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Instant Pot Chili

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As you can probably tell by my Sunday meal preps on Instagram lately, I’m pretty obsessed with my Instant Pot. It’s challenged me to try new recipes that I’ve had on my mind for a while, but was hesitant to make because they took so long! Now I can cook all the recipe I’ve wanted to make in about half the time thanks to my Instant Pot. This love letter is completely unsponsored, by the way, I just really am obsessed with this handy tool!

If you’re not yet familiar, an Instant Pot is a brand of a programmable pressure cooker that hangs out right on your counter like a slow cooker. Unlike a slow cooker, my favorite feature about the Instant Pot is that you can sauté in it before you lock the lid and pressure cook. Searing a big hunk of meat before cooking helps lock in those flavors, develop a deeper flavor, and bring an extra texture to the fall-apart-tender result. Sautéing your veggies before cooking something like chili will also help with even more flavor in your soups and stews.

Heads up, that’s not the Instant Pot holding the chili! I brought some over to my friends house and we reheated on the stove. It was a crowd hit!

This chili was the first recipe I ever made in my Instant Pot and I loved it for many reasons. The chili tasted like it had been simmering on the stove for hours, when in reality, it had only been cooking for about 20 minutes under pressure! Since it was my first time using the Instant Pot, I followed Food, Faith and Fitness’ recipe. I added a pinch of cinnamon, too, since she included allspice. Personally, I like a little warm spice note in chili every once in a while, but feel free to skip!

You could 100% make this with ground turkey or chicken if you’d rather. Make sure to prep all the toppings for serving. Avocado, sliced jalapeños, lime and cilantro gave a beautiful pop of color to this spread.

What kind of Instant Pot recipes would you like to see? Comment below so I can get cooking!

Love food. Love self. Love life.
Gabriela

Lemon Pepper Salmon and Roasted Potatoes (Whole30)

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If there’s one thing I would could eat over and over for dinner, it may be salmon. It’s light, filling and cooks in 10 minutes! This lemon pepper version is such a staple and goes with any of your favorite veggies.

If you’re going to make any side for the salmon, please let me suggest these roasted fingerling potatoes. They are soooo addicting. Simple, salty and crispy – my favorite way to eat potatoes! I don’t know about you, but during the winter, I crave potatoes and warm meals like this versus cold salads (especially during Whole30!). This satisfies everything you’re looking for and then some.

These potatoes would also be BOMB for breakfast with eggs served your favorite way. I’m going to be honest here and tell you I often snack on these little guys cold from the fridge when I’ve meal prepped them for the week. They’re that good. Consider yourself warned!

Lemon Pepper Salmon and Roasted Potatoes (Whole30)
 
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Serves: 2 servings
Ingredients
  • 1 pound fingerling or any tiny potatoes, halved
  • 1 pound fingerling or any tiny potatoes, halved
  • 1 pound salmon fillet
  • 1 pound salmon fillet
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon pepper
  • Zest of one lemon
  • Zest of one lemon
  • 6 lemon slices
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with foil.
  2. Place potatoes on a large baking sheet and drizzle generously with olive oil. Season well with sea salt, pepper and herbs de provence or Italian seasoning.
  3. Roast for about 25 minutes, tossing halfway through, or until golden brown and crispy.
  4. Pat salmon dry with paper towel. Drizzle salmon with olive oil. Sprinkle salt, pepper and lemon zest onto salmon.
  5. Place salmon skin side down on baking sheet. Place lemon slices on top of salmon.
  6. Bake for about 10 minutes or until salmon flakes easily with a fork. (If you have two sheet pans, you can add the pan with salmon during the last 10 minutes of your potatoes cooking. Otherwise, you can scoot the potatoes over 10 minutes in and add the salmon right on the same pan or wait until the potatoes are done and use that same pan for salmon.)
  7. Once both potatoes and salmon are done cooking, squeeze fresh lemon juice on top of the salmon and serve.

What’s your favorite kind of potato and your favorite way to make them? I’d love to hear in the comments below!

Love food. Love self. Love life.
Gabriela

Easiest Chicken Curry

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Once I developed this curry recipe, I truly could not stop making it. The peppers and onions add the most flavorful base to the chicken and the coconut cream sauce is heavenly. During Whole30 when you’re looking for some filling comfort food, but need a new unique flavor – curry it is. I used to be intimidated to make curry because I thought the spices would be hard to find (and truly replicate as authentic), but I found a tube of curry paste is a total game-changer. The paste has all the spices and seasonings you would want to individually include separately, but it’s all pureed together so you can add one spoonful at a time to dishes.

I like to include peppers, onions and chicken thighs in this recipe, but have made it a dozen times with all different veggies or proteins. The base can be adapted with anything you have in your fridge! Trader Joe’s sweet potato noodles or butternut squash zig-zags are both excellent in this. Mushrooms, carrots and garbanzo beans (if you’re not doing Whole30) are a few other favorites. If you feel like meal-prepping and making this ahead of time, you can even keep individual portions ready in the freezer to grab in a pinch on the way to work or defrost when you get home and need a quick dinner!

Easy Chicken Curry
 
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This quick curry is made with curry paste, which packs in all the traditional flavors of curry in one spoonful. Swap in your favorite vegetables or protein!
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Serves: 4 servings

Spice-Rubbed Salmon

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If you love the smell of coffee brewing in the morning, you’re going to love this recipe. Change things up a bit and add a sprinkle of ground coffee into a spice rub for salmon, chicken and steak. For real!

If you think I sound crazy, just hear me out for a second. The richness of the coffee pairs perfectly with the smoky paprika and the sweet, nutty cinnamon. If you’re not doing Whole30 and are open to eating sugar, add a little sprinkle of brown sugar for caramelization and sweetness. You can also use this same spice combination on other proteins and it would be amazing.

Quick and Easy

To be honest –  I don’t really measure the spices because it’s easy enough to just sprinkle generously over the salmon and call it a day! This is quite possibly the best weeknight dinner main you could whip together in 15 MINUTES! It tastes like it’s been marinating for days because of the quick spice rub. If you’re hesitant about putting ground coffee in a spice rub, give it a try and trust me!

Spice-Rubbed Salmon
 
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Serves: 2 servings
Ingredients
  • 2 servings of salmon filet
  • Spices: paprika, cinnamon, cumin, salt and pepper
  • 1 teaspoon ground coffee
  • Olive oil
Instructions
  1. Preheat oven to 425 degrees. Pat salmon filets dry with a paper towel.
  2. Place on a baking sheet lined with aluminum foil. Drizzle filets with a little olive oil, then generously apply all spices and a sprinkle of the ground coffee.
  3. Gently rub spices and coffee into the salmon to mix and spread. Wash hands.
  4. Bake salmon for about 8-10 minutes or until it flakes easily with a fork.
  5. Remove salmon from sheet tray to rest.

Pairings

You can totally eat this salmon on its own, but it would also be amazing flaked and served in tacos with a little cabbage slaw, on top of a big arugula salad with a light vinaigrette, or paired with roasted veggies for a quick weeknight dinner. Try it with my favorite Chimichurri sauce! Let me know your favorite way to eat it in the comments below!

Love food. Love self. Love life.
Gabriela

Chicken Tortilla Soup

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chickentortillasoup-gourmetgab

Last week I had the best Chicken Tortilla Soup of my life. I spontaneously ordered soup and a side of guac and chips from the Upper East Side-spot called La Esquina and have been craving the soup ever since. The chicken was super tender and shredded thinly, the broth was full of flavor from tomatoes, onion and chile, and the avocado, queso fresco and tortilla strips. I was determined to recreate it at home.

I did research to find the perfect recipe and experimented last night (as seen on my Instagram Stories). Roasting the tomatoes, onions and garlic first on a skillet so they get charred and soft makes a big difference. It reminds me of when I was making mole sauce in Mexico City and we charred everything first to help develop that deep smoky flavor in the sauce. I love this snapshot below.

If charring and roasting the tomatoes, onion and garlic feels like too much for your day, I totally understand. Here are a few other highly-rated recipes I’ve found.

I adapted the recipe for the one I made from Marcela Valladolid. Here’s what I did below! For the chicken, I cooked it in the tomato mixture, but you have a lot of options here – it would be just as easy to bake the chicken while you’re roasting the tomatoes/onion/garlic. (Drizzle with a little olive oil, salt and pepper. Cook at 425 degrees for about 15-18 minutes, depending on the thickness of your chicken. Let rest and shred.) An even easier option would be to just purchase a rotisserie chicken from the store and shred. Done!

Chicken Tortilla Soup
 
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Inspired by Marcela Valladolid from Food Network.
Serves: 4 servings
Ingredients
  • 4 large plum tomatoes
  • 1 small white onion, peeled
  • 4 garlic cloves, unpeeled
  • 2 dried chipotle peppers, or one chipotle pepper from a can
  • 4 cups chicken broth
  • 2 corn tortillas, torn into large pieces
  • 4 thin chicken breast cutlets or 3-4 cups of shredded rotisserie/baked chicken
  • Salt and freshly ground black pepper
  • Toppings:
  • Avocado
  • Limes
  • Tortilla chips or fry/bake some strips of your corn tortillas above for crunch
  • Cilantro
  • Queso fresco or cheese
Instructions
  1. Heat a heavy saute pan (or cast-iron skillet) over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Remove the onion and set aside. Continue to cook the tomatoes until charred and blackened, another 5 minutes.
  2. Put the garlic, chile/chipotle, onion, tomatoes, tortillas and 2 cups chicken broth in a blender. Blend until smooth. (Be very careful! Make sure to leave the top of the lid open a bit to release steam and put a towel on top.)
  3. Pour into a large saucepan and add the remaining 2 cups chicken broth. Bring the mixture to a boil, reduce the heat. Add shredded chicken simmer for 20 minutes. Season with amounts of salt and pepper, to taste.
  4. Note: In my Instagram Story, I added the raw chicken cutlets to the sauce mixture and simmered until the chicken was cooked, then I removed the chicken and shredded with two forks, allowing the sauce to continue simmering for a few minutes. I then returned the shredded chicken to the soup and continued simmering on low until I was ready to serve.
  5. To serve, top soup with sliced avocado, tortilla chips, cheese, fresh lime juice, cilantro, and any other favorite toppings.

