Cilantro Lime Dressing: Perfect for Summer Salads

It’s not often that I think: “I’m craving a salad.”

However, it’s been hot as heck out in Southern California, with temperatures in the high 90s and humidity that’s not supposed to happen here. My hair has been perpetually pinned to my head to keep the curls from taking over the world, and our air conditioner simply decided that life wasn’t worth living anymore.

On top of that, Matt’s decided to eat healthier. It’s something to see. A man who’s never eaten greens willingly is now grabbing fistfuls of spinach to snack on.

In light of all this, I’ve decided to share my favorite salad dressing recipe. It’s one I found for chopped Mexican salads, and has been a hit at all potlucks/dinners we’ve been invited to. It’s super easy to make, and super flavorful. 

At the end, I’ll show you what I add to mine in order to make a refreshing entrée salad.

Cilantro Lime Dressing

Ignore the apricot. It's just making a guest appearance

Ingredients: 

1 bunch of cilantro, washed 

1/2 cup of lime juice

1/2 cup olive oil -- I used an oil infused with blood orange, for extra citrusy flavor

2-3 tablespoons of honey, to taste

a dash of salt and pepper

• Start by cleaning out your cilantro. Mine was already starting to wilt. I was worried about using this cilantro in salsas and such, but slightly wilty cilantro is just fine when you're about to mince it into oblivion. Once it's cleaned, toss it into your processor, bullet or blender. Give it a pulse. 

• Add your lime juice to the cilantro, then pulse again.

Your dressing will be hyper green. This is acceptable.

• Add the olive oil and let everything blend together. Finally, add your honey a tablespoon at a time, tasting with each addition. Season with salt and pepper, then one final blend to mix.

That's it. You take this, add it to everything, seriously. We had a friend over who put it on his chicken, even.

In order to make the best salad this summer, I've been putting cotija cheese, pinto beens, chicken, corn, bell peppers, and jalapeño peppers into my spinach, tossing it, and smothering it with my meal. Regardless of what you do, I'm sure this dressing will be a repeat at your place.

Fancy Dinner Night: Stuffed Pasta Shells

Every once in a while, I get a wild hair to cook a ‘fancy’ meal. I love the idea of having an elaborate, multiple course meal that Matt and I can dine on while wearing cocktail attire.

But let’s be real; fine dining attire is not going to happen around here. I’m excited when we eat a meal at our table. However, I still try to make a fanciful meal that could be served at a fine dining event, and eat it while watching TV while wearing my pajamas. Don’t judge me; I’m perfectly fine pretending that I’m super fancy.

This stuffed shells recipe looks beautiful, but doesn’t require a lot of work. The only thing to watch for is salt – I found it very easy to over-season the cheese/meat mixture in the stuffed shells. To achieve ultimate flavor, slowly mix seasonings a tablespoon at a time, then taste. Add the eggs at the end, once everything tastes the way you like.

I hope you enjoy this as much as I did.   

Super Stuffed Pasta Shells

Ingredients
1 tablespoon plus 1 teaspoon olive oil
2 teaspoons salt
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound ground beef
1 ½ cups fresh spinach, chopped
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 tablespoon cooking oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
salt to taste

Pepper to taste

½ teaspoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon oregano, dried

½ teaspoon thyme, dried

Red tomato sauce of your choice

Directions

• Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish with 1 teaspoon of cooking oil.
• Bring a medium pot of salted water to a boil. Add the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.

• In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and stir them as they cook. Continue until they are very soft, which will take approximately 6 to 7 minutes. 

• Add the ground beef and cook, stirring, until cooked and browned. Add the spinach then stir the mixture. Allow the mixture to wilt, which will take about for 5 minutes. Remove from the heat and season with salt and pepper.

• In a large bowl, combine the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the meat and spinach mixture, dried herbs, remaining salt, the basil, oregano, and pepper, and stir to combine thoroughly. Taste the mixture, and if it’s to taste, add the eggs.

•  Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.

• Pour the tomato sauce over the filled shells and top with the remaining cup of mozzarella cheese. Bake, uncovered, until the cheese is bubbly, about 20 minutes. 

