Arugula, Watermelon and Goat Cheese Salad with Balsamic Vinaigrette

There are few food events I like more than a good old back yard barbeque.

After all the time spent working in the garden and the recent impulse purchase of a smoker, Wes and I have been dying to have some family over for some tasty morsels and time out in the yard. So, last minute we decided to pull the trigger and get some people together last Sunday.

As per my usual crazy, hours before people came over I was running around like a crazy person, prepping and cleaning and decorating. Heaven forbid I just freaking relax and enjoy a little get together.

About an hour out from party time I was feeling pretty good about everything coming together and after I finished on the bathroom I was going to call it a day and hop in the shower and get myself ready.

I was going to get myself good and ready in plenty of time and then sit and have a cocktail and enjoy the smoker and the good company. And then, as I was pulling out my last Clorox bleach wipe, there was a knock at the door.

At first, I thought Wesley was messing with me. But when I came down, there they were. The family that shall remain nameless showed up over and hour early.

Granted, this was a complete accident so who can blame them. But…. Um…. Instant panic.

How dare someone catch me off guard with out my perfect outfit in my perfectly decorated home with awesomely tasty smelling food cooking in the kitchen?

Luckily I was able to suck it up and realize how stupid it is for me to even care about those things and we all had a good laugh and a great time.

And I may not have looked perfect, and my place no doubt did not, but the food was a hit.

Bust this summer salad out and your party will be garmented success, no matter who shows up early.

You will need…

6 cups arugula

4 cups chopped watermelon

¼ cup crumbled goat cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

¼ cup balsamic vinegar

2 tablespoons roughly chopped basil

Salt and pepper to taste

In a large bowl combine the arugula, watermelon and goat cheese.

In a small saucepan, heat the olive oil over medium heat. When the olive oil is warm, add in the garlic and cook until fragrant. About 1 minute.

Add the balsamic vinegar to the pan and bring the liquid to a simmer. Simmer the vinegar until reduced by about 1/3^rd. Remove from the heat and allow to cool to about room temperature.

Drizzle the salad with the balsamic vinegar and garlic. Season well with salt and pepper and toss well. Top with basil and serve.

Love and Beer Floats

Angela

Arugula, Watermelon and Goat Cheese Salad with Balsamic Vinaigrette

6 cups arugula

4 cups chopped watermelon

¼ cup crumbled goat cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

¼ cup balsamic vinegar

2 tablespoons roughly chopped basil

Salt and pepper to taste

In a large bowl combine the arugula, watermelon and goat cheese.

In a small saucepan, heat the olive oil over medium heat. When the olive oil is warm, add in the garlic and cook until fragrant. About 1 minute.

Add the balsamic vinegar to the pan and bring the liquid to a simmer. Simmer the vinegar until reduced by about 1/3^rd. Remove from the heat and allow to cool to about room temperature.

Drizzle the salad with the balsamic vinegar and garlic. Season well with salt and pepper and toss well. Top with basil and serve. 

Caprese Garlic Bread

I’ve always been a person who likes to keep busy. After all, idle handles are the devil’s play things. Nothing but trouble comes out of boredom. Well that last part’s not really true. In my case, naps come out of boredom.

But in the last few months and in the months to come, busy is taking on a whole new meaning. This Saturday, just ten days after arriving home from a long business trip I’m headed to Europe with Albert to see Josh and my sister from another mister, Jeanelle. Ten days after I get home from vacation I’m headed to Dallas, followed by Atlanta, followed by Colorado, and then right back to NYC just in time for my twenty-eighth birthday. Ugh. That one hurt a bit coming out.

Basically, I’m going to be a lot of places in a very short period. But I still want to get crazy in the kitchen even though I’m strapped for time. So don’t be surprised if most of my dishes in the not so distant future are quick and painless.

This appetizer/side dish combines two of my absolute favorite things in a flavor bomb. Caprese salad and garlic bread are pretty much popular with everyone. Vegans and gluten free friends excluded.

This idea popped into my head while I was in a pinch at the grocery store but it came together just as I had hoped it would. You might want to double the recipe because the fam was mad there wasn’t more.

You will need…

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot.

Love and Beer Floats

Angela 

Caprese Garlic Bread

1 large baguette (French or sourdough), slice din half length wise

½ cup butter (1 stick), at room temperature

5 garlic cloves, finely chopped

1 cup basil, roughly chopped

2 vine ripened tomatoes, sliced ¼ inch thick

4 ounces fresh mozzarella, grated or sliced ¼ inch thick

2 tablespoons good olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a food processor, combine the butter, garlic and 3/4’s cup of the basil. Season well with salt and pepper.

Blend until the butter is smooth and all ingredients are combined.

Spread a generous amount of the butter on both halves of the baguette.

Top the buttered bread with a layer of tomato and mozzarella and bake in the oven until the bread is golden brown around the edges and the cheese is melty. About 12 to 15 minutes.

