Grilling Recipe: Rosemary Lemon Chicken

We wanted to enjoy a simple, grilled chicken for dinner, ad were looking for a great recipe, and some interesting ideas to turn the chicken into something special. After a little searching, we found our answer in rosemary and lemon.

Before grilling, we marinated the chicken overnight in a simple mixture of oil, lemon juice, garlic, and chopped rosemary. The real secret to adding even more flavor to this dish is how you baste the chicken while it cooks. Instead of using a brush, dip a small bunch of rosemary sprigs in olive oil and brush the chicken. This keeps the chicken nice and moist and results and delightful, garlicky chicken, with a very strong, delicious rosemary flavor. Keep reading below for this fantastic recipe...

Grilled Rosemary Lemon Chicken

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons plus 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh rosemary, minced, plus 4 sprigs rosemary, whole
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 large pinch paprika

Directions

1. Whisk together the lemon juice, 2 tablespoons olive oil, mustard, garlic, chopped rosemary, salt, pepper, and paprika. Add to a large zipper-lock bag. Add the chicken to the back, turn to coat the chicken, seal the bag and chill for 3 hours or overnight.
2. To cook, heat the grill to medium-high. Let the chicken come to room temperature. Brush the grill grates with olive oil. Brush the marinade off the chicken then place the chicken on the grill. Put the remaining 1/4 cup olive oil in a small dish next to the grill with the sprigs of rosemary. Dip the tops of the sprigs into the olive oil and occasionally baste the chicken with the sprigs until the chicken is cooked through (about 3-4 minutes per side).
3. Serve the chicken hot with roasted vegetables.
4. Enjoy!

Traditional Jewish Recipe: Matzoh Ball Soup

Matzoh ball soup is a Jewish dumpling soup, and for those who aren't familiar with it-- it's just plain delicious!

To create our favorite matzoh ball soup, we chose chicken stock to act as the base of the soup. It is a very familiar flavor to most, and fairly easy to work with. For flavoring, we simply added carrots, a bay leaf, parsnips, and a few other simple vegetables. when it comes to making the matzoh itself, there are a few schools of thought: heavier "sinker" matzoh balls, and the lighter "floater" balls. We generally prefer the latter. In the end, this dish was a wonderfully simple and delicious way to enjoy a dinner for the holiday.

Matzoh Ball Soup

(makes about 3 quarts of broth)

Ingredients

MATZOH BALLS

• 3/4 cup matzoh meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlicp owder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 3 large eggs
• 3 tablespoons rendered chicken fat (available at butcher shops or in meat markets) or grapeseed oil
• 1 tablespoon minced fresh dill

SOUP

• 10 cups chicken stock
• 2 large carrots, peeled and sliced
• 2 stalks celery, peeled and sliced (including leaves)
• 1 yellow onion, sliced
• 1 parsnip, scrubbed and cut into big chunks
• 1 tablespoon fresh chopped parsley
• 2 tablespoons fresh chopped dill
• 3 cloves garlic, minced
• 2 whole cloves
• 2 bay leaves
• kosher salt
• 1/4 teaspoon saffron threads

Directions

1. In a medium bowl, whisk together the eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add the matzoh meal, baking powder, salt, garlic powder, onion powder, dill, and pepper and whisk until combined. Cover and refrigerate the batter until firm (about 2 to 4 hours).
2. Line a baking pan with parchment. Bring the chicken stock to a boil in a large, wide saucepan, and reduce the heat to a simmer.
3. Form 2 heaping tablespoons of batter into a 1 1/2" ball, careful not to compress the mixture too much. Place the ball on the baking pan. Repeat the process with the remaining batter.
4. Use a large spoon to slide the matzoh balls into the simmering stock. Once all the balls have been added, cover and cook 10 minutes. Add the remaining soup ingredients and cook for 20 to 25 minutes, or until the vegetables are tender and the matzo balls are cooked through. Serve hot.
5. Enjoy!

Savory Slow Roast Recipe: Pork Shoulder

If you're planning a large get-together and you're anything like us, you want to cook dishes that are large enough to feed the whole group. One perfect meal to serve for such events is a pork shoulder (also known as Boston butt or pork butt here in America).

