Category: Sides

Posted on

My Very Best Late-Summer Meals

Hello, August! The weather is hot, the garden is full, and my little fam has been enjoying some of the best meals I’ve made all year. I’m sharing pics of my favorites today, so look no further for summer meal inspiration!

admiring our garden and 10-ft-tall sunflowers

The Easton Farmer’s Market is our favorite weekly destination to stock up on fresh produce. We could spend hours there, and often do! Summer eating is at its PEAK– and here is what I have on hand every week right now, thanks to the EFM and my own garden:

  • Tomatoes— heirloom, cherry, roma, multi-color, any and all… slice, salt and let the water release before tossing them in a salad
  • Zucchini, eggplant, bell peppers— large slice & grill, then dice further for a quick grilled veggie salad
  • Corn-– did you know, corn is at its sweetest & freshest as soon as it’s removed from the stalk? eat it ASAP when you bring it home. grilled, boiled, raw, so good.
  • Basil, parsley, mint— basil vinaigrette, pesto, caprese salad, pizza… I want all of the herbs, all the time
  • Beets— roasted, on pizza, on salad, with its bff- goat cheese
  • Potatoes, sweet potatoes— roasted and so tasty
  • Lettuce— green leaf and romaine are still my favorite, I love a little crunch!
  • Watermelon— what a crowd-pleaser!
  • Blueberries, strawberries, cherries, peaches— nonstop snacking, lunch packing, favorite fruits to eat always and forever, they are INCREDIBLE right now!

Let’s see these fresh, summer ingredients in action…

Roasted salmon, sweet potatoes, and peach caprese

thanks to my mom for bringing me this amazing aged balsamic from Italy!

Tomato basil focaccia sandwich and grilled chicken salad

Sourdough focaccia is completely out-of-this-world delicious, and so is this less-fussy focaccia, too. This meal was day-old bread, toasted and slathered with pesto + mayo, then stuffed with fresh tomato, basil, and mozzarella. A no-cook meal.

Grill Night- chicken thighs, vegetables, corn, a fresh squeeze of lime, and basil vinaigrette

Fresh tomato pasta

Saute sliced garlic and shallot in a healthy amount of olive oil, add a couple of anchovies and let them melt, cook down 3 cups of diced, fresh tomatoes, be sure to salt! Add al-dente pasta (how cute are these fusilli corti bucati from Trader Joe’s?), a little pasta water, a little butter. Top with a considerable amount of parmesan and fresh basil. Perfection.

Greek Salad

….with no lettuce! Just cucumber, tomato, red onion, Kalamata olives, huge chunks of fresh feta, and a red wine vinaigrette. This recipe came from NYT Cooking.

Fresh corn and pesto pizza

Pizza, pizza, my love. My darling Ooni pizza oven has totally transformed my pizza game since I’ve been cooking with gas this past spring. I will do a longer love letter to my Ooni later, but for now, enjoy this snap of my basil, pesto, corn, ricotta, mozzarella pizza.

More mixed grilled veggies– eggplant, zucchini, bell pepper, red onion

I like to slice veggies lengthwise, salt generously and grill, turning until charred. Once slightly cooled, I’ll dice them up and throw them in a bowl with olive oil and garlic vinegar. I top them with freshly crumbled feta and fresh basil and parsley!

Chicken burgers on brioche buns

I can’t get enough of the Mediterranean Chicken Burgers (frozen) from Aldi! They are so good, and so easy to grill and serve up on a weeknight.

Pesto pasta– easy peasy. Pasta + peas+ pesto + sliced tomatoes, cheese of choice (goat, parm, feta, etc.) 15 minutes and done.

I think 15 minutes before this photo was taken, “we had no food” to eat for dinner. So happy I boiled water and made this anyway! Been there?

