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Grilled Lemon and Herb Marinated Kabobs…..

Posted by on June 6, 2011

Often times you’ll see kabobs with meat/chicken, onion, and tomatoes, etc.  I’ve never cooked kabobs this way as none of these items have the same cooking time.  By the time the meat is done, the tomatoes are falling off the skewer and into the fire and the onions are undercooked.  Cook each individual item on it’s own skewer.  I recommend cooking  onions and mushrooms on metal skewers as bamboo even after soaking can char and break apart.  If you are using bamboo skewers be sure to soak them in water for 45-60 minutes.  This will prevent them from burning up too quickly on the grill.

This is one of my favorite ways to enjoy boneless, skinless chicken breast.  I’ve actually become very fond of boneless skinless thighs as a less expensive and extremely flavorful alternative.  Marinade the chicken in this simple marinade for about an hour, skewer, and grill.  They cook in 12-15 minutes.  Serve with simple rice pilaf or oven roasted dijon potatoes  and a grilled vegetable salad (recipe below).

Grilled Lemon and Herb Marinated Kabobs

2 lbs. boneless and skinless chicken breast or thighs, trimmed of fat and cut into bite size pieces
1/3 cup fresh or bottled lemon juice
1/4 cup olive oil
3 tablespoons honey
3 large cloves fresh garlic, crushed
2 teaspoons dried oregano or one tablespoon fresh chopped
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon black pepper

1)  Trim the chicken pieces of any fat and cut into bite size pieces.  Put into a medium size bowl that has a lid.
2)  Mix all marinade ingredients together and whisk to blend.  Pour half of the marinade over the chicken, cover and refrigerate for about an hour.  Refrigerate the remaining marinade as well.  If you’re using bamboo skewers, soak in water until you’re ready to skewer chicken.
3)  Preheat grill.   Remove chicken from the refrigerator and skewer.  Place the kabobs on the grill.  Resist turning them too soon, you want nice grill marks on the chicken before you turn.  Cook for 12-15 minutes or until juices run clear.
4)  Place the kabobs on a platter and cover with foil.  Microwave the remaining refrigerated marinade for 20-30 seconds to take off the chill.  Spoon over the chicken before serving.  Makes 8-10 kabobs.

Filed Under: Grilling, Poultry, Uncategorized | Tagged: Tagged With:

Grilled Vegetable Salad with Balsamic Vinaigrette…..

Posted by on June 4, 2011

This is an absolutely beautiful salad made with readily available  fresh summer produce.  Simply season with olive oil, salt, and pepper.  Grill and add a drizzle of balsamic vinaigrette.  Serve with anything from grilled Italian sausage to a simple cheese and garlic pasta.  You could top with some fresh shaved pecorino romano cheese or bleu cheese crumbles.  Try chopping the vegetables into 1/2″ pieces and serve on top of crusty grilled italian bread, delish!

Balsamic vinaigrette

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves fresh garlic, crushed
1 teaspoon dried oregano
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1)  Whisk all of the vinaigrette ingredients together in a small bowl.  Refrigerate immediatley unless you’ll be using right away.

For the salad:

8 ounces white mushrooms
2 small zuchinni squash, cut lenthwise into quarters
2 small yellow squash, cut lenthwise into quarters
1 large red onion, sliced into three large slices
1 small red, yellow, and orange pepper
2 tablespoons olive oil
3-4 pinches salt
2 pinches black pepper

1)  In a small bowl, add the mushrooms and a tablespoon of the vinaigrette.  Toss to coat and allow to marinate for 10-15 minutes, continue to toss to coat.  Skewer and place on a platter.
2)  For the onion, drizzle a little olive oil on each slice and season with salt and pepper.  Drizzle the rest of the vegetables with olive oil, season with salt and pepper.  Toss to coat. 
3)  Grill over medium-high heat.  The vegetables will vary in cooking time.  The onions will take the longest, followed by the peppers and the mushrooms.  The squash will cook relatively quick.    The vegetables should all have nice grill marks.  Remove from the grill and slice the squash into bit size pieces on the diagonal.  Do the same for the peppers.  Slice the onion slices and the mushrooms into quarters.  Toss into a medium size mixing bowl.  Drizzle the vinaigrette over the vegetables and gently toss to coat.  Serve or refrigerate immediately.

Filed Under: Grilling, Salads and Salad Dressings, Side Dishes, Vegetarian | Tagged:

Crispy Oven Fried Chicken, a Video!

