Chicken Pot Pie

My grandma always made hers with a biscuit topping and to this day, it just spells pure comfort food for me.

I made it with the hopes that Iris would eat it....and she did! Her little friend was over for dinner and he even had seconds.  So yeah, when 4-year-olds eat my food, it’s pretty much the best compliment ever.

Chicken Pot Pie

10 min 7 min 4-6 Servings

Ingredients

• FILLING:
• 2 cooked chicken breasts, shredded
• 3 tablespoons butter
• 2 diced carrots
• 3 cups shredded brussels sprouts
• ½ large onion, diced
• ½ cup mushrooms, diced
• ½ teaspoon dried thyme
• 4 tablespoons flour
• 2 cups chicken stock
• 1 cup half and half
• 3/4 cup peas
• salt and pepper

• BISCUIT TOPPING:
• 2 cups flour
• 1 tablespoons baking powder
• 1 tablespoons sugar
• ½ teaspoon salt
• ½ cup chilled butter
• ½ teaspoon dried thyme
• 1 1/4 cups buttermilk
• 1 tablespoon melted butter
• flakey sea salt

Instructions

1. Preheat the oven to 375 F.
2. In a large skillet, melt the butter. Add the carrots and onions, cook until soft, about 5 minutes. Add the mushrooms and cook another 5 minutes. Stir in thyme and flour and cook for 2 minutes. Whisk in chicken stock and half and half. Generously season with salt and pepper. Cook until it thickens, stirring often. Mix in the chicken and peas.
3. Transfer the mixture to an 8x8 casserole dish.
4. In a medium bowl, whisk flour, baking powder, sugar, and salt. Add the butter and use a pastry cutter (or your fingers) to mix in the butter until it's a coarse meal texture. Stir in buttermilk until just combined.
5. Scoop the biscuit dough by the heaping tablespoonful onto the pie filling. Brush with melted butter and sprinkle with flakey sea salt.
6. Bake until golden brown, about 45 minutes. Let stand 5 minutes. Enjoy!

xoKatie 

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Creamy Brussels Sprouts Pasta

Today I made my Creamy Brussels Sprouts Pasta, perfect for a quick weeknight dinner. 

I like a sauce that’s ready in the time it takes to boil the water and cook the pasta.  I prep the ingredients while the water comes to a boil, then drop the pasta, and make the sauce.

Creamy Brussels Sprouts Pasta

10 min 7 min 4-6 Servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• Pinch crushed red pepper (optional)
• 3cups shredded brussels sprouts
• ½ lemon
• 1 pound spaghetti
• 4 tablespoons unsalted butter
• ½ cup freshly grated Parmesan
• ½ cup reshly grated Pecorino
• salt and pepper

Instructions

1. Start by boiling a large pot of water and generously seasoning it with salt. Add spaghetti and cook for 2-3 minutes less than the package instructions.
2. Meanwhile, heat oil and garlic in a large skillet over medium-low heat. This method prevents the garlic from burning. Cook until sizzling, approximately 1-2 minutes. Optionally, add a pinch of crushed red pepper for some heat.
3. Stir in Brussels sprouts and increase the heat to medium-high. Cook, stirring often, until the sprouts are wilted and tender, about 5 minutes.
4. Squeeze the juice of half a lemon into the skillet and stir. Season with salt and pepper.
5. Add ¾ cup of pasta water and bring to a simmer. Use tongs to add the spaghetti to the skillet and toss to combine. Stir in butter until melted. Turn off the heat and gradually stir in cheese, tossing constantly with the tongs to evenly coat the pasta.

xoKatie 

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Peach Panzanella Salad

Sound on, for the cutest commentary ever 🥰 Peach & Tomato Panzanella Salad 🍅🍑🥬

Peach Panzanella Salad

10 min 7 min 4-6 Servings

Ingredients

Recipe

• 1 baguette, cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 3 ripe peaches, pitted and cut into wedges
• 2 small-medium heirloom tomatoes, cut into wedges
• 5 to 6 cups baby arugula
• ½ cup crumbled feta cheese
• ½ red onion, thinly sliced
• 1 (4-ounce) package thinly sliced prosciutto

Dressing

• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400ºF. Place the baguette cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to evenly coat. Toast for 5 to 7 minutes until lightly golden brown. Set aside to cool slightly.
2. Meanwhile, make the dressing. In a small bowl, add all of the ingredients and whisk until well combined. Set aside.
3. In a large bowl, add the baguette cubes, arugula, peaches, tomatoes, feta and red onion. Drizzle over the dressing and toss to evenly coat. Top with the arugula slices and serve.

xoKatie 

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Strawberry Bruschetta 🍓🥖

If you are like me and love salty-sweet, this is the hors d’oeuvres for you. Perfect pairing with my sparkling @kindofwildwines (zero sugar and organic!)… get 20% off your first order and free shipping on six bottles or more. Cheers 🥂

Strawberry Bruschetta

15 min 20 min 4 Servings

Ingredients

• 1 cup finely diced strawberries
• 1 tablespoon chopped fresh mint
• 2 teaspoons extra virgin olive oil
• Flaky sea salt
• 12 toasted baguette slices
• 1 lemon, zested
• 1 cup ricotta cheese
• Nice balsamic vinegar

Instructions

1. In a small bowl, toss the strawberries, mint, olive oil, and a pinch of salt. Stir lemon zest into the ricotta cheese.
2. Spread each slice of baguette with ricotta and top with a spoonful of strawberries and a drizzle of balsamic vinegar. Sprinkle with flaky sea salt.

xoKatie 

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Chicken Zucchini Meatballs with Orzo

Summer comfort food at its best! Enjoy warm or cold out of the fridge.

