Sunday, September 16, 2018

Grilled Chicken Variations

2 new marinades for grilled chicken I've tried and really liked!!

Overnight Version-

  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar (we used white balsamic)
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 small (or 2 large) garlic cloves, chopped
  • Juice of 1 lime
  • Large handful parsley, chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper, to taste
Spice Rub Version-
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of ground black pepper
  • 2 tablespoon of olive oil

Greek Turkey Meatball Gyro with Tzatziki

TURKEY MEATBALL:

  • 1 lb. ground turkey
  • 1/4 cup finely diced red onion
  • 2 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 cup chopped fresh spinach
  • salt & pepper to season
  • 2 tablespoons olive oil

TZATZIKI SAUCE:

  • 1/2 cup plain greek yogurt
  • 1/4 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry dill
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 4 whole wheat flatbreads

Instructions

  1. To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
  2. Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs).
  3. Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest.
  4. In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
  5. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.

Wednesday, September 12, 2018

SLOW COOKER FRENCH DIP SANDWICHES



Ingredients

  • 2 1/2 cups low-sodium beef broth
  • 1/4 cup low sodium soy sauce
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp honey
  • 3 lbs chuck roast
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil
  • 1 sprig fresh rosemary-1/4 tsp dried
  • 1 sprig fresh thyme-1/4 tsp dried
  • 1 large yellow onion, sliced
  • 6 cloves garlic, minced (2 Tbsp)
  • 6 Crusty hoagie buns (smaller ones) or 2 crusty baguettes cut into thirds
  • 3 Tbsp butter
  • 6 deli slices provolone or swiss cheese halved

Instructions

  1. In a bowl (or large liquid measuring cup used to measure broth), whisk together broth, soy sauce, Worcestershire and honey, set aside. 
  2. Heat olive oil in a large pot over medium-high heat. Dab both sides of roast dry with paper towels, season just lightly with salt and a fair amount of pepper.
  3. Sear roast in pot until browned on both sides, about 3 minutes per side. Transfer roast to a 5 to 7 quart slow cooker, while leaving oil in pot.
  4. Add onion and seasonings to pot and saute 3 minutes, add garlic and saute 30 seconds longer. 
  5. Remove pot from heat, pour beef broth mixture into pot and scrape any browned bits from the bottom. Pour mixture into slow cooker over roast. 
  6. Remove roast from slow cooker and transfer to a cutting board, while leaving behind onions. Shred roast with two forks while removing excess fat.
  7. If needed season broth and beef with a little salt, if you find it a little too salty for your liking add in a little water to broth mixture.
  8. Pour broth mixture in slow cooker through a fine mesh sieve into a bowl and discard mixture in sieve.
  9. Return roast to now empty slow cooker, toss with 1/3 cup of the strained broth mixture.
  10. For buns, heat oven to 350 degrees. Cut buns through the center, place buns cut side up on a rimmed baking sheet.
  11. Spread butter on each side then toast in preheated oven about 7 - 8 minutes, add cheese to one of of each bun and toast until melted, about 2 minutes longer. 
  12. Layer beef over rolls and top with remaining half. Serve warm with remaining broth for dipping.

Saturday, August 25, 2018

Perfect Peach Crumble


Ingredients

Filling:
  • 3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted;each peach halved and cut into 3/4-inch wedges (about 6-7 cups prepared peaches)
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Pinch salt
  • Pinch ground cinnamon
  • Pinch ground nutmeg
Topping:
  • 1 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar, plus 1 tablespoon (divided)
  • 1/4 cup packed brown sugar (light or dark)
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla
  • 6 tablespoons unsalted butter , cut into 6 pieces, softened
  • 1/2 cup pecans


Instructions

  1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
  2. FOR FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice*. Toss juice mixture with peaches and transfer to 8-inch-square or 9 inch greased pie plate.
  3. TOPPING: While peaches are draining, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top. Pulse to combine mixture. Add butter and half of nuts; process until mixture clumps together about 30 seconds, pausing halfway through to scrape down sides of work bowl. Sprinkle remaining nuts over mixture and combine. Transfer mixture to parchment-lined baking sheet and spread into even layer. Bake on middle rack until lightly browned and firm, 18 to 22 minutes. Remove from oven and break into chunks. Set aside. You can do this early in the day or the day before and store in a sealed bag or plastic container until ready to use.
  4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper, slide topping over peaches or scoop up by handfuls and distribute over peaches, breaking up any large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Serve warm with vanilla ice cream or whipping cream.

Wednesday, August 22, 2018

Zucchini Grilled Cheese Sandwich



INGREDIENTS
2 c. grated zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
2 c. shredded Cheddar

DIRECTIONS
Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
Repeat with remaining ingredients. Serve immediately.

Best Zucchini Bread

Ingredients
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil you can substitute applesauce for 1/2 the oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups grated zucchini you can add a little more, I always do!
  • 1 cup chopped walnuts -optional
Instructions
  1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the creamed mixture and beat well.
  5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

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