This crustless quiche recipe is delicious. Any combination of flavors can be made, but this version is loaded with broccoli, and shredded cheddar cheese and baked in a rich egg custard. It’s baked slow and low for a perfect consistency.
I believe that quiche is one of the only meals that is both rich and light at the same time, making it a perfect meal at any time of day- not just breakfast. I often serve it for lunch alongside a salad or with a rustic roll.
By skipping the crust you are ditching the carbs, gluten, and extra calories, but not any of the flavor.
This is a general base recipe that I found from a great blog, Once upon a chef, and once you have this reliable base, you can get creative and make any kind of crustless quiche you want! I have made all sorts of combinations using this same recipe including Ham and Swiss, Mushroom & Cheese, Zucchini Flowers and Basil, Onion and Peppers- The options are endless.
Crustless Quiche Lorraine
It’s a twist on one of my favorite classic dishes. Rich custard and classic savory fillings without the carbs! Perfect for company or a simple meal, any time of day.
This crustless quiche has a lot going for it besides flavor. It’s Gluten free, KETO approved and can be made ahead of time. I make quiche up to 3 days in advance and store in the fridge, or can be frozen.
How to make a crustless quiche
Step 1: Grease a 9″ pie plate and add broccoli (or other filling of choice)
Step 2: Smother the broccoli in shredded cheddar cheese
Step 3: Slowly & evenly, pour in seasoned egg mixture
Step 4: Bake for one hour. Set quiche out on a cooling rack for 15 – 20 minutes before serving. If not serving immediately, it can take over an hour to cool.
Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
Grease a 9-inch deep dish pie plate with butter.
Steam broccoli for just 1 minute, (the broccoli should be firm but bright green.) It is important not to overcook the broccoli because it will finish cooking in the quiche. Set aside.
In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
Spread the broccoli evenly over the bottom of the prepared pie plate.
Sprinkle the cheese over top of the broccoli.
Pour the egg mixture over the cheese.
Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for at least 15 minutes, then slice into wedges and serve.
Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
Notes
I mostly make foods that can be prepared in advance and this recipe is no exception. I always make this recipe entirely at least the day before serving, and more often than not, I freeze at least half or all of it for a later date. If frozen, defrost 1-2 days before reheating. Reheat until the internal temperature reaches 300°F.
Spicy shrimp & salty bacon are simmered in a thick tomato and shrimp stock and served over creamy cheddar grits. The combination of fresh shrimp tossed with bacon in a spicy tomato sauce served over creamy grits is good for the soul. Shrimp & grits is a staple of coastal south cuisine and for good reason- it’s delicious.
I have always been intimidated by cooking grits, let alone shrimp & grits! However, after escaping the northeast for an extended winter break in South Carolina, my love and appreciation for this traditional southern comfort food grew really deep. During this time, I tasted several varieties of this popular low country dish, and what I discovered was that no two versions were the same.
I had versions loaded with shrimp, ham and sausage, I had a version where you created your own combination such as shrimp + scallops and I had versions with shrimp & whole cherry tomatoes. Some grits were made with cheese, others were made with spices and some were just plain and boring. Realizing there was so much variation and little consistency, I became even more intimidated by trying to create this dish in my own kitchen.
Marsh Hen Mill Grits are the gold star standard for grits and grains in SC!
But, having brought back to NY some very special stone ground grits from Marsh Hen Mill in South Carolina, I couldn’t put this challenge off any longer. After deciding on my approach, I got to work. All I can tell you is that I have regrets. Loads & loads of regret. I regret waiting so long to learn to make this dish.
Then, I did something somewhat controversial making the grits- I used my slow cooker. After a great deal of research, recipe reading, reviews and videos, I decided to give this method a try. After all, I didn’t have an hour to stand at the stove and stir. It worked so well that I don’t think I’ll spend another second considering making grits any other way.
Here is what I discovered while on this Shrimp & Grits journey.
Keep it simple
Ingredients matter.
3) Ina usually has the answer
The complete recipe from Ina Garten’s “Cook like a Pro” cookbook calls for quick cooking grits. This is not authentic and I wanted the real deal. After all, I had Marsh Hen stone ground grits which are the gold standard of grits in the low country. So I let Ina lead the way on the shrimp knowing I could trust her to nail the flavor. But I turned to America’s Test Kitchen (ATK) for the grits.
The results were stunning. I was truly shocked by the amount of flavor in the shrimp & sauce, and the grits turned out to be silky smooth, while simultaneously delivering a gentle Al dente texture. Everything was seasoned perfectly and it brought me right back to one of my favorite spots- sitting on the dock just outside Charlston, watching the sunset, the fresh scent of the shrimp boats from the day’s catch in the air. When a meal can bring you back to a favorite place, it’s a special thing. This recipe is now in full rotation here at Casa de Collins and whenever I want to go back down south, this is the meal I make to take me there.
Inspired by Charleston, South Carolina
If you are ever in the Charleston area, here are some local ingredients and shops that helped inspire this dish and made their way into my pantry.
Pantry Items
Red Clay Hot Sauce is superior to TabascoMarsh Hen Mill Grits (formally Geechie Boy) are the gold star standard for grits and grains in SC
Fresh Caught Local Shrimp
Tarvin Seafood sells the days catch right off the boats in Mount Pleasant, SCTarvin sell fresh shrimp daily- heads on or off! (Heads are the best for making broths!)
Favorite Shrimp & Grits dish in Charleston, SC
S.N.O.B. for short, the restaurant, Slightly North of Broadway, produced my favorite Shrimp & GritsS.N.O.B’s version is loaded with Tasso Ham, Andouille Sausage, Shrimp & fresh tomatoes- each bite is a new experience
3slicesthick cut bacon cut into 1/2 inch pieces(Tip! cut very cold bacon long way into 4’s and then dice by slicing the other way) put aside in fridge until ready to use.
