I had a bit of an emotional week, so I am ever so happy that it is Friday! Okay, I'm always happy when it's Friday, but this week more than most. AND.. not only am I happy it's Friday, but I am SOOOOO incredibly happy that I get to share this recipe with you. If you have not seen this or tried this, I HIGHLY recommend it. This is one of those recipes that has sat in my "must try" folder for years and, like most, I'm glad I finally found the time to make it. This is one of the easiest and yet flavorful sauce recipes I have ever come across. Now, there is, of course, something wonderful about sauces made from scratch that simmer for hours. But, there is always something wonderful about something that takes no time at all, yet makes everyone think you spent hours on it! This is one of those recipes.
I added cooked ground pork to my sauce because, as I have stated before, Chris is not a fan of just pasta and sauce, he likes to have a little protein in there... so I usually will try and accommodate that if I can. Hear me now, though, this sauce does not need anything else. It is perfect just the way that it is... tomatoes, butter, onion.... done and done!
Tomato Sauce with Butter and Onion
Adapted from Smitten Kitchen
Printable Recipe
Ingredients:
28 oz can crushed tomatoes
5 Tablespoons butter
1 yellow onion, peeled and halved
salt and pepper to taste
12 oz ziti or penne pasta
1/2 lbs ground pork, cooked and seasoned with garlic, salt, pepper and thyme (optional)
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit perfectly in a 3-quart saucepan) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally. Remove from heat, discard the onion, add salt to taste. Keep warm while you prepare pasta. (You can add the cooked pork or any additional ingredients you may want to add at this time - but to be honest, this sauce needs nothing else. It is perfect just the way that it is!) Cook pasta according to package directions; drain and serve with sauce. Sprinkle with parmesan cheese if desired. Enjoy!
One Year Ago: Grilled Jalapeno Popper Topped Chicken
Two Years Ago: Spicy Garlic Shrimp Pasta
Three Years Ago: Steaks with Balsamic Vinegar, Dijon and Garlic Marinade
With the weather warming up throughout the country, I felt like a delicious little salad post was in order. We got on a salad kick last summer and it pretty much continued on through the winter. The salad I experimented the most with over the last year, was the Caesar salad. I tired at least three different versions and we loved them all. So, of course, when I stumbled upon this recipe on my Whole Foods app, I knew I was going to have to try it. I mean, our favorite type of salad AND delicious Asian flavors (which I LOVE) - how could I pass that up? The great thing about this salad... you could change the dressing up in so many ways to create countless different types of salads... a wasabi and soy dressing, a soy and chili paste dressing...... Ooooohhhh.... yea, this could be the start of something very, very good!!!
Asian Style Grilled Chicken Caesar Salad
Adapted from Whole Foods
- Serves 2 -
Printable Recipe
Ingredients:
1/2 teaspoon Chinese five spice
1/4 teaspoon sesame oil
1/2 teaspoon vegetable or olive oil
2 boneless, skinless chicken breasts
4-6 cups romaine lettuce (torn/shredded)
cucumber slices
1 cup cherry tomatoes, halved or quartered (optional)
Tortilla strips (optional)
For the dressing -
1 Tablespoons mayonnaise
1 Tablespoon olive oil
1 teaspoon rice vinegar
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon wasabi paste
salt and pepper
Directions:
Mix together the five spice, sesame oil and vegetable oil until well combined. Rub over both sides of each piece of chicken. (it's going to look like you don't have enough, but trust me, a little goes a long way, both five spice and sesame are packed with a ton of flavor) Place chicken on a plate and cover with plastic wrap. Place in refrigerator and allow to marinate for at least 2-4 hours.
Meanwhile, to make the dressing, place the mayo and olive oil in a small bowl or measuring cup and stir to combine. Whisk in remaining ingredients and season with salt and pepper to taste. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. 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 rest before slicing into strips or bite sizes pieces.
On a plate or in a bowl, add the lettuce, cucumbers, tomatoes and chicken. Top with tortilla strips if desired and drizzle on the homemade dressing. Serve immediately and enjoy!
