Simple Secret: Arugula Pesto

If you have a food processor, pesto is pretty much the easiest sauce ever, yet people still think you're a fancy lady. I like when people think I'm fancy, so as you might imagine, I've done a lot of pesto. Shh.... don't reveal my lack of refinement.

And get this, kids... You can make pesto with things other than basil. Cue the chorus of angels, that's a lot of easy sauces. Perhaps this makes me a liberal elite, but I did this pesto with arugula. Quick... name that 2007 conservative campaign tune. 

Say what you will about this fancy green. It's friggin' delicious no matter what side of the aisle you're on.

Stay tuned for a delicious recipe using arugula pesto.

Arugula Pesto
4 cups arugula
1/2 cup parmesan cheese
1/4 cup slivered almonds, toasted
3 garlic cloves
1/4 cup olive oil
S&P

Combine all ingredients in a food processor, with the exception of the olive oil. Pulse until chopped and then turn on processor and stream-in oil.

Provencal Pork Tenderloin

This blog has pushed my culinary creativity in such a fun way, but occasionally I'm just too damn lazy to get creative. With a bum lower back, I could only muster so much energy when I put together my grocery list this week. 

Every one should have a simple, delicious recipe or two up their sleeve. Easy-peasy stuff; healthy with familiar flavor. Easy-peasy Provencal pork is my go-to. And while this dish is simple, it's elegant enough to serve to guests and great for parties/large groups. 

I put together a marinade and let things sit overnight. This made for a luxurious-feeling Monday night dinner. The flavor stars are fresh rosemary, garlic and Herbes de Provence. 

Combine with lemon juice and olive oil for straightforward goodness. And marinate overnight (or a few hours will do you). How easy is that?

Grill and done.

So flavorful and leftovers will give you lunch all week. So versatile.

Provencal Pork Tenderloin

2 small pork tenderloins

2 tablespoons fresh rosemary, minced

2 tablespoons Herbes de Provence

3-4 garlic cloves, minced

3 tablespoons olive oil

Juice of one lemon

S&P

Combine marinade ingredients and pour over pork. Cover and marinate in the fridge overnight. Remove meat from fridge for 20ish minutes, while you allow the grill to heat. Grill over high-direct heat for 2-3 minutes to sear and then over medium direct heat until cooked through, about 20 minutes or until juices run clear. Allow meat to rest 5 minutes before serving. 

Strawberry Nutella Icebox Cake

If you've been reading for awhile, you've perhaps noticed the conspicuous absence of baked goods and desserts on this blog. I'm totally going against the better part of the blogsphere here, but I don't have much of a sweet tooth. I love just a bit of dark chocolate after dinner or if I'm feeling really nuts, some chocolate and berries. The entire cake pop phenomenon is lost on me. 

When celebrating my dear cousin's birthday this weekend, I knew it would be customary to bring a dessert. It was also 100+ degrees, so I needed something that didn't require an oven and would incorporate her beloved strawberries. Decided to kick it old-school with an icebox cake. No, there is no jello or packaged whipped cream. This is legit. Perhaps we should call it "midcentury" instead of old school. In case you need more convincing to keep reading...it has Nutella. 

The key is to start with high quality ingredients. I love these butter cookies from Trader Joe's, but graham crackers would work too. Mascarpone cheese will add needed richness; taking you away from "fluff" territory.

Don't worry....you'll never see this part. Just break up your cookies enough to cover.

There's no need for packaged whipped cream now that there is electricity. You'll be amazing how quickly you can make fresh whipped cream in a stand mixer or with a hand mixer.

Since this is a layered cake, you'll need very stiff peaks for your whipped cream. This is tough cream, yo. You wouldn't want to meet this stuff in a dark alley at night. Just sayin'.

You'll do the whipped creams in two batches. One plain and another with Nutella. This will make for a beautiful, layered presentation.

Once the creams are prepared, you'll slowly start layering. Cookie. Cream. Strawberry. Cookie. Other Cream. Strawberry.

Finish with the plain whipped cream and smooth out the top.

Cover and refrigerate overnight (or at least 8 hours). This will give time for the cookies and cream to marinate and come together texturally. The cream has a magic way of making a crunchy cookie soft and cake-y.

When you're ready to serve, run a knife around the edge and release the springform pan.

See how the layers have come together?

Smooth the edges and garnish with strawberries. It's a nice preview to what you'll find inside.

