Shrimp & Grits with Garlicky Roasted Poblano-Jalapeño Sauce

Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!

This version was topped with a spicy and garlicky roasted poblano-jalapeño sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. 🙂 The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.

Yield: Serves 4

  • 4 cups water
  • 1/2 cup whole milk 
  • coarse salt 
  • 1 cup stone-ground white grits (I used stone-ground unicorn grits)
  • 2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup) 
  • 2 tablespoons unsalted butter 
  • 1 jalapeño chile 
  • 1 poblano chile
  • 5 large garlic cloves, thickly sliced 
  • 5 T extra-virgin olive oil 
  • 2 T freshly squeezed orange juice (from 1/2 an orange)
  • freshly ground black pepper 
  • 1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)
  1. Place oven rack in the highest position and set to broil. Place the jalapeño and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
  2. Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
  3. In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
  4. Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
  5. Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
  6. In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
  7. Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
  9. Heat a very large skillet until very hot, about 2 minutes.
  10. Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
  11. To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.

Turkey Meatballs with Romesco Sauce

Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂

This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.

My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.

Yield: Serves 4 to 6

  • 1 3/4 lbs ground turkey
  • 2 large eggs, beaten to blend
  • 1/2 cup panko
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp paprika
  • 4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
  • 1 1/2 tsp kosher salt, plus more to taste
  • 2 T plus 1/2 cup olive oil
  • 1/2 cup toasted almonds (I used toasted sliced almonds)
  • 1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
  • 2 to 4 small garlic cloves, crushed (I used a garlic press)
  • 1 T red wine vinegar
  • 1/4 tsp cayenne pepper
  • finely grated zest of half of a lemon
  • crusty bread, for serving, optional (I served it with a sourdough baguette)
  1. Preheat oven to 425°. (I set my oven to convection roast.)
  2. Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
  3. Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
  4. Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
  5. Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
  6. Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
  7. While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
  8. Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
  9. Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
  10. Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
  11. Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.

Baked Feta & Tomato Pasta with Basil

I first heard about this spectacularly easy viral pasta dish from Deb Perelman of Smitten Kitchen. I think I was the last to know… My daughter has seen countless people make it on TikTok, of course. 😉 She was absolutely thrilled to make it with me!

The original recipe is called “Uunifetapasta,” created by the Finnish blogger Jenni Häyrinen. The foundation of the dish is a block of feta placed in the center of a baking dish surrounded by seasoned tomatoes. After being baked, the cheese and burst tomatoes are combined to create a creamy and delicious sauce to serve over pasta. Deb Perelman incorporated chickpeas in her version- nice.

This version from the Washington Post, contributed by Aaron Hutcherson, recommended using Greek sheep’s milk feta to maximize the creaminess. I used an enameled cast iron baking pan, modified the proportions and incorporated za’atar to the seasoning on the tomatoes prior to baking. It was super creamy and tasty- and as simple and easy to prepare as expected.

Yield: Serves 6

  • 3 pints (750 to 800 g) grape or cherry tomatoes
  • 5 large garlic cloves, halved lengthwise
  • 8 T (1/2 cup) extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper
  • 1 block (10.5 oz) Greek feta cheese
  • 1/2 tsp crushed red pepper flakes
  • za’atar, to taste, optional
  • 17 to 18 oz medium-length dried pasta, such as campanile, rigatoni, or rotini (I used Gigli)
  • fresh basil leaves, for serving
  1. Position a rack in the middle of the oven and preheat to 400 degrees, preferably on convection roast.
  2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 6 tablespoons of the olive oil. (I used an enameled cast iron baking pan.)
  3. Sprinkle the tomatoes with some salt and toss to coat. Sprinkle with za’atar, if using.
  4. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining 2 tablespoons of olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.
  5. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
  7. Remove the baking dish from the oven and stir the feta and tomatoes with a wooden spoon until evenly combined. Taste and adjust seasoning, as necessary.
  8. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (I incorporated quite a bit of pasta water.)
  9. To serve, top with plenty of basil leaves.

