Strawberry Limeade

Strawberry Limeade

Root beer floats are the most popular float drink, but you can go lighter with fresh melon balls, fruit sorbet, and seltzer.

The triple melon sorbet float is fruity and fizzy, and a great summer drink recipe!

 

SERVINGS: 1      PREP TIME: 10 MINS      FREEZE TIME: 3 HRS      TOTAL TIME: 10 MINS

 

Ingredients:

  • assorted melon balls (watermelon, honeydew, cantaloupe, etc)
  • 2 scoops lemon, raspberry, or other fruity sorbet
  • fresh mint leaves
  • seltzer water

Instructions:

  1. Freeze the melon balls for at least three hours until frozen.
  2. To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.
  3. Let the sorbet melt to sweeten and flavor the drink. Enjoy!

 

Nutrition:

calories: 2kcalsodium: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

 

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Lemon Pepper Chicken

Lemon Pepper Chicken

“Hey Nana what’s for dinner?”  is the perpetual question at our house.  Thinking about what to make for dinner is a problem that people have complained about for years.  I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook.  I feel the same way!  But that seldom happens at our house so I’m always in search of something to make for dinner.

Since it’s summer time I try to make lighter fare.  Something simple and tasty to be exact.  I mean seriously who wants to slave over a hot stove in the heat of Summer??  Not I that’s for sure!

This Lemon Pepper Chicken fits the bill!  It’s tasty, light, healthier, and best of all super easy!  I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower.  This meal is pretty low in calories and is keto friendly for those watching carbs.

My family loves it!  So here’s the recipe!

Lemon Pepper Chicken

Ingredients:

4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.

1/2 Cup Flour or Coconut Flour if you want carb friendly

1 Tbs. Lemon Pepper 

1 Tsp. Garlic Powder

2 Tbs. Avocado Oil

1 Cup Chicken Broth

1 Tbs. Butter

1 Lemon – Cut half to use the juice, and cut the other half into slices

Instructions:

Combine flour and spices in a small container and mix well.

Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.

Dredge chicken slices in flour mixture, shake off excess.

Place in hot skillet and cook each side until done, about 3 minutes per side.

Set aside cooked chicken.

Add chicken broth to skillet and deglaze.

Squeeze lemon juice from the half of the lemon into broth and stir.

Melt butter in broth.

Lower heat and cook until sauce starts to thicken.

Add back cooked chicken slices and lemon slices.

Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don’t cook too long and allow all the sauce to evaporate.

Serve warm with your favorite veggies and side dishes.

 

 

Lemon Pepper Chicken
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Instructions
  1. Combine flour and spices in a small container and mix well.
  2. Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.
  3. Dredge chicken slices in flour mixture, shake off excess.
  4. Place in hot skillet and cook each side until done, about 3 minutes per side.
  5. Set aside cooked chicken.
  6. Add chicken broth to skillet and deglaze. 
  7. Squeeze lemon juice from the half of the lemon into broth and stir. 
  8. Melt butter in broth.  
  9. Lower heat and cook until sauce starts to thicken.
  10. Add back cooked chicken slices and lemon slices. 
  11. Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don't cook too long and allow all the sauce to evaporate.  
Recipe Notes

Serve warm with your favorite veggies and side dishes.

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Salt-and-Pepper Rib Eye

Salt-and-Pepper Rib Eye

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes.

If you’re going to pay top dollar for your steak, you’re going to want to be extra sure to treat it right. With a prime cut like a dry-aged, bone-in rib eye, we’re talking super simple. This cut has plenty of great flavor, thanks to some beautiful marbling, so you can forget about crazy marinades and rubs: All you need is salt, pepper, and a really hot grill.

 

Ingredients

SERVINGS

1 1½–2-inch bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

 

Preparation

Step 1

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

Step 2

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

Step 3

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

 

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Crunchy Mandarin Orange-Chicken Salad

Crunchy Mandarin Orange-Chicken Salad

This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)

The History of Chinese Chicken Salad

The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.

The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.

The Crunch Factor

Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.

The Chicken 

Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.

Mandarin Oranges

I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.

