Christina Shoup

Southwest Grain Bowl with Roasted Poblano Dressing

June 9, 2020 by Christina Shoup Leave a Comment

Bowls have been popular for some time now, and I’m in no hurry to have them go away. Grain bowls, poke bowls, burrito bowls, breakfast bowls, smoothie bowls – I love them all! The one thing they have in common is that they have a lot of components, that’s both a positive and a negative. They take some time to make each part at home, but when the prep work is finished, you’ve got several meals that can be assembled in no time at all and for a fraction of the price as a purchased bowl.

For grain bowls, the key components are: Grain + Veggie + Protein + Dressing + Topping

My favorite grain to use in a bowl is farro. It’s easy to cook and high in protein, thus making a very satisfying vegetarian meal. Other good options are brown rice and quinoa. Cooking the grains in vegetable or chicken stock imparts more flavor, but water works too, just be sure to adequately salt that cooking water. Tossing the cooked grains in a little oil and vinegar is another way to give this important base some flavor.

Spreading cooked grains out on a sheet pan helps keep them from getting gummy

The veggies I use for this recipe are grilled, a favorite way to cook during the warmer months for corn, peppers, asparagus, zucchini, onions, etc. Roasting is my other favorite way to cook veggies as this method brings out the natural sweetness in broccoli, cauliflower, brussels sprouts, root vegetables such as sweet potatoes and carrots. It can also just be a handful of your favorite greens – I’m a big fan of arugula or kale. Tomatoes or thinly sliced radishes also make a nice texture contrast.

Protein can be as simple as grilled or store-bought rotisserie chicken, sauteed shrimp or roasted salmon. I also know that if I use a protein-rich grain such as farro or quinoa, I don’t worry about the need for additional protein – especially since most of my bowls have protein in the form of a crunchy seed or nut on top. Yum!

The dressing for the bowl is key – it can be a simple vinaigrette that is tossed with several of the individual components and then lightly drizzled on top, or it can be a chunky salsa or thick sauce atop everything that winds up getting all mixed together once served. Your bowl, your choice.

Farro bowl with roasted chicken and grilled peppers, onion, asperagus and zucchini

And the best part of the bowl just might be the toppings. You can go wild here. And depending on the overall tone of your bowl, you can change the personality or nutritional content just based on the topping you choose. Adding roasted nuts or seeds, chili crunch, sliced avocado, fresh herbs, spicy sriracha or a crunchy raw vegetable are great ways to round out your bowl.

Farro bowl with arugula, grilled veggies, avocado, pepitas and feta

I have many more favorite bowls I’ll be sharing this summer. One of my teenagers is a big fan of acai smoothie bowls and since those can demand a pretty hefty price tag from the local juice bar- and she doesn’t drive- I’m thankful she taught herself how to make delicious smoothie bowls at home.

Cheers,

Christina

Southwest Grain Bowl with Roasted Poblano Dressing

This southwest grain bowl is perfect for summer when the corn, tomatoes and peppers are in peak season. It's also easily adapted to whatever grain, veggie or hot pepper you have on hand or is in season. The farro is high in protein making this a satisfying vegetarian meal, but roasted or grilled chicken is a great addition as well.

Course Main Course

Keyword grain bowl, poblano dressing

Servings 4

Author Christina Shoup

Ingredients

Dressing

2 tbsp canola oil plus more for brushing
2 poblano peppers
2 ears of corn, shucked
1/4 cup extra-virgin olive oil
3 tbsp lime juice
1 tbsp apple cider vinegar
1 tsp honey
2 green onions, white part only, thinly sliced green parts reserved for bowl
1/4 cup chopped cilantro
Kosher salt

Grain Bowl

2 ears of corn, shucked
2 medium zucchini
1 red onion
1 sweet bell pepper any color
1 cup cherry tomatoes halved
cilantro leaves garnish
1½ cups farro pearled or unpearled work, cooking times differ
2 cups spinach, arugula, or any mixed greens
¼ cup pepitas, toasted optional
¼ cup goat cheese or feta, crumbled optional

Instructions

For the dressing:

Light a grill and brush the grate with canola oil.
Prepare the corn and poblanos for the dressing as well as the corn, zucchini, red onion and bell peppers used in the bowl by brushing with canola oil and sprinkling with salt and pepper. Grill over moderate heat, until all veggies have grill marks and the corn and poblanos are lightly charred all over.
Transfer to a sheet pan to cool slightly. Peel, seed and chop the poblanos. Cut the corn kernels off the cob. Cut all other veggies into bite-sized pieces and set aside to for the grain bowl.
In a blender or mini food processor, combine 2 tbsp of canola oil, olive oil, lime juice, apple cider vinegar, honey, green onion whites, chopped cilantro, poblanos and 1 cup of the corn kernels. Pulse until a chunky dressing forms. Season with salt.

