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Friday, June 29, 2012

Rib-Eye Steak with Herb Butter and Charred Peppers

You know those days when you just don't know what to make for dinner?  You know, those days where you are searching on the internet, through cookbooks, through magazines, thinking about what to make, but nothing quite hits the spot?  When all of a sudden you stumble upon "THE" recipe you know you want to try?  I love those days!!  This meal came out of one of those days.

We haven't had steak in a while, so I decided to splurge a little.  I picked up two beautiful rib eye steaks and what's even better - they were on sale!  It was like this meal was meant to be. You don't need an expensive cut of beef for this recipe though - oh no - you can use any cut of beef you may get your hands on.  The rub/marinade and herb butter are what really make this meal.  Mmmmmmm..... I wish I had more.......

Rib-Eye Steak with Herb Butter and Charred Peppers
Adapted from The Food Network magazine
- Serves 2 -
Printable Recipe 
Ingredients:
2 rib eye steaks (ours totaled 1.5lbs)
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon packed brown sugar
2 Tablespoons chopped fresh rosemary
1/2 teaspoon red pepper flakes
For the herb butter -
4 Tablespoons unsalted butter, softened
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped rosemary
1/2 teaspoon salt
For the peppers -
12 mini sweet peppers
1 1/2 Tablespoon lemon juice
1/2 teaspoon salt

Directions:
Mix together the balsamic vinegar, Worcestershire, brown sugar, rosemary and red pepper flakes until well combined.  Pour/rub over both sides of each steak.  Cover and place in refrigerator for 2 to 4 hours.  Remove from refrigerator 1 hour before you are ready to grill.

Meanwhile, in another small bowl, mix together all the ingredients for the butter until well combined.  Cover and place in refrigerator until ready to use.

Preheat grill to 400 degrees F, then prepare for indirect heat - For gas grills, turn off the burners on one side.  For charcoal, push the coals to one side.  Brush the steaks with a little olive oil and then place on the cooler side of the grill (indirect heat).  Cover and cook, turning once, until a thermometer inserted into the thickest part of the steak registers 110 to 120 degrees F, about 20 minutes.  Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 minutes per side.  Transfer to a cutting board and let rest 10 minutes, topping with the butter in last minute or two.

Meanwhile, grill the peppers over direct heat.  Mix together the lemon juice and salt.  Brush the peppers with the mixture as you rotate, until they are charred, about 5 to 8 minutes.  Top the steak with more herb butter and serve with peppers.  Enjoy!

One Year Ago:  Bite You Back Pasta
Two Years Ago:  Chipotle Fish Packets

Thursday, June 28, 2012

Green Sauce

Although my sauce doesn't really look all that green - this was a huge hit at our table!  I WILL make this again for sure.  Talk about a sauce with a kick... wow!  I found this scrumptious little sauce over at One Perfect Bite.  It was AMAZING!!  I'm going to give you a bit of warning... be careful - remember that Serranos can be hot, hot, hot... as I've said many times, you can always add more, you can never take away.  The first time I made this sauce I used the exact ingredients and I don't know if Mary can handle hot better than I can, or if I just had a really hot batch of Serrano peppers - either way, it was HOT!  Ok, not so bad you couldn't eat it, but hot enough where it lingered on your tongue and lips.  No matter, this sauce is delectable and I just made sure to change up things a little the second time around - and this is what worked out perfectly for me.

Oh, and thanks for the great sauce recipe, Mary!  As most of you know, I'm always on the hunt for the next best sauce!

Green Sauce
Adapted from Mary at One Perfect Bite
Printable Recipe 
Ingredients:
1 scallion, trimmed and halved
4 Serrano chiles, roughly chopped
1 garlic clove, quartered
3 Tablespoons goat cheese
2 teaspoons lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 Tablespoons half and half

Directions:
In a food processor or blender, add the scallion, serrano chiles and garlic clove, pulse until finely chopped.  Add the goat cheese, lemon juice, olive oil, salt and pepper.  Pulse until smooth.  Add half and half and pulse until smooth and creamy.  Pour into a small bowl, cover and refrigerate until ready to use.  Can be used with just about anything.  Enjoy!

