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Saturday, March 30, 2013

Southwest Quinoa Salad with a KICK

This recipe uses the chorizo spice blend that we have used before in other recipes.  I just find that it brings a nice flavor to things.  Please adjust the recipe to the spice level you can handle, Serrano peppers can be extremely spicy.  You may substitute with jalapeƱos; or leave the peppers out all together.

Ingredients
4 corns on the cob
1 green bell
1 yellow bell
1 red bell
1 medium red onion
4 Serrano peppers
1 tbs Chorizo Spice
1 large bunch of Cilantro
3 limes juiced
1/2 cup uncooked quinoa
1 cup water or chicken stock

Roast vegetables on the grill and set aside to cool.  In a small pot over high heat boil 1 cup of water or chicken stock.  Add 1/2 cup of quinoa, cover and lower temperature to low.  Cook for 20 minutes (follow package instructions).  Meanwhile dice all the roasted vegetables and de-cob the corn and place into a large serving bowl.  Add Cilantro, chorizo spice and lime juice and mix well.  Add the quinoa once it is cooled slightly.  Refrigerate until ready to serve.


Ronald McDonald House Fun

Who doesn’t love a sweet treat or a warm meal after a long day at the hospital? The families staying at Atlanta Ronald McDonald Gatewood House of course. 

My office took part in the casserole and bakers club yesterday.  

Casserole Club: An extension of their Family Meal Program created for volunteers who are interested in providing a meal for the families. Casseroles are prepared and frozen for nights they do not have a dinner group scheduled.
Baker’s Club: Everyone enjoys homemade sweets every now and then! Their families always love it when fresh baked cookies, brownies, cakes and other goodies are available to enjoy.
The final recipe that I went with was Paula Dean's Fruit Tarts, being held by my coworker Chase.    


Wednesday, March 27, 2013

Kabobs

This was a last minute meal.  If you do not have skewers just buy a top sirloin and do a dry rub on both sides.  We added grilled vegetables,pineapple and orzo to complete the meal. 


Ingredients
2 lb top sirloin (cut into 1 inch cubes)
2 tbs Chorizo spice (Spice Mixture Recipe)
1 tsp Lemon juice

Mix all three ingredients and let marinade for 30 minutes.  Place Cubes on skewer and place on preheated grill.  6 minutes each side.  Cook until desired doneness. 

Monday, March 25, 2013

Semi Homemade Apple pie

We bought apples at Costco.  Let's just say we got a lot of apples for 2 people.  I like to eat the apples with brie cheese every once in a while but that only took care of a few of them.   Needless to say we had a few apples leftover. 

Ingredients
4 medium apples cored and sliced thinly
1/4 cup granulated sugar
1/3 cup packed light brown sugar
3 tbs lemon juice
1/2 tsp salt
2 tsp ground cinnamon (Tim likes more)
1/2 tsp all spice
1/2 tsp nutmeg
1 1/2 tbs cornstarch
2 tbs butter

2 pre-made pie crusts

Combine apples and all spices and lemon juice and mix until apples are coated.  Separate apples from the juice that has formed reserving the juice for later. In a pie plate place one of the pie crusts on the bottom and press against the sides.  Spread apples evenly. 

In a small saucepan over medium heat combine butter, cornstarch and reserved juice and stir until all lumps are removed.  Once the mixture starts to thicken, pour it over the apples.  Cover the apples with the second pie crust.  Crimp the sides down with your fingers and cut the extra crust off.  Add a few vent holes. 
Cover the the rims of the crust with foil and bake for 375 for 50 minutes.  Remove foil and bake for another 10 minutes. 

Sunday, March 24, 2013

Island Sweet and Spicey Chicken

For some reason I got it in my head that I wanted to eat Jerk Chicken.  I looked at a bottle of marinade at the store and then tried to come up with my own version.  Tim thought it was a little to sweet, but I liked the flavor. 

Ingredients
1 small chopped onion
1 lb pineapple cubed
4 habenaros
2 tsp kosher salt
4 tsp all spice
4 tsp cinnimon
1 tsp ground coriander
4 tsp thyme
4 tsp black pepper
4 tsp nutmeg
1/4 cup rum
1 tsp ground ginger paste
1 tbs light brown sugar
4 1/2 chicken leg quartes or 4 drumsticks and 4 thighs

In a blender combine all ingredients (except for chicken) and blend until smooth.  In a 2 gallon zip lock bag place chicken and cover with marinade.  Marinate overnight. 

When ready to cook...place on preheated grill.  Cook 15 minutes each side or until internal temprature reaches between 165 -170. 
 
 

Thursday, March 21, 2013

Ready for spring salad...

Spring is just around the corner and there seems to be a good selection of strawberries available.
I first tried this salad as a sample at the grocery store.  There is just something about the mix of the tart strawberries with the strong flavor of the blue cheese and the sweetness/crunch of the granola. Tim and I ate all 4 servings in one sitting.   

For those of you who celebrate Easter this may be good a recipe for your Sunday Brunch. 


Ingredients
1 packaged spring salad mix (about 4 cups)
8 oz strawberries sliced
1 cup  vanilla almond granola
2 tbs and 1/3 cup poppy seed dressing (Naturally Fresh)
3 oz blue cheese crumbles

In a large serving bowl mix the 2 tbs dressing and the salad mix.  In a smaller mixing bowl combine the rest of the ingredients and then mix into the greens. 