Chicken Zucchini Meatballs with Orzo

15 min 20 min 4 Servings

Ingredients

Meatballs

• 1 pound ground chicken 
• 2 cloves garlic, grated
• 1 large egg
• ½ cup panko breadcrumbs
• ½ cup freshly grated pecorino romano
• ¼ cup chopped parsley
• ¼ cup chopped fresh basil
• 1 lemon, zested
• ½ teaspoon ground coriander
• 1 ½ teaspoons kosher salt
• Few cracks of black pepper
• 1 medium zucchini, grated on the large holes of a box grater
• ½ yellow onion, grated on the large holes of a box grater and excess liquid drained

Orzo

• 1 box orzo 
• 1 lemon, zested and juiced
• 2 cloves garlic, roughly chopped
• ½ cup extra virgin olive oil
• 1 medium zucchini, diced
• ¼ cup chopped parsley
• ¼ cup chopped dill
• ¼ cup chopped basil
• ½ cup crumbled feta
• 1/3 cup freshly grated pecorino romano
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. For the meatballs:
2. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
3. Place the zucchini in a clean kitchen towel set over a bowl. Squeeze out any excess liquid.
4. Place the wrung out zucchini into a large bowl and add the chicken, garlic, onion, egg, breadcrumbs, pecorino romano, parsley, basil, lemon zest, coriander, salt, and pepper. Mix well to combine, using your hands as needed.
5. Roll into nine (2-inch) meatballs and place onto the baking sheet. Brush the tops of the meatballs with olive oil.
6. Bake for 18 to 20 minutes until golden brown and the chicken is cooked through.
7. For the Orzo:
8. Bring a large saucepan of salted water to a boil. Add the orzo and cook according to package instructions. Drain and spread evenly onto a baking sheet to cool until warm.
9. In a medium bowl, add the lemon zest and juice, garlic, and olive oil. Whisk to combine and season with salt and pepper.
10. Drizzle the dressing over the orzo and add the zucchini, parsley, dill, basil, and feta and toss to combine. Place in a large serving bowl, top with the meatballs and the pecorino romano. Drizzle with olive oil and serve.

xoKatie 

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BLT Blue Cheese Ranch Burgers featuring KOW Malbec

With a hint of spring in the air here in New York City, my mind has already made the jump to the warm days of summer and I am fantasizing of eating a BLT (I think I look forward to tomato season all year long). While we are a ways away from the perfect tomatoes of summer days, a girl can dream. 

A few weeks ago, we took a family trip to one of our favorite places, the Caribbean island of Nevis.  This was our second year going there, staying at the Four Seasons, which has incredible food.  Last year, I was inspired to recreate their Jerk Burger and this year, I came home inspired by their Mahi BLT.  Instead of slices of bacon, they made a bacon jam, which I found made the sandwich easier to eat and gave more bacon flavor. 

BLT Blue Cheese Ranch Burgers

25 min 30 minutes 4 Servings

Ingredients

For the Blue Cheese Ranch:

• 1 cup mayonnaise
• ½ cup plain yogurt
• ¼ cup buttermilk, well-shaken
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoonkosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• 1/3 cup crumbled blue cheese

For Bacon Shallot Jam:

• 8 slices bacon
• 1 shallot, minced
• 1/3 cup tomato paste
• Salt and pepper, to taste

For the Burgers:

• 1 to 2 tablespoons avocado oil
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 slices white cheddar cheese
• 4 potato buns, toasted if desired
• 1 ripe tomato, sliced
• Bibb lettuce leaves

Instructions

For the Blue Cheese Ranch:

1. Combine all of the ingredients in a medium bowl and mix well. Refrigerate until ready to serve.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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Broccoli Green Curry Coconut Soup

I think of pureed soups like smoothies -- I'm packing a lot of nutrients into one meal, blending it up, and having a tasty treat that's also good for me.  I use the same base with many different versions of soup.  I always saute an onion and garlic, then add the veggie of my choice (usually whatever is plentiful or on its last legs in my fridge), some flavoring, and the stock, then blend.  This broccoli soup is pretty heavenly with the combination of green curry and coconut milk.

I first developed this recipe when I was writing my book It's Not Complicated.

During that time, we were living in an apartment building with the most wonderful doorman, Darryl, and I would take whatever I was cooking downstairs for him to sample. I remember he particularly loved this soup, as did I. In my opinion, it's the sleeper hit of the whole book.  

The soup is bright, light, and extremely flavorful. It becomes extra special with a few garnishes, like fresh basil, cilantro, chopped peanuts, and thinly sliced Fresno chiles.

Broccoli Green Curry Coconut Soup

15 min 30 minutes 4-6 Servings

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 2 tablespoons minced fresh ginger
• 2 cloves minced garlic
• 2 tablespoons green curry paste
• 2 bunchesbroccoli, stalks and florets, chopped
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 2 cups (480ml)vegetable stock
• 1 13 ½ – ounce (400ml) can coconut milk
• ¼ cup (10g) loosely packed cilantro leaves, plus more serving
• 1 lime, juiced
• Garnish: fresh Thai basil, chopped peanuts, sliced Fresno chilies

Instructions

1. Melt the coconut oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes.
2. Add the ginger, garlic, and curry paste and cook for 1 minute, or until very fragrant. Add the broccoli, season with salt and pepper, and stir until everything is fully coated in curry. Pour in the stock and coconut milk. Bring to a simmer and cook for 15 minutes, or until the broccoli is tender. Remove from the heat and add the cilantro.
3. Transfer the soup to a blender (you may need to do this in batches) or use an immersion blender to blend until smooth. Stir in the lime juice. Ladle the soup between bowls and garnish with basil, peanuts, and chilies.

xoKatie 

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Ginger Garlic Steak & Noodle Salad

There are some recipes you make, and once you start eating, you can’t stop. Like the lasagna that is irresistible straight out of the fridge, the tray of brownies you keep going back to just to “even them out,” or the guacamole that beckons you back for one more scoop. Well, add this Ginger Garlic Steak and Noodle Salad to the list. It’s seriously addictive. 

I first made this salad a couple of years ago on The Kitchen and it’s become a staple at our house. I chose this recipe for my cooking demo over the weekend at the South Beach Wine and Food Festival and I had the pleasure of meeting several of you there. We had so much fun!