1tspminced garlic
2tbspall-purpose flour
1tbsplemon juice
1/2tspSrirachatobacco or your favorite style hot pepper sauce
2scallionswhite & green parts, thinly sliced diagonally
Instructions
Make the Grits
Lightly coat slow cooker with vegetable, canola, sunflower or similar type of oil. Combine water, milk, grits, and 1 teaspoon salt together in the slow cooker. Stir or whisk to combine.
Cover and cook until grits are tender, 3 to 4 hours on low or 2 to 3 hours on high.
Tip! While the grits are cooking, you should prep the ingredients to finish the grits and make the shrimp so you are ready to cook & assemble as soon as the grits are done.
Stir grits occasionally and add more water 1/4 cup at a time if grits look to be drying out.
Grits are done when they are silky smooth, but still have a small amount of bite to them when tasted.
Once the grits are done, set the slower to the "keep warm setting" and start making the shrimp.
Right before serving, stir in cheddar, butter, scallions, and hot sauce into grits until combined. Season with salt and pepper to taste. Serve. (According to the experts at America's Test Kitchen, the grits can be held on the warm setting for up to 2 hours, but I have not tried this. I would be concerned that they would over cook. But it's a good tip should you need to hold them.)
Make the Shrimp
In a large sauté pan (I use a Calphalon non stick sauté pan with a lid) over medium heat, melt 1 TBSP of butter. Add the shrimp shells and cook for 5-7 minutes, stirring occasionally to toast the shells. (You are making the stock)
Add the tomato paste and stir it with the shells, cook for 30 seconds.
Add 2.75 cups of water, pinch of kosher salt, and bring to a boil.
Lower the heat, cover, & simmer for 5 minutes.
Set aside to cool slightly and then drain through a sieve and pour the liquid into a glass measuring cup until you have 1.5 cups of stock and set aside. (If you don’t have enough liquid just add more water until you have 1.5 cups.) Discard shells.
Wipe out the sauce pan with paper towel and add the bacon & cook over medium heat for about 5 minutes, or until crisp but not burnt. Stir in the shrimp, 1 teaspoon kosher salt, 1/2 tsp pepper and the garlic. Cook for 2 minutes. Transfer to a plate & set aside.
Melt 1 tbs of butter in a pan and whisk in the flour, whisking constantly to break up any lumps while cooking for one minute.
Whisk in the stock (again breaking up lumps) and bring to a boil. Reduce the heat to a simmer for 5 minutes, until thickened.
Return shrimp & bacon to the pan, cover, & cook for 3 minutes, until the shrimp are just heated through.
Turn off the burner and move the pan off the heat. Stir in the lemon juice, hot sauce and then vigorously stir in 1 tablespoon of cold butter. (Cold butter helps emulsify the sauce. Soft butter makes the sauce oily.) Taste for seasoning.
To serve, place a generous portion of the grits in the bottom of each shallow bowl, spoon the shrimp & sauce on top, garnish with scallions & serve.
Notes
Note: You will have leftover grits with this recipe, but I welcome leftover cheesy grits!
The best leave in probe thermometer for for meat, fish & oil.
What is the Thermoworks DOT?
Simply put, the Thermoworks DOT is a device that a probe is connected to. The probe goes inside and stays inside a cut of meat the entire time that it is cooking so that you can monitor the exact temperature of the meat at any time. Imagine never having to worry about over or under cooking a cut of meat? That’s what this article is all about.
The Dot ensures I cook any roast to perfection!
When I started cooking as a hobby, I didn’t fully appreciate the value of a good meat thermometer, especially a “leave in” probe version that monitors the temperature of the meat while it cooks. Like many beginner cooks, I cooked mostly by time tables, recipe instructions, look and feel, but that never worked out perfectly. As I grew as a cook, I recognized the stress involved with achieving perfectly cooked meats. Hobbies aren’t supposed to be stressful! The Thermoworks meat thermometer changed everything for me. It gave me the ability to produce perfectly cooked roasts, steaks and even master the temp of oil while frying! My skills and passion for cooking shot up to the next level.
Understanding the DOT’s value
Let’s stop for a minute and do some basic calculations. I want you to think about your favorite roast recipe to use that as your benchmark, and then consider the average amount of time you spend sourcing, purchasing and prepping that cut of meat. Do you have that time frame in your mind? Now calculate the average amount of money spent on this meat, along with all the necessary seasonings. Now ask yourself, is their value in protecting the money and the time you have just invested in this meal? What is it worth to you to perfect this dish? I am going to assume that if you are reading this, we both already know the answer. You would have to be crazy to choose the “fingers crossed” method to ensure a perfectly cooked medium rare filet of beef or a throughly cooked turkey.
Theroworks DOT vs the others
My now addiction to Thermoworks thermometers started with the DOT. (And a cut of beef tenderloin!)
I had tried over versions of in-oven thermometers over the years and frankly, they don’t even compare. I had purchased a less expensive version from Amazon, that despite its great reviews, was made of cheap plastic, smelled toxic and was complicated to use. I used it maybe twice and it found its way to the back of a drawer somewhere.
I have used my own range’s built in thermometer many times (which comes fairly standard these days, yet no one seems to know about it). The problem with the built-in range thermometer was that is was highly inaccurate, hard to test accuracy, and the probe was very thick in comparison to Thermoworks meat thermometer’s slender probes. (They even make a needle probe for small, delicate cuts of meat!)
