Sunday, September 29, 2013

Cinnamon & Chili Pork Tenderloin with Fresh Apple Salsa

Yay, another new way to do pork tenderloin!  And it's not even remotely complicated!  It was so delicious and moist.  You could probably cut the salsa recipe in half - we ate a ton of it and had a lot left over.

Cinnamon & Chili Pork Tenderloin with Fresh Apple Salsa
from Mel's Kitchen Cafe

For the pork:
3 tbsp olive oil
4 garlic cloves, finely minced
2 tbsp chili powder
1 tbsp ground cinnamon
2 tsp salt
2 lb pork tenderloin

For the apple salsa:
2 cups crunchy sweet apples (like Fuji), cored and diced (about 2 medium apples)
1/2 cup red bell pepper, diced
1/3 fresh lime juice (from 2 limes)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tbsp honey
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 400F.  Line a 9x13" baking dish with foil and spray foil with cooking spray.  Whisk together the pork ingredients (except pork) in a bowl and add the pork and coat completely.  Heat a large skillet to medium-high heat and add a tablespoon of olive oil.  When the oil is hot and rippling, add the pork and brown on all sides, about 2-3 minutes per side.  Transfer the pork into the baking dish.  Bake for 16-18 minutes until the thermometer reads 145F.  Remove the pork from the oven and cover it with foil.  Let it rest about 10 minutes before slicing and serving.  While the pork is cooking, mix together the apple salsa ingredients.  Serve pork topped with the apple salsa.

Wednesday, September 25, 2013

Light Jalapeno Popper Dip

It's football season and we haven't had one of our "normal" Sundays yet.  On a "normal" Sunday, I start cooking at 10 am and I don't stop all day.  The last few weekends I've had things to do outside the house, so I have been slacking on my dips and roasts.  The Steelers were on Sunday Night Football this week, so here's what I made.

Light Jalapeno Popper Dip

1 cup light mayonnaise
2 8 oz. pkgs of 1/3 fat cream cheese, softened
1 4-oz can diced jalapenos, drained
1/4 tsp pepper
1/4 tsp garlic powder
3 green onions, thinly sliced
1 cup reduced fat shredded cheddar cheese

Preheat oven to 350F.  In a large bowl, combine all ingredients (except cheddar) with a hand mixer.  Spread mixture in a baking dish and top with cheddar cheese.  Bake 20-30 minutes.  Serve with Ritz crackers or tortilla chips.

Tuesday, September 24, 2013

Honey & Chili Chicken Thighs with Creamy Cilantro Sauce

I've been hanging on to this recipe until the weather got a little cooler.  I hate to do anything baked in the house when it's warm out.  But I was kind of wrong about the flavor, which is a lot more summer-y than I predicted.  It was good and I made enough that I can eat it for lunches all week.

Honey & Chili Chicken Thighs with Creamy Cilantro Sauce
adapted from The Kitchn

For the chicken thighs:
2 tbsp honey
1 tbsp chili powder
1/4 cup amber beer (I used Coors Light - I wasn't buying special beer to use 1/4 cup)
2 tbsp cider vinegar
1 tbsp olive oil
10 boneless, skinless chicken thighs

For the sauce:
1 cup sour cream
1 cup loosely packed cilantro
1 tbsp lime juice
1/4 tsp salt

Preheat the oven to 450F.  Whisk together the honey, chili powder, beer, cider vinegar and olive oil in a mixing bowl.  Add the chicken thighs to the bowl and toss to coat evenly.  Arrange the chicken thighs on a baking sheet and drizzle with remaining marinade.  Roast for 25-30 minutes until cooked through and they read 165F on a kitchen thermometer.  While the thighs are roasting, make the cilantro sauce.  Combine the sour cream, cilantro, lime juice and salt in a blender and process.  Serve chicken thighs immediately after roasting.  Spoon any extra pan juices over them and serve with cilantro sauce on the side.

