Archive for the category “main course”

Prime Rib French Dip with Thyme Au Jus

This sandwich is seriously delicious! It is hearty, meaty, gooey and gets a little soggy when you dip it, which is so perfect with the crispy bread!  Do yourself a favor and use the sliced prime rib available in the deli to make this french dip extra special.  If you can’t get fresh sliced prime rib than just grab roast beef and still make this sandwich!


IMG_2123The line up: sliced prime rib, white cheddar cheese, basil, a fresh ciabatta roll, au jus and fresh thyme.

Optional add ons:  pesto, sriracha aioli, arugula, different cheese, tomato and more!

IMG_2125In a small pan simmer together au jus concentrate with some chicken stock, beef broth or water.  Toss in a sprig of thyme to enhance the flavor.

IMG_2126Cut ciabatta roll in half and smear pesto on each side. Or do pesto on one side and sriracha aioli on the other like I did for my husbands!! Place a few basil leaves on one side.

IMG_2127Pile it up with some aged white cheddar (sliced thin so it will melt)

IMG_2129Assemble the sandwich and toast for a few minutes to melt the cheese if desired.  Dip in au jus and enjoy!

A couple tips:

*Dip meat in warm au jus before piling it onto the bread to enhance the flavor and to warm it up.

*Grill the sandwich for a few minutes if you want melted cheese. Otherwise just serve once assembled.

*Add a sauce (pesto or sriracha aioli like listed above) or your own favorite to moisten the roll a little.

*Trim the sliced prime rib to remove excess fat so your sandwich doesn’t end up too tough

*Go make this sandwich now and ENJOY! It literally takes minutes to assemble!


Homemade Falafel

Street food… it’s found everywhere and in many different forms: Thailand, the Middle East, China, Italy, Japan, Vietnam and most other countries have their version of street food.  Whether is it sweet desserts, kabobs, pizza, meat on a stick or falafel wrapped in a pita, street food is everywhere and so delicious! It’s one of the best ways to eat while traveling because it’s authentic, cheap and accessible.  I decided to make my own version of a delicious form of Middle Eastern street food: falafel (aka. a chickpea patty that is fried and served with a tangy yogurt sauce in a warm pita).

My favorite part of a falafel patty is the abundance of flavor and spices in each bite.  Thanks to the fresh herbs and slightly spicy sauce a falafel will satisfy all your senses.

IMG_2090The basics

IMG_2092Chop onion and garlic in a food process until just chopped. Set aside.  Then blend chickpeas, cilantro, parsley, and spices until just chopped.

IMG_2093Combine both mixtures back in the food processor with baking soda, an adobo pepper, lemon juice and flour and pulse until mixture just comes together.

IMG_2094Add more flour until the mixture is not too sticky but do not over mix or the patties will be gummy.

IMG_2095It should come together in a ball once enough flour has been added.

IMG_2096Refrigerate for 1 hour.  Scoop out desired size and form into a small patty.

IMG_2098Fry in canola oil until patties are browned on each side.

IMG_2100Serve in a warm pita with some lettuce topped with the spicy yogurt sauce.

Disclaimer: The pita I grabbed didn’t open into pockets but it was still delicious.

IMG_2102I love the contrast of a crunchy outside and a creamy middle

IMG_2104These falafel can be served a ton of different ways: in pitas, on sandwiches, atop salads, alone as a snack or even in place a meat balls with pasta.

Falafel Patties:
1/2 white onion
4 cloves garlic
2 cups canned chick peas (drained and rinsed)
1 adobo chili (sauce also if you like it spicy)
1/2 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tbsp cumin
approx 1/2 cup of flour (more or less depending on stickiness)
juice of 1 lemon
1 cup fresh parsley
1 cup fresh cilantro
Yogurt Sauce:
1/2 cup plain yogurt
1 adobo chili plus some sauce
1/4 cup tahini paste
lemon juice
In a food processor pulse onions and garlic until just chopped.  Set aside.  Pulse chickpeas, cilantro, parsley, cumin, chili powder, lemon juice, salt, pepper until just chopped.  Add onion mixture back in as well as adobo pepper, flour and baking powder and mix until just combined. DO NOT OVER MIX or patties will be too gummy.
Chill mixture for 1 hour.  In the meantime whisk yogurt, adobo chili plus sauce, salt, pepper, lemon juice and tahini paste to create the sauce. Form into patties of desired size and fry in a pan with canola oil over medium heat until patties are browned on each side ( about 3 minutes per side).  Transfer to a paper towel.
Serve with yogurt sauce or as desired.  

