Turkey Leftovers Sandwich with Caramelized Onions, Sautéed Cinnamon Apples, & Champagne Honey Mustard

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Whew! We made it through Thanksgiving! A show of hands, how many people are having a hard time buttoning their pants today? Come on, I can’t be the only one! Okay, now that the big turkey dinner is over, it’s time to concentrate on how to you’re going to put your leftovers to use… Continue reading

Grilled Teriyaki Chicken Sandwich

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I’m a little embarassed to admit it, but this recipe was inspired by a sandwich that I used to order whenever I ate at Red Robin (which was twice a week when I was in college… a million years ago). After I graduated and had to support myself on my meager wages as a wedding planner, I was forced to stop my over-indulgent bi-weekly dining habits, and learn how to feed myself. This teriyaki chicken sandwich was probably the first copycat recipe that I ever attempted, and because it’s so easy and delicious, it’s also the longest running copycat recipe that I’ve ever attempted. Over the years I’ve tweaked the teriyaki ingredients a little, but the other components (pineapple, Swiss cheese, and mayo) have all stayed the same. And you know what? Call me sentimental, but this oldie-but-goodie is still one of my favorites! Continue reading

Salmon Burgers with Wasabi Tartar and Quick Pickled Cucumbers

IMG_8913While my husband and I were on our Alaskan cruise in June, I had one of the best salmon burgers I’ve ever eaten at a local brewery in Skagway. It was one of those meals that while you’re eating it you keep saying, “Wow, this is good. No, this is really good!” over and over and over again. About halfway through devouring the burger I came up for air long enough to take a picture of it so that I could recreate the deliciousness in my own kitchen. After sitting down and talking to my grill-master husband, we concluded that the best course of action was to lightly season the fish, then grill it over low heat on a cedar plank to give it some smokiness. And I must say, it was delicious. Whether eaten by itself or in burger form, this method should be the new way you cook your salmon. Continue reading

Jalapeño-Cheddar Burgers with Chipotle-Lime Ranch Dressing

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Yesterday I posted my all-time favorite gourmet hamburger recipe (that I could seriously eat every single day, they’re that good!), but let’s pretend for a moment that bacon and blue cheese aren’t your thing. No biggie. I get that some people have a problem with “stinky cheese,” as my mom refers to it. Okay, so maybe you’re looking for a burger that’s a little less fancy and a lot more folksy. In that case, kick the mud off your cowboy boots and try on this spicy Tex-Mex burger for size. Continue reading

Bacon-Blue Cheese Burgers with Caramelized Onions and Garlic Mayo

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When I was a kid, backyard BBQ’s were a simple affair: frozen hamburgers, Oscar Meyer hot dogs, and pot-luck side dishes were about as elaborate as we’d get – and there’s nothing wrong with that. But now that I’m older and have a backyard of my own, I find myself wanting to put a more grown-up twist on my BBQ’s. I want to prepare food that my friends will remember and that will bring them back next summer. I’m talking about good quality food: gourmet burgers, interesting salads, and easy but fun desserts. So that’s what I’m cooking up for you this week! Continue reading

Unbelievably Delicious Burgers for Your Next Backyard BBQ

A great BBQ requires more than just good friends and lively music to be a success. Seriously, you know and I know that everyone is really coming for the food, right? So let’s all agree that this summer we won’t settle for throwing frozen meat-pucks on the grill, instead, let’s mix up our own one-of-kind gourmet hamburger patties. Sound like a lot of work? It’s not. Creating the perfect burger is much easier than you’d think, all you have to do is remember these three simple rules… Continue reading

Smoked Salmon Focaccia with Asparagus & Eggs

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I realize this is an old topic, but for Mother’s Day this year I was the fortunate recipient of a pound of smoked salmon from Dean & DeLuca (one of my favorite New York food purveyors). After a couple mornings of piling it on the obligatory bagel and cream cheese, I found myself wanting to do something more interesting with my catch — I was picturing something healthy that I could serve my family for dinner. As luck would have it, my weekend trip to the Kansas City farmers’ market left me with a loaf focaccia bread, a bunch of asparagus, and a dozen farm-fresh eggs that were just begging to be used. After quickly cooking the eggs and asparagus, I heaped everything onto the focaccia, shoved it in the oven for a couple minutes, and what came out was a light and fresh meal that was still substantial enough to require a fork and steak knife to eat.

Smoked Salmon Focaccia with Asparagus & Eggs

Serves 4

  • 1 focaccia loaf
  • ½ bunch of asparagus, tender parts only
  • 4 large eggs
  • 5-6 oz. smoked salmon, thinly sliced
  • Kosher Salt and fresh cracked black pepper
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. fresh tarragon, chopped (or another fresh herb like dill, chives, parsley, or marjoram)
  • 1 tsp. truffle oil (optional)

Turn oven on to 350°F. Place focaccia on a baking sheet and cook for 10 minutes or until focaccia is warm throughout. Remove from oven and set aside. Turn oven temperature up to broil.

Meanwhile, fill a medium saucepan halfway full of water and boil. Add asparagus and blanch for 1 minute. Immediately transfer asparagus to a bowl of ice water to stop the cooking. Once cool, dry and set aside.

Lay smoked salmon on focaccia, spreading evenly, then top salmon with a single row of asparagus.

Lightly mist a medium skillet with cooking spray then set over medium-high heat. Once the skillet becomes hot, crack eggs into skillet and cook until the whites just set (the eggs will continue cooking under the broiler). Using a spatula, carefully place eggs over asparagus. Season with salt and pepper and sprinkle with parmesan and chopped herbs. Place under the broiler and cook until cheese is bubbly, about 2-3 minutes (yolks should still be runny). Remove from oven and transfer to a serving platter, then drizzle with truffle oil if using.IMG_7493

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Check back later this week for more smoked salmon recipes!