Monday, March 23, 2015

Roasted Garlic Lemon-Dijon Vinaigrette


garlic roasted lemon dijon dressing marinade vinaigrette chicken shrimp

I've gotten into making my own dressing/vinaigrette more often of late.

Mostly because if I can't pronounce the ingredients in a vinaigrette or dressing I'm not buying it.
And frankly, there is something really cool about making your own.
It tastes better, it's fresh, I know what's in it and most of all it's delicious.

The roasted garlic adds a nice depth to the flavor and doesn't overpower the freshness the lemon and zest add, nor the nice zip the Dijon imparts. 

I especially love it over simple salad of arugula, tomato and cucumber.  It plays well with the peppery bite of the arugula.  

And if using it as a vinaigrette weren't enough, it makes a great marinade for chicken, turkey, pork and seafood, especially brushed over just grilled shrimp.

Trying making your own, it truly does make a difference.

Serves 2
arugula tomato cucumber lemon garlic dijon salad dressing marinade
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 -2 fat cloves of roasted garlic*, peel removed
  • 1/4 teaspoon of Himalayan pink salt or kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons walnut oil
  • 3 tablespoons extra virgin olive oil

  1. Place the first 6 ingredients in a deep bowl
  2. Whisk vigorously until all ingredients are well incorporated
  3. Slowly drizzle in the walnut oil as you whisk, followed by the olive oil to thicken and emulsify the vinaigrette

Recipe Notes: If you don't have Himalayan pink salt or walnut oil no need to go out and buy any. You can use extra virgin olive oil and kosher salt. Then why do I bother using those ingredients?  Personally, I think they elevate the over-all taste of the vinaigrette. I'm having an intense romance at the moment with Himalayan pink salt. By the way, you can get both these items at a decent price at Trader Joe's. 
You can use a small food processor or an immersion blender to emulsify the oils into the other ingredients if you prefer not to hand whisk.  But I will say it's a good workout!  

*Roasted garlic is easy to make. Preheat oven at 350 degrees. Cut the garlic in half, no need to peel. Place garlic on a sheet of aluminum, make sure the sheet is big enough to wrap the garlic. Bring up the sides of sheet around the halved head. Drizzle with olive oil, sprinkle with kosher salt. Wrap shut. Place on a baking sheet. Roasted for 30-45 minutes or until the garlic has turned into a soft paste.
Once cooled you can squeeze out the paste as use as wanted. I usually will roast 3 - 4  garlic heads and use it in recipes, breads, soup and more. It keeps for about month in the fridge.  Keep in a glass container, tightly sealed.

Wednesday, March 4, 2015

Ground Turkey Hash n' Fried Eggs

Ground Turkey, Eggs potatoes Cumin Coriander paprika turmeric

I bring you another great and satisfying weeknight meal. In this recipe I use ground turkey to make it lighter and healthier, but you can most definitely substitute the turkey with beef.
This is a great meal to experiment with using new or different spices, especially if you're planning on cleaning out your  spice pantry.

It's a great way to change the taste of the meal, while keeping it easy and fast to make.

Growing up my grandmother made a dish called Picadillo, which we have posted on the site in the past, that is a ground beef hash. This recipe reminds me of her. Although her recipe is completely different in seasonings and the beef is saucier, she would always accompany that hash with a fried egg.

I don't know what it is about the fried egg that adds a different touch to the meal; I think it adds a little fun too! You can leave the turkey mixture ready the night before so that when you get home from work all you need to do is saute everything up, eat and enjoy! It is ready in less than 20 minutes. I hope you enjoy this quick weeknight meal!

Serves 2 - 4
Today on Wednesdays with ErykaGround Turkey Hash n' Fried Eggs

1lb ground turkey
1 red bell pepper, chopped
4-5 fingerling potatoes, chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
salt and pepper
fresh parsley, chopped
1 tablespoon olive oil
1 onion, chopped
2 eggs

  1. In a bowl, mix the ground turkey, bell pepper, potatoes, paprika, tumeric, ground coriander, salt and pepper and parsley.
  2. In a nonstick pan, heat oil to about medium heat. Add the onion and cook until it is soft and fragrant. Add in the turkey mixture and spread around the pan; do not touch once it is spread out. Cover and cook for about 5 minutes.
  3.  After 5 minutes, the underside should be crispy. Flip/stir to crisp the other side. Check to make sure turkey has been cooked through. Make two holes in the turkey to reveal the bottom of the pan to prepare to fry the eggs.
  4. Crack eggs into the two holes created. Season eggs with salt and pepper. Cover for about 1 to 1 1/2 minutes to cook the egg. 
  5. When the egg looks set in the middle it is ready to eat. Use a spatula to serve the turkey hash with the egg onto each plate. Enjoy!

Monday, March 2, 2015

Curry-Garam Masala Baked Chicken Tenderloins


Curry Garam Masala Chicken Tenderloins greek yogurt

Requirements for loving a recipe...

I love recipes with a short list of ingredients.

I love recipes that require little effort but deliver big flavor.

I love recipes where the effort is made by the appliance and not by me.

I love a recipe that cooks up fast

In this case my recipe for Curry-Garam Masala Baked Chicken Tenderloins covers all four of these requirements...

Only seven ingredients.

The only effort here is stirring everything together but boy are the flavors spot on, warm, rich - but not heavy, and oh so yummy.

The oven does all the work, all you do is slide in a baking sheet.

15 minutes and you are done.

What's not love about this recipe?

Serves 2- 4
  • 2 tablespoons non fat greek yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1/2 teaspoon salt or to taste
  • Zest and juice of one blood orange (or regular orange )
  • 1/4 teaspoon pilpelchum or cayenne pepper
  • 1 1/2 pounds chicken tenderloin, cut into thin strips

  1. Mix all ingredients in a bowl stir to incorporate
  2. Allowed to marinate in the refrigerator 2 to 8 hours - better overnight
  3. Preheat oven to 375 degrees
  4. Place chicken on a oiled foil lined rimmed baking sheet in a single layer.
  5. Bake 10 minutes, drain off any excess liquids . 
  6. Turn pieces over,  return to oven and cook another five minutes or till lightly golden.
Serve with yogurt and torn pieces of pita or toss into a salad or basmati rice. Enjoy!