Grilled Chicken With Chipotle-Watermelon Sauce and Grilled Corn, Pepper and Cucumber Salad

27 08 2014

Tonight’s dinner is deliciously smokey and loaded with flavor, thanks to some good seasoning, the grill and gorgeous produce from Fresh Fork Market. I have been enjoying the yellow watermelon we got in our share last week as a snack. But tonight I thought it’s sweet flesh would pair beautifully in a sauce with the smokey heat of chipotle. Oh yeah, total winner! Pair it with a cool salad packed with sweet corn and cucumber for a healthy, farm-fresh meal.

Grilled Chicken with Chipotle Watermelon Sauce and Corn Salad

The following serves 2-3 (compliments of This Girl’s Gotta Eat):

  • 3 boneless, skinless chicken breasts, visible fat trimmed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Ground chipotle chile pepper
  • 3 ears of sweet corn, shucked
  • 1-2 chipotles and adobo with some of the sauce (2 for more heat, 1 for less)
  • 1 heaping cup chopped yellow watermelon
  • 1/2 Tbsp rice vinegar
  • 1 heaping cup chopped green bell peppers
  • 1 small garden cucumber, peeled and chopped (about 1 and 3/4 cup chopped)
  • Juice of half a lime
  • Cilantro, chopped

Preheat grill to 300-ish degrees.

Drizzle chicken with a little olive oil and season with kosher salt, granulated garlic and chipotle chile pepper to taste on both sides. Set aside.

Drizzle corn with a little olive oil and grill covered, 3-5 per side, flipping occasionally, until charred all around. Remove from the grill and set aside until cool enough to handle.

Once the corn is grilled and removed, add the chicken, keeping the grill slightly ajar. Grill chicken to your liking, 5-7 minutes per side. Remove from the grill and tent with foil.

Meanwhile, pulse the chipotle in adobo and watermelon in a small food processor until pureed. If it seems a little too thick, add a splash of chicken stock to thin out. Transfer to a small saucepan and add the vinegar and a good pinch of salt to taste. Cook over low heat until bubbling, stirring occasionally. Taste and adjust seasoning if needed.

Next work on the salad. Stand a small bowl upside down in a large bowl. Taking one ear of corn at a time (once cool enough to handle), stand it up on it’s bottom end and cut the kernels off the cob from top to bottom using a large kitchen knife. Continue all the way around until the cob is clean. Do this with all three cobs. Remove the small bowl. To the bowl with the corn kernels, add the peppers and cucumber. Season with salt to taste and a little dusting of the chipotle chile pepper. Add the lime juice, a good drizzle of olive oil and some chopped cilantro. Mix well. Taste and adjust seasoning if needed.

To serve, dish out the corn salad. Top with a piece of chicken and finish with some of the sauce.





Blackberry Oatmeal Crisp

25 08 2014

This is such a bright and yummy dessert, packed with beautiful organic blackberries from Fresh Fork Market! You could use any other berry you have or even a mix…blueberries, raspberries and/or black raspberries would all be equally delicious in this crisp.

Blackberry Oatmeal Crisp

The following serves 6 (adapted from Food Network Magazine):

  • 6 cups blackberries (about 2 pints)
  • 1/2 cup granulated sugar
  • Juice and zest of 1 lemon
  • 3/4 cup brown sugar
  • 3/4 cup and 3 Tbsp whole wheat flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts
  • 1/4 tsp ground cinnamon
  • 1/2 tsp and a pinch of kosher salt
  • 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces

Preheat oven to 375. Butter a 2-quart baking dish, you could also use non-stick spray.

To make the filling, toss the blackberries with the granulated sugar, lemon zest and juice, 3 Tbsp flour and a pinch of kosher salt in a medium bowl. Transfer to your prepared baking dish.

To make the topping, combine the brown sugar, 3/4 cup flour, oats, nuts, cinnamon and 1/2 tsp salt in another bowl. Using your fingers, work the butter into the topping mixture until coarse crumbs form. Scatter the topping over the blackberry mixture.

Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

Serve with a dollop of homemade whipped cream, or a scoop of vanilla ice cream.





