Posts Tagged ‘ Recipe ’

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 Inspired Grilled Chicken

This recipe takes its inspiration from Thai cuisine while using easy to find ingredients!

ImageIngredients:

Servings: 4-6

12 boneless skinless chicken thighs (cut into 1/4″ strips)
3 tbsp dried basil or 1/3 cup fresh basil
1/3 cup chopped fresh cilantro
1/2 tablespoon minced ginger
1 tablespoon minced garlic
3 jalapenos (sliced) (remove seeds if less heat desired)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 tablespoon brown sugar (or splenda)

Salt (to taste)

Directions:

1 Combine all ingredients
2 Mix thoroughly and add to zip lock or non reactive pan covered.
3 Leave to marinate at least one hour, preferably overnight.
4 Grill all ingredients on indoor griddle, cast iron, or large skillet.  Brown on each side to get good caramelization.  Serve with steamed rice.

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.

Shrimp over a Creamy Chipotle Sauce

Serves 3-4

Shrimp over a Creamy Chipotle Sauce

Shrimp over a Creamy Chipotle Sauce

NGREDIENTS

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

DIRECTIONS

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

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.

Chili Con Carne

Chili Con Carne

Servings: 6-8

Chili Con Carne

Ingredients:

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)

Directions:

  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

INGREDIENTS

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)

DIRECTIONS

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.