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Wednesday, August 31, 2011

Grilled Chicken Lettuce Wraps with Fiery Sauce

I've done pork lettuce wraps and I've done shrimp lettuce wraps - now it's time for the chicken!  I really didn't do anything different this time except for changing the protein.. and of course... yep, you know it.. the sauce :)  And the sauce... I'm not ashamed to admit... is basically the same sauce I used on my Grilled Shrimp Po' Boy with rice vinegar added to it.  I loved the flavors in that remoulade and thought the addition of rice vinegar gave it that extra Asian flavor.

I love making lettuce wraps, sure they can be a bit messy from time to time, but they are light, simple, and absolutely delicious!!

Grilled Chicken Lettuce Wraps with Fiery Sauce
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
4 boneless skinless chicken breasts
1 Tablespoon Hoisin
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon low sodium soy sauce
head of green leaf lettuce
1/2 English cucumber, sliced and cut into moon shapes
1 jalapeno, sliced
fresh mint leaves
2 cups cooked basmati rice
For the Fiery Sauce -
3 Tablespoons mayonnaise
2 teaspoon chili paste
2 teaspoon Sriracha
1 teaspoon lemon juice
1/2 teaspoon rice vinegar

Directions:
Rinse the chicken and pat dry with a paper towel; place in resealable plastic bag.  In a small bowl, mix together the hoisin, rice vinegar, Sriracha, and soy sauce until well combined.  Pour mixture over chicken, seal bag, and place in refrigerator for at least 1 hour.

To make the sauce - mix together the mayo, chili paste, Sriracha, lemon juice, and rice vinegar until well combined.  Cover and store in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Oil the grill grates.  Remove the chicken from the bag and discard the marinade.  Place the chicken directly over the fire and grill for 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5-10 minutes.  Once cooled a bit, cut the chicken into strips.

To build the wrap:   Take a piece of lettuce, top with rice, cucumber slices, jalapeno slices, mint leaves, and chicken.  Top with fiery sauce.  Enjoy!!

One Year Ago:  Chimichurri Chicken Pita Pizza

Tuesday, August 30, 2011

Shrimp in Love Pasta

I found this recipe many years back and I happened to stumble across it again just recently.  I thought I remembered it being pretty good, so I decided to give it another try.  Besides the fact that something went wrong and my pasta became way too dry - the flavor was still there.  Creamy and delicious but definitely not for anyone counting calories!  It's an indulgence I was willing to run an extra mile for :)

Shrimp in Love Pasta
Adapted from Kraftrecipes.com
Printable Recipe 
Ingredients:
3/4 lbs angel hair pasta
24 large frozen shrimp, thawed and tails removed
1 cup cherry tomatoes, quartered
5 oz cream cheese
1 cup torn baby spinach

Directions:
Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium low heat.  Add shrimp, tomatoes, and cream cheese; cook and stir for 4 to 5 minutes, or until shrimp are done and the mixture is well blended.

Drain pasta and place in large bowl.  Add spinach and mix lightly.  Stir in shrimp mixture.  Enjoy!

One Year Ago:  Sweet Pepper Olive Puree Over Penne and Chicken

Monday, August 29, 2011

Chicken in Satay Sauce

Do you remember when I raved about the Thai Style Honey Peanut Chicken that I politely borrowed from Mary at One Perfect Bite?  Well, folks.. I have found a very close competitor.  Enter Anna of At Anna's Kitchen Table and her Chicken in Satay Sauce.  This chicken had a lovely peanut butter flavor without feeling as if we were spooning peanut butter directly into our mouths - which, I'm sorry to say, so many satay sauces can be like.  I even decided to change things up a bit by adding sugar snap peas - I always forget how much I enjoy having them in stir frys - but you know you can add whatever veggies you want.  Remember, it's your canvas to paint on!

This is yet another simple and delicious stir fry for those busy week nights!

Chicken in Satay Sauce
Adapted from At Anna's Kitchen Table
Printable Recipe 
Ingredients:
2 Tablespoons low sodium soy sauce
2 Tablespoons brown sugar
2 Tablespoons smooth peanut butter (if you want yours a little more peanut buttery add another tablespoon)
2 Tablespoons sweet chili sauce
1 Tablespoon chili paste
1 Tablespoons lime juice
5 Tablespoons unsweetened coconut milk
1/4 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil
1 pound chicken, cut into bite size chunks (you can you breasts or thighs are both, I used breasts)
2 cups sugar snap peas (or snow peas)

Directions:
In a bowl or large measuring cup, whisk together the soy sauce, brown sugar, peanut butter, sweet chili sauce, chili paste, lime juice, coconut milk, and crushed red peppers until well combined; set aside.

