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Wednesday, October 31, 2012

Shrimp Fra Diavolo

Fra Diavolo is Italian for Brother Devil.  I thought that was pretty fitting for a post on Halloween, don't you agree?

I've made this dish many times in the past, but of course, for some reason, I haven't made it in ages.  The other day I was thumbing through one of my cookbooks when I was reminded of it.  I've also made this with chicken too, so if you aren't a fan of shrimp, don't run away.  This is a very simple dish with a very fancy name and if you like a bit of spice in your life, this recipe is made just for you!

Shrimp Fra Diavolo
Adapted from Giada de Laurentiis 
Printable Recipe 
Ingredients:
20 large shrimp, peeled and deveined
1/4 teaspoon salt
1 teaspoon red pepper flakes, divided
1 teaspoon olive oil
2 garlic cloves, finely minced 
1 (14oz) can crushed tomatoes
1/4 cup red wine
1/4 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1/2 lbs. thin spaghetti

Directions:
Toss the shrimp with salt and red pepper flakes.  Let sit for 15 minutes.

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

In a skillet heat the olive oil over medium heat.  Add the shrimp and saute for 3-5 minutes, or until the shrimp are pink and cooked through.  Remove and set aside.  Add the garlic to the skillet and saute for 30 seconds.  Add the crushed tomatoes, red wine and oregano.  Stir to combine.  Reduce heat and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp to the skillet and add the parsley and basil.  Stir to combine.  Let cook another 1-2 minutes.  Season with salt and pepper to taste.  Toss in pasta and serve.  Enjoy!

One Year Ago:  Simple Shrimp Stir Fry
Two Years Ago:  Halloween - Our Tradition

Tuesday, October 30, 2012

Spicy Mayo Sauce

I was trying to come up with a quick sauce that would go with a nice piece of grilled fish, (that's right, even I struggle to come up with sauce recipes from time to time) when I ran across this recipe from Emeril.  It looked like exactly what I was looking for, so I threw it together and served it just as I had planned.  Don't you love it when a plan comes together???

Spicy Mayo Sauce
Adapted from Emeril Lagasse
Printable Recipe 
Ingredients:
1/4 cup mayonnaise
1 Tablespoon ground chili paste (Sambal Oelek)
1/4 teaspoon rice vinegar
1/4 teaspoon soy sauce
drop of sesame oil
1 teaspoon Sriracha

Directions:
In a small bowl, mix all ingredients together until well combined.  Cover and refrigerate until ready to use.  Can be made up to a week in advance.  Serve with fish, shrimp, chicken, or use as a spicy sandwich spread.  Enjoy!

One Year Ago:  Stove Top Chorizo Mac & Cheese
Two Years Ago:  Creamy Chipotle Cheddar Chicken

Monday, October 29, 2012

Grilled Fish Tacos with Chipotle Cream

I've featured a couple different fish taco recipes over the last two years, but this one is more about the sauce.  (Of course)  I love all sorts of fish tacos.  Fried fish, grilled fish, pan seared fish, baked, fish... it's all good!!  And, what I love, is with all those different ways of making the fish, there are about a thousand (I'm just guessing) different ways to make the actual taco.  So, if you aren't into grilling the fish, no worries, prepare the fish however you want.... just make sure you try the cream sauce!!

Grilled Fish Tacos with Chipotle Cream
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2-4 tilapia fillets
lemon juice
salt and pepper
cayenne pepper
1 Tablespoon mayonnaise
1 Tablespoon sour cream
2-3 teaspoons chipotle puree (just dump the entire can of chipotle chiles in adobo sauce into a food processor and puree)
1 teaspoon lime juice
Tortillas
Wasabi Coleslaw (optional)

Directions:
Tear off one square of aluminum foil for each piece of tilapia - large enough to form a packet around the fish.  Spray with non-stick cooking spray.  Drizzle lemon juice over each piece of fish and season both sides with salt, pepper and cayenne to taste.  Place one piece of fish on each square of foil.  Pull the long sides together and fold to seal.  Now fold up each end to seal and form a packet.

Preheat grill to 350 degrees.  Place the foil packets over direct heat and grill 7-9 minutes.  Rotate packets and continue to grill another 7-9 minutes or until the fish flakes easily with a fork.  Carefully remove from grill and allow to cool.

Meanwhile, mix together the mayo, sour cream, chipotle puree and lime juice until well combined.  Refrigerate until ready to use.