One Year Ago:  Chorizo and Shrimp Naan Pizza
Two Years Ago:  Hot Honeyed Grilled Chicken

Tuesday, June 26, 2012

Wasabi-Yogurt Marinated Chicken

Ok, ok, so I'm not quite over my wasabi kick yet!  I've been trying to think of more and more ways to use this amazingly spicy little condiment... and, after making the Yogurt Dijon Marinated Chicken a few weeks ago, I thought... wait a minute... yogurt makes chicken nice and moist.... wasabi makes it nice and flavorful.... let's try this.......

And Wasabi-Yogurt Marinated Chicken was born!

Wasabi-Yogurt Marinated Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1 - 5.3oz container plain Greek yogurt
2 1/2 teaspoons wasabi paste
1/2 teaspoon soy sauce
2 boneless, skinless chicken breasts

Directions:
In a small bowl, mix together the yogurt, wasabi and soy sauce until well combined.  Place the chicken in a resealable bag or shallow dish and spoon the yogurt mixture over top.  Cover/seal and place in refrigerator for 4-6 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag/dish and shake off any excess marinade.  Place the chicken over the fire and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 5 minutes.  I served this with a sauce made up of wasabi and soy sauce - but it doesn't need a thing!  Enjoy!

One Year Ago:  Simple Fudge Ripple Ice Cream
Two Years Ago:  Chocolate Chocolate Chip Ice Cream

Monday, June 25, 2012

Aleppo Pepper Aioli

Aleppo peppers are a moderately hot red chile from Turkey and Northern Syria.  I actually picked up a small jar of Aleppo pepper flakes a couple of months ago for a recipe I was trying out and I've never used them since.  Honestly, you could use these in place of crushed red pepper flakes.. the only difference is they might be a little hotter than the Aleppo depending on which brand you use.  If you don't have crushed Aleppo for this recipe, you can easily replace it with red pepper flakes, although the flavors will be a tad bit different.

This little aioli works well with just about anything - shrimp, fish, chicken, pork, heck, even beef if you aren't opposed to putting a sauce on your next steak - versatility at it's finest!

Aleppo Pepper Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 garlic clove, blanched and finely minced
1/2 - 1 teaspoon Aleppo pepper flakes
1/2 teaspoon honey
white pepper and salt to taste

Directions:
Mix all ingredients together in a small bowl until well combined.  Season with salt and white pepper to taste.  Cover and refrigerate until ready to use.  Can be made up to 5 days in advance.  Enjoy!

One Year Ago:  Grilled Chinese Pork Back Ribs
Two Years Ago:  Creole Cast Iron Fish

Friday, June 22, 2012

Memphis Style Grilled Pork Back Ribs

My last try at ribs was such a huge success, so when I saw more pork back ribs on sale, I did not hesitate to pick up another slab.

I've done a lot of different style of ribs over the last two years.  Some have been big successes, others, not so much.  I believe that I have found the way that works the best for me when it comes to how to cook them.  You may find a different way that works for you and that's ok.  As long as the flavors are amazing and the ribs are cooked right, you can't go wrong.

This time, I wanted to do naked ribs.  Although I still wanted a sauce (of course), I wanted to actually cook the ribs without it - something I have not done before while grilling.  Lucky for me, I have a couple "go to" rib aficionados.  This time I went for the support of a Chris or two.  I found a recipe that Chris at Nibble Me This had posted for Chris Lilly's Memphis style dry ribs and I knew right away what I was going to do.  And I am oh, so glad I did... this was yet another amazing rib recipe... I can't wait to make more!!