Which of these summer meals is your favorite? Let me know what you’ve been cooking up in the heat this season! Happy eating…

xo-Morgan

Posted on

Peach Caprese (it’s build-able!)

peach caprese

I don’t think there is a single dish I have made more times in a month than Peach Caprese. It’s August, and every where I turn I’m knee-deep in tomatoes, peaches, basil, and mozzarella. I’m not complaining! This salad is totally build-able and customizable… you can keep it simple with my recipe below, OR get the special cheese, the balsamic drizzle, some salty prosciutto, pesto, etc. Just be prepared to eat it standing up in the kitchen, and don’t doubt yourself… you CAN eat the whole thing yourself!

peach caprese in a bowl

Today, I’m bringing you my favorite Peach Caprese salad with all of the variations. First, here’s my basic recipe, and read on to be inspired how you can use this as a base and build it to your liking.

peach caprese

Peach Caprese

Morgan
Fresh, simple, and fast
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salad
Servings 2 people

Ingredients
  

  • 1 shallot, about 2 inches
  • 1 1/2 tbsp red wine vinegar
  • Sea salt and freshly cracked pepper
  • 2 heirloom tomatoes, sliced into 1/2-inch chunks about 3 cups total
  • 1 peach, sliced
  • 4 oz fresh mozzarella, torn
  • 3-4 tbsp olive oil
  • 5-6 basil leaves, torn

Instructions
 

  • First, thinly slice the shallot and place in a small bowl. Pour vinegar over shallots, season with salt, and leave them to pickle while you assemble the rest of the ingredients (at least 5 minutes, and up to 30).
  • Arrange tomato slices in a shallow bowl or on a plate, and season with salt. The tomatoes will release water as they sit, adding flavor to your dressing. Arrange peaches on top of tomatoes. Top with torn mozzarella cheese.
  • Gently whisk 3 tbsp olive oil into bowl with pickled onions, and season with cracked pepper. Drizzle dressing on top of tomatoes, peaches and cheese, tossing gently. Season with more salt, to taste. Finish with more olive oil and the fresh, torn basil leaves.
Keyword caprese, peach, salad

Peach Caprese Variations

Throw the whole thing on a bed of lettuce, add more dressing and cheese, and make it a main!

Vegan/Dairy-Free: Sub avocado in place of the cheese. I like to scoop the avocado flesh out of the skin with a spoon in larger chunks.

Switch the Cheese: Go with a round of burrata, some salty feta, or creamy goat cheese. Be sure to buy cheese in block form and crumble by hand vs. pre-crumbled for best flavor. And finish it with herbs and pepper so it doesn’t look naked!

Dressings to Drizzle: Use balsamic vinegar instead of red wine vinegar in my recipe above. Add basil vinaigrette or your favorite pesto. Flavored vinegars such as fig or orange would be incredible, too.

Add a protein: Grilled shrimp, scallops, or chicken are perfect with this light and bright salad.

Go with Greens: As in the above picture, throw the entire salad on a bed of lettuce (leaf, butter, arugula, etc!) and go to town.

Make it a Panzanella: Add cubes of toasted sourdough or crusty french bread and let the dressing soak it up. Bonus if you rub the toast with a sliced garlic clove before cutting the bread and tossing it in. Quick panzanella!

Extra Flavors: Salty prosciutto, maybe crispy bacon, or crushed red pepper all pack a punch. Switch up the herbs– chives, mint, and parsley would all be delish, too.

I hope you have already eaten some delicious combination of the above Peach Caprese, but if not, the time is now! Enjoy this end-of-summer peak produce in its simplest (or most done-up) form. Happy eating! xo-Morgan

Posted on

Top 3 Ways to Use Cauliflower Rice (Including New Risotto Recipe)

cauliflower rice risotto

I am such a fan of frozen riced cauliflower. It’s inexpensive, ready-to-cook, and versatile. Cruciferous vegetables (cauliflower, broccoli, kale, cabbages, etc) contain many, many nutrients, making them totally worth it to incorporate into your menu. When it comes to improving your nutrition and cooking, it is much more important to add foods to your diet than to burden yourself with eliminating foods you love. (Another reason you won’t find me writing about why you should stop eating “xyz foods”– nope, not into that!) I think it’s essential to have easy ingredients on-hand, and I hope you’ll give frozen riced cauliflower a try.

There are a few different varieties of frozen riced cauliflower (or “cauliflower rice” or “cauli-rice”).

