NFL playoffs are in full swing so it’s been hard to avoid a nonstop run of commercials with all the best-worst foods like burgers, pizza and chicken wings.
Of all the cookbooks I’ve read, the best resource for bar-food made healthy is Men’s Health series of “Cook This, Not That” books.
So instead of going out for these greasy goodies I turned to the handy little guides for burgers and Buffalo wings.
I’ll put up the burger later this week, but I’m more excited for the wings. The sauce is equal parts hot sauce and butter, plus a fair amount of fresh lemon juice for an acidic zip. Tip: If you run out of fresh lemon, as I did when I used this recipe again on chicken legs, throw in half the amount of white vinegar instead.
They pair it a Greek yogurt-based blue cheese dip, but we went with a healthy homemade ranch dressing (equal parts olive-oil mayo and Greek yogurt with onion powder, garlic powder and fresh parsley and chive). That recipe is also from the books, but a different one than the wings recipe is in.
Click here for the Cook This, Not That Buffalo chicken wings recipe.
Once upon a couple of years ago I reached into a cookbook Chef Brian gave me for Christmas and took a stab at his waffle recipe.
It was through this recipe that I learned the very important distinction of weight vs. volume — needless to say I chose the wrong measurement and ended up with super-flat waffles. Thankfully, it doesn’t matter if pancakes are flat because, you know, they’re supposed to be.
Here’s the idiot-proof recipe (don’t hold me to that) for Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt.
Continue reading Week 26, Meal 1: If you like orange and ricotta …
I live in a world where my wife thinks it’s crazy to eat breakfast — my favorite meal of the day — for dinner.
So, take it from me, it’s a big-f’n-deal when I get some BfD. It’s an even bigger deal when Chef Brian is in charge of the menu because he’s just as good at making yummy morning fare as he is at crafting dressed-up dinners.
Here’s what’s cookin’:
Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt
Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa
Week 26, Meal 3: Turkey pastrami hash and eggs
As always, each recipe makes two portions. Follow the jump for the shopping list. Continue reading Week 26: BFD2
Of the three meals on the menu for Week 20, I was most excited for Week 20, Meal 1: Bouillbaisse with crouton and garlicky yogurt rouille.
There’s something about making French food that makes me feel more distinguished as a home cook. Maybe because for many chefs, French cuisine is the starter to learning classic techniques and the fundamental lesson that simple really is better.
That we’ve never much cooked with seafood on the blog (save for fish and shrimp) or made much broth (except that awesome oxtail broth for the pho), this meal provided a new challenge that I knew would have a big payoff at the end. Continue reading Week 20, Meal 1: French aromatherapy
I’m married to a Jordanian/Russian who is mostly in touch with her Middle Eastern roots, so it’s safe to say I know my way around some pita bread by this point.
And while I’m usually smothering it in hummus, then cramming as much grilled meat into the bread as possible, Chef Brian has me going Greek with Week 16, Meal 2: Turkey gyro with feta cheese and tzatziki sauce. Continue reading Week 16, Meal 3: Turkey gyro, the diet hero
Aside from sandwiches, BBQ is pretty much the best thing in the world.
That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.
I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.
But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.
Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad
Wifey Nadia and I have always made a habit of celebrating Valentines Day out.
If it was a time when we had some extra cash, we’d splurge, if not … we’ll, we’d still splurge, just with the credit card, lol.
For the first year in our five years together, we decided to stay in. She hung out and I put together the first meal of our aphrodisiac-based menu.
Now this a meal fit for Valentine’s Day …
Check out Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt. Continue reading Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt
I tried to make this meal look as beautiful as I could to show my appreciation for my wife’s family, which hails from Jordan.
I often joke that the best part of marrying her was the food. Before, I only had an appreciation for the flavors, but now I have respect for anyone who has ever made tabbouleh, because in all honesty, the wheat-based staple is a pain in the ass to prepare.
No matter though. The effort was worth the final product. Here’s Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper. Continue reading Week 13, Meal 1: Parsley and black pepper-crusted ahi over tabbouleh with mint yogurt and roasted bell pepper
My stepmom never made Indian food like this, but if she had, I sure would have eaten more of it growing up.
As it turns out, crafting Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt felt like finding my roots, on my own terms.
I swooned over the fragrant spices — especially the vibrant, beautiful turmeric — and today I’m proud to sport yellow stains on my fingertips from working with an array of spices.
Better than the spices, though, was the harissa yogurt, a chili-lemon-spices mix that tied it all together.
Who would have known Indi-Mex would turn out so well? Continue reading Week 10, Meal 1: Chicken tandoori tacos with harissa yogurt
Everything I would need to say about Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens is in that picture.
So, instead of rambling on, I’m just going to give you the jump. Continue reading Week 7, Meal 3: Lamb burger with grilled red onion, feta, bell pepper yogurt, tomato and greens