Healthful Bites

Longtime readers may have seen this coming…First I shared some delicious grilled recipes for Memorial Day, then bemoaned the fact that I had no equipment to cook this way after enjoying a grilled meal at a restaurant that specialized in the method. So I decided to invest in a pan so I could treat my meat (and fruits, veggies, bread, etc.) to some grate cooking too! (Puns make me almost as happy as they make Anderson Cooper. :) )

I snapped up a cast iron pan that grills on one side and griddles on the other, since multitasking kitchen gear is a studio apartment dweller’s best friend.

To break in my new find, I grabbed some chicken breasts and veggie kebabs from Trader Joe’s. An extra red onion may have also found it’s way into the mix since I’m a fan…

First step: Add some spice to the veggies—I’ll share the exact mix in a few weeks on a guest post over at OrderUpOrg, so stay tuned for a link! Then I tossed them on the grill pan set over medium heat. I also preheated my oven on low so the kebabs I planned to eat immediately could stay toasty while the chicken cooked.

Once the veggies were either stored in the fridge for later meals or warming in the oven, it was chicken time! For “blackened chicken” as seen on many restaurant menus, I added plenty of spice. When the meat just around the edges of the uncooked side starts to turn the white color of cooked poultry, I grabbed my tongs to flip. (Note: If you’re following along, be sure to use a different utensil and plate for raw and cooked chicken!) The second side cooks a bit quicker than the first, so dinner was ready in no time. But you can be sure it is cooked through by slicing the center with a knife to see that the breast is cooked evenly, or check the temperature—it’s finished when the center is 165 degrees or higher.

I plated up a kabob, a red onion round and a chicken breast to enjoy the fruits of my new tool. It was restaurant-quality, if I do say so myself! The hard part is going to be deciding what to use the new equipment for next.

What is your most indispensable piece of kitchen equipment and what do you use it for?

When I mention summer dining, what dishes come to mind? Perhaps ice cream, watermelon, corn on the cob or a burger or dog hot off the grill? Living in a studio apartment that lacks a Weber (or any place to keep that useful cooking tool), nearly all of my grilled eats are sourced from restaurants.

Earlier this week, I was feeling in the mood for something new for dinner, craving something grilled and had been considering stopping by Dogmatic for days. The perfect storm to direct me toward the New York City shop for a meal!

Originally started as a food cart, the brand became a restaurant in 2008. Their menu includes sausages made from varying organic and grass-fed meats (beef, lamb, pork, turkey, chicken), as well as a vegetarian option (asparagus); all of which come loaded in a “bread tube” with your sauce of choice. Dogmatic also offers tasty sides and handmade sodas flavored with fruit.

After stepping up to the counter, I placed my order: an asparagus dog with horseradish mustard and “non-fried fries.” I’m not typically a mustard fan or a horseradish fan, but going with the trend of trying something new, I asked for the horseradish mustard sauce on the side (so I could dip at my discretion ;) ) The chef tossed a handful of asparagus, which I believe were lightly coated in olive oil, on the grill and took a baguette off one of the “warming spikes.” And A + B = dinner!

The bread was crunchy on the outside and the asparagus was grilled to perfection. My objections to horseradish and mustard must cancel each other out, because the sauce was actually pretty good! The waffle fries were quite tasty and not greasy at all. They only would have been better if they were slightly warmer.

Dogmatic is certainly more pricey than a street hot dog stand, but you can rest assured that the ingredients are higher quality and the conditions are cleaner (you can see the grilling from the dining area—no hot dog water)! After that delicious dinner, I plan to be back.

If you want to see Dogmatic, rather than just read about it, check out this feature that aired on Food Network’s Unwrapped! And you can find more of my NYC restaurant picks here.

Have you dined out at any new places recently? Tell me about it in the comments!

Happy Memorial Day weekend! First of all, thank you to all who are serving and who have served our country. Your sacrifices are much appreciated!

Second of all, who’s ready to head outside to enjoy some amazing summer weather? I don’t know about you, but I’ve been experiencing a bit of cabin fever due to a wet spring. But the past few days of sun and warmth have pepped me right up and inspired today’s recipe collection (a compilation of the most tempting dishes around the web that are immediately going on my to-make list). We’re going grilled!

Why grilling, you ask? It’s one of the most nutritious ways to cook. No added fat is needed (in fact, if you’re cooking something like meat, some of the fat is eliminated as it drips away through the cooking grates), but you still get amazing flavor. And who doesn’t love the opportunity to eat outdoors? Grab your aprons and checkered blankets, everyone. It’s picnic time!

• Girl on Grill Veggie Wraps: This vegetarian recipe from Hungry Girl was love at first sight for me! The hearty mushrooms and spicy sauce will satisfy anyone at your party. (145 calories, 3.5 g fat)
• Lemon and Oregano-Rubbed Chicken Palliards: Feeling fancy? Whip up this thinly pounded (that’s what palliard means—news to me!) and herbed chicken dish from Cooking Light. (226 calories, 5.6 g fat)
• Eggplant Parmesan Pizza: I’ve always wanted to try my hand at grilling up a slice, and this option from Eating Well looks like the perfect place to start! Although it’s a bit complicated, the Italian flavors make this one a winner. (359 calories, 7 g fat)
• Fiesta Burgers: You didn’t think I’d post a grill recipe round-up without a burger, did you? Health’s version stands out thanks to its yummy salsa topping. (266 calories, 8 g fat)
• Grilled Balsamic Peaches and Frozen Yogurt: Tossing stone fruits on the BBQ has been all the rage the past few summers, and this dessert from FITNESS highlights summer’s produce beautifully! (199 calories, 6 g fat)

(Image from Cooking Light/My Recipes)

PS: Ever noticed how I don’t share seafood recipes? I personally am not a fan, even though I know how good the omega 3s are for you. Perhaps someone can help me get over my fish phobia? :)

What’s your favorite dish to grill?