In a wok or deep, non-stick skillet, over medium high heat, add the oil.  Once the oil is hot, add the diced chicken.  Stir fry for until cooked through, about 5-7 minutes.  Add the sugar snap peas and stir fry for two minutes.  Add the sauce and bring to a boil, stirring to combine everything.  Reduce heat to low and simmer until sauce has thickened just a little, about 1-2 minutes.  Serve over rice.  Enjoy!

One Year Ago:  Grilled Parmesan Chicken

Friday, August 26, 2011

Photo Friday - Awwwww Mom!!!

Remember when your mom would lick her finger or thumb so that she could wipe something off your face?  Guess it could have been worse, right? :)

The shrimp craze continues over at Our Krazy Kitchen - stop by and check out my Fire Day Friday post - today's recipe:

 

Have a great weekend... and happy cooking!!
Ciao!
Jenn

Thursday, August 25, 2011

Frosty Strawberry Squares

One thing I so thoroughly enjoy about food is the memories that it can spark.  I love taking a bite of something and having it transport me back to my childhood or to lazy days on the beach in Hawaii.  Take this recipe for example: After making this, I was transported back to many a summer days as a kid.  Playing Star Wars and ghost in the grave yard with my sister and cousins at my grandma's house.  The gum tree, mud pies, mulberry bushes, the swimming pool at the country club..... well, this list could go on and on.

This is a dessert that my grandma used to and my mom still makes.  It's a recipe that has been in my family for quite sometime now and I have been given the ok to share it with all of you!  It's so absolutely perfect for these hot summer days.  It's light, it's frosty, it refreshing and it's down right delicious!  Hope you enjoy it as much as we have!  (by the way, the pictures don't do this dessert justice...I promise you!!)

Frosty Strawberry Squares
Recipe courtesy my mom, via my grandma, via our cousin Karen
Printable Recipe 
Ingredients:
1 cup sifted flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup melted butter
2 egg whites
1 cup granulated sugar
2 cups sliced strawberries
2 Tablespoons lemon juice
1 cup whipping cream

Directions:
Preheat oven to 350 degrees F.  Mix together the flour, sugar, walnuts and melted butter.  Place in a shallow pan or baking dish and bake for 20 minutes, stirring occasionally.  Remove from oven and allow to cool.

Once cooled, sprinkle 2/3 of the crumbs into a 9 x 13-inch pan.

In a large bowl, combine the egg whites, sugar, strawberries, and lemon juice.  Beat on high speed for about 10 minutes. (I used a hand mixer, just like my mom and grandma, but you can use your stand mixer for this if you want)

Meanwhile, in a separate bowl, whip cream; fold into strawberry mixture.  Spoon combined mixture over crumbs.  Top with remaining crumbs.  Cover and freeze for 6 hours or more before serving.  (This makes a lot of bars - too much for just Chris and I - so I cut the recipe in half and put it in the a 8x8-inch pan and it made 9-12 bars depending how large you cut them.)  Enjoy! 

One Year Ago:  Roasted Garlic Rigatoni with Peppers and Basil

Wednesday, August 24, 2011

Grilled Pork Chops with Adobo Paste

These chops were out of this world good!  They had the right amount of spice and flavor and paired with a simple lemon aioli... well... they were gone in about sixty seconds.  This was definitely one of those meals that made me sigh with sadness when it was all gone.

Grilled Pork Chops with Adobo Paste
Adapted from Epicurious.com
- Serves 2 -
Printable Recipe 
Ingredients:
2 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
1 Tablespoon minced garlic
1 teaspoon black pepper
2 boneless pork loin chops (about 1/4 lb or more each)
2 Tablespoons olive oil
1 Tablespoon Hungarian sweet paprika
1 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper

Directions:
Fill a large measuring cup with the water.  Add the salt, sugar, garlic, and pepper; stirring until all the salt as dissolved.  Add the pork chops to a large deep dish or resealable plastic bag.  Pour the brine mixture over the pork and cover or seal.  Let sit in refrigerator for at least 1 hour.

In a small bowl, mix together the remaining ingredients.  Remove the pork from brine and thoroughly rinse under cool water.  Pat dry with a paper towel.  Rub the mixture over both sides of the pork and cover.  Let sit in refrigerator for at least another hour.