For the grain bowl:

In a medium pot, boil water and cook farro according to the direction on the package. Drain any excess liquid and spread on a sheet pan lined with parchment to cool. This step also prevents the grain from getting gummy and stuck together.
Toast pepitas in a saute pan until lightly golden and begin to pop. Set aside to cool.

To assemble:

Divide farro among 4 bowls. Top with each bowl with grilled vegetables, dressing, pepitas, green onion, and cheese.

Recipe Notes

This dressing was inspired and adapted from Food & Wine magazine.

Carrot Apple Muffins

June 5, 2020 by Christina Shoup Leave a Comment

For most of us with kids, a synonymous word with summer is the word snack. They begin early in the morning where a typical breakfast teeters on the brink of being snack #1 and #2 of the day. During the lazy days of summer, I rarely see my kids with an actual meal in the morning, unless I deliberately prepare one. I don’t mind this way of eating – I’m a huge fan of snacks! The healthy ones, of course- but it seems non-stop in the summer. I do know that if I prepare a smoothie in the morning and have some muffins waiting in the fridge, I can be sure the first snacks of the day often resemble a nutritious breakfast.

We are big fans of muffins in my house- we usually have a few on rotation. Not the typical cake-like muffin that’s laden with sugar and few, if any nutrients, but the high fiber muffins that you can feel good about. These carrot apple muffins are as delicious as my Everything Muffin recipe that I have on the website, but have fewer ingredients and are not as dense. They are wheat-free, as the flour is made from ground oats and walnuts, are high in fiber with carrots, apples and flaxmeal as well as lower in sugar with the use of dates. If your food processor or blender has the capacity for it, I highly recommend making a double batch – 12 muffins certainly don’t last long in my house!

Cheers,

Christina

A double batch- testing the limits on my blender’s capacity

This batch was made in a food processor – they have a bit more texture than those made in a blender

Carrot Apple Muffins

My family cannot get enough of these tasty muffins. A perfect snack or breakfast- these high fiber muffins are simple to make in a blender or a food processor and chalk full of nutrients. A smear of almond or peanut butter make these especially satisfying. This recipe makes a dozen muffins but I always double. They keep well in the refrigerator for several days tasting just as delicious as the day they were made – not every muffin is so lucky!

Course Breakfast, Snack

Keyword muffin

Author Christina Shoup

Ingredients

½ cup walnuts
2 cups old fashioned oats
1 cup peeled, shredded carrots
1 cup diced apples, skin on
5 dates, cut in half and pit removed
2 eggs
½ cup coconut oil, melted
¼-½ cup almond milk any dairy or non-dairy will work
¼ cup maple syrup
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
1 tsp vanilla

Instructions

Preheat oven to 350° and grease or line muffin tin.
In a blender or food processor, add walnuts and oats and blend until finely ground.
Add all other ingredients and process until well combined.
Scoop batter with an ice cream scoop into muffin tins. Bake until lightly golden, about 20-22 minutes.

Grilled Pork Chops with Stone-Fruit Relish

June 3, 2020 by Christina Shoup Leave a Comment

With Memorial Day weekend behind us, the first heat wave has passed quickly followed by unseasonable rain, and school distance learning winding down – all signs point to summer. And even though it often feels like Groundhog day, things are slowly and carefully opening back up and we may feel like there’s some summer fun on the horizon. There’s no doubt about it, this summer won’t have many of the familiar markers of summer- pool parties, overseas travel adventures, and overnight camps, but if we try to incorporate our favorite parts of the season, nobody can take the carefree feeling of summer away from you!

I, for one, look forward to more farmer’s markets on the weekends as well as making time for the summer mid-week markets that are beginning to open up locally. One of the biggest changes I’m making this summer is to have my three kids (ages 15, 13, and 10) make dinner every Wednesday. I will give them about 3 – 4 of my most trusted cookbooks, and let them pick out the meal, write a grocery list and have it ready for me by the beginning of the week when I do my food shopping. They have to cook and clean up the dishes they use for preparing the meal- but dad and mom are in charge of the dinner dishes – reverse roles.

