Grilled Nectarines with Blue Cheese and Basil

We've been enjoying having a grill this summer after several years of apartment grill-free living.   I was channel surfing and happened across Bobby Flay making these sweet grilled nectarines, dressed with blue cheese, citrus vinaigrette, and basil.  The flavor combo is one of a kind- the juicy caramelized fruit with the tangy blue cheese, sweet and tart vinaigrette, topped with fresh basil.  This dish would be a great appetizer and is also a nice side dish when paired with something spicy.  It could even pass as dessert, though it's not overly sweet.  Best of all, it is easy to make and by combining these few ingredients you have a upscale dish that is bound to please your guests. 

Cara Cara orange- looks like a grapefruit! Tastes like an orange.

Ingredients:

• 4 nectarines, barely ripe
• 2 oz (about 1/4 cup) blue cheese
• 1/2 lemon, juiced
• 1/2 orange, juiced
• 1 1/2 tablespoons honey
• a few leaves of fresh basil, sliced in thin ribbons
• salt & pepper
• canola oil 

Directions:

To make the vinaigrette, combine the lemon juice, orange juice, 2 tablespoons oil, honey, and a pinch or two of salt and pepper.  Whisk and set aside.  

Slice each nectarine in half, moving the knife around the pit and then gently pulling the two sides a part.  (This was harder than I thought it would be and I had to use a little extra effort on some of them)  Remove the pit, with your hands if it comes out easily, or using a knife if needed.  

With the grill over medium heat, brush the nectarines with oil and place face down directly on the grate.  (Hopefully it is clean!)  Let the nectarines cook for about 3 minutes, and remove once they have some nice grill marks forming.   It was too dark outside to get any pictures of the nectarines on the grill.

Next, scoop 1-2 teaspoons of blue cheese on to the center of each nectarine and then drizzle with the vinaigrette.  Top with sliced basil and serve warm.

Thai Chicken Stir Fry

This dish is a great way to use up leftover cooked chicken or turkey- in a way where you won't even be able to tell you're using leftovers because of all the flavor.  The first time I made this recipe, believe it or not, was back in high school.  I had just purchased my first cook book (The Good Housekeeping Step by Step Cookbook c1997) and this recipe stood out as being both simple and different from the food I was used to eating at the time. The sweet and spicy flavors of the chicken are complemented well with the lime & parsley rice.  I haven't made it in a while, but it came to mind after we had cooked an entire chicken for chicken soup and had plenty of leftovers.  Luckily it was just as tasty as I remembered!

Ingredients:

• 1 1/2 cups regular long grain rice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chopped parsley
• 1 lime, halved 
• 1 lb cooked shredded chicken or turkey
• 1 large red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced or grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon fresh chopped cilantro
• 2 tablespoons honey
• 2 teaspoons curry powder
• 1 teaspoon sesame oil
• 1/2 teaspoon corn starch
• 1/2 teaspoon crushed red pepper
• 1 tablespoon vegetable oil
• sliced green onion for garnish

Directions:

Prepare rice: In 3 cups boiling water, heat the rice, salt, and black pepper to boiling over high heat.  Reduce to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.  Stir in parsley and juice from half of a lime and keep warm.  

Meanwhile, in a small bowl mix together the garlic, ginger, soy sauce, cilantro, honey, curry powder, sesame oil, corn starch, and crushed red pepper.   Add 1/2 water and mix until well combined.

In a large skillet, heat the vegetable oil over high heat.  Add the sliced red pepper and green onion.  Sprinkle in 1/2 teaspoon salt.  Stir frequently until the red peppers are tender and starting to turn golden.  

Turn heat to medium.  Add the soy sauce mixture and cook for 2 minutes.  Mix in the chicken and stir to coat all of the chicken in the sauce.  

Taste for salt and pepper, adding more if necessary.  Cook for about 4-5 minutes longer. Serve hot over the rice and garnish with sliced green peppers and freshly squeezed lime juice.

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Roasted Brussels sprouts are delicious on their own, but when we saw this recipe on the Food & Wine website (contributed by Michael Symon) we had to try it.  The sauce that is mixed into the roasted Brussels sprouts is sweet, salty, and tangy and adds amazing flavor to the vegetables.  It was so good we made it twice in one week!  You can adjust the amount of sauce you use on depending on how strong you want them to be flavored.  Any leftover sauce would also be great with cooked broccoli. 

Ingredients:

• 2 pounds brussels sprouts, halved or quartered
• 1/2 cup extra-virgin olive oil, plus 3 tablespoons
• Salt and freshly ground pepper
• 1/2 cup chopped walnuts
• 1/4 cup red wine vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons honey
• 3 tablespoons capers
• 2 garlic cloves, minced
• 1 large shallot, minced
• One ounce of anchovies (I used about 6 out of an oil-packed jar of anchovies)

Directions:
Preheat the oven to 425°. In a large bowl, toss the Brussels sprouts with 3 tablespoons  olive oil and season with salt and pepper. Spread the Brussels sprouts on a large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots.

 

Toast the walnuts in a non-stick skillet over medium-low heat for 8-10 minutes, stirring occasionally.  Set aside when done.  To make the sauce, combine the remaining ingredients in a food processor and pulse until well combined and emulsified.  

Mix the sauce in with the cooked Brussels sprouts and add the toasted walnuts.  Don't add all of the sauce at once- you may not need it all. 

Apple-Curry Quinoa

This is my go-to recipe for quinoa as a side dish, and goes especially great with pork.  Apples and pork are a classic combo which is why I think this quinoa dish works so well with it.  The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish.  And best of all, it is healthy!  This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.

Ingredients:

1 1/2 cups pre-rinsed quinoa

2 cups low-sodium chicken broth

1 t salt

2 T fresh lemon juice

1 T olive oil

1/4 t pepper

1 1/2 t curry powder

1/2 t cumin

1 T agave nectar or honey

2 T minced shallot

1/3 cup mint leaves, chopped

1 apple, diced into 1/2 inch pieces

1/4 cup chopped or sliced almonds

1/4 cup dried cranberries (optional)

Directions:

Bring the chicken broth and salt to a boil, and add quinoa.  Simmer, covered for 15-20 minutes until the liquid has been absorbed.  Fluff with a fork and leave covered until you are ready to add the rest of the ingredients.  In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot.    Whisk this sauce together until it is well-incorporated.  

Pour over the quinoa and stir to combine.  Next, add the apple and mint, and finally the almonds and cranberries if using.  Mix well, taste for more salt, and serve hot or cold.

Lemon Goat Cheese Balls

These little cheese balls are the perfect appetizer or party food.  And they are super easy to make, look fancy, and taste amazing!  I made these in less than 15 minutes, and it took even less time for our us and our two friends to wolf them down before dinner.  The creamy cheese with the tangy lemon and salty pistachio coating is close to perfect.  We had them alone with a drizzle of honey which I definitely recommend, but they would also go great paired with bread or crackers.  

Ingredients:

4 oz. low-fat cream cheese

4 oz creamy goat cheese

1 1/2 T lemon juice

1 t lemon zest (from about half a lemon)

2 T minced shallot

dash of salt

1/2 cup shelled pistachios

Directions:

In a food processor (or nut chopper) blend the pistachio nuts until they are coarsely ground.  Put the nuts into a shallow bowl or dish.  Mix remaining ingredients together in a separate bowl until well combined.

With your hands, form little balls out of the cheese mixture and roll them in the pistachio crumbs until they are covered on all sides.  Set them on a plate or platter.  Refrigerate until 30 minutes before you are ready to eat them, to let them come closer to room temperature before serving.