Posts Tagged ‘ Best ’

Greek Pork Kabobs

Greek Pork KabobsImage

A simple marinade with bold herbaceous flavor and a citrus kick!


1/4 cup italian white wine vinegar

1/4 cup olive oil

4 tablespoons fresh lemon juice

1 1/2 tablespoons Worcestershire sauce (or soy sauce and dash of fish sauce)

1 tablespoon dried oregano

1 teaspoon dried thyme

3-4 cloves fresh minced garlic (or to taste)

2 teaspoons dried red pepper flakes (or to taste)

1 teaspoon black pepper (or to tasted)

Season Salt to taste

1.5-2lbs Bonless Country Style Pork Ribs (Cut into approximately 1″ cubes)

Bamboo Skewers (10-12)


1. In a bowl mix all ingredients.

2. Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.

3.  Soak bamboo skewers in water for 30 minutes.

4. Remove the pork cubes from the bag and thread on skewers.

5. Grill over medium-high heat turning occasionally for about 8 minutes or until the pork is cooked to desired done-ness.  Let rest for about 5 minutes and serve. Enjoy!

Garnish with fresh herbs (parsley or basil)


Shrimp over a Creamy Chipotle Sauce

Serves 3-4

Shrimp over a Creamy Chipotle Sauce

Shrimp over a Creamy Chipotle Sauce


1 large red ripe tomato (de-seeded and chopped)
1 12oz chipotle chiles en adobo, plus 2 tablespoons of the canning sauce, finely chopped (split open and remove seeds if less heat is desired)
1 medium red onion, chopped into small dice
1 green onion, root end removed, then chopped finely
1 pound raw medium shrimp (peeled and de-veined)
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh cilantro
3/4 cup crème fraiche, Mexican crema, or homemade sour cream
Salt and pepper (to taste)
About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as feta


1. Heat griddle pan to high and slightly smoking (can also use skillet with non-stick spray).  Salt and pepper shrimp to taste and place shrimp on one side cook till a good crust is formed. Turn over and finish cooking. (approx 5 minutes).

2.  While shrimp is cooking, mix all other ingredients.

3. Remove shrimp from griddle.  Place sauce at bottom of the plate and place shrimp on top.  Top with feta cheese. Garnish with cilantro and serve with tostadas, tortilla chips, or even soft taco shells! Omit last step for a lower carb option. Enjoy!

Sriracha Hot Wings!

Sriracha Hot Wings!

Sriracha Hot Wings!

Sriracha Hot Wings!

A great twist to the traditional hot wing!

Serves 2-3


20 chicken wings (defrosted, already split at joint)


1 lime (juiced)

2 tsp sugar

1 tbsp paprika

1/3 cup olive oil

1 tbsp salt (kosher)


  • 1/2 Cup Sriracha
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey (or to taste)
  • 3 Tbsp Unsalted Butter
  • 1 Lime Zest
  • 1/2 Tsp Salt


1. In a gallon sized ziplock bag, place chicken and all marinade ingredients.  Seal bag and throughly coat the wings in marinade and marinate at least 2 hours and up to overnight.

2. Preheat oven to 350 degrees, place chicken on baking sheet (with wire rack, optional).  Cook wings for about 15-20 minutes until almost done.

3.  While chicken is baking, heat a deep fryer to 400 degrees. (You may skip this step if you wish to finish wings in the oven.  If so, place wings under broiler after 15 minutes, until crisp or desired doneness.)

4. In a sauce pot, heat all sauce ingredients over medium heat until heated thoroughly but not bubbling.  Remove from heat.

5. Once chicken is almost done, place wings (in batches if needed) in deep fryer and flash fry for 3-4 minutes or until crisp. Remove and drain.

6.  In a large bowl, place wings and sauce.  Toss until evenly coated.

Options: Garnish with cilantro and thinly sliced jalapenos.