Some brands make lemon & garlic, pesto, southwestern, etc. Generally, the more flavor, the better; but I usually go for plain, so I can season it on my own.

frozen riced cauliflower
Stock up in the freezer section– go with a seasoned bag or plain.

Let’s get into the Top 3 Ways to Use Cauliflower Rice!

If you want to make this frozen veggie as a side dish, on its own, you MUST sauté it in a skillet vs. microwaving it in the bag. All frozen veggies release water when cooked, and if you microwave it or boil frozen cauliflower, it will likely end up soggy and unappetizing.

1. The #1 way to cook frozen cauli-rice is to make Cauliflower Risotto.

Heat 1 tsp (or more) olive oil in a skillet, and add an entire bag of frozen riced cauliflower. Stir the veggies frequently with a wooden spoon or spatula, allowing the excess water to evaporate and the cauliflower to slightly brown.

sauteed cauliflower rice
Easy and quick cauliflower risotto!

Try it on your own by following this recipe for Cauliflower Rice Risotto:

cauliflower rice risotto

Cauliflower Rice Risotto

Morgan
An all-veggie side that's ready in 10 minutes
Print Recipe Pin Recipe
Cook Time 10 minutes
Course Side Dish
Servings 4 people

Equipment

  • Large skillet

Ingredients
  

  • 1 tbsp butter
  • 1 clove garlic, chopped
  • 1 lb riced cauliflower, frozen
  • 1/2 cup mushrooms, chopped
  • 1/2 cup peas, frozen
  • Salt and pepper
  • 1-2 tbsp white wine (optional)
  • 1/2 cup parmesan cheese, finely grated
  • 1 tbsp parsley, chopped (optional)

Instructions
 

  • Heat butter in a large skillet over medium heat. When butter begins to melt, add garlic and saute for 1 minute.
  • Add frozen cauliflower and peas to skillet, stirring for 3-4 minutes until vegetables release water. Season with salt and pepper. Stir in mushrooms and increase heat to medium-high.
  • Add wine, if using. Saute, stirring frequently, until liquid is evaporated, about 6-8 minutes total.
  • Remove from heat, add grated parmesan and parsley. Serve immediately.
Keyword cauliflower rice, mushroom, risotto

#2. Mix it in with cooked grains.

In this method, you can shortcut the cooking by using the microwave because the grains will absorb some excess liquid. Simply cook 1 bag of cauli-rice (microwave according to package instructions), and drain in a fine mesh strainer. Add the strained cauli-rice to a pot of cooked rice, quinoa, or barley.

Recipe: Burrito Bowls with Cilantro-Lime Cauliflower Rice

#3. Add it to smoothies.

For this last (and my favorite) way to use frozen cauliflower rice, be sure you are using only PLAIN, not garlic cauliflower! Add 1/4-1/2 cup per serving and blend it up with your other smoothie ingredients: fruit, nut butter, almond/other milk, and protein powder. You don’t taste the cauliflower, I promise. And hooray, veggies for breakfast!

Recipe: Cherries and Cream Smoothie

cherries and cream smoothie

Do you use frozen cauliflower rice in your cooking? Which way is your favorite? I can’t wait to hear! Be sure to tag me @dinneronthecouch in your posts so I can cheer you on! xo- Morgan

Posted on

Greek Quinoa Salad Recipe for Lunch Prep

Greek quinoa salad
Greek Quinoa Salad — with plenty of lemon and feta!

Happy New Year! We just polished off the last of the Christmas cookies, cleaned up all of the decorations, and are gearing up for our first full week back to work and school after the holidays. After some much-needed rest, we are ALL ready to get back into a routine!

I just made a big batch of this Greek Quinoa Salad so we are set for lunches these next few days. I love this recipe because it’s light, fresh, and filling– what we all need in a lunch! You can eat it as-is, or over greens with chicken or other protein added to it.

When you cook quinoa, it’s important to rinse it first in a fine mesh sieve until the water runs clear. Raw quinoa is coated in a naturally bitter substance called saponin that helps protect the seeds from insects and pests. Saponin is not harmful to humans, but quinoa tastes MUCH better once that substance is rinsed off! I use this 8-inch fine mesh strainer from OXO. You can also use the strainer for rinsing brown rice, straining homemade broth, and rinsing berries.