One of my favorite ways to make dinner during the summer is to marinate some type of protein (usually chicken or pork) early in the day, and when dinner time rolls around, quickly and easily throwing that on the grill with a veggie (usually summer squash, bell peppers, corn or asparagus) and serving with a salad or seasonal fruit. Could not be easier and keeps the heat and the mess outside.

This recipe for Grilled Pork Chops with Stone-Fruit Relish is one of my favorite summer dishes. It’s got grilled protein, fruit and veggie(ish) and lots of flavor- all rolled into one dish! It’s based on a recipe from Gourmet Magazine- a beautiful magazine that I wish was still in publication. I hope you enjoy it as much as I do!

Cheers,

Christina

Grilled Pork Chops with Stone-Fruit Relish

This easy summer dish uses peak of the season ingredients and is as beautiful as it is tasty. Boneless, skinless chicken breasts also works well with this flavorful fruit relish. Smoked paprika makes for a deep smokey flavor and if you like more of a kick, use a serrano instead of the jalapeno. This recipe was adapted from Gourmet Magazine.

Course Main Course

Keyword fruit salsa, pork chops

Servings 4 servings

Author Christina Shoup

Ingredients

Marinade

½ tsp garlic powder
½ tsp smoked paprika
3 tbsp lime juice
1 tbsp extra-virgin olive oil
4 pork chops (¾ – 1" thick) boneless or bone-in

Salsa

1 nectarine, diced peaches or plums also work
1 tsp sugar
1 tbsp lime juice
1 pint cherry tomatoes, quartered
2 scallions, finely chopped use white and green parts
1 tbsp seeded, finely chopped jalapeno pepper use serrano for more kick
3 tbsp chopped basil
2 tbsp chopped mint
2 tbsp red-wine vinegar

Instructions

For the marinade, combine all ingredients into a ziplock bag or a shallow glass baking dish. Add the pork chops and make sure they are well coated. Let sit while you prepare the relish.
For the relish, combine all ingredients in a medium bowl. Season to taste with salt and pepper.
When ready to cook, prepare gas grill by brushing the grates with oil and heating grill to medium.
Remove pork chops from marinade and pat dry with a paper towel. Season with salt and pepper. Grill chops, turning once, until internal temperature reaches 135°, then tent with foil and rest for 5 minutes. Serve with relish.

Cherry & Nectarine Cake

May 22, 2020 by Christina Shoup Leave a Comment

Memorial Day weekend is usually Crazy Town in our household – usually falling right in the middle of two special birthdays. Combine those festivities with typical end of the year school and sports events as well as one of our favorite music festivals in Napa, it’s never a dull weekend! This is a very different May, indeed.

Different, but I wouldn’t say dull – what with a backyard pool, gorgeous weather in the Bay Area and my favorite people around, I’m actually looking forward to it! To make it special and break up the monotony of spending so much time at home, I plan on all the pool floaties, music blasting on the speakers, fun trays of snacks, poolside cocktails and a strong vacation mindset. Mindset is KEY!

Also on tap for the weekend is my annual apricot jam making fest- it’s a house speciality and a gift I give all year long to friends and family. Our local bakery makes the most amazing sourdough country loaf and croissants- that combined with some high quality salted butter and apricot jam- and you’ve created yourself a little slice of Parisian heaven. YUM

And finally, since it’s peak cherry season, my cherry and nectarine cake is a simple and easily adaptable treat that I just made for the weekend- and you should too! It’s full of pantry staples and only requires a few ingredients. Turns out it’s a light after dinner treat but I think even more enjoyable with a morning or afternoon coffee! Remember, it’s that vacation mindset that allows for these kinds of treats.

Cheers,

Christina

Thick batter is a perfect base for fruit and almonds

Cherries and nectarines, berries are great as well

Raw slivered or sliced almonds and turbinado sugar make a perfect crunchy topping

Cherry and Nectarine Snack Cake

This easily adaptable cake takes only a few pantry ingredients and can be used with pretty much any fruit that is in season. My favorites include apricot, nectarine, cherry, or a combination of berries. It's not too sweet, making it a perfect pair with afternoon coffee or tea. I love the almond extract with summer fruits. Adapted from a butter cake recipe from Sunset magazine many years back!

