Sarah

Roasted Buffalo Cauliflower Salad

July 11, 2019 by Sarah Leave a Comment

Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing! This salad is anything but boring! Fresh crisp Josie’s Organic Celery and Romaine Lettuce topped with bursts of heat from roasted buffalo Cauliflower. Finish with salty, sharp, and tangy, easy-to crumble blue cheese, for a fast vegetarian meal loaded with flavor!

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Roasted Buffalo Cauliflower Salad

Kicking up a weeknight salad with Roasted Buffalo Cauliflower and homemade Buttermilk Ranch Dressing!

Course: Salad

Cuisine: American

Keyword: cauliflower

Servings: 4

Ingredients

Roasted Buffalo Cauliflower Salad

1 head Josie's Organics Cauliflower cut into florets
2 Tbsp Olive Oil or Avocado Oil
2 Tbsp Butter melted
2 Tbsp Buffalo Sauce or hot sauce
1 head Josie's Organics Romaine Lettuce chopped
2 Carrots peeled into ribbons
3 Josie's Organics Celery Stalks chopped
1/2 Shallot thinly sliced
1/2 cup Crumbled Blue Cheese

Buttermilk Ranch Dressing

1/2 cup Buttermilk
1/4 cup Mayonnaise
1/2 cup Sour Cream
1/2 tsp Garlic Powder
3 Tbsp Chives minced
2 tsp Lemon Juice
Salt + Pepper to taste

Instructions

Preheat oven to 450 degrees.
Toss cauliflower florets with oil and pinch of salt in a medium bowl. Spread on a rimmed baking sheet and roast the cauliflower until it begins to soften and brown on the bottom,
about 15 minutes.
Combine hot sauce and melted butter in a small glass bowl. Add the roasted cauliflower and toss. Return the cauliflower to the baking sheet and roast until the sauce is thickened, about 5 more minutes
Chop lettuce + celery and thinly slice the shallot. Run vegetable peeler down length of carrots, shaving off long ribbons.
Combine all of the dressing ingredients in a medium bowl and whisk well. Taste
and adjust seasoning if necessary. Chill until ready to serve by tossing salad in dressing and topping with blue cheese crumbles and Buffalo cauliflower.

Notes

The dressing will keep well in the refrigerator for 3-4 days. The dressing will thicken up in consistency as it chills in the refrigerator.

Balsamic Pork Chops and Peaches

July 8, 2019 by Sarah Leave a Comment

I picked up some beautiful bone-in Pork Chops at Avon Prime Meats, a local butcher here in Connecticut. Working with quality ingredients really does return spectacular results! I seared these chops up in a skillet to lock in the flavor and served them with a light balsamic sauce and ripe summer peaches with fresh basil. Some of my favorite summer flavors are coming out in this dish, but I wanted to also have something soft and light to mellow out the flavors here. Mexican Queso Fresco, made with pure cow’s milk, paired nicely here topped with crushed red pepper flakes and a drizzle of high quality olive oil. The texture and flavor of Queso Fresco is mild, firm, and crumbly- similar to Feta cheese, but less salty. Pork Chops sometimes get a bad wrap because they can dry out easily. Have no fear, there are no dry pork chops here – this dish is packed with juicy flavor and has a nice balance of sweetness from the balsamic glaze and peaches!

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Balsamic Peach Pork Chops

Beautiful bone-in Pork Chops served with a light balsamic sauce and ripe summer peaches with fresh basil.

Prep Time5 mins

Cook Time24 mins

Course: Main Course

Cuisine: American

Keyword: Peach, Pork Chop

Servings: 4 people

Ingredients

2 Pork Chops bone-in
Salt + Pepper to taste
2 Tbsp Olive Oil
1/2 cup Balsamic Vinegar
2 Tbsp Honey
2 Peaches sliced
6 oz Queso Fresco or Feta
1/2 cup Fresh Basil
Crushed Red Pepper Flakes

Instructions

Heat a large skillet over medium high heat. Add a generous amount of salt and pepper to both sides of the pork chops. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for about 3-4 minutes. Reduce the heat to medium and continue cooking for about 8 minutes, or until the pork chops are cooked through.
In a small bowl, whisk together the balsamic vinegar and honey. During the last few minutes of cooking, pour the balsamic sauce over the pork chops. Remove the skillet from the heat and add the sliced peaches into the skillet.
Preheat the oven broiler to high and transfer the skillet to the oven on the middle rack and broil for 4-5 minutes or until the peaches are lightly charred.
Remove skillet from the oven and plate with quartered cheese, fresh basil, and chili flakes.
Serve the pork with the peaches and balsamic sauce from the pan and add thin sliced ribbons of basil for extra flavor.

