Repost: Oven Roasted Shrimp "Fajitas"

I called these "fajitas" rather than just fajitas because I don't want to you to think I don't know what fajitas are, or that I've never experienced a waitress rushing to my table with a sizzling pan in one hand and clearing the way of gawking diners with the other hand.   Fajitas are almost any combination of meat and vegetables served on a HOT, SIZZLING, iron skillet... not these though.

I am not a fan of receiving still-cooking food at a restaurant.  Finish it in the kitchen and bring me a nice, normal, quiet plate of food.  

I am, however, a huge fan of the following series of week night events:

1.  Enter cozy home

2.  Get dinner started and into the oven

3.  Get comfy  (sweats, slippers, remove make-up & princess jewels)

4.  Get assorted chores started; ie Kindergarten homework, empty and refill back packs, lunch bags, unload dishwasher,  etc. etc. etc. etc. sigh   .... (start smelling delicious dinner cooking)

5.  Set the table because dinner is ready!

6.  EAT

7.  Wash ONE large pan.

8.  Finish above various chores and Good Night.

This recipe is the easiest and makes a tasty, healthy weeknight dinner.

Here's what you'll need:

• Shrimp, 15-20 peeled and deveined.   (if frozen, defrosted)
• 4-5 Assortment of red, yellow, green, orange peppers, chopped (smaller if you want them cooked soft, larger if you don't mind "al dente" vegetables)
• 1 red onion, chopped
• 1-2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cayenne
• cilantro, small bunch chopped, reserve some for garnish
• olive oil, drizzle (about 1  tbsp.)
• salt & pepper
• lime, juice
• tortillas, flour or corn - or lettuce wrap.
• cheddar cheese, shredded for topping

Heres what you'll do:

1. Preheat oven to 400 degrees.  Toss peppers, onion, garlic, cumin, chili powder, cayenne, chopped cilantro, olive oil, salt & pepper together on a large sheet pan.  Top with shrimp and  roast 20-25 minutes, until shrimp is opaque and vegetables are softened.

2.  At the very end, switch the oven to broil to brown the shrimp and veg a bit.  Remove from the oven and sprinkle with lime juice and cilantro garnish.

3. Serve in tortilla or lettuce wrap and if you wish, top with your favorite salsa.   (I added some spinach leaves to mine for extra bulk and fiber) 

What is your favorite, quick & easy weeknight dinner?

xo & a pinch,
Kelly

Greek Country Salad

When I was a teenager, I worked as a waitress at a small, busy coffee shop in a town called Port Jefferson, Long Island.  The owner, George spoke mostly Greek, but I went along and was a quick learner.  There are so many stories from this place and I learned so much from George and his family, but ultimately this is where I discovered Greek food (& coffee).  Waitressing at the coffee shop was hard work, but I loved it and I loved my lunch breaks! This is where this salad comes in.  On the lunch menu there was a traditional Greek Salad, but also the "Country Salad"  which was a chunky, lettuce-less salad, heavy on the feta and dill and so good. Heres my version from memory:

What you'll need to serve 4:

• 1 pint grape or cherry tomatoes, halved
• 1/2 small red onion, sliced small
• 3-4 Persian cucumbers or 1 large English cucumber
• 1/2 cup feta cheese. crumbled
• 1/4 cup fresh dill, chopped

For the dressing:

• 1/4 cup red wine vinegar
• 2 tbsp. olive oil
• 1/4 tsp oregano
• salt & pepper(light on the salt, the feta is salty)

This simple salad is perfect alongside grilled, lemony chicken or pork. Its a MUST when you grill lamb chops!    Its also a great lunch salad served with a toasted pita.

Enjoy Godesses!

xo & a pinch

Kelly  

Pineapple Shrimp Ceviche

Pam's husband Paul a.k.a McSweeney, Paulie, Uncle Paul or most affectionately, U.P. sometimes travels to exotics lands for business; Brazil, China, Rio, Amsterdam, etc.   U.P. is a lucky guy, but he's modest about it.  Sometimes, if I catch it right and I get him talking, I can get a nice dose of travel (& food) inspiration.  