Course Dessert

Keyword cake

Author Christina Shoup

Ingredients

½ cup unsalted butter room temperature
1 cup sugar
2 eggs room temperature
1½ tsp almond extract
1 cup flour
1 tsp baking powder
½ tsp kosher salt
1 cup cherry halves and thinly sliced nectarine about 8 cherries and 1 small nectarine
1 tbsp turbinado sugar
1 tbsp raw sliced or slivered almonds

Instructions

Preheat oven to 350°. Butter or use baking spray to grease a 9-inch pan with a removable rim.
In a stand mixer, combine butter and sugar and beat on high speed for 3 minutes.
Add eggs and almond extract and beat until combined.
Add flour, baking powder and salt. Beat on high for 2 minutes, scraping the sides of the bowl as needed.
Scrape the thick batter into the baking pan and smooth with spatula.
Place fruit evenly over the batter and sprinkle with almonds and turbinado sugar.
Bake for 45-50 minutes, until lightly golden. Cool completely on a baking rack before removing the rim and dusting with powdered sugar.

Sweet and Smokey Baby Back Pork Ribs

May 20, 2020 by Christina Shoup 2 Comments

Let’s talk about barbecue for a moment… I am not a huge meat eater. We eat mostly chicken and fish, as well as the occasional pork products- bacon, pancetta and sausage. We buy beef almost entirely in the form of grass-fed ground beef for the purpose of flavorful chili and quick weeknight tacos, and even then it’s only 1-2 times a month. So, when I asked for a Traeger smoker for my 41st birthday, my husband was understandably curious about this request. What he wasn’t confused about was my love of saucy pulled pork. And fall off the bone ribs. As well as a good everything bagel with smoked salmon. Although these dishes aren’t ones we eat very often, somehow I felt justified asking for a smoker for a birthday gift — and a few years later, I’m sure glad I did. Because when the craving is strong, there’s not much stopping me! Plus, knowing how to confidently throw something on the smoker for a crowd (whenever we can have those again) is pretty badass, no?

An excellent birthday gift a few years back

One of the best things to come off our smoker in awhile were these baby back pork ribs — they were sweet and smokey, simple, mainly hands off, as well as left us with incredible leftovers. I used a common smoking method of 3-2-1… smoke for 3 hours, wrap and grill for 2 hours, and sauce for 1 hour. If you have strong opinions about how much work should be required to get the meat off the bone for the most enjoyable rib experience, this is most definitely not the method for you. I am not a fan of gnawing on bones or eating meat that is remotely chewy. I’d rather put effort into shaking a cocktail or properly buttering every inch of my cornbread. Priorities.

This recipe is very flexible- it’s really a method rather than a required list of ingredients. I only ask you don’t skip the smoked paprika- it’s key to this recipe! Change up the seasonings by adding an element of heat like cayenne to balance the sweet. Swap the yellow mustard for other varieties of vinegary mustards. The liquid is also very flexible. I recently used a diet Dr. Pepper because we are still under a shelter-in-place order in the Bay Area and quickly swinging by the grocery store for one item isn’t as easy as it used to be. The bigger question is- who drinks a Dr. Pepper anymore, let alone a diet one? This unfortunate beverage inevitably came from some team sports potluck that we hosted a while back as evidenced by how deep I found it in our beverage fridge in the outdoor kitchen. All I know is it worked well for these ribs.

And now at the end of May, and heading into summer and grilling season – consider adding this recipe to your weekend plans. You can also find this yummy potato salad on Food Family Friends recipe index- perfect dishes for Memorial Day!

Cheers,

Christina

Sweet and Smokey Pork Baby Back Ribs

These pork ribs are everything I want in a pork rib… fall off the bone tender, smokey and sweet, caramelized and sticky — and it feeds a crowd. This recipe was adapted from the Traeger Everyday Cookbook and uses a simple cooking method of 3 hours of smoke, 2 hours wrapped, and 1 hour with sauce on the grill. Best way to serve- with a side of potato salad, corn bread, and paper towels.