Grilled Chicken Skewers and Pineapple Rounds

July 3, 2019 by Sarah Leave a Comment

It’s officially summer time!! Fire up the grill and give me all the the wooden skewers because dinner tonight is being served on sticks!! Meat on a stick, with the best seasonings you can find at Spiceology. Veggies on a stick and pineapple rounds… they are all going on the grill for a dinner or happy hour snack that’s ready in less than 30 minutes!! I even jumped on TV to show you how to do it! Check out all the fun I had during my Better Connecticut segment here!

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Grilled Chicken Skewers + Grilled Pineapple Rounds

Chicken thigh skewers on the grill. Loaded with flavor and easy to eat off a stick. Kid friendly and party friendly!!

Prep Time10 mins

Cook Time15 mins

Resting5 mins

Total Time25 mins

Course: Appetizer, dinner, lunch

Cuisine: American

Keyword: Chicken, skewers

Servings: 4

Author: Sarah Ricci

Ingredients

6 Boneless Chicken Thighs
1/4 cup Pineapple Juice
1/2 Lime fresh squeezed juice
2 Tbsp Avocado Oil or Canola Oil
1/2 cup Spiceology Chile Lime Spice or favorite grilling spice blend
Scallions chopped, garnish
1 Pineapple cut 1/4" slices

Instructions

Soak 12 wooden skewers in water for about 3 hours.
Preheat grill to high.
Skewer each boneless chicken thigh with 2 skewers so they lay flat.
Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend. Brush on marinade to each side of the skewered chicken!
Place thighs on heated grill, cover, and cook until each side becomes golden brown and slightly charred, about 4-5 minutes per side. Do the same to the pineapple slices.
Remove from grill and let rest for 5 minutes. With a sharp knife, cut the thighs down the center giving you 2 skewers per thigh. Garnish with scallions and grilled pineapple.

Notes

Find our favorite spices here.

Better Connecticut – Chicken Skewers

June 28, 2019 by Sarah Leave a Comment

Noujaim’s Bistro

June 22, 2019 by Sarah Leave a Comment

My Mom vs. Chef George – June 2019 Crab Cake Challenge

Challenge Accepted!!! When Chef George Noujaim of Noujaim’s Bistro said he made the best Maryland Crab Cakes, I took this statement to heart. For a Maryland girl who loves her Mama’s cooking and grew up eating plump handcrafted Maryland Blue Cakes, this was a bold statement!! Standing strong on his word, Chef George took on my mom head to head for a Crab Cake Challenge in his Bistro located in Winsted, CT.

My Mom’s Maryland Style Blue Crab Cakes!

My Mom working her magic in Chef George’s kitchen where the two of them whipped up 28 plates (56 Crab Cakes) in a blind tasting for customers on June 21st, 2019.

Mom’s Traditional Maryland VS. Chef George Lebanese Fusion

Set in the heart of Winsted, CT you can find a cozy Bistro filled with love and life from owner and Chef, George Noujaim! His sister, Noha, is a burst of sunshine working away hand crafting treats like Kibbieh, Maamoul and Baklava! Kibbieh, is made of bulgur (cracked wheat) stuffed with ground beef, onions, and spices!

George’s sister, Noha, handcrafting Kibbieh!

In the main dining room you will find local artist’s creations, treasures from Lebanon, and often live entertainment! Dining with Noujaim is more than tasting a meal packed with traditional Lebanese flavors, it’s a meal crafted with passion, love, and a story behind each dish coming out of his cozy space. Chef George steps from behind his kitchen to greet his customers and takes time to remember what’s most important about enjoying a meal … the good company that should follow.

