Grilled Achiote Shrimp

I never met a shrimp I didn't like.  My husband, on the other hand, doesn't care for my favorite crustacean.  Especially the large varieties.  Still, every now and then I sneak them into the menu rotation because I just love the sweet flavor and tender meat.  And, since he doesn't like them as much, I get all the leftovers!  Of course. this dish can certainly be made with smaller shrimp if your guests agree with my husband.  I made a "surf and turf" style meal serving these shrimp kebabs alongside a delightful beef tenderloin for a fabulous Brazilian Theme Dinner...just in time for the Olympics!

1/4 cup olive oil

2 tablespoons chopped fresh garlic

1/2 teaspoon achiote powder

zest of 1 orange

zest of 1/2 a lemon

1/4 cup chopped fresh cilantro

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1 teaspoon salt

1 teaspoon pepper

12 jumbo shrimp, peeled and deveined, tails on

Heat oil, garlic, achiote powder, and zests in a saucepan over low heat until bubbles form at the surface.  Remove from heat and let mixture steep 15 minutes.  Whisk in cilantro, lemon juice, orange juice, salt, and pepper.  Pour marinade over shrimp, toss to combine, and refrigerate no longer than 45 minutes.  Thread shrimp onto skewers (I normally do 3 shrimp per skewer since they are so large).

Preheat grill to medium and brush grates with oil.  Grill shrimp until opaque and cooked through, about 90 second per side, until grill marks appear.

Serves 4.

Recipe adapted from Cuisine at Home.

Coriander Beef Tenderloin with Onion-Cilantro Relish

Who doesn't love a great steak?  This one is just full of flavor, and while I don't normally subscribe to perfecting perfection (come on, tenderloin is about as good as it gets!) the relish on these steaks is amazing and brings to flavor of Brazil right to your backyard.  The relish would be equally fabulous stirred into rice for a color side dish, served over fish or chicken if you don't care for red meat, or added to some fresh tropical fruits (pineapple and mango) for a tasty summer salad.

For the relish:

2 cups finely diced red onion

1/2 cup diced jalapeno

1/4 cup white wine vinegar

2 teaspoon chopped orange zest

2 tablespoons olive oil

1/2 cup chopped fresh cilantro

For the beef:

2 teaspoons coriander seeds, crushed

1 1/2 teaspoon salt

4 beef tenderloins

Preheat grill to medium and brush grates with oil.

Make the relish.  Combine onions, jalapeno, vinegar, zest.  Let sit 5 minutes before stirring in the oil.  Stir in cilantro just before serving.  Season with salt and pepper to taste.

For the steaks, combine the coriander and salt.  Press seasoning into beef.  Grill steaks, covered, until medium-rare (about 4 minutes per side) or to taste.  Transfer to a plate, tent with foil, and allow to rest 5 minutes.

To serve, plate steaks with relish on top.

Serves 4.

Recipe adapted from Cuisine at Home.

Green Chile Cheeseburgers

It's summer, and that means grilling season.  And grilling season means BURGER SEASON.  There's nothing better after a hot day at the pool or an afternoon of yard work than a cold beer and grilling up some fabulous burgers.  Of course, burgers can get a little blah sometimes and I love to change things up every once in a while.  I do love a good cheeseburger, and anything with a southwestern flair is ok with me!  Enjoy these burgers during your next cookout and your guests will be begging for more!

Green Chile Relish:

1 medium poblano chile, roasted and thinly sliced

2 Hatch chiles, roasted and thinly sliced

1 serrano chile, roasted and thinly sliced

1/4 cup red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

3 tablespoons chopped fresh cilantro

salt and pepper

Burgers:

1 tablespoon canola oil

1 1/2 pounds ground beef

salt and pepper

4 sesame seed hamburger buns, split and lightly toasted

12 blue corn tortilla chips, coarsely crushed

Queso Sauce:

1 tablespoon butter

1 tablespoon flour

1 cup milk

12 ounces shredded pepper jack cheese

1/4 cup grated parmesan

salt and pepper

Pickled Red Onion:

1 1/2 cups red wine vinegar

2 tablespoons sugar

1 tablespoon salt

1 medium red onion, peeled, halved, and thinly sliced

To make the green chile relish, combine the chiles, vinegar, honey, olive oil, and cilantro in a bowl.  Season with salt and pepper.  Let sit at room temperature 30 minutes before serving.