Leftover Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

13 08 2014

You’ve heard me say this before, and you’ll hear me say it again…and again…and again. Leftovers don’t have to be boring! It takes mere minutes to use up last night’s leftovers, but in a completely different dish. And this is the reason I make meals that serve 3-4 people, when primarily I’m only cooking for me and the hubby…for the leftovers baby!

Italian Sausage With Balsamic Caramelized Onions and Pepper Pizza

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat):

Preheat oven to 400.

Place naan on a pizza stone side by side. Distribute the leftover onions and peppers between the naan, evenly spreading all over. Next, top with the sliced sausage.

Bake for about 10 minutes, or until the sausage and peppers are heated through. Remove from the oven, top evenly with cheese and place back in the oven. Bake for a few more minutes until the cheese melts.

Remove from the oven and top with some red pepper flakes and basil to garnish before serving.





Ohio City Pasta With Tomato Cream Sauce and Pancetta

7 08 2014

I highly recommend dining alfresco with this delicious Italian meal! Set up a little bistro on your porch or patio, pour yourself a glass of vino and mangia!

There’s just something about fresh pasta! This savory Ohio City Pasta linguine was compliments of our Fresh Fork Market share, along with some beautifully big tomatoes! Fresh tomatoes cooked down and finished with a little cream is delicious. But top it with crispy pancetta, fresh basil and cheese….and you’ve got yourself one decadent meal!

Ohio City Pasta With Pancetta and Tomato Cream Sauce

The following serves 4 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Drizzle of olive oil
  • 4 oz diced pancetta
  • Half a red onion, chopped
  • 3-4 garlic cloves, minced
  • Red pepper flakes (use a pinch or more to your liking)
  • 1 and a half large tomatoes, quartered
  • Kosher salt and pepper to taste
  • 1/2 cup non-fat half-and-half
  • 1 lb fresh linguine from Ohio City Pasta
  • Fresh basil, chopped
  • Parmesan cheese, grated

Bring a large pot of water to boil.

Heat a large skillet over medium and add a drizzle of olive oil. Add pancetta and saute until browned and crisp, 3-5 minutes. Remove the pancetta to a paper-towel lined plate. Add onion to the hot skillet and saute a few minutes until beginning to soften, stirring often. Add garlic and red pepper flakes and saute until fragrant, a minute. Season lightly with salt.

Meanwhile, puree the tomatoes in a Vitamix or blender. Add to the skillet with the sautéed onions and cook until liquid is almost all evaporated, stirring occasionally. Season with salt and pepper to taste. Add half-and-half during the last few minutes of cooking, and stir to combine.

At this point, cook your pasta in the boiling water. Don’t over-cook it! Because it’s fresh it’ll be done in 1 and a half to two minutes. Drain, and immediately add to the skillet with the sauce. Toss with the sauce over low heat for a minute, allowing the pasta to absorb the sauce.

Serve with fresh basil and parmesan cheese.





Fennel, Orange and Kalamata Olive Salad

4 08 2014

I’m not much of a fennel fan, but I really enjoy it in this dish! I had this salad at a party this summer and knew I’d replicate it once we got fennel in our Fresh Fork Market grab bag. And this past week we did….so, here’s the yummy salad! Fresh, delicious and crunchy, this salad is great as a side dish for dinner, or is a perfect addition to your picnic fare.

Fennel, Orange and Kalamata Olive Salad

The following serves 4 as a side salad (compliments of This Girl’s Gotta Eat):

  • 1 fennel bulb, thinly sliced
  • Handful of fennel fronds, chopped
  • Zest of 1 small orange
  • 2 oranges, peeled, separated and pits removed and sliced in bite size pieces – watch out for seeds
  • 1 heaping cup of pitted kalamata olives
  • 1/4 cup of oil from the olives, or olive oil
  • 2 – 3 Tbsp of white wine vinegar
  • Small pinch of salt
  • Ground black pepper to taste
  • 2.5 ounces, or half a small container of organic arugula

Combine the fennel, fronds, orange zest, orange pieces, olives, oil, vinegar and salt and pepper in a medium-large bowl. Mix well and refrigerate for 30 minutes. Taste, and add more oil or vinegar to your liking if needed.

