Hi everyone! If you are new to this blog, and haven’t read what FF Cooking Club is all about, please refer back to my prior post, FF Cooking Club.
I am excited to introduce my friend Mallory as our cooking club guest blogger this week. Mallory is an amazing home chef and I am so excited she is sharing her favorite recipes and giving some great tips on the preparation! Take it away Mallory!
So what’s on the menu this week:
- HUGE crowd pleasing appetizer (even for the veggie haters!)
- If you’re not into green beans – try replacing with asparagus or zucchini
- I’ve never been able to find the white truffle mayo the recipe speaks of, so I make my own! It’s so easy! Here’s how:
- ½ cup mayo
- 1 tablespoon white truffle oil
- 1-2 garlic cloves, minced
- Squeeze of lemon juice
- Salt and pepper
- Just mix everything in a bowl.
- Play with the flavors – add fresh herbs if you have or some parmesan cheese (yum!)
- If you don’t want to be frying in front of your guests, fry the green beans in advance and put on a baking sheet in the oven at 225 degrees to keep warm until ready to serve
- Make sure to sprinkle salt on your beans immediately after you pull them out of the hot oil so it sticks!
- Comforting and cozy pasta dish – perfect for a girls night or a date night in (with sweatpants, duh!)
- Recipe calls for 3 peppers – two are roasted and used for the sauce, and one is diced and sautéed with the chicken sausage BUT I leave out the one pepper which is diced and sautéed, and instead I sauté mushrooms with the chicken sausage!
- Make this recipe vegetarian by completely leaving out the chicken sausage and sautéing a ton of mushrooms!
- Switch up the peppers! I prefer to use red peppers in this recipe as I think they are sweeter than the green (yellow or orange would be delicious too)
- Add some toasted pine nuts to the top of the pasta skillet once it comes out of the oven with the melted cheese for a nutty crunch
- Healthy weeknight dinner full of flavor!
- The salmon does need to marinade for 30 minutes, but during this time you can prep all the other ingredients and get your side dish ready!
- I tend to prefer roasting over broiling (sometimes I think the outside gets cooked faster than the inside for broiling and then I end up with a burnt exterior and a raw interior)
- Roast the salmon on a baking sheet at 400 degrees for about 15-20 minutes (depending on how thick your salmon is!)
- I like to serve this with brown rice or quinoa (to soak up the amazing sauce) and a green vegetable like roasted broccoli (roast in the oven at the same time as the salmon!) or sautéed baby bok choy
- This meal is Sunday perfection! Cook it early and let it simmer all afternoon.
- Short ribs are relatively inexpensive, so this is a great meal when hosting a dinner party or wanting to entertain on the fancier side of food but on the lower side of budget!
- I’ve made this recipe with and without the capers – I don’t think it makes that much of a difference flavor wise so feel free to leave them out, or put them in if you have some in your fridge!
- I sauté the mushrooms (instead of roasting). I do this when the short ribs have about 30 minutes left of cook time. Once the mushrooms are cooked and delicious, I just let them hang out in the hot skillet until ready to eat. A mixture of olive oil and butter, salt and pepper. I prefer this flavor of the mushrooms better, but if roasting is your thing – do it!
- I’ve made these short ribs to be served over mashed potatoes, risotto, and polenta. All are amazing. For a low carb option – try cauliflower mash!
Here’s your SHOPPING LIST
Thank you Mallory for these amazing recipe suggestions. I ABSOLUTELY LOVE the tip on how to keep the fried green beans warm so you do not have to fry them while your guests are there. This is always a big thing for me when I host…..keep the preparation and cooking to a minimal when your guests arrive so you can enjoy and be a part of the party. I am NOW obsessed with The Hatchery.co You must check this website out. It introduces you to all new flavors, sauces, recipes, and you can order everything online. The food is sourced from small independent markets, and chefs across the country. GENIUS AND INNOVATIVE! Thank you Mallory for introducing me to this website and to these awesome recipes. Hope everyone loves these recipes and tries them out. I know I definitely am! And remember to send pics of all the food. We love posting them and showing everyone’s masterpieces! Happy Cooking:)
If you are interested in being a guest FF Cooking Club Blogger and recommend your favorite recipes, please contact us firstname.lastname@example.org
Photo Credit- www.thepioneerwoman.com, www.thehatchery.com, www.bevcooks.com, www.howsweeteats.com