Chilled Corn & Basil Summer Soup

I never believe it when people say "I'm too hot to eat!"  How could that be true?  Ok, maybe some days are too hot for meatballs and Chianti but... well, is that even true?   

Now, "I'm too hot to cook"  I get.  Hanging over the grill or the stovetop is not ideal during a heat wave.  This little chiller resolves that issue.  It also answers the old summer time question of "what do I do with all of this corn and basil?"  Its delicious and satisfying too.

Heres what you'll need for 4 small bowls:

• 4 ears of corn, cooked (we roasted ours, but boiled is just fine)
• 1 lime, juiced
• 1 clove of garlic, minced
• 1 cup milk (fat content, your choice... we use whole organic milk)
• 1/4 cup of chopped fresh basil, plus more for garnish
• salt & pepper
• olive oil, for garnish

Equipment:  Standard Blender or Immersion Blender

Here's what you'll do:

1.   In a large bowl, combine the kernels from THREE ears of corn, (reserve the kernels from one ear for later), lime juice, minced garlic, milk, chopped basil, salt & pepper (about 1/4 tsp each).

2.  Blend everything together until you achieve your desired consistency.   Add more milk if you wish.   Taste for proper seasoning.

3.  Once youre finished blending, stir in the kernels from the last ear of corn.   Chill for at least an hour before serving.   Ladle into bowls and garnish with basil and olive oil.

Stay cool.

xo & a pinch,

Kelly

Arnold Palmer Bar

For my step-son's 16th birthday celebration, we created an Arnold Palmer bar.   Iced tea, lemonade, ice and fruity add-ins!  Its hardly a recipe.  We didn't even brew the tea or squeeze lemons, but tiny effort sometimes bears festive results.  The birthday boy loved it. He loves a good Arnold Palmer and he's actually a golf caddy, so perfect!

For our bar, we had a pitcher of lemonade, a pitcher of iced tea and ice.   For our add-ins we chopped fresh cherries, raspberries and peaches.   We sprinkled a bit of sugar on them so that they macerate and get a little saucy.  We also sliced lemons & limes and picked mint from the garden.  The Ball jars are perfect for this because you do your little prep-work early, cover them up for the day, twist them open when your ready to set up and Voila! Instant Iced Tea Party! 

What add-ins would you use?

Oh, and did you know that a vodka-spiked Arnold Palmer is called a John Daly? 

Happy Summer!

xo & a pinch,

Kelly

Stove Top Clam Bake

It was a gorgeous summer weekend here on the Jersey Shore.  From Friday to Sunday, we were in swim suits, slathered in sunscreen, eating ice cream and burgers, swimming, playing games, enjoying time with family and friends.  For us, its what summer is all about and we are truly grateful for these wonderful times. 

On Saturday, we celebrated my step-son's 16th birthday and this is what we served- a back yard clam bake!  All the deliciousness with no sand in your pants!  

Once you clean your seafood and do your chopping, it only takes about 30 minutes before you have a knock-out classic New England clam bake from your stovetop.  The end result is totally festive and shouts out "HAPPY SUMMER!" 

Heres what you'll need to generously serve 8-10 people.  We used two large platters. Only one is pictured here:

• 6 dozen clams, washed
• 4 dozen shrimp, shelled and deveined
• 4 polish kielbasa, chopped into chunks (we used Hillshire Farms)
• 10 ears of corn, husked and halved
• 3 lbs of red potatoes, chopped into 1 inch chunks
• parsley, a large bunch, chopped
• garlic,  5 large cloves, chopped
• 1 bottle of white wine
• 1  28 oz. box of chicken broth or seafood stock
• Old Bay seasoning, 1 tsp
• red pepper flakes,  1/2 tsp
• 1 lemon, sliced
• salt, 1 tsp

1.   In a very large pot, over high heat add wine, stock, garlic, Old Bay, red pepper flakes, salt, 1/2 of the parsley.  Bring to a boil.

2.  Add potatoes, corn & kielbasa. Cover to cook for 10 minutes.

3.  Add shrimp. Cover and cook 8-10 minutes until opaque.

4.  Stir everything and add clams. Cover for 10 minutes or until clams are opened.  

5.  To serve, use a large slotted spoon to scoop everything into a large serving platter.   Spoon some broth over the entire dish.  Garnish with lemons and parsley.