To get the most flavor out of our pork shoulder, we got a cut with the bone in and left the fat on the cut to keep the meat moist while it roasts. To get the most tender meat and the best flavor, we slow roasted it over the course of the day. That may sound like a lot of work, but truthfully it only takes a few minutes of active time and prep work. The rest of the time you just let the oven do the work. To finish it off, we cooked some vegetables in the fat and used the drippings to make a perfect gravy to serve next to the shoulder. Keep reading below for this simple, delicious, roasted pork shoulder recipe...

Slow Roasted Pork Shoulder

(makes 4-6 servings)

Ingredients

• 1 whole bone-in skin-on pork shoulder, 8-12lbs total
• kosher salt and freshly ground black pepper
• 8 shallots cut into wedges
• 2 carrots, peeled and halved lengthwise
• 2 sticks celery, halved
• 2 bulbs garlic, skin on, broken into cloves
• 1 apple, cored and quartered
• 7 bay leaves
• 2 teaspoons fennel seeds
• 2 cups chicken stock
• 3/4 cup white wine

Directions

1. Preheat the oven to 425F.
2. Lightly score the skin of the pork with a paring knife in a criss-crossing fashion about a centimeter apart, cutting into the fat, but not the meat. Rub salt and pepper into the skin and fat, pressing it right into the scores you've just made.
3. Dust off any excess salt and pepper, turn the pork, and rub more salt and pepper into the underside of the pork. Place the pork skin-side up in a roasting tray and roast in the oven for 30 minutes.  Lower the heat to 325F, remove the pork from the oven, and tightly cover the pork with a double layer of tinfoil. Place back in the oven and roast for another 4 hours and 30 minutes. 
4. Remove the pork from the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. Transfer the pork to a chopping board, and spoon out all but three tablespoons of fat from the bottom of the tray.
5. Add the vegetables, garlic, apple, bay leaves, and fennel seeds to the roasting pan and stir them into the fat. Place the pork on top of everything and return to the oven without the foil. Roast for another 60 minutes.
6. Remove the meat to a serving dish and tent with foil to rest. In the roasting pan, spoon away any excess fat, and add the stock and white wine to the roasting pan. Place the pan on the stove and bring the mixture to a boil on high, then lower the heat to bring the mixture to a simmer. Let the mixture simmer for a few minutes, stirring constantly with a wooden spoon to scrape up any browned bits from the bottom of the pan. Once you have a good, dark gravy, pour the mixture through a sieve into a bowl or gravy boat. Use the spoon to push the gravy through the vegetables.
7. Serve the pork next to roast vegetables and with some apple sauce.
8. Enjoy!

Tasty Grill Recipe: Chicken Tacos

Tacos are perhaps one of the best meals out there for satisfying anyone. They're easily customizable and can be made in any number of ways with any number of flavors. We were in the mood recently for a good chicken taco, and we wanted to make it completely avoiding any pre-made taco spices or sauces. 

Naturally for this chicken we turned to the grill. Grilling imparts such a distinctive flavor that is nearly impossible to replace, and it works so well with tacos. For our meat, we chose skinless, boneless thighs. The fattier cut of chicken definitely meant a more tender, juicier chicken. A little lime kept the chicken tasting light. For spices, we used a combination of salt, pepper, cumin, and a few surprise ingredients like brown sugar and cinnamon that really elevated the tacos to being something special. Keep reading below for this fantastic recipe...

Chicken Tacos from the Grill

Ingredients

• 1 medium onion, cut into wedges, keeping the root intact
• 2 cloves garlic, minced
• 1lb boneless, skinless chicken thighs
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 tablespoons lime juice
• 8 corn tortillas, warmed, for serving
• Fixings as desired
• Fresh cilantro leaves for garnish

Directions

1. Warm the grill to medium-high heat. Toss together all the ingredients up to and including the lime juice in a bowl. Grill the onion and chicken until cooked through and lightly charred (about 4 minutes per side). 
2. Let the chicken rest 5 minutes before slicing. Serve with the fixings and garnish with fresh cilantro leaves.
3. Enjoy!

Veggie Boats: Sausage-Stuffed Zucchini

Zucchini boats, anyone? This veggie can be a vessel for all kinds of different meals, though this version calls on sausage and cheese for a hearty topping that packs a lot of flavor.