Memphis Style Grilled Pork Back Ribs
Adapted from Chris Lilly (by way of Chris at Nibble Me This)
Printable Recipe 
Ingredients:
4 Tablespoons brown sugar
2 Tablespoons paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sage
1/4 teaspoon dried parsley
1/8 teaspoon white pepper
1 slab pork back ribs, membrane removed from back of slab if necessary
1/3 cup beer
1 Tablespoon Memphis BBQ Sauce (recipe below)

Directions:
Combine the first 12 ingredients in a small bowl and mix well. Apply generously to the front and back of the ribs.  Pat gently to ensure the rub adheres to the meat.  Wrap in plastic wrap and place in refrigerator for 2 hours.

Preheat grill to 300 degrees F.  Remove ribs from place and place on a large square of aluminum foil (I cut my slab in half so it was easier to handle).  Mix together the beer and bbq sauce and pour over the ribs.  Pull the opposite sides of the foil together and seal, forming a packet.  Leave a little room for steam.  Place on grill over indirect heat for 1 hour.

Carefully remove the packet from the grill, remove the ribs and place directly over the fire.  Grill for 20-30 minutes more.  Remove from grill and allow to rest for at least 5 minutes before cutting into them.  Serve with Memphis bbq sauce (see below) or your own favorite sauce.  Enjoy!! 

Memphis Barbecue Sauce 
Adapted from Cooking Light
Printable Recipe 
Ingredients:
1/2 cup ketchup
5 Tablespoons white vinegar
1 Tablespoon packed brown sugar
1 1/2 teaspoons onion powder
1 Tablespoons Worcestershire sauce
1 Tablespoon yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:
Combine all the ingredients into a small sauce pan and bring to a simmer.  Let simmer for 10 minutes, stirring occasionally.  Yields 1 cup.

One Year Ago:  Jalapeno Shrimp Pasta
Two Years Ago:  Butterflied Grilled Chicken with Rosemary, Lemon & Garlic

Thursday, June 21, 2012

Grilled Chocolate Chip Cookie S'mores

How do you take something wonderful and decadent and make it even more wonderful and decadent?  Well, all you need to do is ask Paula Deen!  That woman can come up with some of the most sinful meal ideas ever!  This one included!  It's simple, decadent, and perfect for adults and children.  The perfect summer grilled dessert!

Grilled Chocolate Chip Cookie S'mores
Adapted from Paula Deen
- Serves 2 -
Printable Recipe 
Ingredients:
4 chocolate chip cookies (these can be store bought and the larger the better)
1 Hershey's chocolate bar (ok, so you are only going to use like 6 squares...go ahead and eat the rest, I won't tell)
1/4 cup mini marshmallow
2 squares of aluminum foil

Directions:
Preheat grill to 325 degrees.

Place one cookie on each piece of foil.  Top with 3-4 squares of the chocolate bar (depends on how chocolatey you want it) and then the marshmallows.  Top with remaining cookie.  Wrap foil around the cookie and place on the grill until warmed through and melted, about 5-6 minutes.  Carefully remove from grill and foil packaging.  Enjoy!

One Year Ago: Cucumber, Tomato and Feta Salad
Two Years Ago:  Super Fudgy Brownies

Tuesday, June 19, 2012

Pasta with Caramelized Onions, Cherry Tomatoes, and Chicken

I am usually heard saying - "I don't like onions"....but that's not a true statement.  I enjoy onions, but they have to be cooked.  Not only do they have to be cooked, but they have to be cooked the right way.  They can't have any crunch left in them unless that crunch comes from caramelizing.  I like my onions to be sweet.  So, it's not that I don't like onions, it's that I'm very particular about onions.

So, when Chris heard that I was making a pasta dish with onions, he looked at me as if I had three heads.  I was a bit shocked that I was going for a pasta dish with onions as the star too, but I knew if I could get them to caramelize properly, there would be no problem at all.  Although, Chris wishes I had chopped the onions to make them finer, I actually didn't mind the thin slices.  They weren't slimey, so to me, it was a success!