Chili Con Carne

Chili Con Carne

Servings: 6-8

Chili Con Carne


2 lbs ground beef

1 large onion , chopped

2 garlic cloves , minced

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 (15 ounce) can tomatoes

1 (15 ounce) can diced tomatoes with green chilies

1 (12 ounce) bottle dark beer

2 tsp ground cumin

1 tbsp paprika

2 tbsp chili powder

2 teaspoons oregano

1 teaspoon Worcestershire sauce

1 (28 ounce) can chili beans

1-2 jalapeno, diced (remove ribs and seeds to lessen heat)

1 tbsp habanero powder (optional)

Salt and pepper (to taste)


  1. Saute meat, onions and garlic until done.
  2. Add remaining ingredients and simmer for 2 hours.
    OPTIONS: Serve with shredded cheese, sour cream, and chopped scallions or chives.

Habanero Grilled Shrimp!

Habanero Grilled Shrimp!

An easy way to get summer flavors during the winter!

Habanero Grilled Shrimp

Habanero Grilled Shrimp

Habanero Grilled Shrimp


25 large shrimp (peeled and deveined)

5 bamboo skewers (soaked in water at least 10 minutes)

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/2 tbsp freshed cracked pepper

1/2 tbsp mustard powder

1/2 tbsp curry powder

1 tbsp habanero powder (can substitute cayenne and lessen amount for less spice)

2 tbsp ghee

1 lemon (cut into wedges)

Salt (to taste)


1. Heat flat surface of indoor griddle to high.

2. Mix together all seasonings (except salt).

3. Toss shrimp into seasonings and coat well.  Place 5 shrimp on each skewer piercing both the head and tail. Salt to taste.

4. Melt two tablespoons of ghee on griddle and spread unto surface.

5. Place skewers on griddle and cook about 2-3 minutes per side. Ensure shrimp gets a slight char for extra flavor.

6. Remove from griddle and squeeze fresh lemon juice over shrimp.

Options: Fresh parsley for garnish. Serve over roasted vegetables or dirty rice.


A nutty and honey filled delight!



1 pound Phyllo Dough (thin)
1/2 cup Pistachios
1/2 cup Walnuts
2 sticks butter
1 cup Ground Graham Crackers
Cinnamon (to taste)
For Syrup:
3 cups splenda (or sugar)
1 1/2 cups Water
1 6 or 8-oz jar of Honey
1 1/2 tablespoon Lemon Juice
1. Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
2. Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
3. Now start layering phyllo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
4. Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
5. While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
6. Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava — both must be warm as you do this.
7. Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately — you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed

Cheddar Biscuits (A la Red Lobster)

Cheddar Biscuits (A la Red Lobster)
A homemade homage to this restaurant favorite!

Cheddar Biscuits (A la Red Lobster)

Cheddar Biscuits (A la Red Lobster)

Makes 10

2 cups flour
1 cup shredded sharp cheddar
1 cup whole milk
3 tsp. baking powder
1/2 tsp. salt
2 tbsp vegetable oil
6 tbsp cold butter
1/4 tsp. garlic salt
1/4 tsp. dried parsley flakes

1. Preheat oven to 450 degrees.
2. Add flour, salt, and baking powder to large mixing bowl. Add vegetable oil and break up 2 tbsp of the cold butter. Mix well with fork or wisk.
3. Add cheese and milk. You may need a little more than one cup if mixture looks dry. Mix until ingredients are well incorporated.
4. Line a baking sheet with foil and coat with non-stick spray.
5. Form dough mixture into a ball, break in half and then evenly break off 5 pieces from each half. Place dough pieces evenly apart with enough room for biscuits to rise.
6. Bake for 8-10 minutes or until golden.
7. While biscuits are baking, in small sauce pan, melt down remaining 4 tbsp of butter. Add garlic powder and parsley and turn stove to low.
8. Once biscuits are done, brush butter mixture on tops and let cool for 5 minutes. Enjoy!