• Remove from the oven and let rest for 5 minutes before serving. 

• Sneak seconds and hope your husband doesn't catch you. 

One Pot Wonder: Chicken and Veggie Stew

School is wrapped up. I really don’t know who is happier about that, my kids or me. Actually, I lie. I’m definitely happier about it.

As the last few days were winding down, I definitely felt the pressure at work and at home, so I didn’t really feel like cooking all too often. However, when you’re on a budget, going out to eat every day wasn’t really an option.

I wanted to make a simple dish that was good, but didn’t take a lot of effort. Growing up, my mom made a chicken and potato recipe that she whipped up in one pot. That inspired me, and I wanted to create an elevated version of that. I found a simple recipe that I could work with, and I could eat for a few day.

This stew has color, flavor and some heartiness. You’ll be relieved to eat it after a long day of work. Enjoy.

One-Pot Chicken and Veggie Stew

Ingredients

• 2 tablespoons cooking oil
• 2 -3 lbs pieces of chicken of your choice
• ½ medium onion, chopped
• ¾ cup baby carrots
• 2 cloves chopped garlic
• 1 tablespoon chili powder
• 1/2 cup quinoa
• 1 (15 ounce) can chicken broth
• 1 (28 ounce) can crushed tomatoes
• 5 golden potatoes
• 1 cup baby spinach

Directions:

• Heat your oil in a stock pot over med-high heat. Season the chicken with salt and brown it in the pot for about 2 minutes on each side.

• Add in the onion, carrots, garlic, and chili powder to the chicken. Allow your dish to simmer for about 5 minutes.

• Add in the chicken broth, tomatoes, potatoes, and quinoa (make sure to rinse your quinoa first!). Allow your broth to come to a boil, then decrease the heat. Allow the stew to simmer for 30-40 minutes.

• Just before serving, turn off your stew. Toss in the spinach and stir it throughout the stew gently to let it wilt. Check your seasoning once more, and add salt if necessary. 

Chicken Fra Diavolo... Something Spicy this Way Comes

It’s hot out. Summer is definitely on its way, and with that, a lot of light, cool dishes are flooding the Internet.

This is not one of those dishes. While light, chicken fra diavolo has a kick that leaves your brow beaded in the best way. Don’t think this needs that much heat? Cut the amount of pepper flakes of by half. This is a fun, fast and easy way to spice up dinner tonight. 

I took this recipe and modified it for chicken broth and used dry spices. As nice as fresh herbs are, I don’t have a green thumb, and cannot always keep them on hand. Dry spices are easier to work with at times. Of course, if you have the fresh stuff, by all means, triple the amount of herbs this recipe calls for and enjoy.

Chicken fra Diavolo

8 ounces pasta of your choice (I used farfalle)
½ medium onion, diced
2 tablespoons cooking oil of your choice, plus 1 to 2 tablespoons
 3 garlic cloves, minced (I opted to leave my garlic whole) 
1 teaspoon crushed red pepper flakes (this can be reduced or increased by halves, depending on your preference)
1 lb boneless chicken, cut into bite size pieces
1 teaspoon salt, plus additional as needed
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes
¼ teaspoon dried oregano leaves
¼ teaspoon dried Italian parsley
¼ teaspoon dried basil

Instructions

• Begin with your pasta. Cook pasta in salted water until al dente.
• As your pasta cooks, sauté the onions in two tablespoons of olive oil for approximately 3-4 minutes. Do so in a large skillet, over medium-high heat, as this will be your main cooking platter for use. 

• Stir in your garlic and pepper flakes. Allow the mixture to cook for another 2-3 minutes until the onions become translucent. Make sure your kitchen is well circulated; it will become spicy!  Once the mix has cooked, set it aside, leaving as much oil as possible in the skillet.

• Add the chicken pieces to the pan, and sprinkle it with salt and pepper. Allow the chicken to sauté until it is no longer pink. This should take about 4-5 minutes.