Determined to find a way to cook meats to perfection, I did extensive research on kitchen thermometers. I learned that Thermoworks was, by far, the leader in the industry, was recommended by chefs I follow like Alton Brown and Ina Garten, and America’s test kitchen, which I subscribe to and trust. So I decided to invest in my first Thermoworks purchase. My biggest regret was waiting so long to purchase a Thermoworks meat thermometer because it wasn’t long before I realized it was of the best kitchen investments I had ever made.
Thermoworks themselves apart from their competitors not just because of their superior products, but also because of their exceptional resources available to users. They provide easy to follow instructions, online support, instructional videos, temperature suggestions, recipes, and so much more. It’s rare to find a company with so much dedication to ensuring a good product experience to their users.
“I don’t just have one, I have three.”
Roasting two pork tenderloins at once, I can see the exact temperature of each.
I started off with one Dot and after using to make a beef tenderloin without the stress of overcooking it, I was hooked! I ordered two more. Having multiples is now important to me because cuts of steak are often different thicknesses, pork tenderloins are different sizes, and sometimes I roast two chicken. Additionally, I often cook for folks who prefer a medium-well beef to my preferred medium-rare, so having multiples allows me more control.
Gifts for foodies
Within one month of my first DOT, I ordered three more as gifts, because I couldn’t imagine each of my family members not having one.
While my sister and cousin trusted me and jumped right on the bandwagon, my mom was the most reluctant to embrace her gifted DOT. She is a bit more “old school” and frankly, less in need of a thermometer because, well, she cooks everything until it dry as a bone before declaring it done. (Sorry, Mom!) But, eventually, she took the plunge. And I am thrilled to report that mom is now one of the DOT’s biggest fans and uses it all the time!
The DOT has quite literally, improved my cooking life. Because of the DOT, I know that when I invest in a cut of rib eye, a roast chicken, a pork rib roast, or a cut of beef tenderloin, it’s going to be cooked to perfection. The DOT tells me the exact internal temperature throughout the cooking process, and alerts me when my target temp is reached.
The DOT is a simple to use in-oven thermometer. This means that you insert the probe into the center of the meat prior to putting it in the oven. You then set a target temperature using easy to use up and down buttons. Once set, the roast or steak goes in the oven. The Thermoworks meat thermometer digital display indicates the current internal temperature throughout the cooking process, which allows you to estimate time left until the meat is done, which means you can time your side dishes and the rest of your meal perfectly! Once the target temperature is reached, the meat thermometer will sound an alarm alerting you that your meat is done.
I cook pork roasts until 140° F and let it rest for at least 20 minutes, which brings the temperature up considerably, while also ensuring a juicy roast.
Cooking Tips
Always, always, always give your meat plenty of time to rest. Everyone underestimates the impact rest time has on the juiciness and tenderness of any meat. It will keep cooking for much longer than you think! Turkeys need at least 30 minutes of rest time.
Get to know your preferred temperatures. I like medium-rare beef so I set my DOT meat thermometer to 126°F degrees F. After rest time, it reaches about 130-132°F. I like bone in pork roast cooked medium to medium-well, so I set my DOT to 140°F and let it rest, which then reaches about 150+° F, depending on the cut.
Take time to check your thermometer’s accuracy using a properly made Ice Bath. (Instructions and resources come with all Thermoworks products. Their customer service and resources set Thermoworks apart from the rest.)
Change your batteries.
Thermoworks Products that I own, love and highly recommend:
The Thermopop is a great tool for novice chefs who are just getting started with working with Thermometers, as well as the professional cook who simply wants a quick, reliable temperature reading. No bells and whistles, just the real dea
The Classic Thermapen takes readings in less than three seconds, is accurate to less than a degree, and is designed to last for a long time not come. It turns on by opening the probe, so there are no one and off buttons to worry about. It folds up for easy storage.
My now addiction to Thermoworks thermometers started with the DOT. Having tried over versions of leave-in probe thermometers over the years I quickly learned that they don’t even compare.
This seared tuna recipe is seasonal, savory & sophisticated.
Many people are scared to make tuna at home but shouldn’t be. Tuna is deceivingly simple to make, and only takes minutes to produce a stunning meal. The hardest part is buying the ingredients.
Seared tuna steaks are easily cooked on a grill or very hot pan. In this recipe, tuna steaks are seared and then topped with a seasonal summer salad of tomatoes, basil, capers and scallions. It’s light, savory and a total show stopper.
Eating with the season
This recipe is made with ingredients that are in season at the same time that the tuna are running here in the northeast. When you cook with ingredients that are in season at the same time, the result is always a harmonious dish and this recipe is no exception. The crisp, acidic tomatoes and sweet basil are combined with briny capers and bring the tuna’s beautiful flavor to life.
How to Buy Tuna
Sourcing high quality, fresh tuna can be a challenge, especially for those who don’t live near the coast. It is readily available in the northeast in the summer months, which means I only get to cook it a few weeks out of the year. However, in the southern costal states, tuna is often accessible year round.
Fresh catch Yellowfin Tuna
Look for seafood that is properly iced and refrigerated. It should have a firm texture and rich, red color. Ask how old it is before buying. It should be less than 3 days. Don’t buy tuna that is dull, matte or greyish-brown.
Types of Tuna
Big Eye Tuna is the best of the best. It’s very hard to come by, but if you get the opportunity to source it, don’t think twice. Next up, Yellowfin & Ahi, which are similar to one another and more readily available than Big Eye. All will melt in your mouth when cooked properly, which means a seared crust on the outside, and raw center.