Not into sausage? Try ground chicken, ground beef, or even veggie crumbles – in fact, you could skip the meat all together and simply top the zucchini with other veggies and cheese. And if you really love marinara, you can pour some extra over the boats before topping them with cheese and tomatoes. This recipe’s versatile! 

Sausage-Stuffed Zucchini

(makes 8 zucchini boats)

Ingredients:

• 4 medium zucchini
• 1/4 cup marinara sauce
• 1 teaspoon oil
• 1/2 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 2 Roma tomatoes, diced 
• 14 ounces Italian sausage, removed from casing 
• 1/2 cup shredded mozzarella 
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Bring a large pot of water to boil while also preheating the oven to 400 degrees F.
2. Cut the zucchini in half lengthwise and scoop out the flesh using a spoon, so each “zucchini boat” is about 1/4-inch thick.
3. Put the zucchini in the boiling water and let them cook for a minute, then remove them from the water. Lightly grease a 9x13 baking dish, then add the marinara sauce so it covers the bottom of the pan.
4. In a large sauté pan, brown the sausage and break it up into smaller pieces while it is cooking. Once browned thoroughly, set it aside. Add the oil to the pan and add the onion, garlic, and bell pepper and let them cook on medium-low heat for 2-3 minutes. Add the sausage and some salt and pepper to the pan, letting everything cook together for another 2-3 minutes.
5. Use a spoon to scoop the sausage mixture into the zucchini (each should hold about 1/3 cup of sausage). Top each zucchini with a sprinkle of tomatoes, a tablespoon of mozzarella, and a sprinkle of Parmesan cheese.
6. Cover the dish with foil and bake for about 35 minutes, or the cheese is melted. 
7. Enjoy!

Thai-Inspired Recipe: Winged Bean Salad

We sometimes find salads good, but not really good enough for a whole lunch and we’re happy to say that this Winged Bean Salad is not one of those. It’s not too spicy, because there’s the creamy coconut milk to counteract the chilies, and the beans add the necessary and refreshing crunch. Whether or not you even like salads, this one is great because of all the different flavors that come together without overpowering one another. This tasty salad might warrant a visit to your closest Asian market, but that’s fine because it’s delicious and worth it!

Thai Winged Bean Salad

(Serves 4) 

Ingredients 

• 2 cups winged beans, about 2/3 lb.
• 1 cup minced pork, about 1/2 lb.
• 1 cup coconut milk
• 2 tablespoons dried shrimp, chopped
• 2 tablespoons shallots, chopped
• 3 cloves garlic, chopped
• 2-3 medium, dried chilies, seeded and chopped
• 2 tablespoons roasted peanuts, chopped
• 1 tablespoon lime juice
• 1 1/4 teaspoon palm sugar or brown sugar
• 1 teaspoon fish sauce
• Canola or vegetable oil, frying

Directions

1. Rinse your winged beans and chop off both ends. Cut into 1/2-inch pieces. Set a pot of water to boil.
2. While waiting, heat enough oil in a medium frying pan to cover the shallots and stir often until they’re golden, but not too brown. Remove shallots. Add dried shrimp to the pan and fry them until crispy. Remove and set aside.
3. Then add garlic and chilies and brown them.
4. Once cool, pound half of your shallots, garlic and chilies into a semi-smooth paste.
5. When your water is salted and boiling, blanch your winged beans for 20-30 seconds. Remove them and place them immediately in ice water to stop them from cooking. Reserve the water.
6. Add your finely-minced pork to the water and cook for 5-7 minutes.
7. In a saucepan, boil the coconut milk, take off heat and add sugar, chili/shallot paste, lime juice, fish sauce and peanuts. Mix well.
8. Add dressing to winged beans and minced pork, toss and serve. Garnish with crispy dried shrimp and shallots.

Sweet & Spicy Soup Recipe: Crunchy Bacon Chili Corn Chowder

If you like corn or corn chowder, this Bacon Chili Corn Chowder should absolutely be the next dish you make. Corn chowder in general is a great base, so it’s like the stars all align when you add bacon and hot chilies. And don’t worry if you don’t like anything too spicy; it’s easy to adjust the heat by not adding all the green chilies or Chipotle peppers.  This soup has everything: creaminess, sweetness, spice and crunch…we’re over the moon about it!

