Crispy shells of corn, covering a seasoned potato mix, topped with 27 lbs of sour cream, cheese & guacamole—it’s taco heaven, I’ve been there! These are meatless—yes, but you won’t even care by the time they’re soaking-up your salsa. This variety isn’t found on every menu, so not risking dinner disappointment, it was finally time to make my own! When you know a dish isn’t the healthiest—thanks to a deep fryer & lard—it’s easier to dine out and dismiss the decadent ingredients. So, I decided to make my version a bit lighter by baking the tacos (versus frying), using lard-less tortillas, and light sour cream. Now, before you think I’ve already completely ruined this, we’re still keeping all of the glorious toppings, flavor & crunch. I pinky swear. 

For my homemade version, I wanted spuds with spice, so I added green chiles, onion, garlic and jalapeño.  As for the toppings, we’re fully-loaded! I can’t stand the thought of a bare shell, so we’re finishing them the best way I know how—homemade guacamole, sour cream, shredded lettuce, salsa & cheese. Here is southern CA, the “good” rolled taco shops always use crumbled Cotija cheese, and we’re not doing it any other way!

Here’s how it all came together—and how quickly it all disappeared:

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5 from 1 reviews

potato rolled tacos

Here’s a baked version of taco stand favorite, using mashed potatoes & diced green chiles.

Serves: 8 large rolled tacos

Prep time:  25 mins

Cook time:  25 mins

Total time:  50 mins

What to get:

For Mashing Potatoes:

• 2 russet potatoes (large size, peeled, we need ~2 cups mashed)
• water (for boiling potatoes)
• pinch of salt (boiling potatoes)
• 1.5 tbsp half-&-half (or cream)
• 2 tbsp butter, unsalted (at room temperature)

For Potato Mixture:

• 3 tbsp diced green chiles (small 4-oz can)
• 3 tbsp white onion, finely chopped
• 2 tsp jalapeño, diced (~1/2 of pepper)
• 1 tbsp butter, unsalted (for sautéing onion mix)
• 1 tbsp cottage cheese (crumbles)
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp seasoning salt
• ½ tsp black pepper
• ¼ tsp chili powder
• 2 dashes-1/4 tsp cayenne pepper (season to taste)
• 8 small corn tortillas (I use a corn-wheat & green chile blend)
• 1 tbsp canola oil (for brushing tops of tacos)

Toppings:

• cotija cheese (crumbled)
• shredded cheddar cheese blend (I use 2%)
• shredded iceberg lettuce (finely chopped)
• prepared salsa, fresh (I use medium heat)
• prepared guacamole (http://www.dinnervine.com/2012/07/fresh-guacamole/)
• light sour cream (I mix with the Cholula hot sauce & lime juice)
• hot sauce, optional

What to do:

1. Peel potatoes, cut into large chunks & boil in large pot of salted water (until tender ~20 mins).
2. While potatoes cook, sauté chopped onion, jalapeño in 1 tbsp of butter on medium-low (few mins), then add minced garlic & cook until tender, set mix aside.
3. When potatoes are done, drain & return to pot (heat off), and let cool several minutes.
4. While still warm, add the cream and 3 tbsp butter and mash.
5. To potatoes add: onion-jalapeno-garlic mix, green chiles, 1 tbsp cotija cheese, salt, seasoning salt, pepper, chili powder, and mix well to combine.
6. Line a large pan with foil, and spray with oil, preheat oven to 400 degrees.
7. Using a pot with steamer basket/attachment, steam tortillas individually ~30 seconds (so they’re pliable for rolling), then add ~2 tbsp of potato mix down center, and roll so edges overlap on the ‘back’ of the rolled taco, and place on pan seam side down (can secure with toothpick at seam).
8. Repeat steaming & stuffing until you have all 8 (or more if you’re doubling recipe).
9. Brush the tops with canola oil & bake at 400 degrees for 15 mins, turn pan around & raise temp to 425 and cook ~10 more mins ( until browned & crispy, small portion of potato might leak out of end).
10. Remove with spatula and let cool for a couple minutes on wire rack (or pan).
11. Top with sour cream (I make a mix of lime juice, Cholula hot sauce & sour cream), guacamole, shredded lettuce, salsa, and cheddar and cotija cheeses.

Notes:

If worried the tacos may not stay securely ‘rolled’ while baking, they can be secured on the bottom seam with a long toothpick (I had only one that came apart when baking). I refrigerated the potato mix after mashing, and think that batch held better form when cooking. I didn’t add to much spice to the mixture, because the salsa we had was hot. Otherwise, can adjust with more or less cayenne pepper or add hot sauce into the potato mash for a kick! These are larger than taquitos, and very filling. The recipe can easily be doubled. Definitely recommend the Cotija cheese for a topping!

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3.5.3208

They were really good. I can honestly tell you, because I sampled each of them, for quality purposes. I will say to achieve the same crispy texture using the oven, I had to up the temp, and bake longer than anticipated. It was hands-off time, so I prepped the toppings and made guacamole (which I inadvertently ate before they were out of the oven). It went by fast, and they only had to cool on a rack for a hot minute.

If you opt to make these with corn tortillas (which is most common), heating the tortillas before filling is crucial; otherwise, they’ll break when rolling, and you’ll be taco-less & super mad. I wanted them pliable, so I decided to heat over a steamer basket on the stove. I found it worked best do each tortilla individually, fill and then roll. You could also wrap the tortillas in damp paper towels & microwave for several seconds. When rolling, I wasn’t sure if I should secure them at the seam or not. I decided not to, and all but one rebel stayed together when baking (seam-side down). For my next batch I will use a toothpick to be on the safe-side.

As for the filling, you can add more or less spice—potatoes aren’t picky! I didn’t make mine with too much heat, since I topped with a spicy salsa. I often use plain sour cream, but this time I mixed with lime juice, zest, and Cholula hot sauce, you know because it’s Cinco.