Buyer Beware
Most tuna we see at the grocery stores, and even at sushi restaurants, is not very high grade, and more often than not, totally void of flavor. In fact, I rarely order tuna out unless I am at a very high-end sushi restaurant, which is not too often!
Beware that most supermarket seafood in general is very low quality and often farmed. Farmed seafood is full of antibiotics, bathed in chemicals before frozen, and the industry is ripe with questionable practices that are causing significantly damage to the ocean environment and ecosystem. Buyers should beware of the term “sustainable” because it’s a fluff word that is used to lure the consumer in and fool them into thinking they are buying something that is helping the ocean world, but in more cases than not, it refers to fish farms and they are doing significant damage to the waters, the fish stocks, and our bodies.
How to cook tuna steaks
Seared tuna steaks need hot, quick heat to scorch the exterior of the tuna while retaining a rare center once sliced into. This can be done on a very hot grill or in a heavy duty pan, such as cast iron.
I look for, or request, 1.5″ – 2″ center cuts of tuna. To achieve. Rare center, If it’s 1.5″ thick, I will sear for 1 min per side. If it’s 2″ thick, I cook it for 1.5 – 2 minutes per side. You need to use a little judgement and adjust based on your desired temp.
Planet Tuna
If you want to learn more about tuna, there is a cool website called “Planet Tuna” that is dedicated to the “world of tuna” which is rather fascinating. Sadly, tuna is very over fished, especially in Asia. We need to do our part to fish it responsibly and support local fisherman whenever possible.
3/4tsp kosher salt, or to taste(plus extra for seasoning steaks)
1/2tsp ground black pepper, or to taste(plus extra for seasoning steaks)
1tbschampagne vinegar
3tbsevtra virgin olive oil
1/2 cupbasil
Instructions
Preheat your grill as hot as it goes. Mine is 600 degrees F and it works great. Make sure your grates are clean.
Prep and portion the ingredients, except for the basil.
Combine the tomatoes, garlic, scallion, capers, 1 tsp salt, 1/2 tsp black pepper, 3 tablespoons EVOO & 1 tablespoon champagne vinegar. Mix gently and set aside. (Do not mix in the basil. Keep the basil set aside.)
Drizzle tuna steak with olive oil
Season the steaks with salt & fresh ground pepper
Rub the sides and add more seasoning if necessary to ensure all sides are coated
When the steak is well seasoned, place it on the hot grill for 1 minute for rare tuna steaks.
Armed with tongs and a good spatula so you are prepared, flip the tuna and cook for 1 minute more.
Remove from grill and let the tuna rest for a minute or two while you finish the salad.
Julienne the basil and and mix it into the tomato & caper mixture.
Slice the tuna across the grain.
Plate the tuna slices and top with the tomato & caper salad.
This greek inspired grilled chicken recipe is foolproof!
I really enjoy a good piece of grilled chicken, but I’m always so disappointed in the results! So often they come out bland and dry. And then I stumbled on a really great recipe by “Once Upon A Chef.” After making it more times than I can count, I am declaring it the best Grilled Chicken recipe! It’s simple, delicious, and reliable- exactly what grilled chicken should be.
The chicken is marinated in a ziplock bag with ingredients most of us usually have on hand. These ingredients are:
Extra Virgin Olive Oil (Avocado Oil would work well here too)
Dried Oregano
Dried Thyme
Lemon Zest
Minced Garlic
Kosher Salt & Pepper (Kosher salt is the preferred cooking salt of professional chefs.)
Why this recipe works
This recipe works because the lemon zest brings a complexity and brightness that balances out the savory herbs. We use lemon zest in place of lemon juice here because lemon juice in a marinade makes it tough, and begins to cure it, turning it white. By using lemon zest, we get the citrus notes, but not the curing.
Grilled Chicken is a Crowd Pleaser
This grilled chicken can be served hot, room temperature or cold. This makes it an excellent option for meal prep for sandwiches, salads or by itself simply reheated. It can be prepared in bulk and once cooked, can be reheated with sides of vegetables or topped with a slice of prosciutto or ham and melted cheese, or a dollop of pesto or your favorite sauce. It really is the most versatile protein and a great way to get started if you are new to meal prepping.
Serve it with Sauce!
I am partial to Greek inspired Grilled Chicken served with a delicious Tzatziki sauce, but other popular side sauces could be barbecue sauce, honey mustard, lemon, Chimichurri, Pesto, garlic sauce… if you name it, it probably will go well with grilled chicken.
Tzatziki is an incredibly versatile dip that compliments vegetables, meats, sandwiches & more. It’s thick & creamy yet low in calories, good for Keto diets and anyone who is Gluten Free.
Pro Tips!
4 hours of marinating will do the trick, but overnight is best.
The grill needs to be HOT and clean!
Take out the chicken about 20 minutes before grilling. The oil will harden in the fridge and needs to relax before grilling. Remove the chicken from the marinade and discard the excess oil and marinade left in the bag.
The recipe below features the exact ingredients as the original recipe, but I broke the steps down so they are easier to follow.
To make the best grilled chicken, simply toss the chicken cutlets with Extra Virgin Olive Oil & Herbs. Marinate for a few hours and grill.
Prep Time10 minutesmins
Cook Time8 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, grilled
Servings: 4people
Equipment
Grill
Ingredients
1-3/4lbsbonelessskinless chicken breasts
Marinade
6tbspextra virgin olive oil
4large garlic clovesminced
1tspdried thyme
1/2tspdried oregano
1-1/4tspkosher salt(Diamond brand recommended)
1/2tspfreshly ground black pepper
1lemon,zested
Instructions
Prepare the Chicken
Working one at a time, remove the tenderloin from each breast. Then, work to get each chicken piece to 1/2 inch thick by slicing and/or pounding by placing the chicken in a 1-gallon zip-lock bag or between two sheets of plastic wrap.