Bacon Chili Corn Chowder

Serves 8

 Ingredients

3 slices bacon, chopped into 1/2-inch pieces

1 1/2 large yellow onions, diced

1/2 cup scallions, chopped

2-3 tablespoons butter

6 ears corn, shucked, shaved off the cob (5 cups)

1-3 whole Chipotle peppers in Adobo sauce, diced

1 can (4 oz) diced green chilies

32 ounces low-sodium chicken broth

2 cups heavy cream

3 tablespoons Masa

salt and pepper, to taste

Directions

1. In a large pot, cook your bacon pieces over medium heat. Once the bacon fat begins to render, add in the diced onion. Stir and cook for 3-4 minutes. (Optional: remove some of bacon and save for garnish.)
2. After the onions start to soften, add butter to the pot, let melt and then add corn. Stir and cook for 2 minutes.
3. Add both chilies and stir, cooking for 1-2 minutes.
4. Pour in chicken broth and bring to a simmer, then pour in cream.
5. In a small container, combine Masa (or cornmeal) with a little bit of water and mix together, then pour into the soup. Allow to cook and thicken for around 15 minutes. (If you want it to be thicker, add more Masa or cornmeal with water. Then let simmer for another 10-15.)

Chinese Rice Porridge Recipe: Comforting Chicken Congee

For many of us, comfort food is something familiar. It's warming, and reminds us of what our parents or grandparents made to cheer us up. When I think comfort food, I think grilled cheese and tomato soup. Others might thing of chicken noodle soup or apple pie. What about comfort food from other countries, though? Today we're sharing one such recipe from china: congee.

Congee, also known as rice porridge, is a meal that's often served when someone is sick, very similar to how we use chicken noodle soup here in America. Much like the many personal variations on chicken noodle soup, there are personal variations on congee such as what rice to use, or what liquids to use in making it. This simple congee is also great with plenty of garnishes like scallions garlic, even shredded chicken. Keep reading below for this delicious recipe...

Congee

(makes 4 servings)

Ingredients

• 2 cups cooked white rice
• 4 cups water
• 1 cup chicken stock
• 2 tablespoons Chinese rice wine or medium-dry sherry
• 2 bone-in chicken thighs or 1/2lb chicken bones
• 3, 1/4" thick slices fresh ginger
• 1 clove garlic, minced
• 1 green onion tied into a knot
• 1/4 yellow onion
• soy sauce, salt, and white pepper to taste
• sesame oil for drizzling
• Garlic, shallots, green onion, sweet potato, and/or other garnishes as desired.

Directions

1. In a medium pot, combine the rice, water, chicken stock, wine or sherry, chicken thighs or bones, ginger, garlic, green onion, and onion. Bring to a boil over high heat. Skim off any foam that rises to the surface.
2. Reduce the heat to low and cover. Simmer for 1 hour (or 1 1/2 to 2 hours if using uncooked rice), stirring occasionally to prevent the rice from sticking to the bottom of the pot and burning.  If using chicken thighs, remove after 20 minutes, and shred the meat. Set the meat aside and return the bones to the pot. before continuing to cook the remaining 40 minutes.
3. Once the rice grains are swollen and the mixture is like a thick oatmeal, the congee is done. Cook longer if it needs to thicken, or add small amounts of water if it's too thick until it reaches the desired consistency.
4. Remove the bones, ginger, green onion and onion. Add soy sauce, salt, and white pepper to taste.
5. Ladle into individual bowls, drizzle with sesame oil, top with shredded chicken, and garnish as desired.
6. Enjoy!

Chicken Recipe: Herb Roasted Thighs

We were looking for a great, simple dinner recipe to enjoy, and what could be simpler than an easy chicken roast? Skin-on chicken thighs ended up being our meat of choice for this dinner because of its rich, flavorful darker meat and that skin which gets beautifully crispy as it cooks.

To flavor our chicken thighs, we turned to some classic herbs: oregano, rosemary and thyme which filled the house with a rich aroma as it cooked. Crushed red pepper added just a little heat to the dish that was offset by the tang of lemon. Best of all, the preparation for this dish was remarkably easy and all in all the dinner was made within half an hour. Keep reading below for this delicious recipe...