6.  Accept kudos, compliments and maybe even, applause from your guests.

Enjoy!

Happy Summer!!

xo & a pinch,
Kelly

Planter's Punch

There's nothing like that dusting of nutmeg over an icey rum- spiked punch that transports you right into island mode.  Make a pitcher, sit back, sip & dream...

For a Pitcher, about 8 drinks:

• 16 oz dark rum
• 1 oz Cointreau
• 12 oz orange juice
• 12 oz pineapple juice
• 4 oz lime juice
• 4 oz agave
• 1 oz grenadine

Fill a large pitcher with ice.  Add the above ingredients and stir.  Garnish each drink with orange slices, maraschino cherry and a sprinkle of nutmeg.

xoxo Cheers!

Measure & Pinch

Tomato Mango Gazpacho

A perfect pool-side snack or light lunch.  We love gazpacho.  This is a sweet, tropical variation inspired by Pam's mango salsa.

Tomato & Mango?  I know, sounds weird, but it really works.  Think mango salsa, chilly and on a spoon... its delightful!  

Gazpacho is the perfect way to fill up on good-for-you raw fruits and vegetables.  This one introduces mango to the mix.  Mango is my most favorite fruit.  (all apologies to my daily blueberries).  Mango's tropical sweetness adds a wonderful dimension to this slightly spiced gazpacho.  Its chilled and refreshing and as it rests in your fridge, it just gets tastier.  Make some today and enjoy it all week.  

What you'll need:

• 6-8 tomatoes, chopped
• 1/2 red onion, chopped
• 1/2 cucumber, chopped with the peel on
• 2 ripe mangoes, chopped
• 2 limes, zest and juice (we use a microplane to zest our citrus)
• 3 garlic cloves, minced
• 3 tbsp red wine vinegar
• 2 tsp hot sauce
• 2 tsp olive oil
• 1 tsp red pepper flakes
• salt & pepper

What you'll do:

Combine all of the above items in a large bowl.  Toss everything together and taste a few bits to be sure its on your level with salt and spice.   Then, blend everything.  I use a standard kitchen blender on the "pulse" setting until I get a small chunks.  I do it in batches and combine the blended gazpacho in a large Tupperware.  Be sure to CHILL your gazpacho at least one hour before serving ( a very important step ).   Garnish with cilantro and lime. 

xo & a pinch,
Kelly

Repost: Lemony Pasta Salad with Arugula and Parmesan

We make this salad or something resembling this salad almost every weekend in the summer.  Its vibrant, delicious and versatile.  We sometimes use cavatappi or spiral pasta.  We sometimes add peas or green beans, but the base is always the same.; pasta, arugula, parmesan and a lemon- Dijon dressing.  Its a crowd-pleaser.  There is something about the fresh lemon and pasta together that's really addictive and comforting.  Its a great accompaniment for any BBQ.  Here it is... feel free to change it up and make it your own.

• I box of pasta (bow ties, spirals, cavatappi)
• 1 bag of baby arugula, about 2 cups
• 1 lemon, juice and rind
• 1 tbsp. Dijon mustard
• 1 splash Worcestershire sauce
• olive oil, about 2 tbsp
• parmesan, about 2 tbsp. for garnish
• salt & pepper
• OPTIONS:  1 cup of baby peas (my favorite) or green beans 

1.  Cook pasta according to package instructions in salted water.

2. Drain pasta, stir in a swirl of olive oil and let cool.   (Don't run under cold water, just let it cool)

3.  To make the dressing, in a medium bowl whisk together the rind of the lemon (we use a microplane), the juice of the lemon (no pits!),  the mustard, Worcestershire, salt & pepper.  Add olive oil, whisking until completely combined.  Taste for seasoning.

4.  To assemble the salad, toss together the pasta, arugula and dressing.  Mix in freshly grated parmesan and add some to the top for garnish.

Let us know how you make yours!

Happy Summer!

xo & a pinch

Kelly

Red, White & Blue Salad

Could this be prettier? And, perfect for the 4th of July! 

Once again, we're mixing fruit and cheese- the ultimate combo that tastes great in any variation... any variation.  Apple & Cheddar,  Strawberry & Feta, Cherries & Gorgonzola, Pear & Blue Cheese... Tomato & Mozzarella!   We have many of these delicious couplings on our weekly menu & on this blog.  We dare you to try it... any fruit, any cheese.  Try it and report back.

