Recipe

Elsewhere & French Onion Burger

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Have you seen enough French Onion Flavors from me yet? I can’t get enough of it all lately, maybe I will actually post a traditional French Onion Soup Recipe one of these days.

Any-who, the other night I was craving a burger, and onions, so why not combine them right?

French Onion Burger

1 large onion, sliced thin

1 tbsp olive oil

1 tsp thyme

½ lb lean ground beef

Salt & Pepper

2 hamburger buns

In a small skillet heat oil and coat the bottom of the skillet with oil. Add onions, thyme, and cook them over medium heat for 15- 20 minutes, or until they begin to caramelize. Remove From heat and set aside. Using your hands form the ground beef into 2 patties, making the middle slightly thinner than the outer edge (This stops the burger from puffing up in the middle). Sprinkle liberally with salt & pepper, and place on a preheated grill over medium high heat. Cook for 4 minutes a side, for medium rare burgers and 5 minutes for medium. While the patties are cooking lightly butter both sides of the bun and place on the grill over low heat to toast (2-3 mintues). In the last 2-3 minutes of cooking top each patty with cheese and caramelized onions, continue to cook until the cheese has melted slightly. Layer a burger patty on each bun and serve warm.

If you are catching a glimpse of that beautiful looking, and super healthy salad on the don’t fret you can catch the recipe for it over on Fitness and Feta, where I am featured as this month’s Reader Recipe.

Recipe Redo: Simple Garlic Parmesan Pasta

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This little blog has a special place in my heart, what started as a way to simply catalog the millions of recipes that float around my head has turned into a wonderful platform to share my love of food, and bits of my life.

Recently we had our first birthday, as well as reached 10,000 views, and 200 followers (on several platforms). This is some big doin’s around these parts. Now if only I could get my parents to read regularly (they aren’t the super computer-savvy types).

Thinking about all this has gotten me to look back at a lot of my old posts, and I am in awe of how much my own writing style, and photography skills have changed. I feel like I am a whole different person than I was just a year ago.

Is it awful that I want to re-do some of my posts? Don’t worry I will still leave the ~~highly embarrassing~~, old posts up, but I think some of the recipes could use a revisit, since I now have a better understanding of how to write a readable, and usable recipe, I truly think it would benefit you, the readers, or bleaders should you prefer in so many ways.

To start with my Simple Garlic Parmesan Pasta recipe that I first shared in this post.

This is probably one of the simplest recipes one could ever make, but it is a staple in our house, because well 1) Chuck would eat a block of parmesan cheese if I let him 2) its great on hangover days 3) it goes with nearly everything.

It’s actually a recipe that I have stolen from my mom, who now can’t complain that I’ve taken a recipe from her, because I mentioned her right here.

I don’t know what it is about this dish, but for whatever the reason one helping is never enough. It has an addictive quality that will send most people back for thirds and fourths. It’s definitely a crowd pleaser.

Oh! And as a side note, don’t bother getting fancy with the fresh grated parmesan, that crumbly stuff that comes in a plastic container in the sauce isle is perfect for this.

Simple Garlic Parmesan Pasta

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6 servings

Ingredients

1 lb pasta cooked aldente
3 tbs extra virgin olive oil
2 tbs butter
3-4 cloves of garlic, sliced thin
¼ – ½ cup grated or crumbled Parmesan Cheese

Instructions

In a thick bottomed sauce pan heat oil and butter over medium high heat.
Saute garlic for 2-3 minutes or until it begins to brown.
Remove from heat, and add pasta, tossing to coat.
Stir in parmesan cheese, to taste, and serve warm.

If you notice some differences in this recipe from the old one it’s because this time I actually wrote down what I did as I did it, so it’s actually accurate.

Homemade Mac & Cheese

Classic Scalloped Potatoes

Wild Rice Pilaf

Friends & Grilled Tapas!

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Over the holiday weekend I was lucky enough to have my good
friend Amanda over, whom I hadn’t seen in roughly 12 weeks since she decided to
run a half marathon, which you can read all about on her blog, Tales of a Married Runner Lady.

Since it had been so long I wanted to keep it casual, and
chatty, we had A LOT to catch up on so I wanted to prepare something that would
not get in the way of that. I decided to go with a kind of tapas menu, It
turned out pretty good, there are a few recipes that were fantastic so I have
to share them. The one thing I would have done different is had a bigger table
outside so I didn’t have to keep running in and out of the house. Oh well, next
time.

Let’s start with the drinks, since tapas, are traditionally
Spanish I figured I should probably make a sangria (those who know me know I
pretty much make sangria for everything and need no excuse).