Remove the bread from the oven, top with reserved basil, drizzled olive oil and balsamic vinegar and some fresh pepper. Slice and serve hot. 

Caprese Mac and Cheese

Ya know. I think I let the holidays sneak up on me this year.

Usually, I’m planning for Thanksgiving dinner WEEKS in advance. Oodles of recipe planning, shopping lists, trips to different grocery stores and prepping happens to plan for the big event. And it really gets me revved up for the holiday.

But this year, with no big meal to plan I got snowballed by the holidays. I managed to make it through Thanksgiving with out great incident, but Lindsey B, Wes and I are throwing a Christmas gift exchange for my high school girlfriends and their dudes on the fourteenth and I’ve done NOTHING. Whoops.

This morning while checking my email, I realized I was just twelve days away from party time and just twenty-three away from C day! I gotta get my booty in gear.

The good news, is I have extensive menu options to choose from for the party.

With the red and green, this may be a serious contender.

You will need…

1 lb dried pasta shells

1 tablespoons olive oil

½ onion, diced

2 garlic cloves, minced

4 tablespoons butter

4 tablespoons flour

2 cups milk

3 cups sharp white cheddar cheese, grated

½ cup burrata cheese

2 cups cherry tomatoes, halved

½ cup basil, roughly chopped

1 cup fresh breadcrumbs

½ cup balsamic vinegar

Salt and pepper to taste

Start by turning on your broiler.

Then bring a large pot of salted water to a boil. Cook the pasta to the package instructions, reserving 1 cup of pasta water.

While you are waiting for the water to boil and the pasta to cook, heat the olive oil in a large pot and add in the onions.

Cook the onions until softened. About 5 minutes.

Stir in the garlic and cook until fragrant. About 1 minute.

Add in the butter and flour and stir to make a roux.

Whisk in the milk and cook on slow, stirring often until the milk has thickened enough to lightly coat the back of a spoon.

Remove it from the heat and whisk in the cheeses a bit at a time and season well with salt and pepper.

By now the pasta should be cooked. Toss the pasta in with the cheese sauce and stir well until the pasta is coated.

If the sauce isn’t creamy enough, pour in a little bit of the reserved pasta water.

Toss in the basil and tomato and season well with salt and pepper.

Pour the pasta into an oven safe dish, sprinkle with the breadcrumbs and pop it in the broiler until it is golden on top. About 4 to 5 minutes.

While the pasta is in the oven, pour the vinegar in a small saucepan and simmer on medium high heat until it is slightly reduced.

When the pasta is browned, remove from the oven and drizzle with the reduced vinegar and serve hot.

Love and Beer Floats

Angela 

Caprese Mac and Cheese

1 lb dried pasta shells

1 tablespoons olive oil

½ onion, diced

2 garlic cloves, minced

4 tablespoons butter

4 tablespoons flour

2 cups milk

3 cups sharp white cheddar cheese, grated

½ cup burrata cheese

2 cups cherry tomatoes, halved

½ cup basil, roughly chopped

1 cup fresh breadcrumbs

½ cup balsamic vinegar

Salt and pepper to taste

Start by turning on your broiler.

Then bring a large pot of salted water to a boil. Cook the pasta to the package instructions, reserving 1 cup of pasta water.

While you are waiting for the water to boil and the pasta to cook, heat the olive oil in a large pot and add in the onions.

Cook the onions until softened. About 5 minutes.

Stir in the garlic and cook until fragrant. About 1 minute.

Add in the butter and flour and stir to make a roux.

Whisk in the milk and cook on slow, stirring often until the milk has thickened enough to lightly coat the back of a spoon.

Remove it from the heat and whisk in the cheeses a bit at a time and season well with salt and pepper.

By now the pasta should be cooked. Toss the pasta in with the cheese sauce and stir well until the pasta is coated.

If the sauce isn’t creamy enough, pour in a little bit of the reserved pasta water.

Toss in the basil and tomato and season well with salt and pepper.

Pour the pasta into an oven safe dish, sprinkle with breadcrumbs and pop it in the broiler until it is golden on top. About 4 to 5 minutes.

While the pasta is in the oven, pour the vinegar in a small saucepan and simmer on medium high heat until it is slightly reduced.

When the pasta is browned, remove from the oven and drizzle with the reduced vinegar and serve hot. 

Grilled Pork Tenderloin with Peach Salsa

Have any of you seen the show on MTV Catfish?

If you have seen it, you probably understand my complete fascination. If you haven’t seen it, the whole premise is that people meet and fall in love with strangers on the internet who for one reason or another won’t meet up in person. So the host of the show does all the research to find out if they are an actual person or not and then tries to get them to meet their online love face to face. Whether or not they are the person they said they were.

Most of the time, for one reason or another the person has lied and is not really who they say they are. Shocking. Some of the people you see and know on a daily basis aren’t who they say they are.