To build the taco, carefully remove the fish from the foil packet and place on tortilla, top with wasabi coleslaw and chipotle cream.  Enjoy!

One Year Ago:  Grilled Parmesan Green Beans
Two Years Ago:  There was a man...

Thursday, October 25, 2012

Amazin' Maize 'n' Blue Cornbread

I'm VERY excited about today's post... you see, today marks the 2nd Annual Michigan vs. Nebraska Guest Post Exchange between myself and Mary at Food Floozie!  Not only will you get an amazing recipe from me on her site (click here) (and trust me, this is one you are not going to want to miss!!!)  BUT, you, my loyal readers are going to get an even MORE amazing recipe featured here from Mary!!!!  I could go on and on about how wonderful Mary is, how big her heart is, how wonderful all her recipes are... but I will just leave it with this.... you are soooo going to want to try this recipe!!!  Big thanks to Mary for continuing our tradition for yet another year!!  (Go big red!!)

First, I've gotta thank Jenn for joining me in our 2nd Annual Michigan-Nebraska (Nebraska-Michigan???) Guest Post Exchange - it's so much fun! 

Jenn is one of my very favorite people, not just a "blogging buddy." Her fabulous grillin' skills, the vibrant flavors she offers, the distinctive foods she encourages others to try (from tamales to wasabi to sriracha to tilapia) ... it all adds up to a blog that makes me hungry every time I stop by to visit. You'd think I'd learn not to do so first thing in the morning, when I haven't eaten breakfast, huh? 'Cause I inevitably want what Jenn is serving, and I don't have access to it ... major disappointment when everything always looks so good! But even more than the food, I come back to Jenn's Food Journey because of the wonderfulness that is JENN. The smile in her photo radiates as brightly as her heart, which shines even through a computer screen. And I am determined to get to the Memphis in May World Championship BBQ Cooking Contest (a.k.a.: The Super Bowl of Swine!) this spring, where my grill-master girl and I can finally meet and eat and have an adventure together! 

But in the meantime, there's a big football game on Saturday. And a big game requires the proper food. This is not the time for finger sandwiches or for salads. Nope. This is a time for chili, for ribs, for subs, for pizza, for burgers, for nachos ... for real food! And if you can tie in the theme of the game, or make a connection with the teams that are playing, all the better.

And so, I offer Amazin' Maize 'n' Blue Cornbread. I admit that's it's not exactly the supermodel of photogenic specimens, but it's a perfect accompaniment to some of that game food. And it features the team colors of my Michigan Wolverines ... it's perfect! Made with blue cornmeal and kernels of maize, otherwise known as "corn," this is ideal to serve to your favorite Michigan fans as they sing "Hail to the Victors" ... :)

Amazin' Maize 'n' Blue Cornbread 
1/8 cup bacon fat, at room temperature
1/8 cup shortening, at room temperature
1/4 cup butter, at room temperature
1/3 cup sugar
2 eggs
2/3 cup flour
1/2 cup blue cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces Colby cheese, shredded
2/3 cup frozen corn

Preheat oven to 350F. Grease a 9" round baking pan. In a large bowl, cream together bacon fat, shortening, butter, and sugar. Stir in eggs. Add flour, cornmeal, baking powder, and salt; stir to combine. Stir in cheese and corn. Spread batter into prepared pan, and bake for 30 minutes or until cornbread is golden and a toothpick inserted into the center comes out clean. Serve topped with chili or shredded pork. And cheese - never forget the cheese!  Makes 12 servings.

Wednesday, October 24, 2012

Chicken Caesar Pasta

Ok, maybe this is taking my salad kick a little too far, but I couldn't help myself.  Putting Caesar salad dressing on a pasta dish probably isn't the way to go if you are counting calories... but, if you really want to splurge a little... this is the pasta dish for you.  It brings everything I love about the salad into one of my favorite meals... PASTA!

My idea was to throw some romaine lettuce in with this pasta - stir it in right at the end just to wilt it a tiny bit, but Chris wasn't really too eager to try it with the lettuce in it.  Although he has had grilled romaine before, he did not sound as if he was too thrill with the thought of warmed lettuce in his pasta, so to appease him and to get a little veggie into the mix, I added red pepper instead.  The only problem....?  if you can call it that... the red pepper sort of overpowered the flavors at times.... but only just a little... only just a little :)

Can you say yum??