One Year Ago: Grilled New York Strip with Balsamic Steak Sauce
Two Years Ago: Guest Blogger - Filet Mignon w/Creamy Mushroom Sauce
Three Years Ago: Best Barbecued Sticky Chicken with Lemon and Garlic
A few people commented last week on how they were excited that grilling season was upon them and it reminded me how very fortunate I am to live where I do. I can grill all year long - and I don't have to fight much more than wind and an occasional rain storm. So, of course, when I run across recipes I want to try, no matter how the original recipe was created, I will try and adapt it to the grill. I know this recipe is amazing exactly how Mary (One Perfect Bite) made it, because all I really did was change the cooking method (oh, yes, and added a sauce) - the flavors did not change and they were fantastic!! Not that I'm surprised, Mary has never steered me wrong on a recipe. Each and every one I have tried, has been a success! Mary is my Ina Garten!
Salt and Pepper Pork Chops
Adapted from Mary, One Perfect Bite
- Serves 2 -
Printable Recipe
Ingredients:
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch
1 teaspoon freshly ground black pepper
1 Tablespoon granulated sugar
1/4 teaspoon kosher salt
2 boneless pork loin chops
For the sauce -
3 Tablespoons low-sodium soy sauce
2 Tablespoons chili paste (such as Sambal Oelek)
1/2 teaspoon honey
drop of sesame oil
Directions:
Mix together the 3 tablespoons soy, cornstarch, pepper, sugar and salt until well combined. Rinse pork chops and pat dry with a paper towel. Place pork in a resealable plastic bag or shallow dish and pour the marinade over. Seal the bag or cover the dish and place in the refrigerator for at least 2 hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove pork from bag and discard the marinade. Place the pork over direct heat and grill 5-8 minutes per side (depending on thickness) or until the pork reaches an internal temperature of 145 degrees F. Remove from grill and allow to rest 3-5 minutes before serving.
While the pork is grilling, make the sauce by putting all ingredients for the sauce in a small bowl and stirring to combine. Serve along side grilled pork and enjoy!
One Year Ago: Dijon Tarragon Sauce
Two Years Ago: Braised Beef Short Ribs in Red Wine Sauce
Three Years Ago: Basil Pesto
I will admit, sometimes I come up with ideas in the kitchen and they don't turn out exactly how I had envisioned it... sometimes they don't turn out at all... but in this case... well, in this case, I hit the nail on the head so to speak. We had just a little over a handful of honey roasted peanuts left and I thought, I could totally use them for a crumb crust on chicken! Well, the idea was a great idea, but instead of chicken, I decided to try it on tilapia because I didn't know if I would have enough to cover both sides of a chicken breast. Honestly, I'm glad I went with the fish. Oh sure, it would be FANTASTIC baked on chicken - but this was simple and complimented the fish very well. Of course, I made a honey mustard sauce to go with it... you could always leave it out, but once again, why? If something so yummy can taste even better with a little sauce, why would you decide to leave it out? :) These are the things that keep me up at night! (well, not really, I sleep fairly well these days)
Hope you all have an amazing weekend! See you back here on Monday!
Honey Roasted Peanut Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Tilapia fillets
3 Tablespoons honey roasted peanuts
2 Tablespoons panko bread crumbs
1 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Honey mustard sauce -
2 Tablespoons Dijon mustard
1 Tablespoon honey
2 Tablespoons mayonnaise
dash of Worcestershire sauce
Directions:
Place the peanuts in a food processor and pulse until almost minced... you want it to be about the same size, maybe a little bigger, than the panko. Pour the peanuts into a shallow dish or bowl and add the panko; tossing to combine.
Preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray; set aside.
In a small bowl, mix together all the ingredients for the honey mustard sauce. Cover and refrigerate until ready to use.