Hope y’all enjoy this recipe as much as we do.

xoKatie 

Ginger Garlic Steak and Noodle Salad

45 min 6 hours 6-8 Servings

Ingredients

For the Steak

• ¼ cup avocado or vegetable oil
• ¼ cup low-sodium soy sauce
• ¼ cup dark brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon toasted sesame oil
• 1 pound skirt steak
• Kosher salt and freshly ground black pepper
• 1 lime

For the Salad

• 4 ounces Udon noodles (see Cook's Note)
• 1/2 cup avocado or vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• Juice of 11/2 limes
• 2 cups finely shredded napa cabbage
• 1 bunch Tuscan kale, stemmed and finely shredded
• 1 cup carrot ribbons
• 1 cup whole cilantro leaves
• 1 1/2 cup whole mint leaves
• 4 scallions, thinly sliced
• 1 fresno or jalapeno chile, sliced into thin rings
• 1 cup cup thinly sliced mango
• 1/2 chopped roasted salted peanuts
• Lime wedges, for serving

Instructions

1. For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic, and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
2. Preheat the grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
3. For the salad: Cook the udon noodles according to the package instructions.
4. In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
5. In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles, and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with peanuts. Arrange the steak over the salad.h 2 teaspoons salt and pepper to taste.
6. Divide the salad and steak among plates. Serve with lime wegdes.

Pot Roast

When I think "comfort food," a good old-fashioned, classic pot roast is the first thing that comes to mind.  Growing up, it was always my request for my birthday dinner, and with good reason.

My grandma made the ultimate pot roast (she called it "roast beef") and would serve it with her swoon-worthy mashed potatoes.  I'd give anything to have her cook that meal for me again now, and I think of her each and every time I make this recipe.

I've made a few tweaks to her original, with the addition of potatoes, leeks, mushrooms, and wine, but the heart of the recipe is the same — that luscious, tender, beef.  There's truly nothing better on a cold day than a hearty pot roast, and the house will smell so good with it slowly simmering away in the oven all day. Enjoy!

Pot Roast

20 min 4 hours 30 minutes 6-8 Servings

Ingredients

• One (3 to 4-pound) chuck roast
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 2 onions, peeled and cut into 1-inch wedges
• 4 large carrots, peeled, split lengthwise and cut into 1 ½-inch pieces
• 2 leeks, cleaned and sliced into half-moons
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 medium russet potato, cut into 1-inch chunks
• 1 quart reduced-sodium beef broth
• 2 tablespoons unsalted butter
• 8-ounces white button mushrooms, sliced
• 2 ½ teaspoons kosher salt, plus more for seasoning the roast
• Freshly ground black pepper, to taste

Instructions

1. For the Crust: Preheat the oven to 350ºF.
2. Preheat the oven to 300ºF. Season all sides of the pot roast with salt and pepper (3 to 4 teaspoons salt). Place the flour into a baking dish and lightly dredge the chuck roast on all sides with the flour, being sure to shake off any excess.
3. In a large Dutch oven, heat the olive oil over medium heat. Brown the chuck roast, about 4 to 5 minutes per side, until golden brown then remove to a large plate and set aside.
4. Reduce the heat of the Dutch oven to medium-low and add the onions, carrots, leeks, garlic, bay leaves, and thyme. Cook, stirring occasionally, about 5 minutes until the vegetables have softened.
5. Add the tomato paste and stir to coat everything. Allow to cook for a minute or so until lightly caramelized. Deglaze the pot with the red wine, scraping the browned bits up off the bottom of the pot. Stir in the potato and beef broth and season with 2 teaspoons salt and pepper to taste.
6. Place the chuck roast back into the Dutch oven and nestle into the vegetables. Bring the liquid to a low boil, cover the pot and place into the oven until the meat is fork tender, 3 to 4 hours.
7. About 30 minutes before ready to serve, heat the butter in a large saute pan over medium-low heat. Add the mushrooms and allow to cook for 5 to 7 minutes until golden brown. Season with ½ teaspoon salt and pepper to taste. Set aside.
8. Carefully remove from the oven and use tongs to place the chuck roast onto a cutting board. Remove the strings if there are any, then using two forks shred the roast into large pieces.
9. Stir the golden brown mushrooms into the meat juices and vegetables. Plate the shredded meat and spoon the pan juices and vegetables over the beef.

Valentine's Day Chocolate-Covered Strawberry Tart 🍓

Time to start thinking about Valentine’s Day menus, and this Chocolate Covered Strawberry White Chocolate Tart is hands down, the most perfect dessert!

It is easy, but does take some patience to allow for time to chill, so make it in advance. Both Ryan and Iris went crazy for this when I made it (I was even able to negotiate with Iris to eat broccoli in exchange for a slice!!).

— xo Katie

p.s. I’m including my recipe for my Classic Chicken Noodle Soup here as well. 

We are running a special flash sale for VDay for Kind of Wild 🥂💘 with the code VDAY25 for 25% off of our rosé through Friday.

Chocolate-Covered Strawberry Tart

Medium 12 Servings 5 hours 40 minutes

Ingredients

For the Crust

• 2 ½ cups ground chocolate wafer cookies (about one 9-ounce) package 
• 2 tablespoons sugar
• 1 stick (8 tablespoons) unsalted butter, melted

For the Filling

• 2 cups heavy cream
• ½ cup whole milk
• One (1.2-ounce) bag freeze-dried strawberries
• One (12-ounce) bag white chocolate chips
• 2 teaspoons vanilla

For the Topping

• 2 cups semi-sweet chocolate chips
• 1 ½ tablespoons coconut oil
• 7 chocolate-covered strawberries
• 16 strawberries, hulled and sliced in half lengthwise

Instructions

1. For the Crust: Preheat the oven to 350ºF.
2. Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
3. For the filling: Combine the cream, milk, and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place into the freezer for 30 minutes.
4. For the topping: Fill a small saucepan with one inch of water and bring to a simmer over medium-low heat. Place a heatproof bowl on top, be sure that the bowl isn’t touching the water. Add the chocolate chips and coconut oil and stir to combine until fully melted and smooth. Dip the 7 strawberries into the chocolate mixture to coat and place them on wax paper on a plate. Refrigerate for 10 minutes or until set.
5. Spread the remaining melted chocolate mixture evenly on top of the chocolate tart. Place the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

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Filed under 🥣 If it ain’t broke, don’t try to fix it!