Dish out arugula and top with the fennel, oranges and olives.





Kale, Corn and Tomato Salad With Basil Pesto Dressing

29 07 2014

This is a tasty and easy salad to help enjoy the bounties of fresh summer produce. Here I’m featuring kale, tomatoes, cucumbers and shallots from our Fresh Fork Market CSA share. Serve with whatever protein looks good to you and dig in. I love easy meals like this that allow me to spend more time enjoying the beautiful day, and less time in the kitchen!

Kale, Corn and Tomato Salad With Basil Pesto Dressing

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 4 small to medium ears of corn, shucked
  • Extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, sliced in half moons
  • 1/2 cup sliced shallots
  • 1/2 cup basil pesto
  • 2 Tbsp champagne wine vinegar
  • 1 bunch kale, stemmed and chopped
  • Juice of half a lemon
  • Salt and pepper

Preheat grill to medium-high.

Drizzle shucked corn with a little olive oil and grill until slightly charred all over, about 5-7 minutes. Remove corn from the grill and set aside until cool enough to handle. I picked the following trick up from Rachel Ray and it works like a charm – place a small bowl upside down inside a large bowl. Stand the corn up on the bottom of the small bowl and using a large knife, cut corn off the cobs. The kernels will easily collect in the big bowl. When all the kernels are cut off, remove the small bowl.

Add the tomatoes, cucumber and shallots to the bowl with the corn. Add the pesto and vinegar, and mix well to combine.

Add the kale to another bowl. Squeeze in lemon juice and a good drizzle of olive oil. Season lightly with salt and pepper to taste. Massage gently with your hands for a couple of minutes, ensuring the kale is evenly coated. Massaging the kale will help it break down a little and soften, making it easier to eat and enjoy, in its raw form!

To serve, divide the kale among plates. Slightly push kale to the sides, creating a hole in the middle. Divide the corn and tomato salad among plates, filling the kale hole. Serve with a protein of your choice. Pictured above is petite sirloin steak.





Pretzel and Breakfast Sausage Strata

27 07 2014

Here is another delicious, and super easy Orlando pretzel bun recipe. Serve Orlando pretzel hamburger and hot dog buns at your next cookout, then use the leftover buns the next morning for breakfast in this savory strata! These pretzel buns have between 7-9 grams of protein, making them a great addition to your breakfast or brunch menus.

Strata is a baked egg and bread dish, often with meat and/or cheese, and resembles a bread budding of sorts. My Mom has made a rendition of this strata for years, my most recent memory is for the morning of my wedding. As I made this today, I couldn’t help but think of the house filled with the smell of homemade breakfast, as all the gals ran around getting ready! Thanks, Mom, for always making sure I have a delicious home cooked meal (even well into adulthood), and for the basis of this yummy recipe!

I didn’t make this version with cheese, as I opted to top it with organic maple agave syrup instead, for the perfect salty and sweet bite. You could of course, top with a cheese of your choice before you bake instead.

Pretzel and Breakfast Sausage Strata

The following makes a 9 x 13 pan (compliments of This Girl’s Gotta Eat):

  • 4 leftover Orlando Pretzel Buns, split in half and cubed (I used 2 hamburger and 2 hot dog)
  • 1 lb bulk sausage, pork or turkey, or 12 breakfast patties – for my Fresh Fork friends, I used FF sausage and uncured bacon breakfast patties
  • 8 eggs
  • 2 cups skim milk
  • 2 tsp Worcestershire sauce
  • Sprinkle black pepper
  • Organic Maple Agave Syrup for garnish

Preheat oven to 350.

Heat a large non-stick skillet over medium heat. Add sausage and break up with a wooden spoon. If you’re using the breakfast patties, cube the meat up first to make it easier to break apart. Cook meat until browned and continue to crumble with the wooden spoon as it cooks. Transfer browned sausage to a paper-towel lined plate to soak up the grease.

Meanwhile, spray a 9 x 13 pan with non-stick spray. Cube the pretzel buns and place evenly in the bottom of the pan.