The dressing this recipe calls for makes a little extra than you’ll need, so store it in the fridge for a few days– you can use it on pre-washed lettuce or to make marinated vegetables!

Happy start to the new week, a new year, and happy eating Greek Quinoa Salad!

Greek Quinoa Salad

Morgan
Light, fresh, make-ahead
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

Quinoa (yields about 3 cups cooked)

  • 1 cup quinoa, dry
  • 2 cups chicken or vegetable broth
  • 1/2 tsp salt

Salad Ingredients

  • 3/4 cup seedless cucumber, diced (about 1/2 cucumber)
  • 2/3 cup cherry tomatoes, quartered
  • 1/3 cup Castelvetrano olives, sliced (or kalamata olives)
  • 1/4 cup scallions, thinly sliced (white and light green parts only)
  • 1 cup feta, crumbled
  • 1/4 cup flat leaf parsley, chopped
  • 2 tsp lemon zest (from about 1/2 lemon)

Lemon Vinaigrette Dressing – makes 3/4 cup

  • 1 clove garlic, crushed
  • 1 lemon, juiced about 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/3 cup olive oil
  • Salt and black pepper, to taste

Instructions
 

  • Rinse quinoa in a fine mesh sieve until water runs clear.
  • Bring chicken broth and stock to a simmer in a small pot. Stir in quinoa, reduce heat to low, and simmer, covered, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool slightly before transferring to a large bowl to mix with the remaining ingredients.
  • Whisk together ingredients for dressing in a small bowl.
  • Add cucumbers, tomatoes, olives, scallions, feta, parsley, and lemon zest together in the large bowl with cooked quinoa. Add about 1/2 cup dressing, stirring to combine. Adjust seasonings to taste.

Notes

Can make ahead and store in the fridge for about 2 days.
Keyword feta, light, make ahead, quinoa, vegetables

If you try this recipe, be sure to rate it and review and tag @dinneronthecouch so I can cheer you on!

Posted on

Snack Roundup for Hungry People

December already? Really? I don’t know about you guys, but over here we are busy, we are pretty tired, and my-oh-my are we HUNGRY! Personally, eating three good meals in a day only gets me so far. A well-timed and tasty snack is giving me the motivation, brain boost, and physical fuel I need to keep on being my awesome self until the day is through. That’s why today, I’m bringing you a snack roundup of some of my favorite mid-day mini-meals to spark some foodie inspiration and help you start the week prepared!

What’s in a snack? It’s important that what you eat satisfies your hunger and makes you feel great! Aim to get some protein and/or healthy fat with a carbohydrate to fuel you with balanced energy. For example, an apple is great, but will likely not keep you full for very long. An apple + peanut butter has some staying power thanks to the protein and fat in the nut butter. Layer peanut butter, sliced apple, and a shake of cinnamon on a salted rice cake, and now I have a balanced and delicious snack I eat with my pinky up while feeling fancy! (I can’t be the only one!!)

Starting with sweet and ending with savory, here is my Snack Roundup!

  1. Apple and Cheese
Could there be a more perfect snack combo??

Sweet and salty, this classic combination just can’t be improved! It’s that good! This time of year, there are amazing varieties of apples at local farms (shout out to Scholl Orchards in Bethlehem, PA and Philips Farms in Hunterdon County, NJ). I love a sweet-tart fuji or Evercrisp variety. For cheese, you could go as casual as a mozzarella cheese stick (I’m talking string cheese!!) or slice up some aged cheddar, Manchego, or Jarlsberg swiss! My #1 go-to is Cabot New York Extra Sharp Cheddar, but Seriously Sharp is of course a winner as well, and I love that it comes in individually-wrapped squares perfect for packing. Salty crackers are optional as well!!

2. Yogurt, Granola, and Berries

Filling, sweet, and refreshing

Siggi’s is what I buy on the regular, specifically the 4% fat Mixed Berry and Strawberry Rhubarb flavors. I love that Siggi’s is creamy and high in protein, but not as sugary as other brands. Top that with fresh berries and a sprinkle of any granola for crunch! If you are packing lunch or snacks for kids or have a smaller appetite, Siggi’s tube yogurts are a favorite in our house.