To cook the burgers, heat griddle to high.  Brush grates with oil.  Shape the ground beef into 4 round patties about 1 1/2 inches thick.  Season burgers with salt and pepper on both sides.  Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.  

To make the queso sauce, melt the butter in a small saucepan over medium heat.  Whisk in the flour and cook 1 minute.  Add milk, raise the heat to high, and cook, whisking constantly, until slightly thickened, 5 minutes.  Remove from heat and whisk in the cheeses until melted.  Season with salt and pepper.

To make the pickled onions, combine the vinegar, sugar, salt, and 1/4 cup water in a small saucepan and bring to a boil.  Remove from heat and let cool 10 minutes.  Put the onions in a medium heatproof bowl and pour the vinegar mixture over them.  Cover and refrigerate for at least 4 and up to 48 hours.

Place burgers on the buns and top each with a few tablespoons of the queso, relish, pickled onions, and crushed chips.

Serves 4.

Recipe adapted from Throwdown! by Bobbly Flay.

Grilled Corn with Cilantro-Mint Butter

It's just not summer without corn on the cob!  My mom hails from the midwest and has been dubbed the "corn snob" of our family.  She's passed that trait on to my boys who love when they see corn on their dinner plates.  My five year-old recently ate two ears of corn and then complained when I wouldn't give him a third!  Grilling the corn gives it a gorgeous color and a lovely flavor that is really complimented by this fresh summery herbed butter!  I just know you're going to love it!

6 tablespoons unsalted butter, softened

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/2 teaspoon pepper

zest of 1/2 a lime

4 ears fresh sweet corn, shucked

For the butter, combine butter, herbs, salt and pepper, and zest in a mini food processor and give them a whirl until combined.

Preheat a grill to medium-high and brush grates with oil.  Grill corn, turning often, until slightly charred, about 10 minutes.

Spread 1/4 of the butter on each of the ears of corn and serve hot!

Serves 4.

Recipe adapted from Cuisine at Home, August 2015.

Grilled Lobster Tails with Cilantro-Mint Butter

Lobster always seems like such a decadent meal that it's easy to be intimidated.  But when I came across this recipe in one of my favorite magazines, I knew I needed to get over my fears and go for it.  After all, I had an anniversary coming up and work schedules were getting in the way of a nice dinner out.  To celebrate our eighth anniversary with a dinner date at home, I surprised my husband with lovely grilled lobster tails and corn on the cob.  It was a light meal full of warm-weather flavors (perfect for April, which is when we ate this meal) and special enough for a celebration!  The next time you need to impress your special someone, try this.  It's not as hard as you'd think and you'll definitely get the same wow factor you'd see at a quality seafood restaurant!  Enjoy!

For the butter:

6 tablespoons unsalted butter, softened

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/2 teaspoon pepper

zest of 1/2 a lime

For the lobster:

2 lobster tails, split

1 lime, halved

Preheat grill to medium-high.  Brush grates with oil.

For the butter, combine butter, herbs, salt and pepper, and zest in a bowl.  Giving them a whirl in a mini food processor works just as well and only takes a few seconds!

For the lobster, split the tails in half lengthwise, discarding the vein if present.  Gently loosen the flesh from the shell without removing it completely.  Pat the tails dry and season the meat with salt and pepper.

Grill tails, covered, flesh side down, until slightly charred, about 3 minutes.  Flip tails and grill, covered, until cooked through and shells turn red, about 4 minutes more.  Grill lime halves, cut side down, until charred, about 4 minutes.

Spread 1/4 of the butter on each of the warm lobster tails and serve with grilled limes.

Serves 2.

Serve with grilled corn-on-the-cob, using remaining herbed butter on the corn.

Recipe adapted from Cuisine at Home, August 2015.

Funky Fusion Fajitas

I realize I missed Cinco de Mayo here on the blog, but I didn't at home!  Mexican food is my favorite, so you better believe we had a South of the Border feast at our house.  I remember watching the episode of Throwdown! where these fajitas were prepared and I knew I needed to make them at home.  I'm so glad I did, too!  My husband loves steak fajitas, so these were a huge hit, even though I typically prefer chicken.  I went right from stove to table, serving these right out of the cast iron skillet, with plenty of salsa and sour cream on the side, allowing each person to fix up their fajitas according to preference.  This would be a fabulous party meal, creating a buffet-style Fajita Bar.  I sense a theme party brewing!!  Ole!