I’m planning to finish sampling these later and hope your night is full of festive & food!

Growing-up with meals like pork chops & black eyed peas, I have a deep affinity for southern classics. One of my favorites is undoubtedly shrimp & grits. It’s perfect, I promise. If you’ve never thought of a grit as anything other than coarse asphalt, then I assure you this is an edible victory (ground corn + broth + butter + cheeses = success)! If a meal could be a hug, well then this would be it. My Mom loved shrimp & grits, and so do I. Preparing it is pretty easy. The longest steps are the ever-cumbersome shelling & de-veining of the shrimp <insert glass of good wine here> and making the roux for the sauce. If you can find the fresh shrimp pre, de-veined & peeled, I say do it (but keep that glass of wine).

Let’s make this—we’re overdue for a little soul-warming aren’t we?

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5 from 1 reviews

Shrimp & Grits

a southern classic

Serves: 4 servings (20 shrimp)

Prep time:  25 mins

Cook time:  30 mins

Total time:  55 mins

What to get:

Grits:

• 1 cup stone ground white grits (not instant)
• 2.5 cups water
• 1 cup chicken broth (divided in ½)
• 1.5 cups half & half (or cream)
• 2 tbsp butter
• 1 tsp salt
• ¼ tsp black pepper
• ¾ cup sharp cheddar cheese (shredded)
• ¼ cup parmesan cheese (shredded)

Shrimp & Sauce:

• 1 lb (~20) raw shrimp (peeled & deveined)
• 4 green onions (whites chopped, reserve chopped greens for garnish)
• ¼ cup sweet white onion, chopped
• 4 garlic colves, (one sliced thinly, other 3 finely chopped)
• 2 cups sliced white button mushrooms
• 6 bacon slices (will cook in skillet & reserve drippings)
• 2 tsp lemon juice
• 3 tbsp butter
• 1 can chicken broth (we will use ~1 cup in increments)
• 1 tbsp flour
• creole seasoning, to taste
• paprika, to taste
• sea salt, to taste
• ground black pepper, to taste
• cayenne pepper, to taste

What to do:

Cook Shrimp:

1. Lay peeled shrimp out in a single layer, to season lightly with creole seasoning, sea salt & black pepper—repeat on other side, set aside.
2. In large skillet, fry 6 strips of bacon until crisp, remove slices to drain & chop, reserve grease in pan.
3. Preheat skillet with bacon drippings on medium & cook shrimp on first side for ~2 mins, then flip & cook on other side for ~2 mins (until pink/just cooked-through, but not overcooked—we will add shrimp back into sauce at the end to reheat).
4. Set shrimp aside on plate & reserve pan drippings (DO NOT rinse pan—we make sauce with base).

Start Grits:

1. In a pot on medium-low combine: grits, water, ½ cup of the broth, half-&-half, butter, salt & pepper, bring to a boil, then reduce heat to low & cover (simmering until most liquid is absorbed ~ 25-35 mins) stirring often while cooking.
2. Once grits have absorbed liquid and are thickened, stir in cheeses and melt, then cover & move off direct heat (we will add more stock and heat slightly once sauce is done).

Make Sauce & Finish Meal::

1. On medium-low, reheat skillet with dripping & add 2 tbsp butter until melted.
2. Sauté white onion, garlic, and the white portion of the 4 green onions, & season with pinch of sea salt & black pepper—stirring occasionally to cook though (~5mins).
3. Add lemon juice, sliced mushrooms & 1 tbsp butter, stir & continue cooking for 2 mins, then add 3 tbsps of chicken broth & continue to cook on medium-low until mushrooms are tender/browning.
4. Make roux on medium heat: sprinkle mushroom mix with 1 tbsp flour, stir & let cook ~2 mins until mix thickens, then slowly stir-in ½ cup chicken stock (a few tbsps at a time, stirring constantly), until sauce is semi-thick (stir in more broth as needed so mix is medium thickness and almost has a glossy sheen.
5. Warm pot with cheese grits on low & add ¼ cup of broth to thin (they should be creamy but stir easily).
6. Add back shrimp to sauce in skillet and season to taste with paprika & cayenne (I add just a dash of each, but you can add more heat as desired, test and add more salt to taste).
7. Serve each plate with portion of grits, top with shrimp mix, garnish with s sprinkle of the chopped green onion, chopped bacon, and Tobasco (optional).

Notes:

This is fairly easy, but have to be careful not to overcook the shrimp and if the sauce requires more or less broth, adjust accordingly. More fluid can also be added to thin the grits as desired, and they can be made a day ahead and reheated on the stove with extra broth to save a step day-of. Increase heat level with more cayenne and/or serve with hot sauce or tabasco sauce.

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Shrimp & Grits are as old as the south itself, but the dish’s resurgence in the early 1980’s plotted it’s stay on the culinary-canvas of the region (and the nation), indefinitely. It’s satisfying, savory, forgiving, and welcoming of different flavors, whether it is creole with Andoullie sausage & peppers, or Charleston-style with a tomato-base. In Georgia, this is a very common brunch dish, adorned often with fried eggs, or mushrooms and veggies, over cheese grits. That’s the base I’m most familiar with, and have adapted my family’s recipe from. I hope you enjoy this special meal as much as I always will.

The warm & sunny weather has arrived in Southern CA (did it ever leave?), and with it comes fresh, sweet white corn. When these beauties hit the market, I jump a the opportunity to cook with them. Sometimes I opt to make a batch of our corn soup, but it’s been pretty warm, so we’re going outside instead. Dinner was decided to be tacos and fresh guacamole, and then I found myself in a Mexican street corn daydream—the kind of corn I used to order at the local fair. Oh, that savory decadence with a sweet crunch, all on a stick . . . completely covering your tastebuds, face & hands in mayo & cheese, very logistically awkward, yet awesome. Could it have really been years since I’ve had some?! No more time to waste, this dream should be dinner, so I got the corn to make a version of this addicting street-corner staple. It’s really simple, flavorful, and hopefully no one will notice I ate half the pan while making the tacos. You should see my face.

