Butternut Squash Soup

Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Lemon Dijon Chicken Meatballs

Ground chicken was a staple for me in 2020, and it was fun to see which combinations I could come up with using this versatile protein. It’s available in most grocery stores, and takes so little time to cook. Today I made up a little recipe using some ingredients that I had in the refrigerator (hummus!) and they turned out so good that I wanted to share. It’s like these Chicken Piccata Meatballs but without the capers, because not everyone in my house is a fan of capers. I don’t use traditional binders like breadcrumbs or eggs here, simply because I don’t think it’s always necessary. If you want to increase the nutritional value, you could try adding one large egg plus 1/4 cup of breadcrumbs to hold them together. Just like in my chicken patty recipe, I find that hummus and in this case, dijon mustard does the job just fine. Working with ground chicken can be tricky because the mixture (my editor Dianne would kill me for using this word ) seems too wet in the beginning. Drop spoonfuls into the skillet and it firms up as it cooks. You do want to be gentle while working with them though. Once they’ve cooked on one side, gently shake the skillet to loosen them up and turn them. As with all of my recipes, they are just things I make at home with flavors that we enjoy. If you decide to try them or adapt them, or have any tips, feel free to share!

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. These red pepper hummus turkey patties are also great. If you’re out of dijon mustard, try whole grain or plain yellow mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had, use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender’s All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar’s Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it’s easier to flip.

Cook for 3 minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low.

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of dijon mustard. Stir, toss meatballs back into the skillet and serve immediately with creamy mashed potatoes, my double parmesan cauliflower mash, steamed green beans, or any side of your choice.

Barbecue Chicken Pita Pockets

This recipe is brought to you in partnership with Sweet Baby Ray’s but all opinions expressed are my own. Thank you for supporting the brands that support The Daley Plate!

Sometimes the best kind of food isn’t complicated, doesn’t require too much time in the kitchen, and makes use of items we probably all have in our pantry and crisper drawer. I like to say on Instagram, that sometimes you just need a good sandwich, and it’s true. These barbecue chicken pita pockets are so filled with a delicious mix of crunchy vegetables, creamy feta cheese and succulent grilled chicken basted with Sweet Baby Ray’s Original barbecue sauce…How can you go wrong?

When I moved here eight years ago my husbands family welcomed me with a traditional Southern feast of barbecue ribs, collards, potato salad and grilled chicken - I learned then that Sweet Baby Ray’s is a crucial element in many of the foods prepared by his family, and many other families that I’ve come to know since then. Visit the Sweet Baby Ray’s website to check out Sweet Baby Ray’s sauces and discover more delicious ways to use them. I hope that you enjoy this easy recipe that’s so perfect for a satisfying weeknight meal, Summer cookout or quick lunch. The great thing about it is that you can use what you have available and it’s also delicious when substituting lettuce for spinach or cheddar cheese for feta. If I’m entertaining, I love to place individual elements on a large platter for people to make their own pita pockets and kids absolutely love that part! A little bowl of Sweet Baby Ray’s barbecue sauce on the side for to serve is always special, who doesn’t love a little extra?

Barbecue Chicken Pita Pockets

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 

Ingredients:

4 boneless skinless chicken thighs (1lb)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
2-4 cups fresh baby spinach
2 cups sliced salad cucumber
1 1/2 cups sliced cherry tomatoes
1/2 cup cubed feta cheese 
1/4 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 whole wheat pita breads, cut in half

Guidelines:

Season chicken thighs evenly with salt, black pepper and paprika then drizzle with olive oil. Cover and refrigerate for at least 30 minutes.

Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes or until chicken registers 165F internal temperature. Remove from griddle pan and slice or chop into cubes. 

Carefully open each pita half and place equal amounts of vegetables and grilled barbecue chicken in each. Serve immediately with extra Sweet Baby Ray’s barbecue sauce for dipping.

Fall Harvest Salad

This fresh and nourishing salad is a welcome respite from the heavy holiday foods that you’ve been eating, and have yet to eat! Leftover turkey is combined with beautifully crisp red apple, salty goats cheese, bacon, celery, a few dried cranberries, pecans and one of the most nutrient dense greens - watercress! It’s all drizzled with a sweet fig dressing that perfectly complements the other flavors. This salad serves 2-3 people but you can double it to serve a larger crowd.

Can I substitute the ingredients?

You certainly can!