Rinse fillets and pat dry with a paper towel. Season both sides with salt and pepper and place in prepared baking dish. In a small bowl, mix together 1 teaspoon mayo and 1/2 teaspoon Dijon, until well combined. Spread evenly over the tops of each piece of fish. Now top each fish evenly with the peanut/panko mixture. Place in oven and bake for 15-20 minutes, or until the fish flakes easily with a fork. Serve with honey mustard sauce and enjoy!
One Year Ago: Japanese Shrimp Sauce
Two Years Ago: Cinnamon Rolls
Three Years Ago: Peanut Butter Ice Cream
Is any one else a little amazed that it's April already? I mean, doesn't it just seem like we celebrated Christmas.... or is that just me? Honestly, I don't know where the time goes anymore. I'm going to sound like an old lady here, but, enjoy time while you can kids! Don't wish your life away because once you hit a certain age, time goes by so fast you'll be BEGGING to get back some of that wasted time!!
Okay, enough with the insightful comments.... let's talk chimichurri!!! I do love chimichurri.. I've featured it a few different times on my blog, starting with the "REAL" version and basically just using that in different recipes. So, when I saw this recipe for a bit of a different version, I knew I was going to have to try it. I don't think it looks as pretty as the real version, but it was darn good. A little heat from the jalapenos... mmmmmm! it was perfect for these steaks or on chicken or fish or sandwiches or pizzas or.... well, I think you get my point :)
Grilled Steaks with Southwest Style Chimichurri
Chimichurri recipe adapted from Whole Foods
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless New York strip steaks
olive oil
pepper
cayenne pepper
garlic salt
For the chimichurri -
1/2 cup fresh parsley, loosely packed
1 garlic clove, quartered
1 teaspoon dried oregano
1 jalapeno, roughly chopped
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
3-4 Tablespoons olive oil
salt and pepper to taste
Directions:
Drizzle olive oil over both sides of each steak. Season evenly (on both sides) with pepper, cayenne and garlic salt. Set aside.
Preheat grill to 400 degrees F. Clean and oil grill grates. While grill is preheating, make chimichurri by placing all ingredients in a food processor and pulsing until everything is roughly chopped. Add more oil if necessary.
Place steaks over direct heat and grill 4-10 minutes per side, or until cooked to your desired doneness. Remove from grill and allow to rest for 5 minutes. Top with chimichurri and enjoy!
One Year Ago: Pomegranate Balsamic Shrimp and Rice Casserole
Two Years Ago: Jo Jo Potatoes
Three Years Ago: Tarragon Tilapia
Quick and packed with a ton of flavor, this dish could easily become a weekly favorite. Well, as long as you like shrimp, that is... (right, Judy :) ??)
But, what if you don't like to or don't want to grill.. no worries, you can this in the oven or even in a skillet. Pretty much all you need to do is make sure everything is warmed and cooked through... viola! Dinner is served!
And of course.. the last episode of The Walking Dead was on last night.... and uhhhmm... OMG.. I did not see that coming!!!! I can't believe we have to wait until October now for the new season to start... I'm already jonesing for it.. how sad is that? :)
Fiery Cajun Shrimp
Adapted from Paula Dean
- Serves 2 -
Printable Recipe
Ingredients:
2 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
1 Tablespoon hot sauce (I used Frank's)
1/2 teaspoon pepper
1 garlic clove, minced
1 Tablespoon olive oil
3/4 lbs medium sized frozen shrimp, thawed, peeled and tails removed
Directions:
Preheat grill to 375 degrees F. Tear off a large rectangle of aluminum foil (enough to form a packet around the shrimp) and spray with non-stick cooking spray.
In a measuring cup, mix together all the ingredients except the shrimp, until well combined. Place the shrimp in a small bowl and pour the mixture over; tossing to coat. Pour everything into the center of the aluminum foil. Pull opposite ends together and fold to seal. Fold ends to seal, forming a packet around the shrimp. Place over direct heat for 4-5 minutes, rotating and shaking the packet (use oven mitts, packet will be hot!) half way through the cooking time. Carefully remove from grill and allow to rest at least 1 minute. Carefully open the packet. Serve shrimp over rice or pasta, making sure to pour some of the juice over everything! Enjoy!
