Homemade Dressings - Part 1

Recently we've really been getting into making our own homemade dressings. The store bought stuff is just loaded with so much crap and homemade dressings are super easy to make. Plus they are a fraction of the price of store-bought dressings.
We normally will make 1 or 2 dressing on a Sunday afternoon and keep them in the fridge to use on salads, pastas, fish, anything really, throughout the week.

This is part 1 because as we add more dressings to our recipe binder, we'll update here with our favorite ones! Today we have three dressings: 5-Herb Vinaigrette, Shallot-Soy Vinaigrette, and Greek Dressing. What's your favorite go-to dressing?

Italian Feast Part 3 - Anchovy & Rosemary Roasted Lamb with Salsa Verde

This is our last and final post for our Italian Feast series and it does not disappoint. Thought Italian food was all pasta? Think again. This beautiful and flavorful lamb recipe is simple and easy.

Don't let the anchovies turn you off. There is nothing fishy about these little guys, they are pure salty flavor and no one will know you've even added them.

This dish is a two-parter. First there is a marinade for the lamb. This can be marinated for 5 hours in the fridge or 1 hour on the counter-top. If you go the fridge route be sure to let it come to room temp for an hour before roasting.

The second part is this delicious salsa verde. Don't even think about skipping it! It's 10 minutes of prep and gives a huge return on that investment.

We used around a 3 lb leg that we got from Whole Foods and cut this recipe in half. There was more than enough meat to feed 4-5 people with just that. One leftover meal we made is dicing the some of the leftover lamb and adding it to the leftover salad. Tah-dah, lunch!

Lamb isn't cheap so do your homework and learn what to look for when purchasing it. If you know of a local farmer who raises grass-fed lamb, go that route. We normally would but we didn't prepare that far in advance.

If purchasing a leg is out of the question because of the cost look for some thick chops and cut the recipe in 4ths. Also adjust cooking times.

We thoroughly enjoyed this meal. Everything went perfectly together and paired beautifully with our Biltmore Pinot Noir. It was classic Italian in that it was simple ingredients and easy to prepare. Hope you will give this a try on your next special occasion, date night, or family gathering. Salute!

Check out!
Part 1 - Escarole & Edamame Salad
Part 2 - Souffléed Gnocchi 

Grilled Pork Loin with Milk Sauce

It doesn't sound appetizing, does it? You're probably sitting there saying, "WHAT? EW!" Well that's what I said when T told me we were having pork with milk sauce. But being the brave one I am (and knowing there's always the family restaurant down the street) I sat down to give it a shot.

I was really surprised. The sauce wasn't as bland as I was assuming a milk sauce would be, it was actually quite delicious! And paired with the pork it was just fabulous. T hunted out the recipe from Mario Batali's new book Italian Grill which features one of our favorite chef's grillin for NASCAR. There are some great recipes in this one and this Grilled Pork Loin with Milk Sauce is one of them!

Serving: 6

Ingredients:
3 tbsp kosher salt
3 tbsp sugar
3 tbsp freshly ground black pepper
3 tbsp ground fennel seeds
1 -4lb pork loin roast
8 garlic cloves, smashed
2 tbsp olive oil

Milk Sauce
3/4 Extra virgin olive oil
12 garlic cloves
2 spanish (red) onion
1 fennel bulb
2 cups whole milk
1 tbsp fennel seeds
1 tbsp hot red pepper flakes (optional)

Directions:
Combine salt, sugar, pepper, and ground fennel in small bowl and mix. Season pork all over with spice rub. Make deep incisions in meat, stuff garlic cloves in incisions. Place roast on platter. Let stand at room temp for 30 mins or let marinade overnight in the fridge.

Coat roast with olive oil. Set grill for indirect heat. Cook roast on cooler part of grill for 1.5 hours or until internal temp reaches 145-150 degrees. Remove roast from grill and allow to rest for 20 minutes.

Milk Sauce
Combine 1/4 cup of olive oil and garlic in pot set over low heat. Half onions length-wise then cut into 1/2 inch slices and add to pot. Cut fennel into half inch slices and add to pot. Increase heat to med-low, stirring frequently until onions and fennel are very soft, about 15 minutes.