I hope you’re feeling inspired to make some Chicken Tortilla Soup this week. Tag me on Instagram @gourmet_gab, so I can see your creations! Happy Meal Prep Sunday, everyone :)

Love food. Love self. Love life.
Gabriela

The Ultimate Side Dish: Roasted Carrots with Herb Sauce

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If I had to name my signature dish, this would be it. Roasted veggies are my favorite way to eat veggies, but there is something special about roasted carrots specifically that I adore. They get so sweet, so tender and so crisp on the outside. The orange and yellow carrots, especially, get vibrant and deep with their jewel tones. That golden brown crust cracks in the good way when you bite into it, like a chocolate chip cookie kind of way. (Yes, I love roasted carrots so much I just compared them to a good chocolate chip cookie.)

Roasted carrots alone are a gem, but what really sets things apart is a chimichurri herb sauce. I make this in a batch for Sunday meal prep and end up using it on eggs, veggies, meats, salads and more. The flavor with fresh herbs and bright acidity cuts the creamy, sweetness of the carrots to perfection. In the snapshot above, I sprinkled some sesame seeds and Maldon sea salt for extra crunch and truthfully had this for dinner.

Roasted Carrots with Herb Sauce
 
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Serves: 4
Ingredients
  • 1 large bag of rainbow or regular carrots
  • Olive oil
  • Salt
  • Pepper
  • Paprika
  • Herb Sauce:
  • 1 bunch of parsley, rinsed and bottom stem removed
  • 1 bunch of cilantro, rinsed and bottom stem removed
  • ¼ cup of olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove of garlic
  • Generous pinches of salt
  • Fresh ground black pepper
  • Red chili flakes to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash carrots well and cut off tops. Cut diagonally into large piece or leave whole.
  3. Lay carrots on a foil-lined baking sheet. Drizzle GENEROUSLY with olive oil, sprinkle generously again with salt, fresh ground black pepper and paprika. Toss to coat. If your carrots are not shiny and well-coated, add a little more olive oil.
  4. Roast for about 20-25 minutes or until golden brown and crisp.
  5. While carrots are roasting, add everything except the olive oil into a blender or food processor. Slowly stream in olive oil while blending, creating a smooth sauce. Add more or less oil depending on desired consistency. Taste and adjust as needed.
  6. Serve carrots with herb sauce on top. Sprinkle with flaky sea salt and sesame seed if desired.

I know I said before that my goal is to try new things in the kitchen this year, but this is one recipe that will always be a staple through and through. I hope you give it a try, too!

Love food. Love self. Love life.
Gabriela

Orange Balsamic Pork Tenderloin

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Pork tenderloin is something I admittedly don’t cook enough, and should because it’s one of the easiest meats. Whip up a marinade in the morning, let it flavor the pork in the fridge all day, come home and once you cook it, the tenderloin will be full of flavor. This tangy and sweet combination of balsamic vinegar, orange and hickory syrup gives a dynamic bite of flavor. Plus, just look at that caramelization!

This recipe came together in a very spontaneous, kind of experimental way. My aunt Sherri makes an amazing tenderloin with rosemary and orange marmalade, so I was inspired by the big bag of oranges I had in my kitchen, plus the hickory syrup I picked up at the farmer’s market. I had never heard of hickory syrup before, but got to talking with Bill from Hickory Valley Farms in Indiana this summer and he told me all about their process. Making hickory syrup is a complex 10 step process to extract flavor from the naturally bitter hickory bark. I loved the campfire-like flavor of the syrup, but maple syrup would also work in this recipe to cut through the tang of the oranges and acidity of the vinegar. (P.S. I’m doing Whole30 right now, so I wouldn’t include the added syrup!)

The beautiful thing about pork tenderloin is that it is a lean protein, but that also means you really need to amp up it’s flavor with a marinade. I mix up the sauce right in a plastic bag to save dishes, place the tenderloin in the bag and let it soak all day while I’m at work. When I get back 8 hours later, the pork is ready for cooking! You could even let it marinade overnight up to 24 hours.

Using my cast iron skillet, I first seared all sides of the pork to create a caramelized crust. This locks the juices inside before you place the meat in the oven to finish cooking. It’s such a gratifying feeling when the pork hits the hot pan! You can hear the marinade sizzling and smell the aroma of the caramelization. If you don’t have a cast iron skillet, you can sear the pork tenderloin in your regular nonstick skillet and then transfer to an oven-safe baking sheet to finish cooking.

Orange Balsamic Pork Tenderloin
 
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Ingredients
  • Marinade:
  • ¼ cup balsamic vinegar
  • 1 orange, juiced
  • 2 tablespoons hickory or maple syrup
  • 1 teaspoon salt
  • 1 pork tenderloin
  • 1-2 teaspoons vegetable oil
Instructions
  1. Mix all ingredients in the bag for the marinade.
  2. Place pork into the bag and marinate for at least 30 minutes, ideally 8 hours and up to 24 hours.
  3. Remove pork from the fridge. Heat up a cast iron skillet on medium heat. Preheat oven to 450 degrees. Add oil to skillet.
  4. Sear each side of the tenderloin on the cast iron skillet until browned. Place pork and cast iron skillet into the oven to continue cooking to an internal temperature of 140-145 degrees (about 20 minutes).
  5. Remove the pork from the oven and let rest for 5 minutes.
  6. Slice pork and serve with your favorite sides.

Love food. Love self. Love life.
Gabriela

How to Make Chicken Stock From Scratch

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One of my favorite things about cold weather is warming up with a big, flavorful and comforting bowl of soup. While veggies and noodles and herbs make up a great soup, one thing that makes a huge impact on the flavor is the broth.  If you followed me on Instagram over the last few months, you probably saw the major phase I went through of making chicken stock. Whenever you buy rotisserie chicken, make a turkey for a holiday or have leftover bones from a meal, you can save them to make a homemade stock. Fill up a pot of water with the chicken pieces, a few stocks of celery, carrots, an onion, a few cloves of garlic, herbs and the rest water… a few hours later, you have a rich, flavorful stock.

Store the bones from a rotisserie chicken in a freezer bag until you’re ready to make stock!

One afternoon this last summer while I was living in Indy, I went to the farmers market and went to buy chicken from the local farmer. We got to talking about making homemade chicken stock and instead of walking out with chicken breast, I had a package of frozen chicken feet in hand and was challenged to put them to good use. I had read – and the farmer agreed – that pigs feet add gelatin to the broth creating a rich, delicious texture.

I know the feet look a little scary (eeeee!!), but they really make a significant difference, especially if you’re not using any bones to make your stock. The best way to describe the difference is that the chicken feet release a gelatin that adds body to the stock, making it way more flavorful than just water. The gelatin gives this thicker consistency to the broth that makes you want to lick your lips.

You can see how it the color of water changes, the chicken bones all boil down, the feet cook through, the veggies get super soft and everything gets richer after hours of simmering below. Those little oily bubbles on the top make the stock glisten and the gelatin will firm up in the fridge to make it look like jello!

What next? Save the stock for later and make a bomb soup! You’ll be able to taste such a difference from store bought stock or broth. The soup will be fresher, deeper in flavor and you’ll know exactly what was in your broth (no preservatives)! You can freeze stock and save it for later, or you can use immediately. I just made a few huge batches after Thanksgiving and am treating this stock like gold!

My biggest tip about stock is that I don’t like to follow a specific recipe. You can use three stalks of celery one day or two the next. If you don’t have herbs or garlic one time, use extra veggies…and so on. Each batch may taste different, but you’ll be inspired to find your favorite combo!

Homemade Chicken Stock
 
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Adapted from Serious Eats.
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Ingredients
  • Chicken scraps or bones (easy to start with the leftovers from a rotisserie chicken)
  • Aromatic vegetables (3 stalks of celery, 3 large carrot, 1-2 onions, 8 gloves of garlic) diced into large chunks
  • Herbs (any combo of fresh parsley, oregano, thyme) – roughly a handful
  • Water
  • Optional: 4-8 chicken feet
Instructions
  1. Place chicken bones and scraps, vegetables, herbs and chicken feet into a pot and fill to the top with water.
  2. Bring to a boil and simmer for at least 1.5 hours, even up to 3 hours until water has turned a golden color.
  3. Remove large bones and feet, then use a strainer to extract the liquid into large containers. Use within five days or freeze up to six months.

 

Love food. Love self. Love life.
Gabriela

Roasted Chickpea Tacos

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Throughout the last year I went through a big hummus phase where I made a different flavor of homemade humus almost every week. I’ve made hummus flavors like roasted red pepper, jalapeño cilantro, roasted beet, sriracha, artichoke heart, and more. When I started to think about the other ways I could use chickpeas besides in hummus, roasting them became a new favorite thing to do. Chickpeas, also known as garbanzo beans, have so much nutritional value and are typically less than $1 per can! Roasting them gives a completely different flavor and texture. They become a little crispy and chewy, making for a prime taco filling.