Posted by on May 28, 2011

Take a look at this new video on an old favorite of mine!  Oven Fried Chicken.  This is the simplest chicken ever and will soon become one of your family favorites. 

Have a wonderful holiday weekend!

Angie

Filed Under: Poultry | Tagged:

Scratch Whole Grain Biscuits, A Video!

Posted by on May 26, 2011

 

Hurray!  Scot Mc Intosh, you’re the best!

Check out our latest video for Homemade Whole Grain Biscuits!  Simple and delicious!

Whole Grain Biscuits
1 1/4 cup all purpose flour
1/2 cup whole wheat flour
¼ cup wheat germ
2 teaspoons sugar
1 teaspoon salt
4 teaspoons baking powder
½ cup cold butter cut into ½” cubes
½ cup plain non fat or low fat yogurt
½ cup milk
1 egg
2 tablespoons milk
1) Preheat the oven to 375’.
2) Into a medium size mixing bowl, add flour through baking powder.
3) Add cubed butter and combine using your hands or a pastry blender until the flour resembles cornmeal.
4) Whisk the yogurt and the milk together in measuring cup. Make a well in the center of the flour
mixture. Add the yogurt/milk mixture all at once.
5) Mix with a fork until most of the dry ingredients are moistened. Dump onto counter top. With your hands, knead 3-4 times into a ball. Roll out to ½” to ¾”. Using a 3” biscuit cutter, but out as many biscuits as you can. Place about ½” apart onto an ungreased cookie sheet.
6) Beat the egg with the milk. Using a pastry brush, coat each biscuit top. Place into the preheated oven for 12-14 minutes. Serve immediately with butter and honey. YUMMY!

 

 

Filed Under: Breads & Muffins | Tagged:

Parsley Pesto and Cheese Tortellini Salad with Toasted Pine Nuts…..

Posted by on May 20, 2011

This beautiful salad is a step above any other pasta salad.  I’ve made my own pesto, but feel free to buy it if you’re in a time pinch.   I’ve taken a short cut in my salad by buying my roasted peppers from the deli.  Refrigerate immediatelly.  Reserve a cup of pasta water before draining to add to the salad for moisture if neccessary after refrigeration.  Be sure to refrigerate the pasta water as well.

Here we go….

Start by toasting the pine nuts.  Spread over a cookie sheet and toast in 325′ oven for 8-12 minutes.  Keep an eye on them, they can burn easily.  Remove from oven, set aside.

Cook the tortellini according to package directions, drain and rinse.  Place in a large mixing bowl.

Add the roasted red peppers…

Add the fresh basil….

Add the toasted pine nuts, reserving about a tablespoon for garnish at the end.

Add the pesto…gently mix until all ingredients are well coated.  Place salad in a pretty serving dish and top with reserved pine nuts and a sprig of fresh basil.  Enjoy!

Pesto Tortellini Salad

 For the pesto:

 1 large bunch fresh parsley, rinsed and drained
2 cloves fresh garlic
1 tablespoon lemon juice
2-3 tablespoons olive oil
¼ cup toasted walnuts
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper

 For the salad:

1 lb. cheese tortellini
1 cup pasta water
1 cup roasted red peppers, sliced into thin strips
1 small bunch fresh basil, sliced into fine strips
1/3 cup pine nuts, toasted (325’ for 8-11 minutes) Reserve one tablespoon for garnish

 1)  Place all of the pesto ingredients into a blender or food processor and blend until you have a nice smooth consistency.
2)  Cook the pasta according to package instructions.  Reserve 1 cup of pasta water.  Drain and rinse.
3)  Place pasta into a large mixing bowl.  Add the roasted red peppers, fresh basil, pine nuts, and about ¼ cup of pasta water.    Mix gently to coat all ingredients with pesto. 
4)  Place into a pretty serving bowl and garnish with 1 tablespoon pine nuts and a sprig of basil.  Refrigerate immediately when you’re done serving.

 *If you’ll be making this salad ahead of time, reserve the 1 cup of pasta water in the refrigerator.  Before serving if the salad seems like it needs more moisture, add a splash at a time and gently mix to moisten.

Filed Under: Salads and Salad Dressings, Side Dishes | Tagged:

Barbecue Meatloaf Over Texas Toast with Bush’s Original Baked Beans…..

Posted by on May 17, 2011

These individual meatloaves are extremely tender and delicious.  Serve over a piece of grilled Texas toast and perfectly seasoned Bush’s Original Baked Beans….this is the perfect summer supper!

