I am ready for the heat to go away, gut this summer salad to go with our skillet dinner was refreshing in the heat.
Chicken and Potatoes for Two
2 thin sliced chicken breasts
1/2 Onion cut into large pieces
1 sm. bag Teeny Tiny potatoes
1 tbsp. Garlic Oil
1 Fire roasted Pepper cut into pieces
2 Thick pepper bacon sliced into pieces
4 White mushrooms sliced
1 tsp Oregano
1 tsp Basil
Salt and pepper to taste
Brown chicken in skillet. Place in a warming dish or in the oven on the lowest temperature. Add the vegetables to the skillet place lid on and cook for about 10 minutes on medium. Stir occasionally. Add the chicken breasts on top and cover for another 10 minutes. Cook longer if needed.
**Oregano and Basil can be substituted with Italian seasoning.
It's finally here, spring. Well I hear a rumor it's going to snow on Wednesday. However, we BBQ'd this weekend. Ron took care of the chicken and beans and I prepared the potato salad.
Potato Salad
14-16 small red potatoes quartered. Boiled until soft.
1 bunch of green onions chopped.
8 eggs hard boiled, peeled, then chopped.
2 or 3 pickle spears chopped.
2 - 3 strips bacon, cooked until crispy and crumbled.
Salt and pepper to taste.
Sauce
1/2 cup Mayo
1/2 cup Miracle whip 1/4 cup Mustard (or variations, brown mustard. Garlic Aoli Mustard)
1/8 cup Catsup
1 tbsp pickle juice.
In a small mixing bowl. Mix all the ingredients together until smooth and an even color.
Mix potatoes, onions, eggs, pickles together in large bowl. Then mix in sauce thoroughly.
Put in fridge to chill.
Meanwhile the chicken is slow cooking on the grill.
Legs and wings with a coating of whatever BBQ sauce you like. Ron mixes it with brown sugar and maple syrup (Yeah a lot of added calories). Cook for about an hour to two on the top rack of the grill.
Move to the regular rack, brush on the sauce and let cook for 30 minutes and then turn and brush the other side and cook until done. It is good but optional, to sprinkle garlic salt and grated Parmesan cheese over the top.
We cannot forget to bake the beans while all of this is going on. Again something very easy. Canned beans, we use Bush beans whatever flavor you would like. Again, Ron uses maple syrup, brown sugar, 2 to 3 strips precooked bacon (not crispy) cut into squares. Mix together and cook on 225 degrees on top rack of the oven for 2 to 3 hours.
And there you have your first BBQ dinner of the year.
For starters lets so Cannellini Bean Lettuce Wraps with Home Made Hummus. Then we'll move on to Mediterranean Bean Soup with Tomato Pesto, with a side of Harissa-Roasted Butternut Squash with Dates. Let's not forget dessert, Raspberry Citrus Clafoutis. My sister in laws came over and we made dinner for our hubbies! Had a great time.
Shall we begin?
