Moroccan Grilled Lamb Kabobs and Orange Couscous

Be prepared for a taste sensation.  I never expected this flavor explosion as I took my first bite … this one is a keeper!  ENJOY!

Moroccan Lamb Kabobs with Orange Couscous

Serving Size = 2 – 3

• About 2 lbs leg of lamb, fat removed
• 2 onions, cut into big pieces
• 4 metal skewers
• (optional: 1 bell pepper, cut into large pieces)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika (Hungarian sweet)
• Pinch of cayenne
• 1/8 teaspoon or so of cinnamon
• Pinch of allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lemon, juiced
• 1/8 – 1/4 cup of oil (extra virgin olive oil)

Orange Couscous
Serving Size = 3 – 4

• 1 box of couscous
• 1 1/2 cups orange juice
• 1/2 cup water
• 1 – 2 tablespoons cilantro, chopped (optional)
• Salt, pinch

1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn’t be as thick as a paste, but don’t make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I’ve cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
2. Take the skewers and start with a piece of onion, a piece of bell pepper if you’re using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 – 15 minutes). Remember to turn it to cook all sides.
4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It’s now ready to serve.

Source:  Elsacooks.com

Undercover – The Greatest Food Deception of all Time – Chicken Pad Thai with Spaghetti Squash

Do you ever have to go “under cover” when cooking dinner for your family?

I have had to go under cover often times.  My husband says he doesn’t like certain vegetables or ingredients and as long as he doesn’t see or know the ingredients 99% of the time he loves it!  This undercover recipe incorporates two foods that he claims to dislike:  spaghetti squash and cabbage!  I make Pad Thai quite often, usually with shrimp, rice noodles and lettuce.  He liked this dish and I had to stop myself from laughing when he tasted it and said rice noodles and lettuce.  And he actually thought I was trying to pass off the chicken as pork which I have done before with success!  Too funny!!

This recipe is a winner and iI can’t wait to make it again; this time with shrimp.

Go under cover and make this … you’ll love it!  ENJOY!

Spaghetti Squash Pad Thai

INGREDIENTS:

1 small spaghetti squash, halved and seeded Sauce: 1 1/2 cups chicken broth 3 tablespoons peanut butter 1 tablespoon chile-garlic sauce 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon oyster sauce 1 teaspoon minced fresh ginger 1 teaspoon sesame oil

1/4 teaspoon ground black pepper 3 tablespoons cold water 1 tablespoon cornstarch Vegetables: 2 tablespoons olive oil 1 (12 ounce) package broccoli coleslaw mix 1 zucchini, diced 1 red bell pepper, diced 1/2 cup sliced green onions 1/4 cup chopped fresh cilantro 2 cubed cooked chicken breasts

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
2.	Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
3.	Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
4.	Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Source:  Allrecipes.com

Reuben Pizza

I love that pizza is so versatile and there is no end to the creativity of toppings.  This pizza tastes like a Reuben Sandwich. So easy … and oh so good!  ENJOY!

INGREDIENTS:

1 (1 pound) pizza dough 1/2 cup thousand island dressing 2 cups shredded Swiss cheese 6 ounces deli sliced corned beef, cut into strips

1 cup sauerkraut – rinsed and drained

DIRECTIONS:

1.	Preheat the oven to 450 degrees. Grease a large pizza pan. On a lightly floured surface, roll the pizza dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan and press up the sides.
2.	Spread the salad dressing over the crust. Sprinkle with the Swiss cheese. Arrange corned beef over the cheese, Top with sauerkraut
4.	Bake for approximately 24 minutes in the preheated oven, until cheese melts and toppings are heated and crust is golden brown.

Pizza Dough – This is the best pizza dough I have tried.  It is super easy, but you do need to remember to make it the day before as it sits in the fridge overnight.

Ingredients:

4 1/2 cups bread flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water (ice cold)
1 tablespoon sugar
cornmeal (or semolina flour) for dusting

Directions:
1. Mix the flour, salt and yeast in a large bowl.
2. Add the oil, water and sugar and mix until it forms a sticky ball of dough.
3. Knead on a clean surface for 5-7 minutes adding flour if it is too wet or water if it is too dry.
4. Cut the dough into three pieces and form them into balls.
5. Place the dough balls on a pan, spray them with oil and cover them with plastic.
6. Place the dough in the fridge and let it rest over night or up to three days.
7. Place the dough on a lightly floured surface and form it into discs. Lightly flour the discs, spray them with oil, cover them with parchment paper and let them rest for 2 hours.
8. Flour (or oil) your hands and lay the dough across your knuckles. Lightly bounce the dough on your knuckles, turning it and stretching it until it reaches the size that you want.  Or … alternatively, roll out and shape into pizza pan.
9. Place the dough on a baking pan dusted with cornmeal.
10. Add your pizza toppings.
11. Bake in a preheated 450F oven until golden brown on top, about 20-22 minutes.