Herb Roasted Chicken Thighs

Ingredients

• 1 lemon
• 4 large skin-on boneless chicken thighs
• kosher salt and black pepper
• 3 teaspoons olive oil, divided
• 3 sprigs oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon dry mustard
• 1/4 cup dry white wine
• 1/2 cup chicken broth

Directions

1. Preheat the oven to 425F. Thinly slice half the lemon and discard any seeds. Cut the remaining lemon half into 2 wedges. Season the chicken thighs with salt and pepper.
2. Coat a large, oven-safe skillet with 1 teaspoon oil. Add the chicken skin side down. Place the skillet over medium heat and cook, letting the skin render. Pour off any excess fat to keep a thin coating int the pan until the chicken is cooked halfway through (about 10 minutes).
3. Place half the lemon slices over the chicken and half on the bottom of the skillet. Transfer the skillet to the oven, leaving the chicken skin side down. Roast until the chicken is cooked through and the skin is crisp (6-8 minutes).
4. Transfer the chicken pieces and the lemon slices from the bottom of the skillet to a warm platter. Take the lemon slices that were on top of the chicken and place back on the skillet. Return the skillet to medium heat. Add the oregano, rosemary, thyme, shallot, garlic, red pepper flakes, and mustard. Cook, stirring frequently, until fragrant (about 1 minute).
5. Remove the skillet from the heat. Add wine. Cook over medium heat until reduced by half (about 1-2 minutes). Add the broth and cook until thickened (about 3 minutes). Squeeze 1 lemon wedge into the sauce and season with salt and pepper. Drizzle with 2 teaspoons oil. Return the chicken to the skillet, skin side up to re-warm. Serve, topped with caramelized lemon slices.
6. Enjoy!

Short Ribs Recipe: Beer Braised & Delicious

Short ribs, unlike their pork counterpart, are larger, meatier, and generally more tender, and that's exactly what we had in mind when coming up with today's recipe. We wanted to capture that tenderness in the meat and really show off the potential for a deep, robust flavor.

To really properly cook the short ribs to tenderness, we decided to braise them in a great dark beer that really brought out the heartiness inherent in the ribs. To help the flavor, we added in some vegetables  and of course a few great spices. The trick to braising is to make sure you have just the right amount of liquid. Too much, and you're just boiling the meat into a stew. Too little, and it'll come out too dry. You want the tops of the short ribs just peeking out above the liquid. To get the flavor right, we added a surprise ingredient: prunes. They melted into the dish and added a sweetness that perfectly balanced out the bitterness of the dark beer. Keep reading below for this fantastic recipe...

Beer Braised Short Ribs

(makes 6 servings)

Ingredients

• 6 big, meaty short ribs (about 4-5lbs in total)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3lbs yellow onions, halved and sliced thin
• 2 tablespoons tomato paste
• 2 bottles dark beer (like Guinness or Newcastle Brown Ale)
• 2 tablespoons Minute Tapioca
• 2 bay leaves
• 3 teaspoons minced fresh thyme
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 12 pitted prunes
• 3 tablespoons dijon mustard
• 2 tablespoons minced fresh parsley

Directions

1. Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs.
2. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer.
3. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker.
4. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.
5. Enjoy!

Japanese Recipe: Curry and Rice

For an incredibly delicious, popular Japanese dish, look no further than Ka-re. Ka-re (otherwise known as curry or curry rice) is a slightly sweet, slightly spicy dish consisting of a thick gravy with stew meat and vegetables typically served with rice.

To make the curry, we first made a curry roux from butter, flour, and a few spices. In a separate pot, we boiled the basic components of the dish; a combination of meat, carrots, onions, and potatoes. For a little extra sweetness we also tossed in some pureed apple. We kept the roux and the curry separate until the last few minutes and then added the boiled medley to the roux.

We served our curry in one of the most popular methods: with short grain rice (however it's also commonly served on its own or with noodles). The best part of serving with rice is using the leftover rice to make onigiri!

In Japan, it is traditionally considered rude to completely mix together the rice and the curry. Instead, they are served next to each other on the plate, and you mix a spoonful of the rice with the curry before taking the bite. Keep reading below for this delicious recipe...