Substitute the turkey with smoked chicken.
Watercress is harder to find in regular grocery stores so though I highly recommend it, arugula is a great alternative.
The cheese I used here is called Palhais goats cheese and it’s from Portugal. It starts of mild and has a lovely salty finish that you’ll love, but any goats cheese will do!
I use maple bacon for extra flavor, replace it with turkey bacon or leave it out completely (But please don’t)
Pecans are buttery in flavor and currently in season, it would be a shame to replace them with anything else but walnuts are a great alternative.
The apples that I love are from New Zealand, they are in stores right now and called Envy apples. Best apples ever.
Fig vincotto is harder to source and pricey but so worth it. It’s also called grape molasses. Try the homemade mock version of it below.

Fall Harvest Salad
Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
4 cups fresh watercress
1 1/2 (about 8 oz.) cups cubed turkey
1 Envy apple, cubed
1/4 cup finely sliced celery
1/2 cup pecans (whole or pieces)
4 strips cooked bacon, chopped
2 -ounces crumbled goats cheese
1-2 tablespoons dried cranberries

For the dressing, combine and shake in a jar:
1 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon sorghum molasses OR honey
1 tablespoon fig jam
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil

If the dressing is too sweet, add more balsamic vinegar.

Method:

Arrange watercress on a platter, top with remaining ingredients and drizzle with dressing right before serving. I love to place ingredients in separate piles on the platter because it looks better. Toss it right before serving to prevent the greens from getting soggy.

Beef Meatball Party Platter

This post is sponsored by Beef. It’s What’s for Dinner but all opinions are my own. I’m proud to support the American Beef Council and I hope you enjoy this delicious Beef recipe.

Here in the South, people love “baby shower meatballs.” Slightly sweet, saucy meatballs often purchased pre-made and doctored up in a slow cooker with barbecue sauce and grape jelly. The meatballs most likely got their nickname because it’s most often served at family celebrations like baby showers, weddings, and cookouts. You probably have a different name for them based on your location, but it’s all the same! 

The meatballs at parties are always excellent, but I wanted to try making my own using beef and a few simple ingredients that I had around the house, minus the jelly! I always keep Ground Beef in the freezer for quick and easy family meals that I just know everyone will love. I particularly enjoy its versatility, and like all cuts of beef it’s high in protein, and supplies 10 essential nutrients including B-vitamins, zinc, and iron that support an active and healthy lifestyle. I often buy Ground Beef in bulk to get more value for money, then portion it out and store it in airtight freezer-safe containers for meals throughout the month. (Here is a handy infographic and guide for thawing Ground beef on the Beef. It’s What’s for Dinner website in case you need it!) I think we are all more than a little concerned about skyrocketing food prices these days and trying our best to make the most of our ingredients. I’ve always believed in minimally processed foods that are high in nutrition, but find it hard to compromise when it comes to taste. There are so many meat substitutes popping up on the market lately, and people choose them for various reasons but it’s really good to know the facts. Beef. It’s What’s for Dinner has you covered with loads of information and resources so that you can make the best choice for your family. As for my family…I’ve noticed them gravitating toward these at recent gatherings with more than average enthusiasm. We all practice varying religious beliefs, and when I’m cooking for everyone, beef is the one protein we can all agree on. 

In the spirit of keeping things simple and shopping our own refrigerators and freezers, I’m including the recipe for the Beef Meatballs and offering optional serving suggestions based on what you have on hand. I try to incorporate lots of color and non-starchy vegetables on my platters, and like to serve it al fresco for everyone to dig in. These warmer days still beckon for eating outside, for gathering with friends and celebrating little moments in the sun. Whether you’re serving these at home or taking them to a celebration, I recommend serving them right after cooking for best results. 

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4 to 6

Meatballs:
1 pound Ground Beef
1 tablespoon minced fresh oregano, parsley, or dill
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 cloves garlic, minced
1 large egg
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup of your favorite barbecue sauce

For Serving (Optional):

1 cup tzatziki or store-bought yogurt dip
Assorted vegetables such as sliced cucumber, kalamata olives, cherry tomatoes, sliced peppers, and lettuce or arugula.
Lemon wedges
Toasted pita

Preheat the oven or grill to 375°F. 

In a bowl, combine the beef, oregano, mustard, salt, pepper, paprika, garlic, egg, and breadcrumbs and gently stir until the mixture comes together. 

Using the palms of your hands, roll the beef into 1-ounce meatballs, and place on a large, rimmed sheet pan. Roast until cooked through, about 15 to 20 minutes. 

Drain off any excess fat, then toss the cooked meatballs in the barbecue sauce before arranging on a platter with the optional sides. Serve warm and refrigerate leftovers in an airtight container for up to 3 days.  