This salad is taken to the next level with blueberries, strawberries and goat cheese.  A fantastic mix of flavors and colors- very patriotic.  win-win! 

This may sound strange, but I have sentimental feelings about this dressing.  Its truly my favorite and an ode to my food hero, the wonderful, Ina Garten. There are few staples in my kitchen and one of them is Ina's book collection. This dressing is a version of hers so, if you love it (you will), give a virtual hug to Ina Garten and check our her cookbook collection. 

My salad: 

• The mesclun mix in the plastic container, not the bag (it's a portion thing, nothing else) 
• 1 pint of blueberries
• 1/2 pint of strawberries ( quartered )
• 5 oz log of goat cheese (wait until the last minute to pull it out of the fridge, you want it cold when you crumble it 
• 3.5 oz bag of Pecan Pieces (honey roasted) 
• And, of course, 1/2 lb of bacon (optional)

When you put the salad together, the best bet is to layer it (I do two layers) that way it looks nice but, when you mix it you increase the chances of everyone getting a scrumptious bite!) 

And, my take on Ina's dressing: 

• The juice of one large orange
• One teaspoon of the orange's rind 
  • (use a microplane or other grater and remember if you see white, you've grated too much!)
• One teaspoon of Dijon Mustard 
• One tablespoon of Mrs. Butterworth's syrup
• Kosher salt & pepper to taste
• Olive oil (between 1/4 and 1/2 cup

Mix the first 4 ingredients, then salt & pepper, give it a taste. Now, stir in oil, whisking whisking feverishly. Taste it. If you love it, you're good to go. If you don't, add salt if you still don't love it, squeeze more orange.

Hugs & happy 4th,

xo Measure  

The Pamelita Pico

One of Kelly's favorites is my pico de gallo.  Its such a staple around here, we were so surprised that it wasn't on the blog as we were celebrating M&P's first blog-birthday!

It's a quick and easy recipe that everyone can make all summer! Actually, you can make it any time of year, as long as the tomatoes in your grocery store don't look like plastic!  (see insta video!)

We coined the phrase "pamelita pico" in honor of my friends in Mexico City who nicknamed me "pamelita.." Love & miss them. 

What you'll need for a party of 4-6 people. 

• 5 plum tomatoes
• 1 small white onion
• 1/4 cup finely chopped fresh cilantro 
• 1 lime (zest, not juice) 
• Kosher salt
• Fresh ground pepper
• 1 jalepeno pepper (only if you like it spicy!) 

The key to the salsa is ensuring that you've cored and seeded the tomatoes. I know, it's counter intuitive but, it's the way to do it. Cut the tomato in half lengthwise, scoop out "the guts!" 

Chop up the tomato into little baby pieces. Do the same with the onion, tiny little pieces. Finely chop the fresh cilantro, unless you like a loose chop and mix together in a small bowl.

Add the zest of one lime, salt and pepper to taste. 

If you like it hot, use 1/2 or 1 whole jalapeno pepper finely chopped into baby pieces. 

Voila! It's best if it sits in the fridge until you're ready to serve it with tortilla chips. 

If you're daring you can make your own chips, too! All you need is corn tortillas, corn oil and tons of salt! 

A recipe for another day... 

Enjoy, xo

Measure 

Cucumber Gin Rickey by Guest Bartender, Joseph

Kelly's nephew, Joseph is our Guest Bartender today!   Joseph loves to shake up a good cocktail and this one is worth sharing.  Its refreshing with a little zing! We love it.

Joseph says: 

This recipe is a twist on the original Gin Rickey (2 parts Gin, 1/2 part lime juice and club soda). The addition of cucumbers and fresh mint make this a cool and refreshing drink for when the weather gets warm.  Instead of club soda we use Ginger Beer, Ginger Ale's assertive older brother, to add a spicy kick.

Tools:

Shaker, Muddler or wooden spoon, and a Pint Glass

Ingredients for two drinks:

• 4 Parts* Gin
• 1 Part Lime Juice
• 6 Slices of Cucumber (plus 2 more for garnish)
• Handful of Fresh Mint Leaves
• Ginger Beer

 * A part is an equal portion of a drink recipe, for this recipe I used the larger end of a jigger (1 1/4 oz) so 4 parts Gin would equal 5 oz. You can use shot glasses (1 1/2 oz) or single ounces as long it's consistent.

