For our Meaningful Meals in this issue of #Get a Grip newsletter, I want to share our July 4th menu, recipes, and a holiday conversation starter. “If you were going to create a new holiday, what would it be and how would people celebrate it?” 1. Andrew’s Smoked Brisket Ingredients: Whole brisket with fat cap still on, if you can find it 24 hr salt/sugar brine in the fridge 1/2 cup of salt 1/3 cup sugar per gallon of water Dry rub: ¼ part salt, 1/2 part pepper, ¼ combo of smoked paprika…
One of my kitchen staples that I always have on hand in my refrigerator is pesto sauce. I use it as a marinade, pasta sauce, on sandwiches or to top off an omelet. Keep the pesto in an airtight container so the pesto doesn’t turn dark green. This recipe is one of my favorites from Natalie Morales’s cookbook, “At Home With Natalie”. Easy Pesto Ingredients: 2 cups fresh basil leaves 3 tablespoons pine nuts 2 garlic cloves 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan Cheese Salt to taste…
I love this Slow and Low Dry Rub Chicken recipe from The Smitten Kitchen website. This recipe never fails to please big groups of adults or kids (especially starving teenage boys). I am forever grateful for the BBQ gurus in my life, but I prefer not to deal with coals, smoker chips and finicky temperatures for hours on end. I celebrate hands off, foil wrapped, dry rubbed chicken for 2-3 hours, (with little cleanup, I might add) and be done with it. This recipe is just as easy to do 4-5 pieces of chicken for a family dinner…
This Weeknight Chicken Piccata is listed in Barefoot Contessa’s top weeknight diners and one of her 10 recipes of all times. It is certainly in the top 10 in our house! It is great served with a simple linguini pasta or I prefer it on a bed of arugula or watercress with the lemon sauce drizzled on top. Ingredients 2 split boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1 extra-large egg 1/2 tablespoon water 3/4 cup seasoned dry bread crumbs Good olive oil 3 tablespoons…
These garlic roasted potatoes are a weekly staple in our house. I serve them with the Roasted Pork Tenderloin or any other meat or chicken and some Quick Drop Biscuits. I modified this recipe from the Barefoot Contessa Garlic Roasted Potatoes in her Parties Cookbook. It is tough not to devour these potatoes all at once- or pick at them before the meal comes together. I try to make extra and use the leftovers the next morning in an egg scramble. The smaller you cut the potatoes, the faster they will cook and be crispier. Ingredients: 3 pounds small red…