Make the Marinade
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag. Add the chicken breasts to the bag and gently massage the marinade into the meat, ensuring all the chicken is coated. Once coated, make sure as much air as possible is out of the bag. Seal the bag and place on a plate in the fridge. Marinate for at least 4 hours, but preferably overnight.
Cook the Chicken
Remove the chicken from the fridge about 30 minutes prior to cooking to relax the marinade. Preheat the grill to high heat (about 600 degrees F.) Make sure grates are clean. (Optional – oil grates. I don’t find this necessary, but some people like to.)
Remove chicken from bag and place on a plate for easier transfer to grill. Place the chicken breasts on the grill and cook, covered, for about 3 minutes on one side and about 2 minutes on the other side. Do not touch the chicken until ready to flip. Do not overcook. Remove the chicken from the grill and let rest for about 2 minutes. Transfer the chicken to a platter and serve.
Grilled lamb chops are easy enough to make for a weeknight dinner or refined enough for a special occasion or company.
How to Grill Lamb Chops
Lamb chops are very tasty on their own so you don’t need to do much to them other than season them and make sure to cook them correctly. They are best when seasoned simply, Mediterranean style, with some fresh garlic and herbs. When it comes to cooking, all there is to do is fire up the grill, cook them a few minutes on each side, and serve. That’s all there is to it.
How to buy Lamb Chops
Only one thing separates good lamb chops from great ones and that is sourcing lamb chops that are the same size! Lamb chops are not hard to find, but they are hard to find ones that are the same thickness. Sadly, skilled butchers have become increasingly hard to find, and many of the workers who are responsible for slicing and packaging meat products are not thinking about us cooks, who need even cuts to ensure even cooking temperatures.
Because of this, I prefer to get the lamb chops from the butcher counter where you can explain to the butcher, or the service person at the meat counter, that you are looking for 6 lamb chops, (or however many you are purchasing) and need them to all be as close in size and thickness as possible for your recipe. Typically, the butcher is more than happy to either let me select my own, or kind enough to select them for, or with, me.
Take the Mint Jelly Poll!
I’m curious if anyone else grow up eating lamb chops served with mint jelly that resembled green Jello? I loved the stuff! I also thought it was the one and only way to eat lamb.
Throwback to my childhood…on a plate!
photo courtesy of Saucy Girls Kitchen
Tzatziki Recipe
Tzatziki is an incredibly versatile dip that compliments vegetables, meats, sandwiches & more. It’s thick & creamy yet low in calories, good for Keto diets and anyone who is Gluten Free.
Mix all of the ingredients except for the lamb together in a 1-gallon zip-lock bag.
Add the lamb chops to the bag and gently massage the marinade into the meat, ensuring all the chops are coated. Once coated, make sure as much air as possible is out of the bag. Seal the bag and place on a plate in the fridge. Marinate for at least 4 hours, but preferably overnight.
Cook the Lamb Chops
Remove the lamb from the fridge at least 30 minutes prior to cooking to relax the marinade. Preheat the grill to high heat (about 600 degrees F.) Make sure grates are clean. (Optional – oil grates. I don’t find this necessary, but some people like to.)
Remove the lamb chops from marinade and place on a plate for easier transfer to grill. Place the chops on the grill and cook, covered, for about 2.5 minutes on one side and about 2 minutes on the other side for just over medium-rare until 130-132 degrees F. (You will need to use some judgement on how long to cook for based on the thickness of the chops you are using and your temperature preferance.) Do not touch the chops until ready to flip. Remove the lamb from the grill and let rest for about 3-4 minutes. Transfer the lamb to a platter and serve.
Tzatziki is a very popular Greek yogurt condiment. In this Tzatziki recipe, I use a thick, probiotic rich, Greek strained yogurt that delivers a thick, creamy texture. Fresh, grated cucumber is then added to the yogurt, along with lemon juice, garlic, and fresh herbs. The result is a delicious, healthy, cucumber sauce that is incredibly versatile.
Grilled Lamb Chops
Lamb chops are seasoned with fresh garlic, salt and classic herbs then grilled to perfection.
Tzatziki is so versatile that it is served alongside everything from raw vegetables like bell peppers, mushrooms and carrots, to savory meat dishes such as grilled chicken and lamb. It’s uses and application don’t stop there. It’s also widely used as a spread on sandwiches, and frequently found on mediterranean style platters accompanying pita bread, olives, feta, and stuffed grape leaves.
This delightful yogurt dip can be found on the shleves in most grocery stores, but none of them taste as good as home made, especially in summer when cucumbers are abundant and at the peak of their flavor.
Although thick & creamy, Tzatziki is actually low in calories and sugar, and loaded with probiotics. It’s a great snack for those on a Keto diet and anyone who is Gluten-free.
The secret to Tzatziki success
The trick to making Tzatziki is getting the texture nice and thick. Cucumbers are full of water and when using salt, the salt will pull even more moisture out. Yogurt varieties also differ in thickness, and using one that has excess liquid can contribute to a watery dip. But it’s very easy to avoid watery dip. Here’s how:
Select & Strain the yogurt. Don’t use anything less than 2% milk fat. Open the yogurt before you get started and if you notice excess liquid, drain it using a fine mesh sieve, lined with cheesecloth, set over a large bowl. Let it drain in the refrigerator for a minimum of 30 minutes or overnight, until significantly thickened.