Monday, September 23, 2013

Beef Fajitas

We had some delicious beef fajitas at a friend's house the other weekend and I haven't been able to stop thinking about them.  Amid all the chicken we eat, I wanted to add beef to the menu and not be one of our regulars.  This recipe is fantastic!!  I love that you marinate the veggies, as well.  So delicious.  I'm going to have to make it again soon because I still can't stop thinking about it!

Beef Fajitas
adapted from The Pioneer Woman

1 whole beef flank steak (I think I used a top round or something that didn't look very fatty)
1/2 cup olive oil
3 tbsp Worcestershire sauce
1/3 cup lime juice
3 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp sugar
1 large onion, halved and sliced
1 whole red bell pepper, sliced
1 whole green bell pepper, sliced
flour tortillas, warmed
shredded cheese
sour cream

In a bowl, mix together olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar until combined.  Take 2 baking dishes (I used aluminum disposables for easy clean up) and put the sliced veggies in one and the steak in the other.  Pour half the marinade over the steak and the rest over the veggies.  Turn the steak to coat both sides and toss the veggies to coat evenly.  Cover with plastic wrap and refrigerate at least 2 hours.  Preheat grill to medium-high heat.  Put the steak on the grill and cook on each side for just a few minutes, and remove .  Meanwhile, heat a skillet over medium-high heat and add the veggies, with the leftover drippings from the dish they marinated in.  Cook for a few minutes until the onions get a little wilty and the peppers get a little charred.  Slice up the meat and serve with the tortillas, etc!

Thursday, September 19, 2013

Coconut Shrimp Curry

I went on a special shopping expedition to the healthy foods store to get coconut oil for this recipe.  I even found another ingredient I had in the back of my mind that I might need, but hadn't sought it out yet.  It worked out very well.  Then I made the recipe and something went wrong when I added the cayenne.  I didn't measure and I ended up making it way too spicy.  I like spicy, but this spice was a little painful.  I might have ended up with nearly 1/2 tsp instead of 1/8.  Definitely measure if you're going to make this recipe!  Don't eyeball it!

Coconut Shrimp Curry
from Healthy Recipes

1 tbsp coconut oil
1 onion, chopped
1 1/2 tsp salt, divided
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp black pepper
1/8 tsp cayenne pepper
1 tbsp minced garlic
1 tbsp fresh minced ginger
1/2 cup canned unsweetened coconut milk (I used reduced fat)
1 lb large raw shrimp, peeled and deveined

In a deep, heavy skillet (I used a wok), heat the coconut oil over medium-high heat, about 2 minutes.  Add the onion and 1/2 tsp of the salt and cook, stirring often, until soft, about 5 minutes.  Meanwhile. in a small bowl, use a small fork to combine the coriander, cumin, turmeric, black pepper, cayenne and 1 tsp salt.  Add the garlic, ginger and seasonings to the skillet.  Cook, stirring, for about a minute.  Stir in the coconut milk.  Bring to a boil.  Add the shrimp and cook, uncovered, stirring gently until coated with the sauce and cooked through.

Wednesday, September 18, 2013

Moroccan Kebabs

I came across this recipe when I was looking for a link to another post I made.  At first I thought it was weird just to lump raw meat onto a kebab stick, but I went for it anyway.  The flavor was excellent, and the meal is pretty healthy.  I halved the recipe from the original.

Moroccan Kebabs
halved from Low Carb Friends

1 lb ground beef
1/2 medium onion, finely chopped
1 clove garlic, minced
1/2 tbsp fresh curly parsley
1/2 tbsp chopped fresh cilantro
1/2 tsp paprika
1/2 tbsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper

If using wood skewers, soak them in water until you're ready to make the kebabs (mine burned up anyway).  In a large bowl, combine all of the ingredients and mix well with your hands.  Refrigerate for an hour.  Preheat your grill to medium-high heat.  Wash your hands, but don't dry them.  Using your hands, gently pack small amounts of the meat around the skewer, forming a 4" sausage shape on each skewer.  Grill until cooked through.

