Firefighter Tim brought an extra set of hands to make his famous Firefighter’s Chili! He also prepared pan-toasted, peanut butter, Nutella, and banana sandwich as well as a honey, banana, cinnamon butter sandwich to go on the side.
His daughter Amelia was alongside him as she celebrated her 11th Birthday today.
Michelle Dudash, RDN, registered dietitian, chef and author of the upcoming The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health, is here with her favorite ways to use the delicious Indiana tomatoes that are now bursting off the vines at a garden or farmers market near you.
Quick Fresh Cherry Tomato Pasta
This is a popular dish in Southern Italy’s Amalfi coast, highlighting the amazing tomatoes of the region, plus, garlic, basil, and extra-virgin olive oil. Season with Michelle’s Dash Dinners Marinara Spice Kit.
Tip: Avoid refrigerating tomatoes until you have cut into them or unless they are about to go bad. Refrigerating tomatoes changes the texture and flavor.
Homemade Marinara Sauce
First blanch the tomatoes to easily remove the skins.
Then puree, season, and simmer down on low heat in a skillet to thicken the sauce. Season with Michelle’s Dash Dinners Marinara Spice Kit.
Use in your favorite recipes, like in lasagna, in meat sauce, or on pizza.
Stir into your favorite recipes that use canned tomatoes
Just keep in mind that fresh tomatoes will release a lot of water when cooking, so you may need to reduce the amount of liquid ingredients or simmer longer to thicken. Add to paprikash, tacos, chili, and curry.
Also, canned tomatoes contain added salt, so you may need to add more salt to your recipes when replacing canned tomatoes with fresh tomatoes. Season at the end of cooking.
Sheet pan chicken with bell peppers and pecans
I love the ease of sheet pan dinners, where you place the protein and vegetables on one pan with the seasonings and cook it at the same time. This recipe is a go-to in our house.
Ingredients:
- 2 pounds (910 g) chicken legs (about 6)
- 1 medium red bell pepper, cored and diced 1⁄4-inch (6 mm)
- 1 medium green bell pepper, cored and diced 1⁄4-inch (6 mm)
- 1⁄2 medium onion, diced (about 1 cup [160 g])
- 4 cloves garlic
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- Freshly ground black pepper
- 1⁄2 cup (56 g) pecan halves
- 2 tablespoons (30 ml) balsamic vinegar
Directions:
Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6) convection. Line a large baking sheet with a silicone mat or parchment paper.
Place the chicken in a single layer on one side of the prepared pan and the peppers, onion, and garlic on the other side of the pan. Drizzle the oil and sprinkle the thyme, basil, salt, and pepper all over. Place the pecans in one section of the pan. Bake until the chicken is browned and cooked through, about 30 minutes. Remove from the oven and drizzle the vinegar on the chicken, peppers, and onions. Transfer chicken to a plate and stir the vegetables and pecans. Roast the vegetables a few minutes longer if they need it to become fork tender.
Suggestions and Variations: Feel free to swap the bell pepper with diced carrots, Brussels sprouts, or other vegetables you may have on hand. Just try to keep the amount the same.
Make It for the Whole Family: My kids love eating chicken legs, but they don’t care for the sight of the mystery “green things” on it, so I skip the herbs on theirs and just season with salt. Everybody’s happy!
TOTAL PREP AND COOK TIME: 1 HOUR • YIELD: 4 SERVINGS, ABOUT 2 LEGS EACH WITH 1⁄2 CUP (115 G) VEGETABLES
PER SERVING: 391 CALORIES, 11 G CARBOHYDRATE (3 G FIBER, 0 G ADDED SUGARS, 8 G NET CARBS), 27 G PROTEIN, 28 G FAT, 428 MG SODIUM.
By Michelle Dudash, RDN, from the book Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health
For more from Michelle, visit:
Today, we got to enjoy a tasty Cuban Sandwich and New York Strip steak from English Ivy’s Eatery & Pub. Sam Scott, owner, and Chef Geraldo Deleon of English Ivy’s joined us today to show off some of their dishes and share all about their restaurant. Here’s more from them.
If you are looking for a delicious, memorable meal and misty hand-crafted cocktails, whether for brunch, lunch, or dinner, we are the place where great food and fun times meet in Downtown Indy! Our sociable LGBTQ-enthused restaurant and bar is conveniently located in the beautiful Historic Saint Joseph Neighborhood, in Downtown Indianapolis. So come by and enjoy a charming weekend brunch, sit down for a dinner, or stop in to get a few drinks before hitting the city!
