WGC is a celebration of what it’s like to live the California Girl Life. That means it’s always sunny, green goddess salads for lunch are a great idea, slutty brownies for dinner are equally as acceptable and I’ll never say no to a burrito with extra guacamole – it’s all about balance!
I fully support packing your bags and heading out of town for a new adventure, be it a food inspired road trip or a South America expedition. Yoga pants are considered the best uniform, but throwing on a red lip and heels is also fun.
Here on What’s Gaby Cooking, we’re living every day like a true California Girl, flip flops are welcome year round and we can promise you that you’ll always be well fed!
Bruschetta Bar Situation
Very important things happening today like this bruschetta bar situation for dinner and game of thrones for dessert. Really living my best life over here.
The ultimate Guacamole game
(Volume Up!!) Hands down the BEST. GUACAMOLE. EVER.
(Volume up!!) Keeping it simple (cause that's what summer is all about) with my go-to summer panzanella today!! Garden tomatoes (from my mamas garden), homemade croutons, a red wine vinaigrette and some Rooibos iced teas from @nestea! (Clearly still on that South Africa rooibos kick ever since coming home from safari)
(Volume up!!) Yaaaaaasssss!! slutty brownies! Who's made them? They can't be beat!
Chipotle Flank Steak with corn salsa
Chipotle Flank Steak for the win!! Easily the best grilling recipe I've made all summer and it's topped with a corn poblano salsa. For the spice rub * 2 tablespoons light brown sugar * 1 tablespoon chipotle chile powder * 1 tablespoon paprika * 2 teaspoons kosher salt * 2 teaspoons freshly ground black pepper * 1 teaspoon cayenne pepper * 1 teaspoon garlic powder * 1 teaspoon ground coriander * ½ teaspoon ground cumin * 1½ pounds flank steak * * For the Corn Salsa * 2 tablespoons olive oil, plus more for grill * 3 ears of corn, shucked * 1 poblano pepper * ¼ red onion, finely chopped * 1 jalapeño, finely diced * 1 pint cherry tomatoes, halved * 1 cup fresh cilantro, roughly chopped * 2 limes, juiced * Kosher salt, freshly ground pepper * INSTRUCTIONS 1. Combine all the spices for the spice rub in a small bowl and stir to combine. 2. Prepare a grill to medium high heat and brush with olive oil. Brush the corn with the oil. Grill the corn and poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl. Peel the charred skin on the poblano and discard. Chop the fresh of the pepper into a small dice and add to the bowl with corn kernels. 3. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside. 4. Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with all of dry rub. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.) 5. Transfer to a cutting board and let rest 10 minutes. 6. After 10 minutes, slice against the grain and top with the salsa
For the best cheat day ever go for s'mookies (it's a s'more with 72 hour chocolate chip cookies instead of graham crackers). INGREDIENTS * 1 batch Chocolate Chip Cookies * Marshmallows * Chocolate Bars INSTRUCTIONS 1. Take 2 cookies and on the bottom on one, add a few pieces of your favorite chocolate and 2 marshmallows. Top with the other cookie and wrap in tin foil. 2. Place into a 350 degree oven or on a bbq for 4-5 minutes until the marshmallow is warm and has started to expand. Serve immediately
Pasta cheese and Rosé
It's all my favorite food groups in one pic... pasta, cheese and rosé!! INGREDIENTS * 1 14-ounce can crushed tomatoes * 2 cups heavy cream * 1 cup shredded mozzarella cheese * ½ cup freshly grated Pecorino Romano * ½ cup shredded fontina * ¼ cup crumbled goat cheese * ¼ cup ricotta cheese * 10 fresh basil leaves, roughly chopped * 1 teaspoon kosher salt * ½ teaspoon red pepper flakes * ½ teaspoon freshly cracked black pepper * 1 pound penne pasta * 4 tablespoons butter * 4 ounces burrata cheese, torn into pieces (optional) INSTRUCTIONS 1. Preheat the oven to 475 degrees F. 2. Bring a large pot of water to a boil. 3. Combine all the first 11 ingredients in a large mixing bowl and combine. 4. Cook the penne for 5 minutes until al dente. It will still be super al dente, but not to fear, it will continue to cook in the cheese mixture while baking. Drain the pasta and add to the ingredients in the mixing bowl, tossing to combine. 5. Transfer the pasta into a large baking dish. Dot with the butter and bake until bubbly and brown on top, about 10-15 minutes. Once you take it out of the oven, top it with the burrata cheese if you're using. Let sit for 10 minutes before serving.
Turkey Meatballs with Angel hair pasta
Summer Turkey Meatballs with angel hair pasta! Get ready... it’s dinner time! (also - side note - these turkey meatballs are insane! You'll love 'em) Ingredients For the meatballs * 1 pound 85% ground dark meat turkey * 2 cloves garlic, finely chopped * 1 shallot, finely diced * 1/4 cup chives, finely chopped * 1/4 cup shredded parmesan * 1/4 cup finely diced sun dried tomatoes packed in olive oil * 1 teaspoon red pepper flakes * 1 teaspoon kosher salt * 1/2 teaspoon freshly cracked black pepper * ¼ cup olive oil * For the pasta * 1 lb angel hair * 4 tablespoons olive oil * 2 pints cherry tomatoes, halved * 4 cloves garlic, roughly chopped * Kosher salt and freshly cracked black pepper * * Instructions 1. Transfer the ground turkey to a large bowl, and add in garlic, shallots, chives, parmesan, sun dried tomatoes, red pepper flakes, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground turkey. 2. Form the mixture into small meatballs, just smaller than a golf ball. 3. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs. 4. In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper. 5. Cook the pasta according to the package directions. Drain and combine all the elements into a summer meatball pasta. *