Pasta with Caramelized Onions, Cherry Tomatoes and Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1-2 boneless, skinless chicken breasts, chopped (about 2 cups)
salt and pepper
2 Tablespoons extra virgin olive oil
1 sweet onion, thinly sliced
2 cups cherry tomatoes, quartered or halved
1/2 teaspoon Herbes de Provence
10 oz penne pasta

Directions:
In a skillet, heat 1 tablespoon olive oil over medium high heat.  Add the chicken to the skillet and season with salt and pepper.  Reduce heat to medium and cook chicken until no longer pink in the middle, about 5-8 minutes.  Remove chicken and let drain on a plate lined with a paper towel; set aside.

Wipe out skillet and return to burner.  Reduce heat to medium low and add the extra virgin olive oil.  Add the onions and as soon as you hear them sizzling, reduce heat to low and allow the onions to caramelize.  This will take anywhere from 20-50 minutes.  Stir regularly to avoid burning.  You want the onions a wonderful, dark golden color, not black.

While the onions are caramelizing, cook the pasta according to package directions; drain and set aside (keep it warm if you can).

When the onions are just caramelized, add the tomatoes and Herbes de Provence and cook just long enough to heat the tomatoes.  Season with salt and pepper and toss with pasta.  Add another tablespoon of oil if the pasta is too dry.  Serve immediately.  Enjoy!

One Year Ago:  Grilled Pork Tenderloin with Greek Aioli
Two Years Ago:  Zesty Grilled Fish

Monday, June 18, 2012

Yogurt Dijon Marinated Chicken

I totally stole this idea from Chris at Nibble Me This (Sorry, Chris!!).  He commented on one of my posts the other day that one of my recipes gave him an idea for a yogurt/mustard marinade for chicken.  When I read that, I was like... OH YEAH, that's a fantastic idea!  Now, the sad thing is, I'm 100% certain that Chris would make an even meaner, tastier marinade...but I'm pretty happy with mine.  It is simple, it is flavorful, and it is oh, so moist!  Could it have been even better?  Maybe?  Maybe not?

I'll let you decide....

Yogurt Dijon Marinated Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
5oz plain Greek yogurt
2 Tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
2 teaspoons hot sauce
2 boneless, skinless chicken breasts

Directions:
Mix together all the ingredients except the chicken.  Rinse chicken and pat dry with a paper towel.  Place chicken in a shallow dish or resealable bag and pour the marinade over it.  Cover/seal and place in refrigerator for 4-8 hours (I had mine marinating all day when I was at work).

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag or dish and discard marinade.  Place chicken directly over the fire and grill for 6-10 minutes per side or until the chicken reaches an internal temperature of 160-165 degrees F.  Remove from gill and allow to rest for 3-5 minutes.  Enjoy!

One Year Ago:  Kung Pao Beef
Two Years Ago:  Coleslaw


Friday, June 15, 2012

Horseradish and Herb Spiked Mayo Sauce

I wish I could take credit for coming up with this sauce - it's so incredibly good - I wanted to say, "look at this amazing sauce I created!!!!"  But alas, I found this while searching around for ideas - and honestly, this just didn't really need to be changed that much.  It was pretty much perfect the way that it was originally created (but you know I had to adapt it just a tiny, tiny bit!).  I made this with fish, but you could use it with chicken or even as a spread on sandwiches.  It's so good, you could just spoon it directly into your mouth if wanted to.  Not saying I did, but you could... well, Ok, maybe I did. :)

Horseradish and Herb Spiked Mayo Sauce
Slightly adapted from Robin Miller, The Food Network
Printable Recipe 
Ingredients:
3 Tablespoons mayonnaise
1 Tablespoon sour cream
2 teaspoons horseradish
1 1/2 Tablespoons fresh chives, finely chopped
1 1/2 Tablespoons fresh parsley, finely chopped
salt and pepper to taste

Directions:
In a small bowl, combine all the ingredients together until well combined.  Season with salt and pepper.  Cover and refrigerate until ready to use.  Can be made up to 3 days before.  Enjoy!