Preheat grill to 375 degrees.  Rub the grates with an oil soaked paper towel.  Place the pork chops directly over the fire and cook for 4-5 minutes per side or until the internal temperature reaches 140 degrees F.  Remove from the grill and cover with aluminum foil for 5 minutes before eating.  Serve with lemon aioli if desired.  Enjoy!

One Year Ago:  Cinnamon Swirl Loaf

Tuesday, August 23, 2011

Thai Cashew Nut Shrimp

I wish I could say this dish was all my idea.... oh how I wish I could say that... but I cannot.  No, this idea came straight from my favorite grilling master - Chris at Nibble Me This.  Chris made this awesome stir fry with pork, but since I had shrimp on hand instead of pork, I thought.. why not??

I wish I could say that I made this stir fry on my grill like Chris did... but once again, I cannot. Does it really matter though?  If it does, well... sorry, go check out Chris' version.  If it doesn't... please stay!

If you stay, you will be enticed by an array of flavors that will make you want to try this with not only shrimp and pork, but chicken, beef, AND tofu :)  Seriously, it's just that good.

Thai Cashew Nut Shrimp
Adapted from Chris at Nibble Me This
Printable Recipe 
Ingredients:
48 large frozen shrimp, thawed and tails removed
1/4 teaspoon sesame oil
1 teaspoon vegetable oil
1 shallot, thinly sliced
1 bell pepper, thinly sliced
1 serrano pepper, thinly sliced
1 large garlic clove, minced
1 loosely packed cup of fresh basil leaves, stems removed and cut into half
2 Tablespoons soy sauce
1 Tablespoon fish sauce
1/4 cup chicken stock
1 Tablespoon granulated sugar
2 Tablespoon cold water
1 Tablespoon corn starch
1/4 cup unsalted roasted cashew halves and pieces

Directions:
Place the shrimp in a deep bowl/dish.  Add the sesame oil and 1 teaspoon vegetable oil.  Season with salt and pepper and toss to coat all the shrimp.  Cover and allow to sit in the refrigerator for 30 minutes.

In a small bowl or measuring cup, add the soy sauce, fish sauce, chicken stock, sugar, and 1 tablespoon of water.  Stir to combine.  In another measuring cup, add the remaining 1 tablespoon of water and the corn starch.  Stir to combine.

In a wok or a deep non-stick skillet, over medium high heat, add the remaining vegetable oil.  Once oil is hot, add the shallot and quickly stir fry 1 minute.  Add the bell pepper and serrano pepper; stir fry for 2 minutes.  Add the garlic and stir fry for 30 seconds.  Add the shrimp and quickly stir fry for 2-3 minutes.  Add the sauce mixture and the corn starch slurry, stirring to coat everything.  Bring to a boil and allow the sauce to thicken.  Immediately remove from heat and stir in the cashews and basil.  Serve over rice and enjoy!

One Year Ago:  Grilled Ranch Chicken

Monday, August 22, 2011

Chorizo Chipotle Pasta

I know this might make anyone from my Italian heritage cringe, but, I must admit, I would rather have chorizo with my pasta than Italian sausage.  (WHAT DID I JUST SAY???  I think my Italian grandparents are rolling over in their graves right now...sorry!!)  Don't get me wrong, I love, love, LOVE Italian sausage (sweet, spicy, mild, whatever) it's just that chorizo has found a very special place in my heart.... er, stomach I should say.  And, let me be the first to say, although it goes so well with so many things, it really pairs nicely with pasta!

The original recipe that sparked the idea for this was from Guy Fieri.  I saw his recipe for Chipotle Pasta and knew I was going to have to figure out a way to put some sort of spin on it to make it my own.  I think this is a great way to enjoy Guy's pasta without all the guilt.

Chorizo Chipotle Pasta
Created by Jenn's Food Journey, Inspired by Guy Fieri
Printable Recipe 
Ingredients:
12 oz whole grain penne pasta
3 Tablespoons sour cream
1 Tablespoons chipotle puree
3/4 pound ground Mexican chorizo (or use links and remove casing)
1 large yellow bell pepper, chopped
12 large frozen shrimp (thawed and tails removed)

Directions:
Cook pasta according to package directions.  Drain.

In a small bowl, mix together the sour cream and chipotle; set aside.

In a skillet, over medium heat, add the chorizo, breaking it up with a wooden spoon.  Cook for 4 minutes, stirring occasionally.  Add the bell pepper and cook another 2 minutes.  Add the shrimp and cook until warmed through, about 3 minutes.  Add the sour cream mixture and stir to combine.  Toss in the cooked pasta.  Taste for seasoning.  Enjoy!

