Sep 25

BBQ Shrimp, Corn, and Zucchini Salad

This recipe comes from Coastal Living Magazine. I have made this several times this summer, and love that it not only is delicious, but is light and healthy. If you’re not familiar with grilling vegetables give it a try, it adds great flavor and diversity to your meals. Enjoy!

BBQ Shrimp, Corn, and Zucchini Salad

1/2 C. prepared barbecue sauce
1/4 C. olive oil
1/3 C. cider vinegar
1/2 tsp. ground cumin
1 1/2-lb. peeled and deveined large raw shrimp
with tails
4 ears corn, shucked
2 zucchini, halved
2 poblano peppers, halved and seeded (I use cubanelle peppers)
Salt and Pepper to taste
Lettuce of choice

Preheat grill to medium-hight heat. Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.

Grill corn, zucchini, and poblano peppers on a greased grill grate, turning occasionally, 8 minutes. Grill shrimp 2 to 3 minutes on each side or until done.

Cut corn kernels from the cobb and place in a large bowl. Chop zucchini and peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.

Sep 22

Lemon-Pepper Pasta

Light, refreshing and simple. This pasta is great served as a side, or you can add chicken or shrimp and some veggies for a main dish. When you have a busy weekday schedule this is a great go to meal. Enjoy!

Lemon-Pepper Pasta
2 Tbsp. olive oil
3 Tbsp. butter
4 cloves garlic, finely chopped
1 tsp. coarse black pepper
2 lemons, zested and juiced
Salt
1/2 lb. angel hair
1/2 C. shredded or torn basil leaves
Grated Parmesan cheese, to pass at table

Cook pasta according to package. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Salt to taste. Drain pasta and toss with lemon-pepper butter. Add the basil to the pasta and toss.

Sep 19

Grilled Pork Chops

Tired of dry tasteless pork chops? Here is a simple recipe you can throw together the night before that will leave the pork moist, and bursting with flavor. Plus, grilling adds more deliciousness to them. Enjoy!

Grilled Pork Chops

1/2 C. Worchestershire sauce
1/4 C. minced fresh parsley
1/4 C. balsamic vinegar
1/4 C. soy sauce
2 Tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 boneless pork loin chops (1-in. thick)
(bone-in works fine also)

In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until juices run clear.

Sep 08

Maple Glazed Chicken Wings

Who doesn’t like chicken wings! These wings have a hint of sweetness, and stickiness to them from maple syrup, which only adds to how delicious they are. Marinating these guys for 4 or more hours allows them to absorb all the great flavors in the sauce making a moist, tender and delicious wing. Enjoy!

Maple Glazed Chicken Wings

2 to 3 lb. chicken wings
1 C. maple syrup
2/3 C. chili sauce
1/2 C. finely chopped onion
2 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 to 1/2 tsp. crushed red pepper flakes

In a large resealable plastic bag, combine everything except chicken. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.

Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times.

Yields: 6-8 servings

Sep 05

Italian Sausage with Bow Ties

This quick and easy recipe will make your family think you worked harder than you will making dinner. The creamy sauce with the sausage is just delicious! If you prefer more sauce with your pasta, as I do, use less than the pound of pasta. I also just add a few pinches of the red pepper flakes instead of a half teaspoon. Enjoy!

Italian Sausage with Bow Ties

1 pkg.(16-oz.) bow tie pasta
1-lb. bulk Italian sausage
1/2 C. chopped onion
1-1/2 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
2 cans (14 1/2-oz each) Italian stewed tomatoes,
drained and chopped
1-1/2 C. heavy whipping cream
1/2 tsp. salt
1/4 tsp. dried basil
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, cook sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.

Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

Yields: 5 servings

Aug 15

Kielbasa Kabobs

These tasty kabobs are brushed with a cranberry sauce that adds a hint of sweetness to them. Sausage, grilled peppers and onions; how good is that, all in about 10 minutes. I have also made this by frying the sausage, peppers, and onions on the stove, then whisking the sauce ingredients in a bowl, adding it to the pan, stirring until the sauce thickens. This is great served over rice. Enjoy!

