I like Greek/Mediterranean food more and more. This would be a nice summer lunch or dinner. We're already seeing cucumbers and tomatoes are right around the corner.
1 C. grape tomatoes, halved
3 tbsp. pitted kalamata olives, coarsely chopped
2 tbsp. crumbled feta cheese
1 1/2 tbsp. fresh lemon juice
1 tbsp. chopped fresh oregano
1 tbsp. olive oil
1/8 tsp. ground red pepper
4oz. shredded boneless skinless chicken
2 small cucumbers, chopped
6 tbsp. plain hummus
6 8 inch whole wheat flour tortillas
Place tomatoes, olives, feta, juice oregano, pepper, chicken and cucumber in a large bowl. Toss to combine. Spread 1 tbsp. hummus over 1 side of each tortilla. Top each tortilla with about 1/2 C. chicken mixture. Roll up wraps; cut in half.
Serves 6: Calories 237, Fat 9.9g., Protein 12g., Carbs 27g., Fiber 5g., Cholesterol 20mg., Iron 1mg., Sodium 556mg., Calcium 40mg.
Thursday, July 17, 2014
Sunday, July 13, 2014
Mexican Chorizo Huevos Rancheros
This recipe was in the same pork ad. I may try this before the kids go back to Arizona...maybe breakfast for dinner.
12oz. Mexican chorizo
8 corn tortillas (5 or 6 inches in diameter)
Cooking spray
15oz. can refried beans, warmed
15oz. jar roasted tomato salsa
Optional garnish: cilatro, avocado, queso fresco
Preheat oven to 400 degrees. Arrange tortillas on 2 baking sheets; do not overlap. Lightly spray top of each tortilla with cooking spray and transfer baking sheets to oven. Bake 10-12 minutes until crisp but not brown.
Heat cast iron skillet over medium high heat. Stir in chorizo using wooden spoon to break it up. Cook 8-10 minutes or until cooked through Remove cooked chorizo with slotted spoon to et excess fat drip off. Place chorizo in medium bowl and set aside.
Drain fat from skillet and add 2-3 tsp. oil. Crack 3 eggs into skillet evenly spaced, and cook until egg white is solid., 3-4 minutes. Remove fried eggs to parchment lined baking sheet and repeat for remaining eggs.
To assemble; smear equal amounts of refried beans on crisp tortillas, followed by equal amounts of salsa. Sprinkle cooked chorizo on top of salsa, finish with one fried egg. Serve immediately.
12oz. Mexican chorizo
8 corn tortillas (5 or 6 inches in diameter)
Cooking spray
15oz. can refried beans, warmed
15oz. jar roasted tomato salsa
Optional garnish: cilatro, avocado, queso fresco
Preheat oven to 400 degrees. Arrange tortillas on 2 baking sheets; do not overlap. Lightly spray top of each tortilla with cooking spray and transfer baking sheets to oven. Bake 10-12 minutes until crisp but not brown.
Heat cast iron skillet over medium high heat. Stir in chorizo using wooden spoon to break it up. Cook 8-10 minutes or until cooked through Remove cooked chorizo with slotted spoon to et excess fat drip off. Place chorizo in medium bowl and set aside.
Drain fat from skillet and add 2-3 tsp. oil. Crack 3 eggs into skillet evenly spaced, and cook until egg white is solid., 3-4 minutes. Remove fried eggs to parchment lined baking sheet and repeat for remaining eggs.
To assemble; smear equal amounts of refried beans on crisp tortillas, followed by equal amounts of salsa. Sprinkle cooked chorizo on top of salsa, finish with one fried egg. Serve immediately.
Thai Pork Noodle Bowl
I saw this recipe in an ad for pork in the July/August edition of Food Network magazine. I've been experimenting with pork and this will be a nice addition to my repertoire.