Here we go…

We begin with the basics, minced onions, celery, and carrots.  This will add moisture and flavor.

The ingredients in this recipe are very uncomplicated.  We’ll need some olive oil, fresh minced garlic, salt, and pepper.

Into a hot pan over medium heat add the olive oil, onions, celery, and carrots.  Cook for about 9 minutes or until soft, stir often.  Add the garlic and cook another minute or two.  Remove from heat and cool.  Preheat oven to 350′.

We’ll need bread crumbs.  I save the bread ends and put them in the food processor for a whirl.

I use Sweet Baby Ray’s Barbecue sauce, but you can use your favorite.  This will go into the meatloaf, you’ll need additional for basting while grilling.

We’ll need 1 lb. each lean ground beef and ground turkey.

Into a large mixing bowl, add the bread crumbs….

Add water, this will add extra moisture as well.

And eggs.  Mix well.

To the large mixing bowl, add the meats, the cooled vegetables, salt, pepper, and barbecue sauce.  Mix well with clean hands and divide into 8 equal flat and oval shaped patties.  Place on non stick foil lined cookie sheet or regular foil coated with cooking spray.

Bake for 25 minutes. 

They should look like this.  Cool for about 5 mintues and remove the loaves from the pan, removing any residual cooking residue.

Preheat the grill.

Oh, how rude of me.  Allow me to introduce you to my new grill, Wendy Weber.  Isn’t she beautiful????

Place the meatloaves on the grill over medium heat.  After a couple of minutes, give a quarter turn.  Give a turn after a couple of more minutes.  Baste with barbecue sauce.   Watch carefully as the barbecue sauce can easily burn.

Remove the meatloaves from the grill. 

Toast the thick and lightly buttered Texas Toast.  Serve the meatloaves on top of the toasted bread with extra barbecue sauce. 

Individual Barbecue Meatloaves with Texas Toast and Bush’s Original Baked Beans

2 tablespoons olive oil
¾ cup minced onion
½ cup minced celery
¼ cup minced and peeled carrot
2 large cloves garlic, minced
1 ½ cups bread crumbs
1 cup water
2 eggs
1 lb. 93% lean ground turkey
1 lb. 90% lean ground beef
½ teaspoons salt
¼ teaspoon pepper
1 ½ cup Sweet Baby Ray’s BBQ sauce or your favorite
Texas toast, lightly buttered on both sides, optional

1) Heat a medium size skillet over medium heat until hot. Add olive oil, onion, celery, and carrot. Cook until vegetables are tender, about 9 minutes. Add garlic, cook an additional minute. Remove from heat to cool.
2) Preheat oven to 350’. Non stick foil line a cookie sheet.
3) Add the bread crumbs to a large mixing bowl. Add water and eggs, mix well. Add the ground meats, salt and pepper, ½ cup barbecue sauce, and cooled onion mixture. Mix well with meticulously clean hands. Shape into 8 flat, oval patties and place on prepared cookie sheet. (the meat will be extremely soft) Bake for 25 minutes. Remove from oven and cool for 5 minutes.
4) Preheat the grill. Place on the grill over medium heat for 4 minutes, give a quarter turn, cook another 4 minutes. Turn loaves and baste with barbecue sauce. After a couple of minutes, turn one last time and baste with barbecue sauce. Grill the Texas toast for a couple of minutes per side until it is toasted. Serve meatloaf on top of grilled bread with extra barbecue sauce. Enjoy with Bush’s Original Baked Beans, DE-LISH!

Filed Under: Grilling, Meats | Tagged:

Artichoke and Fresh Mozzarella Salad…..

Posted by on May 15, 2011

This is a very simple and fresh spring/summer salad.  I use canned artichoke hearts drained well and cut into halves or you can buy them quartered.  What’s not to love about fresh mozzarella?  You can buy it in many different sizes.  This one is about the size of a cherry tomato.  Simply put all of the salad ingredients into a large bowl and mix…SO EASY, SO ELEGANT!

We’ve got canned artichokes, fresh mozzarella balls (Ciliegine) , a diced and seeded red pepper, fresh finely chopped chives, fresh parsley, olive oil, crushed garlic, salt and pepper, and a splash of balsamic vinegar.  That’s it! (I use chives for a gentle onion flavor.  Raw onions can easily overpower this salad.  I like to taste the mild flavor of the cheese with the fresh herbs…so good!)

These whole milk mozzarella balls come in many sizes for various uses.   When you purchase them from a deli, they’ll weigh just the mozzarella balls first and ask you if you want water.  Go ahead and have them cover them with the mozzarella liquid, they’ll stay moist in the refrigerator before you use them.  Use within a week.