One Year Ago: Taco Pizza
Two Years Ago: Chocolate Mayonnaise Cake
Three Years Ago: Strawberry Chicken
First - I'm going to talk The Walking Dead for a moment, so if you are only here for the food... skip to the next paragraph, please!! :) All I'm going to say is this... Sunday is the final episode of the season and if you watch it like I do, you know it's gonna be INTENSE!! I think I may have said that I read the comic, but certain things - like Andrea being with the Governor - are not in the comic book, so I really don't know how the episode is going to unravel... but OMG am I excited to see what happens!!!! Although I don't want to the weekend to be over before it starts, I sure wish it was Sunday already!!!!!
Okay.. food talk now :) This sandwich was fantastic!! All my favorite flavors in one tasty sandwich... how can that be bad? It's sort of funny, in the first 4 years that Chris and I were together, I don't think I made one sandwich (other than BLT's) for dinner, now I seem to make them about once a week. I guess I found my inner Joey and along with it, my love for the sandwich!! (okay, if you haven't ever watched Friends you will have no idea what I'm talking about, so just know I love sandwiches!! lol)
Hope everyone has a fantastic weekend and a Happy Easter!! See you all on Monday!
Grilled Asian Chicken Sandwich with Slaw
Adapted from Cooking In My Yard
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, flattened for even cooking
1 Tablespoon Hoisin sauce
1 Tablespoon pineapple juice
1 Tablespoon Sriracha
2 King's Hawaiian Sweet Buns
Lettuce (optional)
Sriracha mayo (optional)
For the slaw -
4 cups coleslaw mix
3/4 Tablespoon peanut butter
1 teaspoon mayonnaise
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 teaspoon ground ginger
1 teaspoon garlic chili sauce (Sambal Oelek)
Directions:
Mix together the hoisin, pineapple juice and Sriracha until well combined. Place the chicken in a resealable plastic bag and pour the marinade over them. Seal the bag and place in the refrigerator for 2 hours.
To make the slaw - in a small bowl or measuring cup, mix together the peanut butter and mayonnaise until well combined. Slowly stir in the soy, rice vinegar, ginger and chili sauce. Pour coleslaw mix into a large bowl and toss with the mayo mixture. Cover and refrigerate until ready to use. (we used some of this as a side dish too, so don't be surprised if you have some left over if you only use it on your sandwiches)
Preheat grill to 375 degrees F. Clean and oil the grill grates. Remove chicken from bag and discard the marinade. Place chicken over direct heat and grill 5-8 minutes per side, or until it reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest 5 minutes. Toast buns on grill if desired.
To build the sandwich, add a layer or sriracha mayo (if using) and lettuce, top with a pieces of chicken and coleslaw. Serve immediately and enjoy!
One Year Ago: Spaghetti with Shrimp and Basil Mint Pesto
Two Years Ago: Teriyaki Hoisin Sauce
Three Years Ago: Parmesan Crusted Chicken
So, why the "well, sort of..." after the title? Okay, everyone.... t's confession time again - here we go: Sometimes I don't pay attention to certain tiny little details. Let me explain... I have been wanting to make Giada's recipe for Salsa All'Amatricina for quite awhile now... nothing stopping me other than too many recipes/ideas, not enough time... I finally decided to try it and got my grocery list together and double and triple checked it to make sure I had everything. I go to the store, purchase my items, get home, put the groceries away, all is well. Fast forward to the next day, I scan the recipe, grab the ingredients and all of a sudden it hits me..... I bought prosciutto - the recipe called for pancetta!!! How in the world do you confuse the two??? Well, I'll tell you how... I WROTE prosciutto - even though I double and triple checked, I obviously didn't pay attention to that tiny little detail as I wrote down the wrong ingredient!! I couldn't let it stop me at that point, though, I was too deep into it to turn back, so I "rolled the dice" (so to speak) and went with what I had. It turned out to be a wonderful mistake! Oh sure, the pancetta probably would have been better, but this was still really fantastic! I guess it's okay to make mistakes from time to time... you might just end up with something magical!