One Year Ago:  Beer Brined Pork Chops with Cheddar

Friday, August 19, 2011

Grilled Steaks with Creamy Parmesan Sauce

 
Seriously...how can this be bad?  Look at it.. the creamy sauce....  it looks a bit like heaven, don't you think?

No?  Well, it's pretty darn close anyway!

Nice thing about this sauce, you can change it up by adding different cheeses... turn this into a creamy gorgonzola or goat cheese sauce.  Add some chopped up mushrooms or small shrimp.  Sop it up with warm bread........

I think you get the idea:  This is a simple and delicious recipe that can be a canvas (ha, haven't used that term in a while, have I?) for something even more amazing!

I just made the whole post about the sauce again, didn't I?  Oh, well....... :)

Grilled Steaks with Creamy Parmesan Sauce
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
4 steaks - whatever cut you want - I used sirloins
olive oil
garlic salt
pepper
1 Tablespoon unsalted butter
1 garlic clove, finely minced
2 oz cream cheese
1/2 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1-2 Tablespoons fresh parsley leaves, finely chopped
salt and pepper to taste

Directions:
Rub both sides of the steaks with olive oil and season with garlic salt and pepper.  Preheat grill to 400 degrees.  Let steaks stand at room temperature while you wait.  Place the steaks on the grill and grill for 5-10 minutes per side depending on the doneness you prefer.  Remove from grill and allow to rest 5 minutes before slicing into.

Meanwhile, in a small sauce pan, melt the butter over medium low heat.  Add the garlic and saute for 1 minute.  Stir in the cream cheese and cream or half & half.  Allow the cream cheese to melt, stirring constantly.  Add the parmesan cheese and simmer until all the cheese has melted.  Remove from heat, add the parsley and season with salt and pepper.  Server over steaks and enjoy!

One Year Ago:  Guest Blogger - Posole

Thursday, August 18, 2011

Grilled Honey Chipotle Lime Shrimp

 
Before I get to the recipe today, I really want to share one of the most amazing animal videos I have ever seen.  Now I can't figure out how to embed this video, so I apologize that you have to click on this link to see it - but, trust me, it's so worth it.  Take some time..when you are done here of course... and check this out.  I believe that you too will be utterly amazed!

Now...let's talk about food...

Do you know what I like about grilled shrimp?  I mean besides it being so simple and delicious...???  It's all because of how versatile it is.  Think about it.  Toss some shrimp in olive oil and season with salt and pepper.  Grill.  Now, put shrimp in a bowl and add some grilled veggies, toss with sauce...  Wait, what kind of sauce you ask?  Honestly, any kind of sauce would work and THAT is what I love.  You can create so many different flavors and so many different combinations.. the possibilities are endless!!  Throw it over some rice and you have the ultimate grilled "stir-fry".... at least, that's what I did here :)

Grilled Honey Chipotle Lime Shrimp
Adapted from Guy Fieri
Printable Recipe 
Ingredients:
1/4 cup barbecue sauce (homemade or store bought is fine)
2 Tablespoons honey
2 Tablespoons lime juice
1 Tablespoon vegetable oil
1 Tablespoon chipotle puree (to make puree, put entire can of chipotle in adobo sauce in a food processor and pulse until smooth)
36 extra large shrimp (31/40 count), peeled and deveined
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
wooden or metal skewers (soak wooden skewers in water for at least 30 minutes)

Directions:
Mix together the barbecue sauce, honey, lime juice, vegetable oil, and chipotle puree.  Place shrimp in shallow dish and pour 2 tablespoons of the sauce over them.  Toss to coat.  Cover and refrigerate for at least 1 hour.

Preheat grill to 350 degrees.  Oil the grill grates.  Thread the shrimp and peppers on the skewers and place directly over the fire.  Grill the peppers until they start to soften, about 5-10 minutes.  Grill the shrimp 3-5 minutes per side or until they are cooked through and have turned pink.  Carefully remove from grill and even more carefully, remove shrimp and peppers from their skewers.  You can pour the sauce over the shrimp and peppers now, or allow each person to spoon on their own amount of sauce.  Serve over rice and Enjoy!

