Tag: quick

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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

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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

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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

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Trail Mix Granola Bars

Anybody else hooked on bars? If so– the time is now to hit the kitchen and whip up these Trail Mix Granola Bars! I have always eaten granola bars- from the classic Nature Valley, way-too-crunchy honey & oat bars, to Kashi nut and fruit bars, to everything in between! A perfect granola bar is soft and chewy, thick, and full of wholesome ingredients like oats, dried fruit, and nuts.

I first made my own granola bars by following this recipe from Smitten Kitchen. I love this recipe so much, I baked and individually wrapped them to include in gift bags I delivered to guests staying at hotels for our wedding (8 yrs ago!) I’ve customized the recipe below based on the tweaks I’ve used to make them my own. Now you can do the same!

These bars freeze well, and are lovely to gift. Consider making a double batch– one for you, and a batch for a neighbor who is balancing work-from-home and virtual schooling, a college student, new parents, or anyone at all whose day you want to brighten!

A few notes on my Trail Mix Granola Bars:

  • Mix-ins: I tested this recipe using 2 cups total of mixed dried fruit and nuts. You can use all fruit, or all nuts. I used dried apricots (chopped in my food processor), mixed dried berries from Aldi (cranberries, blueberries, cherries), and combo of bagged mixed nuts from Aldi (pistachios, almonds, hazelnuts, cashews). Keep in mind that large, whole nuts will really break up the texture of your granola bars, causing them to crumble when cut. I recommend pulsing them in a food processor to cut them down first. I love a mini food processor for this job.
  • Liquid ingredients: Melted butter is a delicious fat that hardens when cools, which is why I love it in these bars. You could sub melted coconut oil, or try using a neutral oil like grapeseed or avocado oil if you prefer. Many recipes call for corn syrup, but I use all honey. Raw honey will be difficult to use unless you heat and liquify it.
  • Flavors and extras: Cinnamon can be swapped for a combo nutmeg, ginger, cardamom, or pumpkin pie spice. This recipe can handle about 1/3 cup of a coarse, dry ingredient (like shredded coconut)– you could sub wheat germ, ground flaxseed, or chia seeds.
  • Cooling: Cool completely prior to cutting to minimize crumbling! This may involve popping the entire pan in the fridge. Cut the bars on a cutting board using a sharp chef’s knife.

It’s time to raid your pantry and make Trail Mix Granola Bars!

Trail Mix Granola Bars

Morgan
Use your favorite "mix-ins" for a combination you will really love.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 16 bars

Equipment

  • 8-inch square baking dish
  • Parchment paper to line dish

Ingredients
  

  • 1/3 cup oat flour (oats processed in a food processor)
  • 1 2/3 cup quick-cooking oats
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 cups dried fruit and chopped mixed nuts ex) dried cranberries, cherries, chopped apricots, raisins, dried blueberries, cashews, almonds, pistachios, hazelnuts
  • 1/3 cup unsweetened coconut flakes
  • 1/3 cup peanut butter (or other nut butter)
  • 6 tbsp butter, melted
  • 1/3 cup honey (pourable, not raw)
  • 1 tsp vanilla extract
  • 1-2 tbsp water

Instructions
 

  • Preheat oven to 350. Line baking pan with parchment paper, cut to size, overlaying on two sides of the pan (to easily lift out baked bars). Lightly grease sides of pan.
  • Combine dry ingredients in a large bowl: oat flour, oats, sugar, dried fruit and nuts, coconut flakes, cinnamon, and salt.
  • Combine wet ingredients in a large glass measuring cup or small bowl: melted butter, honey, peanut butter, vanilla, and water. Add wet ingredients to dry and mix until combined.
  • Press mixture evenly into baking pan using a flat spatula or your hands. Bake for 35-40 minutes, or until golden brown around the edges.
  • Cool completely in pan, refrigerating if necessary to set. Cut into squares using a large chef's knife.

Notes

To make nut-free (school/allergy-friendly): use dried fruit and mixed seeds (pumpkin seeds, sesame, sunflower, flax, etc.) and substitute sunflower seed butter for peanut butter.
Use up the crumbs! Save crumbled pieces to top a bowl of yogurt.
This recipe is adapted from Smitten Kitchen.
Keyword breakfast, dried fruit, granola bar, nuts, peanut butter, snack

Tried this recipe? Be sure to tag @dinneronthecouch and #dinneronthecouch in your post!

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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!