I developed this recipe months ago when I was still living with my BFF Danielle (also known as Director Danielle because of her help filming my Snapchat Discover videos). I loved the combination of avocado, roasted chickpeas and radishes, but knew that it needed one more element. I looked in our fruit bowl and saw oranges and thought, “Oh my goodness. I could be crazy or this could actually be the perfect citrus flavor!” Sure enough, I loved the sweet and slightly tangy flavor the oranges added. When Danielle gave the seal of approval, I knew we were in business!

I love this recipe because it reminds me about being creative in the kitchen. Often times the best recipes come from last minute combinations – like adding fruit to a savory taco! When you get in a rut with eating the same things over and over, how do you like to challenge yourself to try something new? I get inspired when new pairings work and feel motivated to keep developing easy, healthy and inexpensive dishes that you all will love!

Roasted Chickpea Tacos
 
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Serves: 2 servings
Ingredients
  • 1 avocado
  • 4 small flour tortillas
  • 1 can of chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 lime
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons Greek yogurt
  • 1 orange
  • 4 radishes, rinsed and sliced for garnish
  • Cilantro for garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Dry off rinsed chickpeas well with a paper towel. In a small bowl, toss chickpeas in olive oil, salt and pepper.
  3. Cover a baking pan with aluminum foil and pour chickpeas onto pan. Roast chickpeas for 20 minutes or until light golden brown and crispy.
  4. While chickpeas cook, mash one avocado with ½ juice of one lime, and a pinch of salt and pepper. (To remove the inside of the avocado, look here!)
  5. Make yogurt lime sauce: mix Greek yogurt, lime juice and salt in a small bowl.
  6. To prepare orange, segment the pieces after removing the skin and then cut into small chunks. Here is a photo tutorial!
  7. Once the chickpeas are done and still hot, toss in cumin, garlic powder and paprika.
  8. Assemble tacos: scoop mashed avocado onto tortilla, scoop warm chickpeas, add radishes and oranges, drizzle with dressing and garnish with cilantro.

You can watch me make these quick and inexpensive tacos on Food Network Snapchat Discover today. If you haven’t used the Snapchat app before, just swipe your screen to the right two times and you’ll land on the Discover section. You can watch my video for 24 hours only before it disappears, so catch it while you can!

Love food. Love self. Love life.
Gabriela

Easy Turkey Zucchini Meatballs

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Gourmet Gab Easy Turkey Meatballs-7

For the last two years you have probably gotten to know my roommate, Danielle, who I called Director Danielle because of her help with filming all my videos. Danielle and I met when we became leadership consultants for our sorority, Sigma Kappa. She came to live and work with me in Houston, Texas for several weeks when I lived there for a year. We did literally everything together in Houston, including eating almost every meal together.

I will never forget walking into our apartment one night after a meeting when Danielle cooked spaghetti squash for the first time. Much to Danielle’s dismay, we topped our squash with Trader Joe’s pre-made turkey meatballs. She had never been a fan of turkey, or so she thought, and actually enjoyed our easy, healthy dinner. Fast forward a few years and now Danielle regularly buys turkey meatballs. (I literally just saw them in the freezer two nights ago!)

Gourmet Gab Easy Turkey Meatballs-3Gourmet Gab Easy Turkey Meatballs-3Gourmet Gab Easy Turkey Meatballs-4

A few months ago, I decided to try making turkey meatballs from scratch instead of buying the TJ’s frozen version. I was so excited how easy they were and how delicious they taste! Danielle looked at me making them very inquisitively, but I could tell she was thinking about how she could do them herself. I hope this post inspires her to make them!

Gabriela Rodiles and Danielle Hall
I convinced Danielle to love Trader Joe’s and she convinced me to love the University of Louisville Cardinals.

On Set of Gourmet Gab
On set of Gourmet Gab filming: must wear plaid and enjoy a beverage! Danielle and Kira were the actual stars of the production.

Danielle and I moved out of our shared apartment a few weeks ago, but I am so grateful for our two plus years together. Danielle listened to me talk to Instagram and Snapchat in our kitchen day after day, she helped me taste test dozens of recipes, gave up her free time to “direct” Food Network Snapchat Discover videos and film Facebook lives and helped me wash a lot of dishes. It was so fun to watch her grow in kitchen while she was helping me grow Gourmet Gab.

Danielle Hall and Gabriela Rodiles
One of my favorite pictures with Danielle. This looks like an engagement photo, but we were actually at a work event!

Danielle Hall and Gabriela Rodiles
Danielle and I in the moment on the dance floor of our friends’ wedding. *Highly likely that Danielle’s favorite song “I Want to Dance with Somebody” was playing.

As a tribute to Director Danielle, make these easy and healthy baked turkey meatballs. Serve them over noodles, spaghetti squash, farro or any grain. They would also be delicious alongside roasted veggies with your favorite marinara sauce. If you’re hesitant about the zucchini, don’t be! It is a great way to incorporate a vegetable, plus zucchini is so inexpensive and overflowing in the summer. You can hardly taste it and the zucchini helps create a really juicy, tender meatball. Grab a friend, pour a glass of wine, turn on some 2000s hip hop (our favorite Spotify choice) and catch up over dinner with these quick meatballs.

Easy Turkey Zucchini Meatballs
 
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These are fast, healthy and versatile turkey meatballs with zucchini. Serve with pasta or veggies, marinara and some freshly grated Parmesan cheese!
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Serves: 2-3 servings
Ingredients
  • 1 pound of ground turkey
  • 1 cup zucchini, diced or shredded
  • ⅓ cup Panko breadcrumbs
  • ¼ cup Parmesan cheese
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 1 teaspoon herbs de Provence or Italian seasoning
  • ½ teaspoon red pepper flakes
  • 1 egg
Instructions
  1. Preheat oven to 400 degrees.
  2. Add all the ingredients in a medium-sized bowl mixing until just combined. Do not over mix the meat or it will become dense while cooking.
  3. Form mixture into about 15-18 small meatballs. Place meatballs on a baking sheet lined with foil.
  4. Bake at 400 degrees for 20 minutes, or until cooked through.
  5. Serve with marinara sauce and roasted vegetables or pasta.

Thank you, Danielle, for being the best roomie I could have asked for! My adventures in Indy wouldn’t have been the same without you by my side. Gourmet Gab also sure wouldn’t have been the same without your support, encouragement and taste testing the last two years! I will think of you every time I make these easy baked turkey meatballs and hope you love them, too.

Love food. Love self. Love life.
Gabriela

Baked Rigatoni with Veggies

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One of the biggest things I hear from friends is the question, “What should I make for dinner tonight?” After I had the flu a few weeks ago, I was craving a big bowl of comforting pasta that was quick and easy to make. Whenever I’m looking for an easy and cheap dinner, I always turn to pasta with ground turkey and veggies. Tossed together in casserole form, this dish is balanced with colorful produce–bright green kale, red bell peppers and yellow squash–plus has the comfort of cheesy noodles. With summer farmers’ market season coming up this weekend, you could put any summer produce in here: rainbow chard, cherry tomatoes, zucchini and any color peppers.

When you toss everything together and bake it in a square pan with extra cheese it feels especially comforting and like a gourmet casserole. The sweet pepper, chewy kale and soft crunch of the squash all add to the pasta. I love using ground turkey for lean protein, but you could sub ground beef or simply remove altogether for a vegetarian dish. The vegetables and ground turkey make pasta feel a little “healthier,” but you know what I say…everything in moderation!

Baked Rigatoni with Veggies
 
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An easy pasta casserole with colorful vegetables, ground turkey and cheese.
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Serves: 4 servings
Ingredients
  • 0.5 pound ground turkey
  • 9 ounces rigatoni or another pasta
  • 1 bell pepper, diced
  • ½ of a yellow squash or zucchini, sliced into half moons
  • 2-3 cups Tuscan kale
  • 2½ cups marinara sauce
  • ½ cup shredded cheese, plus more for topping
  • 1 teaspoon olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a big pot of water to a boil and cook pasta according to package directions, just undercooking so noodles are al dente, or slightly chewy (about 9-10 minutes).
  3. Cook ground turkey over medium high heat in a large skillet until browned or just cooked through. Remove from pan.
  4. Add olive oil to the pan and then add diced pepper and squash. Season with two generous pinches of salt and pepper. Cook until soft and slightly charred, about 5-7 minutes. Add kale and cook until wilted and vivid green in color, about 1-2 more minutes.
  5. Add cooked noodles, browned turkey, marinara sauce and cheese into pan. Toss to combine.
  6. Pour pasta mixture into a 9x9 square pan. Top with layer of extra cheese.
  7. Bake for 20 minutes or until cheese is melted and golden brown.

This dish ended up not only being something to comfort me during the flu, but has been a weeknight favorite since. I can’t wait to hear what you think and how you customize it in your weeknight dinner life.

Love food. Love self. Love life.
Gabriela

Easy Shrimp Curry

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Gourmet Gab Easy Shrimp Curry

During the weeknights when I’m not recipe testing, I wonder if the dishes I pull together from the pantry are really going to be showstoppers. Sometimes the combo of noodles or grains, protein, veggies, and a sauce comes together like an average dinner. Other times, the dish comes together and I’m like, “Wow! This has to go on the blog.”

The other night I was playing around with curry, tomato paste and coconut cream. The result was this shrimp and noodle dish that made me keep going back bite after bite for more. I felt like I had ordered takeout, but a healthy, filling takeout that I felt great about. The combination of ginger, creamy coconut, bold curry and juicy shrimp was amazing. I also felt really good about sneaking extra veggies in there. The zucchini and squash blended right in, but added great texture.