Steps:

1. Add mint, cucumber (reserve a few for garnish), and lime juice to a shaker.

2. Muddle ingredients until thoroughly crushed.

3. Add gin and then ice to above the level of liquid and shake vigorously for about ten seconds.

4. Strain into pint glass full of ice cubes, top with ginger beer, and garnish with cucumber and some mint leaves.

Refreshing and delicious.  Thank you Joseph!

Joseph has also been a Measure & Pinch Guest Home Chef.  Check out is Fresh Mozzarella recipe (click here).

xo

Measure & Pinch

Honey Peach & Bourbon BBQ Sauce

It was the Kentucky Derby, so of course we got the Maker's Mark out!  We added little heat and a little sweet to our traditional homemade BBQ sauce and Giddy Up! 

Here's what you'll need:

• 5-6 fresh peaches
• 2 cups Ketchup
• 1/2 cup Apple Cider Vinegar
• 1/2 cup molasses
• 1/2 cup brown sugar
• 1/4 cup Spicy Brown Mustard
• 2 tbsp honey
• 4 garlic gloves, minced
• 1 tsp red pepper flakes
• 3-4 shots of Bourbon Whisky
• 1 tsp hot sauce 
• 1/2 tsp salt
• 1/2 tsp pepper

Here's what you'll do:

1.  In a large pot, bring water to a simmer.  Add peaches and continue simmering for 5 minutes.  Remove peaches from water and let cool.  

2.  Peel cooled peaches and coarsely chop.

3.  Whisk all of the ingredients in a medium sauce pan and let simmer on low heat for 20 minutes. The longer it simmers, the better it is.  Let it cool completely before you transfer to a food storage container.  I usually just let it sit on the stove in the pan.

(TIP:  before measuring the molasses, spray your measuring cup with non-stick spray. This way it wont live up to its name when you  p  o u r  it  o  u t...)

Like most BBQ sauces,  brush your homemade BBQ sauce on meat toward the middle to end of your cooking time.  If you brush it on before grilling, it will burn before your meat is cooked.  

Best BBQ wishes,

Measure & Pinch

Chicken Tomato Basil Skillet

I made this on a rainy, chilly week day last week and when my husband came home from work, the house smelled heavenly.  Tomatoes, basil and garlic are an obvious dream team, but simmering them in a pan creates a fresh,  fragrant summer sauce.  Pete looked over at the stove and said "Oh no, I'm going to eat this entire thing."  

Maybe it was a long, chilly workday, or maybe its just all of our favorite things, bubbling and saucy in a warm skillet.  What makes me happy is that we can eat the whole thing because this dinner has none of the fat or carbs that you'd get in a traditional chicken parmesan and only one pan to wash!

Here's what you'll need:

• 6-8 chicken cutlets
• olive oil, 2 tbsp
• basil,  about 1/2 cup chopped, plus extra for garnish
• 6-8 fresh plum tomatoes, chopped
• salt & pepper
• garlic, 2-3 cloves chopped
• chicken broth or white wine, about 1/4
• mozzarella cheese, shredded 1/2 cup  (part-skim, if you wish)

1.    Season chicken cutlets with salt & pepper.   Pre-heat oven to 350 degrees.

2.   In a large skillet over medium high heat, add olive oil.  When it shimmers, add chicken and brown on each side.  About 3-5 minutes each side.   Transfer to plate to rest.   Cook in batches, if necessary to avoid crowding the pan. 

3.  In the empty skillet (no need to wash or wipe out) add garlic, tomatoes and most of the basil.  Season generously with salt & pepper.   Cook until bubbly and reduced, about 10 minutes.  Add broth or wine to loosen the sauce. 

4.   Return the chicken breasts to the pan, in the sauce (ok to crowd now).  Place the skillet in the oven and bake for 10-15 minutes until bubbly.   In the last 5 minutes, sprinkle mozzarella on the chicken.  

