Steak and Lamb Kabobs with Taziki Sauce and Dried Fruit CousCous

Joe and I had a great little Greek/Mediterranian place right down the road from us when we lived in Birmingham.  It served such fresh and delicous salads, meats and of course the lamb, taziki and hummus were always exceptional.  I always left VERY happy.

Reminiscing on this delcious place made me want to try to re-create some of the yumminess in my own home and the results I think turned out very tasty and left Joe and I happy along with our guests!  This meal will take a little longer than some meals because the taziki sauce takes time, but the end result is worth it, especially if you wanted to have friends over on a late summer's day evening for drinks, laughter and good food.

SHOPPING LIST:
1) 1/2 to 1 lb Steak

2) 1/2 to 1lb Lamb Steaks

3) Fresh Rosemary

4) 1 Medium Cucumber

5) 16oz of Greek Yogurt

6) Fresh Dill

7) Skewers

8) Couscous (I like the garlic flavored)

9) Golden Raisins

10) Apricots

11) Red Onion

12) 1 Lemon

13) Minced Garlic

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To begin:
There are two things you need to do ahead of time for this dish.  One is if you buy wooden skewers to soak them in water for a good 8 hours (and even then sometimes it doesn't help!  I let my soak all day and they still got burnt in a few places, but no fires!).  Also you need to have them pressed down in the water so put something heavy on top of them.  Secondly, you should make the taziki sauce a couple hours earlier or the day before.

The Tazkik Sauce:
Start by peeling and deseeding your cucumber and then chop into small pieces.  Then place the pieces into a collinder in the sink and sprinkle with salt.  This will get rid of the extra water from the cucumber so your sauce won't be soupy.  You should let it sit for about 30 to 40 minutes.  Don't worry about the cucumber being salty from this, most of it dissolves.

Then in a blender or food processor add yogurt, a small teaspoon of olive oil, 1-2 tablespoons finely chopped Dill, 1 tablespoon minced garlic, the juice from 1/2 of the lemon and the cucumber.  Mix until they are all incorporated.  Taste, add more dill or lemon juice if needed.

Place in a container and let sit in your firdge for as long as possible for the tastes to mingle.

Now for the Kabobs:
Cut the meats into 1 by 1 chunks.  Salt and pepper the chunks and then drizzles olive oil over them and finely chopped rosemary.  Let them sit in this for about 15 minutes.

While this is happening you can cut your red onion into thick slices and also cut up about a 1/2 cup of apricots into bite size pieces (or in 4ths).

Once meat is done marinating alternate between type of meat as you put them on the kabob, so it should be steak, onion slice, lamb, onion slice, steak...etc

Place on a baking sheet covered in tin foil with a metal grate over it, so the juices can sink below without being on the skewers.

Then place them under your broiler for about 6 minutes on each side. For medium to medium well.

For the Cous Cous:
Following the directions for the cous cous, place the needed amount of water into a pan (I like using chicken broth, but you don't have to).  Into the water place about 1/2 a cup of golden raisins and the 1/2 cup of chopped apricots.
When the water/chicken broth comes to a boil place cous cous in it, stir and cover.  Remove from the heat.
Let sit for five minutes then fluff with a fork.

To plate, place cous cous on the bottom of the plate, placing skeweres on top with taziki sauce drizzled over them!! I also served mine with a simple salad with a balsamic vinegrate. YUM!  Enjoy!

Enchildas Verde

This was the first meal I ever cooked for my husband and as I can say, the rest is history!  This is an echilada dish that I came up with on a whim or wanting healthier more veggie-filled echilada dish, so this my enchilada verde was born and I still love it just as much today as I did 5 years ago when I was tickering away in my kitchen one summer!

Shopping List:
1) 1 lb. boneless skinless chicken; tenders or breasts or any kind you like

2) Verde Sauce (16oz jar or larger)

3) 1-2 Green Peppers

4) 1 Medium Sweet Onion

6) Fajita Seasoning

7) Sour Cream (Daisy Light is my favorite)

8) Corn Tortillas (small)

9) Monteray Jack Cheese

10) 1 Can Diced Tomatoes with Chiles

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To Begin:
Start by preheating your oven to 375.