3. Marcona Almonds, Mandarin Oranges, and Chocolate

Marcona almonds are a Spanish variety that are sweeter and softer than classic almonds

Marcona almonds can be found in specialty stores, and if you find them you must give them a try! I love pairing Marcona almonds (or any other salted nuts) with fresh or dried fruit. Also… I eat chocolate basically every day and this is a pretty standard pairing for me! Pictured above is part of an Evolved Chocolate Cashew Cookie Dough bar, though I always have Dove Dark Chocolates on-hand, too. Also, how good are M&M’s?! Especially with pretzels? I’m getting distracted, moving on…

4. Granola Bars (and other bars)

If you’ve never made your own, try my Trail Mix Granola Bars– they are a game changer!

We keep a variety of bars on-hand for convenience. Often times, I just need easy. There are a million bars out there. I like a lot of them. Here are a few of my favorites:

5. Medium-Boiled Eggs, Cheddar, and Olives

If you can make medium-boiled eggs (slightly jammy yolks) and eat them warm, they beat hard-boiled ANY DAY!

I feel very passionately that boiling eggs in a pot on the stove is a huge pain, and the Dash Rapid Egg Cooker is the #1 best gadget to make them perfectly in minutes! This egg cooker is under $20 and has 25,000 positive reviews on Amazon… it just works, period. You will not regret purchasing it. Also, boiled eggs taste best eaten with a pinch of flaky sea salt! Yum!

Castelvetrano olives (pictured above) are the olive that turns a “no-olives” person into an olive person! I have seen the transformation with my own eyes. This variety of olives is buttery, not too brine-y, and so so delicious. I can and do eat them by the handful.

6. Hummus, Veggies, and Pita Chips

My hummus plate doesn’t always have a lion theme, but it did for my son’s 2nd birthday party!

I LOVE hummus! Do I make my own? No– that’s because I live near an incredible Lebanese deli that makes their own and I buy it there every week! If do you make your own, more power to you. Creating super creamy, fluffy hummus requires peeling each chickpea before blending, as in the method and recipe here. It makes a difference!

All veggies are great options here- pack what you like! And I’m all about a salty crunchy pita chip– currently obsessed with Stacy’s Pita Thins.

7. Spicy Tuna Cakes

The recipe calls for baking them in muffin tins, but I form them into patties using a large jar lid and bake them on parchment paper.

I have been making this recipe for years! Spicy Salmon Cakes are made with sweet potato, jalapeno, and lemon zest. They are totally delicious and I LOVE having them prepped in the fridge for a savory and filling snack.

8. Smoked Salmon with Lemon and Capers

Squeeze of fresh lemon necessary!

Smoked salmon has a ton of protein and healthy fat… that means it is really satisfying! Don’t sleep on this snack! If you have a minute to chop up a cucumber, eat the two together. If you want to take smoked salmon to the next level, make these Cucumber Cups with Salmon Whip!

Are you hungry yet?

What are your favorite snacks? And what’s your favorite from my roundup list?! I would love to know!

Happy Snacking! xo-Morgan

Posted on

My Thanksgiving Menu with Perfect Green Beans

It’s Thanksgiving week! This may be the year of smaller gatherings, but it is a holiday after all, which calls for some special menu planning– even “just” for immediate family. Personally, I like to try new recipes on holidays rather than stick to traditional foods. This year, for example… instead of a turkey, my family is having roast chicken! Foregoing rolls and subbing in focaccia! No mashed potatoes… it’s all about Greek lemon roasted potatoes! There are no rules, only delicious foods.

My Thanksgiving Menu (with recipes linked)

One fairly standard holiday vegetable is making a first-time appearance on our table: green beans. I just never had a thing for green beans before I learned how to cook them a very specific way. Turns out a parboil (partially boil in SALTED water) plus a short saute in garlic & butter is just the method I needed to turn this green from a rather boring vegetable to a favorite on the table. I’ve put together the recipe below so I never forget how to make them, and so I can share the recipe with you!