Most recently, we talked about his trips to Mexico and his visits to ceviche bars.  Places were you can casually belly-up to a bar that serves fresh, delectable ceviche, paired with exquisite sipping tequilas.   U.P. said "you would LOVE it!"  Yes. I would.

Here's my version of exotic Mexican, coming from my very plain, Jersey Shore kitchen.

What you'll need:

• I lb. raw shrimp, peeled, deveined and tail removed
• 1/4 fresh pineapple, chopped
• 2 limes, plus extra for garnish
• cilantro, 1 bunch, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, finely chopped
• 1/2 avocado, chopped
• 1 cup cherry tomatoes, chopped
• Hot sauce (we love Outer Limits Hot Sauce)
• 1/2 cup ketchup
• garlic, 1 clove, minced
• 1 light beer, optional (we love Corona)

1.  In a large pot over high heat, bring beer and about a quart of salted water to a boil.  To the water, add lime slices and cilantro to infuse flavor into the shrimp.

2.  Add the shrimp and let cook for 5-8 minutes until opaque. 

3. Strain shrimp and let cool.

4.  Meanwhile, in an large bowl whisk together ketchup, garlic, zest and juice of 1 lime, salt & pepper, hot sauce.  

5.  Stir in cucumber, tomatoes, onion and pineapple.  

6.  When the shrimp is completely cooled, roughly chop into bite-sized pieces and add to mixture.

7. Gently fold in the avocado chunks and a handful of chopped cilantro.

8.  Chill for up to an hour or overnight.

9. Serve, garnished with extra chopped cilantro and lime.

Salud!

xo & a pinch,

Kelly

Strawberry Salsa

I think there is universal agreeance (yes, its a word) that sweet & salty food are simply irresistible. The combination of juicy, sweet fruit and salt, lime and cilantro is perfection, and on a tortilla chip, totally addictive.  This time of year, we usually chop up a big batch of mango salsa as an addition to our Cinco de Mayo festivities.  To me, the mango is the sweetheart of all fruits.  I just cant say enough wonderful things about the sweet, pretty mango. But strawberries have been having a tough time lately.  They made it to the ever shameful dirty dozen list.  Poor strawberries... happens to the best of us.  Don't believe the hype and just hunt down some organic berries.  This salsa is too special to pass on.  Its kind of like a fresh strawberry daiquiri on a chip. Strawberry Fields Forever!     

Chop up the following:

• 1 pint of strawberries, hulled   
• 2-5 plum tomatoes, cored (discard the wet seeds with a spoon)
• 1 (medium) red onion 
• Bunch of cilantro 
• Salt & pepper
• Lime, juice

Try to chop the berries and tomatoes to be about the same size.  Combine all ingredients and enjoy with tortilla chips.

Salud!

xo & a pinch,

Kelly

Cauliflower Cream of Mushroom Soup

Its no secret, I love cauliflower.   To me, cauliflower is the most magical vegetable in my kitchen.  Its versatility is endless and adding lots of cauliflower to your diet does wonders to your waistline.  Sometimes when I'm eating mashed cauliflower, I find myself trying to resist eating the entire plate.  I forget what I'm eating and think its potatoes!  No offense, potatoes, I love you too.   We go way back, but ... muffin top.

So, I introduce my newest cauliflobsession*- cream of mushroom soup.   Like I said in my post on our Cauliflower Broccoli Cheddar soup** (also fantastic), I would never eat the true versions of these soups; made with cream, flour and butter to get the "cream of ---" consistency.   To me, soups shouldn't be laden with fat and carbs.  Soup should not be a guilty pleasure.   It should be healthy, satisfying and cozy-inducing.  This soup is all of the good things and its so delicious and creamy, you'll forget what you're eating!

• I small onion, chopped
• garlic, 2-3 cloves, chopped
• olive oil, 2 tbsp
• cauliflower, 1 large head, chopped
• beef or vegetable broth, 32 oz.
• 8-10 mushrooms, chopped
• Worchestershire, a small splash
• thyme, fresh (a few sprigs, plus more for garnish)
• salt & pepper

1.    In a large pot over high heat, add the cauliflower. Cover with water and add about a tsp of salt & pepper.  Once boiling, reduce heat and simmer for 8-10 minutes until the cauliflower is fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.   Return the pureed cauliflower to the large pot.