Tuesday, September 17, 2013

Chinese Jalapeno Chicken

Here's another recipe I changed up the cooking method for.  I think I actually made it a lot healthier.  Rather than deep frying the chicken, I used the same cooking method as my General Tso's Chicken.  This was really tasty and we had no leftovers!  I had some gorgeous jalapeno peppers from the farmers market, although you can't really see that in the picture.  I think I overcooked them a teeny bit, but dinner also sat in the wok for a while before we ate it.

Chinese Jalapeno Chicken
adapted from Blog Chef

2 boneless, skinless chicken breasts, cut into 1" cubes
2 tbsp cornstarch
2 tsp vegetable oil
1/2 tsp minced garlic
1 tsp Mirin (rice wine)
2 tbsp soy sauce
2 jalapeno peppers, sliced (leave the seeds!)
2 tbsp sugar

Preheat oven to 375F.  Prepare a baking sheet with foil and cooking spray.  Place the chicken pieces on the baking sheet and toss with 2 tbsp cornstarch.  Spread the cubes out and bake until they're cooked through, about 12 minutes.  Just before chicken is done cooking (1-2 minutes), heat 2 tsp oil in a wok or big skillet.  Add jalapenos and stir-fry for 1 minute, until bright green and tender-crisp.  Remove and set aside.  Add garlic, rice wine, and soy sauce, and stir constantly for about a minute, until heated through.  Add the sugar and stir until the sauce thickens (about a minute).  Add the chicken to the wok and toss to coat.  Remove from heat and add jalapenos and toss before serving.

Balsamic Glazed Pork Loin

I was really nervous about this when I took it out of the oven, because the top looked pretty dry.  However, the inside was cooked PERFECTLY!  I switched up the cooking method from the original recipe, because by the time I took a look at what I was working with, I didn't have 6-8 hours to wait.  I roasted it per the Better Homes & Gardens cookbook meat roasting chart.  I don't love crock pot-cooked meats, so roasting was a better option for me.

Balsamic Glazed Pork Loin
adapted from Julie's Eats and Treats

2 lb boneless pork loin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup water

1/2 cup dark brown sugar
1 tbsp cornstarch
1/2 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce

Preheat oven to 325F.  Prepare a baking dish with cooking spray.  Combine the salt, pepper and garlic powder in a small bowl.  Rub the spice mixture over the pork and place in the baking dish.  Pour water over and around the pork loin and roast for 1 hour.  Check the temperature (should be 140-150F) and remove from oven, set aside to rest and bring up internal temperature.  In a small sauce pan, combine glaze ingredients and stir to dissolve sugar.  Bring to a boil, then reduce to low heat and simmer, stirring occasionally until the mixture thickens.  Remove pork to a cutting board or serving platter, cut, then drizzle with the glaze.

Monday, September 16, 2013

Orange Baja Shrimp

This is one of our favorite marinades for shrimp.  Last summer the seasoning packets were on sale 10 for $10, and I think I've maybe got one left, since I have been trying to shake up the menu this year (hence this "blog").  The seasoning packet has the two preparation instructions on it, and this is the little one in the bottom corner.  I made extra shrimp with the hope of leftovers...that didn't happen.  This really isn't a recipe - more of a serving suggestion.  You can get creative with it.  I usually saute the shrimp in a pan and sometimes put on a salad with some avocado and tomato, using the pan drippings as a dressing.  This time I put them on skewers with pineapple and red pepper and it was an outstanding flavor combination.

Orange Baja Shrimp
from the back of the marinade pack

1 package McCormick's Grill Mates Baja Citrus Marinade
1/4 cup orange juice
1/4 cup vegetable oil
1 tbsp honey
1 lb shrimp

Mix all ingredients together and marinate in the refrigerator for at least 15 minutes.  Grill or saute until opaque and serve.