We offer a unique, seasonal-inspired menu that is locally-sourced and curated by our head chef. From hand-helds like wings and burgers, to specialty entrees like prime rib and stuffed chicken cordon bleu, and everything in between, you will find exactly what your taste buds crave on our exclusive menus. Don’t forget about our delectable brunch options, like classic eggs Benedict and Jeff’s Biscuits and Gravy! Our kitchens are open day and night, so you can enjoy breakfast, lunch, and dinner, as well as, weekend brunch, dinner specials, game nights, live music, and of course, lots of daily drink specials!
Here at English Ivy’s, we make it simple for you. Walk-ins are always welcomed, but feel free to call ahead for reservations, anytime. No time to stay? We also take carryout orders! As an added convenience, we have both lot and street parking available, so finding a spot is never an issue for our guests. With economical prices and the friendliest service around, you will be fully- satisfied with every experience you have with us. So if you need a new “Gay-thering” place for your group, trust English Ivy’s bar and restaurant for phenomenal food, fun, and friendship!
For more information visit, EnglishIvys.com.
Lori Taylor of The Produce Moms joined us today with a number of recipes from Mushroom Kaprese Kebabs to Portabella Steak! She says her portabella steak is the perfect vegan substitute for steak or just a tasty recipe for portabella mushrooms. So juicy and delicious; the shape and size of meaty portabellas make them just right for the grill. You can serve it as a main course or a satisfying side to any meal.
Portabella Steak
Ingredients:
- 4 Monterey® Grill-A-Bella® Caps, whole or 1” slices
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
Directions:
- Preheat grill (or oven) to 375º F.
- Mix together all ingredients and marinate for 20 minutes.
- Grill (or bake) for 15 minutes or until cap is tender.
Balsamic Glaze
Ingredients:
- 2 cups balsamic vinegar
- ½ cup brown sugar
From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.
Directions:
1. If you are marinating your own mushrooms and not purchasing them pre-made, follow our Marinated Mushrooms Home Canning recipe or substitute fresh whole mushrooms with our Monte’s Mushroom Marinade.
2. Make your balsamic glaze.* Bring a saucepan to medium heat and add your balsamic vinegar and brown sugar. Bring to a slow boil, then reduce your heat to low and simmer until glaze is reduced by half, usually about 20 minutes. You’ll know it’s ready when it starts sticking to a wooden spoon. Let cool.
*Save time by purchasing a pre-made balsamic glaze should you wish!
3. While balsamic glaze cools, wash rosemary sprigs and tomatoes. Pat dry with paper towels.
4. Preheat the grill to medium.
5. Remove about three-quarters of the rosemary needles from the bottom of each sprig to create your skewer.
6. Thread each ingredient onto your rosemary skewer, starting from the bottom. Leave about one-fourth of the rosemary needles visible at the top. Alternate ingredients to add variety. For example, you may choose to start with a mushroom, then add a tomato, followed by mozzarella cheese, and repeat. Try to mix/match the colors and create a balance of texture.
7. Baste with olive oil and add a dash of salt.
8. Grill your kebabs for a few minutes on each side over indirect heat, pulling off the grill before the cheese is so soft that it falls off the skewer, usually four minutes on each side. Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill when grilling with mushrooms.
9. Drizzle with balsamic glaze and serve warm with your picnic favorites.
10. This portabella steak is the perfect vegan substitute for steak or just a tasty recipe for portabella mushrooms. So juicy and delicious; the shape and size of meaty portabellas make them just right for the grill. Serve as a main course or a satisfying side to any meal.
Did you make this recipe?
Tag @montereymushrooms on Instagram and hashtag it #montereymushrooms and #indystyle
One of the easiest ways to make a meal more exciting is by turning it into a kabob. This classic Texan dish is perfect for skewering. Avocado Ranch turns this steak and salad combo into a sensory experience. You won’t even have to ring the dinner bell — when your cowpokes smell this meal, they’ll come galloping to the table!
Mushroom Caprese Kebabs (6 Kebabs)
If you’re a fan of Caprese salad, you know how your mouth waters at the very sound of freshly sliced mozzarella and tomatoes with sweet basil. Lather them up with a little balsamic vinegar, olive oil, and salt and it’s heaven on a plate. Mmm, mmm, mmm.
But while we all love Caprese, the team at Monterey wanted to put a spin on Italy’s famous trio. First off, we had to add mushrooms— it’s what we do! We chose our Marinated Mushrooms for their rich Italian flavor. We also swapped the basil for fresh rosemary to use the sprigs as creative “skewers.” Not only are these herb sticks decorative, but the bold rosemary flavor really pops. Lastly, we decided to take this typical cold salad and grill it. Nothing like a little heat to bring out the savory flavor of that balsamic glaze.
