Grillades

Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.

With LOVE from Texas,
The Pint-Sized Mayo

Grillades

6-8 Servings

Ingredients:

• 5 cloves garlic, minced
• 2.25 teaspoons salt
• 1.25 teaspoons black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1/3 cup dry red wine*
• 1 (14.5 ounces) can petite-dice tomatoes, drained
• 1.5 cups beef broth
• 2 teaspoons red wine vinegar

*I used our favorite Cabernet Sauvignon, J.Lohr. And as always, I reserved the remainder of the bottle to drink with the meal. (Well minus the glass I drank while at the stove. ;))

Directions:

In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.

Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.

Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.

Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.

Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.

Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.

Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.

Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.

Return the meat to the pan by gently placing it in the veggies and sauce.

Reduce the heat to a low simmer.  Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.

Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.

Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.

Serve with grits!

Enjoy!!

“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively

Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Southwest Chicken Tortilla Soup

Although the first day of autumn is not quite here yet, my house is starting to scream FALL. My soaps and Scentsy have all been switched out to fun pumpkin and fall smells. With that, I was pleasantly surprised by the dip in the temperature in Southeast Texas. By “dip,” I only mean below 60°F, but none the less I was excited! What better way to celebrate the upcoming autumnal equinox on September 22nd than a delicious spicy soup?!

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chicken Tortilla Soup

4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 jalapeño peppers, seeded and minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 cups cooked, shredded chicken
• 1 cup frozen corn kernels
• 2 roma tomatoes, chopped
• 4 cups chicken broth
• 1 lime, half juiced and half cut into wedges for serving
• 1/4 cup cilantro, chopped, for serving (optional)
• 1 small avocado, diced
• 1/2 cup shredded mexican cheese, for serving (optional)
• tortilla chips, for serving

Directions:

Place a large pot over medium-high heat. Add the oil, and then add the onion, garlic, peppers, and jalapeños. Sauté for a 3-5 minutes.

Next add paprika,chili powder, cumin, red pepper, salt, and pepper. Stir and cook for about a minute.

Dump in the chicken, corn, tomatoes, broth, and lime juice. Stir and bring to a boil. Reduce heat to a  simmer, and cook for 15-20 minutes.

When ready, ladle into bowls. Serve warm with cilantro, avocado, cheese, lime wedges, and tortilla chips.

Enjoy!!

“Every leaf speaks bliss to me, fluttering from the autumn tree.” – Emily Bronte

Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Summer Peach & Chicken Salad with Honey Vinaigrette

As always, I love a good summer salad. This salad has some fruity goodness with all of the yummy fresh summer flavors.

With LOVE from Texas,
The Pint-Sized Mayo

Summer Peach & Chicken Salad with Honey Vinaigrette

2 Servings

Ingredients for the marinade:

• 1 tablespoon olive oil
• 2 limes, juiced
• 1 tablespoon honey
• 1/2 tablespoon ground cumin
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 2 chicken breasts, thin cut (I butterflied 1 thick one, and then cut it completely in half.)

Ingredients for the salad:

• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 3 cups salad greens (I used an arugula & baby spinach blend.)
• 1/3 cup grape tomatoes, cut in half
• 1 mango, diced
• 1 peach, pitted and sliced
• 1/4 cup pecans (unsalted or candied)
• 1/4 cup parmesan cheese, shredded

Directions:

In a medium sealable container, add all the marinade ingredients, except the chicken. Whisk to combine, and then add the chicken breast. Make sure you cover the entirety of both pieces with the marinade. Close the container and place in the refrigerator for at least 30 minutes.

Once the meat has been in the fridge for a sufficient amount of time, Place a medium skillet over medium-high heat, and add the marinated chicken breasts. Grill the chicken for 3-5 minutes per side. Once cooked, remove from grill, and allow to rest for about 5 minutes. Once rested, slice the chicken breasts.

While the chicken is cooking, place the honey, red wine vinegar, olive oil, salt, and black pepper in a small bowl or measuring cup. Whisk to combine, and set aside.

Prepare the plates for serving. Divide greens on each plate, and top with the tomatoes, mangoes, peaches, and pecans. Drizzle the dressing over the salad. Top with the sliced chicken and parmesan cheese.

Serve immediately.

Enjoy!!