Friday, September 13, 2013

Grilled Jerk Pork Chops with Mango and Rum Sauce

Yes. Please. Thank. You.  I made yummy noises through the whole thing and I ate every bite.  The sauce totally makes the dish.  The mango I used was very ripe and it was SO tasty warmed and grilled.  Don't say goodbye to summer yet!!

Grilled Jerk Pork Chops with Mango and Rum Sauce
adapted from Andrea's Recipes

1 tbsp jerk seasoning (recipe below)
2 tbsp fresh lime juice, divided
1 1/2 tsp vegetable oil, divided
1 lb boneless pork chops, trimmed and pounded 1/2" thick
2 ripe mangoes
1/4 cup packed dark brown sugar
1/4 cup golden rum
2 tsp unsalted butter
1/4 tsp salt

Jerk Seasoning Mix: (it makes quite a bit, so I'm storing mine in a mason jar until I make this again)
1 tbsp garlic powder
2-3 tsp cayenne powder (depending how hot you want it)
2 tsp onion powder
2 tsp dried thyme
2 tsp dried parsley
2 tsp sugar
2 tsp salt
1 tsp paprika
1 tsp ground allspice
1/2 tsp black pepper
1/2 tsp dried crushed red pepper flakes
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon

Combine 1 tbsp jerk seasoning, 1 tbsp lime juice, 1 tsp oil in a medium bowl.  Add pork chops and rub the mixture in.  Allow to rest for 20 minutes.  Cut the mangoes vertically just avoiding the pit and you'll have 2 almost even sides.  Score each side on the mango meat side so that you have 1" squares, but don't cut through the skin.  Brush the scored sides with a little bit of oil.  Heat the grill to medium-high heat and rub lightly with a little oil.  Cook the pork for about 5 minutes a side, until cooked through.  Place the mangoes on the grill, skin side up, when you flip the pork.  They should have light grill marks on them when they're done.  Remove from grill.  With a towel protecting your hand, use a large spoon to remove the mango squares from their skins and place on top of the pork chops.  Meanwhile, combine brown sugar, rum, butter and salt in a small sauce pan.  Bring to a boil, then reduce heat and simmer until thickened.  Stir in 1 tbsp lime juice.  Drizzle the sauce over the pork chops and mangoes and serve.

Thursday, September 12, 2013

Slow Cooker Orange Rosemary Chicken

This was tasty, but really dry.  I guess I let it cook too long, but I only had it in for 8 hours.  It fell completely apart when I took it out of the crock pot, hence the terrible picture.  Maybe I'd like it better roasted in the oven.

Slow Cooker Orange Rosemary Chicken
from Paula Deen

1 3-4 lb roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tbsp butter, softened
Zest of 2 oranges
2 tbsp fresh rosemary, finely chopped
1 tsp salt
1/2 tsp pepper
1/4 cup orange marmalade
2 rosemary sprigs
1 head of garlic
3 orange slices

In the bottom of a greased slow cooker, add chicken broth, 4 orange quarters, and onion.  In a small bowl, combine butter, chopped rosemary, salt, pepper, orange zest and marmalade.  Pat the chicken dry and salt and pepper the cavity.  Place the remaining orange quarters, garlic and rosemary sprigs inside the chicken.  Using your fingers, loosen the skin from the meat.  Place half of the butter mixture under the skin and rub the remainder of it on the skin.  Place the chicken on top of the orange quarters in the crock pot and lay three orange slices on top.  Cover and cook on low for 8-10 hours.

Wednesday, September 11, 2013

Dorito Salad

This sounds ridiculous so I just had to try it.  Plus it's only 5 Weight Watchers points, not that I know what that really means, but I figured it was safe and healthy!  This recipe makes a ton, so scale it back for your needs.

