Posts in Recipes
cocktail on a plate | bloody mary steak
Ali Hedin | Bloody Mary Steak

This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  

Enjoy!

Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak

BLOODY MARY STEAK

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  

 

STEP 2

Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  

 

STEP 3

Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

Ali Hedin | Bloody Mary Steak

 

How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak

 

* If you want to get a head start, marinade the steak up to 24 hours in advance

Ali Hedin | Bloody Mary Steak
tropics on a bun | hawaiian burger
HawaiianBurgersMainMenu.jpg

Sometimes all it takes to feel like you're on vacation is the right dinner.  That's where a Hawaiian Burger come in.  It's a vacation on a bun.  The combination of fresh pineapple + teriyaki sauce + a little spice is a perfect tribute to the Hawaiian islands.  

Also, because it's done in 20 minutes, you can kick back and relax with a little tropical cocktail to really sell the whole vacation thing.  

Ali Hedin | Hawaiian Burger
Ali Hedin | Hawaiian Burger

HAWAIIAN BURGER

serves 4

STEP 1

In a saucepan over low heat, cook together ¼ cup soy sauce, 1 cup reserved pineapple juice (drained from the can), 1 tsp grated ginger, 1 clove grated garlic, and 2 tbs brown sugar until bubbling.  In a small bowl whisk together 2 tbs corn starch and ¼ cup water – quickly whisk into the bubbling pan and cook one minute until thick.

 

STEP 2

In a bowl, combine ground beef, 1 tsp grated ginger, and ¼ cup teriyaki sauce that you just made.  Mix until well combined.  Form into patties. 

 

STEP 3

Chop pineapple slices and combine them in a bowl with jalapeno and red onion.  Set aside.

 

STEP 4

Cook hamburger patties in a grill pan on the stove or on the barbecue until a meat thermometer reads 135 degrees.  Butter the buns and grill them along side the burgers. 

 

STEP 5

Spread mayonnaise on one side of the buns and top with hamburger patty, pineapple salsa, lettuce, a slice of swiss cheese, and a spoonful of teriyaki sauce. 

 

1.5 lb ground beef

2 tsp ginger, grated

1 can pineapple slices

¼ cup soy sauce

1 clove garlic

2 tablespoons brown sugar

2 tablespoons corn starch

1 egg, beaten

1 jalapeno, seeded and finely chopped

½ red onion, chopped

4 ounces swiss cheese, sliced

1 head romaine lettuce

2 tbs Mayonnaise

4 Hamburger Buns

Ali Hedin | Hawaiian Burger
hawaii on a plate | hawaiian kabobs
Ali Hedin | Hawaiian Kabobs

I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

Ali Hedin | Hawaiian Kabob
Ali Hedin | Hawaiian Kabob

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

 

STEP 2

Combine cubes of pork with half of the pineapple sauce.  Let rest.

 

STEP 3

In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 

 

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.

 

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 

 

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

 

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

HawaiianKabobsMainMenu1.jpg
Ali Hedin | Hawaiian Kabob
palm springs brunch at home | skillet huevos rancheros
Ali Hedin | Skillet Huevos Rancheros

The best brunch I know is the Huevos Rancheros at Norma's in Palm Springs.  You can read everything I like to do with my family on this blog post here.  If you aren't planning a trip to the desert soon, then make these Huevos Rancheros at home - they were inspired by Norma's but I added a boat load of sausage to jazz things up.  

Ali Hedin | Skillet Huevos Rancheros

SKILLET HUEVOS RANCHEROS

serves 4

STEP 1

Cook onion and chorizo together in a skillet until chorizo is cooked through and onion is soft.  Stir in black beans.

 

STEP 2

Lay one tortilla in a large skillet and top with sliced cheese.  Add the other tortilla on top of the cheese and cook 2-3 minutes over high heat until tortilla is crispy on the bottom.  Remove from heat.

 

STEP 3

Pour chorizo mixture over top the tortilla sprinkle tomato over top and create four small ‘wells’ in the toppings.  Crack and egg into each of the wells. 