Roasted Chicken with Fennel and Peppers

Here’s an easy recipe that makes use of Summer peppers and fennel. Most of these chicken dinners that I make follow the same basic method: Season chicken overnight, sear in a little olive oil, remove chicken while preparing other ingredients in the same skillet, add chicken back into the skillet and roast until tender. Serve this dish with some crusty bread, creamy polenta or cauliflower rice. Fennel is a great low carb vegetable, 1/2 Cup of sliced raw fennel contains 2g net carbs and is only 14 calories. Source: www.verywellfit.com

Ingredients:

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, sliced (save the fronds for a garnish)
1 teaspoon tomato ‘nduja (or 1 teaspoon tomato paste + 1/2 teaspoon red pepper flakes)
1 cup canned crushed roasted tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Method:

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. You want the smoked paprika to penetrate the meat so that it’s seasoned all the way through. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosley with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add ‘nduja, crushed tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is.

Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Preserved Lemon Chicken Skewers

With spaghetti squash mash and sauteed spinach.

This back pocket recipe was one I came up with while staring into the abyss that is my fridge one day. So many condiments, so many! A jar of preserved lemon paste, some chicken and a few spices later we were enjoying one of the most flavorful meals that I’ve been cooking over and over again. I’ve posted these preserved lemon chicken skewers on Instagram in my caption but I wanted to give a bit more detail and recommend a few brands that I love using. Although they are pretty straightforward, one can only say so much in an Instagram caption. Don’t worry, I’m not the kind of person who is going to give you a drawn out explanation! Here we go:

As far as preserved lemon paste goes, I always use NY Shuk preserved lemon paste. They have preserved lemon slices that I use in other recipes like rice pilaf or braised chicken, but this paste is especially great to use as a spread or marinade. Of course you can make your own preserved lemons (Meyer lemons are wonderful because of their thin skin) - I recommend Paula Wolfert’s recipe that can be found on the New York Times Cooking website here. You would make them and then purée into a paste using an immersion blender or food processor. Because they take some time to make it’s much easier to purchase online.

I serve the skewers with anything from vegetable mash like this spaghetti squash mash, salad or placed on a platter with whatever is in the fridge for everyone to graze on. Some butter lettuce on the side to make wraps if you are following a ketogenic way of eating, or wrap these preserved lemon chicken skewers in a soft Greek-style pita bread if you’re a less carb-conscious eater.

Preserved Lemon Chicken Skewers with Lemon Dill Yogurt Sauce
Serves: 2-4

1.5lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons preserved lemon paste
zest and juice of 1 medium lemon
2 garlic cloves, finely minced (or 2 teaspoons fresh garlic paste)
1.5 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
Optional: freshly chopped herbs like dill, rosemary or thyme

Sauce:

1/2 cup plain Greek yogurt (Or sour cream)
4 tablespoons avocado oil mayonnaise
2 teaspoons garlic power
1/2 teaspoon salt
1 pinch cayenne pepper
zest and juice of 1 medium lemon
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives

Method:

Place chicken and all remaining ingredients for the skewers in a medium bowl and toss to evenly coat. Cover and refrigerate for at least one hour, or overnight.

Combine all ingredients for sauce in a small bowl and season to taste. Cover and refrigerate until ready to serve.

Preheat a griddle pan to medium-high heat. Skewer chicken (about 4 -oz per skewer) and sear in griddle pan for 4-5 minutes per side. Alternatively, line a baking sheet with foil or parchment papper and broil at 375F in an oven for 4-5 minutes per side or until internal temperature reaches 165F. Remove from oven, squeeze over some fresh lemon juice and sprinkle with chopped dill. Serve with dipping sauce and fresh vegetables, olives, feta cheese and tomatoes.

Prosciutto di Parma with Papaya and Grana Padano Cheese

Prosciutto di Parma with Papaya and Grana Padano Cheese

I never experienced the sweet and savory combination of prosciutto and fruit until my late twenties. My husband and I were at a tiny Italian restaurant in South Korea of all places, and the chef brought out a platter of honeydew melon and Prosciutto di Parma for us to try. The first bite was heavenly, and I wondered where this simple yet delicious appetizer had been all my life. Years later, I still have a fondness for Prosciutto di Parma and fruit, but now I seek out ripe papaya instead of melon. Papaya is a fruit that I grew up eating and much prefer for its complex flavor when ripe, a flavor that I believe pairs perfectly with Prosciutto di Parma or Prosciutto di San Daniele, the highest quality prosciutto in my opinion. Both are aged for a minimum of 400 days, and the best part is the sliver of fat on each slice of both prosciutti, for that melt-in-your-mouth texture. While I was at the store, I also picked up a wedge of Grana Padano cheese, and I served this platter outside with Marcona almonds, fresh basil from the garden, local honey, and some rose wine. Sweet and savory perfection.