Source:  Closetcooking.com

Pesto Grilled Shrimp Kabob & Pesto alla Genovese

 

Are you looking something super quick, super easy and super delicious?  Look no more!  Whip up some home-made pesto or if you are like me and have pesto in the freezer it is even quicker!  I ran out of pesto over the winter and determined not to be in that predicament ever again I planted a lot of basil in the garden this year and have made a gallon bag full of pesto already this summer.  I freeze it into ice-cube trays and then put it into freezer bags.  I will not ever, ever buy pesto in a jar ….. bleh!

Load up the skewers with shrimp and veggies and brush pesto over the shrimp.  I added red pepper and green onion.  On a preheated grill these will not take much more than 5 minutes – you do not want to over-cook shrimp … cook just until they turn pink and are no longer opaque.

ENJOY!

 

Pesto alla Genovese

Ingredients
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Pesto Recipe – Source:  foodnetwork

Spicy Cashew Shrimp Stir-Fry

 

This is a fantastic recipe and a great way to use your garden fresh snap or snow peas!  My garden snap and snow peas are doing awesome this year.  I am quite simply amazed at the height they have grown to … about 4 – 5 feet  tall! Even if you don’t have a garden, go ahead and try this stir fry.  Enjoy!

Ingredients (serves 4)

• Shrimp
• 4 Tablespoons soy sauce, divided
• black pepper
• 2/3 cup fat-free, reduced sodium chicken broth
• 2 Tablespoons brown sugar
• 1 1/2 Tablespoons Thai chili garlic sauce
• 4 cloves garlic, minced
• 2 Tablespoons sesame oil, divided
• 2 large carrots, sliced thinly on the bias
• 2 cups broccoli florets
• 1 1/2 cups snap peas (or snow peas)
• 1/2 onion, thinly sliced
• 1/2 cup sliced water chestnuts
• 1/2 cup chopped canned baby corn
• 1/2 cup bamboo shoots
• 3/4 cup cashews
• 1 cup uncooked long grain white rice, cooked according to package directions

Instructions

• Toss together shrimp, 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.
• Heat 1 Tablespoon oil in a lark wok or skillet over high heat. Add shrimp and cook until no longer pink on the outside, about 2-3 minutes. Add carrot, broccoli, snow peas, onion, bamboo shoots and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender. Add water chestnuts and baby corn, then stir to combine.
• Add the sauce and cashews to the wok, then let sauce bubble for 2 minutes. Serve over cooked white rice.

Source:  Iowagirleats.com

Thai Chicken Salad

 

I love love love this salad and it couldn’t come at a better time as my garden is starting to grow and flourish.  I’m keeping this recipe on the counter as I will be making it again soon!  My lettuce is almost ready to be picked and my snap and sugar peas are climbing to the sky!  If you are a fan of Thai cuisine I’m sure you’ll love this salad.  ENJOY!

Thai Chicken Salad

serves 8

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total

Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

1.  In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

 Source: mykitchenescapades.com

Penne with Sausage and Fresh Basil

As soon as I tasted this pasta I knew this would be a recipe I’d be making over and over again.  Some of the most simple pasta recipes are also the best and this is no exception … the fresh basil is a must and takes it over the top!  I did alter the original recipe slightly by replacing dried basil (dried basil is horrible) with fresh basil, increased the amount of garlic and cut the cream and used half and half. Enjoy!

Ingredients

• 1 package penne pasta
• 1 lb. mild bulk italian sausage
• 4 cloves minced garlic
• 1 1/2 – 2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
• 1 1/2 cups half and half
• 1/2 teaspoon salt
• 1 cup chopped fresh basil
• 1 cup Shredded parmesan cheese
• OPTIONAL:
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped onion

Instructions

1. Cook pasta according to package directions.
2. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
3. Stir in the tomatoes, half and half, salt, and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat.
4. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
5. Garnish with parmesan cheese and fresh basil. Yield: 5 servings

Recipe Source:  lilluna.com

Shrimp Stir Fry with Snow Peas in Coconut Curry Sauce

I just planted snow peas in my garden last weekend.  When they are up and ready to be picked they will be perfect for this easy, delicious recipe.  Enjoy!