Arguably the easiest kebab recipe in our recipe library, this one’s a quick project— perfect for busy cookouts. If you think you may have impatient guests, start here with a grilled Caprese kebab appetizer.
Ingredients:
- 16 oz Monterey ® Marinated Mushrooms*
- 10 oz pack of cherry or grape tomatoes
- 10 oz package of marinated mozzarella balls
- 1 bunch of fresh basil
- 6 sprigs of fresh rosemary
- Extra virgin olive oil
- Pinch of salt
*Purchase jars of our Marinated Mushrooms at participating Sam’s Clubs near you. Don’t live near one of those grocers? Make your own by following our Marinated Mushrooms Home Canning recipe or substitute fresh whole mushrooms with our Monte’s Mushroom Marinade.
For more information visit, theproducemoms.com.
Are you looking for some healthy Memorial Day Weekend food options? Well, look no further! Michelle Dudash, RDN, registered dietitian, chef and author of the upcoming The Low-Carb Mediterranean Cookbook is helping us kick off the big weekend right with recipes from her new book.
CHICKEN GYRO LETTUCE WRAPS
Ingredients:
I love gyros. So why not create a version that we can make at home with chicken? Marinate the chicken overnight for the full-flavor effect.
FOR THE CHICKEN:
- 1 1⁄2 pound (683 g) boneless, skinless chicken breasts or breast fillets
- 1 lemon, zest finely grated, plus 2 tablespoons (30 ml) juice
- 1 clove garlic, sliced
1⁄2 teaspoon ground cumin - 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- Freshly ground black pepper
FOR THE SANDWICH:
- 8 outer leaves iceberg lettuce
- 1 tomato, sliced
- Very thinly sliced red onion
- 4 thin dill pickle spears
- Tahini Sauce (page 118) or Cucumber Yogurt Salad (page 44)
Directions:
- To make the chicken: Place the chicken on a cutting board and cover with plastic wrap or parchment paper. Pound to 1⁄4 inch (6 mm) thick and cut into 6 pieces. Combine the rest of the chicken ingredients in a wide, shallow dish, making the marinade. Coat the chicken in the marinade. Cover and refrigerate for at least 30 minutes, up to overnight.
- When ready to cook the chicken, move the oven rack to 6 inches (15 cm) below the broiler element. Preheat the oven to low broil. Place the chicken on a baking sheet or broiler pan. When the broiler is ready, place the chicken in the oven on the top rack. Broil until the chicken is cooked through, about 7 minutes.
- Tuck the chicken into the lettuce wraps and serve with the tomato slices, onion, pickles, and Tahini Sauce or Cucumber Yogurt Salad. Or both!
Suggestions and Variations
Gyros can also be made with lamb meat, like loin chops or rump.
TOTAL PREP AND COOK TIME: 30 MINUTES, PLUS MARINATING TIME • YIELD: 4 SERVINGS, 1 GYRO EACH
PER SERVING: 150 CALORIES, 3 G CARBOHYDRATE (1 G FIBER, 0 G ADDED SUGARS, 2 G NET CARBS), 26 G PROTEIN, 3 G FAT, 280 MG SODIUM.
CUCUMBER YOGURT SALAD
In my Sithoo’s house, leben was as much a staple as ketchup was in other homes. She made it by simmering whole milk until it was “so hot that you couldn’t hold your pinky finger in it,” as she liked to explain, followed by squeezing the liquid from the curd while wrapped in cheesecloth.
I think you will appreciate the shortcut I use in this recipe—head straight for the store-bought Greek yogurt! To make it extra rich and delicious, I use 2% or whole-milk yogurt, rather than nonfat yogurt.
Ingredients:
- 1 medium cucumber, peeled and sliced into half-moons (1 3⁄4 cups [210 g])
- 1⁄2 cup (115 g) 2% plain Greek yogurt, pouring off any liquid from the top
- 1 scallion, thinly sliced
- 2 teaspoons white wine vinegar
- 1⁄2 teaspoon salt
Directions:
Combine all of the ingredients in a bowl. You may enjoy the salad immediately or chill until ready to serve, pouring off any liquid.
Recipe Note:
A hard-core purist would salt the cucumbers first, let them sit for 30 minutes, then pat off the liquid released. That’s just not my style. I’m hungry and pretty much want things ready instantly. After pulling the salad from the fridge, however, I will drain off the excess liquid. If you’d like to go the purist route, however, just wait to add more salt to the salad until you’ve tasted it first.