“The ripest peach is highest on the tree.” – James Whitcomb Riley

Bacon Cheeseburger Egg Rolls

And I’m BACK. I have been far too silent lately. My house finally feels like a liveable space so I am now back to posting. Please forgive my absence, but I was busy vacationing in Europe and catching up on life and the house! I have been cooking, but the recipes were being tested on my gracious husband. Now that I’m back, of course the first post is very American with an Asian twist. A cheeseburger in an egg roll package. It’s also baked so you don’t even have to mess with frying oil. This can be served for dinner, as an appetizer, or for a snack.

With LOVE from Texas,
The Pint-Sized Mayo

Bacon Cheeseburger Egg Rolls

Yields 16 rolls

Ingredients:

• 1 pound ground beef (I used sirloin.)
• 2 pieces of bacon, cooked and crumbled
• 1/4 cup pickles, minced
• 1/4 cup onion, minced
• 1 cup shredded lettuce
• 1/4 cup tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 egg roll wrappers
• 8 slices cheese, cut in half (I used cheddar.)
• 1 large egg
• 2 tablespoons water
• BBQ sauce, for dipping
• ketchup, for dipping
• mustard, for dipping

Directions:

Preheat oven to 375°F. Cover a large baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place a large skillet over medium high heat and add ground beef. Cook until meat is browned, and drain excess fat on a paper towel lined plate.

In a large bowl, combine the cooked meat, bacon, pickles, onion, lettuce stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, tomatoes, salt, pepper, garlic powder, and onion powder. Mix well, and set aside.

Set up your rolling station by filling a small bowl with water. Start by laying out your egg roll wrapper so that one point is facing you. Place a piece of cheese towards the corner of the wrapper closest to you, but do not let the cheese hang off of the wrapper. Spoon about 1/4 cup of the meat filling on top of the cheese. Dip your finger in the bowl of water, and line the edges with it. Roll up the egg roll away from you by folding the edge closest to you. Once you get to the center, fold in each side, and then continue rolling until the end.

Place on the prepared baking sheet, and repeat with the remaining egg roll wrappers and filling.

In a bowl, whisk the egg and 2 tablespoons of water. Brush each egg roll with the egg wash.

Place the baking sheet in the oven for 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Enjoy!!

“Life is too short to miss out on the beautiful things like a double cheeseburger.” – Channing Tatum

Sun-Dried Tomato Chicken Pita Pockets

In college, there was a pita restaurant by campus, and it was one of my regulars my freshman year. I had forgotten all about it until I randomly came across some packaged pita pocket bread at the grocery. Ding ding ding…inspiration found! This pita pocket is healthy, easy, and perfect for nearly any occasion. They would even be super cute in mini pita pockets for a big gathering!

With LOVE from Texas,
The Pint-Sized Mayo

Sun-Dried Tomato Chicken Pita Pockets

2-4 Servings

Ingredients:

• 1/2 tablespoon sun dried tomatoes, chopped*
• 1 garlic clove, minced
• 3/4 tablespoon sun dried tomato oil*
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon freshly ground black pepper
• 2 cups cooked chicken breast, diced**
• 1 small roma tomato, diced
• 1/4 cup asiago cheese, diced (I used rosemary asiago.)
• 1/4 cup fresh basil, thinly sliced
• 2 (6 inches) pita bread pockets, cut in half (You can normally find these at the grocery store already pre-cut by the deli or in the bread aisle.)
• 1 cup baby spinach

*Buy the sun-dried tomatoes that are packed in olive oil.
**I had left over rotisserie chicken. You can also choose to boil or pan fry the breasts.

Directions:

In a large bowl, add the sun dried tomatoes, garlic, balsamic vinegar, sun dried tomato oil, and pepper. Whisk together until blended well.

Add in the chicken, tomato, asiago cheese, and basil. Toss to coat the ingredients in the sun dried tomato vinaigrette.

Take each each pita half, line with baby spinach, and divide the chicken mixture evenly among the halves.

Serve one half per person or two per person if y’all are super hungry!!

Enjoy!!