Salsa All'Amatricina
Adapted from Giada De Laurentiis, Everyday Italian
Printable Recipe
Ingredients:
10-12 oz. ziti pasta
1 large chicken breast, cooked and roughly chopped
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
2 garlic cloves, finely minced
3 oz prosciutto, diced
1/4 teaspoon red pepper flakes
1 (28oz) can tomato puree
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons dry red wine
Grated parmesan cheese (optional)
Directions:
Cook pasta according to package directions; drain and set aside.
Meanwhile, in a large, deep skillet, over medium heat, add the olive oil and allow heat up a minute or two. Add the onion and saute for 5-8 minutes, or until they start to turn translucent. Add the garlic and saute another minute. Add the prosciutto and red pepper flakes and saute another 2 minutes. Slowly stir in the tomato puree, salt, pepper, and wine. Bring sauce to a simmer and reduce heat to low. Add the cooked chicken and simmer for 10 minutes. Taste for seasoning. Toss pasta into sauce and serve with warm crusty bread. Top with parmesan cheese and enjoy!
One Year Ago: Guinness Chili
Two Years Ago: Baked Camembert Pasta
Three Years Ago: The Obsessive Chef's Tilapia Fillets
Sort of fitting that the name of this recipe is 'Lone' Star... and I only have photos of one 'lone' piece of chicken... lol.. a little sad, but sort of funny all at the same time!
Despite the lone chick photo, this rub was quite delicious... and of course, the sauce just made it that much more enjoyable!!
Lone Star Dry Rubbed Chicken
Rub recipe adapted from Whole Foods
Sauce recipe created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 Tablespoon kosher salt
3/4 Tablespoons paprika
1/2 Tablespoon brown sugar
1/2 Tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon celery seed
2 boneless, skinless chicken breasts
olive oil
For the sauce -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 1/2 teaspoons lemon juice
1-2 teaspoons of the dry rub mixture (or to taste)
Directions:
In a small bowl, mix together the first 9 ingredients until well combined. Remove 2 teaspoons and set aside. Drizzle olive oil on both sides of each piece of fish and sprinkle evenly with the dry rub mixture (you might have some left over, you can store it in a sealed container in a cool dry place for up to 3 months). Cover and let sit in refrigerator for at least 2 hours and up to 24 hours.
Mix together the mayonnaise, mustard and lemon juice, until just combined. Add the dry rub mix, a little at a time. Season with salt and pepper if necessary. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. 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 and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Smoked Paprika & Garlic Grilled Chicken
Two Years Ago: Guest Blogger-Orzo Salad with Prawns, Petit Pois And Arugula Pasto
Three Years Ago: Hamburger & Macaroni
One of the great perks of working where I do, is that each year we close the office early and we all go to a spring training baseball game. Well, this year, not only do I get to go with the whole company, but my department, along with the public relations department took off last Thursday afternoon and went to a spring training game of our own. We had such a great time. The PR girls in our office are some of the nicest, funniest, craziest, bunch of girls I know, so I was extra excited to hear we were having an afternoon adventure with them. What's even better about the whole situation is that I have an actual department again!!! Things have been a bit off in the admin/operations department for the last year and a half, so having an actual "team" to go out and relax with, makes me hap-hap-happy!! With all of that said, I thought I would share a photo or two of our fun in the sun :)
This is a shot of the whole group (or most of it anyway) - from left to right: Amy, Kayla, Carrie, Carol, Jen, Kim, Ruben (yep, that's right.. he got to hang with all the beautiful ladies.. lucky man!!), me, and Chelsea.
Melissa (my partner in crime) was taking the picture, so here is a shot of her (on the right) and Carrie.
And of course, the whole group again.. but this time, my lovely new boss, Lorraine, who joined us just a little later, is pictured in the front row far right.
So, thanks to Carol and Lorraine for giving us such a wonderful day of fun and sun and no work!!! Makes all those crazy hours we work at times well worth it!