Japanese Curry Rice

(makes about 4 servings)

Ingredients

ROUX

• 3 tablespoons butter
• 1/4 cup flour
• 2 tablespoons garam masala (or curry powder)
• 1/2 teaspoon cayenne pepper (adjust accordingly for spiciness)
• black pepper
• 3 cloves garlic
• 1 tablespoon freshly ground ginger
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce

CURRY

• 2lbs beef round chuck cut into bite sized cubes
• 2 teaspoons grape-seed oil
• 2 large onions sliced thin
• 2 carrots cut into chunks
• 2 cups water
• 1 cup beef broth
• 1 cup red wine
• 2 large yukon gold potatoes cut into large chunks
• 1 small apple peeled, cored, and pureed
• 2 teaspoons kosher salt
• 1 teaspoon garam masala (or curry powder)

Directions

1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn the heat up to high, add the beef, and brown.
2. Add the carrots, water, broth, and red wine. Bring to a boil. Skim off any foam or oil from the top, then lower the heat to medium. Add the potatoes, pureed apple, salt, and garam masala. Simmer for about 30 minutes, or until the carrots, potatoes, and meat are tender.
3. Meanwhile, to make the roux, melt the butter over medium low heat. Add the flour and garam masala. Stir until you have a thick paste. Add the cayenne pepper and some black pepper to taste. Add the garlic, ginger, tomato paste and Worcestershire sauce. Stir to combine. Continue to cook until the paste starts crumbling. Remove from the heat and set aside until the meat and vegetables are done cooking. 
4. To finish the curry, ladle 2 cups of liquid into the roux then whisk until it's smooth. Pour this mixture back into the other pot and gently stir until thickened.
5. Serve with rice next to the curry.
6. Enjoy!

Sweet & Savory Recipe: Orange Glazed Ham

This recipe is a little more tangy than ordinary baked ham, with a sweet, citrus tone. It's perfect for Easter, but also delicious at any family gathering throughout the year. 

Sweet, citrus fruits seem only natural to pair with ham. Instead of pineapple, however, we wanted to try something different this time: oranges. The combination of oranges baked right on and a glaze made from orange juice, garlic, and a few herbs turned this traditional Easter dinner into something special. Keep reading below for this fantastic recipe...

Orange Glazed Ham

(10-12 servings)

Ingredients

• 1 8-10lb smoked ham, bone-in skin on
• Kosher salt and freshly ground black pepper
• 1 bunch of fresh sage leaves
• 2 sprigs rosemary
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 cup unsalted butter, cut in chunks
• 2 oranges, sliced thin, seeds removed
• 2 cups orange juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks

Directions

1. Preheat the oven to 300F.
2. Place the ham in a large roading pan, fat side up. Use a sharp knife to score the ham with cuts across the skin, about 2 inches apart and 1/2" deep. Cut diagonally down the slashes to form a diamond pattern. Season the meat with salt and pepper.
3. Chop about 8 sage leaves and 1 sprig of rosemary leaves and put in a bowl. Mix with the oil and garlic to make a paste. Rub the herb oil all over the ham, making sure to get the mixture into all the slits. Bake the ham for 2 hours.
4. For the glaze, place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze (about 30 to 40 minutes).
5. Once the ham has been cooked for the two hours, pour the orange glaze over it and place a few pieces of fruit on the ham with toothpicks. Scatter the remaining sage leaves and rosemary leaves on top, then bake the ham for another 2 hours, basting with the juices every 30 minutes.
6. Once baked, set the ham on a cutting board and let rest 10 minutes before carving. Serve with the glaze on the side.
7. Enjoy!

Classic German Recipe : Osterschinken or Ham in a Bread Blanket

This is a great party dish out of Germany and Northern Europe. In Germany, it's known as 'osterschinken' or ham-in-bread-blanket. Really make this recipe right, you'll want to start the dough the day before and use a ham that has already been cooked and cooled before baking.

A variety of bread types can be used in this recipe, though probably my favorite is rye. It mixes so well with the salty ham and the mustard glazed on top of the ham that it's a natural choice for the 'blanket'.  We sweetened the dough with a little molasses and honey while flavoring it with caraway and coriander seeds.  Once the sponge was created, we let it rest in the fridge overnight. The day of, you just need to bring the dough to room temperature,coat the ham in mustard, and wrap it in the dough blanket. You'll really want to use a smaller ham for this recipe to make sure it warms all the way through. Keep reading below for this fantastic recipe...

