Easy Eats – Green Bean Gremolata

Easy Eats - Green Bean Gremolata

Ingredients 1 pound French green beans, trimmed 2 teaspoons minced garlic (2 cloves) 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons minced fresh flat-leaf parsley 3 tablespoons freshly grated Parmesan cheese 2 tablespoons toasted pine nuts 2 1/2 tablespoons good olive oil Kosher salt and freshly ground black pepper Directions Watch how to make this recipe. Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color. For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot. Adapted from Barefoot Contessa. EasyEats_EmailBlock_6.2_vegatable

Easy Eats – Pimento Burger

Pimento Cheeseburgers

Source: Annie's Eats
  • For the pimento cheese topping
    • 4-oz. sharp cheddar cheese, shredded
    • 3 tablespoons mayonnaise (light is fine)
    • 1 tablespoon diced pimentos
    • 1 tablespoon grated onion
    • ½ teaspoon Worcestershire sauce
    • salt & pepper, to taste
  • For the burgers
    • lbs. ground sirloin
    • 3 tablespoons finely chopped yellow onion
    • 2 teaspoons minced garlic
    • teaspoons salt
    • ¾ teaspoon freshly ground pepper
    • 1-2 dashes Worcestershire sauce
  • To serve
    • burger buns
    • lettuce
Method Heat a grill to medium-high. To make the pimento cheese, combine the cheese, mayonnaise, pimentos, onion, and Worcestershire in a bowl; stir until completely combined. Set aside. To make the burger patties, combine the ground beef, onion, garlic, salt, pepper, and Worcestershire sauce in a large bowl. Gently knead together, being careful not to overwork. Form into four equal patties, indenting slightly in the center. Grill the burgers, turning once, until done to your liking. A couple of minutes before the burgers are finished cooking, add 2 tablespoons of the pimento cheese mixture and finish cooking so that the cheese melts on top. Remove from the grill and let rest about 5 minutes. Serve on toasted burger buns and top with lettuce and tomato. Enjoy!   EasyEats_EmailBlock_5.26 Pimento Burger

Easy Eats – Hawaiian Beef Burgers

Hawaiian Beef Burgers

Source: Adapted from Taste of Home
  • 20-oz. can unsweetened crushed pineapple
  • 1 tsp. pepper
  • ¼ tsp. salt
  • 1 lb. ground beef
  • ¼ cup soy sauce
  • 2 tbsp. ketchup
  • 1 tbsp. vinegar
  • 1 tbsp. minced garlic
  • ¼ tsp. crushed red pepper
  • 4 (one package) Hawaiian hamburger rolls
  • 6 slices bacon, cooked until crispy and sliced in half
  • lettuce
  • feta cheese
Method Drain pineapple, reserving juice. In a large bowl, combine 1/4 cup pineapple, pepper, and salt. Crumble beef over mixture and mix well. Shape into 4 patties; place in a glass dish. In a small bowl, combine reserved pineapple juice, soy sauce, ketchup, vinegar, garlic, and crushed red pepper. Pour marinade over burgers; cover and refrigerate for 1 hour, turning burgers once. Drain and discard marinade. Line grill with foil. Place patties on foil and grill 6-7 minutes. (This helps them stay together... they tend to fall apart.) When burgers are seared, remove foil from grill and place burgers directly on grill. Grill until desired doneness, flipping once. Slice Hawaiian rolls in half and toast. To assemble burgers, place patty on bottom half of bun. Top with a bit of feta cheese and three bacon halves. Top with a piece of lettuce. On top half of bun, spoon a bit of reserved pineapple. Sandwich together and eat! Yum! EasyEats_EmailBlock_5.19 Hawaiian Burger

Easy Eats – Balsamic Peach Chicken Skillet

Balsamic Peach Chicken Skillet

(adapted from CookingClassy.com)

Ingredients

  • 2 Tbsp olive oil
  • 1/2 medium yellow onion, sliced (about 3/4 cup)
  • 4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/3 cup balsamic vinegar
  • 1 Tbsp honey
  • 2 cups sliced firm but ripe peaches (about 2 medium)
  • 1 (14.5) oz can diced tomatoes, drained
  • 1/4 cup thinly sliced basil ribbons

Directions

Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm. EasyEats_EmailBlock_5.12 Peaches3

Easy Eats – Strawberry Crumb Bars

Strawberry Crumb Bars 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 3 cups flour 1 cup cold butter, cut into pieces 1 egg, beaten 4 cups fresh strawberries, hulled and chopped 1/2 cup sugar 4 teaspoons corn starch Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned. Let cool before slicing and serving. EasyEats_EmailBlock_5.5 Strawb