As for the food today.. well... it might not be as fun and exciting as a spring training baseball game, but it is pretty delicious :) This recipe is simple and packed with a ton of flavor.... But, let me warn you, this is also a pretty spicy dish. I mean, come on, you use 1/4 cup Sriracha - you know it's gonna have a little kick. Just know that you have been warned... try it at your own risk... You won't be sorry if you do :)
Spicy Grilled Shrimp with Horseradish Chili Sauce
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/4 cup Sriracha
1 1/2 teaspoon Worcestershire sauce
2 teaspoon olive oil
1/4 teaspoon ground ginger
3/4 lbs. medium raw frozen shrimp, thawed, peeled and deveined
For the sauce -
1/4 cup mayonnaise
1 Tablespoon Sriracha
1 teaspoon horseradish
1/2 teaspoon lime juice
Directions:
In a measuring cup, mix together the Sriracha, Worcestershire, oil and ground ginger until well combined. Place the shrimp in a shallow dish and pour the marinade over it; toss to combine. Cover and place in refrigerator for at least 1 hour.
Meanwhile, in a small bowl, mix together all the ingredient for the sauce. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Place a grill pan on the grill and allow it to preheat also. (you can also put the shrimp on skewers and grill them that way.. I just wanted something that didn't take up any time) Place the shrimp in the grill pan and grill for 2-3 minutes per side or until the shrimp turns pink. Remove from grill and serve immediately with the sauce. Enjoy!
One Year Ago: Italian Goulash
Two Years Ago: Baked Fish with Sour Cream-Parmesan Sauce
Three Years Ago: Creamy Ranch Chicken Enchiladas
I refrained from saying anything on Monday, but I have to say it now... for those that do not watch the show, I apologize, but I have to say this.... OMG, can you believe there are only 2 more Walking Dead episodes left this season? Doesn't it feel like it just started? Ughhh... I hate that about a good TV show... it gets you all excited and than the season is over!! NOOOOOOOOOOOOOOOOOOOOO!!!! Anyway... we will see what happens, won't we??? And, of course, if you want to chat about it... hit me up via email .. I'm always happy to talk about it!! (jennsfoodjourney@gmail.com)
As for these burgers..... uhhhhmmm... yeah...... these were AWESOME!!! I like my burgers pretty simple... but these take the frickin' cake. I hate to break it to Chris, but we may be eating burgers like this from now on.... the plain old standby doesn't look so good any more!! lol
Feta Burgers with Roasted Red Pepper Aioli
Adapted from Grill-It!
Printable Recipe
Ingredients:
1 1/2 lbs ground beef (85/15)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 Tablespoon crumbled feta cheese
1/2 teaspoon pepper
4-6 hamburger buns
2-4 oz crumbed feta cheese
leafy lettuce (optional)
tomato slices/cucumber slices (optional)
For the aioli -
1/3 cup mayonnaise
1 roasted red pepper, roughly chopped
1 garlic clove, quartered
1 teaspoon olive oil
salt and pepper, to taste
Directions:
In a large bowl, add the ground beef, onion powder, garlic powder, 1 tablespoon feta cheese and pepper. Using your hands, mix everything together. Form into patties (you can decide how big and how many you make) and place on a platter. Cover and set aside. (you can make the patties in advance, just cover and place in refrigerator until about 20 minutes before you are ready to grill them.)
Add all the ingredients for the aioli into a food processor; pulse until everything is chopped and well mixed. Place in small bowl, cover and put in refrigerator until ready to use.
Preheat grill to 375-400 degrees F. Clean and oil grill grates. Place the burger patties over direct heat and grill 5-10 minutes per side (depending on desired doneness). In the last 5 minutes of grilling, top each patty with the remaining goat cheese. Remove from gill and allow to rest 3-5 minutes. Top each bun with lettuce/tomato/cucumber, place the patty on top and finally top it all with the red pepper aioli. Enjoy!!