1/4 cup dry white wine

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil

2 tablespoons ketchup

1 cup packed brown sugar

3 cloves garlic, minced

1 tablespoon ground ginger

salt and pepper

1 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1 1/4 pounds flank steak

1/2 red onion, sliced into half-moons

1 green bell pepper, sliced into 1/4-inch wide strips

1 yellow or red bell pepper, sliced into 1/4-inch wide strips

4 green onions, white and green parts, sliced

12 8-inch flour tortillas

guacamole

Screamin' Sour Cream (recipe linked)

Combine the wine, soy sauce, vinegar, 1/4 cup olive oil, ketchup, brown sugar, 2 garlic cloves, ginger, 2 teaspoons salt, 1 teaspoon pepper, red pepper flakes, and garlic powder in a large bowl.  Whisk together to mix well.  Set aside about 1/2 cup of the mixture for serving.

Tenderize the steak (pierce it all over with a fork on both sides) and place in a container with the marinade.  Refrigerate for at least 2 and up to 4 hours, turning occasionally.  Remove meat from fridge about half an hour before grilling.

Heat the grill to medium high.  Remove steak from marinade and discard the marinade.  Season with salt and pepper (optional) and grill about 6 minutes per side for medium-rare.  Allow the meat the rest for 10 minutes while you cook the veggies.

Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet.  All the red onion, bell peppers, green onions, remaining garlic, and a couple tablespoons of the marinade you reserved earlier.  Cook, tossing occasionally, until crisp-tender.

Slice the steak into thin strips across the grain.  Spread each tortilla with some guacamole, then top with a few strips of meat, veggies, sour cream, and a drizzle of the reserved marinade.

Serves 6.

Recipe adapted from Throwdown! by Bobby Flay.

Hot and Tangy New York Strip Steaks

Remember last week when I shared the world's best twice baked potatoes with you?  Well, here's another fabulous steak recipe you can grill up alongside 'em!  This recipe first piqued my interests while watching Throwdown! on Food Network, and then, after taking a Williams-Sonoma cooking class based on the cookbook from the same show, I knew I had to make these.  Bonus is that the source for the recipe was a Marine grillmaster stationed at one of my own Marine dad's former duty stations.  If this recipe has the Marine Corps seal of approval, than it's good enough for me...and I think you'll love it too!

1 12-ounce can Coca-Cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile, with seeds, finely chopped

1 tablespoon grated orange zest

1 tablespoon grated fresh ginger

1 tablespoon olive oil, plus more for grilling

1 teaspoon black pepper

3/4 teaspoon lemon juice

1/8 teaspoon salt

4 8-ounce New York strips, 3/4 inches thick

Mix all ingredients except steaks in a medium bowl.  Place steaks in a marinating dish and pour coke mixture over meat.  Cover and turn several times to coat the steaks on all sides.  Refrigerate 4-6 hours, turning the meat occasionally.

Let the steaks, still in the marinade, stand at room temperature 20-30 minutes before grilling.

Remove the steaks from the marinade and set aside.  Pour the marinade into a small sauce pan and bring to a boil.  Cook about 10 seconds.  Pour half the marinade into a small bowl for basting the meat.  Reduce the heat until the saucepan and summer the remaining marinade, stirring occasionally, until it is reduced to a dipping sauce, 5-10 minutes.

Preheat the grill to high.  Pat steaks dry with paper towels.  Lightly coat with olive oil.  Grill over high heat, turning once and basting frequently, 3-4 minutes per side for medium-rare.  Remove from grill and let rest 2-3 minutes.  Serve warm, with dipping sauce on the side.

Serves 4.

Recipe adapted from Throwdown! by Bobby Flay.

Sirloin with Garlic Butter

Every now and then my husband and I enjoy a date night at home.  We either put the kids to bed early or we arrange to eat late, after they're asleep.  I'll set the table with linen napkins and our nice everyday dinnerware.  My husband will open a bottle of wine and turn on some soft music.  Breaking up the monotony of the week allows us to relax after the stress of real life, enjoy a quiet meal with actual adult conversation, and feel like we're on a date, even though we're still at home!  Bonus if Netflix delivered that day so we get dinner and a movie, all from the comfort of our own family room.  Try this steak dinner next time you want to impress your honey; you'll feel like you're in a French Bistro, and your special someone will feel extra pampered!