 

STEP 4

Bake at 400 degrees for 10-15 minutes until egg whites have set completely but yolks are still tender.  Top with sour cream, avocado, and cilantro to serve.  Add some hot sauce too!

 

2 large ‘burrito style’ tortillas

8 oz jack cheese, thinly sliced

1 can black beans, drained

1 lb chorizo

½ yellow onion, sliced

2 large tomatoes, chopped

4 eggs

1 avocado

½ cup sour cream

½ cup cilantro, chopped

Ali Hedin | Skillet Huevos Rancheros
Ali Hedin | Skillet Huevos Rancheros

mimosa berry terrine | an easy boozy dessert
Ali Hedin | Mimosa Berry Terrine

Every party dinner needs a dessert.  A good one.  This year with my 'clean eating' Easter, a 'clean'-ish dessert was needed.  It's a no-dairy, no-wheat, low sugar dessert that's perfect for the season!  It's full of berries, full of champagne, and is an AMAZING brunch dessert because it's light and refreshing.  

You can choose to use what ever berries you want - this would be great just packed with strawberries - but I love how it looks with all different berries floating on the inside.  There is champagne in the dessert so you can choose if it's a 'kid-dessert' in your house or not.  Because the champagne cooks for a few minutes + it's not much, I let my kids have some of it.  They don't love it so it works out all the way around - they don't feel excluded and I don't feel like I'm feeding my kids champagne.  

Ali Hedin | Mimosa Berry Terrine
Ali Hedin | Mimosa Berry Terrine

MIMOSA BERRY TERRINE

serves 4

4 cups mixed berries

2 envelopes gelatin

1 cup champagne

1 cup DRY Blood Orange

1 cup sugar

2 teaspoons fresh squeezed orange juice

STEP 1

In a small bowl, sprinkle gelatin over 1/4 cup of the champagne.  Let sit until the gelatin melts.

STEP 2

Spray the bottom of a glass container with cooking oil and layer all of the berries in the dish.

STEP 3

Heat the remaining champagne and sugar over low heat and stir until sugar is dissolved.  Remove from the heat.  Whisk in gelatin, DRY Sparkling, and orange juice..  Let cool slightly.

STEP 4

Pour gelatin mixture over the berries.  Place in the refrigerator and let cool at least 6 hours.  But ideally overnight.  

Ali Hedin | Mimosa Berry Terrine
Ali Hedin | Mimosa Terrine
Ali Hedin | Mimosa Terrine
Ali Hedin | Mimosa Terrine
clean eating | strawberry mint quinoa
Ali Hedin | Strawberry Mint Quinoa

Spring and strawberries go together like rhubarb and spring.  It's a natural combination.   This simple salad is a perfect accessory to a brunch or lunch.  Or, you can pack it as your "no sad desk lunch" lunch.  It's really good.  You've only got a day or so until the strawberries start to wilt so eat fast.  

It's the perfect Easter dish which is why I paired it with my lemon pepper salmon for a delicious clean eating Easter dinner.  When you're "eating clean" sometimes it feels like you're "eating boring" - this changes that.  At least with one recipe!

Ali Hedin | Strawberry Mint Quinoa

STRAWBERRY MINT QUINOA

serves 4

STEP 1

In a glass bowl, combine quinoa and water.  Cover with plastic wrap.  Microwave for five minutes until cooked through.  Add more time if needed.

 

STEP 2

Remove quinoa from the microwave, uncover, and fluff with a fork.  Let cool 10 minutes.

 

STEP 3

Toss quinoa with strawberries, mint, olive oil, and balsamic.  Taste and season with salt.  