When you read up on Grana Padano cheese, Prosciutto di Parma or Prosciutto di San Daniele, you’ll find that they all carry a Protected Designation of Origin seal. What does this mean? Simply put, it means that these products are handcrafted by real people, made with Italian ingredients from specific regions, and are never mass-produced or processed anywhere else. They have a sense of place because of this, and you can truly taste the difference in flavor. A PDO logo guarantees production methods using centuries-old recipes and techniques. These methods have proven over time to be consistent, safe, effective, and produce the most flavorful products. 

Grana Padano cheese, for instance, is made from partially skimmed raw cow’s milk from the production area in the Pianura Padana, Northern Italy. The cows are mainly fed fresh fodder, hay, or silage. Each wheel of cheese must age a minimum of 9 months and meet the requirements specified in the Product Specifications. Only once passing these strict quality checks will it receive the fire-branded mark which certifies the quality of the cheese and its official PDO status. When I see the big wheels in store, I usually wish that someone would give me one for my birthday, but I never realized how much actually goes into the production until recently. The standards are equally as strict for Prosciutto di Parma and Prosciutto di San Daniele production. Only the selected thighs from Italian pigs; sea salt, and the air of San Danele de Friuli are used in making Prosciutto di San Daniele. Aged a minimum of 400 days, the flavor is delicate, balanced, and silky.

When I’m able to, I seek them out and serve my guests the best. Supporting PDO products ensures that these traditional methods are passed down from one generation to the next, and keeps quality products in stores! Please enjoy this simple but delicious recipe using my favorite European products!

Prosciutto di Parma with Papaya and Grana Padano Cheese 
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4

Ingredients:

1/2 small papaya, peeled and seeds removed
8 to 12 slices Prosciutto di Parma or Prosciutto di San Daniele
1/2 cup loosely packed fresh basil leaves
1 (8-ounce) wedge Grana Padano cheese
1/3 cup Marcona almonds
1/4 cup honey

Guidelines:
Using a sharp knife, cut the papaya lengthwise into wedges, keeping the thickness to about 1 inch per wedge. Cut each wedge in half and wrap with 1 slice of Prosciutto di Parma. 

Arrange the Prosciutto di Parma wrapped papaya on a platter, and scatter with the basil. Place the wedge of Grana Padano cheese, and use a cheese knife to break off bite-sized chunks. Arrange the chunks on the platter. Serve the almonds and honey alongside.  

Grilled Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

This post is a collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The first time I had Flanken Style Short Ribs was at a party in the mountains near Wonju, the small town in South Korea where I lived and worked as an English teacher. Before then, I hadn’t realized that ribs could be cut this way. The host at that party knew exactly what they were doing, marinating the beef in a blend of soy sauce, brown sugar, and garlic, then quickly grilling it over some hot coals outside. We snipped long strips of beef into smaller pieces using a pair of kitchen scissors, a trusty kitchen tool that I’ve since come to depend on when I cook. This recipe serves 4 comfortably, using Flanken Style Short Ribs, one of my favorite cuts.

What are Flanken Style Short Ribs?

According to Beef. It’s What’s For Dinner, the cut comes from a section right under the rib primal. They are essentially the larger, chunkier short ribs that most people are more familiar with, cut horizontally across the bones. Flanken Style Short Ribs are naturally fattier, which makes them the perfect cut for grilling! They are the perfect cut for marinating and are definitely a more affordable alternative to steaks in our house. No less delicious though!

May is National BBQ Month and I wanted to showcase Flanken Style Short Ribs in this quick and easy recipe, inspired by the meals I had in South Korea. I do take a little shortcut in the 

form of a prepared bulgogi sauce, because grilling season should be easy and breezy in my opinion, with minimal prep. That’s also why I pair my ribs with a raw zucchini and tomato salad, featuring some corn (you could eat that raw too, during peak corn season), and fresh greens. The sweetness of the caramelized ribs and the zesty salad is a perfect match, a delicious recipe for hot summer days with a margarita in hand! 

When it comes to National BBQ month, no other cut does it quite like beef in my house. I know it will satisfy my family, and we love celebrating the outdoors by cooking it together. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Check out your local grocery store or butcher for this delicious cut, and I hope you enjoy it while celebrating the outdoors this summer!

Visit https://www.beefitswhatsfordinner.com for more recipes and inspiration!

Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

Prep Time: 2 hours or up to overnight Cook Time: 10 to 15 minutes  Serves: 4

2 to 3 pounds Beef Flanken Style Short Ribs, 1/4" thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup jarred bulgogi sauce (find it online or your local Asian grocery store)

Pickled Summer Vegetable Salad:
1 pint cherry tomatoes
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 to 2 ears cooked corn, shucked
1/4 teaspoon kosher salt
Grated zest and juice of 1 medium lemon
2 tablespoons extra-virgin olive oil
2 sprigs tarragon, leaves stripped, chopped
6 cups tender mixed lettuce

 Guidelines:

In a resealable shallow bowl, season the Short Ribs with the salt and pepper. Pour over 1/2 cup of the bulgogi sauce and turn ribs to coat. Seal the container and marinate in the refrigerator for 2 hours or up to overnight, turning occasionally.

Remove ribs from marinade, letting any excess drip off. Lightly oil the grill using a silicone brush or oiled cloth. Place ribs on a grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). The bulgogi sauce has some sugar in it, so watch it carefully and remove from the heat once the temperature is correct and nice grill marks appear.Meanwhile, pour the remaining 1/2 cup of bulgogi sauce in a small saucepan and cook, stirring occasionally over medium-low heat until warmed through, about 2 minutes.

Meanwhile, make the Summer Vegetable Salad: In a large bowl, combine the tomatoes, zucchini, yellow squash, corn, salt, lemon zest and lemon juice, and olive oil. Toss until combined. Stir in the mixed lettuce right before serving.

Drizzle the warmed sauce over the ribs and cut into bite-sized pieces before serving with the Summer Vegetable Salad.

Chicken with Chorizo Rosemary and Olives

This chicken recipe is one of those that make the most regular appearance on our dinner table! It combines some pantry staples like canned tomatoes, jarred olives and herbs with chicken thighs because they stay juicy and we love the crispy skin on top. I’ve always just shared the recipe in my Instagram caption but here I’m able to expand a little and you’ll be able to come back to it or pin it for later. I’m adding some product suggestions because I get asked about my favorites a lot. Please know that if a purchase is made through an Amazon affiliate link I receive a small commision at no cost to you. This helps to keep me cooking so I appreciate your support and understanding.

Before you get started:

If using chicken breasts I highly recommend those with the skin on. Cooking time will vary based on the thickness of your chicken, but I keep a meat safe instant-read thermometer close by so that I can pull it from the oven at 165F/75C. Insert the thermometer into the thickest part of the breast to determine doneness.

The chorizo sausage that I use is Spanish and sliceable, not the Mexican version. You can use whichever kind available where you are.

The smoked paprika in this dish makes all the difference. Some good fresh smoked paprika that I recommend: ChiQuilin on Amazon.

A mix of olives always looks more appealing to me, but this is entirely optional. Castelvetrano are buttery and amazing, even my olive hating husband will eat those. If you’re not a fan of olives, try adding extra roasted red peppers, mushrooms or any other vegetable that you prefer.

The best result here is obtained when the chicken is seasoned ahead of time (up to 24 hours) and placed in the fridge to soak up all the flavor of smoked paprika. This step is optional but ensures that the meat is seasoned throughout.

Chicken with Chorizo Rosemary and Olives
Prep Time: 15 minutes Cook Time: 45 minutes - 1 hour Serves: 4

Ingredients:

4 bone-in chicken thighs with skin on
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 tbsp olive oil
1/2 large yellow onion, sliced
4-6 cloves garlic, chopped
2-4 oz Spanish chorizo sausage, sliced and quartered
1 tbsp sherry or red wine vinegar
2 oz chopped roasted red peppers
1 14.5 oz can San Marzano tomatoes, chopped (These San Marzano style tomatoes are a good alternative)
1-2 tbsp freshly chopped rosemary
1 cup whole or pitted mixed olives
2 cups chicken stock
Optional: Lemon juice to squeeze over after + fresh rosemary, crisped up in olive oil to sprinkle on top before serving. Cherry tomatoes on the vine right before it goes in the oven.

The skillet pictured is my favorite Le Creuset 2 1/4 Qt. Cast-Iron Braiser but you can use any deep skillet.

Method:
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end. If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.

Heat a cast iron skillet or braiser to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes) Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.

Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus optional cherry tomatoes on the vine. Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered at 350F until chicken is 165F/75C internal temp. For me that’s about 25-30 minutes but the timing will differ based on the thickness of your chicken. That instant read thermometer will come in handy here. If you’ve chosen to cook it on the stovetop the skin will not be crispy - I recommend placing the skillet under the broiler of your oven for 10 minutes to crisp it up.

Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil in a small pan over medium heat. Save the olive oil used to dip fresh bread into, it’s heavenly! Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.