One Year Ago:  Guest Blogger - Wine, Garlic & Herb Chicken and Veggie Kabobs

Wednesday, August 17, 2011

Tropical Chicken Stiry Fry with Coconut Rice

Katie, The College Culinarian, has been highlighted on my blog before, but if you have not stopped by to check out her site, I highly recommend you do that after you leave here.  Katie is on a small little break right now, but that doesn't mean you can't browse through her many past delicious recipes.  I, for one, love her creativity in the kitchen.  She just recently posted a recipe for Tropical Chicken and Coconut Rice Bowl that I was instantly drawn to.  I don't know if it was the pineapple or the coconut flavored rice, but either way, I knew I was going to try this.

Now I changed this up a bit.... I made this into more of a stir fry than Katie did... but honestly, I'm thinking that no matter which recipe you try, you are going to thoroughly enjoy it.  It's the perfect meal for summer!

Tropical Chicken Stir Fry with Coconut Rice
Adapted/inspired by The College Culinarian
Printable Recipe 
Ingredients:
1 lbs chicken, cut into bite size chunks (I used breasts, but you could use thighs)
For the marinade -
2 Tablespoons brown sugar
1/4 cup low sodium soy sauce
1 teaspoon water
1/4 teaspoon ground ginger
1 garlic clover, minced
1 1/2 teaspoons lime juice
1 teaspoon Sriracha
For the stir fry -
1 cup pineapple chunks
1 jalapeno, stem removed and roughly chopped (remove seeds for less heat)
1 yellow pepper, diced
2 teaspoons vegetable oil
For the sauce - 
2 Tablespoons pineapple juice
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
For the coconut rice -
1 cup basmati or jasmine rice (uncooked)
1/2 cup water
1 cup unsweetened coconut milk
1/2 teaspoon salt
1 1/2 Tablespoons granulated sugar

Directions:
Mix all the ingredients for the marinade together in a small bowl.  Place cut up chicken in resealable bag and pour marinade over.  Seal bag and place in refrigerator for 2-4 hours.

To make the coconut rice:  In a medium saucepan over medium heat, add the water and coconut milk and bring to a boil.  Add the salt, sugar and rice.  Reduce heat to simmer, cover, and allow to cook until all the water is absorbed.  Remove from heat and let rest 5 minutes.  Fluff with fork.

To make the stir fry:  Mix all the ingredients for the sauce together.  In a deep, non-stick skillet or wok, over medium high heat, add the vegetable oil and allow to heat for 1 minutes.  Add the chicken and stir fry until almost cooked through, about 4 minutes.  Add the peppers and stir fry for another 3 minutes.  Add the pineapple chunks and the sauce mixture and bring to a boil, stirring to coat everything.  As soon as the sauce thickens, remove from heat.  Serve over coconut rice and enjoy!

One Year Ago:  Lemon Grilled Chicken Breasts

Tuesday, August 16, 2011

White Chocolate Chip & Raspberry Swirl Ice Cream

The basic idea for this recipe came from Mary over at One Perfect Bite.  I loved the idea of her recipe, but wanted to simplify things a bit because.... well... I'm a bit lazy from time to time in the kitchen.... and I'm ok with admitting that!

There is something about white chocolate and raspberry that I just adore.  Whenever I go to The Cheesecake Factory, I will always order the white chocolate raspberry truffle cheesecake.. it is DA BOMB!!!!  So, of course, when I saw a recipe for white chocolate and raspberry ice cream, I knew I had to try it.

The best part about this ice cream was the raspberry swirl... I have a feeling I could find many, many, MANY more uses for it!

White Chocolate Chip & Raspberry Swirl Ice Cream
Inspired/adapted from One Perfect Bite
Printable Recipe 
Ingredients:
1 can (14oz) sweetened condensed milk
1 1/2 Tablespoons vanilla
1 1/ cups half and half
2 cups heavy cream
1/2 cup white chocolate chips
Raspberry Puree -
6 oz fresh raspberries
1 Tablespoon granulated sugar

Directions:
Combine sweetened condensed milk, vanilla, half and half, and heavy cream in a large bowl or measuring cup.  Whisk to combine.  Cover and chill for at least 4 hours.

Meanwhile, add the raspberries and sugar to a blender or food processor.  Process until smooth.  Strain seeds from puree.  Cover and refrigerate.

Pour the milk mixture into the bowl of your ice cream maker and process according to manufacturers instructions.  Add the white chocolate chips in the last 5-10 minutes of churning.  Spread 1/3 of the ice cream into a freezer safe dish with a lid.  Cover with 1/2 of the raspberry puree.  Add another 1/3 of the ice cream and top with remainder of the raspberry puree (I put 2 tablespoons aside so that I could drizzle it over the top when I served it).  Top with last of ice cream.  Cover and return to freezer to harden.  Enjoy!