1 cup uncooked quinoa

2 cups water

1 cup chopped strawberries

2 tablespoons chopped mint

4 tablespoons olive oil

2 teaspoons balsamic vinegar

salt

Ali Hedin | Strawberry Mint Quinoa
Ali Hedin | Strawberry Mint Quinoa

clean eating | lemon pepper salmon
Ali Hedin | Clean Eating Lemon Pepper Salmon

When you're on Paleo or Whole 30 or Keto or AIP or really anything that's remotely restrictive, you are often bored with food or hungry.  I know. I've been there.  I'm still often there.  Due to my limited will power, I still often have cookies but I do try.  Mr. Hedin has epic will power and he doesn't eat dairy, wheat, refined sugar, or chocolate.  I couldn't live.  

But when we do dinner, I follow the rules.  No cheese, no breads, no sugary desserts.  When I hosted Easter, we had to do all of those rules + no eggs.  Which means salmon.  Also, my kids are really good 'pink fish' eaters.  So it's a win all the way around.

Ali Hedin | Clean Eating Lemon Pepper Salmon

There's a thing with salmon.  Buy wild salmon that's responsibly harvested.  Please.  Atlantic farm salmon does not taste like salmon.  In many cases it's irresponsibly farmed and poses a threat to wild fish populations.  Please buy wild.  Purchase at a responsible vendor.  

Ali Hedin | Clean Eating Lemon Pepper Salmon

LEMON PEPPER SALMON

serves 4

STEP 1

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and place cleaned salmon on top.  

 

STEP 2

Spread asparagus around the salmon on the baking sheet.  Drizzle everything with olive oil and season with salt & pepper.  Top the salmon with lemon slices.

 

STEP 3

Place in a preheated oven and bake 10-15 minutes until the salmon is cooked through.  Test it by placing a fork in the middle and separating it slightly.  

 

STEP 4

Serve on a platter while still warm.

2 pounds wild salmon

1 lemon, sliced

2 tablespoons olive oil

salt & pepper

1 large bunch asparagus

Ali Hedin | Clean Eating Lemon Pepper Salmon
Ali Hedin | Clean Eating Lemon Pepper Salmon

fast st. patrick's dinner | you just got lucky.
Ali Hedin | 10 minute Reuben Sandwich for St. Patrick's Day

A Reuben sandwich is possibly my favorite sandwich of all the sandwiches.  Seriously, could anything be better?  Any time they are on a menu, that's my order.  My mouth is watering right now just looking at the pictures.  I really really want a reuben right now.  

Good news.  They take 10 minutes to make - so I can have one right now and so can you.  It's the perfect "oops I forgot St. Patrick's Day" dinner or the "I was busy all day and didn't spend hours cooking corned beef" dinner.  Or, the "I love a reuben dinner." 

Ali Hedin | 10 minute Reuben Sandwich for St. Patrick's Day

REUBEN SANDWICH

serves 4

STEP 1

Combine together mayonnaise, ketchup, and lemon juice.  Let rest.

 

STEP 2

Butter one side of each piece of bread.  Spread the other side with Dijon mustard. 

 

STEP 3

Layer a slice of cheese on top of four slices of bread (on top of the Dijon).  Add pastrami equally divided amongst sandwiches.

 

STEP 4

Top pastrami with sauerkraut and another slice of cheese. 

 

STEP 5

Top cheese with remaining slices of bread and toast the sandwiches over medium heat in a skillet. 

 

STEP 6

Slice and serve with homemade Thousand Island dipping sauce.

1 lb sliced pastrami

8 slices rye bread

2 tbs butter

2 tbs Dijon mustard

1 cup Sauerkraut

8 slices Swiss cheese

½ cup mayonnaise

¼ cup ketchup

2 tbs lemon juice

Ali Hedin | 10 minute Reuben Sandwich for St. Patrick's Day
Ali Hedin | 10 minute Reuben Sandwich for St. Patrick's Day
Ali Hedin | Reuben Sandwich

sweet & savory popcorn snack mixes
Ali Hedin | Oscar Popcorn Snack Mixes
Ali Hedin | Oscar Popcorn Snack Mixes
Ali Hedin | Oscar Popcorn Snack Mixes

TACO POPCORN SNACK MIX

STEP 1

Preheat oven to 400 degrees.  