TOTAL PREP AND COOK TIME: 15 MINUTES • YIELD: 5 SERVINGS, 1⁄4 CUP (60 G) EACH
PER SERVING: 24 CALORIES, 2 G CARBOHYDRATE (0 G FIBER, 0 G ADDED SUGARS, 2 G NET CARBS), 3 G PROTEIN, 1 G FAT, 242 MG SODIUM.
TAHINI SAUCE
Ingredients:
- 1⁄4 cup (60 g) tahini
- 1⁄4 cup (60 ml) water
- 1 tablespoon (15 ml) lemon juice
- 1⁄4 teaspoon garlic powder
- Pinch of salt
Directions:
To make the tahini sauce: Combine the tahini, water, lemon juice, garlic powder, and salt in a small bowl.
ITALIAN-INSPIRED GUACAMOLE WITH BALSAMIC, RED ONION, AND BASIL
I’m guacamole- and avocado-obsessed like you, most likely. So why not create a guacamole with an Italian twist? Balsamic is an awesome pairing with avocados. A favorite snack of mine during prime-time avocado season is to mash avocado on a cracker and spritz it with balsamic vinegar.
Ingredients:
- 3 large, ripe avocados
- 1 large tomato, diced, divided
- 1⁄4 cup (140 g) diced red onion
- 1⁄4 cup (10 g) chiffonade basil (stack leaves, roll, and slice thinly)
- 1 tablespoon (15 ml) balsamic vinegar
- 1⁄2 teaspoon salt
1⁄4 teaspoon crushed red pepper flakes - 1⁄8 teaspoon garlic powder
- Freshly ground black pepper
- 2 tablespoons (16 g) toasted pine nuts or chopped almonds
Directions:
- Peel and pit the avocados, saving the pits. Mash the avocados in a medium bowl using the sides of 2 large spoons. Stir in half of the tomatoes*, onion, basil, balsamic, salt, red pepper flakes, garlic powder, and pepper. Place the pits back on top of the guacamole and cover with plastic directly on the surface to prevent browning.
- When ready to serve, garnish with the nuts and the remaining half of the tomatoes.
Suggestions and Variations:
Serve with red bell pepper planks, almond flour crackers, or low-carb chips.
Recipe Note:
- Since tomatoes release water when in contact with salt, only stir in enough tomatoes for the amount of guacamole you will enjoy immediately to prevent a watered-down version. Or use drained, canned, diced tomatoes.
- When selecting perfectly ripe avocados, look for those with skins that are mottled with green and black. Then hold it in the palm of your hand and give it a gentle squeeze. A ripe avocado should yield to gentle pressure, but not be soft or mushy. If it’s still completely hard, leave it on the counter for a couple more days.
TOTAL PREP AND COOK TIME: 20 MINUTES • YIELD: 8 SERVINGS, 1⁄4 CUP (70 G) EACH
PER SERVING: 108 CALORIES, 7 G CARBOHYDRATE (4 G FIBER, 0 G ADDED SUGARS, 3 G NET CARBS), 2 G PROTEIN, 9 G FAT, 152 MG SODIUM.
MEDITERRANEAN QUINOA SALAD WITH AVOCADO
I adore quinoa salad, and you can prepare it in limitless varieties. Here is a Greek-themed play on it. Enjoy it as a side salad, or sprinkle cheese, beans, and nuts on top to make it a complete lunch meal.
Ingredients:
- 3⁄4 cup (139 g) uncooked quinoa
- 11⁄3 cups (313 ml) vegetable broth
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 small cucumber, peeled, seeded, and diced
- 1⁄4 teaspoon salt
- Freshly ground black pepper
- 1 large tomato, diced
- 2 scallions, thinly sliced
- 2 tablespoons (8 g) coarsely chopped Italian flat-leaf parsley or mint
- 1⁄4 cup (25 g) olives
- 1 large avocado, peeled, pitted, and diced
- Juice of 1 lemon (about 2 tablespoons [30 ml])
Directions:
- Rinse the quinoa in a fine-mesh strainer, if you have one, and drain. Otherwise, skip this step. Bring the quinoa and broth to a boil in a saucepan. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat without lifting the lid and allow it to rest for 5 minutes. Drizzle with the olive oil, then spread it out on a plate to cool it quickly.
- Add the cucumber, salt, pepper, tomato, scallions, parsley, and olives to a large mixing bowl. Add the quinoa once it has cooled to room temperature. Gently fold in the avocado and lemon juice.
Suggestions and Variations:
- Sprinkle in pomegranate arils during peak season, which runs mid-late fall through early winter, in place of the tomatoes. The arils add a juicy, poppy crunch.
- If you love feta cheese, a sprinkle of that in this salad is also delicious.
- Roasted pistachios or almonds sprinkled on this salad add a nice crunch.