Dorito Salad
adapted from Culinary Hill

1 lb ground beef
1 package taco seasoning
1/4 cup water
1 bag of butter leaf lettuce
1 large tomato, diced
1 large green bell pepper, diced
2 cups shredded cheddar
1/2 bag Nacho Cheese Doritos, crushed
French salad dressing (if you like - I used sour cream instead of dressing)

In a medium skillet over medium-high heat, brown ground beef; drain well.  Stir in taco seasoning and water; simmer until thickened.  Remove from heat.  In a very large bowl, combine lettuce, tomato and pepper.  Add cheese and beef mixture and stir.  Right before serving, add Doritos and toss to combine.

Tuesday, September 10, 2013

Chili Garlic Green Beans

These were AMAZING!  Usually I just steam beans and toss with butter and dill.  But these are incredible and I very much recommend you make them!  Instead of roasting mine in the oven, I put them on foil on the grill.

Chili Garlic Green Beans
from Oh My Veggies

1 lb fresh green beans, trimmed
1 tbsp light olive oil
2 tsp chili garlic sauce
1 tbsp lime juice

Preheat oven to 425F.  Place the green beans in a large bowl and toss with olive oil, chili garlic sauce and lime juice.  Place on a foil-lined baking sheet and roast about 10 minutes until they start to brown.  Season with salt to taste.

Roasted Smashed Potatoes

There's a guy at the farmers market who always has these great little red potatoes.  As soon as I saw this recipe, I couldn't wait to buy up a bunch of them to try this.  SO GOOD!  They don't look like a whole lot, but they are tasty!!  Don't skimp on the salt and pepper.

Roasted Smashed Potatoes
adapted from Deliciously Declassified

1 lb baby potatoes - small sized
6 tbsp olive oil, divided
1 tbsp dried Italian Seasonings
1 tbsp grated Parmesan cheese
lots of salt and pepper

Preheat oven to 500F.  Wash and scrub potatoes and place on a rimmed baking sheet.  Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil.  Place the potatoes in the oven on the bottom rack and bake for 25-30 minutes, until they are tender.  Remove the potatoes from the oven and blot the remaining water with a paper towel.  All the potatoes to cool for 10 minutes and coat them with 3 tbsp olive oil.  Once the potatoes are coated in oil, smash each one with a potato masher (I used the bottom of a glass); smash them about 1/3"-1/2" thick.  Drizzle the potatoes with the remaining 3 tbsp olive oil.  Sprinkle on herbs and season generously with salt and pepper (add Parmesan here, too).  Place back in the oven on the top rack for 15 minutes, and then lower to the bottom rack for an additional 20-25 minutes or until well browned and crispy.

Monday, September 9, 2013

Balsamic Grilled Chicken with Strawberries and Goat Cheese

If I could only eat one thing for the rest of my life, it would be this chicken.  It combines most of my favorite flavors.  I confess that I rarely clear my whole plate at dinner, leaving a little piece here and there, but I ate every single bite of this and wished there was more.  It was magical!

Balsamic Grilled Chicken with Strawberries and Goat Cheese
from Just BARE Chicken Cookbook

2 boneless skinless chicken breasts (I pounded them out to less than 1/2")
1/2 cup balsamic vinegar
2 tbsp olive oil
coarse salt and freshly ground pepper to taste
1 cup chopped fresh strawberries
1/2 cup crumbled goat cheese
2 tbsp thinly sliced fresh basil

Heat grill to medium-high heat.  Place the chicken and vinegar in a resealable bag; turn to coat.  Refrigerate about 30 minutes.  Remove chicken from vinegar (discard bag).  Rub the chicken with oil, salt and pepper.  Place on the grill and cook for about 10 minutes, or until no longer pink in the center.  Serve chicken topped with strawberries, goat cheese and basil.

Sunday, September 8, 2013

Cowboy Caviar

I saw Cowboy Caviar on Facebook and it looked/sounded ridiculous.  I looked around for the right recipe, and this might be it.  I made some adjustments to the amount of salad dressing, because an entire bottle sounds ridiculous.  I think I'll throw in some chopped jalapeno next time, for a little kick.