The Crab Cake Challenge was no disappointment to anyone who was able to reserve a table for this sold out event! In the end, both Chef George and my Mom brought passion and love to every deliciously handcrafted Crab Cake that left the kitchen! Two very different style’s of Crab Cakes but, again I say, “Don’t mess with this Maryland Mama who knows her way around a traditional Crab Cake!” Winner Winner Mama’s Crab Cake Dinner!

Noujaims Bistro is a Restaurant with Lebanese heritage located in the heart of Winsted, Connecticut. Chef George offers both catering, take out, and reservations for dinner – all information can be found here!

Grilled Broccoli and Bacon Pasta Salad

June 18, 2019 by Sarah Leave a Comment

Introducing the summer pasta salad that will have everyone excited at your next gathering!! This dish is loaded with crispy bacon and grilled broccoli – what’s not to love here?? Yup, I said grilled broccoli…because who really wants to turn on the oven in the summer? By lightly grilling whole broccoli crowns, allowing the outer edges to get slightly charred, a sweet/nutty flavor develops that is seriously delicious in this dish!

Raw, thinly sliced red onion, and beautiful shell pasta help to add in different textures and color to this bright salad! Tossed with homemade fresh herb dressing and serve cold with cubed avocado!!

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Grilled Broccoli and Bacon Pasta Salad

Summer Grilled Broccoli and Bacon Pasta Salad with a homemade Greek yogurt dressing!

Prep Time30 mins

Cook Time20 mins

Course: Salad, Side Dish

Cuisine: American

Keyword: avocado, bacon, broccoli, pasta

Servings: 4

Ingredients

Pasta Salad

1 lb Pasta Shells or Bow Tie
1 lb Bacon thick cut
1 package Josie's Organics Broccoli Crowns
Avocado Oil Spray
1 pint Cherry Tomatoes cut in half
1/4 cup Red Onion thinly sliced
1 Avocado cubed

Dressing

3/4 cup Greek Yogurt plain
3/4 cup Mayo
3 tbsp White Vinegar
3 tbsp Chives minced
3 tbsp Flat Leaf Parsley minced
2 tsp Garlic Powder
Salt + Pepper to taste

Instructions

Cook pasta as instructed.
Warm Cast-iron skillet to medium heat and add bacon to pan. Cook until the bacon starts to brown on one side. Use tongs to flip the bacon. Move cooked bacon to dry plate lined with paper towel to absorb grease. Once bacon has cooled, chop into medium pieces.
Spray broccoli crown with avocado oil and place over medium heat. Grill for about 20 minutes (turning every few minutes) until the thickest parts of broccoli are crisp around the edges. Once cooled, cut the florets free beneath the flower canopy into bite-sized pieces.
In a large bowl, toss together the pasta, bacon, broccoli, tomatoes, red onion.
In a small bowl, combine all of the dressing ingredients and whisk together. Add to pasta mixture and mix well.
Chill for 1 hour in the refrigerator and top with cubed avocado before serving.

Shrimp Scampi with garlic toast

June 3, 2019 by Sarah Leave a Comment

Beautiful Shrimp Scampi!! Garlic. Lemon. Butter. Need I say more?? Fire up the grill for some garlic toast points and saute shrimp in garlic! This dish is simmered in a light chicken broth for a smooth flavor. Traditionally, this recipe uses white wine, but I swap wine for broth because I always have it on hand, and I can reuse the remaining broth throughout the week in other dishes. Just know you can go either way here – white wine or both (it will still be amazing).

Pile these shrimp beauties up on garlic toast for an appetizer or serve as a main dish! This classic butter-garlic sauce is one of my favorites!! It literally has me licking the pan clean. I serve this as an appetizer straight out of the pan because it allows everyone to spoon the sauce over their toast. YUM!!!

Not in the mood for toast? I totally get it! Swap toast for a favorite pasta! The pasta soaks up all the sauce the some way!! Looking for a low carb version? Serve this over cauliflower rice or zucchini noodles. Either way you decide to serve this dish it’s sure to be a winner for any garlic shrimp lover!!