Season chicken with salt, pepper, and fajita seasoning. Slice chicken into strips (make them about 2 inches long). 

In a pan heated on medium, add a little bit of olive oil and cook chicken.  While chicken is cooking slice up your green peppers and onion.  Once chicken is done remove from pan and place on a plate.

Add a teaspoon more of oil and throw in onions.  You can also add a small bit of chicken broth to help scrap the chicken leftovers from the bottom of the pan to add that gooooooddd flavoring.  Sprinkle with fajita seasoning and some salt.  Let caramelize; about 5-10 minutes.

When onions are close to being done throw in the green peppers and let cook for another minute or two. Sprinkle again with some fajita seasoning.

Drain liquid from the pan and then place onions and green peppers and chicken into a mixing bowl.  Add to this just the tomatoes from the can and not the juice.  Then place into the mixture about 1/2 a cup of sour cream.  Mix well until everything is covered evenly.

Line a large baking dish with tin foil. Spray with cooking spray.

Place about a spoon and a half full of mixture into your corn tortilla, roll up and place flap side down.  Place in rows next to each other.  Mixture will probably make about 15-20 enchiladas, so may need another smaller dish.  Usually when I make them each person usually wants 2-4.

Once they are all tucked into the baking dish nicely pour verde sauce over the middles of them covering them genereously.  Sprinkle then with moneteray jack cheese. 

Cover with tin foil.  Let cook for about 15 minutes.

Then take off the tin foil for the last 5.

Serve with hot sauce, salsa, gaucamole, whatever your favorite toppings are!

Enjoy!

 Hot from the oven!

Ready for your favorite toppings!

Stuffed Portobell0 Mushrooms and Strawberry Salad

My husband LOVES mushrooms.  If I would cook them more often I know he would eat them with every meal; however, I like them, but I do not LOVE them.  But this is a meal we can agree upon mushroom-wise that tastes good and doesn't make you feel like all you are eating is mushrooms.  The fact that it's fast helps too!

Shopping List:
1) Large Portobello Mushrooms (1 per person)

2) 1 Onion

3) 1 Can Roasted Red Peppers

4) Sundried Tomatoes

5) Fresh Basil

6) Fresh Parm

7) Italian Bread Crumbs

8) Fresh Spinach

9) Strawberries

10) Balsamic Vinaigrette (I like Newman's Own)

Optional:
After making these to make them more substantial you could add rice instead of bread crumbs or any other vegetables you like.  I was thinking next time I would add zucchini and corn maybe.

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To Begin:

Preheat oven to 375.

Then in a pan, pour some olive oil and place your diced onion into the pan; add salt.  Let caramelize (about 5-8 minutes).

Once onion has caramelized to add to it 2-3 diced roasted red peppers, a small handful of finely chopped basil, 1/4 cup sundried tomatoes and a little more salt and pepper to taste. Let cook for about 2 minutes.

Take off heat. Add about 1/2 a cup of bread crumbs, if you want more add more.

Clean mushrooms.  Spray baking sheet.  Cut off stems if they have any.  Fill with mixture and grate Parmesan cheese on top.

Let cook for 15 minutes.

For the salad:

Clean spinach and strawberries.  Place in a bowl and toss with about 2-3 tablespoons dressing.  Let sit for the 15 minutes the mushrooms cook.
(you can also add some red onion if you like, that always tastes yummy!)

Enjoy!

Warm Tortilleni Soup

This is one of those simple and satisfying meals that will take barely any prep and work and is great for those busy days.  My only recommendation is to only make as much as you are going to eat and eat it soon after making.  Otherwise the tortilleni will continue to expand in the broth, so if you want leftovers like Joe so often does, just package thr broth separate from the tortilleni and mix together when cooking or heating up.  I usually just take the uncooked tortellini and add it to the broth and microwave it for 4 minutes as a leftover meal and it is great!

It is a wonderful soup even in summer due to it's lightness.  YUM!