• Add the chicken broth to the skillet and make sure to scrape the bottom of your skillet.
• Add the onion mixture back to the skillet, and add the tomatoes with their juices.  Simmer until the sauce thickens slightly, about 10 minutes.

• Add your dried herbs. Season with more salt, if necessary.
• Finally, combine the drained pasta to the tomato mixture. Stir well and cook for another minute or two to bring the pasta up to temperature and serve.

Weekend Recipes: Red Curry Pork with Peppers

I’ve always had a secret love affair with curry dishes. I don't eat it all the time, but when I do, oh my. There’s something special about a rich, milky broth with a hint of spice, blended with a bowl of fluffy white rice. I’d never made it at home before, and with our budget being a bit tighter, I needed some curry in my mouth. Immediately.

I had some boneless pork chops, some curry, and some veggies in my fridge, and determined tonight was a good night to be brave and try to make pork with red curry and bell peppers. I found this recipe online, and was happy because it was loaded with veggies.

With the broth, hearty vegetables, and savory flavors, you’ll want to eat bowl after bowl. Enjoy!

Red Curry Pork with Peppers

- 2 tablespoons oil
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 lb pork tenderloin
- 1 red bell pepper, diced
- 6 ounces zucchini, diced
- 2 tablespoons Thai red curry paste
- 14 ounces coconut milk
- 1 teaspoon bouillon 
- 2 tablespoons soy sauce
- 4 tomatoes, peeled seeded and chopped
- handful fresh cilantro, chopped

• Cut your pork into large cubes, and season lightly with salt and pepper.

• Heat oil in a large skillet. Sauté both the onions and garlic for 2 minutes. They should be soft, but not browned.
• Add your pork, letting it brown for a few minutes.
• Add bell pepper and zucchini, allowing them to soften. 

I left the bell pepper seeds in for additional heat

• Finally, add your coconut milk,  curry paste, bouillon powder, and soy sauce. Allow it to boil, then reduce heat. Cover the meal, and let it simmer until some of the sauce reduces and thickens.

• Add tomatoes and cilantro, and allow the tomatoes and cilantro to gently soften. Stir gently, then serve with white rice.

Salad Season: Effortless Orzo salad

Happy Easter, everyone! 

I hope you all had a lovely time with your families. I know my husband and I have been through a whirlwind of activities this spring break, with trips to Mexico, Santa Monica, and even the beach. Finally, today was the culmination of everything: our family Easter gathering. 

It's a tradition: all of the women in my family make ridiculously delicious foods, and everyone binges for hours. This year, as a newly married woman, I was finally included on the cooking crew. I was excited to finally get to show off my kitchen prowess...

and I was asked to bring a salad. *sigh*

Not to be deterred, I was determined to wow with my side dish. I was going to make the best darn salad my family had found. There wasn't going to be any croutons in my greens! 

I went online for fresh, new salads, and found this great orzo salad recipe.  I tweaked it to my family's preferences, doubled it in size to feed the entire crew, and went to work. 

It was a hit. I got compliments (even when I wasn't begging for them). I figured, why not share this one with the world? There's a chance others will be like me, and yearn to be upgraded to hot dishes for their next family gathering. Who knows; maybe this dish will get me up to the big leagues. 

Effortless Orzo Salad

Ingredients

1/2 cup pine nuts

1 pound orzo

1/4 cup fresh lemon juice, or to taste

1/2 cup extra-virgin olive oil

1 garlic clove, finely minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 to 3 red or yellow bell peppers

½ pound fresh mozzarella, cut into 1/2-inch pieces

4 cups chopped baby arugula leaves

2 cups chopped radicchio 

• Preheat your oven to 350 degrees F. 

• Place your pine nuts in a rimmed sheet and roast them in the oven. Place them on the middle rack for approximately 8 minutes. 

• As your oven heats, cook your orzo in salted water until it's tender. Do not overcook; it's important for the grain to be al dente. Drain, and set aside.

• Dice your garlic finely.

• In a large bowl, combine the garlic, salt, pepper, lemon juice, and oil. Whisk them together. 

