One Pot Caprese Pasta #RecipeRedux

Once summer ends and school starts, fast and easy meals become necessary. This one pot caprese pasta is the fast and easy meal of your dreams. 

One Pot Caprese Pasta

Around here, it feels like things are always on the go. I never really used to think I was busy because there was always time for a House of Cards episode or a little guilty pleasure America’s Next Top Model. But in reality, things are busy and fast meals are necessary. I’ve been stocking the freezer with meals lately, trying to stock-pile for sports season so we don’t end up at McDonald’s every night of the week.

One Pot Caprese Pasta

And while the pasta may not be freezer-friendly, it couldn’t be any easier. It fits perfectly with the Recipe Redux theme of getting back to the table. The quick and easy nature of this dish leaves plenty of time to sit down at the table together and grab a meal before heading off to a sports practice or a neighborhood run. Plus it has all the good things in life. Pasta, tomatoes, basil, luscious pearls of mozzarella cheese. What is there not to like?

One Pot Caprese Pasta #RecipeRedux

Ingredients

  • 4 1/2 cups water
  • 2 Tbsp. olive oil
  • 1 lb. pasta of your choice (I used spaghetti)
  • 1 pint cherry tomatoes, sliced
  • 1/2 cup basil leaves
  • 1 cup mozzarella pearls

Instructions

  1. Combine all but mozzarella in a pot and bring to a boil.
  2. Reduce heat and to medium and simmer until the liquid has reduced. Remove from heat.
  3. Stir in mozzarella.
  4. Divide into bowls and top with additional parmesan if you choose.
http://www.feedmeseymourblog.com/one-pot-caprese-pasta-reciperedux/


Farmhouse Burgers with Tomato Bacon Jam

Perfection is farmhouse burgers with tomato bacon jam, fit for a king, queen or anyone who just really likes burgers. 

Farmhouse Burgers with Tomato Bacon Jam

A few years ago, we went to this local brewery for dinner. It’s not often that I gravitate towards burgers but one caught my eye in such a way I could absolutely not resist. It was a farmhouse burger, loaded with bacon jam and topped with a drippy, perfectly fried egg and some peppery arugula. Could you resist it? Nope.

I couldn’t either and it was probably one of the best burgers I’ve ever had. Kita of GirlCarnivore is hosting Burger Month this August and asked for some amazing burgers to round out an even more amazing collection. It was fate, kismet, serendipity. The burger – it had to be made.

Farmhouse Burger with Tomato Bacon Jam

Instead of a bacon jam, I used my famous tomato bacon jam. It gave the burger a saucy, smoky edge. And the drippy egg made it even more perfect. This recreation was, dare I say, better than the original. Make this today and I promise you won’t be sorry.

BurgerMonth2015

Farmhouse Burgers with Tomato Bacon Jam

Ingredients

  • 1 recipe of tomato bacon jam
  • 1 lb. ground beef
  • 4 eggs
  • 4 slices colby jack cheese
  • 1-2 large handfuls of arugula
  • 4 burger buns

Instructions

  1. Split the burgers into four equal portions. Form the portions into patties and sprinkle evenly with salt and pepper.
  2. Heat a griddle over medium high heat. Place the patties on the griddle and cook for approximately 5 minutes. Flip and cook on the other side until cooked through. Add slices of cheese and allow them to melt.
  3. While the burgers cook, fry four eggs and set aside gently.
  4. To assemble the burgers, place the patties on the bun. Spread a generous spoonful of bacon jam on top. Top with a fried egg, arugula and the top of the patty.
http://www.feedmeseymourblog.com/farmhouse-burgers-with-tomato-bacon-jam/

And because Kita is amazing, she set up this amazing giveaway for you! So be sure to enter!!!!!
Giveaway Code ::

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A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&Woodbridge Wines

Korean Beef Bulgogi

“By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Korean beef bulgogi is a perfect 30 minute meal for busy nights, busy parents and hungry kids! 

Korean Beef Bulgogi

In our old office, there was a little sundry shop on the first floor. Every morning, it smelled like fresh, hot bacon. Every afternoon, some different lunch specialty. It was hard to resist and my wallet got a great workout. Out of all the things this woman made, my most favorite was the beef bulgogi. Beef bulgogi is a traditional Korean dish. It’s thinly sliced meat, marinated in a fantastically flavorful mixture for hours. It gives the meat time to soak up those juices, to really absorb the flavors and become moist.  Until now, I’ve only ever made with chicken. A quick flick through these pages will show you that I’m kind of a ground beef gal. I think the reason is ground beef is simple to understand. Brown, season, done. 

Korean Beef Bulgogi

When stepping out of that realm, there is a whole world of beef I wasn’t privy to. Different cuts, different styles, different cooking methods. But beef is a really great ingredient to work with once you understand it. Plus the health benefits are fantastic. I know red meat has a bad rap. But it’s just misunderstood. A lean cut of beef can have up to 25 grams of protein and 10 nutrients. And now I’ve tried beef in this bulgogi and I’m never going back.

The method is simple. Cut any visible fat from your sirloin (mine had very little to start). Marinate your meat with some peppers and onions for a few hours and then just cook it up in a pan. It’s a great, quick 30 minute meal perfect for busy nights and leftover lunches. Now, get yourself some beef and get to cooking.

