March 7, 2019 | Posted in:

Paleo meatballs

Ingredient list

-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
Instructions

1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)

2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.

In the oven: Preheat oven to 400F and cook 20 minutes or so.

On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.

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March 6, 2019 | Posted in:

Chicken Marsala

Ingredient list

4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese

Instructions

Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.

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November 8, 2016 | Posted in:

Moroccan Chicken Stew

moroccan-stew_1

moroccan-stew_3
Prep Time: 10 min.
Total Time: 50 min.

Ingredients

1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve

Directions

1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.

2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.

3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.

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September 17, 2016 | Posted in:

BBQ chicken pizza

pizza_1

pizza_3
Prep Time: 10 min.
Total Time: 1 hour, 30 min.

Ingredients

Pizza Dough

1 pkg (8g) active dry yeast
1 cup lukewarm water
1 tsp sugar
2 cups flour
1 tsp salt
1 tbsp olive oil, plus extra for greasing

Pizza Toppings

½ cup pizza sauce
¼ cup BBQ sauce
2 cups shredded mozzarella cheese
¼ cup sliced red onion
1 cup shredded, cooked, deli chicken
¼ cup chopped cilantro

Directions

1. In a large bowl combine water with yeast and sugar. Let sit until bubbly, about 10 min. Add flour, salt and olive oil. Mix until mixture comes together to form a dough. Knead for 10 min., until dough is smooth and elastic. Use extra flour for dusting if the dough is sticky. Place dough in a clean, greased bowl and cover with a damp tea towel to double in size, about 1 hour.

2. Roll out dough into a large rectangle, until ½-inch thick. Heat BBQ to medium heat. Before grilling pizza, have all of the ingredients prepped and ready to go on a large baking sheet next to the BBQ. Brush top of dough with olive oil. Place on hot grill, olive oil side down. Cook, 2-3 min., until just cooked. Flip dough and quickly add sauce and toppings. Close the lid and let pizza grill for 3-5 min., until cheese has melted and dough is cooked through. If dough smells like it’s scorching or burning on the grill, move it to a cooler spot on the grill to continue cooking. Let cool slightly before slicing and serving.

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July 18, 2016 | Posted in:

Best BBQ Chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

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| Posted in:

BBQ chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

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May 5, 2014 | Posted in:

Slow cooker Mexican pulled pork, or carnitas

This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….
pulledpork

Ingredients

1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water

Preparation Instructions

Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.

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April 9, 2014 | Posted in:

Coke Brisket

I’ve seen variations of this recipe in several people’s book, and have always been skeptical. If you’re up for something new, then like me, be ready to have your world rocked: Norene Gilletz’s recipe from Gourmania.com will make you a believer.
Coke Brisket

Ingredients

3 onions, sliced
4 1/2 to 5 lb. beef brisket, well-trimmed
4 cloves garlic, crushed
Salt & pepper, to taste
1 tsp. dried basil
1 tbsp. paprika
1/4 cup apricot jam
2 tbsp. lemon juice
1 cup diet cola (use regular cola if you can’t find diet)

Preparation Instructions

1. Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.

2. Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.

Yield: 12 servings. Reheats and/or freezes well.

The recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)

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March 4, 2014 | Posted in:

Coq-au-vin

This is one of those recipes that I often make, but never with an actual recipe! It’s a no-fail favorite with friends and family!

Ingredients

8 oz (1 package) sliced mushrooms- cremini works best!
50g pancetta- diced
10 pearl onions
1 tsp butter
1 tsp fresh thyme
2 tbsp butter
9 chicken thighs
1/4 cup flour
1 bottle red wine

Preparation Instructions

Melt 1 tsp butter in a heavy bottom pan. Brown mushrooms, pancetta and pearl onions. Remove from heat. Dredge chicken in flour. Brown in additional butter. Add fresh thyme. Return mushrooms, pancetta and onion to the pan. Add wine. Turn heat down and simmer 1 hour, or until chicken is cooked through and soft.

Although it’s not the traditional way to serve it, I love serving Coq-au-vin on cheesy egg noodles. I find Gruyere or Emmenthal cheese has the best flavor to accompany the sauce, but swiss cheese works just as well!

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February 12, 2014 | Posted in:

Garlic and chorizo shrimp

There’s definitely something decadent about shrimp – maybe it has to do with peeling the shells before popping them into one’s mouth and having to use your fingers as part of the eating experience. This recipe is so intensely flavored that it just seemed a natural choice for part 2 of our valentine’s day menu.
Chorizo shrimp

Ingredients

3 heads of garlic, peeled and chopped
1/2 chorizo sausage, thinly sliced
1 lb large shrimp, frozen, uncooked, with or without peel, thawed
2 tblsp olive oil
1/2 cup white wine
1/4 chopped flat leaf parsley
dash of tabasco
salt and pepper

Preparation Instructions

Heat oil in large frying pan. Add garlic and cook about 1minute, being careful not to burn it. Add chorizo sausage. Cook 2-3 minutes. Add shrimp and cooked until almost cooked- about 4-5 minutes. Add white wine, and continue cooking until the shrimp are cooked through. Add tabasco, salt and pepper and parsley.
Serve on top of creamy polenta for an especially decadent meal, or simply with baguette (and cold cutter) to soak the sauce.

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