INGREDIENTS

Shrimp Stir Fry:

• 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
• 2 teaspoons soy sauce
• 1 can Water Chestnuts
• 2 tablespoons vegetable oil
• 1 bell pepper, cored, seeded, and sliced (any type will do)
• 8 ounces snow peas, strings removed
• 1 cup bean sprouts
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)

Coconut-Curry Sauce:

• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
• 1 teaspoon light brown sugar
• 1 teaspoon cornstarch

DIRECTIONS

1. For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
2. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
3. Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Source:  Mel’skitchencafe.com

Chicken a la Boscaiola

 

The recipe called for fettuccine, but I think penne pasta works nicely, catching the sauce in the middle.  This is right up there with my favorite pasta recipes.  ENJOY!

Ingredients

• 1 pound boneless skinless chicken breasts cut into bite sized pieces
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• ½ pound bacon chopped (about 8 slices)
• 1 ½ cups sliced mushrooms (Baby Bella)
• 1 cup diced onions
• 4 cloves chopped garlic
• 1/8 cup sherry
• 1 ¼ cups half and half
• 1 cup sour cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh basil
• ½ cup grated parmesan cheese
• 1 pound penne pasta

 

Instructions

1. In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and butter until melted and frothy.
2. Working in two batches, add in chicken and brown on all sides, about 5 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
3. Place the bacon in the same pan and cook until it is crispy. Remove bacon to paper towels, chop and reserve.
4. Drain off all bacon fat but reserve two tablespoons,half of which gets used in next step.
5. Put one tablespoon of bacon fat in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
6. Add the second tablespoon of bacon fat back into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
7. Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
8. Add in half and half, sour cream, salt, pepper, oregano, basil, and parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken.
9. Cook penne pasta according to package directions. When draining reserve one cup of pasta water.
10. Add cooked chicken and bacon back to sauce and stir.
11. Add cooked penne and cook over low to medium heat for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.

Slightly adapted from:  http://www.afamilyfeast.com

Asian Pulled Pork and Asian Slaw

The evening I made this I didn’t get to eat until after 11:00 p.m.!  Have you ever had any kitchen accidents that sent you the emergency room?  I never had any kitchen accidents prior to this.  It was a fluke accident … I was reaching up for a glass bowl, it slipped out my hands and landed on the granite and my reaction was to reach for it and it all happened so quickly before I knew it I had sliced the side of my hand open.  4 stitches and 3 hours later I was finally home and hungry!!

This was really good and a nice change from my usual pulled pork recipe, but I would only make 1/2 of the sauce next time; it makes way too much sauce.  Be safe in the kitchen and ENJOY!

Pulled Pork:

Ingredients

• 5 pounds pork shoulder/butt, bone in
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• Dash of cayenne
• 4 tablespoons brown sugar 
• 1/2 cup soy sauce

• Asian BBQ Sauce:

• 1 cup hoisin sauce
• 1 cup ketchup
• 2 tablespoons garlic, chopped
• 2 tablespoons chopped fresh ginger
• 1/4 cup granulated sugar
• 1/2 cup water
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon lemon juice
• splash of sesame oil

Pork Directions:

Mix all dry rub ingredients together.  Pat dry the pork.  Sprinkle the rub mixture over the entire pork shoulder, rub into the meat.  Sprinkle with soy sauce and also rub it in.   Refrigerate overnight.

Remove pork from fridge 15 minutes prior to cooking.  Cook pork shoulder st 275 degrees covered in oven until internal temperature is 180 degrees, about 5 hours.

Remove from oven and let sit covered for 15 minutes and then shred with two forks.  Serve on buns with sauce and coleslaw on top.

Asia BBQ Sauce – Directions

Combine all ingredients in a pan and bring to a slow boil.  Reduce heat and simmer, uncovered for 1/2 hour or until thickened.

Asian Cole Slaw

• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 teaspoon minced ginger
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• ½ teaspoon lime zest
• 1 tablespoon fresh lime juice
• ½ jalapeno (seeds removed) diced
• 1 small cabbage, halved, cored and sliced
• 1½ cups grated carrots
• 6 scallions, chopped
• ½ cup cilantro, chopped

1. Combine rice vinegar, sugar, ginger, sesame oil, vegetable oil, lime zest, lime juice, soy sauce and jalapeno. Mix well.
2. In a large bowl toss together cabbage, carrots, scallions, and cilantro. Pour dressing onto mix and stir to combine. Refrigerate for 10-15 minutes to allow flavors to blend together.

Asian Coleslaw Source:  avocadopesto.com