Course Main Course

Keyword pork ribs

Servings 8 people

Author Christina Shoup

Ingredients

3 racks pork ribs about 8 lbs
¾ cup apple juice, Coke, or Dr. Pepper divided
½ cup yellow mustard
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
½ cup brown sugar I used smoked brown sugar
sweet mesquite seasoning I used Kirkland brand
⅓ cup honey warmed
BBQ sauce I like Kinders

Instructions

Smoke the ribs- 3 hours

Prepare the ribs by removing and discarding the membrane from the bone-side of the rib.
In a small bowl, combine mustard, ½ cup of the juice or soda, and Worcestershire sauce. Spread on both sides of the ribs, followed by the smoked paprika and enough mesquite seasoning to completely cover the ribs. Set aside on a rimmed baking sheet while you prepare the smoker.
Turn the Traeger to the smoke setting. Leave the lid open and wait for the fire to establish, about 4-5 minutes. Smoke the ribs meat-side up with the lid closed for 3 hours. Transfer the ribs to a clean baking sheet and set the grill to 225°

Grill the wrapped ribs- 2 hours

Place each rack of ribs in a separate piece of foil large enough to wrap completely.
Divide the brown sugar evenly among the racks, followed by the honey. Fold up the sides slightly and add remaining juice or soda. Carefully gather the two long sides of foil at the top and fold down tightly a few times. Fold in the sides a few times to tightly form a sealed packet.
Return foil packets to the grill and cook for 2 hours.

Sauce the ribs- 1 hour

Bring a rimmed baking sheet close to the grill, along with the BBQ sauce and a pastry or silicone brush. Using tongs, carefully open each packet and slide the racks onto the grill, taking care not to spill the liquid or burn yourself with the steam. Remove the foil to the baking sheet and discard.
Brush the meat side of the ribs with BBQ sauce and continue to cook for 30 min- 1 hour. They will likely (and hopefully!) be too tender to flip over to coat the back side of the ribs with sauce. This is just fine.
Remove ribs to a cutting board and after a few minutes of resting, cut between ribs as desired and serve warm or room temperature.

Crispy Pork Carnitas Tacos

May 5, 2020 by Christina Shoup 2 Comments

I’m not sure where my love of Mexican cuisine began, but it is no doubt my favorite cuisine. “Authentic,” not authentic, Tex Mex, Cal-Mex, it’s all my favorite. I’m lucky that my family likes things on the spicy side, so it gives me plenty of room to experiment with recipes using a variety of fresh and dried chilies, salsas and more. I trained them well, I suppose.

Since today is Cinco de mayo and Taco Tuesday, it is no big surprise in my house that we are having my favorite Carnitas Tacos with all the fixings. But, when those two fall during a pandemic and we are all home together, it’s a quiet feast in the backyard, just the 5 of us. The majority of the cooking is very hands-off — it just takes a bit of planning as the pork marinates overnight and the black beans as well as the rice for horchata both benefit from a good long overnight soak.

The menu:

Mezcal con Pepino (search for recipe on website)

Guacamole and Chips

Loaded Guacamole with CA avocados from The Good Fat

Carnitas Tacos

Overnight marinated pork shoulder with citrus and bay leaf

No extra fat needed- this crisps up perfectly under the broiler

Homemade Flour Tortillas

6 inch flour tortillas- perfect for tacos

Drunken Black Beans

My favorite brand of beans- the Midnight Black Beans are a gorgeous deep purple when soaked

Homemade Horchata

Basmati rice soaked overnight with cinnamon stick and vanilla bean

I cannot wait until it’s safe to gather again… I need to make this menu for friends and family! For now, I say cheers to my favorite people and thankful we have this time at home together.

Cheers,

Christina

Carnitas Tacos

These pork carnitas tacos are at the top of my most favorite foods. They are adapted from the famed tacolicious cookbook by Sara Deseran — one of my favorite cookbooks in my growing collection. The majority of this dish is completely hands off and with the crisping happening under the broiler rather than fried, it's full of flavor, not grease. We take the time to make homemade tortillas which takes this meal over the top delicious. It feeds a crowd, or in my house, a meal and some rockin' leftovers.

Course Main Course

Author Christina Shoup

Ingredients

4-4½ lbs pork shoulder cut into 1½-2 inch chunks; bone reserved
1 large onion, sliced
5 cloves garlic, skins removed and smashed
5 tbsp brown sugar
3 tbsp kosher salt
3 tbsp dried Mexican oregano
2 bay leaves
5 strips orange zest
¼ cup freshly squeezed orange juice
1 tbsp apple cider vinegar
½-1 tsp dried red chili flake
1 cinnamon stick optional