Classic Chicken Noodle Soup

Easy 6 Servings 50 Minutes

Ingredients

• 1 tablespoon olive oil
• 2 bone-in, skin-on chicken breasts
• 1 large yellow onion, diced
• 3 large carrots, peeled and diced
• 3 ribs celery, thinly sliced ¼-inch thick
• 2 quarts low-sodium chicken broth
• 1 bay leaf
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces egg noodles
• 2 tablespoons chopped flat-leaf parsley

Instructions

1. Heat olive oil in a medium Dutch oven or stock pot over medium high heat. Add the chicken, skin side down, and cook until browned, about 3 to 4 minutes.
2. Flip and cook another 2 minutes. Remove from the pan and add onions, carrots, and celery.
3. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.
4. Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes to 35 minutes until the chicken is cooked through.
5. Remove chicken. Remove and discard skin. Shred the meat with a fork, add back to the pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in the parsley and serve.

Only 5 @weightwatchers Points per serving — serves 6 per recipe.

Falafel Chicken Cutlets

Chicken cutlets are just chicken breasts cut in half horizontally for speedy cooking, but we all know they are really the stuff dreams are made of.

Typically, when we think “chicken cutlets,” we think breaded and fried — warm thoughts of crispy, golden brown, fried juicy chicken goodness.  I like a sprinkling of flakey sea salt, a squeeze of lemon, the first bite is pure bliss. Don’t even get me started on a chicken cutlet on a roll with a thick layer of mayonnaise, crunchy iceberg, and a slice of ripe tomato. Heaven!

To be clear, I’m pretty sure I didn’t use the term “chicken cutlets” to refer to this method until I moved to Long Island about 20 years ago.  (Most of the time, people just say “cutlets.” Like “Mom’s making cutlets for dinner.”) Where I’m from, we just would’ve said fried chicken breasts.  There are many names for this tasty treat depending on where in the world you’re from  – like schnitzel, cotoletta, milanesa, and escalope to name a few.

I’m surprised when I hear my New York friends tell me stories of how their moms used to fry up loads of chicken cutlets for dinner every week, because they’re not exactly quick or easy, and they kind of make a mess, but they are so gosh darn delicious, that I get it.  They’re pretty much a sure thing to please every family member too.  I think the key to success is preparation — set up your FEB station (flour, eggs, breadcrumbs), have two big sheet pans, one for the cutlets before they go into the oil, and one for after (I like to put a wire rack on the after pan so that the air circulates for prime crispiness and the bottom doesn’t get soggy).  I also recommend using a splatter screen for your frying pan to cut down on clean up. 

My new favorite iteration of this classic recipe is a Falafel Chicken Cutlet.  Falafel is a Middle Eastern dish, made of a mixture of chickpeas and/or fava beans, herbs, and spices, formed into balls or patties and deep-fried.  (If you visit New York City and would like to try some really good falafel, I recommend Taim.) Most grocery stores sell falafel mix, and for this recipe, I use it in place of breadcrumbs in the traditional cutlet recipe.

The mixture of herbs and spices is so flavorful, and the bean flour gives a unique texture.  I prefer using a meat mallet to pound the chicken breasts into thinner, more tender, versions of themselves, versus cutting them in half, but either way will do. I always serve these with a little salad of arugula and tomatoes (much like chicken Milanese – Italian cutlets!), and an ice cold glass of my Kind of Wild Gruner Veltliner (a classic pairing with schnitzel – Austrian cutlets!).

“Hope your family enjoys this recipe as much as mine does.  It’s truly a victory when I can make one meal that makes us all happy.”

— xo Katie

p.s. I’m including my recipe for my Cornbread Veggie Chili Skillet here as well.  It has absolutely nothing to do with cutlets, but I posted it on my Instagram last week, and many people asked me for the recipe.  One of our faves!

Falafel Chicken Cutlet

Easy 4 Servings 60 Minutes

Ingredients

For the Chicken

• 1 cup all-purpose flour
• 2 large eggs, beaten
• One (6.3-ounce) box falafel mix
• 4 small boneless skinless chicken breasts, pound to ½-inch thick
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil and avocado oil, for cooking

For the Salad

• One (5-ounce) container baby arugula
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint
• 5 to 6 teaspoons red wine vinegar
• 1 lemon, juiced
• 1 pint grape tomatoes, thinly sliced
• 4 Persian cucumbers, thinly sliced
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper, to taste

Instructions

For the Chicken

1. Preheat the oven to 400ºF. Set up a breading station with one shallow plate with the flour, one with the eggs and one with the falafel mix as the breadcrumbs. Sprinkle the chicken with salt and pepper. Evenly coat the chicken in the flour, followed by the egg; finish with the falafel mix.
2. In a large skillet add a ¼ inch of oil (I like a combination of olive oil and avocado oil). Heat over medium heat until the oil is shimmering. Add the chicken, working in 2 batches and adding more oil if necessary, and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking sheet. Bake until the chicken is cooked to 165ºF, about 10 minutes.

For the Salad

1. In a large bowl, toss the arugula with the herbs, vinegar, lemon juice, and a drizzle of oil. Add the tomatoes and cucumbers and season with salt. Toss to combine.
2. Transfer the chicken to plates and top with the salad. Squeeze over more lemon as desired.

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Feel good food (and wine!) I make this veggie chili all in the iron skillet, then top it with buttermilk cornbread.

It’s rich and hearty, just like our new vintage of @kindofwildwines Cabernet Sauvignon that I paired it with (our wine also happens to be organic, zero sugar, and free from harmful additives and preservatives!).