Osterschinken or Ham in a Bread Blanket

Ingredients

BREAD

• 1 tablespoon active dry yeast
• 1/4 cup molasses
• 3 tablespoons honey
• 3 cups bread flour
• 1 tablespoon caraway seeds
• 1 tablespoon ground coriander seeds
• 2 teaspoons salt
• 1 teaspoon ground cardamom
• 3 1/2 cups whole dark rye flour

HAM

• 2-3lb boneless smoked ham
• 2 onions sliced
• 2 sage leaves
• 1 sprig rosemary
• 1 tablespoon black pepper corns
• 3/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1-2 cups Dijon mustard
• 1 cup brown sugar

Directions

1. The day before making the ham, prepare the bread. Sprinkle the yeast over 1/4 cup warm water. Let stand until foamy.
2. Meanwhile, warm the molasses, honey, and 1 3/4 cup water, stirring until blended. Let cool until the temperature is about 110F.
3. Place the bread flour, caraway seeds, coriander, salt, and cardamom in a bowl. Mix until well blended. Pour in the yeast and molasses mixtures and mix with a wooden spoon until blended. Gradually add in the rye flour until the dough starts to become sticky and hold together. Once the dough starts to become difficult to mix with the spoon, knead by hand for about 8 to 10 minutes, still adding flour until the dough is no longer sticky.
4. Form the dough into a ball and place in an oiled bowl, turning to coat all over. Cover and let rise until doubled in volume (about 2 hours). Punch down the dough, knead lightly and form into a ball once again. Return the dough to the bowl and wrap the bowl in plastic. Refrigerate overnight or for up to 24 hours.
5. The next day, start preparing the ham. Place the ham into a pot and cover with water. Add the onions, sage, rosemary, and peppercorns. Bring the water to a boil then let simmer for 1 1/2 hours. Remove the ham from the heat and let it cool. While the ham cools, remove the dough from the fridge and bring to room temperature (1 to 2 hours).
6. Place a little flour on the counter and roll the dough out so it is 1/2" thick and at least twice as long as the ham.
7. In a small bowl, combine the black pepper, ground cloves, ground allspice, Dijon mustard, and brown sugar. Use a brush to baste the ham with the mustard mixture, then place on top of the dough. Slightly wet the edges of the dough, then fold over the ham, pressing the edges together to seal. Prepare a backing sheet by lining it with parchment paper. Transfer the ham and dough to the paper. Let sit for 30 minutes. While resting, preheat the oven to 250F.
8. Sprinkle the edges of the baking sheet with a little water to create steam in the oven and bake the dough for 1 hour. Let the ham rest for 15 minutes out of the oven before slicing.
9. Enjoy!

Healthy & Satisfying Recipe: Fresh Southwestern-Style Salad

We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavor—as opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over ‘til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!

Southwestern Salad

Serves 2

 Ingredients

• 5 cups romaine lettuce
• 2 boneless, skinless chicken breasts
• 1 avocado, pitted, sliced
• 4 slices bacon, chopped
• 1/3 cup Monterey jack cheese (low-fat optional)
• 1/3 cup Cheddar cheese (low-fat optional)
• 1 tablespoon olive oil
• salt and pepper, to taste
• seeded crackers, optional garnish

• 3/4 cup cilantro,
• 1/2 cup plain, Greek yogurt
• 2-3 tablespoons olive oil
• 1-2 large cloves garlic, chopped
• 1 lime, juiced
• salt and pepper, to taste

Directions

1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
4. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.

Fantastic Grill Recipe: Smoky London Broil

It may come as a surprise to many, but the always delicious "London Broil" actually has nothing to do with London, or even England. We may not necessarily know its exact origins, but we know it comes from somewhere in North America. Either way, London broil is a fantastic dish made from a grilled and marinated flank steaks and a perfect meal for any family looking for a great grilled dinner on a budget. The beauty of London Broil is the ability to get great, flavorful cuts of steak from a relatively inexpensive cut of meat.

To make the perfect London broil, we started with the standard cut of meat: a great, fresh flank steak, though a top round steak will work just as well. We wanted a slightly spicy, slightly smoky dish. It's important to season the flank steak well in advance, and to marinate it longer depending on its thickness. To cook, we tossed the steak on the grill with the highest possible flame and let cook only a little bit to let it stay rare and juicy. Keep reading below for this fantastic recipe...