Excuse me while I eat the entire batch with my fingers, standing in the kitchen!

Green Beans with Butter and Garlic

Morgan
Parboil, then saute for a simple and delicious veggie side dish!
Print Recipe Pin Recipe
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Large, shallow skillet with lid

Ingredients
  

  • 1 lb green beans, cleaned and ends trimmed
  • Salt (for seasoning first water and then green beans)
  • 2 cloves garlic, chopped
  • 2 tbsp butter
  • 1-2 tsp lemon zest
  • 1 pinch crushed red pepper flakes

Instructions
 

  • Place green beans in a deep skillet, cover with water, and add 2 big pinches of salt (about 2 tsp). Cover the skillet with lid and bring to a boil. Watch the pot closely and as soon as the water boils, reduce to a simmer and allow green beans to cook for 3-5 minutes.
  • Drain water from the pot and return the skillet to the stove. Over medium heat, add butter, garlic, salt to taste, lemon zest, and crushed red pepper. Stir frequently until butter melts and garlic cooks, 2-3 minutes. Remove from heat and serve warm.
Keyword garlic, green bean, lemon, quick, side dish, vegetable

Did you make this recipe? Be sure to tag @dinneronthecouch in your photos!

I wish you a truly happy, filling, SAFE Thanksgiving holiday! xoxo- Morgan

Posted on

Roasted Butternut Squash with Cranberries

I have been making this recipe since college! You read that right– as an off-campus dwelling Penn State nutrition student, I loved throwing a good dinner party with friends and roommates. Any excuse to cook at home– see, not much has changed there! I was really into vegetarian cooking at that time and made a ton of lentil burgers and tofu chocolate pie. All good decisions. The first time I had this dish was at the hot foods bar at Wegmans– aka the best grocery store in the northeast. I love it so much and I hope you do too!

We got really lucky with how many squash we harvested from our garden’s first year. Thankfully, butternut squash last for months in a cool, dark place. Once cut and refrigerated, the squash will turn soft in a few days, so I do prefer to peel and cut my own rather than buy it pre-chopped, though that is an option at some stores.

Our garden butternut squash harvest 2020!

To cut squash, make sure you have a sharp chef’s knife. A good knife is a true investment you will not regret. I like to cut the long neck of the squash off first, stand it upright on the flat cut, and trim off the peel with the knife. Work carefully to remove the skin from the round end, then cut in half and scoop out the seeds with a spoon before cubing the whole thing. It may seem like a pain, but I promise it won’t take longer than a few minutes and the squash is freshest this way!

One more note about a supremely awesome ingredient: PUMPKIN SEED OIL. It’s dark green, nutty, and so flavorful. I love drizzling roasted veggies with it! It’s also delicious mixed with balsamic vinegar to make a homemade salad dressing.

Okay… time for the recipe!

Roasted Butternut Squash with Cranberries

Morgan
The perfect, colorful veggie side dish.
Print Recipe Pin Recipe
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 3 people

Equipment

  • Half-sheet roasting pan
  • Parchment paper

Ingredients
  

  • 1 butternut squash, peeled and diced to 1/2-inch cubes (about 1 1/2 lb total)
  • 1-2 tbsp olive oil
  • Salt and freshly-cracked pepper, to taste
  • 1/4 cup dried cranberries
  • 1 shallot, thinly sliced
  • 2 cups fresh baby spinach
  • Optional: Pumpkin seed oil, for drizzling

Instructions
 

  • Preheat oven to 425. Line roasting pan with parchment paper. Place the cubed butternut squash on the pan and drizzle with 1-2 tbsp olive oil, tossing to coat. Season with salt and pepper. Roast for 20 minutes.
  • After the squash has roasted for 20 minutes, remove tray from oven and add dried cranberries and sliced shallot, folding it in with the hot squash and spreading evenly on the tray. Return to oven and roast squash, cranberries and shallot for an additional 10 minutes.
  • Turn off the oven. Remove tray from oven and add baby spinach, gently folding in so it is coated in olive oil and begins to wilt. Return tray to oven for 5 minutes to fully wilt spinach.
  • Optional: drizzle with pumpkin seed oil before serving.
Keyword butternut squash, cranberries, pumpkin seed oil, shallot, spinach

Tried this recipe? Be sure to tag me @dinneronthecouch so I can cheer you on!

