Lifestyle

Another great make ahead meal that was a HUGE hit at Gourmet Delights. Just serve with a salad, some good crusty bread, and you're all set. Perfect for back to school and busy weeknights, but good enough to take someone if you're on a meal train. (Also, it's pretty popular with kids, even if they sometimes want to pick the mushrooms out!)     1 pound vermicelli, cooked not quite al dente (it's going to bake, and overcooked pasta is gross) 3 tbs butter 3 tbs flour 2 cups chicken broth 1 cup whole milk 2 tbs dry sherry 3/4 cup grated fresh Parmesan cheese 1 tsp paprika 12 ounces canned mushroom slices, drained (or fresh, lightly sautéed until slightly softened) 3 whole sliced green onions 4 cups cooked chicken, cubed   Preheat oven to 375. Spray or lightly butter a 9x13 baking dish. Cook pasta, just shy of package directions. Melt 3 tablespoons butter in medium saucepan over medium heat. Add flour and cook, whisking, about 1 minute. Whisk in broth until mixture is smooth. Bring to a boil, lower heat, then simmer 1-2 minutes. Add milk, sherry, 1/2 cup of Parmesan, paprika, and black pepper, to taste. Simmer 2 minutes. Set aside.   Combine pasta, sauce, mushrooms, and green onions in a large bowl. Pour into prepared baking dish. Sprinkle with remaining Parmesan and additional paprika. Bake in preheated oven until bubbly and browned on top, about 20 mixtures. (Can also be covered/sealed and frozen prior to baking. Just thaw before cooking. Make up to 2 days in advance, or freeze for up to 2 months.)  

It's no secret that I'm just a little bit of a food snob, which is why, when I first started seeing this recipe online a few years ago, I was just not interested in trying it. Finally, curiosity got the better of me, because I also love a recipe with 5 or fewer ingredients that tastes complicated, and whoever created this totally nailed it! You may have had it, and you may have made it, but it's definitely worth reminding you of this classic during this busy time of year. Would you rather make it in the morning and let it slow cook in the crock pot? Just combine all the ingredients in the slow cooker and cook on low for 8 hours. Enjoy! Instant Pot Mississippi Pot Roast Ingredients 4 tablespoons (1/2 stick) unsalted butter (Lots of recipes use a whole stick. I don't think it's needed, but you do you!) 1 (3-pound) boneless beef chuck roast 1 tablespoon vegetable or canola oil 1/4 cup water 5 or 6 pepperoncini peppers, divided 1 (1-ounce) packet ranch salad dressing and seasoning mix 1 (1-ounce) packet or 2 (.6-ounce) packets au jus gravy mix Directions Cut butter into 4 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels. Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. Pour 1/4 cup water into the pressure cooker and scrape up any browned bits loose. Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Add 2 cu-3 TB brine from pepperoncini peppers over the roast. Add pepperoncini peppers. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs. Serve with potatoes, rice, tortillas (this makes a great street taco filling too, just add fixings!), or whatever you like. If you have leftovers, great. (I seldom, if ever, do!)

Nothing says late summer to me like watermelon, blueberries, and a cool, crisp salad, and this one is pretty perfect as a throw together last minute side at home, or a fun, fruity, colorful addition to bring to a cookout. Let me know what you think! Watermelon and Blueberry Salad with Feta INGREDIENTS 4 lbs (about 6 cups) seedless watermelon, cubed 8 oz fresh blueberries 4 oz feta cheese, crumbled 3 tbsp fresh lime juice juice (juice of about 2 limes) 2 tsp honey, or to taste 3 tbsp fresh mint leaves, julienned 1/4 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS In a large bowl combine the watermelon and blueberries. In a jar, combine lime juice, mint, olive oil, and salt and pepper, to taste. Shake thoroughly to combine. Drizzle dressing over fruit, and toss gently to coat. Top with feta. Serve immediately. Serves 6.

It's my birthday month, so I'm sharing one of my favorite recipes. I've loved this pasta for years, but it's also the perfect tie in for the zucchini that's coming up in my little chaotic garden. I can't wait to make this with zucchini I've grown myself! Let me know if you try it- it's super simple, with only a few ingredients, but it's absolutely delicious! Pasta with Zucchini and Prosciutto 12 oz pasta (spaghetti, linguine, tagliatelle, or fusilli) 2 medium zucchini, thinly sliced or grated 5–6 slices prosciutto, chopped or torn 1 cup finely grated Parmigiano-Reggiano 2–4 tbsp olive oil or 1–2 tbsp butter (or a mix of both) Salt & freshly ground black pepper At least 1 cup reserved pasta water Instructions: Cook pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve at least 1 cup of pasta water before draining. (crucial!) While the pasta cooks, heat olive oil or butter in a large sauté pan over medium heat. Add zucchini and cook until soft and lightly golden, about 8–10 minutes. Season lightly with salt and pepper. Stir in the prosciutto and sauté just until warmed and fragrant, about 1–2 minutes. Add the drained pasta directly to the pan (or use tongs to transfer it in). Add about 1/4–1/2 cup pasta water and toss vigorously. Remove from heat, sprinkle in the Parmigiano-Reggiano, and toss well to create a silky sauce, adding more pasta water as needed to emulsify. Taste and adjust seasoning. Serve hot with extra Parmigiano and a drizzle of good olive oil.  