TOTAL PREP AND COOK TIME: 30 MINUTES • YIELD: 8 SERVINGS, 1⁄2 CUP (125 G) EACH
PER SERVING: 125 CALORIES, 16 G CARBOHYDRATE (3 G FIBER, 0 G ADDED SUGARS, 13 G NET CARBS), 3 G PROTEIN, 6 G FAT, 205 MG SODIUM.
BURRATA CHEESE WITH BALSAMIC-MARINATED STRAWBERRIES
If you’re a cheese lover, you will fully appreciate the extra creaminess of this Italian cheese, comprised of a mozzarella shell encasing oozy, thick cream. It has so many applications: as an appetizer, plopped on a salad, melted over pasta, and yes, as a final course. Because why not? But try to cut into only the amount of burrata you will use in one sitting, as you will lose the tender consistency over time once the package is open and cheese is cut.
In this recipe, I dress up the burrata with marinated strawberries. Make sure you’re only using fragrant and sweet strawberries, trimming off any white shoulders.
Ingredients:
- 1 cup (170 g) diced strawberries
- 1 tablespoon (15 ml) balsamic vinegar
- 2 teaspoons honey
- 1⁄4 cup (36 g) sliced almonds
- Fresh basil leaves
- 1 large (8-ounce [226 g]) ball burrata or 2 small (4-ounce [113 g]) balls
- In a bowl, combine the strawberries, balsamic, and honey.
Directions:
- Toast the almonds in a dry sauté pan over medium-low heat, stirring frequently, a few minutes, reducing the heat to low as needed.
- For the basil leaves, there are two different ways you can prepare them. Either snip the tiny leaves and use them whole. Or stack larger leaves, roll them the wide way, and thinly slice into ribbons using a sharp knife or kitchen shears.
- When ready to serve, drain the burrata. If serving buffet-style, leave the burrata whole and place it in the center of the platter. If plating individually, cut into portions. Spoon on the strawberries and juices. Sprinkle with the almonds and basil.
Make It for the Whole Family
Even my husband, who usually does not enjoy sweet mixed with savory, loved this dish. However, another substitute for people who like things more traditional is using ripe, quartered cherry tomatoes instead of strawberries. Omit the honey and sprinkle with sea salt.
TOTAL PREP AND COOK TIME: 30 MINUTES • YIELD: 4 SERVINGS
PER SERVING: 221 CALORIES, 8 G CARBOHYDRATE (2 G FIBER, 3 G ADDED SUGARS, 6 G NET CARBS), 8 G PROTEIN, 18 G FAT, 77 MG SODIUM.
By Michelle Dudash, RDN
For more from Michelle, visit DishWithDudash.com.
If you are on TikTok, you already know how addicting it is and that you can’t stop watching those dance videos! Incredibly, it can be a great place to find life hacks for many parts of your life. Sherri French, lifestyle and parenting expert, joined us today to show you kitchen hacks to make your life easier and to blow your mind at the same time!
Straining Pasta
When you strain your pasta, do you pour it from the pan and into the strainer? You have been doing it all wrong! Place the strainer on top of the boiled pasta and pour the water out. The pasta remains in the pot and stays warm!
Juice a Lemon
When juicing a lemon, do you cut it in half and then squeeze the juice out, sometimes getting seeds in what you are cooking? Use a fork to pierce the end of a lemon, push a chopstick down the hole to widen it and squeeze away, seed free!
Cut Cherry Tomatoes
Are you cutting your cherry tomatoes by hand, one by one? Place the cherry tomatoes on a plate, cover them with another plate and then use a sharp knife to cut between the two plates to slice the tomatoes in half.
Aluminum Foil and Plastic Wrap
Does the roll of foil or plastic wrap always come out of the box and not rip evenly? Push the tabs on the sides of the box into the roll and your foil will remain stable.
Soften Butter Fast
Do you need the butter for a recipe to soften fast? Don’t put it in the microwave like I do! Pour boiling water into a glass, pour it out and flip the glass upside down on your butter. In just a few minutes it will be softened.
Cereal and Cracker Boxes In Your Pantry
Are you unable to close your cereal or cracker box after you open? Fold the two side tabs into the box. Fold one flap into the box and then bend the two sides. Fold the last flap into the box and then your box is closed!
To find all of these ‘hints’ head over to Sherri’s Instagram, @momhint.
From countertop appliances to cutting boards, Erika Schlick, blogger and cookbook author shares her must-have list of kitchen tools.
Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.
Wandering Palate is currently shipping and available on her website and Amazon.
You can visit Schlick’s blog to learn more about her favorite kitchen tools.
Follow Instagram for more recipes.