Grilled Romesco Stuffed Tenderloin with Vegetables

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This grilled romesco stuffed Tenderloin Steak couldn’t be simpler to prepare on the grill this summer, and it was perfect for a small get-together with friends and family that we haven’t seen in a while. I married a guy who loves Beef, so does his family, and that makes my life easier because I already know what’s on the menu. There are so many different options to choose from, and typically we enjoy really nice middle meat cuts during the summer. I chose half a Tenderloin Steak because I knew it would impress the in-laws (pats self on back) >.< 

Some Grilling Tips:

Strip Steak and Ribeye, can be an easy go-to instead of Tenderloin, or try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. These cuts can’t be stuffed but you can always enjoy the romesco sauce on the side. More cut ideas for grilling can be found here. 

Using a condiment to elevate flavors is a great way to take beef to the next level with minimal effort. My romesco uses roasted hazelnuts (so fancy!) but feel free to replace them with almonds instead. To make things really easy, pick up a jar of good romesco at your local grocery store. 

Medium and steady wins the race! There is no need to rush the process by using any higher heat than medium here. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.

Temperature is king :) To have the best eating experience, it is important to cook any cut of beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. I have an instant-read one that you can leave in the oven or grill so that you’re not constantly poking the meat (keeps juices locked in, along with letting it rest after cooking for a minimum of 5 minutes). 

I went with some vegetables that cooked up beautifully right next to my Tenderloin, and served it all up on a platter for everyone to enjoy. I hope you use my recipe as a starting point, and create a delicious grilled beef recipe for your family this summer :) 

Ask your butcher if he has some kitchen twine to spare when purchasing your Beef! Usually, butchers at good grocery stores are happy to spare some.

Grilled Romesco Stuffed Tenderloin Steak

Prep Time: 25 minutes | Cook Time: 30 - 40 minutes | Serves: 8

Romesco - Makes roughly 1 cup:
1/2 cup (6 -ounces) roasted red bell peppers, drained
2 garlic cloves, roughly chopped
1/2 cup whole hazelnuts, skinned
1 tablespoon chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Optional add-in: 1 teaspoon Calabrian chili paste for extra heat!

1 (2 pounds) Tenderloin Steak, trimmed of excess silver skin and fat
1 1/2 - 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil

2 medium zucchini, cut into (1 -inch) chunks
1 small red onion, cut into (1 -inch) chunks
2 cups button mushrooms, halved
1 red bell pepper, cut into (1 -inch) cubes 
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning (dried Italian herbs)
1 teaspoon kosher salt

Special equipment: Chef’s knife, meat thermometer, kitchen twine, tongs, skewers if you want to prepare your vegetables that way.  (I prefer reusable metal skewers because they don’t burn, I can just throw them in the dishwasher after cooking. If using wooden skewers, soak them for 30 minutes prior to cooking.)

Make the romesco:

Combine the peppers, garlic, hazelnuts, oregano, vinegar, smoked paprika, and salt in the bowl of a food processor. Pulse until somewhat smooth, and slowly pour in the olive oil while continuing to pulse at 5-second intervals. Transfer to an airtight container until ready to stuff the Tenderloin.

Place the Tenderloin in a large bowl, and season with the salt, black pepper, and smoked paprika. Drizzle the oil over the meat, and use clean hands to massage the spices in. Use a sharp knife to cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat. Spread the romesco sauce all over the Tenderloin, and roll it up, then secure the cut with kitchen twine. Cover, and refrigerate for 30 minutes (Tender cuts like Tenderloin don’t typically require much time to marinate, but this will give the smoked paprika time to penetrate the meat.)

Toss the vegetables in the seasoning and olive oil, then place them in a grill basket. 

Preheat your grill to medium heat (350°F). Place the Tenderloin on the grill and insert an oven-safe meat thermometer into the meat, not the romesco. Place the vegetables on the grill as well. Cook the Tenderloin, rotating every 10 minutes until the internal temperature reads 145°F for medium doneness. Pull the meat and vegetables from the grill and allow to rest for 5 minutes before slicing. Then transfer to a serving platter, sprinkle some extra flake salt, and enjoy with a fresh green salad.

Korean-inspired Steak and Cucumber Bites

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

A few years ago, I took my first solo trip to New York for an event with Beef. It’s What’s For Dinner, and while there, I learned to cook a proper New York Strip Steak from Chef Josh Capon. We dined on an amazing Korean-inspired lettuce wrap, crostini with Steak and pesto, and even a Beef Jerky chocolate chip cookie! (Would you try it?). I’ve had the pleasure of meeting some really talented people in the food industry during my time working with Beef. It’s What’s For Dinner., and I’m really honored that they continue to trust me as a partner. My goal when showcasing Beef is always to share resources related to cooking, and how versatile Beef can be, though I must admit I’ve been sharing so many Korean-inspired dishes lately. I lived in South Korea for almost six years, so the ingredients and flavors just speak to my soul! These appetizers are so refreshing and do not take a lot of time to prepare, plus you can find the ingredients at most grocery stores these days. Simply season your steak, sear it in a griddle pan (or on a grill outside), then slice and toss in a savory sauce made with Korean red pepper paste (gochujang). These slices are placed on top of cucumber discs spread with seasoned cream cheese. The apple on top brings a sweetness to this bite that you’ll love, and I thought of it because most Korean marinades usually add apple, pear, or kiwi for sweetness. The thoughtfulness behind every flavor in Korean cooking is something that I respect very deeply. 

