5-Ingredient Mini Smoked Salmon Pizzas—Fast Weeknight Dinner!

Gah! Happy belated New Year to you all. I hope you had an absolutely lovely holiday season—spending time with your family, eating too many cookies, smooching at midnight, all the good stuff! Now let's get back in the kitchen.

Fastest Fall Dinner Ever: 5-Ingredient Spicy Pumpkin Soup with Chorizo!

During a shoot this week, our camera man told me about how his lovely girl friends makes big pots of soup for him once fall hits. It's her creative solution for having a partner with long, unpredictable work hours. Soup's the perfect solution! It's cozy, make-ahead and easy to reheat when one (or both) of you get home from work late. I'm curious: What's your meal schedule like? Do you and your S.O eat together? Dine in shifts? I'd love to know!

5-Ingredient Chicken Milanese with Crunchy Snap Peas—Fancy Chicken Cutlets, Y'all!

Over on Freutcake today you'll find one of my favorite chicken dinners ever! How do you feel about breaded chicken cutlets? Because I feel real good about 'em.

Easy Weeknight Crab Cakes: My Chesapeake-Style Crab Cake Sandwiches with Lemony Mayo!

Ever feel burger-ed out? No, me neither. But if you're in the mood for a summer meal that's a little lighter—maybe something that makes you feel like you could be seaside, drinking a cold beer with perfect beachy waves in your hair even though it's a boring Wednesday night—give these easy crab cake sandwiches a try!

The Creamiest Alfredo Ever Without Heavy Cream!—Your New Trick, Right Here!

I shared one of my absolutely favorite weeknight dinners with Freutcake! This Bacon-Corn Alfredo recipe was the result of a fridge clean-out one night. We had corn. We had bacon. We had goat cheese—and we always have linguine. I whipped up this combo and we've been making it every summer since!

Easiest Ever Cheesy Asparagus Risotto—My Latest On Refinery29!

Ladies, we’re no strangers to dinner a la microwave right? I was home alone the other night and zapped up a surprisingly delicious tray of "gourmet" meatballs and I've got to say, I didn't hate it! 

Easy Veggie Fonduta—The Best Way To, Like, Just Eat Cheese For Dinner!

Bleck! What an icky Monday, huh? It's a total wash here in NYC and no matter where you live it's a Monday so that's pretty blahhh, too, right? All I can suggest is tempting yourself to get through the day with the promise of cheese-for-dinner. That's my plan! 

Simple Supper: Cheesy Bacon-Leek Quiche—My Latest On Refinery29!

Growing up I thought quiche was a health food. Why not! It (for the most part) is a meat-less alternative to a steak dinner, right? Obviously I now realize that piecrust and gooey cheese will only pad my wiggly bits but I really don't care: I love quiche!

Easiest Ever Chicken Noodle Soup For One—My Latest On Refinery29!

This Chicken Noodle Soup is pretty special. Refinery29 asked me to come up with the easiest chicken soup recipe ever and here's what I did: Warm sliced carrots and celery in chicken broth, then stir in shredded rotisserie chicken, lemon juice and noodles for a quickie one-serving meal. You can even cook the noodles right in the broth if you're feeling extra-slothy (just add a little more water). 

Simple Supper: Easy Chicken Cutlets with Tomato-Caper Dressing!

When I was growing up, my favorite thing to eat was mom's Lemon-Butter Chicken. She's famous for it! Now that I'm on my own (and coming up with new recipes is, like, my actual job) I've expanded my poultry horizons. That's why I decided to share my recipe for Chicken Cutlets with Tomato-Caper Dressing with Refinery29. 

Simple Supper: Quickie Heirloom Tomato Tart—My Latest on Refinery29!

Hi-ya, friends! Just popping in to share a quick recipe with you. I love, love, love that amazing summer tomatoes are starting to pop up everywhere in New York! What's the tomato situation like where you are? Anyway, Refinery29 (who got an awesome makeover this weekend, if you're interested) just posted my 3 Scrumptious Tomato recipes on the site. There's a tomato recipe for each meal of the day, so you can have 'em at their finest for breakfast, lunch and dinner if you—like me—can't get enough summer tomato action. Since it's meatless monday, I'll give you a little preview of the dinner recipe. Head over to Refinery29 for breakfast and lunch, Soft Scrambled Egg BLT and Spicy Watermelon-Tomato Gazpacho. 