2.  Meanwhile, in a skillet over medium high heat, swirl olive oil.  Add garlic, mushrooms & onion.  Cook for 10-12 minutes until softened.  Add thyme and splash of Worchestershire.   Season with salt & pepper.

3.  Put the pot of pureed cauliflower over medium heat.   Stir in broth until you achieve your desired consistency and let heat through.  Once you have the consistency that you like, stir in the cooked mushrooms & onions. (remove the thyme stems beforehand)  Taste for proper seasoning, adding salt & pepper as needed.  Garnish with fresh thyme leaves.

So good.

xo & a pinch,

Kelly

*they say that people who create their own words are geniuses, just saying.

**for the Cauliflower Broccoli Cheddar soup recipe, search out site.  It'll pop right up!

Cornmeal & Parmesan Crusted Baked Squash

The crunchy cornmeal topping with warm, fragrant rosemary and parmesan combined with a zip of lemon is perfect here.  Its kind of pretty too! 

• 2-3 zucchini, sliced into coins
• 2-3 yellow squash, sliced into coins
• 1/2 cup cornmeal
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Fresh rosemary, small bunch chopped, about 1 tbsp
• 1 lemon, zest & juice
• salt & pepper
• red pepper flakes, a pinch (optional)

Preheat oven to 350 degrees.

Meanwhile, prepare the vegetables.  Cut the squash into thin coins.  On the cutting board, coat with 1 tbsp olive oil, season with salt & pepper, red pepper flakes.

Arrange in a baking dish... neatly or not- your choice!

In a medium-sized bowl, combine the cornmeal, parmesan, chopped rosemary, zest and juice of the lemon, salt & pepper and 1 tbsp olive oil.  Combine with a fork until mixture is a sandy consistency.

Place the cornmeal topping on the arranged squash.

Bake in the oven for 15-20 minutes or until golden and the squash is tender.

Remove from the oven and let sit for 5 minutes. Garnish with a sprig of rosemary and a spritz of lemon.

Beet & Blueberry Salad

I'm one of those people that reads "Click Here for 10 Foods You Must Eat to Live to be 105!" and clicks.  I just have to do it.  I've heard these things referred to as "chick bait."  Whatever, call me caught hook, line & sinker, but who doesn't want to live to be 105?  

So, in the spirit of post-Halloween detox, I read (on the internet, of course) about the best foods for natural detox.  Or, was it the top 5 cancer fighting foods?  Whatever it was, when I went to go back and read the article again, I couldn't find it, naturally.   So, I've been walking around with these magically healthy foods bouncing around my head.  Today, I decided to get them out of my head and onto a plate.  I remember that beets, blueberries, lemons and pomegranate are super foods that fight disease and make you feel and look your best.  I decided to throw them all together into this gorgeous salad because lets face it, I'd love to naturally detox, ward off cancer and live to 105!  Who doesn't?

Here's what you'll need:

• 3-4 medium sized beets, stems trimmed and scrubbed.
• 1/2 cup blueberries
• 1/2 Lemon, juiced
• Feta cheese crumbles, 1/4 cup
• Parsley leaves, 1/4 cup
• 1/2 Pomegranate, seeds
• salt   

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with blueberries, parsley, lemon and salt.   Tumble the feta over the salad.  Garnish with pomegranate seeds.

Enjoy Super Health!

xo & a pinch,
Kelly

** If you like recipes like this, click "SUPER FOODS!" on side bar (on a PC) or bottom bar (on you mobile device) for our favorite super healthy recipes.

Grilled Figs with Fresh Ricotta Dip

Sometimes the most delicious food is the simplest.  This dessert is perfect for after dinner drinks with guests. Its easy to add to an already heated grill and its only 3 ingredients!

• 8-10 figs, halved, skewed and grilled for 5-8 minutes
• 1 cup fresh ricotta
• honey, drizzle

The key is the fresh ingredients.  Fresh ricotta really makes a difference here and if you have local honey, all the sweeter!