This is an old standby that I use in impromptu sangria
making situations; the directions are for 1 drink, so just multiply for more.

Quick & Easy
Sangria

1 cup red wine
1 oz dry gin
2-3oz seltzer
2 tsp sugar
1 small handful
frozen mixed berries

Place in a shaker and
shake lightly, pour into a red wine glass and serve.

I started with the obvious cheese and crackers, we had this
wonderful cheese that I got from the farmers market in Ithaca the weekend
before. It’s so herby and fresh, I love it. Shortly after the cheese came out
the Grilled Marinated Olives were ready, I also warmed up a small loaf of
sprouted wheat bread on the grill to dip in the olive juices, and it was sooo
good.

Grilled Marinated
Olives

1 cup olive medley
2 tbs extra virgin
olive oil
2 cloves of garlic
minced
1 tsp red pepper
flakes
Salt & pepper to
taste

Combine all
ingredients in a small bowl and toss to coat, transfer to a large sheet of tin
foil. Fold into a packet and place on a preheated grill for 5-10 minutes to
warm.

I made a quick Grilled Pear Salad with Shallot &
Vinaigrette Dressing to start us off. The soft red pear was really good and
soft grilled, and the shallot vinaigrette was amazing, so I think I will be
making this a few more times this summer.

Grilled Pear Salad w/
Shallot Vinaigrette

3 cups mixed greens
1 medium red pear cut
into wedges
1 small shallot,
minced
3 tbsp extra virgin olive oil
2 tbsp Dijon
1 tbsp Honey
3 tbsp Red wine vinegar

Preheat the gril to
medium high heat, and place the pear wedges directly onto the grill. Grill for
roughly 5 minutes per side, or until the pear begins to carmelize. Set aside to
cool for a few minutes, meanwhile in a small bowl whisk together shallot, Dijon,
honey, and red wine vinegar. Pour over mixed greens and toss to coat. Serve
greens topped with grilled pear. (Serves 3)

Is there anything more reminiscent of spring than fresh pea
soup? I made a very simple Minted fresh pea soup on the stove top that I kept
in the fridge until serving.

Minted Fresh Pea Soup

1 tbs chopped onion
1 tbs oil
1 cup peas fresh or
frozen
½ cup chicken or
vegetable broth
1 tbsp fresh mint
¼ cup cream
1 tbs chopped fresh
chives

In a small pan warm sauté
onion in oil for 3-4 minutes or until it begins to soften. Stir in peas and
broth and cook for another 5 minutes. Remove from heat and stir in mint, cream,
and chives. Transfer to a blender and blend until smooth. Add more cream if necessary.
Place in the fridge to chill for 15-20 minutes. Serve chilled with mint sprig
for garnish (Serves 1)

For the protein portion of the meal I grilled up some shrimp
in a quick and easy scampi sauce. It was so quick and easy, I’m thinking that I
might make them up some time to pair with pasta, for a quick and easy week
night meal.

Grilled Lemon Thyme Shrimp
12 medium shrimp, peeled and diveined
1/2 – 1 tbs of oil
2 cloves of garlic
pinch of red pepper flakes
3-4 slices of lemon
Juice from 1 lemon
1 tsp chopped fresh tarragon
2-3 sprigs fresh thyme
Combine all ingrediants in a small bowl and toss. Place in the refridgerator to marinate for 30 minutes. pour out the contents of the bowl onto a large piece of foil and create a pouch. Place on a preheated grill over medium high heat and grill, turning regularly for 8-10 minutes, or until the shrimp are cooked through. Serve warm. (Serves 3)

For the Finale I made a grilled bread pudding. Who would
have thought of such a thing? I stumbled on it somewhere or other and
remembered it when I was trying to think of what to make, so obviously I have
to make it, and I got quite a few compliments, so I think this is another thing
that will be showing up fairly often this summer.

Grilled Strawberry Bread Pudding
4 slices crusty bread
1 cup cream
1/4 cup sugar
1 tsp vanilla
1 cup sliced strawberries
On a heated grill toast the bread for 2-3 minutes a side, and cut into 1-2 inch squares. In a small bowl whisk together cream, sugar, and vanilla and add bread. Toss the bread in the mixture and pour the entire contents onto a large piece of tin foil. Fold the foil into a packet and place on the grill for 15-20 minutes, turning several times. Remove from heat and toss with strawberries. (Serves 3-4)

Finish it up with some more sangria, and a few laughs and
what could possibly make for a better evening?

Dinner 4 One: Linguine with White Clam Sauce

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Some days you just need a little loving.