QUICKIE TOMATO TART
SERVES: 4

1 sheet frozen puff pastry, thawed 
All-purpose flour, for sprinkling 
1 cup goat milk ricotta cheese, such as Coach Farm brand
1 cup grated parmesan cheese
2 heirloom tomatoes, thinly sliced
1/2 shallot, thinly sliced
Kosher salt and freshly ground pepper
1/3 cup torn basil leaves
Extra-virgin olive oil, for drizzling (optional)
Flaky sea salt, for sprinkling (optional)

1. Preheat oven to 400˚. Unfold one sheet puff pastry on a lightly floured piece of parchment paper and gently roll out to a 10-inch square. Lift up parchment and transfer to a baking sheet. 
2. Spread ricotta on pastry, leaving a one-inch border on all sides. Sprinkle parmesan over the ricotta. Layer the tomatoes, overlapping slightly, on top of the cheese. Sprinkle with the shallot and 1/4 teaspoon each salt and pepper.
3. Fold the pastry edges in to make a square-shaped tart. Bake 16 to 18 minutes or until the pastry is puffed and golden. Top with basil leaves, olive oil, and flaky sea salt to taste, if desired.

The funny thing is, I hated tomatoes when I was young—didn't really enjoy eating them until college, actually! Did any of you have a similar aversion? My mom convinced me a cherry tomato was a grape, once, when I was super tiny so I'd try it. I think that's what did me in. Thanks, mom :) xox Erin

The Ultimate Potato Chip Omelet—Playful Twist On A Spanish Tortilla!

This may not be the healthiest dinner recipe I've posted but—geez!—it was a blast to make (and super delicious, too)! Boyfriend planted the idea in my head a few weeks back: He said chef Ferran Adria made a Spanish tortilla (potato omelet) using potato chips instead of sliced potatoes! Allow me to nerd out for a minute: Chef Ferran Adria is the brilliant (brilliant!) Spanish chef who ran elBulli, the #1 restaurant according to Restaurant Magazine for 5 years and hatchery of creative molecular gastronomy techniques used around the world. That's why I was so drawn to his simple potato chip omelet! There's nothing fancy or molecular-y about it. In fact, his recipe on Food & Wine's website only calls for 5 ingredients.Last night I decided to create a potato chip omelet of my own. I loaded mine up with thick-cut Deep River potato chips, sautéed shallots, manchego cheese and rosemary. The thicker potato chips hold up well during cooking: Most of the chips soften just enough to mimic cheesy, salty potato layers—the chips on the very top crisp up and give the omelet a fabulous crunchy bite! Serve this meatless meal warm or at room temperature with a big green salad and a little aioli on the side. I mean, who's not going to love a potato chip omelet, right? 

POTATO CHIP OMELET 

SERVES: 2 to 4

1 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

8 large eggs

1 cup grated manchego cheese

1 tablespoon minced rosemary 

1 5-ounce bag potato chips

Kosher salt and freshly ground pepper

1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.

2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup manchego, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.

3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup manchego cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.  

I'm curious! What's the craziest thing you've ever put in an omelet? I'd love to know! Potato chips seems a little odd but I promise the result is amazing—this may become a thing for us :) xo Erin

Simple Dinner: Spicy Chicken Thighs with Parmesan Spaghetti Squash!

It's easy to become stuck in a poultry rut. I love a perfectly roasted chicken or lemony piccata just as much as anyone else but it gets boring! So I'd love to share one of my other go-to chicken dinners with you, incase you're looking to change things up.  It's made entirely in the oven (sides and all), meaning you can set it up and walk away until dinner's ready...no standing over the stove! In fact, you could probably make this all in 1 large baking dish if you were feeling particularly streamline-y.


