satisfying dinner

This was a super easy dish, very satisfying, and delicious!  And it was great hot off the press, room temp, and I ate it cold the next day for leftovers.  YUMMY!!!!  In order to create a recipe, the best thing to do is to look and see what you have in your fridge/pantry that you need to use up!  This is what I found, and the result was wonderful!

Here are some of the Fresh Ingredients I had that I needed to use up!

Here are some of the Fresh Ingredients I had that I needed to use up!

First I wanted to make the Dressing.  I wasn’t in the mood for a heavy, hot pasta dish, so I decided to go with a light Balsamic Dressing.  It was AWESOME!!!!  Simple and delish.  Here’s how to do it:

First Mince 3 Shallots & 3 Cloves of Garlic.  Add S&P

First Mince Shallots & Garlic. Add S&P

Second, Add 5 T GOOD QUALITY Balsamic Vinegar, 3 T GOOD QUALITY EVOO, 2 T Dijon Mustard

Second, Add Balsamic Vinegar, EVOO & Dijon Mustard

Last, Add some Chopped Parsley and Torn Basil. Mix & Set Aside.

Last, Add some Chopped Parsley and Torn Basil.                Mix & Set Aside.

BALSAMIC DRESSING

3 shallots, minced

3 cloves garlic, minced

5 T Good Quality Balsamic Vinegar

3 T Good Quality EVOO

2 T Dijon Mustard

1-2 T Chopped Parsley

1 T Torn Basil

Mix and Set Aside!

INGREDIENTS I NEED TO USE

MORE INGREDIENTS I NEED TO USE

Get Fresh Ingredients Ready!

Get Fresh Ingredients Ready!

Tear Swiss Chard into medium-sized pieces.

Chop Green Onions & Chiffonade Basil.

Get Steak & Onion on Grill.  For the Steak I Karinaded it overnight.  For the Onion, I cut it up and added 1 tsp Balsamic Vinegar wrapped it up in foil and threw it on the grill.  Boil Rigatoni so pasta will be ready!  Be sure to add a  tad of EVOO and salt to your pasta water when it comes to a boil!

Balsamic Onion from Grill

Balsamic Onion from Grill

Grilled Steak with Karinade

Grilled Steak with Karinade

Fresh Tomatoes

Chopped Fresh Tomatoes

Now, get a BIG HUGE GINORMOUS BOWL!!!!!

Throw in a couple of handfuls (half) of the Swiss Chard and add a few T of the Balsamic Dressing from earlier.  Toss and Mix. Then, add half the drained hot pasta on top.  Next, layer the rest of the Swiss Chard then the remaining pasta on top.  This will make it easier to mix and combine!  Add the remainder of dressing on top!

It should now look something like this:

It should now look something like this.

Next add the Tomatoes & Onions.  Toss with Tongs to Combine!

Add Tomatoes & Onions

Add Tomatoes & Onions

Use Tongs to Toss!

Use Tongs to Toss!

Basil & Green Onions & Cheese

Add Basil & Green Onions & Cheese.  Toss.

And Voila, Dinner is Served!

Bon Appétit!

Bon Appétit!

Don't forget the Grilled Bread.  Makes a fantastic accompaniment!

Don’t forget the Grilled Bread. Makes a fantastic accompaniment!

eat.drink.be

@eatdrinkbeKari

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

This gravy is to die for.

Seriously.

Literally.

Throw-yourself-under-a-bus.  Jump-off-the-side-of-a-building.  Go-on-a-long-walk-off-a-short-pier.

Killer.

That said, once you make it, you will not be able to stop.

It is addictive.

You will start trying to make up dishes to create just to smother in this groovy gravy.

It’s that ridiculous.

Enough said.

Fair warning..

Here ya go.

 

Over Awesome Thick Bone In Pork Chops

Over Awesome Thick Bone In Pork Chops

 

So….. Yeah….. Underneath all that gorgeous gravy is a HUGE Bone In Pork Chop.  I should have taken the picture BEFORE I put on the actual amount of gravy on that my husband (and I!!!!) used.  Whoops!  I know I should be embarrassed….but I’m not.  Oh, just you wait.  You’ll see….you cant even help it.  Its. Just. That. Good.  On the healthy plus side, I did serve it with a HEAPING portion of super garlicky lemony kale.  Excellent pairing!  Absolutely fantastic.  Oh, and we might, MIGHT have had some fresh sliced local sourdough….with a beautiful plate of oil and vinegar to dip it in.  But, somehow we both ended up moping our plates clean with the bread instead.  Sorry, but Gravy trumps Oil and Vinegar.

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We threw these bad boys on the smoker….and they turned out PERFECT.

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Be sure to let your meat rest for at least 5 mins when it comes off the grill!!!

Peppers, Tomatoes, Onions

Peppers, Tomatoes, Onions

Your Veg getting gorgeous in the Cast Iron Skillet.

It's Gravy, Baby!

It’s Gravy, Baby!