1)  Ovolini-about 1.50 ounce.  About the size of an egg.  Great for slicing and putting into salads or on pizza with fresh basil.
2)  Ciliegine-about 1/3 to 1/2 ounce size.  They’re about the size of a cherry tomato.  Great marinated and make for beautiful appetizers skewered with tomatoes and basil.
3)  Pearle-about .14 ounce.  They’re the size of a large pearl.  Fabulous in salads.

Artichoke and Fresh Mozzarella Salad

4 cans of drained and halved or quartered artichokes
1 pound of mozzarella balls
1 medium red bell pepper, seeded and diced
1/2 cup thinly sliced fresh chives
1/2 cup chopped fresh parsley
1 large clove fresh garlic, crushed
2 tablespoons of olive oil-love first cold pressed, more robust olive flavor, great in salads.  Very green in color:-)
2 pinches of kosher salt, or to your taste
1 pinch of black pepper, or to your taste
1 tablespoon balsamic vinegar

Place artichokes through garlic in a large bowl.  Add the olive oil, salt, and pepper.  Gently toss to coat.   (You do this so that the olive oil, salt and pepper coats and seasons the salad ingredients)  Add the vinegar and gently toss.  Serve immediately or refrigerate until you’re ready to serve.  Makes about eight 3/4 cup servings.  Enjoy!

Filed Under: Salads and Salad Dressings, Vegetarian | Tagged:

Orzo Pasta Salad with Roasted Garlic Vinaigrette…..

Posted by on May 13, 2011

The roasted garlic dressing makes this salad over the top delicious!  I used orzo pasta that was pretty tiny, just be sure that you have a colander that the pasta won’t go through when draining.  Always reserve a good amount of pasta water for moisture if needed.  This is especially important if making pasta salads ahead of time.  Pasta tends to soak up excess moisture sometimes leaving the pasta a bit dry.  Simply pour small amounts of the pasta water into the salad and mix well until you get a moist consistency.  Pasta water is much more “waistline” friendly than extra oil.

We’ll start with the dressing…..

Into a small sauce pan, add 3/4 cup of olive oil and 6 large cloves of garlic cut in half or smaller so that the olive oil covers them.  Place over very low heat and watch carefully.  Cook only until the garlic is slightly browned and soft, about 35-45 minutes.  Pour the cooked garlic/oil right into the blender.  Allow to cool for 15 minutes.  Add 1/4 cup of red wine vinegar and blend.  Place in refrigerator until you’re ready to assemble the salad.

Cook the pasta according to package directions. 

Reserve a couple of cups of pasta water.  Be sure to refrigerate the pasta water.  Drain, rinse, and drain well.   Place the pasta into a large mixing bowl.

Add the halved kalamata olives, halved grape tomatoes, feta, fresh basil, and the dressing to the orzo.  Mix well.

Season with a couple of pinches of kosher salt, a pinch of black pepper, and a tablespoon of dried oregano.  Mix well.  Serve immediately or refrigerate until ready to serve.

Orzo Pasta Salad with Roasted Garlic Vinaigrette
 
 For the dressing: 
¾ cup olive oil
¼ cup red wine vinegar
6 large cloves fresh garlic halved
 
Salad Ingredients:
 
1 pound cooked orzo pasta, 2 cups pasta water reserved
8 ounces crumbled feta cheese
1 cup kalamata olives, halved
2 pints grape tomatoes, halved
1 large bunch fresh basil, thinly sliced
1 tablespoon dried oregano
2 pinches kosher salt or to taste
1 pinch black pepper or to taste
1) Place the oil in a small sauce pan and add the fresh sliced garlic. Place over low heat. You want to see small bubbles and to know it’s cooking. Do not over brown. Pour into blender, cool for 15 minutes. Add the red wine vinegar and give it a whirl until well blended. Refrigerate if you’re not mixing the salad right away.
2) Cook the pasta according to package directions. Before draining, reserve a couple of cups of water. Drain pasta and rinse. Drain well. Add to large mixing bowl.
3) Add the rest of the salad ingredients to the bowl. Pour the dressing over the salad and mix well. Serve immediately or refrigerate until ready to serve.

*If you’re serving the pasta after refrigeration, add pasta water a small amount at a time to moisten.

Filed Under: Salads and Salad Dressings, Side Dishes, Vegetarian | Tagged:

Spicy Sauteed Rapini with Garbanzo Beans, Olive Oil and Garlic…..