Veggie Chili Cornbread Skillet

Easy 6-8 Servings 110 Minutes

Ingredients

Chili

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 cups medium-diced butternut squash
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 tablespoon chili powder
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Freshly ground black pepper
• One (16-ounce) jar salsa
• One (15.5-ounce) can black beans, drained and rinsed
• One (15.5-ounce) can pinto beans, drained and rinsed
• One (15-ounce) can diced tomatoes
• 1 cup vegetable stock

Cornbread

• 1 cup (180 grams) fine-ground yellow cornmeal
• 1 cup (125 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 cup (240 milliliters) buttermilk

Instructions

For the Chili

1. Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes.
2. Add the butternut squash and peppers and cook for about 5 minutes more.
3. Stir in the chili powder, salt, oregano, cumin, and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more.
4. Pour in the salsa, black and pinto beans and tomatoes, scraping any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer.
5. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.

For the Cornbread

1. Preheat the oven to 425ºF.
2. Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture and add the melted butter, egg, and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
3. Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

Chicken Bolognese

We had a blustery, wet winter day in New York City earlier this week (like much of the country), so I did the only thing makes weather like that tolerable — I made a big pot of bolognese — only it's January and (in theory) we are trying to eat a little lighter so it was chicken bolognese.  

I love a recipe that can be thrown together, then just simmers away on the stove, letting the low heat and long cooking time do all of the work in making an utterly flavorful, delicious dish. I got home from the gym, browned the ground chicken, sauteed the onions, carrots, added in some dry white wine (I used my Kind of Wild chardonnay — it's zero sugar so it's bone dry), tomatoes, etc, set the stove to low, covered it, and went about my business.  The house smelled incredible, and we had a fabulous dinner.  

This recipe makes a little more than double what you need for one pound of pasta, so I recommend freezing half of it or saving it for leftovers later in the week.  

Chicken Bolognese

Easy 4-6 Servings 100 Minutes

Ingredients

• 1 pound ground chicken breast or a mix of dark and white ground chicken
• 2 tablespoons olive oil
• 1 large carrot, finely chopped
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon Italian seasoning
• 1 bay leaf
• One 6-ounce can tomato paste
• ½ cup dry white wine
• ½ cup evaporated milk
• Two (8-ounce or one 16-ounce) can tomato sauce
• 1 ½ teaspoons kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• 1 pound rigatoni
• 2 tablespoons chopped fresh parsley
• Grated parmesan, for serving

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
2. Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper, and ½ cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni to al dente according to package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated parmesan.

Jerk Beef Kebabs

I am so obsessed with this recipe! These kebabs are so incredibly flavorful, tender, easy to make, and absolutely PERFECT with my Kind of Wild Wines Malbec (like all of our wines, it is ZERO sugar, organic, and free from any harmful additives or preservatives).

I recommend doubling the recipe, because you’re gonna want seconds. Cheers! 🍷🍷 Pro tip: always give your cameraman a glass of wine 😉 🎥 @ryanbiegel.

Jerk Beef Kebabs

Easy 12 Servings 90 Minutes

Ingredients

• 1 1/4 pounds sirloin steak, cut into 1-inch chunks
• 4 scallions, chopped
• 1/2 jalapeno
• 2 cloves garlic
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• Pinch of cloves and cinnamon
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place beef in a nonreactive bowl (like glass).
2. In a food processor, combine the scallions, jalapeno, garlic, lime juice, oil, brown sugar, thyme, allspice, cloves, salt and pepper. Pulse until a smooth paste forms. Add the mixture to the beef and toss until the meat is thoroughly coated. Cover and refrigerate for 1 hour.
3. Remove the meat from the fridge and use a paper towel to pat dry. Put about 3 or 4 chunks on a skewer.
4. Preheat outdoor grill or a grill pan to high. Brush the grill with oil. Grill the kebabs, turning once, about 2 minutes per side. Enjoy!

It goes perfect with my Kind of Wild Wines Malbec

This rich & juicy red is the perfect match for Katie's kebabs. It will have your palate doing a Tango at first sip.

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Tomato Girl Summer

I’m eating tomatoes pretty much every day, sometimes twice a day, and usually corn on the cob is making an appearance somewhere on my menu each day as well. In the spirit of the La Dolce Vita, I decided to make a pasta with the two, and added a most magical ingredient – miso. 

If you’re new to miso, it’s fermented soybean paste that adds an incredible layer of umami richness to your cooking.  I highly recommend adding it to your refrigerator – I use it in all sorts of things, from marinades, salad dressings, I mix it with butter and put it on sweet potatoes, and it’s even the secret ingredient to my chocolate chip cookies.

Both the tomatoes and the corn are extremely sweet this time of year, so adding in the miso rounds out the dish and adds an extra “umphf” of flavor that makes it so you just can’t put your finger on why it’s so good.  (How would Italians say “je ne sais quoi?” Maybe “non so che?”) The little yellow tomatoes are so juicy, the corn gives an extra pop of texture, the addition of butter and cheese make it rich and creamy, the basil a pop of freshness – this pasta is so delicious, I actually had to make it two days in a row.  It’s also incredibly quick to prepare – I make the sauce in the time it takes for the spaghetti to boil.

Of course, it would only be right to pour a cold glass of white wine to go along side. I will tell you that the Kind of Wild chardonnay with this pasta is the maybe the best wine pairing to a meal that I’ve ever found. The umami of the miso really works with the acidity of the Chardonnay, not to mention its buttery flavors with the corn, just make for the absolute perfect pairing.  (Bonus: as with all Kind of Wild wines, it’s organic and zero sugar, just saying!)

Hope you enjoy this recipe as much as Ryan and I do, and I’m also including a tomato jam recipe that I posted earlier this week on Instagram.  I got so much response from it, I wanted to share it again in case you missed it.  I serve it on toasted bread and it is also great with some cheese, or on the side with eggs in the morning.

