I haven’t been doing my part in our joint blog so Nate coerced me in writing this one or else he wasn’t going to post anymore. 😛 Nate and I threw an intimate dinner and game night about a week ago so I’m deciding to share a small piece of what chef Nate had prepared. Today, I will be presenting a super easy quick recipe that is perfect for summer. It’s a strawberry balsamic salad with feta cheese. I’ve actually been eating this salad for several days since it was so yummy (mostly because I can’t cook). It’s really great for lunch or as an addition to a main course.
Main Salad Ingredients
- Spring Mix
- Feta Cheese
Salad Dressing Ingredients
- 1/2 cup EVOO
- 1 tbsp Strawberry Balsamic
- Pinch of Salt
- Dash of Pepper
- To make the salad dressing, mix all the ingredients listed above in a small bowl.
- Cut the lemon and squeeze the juice into the dressing. Mix well.
- Slice the strawberries thinly for the salad
- Mix the spring mix, strawberries, and walnuts together
- Now add the strawberry balsamic dressing to the salad
- Add fresh feta cheese as desired
That was pretty easy right? I don’t even think I needed the steps for the recipe. The feta cheese wasn’t too overpowering since it was balanced well by the sweetness of the strawberries. Overall, it was an awesome start to the meal and was our only veggie for that night. Bon appetit! 🙂
Today was an easy going day. I left work early, took a nap, and decided to make a pasta for dinner. Shrimp was on my mind, so the obvious choice was to make a shrimp scampi. I really like shrimp scampi, but weirdly, I have never ordered it at a restaurant, nor have I ever made it before. I guess that is because my mom loves shrimp scampi and it’s almost a 100% guarantee that she will order it, which would allow me to finish her meal or at least steal some when we go out. But today I made it for the first time, but definitely not the last. Oh, and I got the recipe courtesy of the Food Network.
- 1 lb pasta (I used linguine)
- 4 tbsp butter
- 4 tbsp EVOO
- 2 shallots, finely diced (I used red onions since I already had some)
- 2 cloves garlic, minced
- Pinch red pepper flakes,to taste
- 1 lb shrimp, peeled and deveined
- Salt and pepper
- 1/2 cup dry white wine (I used a Pino Grigio)
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- Salt and boil pasta, then drain
- Melt 2 tbsp butter in 2 tbsp EVOO in a large skillet or saucepan over med-high heat
- Saute shallots (onions), garlic, and pepper flakes until the onions are cooked through
- Salt and pepper the shrimp
- Add the shrimp to the pan and cook until pink/orange, then remove the shrimp
- Add the wine and lemon juice, bring to a boil
- Add 2 tbsp EVOO and melt 2 tbsp butter into the liquid
- Add the shrimp, parsley, and pasta to the mix
- Add salt and pepper and mix thoroughly
- Eat it!
The recipe online also says to drizzle some EVOO on top at the end, but I found this to be unnecessary since there was plenty of oil before that, so I didn’t add any. This recipe was a lot simpler and quicker than I thought it would be, which is pretty awesome, because it was pretty delicious. Add some parmesan cheese and top it with some parsley and that’s it. Hope you enjoy it too.
Hi everyone. It’s been about a month since the last post now. I have been on vacation for the past month, visiting Berlin, Paris, Bangkok, Siem Riep, and Phuket. That obviously means I have not been cooking, but maybe I will post some food pictures from my travels later. Anyways, today was the first time I have cooked since being back, and I decided to roast some chicken leg quarters because they were on sale at the market (when you are gone for a month, you come back to an empty fridge). It was a simple recipe that did not require a lot of ingredients, which was well suited to my current situation. So here goes.
- Chicken leg quarters (or any part of a chicken skin on I suppose)
- Seasoned salt
- Garlic Salt
- Olive Oil
- Wash and pat dry the quarters
- Cut off the excess fat
- Separate the skin from the meat, but leaving it still attached
- Mix the seasoned salt, garlic salt, rosemary, thyme, pepper, and paprika together in a small bowl
- Brush the inside meat and the outside skin of the chicken with olive oil
- Lightly rub the seasoning mix onto the chicken (both inside the skin on the meat, as well as the outside of the chicken quarters)
- Place onto a foiled baking pan (make sure to space them out so they cook properly)
- Bake for 45 min at 350 degrees and then at 425 degrees for the next 15 minutes (total 1 hour)
I paired the chicken with a light mixed salad for a relatively easy and light meal. The skin came out slightly crispy, which is how I like it and the meat was still tender and juicy. It was probably a little too salty, so in the future I would definitely use less salt. But other than that it was a good and pretty hearty meal.