Deli Style Reuben Sandwich {made at home}

Gooey cheese, crispy bread, tangy sauerkraut, spicy sriracha aioli, creamy pesto, hearty pastrami and crunchy arugula.  How much more of a description do you need before you go and make this sandwich!?!? This is a serious sandwich and it will feel like you are at any sandwich shop with just a few simple steps.  Seriously, just go make it.

IMG_2051Check out all those layers

IMG_2042A few of the items you need…

IMG_2044Add some pesto to one slice of rye bread and some sriracha aioli to the other. Be generous! You’ll thank me later!

I made my pesto but it is an easy thing to grab while at the market

IMG_2046Pile your bread high with fresh sliced deli pastrami and swiss cheese. I like to add a few slices so when it melts it helps all the layers stick together.

IMG_2047Finish off each slice with some sauerkraut and arugula.

IMG_2048Stack it high and get ready to grill

IMG_2049Add a little butter to a grill pan and toast it up on one side. You could easily use a frying pan also.

IMG_2050Once the bread is nice a toasty flip it over. To get the cheese to melt I like to cover it with a lid to keep the heat in.  If you have a panini press by all means use that! I have even made it in a waffle iron!

IMG_2053Lots of layers and a nice crunch from the bread

IMG_2054As good as or better than any deli style sandwich.

20 minute Potato Leek Soup

Since I am mom, I’m pregnant and the weather has been so nice a quick dinner that everyone will love is a must for me! I couldn’t pass up the leeks and potatoes at the market and soup was calling my name! I love this soup because it can be served warm or even at room temp and it is delicious and so satisfying! I think the bacon and croutons on top have something to do with that satisfaction factor!

Potato Leek Soup


IMG_1907Chop up about 5 potatoes and 1 leek (white and light green parts only)

IMG_1906Add a tablespoon of olive oil to a pan and and sauté 1/2 a shallot and 2 cloves of garlic.

IMG_1908Add chopped potatoes and leeks.  Allow leeks to soften a little.

IMG_1909Add enough chicken broth to cover the vegetables.  I added 32 ounces.

IMG_1910Allow pan to come to a boil and then reduce to a simmer until potatoes are fork tender. About 15 minutes.

IMG_1912Using an immersion blender (or a regular blender) blend mixture until it is smooth and creamy.  If you use a regular blender just be sure to blend in batches and be careful because the soup will be hot.

IMG_1914Add 1/4 cup of half and half  to make the soup silky, smooth and so creamy!

IMG_1916Top with your choice of yummy extras such as chopped bacon, croutons, chopped green onions etc.

IMG_1918Fresh chopped basil makes everything taste better and it looks so pretty against the soup!


Simple Summer Meal!

It’s been close to 80 degrees the last few days and it is only expected to get warmer so I decided to take advantage of the nice weather and make a simple dinner for some friends! It required very little prep work.  Each item was delicious and it all came together so well!

Herb Salmon with 3 sides!

IMG_1890I love all the color and variety on the plate with very little work involved!

IMG_1878Nothing better than wild Alaska king salmon.  On sale for $19.99 lb!

IMG_1877I made a herb topping for the salmon which added flavor and kept the fish super moist while it cooked.  I blended mine in a food processor but it could easily be done by simply chopping the herbs really fine and adding the olive oil. I used fresh thyme, basil and parsley and blended it with olive oil. Use whatever herbs you have on hand.

IMG_1879Slather it on the salmon before cooking in the oven. I cooked my salmon on 375 until it flaked with a fork.


IMG_1881Fresh asparagus is so delicious this time of year and the market has local asparagus for $2.99 lb.

Lightly cover with olive oil, salt and pepper and bake with the salmon until just fork tender.

IMG_1875Nothing screams summer like fresh corn on the cob! It is simple to cook, adds a ton to a meal and makes for a yummy side dish!

5 ears for $3 is a killer deal!!!

IMG_1880Beautiful and simple yet so perfect for warm weather!

IMG_1888Serve warm with butter and salt!