Here’s to an Endless Tomato Girl Summer!!

Spaghetti with Yellow Tomatoes and Corn

Easy 4 Servings 20 Minutes

Ingredients

• 1 pound spaghetti
• 1 pint small yellow tomatoes, cut in half
• 2 ears corn, cut from the cob
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, smashed
• 2 tablespoons white miso paste
• 2 tablespoons unsalted butter
• ¼ cup grated Pecorino Romano or Parmesan
• Handful fresh basil leaves, torn

Instructions

1. Bring a large pot of water to a boil. Season aggressively with salt.
2. Heat olive oil and garlic in a large skillet over medium heat for a minute or two. Add tomatoes and increase heat to medium high. Stir often, using a wooden spoon to break up the tomatoes and help release their juices. Reduce heat to medium low once the juices start to release.
3. When the pasta is a little more than halfway done, remove ½ cup pasta water and whisk with miso.
4. Stir in corn to tomatoes. Add miso pasta water. Increase heat to medium. Using tongs, transfer spaghetti directly into the skillet. It’s ok if there is more pasta water that comes with the spaghetti! Add butter. Use tongs to toss to combine, allowing the pasta to continue to cook for another minute or 2. Turn off heat. Stir in cheese and basil. Serve immediately.

Tomato Jam

Easy 4 Servings 10 Minutes

Ingredients

• 1 pint small tomatoes, cut in half
• 1 tablespoon extra virgin olive oil
• ¼ cup grated Pecorino Romano or Parmesan
• Dash of Salt and Pepper

Instructions

1. Cut little tomatoes (like grape or cherry or sungolds) in half.
2. Heat EVOO in a saucepan over medium high heat, stir in tomatoes, cook about 1-2 minutes while using a wooden spoon to break them up.
3. Season with salt and pepper. Reduce heat to low. Cook 20-25 minutes, stirring often, until a jammy consistency.
4. Serve on toasted crusty bread 🍞

Favorite Summer Corn Recipes

As soon as the farm stands begin to open in the spring, I anxiously await the arrival of summer corn.  I drive by the farm fields, watching their progress, reciting “knee high by the 4th of July,” in my head. I’m just gonna put this out there right now, Long Island has the best corn I’ve ever tasted (same goes for tomatoes).

Any time I make a statement like that, I get a slew of messages telling me that I’m wrong (especially from my New Jersey followers!). 

The truth is, it’s all good this time of year.  The beauty of summer produce is that you don’t need to do much to it – the perfection is in its simplicity.  Steamed corn on the cob with melted butter and a sprinkling of salt is pretty hard to beat, but occasionally, I like to dress it up a bit.

This recipe for Green Goddess Corn on the Cob is one of my absolute favorites (Yes, there are anchovies in it. No, it does not taste fishy. Please, don’t leave them out.)  I also love cutting it from the cob for a simple saute in butter with sesame seeds and fresh basil. I’m also sharing my Scallop Corn Chowder recipe here and, for what might be a surprising combination, Sweet Corn Ice Pops 🌽 (also pictured, Minty Watermelon Lemonade Pops, so I’m including that recipe as well here)!

Enjoy!

xoKatie

p.s. Keep an eye out for next week's newsletter... I have some exciting news to share! 👏

Green Goddess Corn on the Cob

Easy 8 Servings 20 Minutes

Ingredients

• 8 ears corn, steamed or grilled
• ½ cup fresh basil leaves
• ¼ cup fresh parsley leaves
• 4 scallions, coarsely chopped
• 1 garlic, coarsely chopped
• 2 oil-packed anchovy fillets *
• ¼ cup cup Parmesan cheese, plus more for garnish
• ½ cup mayonnaise
• Salt and pepper

Instructions

1. In a food processor, combine basil, parsley, scallions, and garlic. Pulse until finely chopped. Add anchovies and cheese, pulse. Add mayonnaise and puree until smooth. Season with salt and pepper. Brush onto hot corn and sprinkle with more cheese.
2. * Yes, there are anchovies. No, it doesn’t taste fishy. Please, don’t leave them out.

Scallop Corn Chowder

Easy 4 Servings 20 Minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• 1 sprig fresh thyme
• 1 bay leaf
• One 14-ounce can low-sodium chicken broth
• 4 cups fresh corn kernels (about 6 ears)
• 2 cups milk
• 1 pound sea scallops, halved, or quartered if large
• Optional Crumbled cooked bacon and sliced scallions

Instructions

1. ln a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
2. Meanwhile, in a blender, combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.
3. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.

Corn Ice Pops

Easy 10 Servings 120 Minutes

Ingredients

• 4 ears sweet corn, kernels cut off the cobs, cobs reserved
• 2 cups whole milk
• 1 cup plain Greek yogurt
• ½ cup agave syrup
• Pinch of sea salt
• ½ teaspoon pure vanilla extract

Instructions

1. In a medium saucepan, heat the milk, corn kernels, and corncobs over medium heat until the milk is bubbly, then reduce the heat and simmer for 20 minutes. Remove from the heat and let cool for about 10 minutes. Discard the cobs. Use a slotted spoon to remove about 1 cup (145 g) of the kernels and set them aside.
2. In a blender, combine the corn and milk mixture, the yogurt, agave syrup, salt, and vanilla and blend until smooth. Add the reserved corn and pulse once on low speed. Pour into ice pop molds and freeze until firm.

Minty Watermelon Lemonade Pops

Easy 10 Servings 120 Minutes

Ingredients

• 4 cups cubed watermelon, seeds removed
• 1 cup lemonade
• ¼ cup simple syrup
• ¼ cup fresh mint leaves

Instructions

1. Combine all the ingredients in a blender and blend until smooth.
2. Pour into ice pop molds and freeze until firm.

Ribs, ribs, ribs!

I used to make ribs only one time a year, the 4th of July.  I’d steam them in the oven, then slather them with BBQ sauce, and finish on the grill for a little extra crispiness.  I would have a group of friends over for lunch and swimming in the pool.  It was a blast. My menu was always the same – ribs, coleslaw, potato salad, deviled eggs – the all-American classics. 