5.  Remove from the oven and let stand for 5 minutes before serving.  Garnish with chopped basil.  

The kids love it too!

xo & a pinch,

Kelly

Guest Home Chef: Delia

Delia (a.k.a "Nonna" to my boys) is our Guest Home Chef this month.  June, the month when summer begins, roses blossom and cocktails are chilling because CHEERS, ITS NONNA'S BIRTHDAY!!   

I have been friends with Delia for nearly 20 years.  We've been through it all; the great and the terrible.  I have been so lucky to have her my by side, always supporting me on my worst days and the most wonderful days.  She was in the audience at my law school graduation, cheering me on.   She stood by me when I married my husband, holding my bouquet.  She was there when we celebrated my baby's first birthday, congratulating me for making it through my first year as a mom!  - always supporting me and loving me.  When she met Pam for the first time, they hit it off splendidly.  Of course they did. I am girl-friend rich.  I am lucky.  I dont know why, but I am lucky.

This is a giant statement, but every word of it is true:  Delia has taught me more than anyone else in my entire life. 

Fashion, love, trust, food, friendship, honesty, raising babies-to-teenagers-to-adults, Brooklyn- then & now,  aging gracefully and beautifully (she attributes it all to olive oil!) but the best, most useful advice is her "take a breath"....   Her words breeze through my busy, worried brain most days.   "Just take a breath."   When life feels crazy,  I think of her, take the breath, straighten my back, chin up and move on.   Those words just work for me.    I dont know why, but I am lucky.  I swear, God touched my little head when Delia decided to be my friend. 

Now, about the food...

Delia is from Salerno, Italy but has lived in Brooklyn her entire adult life.  To her, cooking is a natural talent, perhaps the result of life-long lessons from her mother, Asunta (who deserves her own blog post, website, cookbook, etc.- for another time).   I think Delia's talent comes from her heritage, but also from her  impeccable taste.  She loves things simple, fresh and clean.  She loves beautiful, fresh food in its natural form.

There are so many dishes that we could show you here, but her linguine alle vongole is just so perfect.  Its so Delia!   It took us forever to get this "recipe" from her.   Whenever we would ask her, she'd say "just rinse the clams over and over" and "only parsley".  She is without question, a "pinch."

A few notes before you start:

• Wash, wash, wash the clams as many times as you can, and then do it five times more.
• The key to perfectly cooked claims is using a shallow pan with a glass top (so that you can see them open).
• Don't be shy with the olive oil in the beginning and the parsley at the end.

1.      Do a "heavy pour" of olive oil in the pan.  (about 5 tbsp) over medium high heat.

2.     Add 6 large garlic cloves, chopped to the oil and let cook 2-3 minutes.  Add about 1/2 cup dry white wine.

3.      Add about 1 lb of vongole clams. Add about a dozen little neck clams. Add 1/2 cup of roughly chopped parsley. Cover and cook about 8-10 minutes or until they open.  Keep an eye on them, through the glass lid.   (while sipping your wine)

4.   Remove from the heat and pour over cooked linguine.  Top with chopped fresh parsley.

Ahhh, take a breath.

We interview our Guest Home Chefs using a modified version of James Lipton's questions from The Actor's Studio because after all, you are a Star in your own kitchen!

M&P:    What is your favorite food?

Delia:    Pasta

M&P:    What is your least favorite food?

Delia:     Liver

M&P:     What turns you on?

Delia:     Good wine.  A great dinner. 

M&P:    What turns you off?

Delia:      Rude people 

M&P:    What or who inspires you to cook?

Delia:    My mother.  My children. Family. 

M&P:     What is your favorite drink?

Delia:     Champagne.

M&P:    What profession would you like to attempt?

Delia:      Restaurant owner. 

M&P:     What profession would you wish not to attempt?

Delia:       Traffic cop. 

M&P:     If Heaven exists, what do you wish to hear God say to you when you arrive to the pearly gates:

Delia:     "So happy to have you here"

Thank you Del, for being an important and beautiful part of our family!

We love you!  Happy Birthday! 

tanti baci!

Measure & Pinch

SIsters by blood and love:  Delia, Kelly, Denise & pamela

Crabby Baby Peppers

Its a crab cake in a little bite sized pepper and its perfection.  Some things just naturally go together.  When this happens, you find yourself taking all sorts of culinary credit, when really, all the glory is owed to the ingredients- especially that little nibble of bacon on top!