Traditional street corn, or elotes, combines fresh corn cobs, mayonnaise, mexican crema (in our case sour cream), and cotija cheese. It’s fantastic! I decided to cut the corn off the cob, and make a slightly less-messy side. I also lightened this up using less mayo and light sour cream (we didn’t skimp on the cotija however, it’s mandatory). We’re giving this a little heat with cayenne pepper, and I thought smoked paprika would also work well. We round this out with fresh lime juice and cilantro.

Tacos? Do we even need the stinkin’ tacos?

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5 from 1 reviews

Mexican Street Corn

All that you love about street-style corn in this simple & flavorful side

Serves: 5 servings

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

What to get:

• 5 ears white corn (fresh, sweet best)
• 3 tbsp mayonnaise (I use Best Food’s Light)
• 1.5 tbsp sour cream (light variety)
• 1 tbsp grated Cotija chese
• ½ tsp finely chopped garlic (or minced)
• 1 tsp lime juice
• 1 tsp cilantro, chopped & some leaves for garnish
• ¼ tsp lime zest
• ⅛ tsp smoked paprika
• couple dashes cayenne pepper, or to taste
• sea salt to taste
• ground black pepper to taste
• olive oil, for grilling corn

What to do:

1. Preheat grill to medium
2. Shuck ears of corn completely
3. Rub ears of corn with olive oil
4. Grill corn on all sides until slightly blackened (~10 mins, turning to grill on each side for ~2 mins)
5. Remove corn from grill, let cool enough to handle.
6. Cut grilled kernels off cob into a mixing bowl
7. In a separate mixing bowl combine: mayo, sour cream, lime juice, zest, paprika, cayenne, salt, black pepper and whisk well.
8. Add ~ 3 tbsp of the mayo mix into the bowl with corn kernels, mixing to combine, then add the cilantro & cotija cheese until incorporated.
9. Add additional sauce & cheese as desired.
10. Garnish with cilantro leaves & lime wedges & sprinkle of paprika on top, serve warm.

Notes:

Add more heat to this with additional cayenne pepper.

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3.5.3208

I couldn’t have liked this more—unless there was more of it. The sweet smokey flavor is perfecto. I think you’ll enjoy this during a weeknight, or anytime you require a quick side. It’s time to eat—hope you enjoy dinner this much too.

Lately I’ve been exhibiting symptoms—tropical visions, lack of concentration, drinking everything out of a coconut, and listening to Cheeseburger In Paradise on repeat—I think it’s serious. It’s only getting worse, and now I’m getting hungry. To satisfy my Polynesian pipe-dream, I opted to make a dinner reminiscent of the Islands. It will be fresh, it will be flavorful, but this one will be lighter than a burger with lettuce & tomato. When I think of Island ingredients, I’m drawn to seafood, and an array of fruits. Why not combine both? So, we’re citrus-marinating some shrimp, pairing with coconut rice, finishing with a vibrant black bean & citrus salsa, and binding together in a lettuce wrapper. This is so simple (and I never object to that). More importantly it’s really good, and though light, our taste buds won’t be complaining! So we have—Citrus Shrimp Lettuce Wraps, with Coconut Rice, and a Citrus Black Bean Salsa. Let’s marinate!

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Citrus Shrimp Lettuce Wraps

Lighten up a flavorful lettuce wrap featuring citrus marinated shrimp, coconut rice, and a citrus black bean salsa.

Recipe by: the dinnervine

Prep time:  25 mins

Cook time:  10 mins

Total time:  35 mins

What to get:

Shrimp Wraps & Marinade:

• ½ lb jumbo shrimp (~11 shrimp), fresh (peeled & deveined)
• 4 leaves butter lettuce, larger-sized (rinsed & dried)
• 1 ripe avocado
• 2T fresh lime juice
• ¼ tsp lime zest
• 1 clove fresh garlic, chopped
• 1T Extra Virgin Olive Oil (EVOO)
• 1T fresh ruby red grapefruit juice (from i grapefruit, will use more below for salsa)
• 1T white wine
• pinch paprika
• pinch sea salt
• pinch ground black pepper

Citrus & Bean Salsa:

• 1 cup canned black beans, rinsed & drained
• ⅓ cup small yellow grape or pear tomatoes (chopped)
• 1T sweet white onion, chopped finely
• 1 clove garlic, minced
• 2T fresh lime juice
• ¼ tsp lime zest
• 3T jicama, chopped finely (raw, peel first)
• 1T fresh ruby red grapefruit, chopped (peeled 1st)
• 1T fresh ruby red grapefruit juice (from fruit you’re already going to chop)
• 1 tsp jalapeño, chopped finely (remove seeds & membrane 1st)
• 1 tsp Cholula hot sauce (or similar sauce)1/2 tsp white wine vinegar
• ¼ tsp grated ginger root (peeled first)
• pinch of sea salt (to taste)
• Cilantro, chopped (optional)
  

Coconut Rice:

• ¾ cup Jasmine rice
• 1.25 cups light coconut milk (from can)
• ¼ cup water
• 1 tsp butter
• pinch of salt
• ¼ tsp lime zest (for topping)

What to do:

Make Citrus Black Bean Salsa:

1. In a mixing bowl combine all of the salsa ingredients, stirring well.
2. Let chill in the refrigerator until ready to serve (best to let flavors meld for ~ 1+).

Make Rice:

1. If using a rice cooker, add ¾ cup dry rice, coconut milk, water, butter & salt, mix and cook until rice cooker indicates rice is done, then fluff with for and keep arm until shrimp is done.
2. If using stove-top method cook 1 cup dry rice according to package directions, but substitute the above ratio of water and coconut milk and cook until rice is done, remove from heat, fluff with fork and set aside.