One Year Ago:  Tequila-Jalapeno Glazed Chicken
Two Years Ago:  Sugar Ray's Body Blow Ribs

Thursday, June 14, 2012

Tomato Basil Pasta with Tuna

Tomato and basil.  It's like the two were made for each other.  Add tomato to a pasta dish and you get a great meal.  Add basil to anything and it adds wonderful flavor.  Combine the two and it's like magic.  Heck, they are so good together you can slice a tomato, lay a piece of fresh basil on it and go to town.  Perfection!  Everyone, I'm sure, has a simple recipe for a pasta dish with just tomatoes and basil, so this is nothing new or special.  It's just a great reminder that fresh and simple ideas are some of the best - you don't need to go all out each and every night to bring a fantastic meal to the dinner table.

Tomato Basil Pasta with Tuna
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
10oz ziti pasta
2 Tablespoon olive oil
3 garlic cloves, finely minced
1/2 teaspoon red pepper flakes
1 1/2 - 2 cups chopped tomatoes
3 Tablespoons red wine
1 5oz can albacore tuna, drained
10-12 fresh basil leaves
salt and pepper to taste

Directions:
Cook pasta according to package directions; drain and set aside.

In a deep skillet, heat the olive oil over medium low heat.  Add the garlic and red pepper flakes and saute for 1 minute.  Add the tomatoes and let cook for 5 minutes, stirring occasionally.  Add the wine and cook for 2 to 3 minutes more.

Add the tuna to the pasta and toss.  Pour the tomato mixture over and toss to coat, adding a little more oil if the pasta is too dry.   Tear or roughly chop the basil (you do not want to do this until just when you are ready to add it to the dish - it will discolor because of bruising when it's been cut or heated up) and toss into the pasta.  Season with salt and pepper to taste.  Serve immediately and enjoy!

One Year Ago:  Sweet Soy Garlic Sauce
Two Years Ago:  Old Bay® Grilled Fish

Tuesday, June 12, 2012

My Homage to Heinz 57®

Growing up, there was usually a bottle of Heinz 57 sauce in our refrigerator.  I love Heinz 57... I could dip just about anything and everything in it.  You could find it at almost any restaurant you went to, also.  My favorite, even when I was younger, was mixing it with just a little mayo and dipping fries into it.  Mmmmmmm.... I can taste it now, actually!!  When I moved to Arizona, I noticed that very few (did I mention very few?) restaurants actually carried it.  Ok, I could still get it at home, but sometimes you just want something that you can get at home when you go out... am I right? :)

Anyway, I wanted to do a little tribute to my second favorite condiment (Sriracha being number one), so I decided to marinate some chicken in it.  I wanted to keep it really simple and bring the true Heinz 57 flavor to the chicken.  I took the sauce and added a little honey, garlic, and red pepper flakes to it.  Once I was done, I was taking a picture of the bottle in case I wanted to use it here - and lo' and behold I notice a recipe on the back of the bottle for almost the same damn marinade!  lol  Ok, theirs was just Heinz 57 and honey, but I guess it is true - Great minds really do think alike!!

Heinz 57® Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 - 
Printable Recipe 
Ingredients:
3 Tablespoons Heinz 57®
1 Tablespoon honey
1 garlic clove, finely minced
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 boneless, skinless chicken breasts

Directions:
Mix together all the ingredients, except the chicken, until well combined.  Place the chicken in a resealable bag or a shallow dish and pour the marinade over it.  Seal/cover and place in refrigerator for 4-6 hours.