Gourmet Gab Easy Shrimp Curry

If you’re hesitant about curry, I would love for you to consider giving this one a try. The flavor was mild, and really balanced with ginger, tomato and garlic flavors. I, too, used to pass on curry until I started making it myself at home and could customize it to my liking. Whether you serve the curry shrimp and veggies with rice noodles, quinoa, brown rice or linguine, the rich sauce will pull everything together! Looking for an even lighter option? Just double the zucchini or toss in carrots, eggplant and even garbanzo beans.

Easy Shrimp Curry
 
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A quick, easy curry for weeknight dinners made with shrimp, zucchini and rice noodles.
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Serves: 2 servings
Ingredients
  • ½ of a zucchini
  • ½ of a squash
  • ½ yellow onion
  • 16 medium sized shrimps, defrosted and cleaned, tails off
  • 1 tablespoon olive, coconut or avocado oil
  • Salt and pepper
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon tomato paste
  • 2 tablespoons curry powder
  • 1 cup coconut cream or coconut milk
  • 4 ounces rice or pad thai noodles
  • Lime juice
Instructions
  1. Cut zucchini and squash in half lengthwise and then into ¼" pieces to form half moon shapes. Dice yellow onion.
  2. Heat oil in a large pan over medium heat. Add zucchini, squash and onion, then season with two generous pinches of salt and some black pepper. Sauté until soft and slightly golden brown, about 5 minutes.
  3. While veggies are cooking, bring a pot of water to boil and cook rice noodles according to package directions.
  4. Once veggies are cooked, make room in the pan for the shrimp. If needed, add a teaspoon of olive oil, and add shrimp in a single layer to the pan. Season with a pinch of pepper and black pepper. Cook for 3 minutes.
  5. Add garlic to the shrimp and veggie pan. Stir everything together and cook for about 30 seconds or until fragrant. Add curry powder, ginger, tomato paste and coconut cream to the the pan and stir.
  6. Turn down the heat to medium low and simmer for 2-3 minutes. Drain rice noodles and add to pan with shrimp and veggies.
  7. Toss together and serve. Squeeze fresh lime juice and enjoy.

When recipes like this come together, I get so excited to keep experimenting in the kitchen on busy weeknights. Great recipes don’t have to be complicated, but they always have a perfect combination of ingredients that complement each other. I used to be intimidated by curry, but now this is going to be in my usual rotation! I can’t wait to hear what you think.

Gourmet Gab Easy Shrimp Curry

Love food. Love self. Love life.
Gabriela

Smoky Panko-Crusted Tilapia with Avocado Pomegranate Relish

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Gourmet Gab Panko Crusted Tilapia

Even though we are still in the middle of winter, I have been craving bright, beautiful food to change up all the soups and stews. This smoky, crunchy and light tilapia came together about a year ago during the summer. I topped the fish with this incredibly fresh, colorful and simple avocado and mango relish with pops of flavor from the pomegranate seeds. Together, the meal is sweet, smoky and makes you feel like spring is around the corner.

I’m beyond excited to share that I’ll be making this recipe on Tastemade’s Nourish Facebook page tomorrow (Friday, February 10th) at 2:00 pm EST. If you haven’t watched a Facebook Live before, they are so cool! You can comment, like, love and laugh with me as I cook in the kitchen. The live stream will feel like you’re right in the kitchen. Pull it up at your desk at work (dual monitors are the best!) or you can even watch it later because it records and saves to their page. Don’t worry, I’ll be sharing it on social media, too!

Gourmet Gab Panko Crusted Tilapia

If you are reading this post after the Facebook Live, welcome to Gourmet Gab! I’m so happy to have you here and would love to be a source for other healthy, simple recipes. As you could see from the video, I love to have fun in the kitchen and am so happy we could virtually “hang out” together.

Speaking of hanging out, if you are hanging out with girlfriends for Galentine’s Day or a lucky date on Tuesday, this tilapia would be an impressive date night dinner. It’s easy enough for first-timers – just watch the toasting of the panko closely so it doesn’t burn – and yet it also looks really fancy. The pomegranate seeds in the relish have the colors of Valentine’s Day and there’s only a little bit of garlic, so ahem ahem…you’re welcome!

Instead of using breadcrumbs on the fish, I used panko to add texture and crunch to the tilapia. Panko is a Japanese style breadcrumb that is known for being extra crispy and light. You can find panko in the Asian food section of your grocery store or at Trader Joe’s I find it by the rice and grains. Panko has virtually zero flavor when you buy it, so that’s why the paprika, chili powder and garlic work so well with it.

Smoky Panko-Crusted Tilapia with Avocado Pomegranate Relish
 
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Smoky and crunchy tilapia is paired with a fresh and colorful avocado relish made with mango and pomegranate seeds. The fish is baked, not fried, making it a healthier alternative.
Author:
Serves: 2 servings
Ingredients
  • Tilapia
  • 2 filets of tilapia
  • 1 egg
  • ¾ cup panko (Japanese style breadcrumbs)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Avocado Relish
  • ½ of an avocado, diced
  • ½ of a mango, diced
  • ¼ cup pomegranate seeds
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon agave
  • Pinch of salt
  • Pinch of pepper
  • ½ lime
Instructions
  1. Preheat oven to 375 degrees.
  2. Place panko crumbs on a baking sheet and toast in the oven for 5-6 minutes or until golden brown.
  3. Meanwhile, pat each tilapia filet with a paper towel to dry and whisk egg in a large, shallow bowl. Make sure egg is well mixed to create a "glue" for the panko on the fish.
  4. Once panko is golden brown, remove from oven. On a plate mix panko with chili powder, paprika, garlic powder, salt and pepper.
  5. Dip one piece of tilapia into egg, then into panko mixture. Press firmly to adhere panko to fish on each side. Repeat with second piece.
  6. Place tilapia onto baking sheet and bake for 12 minutes.
  7. While fish is baking, prepare relish.
  8. In a small bowl mix vinaigrette: stir together olive oil, red wine vinegar, agave, salt and pepper.
  9. Add in avocado, mango, pomegranate seeds and cilantro. Mix gently.
  10. Remove tilapia from oven once fish is opaque, flaky and tender.
  11. Plate tilapia and spoon half of the relish onto each filet. Squeeze with fresh lime juice and garnish with any extra cilantro.

Gourmet Gab Panko Crusted Tilapia

Be sure to mark your calendars and tell your friends to visit Nourish by Tastemade’s Facebook page tomorrow at 2:00 pm EST! Comment, give me some thumbs ups or hearts and let me know what you think as I cook this baked pinko-crusted tilapia with avocado pomegranate relish.

Love food. Love self. Love life.

 

 

 

 

Shredded Tomatillo Pork Bowl

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Gourmet Gab Shredded Tomatillo Pork Bowl

Last year I discovered my love for tomatillos and all salsa verdes. I’m working my way through the Trader Joe’s salsa variations, have made my own tomatillo salsa and now even got to try a family member’s tomatillo sauce! My step-mom Susan’s brother, Chuck, and his wife Kaari started the company Hollister Tamales to bring Mexican cuisine all the way to New England where they live today. I tried their tomatillo sauce in this shredded pork and couldn’t wait to share. There’s really no heat to tomatillos, just pure freshness and zest to brighten up dishes from eggs to chicken to pork!

This shredded pork is something you could meal prep on Sunday. It perfumes your house and leaves a lingering scent that makes you hungry when you walk in the door. I’ve made shredded pork in the slow-cooker before and it is just as good, but I was curious to experience with it over the stove. I wanted to be able to reduce the leftover liquid gold of the beer and tomatillo salsa to form a thicker sauce for the pork. It worked perfectly!Bell PeppersBell Peppers

Yellow, green and red bell peppers added such a gorgeous color to the bowl. They’re naturally sweet and get even sweeter while they sauté, caramelize and get a little charred in the pan. Don’t take the peppers off too early. You’ll feel like they’re cooking for a while, but they need to hang out on the heat to get those rustic char marks on the skin and soften.

Shredded Tomatillo Pork Bowl
 
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Tomatillo sauce gives a fresh and zesty flavor to pork. Build a quinoa bowl with sweet bell peppers, avocado, cilantro and a squeeze of lime!
Author:
Serves: 4 bowls
Ingredients
  • Pork
  • 1 pork shoulder or boneless loin roast, approximately 2 pounds
  • 2 tablespoons garlic, minced
  • 2 bay leaves
  • 1 tablespoon cumin
  • 1 cup tomatillo salsa, plus extra for bowl
  • 1 bottle of beer
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • The Bowl
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 bell peppers, seeds removed, sliced into thin strips
  • 1 cup quinoa, cooked according to package directions
  • 1 avocado, diced
  • ¼ cup chopped cilantro
  • 1 lime
Instructions
  1. Cut pork into about 1 inch chunks. Place pork in a large Dutch oven or pot on the stove. Add all ingredients for pork into the pot and stir.
  2. Bring to a boil, partially cover and turn down the head to medium low, enough for small bubbles to form. Cook for about 1 hour or until the meat is tender and easy shredded.
  3. With about 20 minutes left for the pork, begin to cook quinoa according to package directions.
  4. Heat olive oil over medium high in a cast-iron skillet or pan. Cook bell peppers and season with salt and pepper. Sauté the peppers until they are soft and lightly charred.
  5. Remove pork cubes from the pot once the meat is cooked. Using two forks, shred the chunks into smaller pieces. While shredding the meat, turn the stove heat up to medium high for the pot and allow sauce to reduce by half.
  6. Put the meat back into the pot and stir into sauce.
  7. Once peppers are ready, prepare a bowl. Scoop quinoa, peppers, shredded pork, ¼ of the avocado and a sprinkle of cilantro into the bowl. Then add a squeeze of lime!