Shopping List:
1) Refridgerated Tortellini Pasta

2) Fresh Spinach

3) 1 Can Italian Style Diced Tomatoes

4) Favorite Bakery Bread

5) Fresh Parm

6) 1-2 Tomatoes (Roma)

7) Fresh Basil

8) Minced Garlic

9) Large 16oz can of chicken broth

Optional: I also put peppers on the bread

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To Begin:
Start by preheating your oven to 350.

Slice up tomatoes and bread (I got cibatta, so it was already flat so I just added my ingredients to the top, if you got a loaf make individual slices).  On bread place a small bit of butter, minced garlic, basil and tomatoes and then cover with parmesan cheese.

Bake for about 10-15 minutes.

For Soup:
In a pot bring about 16oz of chicken broth, you can also do 8 oz broth and 8 oz water if you prefer.  Bring to a boil.

Once water is boiling add to it the can of tomatoes, BUT do not pour the can into it, because you do not want the juice going in as well.  Use a fork to add the diced tomatoes without the juice.  Then add your tortellini.  Cook for time on the package (mine said 8 minutes).  Once pasta is done pull the soup off of the burner and place into it 2 large handfuls of fresh and clean spinach.  Taste for seasoning (you usually don't need to add anything).

Scoop into bowls and top with fresh parm.  ENJOY!

Pork Schnitzel with Garlic Mashed Potatoes and Warm Salad

I must say this is probably one of my new favorite dishes.  It hit all the right spots and was a nice change from the normal pork cutlet or pork meal in general.  I promise you I will be making this again and what made it so wonderful is that it took very little time and very little scurrying through the kitchen; and of course the end product left Joe, myself and our guests, happy, satisfied and agreeing this dish is a keeper!

Shopping List:
1) Pork Cutlets (1 per person)

2) Arugula or Spring Mix Salad

3) 2 Lemons

4) 2 Eggs

5) Flour

6) Bread Crumbs

7) 4-5 Yukon Gold Potatoes

8) 2-3 Garlic Cloves

9) Butter

10) Milk

11) Sour Cream

12) Olive Oil

13) Rosemary

14) 1 Shallot

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To begin:
Start by in a pot placing water and your 2 or 3 cloves of garlic.  I learned this recently and it is a wonderful tip, placing garlic in the water while it boils makes whatever you cook in the water get infused with the flavor.  It is AMAZING how much better the potatoes taste because they not only have the slight hint of garlic, but don't over power it the way sometimes adding it later does.

I leave the skin on my potatoes so I just clean and cut into fourths.

While waiting for the water to boil get out pork cutlets, trim fat off if needed then place a sheet of wax paper over them and with a mallet or bottom of a large pan, bang them until they are flatten somewhat.  Then using that pan, place in on medium heat and pour thin layer of olive oil that covers the bottom of the pan.  Let warm for about five minutes or until if you drop something in it, it bubbles.

At this time the water should be boiling add potatoes. Let cook for about 10-15 minutes or until a fork can pierce them easily.

While also waiting for the oil to warm.  Get out three shallow dishes.  In one place about 1 cup flour (add salt, pepper and the zest of one of the lemons to it for seasoning), the other your two eggs with a dash of water (whisk), and the last about 1 1/2 to 1 cups bread crumbs.

First place the pork cutlet in the flour, then immerse completely in egg, then fully coat with bread crumbs.  Then place in the hot oil.  Depending on the size of your pan you should only cook about 2 to 3 at a time because you don't want them to be crowded in the pan.  Let them cook for about 3 minutes on each side or until golden brown.  They should be slightly pink in the center.  Place on plate once finished.

While pork is cooking drain potatoes, place back in pan and add butter (about 2 tablespoons), sour cream (2-3 tablespoons), salt, pepper, rosemary (about 1 tablespoon), and about 1/3 cup milk.  Mash and taste.  If want more fluffy add extra sour cream.

Dice up your shallot.  Once all of the pork is done, place the shallot into the pan and let soften.