Cannellini Bean Lettuce Wraps with Home Made Hummus Serves 4 1 Tbsp extra virgin olive-oil
1/2 cup diced red onion (about 1/4 onion) 3/4 cup chopped fresh tomatoes (about 1 medium tomato) ¼ teaspoon freshly ground black pepper 1(15-ounce) can cannellini or great northern beans, drained and rinsed 1/4 cup finely chopped fresh curly parsley 1/2 cup hummus (see Hummus recipe) DIRECTIONS: 1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 3 minutes, stirring occasionally. Add the tomatoes and pepper and cook for 3 more minutes, stirring occasionally. Add the beans and cook for 3 more minutes, stirring occasionally. Remove from heat, and mix in the parsley. 2.Spread 1 tablespoon of hummus over each lettuce leaf. Evenly spread the warm bean mixture down the center of each leaf. Fold one side of the lettuce leaf over the filling lengthwise, then fold over the other side to make a wrap and serve. Homemade Hummus Serves 8
1 can (15 ounces) chickpeas, rinsed and drained, 1/4 cup lemon juice (from 1 1/2 to 2 lemons), more to taste 1 medium-to-large clove garlic, roughly chopped ½ teaspoon salt, to taste ½ cup tahini 2 to 4 tablespoons ice water, more as needed ½ teaspoon ground cumin 1Tbsp. extra-virgin olive oil Garnishes: parsley, chopped, paprika, sumac, or olive oil DIRECTIONS: 1. In a food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. 2.Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. 3. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1to 2 tablespoons more ice water.) 4. Add the cumin and the chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture. 5. Taste, and adjust as necessary - add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing. 6. Scrape the hummus into a serving bowl or platter. Top with garnishes of your choice, and serve. Trader Joe's carries Tahini and so do Mediterranean Markets. Mediterranean Bean Soup with Tomato Pesto 8 Servings 2 Tbsp. extra virgin olive oil
1 Large russet potato,peeled, diced into small cubes 1 medium yellow onion, chopped 6 links Andouille Chicken Sausage (Trader Joe's) Sliced 1 15-oz can diced tomatoes 1 Tbsp. white vinegar 1 Tbsp. ground coriander 1 tsp Spanish paprika 1/2 tsp salt 1/2 tsp pepper 5 cups low sodium vegetable or chicken broth 8-oz frozen spinach,(no need to thaw) 1 15-oz can red kidney beans 1 15-oz can cannellini beans 1-15-oz can chickpeas Basil leaves for garnish FOR TOMATO PESTO SAUCE 2-3 large garlic cloves 11/2 cup diced fresh tomatoes 15-20 large basil leaves 1/2 cup extra virgin olive oil Salt and pepper
1/3-1/2 cup grated Parmesan cheese
DIRECTIONS: 1. In a large heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes, sliced sausage and onions. Cook for about 4-5 minutes, tossing regularly. 2.Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes. 3.Uncover, add vegetable broth and frozen spinach. Raise heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point). 4.While soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan. 5. When soup is ready, remove from heat. Stir in the tomato pesto. 6. Transfer to serving bowl. Top each bowl with a few basil leaves
Harissa-Roasted Butternut Squash with Dates 4 servings
2-3 lb. butternut squash, cut into 1/2-inch cubes
2 Tbsp. olive oil
2 Tbsp Harissa Sauce (Trader Joe's)
1/4 tsp ground sumac ½ tsp garlic powder
¼ tsp ground Cinnamon
1/2 tsp salt
4-5 pitted dates,roughly chopped
¼ cup tahini
Chopped parsley for garnish
DIRECTIONS:
1. Preheat the oven to broil or 400°F and line a baking sheet with foil.
2.Toss together the cubed butternut squash, oil, harissa, sumac, garlic powder, cinnamon and salt and arrange in a single layer on the baking sheet.
3.Roast squash for about 20-25minutes, turning occasionally, until tender and caramelized on the outside.
4. Remove the roasted squash from the oven and transfer to a serving platter. Top with the dates. Drizzle with the tahini or serve on the side for dipping. Garnish with chopped parsley.
Raspberry Citrus Clafoutis 4 Servings
1/4 teaspoon unsalted butter
5 tablespoons (65 g) sugar, divided
2 extra-large eggs
1/2 cup (63 g) unbleached, all-purpose flour
1 cup (235 ml) heavy cream
1 teaspoon pure vanilla extract
1 teaspoon orange zest
1 teaspoon almond extract
Pinch of unrefined sea salt or salt
1 cup (1 2 5 g) raspberries
Confectioners' sugar, for dusting
DIRECTIONS:
Preheat the oven to 375°F (190°C). Butter an 8-inch (20 em) baking dish. Sprinkle 2 tablespoons (26 g) granulated sugar over the bottom. Beat the eggs and the remaining 3 tablespoons (39 g) sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, until light and fluffy, about 3 minutes. With mixer running on low speed, add in the flour, cream, vanilla extract, orange zest, orange blossom water or almond extract, and salt. Add the raspberries (or other fresh fruit) to the bottom of the baking dish, turn to coat in sugar, and pour the batter over the top. Bake for 15 to 20 minutes, until the top is golden and custard is set. Serve warm, sprinkled with confectioners' sugar.
Makes 5 enchiladas
2 Tilapia Fillets, cooked and flaked.
2 Serrrano peppers chopped
1/2 onion chopped
1 tomato seeded and chopped.