Instructions

The night before: Combine all ingredients in a large heavy pot with a lid. Toss to coat and place covered pot in the refrigerator overnight.
When ready to cook, preheat the oven to 300°. Give the pork a toss so it is evenly covered with marinade and place covered pot in the oven for 3 hours. Be sure to give the pork a quick stir once or twice over the 3 hours. When the pork is tender and pulls apart easily, remove from oven.
To crisp the pork: Move rack near the top of the oven and turn on broil. Line a rimmed baking sheet with foil and place a cooling rack in the pan. Spray the rack with nonstick spray. Using tongs, remove the pork pieces from the pot and place on the rack, giving space between pieces if possible. Be sure to remove any large chunks of fat. Keep a close eye on the pork, broil until desired crispiness.
Serve pork with tortillas, cilantro, radish, cilantro, hot sauce and lime wedges.

Ben’s Tropical Smoothie

May 3, 2020 by Christina Shoup Leave a Comment

Not bright orange like Jamba’s Mango-a-go-go, but with added flax meal, healthier and just as tasty!

Years before Jamba Juice was a thing, my hometown of Bakersfield had a local shop called Bagels and Blenders. It was a favorite in our family and on occasion, we began our Saturday mornings before sports and activities with a stop here. I still remember their Peanut Butter Bagel, an oblong shaped bagel with chunks of peanut butter throughout- something I’ve never seen anywhere else. Yum. They also had a giant list of blenders, aka smoothies, and those were delicious as well. Before there was much talk of carbs, this seemed like a good concept.

I distinctly remember thinking I was having a healthy breakfast! It was good fuel, for sure, but I cannot imagine what the crash would have been like with all those carbs…although I don’t really remember it being a thing. It was the 80s and this was health food at its finest. I have clear memories of our family making smoothies at home. With a family of 6, this was definitely a smart economic choice, which my parents were very good with. They usually consisted of fruit juice, frozen fruit and ice.

Fast forward to the opening of Jamba Juice in the early 1990s and smoothies were everywhere. What town didn’t have a Jamba Juice? Their early menus consisted mostly of fruit smoothies that had juice, frozen fruit and often sherbet or frozen yogurt. Basically – sugar, sugar, and more sugar. But it had fruit! So we were all good…

The most recent menu at Jamba Juice doesn’t look much like it’s original menu. The old saying – when you know better you do better, certainly applies here. The offerings now, thankfully, have many more redeemable qualities such as non dairy beverage instead of fruit juice, Greek yogurt instead of sherbet or frozen yogurt, and combos of veggies and fruits. It’s a refreshing treat that we can feel better about, but with the price of those jambas, it’s still considered a treat in our household.

The most healthy and economical option is to make smoothies at home. A good quality blender such as the VitaMix is invaluable and a worthy investment if you’re a fan of smoothies. For over 15 years, with few exceptions, our family has made a smoothie every single day – it resembles many of those you now see at Jamba Juice, but always with a balance of fruit, veggie, protein and often with added fiber. We’ve never used a recipe, so it’s been a challenge to measure out everything and think about serving size. I tried my best with the posted recipes, but I suggest that you use them as a guide. And before long, your family will come up with great combos that magically serves just enough for everyone to have a glass.

Cheers,

Christina

Ben’s Tropical Smoothie

Since my kids were little, they have always loved the Mango-a-Go-Go smoothie at Jamba Juice. With all that sugar from the juice and sherbet, who wouldn't? Here's a much healthier alternative. My youngest makes his own version with no measurements that rivals anything we have purchased at Jamba Juice. I did my best to copy his recipe!

Course Beverages, Breakfast, Snack

Servings 2 servings

Author Christina Shoup

Ingredients

1 cup frozen mango chunks
½ cup frozen pineapple
1 banana
¼ cup plain Greek whole milk yogurt
¾ cup almond milk coconut or soy milk are also great options
¼ cup orange juice or 1 whole peeled orange
1 handful spinach optional
1 tbsp ground flax meal
1 tsp honey
2-3 ice cubes

Instructions

Place ingredients in a blender and blend until smooth.

Crispy Chicken Sandwich

April 30, 2020 by Christina Shoup Leave a Comment

As a typical kid who grew up in the 80s, we ate our fair share of fast food- namely Taco Bell and Burger King. A popular item at the King was a chicken sandwich (because we thought we were being healthier by eating the FRIED and BREADED chicken sandwich over the burger). It was such a simple item on the menu- soft bread roll, breaded chicken, mayo, romaine. If we were feeling fancy we got the “deluxe” which had sliced tomato and a slice of American cheese.