Strawberry Nutella Icebox Cake

2 cups heavy cream, divided

12oz mascarpone cheese, divided

1/2 cup powdered sugar, divided

1 teaspoon vanilla, divided

1-2 packages wafer cookies

1lb strawberries, thinly sliced

1/4 cup Nutella

Start by combining ingredients for the plain whipped cream -- half quantities of cream, mascarpone, sugar and vanilla. Whisk together in a cold bowl until stiff peaks form. Clear from bowl and reserve in refrigerator. Next, combine ingredients for Nutella cream -- half quantities of cream, mascarpone, sugar and vanilla and full quantity of Nutella. Whisk together in a cold bowl until stiff peaks form. 

In a 10-inch springform pan, begin with layer of cookies, then add Nutella cream and sliced strawberries. Continue layering in that order, alternating plain and Nutella whipped creams. Finish top by smoothing plain whipped cream. 

Cover and refrigerate cake overnight. Garnish with strawberries and serve cold.

BBQ Chicken (sans marriage politics)

There's been a lot of talk about political chicken this week. I myself did not celebrate Chick-Fil-A Appreciation Day; not something I personally agree with. However, I can definitely get behind Chick-Fil-GAY Appreciation Day and really enjoyed this thoughtful comment by some of my Chicago favorites, The Hearty Boys. 

And pardon me, when did fast food chicken become a lightening rod for marriage politics? 

Let's check the religion and politics at the door and get down to what this blog's about.. good chicken. This weekend I had a hankerin' for some classic BBQ chicken. Hailing from Kansas and St. Louis, respectively, I feel comfortable saying the Husband and I know a thing or two about BBQ (and fluctuations in morality politics for that matter).

The secret is in the sauce; and the secret to the sauce is the spice. I love smokey BBQ with a kick of heat on the back-end. The variations are endless, so have some fun in your spice drawer and find a combo that YOU like. 

I love shopping for spices and usually pick things up on my travels. This Applewood Smoke Rub is from our last trip to KC and it packs a woodsy punch. You'd be amazed the unusual combinations you can find at stores other than the supermarket. Mexican and Indian grocery stores are GREAT for spices. 

This is BBQ, it's supposed to be messy after all.

Can't stress this enough... you MUST give it time to chill out. BBQ isn't fast food. Whether you're smoking or marinating, don't rush things. Have a beer (or seven) and contemplate how the hell chicken sandwiches got so wrapped up in the gay marriage debate.

The stage is set for some good grilling.

I love the combination of sticky sauce and crispy char. Chicken to be enjoyed by all, no matter political position.

Classic BBQ Chicken
1/2 cup ketchup
2 tablespoons dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons grapeseed oil (or other neutral oil)
1 tablespoons brown sugar
2 teaspoons soy sauce
2 teaspoons dry mustard
1 teaspoon Spanish smoked paprika
1 teaspoon garlic powder
1 teaspoon smoke rub (or liquid smoke)
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
4 bone-in chicken breasts

Combine sauce ingredients, reserving a few tablespoons to baste the chicken later. Combine sauce and cover chicken in a zip-top plastic bag. Allow chicken to marinate 6+ hours (or overnight). Allow chicken to come up to room temperature (about 30 minutes) before grilling, bone side down over indirect medium heat. The chicken will take about 30-40 minute, or until juices run clear. In the last five minutes of cooking, grill the breasts skin side down. Baste with reserved sauce in the last two minutes of grilling.

Pickled Zucchini Ribbon Salad

All of these lithe Olympians had me feeling a little...ahem... un-athletic. So many hours of tempting television and so enjoyable with wine and snacks. I needed something light as a gymnast and quick enough that I wouldn't miss a minute of swimming (I've seriously watched hours).

I love zucchini this time of year and thought I would take advantage with a ribbon-style salad. This also helped me start my ribbon-dancing training for Rio 2016. At 31 I'd be an ancient/gigantic rhythmic gymnastics sensation.

Side note: Do you remember how awesome these 90s ribbon dancer commercials were?

Make your ribbons to start by sliding a vegetable peeler slowly down the zucchini. Give it an artistic flair at the end for extra execution points.

Fire up your onions and you're almost there.

Rice wine vinegar provides the unexpected hit of acidity.

I shall use the purple of the onions to inspire my leotard. I'm envisioning a lot of glitter hair gel in my future.