Marinate Shrimp:

1. In a mixing bowl combine shrimp marinade ingredients: lime juice, zest, garlic, EVOO, grapefruit juice, wine, paprika, salt & pepper, whisking well.
2. Add raw shrimp and toss to coat, cover & set aside to marinate for ~15 mins (too long & the acid will begin to cook shrimp).
3. In a skillet on stove preheat pan (low), cook shrimp (with some marinade to coat pan) until shrimps are pink/cooked through (I flip them on both sides) takes ~10 mins (when cooked, set aside until ready to serve).

Assemble Wraps:

1. Take a large lettuce leaf (our wrap), top with ~2-oz warm coconut rice & couple spoonfuls of citrus black bean salsa.
2. Next top with ~3 of the cooked shrimp (or what will fit depending on size).
3. Add a slice of fresh avocado to top.
4. Optional topping—add more hot sauce, chopped cilantro, and squeeze of lime.

Notes:

The citrus black bean salsa is best made ahead and chilled. The rice and shrimp can also be coked ahead of time, but the shrimp cook very fast! Avoid marinating the shrimp too long prior t cooking, as the acids in the various citrus we use to marinate, will actually cook the shrimp somewhat. You can cook the coconut rice in a rice cooker or on the stove.

Serving size: 3 servings (with ½ lb Jumbo shrimp)

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Shrimp’s semi-bad rap sheet is probably due to its cholesterol content—220 mg cholesterol/4-oz serving. However, for that same portion, we get some omega-3’s—that 4-oz delivers approximately 325 – 375 milligrams of omega-3 fatty acids (comprised of 50% EPA (Eicosapentaenoic acid) and 50% DHA (Docosahexaenoic acid). Both have been studied, and proven important for nervous system & cardio health. The jury is out! If you’re trying to lower cholesterol, shrimp in large quantities is probably not the best choice, but a reasonably-sized portion provides many benefits! Not to mention, they’re downright delicious, grilled, fried, or in a dinnervine shrimp taco. I digress. . . .

There’s not much going on flavor-wise for regular white rice. That’s why I adore coconut rice. All you need is a can of light coconut milk (and the rice of course)—that’s it! If you have a rice cooker, it’s even easier. The milk lends a very subtle coconut flavor, though it’s not sweet. By adding grapefruit, limes, ginger, and jalapeño to our salsa, we have the right amount of acid for this dish to pop.

I’ve sure enjoyed my mini, dinner vacation—despite being stuck at home—and now it’s time for a Mai-Tai, to properly end the occasion.

This is a question I’m often left pondering. I find myself in a recipe-creating rut, making the same dishes on repeat (you can’t seriously eat spaghetti & meatballs every night, can you . . . or can you?). Variation fuels inspiration—and after this last serving of meatballs—we’ll shift focus to new ingredients, and get the creative juices cooking.

Usually my protein of choice is chicken, not because I dislike other meat, but because it’s light & easy to work with. Whether it’s chicken enchiladas, stew, tacos, casserole, salad, soup, strips, pitas, or giant roasted birds, it’s time to expand the repertoire!

I still wanted a light protein, but one hearty enough to marinate for max flavor. Seeing that pork tenderloin was on sale (and it’s been ages since I’ve made one), pork made the cut. One of my favorite dishes is Southern-style pork chops—infusing a little sweet with some salty. However, our meat is boneless, so I opted to first marinate in a tangy sauce, pan-sear, and then roast to perfection (well, let’s hope so).

Tonight we’re officially having pork loin with a Bourbon & apricot-infused sauce, and that’s not all folks. I make mashed potatoes often, but what else could we have? Keeping with the Southern influence, I decided a coleslaw mix would bring acidity and crunch. Then my eyes caught the batch of biscuits I made a day ago and . . . it’s all coming together! I’ll serve our pork with a creamy slaw ON a toasted biscuit. We’re piggy-backing our pork loin, open-faced, sandwich-style!

Introducing Bourbon Apricot Pork Loin, Slaw & Cheddar & Chive Buttermilk Biscuit. There’s something about the sweet tang of apricot, with the savory biscuit, and crisp coleslaw—and I’m ready to eat already!

Let’s see what we get:

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5 from 1 reviews

Bourbon Apricot Pork Loin (slaw & biscuits)

Pork loin never had it so good! Sweet & savory sauce pairs perfectly with cool coleslaw & a toasted biscuit. A great alternative to standard pork chops!

Serves: 1 lb pork loin, ~4-6 servings

Cook time:  40 mins

Total time:  1 hour 40 mins

What to get:

• 1lb pork tenderloin (lean)
• 3T canola oil (or grape seed oil)
• 2T chopped chives (garnish, optional)

Pork Loin Marinade:

• ½ cup prepared coarse mustard (can use dijon or creole also)
• 2T Worcestershire sauce
• ½ cup apple cider vinegar
• ¼ cup, oil (canola, grape seed or EVOO)
• 2 cloves garlic, chopped finely
• ½ tsp dried thyme leaves
• ¼ tsp sea salt
• ¼ tsp coarse ground black pepper

Pan Sauce for Pork:

• 1T unsalted butter (for sautéing onion)
• 2 oz Bourbon (like Maker’s Mark)
• 3T apricot preserves
• 1T sweet white onion, finely chopped
• pinch of sea salt
• dash cayenne pepper

Southern Coleslaw:

• 10 oz green cabbage, very finely shredded (I buy a 10-oz pre-shredded bag)
• ¼ cup apple cider vinegar
• 1 tsp granulated sugar
• 1T prepared coarse mustard
• ¼ tsp ground black pepper
• ¼ tsp sea salt
• ½ cup mayonnaise (I only use Best Foods/Hellman’s!)