One Year Ago: Grilled Cumin-Cayenne Tilapia
Two Years Ago: Penne with Meat Ragu
Three Years Ago: Classic Steak House Marinated Steaks
We had such a lovely weekend, weather-wise, I am truly sorry it's time to go back to work. Although all I really did outside was work (weeding and mowing the yard and washing my car), it was still so very pleasant. And trust me, I'm very much enjoying this weather as it's about to turn summer here very, very, VERY quickly!
Of course, you know any beautiful weekend will find me next to the grill...... okay, okay, almost all weekends will find me next to the grill - the fantastic thing about living where I don't have to think about digging it out from under snow!! And what better to grill than meat?? lol Any meat will do, but two weekends ago, it was pork... mmmm!!! Now, I stumbled across this recipe on my Grill-it! app and still am not quite sure why the author called it Hoisin marinated. One, there is no hoisin in his original recipe and two, I couldn't even find a definition of hoisin that would make me understand the name.... Nonetheless, it was a pretty dang good pork recipe and is definitely worth sharing with you.... the sauce recipe... well that's mine... you know you gotta have a good sauce.. I mean, what if I over cooked the chops.... (as if.... ) :)
Grilled "Hoisin" Marinated Pork Chops
Adapted from Grill-It!
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, pork loin chops
2 Tablespoons creamy peanut butter
2-3 Tablespoons soy sauce (depending on taste)
1 teaspoon Sriracha
1 teaspoon rice vinegar
drop or two of sesame oil
For the sauce - (a Jenn's Food Journey Original)
3 Tablespoons sour cream
2 teaspoons Hoisin sauce
2 teaspoon Srircha
1/2 teaspoon lime juice
Directions:
In a small bowl or measuring cup, add the peanut butter and stir it around to help loosen it up. Add the soy, a little at a time, stirring to incorporate into the peanut butter. Add the Sriracha, rice vinegar and sesame oil; stirring to combine. Place the pork in a shallow dish or resealable bag and pour the marinade over, making sure to cover both sides. Place in refrigerator for at least 2 hours.
To make the sauce - in a small bowl, add all the ingredients and stir until well combined. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees. Remove pork from marinade and place over direct heat. Grill 4-5 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove from grill and allow to rest for 5-8 minutes before serving. Serve with hoisin sauce and enjoy!
One Year Ago: Chicken Stir Fry with Hoisin Pineapple Sauce
Two Years Ago: Pulled Pork BBQ Pizza
Three Years Ago: Chicken Tortilla Pizza
There will be some of you, in other parts of the country, that will not believe what I am about to say... BUT... It's got to be said: It was 93 degrees yesterday!!!! I swear on everything good and holy... 93 degrees! I mean it's March - my parents, in Nebraska, received a wonderful 7" of snow on Sunday. Isn't the weather just so damn amazing??
Anywhoooooo... I should move on to the food before I anger some one :) This meal was absolutely delicious and so easy to make. If brie wasn't so expensive, I would seriously make this pasta once a week. It was heavenly!
Brie and Chicken Pasta
Inspired by The Meat and Potatoes Foodie
Printable Recipe
Ingredients:
2 small chicken breasts, cooked and cut into bite size pieces
8-10 oz penne or mostaccioli pasta
1 small zucchini squash, cut into matchsticks
7oz brie cheese with herbs, cubed and chilled
Fresh basil leaves, finely chopped
salt and pepper to taste
Directions:
Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Place pasta back in pot and add the zucchini and chicken; toss to combine. Stir in the cheese cubes until everything starts to melt. Add pasta water if needed to thin out the cheese sauce. Stir in the basil and season with salt and pepper to taste. Enjoy!
One Year Ago: Triple Chocolate Guinness Cookies
Two Years Ago: Smoked Pork Butt
Three Years Ago: Poblano Chicken
If anyone was to look at my smart phone, they would know one specific thing about me - I like to cook. Or, if nothing else, that I like food. I find that the only apps I download are pretty much food related (oh, and at least one or two Walking Dead apps, but who's counting....). That's not a bad thing, it's just a fact. I can't say that I have a favorite, but since you all know my love for the grill, you can probably guess that a grilling app would rank towards the top. When I saw this recipe for a chicken sandwich with goat cheese and balsamic reduction - uhhhmmmm... yeah, I was all over it!!