Or maybe you just need to love yourself.

I firmly believe that good food feeds your heart, mind, and soul.

Last Minute Linguine with White Clam Sauce

I take so many comforts in the food that I make; Chicken and Dumplings when I’m sick, tea, for just about anything, and homemade chicken parmesan or pizza melts my heart every time. Out of the box mac & Cheese is the best thing ever for hangovers, especially when its topped with taco meat, tomatoes, and shredded cheddar cheese, or chili. Seafood lifts my spirits, and aids with my celebrations.

It’s truly shocking that I have never learned to make with clam sauce. I mean if you were to ask Chuck what my favorite food was he would probably say that because I order it every single time we go anywhere it is offered.

I don’t know why but in my mind it was far beyond my capabilities, and to be honest to make it good from scratch with whole real clams can be quite a big undertaking, but from a can on the other hand, that’s definitely possible.

You probably know cooking anything (aside from beans or tomatoes) out of a can for me is a little unnerving, but I saw a can of clams in clam juice at the store next to the tuna, and I’m pretty sure my heart stopped. They actually can this sh!t!? Hell Yes they do. I brought them home that night and after reading through the classic recipe for Linguine with clam sauce that I had I decided to make a similar version using the canned clams.

After the rough and hectic day that I had this was just what my soul required, and now you will always find a can of clams hanging around the house, for those days when I need a little loving.

Last Minute Linguine with White Clam Sauce

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: Serves 1

Ingredients

1-2 tablespoons of Extra Virgin Olive Oil
2-3 cloves of garlic, smashed
1 tablespoons unsalted butter
2-3 clovs of garlic, sliced
½ teaspoon red pepper flakes
1 teaspoon pepper
1 can clams, with juice
2 oz linguine, cooked aldente
¼ cup parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped oregano

Instructions

Coat the bottom of a skillet with garlic, and sauté the smashed garlic cloves over medium-high heat.
When the garlic becomes golden and aromatic, about 3-5 minutes, remove it from the pan and discard.
Add the sliced garlic, butter, pepper and red pepper flakes to the pan, also add additional oil if necessary. Sauté for 2-3 minutes or until the garlic just begins to brown.
Stir in the canned clams with juice, and cook for 5-6 minutes, allowing the liquid to reduce slightly, and the clams to cook.
Add the cooked pasta and toss, while still over the heat, this will help the sauce adhere to the pasta.
Remove from heat and top with parmesan cheese, oregano and Parsley.

For those of you who may not like the “green things” on top of the dish, in this case I strongly suggest that you give them a shot; mix them in with the cheese and the pasta, they give it another dimension of
flavor. I’m telling you!!

Related Recipes:

Scallop Carbonara

Tomato Sauce From Scratch

Shrimp & Sun Dried Tomato Cream Sauce

scallop carbonara

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I haven’t made carbonara in a while and the other night, after my grilling plans went out the window due to rain, I just needed to be made. It’s super easy, and perfect for light fresh summer food. Plus as you may already know Chuck has a Parmesan cheese obsession, so of course he loves it when I make carbonara. I chose to add scallops because I had them in the freezer from a great sale a couple days before, and they defrost quickly.

I also made a pretty hearty salad while we waited for the scallops to defrost to ensure we got our vegetables in. One cannot have a meal without vegetables in our house.

I wasn’t planning on posting it, but I think this may very well have been the best carbonara I have ever made, so basically I HAVE to share.

Scallop Carbonara

6 slices thick cut bacon, diced

1 lb spaghetti

1 tbs olive oil

2 shallots, sliced thin
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1 tsp fresh ground pepper

1 lb bay scallops

3 eggs

1 cup parmesan cheese

1 tbs minced parsley for garnish

Heat a skillet over medium high heat, and cook bacon until it begins to crisp.

Meanwhile bring a large pot of water to a boil, and cook pasta until aldente, reserving 1-2 cups of pasta water.

Discard bacon drippings, and stir in shallot, oil, and pepper. Sauté until the shallot begins to soften,
roughly 2 minutes, and stir in scallops. Continue to cook until scallops become opaque, and firm, roughly 5-7 minutes, and then remove from heat.

In a small bowl whisk eggs, and cheese together. Whisk in 1 cup of lightly cooled reserve pasta liquid.

Add pasta and egg sauce to the skillet and toss. If it is dry add a little more liquid, and adjust seasonings.

Serve warm topped with sprinkled parsley (serves 4)

Recipe

If you notice some differences in this recipe from the old one it’s because this time I actually wrote down what I did as I did it, so it’s actually accurate.

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