Posts Tagged ‘ food ’

Greek Pork Kabobs

Greek Pork KabobsImage

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

Ingredients:

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)

Directions:

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)

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Thai Shrimp and Chili Soup

Thai Shrimp and Chili Soup

A simple, easy, and refreshing comfort food!Image

Ingredients:

14 oz. Coconut Milk
1 lb.

1 tbsp.

Raw Medium Shrimp (peeled and deveined)

Fresh Ginger (finely minced)

3 tbsp.

3 tbsp.

Chili Garlic Paste “Sambal” (or to tasted)

Low Sodium Soy Sauce (or Fish Sauce)

3

2 sprigs

1 tsp.

1-2 tbsp.

2-3 tbsp.

2 cups

Roma Tomatoes (diced)

Green Onion (chopped)

Brown Sugar or Splenda

Lime juice

Cilantro (rough chopped for garnish)

Chicken Broth

Salt and pepper (to taste)

Directions:

1. Season shrimp with salt and pepper.
2. Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. *Careful not to have coconut boil over*
3. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
4. Add soy sauce, chicken broth, tomatoes, green onion, lime juice and sugar, and then bring to a boil, stirring constantly. Reduce heat and simmer for 8 minutes until mixture thickens slightly, stirring occasionally.
5. Return the shrimp to the pan and cook until thoroughly heated.
6. Serve sprinkled with cilantro, if desired.

Options: Add bok choy, spinach, or other leafy green during step 4 and boil until tender.

Sriracha Hot Wings!

Sriracha Hot Wings!

Sriracha Hot Wings!

Sriracha Hot Wings!

A great twist to the traditional hot wing!

Serves 2-3

INGREDIENTS

20 chicken wings (defrosted, already split at joint)

Marinade:

1 lime (juiced)

2 tsp sugar

1 tbsp paprika

1/3 cup olive oil

1 tbsp salt (kosher)

Sauce:

  • 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

DIRECTIONS

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.