One Year Ago:  Parmesan Orzo with Salmon

Monday, August 15, 2011

Jalapeno Hot Sauce

I could have made this post about the steak...but then I would have done a HUGE injustice to the blogging world.  Had I featured the steak instead of this sauce, I believe most of my followers would leave.....

So, it's about the sauce...but this shouldn't surprise you....

And this hot sauce is GOOD.  No, I mean really, really, REALLY GOOD.   Is there truly anything better then something so incredibly tasty taking less then 20 minutes to make?

Jalapeno Hot Sauce
Adapted from Bobby Flay
Printable Recipe 
Ingredients:
3 Tablespoons vegetable oil
1/4 sweet onion, finely diced
5 jalapenos, stem removed and finely diced (for less heat, remove the seeds)
1 garlic clove, minced
1 cup rice vinegar
1/2 cup water
1 teaspoon kosher salt
3/4 Tablespoon honey
2 Tablespoons parsley leaves

Directions:
In a small saucepan, heat 1 tablespoons oil over medium heat.  Add the onion and jalapenos and cook until soft.  Add the garlic and cook for 30 seconds.  Add vinegar and water and bring to a simmer (reduce heat if necessary); cover and allow to slowly simmer for 10 minutes.  Transfer the mixture to a blender (please be careful!!!) and add the remaining oil, salt, honey, and parsley.  Blend until smooth, about 2-3 minutes.  Transfer to a container with a lid and refrigerate after using.  Will last 2 months in the fridge.  Enjoy!

One Year Ago:  Mini Meatball Subs

Friday, August 12, 2011

Photo Friday - A Book Lined Staircase

(Photo courtesy Apartment Therapy)
This is what I consider a true "Stairway to Heaven"!!!

It's Fire Day Friday over at Our Krazy Kitchen... don't forget to stop by and check out my recipe for Grilled Shrimp with Grapefruit BBQ Sauce (yes, yes, I know.. more shrimp! I told you I was on a kick!):

As, always, thanks so much for stopping by and have a fantastic weekend!!
Ciao!

One Year Ago:  Fish Tacos

Thursday, August 11, 2011

Gremolada Pasta with Shrimp

Gremolada, which is believed to have originated in the province of Milan, is a chopped herb condiment typically made of lemon zest, garlic, and parsley.  In other words, it's sort of like a freshly chopped pesto.

My first experience with gremolada was at this little authentic Italian restaurant.  It was served with a braised veal shank.  It was delicious... the gremolada and the veal shank.  The flavors were incredibly tangy and fresh and it made the already melt in your mouth veal shank taste like one of the best things I had ever eaten.  So, obviously, when I stumbled across this recipe for gremolada pasta, I knew I had to try it.  AND, since I'm on a huge shrimp kick lately, well, I couldn't resist adding them to this dish!

Maybe some day I'll actually try recreating the veal shank that I had, but for now, let's start with baby steps :)

Gremolada Pasta with Shrimp
Adapted from Cooking.com
Printable Recipe 
Ingredients:
2 teaspoons lemon zest
2 garlic cloves, quartered
1/3 cup flat leaf parsley
1 1/2 teaspoons lemon juice
6 Tablespoons olive oil
salt and pepper
20 medium or large COOKED shrimp
1 lb angel hair pasta

Directions:
Cook pasta according to package directions.  Drain, reserving 1/4 cup of the pasta water.  Place the cooked pasta in a large serving bowl.  Add the shrimp.

In a food processor, add the lemon zest and garlic.  Pulse until the garlic has been chopped up a bit.  Add the parsley, lemon juice, and olive oil.   Season with salt and pepper.  Pulse until parsley has been finely chopped.  Add sauce to the pasta and toss to combine everything.  If the pasta is too dry, add a little of the reserved pasta water.  Top with parmesan cheese if desired.  Enjoy!

One Year Ago:  Grilled Asian Sirloin Steaks

Wednesday, August 10, 2011

Pork Chimichurri Kabobs

I LOVED this!! It was amazingly good.  Just look at it... colorful and inviting.  And the flavors... OH MY the flavors were incredible.  Add my little feta sauce to it and you are going to want to make this three or four times a week!!