My mom would often make her version of the Burger King Sandwich which was so dang good it landed in our family recipe book, and below is my version of that version. 🙂 The components are the same: soft French roll, chicken cut or pounded thin and smeared with Dijon mustard, coated in breadcrumbs, and baked in the oven. Toast the roll, smear a good amount of mayo and top with crisp romaine lettuce. That. Is. It.

My version: brine the chicken breasts for a few hours (I only do this half the time), pat dry, spread Dijon mustard on both sides and coat in toasted panko breadcrumbs. Spray a baking rack with non-stock spray and bake on a parchment lined baking sheet at 400 degrees until cooked through and crispy- about 25-30 min.

Meanwhile, make your house sauce of mayo, sriracha, lime juice and a touch of salt. Split your rolls in half and spread a little butter or mayo on each side and sprinkle garlic salt. Toast the rolls till lightly golden. Assemble the sandwich with house sauce, chicken and romaine lettuce. Wait for your kids to devour your fast food.

Cheers,

Christina

Crispy Baked Chicken Sandwiches

This baked chicken sandwich is just as satisfying as the fried version, but without all the grease and mess! It's inspired by the childhood favorite of so many of us – the original chicken sandwich from Burger King. Although my kids don't know this fast food favorite of the 80s and 90s… they sure love Mom's fast food. Keep it simple with a smear of Best Foods mayo or play with a few ingredients and make your own House Sauce. It doubles as a great fry sauce for a side of baked sweet potato fries!

Course Main Course

Servings 4

Author Christina Shoup

Ingredients

2 boneless, skinless chicken breasts
2 tbsp Dijon mustard
2 cups panko breadcrumbs
4 tbsp melted butter divided
¼ tsp garlic powder
¼ tsp Italian seasoning optional
salt and pepper
4 soft French rolls
¼ tsp garlic salt
romaine lettuce
mayonnaise or house sauce

Instructions

Preheat oven to 325°
Combine 2 tbsp melted butter, garlic powder, italian seasoning and panko on a rimmed cookie sheet. Toast in the oven until lightly golden.
After toasting bread crumbs, remove and set aside. Raise the oven temperature to 400°.
Spray a cooling rack with nonstick spray and place it on a rimmed baking sheet.
On a cutting board, place chicken between two pieces of parchment paper and pound thinly. Season each side with salt and pepper. Brush one side with mustard and place mustard side down onto breadcrumbs. Gently press to adhere.
Turn chicken over and brush with mustard. Again, gently press the chicken into the bread crumbs to make sure it is fully coated. Cook chicken until fully cooked though and outside is crispy, about 25 minutes.
Meanwhile, prepare rolls. Open each roll and place on a cookie sheet. Brush each side with remaining 2 tbsp of melted butter. Sprinkle with garlic salt. When the chicken has just a few minutes remaining, place the rolls in the oven to lightly toast. Alternatively, broil the rolls after removing the chicken from the oven.
After chicken is cooked, place on a clean cutting board and cut lengthwise so they fit into the roll. Smear mayo or house sauce onto roll, then place chicken and lettuce.

Recipe Notes

One of our favorite parts of this sandwich is the house sauce – it’s different each time, but almost always includes a combo of mayo, sriracha, honey, lime juice and a touch of salt.

Berry Banana Smoothie

April 27, 2020 by Christina Shoup Leave a Comment

I cannot count how many smoothies we’ve made over the years, but I can safely say it’s in the thousands. My husband and I made them almost daily when we were first married and haven’t stopped since. The early days of smoothie making always began with some frozen fruit and some type of liquid (usually rice or soy milk), but always had some mystery ingredient such as cinnamon or chili pepper and a few times tamarind. We got pretty creative. We even had dreams of pre-packaging smoothie “pouches” and marketing them. Almost 18 years later, from the looks of the freezer aisle and smoothie delivery companies, we were on to something. Oh well…

Fast forward 18 years and 3 kids later we are still making smoothies – literally every single day for 18 years, there is some sort of smoothie made in our home for breakfast, lunch, snack or accompanying a frittata for a quick and easy dinner. To say that our trusty and pricey Vita-Mix we’ve owned for almost 15 years was a good investment, in an understatement. Our only upgrade was one that we were gifted a few years ago and has multiple speeds which is pretty necessary if you use it for soups and sauces – high and low just doesn’t cut it for these tasks! Our Vita-Mix is an essential tool in our kitchen.