Smoky London Broil

Ingredients

• 4 tablespoons minced chipotle in adobo sauce (usually found in the International or Mexican section of the grocery store)
• 2 tablespoons honey
• 6 cloves garlic, minced
• 1 tablespoon paprika
• 2 teaspoons Worcestershire sauce
• 4 tablespoons extra virgin olive oil
• 1 flank steak (2 1/2lbs), about 1" thick
• 2 teaspoons kosher salt
• chopped cilantro
• lime wedges

Directions

1. In a bowl, whisk together the chipotle, honey, garlic, paprika, Worcestershire sauce, and oil.
2. Season the steak with salt. Pat the meat evenly with the chipotle mixture and let rest for at least an hour at room temperature, or overnight in the refrigerator. Let the steak come to room temperature before grilling.
3. Preheat the grill to as hot as you can. Brush off any bits of garlic or chile from the meat and grill, covered, until the meat is charred on the outside and done to taste inside (4 to 5 minutes per side for medium-rare). Let the meat rest 5 minutes before slicing.
4. Garnish with cilantro and lime wedges.
5. Enjoy!

Decadent Dinner Recipe: Pressed Pork Belly

While it's always nice to eat healthy, sometimes you just have to indulge your decadent side. Today we wanted to share an incredibly decadent meal from a rather cheap cut of meat: pressed pork belly. This is a large, fatty cut of the pig that we usually use to make bacon here in the US, but typically in Asian countries is served as large cubes. It's particularly popular in Chinese and Korean cuisine, but we wanted to see what we could do with a little European influence.

To make a fantastic pressed pork belly, we had to cook the cut of meat a few times. First, we baked the pork covered. The trick here is to raise it up off the pan using garlic bulbs: this prevented the pork from drying out but still gave us plenty of drippings to make a great gravy. Once the pork was cooked, we placed it in a casserole dish, placed another casserole dish on top and weighed it down, letting the pork cool in the fridge. Finally, we took the pork out, cut it into cubes, and baked uncovered in the oven to give us a perfectly crispy skin. Keep reading below for this delightful, decadent recipe!

Pressed Pork Belly

(makes 6-8 servings)

Ingredients

• 2.5 lbs pork belly
• 3 heads garlic, halved horizontally
• 1 onion, sliced
• sea salt
• freshly ground black pepper
• 5 sprigs thyme
• olive oil
• 1/2 cup white wine
• 1/4 cup apple cider
• 2 cups chicken stock

Directions

1. Preheat the oven to 325F.
2. Lay the pork belly flat on a cutting board skin side up. Score the skin evenly in a criss-cross pattern with a sharp paring knife.  Turn the belly skin side down and cut a slit through the thick en of pork to open it up (only do this if the pork isn't of even thickness). Rub the pork belly over with olive oil, then pat evenly with sea salt and black pepper all over.
3. Place the garlic, halved side up on a lightly oiled roasting tray. Add the sliced onion to the pan. Lay the thyme sprigs over the garlic, then lay the pork belly, skin side up over the garlic. Drizzle with a little more olive oil and sprinkle with a little more salt. Add 1/4 cup white wine and apple cider around the pork. Cover the pan tightly with foil then bake for 1 1/2 hours. Remove the foil, baste the pork with juices, then return to the oven, uncovered, for about 1/2 hour to an hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.
4. Transfer the pork to a clean, rimmed roasting dish. While still warm, place another tray on top of the pork and weigh down with a few heavy tins (weights work nicely, as do particularly large cans of food). Cool completely, then chill for at least four hours or overnight in the fridge to set its shape.
5. Pour off any excess oil from the original roasting tray and place over high heat. Deglaze the tray with the remaining white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release more juices. Boil the liquid until reduced by half, then add the chicken stock and bring back to a boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp to push the roasted garlic and onion through. Adjust the seasoning with salt and pepper.
6. Once the pork belly is done chilling in the fridge, preheat the oven to 500F. Cut the pressed pork into individual portions and pat the skin with a dry paper towel. Place the pork squares, fat side up, in a roasting try and drizzle once more with a little olive oil and sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Let the pork rest 5 minutes before serving with the gravy.
7. Enjoy!