Spicy Cobb Wedge Salad

I'm a sucker for a wedge salad... so when Gimmi told me her idea for a Spicy Cobb Wedge all I could say was, "can we make it today!!!" ...and then we did! 

OMG guys, this thing rocked my world. It is perfect for the hot summer days. It is light, fresh, crispy, crunchy, spicy, and hearty. Really guys... it's all those things! 

Spicy Cobb Wedge

-Yields’ 2 servings-

Ingredients:

·      2 chicken breast

·      6 strips bacon  (we recommend using a center cut because it has all the flavor with less fat)

·      ½ avocado

·      Red onion

·      Tomato

·      Jalapeño

·      Iceberg lettuce

·      Shredded cheddar

·      Blackening season

·      Wasabi ranch dressing (see recipe below)

Step 1: Crisp bacon in a hot skillet, when finished pour off bacon grease but do not wash pan, you will use the pan to sear your chicken and the left over bacon flavor will add the chicken flavor

      * Ether pour grease into a glass jar and save for later or wait until cooled and solid and scoop out into garbage can.

Step 2: Season chicken with blackening season, ether store bought or sees our recipe below.

Step 3: Dice red onion, tomato, avocado, and slice jalapeno

      *We removed the insides of the tomato in order to create better texture

Step 4: Season liberally your chicken with the blackening seasoning and place it into your hot skillet with 2 tbsp. Of EVOO (Extra Virgin Olive Oil)

Step 5: Sear breasts until dark brown on both sides (if pan becomes dry add a little more EVOO) once brown turn heat down to a medium until meat is cooked through. Approximately 5 min each side. 

      * Kitchen will get smoky when blackening chicken and you may cough a little, as we sure did!

Step 6: Remove core and cut the head of iceberg into quarters

Step 7: Rest chicken for 2 -3 min and chop into cubes

Step 8: It is now time to create a your beautiful salad. Place wedge on plate, drizzle with wasabi ranch, garnish with your cheddar cheese, chicken, onion, tomato, avocado, bacon, jalapeno and enjoy!

Blackening Seasoning

 Ingredients:

·      Salt

·      Black Pepper

·      Onion Powder

·      Garlic Powder

·      Smoked Paprika

·      Cayenne

Wasabi Ranch Dressing

Ingredients:

·      One package of Hidden Valley Ranch Salad Dressing

·      21/2 tsp Wasabi Powder

·      1 cup Milk

·      1 cup Dukes Mayo

        *we love Dukes because it is delicious and has no sugar

Cheese Plate

A Cheese Plate is an awesome thing to make for many occasions. If you have company coming over or if you have to bring something to a party. It is especially good for those of you who are not great cooks or are just short on time. For this post I'm going to give you more of a how to than a recipe.

All you need to start is a cutting board of some kind. If you don't have one that will work, a large plate will do just fine. Go to the gourmet cheese section at your local grocery store and pick out 2-4 cheeses that you really like. Next pick out a sliced meat or two, we used peppered hard salami. You can always skip the meat to make it vegetarian. Then the rest is really up to you. You can add different kinds of crackers, nuts and sliced fruits. Apples and strawberries always go great with any kind of cheese. Here we added quince paste which is delicious with meats and cheeses. Grab a bottle or two of your favorite white or red wine and you are well on your way to the makings of a great party or just a quiet night in. I can assure you that what ever you choose to use on your cheese plate it will be a big crowd pleaser and is something that is almost impossible to mess up! Good luck and once again give us your feed back. We love hearing from all of you!

Kisses
Gim

Seasonal Succotash

Seasonal Succotash

Succotash makes a great side dish any time of the year. You can use all different kinds of vegetables depending on what time of year it is. Here we made a fall inspired version of this classic side dish.

