Tuesday, August 11, 2015

Grilled Greek Lemon Chicken

I recently had the opportunity to cook for my family a couple of times, and this was one of the meals I made.  It was delicious!  I love when other people enjoy my food - it makes me so happy!  Truthfully, my brother manned the grill until they were perfectly 160F inside.  Photo credit to my dad!





















Grilled Greek Lemon Chicken
from Cooking Classy

4 boneless, skinless chicken breasts
1/3 cup olive oil, plus more to rub on the grill grates
1 tbsp lemon zest
1/3 cup lemon juice
4 cloves garlic, minced (1 1/2 tbsp)
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and freshly ground black pepper

Using the flat side of a meat mallet, pound the thicker parts of the chicken to an even thickness (I made mine under 1", maybe less than 3/4" - this is so it cooks evenly).  In a mixing bowl or liquid measuring cup, mix together everything but the chicken.  Place the chicken in a large resealable bag and pour in the liquid and herbs.  Mush it around to evenly coat chicken.  Press all of the air out and seal.  Place in the refrigerator for 2-5 hours, mushing again and rotating the chicken half way through.  Preheat the grill over medium-high heat (425-450F).  Brush the grill grates lightly with oil.  Place the chicken on the grill, close the lid, and cook chicken 4 minutes per side until it registers 160-165F in the center of each breast.  When it's done, let the chicken rest for 5 minutes, then serve.

Grilled Potatoes with Rosemary and Smoked Paprika

This is what my family had as a side dish with the Grilled Greek Lemon Chicken.  DELICIOUS and we ate all of it.  Leftovers would have been nice, but there was no way that they were going to last.  Next time, I will add a lot more smoked paprika.  Photo cred to dad, again!




















Grilled Potatoes with Rosemary and Smoked Paprika
from Cookin' Canuck

1 lb russet potatoes, cut in 1-inch pieces
1 medium onion, cut into small chunks
6 garlic cloves, peeled and cut in thirds
1 tbsp + 1 tsp olive oil
1 1/2 tsp dried rosemary, crushed
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper

Preheat the grill to medium heat.  In a large bowl, combine all ingredients and toss to mix.  Using two 24" pieces of foil, make an X by overlapping the foil in the middle, evenly.  Place the potatoes in the center of the X and wrap the 4 ends over the potatoes, pinching the foil to seal it.  Wrap a third piece of foil around the whole package.  Place the package on the grill and cook for 20 minutes.  Flip the package over and cook for an additional 15-20 minutes, or until the potatoes are tender and browning.  Be careful opening the package because it's built up a lot of steam.  Let out the steam and serve.

Monday, August 3, 2015

Regular Deviled Eggs

Here's just the good old standard deviled egg.  Still loving them as a quick snack.






















Deviled Eggs
from Better Homes & Gardens

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
1 dash ground black pepper
paprika or dill for garnish

Slice the eggs lengthwise and scoop the yolks into a medium bowl.  Mash yolks with the other ingredients until smooth.  Scoop into a freezer bag and seal.  Cut the tip off a bottom corner and refill egg whites.  Sprinkle with dill or paprika and chill before serving.

Saturday, August 1, 2015

Baked Jalapeno Popper Phyllo Cups

I love when I actually find time to make something for other people, and it's actually going to be something they like!  I made these for girls night, and they disappeared quickly (mostly into my own stomach).  A friend had a bottle of her homemade habanero sauce and I was putting a little dash on the cup.  SO GOOD!  I made them again for myself this past week to use up the leftover ingredients.  I highly recommend making these for a party!  More apologies for the cell phone pic.




























Baked Jalapeno Popper Phyllo Cups
from Peas & Crayons

45 frozen phyllo shells (3 packages)
1/2 cup plain Greek yogurt
4 oz cream cheese, softened
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar
1/3 cup chopped pickled jalapenos
1/4 tsp garlic powder

Preheat oven to 350F.  Prepare a baking sheet with parchment paper.  In a large bowl, combine yogurt and cream cheese (I used an electric hand mixer).  Add shredded cheese, jalapenos and garlic powder and stir to combine.  Spoon the mixture into the phyllo cups and arrange on the baking sheet.  Bake for 13-15 minutes or until crispy and melty.