The funny part is for all these years not one person in our family has measured out ingredients. We can all successfully eyeball the ingredients and make enough smoothie for anyone in the house – either 2 tall glasses enough for a meal or 4-5 small snack glasses. In our house, there’s no such thing as making a smoothie for one…

Cheers,

Christina

Berry Banana Smoothie

This beautiful purple smoothie is both satisfying and packed with nutritious vitamins and minerals. Blueberries are high in fiber and vitamin C and the spinach gives the smoothie a boost of nutrition with vitamin C, folate, and iron. Bananas give a healthy dose of potassium as well as fiber. And a little Greek yogurt for protein makes this a perfect way to start the day or midday snack.

Course Beverages

Servings 2

Author Christina Shoup

Ingredients

½ cup almond milk
¼ cup plain, whole milk Greek yogurt
1 banana
1 heaping cup frozen blueberries
1 handful spinach
½ tsp honey
1 tbsp ground flaxseed meal
2 ice cubes

Instructions

Place ingredients in a blender and blend until smooth.

Potato Salad

April 26, 2020 by Christina Shoup Leave a Comment

I don’t know about you, but I crave (and plan!) food based on the weather. The cooler weather and hunkering down in March and early April likely had many of us cooking comfort foods such as pasta and rice dishes, soups and stews, and ALL the breads.

But now in the Bay Area, and all over California actually, it’s unseasonably warm for the end of April. And what a welcome treat it is! The ongoing shelter in place order has us looking for more places to hang out other than inside our homes. Mother nature is begging us to take our work and free time outside!

This warm weather has our family cleaning off the outdoor grill and putting it to good use for some delicious, simple meals. Burgers, lemony chicken thighs, and fresh veggies are a welcome change. This weekend we are enjoying the aromas of the smoker going all day – sweet and smoky pork ribs are on the Sunday menu. And what better side to ribs than potato salad and cornbread!

It seems most people are strong pro-potato salad or not. Potato salads range from being bland and heavily dressed to being too sweet with chalky, flavorless potatoes. My mom made a great potato salad growing up that was always a hit- full of flavorful red skinned potatoes, crispy bacon and perfect bites of hard boiled egg.

When I spent time as an extern at Flea Street Cafe in Menlo Park, CA – one of my prep jobs was to make the potato salad that ended up being served with the Chef’s ridiculously good fried chicken. This entailed smoking the baby potatoes and preparing the dressing. After being given a short list of a few key ingredients – homemade aioli, mustards, blanched celery, etc., my job was to “make it good.” Yes, that was the extent of the instructions. After awhile I became confident at making this on my own, knowing just how much this vs. that to put in. The ingredient that always surprised me was the balance of acidity to the creaminess. Just a dash more vinegar or lemon juice would transform the dish, “making it good.”

Here’s to warm weather, staying safe and keeping hope that we can all safely gather for summer barbecues when we can reasonably do so.

Cheers,

Christina

Potato Salad

Potato salad is the epitome of summer picnics and barbeques. This one is a family favorite and easily adaptable- we often add diced hard boiled egg and crumbled bacon. The key to flavorful potato salad is to properly salt the water!

Course Side Dish

Author Christina Shoup

Ingredients

3 lbs baby dutch potatoes, halved or quartered in large any thin skinned potato will work
½ cup sour cream
½ cup mayonnaise
2 tbsps dijon mustard
2 tbsps whole grain mustard
2 tbsps sweet pickle relish
1 tbsp champagne vinegar white wine vinegar works as well
2 dashes worcestershire sauce
1 tbsp dried dill weed
1 tsp kosher salt
1 tsp freshly ground black pepper
½ red onion, finely chopped
½ cup diced celery
3 green onions, sliced

Instructions

Place potatoes and 2 tbsp of kosher salt in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook potatoes until easily pierced with a knife, about 12-15 minutes. Drain potatoes into a colander and place colander over the empty pot. Cover with a kitchen towel and let steam for 15-20 minutes.
While the potatoes are steaming, combine sour cream, mayonnaise, both mustards, relish, vinegar, worcestershire, dill, salt and pepper in a large bowl.
Add red onion, celery and green onion and combine.
Add steamed potatoes and gently fold until the mixture coats the potatoes. Taste for seasonings. Cover and refrigerate for a few hours to blend flavors. Taste before serving, adjust seasonings as desired.