Cowboy Caviar
from Your Homebased Mom

1 can whole corn, drained
1 can black beans, rinsed and drained
5 Roma tomatoes, seeded and diced
1 bunch green onions, sliced thin
1/4 bunch cilantro, chopped
1/4 bottle Kraft Zesty Italian salad dressing
juice of 1 fresh lime
1 avocado, chopped

In a large bowl, combine corn, black beans, tomatoes, green onions and cilantro.  Add the dressing and lime juice.  Refrigerate at least 1 hour.  Right before serving, chop and add avocado.

Saturday, September 7, 2013

Jalapeno Cheddar Turkey Burgers

This was such a yummy Labor Day lunch.  The jalapeno was so tasty in a turkey burger, and I love the cheese mixed in with the meat, as well.  The guacamole on top really made it over the top delicious.  I'll make this again for company - so good!

Jalapeno Cheddar Turkey Burgers
halved/adapted from Mel's Kitchen Cafe

1 lb ground turkey
1/4 cup finely diced onion
1/8 cup finely diced cilantro
1 garlic clove, finely minced
1 small jalapeno, seeded and finely chopped
1/2 tsp ground cumin
1/2 tsp paprika
about 1/4-1/2 tsp lime juice
1/2 cup shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp pepper

hamburger buns
cheddar slices

Heat the grill to medium-high heat (about 400F).  In a large bowl, mix all of the burger ingredients together and make 6 patties.  Grill the patties about 7-8 minutes a side.  Serve with extra cheddar slices and guacamole on top.

Friday, September 6, 2013

Dijon-Brown Sugar Marinated Steak

Oh, hello, new favorite steak recipe!  It sounded like something I wanted to try, but I didn't have very high expectations.  It turned out to be really, really good!

Dijon-Brown Sugar Marinated Steak
from Iowa Girl Eats

1 lb steak (I used petite sirloins)
1 tbsp extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp brown sugar
lots of salt and pepper

Place the steak in a large, shallow dish.  Add oil, mustard, brown sugar and lots of salt and pepper, then rub into steaks.  Marinate in fridge 1-4 hours.  Let steak rest out of the fridge for 10-15 minutes while you preheat the grill to high.  Grill to preferred doneness and serve.

Thursday, September 5, 2013

Buffalo Ranch Chicken Meatballs

This was supposed to be a Whole30 dish, but I doubt I stuck to whatever those principles are.  I love low-carb eating.  It can be so delicious!  I only had ground turkey on hand.

Buffalo Ranch Chicken Meatballs
adapted from Low Carb One Day at a Time

1 lb ground chicken (I used turkey)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3/4 cup chicken broth
1/2-3/4 cup hot sauce
1 pack dry ranch dressing mix

Mix together chicken, salt, pepper and garlic powder and form 20 small meatballs.  Heat 1-2 tbsp oil in a large skillet and add the meatballs.  In a separate small sauce pan, combine the chicken broth, hot sauce and ranch seasoning.  Sear the meatballs for 6-8 minutes, turning constantly to sear on all sides.  While the meatballs are searing, bring the sauce to a boil and reduce by half.  When the meatballs are completely cooked through, add the sauce to the meatball pan and toss meatballs to coat completely.

Wednesday, September 4, 2013

Zesty Baked Chicken Wings

I have had this recipe for what seems like forever, and I've made it a million times.  It's a great alternative to buffalo wings and they're really easy to throw together anytime.