Add milk, fennel seeds, red pepper flakes to the pot and bring to boil. Low heat and simmer for 15-20 minutes. Remove from heat. After cooled, puree mixture in blender or food processor until smooth.

Slice pork and serve with milk sauce.

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Flat Iron Steak Sammie with a Three Pepper Rub

We had some friends over for dinner during the week and this quick and delicious meal is what we served. Everyone seemed to really enjoy it and it was truly yummy! The smokiness and heat from the peppers were just great. The steak was also delicious! The Other Williams mixed up some chipotle mayo to go along with this and to kick the heat up for those that liked more heat. We served this with a Southwestern Salsa.

This would also make for a killer fancy picnic. Pair with a nice red wine and tah-dah!

* 1 tablespoon smoked paprika
* 2 teaspoons salt
* 1 teaspoon brown sugar
* 2 teaspoons chili powder
* 1 teaspoon chipotle sauce
* ½ teaspoon ground black pepper
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon ground cumin
* 2 pounds flat iron steaks
* 6-12 (depending on size) good sandwich rolls
* 1 avocado, sliced
* Salsa

Directions
1. Stir together the paprika, salt, sugar, chili powder, chipotle sauce, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).

2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

3. Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

4) Assemble sandwiches on roll with desired condiments.

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Similar Recipes:
Chicken with Southwestern Salsa

Lemony Chicken and Zucchini with Almond Herb Pesto

The original recipe called the pesto a salsa. That just didn't make sense to us because it was really a herb pesto that topped this yummy chicken. We love having an herb garden that we can grab from whenever we need fresh herbs. There is something to be said about picking an herb, fresh and alive, and eating it right away. The flavor taste so much better when its from your yard.

This dish is full of flavor. The pesto and lemon marinade are the forefront of this delicious and healthy dish. We really enjoyed all the flavors and hope you will also!

Serves: 6

Pesto:
* 1 cup chopped fresh parsley
* 2 tablespoons chopped almonds, toasted
* 2 tablespoons chopped fresh chives
* 3 tablespoons capers, chopped
* 1/2 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon chopped fresh thyme
* 1/2 teaspoon chopped fresh oregano
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced

Chicken:
* Juice from 1 lemon
* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* 6 small zucchini, cut into slices length-wise (about 1 1/4 pounds)
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Prepare grill to medium-high heat. To prepare pesto, combine first 12 ingredients; set aside.

To prepare chicken, marinate chicken for 4 hours or over night in lemon juice. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill until done, turning once. Serve topped with pesto.

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Similar Recipes:
Summer Tilapia Marinade
Fresh Herb Sauce
Basil Pesto

Chicken Scampi

This recipe is what my lovely wife cooked up for us last night. Although the reviews were mixed I thought it was extremely tasty. The jasmine rice was just the prefect combo with this warm dish. It very much reminded me of Indian food. If you want less spice/warmth cut down the Worcestershire sauce. Also reserve some lemons to squeeze over the dish as your eating. It really contrasts beautifully with the warm chicken and sauce.

• 5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 teaspoon dried oregano
• 3 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 1/4 cup white wine
• 2 cups cooked Jasmine Rice
  

1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
   
   
2. Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
   
   
3. In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve over rice. Yummy!
   

Summer Tilapia Marinade

This was an excellent summer dish. Tilapia is a light fish and has great texture if cooked properly. We love fish on the grill in the summer and this marinade really was refreshing. We served the Quinoa and Black Beans as a side to this dish and they paired very nicely! Fish is so good for you and if you can buy it fresh instead of frozen it all the better! Enjoy!

Servings: 4

Ingredients:
2 shallots, minced
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano
2 tablespoons white sugar
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 tablespoons tequila (optional)
1 teaspoon salt
1 teaspoon ground black pepper
4 tilapia fillets

Directions:
Combine the shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and pepper in a gallon-sized sealable bag or large bowl; shake or stir well to combine. Add the tilapia to the mixture and store in the refrigerator 2 to 4 hours, turning every 30 minutes.

Grill until fish is flakey but moist about 10 minutes.

This can also be baked in a 450 degrees F oven for about 10 minutes

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