Korean Beef Bulgogi

Ingredients

  • 1 lb. thinly sliced sirloin steak
  • 1/3 cup soy sauce
  • 1/3 cup sugar
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 tsp. ginger
  • 2 tsp. cornstarch

Instructions

  1. Place all ingredients except cornstarch in a large zip-top bag and remove the air. Seal and then toss all to coat everything evenly. Refrigerate for at least 4 hours.
  2. Heat 1 Tbsp. of olive oil a sauce pan over medium high heat. Add ingredients from the bag.
  3. Cook until the steak has browned and is completely cooked through. The liquid mixture should be bubbling and very hot.
  4. Place the cornstarch in a small dish. Add 2 Tbsp. of the hot liquid from the pan and whisk with a fork.
  5. Add the cornstarch mixture to the pan and stir well. The cornstarch will thicken the liquid. Cook two more minutes until thick and completely cooked.
  6. Serve over rice.
http://www.feedmeseymourblog.com/korean-beef-bulgogi/

Korean Beef Bulgogi


Italian Hoagie Style Pressed Picnic Sandwiches for #SundaySupper

Italian hoagie style pressed picnic sandwiches take any picnic from boring to fabulous in one simple bite.

Italian Hoagie Style Pressed Picnic Sandwiches

July is National Picnic Month, which is incredibly appropriate considering it is the warmest month of the year. And sure, maybe you don’t necessarily feel like slogging your goodies all the way to the beach in the oppressive heat. Or perhaps you aren’t into bugs and ants that undoubtedly swirl around any blanket or sheet you may lay down on top of a grassy area in your local park. If you put aside all the minor annoyances, however, picnics are awesome, especially if you can round up a great group of friends and family and encourage them all to bring their own fabulous dishes and drinks. 

I’ve wanted to make a pressed picnic sandwich for years but never had much reason to do so. And so this Sunday Supper event with Gallo Family Vineyards is basically the picnic of my dreams, the one I’ve truly been waiting for all year long. Gallo asked a few of us to come up with our best picnic wares to celebrate this month and I could not be more excited to see what everyone is bringing to the party. I of course brought the pressed picnic sandwich.

Italian Hoagie Style Pressed Picnic Sandwiches

Now, if you know me well, you may be wondering why I didn’t bring a traditional hoagie. Here’s the answer: I just can’t. I’m a stubborn Northesterner and I can’t handle the conversation that will ensure over hoagie vs. sub vs. grinder. To me, it is and always will be a hoagie. Lingo and jargon aside, the flavors of a traditional Italian hoagie do me in every dang time. I cannot resist spicy capicola, stacked provolone and all the trimmings. I think pressed picnic sandwiches are meant to be classy foods but hey, I gave it a Philly spin by filling that fancy sandwich with all my favorite Italian hoagie ingredients. It goes perfectly with Gallo’s Cabernet Sauvignon, the deep richness of the wine doesn’t overpower but perfectly compliments the sandwich. And their mini bottles are completely picnic-ready, easily fitting into your adorable basket that you’ve no doubt packed. If you aren’t a deep red fan, try their Pinot Grigio with this as well, either works perfectly! 

The fun part about a pressed sandwich – besides stuffing it in your face – is in the preparation. You layer all of your ingredients onto the bread, make sure to pile ‘em sky high. Place the lid on top and then press between some heavy books. It causes the sandwich to collapse a bit, become this tiny bite so packed with flavor, you’ll wonder how all of that deliciousness managed to be in one bite. Plus the pressed sandwich makes you look more dignified – no ingredients falling all over our shirt. Try one and eat with dignity!

Italian Hoagie Style Pressed Picnic Sandwiches

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Italian Hoagie Style Pressed Picnic Sandwiches

Ingredients

  • 1 large loaf of Italian bread
  • 2 Tbsp. hoagie oil (found in the deli at your grocery store)
  • 8 slices capicola
  • 8 slices Genoa salami
  • 8 slices ham
  • 8 slices provolone cheese
  • 1/4 yellow onion, finely sliced
  • 2 to 3 large lettuce leaves, chopped

Instructions

  1. Begin by cutting your bread down the middle. Spread the hoagie oil over top of one half of the bread.
  2. Layer the capital on the bread, followed by the salami, ham and cheese. Top with onions and lettuce then place the second half on top.
  3. Wrap the sandwich in plastic wrap, then place a very heavy book on top (a dictionary works well). Let it sit for an hour, pressing the sandwich down.
  4. Place sandwich in the fridge until ready to slice and serve.
http://www.feedmeseymourblog.com/italian-hoagie-style-pressed-picnic-sandwiches-for-sundaysupper/

Be sure to check out the rest of the Sunday Supper posts for a full picnic menu!

Picnic Appetizers:

Picnic Main Dishes:

Picnic Salads and Sides:

Picnic Sweets and Desserts:

Logo EJG Primary - New 2015Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Turkey Taco Lettuce Wraps

Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love. 

Turkey Taco Lettuce Wraps

Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better. 

But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.

Turkey Taco Lettuce Wraps

Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.

Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.

Turkey Taco Lettuce Wraps

Ingredients

  • 1 lb. ground turkey
  • 1 1/2 Tbsp. taco seasoning
  • shredded cheddar cheese
  • Greek yogurt
  • guacamole
  • romaine lettuce leaves

Instructions

  1. Place the ground turkey in a skillet over medium high heat and crumble it with a fork.
  2. Cook until it is no longer pink. Sprinkle on the taco seasoning and stir well.
  3. To assemble the tacos, place some of the meat onto a lettuce leaf, followed by cheese, Greek yogurt and guacamole.
http://www.feedmeseymourblog.com/turkey-taco-lettuce-wraps/