Shred & squeeze the Cucumbers. Use the large holes on a box grater to shred the cucumber. Then get rid of the moisture. There are several ways to squeeze excess water out of vegetables such as shredded cucumber. You can roll them into a clean tea towel and twist to squeeze out the excess water. You can use paper towels. Or you can use a nut milk bag, which is my preferred method.
Kitchen Tip
When needing to squeeze out excess moisture from vegetables such as frozen spinach or shredded cucumbers, use a nut milk bag. They are reusable, the least messy, and the most effective of any method I have tried.
Simply load up the mesh style bag and squeeze. Watch the excess water flow out. You will be amazed at how well this trick works! Nut Milk bags are sold on Amazon (what isn’t?), Whole Foods, & culinary supply stores. (Game changer for making spinach dip!)
Tzatziki is a very popular Greek yogurt condiment. It is made using thick, probiotic rich Greek strained yogurt to ensure a thick, creamy texture. Fresh, grated cucumber is then added to the yogurt along with lemon juice, garlic, and fresh herbs. Serve with pita, raw vetables, on sandwiches and alongside grilled meats, such as lamb chops.
Prep Time15 minutesmins
Course: condiment
Cuisine: Greek, Mediterranean
Servings: 4people
Ingredients
1mediumcucumber
1 ½cupsplain Greek yogurt
1tbspchopped dill(or to taste)
1tbsplemon juice
1tspfresh garlic,minced
1/2 -3/4tspkosher salt
drizzleextra-virgin olive oil
Instructions
Open the Greek yogurt. If it is wet with excess liquid, drain it using a fine mesh seive lined with cheesecloth set over a large bowl. Let it drain in the refrigerator for a minimum of 30 minutes, or until significantly thickened.
Grate the cucumber on the large holes of your box grater.
Squeeze the excess liquid of the cucumber using a tea towel to squeeze liquid or multiple sheets of paper towel. (I use milk nut bags to drain things like cucumber or spinach.) Ensure as much moisture as possible has been removed without severly overworking the shredded cucumber.
Transfer the squeezed cucumber to a cutting board and give it a rough chop.
Transfer the cucumber to a serving bowl.
Mix the yogurt, herbs, lemon juice, garlic, and salt. Taste and add additional seasoning as needed.
Before serving drizzle with olive oil. Leftover tzatziki keeps well, chilled, for about 4 days.
If not serving immediatly, store in a mason jar or other air tight container and refridgerate for 1-3 days. Drain off any excess liquid before serving.
Cros·ti·ni: Noun. A fancy name for small slices of toast with toppings. (FYI, that’s my definition. Not Merriam-Webster’s!)
When to serve Crostini
It is frequent, if not reliable, that if I am hosting one friend or a full scale party, there will be Crostini’s! In fact, I call it the “Crostini Du Jour!” Crostini’s are the perfect accompaniment to a glass of wine when chatting with a friend, and easily scalable so you can also please a crowd.
It’s all about the base
Slice baguette into slices and arrange in a single layer on a sheet pan lined with parchment. Coat evenly with EVOO spray and sprinkle of salt & pepper. Bake, flip, finish. Let cool or use immediately.
Crostini is all about the base. Your toppings may be delicious, but if they don’t hold up on the base because the bread is soggy, or the base is too hard and crumbles in your hands, then it doesn’t matter how good the toppings are. Think about the crostini toast as the foundation to your building – it’s essential. All you need for a great foundation is a fresh baguette, extra virgin olive oil (evoo) spray, an oven, and a sheet pan.
How to make Crostini
The Best Crostini toppings
The toppings can be super simple such as tomato bruschetta, or can be as creative as you want. There are endless amounts of Crostini toppings and they can be followed exactly or they can inspire you. Once you know how to make a good base (I’ll show you how to make crostini toast in the video below), and you understand the basic combinations that go well together, you can really start to get creative. You will be able to create toppings from items in your pantry, from leftovers and you’ll make new inspirations. Here are some popular combinations:
Goat Cheese with Fig Jam
Ricotta & Herbs
Tomato Bruschetta
Beef & Horseradish Sauce
Goat cheese & Roasted Peppers
Olive Tapenade
Whipped feta & tomatoes
Goat cheese, Whipped Feta or Ricotta Cheese with Truffle Honey
Recipe: Crostini with Goat Cheese & Peppers
In a medium sized bowl, combine 1 jar of thin sliced roasted peppers- drained and pated dry, with 2 Tbsp Extra Virgin Olive Oil, 1 Tbsp balsamic vinegar, 2 cloves minced garlic, .5 tsp kosher salt (or to taste), 1/2 tsp fresh ground pepper and 2 tbsp drained capers. Cover and marinate for 3-4 hours at room temp. Taste for seasoning.
Top toast points with generous portion of room temperature goat cheese and then top with the roasted pepper mixture. Ensure each piece has a few capers. Garnish with fresh basil and serve immediately.
Sharing what I have learned
Like most things in the kitchen, you learn to get good at something through trial and error. Crostini is no different, Through experience I have learned a few things that I can share with you.
First, I learned that traditional recipes call for brushing the toasts with olive oil before baking. I found this not only to be time consuming, but it was inconsistent. Where the brush landed often was soaked with too much olive oil while other spots were too dry. It also makes an oily mess. So I thought, “Why not use olive oil spray?” Once I tried that, I never looked back. It provided a consistent application across the bread and takes seconds to do! Note: I did not say Pam spray or canola oil spray, I said Extra Virgin Olive Oil spray.
Next, I learned that store bought toast points (or crostini toast) are never as good as home made. It’s not even worth discussing further.
Finally, I learned that the smaller circumference of the baguette, the better. in other words, try to find a narrow baguette. We are going for a toast point that is small and easy to manage in 1-2 bites. Beyond that, it becomes an open faced sandwich!