Chicken Caesar Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
1 Tablespoon lemon juice
1 Tablespoon olive oil
dash of Worcestershire sauce
1 Tablespoon grated parmesan cheese
1 red pepper, stem and seeds removed
8-10oz ziti or penne pasta
1/3 - 1/2 cup Caesar dressing (recipe follows)
1/4 cup parmesan cheese, shredding
1/4 cup panko breadcrumbs, mixed with 1 Tablespoon olive oil and toasted (browned in a skillet or under a broiler)

Caesar dressing - (makes about 2/3 cup)
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
 - mix all ingredients together until well combined.  Cover and refrigerate for up to one week.

Directions:
Mix together the lemon juice, olive oil, Worcestershire, and parmesan cheese.  Place the chicken in a resealable bag and pour the marinade over top.  Seal and refrigerate for 1-2 hours.  Preheat grill to 375 degrees F and clean and oil grill grates.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool.  Now grill the red pepper by placing over direct heat and allow to grill 3 minutes per side.  Remove and thinly slice.  When chicken is cool enough to handle, cut into bite size pieces or thinly slice.  (You can also cook the chicken and peppers in a skillet over medium high heat if you don't want to grill)

Meanwhile, cook the pasta according to package directions.  Drain and pour into large bowl.  Add the cooked chicken and peppers. Add Caesar dressing and toss to combine.  top with shredded parmesan cheese and toasted breadcrumbs.  Serve immediately.  Enjoy!

One Year Ago:  A Cook's Book For Cooks
Two Years Ago:  Sour Cream Corn Muffins
 

Monday, October 22, 2012

Steak Salad

Honestly, I did not intend this meal to turn into a salad.  I was just going to serve a nice piece of steak with a large side salad... BUT... it just seemed so boring that way... so why not jazz things up?  Ad some steak-like vinaigrette and call it done?  Actually, I was trying to get some inspiration on a new marinade when I stumbled across this recipe for a Big Steak Salad on The Pioneer Woman's site.  It just looked too good to NOT make!

Steak Salad
Adapted from The Pioneer Woman
- Serves 2 -
Printable Recipe 
Ingredients:
6 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
2 Tablespoons soy sauce
2 Tablespoons lime juice
1 Tablespoon granulated sugar
1 garlic clove, crushed
1/2 teaspoon Sriracha
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 top sirloin strip steaks (mine totaled about 1 pound)
4-6 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, sliced
1/4-1/2 cup crumbled goat cheese
1/4 cup fried onions

Directions:
Mix together the olive oil, red wine vinegar, balsamic vinegar, Worcestershire, soy, lime, sugar, garlic, Sriracha, salt and pepper together until well combined.  Place the steak in a resealable bag and pour half of the marinade over.  Seal and place in refrigerator for 2-4 hours.  Set remaining marinade aside.

Preheat grill to 400 degrees F.  Clean and oil grill grates.  Remove the steak from the bag and discard the marinade.  Place the steaks over direct heat and grill for 4-8 minutes per side.  Remove from grill and allow to rest for 5-8 minutes before slicing.  Thinly slice the steak against the grain.

Build your salad with lettuce, tomatoes, cucumber, goat cheese and sliced steak.  Drizzle with reserved dressing and top with fried onions.  Enjoy!

One Year Ago:  A Birthday Break
Two Years Ago:  Guest Post - Calzones
 

Thursday, October 18, 2012

Queso Fundido Burger

Sounds like a pretty fancy burger, doesn't it?  Actually, Queso Fundido means "melted cheese" in Spanish.... so technically this is just a melted cheese burger.  lol  But it really is more than that.  This burger not only has melted cheese, but it has beef AND chorizo AND chipotle... Whew.. there is a lot of flavor riding in these burger!!

Queso Fundido Burger
Adapted from Rick Bayless
Printable Recipe 
Ingredients:
1/2 lbs ground chuck
4 oz Mexican chorizo (ground, not dried)
1-2 Tablespoons chipotle puree (toss a can of chipotle peppers in adobo sauce into a food processor and puree)
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices cheddar, American, or any kind of cheese of your liking
4 hamburger buns (I used King's Hawaiian sweet hamburger buns.. they're the BOMB!!!)
Lettuce/tomato (optional)
Chipotle Cheddar Tortilla Strips (optional)

Directions:
In a large bowl, using your hands, mix together the ground beef, chorizo, chipotle puree, salt and pepper, until just combined.  Form into four patties and place on plate to rest.

