Grilled Salmon Gyro with Yogurt Flatbread

My family loves grilled salmon, so it’s a frequent item on our weekly menu. To add a little variety to our dinner one night, I decided to serve the salmon gyro-style. I knew the sweet, tender salmon would pair well with the creamy yogurt, fresh dill, and cucumber, but I have to admit, it was the first time I had ever attempted making my own flatbread.

Having now made them and experienced the freshly cooked, warm, tender, chewy flavor of a home-made flatbread, I’ll think twice before buying the store bought, preservative filled flatbread again.

It took a couple of tries with the first two dough balls, but I came up with my own process hack that made making them super easy. So, of course, I had to share my new-found hack with you!

Continue reading

 

Grilled Portobello Caprese

It’s kind of a joke in my family how much I love fresh from the vine-ripened tomatoes, and it is common to see me pluck a ripe, juicy gem from one of the plants in our garden and pop it in my mouth before it even makes its way into the house. So this recipe is an homage to my obsession with summer ripened tomatoes and a twist on a traditional Caprese salad.

Continue reading

 

Butterflied Cilantro-Lime Baked Shrimp with Salted Margarita Aioli

My favorite cocktail during the summer is a generous pour of silver tequila, fresh lime juice, a pinch of salt and a few ice cubes. It’s a tart drink, but it’s very refreshing. In fact, I just happened to be sipping on one of those delicious drinks while preparing this dish.

I had already planned to use the lime zest and cilantro to mix in with the panko coating but I hadn’t yet decided what to serve with the shrimp. Then I saw the bottle of tequila and the fresh limes and I had an epiphany. I was going to turn my drink into an aioli!

Continue reading

 

Garlic Risotto with Viognier Steamed Mussels

Living near the Augusta Country Wine Trail has many advantages, the biggest one being year-round access to more than a dozen family-owned wineries. So depending on what I feel like cooking for dinner, it’s only a short drive to find the perfect wine, especially for this classic risotto dish.

Most risotto recipes call for a ‘dry white wine’ which leaves a pretty wide-open range of possibilities. Sauvignon Blanc tends to be most chefs first choice; however, for steaming muscles, I prefer an aromatic, dry, Viognier with a balanced level of acidity and one that pulls in flavors like fresh herbs, stone-fruits, and honey.

Continue reading

 

Pork Posole Rojo

Many of my recipes go through a second or third iteration of ingredient tweaks until I feel they’re website worthy. This recipe wasn’t one of them. The first taste was a food revelation making this my new favorite stew.

Envision spicy andouille sausage, tender pork shoulder, flavorful vegetables and bold spices simmering in the slow cooker all day making your home smell warm and inviting. Dinner couldn’t come fast enough the evening I made this!

Continue reading

 

Smoked Trout Fettuccini with Gournay Cream Sauce

Culinary smoke is one of those umami flavors difficult to explain until you’ve experienced it. I have several childhood food memories having liked various smoked meats, cheeses, and fish so when I got older and began cooking for myself, I inherently started adding those ingredients to my food.

I buy my smoked trout from one of my favorite restaurants called Annie Gunn’s. They have an amazing smokehouse deli attached to the restaurant and sell many of the ingredients they serve on their menu. For this recipe, I paired their trout with a light creamy cheese sauce, so you’ll taste just a kiss of smoke followed by the delicate flavor of the fish. Then when you swirl it onto a fork blended with chewy fettuccini, briny capers, and fresh dill, it’s a food memory you’ll never forget.

Continue reading

 

Brazilian Grilled Pork Kabobs with Vegetable Quinoa and Brown Rice

Kabobs are one of those foods that are easy to make and fun to eat.  As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef?  What about pork?”  And I realized I had never made a pork kabob before!

Continue reading

 

Gochujang and Thai-Chili Pork Stir Fry

Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.

Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.

Continue reading

 

Ridiculously Easy Home Made Ricotta Cheese

No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!

Continue reading