tangy dijon-prosciutto pizza

Pizza is easily one of my favorite foods. And this unusual recipe sounded too intriguing not to try. It blends tangy Dijon mustard with a buttery, garlicky white sauce that has a light base of skim milk and flour. It comes together to form a creamy, almost-Alfredo sauce that is, by comparison, fairy guiltless. Give it a try when you want something fresh and different. Just make sure to leave leftovers and eat a big, fat salad with it.

Tangy Dijon-Prosciutto Pizza 

• One ball fresh pizza dough
• 3/4 cup skim milk
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper 
• 1 large egg yolk
• 1 1/2 tablespoons butter or olive oil
• 1 1/2 teaspoons minced fresh garlic
• 2 teaspoons all-purpose flour
• 1 1/4 cup shredded Gruyère cheese
• 2-3 ounces thinly sliced prosciutto, torn
• 1 tablespoon chopped fresh chives
• Corn meal

1. Allow your dough to rise per package directions. Roll it out on a floured, clean surface. Preheat the oven to 400 (or whatever your dough package directs) with a pizza stone inside.
2. While the oven and stone preheat, combine milk and next three ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for three minutes or just until butter and garlic begin to brown, stirring frequently. Add two teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for one minute or until thick, stirring constantly with a whisk.
3. When the dough and sauce is ready, pull the hot stone from the oven and sprinkle with corn meal. Lay the dough on top and spread sauce in an even layer, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake for 20-25 minutes or until crust is golden, and the cheese is bubbly and brown. Arrange prosciutto on pizza, and sprinkle with chives. Serve immediately. 

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better-for-you spicy grilled wings

For the superbowl, we both wanted wings. But I'm super picky about wings, as well as their sauces, and have been known to turn my nose up at them in restaurants. Several years ago, we frequented a wing joint that had a really good dry-rub wing meal on the menu, and I feel in love with them. Now, it's about the only way I like them: a little spicy with a hint of sweetness, a crunchy bite and a juicy middle, but not nuclear (unlike the hubs).

After a lot of hunting online, I found this recipe and chose all drummettes at the grocery store. Before tossing them in the spice rub, I trimmed off most of the skin and drizzled them in a little canola oil. (Don't use olive oil or it will burn on the grill.) Try it next time you're craving a flavor-packed dinner of wings! We'll be bringing this out for company soon.

Better-for-You Spicy Grilled Wings

• 24 lean chicken wings (I used all drummettes) 
• 1/2 cup dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons garlic powder
• 1 tablespoon mustard powder
• 5 teaspoons kosher salt
• 1 tablespoon black pepper
• Canola or vegetable oil (not olive oil)

1. Mix the seasonings together in a shallow bowl. Trim the wings and drummettes off any excess fat or skin. Toss with a little oil. Sprinkle chicken with most of the seasoning mixture. Allow to sit for 1-4 hours in the fridge.
2. Grill until almost cooked and sprinkle with the remaining seasoning. Serve immediately.

Note: We also brought out the Red Hot wing sauce and added it to taste. Added some good heat!

maple-mustard glazed chicken with sesame-roasted broccoli

I'm not a fan of an overly maple flavor in my food, which is why I think I liked this dish. The maple was just present in the background and was balanced by the tang of the mustard and vinegar. You'll have to pinch yourself as a reminder that it's good for you!

I paired this with a sesame-roasted broccoli side dish, which took as long to roast as it did to cook the chicken - 20 minutes. Not bad for a healthy dinner! This one is weeknight approved and a dinner you can feel good about eating.

Oh, and as a side note: For several months now, we have been slicing our chicken breasts in half lengthwise, only eating half per person per meal. This change came about partly because we have been eating higher quality meats, which are more expensive, and partly because we found ourselves struggling to eat a whole chicken breasts during our meals. Now, we no longer waste meat and keep our portions of it in check. Honestly, I don't think either of us miss the full serving!

Maple-Mustard Glazed Chicken

• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves*
• Salt and pepper
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup maple syrup
• 2 teaspoons chopped fresh thyme (use half this amount if dried)
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly.

3. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

 *Note: If you choose to slice your chicken breasts in half like we do, then you may find that your chicken is practically cooked by the time it's browned in step two. If so, simply remove the chicken from the pan and tent it with foil on a plate. Skip the part where it is placed in the oven, and instead add it back to the pan when the sauce is nearly complete. It'll be perfect, I promise!

Quick Sesame-Roasted Broccoli

• 1 large head of broccoli, cut into florets
• 2 garlic cloves, minced
• Sesame oil
• Salt and pepper
• Pine nuts
• Parmesan cheese

1. Preheat oven to 400. Toss florets, garlic and a drizzle of oil together on a baking sheet. The broccoli should not look dry. Sprinkle with pine nuts. Roast for 10 minutes, stir, and continue roasting for another 10.
2. Remove from oven and finish with a light sprinkle of Parmesan. Serve.

avocado cobb salads with garlicky dijon dressing

"You had me at avocado." That's what I thought about this when I was browsing through one of my beloved Ellie Krieger's cookbooks this weekend looking for healthy lunch ideas. Currently I'm in a mid-day meal rut - I might turn into an Amy's bean and cheddar burrito and I can't take another peanut butter and jelly sandwich - and wanted something fresh. (See bad iPhone photo above for the solution.)