For the steaks:

4 steaks (I used sirloin, but any cut will do)

2 tablespoons olive oil

salt and pepper

thyme (fresh or dried, doesn't matter!)

2 tablespoons dried parsley

For the garlic butter:

1/2 cup (1 stick) salted butter, at room temperature

1 tablespoon fresh thyme

3-4 cloves fresh garlic, roughly chopped

2-4 dashes Worcestershire

2-4 dashes hot sauce

Make the garlic butter.  Combine all ingredients in the bowl of a food processor.  Pulse until smooth.  Place in a small dish or mold and chill until time to grill the steaks.

Just before prepping the meat and grill, take the garlic butter out of the fridge to re-soften.  Rub olive oil, salt, pepper, and thyme on both sides of meat, rubbing the seasonings in to ensure it adheres.  Prepare a grill or place a grill pan over medium to medium-high heat.  Once grill is ready, place the steaks on the grill and cook 5-7 minutes per side, or until desired doneness.

Once cooked, remove the steaks from grill, place on a platter, and allow to rest for about 5 minutes.  While meat is resting, place a dollop of garlic butter on each steak, along with a sprinkling of parsley.

Serves 4.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Pimento Cheese Patty Melts

I'd never had a patty melt until I tried this recipe. And now I can't believe how I survived! I found this recipe on the internet somewhere (my guess would be Rachael Ray) and tweaked it ever so slightly to accommodate the contents of my pantry. This is the perfect dish to grill up at your next Game Watch, or just for a weekend cookout with your friends and family. The pimento-cheese is classically Southern, the bacon is a traditional accompaniment to grilled meat, and the patty melt version makes this sandwich just the tiniest bit different from your everyday cheeseburger. Serve it up with your favorite fries (we like sweet potato fries in our house) and crunchy dill pickles on the side! Enjoy!

8 slices smoky bacon

1 1/2 pounds ground beef

Coarse salt and pepper

2 tablespoons worcestershire sauce

1 tablespoon dried parsley

2 tablespoons grated onion

2 cups sharp yellow cheddar, shredded

1 roasted red pepper, diced (or 4 oz diced pimentos, drained)

4 oz package cream cheese

1/4 cup mayonnaise

2 teaspoons hot sauce, such as Tobasco

1 teaspoon paprika

2-4 cloves garlic, minced or grated

Softened butter

8 slices good-quality white bread

Preheat the oven to 375 degrees. Bake the bacon on a broiler pan until crisp, about 15 minutes.

In a large bowl, season the beef with salt and pepper. Mix in the worcestershire, parsley and onion. Form 4 large patties (thinner in the middle for even cooking). 

Heat a large skillet or cast-iron griddle over medium-high heat. Add the patties and grill, turning once, 10-15 minutes for medium-well. Transfer to a plate. 

In the bowl of an electric mixer, combine the cheddar, roasted pepper, cream cheese, mayo, hot sauce, paprika and garlic until well mixed. 

Reheat the skillet or griddle over medium heat. Butter 1 side of each bread slice, placing buttered side down on a work surface. Spread with cheese mixture. Top each slice with a burger, 2 pieces of bacon and another bread slice. Griddle until golden and the cheese is melted. 

Serves 4.

Bourbon BBQ Sauce

I once read somewhere that southern BBQ is like European wine; no two regions taste the same.  (You may have read that on this blog before).  Well, it's true!  My favorite BBQ sauce is both sweet and spicy, but not too much to either side of that spectrum.  This sauce is just right.  I made it on a whim one night, mostly because I was trying to use up some things in my pantry.  I'm so glad I did!  This recipe made enough sauce to baste six chicken breasts and still fill a mason jar to use later on (which I have, as you can see from the picture).  Try it; it's a winner!

