Friday, June 21, 2019

Sunday Dinner June 23, 2019

On the Menu






Barbecue Chicken Pizza Stuffed Chicken Breast
Serves:  4

Ingredients
4 boneless skinless chicken breasts
½ teaspoon sea salt
½ teaspoon crush red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon paprika  
 8 ounces fresh mozzarella cheese, shredded  
1 bunch fresh basil, chopped
1 red onion, sliced, thin  
1 cup of Barbecue Sauce

Method
Wash and pat dry the chicken with a paper tower.
Mix together the salt, pepper, granulated garlic, granulated onion and paprika. Sprinkle season generously over the chicken breast, cover and let it marinade three hours or overnight in the seasoning.
Meanwhile, preheat grill to high heat.  Using a grill pan, grill onions for 10 minutes, stirring occasionally. Remove onions and allow them to cool for 5 minutes. 
Mix onions, cheese, chopped basil and ½ cup of barbecue sauce in a bowl. 
Butterfly (slice open) chicken and pound flat with the flat side of a mallet
Spread the barbecue cheese mixture on the chicken breasts. 
Fold/roll up chicken breasts and secure with tooth picks to hold mixture in while grilling.  Grill over high heat until cooked to 165 degrees, about 5-8 minutes per side. 
Spread the remaining barbecue sauce over chicken during the last 3-5 minutes of cooking. 
Let rest 5 minutes before serving.
Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water

Method 
   For the Pasta


In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.

Cover pot, turn off the burner and let the pasta sit covered and undisturbed  for the amount of cooking time stated on the package.

Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large bowl.  While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
   For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil.  When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegar and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes. 
Arugula Salad
6 – 8 Servings
Ingredients
1 ½ pounds arugula/spinach
½ cup pine nuts
½ cup grated Parmesan cheese [not the stuff in the green can]

Method
In a large bowl, toss the arugula, pine nuts and Parmesan cheese until combined.
Just prior to serving add the dressing and mix thoroughly. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.



 

Tomato Relish








Tomato Relish
Ingredients
3 Roma tomatoes, diced or cherry tomatoes, halved
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Chipotle Burger with Tomato Relish


Chipotle Burger with Tomato Relish

12 Servings 

Ingredients

3 lbs ground beef or turkey1

1 - 3 Chipotle chilies in adobo sauce, chopped fine

1 tablespoon adobo sauce

2 teaspoons sea salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 teaspoons ground cumin



Instructions

Mix all ingredients thoroughly.

Divide the meat into 4 ounce portions.

Form each portion loosely into a ½ inch-thick burger. 

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.

Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.

Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.

Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.


1 Add seasoning to ground turkey 24 hours prior to cooking



Tomato Relish

Ingredients

3 Roma tomatoes, diced or cherry tomatoes, halved

¼ red onion, minced

3 tablespoons chopped fresh cilantro

¼ jalapeno pepper, seeded and minced

½ lime, juiced

1 clove garlic, minced

¼ teaspoon granulated garlic

¼ teaspoon ground cumin

½ teaspoon sea salt

freshly ground black pepper to taste



Method

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 




Sweet Potatoes with Avocado and Dill

Sweet Potatoes with Avocado and Dill
4 Servings
Ingredients
4 Sweet Potatoes
1 avocado
1 tablespoon fresh dill, chopped
¼ cup scallions, chopped
juice of ½ lime
½ teaspoon sea salt
freshly ground pepper to taste 
 Method
Preheat oven to 400 degrees F 
Prick potatoes with a folk and place on a baking sheet. Place in a preheated oven and bake until potatoes are tender.
Remove the avocado pit and scoop the flesh into as a bowl. Add the dill, scallion, lime juice, sea salt and freshly ground pepper. Mix with a folk while mashing the until all ingredients are well combined.
Cut open the potatoes and top with the avocado.

Chili Lime Avocados

Chili Lime Avocados
6 Servings
Ingredients
¼ cup extra virgin olive oil
Juice of 1 lime
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cayenne/chili pepper
3 avocados
Method
In a small bowl whisk together the olive oil, lime juice and seasonings.
Cut the avocados in half, remove the pits and skin. Brush the avocado halves with the oil and lime mixture making sure all areas are thoroughly covered. Grill all sides over medium high heat until grill marks appear, about 3 minutes.

Saturday, June 15, 2019

Sunday Dinner June 16, 2016

On the Menu




 What’s dis here Chicken
4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks
Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. 
 
 
Curried Cabbage and Tomatoes
6 Servings
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 medium pepper, sliced
3 - 6 garlic cloves, sliced
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste

Method
In a large sauté pan, heat the olive oil, add the onions and peppers and sauté until onions are translucent.  Add the sliced garlic and tomatoes and continue to sauté until tomatoes are wilted.  Add the cabbage and seasoning mix thoroughly, reduce heat to low and cover. Cook for 15 - 20 minutes. remove from heat and remove the lid if the cabbage is cooked to your desired tenderness.  If not keep the lid on so that it can continue to cook.
 
 
Cilantro Lime Grilled Yams
 8 Servings

Ingredients:
4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro

Instructions:
Parcook the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.
 
 
 Orzo Gorgonzola Salad with a Hint of Mint

8 - 10 Servings
Ingredients
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Method
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy.  



  Strawberry Lemonade
Yields 1 Gallon
Ingredients:
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.

Instructions:
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.
 

Curried Cabbage and Tomatoes

Curried Cabbage and Tomatoes
6 Servings

Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 medium pepper, sliced
3 - 6 garlic cloves, sliced
2 tomatoes, diced
1 medium cabbage, shredded
1 tablespoon curry powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
freshly ground pepper to taste

Method
In a large sauté pan, heat the olive oil, add the onions and peppers and sauté until onions are translucent.  Add the sliced garlic and tomatoes and continue to sauté until tomatoes are wilted.  Add the cabbage and seasoning mix thoroughly, reduce heat to low and cover. Cook for 15 - 20 minutes. remove from heat and remove the lid if the cabbage is cooked to your desired tenderness.  If not keep the lid on so that it can continue to cook.