Salud!

xo- Measure & Pinch

Avocado & Jicama Guacamole

In the world of Measure & Pinch, the avocado and the jicama are best friends.  They're cute, quirky and get along beautifully. They're not exactly beauty queens, but inside they are wonderful and delicious, but completely opposite.  Avocado's creamy, soft, buttery inside is a perfect match for Jicama's crunchy, light sweetness. Together they make a great team and thanks to our friend Chef Peter, who generously shares his recipes, tips and expertise with us home cooks,  we learned that jicama is the key to making the ultimate guacamole! 

Serving 4-6 Measure & Pinch people  you'll need: 

• 3 ripe avocados
• 2 plum tomatoes
• 1/2 small white onion
• 1/4 cup finely chopped fresh cilantro 
• 1/2 cup finely chopped, peeled jicama
• 1 lime (zest,) 
• 2 garlic cloves (pressed or finely chopped) 
• Juice of 2 limes
• Kosher salt
• Fresh ground pepper
• 1 Jalepeno pepper (optional) 

Ripe avocados are not always in the store so, if your avocado is bright green, ask for a dark one. Squeeze to test ripeness. It should give a little when you squeeze it but, not squish it. To get the meat out of an avocado you want to take a large knife and press it lengthwise  into the avocado until you feel it hit the pit, you want it to touch it then drag the blade full circle. When the blade makes it back to the original cut, push the blade harder into the pit so that the knife sticks. Now, pull the avocado apart and one side will still have the pit in it. 

With a spoon, spoon out the first avocado half onto a cutting board. The one with the knife in it will need a little help but, the pit will come right out as it's stuck in the knife! (Good trick, huh?) 

Once you scoop out the three avocados give them a rough chop into eighths. Take a fork and give them a mash but, not so that they're smooth, just so they're not chunky. Add your lime juice.

(Keep in mind when you open the avocado it will immediately start to turn brown unless you squeeze lime on it so, once the avocado is free from it's shell, and diced  & pressed, squeeze the lime juice on it...)

Press your garlic and add, then add about 1/2 cup of jicama.  If you follow the "pamelita pico" recipe for everything except the avocados & jicama, just add it all into your bowl and you'll have your guacamole. 

This is a party favorite, for sure. 

Enjoy, xo 

Measure!

Stuffed Eggplant

Vegetables are beautiful! I love making eggplant this way because you keep the gorgeous form of the fruit (Ok, yes. Its a fruit).   This recipe is a celebration of the summer harvest; using tomatoes, basil and eggplant.  Its also so rustic Italian, I'm compelled to blow the dust off of my Rosetta Stone discs!   

Heres what you'll need for three stuffed eggplant halves (pictured):

• 2 large eggplants
• 2 cupstomatoes, chopped (we used cherry tomatoes and sunbursts, but any tomato will do)
• 3 cloves garlic, chopped
• basil, large bunch
• olive oil, 3-5 tbsp
• 1 cup vegetable or chicken stock (or white wine)
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• bread crumbs, 2 tbsp.  (optional)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare your eggplants:  Halve both eggplants.  Scoop the meat from 3 of the halves and leave 1 half to chop for the filling.   Coat the 3 halves with olive oil and season with salt & pepper.  (use your hands to season & coat the outside and inside).  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, chop the remaining half eggplant into cubes.

4.  In a large skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped tomatoes, red pepper flakes, salt & pepper.   Add handful of torn basil. 

5.  Cook on the stovetop until the mixture combines about 20 minutes.  Add stock or wine to create a sauce-like consistency. Taste to adjust seasoning.  The mixture is done when the eggplant and tomatoes are softened.  

5.   Scoop the eggplant-tomato mixture into the 3 eggplant halves.

6.  Top each half with mozzarella, parmesan and bread crumbs.

7.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more parmesan.

Mangiare le verdue!  (& frutta)

xo & a pinch,
Kelly

Greek Chopped Salad

Right now tomatoes are my middle name; beefsteak, plum, cherry, you name it in Jersey we're eating it! 