Recipe: Crostini with Spicy Crab
In a medium sized bowl, combine .5 lb lump crabmeat, picked over for shells and cartilage, .5 tsp chopped garlic, 1/4 lb Monterey Jack cheese with jalapeños, grated, 1/2 tsp Worcestershire sauce, 1/2 tsp Hot Sauce, such as Franks, 1/4 tsp kosher salt, 1/4 cup Mayonnaise, 1/8 cup diced jarred jalapeños.
Top toast points with Crab mixture and top with a sprinkle of grated Monterey Jack. Bake at 350°F for about 10 mixtures or until heated through. Garnish with a thin piece of fresh jalapeño.
Make Ahead Tips:
Slice the baguette and store for up to one day in a zip- lock bag, with the air squeezed out. This way, the bread is ready to spray, season and toast when you are!
Many of the toppings can be prepared at least one day in advance such as herbed ricotta or whipped feta. Just be sure to bring things topping close to room temperature before serving, especially vegetables or certain cheeses.
If your topping can handle some garlic flavor, take a peeled clove of garlic and rub it on the toasted bread slices before serving. This is a great tip from Ina Garten. You won’t believe the level of flavor it adds. (Do this sparingly- it adds more flavor than you think!)
Preheat Oven to 425 degreees F. Line a sheet rtay with parchment paper.
Slice Baguette at a slight angle, about 1/3- 1/5 inch thick. (I prefer thinner, but they need to be thick enough to hold toppings. Need to use some judgement.)
Lay the bread slices in a single layer on the parchment lined sheet tray.
Spray the toasts with the EVOO. Spray enough to coat them so they have some oil to absorb and crisp up, but don't saturate them or they will burn before crisping or risk getting soggy.
Sprinkle with salt and pepper.
Flip and repeat- EVOO, salt, pepper.
Bake for 6-8 minutes. Check for doneness. Flip if desired. Bake in 1 one minute increments until lightly toasted and crisp. Set aside to cool. (They should continue to crisp)
Notes
A great way to add another layer of flavor is to rub a peeled garlic clove on on side of the baked toast. It really changes the flavor and is perfect for some toppings that pair well with garlic such as tomatoes, olives and some meats.
It’s spicy, tangy, refreshing and bursting with fresh flavor. Sure, it’s easy to buy a jar from the market, but there is nothing quite like making it fresh, especially in summer when tomatoes and cilantro are easily found fresh and local, or maybe even in your own backyard!
It’s a real treat to kick back in the yard with a cold beer, chips and homemade salsa!
2green onions (scallions)ends trimmed, chopped into thirds
1/3cupchopped onion
1jalapeno pepperseeded and roughly chopped
1/3cupfresh cilantro
1large clove garlicroughly chopped
2Tbspfresh lime juice
1/2tspchili powder
1/4tspground cumin
1/2tspgranulated sugaroptional / to taste (not need when tomatoes are in season)
Salt and pepper to taste
Instructions
With the machine running, drop the garlic and jalapeño through the feed tube to finely chop.
Add the onion, and pulse to chop, about 3 pulses.
Add the remaining ingredients and pulse to chop until desired consistency is reached, about 8 to 10 pulses. You want to make sure the ingredients are chopped, NOT pureed. Texture is key! Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.
Everyone loves shrimp cocktail! But let’s face the facts- it’s overly popular and most of the time, not very flavorful. On the other hand, Mexican shrimp cocktail is jam packed with flavor! It’s cold, crisp and damn delicious!
This is such a great dish to serve in the summer when everyone really appreciates a cold, refreshing seafood dish. The tomato sauce is tangy, the cucumbers are crisp and crunchy and the shrimp are briny and meaty. It may just be the perfect combination of flavors and textures of any dish. Every bite is unique and equally as delicious.
I like to serve this Mexican Shrimp Cocktail as an appetizer, along with fresh guacamole and a pitcher of cold margaritas. Seriously, who wouldn’t love to kick off an afternoon BBQ with that?!
About sourcing Shrimp
The quality of shrimp that is most readily available mostly comes from shrimp farms in Asia or Latin America. I encourage you to read the back of the bags most frozen shrimp come in to see the list of chemical solutions the shrimp are preserved in. Personally, I cannot pronounce most of them. In addition to being raised in overcrowded pens, the shrimp are fed poor quality feed and antibiotics. All of which end up in our food supply.
It is very important to understand that these farmed shrimp are what you commonly are sold by your fish shop or food store behind the counter, and almost always what you are served in restaurants. The source of shrimp are rarely advertised to the buyer or diner. Be sure to ask if the shrimp are farmed or wild. Additionally, never ever be fooled by the term “sustainably sourced” as it means absolutely nothing beneficial to the consumer. I recommend doing some independent research and trying to source quality, wild shrimp whenever possible.
Feaster’s Tips:
You can assemble this dish 1-24 hours advance. However, don’t add the avocado or cilantro until right before serving.
This dish is low calorie, low fat, low carb and Gluten free! (Winning!)
Serving Suggestions for Mexican Shrimp Cocktail
This is a fabulous dish to serve in a big bowl and let everyone help themselves, or serve as individual portions. (I love anything that can be served individually.) I make this shrimp appetizer when we are enjoying a Mexican themed night which is great for group gatherings. I like to set out individual portions of Mexican Shrimp Cocktail, Guacamole & Chips, and serve Chicken Enchiladas for dinner. All of which can be pre-made so you can enjoy the company and the food.
Chicken Enchilada Recipe
Slow cooker chicken is shredded and stuffed into tortillas, smothered with homemade enchilada sauce and cheese and baked until melted and delicious.