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Shrimp Scampi with Garlic Toast

Shrimp sauteed in garlic, then simmered in a light broth. Piled high on garlic toast for an appetizer or as a main dish!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Appetizer, dinner, lunch

Cuisine: American, Italian

Keyword: garlic, shrimp

Servings: 4

Author: Sarah Ricci

Ingredients

Shrimp Scampi

2 tbsp Olive Oil extra virgin
4 tbsp Butter
5 Cloves Garlic minced
1 1/4 lb Large Shrimp peeled, deveined, + tail on
1/4 cup Chicken Broth
1 tsp Crushed Red Pepper
2 tbsp Lemon Juice freshly squeezed
1/4 cup Parsley chopped
Salt + Pepper to taste

Garlic Toast

1 Baguette cut into 1/2 inch slices
2 tbsp Butter melted
2 cloves Garlic minced

Instructions

Shrimp Scampi

Peel and devein shrimp by making a shallow slit down the middle of the back to expose the black intestine. Lift out the black vein with the point of a paring knife and wipe it off. Keep base of tail on so the tip of shrimp stay juicy.
Heat olive oil and 2 tbsp. of butter in large pan or skillet. Add in the minced garlic and saute until fragrant (about 1 minute). Add in shrimp, salt + pepper to taste and saute for about 2 minutes on one side. Once the shrimp begin to turn pink, flip them over using tongs.
Pour in chicken broth and the red pepper flakes and simmer for about 2 minutes. The sauce will reduce by about half.
Add in the remaining 2 tbsp of butter, lemon juice and parsley and remove the pan from the heat.

Garlic Toast

Preheat grill to medium heat.
Cut baguette into 1/2 inch slices
In a small bowl, combine butter + minced garlic and melt in microwave. Brush melted butter + garlic onto both sides of the baguette slices.
Place the bread on the grill. Cook and turn occasionally, until the bread is crisp on both sides.

Notes

Not in the mood for toast. Swap for favorite pasta! Low carb version: Serve this over cauliflower rice or zucchini noodles. Alternative to grilled toast: You can broil them in your oven on the low temperature for one and a half minutes on each side

Fun for All Foods – A cupcake Story free from the top 8 allergens

May 28, 2019 by Sarah Leave a Comment

I had the absolute pleasure of meeting two Connecticut Moms, Tiffany and Jenn, who are on a mission to make ALL kids feel inclusive at special events- even if your child has a top 8 allergen! The mission that started the joint venture was simple. Separately, they were two moms who scrambled to find specialty bakeries, or out-there recipes to accommodate the food allergies of their children. After searching and researching the market, they found nothing that totally worked for them. Tired of creating large batches of cupcakes for one child where the rest ended up in the freezer or eventually the trash, and totally burnt out on running to a specialty store to pick up one cupcake, they decided to take matters into their own hands! They spent a year working with high quality ingredients in their home kitchens to develop custom cupcake kits that are safe for kids, fun to make, and convenient for parents!!!

A custom cupcake kit?? It’s an absolutely brilliant idea when you think about it!! A kit that is fun, interactive, tastes amazing for everyone, and best of all, includes EVERYTHING you need to make 2 or 20 cupcakes!!! That’s right, these ladies thought of everything and I was not surprised because they are moms on a mission!! They created the Duo Kits to create two cupcakes (so no more freezing leftovers or wasting them) or a Party Kit of 20 cupcakes for those larger events or to take to school!! All kits include: the cake mix, frosting mix, disposable frosting bag, the cutest oven-safe baking cups, mini wood spoons, handy carry box/bag and an allergen display sticker so everyone knows who the treat is for and what’s in it! These ladies really nailed it in making something that not only tastes great, but that allows everyone to be inclusive at an event.

Darren and Lillian baked this chocolate Party Kit of 20 for Sunday dinner and we served them to the family. If you don’t know this about Italian families, they can be brutally honest – especially when it comes to food. Everyone at the dinner loved them not knowing they were baked without gluten, dairy, or eggs!! You can read more about Tiffany & Jenn and purchase Fun for all Foods products here.