Posted on

Easy Grill Night- Chicken and Vegetables

My go-to chicken and veg on the grill night! This meal is simple, quick to throw together, and really delicious. It’s best to let the chicken chill in the marinade for a few hours, but even 30 minutes will give you some good flavor. I am partial to grilling chicken thighs— they stay moist and delicious on the grill– but you can totally use chicken breast instead.

If you have a few extra minutes and you want to round out the meal, warm flour tortillas on the grill for a few minutes per side and serve with your chicken and vegetables!

Many different veggies hold up well on the grill- my favorites are bell peppers, red onion, zucchini, and eggplant. I love slicing them, grilling and turning them one by one to make veggie stacks with fresh mozzarella! An even more convenient option is to chop them all to uniform size and use a grill basket. Preheat the grill basket for a few minutes before adding the veggies to help create a good sear. Top with a nice soft cheese if you like– cotija or feta are great– and a squeeze of fresh lime or lemon to brighten the flavor.

Grilled Chicken Thighs

Marinated, grilled chicken thighs perfect for any night of the week
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 10 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 people

Equipment

  • Gas grill

Ingredients
  

  • 1 lime, juiced
  • 1/4 cup olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1 1/2 lbs chicken thighs, boneless and skinless

Instructions
 

  • Combine all ingredients except chicken in a small bowl and whisk well until combined. Place chicken in a zip-top bag and pour marinade on top. Close bag securely and gently massage marinade into chicken. Place the bag in a bowl (in case it leaks) and put the chicken in the fridge to marinate for 3-6 hrs (or at least 30 minutes).
  • When ready to grill, remove chicken from fridge and allow to sit at room temperature while you preheat the grill to medium-high heat.
  • Remove chicken from marinade, shaking off excess, and grill chicken for 4-6 minutes per side or until fully cooked.
  • Allow chicken to rest on a platter or cutting board at least 5 minutes before cutting and/or serving.
Keyword chicken, dinner, grill

Grilled Veggie Salad

The best of summer, in a grill basket, topped with fresh citrus
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American, Mexican
Servings 4 people

Equipment

  • Grill
  • Grill basket
  • Long tongs

Ingredients
  

  • 1 zucchini
  • 1 onion, red or white
  • 1 bell pepper
  • 1-2 tbsp olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 2 ears corn, husks removed
  • 1 lime, halved
  • 2 tbsp freshly chopped herbs, like cilantro, chives, or parsley
  • 1/4 cup cotija cheese, grated or crumbled

Instructions
 

  • Dice all veggies (except corn) in 1/2-inch cubes. Place in a large bowl and drizzle with olive oil, salt, and pepper. Toss to coat.
  • Preheat grill with grill basket inside to medium-high heat for at least 10 minutes.
  • Add cut vegetables to grill basket and allow to cook with lid closed, turning every 3-5 minutes to prevent sticking and promote even cooking, about 10-12 minutes total. Remove veggies carefully with tongs to a large bowl.
  • Grill corn directly on grill and turn every 5 minutes until nicely charred, about 12-15 minutes total. Remove from grill and allow to cool enough to handle.
    Cut corn kernels off of the cob and add to the other veggies.
  • Squeeze 1/2 lime over veggies, top with herbs and cotija cheese.

Notes

Sub feta for cotija and parsley for cilantro for a more mediterranean flavor!
Keyword cotija, grill, lime, onion, pepper, veggie, zucchini

If you try these recipes, be sure to tag me @dinneronthecouch so I can cheer you on!

Posted on

Peach and Sour Cream Scones

Q: When is the best time of day to eat scones?

A: Breakfast, second breakfast, lunch, afternoon snack, or dinner. Also dessert.

So maybe I just asked and answered my own question, but I hope you’ll agree when you try these Peach and Sour Cream Scones!

Warm scone, vanilla ice cream, more peaches!