Preheat grill to 375-400 degrees F.  Clean and oil grill grates.  Place the burgers over direct heat and grill for 5-8 minutes, flip and continue to grill until the burger is done to your like, at least another 3-5 minutes.  Place 1 slice of cheese on each patty about 2 minutes before you are ready to remove from grill.  Allow the cheese to melt and remove and let rest for 3 minutes.  Build your burger however you would like, but I do recommend the tortilla strips.. they really add a nice crunch to the burger!  Enjoy!

One Year Ago:  Grilled Tilapia with Garlic Parsley Aioli
Two Years Ago:  Raspberry Chipotle Chicken

Wednesday, October 17, 2012

Grilled Chicken Salad with Warm Goat Cheese

I know there are so many of you that are in fall food mode, but bear with me - It's still been in the 90's here and I'm still in a bit of the summer food mode.  I will say this, though, that will be ending soon...at least I hope it will.  Our nights/mornings are finally starting to drop into the 60/50's - so there is hope for fall yet.  For now, though, you'll just have to close your eyes and pretend its warmer than it really is where you are at and that you are still craving nice, light meals. :)

Grilled Chicken Salad with Warm Goat Cheese
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
olive oil
salt and pepper
cayenne pepper
1/2 small baguette, sliced 1/4-inch thick
2-3 oz herb crusted goat cheese
4 cups romaine or green leaf lettuce, chopped or torn
1 cup cherry tomatoes, quartered
1/4 English cucumber, sliced
For the vinaigrette -
3 Tablespoons extra virgin olive oil
2 Tablespoons champagne or white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper flakes

Directions:
Drizzle olive oil over both sides of each piece of chicken.  Sprinkle liberally with salt, pepper and cayenne pepper.  Set aside.  Slice the goat cheese, or spread it over each slice of baguette.

To make the vinaigrette - whisk together all the ingredients in a small measuring cup.  Set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grate.  Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool.  Thinly slice or cut into bite size pieces.

Place the baguette slices on the top shelf of your grill and close.  Allow to get warm, about 3-5 minutes.  Remove from grill.

Build the salad by tossing a little vinaigrette with the lettuce and placing on a plate or in a large bowl.  Top with cucumber and tomato.  And finally top with chicken.  Drizzle with more vinaigrette and serve with warmed goat cheese toasts.  Enjoy!

One Year Ago:  Pork Chops with Pineapple BBQ Sauce
Two Years Ago:  Tilapia with Orange Glaze

Tuesday, October 16, 2012

Last Minute Idea Pasta

I know, I know, it's not the best name for a recipe, but sometimes coming up with a name is not the easiest.  And chorizo beef pasta didn't sound any better... so last minute idea pasta is what you got.  Why?  Because it truly was a last minute idea.  I had a little chorizo left and a little bit of ground beef and pasta.  Not much to go with, but I wanted to make SOMETHING for dinner that night.  I got home pretty late from work and didn't want to spend a lot of time thinking about dinner.  I just knew I was hungry and didn't want to eat a frozen dinner.  So this dish was invented... simple the easiest degree.  Feel free to kick it up with any additions you may enjoy... this can be your canvas :)

Last Minute Idea Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
8-10oz penne pasta
1/2 lb ground chorizo
1/4 lbs ground beef
1 red pepper, chopped
1 1/2 cups Cherubs tomatoes, halved
1/3 cup sour cream

Directions:
Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water, and set aside.

Meanwhile, in a skillet, over medium high heat, cook the chorizo for about 4 minutes; stirring occasionally.  Add the ground beef and continue stirring and cooking another 6 minutes.  Add the red pepper and tomatoes and continue to cook another 3-4 minutes.  Stir in the sour cream and cook 1 more minute.  Remove from heat and stir in the pasta.  If things are too dry, add a little pasta water until you get the right consistency.  Remove from heat and serve.  Enjoy!

One Year Ago:  Lemony Shrimp Pasta
Two Years Ago:  Sweet Balsamic Grilled Chicken

Monday, October 15, 2012

Asian Barbecue Chicken

So funny story about this post.  I started eating this piece of chicken before I actually took a picture of it.  That is the first time that has happened in a very long time.  I probably just should have continued to eat and not worried about a picture, but this was really too good NOT to post.  So the presentation isn't the greatest, but man oh man, the flavors were spot on and so incredibly DEEEEE-LIC-OUS!  If you love Asian flavors like I do, you are definitely going to want to try this!