4 boneless pork chops
Marinade:
1/4 C. soy sauce
1/4 C. chopped cilantro
3 garlic cloves, crushed
3 tbsp. brown sugar
1 tbsp. vegetable oil
1 lime, juiced
Peanut Noodles and Sauce:
10oz. pasta (spaghetti, linguini, or angel hair)
1 lime, juiced
2 cloves, garlic finely minced
1/2 C. creamy peanut butter
1 C. hot water
2 tbsp. soy sauce
In a large baking dish, arrange pork chops evenly. Whisk marinade ingredients together in bowl. Set 1/4 C. marinade aside in refrigerator. Pour remaining marinade over pork chops and marinate 20 to 30 minutes.
Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in a large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.
Heat an indoor grill pan or outdoor grill to medium high. Remove pork chops from marinade and discard excess marinade. Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 and 160 degrees.
Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against the grain. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.
4 boneless pork chops
Marinade:
1/4 C. soy sauce
1/4 C. chopped cilantro
3 garlic cloves, crushed
3 tbsp. brown sugar
1 tbsp. vegetable oil
1 lime, juiced
Peanut Noodles and Sauce:
10oz. pasta (spaghetti, linguini, or angel hair)
1 lime, juiced
2 cloves, garlic finely minced
1/2 C. creamy peanut butter
1 C. hot water
2 tbsp. soy sauce
In a large baking dish, arrange pork chops evenly. Whisk marinade ingredients together in bowl. Set 1/4 C. marinade aside in refrigerator. Pour remaining marinade over pork chops and marinate 20 to 30 minutes.
Meanwhile, cook pasta according to package directions. Whisk together remaining peanut sauce ingredients in a large bowl. Drain cooked pasta; toss with peanut sauce. Add more soy sauce if desired.
Heat an indoor grill pan or outdoor grill to medium high. Remove pork chops from marinade and discard excess marinade. Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 and 160 degrees.
Transfer grilled pork chops to a cutting board and let rest 3 minutes. Slice pork against the grain. Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.
Grill Master??? Maybe
Have you ever decided you were just going to fly blind when cooking something? Have you been lucky enough to have it work out? My only regret from today's meal is that we were all so hungry, it never occurred to me to take some photos. Guess I'll have to try it again sometime soon.
Chris bought two small roasts recently. Oddly enough for those who have stopped at my blog before, they were not pork roasts. I had a NY strip roast and a bone in prime rib roast. We were having some people over for dinner and I decided to cook them both on the grill. So, about 1:30pm this afternoon, I realized I had no idea what I was doing with these roasts so I fired up the internet and googled grilling beef roasts.
I came across several options but here is the one I used.
Grill the roast approximately 15 minutes per pound but it really depends on the internal temperature of the grill and the size of the roast. Continuinggrilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes. You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will riseanother 10 degrees well resting. When grilling rib eye turn the roast work quickly to close cover and retain as much heat as possible in the grill.
Now, my grill was around 550 degrees so I was in and out a bunch of times because I didn't want the meat going around the bend. It didn't, it was awesome. The biggest thing I can tell you is pull your meat when you reach a temp 10 degrees UNDER what you're looking for. You'll achieve desired temp when you let the meat rest.
Another point I will stress...make sure to leave yourself enough space on the grill for the meat to be off direct heat. With a grill at 550 degrees, you need to make sure you don't burn your meat beyond recognition.
I had two good cuts of meat so they were simply seasoned with truffle salt and pepper.
I promise there will be photos the next time I try this.
Chris bought two small roasts recently. Oddly enough for those who have stopped at my blog before, they were not pork roasts. I had a NY strip roast and a bone in prime rib roast. We were having some people over for dinner and I decided to cook them both on the grill. So, about 1:30pm this afternoon, I realized I had no idea what I was doing with these roasts so I fired up the internet and googled grilling beef roasts.
I came across several options but here is the one I used.
Grill the roast approximately 15 minutes per pound but it really depends on the internal temperature of the grill and the size of the roast. Continuinggrilling until an instant-read thermometer registers 125-130 degrees for medium-rare which should be another 30-60 minutes. You should always use an instant-read thermometer to check the doneness of a roast. Always remove the roast 10 degrees before the desired temperature, the roast will riseanother 10 degrees well resting. When grilling rib eye turn the roast work quickly to close cover and retain as much heat as possible in the grill.