SPICY CHICKEN THIGHS WITH ROASTED MUSHROOM-TOMATOES & SPAGHETTI SQUASH
SERVES:4

6 to 8 chicken thighs
Kosher salt and freshly ground pepper
Hot paprika, for sprinkling

1 medium spaghetti squash

Extra-virgin olive oil
1 pound button mushrooms, halved

2 cloves garlic, smashed

1 pint cherry tomatoes
3 sprigs fresh thyme, leaves stripped
1/2 cup torn basil leaves
Grate parmesan cheese

1. Preheat the oven to 450˚. Pat the chicken thighs dry and season with salt and pepper. Sprinkle generously with hot paprika on both sides; rub to evenly coat. 
2. Split the squash in half, lengthwise, and scrape out seeds. Drizzle with olive oil and season with salt and pepper. Place flesh side down on a foil-lined baking sheet. 
3. Toss the mushrooms, garlic, 1 to 2 tablespoons olive oil and a pinch of salt in a bowl. Transfer to a cast-iron skillet. Arrange the chicken thighs on top of the mushroom mixture. Put the skillet and baking sheet in the oven and roast 30 minutes or until the chicken is cooked through and the squash is tender. 
4. Meanwhile, toss the cherry tomatoes, thyme leaves, a drizzle of olive oil and a pinch of salt in another bowl; 10 minutes before the chicken and squash are done cooking, add the tomatoes to the skillet with the chicken and cook until hot and bursting.  
5. Transfer the squash to a cutting board. When it's cool enough to handle, scrape the flesh into a bowl using a fork. Toss with salt, olive oil and grated parmesan cheese. Toss together the tomatoes, mushrooms and basil.
6. Serve the chicken with the tomatoes-mushroom mixture and some spaghetti squash (topped with more parmesan cheese, if desired).

Question for you: What's your go-to chicken dinner? Leave it in the comments, I'd love to know!

Simple Supper: Corn Pasta with Bacon, Basil and Goat Cheese

I cannot decide what to make for dinner tonight, can you? Total brain cramp. So let's make a deal: I'll give you a simple dinner idea if you share some ideas of your own. What do you think?

I love serving this corn pasta with bacon, basil and goat cheese during the summer, especially when the corn's super sweet, but we just had pasta last night (sigh). I may make it anyway. Essentially, it's a light carbonara with a few simple accoutrements that add texture and flavor. I like to make a little extra corn mixture to toss with salad for lunch the next day. Can you picture yourself twirling up bites of this during the week?

CORN PASTA WITH BACON, BASIL AND GOAT CHEESE

SERVES: 4

Kosher salt 

5 ounces bacon, chopped

1 onion, diced 

4 ears fresh corn, kernels removed (save the liquid that collects if you can!)

12 ounces spaghetti 

1/4 cup heavy cream

2 tablespoons cold unsalted butter

Freshly ground pepper

4 to 5 ounces fresh goat cheese, crumbled

Fresh basil leaves, torn

1. Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes; drain on paper towels, leave the drippings in the pan. Return the skillet to medium heat. Add the onion and a pinch of salt and cook until almost soft, about 5 minutes. Stir in the corn (and corn liquid, if you have some) and cook until just tender, about 3 minutes.

2. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add the cream to the corn mixture and stir to combine. Reduce the heat to medium-low and cook until the cream cooks down and thickens. Add salt and pepper to taste. 

3. Reserve 1/4 cup pasta water, then drain the pasta and add to the skillet along with the butter. Toss with tongs until combined over medium-low. Add some reserved cooking water, if needed. Divide among bowls. Top with goat cheese, basil, bacon and add a few grinds of black pepper.

(You know, you could take this puppy for a spin year round if you use frozen corn, just saying!)

Eating Idol-ly: Ina Garten's Zucchini Vichyssoise

Before you pop off for the weekend, let me to introduce you to my fancy new column: Eating Idol-ly, a collection of foolproof recipes from my culinary idols. These are the recipes I turn to again and again. And what better darling to start with than The Barefoot Contessa, Ina Garten—my life, my love. 