In spite of all the lying and drama, I’ve gathered one thing from this show. Everyone is just looking for some love. Even the people who have lied, lied because they thought the other person wouldn’t love them for who they really are.

Here is my theory on the whole thing. If you feel that you need to lie about certain aspects of your life in order for someone to love you, maybe you should start thinking about all the things you don’t like about yourself and work on them. There is no perfect person in this world and all you can do is be a person you like. If you love you, someone else will have no trouble.

Dishes are kind of the same way. Nothing is ever perfect. You can throw a bunch of stuff together but it won’t work out unless you like the ingredients.

These ingredients might seem odd or quirky together, but they just sing.

You will need…

1 lb pork tenderloin

2 tablespoons whole grain mustard

3 peaches, halved and pitted

1 red onion, sliced into ½ inch rings

¼ cup basil, roughly chopped

1 tablespoon vegetable oil, plus extra to brush the grill

Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a medium high heat.

While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.

Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.

When the grill is hot, add the pork, peaches and onions to the grill.

Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.

Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. 

Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.

While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.

When the pork has rested, slice into ½ inch thick slices.

Top with peach salsa and serve hot.

Love and Beer Floats

Angela 

Grilled Pork Tenderloin with Peach Salsa

1 lb pork tenderloin

2 tablespoons whole grain mustard

3 peaches, halved and pitted

1 red onion, sliced into ½ inch rings

¼ cup basil, roughly chopped

1 tablespoon vegetable oil, plus extra to brush the grill

Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a

medium high heat.

While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.

Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.

When the grill is hot, add the pork, peaches and onions to the grill.

Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.

Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.

While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.

When the pork has rested, slice into ½ inch thick slices.

Top with peach salsa and serve hot. 

Roasted Carrot Soup

In my world, food never really has a set time or place. It’s all about what I’m feeling.

If that happens to be ice cream when it’s freezing in January, so bet. When I’m craving breakfast for dinner, I’m going for it. And I’ll be damned if someone tries to tell me I can’t eat soup in July.

I love soup, and I’m not afraid to show it. When I want to make something I know will be tasty and satisfying, I always to go with soup. Even if it is 85 degrees F in sunny southern California. That’s why we have air conditioning!

You will need…

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot.

Love and Beer Floats

Angela 

Roasted Carrot Soup

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot. 

Creamy Sun Dried Tomato Rotini

Every October, when summer in southern California is winding own, I tell myself that next year I’m giving up teaching swim lessons.

Every autumn I tell myself that I’m too old to be doing swim lessons, and that I should just relax on the weekends.

But every June, I get back in the pool with the kiddos. I’m not sure what keeps me coming back, but it keeps me happy and in extra cash. A total win win.

It also keeps me in a batching suit. Which means I gotta keep my meals a little lighter. Still hearty and tasty, but lighter.

You will need…

¾ pound dried rotini

1 cup reserved pasta water

3 tablespoons olive oil

6 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup sun dried tomato halves, roughly chopped

3 tomatoes, diced

3 tablespoons tomato paste

1 teaspoon granulated sugar

1 cup Greek yogurt

1 cup basil, roughly chopped basil

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water boils, cook the pasta to the packing instructions. Make sure to reserve a cup of pasta water.

While the pasta cooks, heat the oil in a skillet over medium heat

When the oil is hot, add in the garlic, red pepper flakes and sun dried tomatoes. Cook until the garlic is fragrant. About 2 minutes.

Add in the tomato paste, tomatoes, sugar and season with salt and pepper. Stir well to combine and cook for an additional minute.

While rapidly whisking the tomato mixture, add in the Greek yogurt. Whisk until completely incorporated. Slowly add in the reserved pasta water until the texture of the sauce is creamy.

Toss in the basil and simmer for an additional minute.

Add in the pasta, toss to coat and serve hot.

Love and Beer Floats

Angela 

Creamy Sun Dried Tomato Rotini

¾ pound dried rotini

1 cup reserved pasta water

3 tablespoons olive oil

6 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup sun dried tomato halves, roughly chopped

3 tomatoes, diced

3 tablespoons tomato paste

1 teaspoon granulated sugar

1 cup Greek yogurt

1 cup basil, roughly chopped basil

Salt and pepper to taste

Start by bringing a large pot of salted water to a boil.

When the water boils, cook the pasta to the packing instructions. Make sure to reserve a cup of pasta water.

While the pasta cooks, heat the oil in a skillet over medium heat

When the oil is hot, add in the garlic, red pepper flakes and sun dried tomatoes. Cook until the garlic is fragrant. About 2 minutes.

Add in the tomato paste, tomatoes, sugar and season with salt and pepper. Stir well to combine and cook for an additional minute.

While rapidly whisking the tomato mixture, add in the Greek yogurt. Whisk until completely incorporated. Slowly add in the reserved pasta water until the texture of the sauce is creamy.

Toss in the basil and simmer for an additional minute.

Add in the pasta, toss to coat and serve hot.