Black Bean Quinoa Salad

May 22, 2019 by Sarah Leave a Comment

This protein packed black bean quinoa salad is high in fiber and gluten-free!! Best of all it’s ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!!

A bright and flavorful Mexican inspired dressing comes together with quality oil, cumin, fresh garlic, fresh lime juice, and a kick of cayenne pepper. You can vary the level of heat here by adding or reducing amount of cayenne pepper! I love serving this dish with a side of lime wedges and chopped avocado to pack a punch in this hearty quinoa salad!!

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Black Bean Quinoa Salad

This protein packed black bean quinoa salad is high in fiber and is Gluten-Free!! Best of all it’s ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course, Salad, Side Dish

Cuisine: Mexican

Keyword: blackbean, quinoa, salad

Servings: 6 people

Author: Sarah Ricci

Ingredients

2 cups Quinoa Cooked 1 cup dry yields 2 cups cooked
1/4 cup Oil avocado or extra virgin
2 tsp Ground Cumin
2 cloves Garlic minced
1 Lime juiced
2 tsp Pink Salt
1/2 tsp Cayenne Pepper optional for heat
1 15 oz can Black Beans
1 cup Frozen Sweet Corn organic, thawed
2 tbsp Butter
1 Red Bell Pepper chopped
1 Red Onion chopped, about 1 cup
1 Large Handful of Cilantro chopped, about 1/2 cup
1 cup Feta Cheese crumbled
1 Avocado OPTIONAL – cubed on side for serving

Instructions

Prepare 2 cups cooked quinoa as instructed on package.
While quinoa is cooking, prepare the dressing in a large bowl by whisking together the oil, cumin, garlic, lime, salt, and cayenne. Set dressing aside and let flavors come together.
In a small skillet over medium heat saute frozen corn with butter until warm about 4-5 minutes. Sautéing frozen corn keeps it crisp, bright and flavorful.
Drain black beans and chop veggies. Add cooled quinoa to the bowl with dressing and gently fold in the beans and chopped veggies.
Add in the chopped cilantro and feta and gently mix. Chill the salad for 30 minutes before serving so all the flavors come together.

Notes

I love dicing up fresh avocado to serve on the side with this dish to sneak in some Heart-Healthy Monounsaturated Fatty Acids!! Plus avocado is awesome on everything right?!

Face It – Med Spa

May 21, 2019 by Sarah Leave a Comment

Glowing from the inside out and no I’m not “expecting,” but I did just have a HydraFacial at Face It – Med Spa here in central Connecticut! What’s a Med Spa you ask? I had the same question for Anita Wolf, RN and Owner of this beautiful spot tucked away in West Hartford’s center! From my visit with her I learned this, a Med Spa is much like a blend of a traditional day spa and a medical clinic in one. They offer services and procedures from licensed medical professionals typically only found at a doctor’s offices. Although it was a relaxing experience “like a spa” there was a highly technical piece that went with every step of the experience – yes, even for a facial!!

Anita has a beautiful story and a long journey that has brought her to where she is today! As a Registered Nurse with over 20 years experience, she has been involved in the opening of 7 med spas including one of her very own! When I asked Anita what’s next for the future of Face It?? She gave me an unexpected response! During our conversation she explained to me how there are so many Med Spa’s out there who are not fully educated or practicing appropriately. Her dream is to open an educational training center in Connecticut where RN’s, MD’S and PA’s all new to the industry can join for medical aesthetics training.

If you’re local to the Connecticut area or planning a visit check out Face It and all the services they offer here.

Anita A. Wolf, RN & Owner – Anita has been an aesthetic medicine practitioner since 2004. During this time, she has performed thousands of skincare treatments, including advanced laser techniques and all forms of injection treatments. She is currently certified in over 22 aesthetic procedures. Anita is a sought-after instructor, having taught these procedures to Dermatologists, Plastic Surgeons, Physicians, Physician Assistants and Advanced Practitioners, and Registered Nurses across the United States. Helping women and men address skin problems and challenges — aiding them to feel more confident day after day — and providing a softer, more natural appearance is what Anita does best.