The avocado is an optional ingredient in this dish. I encourage it, but Avocados can be tricky to buy. They are pricey and when you slice into an under or over ripe one, its so frustrating! Here is a helpful article on how to select the perfect Avocado.
Fresh shrimp, tomato juice, cucumber, jalapeños & avocado are combined with seasonings to deliver a refreshing and exciting appetizer. The perfect starter for a summer gathering.
Prep Time40 minutesmins
Cook Time5 minutesmins
Course: Appetizer
Cuisine: Mexican, Tex-mex
Keyword: individual appetizer, shrimp
Servings: 12people
Ingredients
For the Shrimp
2poundsmedium size shrimp (Approx 31-35 per pound) deveined, tail shells removed. (Thawed if frozen) (+ extras if you want to garnish each serving with extra poached shrimp)
1/4 cup kosher salt
1/4 cupsugar
For the Cocktail Mixture
2cupchilled tomato juice(Sacramento brand if you can find it)
1cupchilled Clamato Juice
1cupketchup
.5cupfreshly squeezed lime juice
1tbspWorcestershire sauce
2tbsphot sauce(Frank's hot sauce recommended.)
2cupsEnglish cucumber-seeded, 1/8-1/4 inch dice
4tbspjalapeños – seeded and finely chopped
1cupred onion –very finely diced
2-3large avocados –halved, pitted, and cut into 1/4-1/2 inch pieces.
4tbspchopped fresh cilantro
Instructions
Prepare the Shrimp
Fill large bowl halfway with ice and water. Set aside.
In a medium pot, combine the salt, sugar, and 6 cups of water. Bring to a boil over medium-high heat.
Add the shrimp to the boiling water mixture and poach for about 2 minutes, until the shrimp are pink and opaque. (Note: The water will not fully return to a boil once you add the shrimp.) If you are nervous about the shrimp not being cooked, pull one and slice to make sure they are cooked through.
Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, pay dry and cut each shrimp into 3 bite size pieces. (I often remove the end part of the tail and discard.)
**If garnishing with one shrimp per serving, be sure to set these shrimp aside!
Assemble the Mexican Shrimp Cocktail
In a large mixing bowl, combine tomato juice, clamato juice, ketchup, lime juice and hot sauce. Mix well. Add the cooked, chopped shrimp, tomatoes, cucumber, jalapeño & red onion and gently stir until evenly coated.
Cover and chill in the fridge for at least one hour and up to 24 hours. Taste for seasoning once all the flavors have married. Add salt, pepper hot sauce, and/or lime juice to taste.
Right before serving, gently fold in avocado and cilantro.
To serve, portion into individual cups, and optionally garnish with one cooked shrimp. Serve with a bowl of lime wedges, chips and extra hot sauce on the side.
Caprese Salad refers to a Tomato & Mozzarella salad. The more common variety of this salad features fresh tomatoes, fresh mozzarella and basil. And while nothing is quite a wonderful as a vine ripened fresh tomato in the peak of summer, nothing is quite as terrible as a fresh tomato grown halfway around the world in the dead of winter. So with one of two main ingredients being extremely seasonal, it’s hard to find a really good Caprese salad in the northeast during winter. Unless, you roast the tomatoes!
Slow roasting plum tomatoes in the oven helps bring all their sweetness and delicious rich flavors out. The tomatoes are absolutely delicious served by themselves, in a salad, alongside a chicken or steak, but my favorite way to serve these roasted tomatoes is by making a Caprese salad. This twist on Tomato & Mozzarella salad will have you dreaming of summer.
With so few ingredients in this Caprese salad, or any Caprese salad, the quality of the ingredients in this dish is vital to its success. You need to select really good fresh mozzarella, preferably from a good Italian market or cheese shop. I use a basic balsamic vinegar for the roasting, and I finish with a high quality, thick balsamic that I use sparingly for drizzling.
If you are local to 203 or 914, my favorite fresh mozzarella is made by Liuzzi Cheese which is made in Hamden, CT, but sold at Greenwich/Fairfield Cheese Shop and other markets where available. My favorite balsamic used strictly for drizzling is Compagnia DelMontale Vigna Oro which is a thicker style of Balsamic Vinegar, but not quite as thick or sweet as a balsamic syrup. It’s about $30.00 at Whole Foods, which is why I use it very sparingly, but it lasts forever and is absolutely delicious!
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. (If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half.)
Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.
Sprinkle lightly with salt and pepper and drizzle lightly with olive oil and a very good quality, thick balsamic vinegar or syrup.
Tartar sauce is the perfect accompaniment to fried fish and once you make this easy homemade version, you will NEVER buy it from a store ever again. This very easy tartar sauce recipe is significantly better tasting than anything from a jar, and it only take 3 minutes to make.
Change it up and make a delicious Fried Fish Sandwich with homemade Tartar Sauce
To make this easy recipe, you simply add all the ingredients in the food processor and pulse until well combined. That’s it! Its extremely flavorful and can be made at least 3 days in advance.
The Best Fish and Chips
The best Fish & Chip recipe is a batter that is thin and crunchy encapsulating a moist, flavorful piece of cod. Serve it with a tangy, homemade tartar sauce that is very easy to make.
The most perfect accompaniment to fried fish of any kind.
Course: condiment
Cuisine: British, Seafood
Ingredients
1/2cupgood mayonnaise
2tablespoonssmall-diced pickles or cornichons(drained and patted dry)
1tablespoonChampagne or white wine vinegar
1tablespooncapers(drained & patted dry)
1teaspooncoarse-grained mustard
Pinchkosher salt
Pinchfreshly ground black pepper
Instructions
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