2 tablespoons olive oil

1 medium onion, coarsely chopped

4 cloves garlic, chopped

1/2 cup plus 2 tablespoons bourbon

1 1/4 cups ketchup

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 canned chipotles in adobo, chopped

2 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon smoked sweet paprika

1/4 teaspoon cayenne

1 tablespoon honey

1 tablespoon molasses

salt and pepper to taste

Heat oil in a medium saucepan over medium-high heat.  Add the onion and garlic and cook 1 minute.  Add the 1/2 cup bourbon and cook until completely reduced.  Add the ketchup and 1/2 cup water.  Bring to a boil, then simmer 5 minutes.  Add mustard, vinegar, Worcestershire, chipotles, brown sugar, chile powder, paprika, cayenne, honey, and molasses.  Simmer, stirring occasionally, until thickened.

Transfer mixture to a blender or food processor and puree until smooth.  Season with salt and pepper.  Pour into a jar, add the remaining 2 tablespoons bourbon, and cool to room temperature.

Works wonderfully to baste chicken, brisket, or pork chops while grilling out!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.

Steak & Onion Sandwiches

I've only had one Philly Cheesesteak Sandwich in my entire life.  In Philly.  After an Army-Navy game I attended with my family.  Although the sandwich was great, it wasn't something I ever really thought about making on my own.  Until a few months ago when I was flipping through an old cookbook and came across this recipe.  I marked the page to remember for later.  And later came on a Wednesday evening after I'd been at the clinic and working on nursing school stuff all day long.  We'd been having what my husband calls "chick food" for the previous several days, so when he came home and told me he was ordering a pizza for dinner, I knew the time was right to whip up these sandwiches.  My husband's pretty glad I told him to forget about a pizza...and he mentioned at least three times that he'd like to have these again!!

4 tablespoons olive oil, divided, plus more for drizzling

4 cloves garlic, 3 minced and 1 smashed

2 medium onions, halved and sliced into 1/4-inch half-moons

1/2 - 3/4 pound thin "sandwich steak" (also called minute steak)

salt and pepper

2 tablespoons Worcestershire sauce

2-3 tablespoons blue cheese crumbles

2 demi baguettes, or other crusty bread

In a medium skillet (I used cast iron) over medium heat, heat 2 tablespoons olive oil.  Add the minced garlic and onion and cook, stirring occasionally, until soft and golden brown.  Remove to a bowl.  Preheat a grill pan (again, I used cast iron) or the broiler to medium-high.

Season the steak with salt and pepper on both sides.  Heat remaining 2 tablespoons olive oil in the same skillet and cook steaks 30 seconds to 1 minute on each side, or until cooked as desired.

While the steaks are cooking, cut baguettes in half lengthwise, leaving one long edge connected.  Rub the inside of the bread with the smashed garlic clove, then drizzle with olive oil.  Toast the baguette until grill marks appear and bread is nice and crusty.  Remove warm bread from skillet and sprinkle blue cheese crumbles inside the warm bread.

When the steak is cooked, remove to a plate.  Drizzle Worcestershire sauce in skillet and scrape up any brown bits.  Return onions to pan (toss in that last clove of smashed garlic if you like) and warm through.

To build the sandwich, layer steak on top of the blue cheese crumbles, and then onions (along with some of the drippings) on top of the meat.

Serve hot.  These can also be wrapped in foil and kept in a warm oven until time to serve.  Perfect for game day, a busy mid-week meal, or backyard picnic!

Serves 2.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Jerk Chicken Salads

While we were in Jamaica for our honeymoon, my husband and I fell in love with the traditional jerk seasoning of the islands.  It had just the right amount of heat and was fabulous on fish, chicken, and pork!  The flavors just scream summer.  And, if I'm going to make a dinner-sized salad, I've learned that it's best to load it with plenty of meat!!  This salad is the perfect marriage of "girl food" and "guy food" and a fabulous meal on a warm summer day!  Yeah mon!

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon plus 1 teaspoon jerk seasoning

2 tablespoons reduced-fat sour cream

1 tablespoon lime juice

1 tablespoon honey

1 head romaine lettuce, chopped

1 large cucumber, peeled and sliced

1/2 pint cherry tomatoes, halved

1/2 cup purple onion, sliced

Butterfly chicken breasts.  Alternatively, pound breasts 1/2-inch thick.  Lightly rub 1 tablespoon jerk seasoning on both sides of chicken breasts.  Refrigerate in an airtight container for at least 1 hour.