Asian Barbecue Chicken
Adapted from the Food Network Magazine
- Serves 2 -
Printed Recipe 
Ingredients:
2 boneless, skinless chicken breasts
For the rub -
3 teaspoon olive oil
2 teaspoon brown sugar
1/2 teaspoon five spice powder
1/2 teaspoon salt
1/4 teaspoon pepper
For the sauce -
3 Tablespoons Hosin
1 Tablespoon rice vinegar
1 Tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon five spice powder
1 garlic clove, finely minced

Directions:
In a small bowl, mix together all the ingredients for the spice mixture.  Rub evenly over both sides of each piece of chicken.  Place on a place, cover loosely and let rest in the refrigerator for 2-4 hours.

Meanwhile, in a saucepan over medium-low heat, add all the ingredients for the sauce, stirring to combine, until just heated through.  Remove from heat and allow to cool.  Remove half of the mixture and set aside.

Preheat grill to 375 degrees F.  Clean and oil grill grate.  Place the chicken over direct heat.  Brush with sauce and grill for 8 minutes.  Turn chicken, brushing opposite side, and continue to cook another 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.  Brush with more sauce and remove from heat.  Allow to rest at least 5 minutes before serving.  Serve with reserved sauce and enjoy!

One Year Ago:  Big Red Chili
Two Years Ago:  Smoked Beef Tri-Tip

Thursday, October 11, 2012

Grilled Teriyaki Chicken Salad with Wasabi Dressing

This has been one of my favorite salads so far since my salad kick began a few weeks ago.  I do love me some wasabi though, so I might be bias!  Personally, I think the dressing is the best part of this...but the chicken is pretty dang good too....  Do be careful though, to some, this dressing might have just a bit too much wasabi in it.  Start with small amounts and work your way up.  What do I always say???  You can always add more, you can never take away!!!

Now the list of ingredients might look long, but that is because I made my own teriyaki sauce - you can skip the first 7 ingredients if you prefer to use the ease of bottled teriyaki - I won't tell anyone, I promise :)

Grilled Teriyaki Chicken Salad with Wasabi Dressing
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
For the teriyaki sauce -
3 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon hoisin sauce
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
1 garlic clove, minced
2 boneless, skinless chicken breasts
4 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, chopped
1/2 red pepper, thinly sliced
fresh cilantro leaves
1/2 cup cabbage or coleslaw mix (optional)
1/4 cup dry roasted peanuts or fired wonton strips (or both)
For the dressing -
1 Tablespoon mayonnaise
2 teaspoons wasabi paste
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons lemon juice

Directions:
Make the teriyaki sauce by mixing the first 7 ingredients together.  Place the chicken in a resealable bag and pour the marinade over it.  Seal bag and let marinate in refrigerator for at least 1 hour.

To make the dressing - mix together the mayonnaise, wasabi, soy and lemon juice until well combined.  Set aside until ready to use.  Can be kept in refrigerator too, but do not make too far in advance.

Preheat the grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool.  Once cooled, slice into think strips or bite size pieces.

On a plate or large bowl, add the lettuce, top with cabbage (if using), cilantro, red pepper, cucumber and tomato.  Top with sliced chicken and peanuts/wonton strips.  Drizzle on the dressing.  Serve and enjoy!

One Year Ago:  Chili Garlic Glazed Chicken with Spicy Aioli
Two Years Ago:  Ancho Spiced Tilapia with Chipotle Remoulade

Wednesday, October 10, 2012

Thai Pork and Noodles

The only thing that was disappointing about this dish was the fact that I didn't get any color on the pork.  Makes for a not so good photo, but believe me when I say, this was really good.  So good, it has cilantro in it and Chris ate it!!  Might not have been his favorite meal, but he ate it and did not say a word about the cilantro... so there you have it.

Thai Pork and Noodles
Adapted from The Food Network
Printable Recipe 
Ingredients:
1 lb thin, boneless pork chops, fat trimmed
7 oz udon noodles (Japanese wheat noodles)
peanut oil
1 cup sugar snap peas
1 red pepper, thinly sliced
1/2 cup fresh cilantro leaves
zest and juice from 1 lime
2 jalapenos, seeded and roughly chopped
1 garlic clove, quartered
1/4 teaspoon ground ginger
2 Tablespoons fish sauce
1 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon water

Directions:
Place the pork in the freezer for about 8 minutes to make it easier to slice.  Cut crosswise, into 1/4 inch strips.

Cook noodles according to package directions; drain.

