Mini Strawberry Shortcakes
If you cannot find an angel food cake loaf, purchase a prebaked angel food cake and cut it into one-inch thick slices. From these slices, cut out the small rounds using a cookie cutter or round pastry cutters. For ease, I use sprayable frosting.
angel food cake loaf, crusts removed and sliced in half (hamburger style)
1 pound strawberries, cut into small bite sized pieces
- Using a small round pastry cutter or a round cookie cutter, cut out small circles from the angel food cake loaf.
- Spread the vanilla frosting on top of the cakes. Top each cake diced strawberries and a mint leaf. Serve at room temperature, or place into the fridge and served chilled.
Gochujang Chicken Caesar Salad
cup gochujang sauce, plus more for topping
1/2 teaspoon sesame oil
1 1/2 pounds thin cut chicken breasts, cut thin
10 ounces romaine lettuce, chopped
1 tablespoon canola oil
1/2 cup Caesar dressing, chilled
1/2 cup grated parmesan, plus more for topping
- Add the gochujang sauce and sesame oil into a large mixing bowl and stir to combine. Add the chicken to the bowl, coat well. Set aside for 30 minutes.
- Meanwhile, combine the romaine, Caesar dressing and parmesan into a large mixing bowl. Toss to coat, place into the fridge.
- Heat a non-stick skillet with canola oil over high heat. Sear the chicken cutlets on both sides– 3 minutes a side, for a total of 6 minutes or until cooked to 165 degrees. Set aside and cover for 10 minutes. Slice the chicken once it has rested.
- Place the salad into serving bowls. Top with croutons, parmesan and sliced chicken. Drizzle additional gochujang sauce on top of salad. Serve immediately or place in the fridge to chill before serving.
This post was made in partnership with Ribera y Rueda and The Feedfeed.
It may be early for some, but summer has officially arrived in Texas.
The days are longer. We seem to rise and set with the sun—the constant sunshine pulls us outdoors to play and just linger. The season of relaxing has arrived.What better way to enjoy long days, the outdoors and relaxation than with al fresco dining? Lighting up the grill and opening up a bottle of a crisp, refreshing wine is the final touch to this already blissful scene.
When grilling outdoors in the summer I like to experience it from start to finish—a bottle (or two!) of wine, loved ones and time are necessities. Summer dining experiences like this make me feel like I’m no longer in Texas, but that I’m on vacation.This summer, I’ve been craving quick and simple finger foods that with each bite bring a memorable, delicious spark of flavor, herbs and spice. Grilled Harissa Shrimp Flatbread has become that bit of grilling excitement I’ve been craving.
Shrimp marinated in spicy harissa is grilled to perfection and then placed on top of grilled flatbread (I went with store-bought flatbread for efficiency) that has been grilled and lightly coated with a layer of harissa. Add goat cheese and place back on the grill to melt the cheese. Remove and top with a generous amount of chopped fresh herbs (mint, dill, parsley and cilantro), slice and serve.This dynamic recipe needs one more thing—the finishing touch really. Wine from the Spanish regions of Ribera del Duero and Rueda. For this recipe in particular, I’ve chosen a Rueda white to complement the seafood and goat cheese.
Ribera del Duero and Rueda are two regions in Northern Spain. Complex reds made from Tempranillo grapes come from the Ribera del Duero region, while whites made with Verdejo grapes come from Rueda. Both of these classic and beloved wines pair easily and beautifully with a variety of flavors.With grilled meats for the summer or this Harissa Shrimp Flatbread—Ribera y Rueda wines are the perfect summer pairings. With each sip, you will feel transported to Spain, far from the backyard where you’re gathering. The smoky, dark fruit in Ribera del Duero makes it a perfect pairing for grilling season. Guests that only drink red, younger Riberas can even drink well with a slight chill for the summer season.When it came to this particular recipe, I knew a crisp white Verdejo would pair beautifully. The herbal notes in Rueda Verdejo go great with greens on the flatbread and balance the heat of the harissa. This combination makes the outdoors feel like a Spanish oasis. With music playing and friends lingering over wine and food—it feels like we have begun summer like a Spaniard.
Grilled Harissa Shrimp Flatbread
This recipe works best with a thicker flatbread. For efficiency I use premade flatbread. If you have a difficult time finding “flatbread,” a premade pizza crust also works well. If you do not like goat cheese, feta also works well.
1/4 teaspoon kosher salt, plus more for taste
1 10-ounce jar of harissa
1 1/2 pounds shrimp, peeled and deveined
extra-virgin olive oil
1/4 teaspoon smoked paprika
crumbled goat cheese
- Heat the grill to 350 degrees.
- In a large bowl combine 5 ounces (half of the harissa) with the shrimp and salt. Stir well to combine. Set aside for 30 minutes. After the shrimp has marinated for 30 minutes, remove from the marinade and place onto grilling skewers.
- Combine the remaining 5 ounces of harissa and paprika, stir well. Take a small handful of each of the herbs and place into a bowl. Stir well to combine.