Kielbasa Kabobs

1/4 C. sugar
1 Tbsp. cornstarch
3/4 C. cranberry juice
2 Tbsp. cider vinegar
2 tsp. soy sauce
1-lb. fully cooked Kielbasa or Polish sausage, cut into 1 1/2-in. pieces
1 medium sweet red pepper, cut into 1-in. pieces
1 medium green pepper, cut into 1-in. pieces
1 medium onion, cut into 1-in. pieces

In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil, cook and stir 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, peppers and onions. Grill, uncovered, over medium to high heat for 8-10 minutes or until veggies are done to your liking. Turn and brush with glaze occasionally.

Yields: 8 servings

Aug 12

Coconut Pancakes (with Coconut Syrup)

I was reading that in Thailand coconut pancakes are common street food. They are different from the pancakes we make here in the US; made from rice flour, thinner and sometimes served as a dessert. Since my husband loves anything made with coconut and loves pancakes, I decided to try some for breakfast. After many batches, made a little different each time, we realized we prefer the fluffy pancakes we are used to eating. Reducing the milk by 1/4 cup made the consistency a little fluffier and not as thin. Adjust to your family’s liking. Enjoy!

Coconut Pancakes (with Coconut Syrup)

Pancakes:
1 C. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 C. coconut milk
1 1/2 Tbsp. coconut or canola oil
1 egg
coconut, toasted

Coconut Syrup:
rest of can of coconut milk
honey or maple syrup to your liking

In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. In a smaller bowl, whisk together the coconut milk, oil, and egg. Add the wet ingredients to the dry, stirring well to combine.

Heat a greased frying pan or griddle over medium heat. Ladle about 1/4 cup pancake batter into the middle of the pan. When covered with bubbles around the sides, flip and cook the other side. Once your pan is good and hot you may need to adjust the heat.

Toast coconut on the stove over medium heat stirring frequently, or in an oven on 300 for 20 minutes, stirring every 5 minutes until browned.

To make the Coconut Syrup: Simply combine the coconut milk and the honey or syrup, stirring well.

Sprinkle toasted coconut over pancakes.

Aug 08

Granola

I love watching the Chew on ABC, and this is Clinton Kelly’s favorite granola recipe. When I first made this I was surprised at how much my husband loved it. Great by itself, in yogurt, or add some to your cereal. This is a basic recipe that you can change-up the ingredients to your liking. Enjoy!

Granola
3 C. old-fashioned (not quick cooking) oats
1/2 C. almonds
1/2 C dried coconut (flaked or grated)
1/2 C. sunflower seeds
1/2 C. sesame seeds
1/2 C. peanut oil
1/2 C. honey
1/2 C. golden raisins
1/2 C. dried cranberries

In a large bowl, mix the oats, almonds, coconut, sunflower seeds, and sesame seeds together. In another bowl, mix the peanut oil and honey together. Combine both mixtures. Mix in golden raisins and dried cranberries.

Divide and spread on 2 large baking sheets. Bake at 250 for about 1 hour, stirring once or twice, until browned to your liking.

Aug 04

Bourbon Peach Cobbler

Cobbler is a perfect way to end a summertime meal. Another delicious recipe I love from Tyler Florence. Cooked and served in a cast iron pan adds your down-home flair. This peach cobbler is not on the sweet side, though you could add extra sugar if you would like. Whipped topping, vanilla ice cream and caramel sauce are all great toppings for your cobbler. Enjoy!

Bourbon Peach Cobbler

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 C. bourbon
3/4 C. sugar, divided, plus more for dusting
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
12 Tbsp. (1 1/2 sticks) cold unsalted butter, plus 2 Tbsp. for skillet
Heavy cream for brushing

Heat the oven to 375.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put into the oven on a baking sheet to catch any drips.

Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Aug 01

Grilled Salmon with Orange Glaze

While I was typing this post it dawned on me that I have so many salmon recipe, when just a few short years ago I would have never cooked salmon due to the strong taste salmon has. When I realized the huge benefits of eating salmon I knew I needed to find recipes that removed that strong taste, and I did. Here is why a “Harvard investigator” says this delicious recipe is good for you: High omega-3 fat in the salmon. Antioxidants in the orange rind, scallions and the garlic. Anticoagulant activity in the ginger. Eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks. So get out your grills and enjoy!

Grilled Salmon with Orange Glaze

1/2 C. orange marmalade
2 tsp. sesame oil
2 tsp soy sauce
1/2 tsp. grated fresh ginger root
1 garlic clove, crushed
3 Tbsp. white rice vinegar (or other white vinegar)
1 lb. boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 C. toasted sesame seeds (optional)

Combine marmalade, sesame oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame seeds.