It’s July, and many of us are enjoying the sunshine by grilling up a few steaks. Add this appetizer to the rotation and tag me @thedaleyplate on Instagram if you do. I’d love to see it!

Here are some handy tips for this recipe, or other Steak recipes:

Oil the steak instead of oiling the grill or griddle. This will prevent anything from sticking.

www.BeefItsWhatsForDinner.com has so many recipes and ideas for cooking Steak - You might be surprised at the variety they have to offer. This recipe was adapted from one that I happened to find there a few months back. I’ve made it so many times since then.

A digital thermometer is the best way to determine doneness and it is absolutely worth the investment in my opinion. 

After resting the steak for at least 5 minutes, slice thinly against the grain for maximum tenderness. Work quickly to keep temperatures optimal.

The seasoned cream cheese and gochujang sauce can be made the previous day, and can be stored for up to three days if sealed in an airtight container. Remove the cream cheese from the refrigerator 15 minutes before assembling these so that it is softened and easy to spread. Slice the cucumber right before assembly to keep it nice and crispy.

If you’re unable to find gochujang paste, you could use sriracha, but I would decrease the amount by half since it’s quite a bit spicier.  

This recipe makes 3 to 4 Steak Bites per person, depending on how thinly you can slice the steak. It’s so flavorful, you don’t need a thick piece in order to be satisfied. 

Korean-inspired Steak and Cucumber Bites
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Serves: 6 to 8

Ingredients:
For the Steak:
1 Beef Strip Steak (about 1 -inch thick, 8 to 10 -ounces in weight)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Gochujang Vinaigrette:
1/4 cup gochujang paste
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1 tablespoon toasted sesame seeds

For the cream cheese spread:
1/2 cup cream cheese, softened
1/4 cup chopped fresh green onion (white and green parts)
1/4 cup chopped fresh cilantro leaves, plus extra leaves to garnish
1 teaspoon soy sauce

1 English cucumber, sliced into 1/8 -inch thick rounds (about 24 rounds)
To garnish: 1/2 small green apple, diced 

Guidelines:
Remove the Strip Steak from the refrigerator, and season with salt and pepper. Sear the steak for 5 minutes per side until internal temp is 145F for medium-rare doneness, based on the USDA recommended cooking times. Remove the steak from the heat, and transfer to a cutting board, then tent with foil to rest the steak for 5 minutes.

Combine the gochujang, vinegar, honey, garlic powder and sesame seeds in a small bowl. Set aside until the steak is rested. Make the cream cheese spread by combining the cream cheese, green onion, cilantro, and soy sauce in a small bowl. 

Assemble: Place the cucumber slices on a large platter. Top each cucumber slice with 1 teaspoon of the cream cheese mixture. Slice the Strip Steak into thin (1/4 -inch) slices against the grain, and gently toss in the gochujang vinaigrette. Top the cream cheese with one slice of steak, and garnish with the chopped green apple/cilantro. Serve immediately.

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Spanakopita Chicken Meatballs

Hey everyone! These spanakopita inspired chicken meatballs are my new favorite easy protein to enjoy with the usual selection of fridge favorites. The recipe combines creamy valbreso feta chunks with fresh spinach and loads of garlic for delicious flavor. You can make a batch of meatballs but they also make delicious burgers or patties. Serve them on a platter with fresh vegetables or wrap them in lettuce with all your favorite burger fixings.

Tips:

You can use frozen spinach, just make sure you drain it really well so that you’re not adding a lot of extra moisture. It’ll be more difficult for the meatballs to hold together if there’s too much water.

I use Valbreso feta, which is a French-style cheese with a milder taste than others I’ve found at the market. If you don’t mind a stronger flavor please use whichever feta you have available. Buying the big chunk and crumbling or cubing it yourself is great because the cheese crumbles aren’t dried out.

For patties, this mixture makes 4 equal servings. Please feel free to use turkey if you prefer! I’m on a bit of a ground chicken roll haha.

You can cook this completely in the frying pan without transfering to the oven, I just do it to make sure it’s cooked through. I’ve seen some of my friends cook it on their grill and they’ve enjoyed it that way.