This is the perfect recipe for me...   you make a sauce to marinate the pork in and then you make a sauce to dip the pork in.  A TWO sauce meal... it's like my own little piece of heaven!!  Wanna join me??

Pork Chimichurri Kabobs
Sauce recipe created by Jenn's Food Journey, Pork Adapted from RazzleDazzleRecipes.com
Printable Recipe 
Ingredients:
1 lb pork tenderloin, cut into 3/4-inch chunks
5 Tablespoons olive oil
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
2 garlic cloves, finely minced
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1-2 yellow bell peppers, cut into chunks
2 jalapenos, seeded and cut into chunks
1/2 sweet onion, cut into chunks
For the Feta Sauce -
1/4 cup mayonnaise
3 Tablespoons crumble feta cheese
1 1/2 teaspoons lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon dried oregano
garlic salt and white pepper to taste
wooden or metal skewers (If using wooden, soak in water for at least 30 minutes)

Directions:
Place the pork chunks in a resealable bag.  In a large measuring cup, mix together the olive oil, parsley, oregano, garlic, paprika, salt red pepper flakes, and both peppers.  Pour over the pork.  Massage the pork to make sure the marinade is covering all of the meat.  Seal the bag and place in refrigerator for 2-4 hours.

Meanwhile, mix together all the ingredients for the feta sauce.  Season with garlic salt and white pepper.  Cover and store in refrigerator until ready to serve.

Preheat grill to 375-400 degrees F.  Thread the pork, onion, and peppers on the skewers and place them directly over the fire.  Grill, turning occasionally, for 10-15 minutes or until the pork reaches an internal temperature of 140 degrees F.  Remove from grill and serve with feta sauce.  Enjoy!

One Year Ago:  Oreo Truffles

Tuesday, August 9, 2011

Grilled Chipotle BBQ Shrimp

On my last Fire Day Friday post, I made a comment about having a love affair with chipotles.  I'm ready to admit it here and now to all of you too.  It's a statement that I can no longer deny.

I LOVE chipotle!!!

With that said... you gotta try this barbecue shrimp.. it's scrumptious!  Although, Chris and I did not have a problem with the spiciness of this dish, you might want to be aware in case you can't handle a lot of heat.  This not only uses chipotles, but red pepper flakes AND cayenne pepper.  You can easily leave those two things out, though, to cut back on the kick this shrimp will have.

The original recipe for this was for bacon wrapped shrimp with chipotle bbq sauce, but it was late and I had just gotten home from an 11 hour day at work and I just wanted something that would be a little quicker to throw together.  Yes, that's right, I said I skipped the bacon, but I must admit, sometimes convenience even beats out bacon.  Not often, but it happens :)  Either way you make it, you will not be disappointed, I promise!

(By the way, the rice truly is green.. it's been mixed with a little guacamole.  It's a very simple way to jazz up plain rice.)

Grilled Chipotle BBQ Shrimp
Adapted from Guy Fieri
Printable Recipe 
Ingredients:
1 lb large or extra large shrimp, peeled and deveined
1/4 cup barbecue sauce (homemade or store bought)
2 Tablespoons vegetable oil
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 1/2 Tablespoons chipotle puree
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
wooden or metal skewers (if using wooden, make sure you soak them for at least 30 minutes)

Directions:
Mix together all the ingredients except the shrimp.  Remove 3 Tablespoons of the sauce and set aside.  Place the shrimp in a shallow dish or resealable bag and pour the remaining bbq sauce over the shrimp.  Allow to marinate for 4 hours.

Preheat grill to 375 degrees F.  Remove the shrimp from the marinade and thread onto skewers.  Place directly over the fire and allow to grill for 3-5 minutes per side, or until the shrimp is pink and heated through.  Remove from grill and serve with reserved sauce.  Enjoy!

One Year Ago:  Chicken Cordon Bleu....On the Grill!

Monday, August 8, 2011

Chicken with Mint

I really don't know what to say about this dish other than it was minty and it was WONDERFUL!!   Not only is the chicken delicious, but I made a very simple mint aioli to compliment it!  The sauce was truly delicious..... Can you say YUM???

The original recipe called for pan searing the chicken, and I do not doubt that it would be good that way, but honestly, if you can grill this... do it.  You will not be sorry!!