 

Before Serving, Add Parsley and Adjust Seasonings!

There's a whole lotta LOVE on this plate!

There’s a whole lotta LOVE on this plate!

A plateful of southern food at it's finest!

A plateful of southern food at it’s finest!

 

Southern Tomato Gravy

2 tsp Good Organic EVOO

1 Vidalia Onion chopped (white/yellow)

1 Orange Bell Pepper chopped  (red/yellow)

1 Cup Baby Heirloom Tomatoes chopped or quartered (grape/cherry)

2-3 Organic Garlic Cloves minced

1 Jalapeño or Red Chile diced (optional, or 1/2 tsp cayanne)

2 T King Arthur All Purpose Flour

2 T Good Organic Butter (bacon grease!!!!)

4 T Organic Parsley chopped

1/2 Cup White Wine (one that you would drink yourself! Don’t be a cheapie!!)

3/4  Cup Organic Heavy Whipping Cream (half&half/whole milk/combination)

1 T Worcestershire Sauce

Sea Salt

1/2 tsp Coarse Ground Pepper

*Preheat Cast Iron Skillet over Med.  Chop Onion, Pepper(s) and Tomatoes.  Heat 2 tsp EVOO in CI Skillet.  Add Veggie and season with Salt &  Coarse Ground Pepper.  Turn to Med-Low and sauté for 5 mins or until starting to soften.  Add Garlic.  Cook another 2 mins or until garlic is fragrant.  Add 2 TBSP Butter & Flour and cook for 2-3 mins mixing around and stirring with a wooden spoon.  Be sure to do this step or your gravy will not taste as good!!! When the flour is cooked out, add the wine.  Mix and scrape the bottom of the skillet to start to incorporate the liquid.  Let it bubble and add a little more.  Then start to add your Cream slowly.  Mix. Add. Stir. Wait. Mix. Add. Stir. Wait.  Until it starts to get nice and thick. When it gets to the desired consistency, turn to low.  Add Worcestershire and 3 T Parsley. Taste for seasoning. Adjust. Serve.  Garnish with Parsley.

Groovy Gravy Tips

  • As always, make it your own.  If you do not like heat and spice, completely omit the jalapeño, chile or cayenne.  No biggie.  Depending on who and what I am serving it with, I sometimes leave it out myself!
  • Most recipes use Rotel or canned diced tomatoes instead of fresh tomatoes, so that is always an option if you don’t have fresh on hand.  I prefer to use all fresh, organic local or homegrown ingredients whenever possible.  Just be sure to wash and slice your tomatoes first and spread them out on a paper towel.  Sprinkle with SALT and let them sit for a bit to release excess moisture!  It jacks this gravy up to a whole new level of homemade fresh deliciousness!!!
  • If you want to change up the flavor a bit, try adding some fresh basil or thyme to it…….then if you thin it out a tad more….with a little more white wine, it becomes an AMAZING pasta sauce in the summer.  I’d use a nice Red Wine in the winter to make it more of a ragu type sauce!
  • Making a Good Gravy starts with a Roux.  The secret to Roux is super easy.  Equal Parts of FAT and FLOUR.  You can mix this up in different combinations, but basically use:  FAT = butter, oil, grease etc and FLOUR = white, whole wheat, etc  The standard measurements is 2 T each.
  • If ya wanna rock it out and really blow the socks off guests, I highly recommend to try it, what I like to call, Grandma-Style by replacing the 2 T Butter with….wait for it…..BACON GREASE.  That’s right, I said it…  Bacon. Grease.  The fatty goodness that all our grands and great grands and their great great grands would have used.  It adds a HUGE amount of deep sweet smokey flavor that just can’t be matched.  I’m not saying that this might or might not have been the way that I may or may not have prepared it.  But if you happen to keep it bottled up in a mason jar like some kind of prize, use it NOW!
  • As far as the Heavy Whipping Cream….you’re making a Gravy, not a weight-watchers special.  Now, to keep it Grandma-Style…you gotta use the cream.  If your’e making it for company or for a special occasion…cream. But, if you want to cut some calories and still have it jam packed full of flavor use Whole Milk or Half and Half instead and just 2 TBSP of Cream.  Or try and mix them 50/50. I never like Fat Free ingredients because they are usually jacked up full of other harmful fillers and ingredients.  Just my opinion.

 

Buttermilk Biscuits

Buttermilk Biscuits

 

The next morning there may have been some  Grandma- Style Southern Tomato Gravy leftover.

There may have also been some Sausage Gravy left from breakfast a few days ago.

They might have met each other.

They might have liked it.

They might have fallen in love.

 

Groovy Gravy

Groovy Gravy

Yes.  That might have actually happened.

I’m calling it Groovy Gravy.

And, damn, is it GOOD!!!!

Breakfast is Served!

Breakfast is Served!

Groovy Gravy

Groovy Gravy

 

eat.drink.be

Kari

Twitter:  @eatdrinkbeKari

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CHEERS!