Puree the cilantro, lime zest and juice, jalapenos, garlic, ginger, fish sauce, soy sauce, brown sugar and water in a food processor until smooth.

Heat 1 tablespoon peanut oil in a wok or deep, non-stick skillet over medium high heat.  Add 1 tablespoon of the cilantro mixture, the pork, snap peas and red pepper.  Stir fry 3-4 minutes, or until the pork is cooked through.  Add the noodles and the remaining cilantro mixture.  Toss to combine and serve.  Enjoy!

One Year Ago:  Chili Lime Cholula Shrimp and Pepper Skewers
Two Years Ago:  Chipotle Mexican Rice

Tuesday, October 9, 2012

Caesar Salad with Spicy Grilled Shrimp

Simple and delicious.  The perfect salad on it's own or as a lovely side salad to accompany grilled steak, fish or chicken.  Trust me, after a long day at work, this is an easy way to get dinner on the table with very little effort.

Caesar Salad with Spicy Grilled Shrimp
Adapted from Martha Stewart
Printable Recipe 
Ingredients:
For the shrimp -
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
12 extra-large shrimp, pealed, deviened and tails removed
For the dressing -
1/4 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced
For the salad -
6-8 cups romaine lettuce, chopped or torn
croutons (store bought or homemade)
shredded or grated parmesan cheese

Directions:
Place the shrimp in a bowl or shallow dish.  Add olive oil, chili powder and cayenne pepper.  Toss to coat.  Cover and place in refrigerator for 1 hour.

For the dressing - in a bowl or measuring cup, mix together all the ingredients until well combined.  Cover and place in refrigerator until ready to use.  (can be made up to three days in advance)

Preheat grill to 325 degrees F.  Place a skillet or pan made for the grill (or at least safe for the grill) directly over the fire.  Let the pan heat up just a minute or two and then add the shrimp.  Grill for 3 minutes, turn and grill another 2-3 minutes, or until the shrimp is pink and cooked through.  Remove from grill.

To build the salad - add the lettuce to a plate or bowl, top with shrimp, croutons and parmesan cheese.  Drizzle on the dressing and serve immediately.  Enjoy!


One Year Ago:  Cholula Chicken Pizza
Two Years Ago:  Grilled Chicken with Mustard Tarragon Sauce

Monday, October 8, 2012

Spicy Grilled Tilapia Sandwiches with Chimichurri Mayo

Since discovering the recipe for Chimichurri mayo, I have thought non-stop about it.  Ok, ok.. that's a lie, I stop thinking about it from time to time, but I do think about it a lot.  So, of course, when I had a craving for fish sandwiches, I knew exactly what kind of kicked up mayo I would use.  The combination was fantastic, but I'll be honest... the fish could have salt and pepper on it and it would still be amazing.. the mayo really makes the sandwich.  And of course, for those that don't like fish..... think chicken sandwiches.....YUM!!!

Spicy Grilled Tilapia Sandwiches with Chimichurri Mayo
Fish recipe created by Jenn's Food Journey, Mayo recipe adapted from Kraft
Printable Recipe 
Ingredients:
1 Tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
olive oil
3-4 Tilapia fillets 
Hoagie buns
lettuce or coleslaw
For the mayo -
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1 garlic clove, finely minced
1/4 teaspoon red pepper flakes

Directions:
In a small bowl, mix together the paprika, garlic and onion powder, salt, pepper and cayenne until combined.  Tear off squares of aluminum foil large enough to form a packet around the fish and spray with non-stick spray.  Place one piece of fish on each piece of aluminum and sprinkle liberally with seasoning.  Pull the long sides of the aluminum together and fold to seal.  Fold and seal open ends to form a packet.

Preheat grill to 325 degrees F.  Place the fish packets over direct heat and grill 12-15 minutes, or until the fish flakes easily with a fork.  Make sure to rotate the packets half way through the cooking time.  Carefully remove from the grill and allow to rest.

Meanwhile, mix all the ingredients together for the mayo, until well combined.  Spread on cut ends of the hoagie buns and build your sandwich however you wish.  Serve immediately and enjoy!

One Year Ago:  Beef Short Ribs with Grilled Baby Bok Choy
Two Years Ago:  Oven Baked Fish 'N Chips

Thursday, October 4, 2012

Chicken Satay Salad

Ending the week with yet another salad... maybe I'll start making that a theme??? :)

I adore chicken satay.  I will order it whenever I have the opportunity and have made different versions of it throughout the last two years (one even being posted just almost exactly two years ago!!).  So, when I saw this recipe, it was just a given that I had to try it.  The only downside I can think of was the peanut dressing was a bit thicker than I would have liked it....but that didn't stop me from eating it, trust me.  It was SOOOO incredibly good.  I would eat this every single night... it's just that good!