Lightly coat a large nonstick skillet with olive oil and heat over medium-high heat.  Add chicken and cook until cooked through, 4 to 5 minutes per side.  Transfer to a cutting board, let rest for 5 minutes and then cut into 1/2-thick slices.

While chicken is resting, in a large bowl, combine sour cream, lime juice, remaining teaspoon jerk seasoning, and honey.  Adjust seasonings to taste.

Arrange remaining ingredients on plates.  Dress with sour cream mixture.  Divide sliced chicken among plates.  Serve while chicken is still warm.

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer Cookbook, by Arthur Agatston.

Mango Salsa

Nothing says Island Fever like a fresh tropical salsa!  I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate!  I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time.  This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!).  Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!

1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)

1/2 cup minced red onion

1/2 cup diced red bell pepper

2 tablespoons finely chopped cilantro, plus more to taste

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño

1 teaspoon olive oil

salt and pepper to taste

Combine all ingredients in a large bowl.  Gently toss to distribute the flavors evenly.  Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.

Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.

Grilled Romaine with Bacon-Blue Cheese Vinaigrette

Years ago, before we were even engaged, my husband and I came to DC for a weekend of culture.  I think we were celebrating our one-year anniversary, dating, of course.  We went to dinner at a pretty famous steakhouse and then saw a play downtown.  It was a great evening.  And while the play was funny (it was supposed to be) and the steak was perfectly juicy, the part of the night that stands out most in my memory was the grilled salad.  Yes.  Grilled.  Have you ever tasted grilled salad?  I hadn't, and I was skeptical.  And I loved it.  Grilled Caesar salad.  A heart of Romaine left whole (well, cut in half).  The presentation was fabulous and that hint of grill flavor sent the dish over the top.  I haven't had anything like it since.  But I found this recipe online somewhere and it took me back.  The combo of bacon and blue cheese cinched the deal!  So, in honor of Valentine's Day, I am reliving that anniversary from so many years ago (really not that many, since we've been married just shy of six years now).

1/2 pound bacon, chopped

1/4 cup olive oil

1 red onion, finely chopped

1/2 cup balsamic vinegar

3 romaine hearts, halved lengthwise

2 ounces blue cheese, crumbled

Cracked black pepper, for garnish

Preheat a grill to high. 

In a medium skillet, cook the bacon, stirring frequently, over medium heat until crisp, about 5 minutes. Lower the heat to low, add 2 tablespoons olive oil and the onion and cook until softened, about 5 minutes. Stir in the vinegar.

Brush the cut sides of the lettuce halves with the remaining 2 tablespoons olive oil and grill cut side down until seared, about 1 minute. Serve the lettuce cut side up. Top with the bacon dressing, blue cheese and pepper.

Serves 6.

Jerk-Seasoned Chicken and Coconut Curried Rice & Beans

I just started nursing school (getting a second bachelors degree is a good idea, right?!).  Needless to say, I'm a little busy.  And what comes to mind when you think of healthy weeknight dinners that will produce enough leftovers to feed your family for at least two nights?  That's right, chicken and rice.  But that's boring.  So this month I'll be showering you with some flavorful alternatives!  Starting with a nostalgic favorite...  My husband took me to Jamaica for our anniversary and every time I see a recipe involving Jerk seasoning, I'm taken back to our week of island paradise.  Lately I've been craving the carefree sunny feeling I enjoyed five years ago.  When I saw this menu in a cookbook I don't often use, I knew I had to try it! This recipe (well, recipes, actually) seem like a lot of work, but they're really not.  And super yummy.  Adjust the spices and chiles if you'd like, but I promise you'll love the kaleidoscope of flavors dancing on your tongue.  Yeah mon!

Jerk-Seasoned Grilled Chicken

2 tablespoons Worcestershire sauce

Juice of 1 lime

Juice of 1 orange

1 teaspoon mustard

1 tablespoon vegetable oil

2 pounds chicken breasts

3-4 tablespoons Island Spice Adobo dry rub (recipe follows) 

Combine the Worcestershire, lime, and orange juices with the mustard and oil, then toss the chicken in this mixture to coat evenly.

Sprinkle the chicken with the dry rub and cover.  Marinate in the refrigerator for 1 to 2 hours.

Place chicken in a baking dish and bake at 375 for 20 minutes.  Preheat the grill.  Grill over medium heat until evenly browned and cooked through.  In a time crunch, skip the grilling and just bake until the juices run clear when the meat is pierced with a fork.