What you will need:
-corn
-green peas
-lima beans
-rutabaga
-parsnips
-shallots
-grape tomatoes 
-EVOO
-butter
-heavy cream (or milk will work too)
-Savvy Sisters House Seasoning

Peel and cut rutabaga and parsnips in similar square size. Quickly blanch them in boiling water until barely tender, drain well. Dice shallots. Remove corn from the cob and cut tomatoes in half. In a large skillet saute shallot with 3 tbls EVOO until tender. Add all other veggies except tomatoes. Add 2 Tbsp butter and season with house seasoning to taste. Cook for a few minutes until every thing is incorporated and veggies are fork tender but not mushy. Turn off heat and add 1/4 cup heavy cream and tomatoes. Stir and leave on hot burner so that the cream reduces naturally and tomatoes are warmed slightly.

This is an easy recipe that doesn't  require one to know a whole lot about cooking. You can substitute almost any vegetable and it would turn out equally delicious. In the summer I like to use zucchini and squash. You just want to be sure all your veggies are cut around the same size. A traditional succotash will always have corn and usually some sort of legume. Feel free to try all sorts of different things and really make this recipe your own. Adding bacon is always a crowd pleaser and very common for succotash recipes. I just chose to make this version vegetarian . Good luck! Let us know how your recipes turn out, we always love to hear from you!

Kisses,
Gim

Seared Corvina topped with Shrimp Scampi

Calling all seafood lover... This is the dish for you!

Ingredients:

~4 4oz pieces of fresh Corvina (or any dense white fish of your choice)
~1 lb 20/30 fresh shrimp, peeled and devained
~1/2 stick butter
~3/4 cup EVOO
~corn starch
~1 tsp house season
~1/2 tsp garlic salt
~2 cloves garlic minced
~juice of 2 lemons

Garnish with chopped parsley and diced tomato (cut tomato in half, scoop out insides and use the out side only for garnish)

Add 1/2 cup EVOO to a saute pan and heat to a medium high. While heating dust your fish with cornstarch and house seasoning.You just want to use enough corn starch to lightly coat the fish. Once pan is hot gently place fish in one piece at a time. Cook for 5 minutes on each side making sure each side gets a nice brown color. Once fish is cooked, remove from pan and set aside. In the same pan add the rest of EVOO. Make sure the pan is still hot and add raw shrimp and garlic. Once shrimp begins to turn pink, turn off the heat but leave the pan on the burner. Add the butter and lemon juice and continue stirring while butter melts. Once the butter has melted and created a nice sauce pour on top of fish and garnish.

We hope you enjoy!

Xoxo,
Gim&G

Salmon Spinach Hash :: Brunch Feature

Looking to amazing your friends and family at brunch? Then prepare this Salmon Spinach Hash for them and they will be talking about it all week.

Salmon Spinach Hash 

Yields 4 servings

Ingredients:

·      10 oz  filet of salmon

·      4 gloves of garlic

·      EVOO

·      Red Potatoes

·      Spinach

·      8 eggs

·      Red onion

·      Capers

·      House Seasoning

Step 1: Preheat oven to 400 degrees, dice garlic and mix with 2 oz of EVOO and 2 tsp house seasoning, pour over fish and place in preheated oven / Cook for 10 min or until done

Step 2: Cut six red potatoes into cubes, in a large sauté pan coated in EVOO brown potatoes on medium high heat

Step 3: Once potatoes are brown take cooked salmon and break apart into potatoes and add – oz of fresh spinach and turn off heat.

Step 4: Bring a large pot filled 1/3 of the way to a low boil with one cap full of Apple Cider Vinegar, crake eggs into a bowl and slowly drop one egg at a time into boiling water

Step 5:For a garnish, dice half red onion  and set aside, then in a small pot cover bottom with about an inch of EVOO over medium high heat fry your capers, slowly add capers (they will pop and splatter so be careful)

Step 6: Plate your meal with the Hash on the bottom, poached eggs on top, garnish with fried capers and red onion, and drizzle with aioli

Lemon Aioli

• 1 cup Ducks Mayo
• Juice of 1 lemon
•  2 tsp house seasoning

House Seasoning  Blend

• 2 parts garlic powder and onion powder
•  To 1 part salt and pepper

Xoxo,
Gim & G