In a medium bowl, whisk the eggs, milk, Worcestershire and sprinkle of pepper. Do not season with salt, as the sausage will be salty enough.

Once the sausage is cool enough to handle, sprinkle it evenly over the cubed bread and top everything with the egg mixture. Using your hands, gently press the bread down so that it’s all coated with the egg mixture.

Bake 35-40 minutes, or until the eggs are set. Remove from the oven and let sit 5 minutes before serving. Slice into single servings and remove with a spatula. Top with a little maple syrup and enjoy.

You can make this a day in advance and bake the morning you want to serve. Just prep it all and store covered in the fridge. Bring to room temp before baking, or, bake a little longer if you put it in the oven cold.

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

23 07 2014

My Orlando pretzel bun recipe adventure continues with this beautiful grilled chicken sandwich, featuring their Pretzel Hamburger Bun! I think this is pretty original if I do say so myself!

The idea for this sandwich came together based on ingredients that I had and wanted to use up. I made the black raspberry syrup for brunch one Saturday after getting some gorgeous berries from Fresh Fork Market. I served the syrup on top of baked whole wheat pancakes which was absolutely delicious. I saved the leftover syrup, and waited for an idea to ferment. And of course, it did.

The sweet syrup paired with smoky chipotle makes for a perfectly tasty sauce, great for grilled chicken. You could eat that as a dinner on its own. But top it with melted brie and enjoy between a unique pretzel bun, and you’ll take this meal to a whole new level! Just don’t be dainty about eating it, OK gals? Throw your hair back, grab some napkins and just enjoy it! 🙂

Grilled Chicken and Brie Pretzel Sandwich With a Black Raspberry-Chipotle Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 cup black raspberry simple syrup, you could also use any other jam or preserves you have – see below on how to make the syrup. For the syrup you’ll need 1 pint berries, 1/2 cup water and sugar as well as the zest of 1 orange.
  • 1 whole chipotle with a little of the adobo sauce (start with 1/2 tsp of the adobo and taste, adding more to your liking)
  • 2 large skinless, boneless chicken breasts
  • Olive oil
  • Salt and pepper to taste
  • Ground chipotle chile pepper
  • Slices of brie, brought to room temp
  • 2 Orlando Pretzel Hamburger Buns
  • Whole cabbage or lettuce leaves
  • Sliced shallots

Preheat grill to high.

To make the black raspberry simple syrup, combine 1/2 cup water and a 1/2 cup sugar in a small saucepan. Heat over medium, cooking and stirring until all the sugar is dissolved. Add a pint of black raspberries (you could also use blueberries instead) and the zest of 1 orange. Bring to a boil, reduce heat to low and cook until berries start to thicken, about 15-20 minutes. Make sure to stir frequently. Remove from heat and cool slightly. Using a strainer, strain the sauce into a jar, pushing liquid through with the back of a spoon (this will catch any seeds). Reserve 1/2 cup of the syrup for this meal, and store the rest in a tightly covered jar in the fridge. Use leftover syrup on waffles or pancakes – its delicious!

For the black raspberry-chipotle sauce, combine the 1/2 cup black raspberry syrup and the chipotle in a small saucepan. Bring to a simmer. Season with a pinch of salt. Use an immersion blender or a small food processor to puree the sauce until smooth, and set aside.

Drizzle chicken breasts with a little olive oil and season with salt and pepper to taste, as well as a dusting of chipotle chile pepper. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove chicken and top with a little of the sauce and sliced brie (use as much cheese as you like). Tent with foil to rest. This will also help the cheese melt.

Spread some of the black raspberry -chipotle sauce on the bottom and top of the pretzel buns. Add a few cabbage or lettuce leaves on top of the bottom bun. Next, add a piece of chicken that has the melted brie on it, next add the shallots and finish with the top of the pretzel bun. Add a toothpick to keep the sandwich together if needed.

This is a messy sandwich, so grab some napkins and just enjoy it! I recommend washing this deliciousness down with a Wild Blue beer!

More This Girl recipes featuring Orlando’s Pretzel Buns:

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.