Saturday, March 16, 2013

Burgers with Blue Cheese and Fruit Tart

Today we were up super early to drive an hour and a half to walk a 5k.  As crazy as that sounds it was for a good cause (Spinal Muscular Atrophy,  www.fsma.org).  The dogs had a great time and got tons of attention from the little kids. 


Now for the food....
Tonight we made burgers with blue cheese crumbles mixed into the meat topped with caramelized onions. 

Ingredients
1 lb ground sirloin (I wanted to try bison but it was super expensive at our grocery store)
Salt/Pepper to taste
2 oz blue cheese crumbles. 

2 medium onions
2 tbs butter (more if you are Tim)

In a saute pan melt butter and add onions.  Cook until a caramelized. 

Heat grill, incorporate meat, salt, pepper and blue cheese; form 4 patties.  Place on grill for about 3 to 4 minutes per side (time just depends on how hot the grill is and how well done you want the meat). 
To serve, toast buns, top with burger and caramelized onions. 


For dessert I made Paula Deans Fruit Tart. I did not make my own crust but used a store bought one.  The only other thing I think I would change is cutting the amount of glaze that she makes to half.  It was so super easy to make I think I found my dessert for the Ronald McDonald House.


Non Glazed


Glazed

Wednesday, March 13, 2013

Chorizo Pork and Spanish Rice

Here is another pork tenderloin recipe.  We have used the same spice as a dry rub for a roast chicken (not posted).  The chorizo spice is very versatile and can also be used on vegetables such as carrots and butternut squash.

Pork tenderloin Ingredients
2.5 lbs Pork Tenderloins
50 ml tequila
2 tbs Chorizo Spice (Recipe Below)

Spanish Rice Ingredients
Equal parts, water, white rice, salsa

Chorizo Spice Ingredients:
2 tbs chipotle powder
1 tbs smoked paprika
1 tbs garlic powder
1 tbs onion powder
1/2 tsp kosher salt
1 tsp black pepper

Mix and store in air tight container until ready to use.


Marinate the Pork tenderloin with tequila and chorizo spice for about 4 hours or overnight.
On a preheated grill, place pork tenderloin, cook for 15min and turn; cook for an additional 10 min or until internal temperature is 160.

While the pork is on the grill boil the water and the salsa.  When it comes to a boil add the white rice.
Lower heat to low and allow to cook for 20 minutes.







Tuesday, March 12, 2013

Taste the meat not the heat...

For the last two years we were resisting getting a gas grill, favoring the charcoal way of cooking.  This weekend we broke down and purchased one.  We still have the charcoal and will continue to use it on weekends when we have more time to wait for it to heat up.

For our first grill meal we had "shrimp on the barbie".  I would love to tell you what it was marinated in, but for the life of me I can not remember how I made the sauce from our peppers last year.

To get a similar flavor you can use the Huy Fong Vietnamese style Hot Chili Garlic Sauce as the marinade.

Thursday, March 7, 2013

Yummy Roasted Chicken

Even though I like the rotisserie chicken at the local grocery store, I have started to roast my own with different spices.  Below I use the garam masala as a base, but I have used other spices in the past.  This one had a nice Indian flavor that was infused through the entire chicken. 

Ingredients
1 whole chicken
3 tbs garam masala
The juice of 1 lime or lemon
Kosher salt to taste
Red Chili Pepper to taste
2 whole Serrano peppers
1 clove of garlic
1 tsp ginger paste
4 tbs butter


Preheat oven to 450.

Pat down defrosted chicken (make sure the cavity is empty).  In a chopper, combine all spices, lemon/lime juice, Serrano peppers, garlic and ginger and mix into a paste.  Rub paste inside, outside and under the skin of the chicken.  Stuff the chicken with the lime/lemon wedge.  Evenly divide butter and place 2 tbs under the skin and 2 tbs evenly spread on top of the skin. 

Place in cast iron pan or roasting dish.  Place into oven and lower heat to 425 and cook for about 1 and 1/2 hours (20 minutes per pound) or until internal temperature of the breast is 180.

 

Wednesday, March 6, 2013

Chocolate Truffles

Once again this is a first for me.  It was a lot easier than I thought it would be.  I was going to try to make these for the Ronald McDonald House Bakers Club, but I think I they take too long for the time that I have available at their facility.  I have a sneaking suspicion that Tim does not mind me practicing.

Ingredients
8 oz semi-sweet chocolate
1/2 cup heavy whipping cream
1 tsp Almond Extract (can substitute vanilla extract)


In a heavy sauce pan heat heavy whipping cream and almond extract until it comes to a simmer.
Place the chocolate in a separate bowl.  Pour the heated cream over the chocolate and let sit for a few minutes.  Stir until smooth.  If not all the chocolate is melted, place in microwave for 10 seconds.  Remove and stir.  Repeat until smooth.  Let mixture cool and place in fridge for about  1 to 2 hours to allow mixture to set.  Once mixture is set use a melon baller or a teaspoon to form balls. Dust balls with powdered sugar.  Refrigerate until ready to serve.