Then remove the pan from the heat and take one lemon and squeeze all of it's juice into the pan.  With a spoon collect and scrap off all the droppings off the pan.  Be careful of seeds!  Add about 1 more tablespoon of olive oil and then in this mixed olive oil and lemon juice toss your salad.  Remove from pan after all lettuce has been mixed evenly.

 To plate, place potatoes on the plate, place schnitzel  halfway over it and top with the warm salad.  Cut up the extra lemon to made wedges to squeeze over the pork and salad.  YUM!  Enjoy!

Mango Salsa Chicken and Black Bean and Corn Salad

This mango chicken is actually a dish I learned from my new sister in law, last year while we all went on summer vacation to the beach.  Being budget conscious we had decided to cook some meals at home and this was one of them and it is delicious!  Joe and I have kept up with making it and the only thing I have changed is making a sauce with the pan juices.  This is also a great meal to grill out with at home or in a tropical paradise.

Shopping List:
1) Boneless Skinless Chicken Breasts (You can also get bone in if you prefer it), 1 per person

2) Caribean Jerk Marinade

3) Cilantro (I normally use fresh, but the store didn't have any good cilantro this time so I had to use the stuff in a tube)

4) 2-3 Mangos (2 will make enough for 3-4 people, 3 for 4-6 people)

5) 1 Red Onion

6) Romaine Lettuce (2-3 heads for 4-6 people; if only making this dish for two people use half of the corn, beans and tomatoes and 1 head)

7) Corn (3-4 stalks of fresh or 1 can)

8) 1 Can Black Beans

9) 1 Can Tomatoes (preferably with the green chiles and onions)

10) Balsamic Vinegar

11) Lemon Juice

Optional: Rice to place under the chicken.

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To Begin:
Start by the morning of making this meal placing the chicken breasts into a container with the Jerk Marinade.  Make sure all sides are covered and place in fridge.  I also normally cut chicken breats into two breasts, just due to the fact they are so hugh and with grilling I think the thinner turns out better and it lets the marinade really soak in. (do not use all of the marinade, save about 1/2 a cup)

That evening the first thing to make is the salsa, so it can kind of be soaking together as you cook as well.  It is so simple too.  Dice up your mangoes and place in a bowl, along with about 1/2 to 3/4 cup red onion (you want there to be about a 2:1 ratio of mangoes to onion), and about 1 cup fresh cilantro(a good handful) or about two tablespoons tubed (I was actually surprised at how nice it tasted, but definitely not as pretty as fresh.).

Then let an indoor grilling pan heat up on medium high.  Spray with cooking spray and let warm for about 4 to 5 minutes.

Start by shucking the corn if you bought fresh.  This time of year it is so sweet and good!  Then slice the kernels off.  Place to the side.  Drain tomatoes and black beans as well.

In a second pan place some olive oil, let warm.

Start cooking chicken, make sure to spread some of the marinade on top of each from the container.  It should probably take about 5 minutes per side.

Once olive oil is warm place corn kernels into the oil along with a small bit of minced garlic.  Let brown and cook(about 5 minutes).

While the chicken and corn is cooking clean and cut up your romaine lettuce.  Place in a large tupperware or ziplock and pour in about 2-3 tablespoon balsamic vinegar, 1 tablespoon lemon juice and a dash of salt.  Shake and mix well.  The best way to go with the dressing is to add less then taste and add more of whichever you want until you get the flavoring you want.  Pour in a salad bowl.

Turn chicken.

Place black beans in with corn.  Let cook for about 2-3 more minutes then remove from heat and pour on top of the lettuce.  Add can of tomatoes as well.  Mix and toss.  Place to the side.

Once chicken is done place on a plate and turn off the heat.  Add a small pat of butter or margarine onto the pan.  Push over the grill to collect bits and drippings.  Then to this add the leftover marinade and stir and mix.  for about a minute.  Brush this glaze over the chicken.

To plate, if you did rice put on plate first, then a piece of chicken, and then top with mango salsa.  Place salad next to it and enjoy!

Tuscan Chicken and Garlic Bread Knots

This is one of those fast, easy dinners that leaves you afterwards content and if you have guests(like we did), think you spent a lot more time in the chicken than 20 to 30 minutes. 