Thai Cabbage Wraps With Chicken and Broccoli

22 07 2014

Tonight’s fantastically delicious and healthy dinner is a riff on a Pad Thai I made with chicken and broccoli a while back. I tweaked the recipe and made it low carb in order to use up some of our lovely Fresh Fork Market ingredients including cabbage, carrots, candy onion and green onions. You don’t always need a new recipe, try using different ingredients to make an old recipe, new!

Thai Cabbage Wraps With Chicken and Broccoli

The following makes 7-8 wraps (compliments of This Girl’s Gotta Eat and Taylor Made):

  • 1 and 1/2 Tbsp sesame oil
  • Half a candy onion (or whatever onion you have), chopped
  • 3 small carrots, peeled and chopped, green leaves removed and roughly chopped as well
  • 1 lb ground chicken breast
  • 1 small head of broccoli, chopped into small florets
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 2 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural creamy peanut butter
  • Juice of 1/2 a lime
  • 1/4 tsp red pepper flakes (optional for more heat)
  • Whole cabbage leaves rough stems removed, 7-10 total, depending on the size
  • Toasted sesame seeds and nuts, use whatever you have, for garnish
  • Fresh cilantro or parsley, chopped for garnish
  • Green onions, chopped for garnish

In a large skillet, heat the sesame oil over medium-high heat. Add the onion and carrots, saute for 3 minutes or so until beginning to softened. Add the chicken and cook, tossing occasionally until cooked through. Add in the carrot greens and wilt.

Bring a medium pot of water to boil. Add broccoli florets and quickly blanch, 1-2 minutes. Remove with a spider or slotted spoon and run under cold water. Drain, and set aside.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through and the carrot greens are wilted, turn the heat to medium-low. Add the broccoli and the sauce, toss to combine and let the sauce soak into the chicken and veggies, a few minutes.

To serve, dish out the chicken mixture onto cabbage leaves. Top with chopped nuts, cilantro or parsley, and green onions. Finish with a little more lime juice, or serve with lime wedges if desired.

If you have some of the leftover chicken mixture, enjoy it the next day over some shredded cabbage dressed with a little olive oil, lime juice and salt and pepper – delicious!





Beef “Kofta” Burger With Minted-Cucumber Yogurt and Slaw

8 07 2014

These burgers are a riff on the popular Middle Eastern skewered meat, Kofta, which you may often see in the form of a kabob. The spiced beef paired with the mint and cucumber yogurt is awesome! Serve with whole wheat naan and a quick slaw for a super healthy dinner! Another creative meal thanks to the wonderful ingredients from our Fresh Fork Market share!

Beef "Kofta" Burger With Minted-Cucumber Yogurt and Slaw

The following serves 2 with leftovers (adapted from eat. live. travel. write):

  • ½ cup fresh cilantro, finely chopped
  • 3 green onions, finely chopped
  • 1 lb organic ground beef
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 egg
  • ½ cup panko breadcrumbs
  • Salt and pepper
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp fresh mint, finely chopped
  • 1 small cucumber, peeled, shredded and liquid squeezed out through a paper towel
  • 1 small carrot, julienned
  • 1 small beet, julienned
  • ½ cup julienned cabbage
  • ½ red onion, julienned
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • Whole wheat naan, sliced

In a large bowl, combine the cilantro, green onions, beef, ground coriander, cumin, paprika, egg and breadcrumbs. Season with salt and pepper to taste. Mix with your hands until all ingredients are combined, but don’t over mix. Form between 2 and 4 round burger patties (depends how big you want the patties). Using your thumb, press an indent into the center of each patty. Cover with plastic wrap and store in the fridge until ready to grill.

For the slaw, combine half the cucumber, the carrots, beets, cabbage and red onion in a medium bowl. Add the olive oil, lemon zest and juice. Stir to combine and store covered in the fridge. Before serving, season with salt and pepper to taste.

Preheat grill to medium-high. Grill the burgers to your desired temperature. Grill the naan until warmed through and just beginning to char. Remove burgers from the grill and let rest. Remove naan.

Combine the yogurt, mint and the remaining cucumber. Season with salt and pepper to taste. Store covered in the fridge until ready to serve.

Serve burgers on naan topped with some of the yogurt sauce and a side of slaw.