• Add the hot orzo to your dressing and toss the grain. Do not add any of the other ingredients together until the orzo has cooled completely. As the grain comes to room temperature, make sure to toss occasionally.

• As your orzo cools, cut your radicchio into thirds, then cut each fourth into bite sized slivers. Separate with your hands. 

•  Slice your bell peppers, and place the slivers into a pan with a tablespoon of olive oil.

• Once your peppers start to blacken and soften, pull them from the heat and dice them into bite sized pieces.

• Finally, add your pine nuts, peppers, mozzarella, arugula and radicchio to your orzo. Toss well. 

• Season salad with salt, pepper, and additional lemon juice, if desired. Enjoy!

Three-meat, two cheese lasagna

There’s something comforting about a delicious lasagna that makes me happy on all levels. It’s saucy, cheesy, and just a little spicy. It hits all culinary levels of satisfaction, and leaves me perfectly sated.

Don't you just want to eat all the cheese?

Lasagna also happens to be a favorite of my husband, who is the most meat-and-cheese focused man you’ll ever meet. If I am ever in trouble, you can bet that this will be the dish that I make him so that he forgives and forgets (Mostly he’d forget because he’s so busy eating).

I’ve adapted this recipe from my mother’s own, removing the ricotta for preference. Of COURSE you can add ricotta mixed with eggs. Of COURSE you can add spinach, fresh mushrooms, or other veggies of choice. However, for sake of beauty and simplicity, I present to you my most basic three-meat, two cheese lasagna.

Andrea’s three-meat, two cheese lasagna.

Approximately 12 servings

1 pound hot Italian sausage 

1 ½ pounds lean ground beef

50 slices of pepperoni

½ cup cubed yellow onion

3-4 roma tomatoes

½ cup water

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

3 teaspoons Italian seasoning

sea salt

ground black pepper

seasoning salt

red pepper flakes to taste

10-12 lasagna noodles

16 ounces mozarella cheese

 3/4 cup grated Parmesan cheese

1 tablespoon cooking oil

•  Preheat your oven to 350 degrees.
• Cube your tomatoes and onions. In the pot you’re planning to cook your sauce, sauté your onion and tomato at a medium heat, seasoning them with your Italian seasoning. Cook until the onion becomes tender. This lends a great flavor to your sauce.
• Add your water, tomato paste, and tomato sauce to your pot, and set it at low to simmer while your meat cooks.

Leave it boiling as you prep your other ingredients. 

• Cook your ground beef at a medium heat, seasoning it with seasoned salt, salt and pepper to taste. Allow it to cook completely, then drain the grease.
• Remove casing from hot Italian sausage, breaking it apart with a wooden spoon as it browns. Make sure that the sausage cooks completely.

• Slice pepperoni slices into halves, drizzling them into sauce. 

• Add sausage and ground beef as well, stirring well. At this point, taste your sauce. If it’s too sweet, add some more seasoned salt or salt to your sauce, stirring it and tasting again. I also like to add ½ teaspoon to a full teaspoon of red peppers to the sauce. Leave it on low.

Thick and beefy, the way I like my... sauce.

• Now it’s time for noodles. Bring water to a boil in another pot, and add salt. Place noodles in the water and cook until al dente.

• While the noodles boil, begin shredding your cheese. If you’re cool, you’ll use this activity as a way to work out your forearms.

My arms are SO buff. 

• Once the noodles are ready, begin layering your lasagna. Begin with a thin layer of sauce, followed by lasagna noodles. Make sure to overlap noodles. Cover noodles with a heavy layer of mozzarella and Parmesan cheese. Repeat layering process until you have reached the top of your pan. Sprinkle the top liberally with mozzarella.
  

Sauce to die over. 

Noodles.

The more cheese you add, the more flavor. 

• Cover your lasagna with foil and place in the oven for 20 minutes. At the end of the 20 minutes, remove the foil and leave in the oven for another 10 to allow for the cheese to brown.
  

• Serve after ten minutes, allowing for the lasagna to set. If you don’t mind soupy lasagna, dig in!

We may have gotten over-excited and over-eaten.