Tag Archives: garlic

Romesco Sauce

Posted on by
Lately, I have altered my eating habits a ton and am doing smaller portions, more frequently in order to keep my metabolism working. Now, this isn’t a dietician or preachy post but I have been feeling a lot healthier and been dropping weight – so look into it as it might be something that suits your lifestyle.
Anyway I digress, because there is a point to my babble. TAPAS! Yes! That’s right, we have posted a few tapa recipes but this one is more about the delish Spanish sauce that is typically served with tapas. I know there is a place in Philly (shout out to Amada) that serves this with their ham croquettes. I’ve also had it with just a baguette, or on top of a tortilla (Spanish omelet). It’s so yummy and versatile and not heavy. It’s typically made in the Catalonia region of Spain (which for all of you that are geographically challenged, think Northern/Eastern Spain). So tasty, I had to recreate it for you all, see below and enjoy!
  • 1/4 cup marcona almonds, toasted
  • 1 (12-ounce) jar roasted red peppers, drained
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
  • 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
  • 1/4 tsp cayenne pepper
  • 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
  • 1 large clove garlic, grated (I did 2 because I’m a Vampire at heart)
  • Kosher salt and freshly cracked black pepper
Puree in food processor, and EAT!! on anything and everything. Great with grilled veggies or meats. Now get outside and enjoy before its too cold!
Romesco Sauce - Damn Delish
Happy Eating, XO.

Football Food

Posted on by

I am having everyone over next week for the kick off of Football Season! Also happens to be a Steeler game, how convenient! Anyway, I was making my list of usual suspects on what I wanted to serve during the game – I had my pumpkin muffins, pizza rolls, and a few others on the list of what to buy at the store when I realized I needed a few more hearty items to serve outside of the dips and snack foods I normally make. That’s when I got down to the buffalo chicken meatballs. Easy and filling. After all, this is hardly the time to eat the fruits and salads we have been noshing on all summer. You don’t feel guilty because its ground chicken, but you are also not starving by half time. GOOO PITTSBURGH!!

Meatballs:
  • 1 lb. ground chicken
  • 1 tsp. salt and 1 tsp. black pepper
  • 1 cup of the mirepoix mix I use in the meatloaf recipe too. (just finely diced celery and onions is fine also, I’m just lazy)
  • 1 tsp. garlic powder (Again adjust to your taste preference)
Sauce:
  • 3/4 cup chicken broth
  • 1/2-3/4 cup of hot sauce (Frank’s or Cholula work best)
  • 2 1/2 Tbsp. dry ranch seasoning

In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use). Mix together the ground chicken, veggies, and spices until combined. Form into meatballs (approximately 20 small meatballs). Heat 1-2 tbsp. of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes) Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.

I am making these next week for the party so keep an eye out on our Instagram page (@damndelish) to see how they turn out!

Happy Eating, XO.

Herbaceous Cod

Posted on by

I came across this recipe in search for a cheaper white fish for me to eat on weeknights. I love salmon, don’t get me wrong, but it’s literally the only fish I make. I don’t like tilapia, halibut, or catfish and Chilean sea bass is way too much for the wallet, so someone had suggested trying cod and swordfish. So that is when I took to finding a quick way to prep it and eat on a summer evening. This is real good because the fish stands up to the strength of the fresh herbs but isn’t too fishy/meaty either. I am going to work on some swordfish or mahi mahi next so stay tuned and start following the blog for updates!

  • 2 lbs. cod fillets
  • 1/3 cup real mayonnaise
  • 1/3 cup freshly grated Parmigianno Regianno cheese {no pre-grated cheese, please!}
  • 2 tablespoons each chopped fresh parsley and basil
  • 1 medium clove garlic, grated
  • salt and pepper, to taste

Preheat oven to 450 degrees. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden.

cod

Happy Eating, XO.

Stuffed Tator

Posted on by

This isn’t just any old meat and potatoes recipe. This is an Italian twist on the American version of a chili and cheese topped baked potato. I also love this meal because its a one pot, easy, fast, and filling week night dinner. I was inspired from a food network recipe that this originates from and just cant get enough of it.

  • 1/2 pound hot Italian sausage out of the casing (you can also use sweet Italian sausage if making for kids)
  • 4 baked potatoes
  • Arugula
  • Chopped medium yellow onion
  • 2 cloves of garlic
  • Jar of marinara
  • 1/2 cup of marscapone
  • Grated parmesano reggiano

Sweat the onions and garlic in some olive oil. Once they are translucent add the ground sausage to brown. Cook down the arugula when adding the marinara sauce. Then stir in the marscapone cheese, to make the sauce a pinky blush color. In the mean time bake the potatoes in the oven and split in half when slightly cooled.

 

Happy Eating, XO.

Melt In Your Mouth Brisket Sandwich

Posted on by

Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.

If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.

  • 3 tbsp oil (olive or vegetable)
  • 2 lbs. beef brisket
  • Salt and black pepper
  • 1 large yellow onion, quartered
  • 4 medium potatoes, quartered
  • 4 carrots, chopped
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups dry red wine
  • Enough water to cover
  • Burger buns (potato buns are the best)
  • Thinly sliced swiss (parmesan would be amazing too)

Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.

When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.

French Dip Sandwich

Happy Eating, XO.