I always flip through Ina's cookbooks for inspiration, especially Barefoot In Paris (my copy lived with me a Paris and I still remember which stains on it came from my tiny French). The Zucchini Vichyssoise from that book is my favorite! For those who don't know, vichyssoise is just cold potato leek soup but Ina give it a healthful spin by adding chopped zucchini into the mix—genius! You'd never know it was there...

We're both on our second bowl of soup, if that's any indication of how scrumptious it is. It's the perfect make ahead lunch or quick dinner recipe. The whole thing, start to finish, take 45 minutes to make...not too shabby right? What do you think?

INA GARTEN'S ZUCCHINI VICHYSSOISE
SERVES:6

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchini)

1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

[Recipe and portrait photo from FoodNetwork.com]

Meatless Monday: Tomato-Cheese Fried Egg Tartine

I am a meat eater: life-long steak lover, burger enthusiast, bacon user 100%. But we always end up having a few meatless days during the week. It's often unintentional—avocado toasts, for example, are just a super tasty dinner that's easy to make after work—but ever since the USDA championed "Meatless Mondays," then promptly recoiled (wimps!), I feel inclined to be more conscious of it. How many of you try to go meat-free one day a week? Is it difficult for you? 

This garlicky fried egg–tartine is a new staple for me. It's the perfect breakfast, home-cooked lunch or easy dinner. I toast leftover baguette, rub the scratchy surface with garlic and heirloom tomato, then top it with stinky cheese and a fried egg. Here's the recipe!

TOMATO-CHEESE FRIED EGG TARTINE 

SERVES: 4

Leftover baguette, halved lengthwise and cuts into pieces

Extra-virgin olive oil, for drizzling

Kosher salt 

1 to 2 cloves garlic, smashed 

1 heirloom tomato, halved 

Camembert or other soft cheese, for topping 

4 large eggs

Chopped chives, for sprinkling

Chopped basil, for sprinkling 

1. Drizzle the baguette pieces with olive oil and sprinkle with salt. Toast under the broiler until crispy and charred in spots. Turn off the broiler and preheat the oven to 350˚. 

2. Rub the rough surface of the baguette with the garlic, then rub with the tomato halves (discard the tomato skins, you just want the pulp). Spoon dollops of soft cheese onto the bread and return to the oven until the cheese melts, about 5 minutes.

3. Heat olive oil in a nonstick skillet over medium heat. Crack an egg into the skillet, cover and cook until the whites set, 2 to 3 minutes. Transfer to 1 baguette piece using a fish spatula. Repeat with the other 3 eggs. Sprinkle with chives, basil and more salt, if desired.

 

French Bread Pizza: Easiest Meal Ever?

I'm a New Yorker. I've lived in or just-outside-of New York City my entire life; so have my parents....so have my grandparents...great grandparents, too. I wouldn't necessarily say that I have a New York–food complex but I will admit I feel strongly that we do pizza (and bagels, and egg sandwiches, black n' white cookies and egg creams) best. 

Well, apparently there's a whole different breed of pizza I was unaware of: French bread pizza. Did you know this was a thing?! (Don't laugh at me.) According to my Mid-Western boyfriend, "everyone knows French bread pizza." He says it's the meal baby sitters make for little kids growing up. News to me. I needed to try it myself to see if the fuss was merited, so I asked boyfriend how to make it: Grocery-store French bread, jarred marinara sauce, pepperoni and shredded mozzarella. Welp, here's what I came up with:  


FRENCH BREAD PIZZA
SERVES: 4

1 loaf French bread 
1 stick unsalted butter
3 to 4 cloves garlic, minced
Pinch of salt
1 teaspoon freshly squeezed lemon juice
2 sprigs fresh oregano (or a generous pinch of dried)
1 tablespoon extra-virgin olive oil
3 sweet Italian sausages, casings removed
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded provolone cheese
Pepperoni slices, optional