STEP 2

In a deep pan, mix together popcorn, pretzels, and goldfish crackers.  

STEP 3

Combine butter, spices, and hot sauce (to taste - spice it up!) and pour over the popcorn mixture. Toss to coat.

STEP 4

Bake 45 minutes stirring every 15 minutes. Remove from the oven and let cool.  Serve immediately or store in an airtight container up to one week. 

4 cups popcorn

3 cups pretzels

2 cups goldfish crackers

1/2 cup melted butter

2 tablespoons chili powder

2 teaspoons cumin

salt & pepper

hot sauce

Ali Hedin | Oscar Popcorn Snack Mixes
Ali Hedin | Oscar Popcorn Snack Mixes

CHOCOLATE PEANUT BUTTER POPCORN MIX

STEP 1

Preheat oven to 400 degrees. In a deep pan mix together popcorn, pretzels and 1 cup of the marshmallows.

STEP 2

Mix together butter, peanut butter, and brown sugar.  Pour over the popcorn mixture and mix to coat. 

STEP 3

Bake 45 minutes stirring every 15 minutes.   Remove from the oven and sprinkle with remaining marshmallow, whoppers, and chocolate chips.  Let cool.  Serve immediately or store in an airtight container up to one week

4 cups popcorn

2 cups pretzels

2 cups mini marshmallows

1/2 cup melted butter

1/2 cup peanut butter

1/4 cup brown sugar

1/4 cup mini chocolate chips

1 cup whoppers

Ali Hedin | Popcorn Snack Mix
Ali Hedin | Popcorn Snack Mix

SHOP THE PARTY


the envelope please... 20 minute miso salmon in parchment
Ali Hedin | Miso Fish in Parchment

You know when you are trying to come up with a dinner that's super impressive and people will think you are a really amazing chef when you make it?  This is it.  This is that dinner.  This is the one that people will be amazed at your cooking.  This is the dish that will make people you are really something special in the kitchen. 

And it takes 20 minutes.

Boom.

Ali Hedin | Miso Fish in Parchment

This week - these will be perfect for the Oscars.  Get it??  The envelope please...  it's an envelope for your dinner!  It's perfect.  

Here's the plan.  Assemble everything before anything starts.  Do it at like two in the afternoon.  Then it's ready in the fridge on a sheet pan.  When the red carpet show ends, there's a solid 5 minutes of ads before the real show.  Use that time to pop these into the oven.  Don't forget to set at timer.  You will lose track otherwise.  

Twenty minutes into the show - you know when they start doing a few tech awards and other things that are non-Denzel-related - that's when you can pull them out of the oven.

Ali Hedin | Miso Fish in Parchment

MISO SALMON IN PARCHEMENT

serves 4

STEP 1

Preheat oven to 350 degrees.  Rip off four pieces of parchment paper into twelve inch long pieces and fold them in half.  If your fish is in one big piece, slice it into four equal pieces and place them inside the fold of the parchment.  Set the fish filled parchment pieces on a baking sheet and set aside.

 

STEP 2

In a small bowl combine together miso, soy sauce, mirin, honey, ginger and garlic.  Rub the mixture across the top of each piece of salmon.  Divide scallions, bok choy, snow peas, and carrots evenly on top of each piece of salmon. 

 

STEP 3

Fold the top piece of parchment over the salmon and vegetables and roll the edge to seal the parchment together.  You want to capture as much steam inside as possible, so make sure there are no openings!

 

STEP 4

Pop the baking sheet in the oven and bake 15-20 minutes until fish is cooked through.  You’ll know it’s cooked fully when the fish is the same color pale pink all the way through.  Serve in the parchment

2 pounds wild caught salmon

2 tablespoons mellow miso paste

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon honey

1 tablespoon ginger, grated

1 clove garlic, grated

1 bunch scallions, whites and greens sliced

2 heads baby bok choy, sliced in quarters

2 cups snow peas

2 carrots, thinly sliced into matchsticks

Ali Hedin | Miso Fish in Parchment