Posted by on May 12, 2011

Rapini is also known as Italian broccoli.  It’s a little bitter and requires blanching.  Blanching is quick, partial cooking and then immediately plunged into cold water to stop the cooking.  This removes the bitterness of the vegetable.  It is now ready for a quick saute with lots of garlic and red pepper flakes.  Add to hot linguine and top with fresh grated Parmesan and you have a delicious vegetarian main dish.  I’ve added garbanzo beans, omit if you wish.  

Here we go…

Start by putting a very large pot of water on the stove to boil.  Add a teaspoon of salt.

Rapini somewhat resembles broccoli but is actually in the turnip family.  It’s very leafy and has broccoli like crowns throughout. 

Trim about an inch off the bottom.

Chop the rapini in 1″ increments.

Soak the chopped rapini in cold water for about 5 minutes.  Drain.

Add the chopped and cleaned rapini to the salted boiling water.   Fill a large bowl with cold water and add a hand full of ice cubes.  Allow to cook for about 3 minutes.

Using a slotted spoon, remove the blanched rapini from the pot right into the bowl of cold water.

Drain well.

Now for the seasonings.  You’ll need some olive oil, a couple of cloves of fresh garlic, red pepper flakes, and kosher salt. 

You’ll also need a can of garbanzo beans, drained and rinsed.  Heat a large skillet over medium-high heat.

Add the olive oil, red pepper flakes, and fresh garlic to the hot skillet.  Saute for a couple of minutes.

Add the drained rapini.  Season with kosher salt.  Saute for about 3 minutes.

Add the garbanzo beans and cook another 3-4 minutes.  Serve immediately with a wedge of fresh lemon.  Healthy and delicious!

Spicy Rapini with Olive Oil and Garlic

1 bunch fresh rapini
1 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
2 large cloves garlic, sliced
1 14 ounce can garbanzo beans, drained and rinsed
1-2 pinches of kosher salt

1)  Trim an inch off of the bottom of the rapini.  Put a large pot of water to boil on the stove, add 1 teaspoon of salt.
2)  Chop the rappini in one inch increments.  Submerge in cold water to soak and clean.  Drain.
3)  Add cleaned rapini to the boiling water.  Cook about 3 minutes.  While rapini is cooking, fill a large bowl with cold water and a handful of ice cubes.
4)  When rapini is done, remove with a slotted spoon and put into the ice water.  Drain well.
5)  Heat a large skillet over medium-high heat.  Add olive oil, garlic, and red pepper flakes cook for a couple of minutes.  Add rapini and cook for about 3 minutes.  Add drained garbanzo beans and cook for an additiona 3 minutes.  Enjoy immediately.

Filed Under: Side Dishes | Tagged: Tagged With:

Oven Roasted Dijon Potatoes….

Posted by on April 27, 2011

These remind me of my Mom’s pan fried potatoes kicked up a bit.   Enjoy these crispy oven roasted potatoes with Grilled Pork Tenderloin with Apricot Glaze, a perfect flavor combination.  All ingredients go into a bowl and get tossed together, then into the oven, super easy.

Here we go…..

Preheat oven to 375′.  Cut about 2 pounds of red potatoes into bite size pieces and place in a large mixing bowl.  Add 1/2 teaspoon of dried thyme.

Add 1 tablespoon of dijon mustard….

Add 1/2 teaspoon granulated garlic powder….

Add 1 tablespoon olive oil.

Add 1/2 teaspoon salt and about 5 grinds of fresh ground pepper.  Toss to thoroughly coat.  Place on a non stick foil lined cookie sheet, try not to crowd.  Bake for 35-40 minutes or until nicely browned.  Give the potatoes a turn after about 20 minutes of baking.  Serve immediately.

Oven Roasted Dijon Potatoes

2 lbs. red potatoes cut into bite size pieces
1/2 teaspoon dried thyme
1 tablespoon dijon mustard
1/2 teaspoon granulated garlic powder
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

1)  Preheat oven to 375′.  Non stick foil line a cookie sheet, set aside.

2)  Place cut potatoes, thyme, dijon mustard, garlic powder, olive oil, salt, and black pepper into a large mixing bowl.  Toss to thoroughly coat.  Spread over the foil lined cookie sheet.  Place in the oven.  After 20 minutes, give them a turn.  Bake another 20 minutes or until nicely browned.  Serve immediately.

Filed Under: Side Dishes, Uncategorized | Tagged: Tagged With: ,
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