Since I met Ryan, I have taken to making ribs all throughout the year.  You see, Ryan Biegel is something of a rib fiend.  He’s been known to have eaten three full racks in one sitting (after all, this is the same man who ate 48 oysters once at dollar oyster night). Ribs are always his birthday meal request, they’re his Hillstone order, a random Tuesday night dinner at home in January..  The man loves ribs.

Not only does he love to eat them, he loves to cook them.  Ryan taught me his method and I can honestly say it is the easiest, most foolproof way to cook ribs at home, and it doesn’t take all day. I’ve started making them with all sorts of different spice rubs and sauce combinations, not just the classic BBQ style.  Once you learn the method, you can mix it up to your liking.  Basically, make a dry rub, season the racks, wrap tightly in foil, start them on high heat then move to low and slow, slather in sauce, broil or grill until crispy.  It’s that easy to achieve falling-off-the-bone perfection.

Here are a few iterations I’ve created over the years and I hope you enjoy them.  I’m sure it comes as no surprise that we will be having ribs next week for the holiday! 🎉

Classic BBQ Ribs

Easy 2 racks 2 hours

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup barbecue sauce
• 2 racks baby back ribs *

* About 5 to 6 pounds, silver skin removed

Instructions

1. Preheat oven to 500 F. In a small bowl, combine chili powder, brown sugar, salt, pepper, garlic powder, and onion powder.
2. Place each rack of ribs on a large piece of heavy duty aluminum foil. Season each side generously with the spice mixture. Wrap the ribs tightly in foil and place on a baking sheet.
3. Bake at 500 F for 20 minutes, then reduce heat to 250 F. Bake for 1 ½ hours, until tender. Unwrap ribs and baste with a few tablespoons of barbecue sauce.
4. Grill or broil ribs a few minutes on each side until browned and crispy. Cut ribs and toss with additional sauce in a bowl.

Sticky Tamarind Ribs

Ingredients for Spice Rub

• 2 tablespoons dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon curry powder
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Ingredients for Sauce

• 1 tablespoon olive oil
• 1/2 medium yellow onion, grated
• 1 tablespoon grated fresh ginger
• 1 cup ketchup
• 1 cup low-sodium chicken broth
• 1/4 cup lightly-packed dark brown sugar
• 2 tablespoons tamarind concentrate paste
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder

Instructions for the Rub

1. Mix all ingredients together.
2. Save 1 tablespoon of spice mixture for the sauce. Season ribs.

Instructions for the Sauce

1. In a medium saucepan over medium heat, heat the olive oil.
2. Add the onion and saute until translucent, about 5 minutes.
3. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom.
4. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine.
5. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.

Hoisin Ribs

Ingredients for the Rub

• 2 tablespoons grated fresh ginger
• 2 cloves garlic, grated
• 3 teaspoons kosher salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons vegetable oil

Ingredients for the Suace

• 1/2 cup (120 ml) hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 teaspoons sambal
• 1 clove garlic, grated

Instructions for the Rub

1. Mix all ingredients in a bowl and rub on the ribs.

Instructions for the Sauce

1. In a small saucepan, combine all the ingredients over medium heat.
2. Bring to a low simmer, then reduce the heat to low and cook for about 2 minutes.

Cinnamon Rolls

As many of you know, we recently moved into our new home in New York City and this will be our first holiday season here. It feels so special to be warming our new environment with holiday moments.

I was fortunate to partner with Sub-Zero, Wolf, and Cove (I am a longtime fan of their products), and they asked me to be a part of their “Kitchen Therapy” initiative. I found it to be really interesting – the idea of cooking as therapy – especially after learning that 95% of Americans find comfort in cooking, and it made me think just how much solace I find in the kitchen.

When I make a recipe like these cinnamon rolls, not only am I connecting with past memories, but also taking time to enjoy the process.  I spend about 10 minutes or so kneading the dough (I highly recommend doing this by hand instead of with the stand mixer –it gives a better texture to the dough), and during that time, I am forced to disconnect from everything else.  You can’t take a break to return a text message with dough all over your hands! I know this time of year can be difficult for some – I used to get the holiday blues in the past — and cooking can provide a sense of calm in the chaos.

I hope you enjoy this recipe with your loved ones.  It makes me so happy when I hear from my followers that one of my recipes has become a holiday tradition on their table, so if you make these cinnamon rolls, please tag me in your pics or send me a DM.

Warm wishes —

Cinnamon Rolls

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 25 minutes

Total time: 6 hours 15 minutes

Yield: 12 Servings

Ingredients

For the rolls

• 1/4 cup warm water
• One 1 1/4-ounce package instant yeast (2 1/4 teaspoons)
• 1 cup plus 1 teaspoon sugar
• 1 large egg, lightly beaten
• 1/4 cup canola oil
• 2 teaspoons kosher salt
• 1/2 cup cold water
• 1/2 cup boiling water
• 4 cups all-purpose flour, plus 1/2 cup or more as needed
• 2 tablespoons ground cinnamon
• 6 tablespoons unsalted butter, melted

For the icing

• 1 cup confectioners' sugar
• 2 tablespoons milk or orange juice

Directions

For the cinnamon rolls

1. 1) In a small bowl, mix the ¼ cup warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
2. 2) In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. (I know this sounds odd but it’s how my grandma did it and I’ve done it with just warm water and it does not work the same way. Go figure, grandmas just know best.) Add in the yeast mixture and stir until well blended. Gradually mix in 4 cups of flour until incorporated.
3. 3) Turn the dough out onto a clean surface and begin to knead. Add in 1/2 cup flour or more as needed so the dough isn't too sticky. I usually knead the dough anywhere from 10 to 15 minutes, until it is very elastic-feeling. Put the dough into a clean large bowl. Cover with plastic wrap and let sit in a warm place until until doubled in size, about 3 hours.
4. 4) Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
5. 5) Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap (at this point the cinnamon rolls can be placed in the refrigerator overnight then continue with recipe before baking) and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
6. 6) Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.