Chicken Satay Salad

Adapted from Food Network
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons lime juice
1 Tablespoon olive oil
4-6 cups green leaf lettuce, torn or chopped
1/2 English cucumber, sliced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, quartered
1 Tablespoons fresh cilantro, roughly chopped
3 Tablespoons dry roasted peanuts
For the Thai peanut Sauce - 
1/2 cup creamy peanut butter
2 Tablespoons soy sauce
1 Tablespoon chili sauce
1 Tablespoon brown sugar
2-4 Tablespoons water

Directions:
In a measuring cup or bowl, whisk together all the ingredients for the peanut sauce.  Remove 5 Tablespoons of the sauce and set aside.  Place the chicken in a resealable bag and pour the remaining peanut sauce over the chicken.  Seal the bag and marinate in refrigerator for at least 1 hour.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and place over direct heat.  Grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from gill and allow to rest for 5 minutes.  Thinly sliced once cooled.

Meanwhile, take the remaining 5 Tablespoons of peanut sauce and mix with lime juice and olive oil; set aside.

To build the salad - place lettuce in bowl or plate.  Top with cucumber, tomatoes, peppers and cilantro. Top with sliced chicken and finish with peanuts.  Drizzle dressing over the salad and serve.  Enjoy!

One Year Ago:  Wanna Be Polynesian Chicken Kabobs
Two Years Ago:  Grilled Chicken Sate with Peanut Sauce

Wednesday, October 3, 2012

Sichuan Style Chicken

Ok, ok.. something totally off the subject of food and definitely not the best subject to talk about before I actually talk food, but I gotta say it.  Only 11 days until the new season of The Walking Dead starts!!!  I am SOOOO excited!  Chris and I didn't watch the first season, but we watched the marathon of the first season right before the second season started and we were instantly hooked.  We than got hooked on the comic book, thanks to his friend Randy who graciously shared his electronic copies with us.  I'm an even bigger fan of the show now after reading the comic.  Oh, the comic is SOOO far ahead of the series, obviously, and THAT is why I can't wait for the new season to start.  Will it go like the comic?  Will they stray so far from the comic, some fans will stop watching?  Will they show .......... like in the comic??  OMG October 14th can't come soon enough!!!

Geek time is now over....  on to food...

This is another great recipe I found on EatingWell.com.  I trying to think of a new stir fry to make with chicken, so I hopped on the internet and came up with this one.  I was a bit worried when I couldn't find Chinkiang rice vinegar, but the recipe said you could use balsamic instead and it really did work.  Did it taste as good as with the Chinkiang.. I would have no clue, but the outcome of this dish was simply delicious!

(P.s..my apologies for having to put word verification on my comments, but I'm getting slammed with spam.  One day I had over 40 of them hit my blog in under 2 hours.  I took it off for a few days just recently and I woke up this morning to 75 of them!!!  So for now, the word verification needs to be on.  If you want to comment but don't want to use the verification, shoot me an email and I'll post it for you.... sorry for the inconvenience!!)

Sichuan Style Chicken
Adapted from Eatingwell.com
Printable Recipe 
Ingredients:
1 teaspoon mirin
1 teaspoon soy sauce
1/2lbs boneless, skinless chicken breasts, sliced or cut into bite size chunks
1 teaspoon vegetable or peanut oil
4 oz sugar snap peas
1 red pepper, thinly sliced
1/4 cup dry roasted peanuts
For the sauce -
3 Tablespoons chicken broth
1 Tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon Sriracha
1 garlic clove, finely minced

Directions:
In a bowl, mix together the mirin and soy.  Add the chicken and toss to coat.  Set aside.

To make the sauce - in a small bowl or measuring cup, whisk together all the ingredients for the sauce until well combined.

In a wok or deep, non-stick skillet, heat the oil over medium high heat.  Add the chicken and stir fry 5 minutes, or until the chicken is no longer pink.  Remove from pan and place on paper towel lined plate.  Add the peppers and sugar snap peas to the pan and stir fry 4-5 minutes.  Add the chicken back into the pan and stir fry another 2 minutes.  Add the sauce and bring to a boil, stirring to coat everything.  Remove from heat, stir in the peanuts and serve over rice or noodles.  Enjoy!