Balsamic Mushroom Pearl Couscous

I rarely cook for just myself, and when I do, it's usually just the same couple of easy things.  I was looking for a new couscous recipe and I couldn't NOT make this one.  And it's amazing, just as it reads.  I'll be eating it for a week.  Sorry for the cell phone pic, my camera no longer keeps a charge.





























Balsamic Mushroom Pearl Couscous
from Stacey Homemaker

3 cups pearl couscous, uncooked
3 tbsp olive oil (2 tbsp for sauteing, 1 tbsp to mix in cooked couscous)
2 garlic cloves, minced
1/2 medium onion, diced
1 lb mushrooms, sliced
2 cups kale, thinly sliced
4 tbsp balsamic vinegar (2 tbsp for cooking mushrooms, 2 tbsp to mix in cooked couscous)
1 tbsp red wine vinegar
2 oz goat cheese (I used crumbles)
2 tbsp balsamic glaze to drizzle on top
1/4 tsp ground pepper
salt to taste

Heat a large saute pan over medium heat.  Add 2 tbsp olive oil and heat up.  Add the onions to the pan and cook for 5 minutes.  Add the garlic, cook for 1 minute, or until fragrant.  Add the sliced mushrooms, cook for 5 minutes and don't stir - let them soak up the oil in the pan.  Reduce heat the medium-low and add 2 tbsp balsamic vinegar.  Stir and saute for another 5 minutes or until the mushrooms have absorbed the balsamic.  While the mushrooms are cooking, cook the couscous according to the package instructions.  When the couscous is done, add it to the large pan with the mushrooms.  Stir to combine.  Add 2 tbsp balsamic, 1 tbsp red wine vinegar, pepper and salt and stir.  Remove to a serving dish (I let it sit and cool down quite a bit) and mix in goat cheese and kale.  Drizzle the balsamic glaze over the top and serve.


Sunday, December 28, 2014

Zoodles with Crispy Pancetta, Pecorino and Basil

Sorry for the crappy cell phone pic, but honestly it might be better than a lot of my other photos!  This was SO GOOD.  My family devoured every last bite.





























Zoodles with Crispy Pancetta, Pecorino and Basil
from The Iron You

6 zucchini
1 tbsp olive oil
4 oz pancetta, cubed or in strips
2 garlic cloves, minced
handful fresh basil, chopped
zest and juice of one lemon
4 tbsp shaved or grated pecorino

Use a spiralizer to create zucchini pasta.  Set aside.  In a large pan, heat olive oil over medium-high heat.  Add pancetta and fry for about 4-5 minutes, until just crispy.  Transfer to a plate lined with a paper towel.  Add garlic to the pan and saute until garlic is fragrant and pale golden, about 2 minutes.  Add zucchini and saute about 5 minutes, stirring constantly, until heated through.  Add zest and lemon juice.  Add pancetta and mix completely.  Transfer to a large platter, sprinkle with chopped basil and pecorino and serve.

Monday, December 8, 2014

Tater Tot Casserole

This was... okay.  It was kind of like a pot pie with beef.  I probably wouldn't make it again, but if it's something you're into, go for it.






















Tater Tot Casserole
adapted from Crispy Rice

23 oz bag Ore-Ida tater tots
2 cans condensed cream of mushroom or chicken soup
4 oz  shredded cheddar
1 lb ground beef, cooked
Frozen veggie mix, cooked

Preheat oven to 350F.  Grease a baking dish.  Mix the ground beef with the soup and layer in the bottom of a baking dish.  Then layer in the veggies and cheese.  Top with a layer of tater tots.  You can top that with a little more cheese, if you'd like.  Bake 30-45 minutes until tots are golden and mixture is bubbly hot.