Heres what you'll need:

• 1 lb lump crab meat
• 1 tsp Dijon Mustard
• 1 tsp dry mustard
• 2 shakes of hot sauce
• 4 shakes Worcestershire sauce
• 2 eggs
• juice of 1/4 lemon
• 1 tsp chopped parsley, reserve some leaves for garnish
• 2 tbsp. tiny diced red pepper
• 1/2 cup of bread crumbs
• 1 tsp Old Bay seasoning
• lemon wedges for garnish
• 12-15 baby peppers
• 4 strips of bacon, chopped, fried and drained on paper towel  (the bacon is for garnish only and purely optional... do it though. Its delicious)
• salt & pepper

For our version of remoulade: 

whisk together the following ingredients:

• 1 tsp ketchup
• 1 tsp mayo
• 1/2 tsp Dijon mustard
• 1/2 tsp relish
• paprika, a dash or two
• juice of 1/2 a lemon
• salt & pepper

What you'll do:

Preheat oven to 350 degrees

1.   In a large bowl, combine mustards, hot sauce, Worcestershire, salt, pepper, eggs and lemon juice.

2.  Add parsley, crab, diced peppers and bread crumbs.  Season with Old Bay, salt and pepper and toss together.  Let rest.

3.  Meanwhile, halve the baby peppers, removing seeds and ribs.

4.  Stuff/top each raw pepper half with about a tablespoon of the crab cake mixture, more or less depending on the size of the pepper.    Place stuffed peppers on cookie sheet and place in the oven.   Bake for 15-20 minutes or until peppers are softened and the crab cake is browned.

5.  Garnish as you'd like:  bacon, lemon, parsley and remoulade.

Cheers!  Happy Weekend!

xo

Measure & Pinch

Cherry Gorgonzola Salad with Pistachios

I love any salad with fruit and cheese.  I believe that you can combine almost any fruit and any cheese and it  will make a delicious combination.   We've tried many here at Measure & Pinch.

Strawberry  +  Feta  =  Fantastic!

Blueberries +  Goat  =  Great!

Apple + Cheddar = Classic!

Here we have the bold flavors of fresh bing cherries and a salty bite from the gorgonzola.  This salad is a nice addition to any Mediterranean inspired dinner.  This weekend, we had it with grilled beef tenderloin that was seasoned with fresh garlic and rosemary.   This salad was the perfect companion.   The spicy arugula, pistachios and red onion are also joined the party, so we dressed this salad simply;  olive oil and lemon, salt & pepper.

• Bag of arugula
• 1/4 cup of pitted fresh cherries
• 1/4 cup of crumbled gorgonzola
• 1/4 cup of shelled pistachios
• red onion slices, 5-8 rounds (soaked in chilled water, to remove the bite)
• lemon, juice of entire lemon
• olive oil, about 2 tbsp.
• salt & pepper

Combine arugula, cherries, cheese, nuts, onion in a large bowl or serving platter.  Add lemon, oil and season with salt & pepper.  Toss and eat.

We hope it was a great weekend and a nice start to the summer!

xo Measure

Green Goodness

If you've read a word of this blog, you know that we think that adding cilantro and lime to anything makes it delicious.  Chicken, potatoes, shrimp, pork,  any taco, vegetable or fruit-  add a sprinkle and spritz of my green friends and you've got a party. 

This is a staple salad at the Measure & Pinch kitchens.  Its chopped green apples, cucumbers, avocado, salt & pepper, and of course toss with a sprinkle of cilantro and a spritz of a lime. 

Try it.  They don't disappoint.  We promise.

xo & a spritz of lime,

Pam & Kelly

Cooking Light: Caribbean Grilled Pork with Pineapple Salsa

Cooking LIght magazine is a favorite of Measure & Pinch.  It is always chock full of recipes and our favorite part- great pictures along with almost every recipe.   We get a ton of inspiration from it (when we have a chance to read it!).  On my recent vacation with my husband, I didn't bring a "beach read", rather I couldn't wait to get back into my favorite magazines.  I brought Cooking Light April and May editions.  I read them cover to cover on the flights and came home fresh and ready to make... Caribbean Pork!   The funny part is, I was so tired from traveling, that Pam made this for me & the boys while I watched and sipped a Painkiller! (see our last post)

Pam & I always let you know where we are coming from; some recipes are "adapted from.." or "inspired by."  This one, we call an "inspired lift".  We changed a few things, like the salsa ingredients and method, but we lifted the pork recipe to the letter.  Ultimately, we love Cooking Light's idea of serving the jerk spiced pork on a bed of tropical sweetness.  It's really wonderful.