Goat Cheese Chicken Sandwich with Balsamic Reduction
Adapted from Grill It - Grilling Companion iPhone app
- Serves 2 -
Printable Recipe
Ingredients:
1/4 cup balsamic vinegar
2 Tablespoon pomegranate balsamic vinegar
2 boneless, skinless chicken breasts
olive oil
1/4 - 1/2 teaspoon each salt, pepper, and Herbs de Provence (or to taste)
2-3 oz goat cheese
French or Steak rolls
Green leaf lettuce
Directions:
In a small saucepan, over medium-high heat, bring both balsamic vinegars to a boil. Reduce heat to low and simmer 10-20 minutes, or until the mixture becomes thickened. Make sure to stir occasionally to stop it from burning to the bottom of the pan. Remove from heat and allow to cool.
Meanwhile, rinse the chicken and pat dry with a paper towel. Drizzle both sides of each piece with olive oil and season evenly with salt, pepper, and Herbs de Provence (if you don't have this, don't worry, use any herb you like, basil, oregano, parsley, it's up to you!). Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat for 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F. Place 1 to 1.5 oz of goat cheese on each piece of chicken in the last 3 minutes of grilling. It won't melt, but it will get warm, and that is what you want. Remove chicken from grill and allow to rest for just a few minutes. Place lettuce leaf on bottom of a toasted steak roll and top with chicken. Drizzle balsamic reduction and top with but top. Enjoy!
One Year Ago: Grilled Chicken with Mango Habanero Aioli
Two Years Ago: Cream Cheese Chocolate Chip Cookies
Three Years Ago: Baked Parmesan Tilapia
Our weather has been back and forth this "winter" season. Last weekend, we had two gorgeous days of sunshine and warmth. This weekend... rainy and a high in the 50's! Okay, I wouldn't change it for the blizzard conditions others are getting, but hey, it's all relative, right? It was on one of these colder weekends, that I was, of course, craving something summery. I know.. how can someone that experiences summer pretty much 9 months out of the year, crave summer in the winter? I asked myself the same thing, and when I answered, I blamed Carol from work. Sorry, Carol. It's okay though (trust me!!) .. I mean why I blame her is because of the awesome recipe she shared with me for Hawaiian pulled pork - after I had that, I thought of Hawaii and warm weather and... well.. summer!! I think everyone in the country might need a little summer on their plate to help them get through another months or so!
Grilled Pork Chops with Spicy Pineapple Salsa
Adapted from BHG Grillin' & Chillin'
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless pork loin chops
Coconut rice (optional)
For the brine -
4 cups water
1 Tablespoons kosher salt
1 Tablespoon granulated sugar
1 garlic clove, minced
1 teaspoon black pepper
For the oil mixture -
1 Tablespoon olive oil
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon lemon juice
For the salsa -
1 8oz can pineapple chunks, slightly chopped
1 -2 Tablespoons finely chopped orange pepper
1 jalapeno, finely chopped
1 Tablespoon finely chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground cumin
Directions:
Mix together the water, salt, sugar, garlic and pepper until salt and sugar has dissolved. Place the pork chops in a resealable bag and pour the brine over it. Seal and place in refrigerator for at least 2 hours. Remove from brine and thoroughly rinse under cool water.
Meanwhile, make the salsa by mixing all ingredients together in a bowl until well combined. Cover and refrigerate until ready to use.
In a small bowl, mix together the olive oil, thyme, pepper, and lemon juice. Brush both sides of each pork chop with mixture; set aside.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill for 4-5 minutes per side or until the pork registers an internal temperature of 145 degrees F. Remove and allow to rest for 5 minutes. Serve with salsa and coconut rice. Enjoy!
One Year Ago: Baked Lemon Breadcrumb Tilapia
Two Years Ago: Guest Blogger: Creamy Avocado Pasta
Three Years Ago: Bacon & Tomato Pasta