IMG_1882This quinoa salad may look complicate but it is actually really great.  You can make it ahead of time and let it sit in the fridge. Not only does the flavor get better with time but the ability to make it ahead of time really makes for a stress free dinner.

IMG_1883Cook quinoa according to package directions and set aside to cool.  Add any add ons. I added chopped tomatoes, chopped fresh basil, black beans, pine nuts, chopped green olives (from the olive bar), green onions, crrumbled herb bousine cheese and a red wine vinaigrette.

Super simple, quick to make and so flavorful!

IMG_1886The salmon was simple yet looks dramatic!

IMG_1874Other awesome summer meal options are available in the meat case.  Everything comes pre marinated to save you time and money. Think pork chops, chicken skewers, ribs, chicken breast and more!

IMG_1876Don’t forget to satisfy everyones thirst on these hot days with mix and match beers.  Over 25 cans to choose from and well over 100 bottles which can all be mixed and matched to create the perfect 6 pack. Great for gifts, parties or just to have on hand!

Beef and Basil Stir-fry

Ok, this is a seriously quick and easy way to get everyone in your family to the table and hopefully they will all have a full tummy! A very similar beef and basil stir-fry recipe was given to me by friend and after a few changes to make it more friendly for my family I was so thankful! I changed up the veggies and made it with forbidden black rice because I had some left over from this previous post: Salmon with a crispy rice cake. This dish is quick, simple, versatile and so delicious! It will leave you wanting more!

IMG_1788The colors are beautiful and the dish is so hearty that everyone will love it!

IMG_1776I took advantage of the sirloin steak that was on sale and got 3 huge steaks for $12

IMG_1777While it looks like a lot of veggies it is worth it! They add so much flavor and crunch plus everyone will be happy with the meat and veg ratio.

I chose onions, kale, broccoli, red peppers, snow peas, bamboo shoots and garlic.

IMG_1779In a small bowl combine 1/2 cup coy sauce, 3 tbsp corn starch, 3 tbsp brown sugar and one cup of beef broth.

IMG_1780Slice your meat into the desired size. I chose longer thin strips. Note: marinade your meat ahead of time (try a combination of soy sauce, ginger, garlic and rice vinegar) so it doesn’t turn out tough like mine did.

IMG_1781Start by sautéing garlic and onions in some coconut or sesame oil.

IMG_1782Add meat and allow to cook about half way. Remove meat from pan and set aside.

IMG_1783Toss in all the veggies and half of the sauce and cook until still crisp.

IMG_1784Add meat back in with the remaining sauce, kale, basil and bamboo shoots and allow to cook for just a few minutes until meat is done. Do not overcook.

IMG_1785Check out all those colors and the delicious sauce.

IMG_1786Sprinkle with sesame seeds and serve warm over rice with fresh torn basil on top.


Cauliflower “Chowder”

I apologize in advance because I do not have a picture of this delicious soup plated because honestly we all ate it too fast!!!  I think the pictures will help you get an idea of what it should look like.

Fortunately, you don’t need a picture because the soup was  so delicious and worth making you will just want to take my word for it and whip it up.  And thankfully whip it up you can because it only took about 30 minutes to make from start to finish! It’s also a versatile soup which allows you to change ingredients to make it appealing for all members of your family!

Cauliflower Chowder

IMG_7631Chop all your veggies to about the same size so they cook evenly. I used cauliflower, garlic, fennel, celery, potatoes and carrots.

IMG_7632Whatever veggies you chose just be sure to have a nice array of colors for a pretty dish!

IMG_7634In a dutch oven or large stock pot melt 2 tbsp of butter and add celery, carrots, fennel and garlic. Season with salt and pepper.

IMG_7636I am seriously in love with my green dutch oven. I got it for about $40 at Marshall’s.

IMG_7639Saute veggies until they are slightly tender.

IMG_7640Add 1/4 cup of flour and mix until flour taste is gone. About 1 minute.

IMG_7642Add 3/4 cup of milk (I used whole) and about 4 cups of chicken or veggie broth

IMG_7643Bring to a low boil, toss in a bay leaf, a whole head of chopped cauliflower and a couple chopped up potatoes.

IMG_7646All mixture to simmer for about 20 minutes or until cauliflower and potatoes are fork tender.  At this point you could blend part of the soup and add it back in if you wanted a creamier texture but I liked the rustic feel of a chunky soup.