One Year Ago:  Grilled Steaks with Simple Savory Steak Sauce
Two Years Ago:  Fish with Red Pepper, Macadamia and Thyme Relish

Tuesday, October 2, 2012

Grilled Tilapia with Chimichurri Mayo

Sometimes hunger over takes any sort of effort at taking good pictures.  I've found this out about food blogging.  At times, I'm patient and can take many pictures at many different angles... At other times I'm hungry and I don't care about the pictures (well until I sit down to post them that is!! lol) - this was one of those hungry times.  This picture is not bad, I'm just disappointed that I didn't get an actual picture of the chimichurri mayo - because that is the true star of this show.  But as I said.... I was hungry, I was in a hurry... I'm sure you understand :)

With that said, this was still really good and really easy!  And if you don't like fish (cause I know you are out there), you can use this on fish or even as a sandwich spread...which is what I will be doing very, very soon!

Grilled Tilapia with Chimichurri Mayo
Adapted from Kraft.com
Printable Recipe 
Ingredients:
1/3 cup mayonnaise 
2 Tablespoon lemon juice
2 Tablespoons chopped fresh parsley
1/2 Tablespoon dried oregano
1 garlic clover, finely minced
1/4 teaspoon red pepper flakes
4 Tilapia fillets

Directions:
In a small bowl, mix together all the ingredients except the fish.  Remove 2 Tablespoons of mixture and set aside.

Preheat grill to 325 degrees F.  Tear off 4 pieces of aluminum foil that are big enough to form a packet around the fish.  Spray aluminum foil with non-stick spray and place one piece of fish on each piece.  Evenly slather the chimichurri mayo over the top of each piece of fish.  Bring the long sides of the foil together and fold twice to seal.  Now bring the remaining sides together, folding to seal - leave a little room for steam.

Place fish over direct heat and grill for 7 minutes, rotate the packets and continue to cook for another 7-8 minutes or until the fish flakes easily with a fork.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully open the foil packet and serve.  Top with reserved mayo if desired.  Enjoy!

One Year Ago:  Grilled Shrimp with Mini Sweet Peppers and Benihana Sauce
Two Years Ago:  Grilled Pork Chops with Tarragon Mustard Sauce

Monday, October 1, 2012

Korean Beef Stir-Fry

I've had my eye on this recipe for a couple of weeks.  The picture made it look so good and I just kept going back to it.  When I finally got around to making it I was happy and disappointed all at the same time.  Happy because it really had good flavor and was hard to stop eating.  Disappointed because my picture, obviously, looks nothing like the one with the original recipe AND because the sauce was a bit too thick.  The original picture makes the sauce look a bit thinner than what it actually produced.  Now, I know what you are thinking.. the girl who is constantly bringing us sauce recipes is complaining about a sauce?  It's true.  Now, don't take that the wrong way.. the sauce was good so it's not like the thicker sauce was all that bad.. it was just different, how about that?  The outcome was different from what I thought it would be.  But, needless to say, this was a good stir fry.  Simple and flavorful.  Nothing bad about that at all :)

Korean Beef Stir-Fry
Adapted from Eatingwell.com
Printable Recipe 
Ingredients:
3 Tablespoons mirin
3 Tablespoons soy sauce
1 garlic clove, finely minced
1/4 teaspoon ground ginger
a drop or two of sesame oil
2 teaspoons cornstarch
1 teaspoon peanut oil
1 red pepper, thinly sliced
1 jalapeno, seeded and thinly sliced
1 lbs flank steak, trimmed of fat and very thinly sliced (against the grain)
1 1/2 cups baby spinach

Directions:
In a measuring cup or small bowl, add the mirin, soy sauce, garlic, ginger, sesame oil and cornstarch.  Stir until well combined; set aside.

In a wok or deep non-stick skillet, add the peanut over medium high heat.  Add the red pepper and jalapeno and stir fry for 2-3 minutes.  Add the steak and stir fry another 2 minutes.  Add the spinach and stir until the spinach starts to wilt.  Stir the sauce mixture and pour into wok, stirring to coat everything.  Remove from heat  as soon as the sauce starts to bubble.  Serve over rice or noodles.  Enjoy!

One Year Ago:  Carolina Style Barbecue Chicken
Two Years Ago:  Lemon and Oregano Rubbed Grilled Chicken