Pickled Zucchini Ribbon Salad
2-3 zucchinis -- ribboned
1 red onion, thinly sliced
1 teaspoon sugar
1/3 cup olive oil
1/3 cup rice wine vinegar
S&P

Peel zucchini into ribbons using a vegetable peeler, discarding the seedy middle. Saute red onion in olive oil until onions are translucent; 2-3 minutes. Add sugar and rice wine vinegar and saute for 30 more seconds. Combine with raw zucchini and toss. Allow salad to marinate about 20-30 minutes. Also very enjoyable as leftovers the next day.

Spiced Peaches

Joining another family is one the most challenging and rewarding parts of getting married. I was fortunate enough to join a family with 1) an easier name to say than my given name 2) hearts full of love and humor and 3) an awesome book of family recipes. 

While I never had a chance to know the Husband's Uncle Phil, I think we would have gotten along. He ran an inn in Waterville, Kansas and spiced peaches were his specialty. Once you've tasted these peaches, you'll love Uncle Phil too. 

I should note that these are served in my favorite pottery piece, hailing from Salina, Kansas. Waterville? Salina? Maybe not such "flyover" places when you consider these peachy, pottery beauties. 

I started with a combo of white and yellow peaches. This is a great place to use your less-than-perfect peaches. 

Look at me going for a Cezanne-esque set-up. The key to the flavor of this dish are the amazing spices. Fresh cinnamon sticks and cloves.

I don't usually mind fuzzy peach skins, but they're not welcome in this dish. To easily remove the skins, they just need to be blanched in boiling water and then quickly dunked in an ice bath.

Let them hang out in the ice long enough to cool and they'll jump out of their clothes quicker than a risk-taking teen on homecoming.

Naked fruit!

Combine quartered peaches with loads of honey, spices and a bit of cider vinegar to cut the sweetness. And marinate overnight.

After an evening of anticipation, you'll have gooey, flavorful fruit awaiting you in the morning. We couldn't wait, so started our Sunday with multigrain pancakes with peachy topping.

Butter and maple syrup completely unnecessary. Peachy-keen and served with great admiration for Uncle Phil. Total marriage perk on the plate.

Spiced Peaches
2lbs fresh peaches (during the winter go with 2 13-oz canned peaches)
1.5 cups honey
.5 cup cider vinegar
3 cinnamon sticks
6 cloves

Boil a pot of water and prepare a large boil with lots of ice. Blanche peaches for 1 minute and immediately immerse in ice water. After the peaches have completely cooled, remove skins and slice in quarters. Combine honey, cider vinegar, cinnamon sticks, cloves and peaches. Refrigerate overnight, stirring a few times.

Peaches will keep in fridge for 2-3 days. Enjoy alone or atop pancakes or ice cream.

Summer Herb Corn Salad

In my book, nothing says summer like corn on the cob. We eat A LOT of this stuff every summer, but sometimes I'm crave something a bit different. Also, it's not the easiest thing to bring to a party or BBQ. 

This herb corn salad is a delicious way to mix it up without going over the top. It makes killer leftovers too. 

Start with the prettiest corn cobs you can find. And prepare for grilling. You could boil, but I really prefer the flavor of grilled corn and you won't have to heat up your whole kitchen. Don't know how to grill corn? Click it all up in here.

While you're grilling up your cobs, select some of your favorite herbs for the salad. My favorites for summer are basil, rosemary and parsley. Thyme or parsley would be great too.

Chop one red onion and combine with your favoritest herbs.

You'd never see such gorgeous color on boiled corn, just sayin'.

Slice the corn from the cob. Remember when we all had braces and had to eat corn this way? Thanks Mom and Dad for always cutting my corn off the cob...and for paying for me not to have crazy teeth. Good call parents.

The dressing is simple...just a bit of olive oil and cider vinegar. The cider flavor really sets off the sweetness of the corn. 

Oh so summery sweet. Refreshing and simple. Orthodontist-approved.

Summer Herb Corn Salad
5 ears of corn, grilled (instructions here) and cut from the cob
1 small red onion, chopped
1/4 cup basil, julienned
2 tablespoons rosemary, chopped
2 tablespoons parsley, chopped
3 tablespoons olive oil
3 tablespoons cider vinegar
Salt and pepper

Grill corn and slice from the cob. Combine with red onion and herbs. Dress with oil, vinegar, salt and pepper. Serve room temperature or slightly chilled.

Recipe interpreted from Ina Garten.