Grilled Artichokes and Bomb Ass Dipping Sauce

Grilled Artichokes and Bomb Ass Dipping Sauce

If you’ve ever been to Hillstone/Houston’s, you’ll know about the unreal grilled artichokes. Huge Globe artichokes seasoned heavily with steak seasoning and charred to perfection. They’re served alongside a delicious remoulade, and are a memorable appetizer.

Growing up, we only ate steamed artichokes with mayonnaise. Our artichokes never graced the piping hot grill or bathed in lemon juice. After having grilled arties at Hillstone all these years, I decided to make them at home. Prepping artichokes is much easier than it looks - follow along for the tastiest artichokes.

Roasted Asparagus

Roasted Asparagus

Learning the basics boosts confidence in the kitchen :) Roasted veg dishes are not only simple, but incredibly delicious ways to cook and eat vegetables. Tossing almost any vegetable into the oven that’s coated in good olive oil and herbs brings out the natural flavor of the veg. There really aren’t any rules to this - just use high heat, season well, and wait till there’s some good golden color on the edges. The charred bits are always the best.

Easy Corn and Chicken Quesadillas

Easy Corn and Chicken Quesadillas

Quesadillas are a Perfect Food. Crisp and fluffy at the same time, full of stretchy cheese, and whatever ingredients you’ve got in your fridge at the time. There was a great time period in my life where I routinely kept flour tortillas and shredded cheese in my kitchen so that I could make quesadillas at any moment – but since I also have very little self restraint, I try not to keep them within arm’s reach at all times. Towards the end of summer, fresh corn is widely available and delicious on the grill. This week’s recipe combines sweet charred corn and leftover shredded rotisserie chicken. I love repurposing food from previous meals into something new and quesadillas are the perfect vehicle for that. The Mission Tortillas Street Taco Flour Tortillas are incredible - pillowy and delicious when the edges get hot and toasty. They’re also the perfect size for individual quesadillas. Serve these with the simplest Mango Salsa ever!

Watermelon Limeade

Watermelon Limeade

Cold watermelon is one of the best things about summer. So sweet and refreshing, with a boost of health benefits as well! It’s super easy to blend up some fresh watermelon and create some delicious drinks. Use this recipe as a base and feel free to add a shot of rum or vodka to make it a cocktail, or add in a splash of soda water for some bubbles.

One Pan Sausage Orecchiette with Broccoli Rabe

One Pan Sausage Orecchiette with Broccoli Rabe

One pan meals are a regular at my home - their convenience is unmatched. This week’s recipe comes together in under 20 minutes. A hearty pasta toss that somehow remains light enough for a warm summer night. Little ears of Orecchiette pasta are the perfect shape to cradle juicy morsels of sausage and Parmesan cheese. Tender stalks of broccoli rabe bring some crunch to the party, but can be subbed with anything you have on hand - kale, broccoli, spinach, or even peas. Technically, we do use 2 pans/pots for this dish (a pot to boil the pasta!), but we’ll just keep that to ourselves :)

Strawberry Avocado Salsa

Strawberry Avocado Salsa

Easiest recipe ever. In the hot weather of the summer time, I love having a bunch of recipes on deck to simply throw together. Plump, sweet strawberries and rich, creamy avocado are chopped up and dressed in a tangy dressing of lime juice, ginger, and honey for the simplest appetizer.

Mango Salsa

Mango Salsa

Whewww this mango salsa is refreshing. It is robust, vibrant flavor that enhances savory dishes. Eat it with everything - tacos, quesadillas, grilled meat, chips, or by the spoonful. Sweet, juicy mango chunks become best friends with jalapeno, red bell pepper, red onion, cilantro, and lime juice for a quick, fail-proof salsa that you can make to brighten up any meal.

Prosciutto Nectarine Ricotta Bites

Prosciutto Nectarine Ricotta Bites

Toasty French baguette slices topped with fluffy ricotta, sweet grilled nectarines (or peaches), salty prosciutto, and herbaceous basil. The fresh intensity of a few flakes of Maldon salt and a drizzle of reduced balsamic vinegar on top set off this appetizer. This crostini is a combination of classic flavors in one bite. And an added benefit: you can get everything you need at TJ’s! There are no rules to this one - make as many as you want, and as messy as you want :)

Curried Corn and Shrimp Summer Pasta

Curried Corn and Shrimp Summer Pasta

I love the earthy, warm spice of curry. This week’s recipe satisfies any curry craving while remaining light and summery. Fresh, crisp corn, silky golden Yukon potatoes, plump seared shrimp, and sweet chunks of mango are quickly tossed with curry powder, a splash of coconut milk. This versatile dish can be mixed with your favorite pasta or eaten on its own! There aren’t any exact measurements for this recipe, I love to simply toss things in and adjust to taste.

Lazy Oyakodon

Lazy Oyakodon

Oyakodon, or ‘parent and child’ donburi is a homey Japanese rice bowl dish of chicken, egg, and onions are simmered together in a fragrant stock of dashi and is clung together with softly cooked egg. It’s a comforting meal packed with umami. The traditional recipe calls for dashi, soy, mirin, and sugar to flavor the dish, but today I’m going to show you the cheater’s way to satisfy your Oyakodon craving with ingredients you can find at TJ’s or already in your kitchen. This is by no means supposed to try to be a classic Oyakodon; rather an alternative for weeknight dinners just in case you don’t have the classic ingredients on hand. Enjoy :)