This bowl could be assembled with anything you have on hand. Brown rice would work beautifully instead of quinoa. Add corn, cheese, other veggies or hot sauce. It’s really customizable. I enjoyed how the avocado warmed from the pork and peppers, got creamy and balanced the tomatillo flavors. I scooped extra salsa on top, too!

When you make a big batch of this you can package up several bowls for lunch or dinner throughout the week! I thought the pork was so good I was eating it cold from the fridge as a snack, so just a heads up – it is a hit.

Love food. Love self. Love life.
Gabriela

This post is not sponsored by Hollister Tamales Gourmet Sauces – I just wanted to give a shout out to the family and share their story! Read more about Chuck and Kaari Groscup here.

How to Make Soup without a Recipe

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How to Make a Soup out of Anything | Gourmet Gab

One of my favorite parts of Sundays is trying a new soup recipe. A big pot of warm, filling soup has become a staple during the cold Indiana winter. It’s such an easy meal to divide up and transport to work, plus it can be easily frozen for the future. After making soup over and over again, I began to pick up the patterns in recipes and realized there’s a way to make soup from literally anything – without a recipe.

Ingredient-wise, you probably already have a handful of these items in your pantry, refrigerator or freezer. If not, stock up on some of the nonperishable items if you see them on sale at the store so you can whip up a soup without needing to go to the store.

The basics you’ll need:

  • Aromatic vegetables. The classics for soup are onions, carrots, celery, peppers and garlic.
  • Other veggies (literally….any! Fresh or canned.)
  • Any meat or protein
  • Beans (drained and rinsed)
  • Quinoa, rice or pasta, if desired
  • Broth, stock or water
  • Seasonings (dried herbs, salt and pepper)

How to Make a Soup out of Anything | Gourmet Gab

The “Not-Recipe” Step

Brown your meat.

Cooking the meat first in your big pot or Dutch oven will help coat the bottom of the pan in flavor to build upon with all the other veggies. Once the meat is browned – but not cooked all the way through – remove from the pan. We’ll put it back in later!

Sauté your veggies.

Once you’ve taken the meat out of the pan, it’s time to sauté your aromatic veggies in what the meat left over. Add a drizzle more of olive oil and then add your onions, celery, carrots, peppers, etc. Wait to add the garlic (if you’re using it) until the veggies are soft and almost done cooking. If you add the garlic too soon, it will burn, so it’s best to save it for the last minute or so!

Le Creuset Gourmet Gab

Add everything else.

Once the veggies are soft, add the meat back in, add any drained and rinsed beans, corn, potatoes, canned tomatoes, and at least four cups or either stock, broth or water. If you’re going to add rice, quinoa or pasta, be sure to add at least an extra cup or two of water to compensate for the liquid the grains are going to absorb.

Bring up to a boil.

Bring the pot up to a boil and let it sit for two or three minutes. This will cook the rest of the meat, the beans and other veggies.

Simmer for 20 minutes.

Turn the heat down to low and simmer for at least 20 minutes. You can keep it on low for longer and it will continue to help marry all the flavors of the soup together. With all soup, it only gets better with time! If you’re going to add greens like kale, spinach or rainbow chard, add them at the last five minutes or so, so they will stay fresh, but cook gently.

Done!

Done deal. Your soup is ready to eat. Top with some cheese, some fresh cilantro or croutons and enjoy! I hope this easy guide will help you navigate making soup from anything in your fridge or pantry. If you’re looking for soup inspiration, here’s my favorite Cuban garbanzo bean soup, a creamy ginger butternut squash soup, comforting chicken noodle soup, healthy lentil and kale soup or classic chili.

What’s your favorite way to make soup? Any essentials you always have on hand?

Love food. Love self. Love life.
Gabriela

Photography by Brooke Marcella / Blouse by Muse Apparel

Shrimp and Vegetables with Honey Dill Dressing

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Gourmet Gab Honey Dill Dressing with Roasted Vegetables and Shrimp

Ever since I got home from the holiday vacation, I have been in a frenzy in the kitchen creating new recipes. I’m not sure if my body was just craving nutrients and fresh produce or if I went too long without cooking and getting creative with ingredients. My original plan for January of 2017 was to do a Whole30 challenge. I already eat very healthy, exercise and feel really good, however I loved the challenge of eating even better. I wanted to see how I felt without dairy, grains, beans, alcohol, etc.

Gourmet Gab Roasted BroccoliI had a revelation last night – yes only four days into January – that there is only so much I can withdraw from my diet at once. Food is a favorite part of my day each day. A slice of cheese, piece of toast with peanut butter and glass of red wine were all things I would have to give up that I adore! Instead of completely eradicating, I am going to be mindful of my intake of refined sugar, dairy and carbs (pasta, bread, quinoa, oatmeal, rice, etc.) I’m going to shoot for no alcohol Monday-Friday. When I eat dairy, I’m going to think about using less. If I know I’m going to have a bowl of oatmeal for breakfast, maybe I’ll go for just greens during lunch or dinner. I feel much better about adjusting to a healthier diet, in moderation.

Gourmet Gab ShrimpGourmet Gab Shrimp

This has helped me – not forced me – to be more creative in the kitchen. Normally I would take this bowl of roasted veggies and shrimp and plate it over brown rice, quinoa or even pasta. Instead, I scooped up more of everything and filled up on the vegetables and shrimp. The reason I cleared the plate so fast was because of this delicious honey dill dressing. While it would work over almost any vegetable or salad, I loved it with the natural sweetness of the carrots, the salty and crispy broccoli and the perfectly cooked shrimp. Sprinkled with a little pine nuts for garnish, overall it was a really healthy and flavorful weeknight dinner.

Gourmet Gab Honey Dill Dressing with Roasted Veggies and ShrimpIf you’re looking for a way to jazz up any healthy foods this January to keep you motivated to follow through with eating better food, try this honey dill dressing! While your produce is roasting and your shrimp is thawing, you can whip it up and even make a double batch for later.

Shrimp and Vegetables with Honey Dill Dressing
 
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Serves: 3 servings
Ingredients
  • 1 bag of pre-cut broccoli
  • 1 bag of carrots
  • About 24 uncooked shrimp, frozen or fresh
  • 4 teaspoons olive oil
  • 1 bunch of dill, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ lemon, juiced
  • ¼ cup Greek yogurt
  • 2 teaspoons honey
  • 2 tablespoons toasted pine nuts
Instructions
  1. Preheat the oven to 425 degrees.
  2. Prep the carrots by peeling the skin and cutting off the top and bottom. Slice in half if the carrots are large. Remove the stems of the broccoli if they need trimming and cut into smaller pieces so they are mostly even sized.
  3. Place on carrots and broccoli each on a baking sheets and drizzle with about 1 teaspoon of olive oil. Season with about ¼ teaspoon salt for both broccoli and carrots, and a sprinkle of black pepper. Toss the olive oil and seasonings.
  4. Roast for 8 minutes.
  5. While veggies are roasting, run frozen shrimp under cool water to defrost and remove tails. Pat dry.
  6. In a blender combine Greek yogurt, lemon juice, dill, 2 teaspoons olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper and honey. Blend until smooth.
  7. Once timer is up for vegetables, toss around and add shrimp to the baking sheets where there is room. Season with a little salt and pepper.
  8. Bake for 6 more minutes.
  9. Shrimp should be light pink and firm to the touch, broccoli florets crispy and light golden brown, and carrots will be soft. Plate and drizzle with honey dill dressing and top with a few pinenuts.

Regardless of your philosophy on new year’s resolutions, moderation and eating healthy, I hope this year is your best culinary year yet! I’m going to run with the momentum of all these creative juices flowing in the kitchen, while being mindful of putting the best things into my body.

Gourmet Gab Honey Dill Dressing with Shrimp and Veggies

Love food. Love self. Love life.
Gabriela

Brussels Sprouts and Quinoa Salad with Lemon Tahini Dressing

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Gourmet Gab Brussels Sprouts Salad with Tahini Dressing

Roasted vegetables are like comfort food for me. Once fall arrives, I get into the habit of roasting seasonal vegetables for a simple, inexpensive and cozy hearty side dish. They nourish your stomach and, I’d like to think, also nourish your soul. There is a lot going on in the world right now and I presume there will be a lot happening for the next few months. Curling up on the couch with a bowl of these Brussels sprouts with quinoa, chicken and dried cranberries can always be something to look forward to.

This week I thought about a lot things, and one of those was positivity. My friends, family, neighbors, co-workers, Instagram feed and Facebook were all processing the results of the historical event that took place on Tuesday. I wanted to say, “Here’s food! Sit down at a table and let’s share a meal together,” but that seemed trivial. “Let’s take a minute to be grateful for something, like this delicious salad!” seemed like I was downplaying people’s emotions.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4

My philosophy has always been that all people have to eat, all people need to nourish their bodies with food to stay healthy, alive and thriving. In times like these where people feel they may not share anything in common with one another, there’s certainly one thing we all need – food. In this time of transition, my hope is that food can be at the center of the table, opening opportunity for sharing, conversation, understanding, respect and laughter.