Cheddar Chive Biscuits (make ahead):

• Recipe: http://www.dinnervine.com/2015/03/cheddar-chive-buttermilk-biscuits/

What to do:

Make dinnervine Cheddar-Chive Biscuits ahead:

1. Recipe: http://www.dinnervine.com/2015/03/cheddar-chive-buttermilk-biscuits/ (can make biscuits while tenderloin marinates to also save time).

Marinate Pork Tenderloin:

1. Rinse & pat dry pork tenderloin & preheat oven to 400 degrees.
2. Whisk together all marinade ingredients in a large bowl, add tenderloin, turning in mix to coat completely.
3. Cover pork loin with plastic wrap & allow to marinate for at least 40 mins (let come to room temp in marinade before cooking on stove).

Make Slaw (ahead):

1. In a bowl whisk together: mustard, mayo, salt, pepper, sugar & apple cider vinegar & transfer to small skillet on stove to warm briefly (low).
2. Place thinly-shredded cabbage into a bowl, drizzle with sauce from pan, tossing to coat well, set aside in refrigerator until plating.

Sear Pork Loin:

1. Pre-heat large skillet (medium heat) on stove & add ~3T oil, then pan-sear pork (both sides) on medium-high heat (pouring all marinade juices on top) until sides begin to brown. Avoid moving roast until sides are seared & roast pulls away from pan easily (~6 minutes/side).

Make Pan Sauce (& finish roasting pork):

1. Transfer seared pork onto a rimmed, foil-lined baking sheet & continue to cook pork in oven until meat is no longer pink @ thickest part & meat thermometer reads ~165 degrees (about ~15-25 mins).
2. While roast finishes, make pan sauce on stove by sautéing onion in butter for several mins, add Bourbon, apricot & pinch of sea salt, dash cayenne and stir and simmer on low heat to combine, stir occasionally.
3. When roast is done, drizzle some of the prepared sauce over top to coat/glaze (reserve remaining pan sauce for plating on biscuit), and remove roast from oven.
4. Let glazed roast cool on pan ~15-20 mins to rest, then slice about ~3.4 inch thick.

Plate & Serve:

1. In toaster oven (or conventional) toast pre-baked cheddar biscuits (one/serving) until slightly crispy, remove from oven to cool partially.
2. Plate a toasted biscuit, top with helping of chilled coleslaw, a few pork loin slices & finish by drizzling some remaining pan sauce & chopped chives.

Notes:

The components of this can be made ahead, separately. You can use day-old biscuits since we toast them again in the oven. Also, marinating the pork loin ahead imparts great flavor. If you need to save time & make pork ahead (and have stored in the refrigerator), make sure to let tenderloin come back to room temp before reheating (I recommend heating-up in skillet with a little white wine or broth). The coleslaw can also be made ahead and chilled.

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By first pan-searing we achieve a flavorful crust, and easily finish in the oven (allowing the meat to remain tender, yet cooked thoroughly). By drizzling the tenderloin with warm pan-sauce, we achieve a nice glaze. Did I mention we get to eat a biscuit for dinner?!

This recipe started as an unexpected union, but proved a satisfying solution to the occasional dinner-downer. All of this creativity sure tasted good—hope you’re able to enjoy some too!

I decided on caprese salad stacks—a household favorite—using vine-ripened summer tomatoes & fresh basil.  Sounds perfect! Well, until I remembered my garden was successfully defoliated by an army of little green caterpillars—you know who you are! Avoiding caterpillar homicide (and a second trip to the store), I required something else to fill our salad void. Then I noticed the variety of fresh beets in my fridge, which are usually reserved for juicing during the week. Problem solved!

Our summer caprese would be built on layers of sliced beets, fresh mozzarella, and baby arugula. I topped things off with a drizzle of white balsamic, extra virgin olive oil, orange zest, micro greens, and lemon-infused sea salt flakes (you know just to be fancy). All dressed-up & colorful, these earthy—and underrated—beauties were a hit.

Let’s beet-the-heat with some layers:

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5 from 1 reviews

Beet Caprese Salad Stacks

A delightfully light version of caprese salad, using fresh beets, arugula & citrus! This is a perfect appetizer for a summer night, or any time of day.

Serves: 3 large beets yield ~3 stacks

Prep time:  5 mins

Cook time:  30 mins

Total time:  35 mins

What to get:

• 1 raw red beet (large, greens removed, 1 slice/stack)
• 1 raw golden beet (large, greens removed, 1 slice/stack)
• 1 raw striped beet (large, greens removed, 1 slice/stack, can be another variety)
• 2 slices fresh mozzarella/stack (sliced thickly in ~1/2 inch rounds)
• ~1/4 cup baby arugula leaves/stack (rinsed & dry, stems removed)
• ~1/4 tsp fresh tangerine zest/stack (topping)
• 1 squeeze of tangerine juice/stack (from small wedge of zested tangerine, topping)
• pinch of micro greens (optional garnish)
• drizzle of extra virgin olive oil/stack (EVOO)
• drizzle of white balsamic vinegar/stack (or regular balsamic)
• sprinkle of sea salt (I used lemon-infused sea salt flakes from Sur La Table)
• ground black pepper (optional)

What to do:

1. In steamer basket on stove, steam the whole, raw, unpeeled beets until mostly tender when tested with a fork or toothpick (depending how large, this may take 30-45 mins).
2. Immediately cool beets in a bowl of ice water, drain & while still warm to touch, simply remove skins by running hand over exterior of beets under running water (discard peels).
3. Let beet roots cool completely and slice thickly (~1/2 inch slices) you will want to use larger middle slices for stacks & will use 3 slices (one of each variety) per stack.
4. Slice fresh ball or log of mozzarella (~1/2 inch slices) 2 slices/stack.