Easy Eats – Grilled Summer Corn & Tomato Salad

Grilled Summer Corn & Tomato Salad

INGREDIENTS

  • melted butter or butter spray
  • 1 clove garlic minced
  • 4 ears corn-on-the-cob husked
  • 2 cups cherry tomatoes quartered
  • 1/2 cup red onion chopped
  • 1/4 cup fresh basil leaves loosely packed, thinly sliced
  • 1 tbsp red wine vinegar

INSTRUCTIONS

  1. Coat corn in butter and grill, turning occasionally, 15 minutes or until corn is golden on all sides; cut kernels from corn.
  2. Combine corn with remaining ingredients in medium bowl. Season, if desired, with salt and ground black pepper.
  3. EasyEats_EmailBlock_4.28 Corn Salad28

Easy Eats – Bottom Round Roast with Onion Gravy

Easy Eats - Bottom Round Roast with Onion Gravy

Adapted from AllRecipes.com

INGREDIENTS

  • 6 onions slice
  • 1 4 lb bottom round roast
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tbsp white vinegar
  • 1 tbsp all-purpose flour
  • 1 cup water

INSTRUCTIONS

  1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
  2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
EasyEats_EmailBlock_4.21 Roast

Easy Eats – Skinny Cheeseburger Stuffed Peppers

INGREDIENTS

  • 1 cup brown rice cooked
  • 1 lb extra lean ground beef
  • 1 cup onions diced
  • salt and pepper
  • 2 tbsps Worcestershire Sauce
  • 2 tbsps ketchup
  • 1 tbsp mustard
  • 1 tbsp pickle relish
  • 1/3 cup tomato sauce
  • 3 tbsps water
  • 1 cup cheddar cheese
  • 4 red bell peppers large

INSTRUCTIONS

  1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops.
  2. Preheat oven to 400 degrees.
  3. In a large nonstick pan, brown ground beef and onions. Season beef with a little salt and pepper. Be sure to break up ground beef into small pieces as it cooks.
  4. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water. Mix well. Stir in ¾ cup shredded cheese and cooked rice. Mix well and continue to cook until heated through. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.
  5. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese. Place each in a 9-inch baking dish. Pour 1 cup water in bottom of baking dish. Cover dish with foil and bake for 40-45 minutes. If peppers are not soft enough, cook about 5 minutes more.

EasyEats_EmailBlock_4.14 Peppers

Easy Eats – Roasted Chicken Breasts with Lemon, Garlic & Rosemary

Easy Eats - Roasted Chicken Breasts with Lemon, Garlic & Rosemary

Adapted from thecafesucrefarine.com

INGREDIENTS

  • 4 bone-in chicken breast halves
  • 1 tbsp chopped rosemary
  • 2 cloves garlic finely minced
  • 2 tsps kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp lemon zest
  • 1 tbsp olive oil

INSTRUCTIONS

  1. Early in the day (at least 4 hours in advance) mix the rosemary, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry. Press the rosemary mixture into the flesh of the chicken on all sides. Cover with plastic wrap and refrigerate for 4-8 hours.
  2. Preheat the oven to 450˚F and put a rack in the middle position. I like to line my sheet pan with foil to make clean-up easy.
  3. Place the chicken breasts on a shallow roasting pan skin side down. Roast for 15 minutes, then turn the breasts skin side up. Continue roasting until the breasts reach 160˚F* in the thickest part, another 15-30 minutes. If breasts vary greatly in size you may need to remove the smaller ones 5 minutes before the larger ones. Cover chicken with foil and allow to rest, loosely covered with foil, for 5 minutes before serving.
EasyEats_EmailBlock_4.7 Lemon CHX2

Easy Eats – Pork Chops with Roasted Apples and Brussels Sprouts

Pork Chops with Roasted Apples and Brussels Sprouts

Adapted from MyRecipes.com

INGREDIENTS

  • 1 tsp paprika
  • 1 tsp Chili Powder
  • 1 tsp garlic salt
  • 1/8 tsp ground red pepper
  • 1/8 tsp ground cinnamon
  • 3 tbsps light brown sugar divided
  • 2 tsps rosemary divided
  • 1 tsp kosher salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 4 pork chops 1 in. thick
  • 3 tbsps + 2 tsps olive oil divided
  • 3 tbsps apple cider vinegar
  • 1 Gala apple cut into 1/2 inch wedges
  • 1 lb. Brussels Sprouts trimme and cut in half
  • cooking spray

INSTRUCTIONS

  1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
  2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
  3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
  4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
  5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
EasyEats_EmailBlock_3.31 Chops