The month of November begins the season of holidays, parties, people, gifts and celebration. At the heart of this month is a holiday centered around gratitude. Thanksgiving allows us to simply give thanks for the blessings in our life. Amid the feelings of concern, confusion, conflict or celebration that people may be feeling (for a variety of reasons!) the one thing that I know I can bring to the table is positivity and good food.

I hope this holiday season will bring people together to form community around the table sharing delicious meals.

On that note. Let’s talk about this Brussels sprouts and quinoa salad.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing

Roasted Brussels sprouts get salty, crispy and extra golden brown when you roast them. Chop then in half, stick them on a baking sheet tossed in olive oil, salt and pepper. Roast at about 425 degrees for 20-ish minutes and open the oven door to find crispy, golden brown, tender vegetables. It’s as easy as that! If you’re thinking of stinky, mushy Brussels, you must give these a try. They will change everything!

To incorporate the flavors of fall to this salad, I added dried cranberries, and for protein, I cubed up my favorite easy baked chicken. It would be so easy to toss this together with leftover Thanksgiving turkey or even leftover Brussels you have from a side dish! Tricolor quinoa was a nice swap instead of typical lettuce and helped it feel more hearty. Now let’s chat about the dressing…

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4Ever since I made Roasted Red Pepper Hummus on Facebook Live, the biggest question I have gotten is what to do with leftover tahini. BOOM! Here it is: make this simple lemon tahini dressing. For an individual serving I used about 1 tablespoon of tahini, half a lemon, a couple drizzles of olive oil and a dash of S&P. The result is this nutty, zesty dressing that brings together the fall flavors of this salad. You could certainly use a balsamic dressing you have on hand, but I loved being able to use my tahini in a new way.

Brussels Sprouts and Quinoa Salad with Lemon Tahini Dressing
 
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Serves: 4
Ingredients
  • 1 bag/stalk Brussels sprouts, rinsed and halved
  • 3 large chicken breasts, cooked and cubed
  • ½ cup dry quinoa, cooked according to package instructions
  • ⅓ cup dried cranberries
  • 1 tablespoon olive oil
  • Salt and pepper
  • Dressing
  • ¼ cup tahini
  • ⅓ cup olive oil
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. While oven is preheating, prepare chicken if needed and cook quinoa according to package instructions.
  3. Place cleaned and halved Brussels spouts on a foil-lined baking sheet. Toss with olive oil, generous pinch of salt and pepper. Roast for 20-25 until tender and golden brown.
  4. Mix all ingredients for dressing in a container or mason jar.
  5. In a bowl mix Brussels sprouts, cubed chicken breasts, cooked quinoa and dried cranberries. Add dressing and serve.

Gourmet Gab Brussels Sprouts Salad with Tahini Dressing-gab-brussels-sprouts-quinoa-tahini-4

I hope this salad, or any meal, serves as a point of positivity for you and your community these next few months. We have a lot to be grateful for! I am grateful I get to share delicious food with you all and I am thankful you take the time to read posts that I write. Let’s kick off this holiday season in a great way.

Love food. Love self. Love life.
Gabriela

Coco Almond Butter Chili

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Gourmet Gab Coco Almond Butter Chili

Today we are shaking up the traditional chili recipe by adding two secret ingredients – coco powder and almond butter. Now before you think I am absolutely nuts, let me explain. I think one of the best things about chili is that everyone has their favorite version. Yes, it’s a classic fall recipe, but it’s been done so many ways! There really isn’t only one correct way to make it, so I’m always looking for new ways to add a flavor twist. Coco powder and almond butter add a richness to chili. They’re just noticeable enough to complement the taste, but not too much to overpower the rest.

You all know the love affair I have with peanut butter. I have it at least once a day and have not really deviated since I was about five years old. Now, enter Revival Food Co. and their almond butter. Rachel and Ashley of Revival have made me eager to explore more almond butter flavors. Their almond butter is just as delicious smeared generously on a piece of toast as it is used for baking and cooking.

Gourmet Gab Coco Almond Butter Chili

Ever since moving to Indianapolis last year, I have been welcomed into this food community. The Revival gals are part of the group I looked forward to running into at farmers’ markets, food festivals and new pastry shops. Every time I would see their booth out and about, I was excited to taste their almond butter and chat with them. A few weeks ago they mentioned their Coco Love almond butter would be a great pair for chili. I was so curious I had to give it a try myself! Before I did, you better believe I took a spoon to the jar to get a scoop of this nutty, crunchy and chocolate almond butter. I mean look at that view below!

Revival Coco Almond ButterRevival Coco Almond Butter

The chili recipe originates from my go-to easy turkey chili recipe, but with the addition of the coco powder and almond butter right before you add the broth, turkey, tomatoes and beans. This allows the flavors of the coco and almond butter to release with the heat of the pan. Simmer everything together and I guarantee the flavors get better as they sit. As with any chili recipe, you could swap the turkey for beef or extra beans. I used two kinds of pepper to add color and two kinds of beans for extra protein. Use what you have an adjust the amount of broth if you’re going to make a smaller batch!

Gourmet Gab Coco Almond Butter Chili

Coco Almond Butter Chili
 
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Serves: 6
Ingredients
  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 2 bell peppers, diced
  • 1 clove garlic, diced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons coco powder
  • 3 tablespoons almond butter, preferably Revival Coco Love Almond Butter
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 2 cans beans (black, red or cannelloni), drained and rinsed
  • 1 tablespoon olive oil
  • Toppings of choice (optional): cheese, sour cream, tortilla chips, shaved chocolate, etc.
Instructions
  1. Over medium high heat, warm about 1 teaspoon olive oil in a large soup pot or dutch oven. Once pan is hot, add ground turkey. Season with a ½ teaspoon of salt and a pinch of black pepper. Cook until browned, about 5 minutes.
  2. While turkey is cooking, dice onion, garlic and peppers.
  3. Once turkey is browned, remove from pan and spoon onto a plate.
  4. Add remaining 2 teaspoons of olive oil and diced onion and peppers to the pan. Cook until onions are translucent and slightly golden brown. Add garlic and cook for about 1 minute more.
  5. Add chili powder, ½ teaspoon salt to onions and garlic. Stir and cook for about 30 seconds. Add coco powder and almond butter. Stir to incorporate
  6. Add diced tomatoes, chicken broth and beans to pot. Stir all together.
  7. Turn heat up to high and bring mixture to a boil. Once bubbling, reduce heat to low and simmer chili for 15-20 minutes.
  8. Spoon into bowl and serve with toppings.
  9. Store leftovers in the fridge for three to four days, or in the freezer for up to three months.

Gourmet Gab Coco Almond Butter Chili

You can find Revival almond butter locally in Indiana and the Midwest or follow them on Instagram here. Once you can order their products online, I’ll post an update on social media! While you could certainly use any almond butter in this chili, I think Revival’s Coco Love adds that extra special love to the dish. I can’t wait to hear what you think when you try the recipe!

Love food. Love self. Love life.
Gabriela

Thank you to Revival Food Co. for letting me try your almond butter!

Pineapple Teriyaki Bowl with Crispy Tofu

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I know, I know…you think I’m crazy for trying to get you to make tofu. Here’s the deal: tofu is inexpensive (less than $2.00), easy to make and full of protein. I’m just trying to be an advocate for your cheap dinners, healthier eating and adventures trying something new in the kitchen! When I used to think of tofu, I thought of weird cardboard tasting squishy cubes that only really intense vegetarians ate. In an effort to be more budget-friendy and adventurous in the kitchen, I’ve tried baking it, crumbling it, pan searing it, marinating it, all of the above.

I am beyond excited because I found my favorite way of making tofu taste flavorful and crispy. All you have to do is marinade it in a soy dressing, toss it with cornstarch and then pan sear it in a little bit of oil so it has a crispy bite. I have been trying to brainstorm all the ways I can convince you to eat tofu, so today I’m going all in. Pair the crispy tofu and quinoa with any combination of pineapple, radish, kale, quinoa, carrots and cucumbers to make this gorgeous Teriyaki Pineapple Bowl. If that sounds like too much, add it to your favorite stir fry veggies. If you’ve ever thought of remotely even trying tofu, I believe you not only should, but have to make it at home! Let’s do it.

gourmetgab-pumpkin-11) Tofu is like a sponge.

Number one thing to know: tofu will absorb the flavors of anything you give it. Once you open the package and drain the liquid, put the block on a plate so we can stack some heavy things on top to press out even more liquid. Below I used my hand for scale so you could see how big it usually is. I stacked another plate and my heavy jug of olive oil on it for 20 minutes or so. After some extra liquid has come out, I’ll drain it and give the tofu a little dry off.

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gourmetgab-pumpkin-32) Cut and marinate.

Once the extra liquid from the tofu is removed, I cut the block into cubes. Toss all the cubes in a plastic bag or container and pour your favorite teriyaki sauce over it. About a 1/2 cup or so, enough to make sure each cube gets covered and has enough to absorb. We’re going to toss this into the fridge for at least 30 minutes, or overnight.

gourmetgab-pumpkin-43) Make the crispy happen.

After the tofu has marinated, dry the cubes off between paper towels. The key to the crispy edges is drying the excess moisture and then tossing the cubes in corn starch. Pour a couple of tablespoons to about 1/4 cup of corn starch over the dried tofu on a plate and toss to coat. The corn starch will look like it’s disappearing, but you will be able to feel the tofu getting a little sticky. That’s perfect.

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gourmetgab-pumpkin-64) Let’s see those golden colors.