IMG_7647Add some frozen or thawed peas, remove the bay leaf and serve with a sprinkle of parmesan cheese.

Again, sorry for the lack of pictures of the final product but you can imagine it looks so yummy with a cheesy topping and some crusty bread! Add chopped cooked bacon if you’re really feeling adventurous!!

Whole wheat spaghetti with zucchini

A great way to get your kids to eat their veggies is in a few simple steps.  1. Let them pick out the veggies they want to try at the grocery store.  They will be excited to try something they chose and love the sense of being part of the cooking process. 2. Make them look and taste good. (ie. this pasta dish). 3. Feed them the stuff they “don’t like” when they are really hungry and before you give them the stuff they do like such as fruit, snacks or bread. Try this easy ands delicious pasta dish with just a few simple ingredients.


Slice zucchini, yellow squash, onions, garlic and mushrooms into similar sizes so they cook evenly.


My daughter could not get enough of the zucchini, yellow squash, onions and garlic.  She’s still a little unsure of the mushrooms.


I forgot to take pictures of the sauce preparation but here’s what I did: sauté the veggies until still slightly crisp.  Add a scoop of pesto, a scoop of ricotta cheese, salt, pepper to taste and a little pasta water from the cooked pasta to create a sauce.  Add the cooked pasta (I used whole wheat spaghetti) and sprinkle with parmesan cheese!


Feel free to modify the ingredients for your family such as different veggies or a different pasta.


Pasta smothered in cheese… how  can you go wrong!?!

IMG_7629It’s sure to please everyone!

Green curry made easy!

A super delicious and easy dinner everyone in the family will love is green curry with chicken and vegetables.  The best part of this dish is the versatility.  You can add anything you want to it depending on your family.  For this particular curry I added sweet potatoes, green beans, onions, red bell peppers, bamboo shoots, eggplant and chicken.  Other great options are shrimp, tofu, baby corn, boo choy and so much more!



Slice all your veggies into bite sizes pieces and slice your chicken into thin strips.


This delicious and flavorful curry paste will add an authentic curry flavor.  You will also need coconut milk and coconut cream.


Add some coconut oil to a large pan and a tablespoon of curry paste.


Add both the coconut milk and coconut cream and bring to a low boil.  Add the veggies according to cooking time so potatoes first and others as they become tender.


Add the chicken when the potatoes are barely fork tender so everything is finished at the same time.  Add the veggies that cook the fastest at the end.  Add more curry paste at the end depending on your taste preferences.


A homemade curry is so quick and delicious and a really great family dinner! Serve over sticky rice, white rice, brown rice or rice noodles!

It’s sure to impress and satisfy everyone!

My (Easy) Version of Sloppy Joe’s!


I am pretty sure everyone grew up eating a sloppy joe at some point in their childhood.  Whether it was at a friend’s house or the sandwich was included in your weekly meal routine sloppy joe’s are an easy, hearty, and delicious meal everyone will love! Yes, I know the original came from a can and while mine does come from a jar I feel that the ingredients in the Stonewall Kitchen Sloppy Joe sauce is a little higher quality than the typical Manwich from a can. Here is how I make them:

IMG_7608Buy your dinner rolls, ground meat and sloppy joe sauce at Harbor Greens

IMG_7609In a pot, sauce pan or dutch oven cook the ground meat until not pink.  Remove as much excess fat with a spoon or ladle as possible and discard.

IMG_7612Add enough sloppy joe sauce until the mixture is as saucy as you like it.  I had a little under a pound of meat and I used 3/4 of a jar. I also added diced onions and garlic to make it taste more homemade. Other great add-ins would be corn, carrots, some hot sauce and more.

IMG_7615Toast the buns in a pan with some melted butter for flavor and crunch!

IMG_7613You can even add a little cheese like I did with the parmesan or a slice of aged white cheddar to make your joe’s extra gooey!

I served my sloppy joe’s to company with homemade fries and a salad.

Homemade fries are too easy:

Wash and slice up bakers potatoes into fry shaped sticks.  Toss with olive oil, salt, pepper and fresh chopped rosemary (optional) and cook in a single layer, not too crowded, on a sheet pan at 400 degrees until crispy on the outside and tender on the inside. A nice tip: line your pans with foil to keep clean up easy!



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