This is without a doubt one of the best carrot cakes I've ever had, if I do say so myself. When I had Gourmet Delights, and my food rep came in one day with a delicious, but criminally expensive, carrot cake, I had to come up with something that was close so I didn't have to sell it for $5 per slice. (Hilarious that that seemed outrageous at the time.) This is what I came up with. Servings: 12 | Prep time: 25 minutes | Total Time: 1 hour Ingredients 2 cups sugar 1 cup vegetable oil 4 large eggs 3 cups grated carrot 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon ginger 2 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup raisins Frosting: 8 ounces cream cheese 5 tablespoons unsalted butter, room temperature 2 teaspoons vanilla 2 cups powdered sugar Directions Heat oven to 350. Combine sugar and oil in a bowl and beat until well combined. Add eggs, carrots, cinnamon, ginger, and vanilla. Beat until well mixed. Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add dry mixture to liquids gradually, beating after each addition to ensure they are well combined. Stir in nuts and raisins. Pour mixture into 2 greased and floured (preferably also lined with parchment too) 8" round cake pans. Bake until toothpick inserted in center comes out clean. 35-40 minutes. Frost with cream cheese frosting. In medium bowl, beat together cream cheese, butter, and vanilla until just blended. Add powdered sugar, a bit at a time, until well blended. Taking care not to overbeat. Frost when cake is cooled.

As I type this, we've got just 2 weeks until my son heads to Japan for nearly 4.5 months. He's super excited, and I'm excited for him. (Just a little bit of mom worry.) But he, like me, is quite a foodie, so it wouldn't be us if we didn't have a list to tackle in terms of spots to dine or takeout before he heads to the land of fantastic, but totally different, food. Starting out with the easy picks, because they're the "always" picks. We both love a great sandwich, so we'll definitely be dining or getting take out from... Stuffy's There's no question Stuffy's is a Richmond institution. My go to? The Great Garden on wheat pita, heated, with everything but mayo (that means it's an all veg dream, cheese, mushrooms, onions, green peppers, black olives, spinach, cucumbers, tomatoes, sprouts, oil, vinegar, s & p, and oregano. His? The Max, or Stuffy's Star (Classic Italian) Polpetti It's hard to choose the perfect one from Polpetti, because I've never had a bad sandwich there, and some days I'm feeling one or the other, but the go to is nearly always The Balboa- shaved Italian roast pork, broccoli raab, sharp provolone, with long hot peppers. Or The Caputo- roasted red peppers, arugula, fresh mozzarella, & balsamic glaze if I'm feeling like something more light. One thing's for sure, we're always going to share, and we're always getting at least one chicken cutlet sandwich- probably The OG- chicken cutlet, sharp provolone, broccoli raab, and long hot peppers. Abuelita's Funnily enough, almost every time we go here, my Mom is with us, and that is a testament to how they appeal to everyone! Their menu changes every day, but I've never had anything bad there. This is not your run of the mill Mexican. Their main option is Guisos (stews) and they always have a great variety. Served with beans, rice, and warm tortillas, they are delicious every time. They also do tamales, quesaberria tacos. (Oh, and a killer flan and tres leches as well.)   The Oh So RVA picks that he always hits when he's in town... Mekong Fun fact- did you know my kid spent a focused couple of years trying everything on their menu, in order? We've been die hards since he was just starting solid foods, so this is definitely on the list. My go to? Always the Rice Noodle Salad with tofu and spring roll. It's light, but not too light, and with fresh vegetables, rice noodles, a little peanut, and delicious fish sauce, it's just the perfect bowl of the perfect bites. His go to? It depends on the day, his mood, and where his is on the menu! Thai Diner This has been an OG favorite since my kid was little bitty. He is an "American Hot" person, though he's dabbled in the world of Thai hot. Me? I'm a wimp and stick to mild or medium. Our picks here- Drunken Noodles with Chicken or Thai Fried Rice with Beef. So dang good. 8 1/2 Another lifelong favorite, we've got a "go to" order here as well. I'm always in the mood for their Eggplant Parm, with a side of spaghetti marinara, a spaghetti carbonara, or an order of penne with sausage, ricotta, and broccoletti. Never hurts to have leftovers, right? Wood and Iron Gameday You can't leave America for months without hitting a sports bar, can you? (I'm pretty sure that's a law) We'll definitely be hitting Wood and Iron one evening soon. Me for the Crispy Chicken Salad (pro tip- get a full sized, but just ask for a takeout container when you order, and you've got lunch for tomorrow), and him for the Cheese Steak Egg Rolls and an order of wings. Secret Sandwich Society Four words. Loaded Pimento Cheese Fries. Is that the only thing on the list? No. Could it be? Yes. I'm not even a "loaded" whatever sort of fan, but these are amazing. He's more a Roosevelt guy, roast beef, bacon, horseradish mayo, white cheddar, lettuce, tomato & red onions all on a toasted baguette and I love the Lafayette- fried chicken breast, ham, swiss, blue cheese spread & honey mustard on a toasted potato roll. Galley Go To One of our first picks for pizza, ever since they opened. Always on the order? Grape and Gorgonzola (Those roasted grapes with the sharp taste of the gorgonzola? Never fails.) We also always do the Sweet Hot, which features pepperoni, Calabrian peppers, and a drizzle of honey. You can't go wrong with either, but we can never choose between the two, so there you go. I'm full just thinking about all of this. (And yes, I'm cooking too!) What would be on your list??