In a nonstick or cast iron skillet, heat a couple of tablespoons of oil over medium heat. Place the tofu into the skill laying flat on one edge. Let the tofu sit for a couple of minutes until a gorgeous golden brown color appears. Be patient! Don’t move the tofu around! Let it do its thing and brown. Once one side has a good golden brown color, turn the tofu to another side.

gourmetgab-pumpkin-75) A little burnt is okay!

Here’s the deal, the sugars in the teriyaki sauce are going to turn some of the brown edges pretty dark. It may feel like you burnt the tofu, but that caramelization is delicious. Continue to brown the tofu for as long as your patience will allow. While the tofu is browning, prepare the other ingredients for your bowl: chop pineapple, cucumbers, carrots, etc. I couldn’t wait for each side to caramelize and I was happy with some variation in color, so I took my tofu off a when most of the sides were golden brown.

gourmetgab-pumpkin-86) Create your Teriyaki Pineapple Bowl bowl.

I sauteed a little bit of kale to soften it up, added a scoop of quinoa, colorful fresh veggies, and a drizzle of the Island Soyaki sauce I adore from Trader Joe’s. A squeeze of fresh lime juice and chopped fresh cilantro took the bowl to the next level. This felt like something I would pay serious money for at a trendy restaurant…right?!

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The flavors of this bowl are incredible. The tofu shines with it’s pineapple teriyaki marinade, but is complimented by the sweet fresh pineapple alongside it. The textures were so good, too. Crispy, crunchy, fresh. By no means do you need to add this many toppings (use whatever you have in your fridge), but it sure did make a beautiful combination. Looking close up at the tofu, you can see how the corn starch helps give this amazing crust on every single little cube!
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Pineapple Teriyaki Bowl with Crispy Tofu
 
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This bowl is so fresh, healthy and inexpensive to make. Boring, squishy tofu will never be the same after you try this marinated, crispy version.
Author:
Serves: 2 bowls
Ingredients
  • 1 block extra firm tofu
  • 3 tablespoons olive oil
  • 3 tablespoons corn starch
  • ¼ cup pineapple teriyaki sauce, plus extra for topping each bowl
  • 1 cup cooked quinoa
  • 6 cups kale
  • ½ cup diced pineapple
  • 1 sliced cucumber
  • ½ cup shredded carrots
  • ½ cup thinly sliced radishes
  • Chopped cilantro, for garnsih
  • 1 lime
Instructions
  1. Drain tofu from package and place on a plate. Weigh tofu block down with heavy items to release more liquid for about 20 minutes.
  2. Once tofu is pressed, dry the block off and cut into small ½" cubes.
  3. Place tofu cubes in a plastic bag and marinate with ¼-1/2 cup of pineapple teriyaki marinade for at least 30 minutes or overnight.
  4. Once tofu is marinaded, dry the cubes off on a plate with a paper towel.
  5. Sprinkle corn starch over tofu cubes and toss until distributed. If it looks like all the cubes are not covered, add more corn starch until covered. Tofu will feel sticky.
  6. Warm about 2 tablespoons of oil over medium high heat In a non stick skillet. Once oil is heated, add tofu in one layer. Let sit for 3-5 minutes or until golden brown crust appears.
  7. Rotate tofu pieces so another side cooks. Continue and stir until most of tofu cubes are golden brown and crispy.
  8. While tofu is cooking, sauté kale in a skillet to wilt if preferred.
  9. Prep all toppings in 2 large bowls. Divide quinoa, kale, pineapple, cucumber, radishes and carrots. Add cooked tofu to eat bowl. Drizzle with extra pineapple teriyaki sauce, garnish with chopped cilantro and squeeze fresh lime juice on top.

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What do you think? Have I convinced you to at least start considering trying tofu? I think I’ll circle back with a little nudge again in few weeks. The reason I really want everyone to give it a shot is because I feel like tofu has such a stigma. Once you try this delicious combo, I think you’ll be #TEAMTOFU and happy to have a healthy, inexpensive alternative to chicken or beef. Let me know what you think!

Love food. Love self. Love life.
Gabriel

Green Veggie Bowl with Basil Jalapeño Dressing

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The vivid green color of the basil jalapeño vinaigrette and the vegetables make this dish as delicious as it is beautiful. The first time I added this basil jalapeño vinaigrette to rice noodles, I thought it was amazing how it turned the noodles the chartreuse green color. The vinaigrette is also so easy to make in a blender or food processor. When I made this recipe on Food Network Snapchat Discover, I was caught struggling with the blender. Of course, when I am using technology on camera that happens!

gourmetgab-greenveggiebowl-1All the Greens

The beauty of this dish is the flexibility. You could sauté any combination of vegetables you have in your fridge from a big farmers’ market haul, from your garden or from the store. I chose asparagus, zucchini, Tuscan kale, edamame and some avocado slices for mine. The green colors range from a yellowish lime color all the way to a deep forrest green. And the truth is, the green veggie bowl really tastes as good as it looks.

Bring the Heat

While the fresh produce is the key to this meatless rice noodle bowl, the star of the show may be the basil jalapeño vinaigrette. It’s fragrant and summery, yet spicy at the same time. Control the level of heat by the amount of jalapeño you add or simply take it out if you’d rather. I used this vinaigrette as the base of the stuffed piquillo peppers I made last month. It’s so versatile! Try it out as a salad dressing, veggie dip or even chicken or shrimp marinade.

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Speaking of chicken, you can add any protein if you would like to this veggie bowl. Chicken, shrimp or salmon sound like a great pair to me! The edamame adds protein to the dish to serve as a main vegetarian course, but you could use this as a chilled cold noodle side salad, too.

Green Veggie Bowl with Basil Jalapeño Dressing
 
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Serves: 2
Ingredients
  • Basil Jalapeno Vinaigrette
  • ¼ cup extra virgin olive oil
  • 1 cup tightly packed basil leaves
  • 1 small shallot
  • 2 jalapeños (1 with seeds, 1 without seeds)
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • Veggie Bowl
  • 8 asparagus
  • 1 zucchini
  • 4 cups Tuscan kale
  • ½ cup frozen edamame
  • 1 avocado
  • Half a packet of rice noodles
  • 1 tablespoon extra virgin olive oil
Instructions
  1. Add all ingredients into a blender or food processor and blend until smooth. Add more olive oil if needed to smooth out. Taste and be sure the heat is at a good level for your liking.
  2. Bring pot of water to boil.
  3. Prepare all vegetables. Rinse asparagus, trim bottom end and cut the rest at a diagonal in 2 inch sections. Cut zucchini into half moon shaped pieces. Cut or tear Tuscan kale into small chunks.
  4. Cook rice noodles according to package instructions (usually around 3 minutes).
  5. While noodles are cooking, begin cooking vegetables. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add asparagus, zucchini and kale. Cook for about 2 minutes.
  6. Add frozen edamame to defrost and heat.
  7. Drain noodles once cooked. Add to vegetables and pour dressing into pan.
  8. Toss noodles and veggies.
  9. Cut avocado. Spoon noodles into a bowl and serve with avocado on top.

Love food. Love self. Love life.
Gabriela

How to Make Grilled Pizza

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I’m back on Food Network Snapchat Discover again, this time showing you how incredibly easy it is to make grilled pizza! When it’s too hot to turn on the oven inside, cook pizza dough directly on the grill to get beautiful char marks, crispy dough and gooey, bubbly cheese. There’s no need for perfection here — grilled pizza is meant to be rustic.

Toppings

Just like any other pizza, you can use any toppings you have on hand and customize your pie to fit your cravings. Scroll down to get the recipe for this lemon and basil cheese pizza with fire roasted corn. It is a delicious twist on the usual cheese pizza with the fresh herb and zesty lemon flavor, plus a little kick from the red pepper flakes. My friends were hesitant at first, but after one bite they all were raving over the unique combo.

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Organization is Key

The number one thing to making grilled pizza is to be organized. Assemble a little tray with all your topping selections and have it right next to you at the grill. I placed all mine in clear ramekins so I was ready to work quickly. Once the dough is on the grill, the first side only takes a few minutes to cook. After about 2 minutes, you’ll brush olive oil on the top side of the dough, flip it over and quickly add all your toppings so you can shut the lid and let the heat do the work. A few of the tools I used were a zester, grill tongs, grill brush and a pizza pan to transport the dough.

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Watch on Food Network Snapchat

Head over to Food Network Snapchat Discover right now to and watch me make this grilled pizza! If you have the Snapchat app, just swipe over to right two times to find the Discover page. You see different brands, but scroll down until you find Food Network’s logo and tap to view the story.

My friends made a special appearance again since they got to watch the behind the scenes filming before we had a late afternoon barbecue. Huge thank you to Sean for letting me use his fancy grill and Melinda for letting me prep in their kitchen! How gorgeous is the view from their backyard patio? I also couldn’t pull off a production without my director, Danielle, and her infamous headset.

Lemon and Basil Grilled Pizza
 
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This grilled pizza is perfect for a summer evening of entertaining. Swap these topping with anything you have on hang. Grilled pizza is super customizable!
Author:
Serves: 10-12 pieces
Ingredients
  • 1 package store-bought pizza dough
  • Flour for rolling dough
  • 1 ball mozzarella cheese, sliced thinly
  • ½ cup ricotta cheese
  • ¼ cup fire roasted corn
  • 15 or so basil leaves
  • 1 lemon, zested
  • olive oil
  • salt and pepper
  • red pepper flakes, to taste
Instructions
  1. Heat your grill to about 400 degrees.
  2. Roll out your dough using flour and a rolling pin until its about ¼" thick. The dough will puff up on the grill, so roll quite thin.
  3. Brush the top of the dough with olive oil. Place oiled side down on the grill. Close grill and cook for about 2 minutes.
  4. Once the bottom of the dough looks cooked and has char marks, brush the top of the dough with olive oil and flip.
  5. Quickly place all the toppings on the dough, starting with a drizzle of olive oil. Add sliced mozzarella, spoonfuls of ricotta, corn, basil, lemon zest and spices.
  6. Close and cook for 1-2 minutes more until cheese is melted.
  7. Cut into slices and serve immediately!