Now, my grill was around 550 degrees so I was in and out a bunch of times because I didn't want the meat going around the bend. It didn't, it was awesome. The biggest thing I can tell you is pull your meat when you reach a temp 10 degrees UNDER what you're looking for. You'll achieve desired temp when you let the meat rest.
Another point I will stress...make sure to leave yourself enough space on the grill for the meat to be off direct heat. With a grill at 550 degrees, you need to make sure you don't burn your meat beyond recognition.
I had two good cuts of meat so they were simply seasoned with truffle salt and pepper.
I promise there will be photos the next time I try this.
Saturday, July 5, 2014
Cornbread Pancakes
We had pancakes for breakfast this morning and I remembered I had this recipe about halfway through my regular buttermilk pancakes. I need to try this both with and without blueberries.
3/4 C. all purpose flour
3/4 C. cornmeal
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
2 large eggs
3. tbsp. butter, melted and cooled
Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
Heat a lightly oiled griddle or skillet over medium high heat. For each pancake, pour 1/4 C. batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining butter.
3/4 C. all purpose flour
3/4 C. cornmeal
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
2 large eggs
3. tbsp. butter, melted and cooled
Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
Heat a lightly oiled griddle or skillet over medium high heat. For each pancake, pour 1/4 C. batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining butter.
Easy Guacamole
I made this yesterday for the 4th of July party at my sister's. It was really good. Photos to follow.
2 avocados
1 small onion, finely chopped (I used a yellow onion)
1 clove garlic, minced
1 ripe tomato chopped
1 lime, juiced
salt and pepper to taste-- taste it after each addition, to me it made a big difference.
Scoop avocado out of the shell add chopped onion, garlic, tomato and lime juice.
Serve with your favorite chips.
For a tasty twist add some bacon. I cook 1 strip of bacon for every 2 avocados until crisp and then chop it into the guacamole. Go a little easier on the salt you add if you are watching your sodium!
2 avocados
1 small onion, finely chopped (I used a yellow onion)
1 clove garlic, minced
1 ripe tomato chopped
1 lime, juiced
salt and pepper to taste-- taste it after each addition, to me it made a big difference.
Scoop avocado out of the shell add chopped onion, garlic, tomato and lime juice.
Serve with your favorite chips.
For a tasty twist add some bacon. I cook 1 strip of bacon for every 2 avocados until crisp and then chop it into the guacamole. Go a little easier on the salt you add if you are watching your sodium!
Tuesday, July 1, 2014
Mozzarella, Basil and Zucchinin Frittata
Hmmm, I wonder if can sell this to the whole family while the kids are still here. I have enough basil to start my own basil stand. Plus 18g. of protein for less than 300 calories per serving!! Sign me up!
2 tbsp. olive oil
1 1/2 C. thinly sliced red onion
1 1/2 C chopped zucchini
7 large eggs, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 C. pearl size or baby fresh mozzarella balls (about 4oz.)
3 tbsp. chopped soft sun dried tomatoes
1/4 C. thinly sliced fresh basil
Position rack in upper third of oven; preheat broiler.
Heat oil in a large broiler safe nonstick or cast iron skillet over medium high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2-2 minutes. Let stand for 3 minutes. Top with basil.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Per serving: 292 calories, 21g. fat, 346mg. cholesterol, 8g. carbs, 4g. added sugar, 18g. protein, 2g. fiber, 513mg. sodium, 408mg. potassium.
2 tbsp. olive oil
1 1/2 C. thinly sliced red onion
1 1/2 C chopped zucchini
7 large eggs, beaten
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 C. pearl size or baby fresh mozzarella balls (about 4oz.)
3 tbsp. chopped soft sun dried tomatoes
1/4 C. thinly sliced fresh basil
Position rack in upper third of oven; preheat broiler.
Heat oil in a large broiler safe nonstick or cast iron skillet over medium high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2-2 minutes. Let stand for 3 minutes. Top with basil.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Per serving: 292 calories, 21g. fat, 346mg. cholesterol, 8g. carbs, 4g. added sugar, 18g. protein, 2g. fiber, 513mg. sodium, 408mg. potassium.
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