1. Preheat the oven to 400˚. Line a baking sheet with foil. Cut the French bread in half crosswise, then halve it lengthwise so you have 4 pieces. Pull out some bread from the middle, leaving a 1-inch shell. Arrange on the prepared baking sheet, cut-side up.
2. Melt the butter in a small saucepan. Stir in the garlic, salt, lemon juice and oregano. Remove from the heat; let sit 15 minutes. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the sausages and cook, breaking them up with a wooden spoon, until browned, about 8 minutes. Transfer the sausage to a bowl using a slotted spoon. Stir in 1 cup marinara sauce. 
3. Brush the French bread pieces with the garlic butter. Top each piece with ½ cup marinara sauce, then one-quarter of the sausage mixture. Sprinkle with the mozzarella and provolone cheese. Top with pepperoni, if desired. Bake until the cheese melts and the sauce is bubbling, about 10 minutes. Let cool 2 to 3 minutes before serving. 

Admittedly my recipe has a few more steps/ingredients than the version he remembers but it's tasty! so who cares. It freezes well, too. Wrap up individual pieces, then pop them in the oven when you're ready for dinner. French bread pizza fans, what do you think? Did I do it?

  

New Favorite Salad & Tomato-Feta Baked Shrimp Recipe

Before you scroll down let me ask you something. Do you cringe when you see blog photos of food taken at night? Because I loathe it. Nothing ever looks appetizing: the light's weird, the color's always off, it's just awful. Unfortunately I lack the time and general planning skills to shoot faux-dinners ahead of time in daylight, to then share with you as if we eat in a perfectly lit apartment (at, like, 5 o'clock pm) every night. How do the fancy food bloggers do it?! I'm coping with the reality that when I post dinner recipes, they''ll probably always look like the poor photos you see below. With that in mind, here's last night's meal...

SPINACH-ENDIVE SALAD WITH PICKLED RED ONION AND DILL

Soak ½ thinly sliced red onion in red wine vinegar 10 minutes. Whisk in a little mustard, and salt and pepper to taste. Slowly whisk in olive oil until combined. Toss with baby spinach, sliced endive, fresh dill and shaved parmesan. 

TOMATO-FETA BAKED SHRIMP 
SERVES: 4


3 tablespoons extra-virgin olive oil
1 large onion, chopped
Kosher salt
3 cloves garlic, minced
1 tablespoon tomato paste 
¼ cup dry white wine
14.5-ounce can diced tomatoes 
Pinch of sugar
1 to 2 tablespoons fresh thyme leaves
1 pound large shrimp, shelled and deveined
1 cup cherry tomatoes
¼ cup Greek olives 
Crumbled feta cheese, for sprinkling 
Fresh basil leaves, for topping
½ lemon, for squeezing
Crusty bread, for serving


1. Preheat the oven to 375˚. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Season with salt. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until brick red. Add the white wine and cook until almost dry. 
2. Stir the diced tomatoes and their juices, the sugar, thyme and shrimp to the tomato mixture. Stir in the cherry tomatoes. Transfer to a shallow baking dish. Sprinkle the olives and feta over the surface and bake until bubbling and the cheese is golden brown, about 20 minutes. (Broil for a few minutes to get the cheese super brown and bubbly, if desired.) Top with basil leaves. Squeeze a little lemon juice on top. Serve warm with crust bread for dunking. 

National Fried Chicken Day!

It's National Fried Chicken Day, who knew! If you're looking for a seriously amazing recipe, you cannot fail with Paula Deen's top rated recipe here on Food Network's website... 

But if you're feeling like I am (kind of sweaty—it's so hot in NYC!—and not really into smelling like fry oil on date-night), here's a recipe for our oven-baked version that I'm way into, as well. 

[Photo of Paula Deen's Fried Chicken from FoodNetwork.com, photo of Food Network Mag Oven-Fried Chicken by Antonis Achilleos from FoodNetwork.com] 

One BBQ Away From Fall

Good morning loves! Looks like we may squeeze in one more BBQ-weather weekend before autumn really takes hold. How do you plan to take advantage?


Here are some photos from last weekend's side-by-side steak tasting. It was the first time in my life that my dad has ever made dinner for me and it was delicious! Check back tomorrow for his winning recipe, and see which steak sauce makes the better marinade: A1 or Smith & Wollensky.

(Tomatoes from my parents' garden)