This salad is one of many I'm eating on on the weekends! It's super easy and it requires no lettuce. Is it still a salad without leafy greens?  We say YES and this salad is a must-have! The fresh, crisp cucumbers, sweet tomatoes and the salty, creamy feta! YES. Who else is in? 

• 10-12 cherry or grape tomatoes, halved
• 3 cucumbers, sliced into half-moons
• 1/2 red onion, sliced
• Dill, 1 small bunch, chopped
• Feta cheese, 4 oz crumbled

We dress this salad simply with the juice of a lemon, swirl of olive oil, salt & pepper. Toss and share with your friends! 

And, since I'm all about the salads lately, take this one if you love it only leave out the dill and add these next four ingredients instead. You'll still have an amazing salad just a different version! 

• I can of chick peas, strained and rinsed
• Mint, 1 small bunch chopped
• Kalamata olives, about a cup and go for the ones w/out the pits! 
• And, yup, one head of romaine lettuce, chopped! 

Two salads for the price of one entry! :) 

Enjoy, xo Measure! 

Mediterranean Summer Salad

I call all Greek food "Goddess food."  Is it because its usually so healthy and beautiful?  Or maybe its because I think that if I eat like a Greek Goddess, maybe I will start to look like one!   You are what you eat, so I'm sticking with the Goddess food...with my fingers crossed.   

This salad combines my favorite Greek elements; chick peas, cucumbers, mint and feta with a few local, fresh vegetables that seem to find there way onto most summer tables.; corn & tomatoes.  Its kind of Jersey Greek... or better, Shore Goddess!   Beautiful!

Heres what you'll need:

• 19 oz can of chick peas, rinsed
• 3 ears of corn, cooked, kernels removed
• 1 cucumber, chopped
• 8-10 cherry or grape tomatoes, halved
• mint, 2 tbsp chopped, plus a few sprigs for garnish
• 2 green onions, chopped
• 2-3 ozfeta cheese, cubed
  
  For the dressing, whisk these ingredients together:
• 1 lemon, zest and juice
• 1 tsp Dijon dressing
• 2 tbsp olive oil
• salt & pepper

 In a large bowl, combine all of the ingredients together with the dressing.  Garnish with mint, extra cucumber or lemon wedge.  Chill for at least 1 hour before serving.

Eat Beautifully,

xo & a pinch,

Kelly

Fiesta Corn Salad

This recipe is inspired (copied) from my father-in-law.  While preparing for a family party at my in-laws, I offered Mom my hand with cooking.   She asked me to prepare Dad's Corn Salad and I was really happy to do it.  I've always loved it and was curious about the makings. To make the salad, I was given a "recipe" that simply said:

1 bag of corn

1 can of beans

Cilantro

1 Jalepeno

Peas

1 Red Onion

1 Lime

Clearly, my father-in law is a "pinch!"  I threw it all of the ingredients together, then Dad added his magic touch and it was delicious, as always.  When I got home, I couldn't wait to try it on my own.  I made a few changes.  I left the peas and  jalepeno out because I'm feeding picky little boys and I used roasted corn (confession: I used left-over roasted corn).  I also tossed the salad with an agave lime dressing to give it my own spin.   Dad would approve! 

Heres what you'll need:

• 8 ears of corn, roasted or boiled, cooled  (or a big bag of frozen kernels, defrosted)
• 1 can (15 -19 oz) can of beans  (red or black beans) rinsed
• 1 red onion, chopped
• 1-2 baby red and orange peppers, sliced (or a red pepper sliced)
• 1 tomato, seeded and chopped
• Cilantro, a bunch, chopped

Cut the corn from the ears.  You should have 3-4 cups of kernels. 

In a large bowl, combine corn kernels, beans, chopped onion, sliced peppers, tomato and cilantro.

For the dressing:

• 1 lime, juice and zest  (plus more limes for garnish)
• 1 tbsp. agave nectar
• 2 tbsp. cilantro, chopped plus more for garnish
• salt & pepper
• 1/4 cup olive oil 

Toss all ingredients together and garnish with lime and cilantro.

Happy Summer!
xo & a pinch,

Kelly

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 

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