Preheat the grill to 375 degrees.  Clean and oil grill grates.  Remove chicken from bag and discard the marinade.  Place the chicken over the fire and grill for 6-10 minutes per side or until the chicken registers an internal temperature of 160-165 degrees F.  Remove from grill and allow to rest for 3-5 minutes.  Serve with extra Heinz 57® if desired.  Enjoy!

One Year Ago:  Chocolate Oatmeal Cookies
Two Years Ago:  New New Orleans Pasta

Monday, June 11, 2012

Hawaiian Pork Chops with a Spicy Pineapple Juice Reduction

I know, this recipe may look like it's got a lot going on, but trust me, the extra step of brining is well worth it.  I have learned, over the last year or so, that brining really, truly helps keep the pork nice and moist, even if you happen to accidentally over cook it just a bit.  What happens is the salt in the brine helps proteins in the meat coagulate, which in turns traps water molecules and holds them during the cooking process - this prevents the meat from dehydrating.   Oh, sure, you can skip that step if you really, really want to and just go right to the marinade, you'll still get a yummy tasting pork chop, but make sure you are more aware of the cooking time.  Over cooking leads to dry pork and no amount of pineapple juice reduction will save that :)

Hawaiian Pork Chops with a Spicy Pineapple Juice Reduction
Pork recipe adapted from Cooking.com
Reduction recipe created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless pork loin chops
For the brine -
4 cups water
1 Tablespoon salt
1 Tablespoon granulated sugar
1 teaspoon minced garlic
1 teaspoon red pepper flakes
For the marinade -
5oz pineapple juice
2 scallions, chopped
1/4 teaspoon ground ginger
1 Tablespoon soy sauce
drop of sesame oil
1 Tablespoon brown sugar
1/4 teaspoon pepper
For the reduction -
6oz pineapple juice
1 teaspoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

Directions:
In a large measuring cup, combine all the ingredients for the brine.  Place the pork chops in a resealable bag or large bowl and pour the brine over it.  Seal/cover and place in refrigerator for 2 hours.  Remove from brine and thoroughly rinse the pork under cold water and pat dry.

Mix together all the ingredients for the marinade.  Place the pork in another resealable bag and pour the marinade over it.  Seal and again, place in refrigerator for 1-2 hours.

To make the reduction:  In a small saucepan, over medium heat, add all the reduction ingredients.  Bring to a boil and reduce heat to low.  Simmer until the juice has been reduced and thickened.  Remove from heat and allow to cool.

Preheat grill to 375 degrees F.  Remove the pork from the bag and discard the marinade.  Place the pork on the grill and grill for about 5-8 minutes per side or until the internal temperature reaches 140-145 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with reduction sauce and enjoy!

One Year Ago:  Grilled Pork Lettuce Wraps
Two Years Ago:  Herb Marinated Chicken

Friday, June 8, 2012

Sweet and Spicy Grilled Pork Back Ribs

Chris tells me each rib recipe I make, gets better - this one being the best so far.  He is so wonderful for my cooking ego, let me tell you :) In this instance, though, I have to agree with him.  These are definitely the best ribs I have made in a very long time.  The meat came off the bone perfectly and the flavors were spot on.  What more can you ask for in a good rib?

These are some of my all time favorite flavors blended together to make a deliciously different tasting rib.  If you try it, I hope you enjoy it as much as we did!

Sweet and Spicy Grilled Pork Back Ribs
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 lbs pork back ribs
garlic salt
pepper
3 Tablespoon sweet chili sauce, divided
2 Tablespoon Sriracha, divided
1 Tablespoon mirin
1/4 cup beer
1 Tablespoon honey

Directions:
Season both sides of the ribs with garlic salt and pepper.  Place in shallow dish or resealable plastic bag.  Mix together 1 tablespoon sweet chili sauce, 1 tablespoon Sriracha and mirin until well combined.   Pour over ribs and refrigerate for 2-4 hours.