Layer Stacks (layers should be rounded & line-up somewhat vertically):

1. On plate for serving place 1st beet slice (I went with striped variety).
2. Next layer of sliced buffalo mozzarella.
3. Lightly sprinkle with sea salt (light ground black pepper, optional).
4. Follow with thin layer of baby arugula (several leaves, or to your preference),
5. Add 2nd (middle) beet layer (I chose golden),
6. 2nd slice of mozzarella.
7. Thin layer of arugula (to taste).
8. Top with 3rd & final beet slice (I chose red).
9. Finish with small pinch of micro greens (optional).
10. Drizzle stack with small amount of EVOO, white balsamic vinegar, and small sprinkle of tangerine zest.
11. Next squeeze small amount of tangerine juice (from a small segment).
12. Finish with sprinkle of sea salt (I chose lemon-infused sea salt flakes).

Notes:

30 min cook time listed is just the approximate time for steaming & cooling the beets. Stacks themselves, only takes 5 mins to make! (You can pre-steam the beets and store in refrigerator ahead of time).You can also use several or just one variety of beets, depending on availability. When slicing beets, use the largest diameter (middle slices) for making stacks, so size stays consistent—I save the smaller slices for separate dish or salad!

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This only takes 5 minutes to assemble (if you pre-steam the beets), and frankly that’s faster than I can find my keys on most days. I love the bright acidity a little orange zest brings to the earthiness of these beet varieties. The red roots are the strongest in flavor, and the striped & golden were milder. I chose white balsamic vinegar because it’s a little lighter than the standard variety I use for dressings. Regular sea salt will work well, but I’m infatuated with these Artisan Lemon Sea Salt Flakes for finishing. Very subtle, and the perfect texture for topping a cold dish or salad. Aside from the fact this is ridiculously easy and beets are super healthy, if it keeps your kitchen cooler—it’s a winner!

Hope you enjoy these one night soon—stay cool out there!

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Southern Mint Julep

This southern drink is smooth, refreshing and as classic as the Kentucky Derby itself! Enjoy during the race or on any hot summer day.

Serves: recipe for 1, 8oz drink

Prep time:  5 mins

Total time:  5 mins

What to get:

• dozen fresh mint sprigs (some for making simple syrup & garnishing)
• 1 cup granulated sugar (for simple syrup)
• 1 cup distilled water (for simple syrup)
• 2 oz Kentucky Bourbon/per drink (I use Maker’s Mark Kentucky Bourbon)
• ½ oz water/drink
• crushed ice
• *silver julep cups, 8oz (optional)

What to do:

1. Pre-chill metal or mint julep cups in freezer.
2. Make simple syrup in small pan on stove by adding 1 cup water, 1 cup sugar with 3 mint sprigs, heating on low until sugar is dissolved, remove from stove & cool.
3. In a pre-chilled cup add ½ oz of the mint simple syrup (strained), and several fresh mint leaves (smashing them inside bottom of cup with back of a spoon).
4. Then add crushed ice to fill about ¾ way up glass.
5. Next add 2 oz Kentucky bourbon and ½ oz water and a fresh mint sprig for garnish.
6. Serve immediately, and repeat above for each drink.

Notes:

This is a quick drink to make, and I like to make the mint simple syrup ahead and store remaining in the refrigerator. The leftover syrup also goes great in iced tea (I keep a sprig of mint in the syrup when storing). Crushed ice makes this drink, so if you don’t have crushed ice maker, I just crush some cubes with a rolling pin!

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The ever-refreshing mint julep is the product of smooth Kentucky Bourbon, combined with the slightly-sweet spice of fresh mint leaves. Add a little sugar, some crushed ice, and we have a true winner. This concoction is perfect for cooling-off on a hot day—or to help you cope with all of the cash you just dropped to win-place-or-show—in either scenario, you’re sure to enjoy the day a little more. Luckily, this drink is easily assembled. Many make a version with granulated sugar, and others a simple syrup to sweeten the deal. I prefer to make a mint-infused simple syrup, and go heavy on the fresh mint garnish! A pre-chilled metal julep tumbler is a plus, and crushed ice an absolute must! You can use any quality bourbon whiskey, but in the spirit of being authentic, a Kentucky Bourbon is always my choice. I personally prefer a wheated bourbon over a rye (just because it is slightly softer and less sour), and in this case I chose Maker’s Mark, though there are many more expensive varieties I also fancy. This drink is served best on a hot day, in a very cold cup. Wait, is that the bugle call I’m hearing?!

Time to grab my julep & cross my fingers. Cheers to a great weekend, win or lose!

Betty Crocker has a recipe for these that’s been around for years. Theirs uses boxed potatoes, but I decided to create a version using fresh potatoes, parmesan, eggs, havarti and maple bacon. Breakfast all in one bundle! I think these would be great for an Easter brunch alongside virtually any dish, and we only need a few ingredients.

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5 from 1 reviews

Egg & Hash Brown Nests (bacon & havarti)

All the breakfast flavors you love, in one dish! Muffin tin egg nests are a great brunch or breakfast alternative.

Serves: 6 egg nests (one 6-well muffin tin)

Prep time:  25 mins

Cook time:  15 mins

Total time:  40 mins

What to get:

• 2 cups raw hash brown potatoes (not frozen, either bag of fresh or grated fresh)
• 6 eggs (large, but not XL)
• 3 strips maple bacon, crisped & chopped
• 1 clove garlic, minced
• ¼ tsp ground black pepper (finely ground)
• ¼ tsp sea salt
• ⅛ tsp paprika
• 1 Tbsp shredded parmesan cheese
• 6 slices Havarti cheese (small ~1 inch square slices, can use any cheese)
• *cooking oil spray (to coat muffin tins)
• *larger size muffin tin (with 6 wells, recipe can be doubled)

What to do:

1. Crisp slices of bacon in skillet, set aside and chop.
2. Preheat oven to 425 degrees.
3. Spray muffin tin liberally with canola or vegetable cooking oil spray (coating well bottom & sides).
4. In bowl combine shredded potatoes, parmesan, salt, pepper, paprika, minced garlic, stir well to coat.
5. To oiled muffin tin, press ~1/4 cup hash brown potato mix into each well, using hands to depress/form a ‘nest’ with potatoes evenly spread out on bottom & up sides to ‘hold’ egg.
6. Lightly spray top of potato nests with a little more oil.
7. Bake hash brown nests in 425 degree oven until browning (15-20 mins), check partially through cooking to make sure they’re not over-browning (if so reduce heat to 400, if not browning raise temp to 450—mine took longer, 20 mins partially at 450).
8. Remove browned nests from oven & cool completely in pan & reduce oven temp to 375 degrees.
9. To each browned nest, sprinkle ~1 tsp worth of chopped bacon (pressing bacon slightly down against bottom of potato nest to save room).
10. To bacon add small slice of the havarti cheese (or sprinkle any shredded cheese) just a little to coat, but not to fill well of muffin tin too high).
11. Carefully crack one egg into each nest (6 wells total), carefully to not spill/overflow egg white & also centering yolk in middle (they should be very full, but not overflowing the pan).
12. Bake eggs in nests until whites are cooked through and yolk is desired doneness (I like mine partially runny) ~15-18 minutes (check periodically and if cooking fast reduce oven temp to 350 and/or take out pans early).
13. Cool pan enough to handle and then using a knife carefully loosen edges of nests and with a small spatula carefully remove nests scraping bottom to make sure nest stays intact.
14. Serve warm!

Notes:

This recipe is easily doubled. Depending on the amount of moisture in the shredded potatoes you’re using, your cooking time to brown the nest will vary. I use a bag of fresh hash brown potatoes, pre-shredded at the store (refrigerator, dairy isle). These are easy and time-saving. Otherwise, you can shred russet potatoes, peel & grate for hash brown-style potatoes (in the latter case pre-baking the potato slightly helps with shredding, or use food processor attachment). Frozen variety have too much moisture so I never use. Make sure you spray oil the muffin tin really well, so the nests do not stick when removing from pan to serve. Continue to bake just the hash browns initially to achieve a golden brown nest (vary temp accordingly, avoiding scorching them). With one batch I began to see bubbles forming in the cooking egg white, so I used prong of a fork to dissipate them.
If you prefer your yolk to be firm & cooked-through, simply bake a longer, I prefer runnier yolks, so I just watched the egg closely as they cooked. Also, any cheese will work here!

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This took me a little trial & error at first. Initially I mixed melted butter with the potatoes, which resulted in a greasy not-so-nest of hash browns. By omitting the butter and raising the oven temp, I was able to get these little guys golden before the egg was baked inside. You could really use any cheese, or any additions for that matter—I’m planning to try proscuitto and spinach next time. I love that these are portioned for single servings, which couldn’t be more perfect—and festive—for this weekend’s Easter brunch.

May you enjoy the many gifts of this season, especially in the kitchen!

 Happy Easter!

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5 from 1 reviews

Irish Nachos (& Guinness Caramelized Onions)

You don’t have to have tortilla chips to enjoy nacho goodness! The dinnervine is using potatoes for this take on Irish Nachos loaded with toppings like our guinness caramelized onions, Happy Saint Paddy’s!

Serves: large skillet, enough for several

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

What to get:

• 2 russet potatoes (large, or 3 smaller, cut into ~1/3 inch slices, with peels)
• 4 strips bacon (cooked crisp & chopped)
• 1 sweet white onion (medium size, sliced thin—vertically into half circle slices)
• pinch of sea salt (for onions)
• pinch of ground black pepper (for onions)
• ⅓ cup fresh jalapeño, chopped finely (deseeded, I used ~2/3 of pepper)
• 1 cup Guinness, stout beer
• ~10 oz Irish Sharp Cheddarm sliced (I used Kerrygold & sliced mine thinly)
• 4 oz Irish Porter cheese, sliced (Cahills Original Irish Porter, if unavailable—substitute cheddar)
• ¼ cup cheddar cheese, shredded
• ½ cup sour cream (I use Daisy brand, light)
• 1 T fresh avocado, very ripe (to mix with sour cream, optional)
• 1 T green onion, chopped (green portion only)
• ⅛ cup pear tomatoes, halved or chopped (yellow or red varieties)

Seasonings for Baking Potato Slices:

• ¼ cup extra virgin olive oil (EVOO)
• ¼ tsp dried thyme
• 1 tsp fresh parsley, chopped
• ¾ tsp coarse sea salt
• ½ tsp coarsely ground black pepper
• ¼ tsp paprika
• 1 tsp fresh garlic, finely chopped

What to do:

1. In a large skillet cook bacon until crispy, remove from pan to set aside & reserve bacon grease (no more than ¼ cup, can do bacon ahead if you reserve drippings).
2. Preheat oven to 400 degrees.
3. In same skillet, preheat bacon drippings and add the sliced onions, stir to coat in drippings, add pinch of salt & pepper, and let cook on medium low for ~5 mins.
4. To onions add ¾ of the Guinness porter, stirring to combine & continue to cook/caramelize onions for another 10 mins, then add the chopped jalapeño & cook an additional 10 mins.
5. Add last ¼ cup of Guinness & continue to cook onion/jalapeño mix until liquid cooks out & onions area rich brown color & very soft/caramelized (~10 more mins), stirring occasionally.
6. Once cooked, remove from heat & set aside.
7. In a large mixing bowl add sliced potatoes, EVOO, and potato seasonings listed above, stir well to combine on all slices.
8. On a large foil-lined baking sheet (with a wire rack on top) arrange potato slices in a single layer and bake on 400 degrees for 30 minutes.
9. Increase heat to 500 degrees, and continue to cook potatoes until they begin to brown/become tender in center with fork, but brown on edges, then remove from oven & let cool slightly (to handle).
10. Reduce oven temperature to 400 degrees.
11. In a greased cast iron skillet/large rimmed dish, arrange Irish nachos by partially overlapping potato slices with cheeses (slightly on top of each other), around the circular dish.
12. Add the caramelized onion mix evenly on top/in-between rows of potato slices with cheese.
13. Sprinkle with shredded cheddar towards center/on top, then add some of the crumbled bacon.
14. Place skillet into oven & heat until cheese is thoroughly melted/potatoes are heated throughout (~5-8 mins).
15. Meanwhile in a small bowl mix add the ripe avocado & smash with back of spoon, mixing with sour cream, set aside (If no avocado, plain sour cream works well too).
16. Remove skillet from oven, allow to cool for a few minutes, then serve warm in skillet with sour cream on top (in center or on side as it may melt somewhat), then top with chopped green onion & cut tomatoes.
17. Serve with hot sauce or salsa, optional!