  One thing about the holidays, potlucks, and festive foods generally, is that they're usually not very healthy. So yes, I am the person that always brings the salads at the holidays, but I'll tell you what- they are always appreciated in the midst of all the heavier, richer, items. This one bridges the gap between fresh and festive beautifully and is a great way to cut through all the chocolate, cheese, and other party foods. Just give it a try! Ingredients ½ cup light extra-virgin olive oil (or light vegetable oil) ¼ cup apple cider vinegar ¼ cup unsweetened apple juice OR apple cider 2 to 3 tablespoons honey 1 tablespoon lemon juice ½ teaspoon salt Freshly ground black pepper, to taste 3 medium Honeycrisp apples (about 1 pound), thinly sliced Juice of ½ lemon 12 ounces salad greens, spring mix, arugula, baby spinach baby romaine, OR a combo of your favorites 1 cup pecan halves, toasted or candied ¾ cup dried cranberries 4 ounces crumbled blue cheese Directions To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

So, I've learned not to buy my candy well before Halloween (and it took me WAY too long to learn that!) but sometimes, I do have leftovers. Rather than keep those for myself, I make these cookies, then give them away! These are the cookie that I've always wanted- that salty sweet and buttery taste from the brown butter and the sea salt, the variety of the candy- crispy, chewy, delicious. They are great just with chocolate chips, or with really any ad ins you have! Enjoy. Baked By Melissa's Brown Butter Halloween Candy Cookies Ingredients 1 cup (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar, packed 2 teaspoons vanilla extract or paste 2 large eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt About 2 cups of various Halloween candy, cut into small pieces if necessary (M&Ms, Milky Way, Reeses, Snickers, etc! You can also throw in pretzel pieces for extra crunch/salt) Flaky sea salt, to top How to Make Your Halloween Candy Brown Butter Cookies   Directions Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don't walk away, it can burn quickly. Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, mixing between each addition, followed by the vanilla. Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms. Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you're in a rush you can skip this step, but I highly recommend it- it truly makes a huge difference! Remove the chilled dough from the fridge and let sit for 5-10 minutes so it's pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips. Bake for 12 minutes, until lightly golden. Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle. Top with flaky sea salt and TRY not to eat them all at once!

This is a super easy weeknight meal that really can be great on its own, with crusty bread, rice, or of course, pasta. This was a staple in the busy week repertoire when my son was young. Always popular with everyone, and still a favorite! This is bit of a variation on a Giada recipe from years ago. Adding the zucchini in to the turkey keeps it from being dry, so don't skip that step. This one is easy to make ahead and just put in the oven when you're ready!   Ingredients 2 tablespoons olive oil 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 2 tsp dried oregano 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 tsp salt 1/4 teaspoon freshly ground black pepper 1/3 cup grated Parmigiano Reggiano (use good parm!) 1/4 cup dried plain bread crumbs 1 pound ground turkey 2 zucchini, ends removed, halved lengthwise 1 short orange bell pepper, halved and seeded 1 short red bell pepper, halved and seeded 1 short yellow bell pepper, halved and seeded 1 1/2 cups marinara sauce (I use Rao's or Carbone) Directions Preheat oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Finely chop the inner flesh of the zucchini. Whisk the onion, zucchini, parsley, oregano, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate this mixture. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

It's not really summer for me until I make Gazpacho. Is this one "authentic authentic?" No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I've made it pretty much every summer since. It's light, pretty dang healthy, and seriously addictive. Let me know if you make it! GOURMET DELIGHTS GAZPACHO Serves: 6 Prep time: 20 minutes Start to finish time: 1 hour, 20 minutes 1 whole cucumber seeded (peeled if tough skinned) 1 whole green bell pepper 3 cloves garlic (or to taste) 1/2 yellow onion 16 ounces good quality canned tomatoes 2 Tbs tomato paste 3 Tbs olive oil 2 Tbs red wine vinegar 1 Tbs lemon juice 1 Tbs Worcestershire sauce 1 1/2 tsp salt 1 tsp Tabasco sauce (or to taste) Fresh cracked black pepper to taste 1/12 cups V-8 juice Place first 4 ingredients in the bowl of a food processor. Don't puree but gently pulse. Remove to a large covered bowl or jar. Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend. Enjoy!