Found this recipe today for shish kabob marinade. The original recipe uses lamb but I used beef. Pretty darn good! And reasonably low cal and healthy. This will be a new staple since I need to lose some weight!
Serves 8
Ingredients:
* 2 tablespoons olive oil
* 1/2 cup chicken broth
* 1/4 cup orange juice
* 1 lemons, juice of
* 1 teaspoon chopped garlic
* 1/4 teaspoon salt
* 1/2 teaspoon rosemary
* 1/4 teaspoon black pepper
* 2 lbs lean lamb, cut into 1-inch cubes
* 24 cherry tomatoes
* 24 mushrooms
* 24 large small onion
Directions:
1. 1 Combine oil, broth, orange juice, lemon juice, garlic, salt, rosemary, and pepper.
2. 2 Pour over lamb, tomatoes, mushrooms, and onions.
3. 3 Marinate in refrigerator several hours or overnight.
4. 4 Assemble separate skewers of lamb, onions, mushrooms, and tomatoes.
5. 5 Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember, lamb and onions take longer to cook than mushrooms and tomatoes.
Saturday, July 24, 2010
Tapas Party
I am swiping the entire menu from today's episode of Five-Ingredient Fix. THIS is my idea of the perfect meal. It is supposed to be party food, but I can see adding a lovely, fresh salad to this and having a beautiful, romantic dinner for two. Any guy who fixed this for me for dinner would have a hard time getting rid of me :)
Spicy Baked Chick Peas
Ingredients
* 2 (15-ounce) cans chickpeas
* 2 tablespoons olive oil
* 1 teaspoon Spanish smoked paprika
* 1 teaspoon ground cumin
* Pinch cayenne pepper, or to taste
* Kosher salt
Directions
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
Baked Fresh Ricotta with Olives
Ingredients
* 1 1/2 cups fresh whole milk ricotta
* 2 eggs
* Kosher salt and freshly cracked black pepper
* 1 orange, zested
* 1 cup pitted mixed olives in oil
* 1 large baguette, sliced
Directions
Preheat the oven to 375 degrees F.
Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!
Rioja Steamed Mussels with Chorizo
Ingredients
* 1 pound fresh chorizo, casings removed, crumbled
* 1 very large Spanish onion, sliced
* Kosher salt and freshly cracked black pepper
* 2 pounds black mussels, cleaned and bearded
* 1 bottle Rioja or other dry red wine
* 1/2 cup coarsely chopped flat-leaf parsley
Directions
Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.
Plum Sangria
* Ice
* 1/2 bottle Spanish white wine
* 3 plums, 2 blended and strained for puree, 1 sliced
* 1 teaspoon crystallized ginger simple syrup
* Fresh mint sprigs
* 1/2 cup seltzer
Directions
In a large pitcher with ice, add the wine, plum puree, simple syrup and 1 sprig of mint. Muddle the mint around a little bit, then add some of the plum slices and seltzer. Pour into serving glasses and garnish with plum slices and mint sprigs.
Spicy Baked Chick Peas
Ingredients
* 2 (15-ounce) cans chickpeas
* 2 tablespoons olive oil
* 1 teaspoon Spanish smoked paprika
* 1 teaspoon ground cumin
* Pinch cayenne pepper, or to taste
* Kosher salt
Directions
Preheat the oven to 400 degrees F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
Baked Fresh Ricotta with Olives
Ingredients
* 1 1/2 cups fresh whole milk ricotta
* 2 eggs
* Kosher salt and freshly cracked black pepper
* 1 orange, zested
* 1 cup pitted mixed olives in oil
* 1 large baguette, sliced
Directions
Preheat the oven to 375 degrees F.
Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove the excess liquid. Transfer the cheese to a bowl and add the eggs, salt and pepper, to taste and the orange zest. Stir until well combined. Transfer the mixture to an 8-ounce shallow baking and serving dish and put on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand 5 minutes before serving. Serve warm with olives and baguette or your favorite bread and enjoy!
Rioja Steamed Mussels with Chorizo
Ingredients
* 1 pound fresh chorizo, casings removed, crumbled
* 1 very large Spanish onion, sliced
* Kosher salt and freshly cracked black pepper
* 2 pounds black mussels, cleaned and bearded
* 1 bottle Rioja or other dry red wine
* 1/2 cup coarsely chopped flat-leaf parsley
Directions
Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.
Plum Sangria
* Ice
* 1/2 bottle Spanish white wine
* 3 plums, 2 blended and strained for puree, 1 sliced
* 1 teaspoon crystallized ginger simple syrup
* Fresh mint sprigs
* 1/2 cup seltzer
Directions
In a large pitcher with ice, add the wine, plum puree, simple syrup and 1 sprig of mint. Muddle the mint around a little bit, then add some of the plum slices and seltzer. Pour into serving glasses and garnish with plum slices and mint sprigs.
Friday, July 9, 2010
Nopales Con Pollo
I just love nopales. This one is really good!
Nopales Con Pollo
Ingredients
* 3 Boneless skinless chicken breasts
* 1/2 tablespoon seasoned salt and a dash of pepper
* 8 Small tomatillos
* 1/2 White onion-sliced
* 2 Garlic cloves-diced
* 2 jalapenos-Seed and cut in half
* 1 Chicken Bouillon cube
* 2 Tablespoons Vegetable oil for frying
* 1/4 Teaspoon cumin
* 1/4 Jalapeno salt
* 1/4 Mexican oregano
* 15 Oz jar nopales (cactus) drained and rinsed
* 1 tablespoon corn starch mixed with 2 tablespoons warm water.