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

  • 100 g (1/2 cup) granulated sugar
  • 2 tsp light corn syrup
  • 6 T heavy cream or crème fraîche
  • 1 T unsalted butter
  • 1/8 tsp pure vanilla extract
  • 1/4 tsp coarse salt or coarse sea salt
  1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
  2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
  3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
  4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
  5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
  6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 50 g (1/4 cup) lightly packed light or dark brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of coarse salt or sea salt flakes
  1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
  2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
  3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
  4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
  5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
  6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

  • 4 T (55 g) unsalted butter
  • 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
  • 75 g (6 T) granulated sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt
  1. Melt the butter in a large skillet over medium heat.
  2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
  3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
  4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

  • 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
  • 4 large eggs
  • 1/2 tsp coarse salt
  • 190 g (1 1/2 cups) all-purpose flour
  • 6 T (85 g) unsalted butter
  • butter or vegetable oil, for the pan
  1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
  2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
  3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
  4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
  5. Transfer the batter to a large glass measuring cup with a spout.
  6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
  7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
  8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
  9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
  10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
  11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
  13. Slide the crêpe from the pan onto a large plate.
  14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
  15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

  1. Position a rack in the center of the oven and preheat to 425 F(220 C).
  2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
  3. Lay the crêpes presentation-side down on a clean work surface.
  4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
  5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
  6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
  7. Bake until heated through, 4 to 10 minutes.
  8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
  9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Marcella Hazan’s Eggplant Parmesan

WOW. This was amazing. We are battling over the leftovers. 😉

This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.

We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.

Yield: Serves 6

  • 3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
  • coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced, optional
  • 28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
  • 3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
  • vegetable oil, for frying (I used canola oil)
  • all-purpose flour spread on a plate or glass pie dish
  • 8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
  • an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
  • unsalted butter or cooking oil spray for the pan
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
  1. Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
  2. Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
  3. Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
  4. Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
  5. Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
  6. While the sauce is cooking, thinly slice the mozzarella.
  7. Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
  8. In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
  9. Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
  10. After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
  11. Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
  12. Preheat the oven to 400°F. (I set my oven to convection.)
  13. Wash the basil leaves, and tear each leaf into two or more pieces.
  14. Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
  15. Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
  16. Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
  17. Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
  18. Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
  19. Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
  20. Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
  21. Garnish with additional fresh basil, as desired.

Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.

Sheet-Pan Garam Masala Chicken with Cauliflower & Chickpeas

I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂

The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.

This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.

Yield: Serves 4 to 6

For the Chicken:

  • 3″ piece ginger, peeled
  • 2 cups whole-milk Greek yogurt
  • 1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
  • 2 lemons
  • 1/4 tsp cayenne pepper
  • 3 T garam masala, divided
  • 8 skin-on, bone-in chicken thighs (about 2 1/2 lbs)
  • 2 T plus 1 1/4 tsp kosher salt, divided
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1 head of jumbo cauliflower (about 3 lbs)
  • 3 T vegetable oil or olive oil

For the Finishing Condiment:

  • 1/2 yellow onion
  • 1 jalapeño, seeded and ribbed- if desired
  • 1/2 bunch cilantro
  • rice and/or warm flatbread, for serving, optional

To Marinate the Chicken & Prepare the Dish:

  1. Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
  2. Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
  3. Add 2 cups whole-milk yogurt to bag with ginger.
  4. Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
  5. Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
  6. Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
  7. Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
  8. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
  9. Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
  10. Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
  11. Transfer cauliflower and beans to the prepared baking sheet.
  12. Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
  13. Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
  14. Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.

To Make the Finishing Condiment and to Serve:

  1. Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
  2. In the bowl of a food processor, finely chop the cilantro.
  3. Add the onion to the food processor, finely chop.
  4. Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
  5. Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
  6. Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
  7. Season with remaining 2 tsp garam masala and 3/4 tsp salt.
  8. Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
  9. Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
  10. Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)

Baked Chicken & Spinach Meatballs

Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.

My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!

This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.

Yield: Serves 4 to 6

For the Meatballs:

  • 1 pound spinach, washed
  • 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
  • pinch of ground cayenne
  • pinch of freshly ground nutmeg
  • 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
  • pinch of ground cinnamon
  • 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
  • 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
  • 1 egg, beaten
  • 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
  • 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
  • extra-virgin olive oil, for the baking sheet
  • lemon wedges, for serving
  • cooked rice, for serving (I served the meatballs over white Basmati rice)
  • yogurt sauce (or store-bought tzatziki), for serving (see below)

For the Sauce:

  • 1 cup Greek yogurt (I used 2%)
  • pinch of ground cumin
  • 1 garlic clove, finely grated or pressed through a garlic press
  • fresh dill, cilantro or parsley, finely minced, to taste
  • freshly squeezed lemon juice, to taste
  • coarse salt and freshly ground black pepper
  1. Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
  2. Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
  3. Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
  4. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
  5. If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
  6. Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
  7. Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
  8. Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
  9. Preheat the oven to 425 degrees, preferably on convection roast.
  10. Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
  11. Using a brush, coat a rimmed baking sheet with olive oil.
  12. Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
  13. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
  14. Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.

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