Notes:

You can fry the potatoes in oil if you prefer, but I prefer to bake. The texture of the potatoes are still soft with a firmer crisp edge, depending upon how thick you cut your potato slices. You can use any cheese, but I had a nice block of aged Irish sharp cheddar to use! The porter infused cheese was very good, but if you don’ find one, I would just add more shredded cheddar. This is best served right away, and you can add hot sauce or salsa to spice it up further!

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These are indulgent but very delicious. To be true to my Irish roots, I selected an aged Irish sharp cheddar, and also came across a tangy Irish porter cheese. The rich Gunniess is the perfect addition to help caramelize our sweet onion. We also add some jalapeño for a kick, and top with crunchy bacon, sour cream mixed with fresh avocado (green is the thing today), chopped green onions, and some fresh pear tomatoes. Hot sauce would also be a nice add-on. By oven-roasting the potatoes in herbs & fresh garlic, we’re infusing our spuds with maximum flavor (and we wouldn’t want it any other way on this holiday). 

So raise your pints up high! May you be lucky in good drink, good food, and good company!

We’re making the Southern-style, which are essentially a savory quick bread, with a soft center and golden-brown crust. You can literally have one morning, noon or night! Instead of topping these with gravy or adding a touch of honey (both commendable options), I went savory by adding cheddar cheese & chives! If the thought of making biscuits from scratch seems like a pain in the ass, I can assure you it’s pretty painless (and world’s better than the frozen variety or those from a mix). Unlike many traditional ‘breads’ we don’t need yeast to leaven these; therefore, we don’t have to wait on dough to rise. These are flour-based and with a few pantry ingredients, they’re on your table in about 10 mins! I even use my food processor to work the butter into the flour mix, which makes this faster . . . and the less obstacles between me and a biscuit the better!

Here’s how we do it:

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5 from 1 reviews

Cheddar Chive Buttermilk Biscuits

You can’t go wrong with savory buttermilk biscuits, especially if we add cheddar cheese and chives!

Serves: 3-inch biscuit cutter, yielded 12 biscuits

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

What to get:

• 2.5 cups flour (all purpose, and extra for working dough)
• ½ tsp baking soda
• 1T baking powder
• 1 tsp salt
• ¼ tsp ground black pepper
• 6 T cold butter (unsalted, cut into ~12 small chunks)
• 1.25 cups buttermilk (I used the reduced fat variety)
• 2T fresh chives, chopped finely
• 1 cup sharp cheddar cheese, shredded
• *butter for topping biscuit (optional)
• *Food Processor for cutting butter into flour (optional but recommended)
• *Piece of plastic wrap to work-out dough
• *biscuit cutter (I use one ~3 inches in diameter)
• *baking pan, cookie sheet or baking stone

What to do:

1. Place 6 tablespoons of the butter in the freezer for about 10 mins & preheat oven to 425 degrees.
2. Prepare a large cutting bored (or counter space )with flour for pressing-out dough.
3. In a bowl combine the dry ingredients (flour, soda, powder, salt, pepper) & whisk together until combined.
4. Remove butter from freezer & cut into small chunks.
5. In a food processor add flour mix and ‘cut’ the cold butter chunks into the mix by pulsing the processor until you have a fine, slightly-crumbly biscuit meal.
6. Return butter/flour mix to mixing bowl, stir in chives & cheese, then add buttermilk gently mixing with a spoon (only stir to combine & avoid over handling the mix, dough should be wet & sticky)
7. On floured board or surface, put dough in center & place large piece of plastic wrap on top, gently press the dough out into an even layer (~ ¾ of an inch thick).
8. Lift-up plastic wrap & fold dough over in half, place back the plastic on top and press out dough again until even (~3/4 of an inch thick).
9. Take round biscuit cutter dipped in flour and cut out biscuits (my dough yielded 12), you can work together scrap dough to cut out additional biscuit rounds.
10. Place biscuit rounds on a non-stick cooking sheet sprayed with oil, with edges touching all together.
11. Bake in a pre-heated 425 degree oven for ~13-16 mins (less time of making smaller biscuits, more if giant size!), or until outsides are lightly browned & slightly firm to touch, avoiding over-browning.
12. Cool biscuits slightly on pan, serve warm.

Notes:

This is easy to make especially if using a food processor which takes less time to cut the cold butter into the flour mix, and does it more evenly. Though you can do this step by hand. Avoid over-handling dough, can make biscuits more dense and not as fluffy in texture. Also, watch biscuits in oven to make sure they’re not over browning so they’re not hard. Traditionally I bake my biscuits on a non-stick cookie sheet grouped together (edges touching), which makes them a little softer. If you bake them separated-out, they will be crispier on edges (I do this if I make breakfast sandwiches out of them). Pressing-out the dough with Glad brand, Press’N Seal makes things a lot less messy, and then you don’t get your hands completely sticky!

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If you want to make plain biscuits, this recipe is great sans the cheese & chives, but cheddar really does make everything better. These would also work well with Pepper Jack for a little kick. I make them often and love to have in lieu of dinner rolls. They’re moist, flakey and go great with soups of all kinds, not to mention breakfast sandwiches—the palatable possibilities are endless. These are bound to be a household favorite, Happy Friday to you!