 

 

YIELDS: 8 SERVINGS              PREP TIME: 0 HOURS 15 MINS             TOTAL TIME: 0 HOURS 20 MINS

 

 

INGREDIENTS:

FOR THE SALAD

  • 3 c. finely chopped romaine or iceberg lettuce
  • 2 c. shredded red cabbage
  • 2 c. shredded chicken
  • 1/2 c. jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed (flavor packet discarded)
  • 1/2 c. shredded carrot
  • 1/3 c. sliced green onions
  • 1/4 c. sliced almonds

FOR THE DRESSING

  • 3 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove garlic, minced
  • 1/4 c. vegetable oil

 

DIRECTIONS:

  1. Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
  2. Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  3. Before serving, drizzle dressing over salad and toss to combine.

 

 

Crunchy Mandarin Orange-Chicken Salad
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Creamy Rustic Tomato Soup

Creamy Rustic Tomato Soup

Nothing beats comfort food on a cold and stormy day.  Whether it’s a snowstorm or rainstorm comfort foods are always welcome.  And what’s the best comfort food on a wet and windy day?  Grilled Cheese sandwiches dipped in a bowl of steaming creamy tomato soup of course!

Dipping a crunchy sandwich dripping with gooey cheese into a hot bowl of creamy tomato soup brings back awesome childhood memories sitting in my grandmother’s kitchen on a winter afternoon.  But for some reason my grandmother always served Campbell’s tomato soup to which she’d heat with milk instead of water.  I guess Filipino grandmas didn’t do homemade tomato soup, but her Arroz Caldo, chicken and rice soup, was always awesome.

I digress, back to tomato soup.  As an adult I still love creamy tomato soup.  When I was a newlywed grilled cheese and canned tomato soup was pretty much all I could make, having had lots of practice during my school days.  Then I suppose you could say my tastes got a bit more sophisticated and I actually learned how to cook.  Homemade tomato soup was something I finally figured out how to make.  It’s actually pretty easy, specially these days when there are immersion blenders and canned fire roasted tomatoes.

These days my love of creamy tomato soup has been passed down to my grandkids.  So I make a big pot of my Creamy Rustic Tomato Soup on stormy days.  Of course there’s grilled cheese for dunking!

Making this soup is very easy, it just takes a bit of time. I use Fire Roasted Diced Tomatoes because I just love the Rustic flavors roasted tomatoes have.  To make the soup I sauté chopped onions and garlic, pour in the diced tomatoes, add spices and stock, then simmer for at least an hour.  I add lots of heavy cream, use my immersion blender to purée, then serve.

Ok, so maybe you don’t have an immersion blender, why not??, you really should consider investing in one, it’s a great kitchen small appliance; anyway don’t despair, you can use your blender, a bit messy and you must be very careful, but it’s doable.

Here’s a tip, if you are using a blender, cool the soup to almost room temperature, so you don’t get burned.  Pour  soup in the blender so it doesn’t overflow and leave room for blending space.  You may have to purée your soup in batches.  Return puréed soup to pot and heat before serving.  This is just one reason an immersion blender comes in handy!

So here’s my recipe!

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Creamy Rustic Tomato Soup

Ingredients:

3 Cans Fire Roasted Diced Tomatoes

1 Small onion finely diced

3 Garlic cloves finely minced

1 Tbl. Olive Oil

1 Tsp. Dried Oregano

1 Tsp. Dried Basil

1 Tsp. Onion Powder

1 Tsp. Garlic Powder

Black Pepper to taste

16 oz.  Chicken Broth

2 Cups Heavy Cream

Fresh Basil or Oregano for garnish (optional)

Directions:

Heat Olive Oil in a Dutch Oven or large pot.  Sauté onions until they start to turn translucent.

Add Garlic and sauté another minute or two, don’t burn it.

Add spices and mix well.

Add tomatoes and broth.

Bring to a boil.

Turn heat down to low and simmer covered for about 1 hour.

Remove from heat.

Stir in cream.  Mix until well incorporated.

Purée carefully with a hand held immersion blender (if you don’t have one see tip above for using blender)

Blend until the soup is smooth and not lumpy.

If it’s too thick stir in more chicken broth until you get the consistency you want.  You may need to reheat if it gets too cold when  you add broth.

Ladle into bowls and garnish with fresh basil leaf or oregano sprig if desired.

Serve hot.

 

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