4 tomatoes chopped in big chunks
1 large clove garlic chopped
1 stalk celery sliced
5 low carb wheat tortillas
1 12oz can Green Enchilada sauce
Shredded cheese to taste
Brown Jasmine Rice
Salt, Pepper, Chili powder, Ground chili flakes to taste.
Pre heat oven to 400 degrees. Spray pan with non stick oil and cook fillets and flake with fork. Split all vegetables, about 2/3 for the enchiladas, saute and put aside. When fish is done and flaked add the sauteed veggies and mix thoroughly. Add about two large spoonfuls or more depending how full you want the enchilada. Sprinkle with cheese and roll up. Repeat until filling is done. Pour sauce over the top and sprinkle with cheese. Bake for 20 minutes.
Save a 1/3 of the veggies for the rice saute with the seeded chopped tomato and set aside.
Prepare rice per instructions on package. Add vegetables when rice has about 10 - 15 minutes to go.
Enjoy, pairs well with a Rose wine.
Welcome.
Salmon dinner, with beet salad, and potatoes.
Salmon
Coat with olive oil and them rub with spices on back and front let sit for 30 minutes.
Rub for Salmon
1/4 tsp Sea Salt
1/4 tsp Garlic Salt
1/4 tsp Black pepper
1/2 tsp Parsley
1/2 tsp Rosemary
1 tsp Oregano
1 tsp Basil
1 tsp crushed red chili
Mix together thoroughly and rub on over the oiled fish.
Bake at 400 degrees for 20 min
Beet Salad
2-4 Beets cut and boiled until done and put in the fridge to cool
1 - 2 cups Arugula
Pine nuts a handful, to taste
Crumbled Feta
Dried Cranberries to taste
Red onion
Olive oil and balsamic vinegar.
Potatoes
Potatoes - Cut into squares
Garlic - chopped
1 tbsp olive oil
Jalapeno - chopped.
Fresh basil chopped
Cook in saucepan until browned.
Two recipes today. Traditional Irish Sheppard's pie with an spicy twist. And also Boxty's with Bacon and Scallions.
Sheppard's Pie.
This really is two recipes in one. For the Christmas party I made two cake pans, one mild for the kids and one spicy for the adults. So in the recipe anything marked as optional is what went into the spicy pan. The amounts depend on how much you are making. AND also, some people like more veggies and some people want it more meaty. So take the ingredients and measure to your taste. Also, the meat can be anything ground from beef, sausage, bison, to lamb.
Ground Beef
Ground Sausage - spicy (optional)
Cook together and crumble into small pieces with spatula.
Roasted Peppers pealed and chopped (optional)
Chili powder (optional)
Carrots - sliced.
Onions - chopped.
Garlic - chopped.
Peas - frozen.
Corn - frozen.
Chicken or beef broth
Guinness Extra stout (Optional in place of broth)
Splash of red wine (optional)
Salt and Pepper to taste.
Potatoes cute into cubes boiled and mashed. Add cream, ranch dressing (optional), butter, and white cheddar (Dubliner optional)
Mix the veggies and meat together, spread into a pan and then spoon the potatoes over the top and smooth until it's even. Sprinkle some of the cheese on top and bake at 400 for 20 - 30 minutes.
Boxty with Bacon and Shallots.
2-3 potatoes skinned, cut into cubes and boiled for mashed potatoes. Add butter and cream to make them creamy. Put into a bowl and set aside.
3-4 strips bacon, cook while potatoes are cooking. Once done, let cool and then crumble into small pieces. Add to the bowl.
2-3 Yukon potatoes skinned (less waxy) then shred onto a clean towel. Once done, wrap in the towel and squeeze all the extra moisture out. Add to the bowl.
Scallions or green onions - 1 to 2 bunches. Cut and chop all of white and part of the light green. Add to the bowl
Add a bit of butter and cream to the bowl and mix thoroughly. Roll into balls about 2 inches in diameter and then mash into a round patty. Heat oil and fry for two to three minutes until done, or bake in the oven at 350 degrees until cooked through--about 30 to 40 minutes. Then broil to crisp on each side.
Enjoy with Friends/Family