Spanakopita Chicken Meatballs

Ingredients:

6 cloves garlic, finely minced
1/4 cup finely chopped green onion (white and green parts - about 2 stalks)
1/4 cup finely chopped fresh parsley
2 tablespoons freshly chopped chives
2 cups chopped fresh spinach (about 3-4 ounces)
zest of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese (add more if you love cheese like me)
1 medium egg
1 lb lean ground chicken mince

Guide:

Heat some olive oil in a large frying pan over medium heat.

Use a fork to combine all ingredients except egg and chicken in a mixing bowl. Add egg and chicken, gently mix and form 1 -ounce meatballs with your hands. Shallow fry in olive oil over medium heat until golden, finish in the oven at 350F for 8-10 minutes or until cooked through.

Remove from oven and serve with your favorite vegetables and tzatziki. I serve mine with a mixture of plain yogurt, the juice of the lemon that I zested, garlic, salt and herbs like dill or chives and sometimes feta. Please click this link for a more detailed explanation on the feta/yogurt sauce and while you’re there, those chicken skewers are also a huge favorite around here!

Serves 4 people.

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Lemon Herb Chicken and Potato Skillet Dinner

Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!

Low Carb Almond Flour Waffles

These waffles are also widely known as “chaffles” because they often contain cheese. There are groups on Facebook where dedicated low carbers and keto dieters are fully invested in the art of creating new variations. They are made with a few ingredients that most of us have at home and are the perfect substitute for sandwich bread, bagels or crackers when toasted. The Dash Mini Waffle Maker is great for making these, but you could also pour the batter into a larger waffle maker. They freeze and reheat very well in the toaster or toaster oven, perfect for Sunday meal prep. Today I served mine with two different kinds of smoked salmon, some red onion pickled in lemon juice, mini cucumber slices, cream cheese (use the dairy free almond variety if you prefer) and finish it off fresh herbs like chives and dill.

Ingredients for the basic waffles:
Yields: 16

8 large eggs
1/2 cup mayonnaise of your choice (I use Duke’s but avocado oil mayonnaise is also great)
1/2 cup fine almond flour (Bob’s Red Mill is great)
1 level teaspoon baking powder
pinch of salt, garlic powder and smoked paprika, fresh black pepper
8 teaspoons water

Customize it as you like! Some of my favorite options are a few tablespoons of shredded cheddar cheese, adding some Everything Bagel spice (Trader Joe’s), adding chopped herbs or even shredded vegetables like zucchini that’s been pressed to release extra moisture.

Equipment: Mixing bowl, waffle maker

Method:

Stir all ingredients to combine in a medium bowl while preheating your waffle maker. Pour about 2 tablespoons of batter into the waffle maker for each waffle. Cook for 2-4 minutes and carefully lift out with a fork. Repeat the process until all the batter is used up.

Make a smaller batch on a Sunday morning.

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Peach and Serrano Pepper Salad with Burrata

Nothing beats this salad come summertime. It’s the perfect marriage of sweet, juicy, spicy and salty and it’ll be a hit at your next barbecue party. I didn’t expect it but many of you asked whether the peaches were cooked or raw. For us, fresh and very ripe raw peaches at their peak are best in this salad but you can absolutely grill them first if that’s what you enjoy. I’ve never loved cooking any kind of fruit, unless we are making South African peach chutney or using it in a marinade like this easy bulgogi made with apples.

I’ve used serrano peppers in this recipe because they are milder in flavor, feel free to substitute with jalapenos or even just red pepper flakes. The burrata can be replaced with fresh mozzarella slices, some have made it with ricotta salata and other readers have used fresh goats cheese. Burrata is mild and creamy and absolutely will benefit from a sprinkling of smoked sea salt and freshly cracked pepper whenever you use it.

Peach and Serrano Pepper Salad with Burrata
Prep Time: 5 minutes | Cook Time: 5 minutes | Serves: 4

Ingredients:
2 large ripe peaches, sliced (make sure they are soft to the touch, but still firm enough to slice)
8 ounces burrata
1-2 serrano peppers, thinly sliced
smoked sea salt to taste
fresh cracked black pepper to taste
1-2 tablespoons extra virgin olive oil
fresh herbs (basil, mint and thyme are all great)

Method:
Arrange peach slices on a large plate or platter. Carefully tear the burrata open, and place dollops of the cheese around the peaches. Sprinkle with smoked salt, fresh pepper and olive oil then add serrano pepper slices and herbs. Best served immediately. If making ahead, omit herbs and cover tightly with cling wrap or foil then refrigerate for maximum 30 minutes and add herbs right before serving.