The dressing alone on this is worth saving for other salads. The modified version of Ellie's recipe made enough for two big salads for lunch - with no leftovers.

Avocado Cobb Salads with Garlicky Dijon Dressing
Ingredients
For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1/4 pound Black Forest or other smoked ham, chopped
• 1/4 pound turkey breast, chopped
• 2 hard-boiled eggs, sliced into quarters
• 6 cups romaine lettuce (about 6 ounces) coarsely chopped
• 2 medium tomatoes, seeded and diced (about 2 cups)
• 1/2 avocado, diced (about 3/4 cup)
• 1/2 cup crumbled gorgonzola or blue cheese  

Directions

1. In a small bowl, whisk together all of the dressing ingredients and set aside.
2. 
   Assemble the salad ingredients, wrapping the avocado tightly in plastic wrap if not eating immediately. Dress salad before eating.

summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing

• 2 sprigs fresh basil
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/8 tsp pepper

Shrimp and Salad

• 1 lb. shrimp, cleaned and detailed and deheaded
• Two large handfuls of lettuce (I used spring mix)
• Two roma tomatoes, chopped
• 1/2 can corn, rinsed
• 1/2 can black beans, rinsed
• 1-2 scallions, chopped
• 1/8 c shredded cheese
• Salt and pepper

1. Place dressing ingredients in a food processor until combined.
2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

summer salads, part one: smoked turkey salad with cranberries and bleu cheese

It's summer and that usually means that I want to eat a bit lighter. After all, it's hot where I live and I have a bikini body to keep up with.

My biggest problem is that I'm not really a salad eater, in terms of a meal. I'm down for a fresh, tasty side salad, but usually cringe at the thought of consuming three cups of lettuce, more veggies and a handful of salad toppings. It just seems like such a cold meal. My point is, it has to be a really satisfying salad for me to like it.

Over the next several months, I'll share a few salads that I think are meal worthy – and each is perfect for helping to achieve that beach-ready bod. This is one of them.


Smoked Turkey Salad with Cranberries & Bleu Cheese
Vinaigrette

• Almost 1/4 c olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp onion powder
• 1 tsp. Dijon mustard
• 1/2 tsp. sugar

Salad

• 4 c lettuce, chopped (I like adding spinach leaves)
• 6 oz. smoked turkey or chicken, sliced (I prefer home-smoked meats, but used good quality, fresh-sliced deli meat in a pinch here)
• 1/2 an apple, thinly sliced and/or handful of dried cranberries
• 3-4 oz. bleu cheese, crumbled
• 3 tbsp. pecan halves or sunflower seeds

Combine vinaigrette and serve over assembled salad.

Still not satisfied? Try these salad ideas:

• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai Ginger-Honey Beef Salad

not your mama's meatloaf

In an effort to use up the goodies tucked away in my freezer, I had a pound of beef to incorporate into the menu this week. Tired of tacos (a sin, I know) and sloppy joes (made those last week), I decided it was time to go retro - updated retro - in the form of meatloaf.

Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.

Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light

• 1/3 cup breadcrumbs
• 2/3 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 4 ounces white cheddar or swiss cheese, diced
• 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 1 large egg, lightly beaten

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible. 
4. Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done. 

Tip: Allow the loaf to set for 10 or so minutes before slicing into it.

This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.

carolina-style bbq and grilled romaine with blue cheese-bacon vinaigrette

 
I love BBQ sauce. Like for real love. But I like the mustardy, vinegar sauces. A little bit spicy, with the bold taste of the yellow mustard, the sharp tang of vinegar, and only a touch of sweetness. Finger-licking perfection. For this dinner, I needed to use up some Romaine from my organic produce box and found a Guy Fieri recipe that grilled it and topped it with a little bacon, red onion, and bleu cheese. Yes, please. So, that's what we had. Here's how you can make it, too.

Carolina-style BBQ Sauce

• 1/2 c yellow mustard
• 1/4 c apple-cider vinegar
• 1/4 c light brown sugar
• 1 1/2 tbsp. mustard powder (I skipped this because it's a little like horseradish, which I don't care for)
• 2 tsp. hot sauce
• 1/2 tsp. Worcestershire sauce
• Kosher salt and pepper
• 2 tbsp. melted butter

Whisk above ingredients together. Season chicken (~8 chicken thighs or legs is a good number for this amount of sauce) with salt and pepper before slathering with sauce and cooking. Make sure to wrap the meat in foil for five to ten minutes before eating.

Grilled Romaine with Blue Cheese-bacon Vinaigrette (courtesy Guy Fieri, serves 6)

• 4 tablespoons extra-virgin olive oil
• 3/4 cup chopped red onion
• 1/2 pound bacon, chopped
• 1/2 cup balsamic vinegar
• 3 heads romaine lettuce, cut in 1/2 lengthwise
• 1/2 cup crumbled blue cheese
• 2-3 tomatoes, diced
• Freshly ground black pepper

1. Preheat the grill to high heat.
2. Heat one tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
3. Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
4. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.