* Salt and pepper to taste
Directions
1. Dice chicken into small peices. Place in stock pot and cover with water. Add, salt,bayleaf and pepper. Let boil until chicken is tender, about 30 minutes. Once tender remove chicken from pot with slotted spoon and set aside (go to step 2). Drain all water from pot except about 1 cup. In remaining 1 cup of water add tomatillos, onion, jalapeno, galic. Boil them until tomatillos are golden brown.
2. Heat oil in skillet. Using a slotted spoon remove chicken and add to oil. Fry chicken until golden brown on all sides. Set aside.
3. Once tomatillos are brown add everything to blender (including water). Blend until smooth. Pour back into stock pot, add chicken in also. Add the cumin, jalapeno salt, oregano. Bring to boil. Once mixture is boiling prepare corn starch and water. Slowly stir the corn starch mixture into pot. This will help it thicken (if it's thick enough then you may skip this step).
4. Drain and rinse nopales. Add nopales to stock pot also. Boil for about 15-20 minutes.
5. Serve with rice and tostados.
Nopales Con Pollo
Ingredients
* 3 Boneless skinless chicken breasts
* 1/2 tablespoon seasoned salt and a dash of pepper
* 8 Small tomatillos
* 1/2 White onion-sliced
* 2 Garlic cloves-diced
* 2 jalapenos-Seed and cut in half
* 1 Chicken Bouillon cube
* 2 Tablespoons Vegetable oil for frying
* 1/4 Teaspoon cumin
* 1/4 Jalapeno salt
* 1/4 Mexican oregano
* 15 Oz jar nopales (cactus) drained and rinsed
* 1 tablespoon corn starch mixed with 2 tablespoons warm water.
* Salt and pepper to taste
Directions
1. Dice chicken into small peices. Place in stock pot and cover with water. Add, salt,bayleaf and pepper. Let boil until chicken is tender, about 30 minutes. Once tender remove chicken from pot with slotted spoon and set aside (go to step 2). Drain all water from pot except about 1 cup. In remaining 1 cup of water add tomatillos, onion, jalapeno, galic. Boil them until tomatillos are golden brown.
2. Heat oil in skillet. Using a slotted spoon remove chicken and add to oil. Fry chicken until golden brown on all sides. Set aside.
3. Once tomatillos are brown add everything to blender (including water). Blend until smooth. Pour back into stock pot, add chicken in also. Add the cumin, jalapeno salt, oregano. Bring to boil. Once mixture is boiling prepare corn starch and water. Slowly stir the corn starch mixture into pot. This will help it thicken (if it's thick enough then you may skip this step).
4. Drain and rinse nopales. Add nopales to stock pot also. Boil for about 15-20 minutes.
5. Serve with rice and tostados.
Asian Peanut Butter Noodles
Oh, I just love this. I like to really dress it up with chicken and broccoli, but it is really good just as it is.
Asian Peanut Butter Noodles
Ingredients
* 1/2 cup chicken broth
* 1 1/2 tablespoons minced fresh ginger root
* 3 tablespoons soy sauce
* 3 tablespoons peanut butter
* 1 1/2 tablespoons honey
* 2 teaspoons hot chile paste (optional)
* 3 cloves garlic, minced
* 8 ounces Udon noodles
* 1/4 cup chopped green onions
* 1/4 cup chopped peanuts
Directions
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Asian Peanut Butter Noodles
Ingredients
* 1/2 cup chicken broth
* 1 1/2 tablespoons minced fresh ginger root
* 3 tablespoons soy sauce
* 3 tablespoons peanut butter
* 1 1/2 tablespoons honey
* 2 teaspoons hot chile paste (optional)
* 3 cloves garlic, minced
* 8 ounces Udon noodles
* 1/4 cup chopped green onions
* 1/4 cup chopped peanuts
Directions
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Sunday, July 4, 2010
Big Daddy's Buttermilk Blue Cheese Dressing
Oh, this dressing is really good! I don't believe I will ever buy dressing again.
Iceberg Wedge with Buttermilk Blue Cheese Dressing
Recipe courtesy Aaron McCargo Jr.
Prep Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients
* 1/2 head iceberg lettuce, cored
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1/4 cup buttermilk
* Salt and freshly ground black pepper
* Dash hot sauce (recommended: Tabasco)
* 2 tablespoons chopped chives
* 1 teaspoon chopped garlic
* 1/2 lemon, juiced
* 1/2 cup blue cheese crumbles
* 1/4 cup halved cherry tomatoes
* 1/2 avocado, diced
* 2 slices bacon, cooked crisp and crumbled
Directions
Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.
Iceberg Wedge with Buttermilk Blue Cheese Dressing
Recipe courtesy Aaron McCargo Jr.
Prep Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients
* 1/2 head iceberg lettuce, cored
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1/4 cup buttermilk
* Salt and freshly ground black pepper
* Dash hot sauce (recommended: Tabasco)
* 2 tablespoons chopped chives
* 1 teaspoon chopped garlic
* 1/2 lemon, juiced
* 1/2 cup blue cheese crumbles
* 1/4 cup halved cherry tomatoes
* 1/2 avocado, diced
* 2 slices bacon, cooked crisp and crumbled
Directions
Slice the lettuce into thick wedges. In a medium-sized bowl, add the mayonnaise, sour cream, buttermilk, salt and pepper, to taste, hot sauce, chives, garlic, and lemon juice. Whisk together, then slowly fold in the blue cheese crumbles. Arrange the lettuce on a serving platter and drizzle with the dressing. Garnish with tomatoes, avocado, and bacon. Serve.
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