• 1 lb pork tenderloin, cut in half crosswise
• 4-5 slices of fresh pineapple, chopped (about 1 cup)
• McCormick's Caribbean Jerk Seasoning, 1 tbsp
• 1 tomato, chopped
• 3/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp. olive oil
• salt & pepper
• lime, zest and juice
• 1 red pepper, sliced

For the salsa:

Combine the pineapple, pepper, tomato, red onion, cilantro, lime (zest and juice) in a bowl.  Season with salt & pepper to taste.  Let rest while you cook the pork.  When the pork is ready and rested,  pour salsa onto serving platter to create a bed for the sliced meat.

For the pork:

Preheat grill or grill pan to medium high heat.  Rub jerk seasoning, salt & pepper over the pork.   Grill 12-15 minutes, turning occasionally.  Take off of the grill and cover with foil.  Let rest for 5 minutes.   Slice and serve on top of salsa.   Do a final season with salt (if you wish) and lime juice.  

Thank you Cooking Light for your endless inspiration for healthy meals.  Thank you Pam for executing this great dinner and thank YOU for reading!

Enjoy your weekend!

Measure & Pinch

Pam & Kelly

The Painkiller

My husband and I spent an entire.  week.  alone. with.  no.  kids in St. John USVI, or as I call it Caribbean Heaven.   We drank many of these luscious babies, right on the beach.  When we returned home to our real lives & all that includes, these were the best medicine.

Heres what you'll need for 4 drinks ( yes, 4. you'll drink them):

• 12 oz of dark rum
• 4 oz Coco Lopez cream of coconut
• 16 oz pineapple juice
• 8 oz orange juice

Pour over ice, shake.  Top with ground nutmeg and garnish with an orange.

Feel better,

xo & a pinch,

Kelly

Cinco de Mayo Salad, Arranged

It was Cinco de Mayo weekend 8 years ago when I moved from the city to the suburbs.  That weekend I missed our annual May 5 Girls night out.  We would always start at Tortilla Flats in the West Village, where we'd  get pitcher after pitcher of margaritas. The laughter would begin quickly, then the dancing...  and the night would usually end ... on May 6.  (ouch!)

I was sad to leave the city and my girls, but as it turns out, we have all moved on to quieter living.   On Cinco de Mayo, we are no longer girls out on the town, rather moms making tacos for our kids and salads for our friends!   Still fun & festive, just a bit more... arranged.

Here's what you'll need:

• Romaine Lettuce, 1 head, washed and chopped
• 1 red pepper, chopped
• 1 orange pepper, chopped
• cherry tomatoes, 1 cup chopped
• corn, 1 cup, fresh or frozen
• black beans, 1 cup
• cumin, 1 tsp
• chili powder, 1 tsp
• 1 avocado, chopped
• 1/2 cucumber chopped,
• scallions, 2-3 chopped
• cilantro, bunch
• limes, 2-3
• olive oil 2 -3 tbsp

For the dressing:

• lime, 1 juiced
• agave nectar, 1 tbsp
• cilantro, 2 tbsp. chopped
• salt & pepper
• olive oil 1/4 cup

1.   In a small bowl, toss the red peppers with salt, pepper and a drizzle of olive oil.  Place on half of a large sheet pan.   In the same small bowl, toss the orange peppers the same way and place on the opposite side of the sheet pan.   Roast peppers in a 350 oven for 10-15 minutes or until desired doneness.  (we like them with a little bite)

2.  Meanwhile on the stovetop in a small pan, saute corn with salt, pepper, pat of butter until warmed through.

3.  In a separate small sauce pan, heat black beans over medium heat.   Add cumin, chili powder, salt & pepper.

4.  In a small bowl, combine chopped cucumber, scallion, 1 tbsp. chopped cilantro, juice of 1/2 a lime, salt & pepper.

5.  Let all cooked food cool a bit, then arrange your salad.  Create a bed of lettuce with the romaine.  Add your stripes with peppers, corn, avocado, cucumber salad, beans, chopped tomatoes.   