Chicken with Mint
Adapted from Cooking.com
- Serves 2 -
Printable Recipe 
Ingredients:
1 teaspoon black pepper
1/2 teaspoon salt
1-2 cloves of garlic, finely minced
1 teaspoon dried oregano
2 Tablespoons olive oil
3 Tablespoons fresh mint leaves, minced
1 Tablespoon lime juice
2 boneless, skinless chicken breasts
For the mint aioli - (optional)
5 Tablespoons mayonnaise
1 Tablespoon lime juice
2 Tablespoons fresh mint, chopped
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon kosher salt

Directions:
In a small bowl, add the pepper, salt, minced garlic, and dried oregano.  With a fork or the back of a spoon, mash everything together.  Whisk in the olive oil and then the mint and lime juice.  Place the chicken in a shallow dish and pour the marinade over the chicken.  Cover and let marinate in the fridge for 4 hours.

Meanwhile, in another small bowl, add the mayonnaise and lime juice and stir to combine.  Stir in the mint, garlic powder, pepper, and salt.  Mix until well combined.  Cover and leave in refrigerator until ready to use.

Preheat the grill to 375 degrees F.  Oil the grill grates.  Place the chicken directly over the fire and allow to grill for 8-10 minutes per side, depending on the thickness, or until the internal temperature reaches 165 degrees F.  Remove from grill and allow chicken to rest for 5 minutes.  Serve with mint aioli and enjoy!!

One Year Ago:  Mustard Dill Fish

Friday, August 5, 2011

Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce

 
This dish was only made so that I could try a new creamy and (oh, so) delicious sauce.

Is that wrong?

If so, I don't want to ever be right....

I just threw the marinade for the shrimp together at the last minute.  It was the sauce, the sauce I just couldn't wait to dive into.  I believe it would be wonderful with chicken too, so don't worry if you aren't into seafood, you can still enjoy this sauce.

Heck, you all know me well enough - you could eat this sauce by itself - I would NEVER judge! (although I might ask for a spoon!!)

Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Sauce recipe adapted from Cooking.com
- Serves 2 -
Printable Recipe 
Ingredients:
3/4 lb large or extra large shrimp, peeled and deveined
1 Tablespoon Sriracha
1 teaspoon lime juice
salt and pepper
1/4 cup sour cream
2 teaspoons hoisin
2 teaspoons Sriracha
1/2 teaspoon lime juice

Directions:
Place the shrimp in a large bowl.  Add the sriracha and lime juice, toss to combine.  Season with salt and pepper.  Cover and let marinate in the refrigerator for 1 hour.

Meanwhile, in a small bowl, combine the sour cream, hoisin, sriracha, and lime juice until well blended.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Oil a grill tray (I used large shrimp and they were a bit too small for my skewers - if you don't have that problem, by all means, use skewers... just remember to soak them in water for 30 minutes if you are using wooded ones).  Place the shrimp on the grill tray and grill for 5 minutes or until shrimp is pink and cooked through.  I turned mine at least once while on the tray.  Remove from grill.  Serve over rice with veggies and top with creamy, cooling Asian sauce.  Enjoy! 

One Year Ago:  The Real Chimichurri

Thursday, August 4, 2011

Grilled BCT Sandwiches

That's Bacon, Cheese and Tomato for those of you that are wondering :)  And it was damn (sorry for the language kids) good!

The only problem with this sandwich was that as I sat there consuming it, I thought of so many ways to make it better - like adding arugala or even lettuce - or adding a basil mayonnaise - or sliced cucumber.... mmmmmmmmmm!!!

Despite what I COULD have done, this was a simple little sandwich with a lot of fantastic flavor.  It just goes to prove, you can grill anything!!

Grilled BCT Sandwiches
Created by Jenn's Food Journey
- Makes 4 sandwiches -
Printable Recipe 
Ingredients:
1 french baguette, cut into 4 equal loaves and split lengthwise
olive oil
1 clove of garlic, sliced in half
12 slices of bacon
sliced cheese (whatever kind you want and as much as you want)
1 tomato, sliced thin

Directions:
Preheat grill to 350 degrees F.  Cook bacon until crispy.  You can do this on the stove, on the grill (in a cast iron skillet), or in the oven.  Just make sure it gets cooked :)

Brush the cut sides of the baguette with olive oil.  Place the bread cut side down and grill for about 2-3 minutes or until toasted.  Rub each grilled side with the cut side of the garlic clove.  Place the bread back on the grill, grill side up, and top with cheese.  Close the lid and allow the cheese to melt.  Top one side of the loaf with a tomato, the other side with the bacon.  Remove from grill and place top and bottom half together.  Or, build it however you feel fit.  Just enjoy!!

One Year Ago:  Greek Honey & Lemon Pork Chops