For the icing

1. 7) For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm. (If you like a lot of icing, double the recipe.)

BBQ Potato Chip-Crusted Salmon with Peach Salsa

BBQ seasoning gives so much flavor to the salmon. And who can resist the savory saltiness of a potato chip? This meal is a knockout!

We just finished up a renovation on our new place in NYC, and we are moving in this week. Iris is starting nursery school next week (I will be the mom crying at drop-off) and we are looking forward to adjusting back to city life. It's been a few years since we lived in the city and while I love my Hamptons life, I am super excited to be back. So many great restaurants to try and I always feel inspired by New York.

One thing I'm not looking forward to about the move? Unpacking and organizing my kitchen. I told Ryan that I might just have a sheet pan for the first few weeks we live there. Honestly, I don't need much else. I am obsessed with sheet pan recipes, especially when they involve salmon, and it appears you guys are as well. Two of my most popular Instagram reels ever have been salmon sheet pan recipes.

The Brown Sugar Spice Salmon recipe has over 3 million views and the Sheet Pan Honey Mustard Salmon has over 1.3 million views. I'd say the recipe that I make the most often is the Brown Sugar Spice Salmon (it's especially great for dinner parties — I'll get a whole side of salmon and make it this way) because it is just so easy and delicious.

To build off of that recipe —

I started making BBQ Potato Chip-Crusted Salmon. It has similar flavors but the added umph of salty potato chips, the spice of Dijon, and a little zing from the lime. I pair it with a simple peach salsa, as it's the tail end of stone fruit season, and the salty/sweet/spicy combo is fantastic.

BBQ Potato Chip-Crusted Salmon

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 15 Min

Total time: 30 Min

Yield: 4 Servings

Ingredients

For the Salmon

1 1/2 pounds Skin-on center cup salmon

2 tablespoons Dijon mustard or BBQ sauce

1 cup Crushed BBQ chips

1/4 cup Dark brown sugar

1 tablespoon Chili powder 

6 scallions White and light green parts only, chopped

1 Clove garlic

Zest of 1 lime (reserve the juice for the salad)

Kosher salt and freshly ground black pepper

For the Peach Salsa

• 1 cup Diced peach or mango 
• 1 tablespoon minced red onion
• 1/2 Jalapeno, diced
• Kosher salt and freshly ground black pepper
• Squeeze of lime juice

Directions

For the Salmon

1. Preheat the oven to 450 degrees F.
2. Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon mustard or BBQ sauce evenly on the flesh side of the salmon.
3. In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
4. Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

For the Salsa

1. Mix all ingredients.

All Things Lobster Rolls

Since it's the height of summer and I'm coming to you from the Hamptons, let's talk lobster rolls. I've been living here for 19 years now, which can hardly believe, and can distinctly remember my first lobster roll.

I had never even eaten a lobster before moving to Long Island and it was pretty much love at first bite. I kept hearing about lobster rolls, and I assumed by the way people talked about them (and by their price), that they must be some grand sandwich. I was quite surprised when I ordered my first lobster roll and it was a small scoop of cold lobster, slathered in mayo, on a hot dog bun. A hot dog bun?? For $28?! (Which now sounds like a bargain price). I wasn't sold that this was the end all be all as it had been billed.

Fast forward all these years later, and I've become a lobster roll-loving northeastern'r. My favorite roll, and my favorite seafood restaurant all around, is Bostwicks in Amagansett. I am crazy about their fried flounder and they are not stingy with the lobster on those rolls.

Lobster Cobb

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 10 Min

Total time: 10 Min

Yield: 4-6 Servings

Ingredients

• 1/4 cup (60ml) mayonnaise
• 1 tablespoon fresh tarragon chopped
• 2 tablespoons fresh lemon juice
• 8 ounces (225g) cooked lobster meat (or cooked shrimp, crab, or even chicken)
• Kosher salt and cracked black pepper
• 1/2 shallot, minced
• 2 tablespoons white wine vinegar
• 6 tablespoons (90ml) extra-virgin olive oil
• 2 heads romaine lettuce hearts, chopped
• 1 cup (135g) grape tomatoes, halved
• Two 6-minute boiled eggs (recipe follows), peeled and quartered
• 1 avocado, diced
• 4 slices cooked bacon, diced
• 1/2 cup (70g) crumbled good quality blue cheese

Directions

1. Gently stir together the mayonnaise, tarragon, and lemon juice. Fold in the lobster. Season with a pinch of salt and pepper.
2. Whisk together the shallot, mustard, and vinegar in a large salad bowl. Slowly stream in the oil while whisking. Toss the lettuce with the dressing, then arrange the lobster missture, tomatoes, eggs, avocado, bacon, and cheese on top of the lettuce in neat rows. Serve immediately.

Boiled Eggs

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 10 Min

Total time: 10 Min

Yield: 6 Servings

Ingredients

• 6 large eggs
• Kosher salt and cracked black pepper

Directions

1. Bring 2 quarts (2L) of water to a boil. Carefully lower the eggs into the water. Lower the heat to medium for a slow rolling boil. Set a timer for 6, 8 or 10 minutes. PRepare a water bath with ice. When the timer goes off, transfer the eggs carefully to the ice bath. Peel the eggs once they are cool to the touch and serve.

Lobster Salad

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 5 Min

Total time: 5 Min

Yield: 4 Servings

Ingredients

• 1 pound cooked lobster meat, cut into chunks (about 4 cups)
• Juice of 1 lemon (about 2 tablespoons)
• 1/2 cup mayonnaise
• 1 celery stalk, finely diced
• 2 tablespoons minced fresh chives
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Toss all ingredients in a medium bowl until combined.
2. Cook's Note: Serve on a bed of greens, on a hot dog bun, or with tomato aspic (also in my book The Comfort Table, page 31.)