6.  For the dressing, whisk the lime juice, agave, salt, pepper, olive oil and chopped cilantro.  Serve the dressing on the side or pour over the salad. 

There are so many possible variations for this salad.  Have fun everyone! 

& special salty margarita cinco, cinco kisses to my girls!

xo & a pinch

Kelly

Slow Cooked Sirloin Chili

Here's something I thought I'd never say:

"There's nothing like a warm bowl of chili in the middle of spring" 

We are officially unfriending Miss Mother Nature.   That's all I'm saying. 

In the meantime, we'll be enjoying this delicious chili, under our cozy blankets...waiting.

Here's what you'll need:

• about 2 lbs sirloin, cubed
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 orange pepper, chopped
• 4 cloves garlic, chopped
• olive oil, 2 tbsp
• black beans, 15 oz can, rinsed
• kidney beans, 15 oz can, rinsed
• crushed tomatoes, 2 28 oz cans
• beef stock, 2 cups
• beer, 1 bottle, any brand
• cumin,  1 tbsp
• chili powder, 2 tbsp
• cayenne pepper, 1/2 tsp
• red pepper flakes, 1/2 tsp
• salt & pepper
• cilantro,  shredded cheddar, sour cream for garnish

What you'll do:

1.   Over medium high heat in a skillet, heat olive oil.  Add meat and season with salt and pepper.  Brown the meat on all sides, 5-8 minutes.

2.  Pour meat into the slow cooker.  Add all chopped vegetables, beans, spices, beer and beef stock.  Stir all ingredients.  Set on low for 8 hours.

Top with shredded cheddar, cilantro or sour cream.

Its warm, fragrant and spicy, just like spring should be.  Still waiting...

xo & a pinch

Kelly   

Pork (or chicken) Dumplings in Lettuce Wraps

Who needs wontons when you can use lettuce? 

I think we explained this already but, when I lived in the Bay Area I learned how much I loved Asian cuisine. Also, boot camp at Stanford University's campus, the avocado tree in my backyard, perfect weather, the Blue Angels in October, Betelnut in San Francisco, Tamarine in Palo Alto.... ok I digress...)  

Anything Asian, I'm in. 

I started thinking I should really make more Asian food but, how to do it a little more healthy would be key. Fortunately for me, the Food Network was on in the background! And, I think it was Giada that inspired me to start with potstickers, yum! I could eat 100 of them at a time but, alas they are wrapped in dough which right now is "off limits" for me & Kelly. We're doing so well on our weight loss campaign! 

No dough, use chicken, voila! Enclosed is a recipe for healthy potstickers you can enjoy eating, guilt free! 

The ingredients are:

• 1 carrot, peeled & grated,
• A two inch piece of ginger, peeled & grated,
• 1 shallot, peeled and grated,
• 1 pound of ground chicken (or ground pork if you have a preference)
• 4 garlic cloves, peeled & minced (i use my garlic press)
• 3 oz of shiitake mushrooms, remove the stems, chop into small pieces
• 3 tablespoons fresh mint leaves, reserve one for topped
• 1 fresh egg 
• 1 tablespoon fish sauce
• 1/2 tablespoon agave nector
• One head, iceberg or butter lettuce, cut in half and peeled off into "wraps"

The cool thing about this recipe is it's really easy. Put all the ingredients listed above, only 2 tablespoons of the mint leaves, into them into a mixing bowl. (Imagine making meatballs) Just mix everything together gently, including the fresh egg. Gently mix. 

Once mixed, roll them lightly into 3 inch long oblong shapes. Place them on a cookie sheet and preheat your oven to 450 degrees. Cook either for 15 minutes. 

Place the iceberg or butter lettuce wraps on a plate and place the oblong yummies on top to serve. Top with a few chopped mint leaves.

Dipping sauce is a requirement for this to be perfect. 

• 1 cup of soy sauce 
• 1/4 cup of rice vinegar
• 1/2 piece of ginger, use the microplane to get them pieces very small
• 3 scallions chopped tiny, tiny

Enjoy & thanks for the inspiration, Giada! 

If you have favorite Asian recipes, I'm all ears!  xo Measure