Serves 4-6.

Island Spice Adobo Dry Rub

1/8 cup onion powder

1/8 cup powdered garlic

1-2 tablespoons cayenne

2 tablespoons mustard powder

1 tablespoon powdered ginger

1 tablespoon ground allspice

1/2 teaspoon ground corriander

1 teaspoon curry powder

1 tablespoon dried thyme

2 teaspoons dried orange peel

1 teaspoon dried lemon peel

1/4 cup brown sugar

2 teaspoons black pepper

1/2 cup salt

Mix all together.  Store in an airtight, cool, dry place out of the sunlight.

Makes about 2 cups.

Coconut Curried Rice and Black-Eyed Peas

2 tablespoons olive oil

1 1/3 cups basmati rice

1 sweet bell pepper, diced

1/2 inch peeled ginger, cut into three slices

1 clove garlic, minced

1 whole habanero chile

1 teaspoon fresh thyme

2-3 teaspoons curry powder

generous pinch ground cloves

4 green onions, thinly sliced

2 teaspoons Worcestershire

1 teaspoon ketchup

1 13-ounce can unsweetened coconut milk

1 cup chicken stock

1/2 cup diced tomato

1 1/2 cups cooked black-eyed peas (drain and rinse if using canned)

1 1/2 teaspoons salt

1/4 cup chopped cilantro

Heat the oil over medium-high heat in a Dutch oven.  Add the rice and fry, stirring constantly until the rice begins to turn opaque-white and a touch of brown develops.

Add the sweet pepper and ginger and continue frying for another minute.  Add garlic, chile, thyme, curry, cloves, and green onions.  Cook 30 seconds more, stirring well to prevent burning.

Temporarily remove from heat and carefully stir in the Worcestershire, ketchup, coconut milk, stock, tomato, black-eyed peas, and salt (the hot rice may splatter!).  Stir well to mix.

Return to the heat and bring to a boil.  Stir once, cover tightly, reduce heat to simmer, and cook 15 minutes.  Remove from heat and allow to steam for 10-12 minutes (don't remove the lid, even to peek!).

Remove cover, add the cilantro, and fluff with a fork.  Remove the ginger slices and chile.

Serves 6-8.

All recipes adapted from Fiesta on the Grill, by Daniel Hoyer.

Filet Mignon with Rosemary and Mushroom Gravy

I love a good filet mignon.  And I love mushrooms.  Putting them together is just a super decadent meal, and makes for a great date night at home.  Whether you're celebrating a special occasion, or simply trying to impress your sweetie, you won't disappoint with this dish.  Serve it up with a crisp Caesar salad and potatoes cooked however you like them best.  Don't forget a bottle of cab!!!

Vegetable oil cooking spray

5 tablespoons olive oil

2 8-ounce filet mignon steaks

salt and freshly ground black pepper

2 large shallots, minced

2 cups coarsely chopped assorted mushrooms

1/2 cup Marsala wine

1 1/2 cups beef stock

1 1/2 tablespoons chopped fresh rosemary

1 1/2 tablespoons flour

2 tablespoons butter

Place an oven rack in the center of the oven.  Preheat the oven to 400.  Spray a small baking sheet with oil.

In a large skillet, heat 3 tablespoons of the oil over medium-high heat.  Season the steaks with salt and pepper on all sides.  Add the steaks to the pan and brown on all sides, about 4 minutes.  Transfer the steaks to the prepared baking sheet and roast for 10 minutes for medium-rare.  Transfer to a cutting board and let them rest for 5 minutes.

Meanwhile, in the same skillet as used for the steak, heat the remaining 2 tablespoons oil over medium-high heat.  Add the shallots and mushrooms and season with salt and pepper.  Cook 5 minutes, until the shallots are soft.  Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon.  Boil until most of the liquid has evaporated, about 2 minutes.  Add the beef stock and rosemary.  Using a whisk, whisk in the flour until smooth.  Bring the mixture to a boil.  Reduce the heat so that hte mixture simmers and cook, stirring occassionally, until half the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.  Remove the pan from the heat and stir the butter until smooth.  Season to taste with salt and pepper.

Serve the steaks with sauce on top.

Serves 2.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.