Preheat grill to 300-315 degrees F.  Remove ribs from bag and place on large squares of aluminum foil.  Mix together the beer and honey and pour over the ribs.  Pull the opposite sides of the foil together and seal, forming a packet - leave a little room for steam.  Grill for 1 hour on indirect heat.

After an hour, carefully remove the packet from the grill.  Mix together the remaining 2 tablespoons sweet chili sauce and 1 tablespoon Sriracha.  Place the ribs directly over the fire and grill for another 20-30 minutes, basting occasionally with the sauce mixture.  Remove from grill and allow to rest for at least 5 minutes before cutting into them.  Enjoy!

One Year Ago:  Grilled Steak Fajita "Stir-Fry"
Two Years Ago:  Peanut Butter Chocolate Chip Cookies

Thursday, June 7, 2012

Grilled Parmesan Garlic Shrimp

If there was a downside to this meal, it was that I used shrimp that we needed to peel.  Now peeling wasn't the actual problem, it was that it ended up being a tad bit messy.  But it wasn't a bad messy.  I mean how can it be bad when you are licking parmesan, garlic and olive oil off of your fingers?  Like I said.. IF there was a downside to this meal.  And it really wasn't that big of a downside... if you wanna know the truth :)

Don't have a grill?  No worries, you can just throw the packet in a preheat 375 degree F oven.  So no excuses for not trying this one!

Grilled Parmesan Garlic Shrimp
Adapted from The Food Network Magazine
Printable Recipe 
Ingredients:
1 lbs large shell on shrimp
3 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
4 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried parsley
1 Tablespoons grated parmesan cheese

Directions:
Toss the shrimp with a little lemon juice, garlic salt and pepper.  Let sit in the refrigerator for 30 minutes.  When 30 minutes is up, remove from refrigerator and drain off any excess moisture.  Add all remaining ingredients to the bowl and toss to coat the shrimp.  Spray two large squares of aluminum foil with non-stick cooking spray.  Pour out half of the shrimp on each square of foil.  Bring the short ends of the foil together and fold twice to seal.  Foil in the sides to seal, leaving room for steam.

Preheat grill to 375 degrees F.  Place the foil packet directly over the heat and grill for 8 minutes, rotating the packets halfway through the grilling process.  Remove from grill and allow to rest for about 5 minutes.  CAREFULLY open the packets (there will be steam) and enjoy!

One Year Ago:  Thick Cut Pork Chops with Korean BBQ Sauce
Two Years Ago:  Basil & Lime Tilapia with Basil Aioli

Tuesday, June 5, 2012

Tuna and Veggie Pasta

To me, summer means light and fresh meals.  Ok, so I don't always follow that thought, but I try.  Especially when it comes to pasta dishes.  I love to eat pasta, but it can be a tad bit heavy at times (creamy thick sauces come to mind).  This recipe, is far from that.  Light, fresh, and perfect for those warm summer nights.  I could honestly eat this a couple of times of week!  You can use chicken instead of tuna if you aren't a fan or leave the meat out all together and enjoy a fantastic fresh veggie pasta.  Either way, this is definitely one to try.  And feel free to use whatever vegetables you want, these just happen to be some of our favorites.

Tuna and Veggie Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1 small shallot, thinly sliced
1 yellow pepper, thinly sliced
1/2 zucchini, cut into rounds, then in half
1 cup cherry tomatoes, quartered
2 garlic cloves, finely minced
10 oz penne pasta
1 5oz can albacore tuna in oil, partially drained
2 Tablespoon extra-virgin olive oil
1 1/2 teaspoons Herbs de Provence
1/4 teaspoon red pepper flakes
salt and pepper to taste
Fresh basil leaves, torn
Shredded parmesan cheese

Directions:
Cook penne according to package instructions; drain, reserving 1/2 cup pasta water.  Set aside.