 

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Love food. Love self. Love life.
Gabriela

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19 Ways to Use Tomatoes

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Tomatoes are overflowing at the farmers markets, grocery stores and maybe even from your own garden right now as they peak with ripeness. Before you contemplate tossing them or passing them off to a neighbor, I have a few ideas of ways you can use them.

When tomatoes are in their prime, you don’t even need to do anything fancy with them. Drizzle the slice with good quality olive oil, kosher salt and fresh ground black pepper. It’s heavenly. Honestly one of my favorite sensations is taking that first slice into a perfectly ripe tomato with a sharp knife. It glides through like butter! Before the season for tomatoes is over, here are 19 ways for you to enjoy this plump, juicy, sweet produce. Comment below with your other suggestions for using tomatoes at their peak!

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Simple is Best

When tomatoes are perfectly ripe and fresh, they often don’t need complex ingredients or cooking techniques. What about a simple caprese salad with mozzarella, olive oil and basil. (Don’t mess it up!) I’m on a huge burrata kick right now and this tomato-burrata salad with olives also sounds amazing. If you have some thick, nutty bread at home try a 1-minute tomato sandwich with just a few ingredients. Or chop stale bread (Yes, stale! It will soak up the sauce better!) bread up into cubes for a panzanella salad with colorful heirlooms.

Getting Saucy

It’s been incredibly rainy here in Indy this last week and it looks like the forecast is calling for a few more gloomy days. I have always wanted to make homemade tomato sauce for pasta and this could be the week. The thought of taking a couple of pounds of inexpensive, bruised tomatoes that may have been neglected at the farmers market and simmering them into a magical sauce sounds pretty rewarding to me. If you don’t have hours to spare, you can also make a quick sauce in about 20 minutes. Freeze any leftovers to use in the months to come!

The Babies

Grape tomatoes, cherry tomatoes and mini heirloom tomatoes have a soft spot in my heart. They’re just so dang cute and they literally pop with flavor in your mouth. Use them for a BLT flatbread, a pesto and feta pasta salad or top with basil over a pan-seared steak. Slice them in half and create this warm gnocchi and heirloom tomato salad. I make a lot of veggie scrambles with these guys because they cook up so quickly. If nothing else, just rinse them and bring them with you as a snack!

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Dinnertime

Use a whole tomato as a vessel for dinner with these sausage, cheese and basil stuffed tomatoes. Splurge with real butter in this garlic basil chicken with tomato butter sauce recipe. When in doubt, Linguini with garlicky shrimp and fresh tomatoes is always a good idea. You can also toss your tomatoes on the grill right next to pork chops. In you’re in the mood for fish, this spicy sautéed tilapia with olives and cherry tomatoes could be a winner.

Let’s get Crazy

How impressive would you feel if you made bloody mary mix from scratch with fresh tomatoes? Upgrade your next meat and cheese platter with a bowl of this homemade tomato jam…apparently it’s life changing! Caution when making homemade salsa with roasted tomatoes… It’s not hard, but it certainly will make you rethink buy salsa from the store again. If you’re more of a guacamole fan, use your tomatoes in a homemade version.

Comment below with your favorite ways to use tomatoes in the summertime! I cannot wait to hear. The options are endless. If you make any of these recipes, I would love to see! You can tag me on Instagram with @Gourmet_Gab or Snapchat me @GourmetGab.

Love food. Love self. Love life.
Gabriela

Grilling on the Big Green Egg

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Summer dinners usually means grilling outside, preferably with a stunning view and great company. That’s the norm for us at the lake at least. We use the Big Green Egg to grill dinner while admiring the picturesque sunset as it surprises us with the colors of the rainbow it’s going to chose for it’s palate that night. At the picnic table is as many little cousins as can sit still, or on a calm night, maybe just the adults sipping a glass of wine.

We use the Big Green Egg to grill dinner while admiring the picturesque sunset as it surprises us with the colors of the rainbow it’s going to chose for it’s palate that night.

My Uncle Timmy has always been the grill master of the family. We’ll provide the ingredients and let him work his magic. Ever since he got a Big Green Egg though, his grilling has gone to the next level. He is so passionate about the smoky flavors infused into the meats. The all-natural charcoal he uses gives the food incredible flavor. He adjusts the heat and temperature so he can do everything from grilling pizza to baking pie.

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One of my favorite memories from last week at the lake was making pork tenderloin and potatoes for dinner for the family. Timmy and I decided to pair a zesty mustard and honey barbecue sauce with the pork and a viva caliente seasoning for the potatoes to balance the sweet and savory flavors. Of course, we couldn’t go through the grilling process without Snapchatting along the way. I’ve compiled our snaps into a Youtube video here so you can rewatch. You’ll notice the gorgeous background — the sunset chose to be a stunning neon pink and periwinkle that night creating a glow on everyone outdoors.

cornOne night on the Big Green Egg we also grilled corn on the cob. The whole family liked to get involved so we grabbed the big bag of corn and sat around on the grass shucking – and I may have snuck a bite of the raw sweet corn here and there. Whether you’re putting large veggies straight on the grill, wrapping them in a tin foil package like we did in the video above, cooking pizza on a pizza stone or cooking salmon on a cedar plank, the options are endless with the Big Green Egg.

Timmy gave me a few tips for grilling. He said first and foremost, always use caution when grilling! You’ll notice he always “burps” the Egg before opening it to let out a little bit of the heat. Timmy also recommends using natural lump charcoal and starting naturally without fluids. You can see in the Snapchat we use this ignitor device to get the fire going so we don’t have to use liter fluid!

These memories with Uncle Timmy outside on the patio making dinner for the family are ones that I will cherish forever and look forward to every summer. It was a blast making videos on Snapchat with him. Based on the audience’s reaction, it looks like he may have to be a regular with his Big Green Egg.

Thank you to Big Green Egg for sponsoring this post.

Love food. Love self. Love life.
Gabriela

Sun Dried Tomato Pesto Pizza and Pinot Noir 101

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gourmetgab-redwinecheers

In the final segment of my summer wine and food pairing, we’re going to end with my favorite: Pinot Noir. I had the misconception that red wine couldn’t be as refreshing in the summer, but I was wrong. I could drink Pinot Noir all the time, but especially with this easy pesto and sun dried tomato pizza. My girlfriends Sara, Monica and I went wine tasting at Peace Water Winery in Carmel, Indiana and tried rosé, sauvignon blanc and pinot noir all paired with a bite to eat.

gourmetgab_redwinedrinkingPinot Noir 101

My friend Monica works at Peace Water and told us a little about their Pinot Noir. When describing the wine she said, “It has a medium body to it so it has a ton of flavor and depth to it that is hard to find in normal Pinots! Ours comes from the Russian River Valley area, which gets more fog in the mornings and evenings. The fog is the key to a good Pinot because the grapes are extremely delicate and the fog helps the grapes develop to create an amazing wine!”

The fog is the key to a good Pinot because the grapes are extremely delicate and the fog helps the grapes develop to create an amazing wine!

My favorite Pinots have cherry, raspberry and vanilla flavors. The beautiful thing about Pinot Noir is that it pairs well with so many dishes. Whether you’re drinking it on it’s own as a casual glass of wine with girlfriends or pouring a glass for dinner, you really can’t go wrong.

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While talking with Monica about what to pair with Peace Water’s delicious Pinot, we decided a pesto pizza with mozzarella and sun dried tomatoes was an ideal meal for summer. This pizza was the easiest meal to make – just purchase pre-made pizza dough from your favorite pizza store or grocery store (I love Trader Joe’s packaged dough). Spread pesto on the dough, maybe even homemade from your overflowing basil garden, then top with sliced mozzarella cheese and sun dried tomato. Bake and enjoy immediately. The gooey cheese and savory flavors balance deliciously with the Pinot Noir, making for a light and easy summer meal.

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The girls and I had a blast hanging out at the winery for the afternoon. It makes me want to dress up every Sunday and get together for wine and snacks. I hope you’ve enjoyed the series and learned a little bit more about rosé, white wine and red wines. It was so fun bringing this new series to the blog over the course of the summer to share a little bit about three favorite wines.

Sun Dried Tomato Pesto Pizza
 
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Serves: 4-8
Ingredients
  • Store bought pizza dough
  • Flour to roll out dough
  • Pesto
  • Mozzarella cheese
  • Sun dried tomatoes
  • Salt and pepper
Instructions
  1. Preheat oven to temperature specified on pizza dough directions.
  2. Roll out dough using flour and a rolling pin into size specified on package.
  3. Place dough onto baking sheet.
  4. Spread generously with pesto, depending on size.
  5. Slice mozzarella cheese into thin ¼" slices. Place on dough over pesto.
  6. Scatter sun dried tomatoes on top of mozzarella.
  7. Season with salt and pepper. Bake according to package directions until cheese is melted and bubbly.
  8. Cut and serve immediately.

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Thanks for following along with my summer series! Thank you to Monica and Sara for being my dates on this lovely Sunday at Peace Water Winery.

Love food. Love self. Love life.
Gabriela

Photography by Leah Trib Productions / Styled by Simply Audree Kate

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