- Evenly drizzle a thin layer of olive oil over the flatbread. Place the flatbread onto the grill and cook until the bread is heated thru and grill marks are visible. Remove the flatbread and place onto a cutting board.
- Grill the shrimp, 3 minutes per side, for a total of 6 minutes. Remove the shrimp from the skewers.
- Add a thin layer of the harissa- smoked paprika mixture onto the grilled flatbread. Top with the shrimp and the goat cheese. Place the flatbread back onto the gill and warm until the cheese is slightly melted.
- Remove the flatbread and place onto a large cutting board and top with the herb mixture. Slice the flatbread and serve warm. Salt to taste.
Instant Pot White Bean Soup with Herbs and Goat Cheese
tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1/2 cup carrots, peeled and diced
1/2 cup onion, diced
2 teaspoons kosher salt
1 pound great northern beans, soaked overnight and drained
8 cups low sodium chicken stock
1 bay leaf, torn into four pieces
1/2 teaspoon red wine vinegar
green onion, diced
crumbled goat cheese
- Add the oil, garlic, onions, carrots and 1/2 teaspoon kosher salt. Using the sauté feature, cook for 5 minutes, stirring occasionally.
- Remove the garlic cloves. Add the beans to the Instant Pot. Stir to coat.
- Add the chicken stock and bay leaf to the beans. Stir well to combine. Secure the lid on the Instant Pot and using the bean feature, cook the bean soup for 30 minutes.
- Turn off the Instant Pot and let the pressure release naturally for 15 minutes. After 15 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar.
- Ladle into warm serving bowls and top with a generous handful of green onion, cilantro, arugula and goat cheese. Serve warm with crusty bread.
Fresh cherries are a delight.
This is a fact. Cherries are friendly happy fruit that, when eaten fresh, burst with the flavor and tastes of summer. When eaten cooked, they’re like a giant hug from a grandmother.Cherries do have a downside—the pit. You have to work for this summer sweet treat, however, with the proper equipment pitting cherries can actually be pretty quick. I have stumbled across a lovely multi-cherry pitter that makes pitting cherries for cobbler and jams a breeze. Frankly, it makes baking with cherries a lot less PITiful.I have found that one of the easiest and most charming cherry recipes is a basic cobbler. Easier than a pie, cobblers just scream love and comfort. The filling has all the same pie elements but it’s the dish that it’s baked in and the top crust that make it a bit different.I tend to always keep a box of premade pie dough from Market Street in my fridge. You never know when it’s going to be needed right?
From a weeknight chicken potpie to a quick cobbler, premade pie dough is a pantry staple. Plus, Market Street has a few options to select from that will hit any price point you may have.Now, cherry talk. Every year Market Street is always the first on the block to have cherries out. They know that cherries are a part of summertime fun and are ready to supply the masses with the freshest, sweetest cherries.
While you’re at Market Street grabbing the cobbler necessities (brown sugar, vanilla, cinnamon, orange extract and orange zest!) pop by the Dish Department to treat yourself to a fun, new baking pan. Not only do I think cherries a delight, but I also think a new baking pan is one too!
The filling (without the corn starch) can be combined up to 8 hours before baking. Add the cornstarch to the mixture just before baking. If the edges start to brown too quickly, cover with strips of foil to prevent burning (about 15-20 minutes into baking).
2 1/4 pounds cherries, pitted
1 cup brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 teaspoon orange extract
1 teaspoon vanilla extract
3 tablespoons Grand Marnier
Zest of 1 orange
pie dough, rolled out to cover the top of baking dish
- Heat the oven to 425 degrees.
- Combine all ingredients together, except the pie dough, into a large bowl. Mix well.
- Place the filling into a square baking pan. Cover the top of the pan with pie dough and secure the edges. Make an X on the top of the dough.
- Bake for 35-40 minutes, or until the top of the dough is golden brown. Remove from the oven and let cool.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.
Coconut Citrus Chicken
13.5 ounce can coconut milk
1/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 teaspoon red pepper flakes
1 teaspoon ground ginger
2 teaspoons kosher salt, plus more for seasoning
1/2 bunch of cilantro, rough chopped, plus more for topping
5 garlic cloves, crushed
3-4 pounds bone-in, skin on chicken pieces (I prefer half drumsticks an half chicken thighs)
- In a large bowl mix the coconut milk, lime juice, orange juice, red pepper flakes, ginger, 2 teaspoons kosher salt, cilantro and garlic cloves. Mix well to combine.
- Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
- 30 minutes before roasting remove the chicken from the fridge and pat dry. Drizzle a bit of oil on top of the chicken and sprinkle with a pinch or two of kosher salt.
- Heat the oven to 450 degrees.
- Place the chicken on a foiled-lined baking sheet. Place the chicken into the oven and roast for 35 minutes, or until the chicken is cooked all the way through.
- Remove from the oven and cover with foil. Let rest for 10 minutes. Serve warm.