In a deep skillet, heat the olive oil over medium heat.  Add the shallot and turn the heat down to medium low.  Cook the shallots until they are soft and translucent, about 8-10 minutes.  Add the pepper and zucchini and saute another 5 minutes.  Stir in the tomatoes and let cook another 3 minutes.  Add the garlic and cook 1 more minutes.  Now add the cooked pasta, tuna, olive oil, Herbs de Provence, and red pepper flakes.  Toss to combine.  Season with salt and pepper to taste.  Serve in bowls or on plates.  Top with basil and parmesan.  Enjoy!

One Year Ago:  Greek Style Fish
Two Years Ago:  Sweet and Spicy Grilled Chicken

Monday, June 4, 2012

Chile-Rubbed Grilled Chicken

Well, it has begun.  It hit 111 the other day.  Over the weekend... pretty dang close to it - 106, 104 - the heat has arrived.  BUT, it's ok... I am prepared for it.  Or at least you'd think I would be.  I'm really not.  For some reason, although I know it's coming, I'm still a bit shocked at how hot it truly can get here.  I know most people will think I'm crazy, but I'd rather it be this warm than have to deal with the cold and snow.  Hence, why I live in Arizona!

Enough about the weather, I'm sure I'll bitch about it again before the year is out :)  For now, let's talk chicken.  I LOVED this rub.  It was so flavorful and perfect for poultry.  I would definitely make this again.  And of course, I created a little aioli to go along with it.  That always makes good meat that much better anyway!

Chile-Rubbed Grilled Chicken
Adapted from The Food Network Magazine
- Serves 2 -
Printable Recipe 
Ingredients:
3/4 teaspoon Ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon ground chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 Tablespoon olive oil
2 boneless, skinless chicken breasts
Ancho Aioli (recipe follows)

Directions:
In a small bowl, mix together all the spices.  Stir in the olive oil.  Rinse chicken and pat dry.  Spread the spice mixture evenly over both sides of each piece of chicken.  Place in a shallow dish, cover, and place in refrigerator for 2-4 hours.

Preheat grill to 375 degrees.  Clean and oil grill grates.  Place the chicken on the grill and cook 6-9 minutes per side or until the chicken reaches an internal temperature of 160-165 degrees F.  Remove from grill and allow to rest for at least 3 minutes.  Serve with ancho aioli if desired.  Enjoy!

Ancho Aioli
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/2 teaspoon ground ancho chile powder

Directions:
In a small bowl, mix all ingredients together until well combined.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Enjoy!

One Year Ago:  Bobby Flay's Mesa Hot Sauce Marinated Chicken
Two Years Ago:  Steak de Burgo

Friday, June 1, 2012

Grilled Chicken with Pesto Yogurt Sauce

After making Mary's AMAZINGLY Delicious pasta recipe, I had a bit of pesto left over... And, what better way to use it than with another sauce creation!  And what's better than a sauce creation?  You guessed it:  A SIMPLE sauce creation!!  This is quick and every so easy and it will go with just about anything!

Grilled Chicken with Pesto Yogurt Sauce
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1 Tablespoon prepared pesto
1 Tablespoon lemon juice
2 Tablespoons olive oil
For the sauce -
1/4 cup Greek yogurt
1 Tablespoon low fat mayonnaise
1-2 Tablespoons prepared pesto (depending on taste)

Directions:
Place the chicken in a resealable bag.  In a small bowl, mix together pesto (1 tablespoon), lemon juice and olive oil.  Pour mixture over chicken, seal bag, and refrigerate for 1 hour.

Meanwhile, mix together the yogurt, mayo, and pesto until well combined.  Season with salt and pepper if needed.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place chicken over the fire and grill for 6-10 minutes per side or until the chicken reaches an internal temperature of 160-165 degrees F.  Remove from grill and allow to rest for 3-4 minutes.  Serve with sauce.  Enjoy!

One Year Ago:  Beef Tostadas
Two Years Ago:  Asian Inspired Pork Chops