Flaky, buttery, and just sweet enough– to me, they are perfect. The recipe calls for peeled, diced, FROZEN fresh peaches– this step is important to keep the butter cold while you mix the dough. I first found this recipe in NYT Cooking, but made it over a few times changing some ingredients and following a BRILLIANT technique I learned over at Basically (def check out the videos). Use a bench scraper or flexible plastic placemat (my fav) to fold the dough onto itself like a letter going into an envelope, then pat out and cut. The folds are what create pockets and layers for super FLAKY scones! Give it a go!

peach scones

Peach and Sour Cream Scones

Morgan
Folding the dough onto itself before cutting it makes for ultra-flaky layers.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 scones

Equipment

  • Baking pan
  • Parchment paper
  • Large bowl
  • Whisk or fork
  • Pastry slab or countertop for rolling dough
  • Pastry brush for egg wash
  • Bench scraper or plastic placemat cut into 1/4 size

Ingredients
  

  • 2 1/2 cups (313 g) all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup butter, cold (1 stick)
  • 1 cup diced peaches, frozen
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 egg beaten with 1 tbsp water (for egg wash)

Instructions
 

  • Preheat oven to 400 degrees. In a large bowl, whisk together dry ingredients (flour, baking powder, salt, sugar).
  • Cube cold butter in 1/2-inch squares with a knife. With your hands, work butter into flour mixture by squeezing and flattening it with your fingers and hands. It should become flat shards and pea-sized bits. Mix in frozen peaches with your fingers.
  • Create a well in center of the flour mixture and add sour cream. Using a fork, gently stir in sour cream until incorporated. Use your hands to fold dough onto itself once or twice.
  • Turn out dough onto a floured surface and pat into a 1-inch thick rectangle. Using bench scraper, fold one short side of pastry toward the middle, and then the opposite side onto itself like you are folding a piece of paper to fit in an envelope. Using more flour if necessary, flatten dough again to 1-inch thick. Cut dough into 8 even squares.
  • Place dough squares onto a parchment-lined baking sheet, and brush with egg wash. Bake 18-23 minutes at 400 until golden brown. Cool slightly before eating.

Notes

Scones will keep up to 3 days in an airtight container at room temperature.
Keyword butter, pastry, peach, scone, sour cream

If you try this recipe, be sure to tag me @dinneronthecouch so I can cheer you on!

Posted on

Lemon Garlic Dressing and 3 Must-Have Kitchen Tools

This dressing is so simple to throw together and keeps for days in the fridge– make it once, and use it for days. It gives an instant pop of flavor to salads, serves as a marinade for chicken or fish, it’s delish on pasta, and is even perfect for dipping bread and cheese! Try it out and you will be sure to use it on the reg.

Let’s talk about THREE of my favorite kitchen tools, all of which I use to make this dressing:
  1. OXO Citrus Squeezer— No need for a juicing tool and strainer anymore, this strains the seeds and extracts ALL the juice. I can’t believe I didn’t have one until a few months ago!
  2. Garlic press— the one I have is all stainless steel and has stood the test of time. I took it from my parents’ kitchen when I moved to college and I have no idea what brand it is. Yes, a garlic press is an extra tool to wash, but I love how FAST it minces garlic– highly recommend.
  3. Mini whisk–– I distinctly remember buying myself this tool for my birthday last year. (This is what you do in your thirties.) I can honestly say I use it all the time and it was the best $9 I’ve spent– on my birthday!
Citrus juicer!!

Lemon Garlic Dressing

So simple and tasty you'll want to keep it ready-to-use all the time!
Print Recipe Pin Recipe
Total Time 5 minutes
Course Side Dish
Cuisine American

Equipment

  • Citrus juicer
  • Garlic press (optional)
  • Small whisk or fork

Ingredients
  

  • 2 lemons, juiced
  • 1 large clove of garlic, minced
  • 1/3 cup olive oil
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • Pinch of freshly ground black pepper

Instructions
 

  • Whisk together all ingredients in a small bowl. Alternatively, combine ingredients in a mason jar with a tight-fitting lid and shake until combined.

Notes

Lemon dressing can last in the fridge for 3-4 days.
Keyword dairy-free, dressing, garlic, gluten free, lemon, vegan