“Even in the old days, we’d make an effort. When I’d go out to score on Eighth Avenue, I’d get my junk and a choc0late doughnut. But I’d always also pick up one of those pita-pocket health food sandwiches. You know, something really good for me.” – Aerosmith

Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone

Orzo with Sausage and Cannellini Beans

Orzo! Such a funny name, but such a yummy baby pasta. By now, you must know how I love mini things. Itty bitty pasta…it takes all of me not to squeal with joy! I served this as a side, but you can definitely make this a meal or appetizer.

With LOVE from Texas,
The Pint-Sized Mayo

Orzo with Sausage and Cannellini Beans

4 servings as a main dish/6-8 servings as an appetizer or side dish

Ingredients:

• 1.5 cups water
• 1.5 cups chicken broth
• salt
• 1/2 pound (8 ounces) orzo (I found whole wheat orzo to my happy delight!)
• 1 tablespoon olive oil
• 3/4 pound (about 3 links) italian turkey sausages, casing removed
• 2 cloves garlic, chopped roughly
• 1 teaspoon rubbed sage
• 1/4 teaspoon dried oregano leaves
• 1/2 cup white onion, chopped
• 1/4 cup roasted red bell pepper, julienned
• 1 roma tomato, diced
• 1/2 cup white wine
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1/4 cup parmesan, for serving

Directions:

Place a medium saucepan over high heat, and add the water and chicken broth. Once the liquid comes to a boil, salt the mixture and add the orzo. Cook until tender but still firm to the bite, stirring occasionally to keep from sticking, about 8 – 10 minutes.  Once cooked, drain pasta, and set aside.

Place a large pot over medium heat, and add the olive oil and turkey sausage. Brown the meat, and when there is no more pink, add the  garlic, sage, oregano, onion, roasted red bell pepper, and tomatoes.

Sauté the mixture until the garlic is fragrant and onions are translucent/softened, about 5-8 minutes.  Using the white wine, deglaze the pan and allow liquid to reduce by one-fourth. Add the drained beans, and continue cook 10 minutes.

In a large bowl, mix the cooked orzo and veggie-sausage mixture together. Toss until everything is well incorporated. Taste and add salt if needed.

Serve warm with a sprinkle of parmesan cheese, if you choose.

Enjoy!!

“I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done.” – Devon Werkheiser

Grilled Portobello Mushroom Salad

I love a good mushroom. Portobellos are my fave. They are just so meaty and tasty. Why not make a salad where they are the star?!

With LOVE from Texas,
The Pint-Sized Mayo

Grilled Portobello Mushroom Salad

2 Servings

Ingredients:

• 2 large portobello mushrooms, de-stemmed and cleaned
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt, freshly ground
• 1/2 pound turkey Italian sausage, crumbled and cooked (optional)
• 1 heart of romaine lettuce, roughly chopped
• 1 roma tomato, diced
• 1/2 red bell pepper, julienned
• 1/4 cup yellow onion, sliced
• 2 ounces of small fresh mozzarella balls (the bite sized ones), halved

Ingredients for a simple lemon dressing:

• 1/3 cup olive oil
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Directions:

Cut off the stem and clean your portobello mushroom caps.

In a shallow bowl or dish, add the balsamic vinegar, olive oil, honey, black pepper, and salt. Whisk together until your marinade is well combined.

Add your portobellos to the marinade and allow to soak for a few minutes on each side (I did 5 minutes for each side.).

While you wait for the mushrooms to soak in the marinade goodness, brown the turkey Italian sausage in a small pan (if you choose to add this to the salad).

There are a few ways to cook the mushrooms. You can either grill them outside, use a panini press, or pan grill them. I have a panini press pan for the stove so that’s what I used (mostly for the beautiful grill marks ;)). Do not dump out the marinade quite yet.

After you have marinated your mushrooms, place them on grill pan. Cook them for 4-6 minutes on each side.

While the mushrooms cook, work on the simple dressing. Place all ingredients in a bowl or measuring cup. Whisk until they are mixed well. Set aside until you are ready to serve.

Once the mushrooms have cooked, drunk them in the marinade and allow them to cool on a cutting board for a few minutes.

Prepare your serving plates by layering the lettuce, tomatoes, bell peppers, onions, mozzarella, and Italian sausage. Slice the cooled mushrooms, and arrange them on top of the salad.

Drizzle with the prepared dressing, and serve immediately.

Enjoy!!

“A lucky man can stumble upon a treasure while an unlucky one can’t even find a mushroom.” – Russian Proverb