Zesty Baked Chicken Wings
from Bethenny Frankel

3 tbsp olive oil
1 tbsp Dijon mustard
dash of cayenne pepper
1 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
1/2 tsp lemon zest
16 chicken wings, halved and tips cut off
1 cup grated Parmesan
6 tbsp dried parsley
1/2 cup bread crumbs

Combine oil, Dijon, cayenne, garlic, salt, pepper, lemon and zest in a bowl and whisk until combined.  Place the chicken wings in a large resealable bag and pour the oil mixture over and seal the bag.  Marinate overnight.  In a shallow dish, combine bread crumbs, parsley and Parmesan.  Preheat oven to 425F.  Line a baking sheet with foil and spray it with cooking spray.  Dredge each wing in the bread crumb mix and place on the baking sheet.  Bake for 30 minutes, turn the wings over and cook for 10 more minutes.

Tuesday, September 3, 2013

Moroccan Grilled Chicken Kebabs

This chicken was different from others you've seen here this summer.  I'm glad I made this.  I love North African flavors and this was spot on.  However, working with cumin and turmeric is dirty business.  I'd just gotten my nails done the day before, and after I skewered the chicken on the kebabs, I realized the spices had dyed the white parts of my nails to a green-yellow color.  Fortunately it faded over about 24 hours and I don't think anyone noticed.  Consider yourself warned.

Moroccan Grilled Chicken Kebabs
from Closet Cooking

2 boneless, skinless chicken breasts, cut into 1" pieces
2 tbsp lemon juice
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/8 tsp ginger
1/8 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, chopped

Mix together all of the ingredients except the chicken.  Place the chicken pieces in a large resealable bag and add the marinade.  Marinate in the fridge for at least 20 minutes or overnight.  Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes a side.

Monday, September 2, 2013

Steak with Queso Shrimp Sauce

I've made this recipe twice and I think the first time was better than the second.  It's still really tasty, I just remember it being spicier last time.  I traded the diced onion and tomatoes for a can of Rotel, but that might have been a mistake.  I'll have to play around with it more.

Steak with Queso Shrimp Sauce
from Low Carb Friends

1 1/2 lbs trimmed sirloin steaks
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 tbsp olive oil
1 zucchini, diced
1/2 cup diced onion
1/2 cup diced tomato
6 oz shrimp, peeled and halved
3 tbsp chicken broth
3 tbsp heavy cream
2 oz monterray jack cheese

Mix salt, pepper and garlic powder together and sprinkle on both sides of the steaks.  Let sit at room temperature for 5 minutes.  Heat 1 tbsp of oil in a large skillet over medium-high heat and tilt skillet to coat.  Sear steaks for 5 minutes a side until mostly cooked to your desired doneness.  Remove and keep warm.  Heat remaining oil and add zucchini, onions and tomatoes.  Saute for about 5 minutes until veggies color slightly.  Add shrimp and cook until it is pink and opaque.  Add broth and cream to the pan and bring to a boil.  Turn off the heat, add cheese and stir.  Spoon the sauce over the steaks and serve.

Sunday, September 1, 2013

Spicy Pork Skewers

These were AMAZING.  So flavorful and delicious!  I will make these again, for sure!  I could eat this every night!

Spicy Pork Skewers
adapted from Domesticate Me

1 1/2 lbs pork tenderloin, sliced in 1/2 inch rounds
1/2 cup orange juice
4 tbsp lime juice
4 cloves garlic, minced
2 tbsp Sriracha
2 tbsp low-sodium soy sauce
2 tbsp brown sugar, packed

Mix all marinade ingredients together in a small bowl.  Slice the pork tenderloin into 1/2 inch rounds (helps if you put the tenderloin in the freezer for about 30 minutes so it's easier to slice).  Thread the rounds on skewers.  Place the skewers in a shallow baking dish and pour half the marinade over them, reserving the other half.  Refrigerate at least an hour.  Preheat grill to medium-high heat.  Oil the grill grates and place the skewers on the heated grill.  Grill approximately 3 minutes a side, until cooked.  Meanwhile, put the reserved marinade in a small sauce pan and bring to a boil.  Lower the heat and simmer until it's a syrupy consistency, about 3 minutes.  Remove the skewers to a plate and drizzle sauce over.