I found this recipe while at the grocery store.  We have a WONDERFUL grocery store called Publix which have recipe cards you can take and use for dinner.  I have never tried one of there dishes before, but it was a busy day and I needed something fast, simple and something that I could shop for quickly.  While the recipe I got from the grocery store was minimal I did add a few things to spice it up some and to make it a more filling and delicous meal.  So this meal is part me, part Publix, and part Tuscan inspiration!

I hope you enjoy this one as much as we did, *we didn't even have leftovers!

Shopping List:
1) 1lb. Chicken Tenders

2) Julienne Sundried Tomatoes

3) 1 Can Cannelloni Beans

4) Fresh Spinach

5) Chicken Stock

6) 1 Tube Garlic Breadstick Dough

7) Package of Bowtie Pasta

8) Cornstarch

9) Parmesan Cheese

10) Seasoning: Rosemary, Salt, Pepper

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To Begin:
Preheat oven to garlic bread dough requirements (350).

Place a pan filled with water for pasta. 

Get out a baking sheet.  Remove dough and using the long strips of the could-be breadsticks, instead tie them into knots.  Sprinkle with Parmesan cheese. Place in oven.  Let cook for 14 minutes.

Next cut the tenderloins into bite size pieces. Season with salt, pepper and about 1 tablespoon rosemary.  Place in a hot pan that is sprayed with cooking spray.  Cook until browned.

Add pasta to the boiling water.

Once browned add the can of drained beans, 1 cup chicken stock, and 1/3 cup sundried tomatoes.  Let come to a simmer.


Once chicken mixture has come to a simmer add to it 2 large handfuls fresh spinach.  Mix in well.

Once it is mixed in take 2 tablespoons cornstarch and 1/4 cup water.  Mix together and then pour over chicken mixture.  Mix well.  Let sauce thicken and then remove place on low heat.

Once pasta is done and drained salt and butter it.

Check bread.

When everything is finished dish some pasta onto the plate and top with chicken mixture.  Sprinkle with Parmesan and enjoy!

Steak Fajitas

Just thinking of Mexican food gets my stomach rumbling and it has been the one type of restaurant that all through my growing up years my family attended with frequency.  Probably for two reasons: we all seem to love any and all Mexican food and also my dad is endearingly frugal and as we know Mexican restaurants luckily usually don't break the bank.  Even my brother for his wedding rehearsal dinner planned a Mexican Fiesta, so the love runs deep. 

Since my husband and I have been married, we also enjoy attending the same Mexican hangout, over and over and over again.  We are happy going at least 2 times a month, and the sad thing is that normally we order the same thing, over and over and over again.  Steak Fajitas.  Not only is this a pretty healthy option compared to many items on the menu, but also we can order one order and split it and still be bursting full at the end. Ahh love, you can share so many things with it, including gluteny.  (j/k)

So in the tradition of our favorite dish, I had the desire to try to make, or recreate the savory taste of steak fajitas.  Overall I think they were good and we ate it all, but I know making them won't stop me from wanting to go some time soon to our Mexican restaurant. 

Shopping List:
1) Skirt Steak (1/2lb to 1lb)

2) Fajita Seasoning

3) Lemon Juice

4) Peppers (I used a Green and Yellow)

5) Yellow Onion

6) Beefeater Tomato

7) Favorite Cheese (I used Monterray Jack)

8) Salsa

9) Lettuce

10) Sour Cream

Optional:  You can make it like a real restaurant experience and get rice and refried beans as well

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To Begin:
The night before this meal rub the skirt steak very well with the fajita seasoning and sprinkle with lemon juice.  You can even add some dashes of paprika or worcestershire sauce if you desire.  Cover and leave in fridge.

The next day:
Start by letting you steak sit out for at least 15 minutes before cutting it, letting it get to room temperture helps it to be more tender and moist.

While this is happening clean and slice your peppers and onions.  Dice the tomato.

In a hot skillet add a little bit of olive oil and begin cooking the onions.  Let begin to caramelize.  Sprinkle in about 1 tablespoon fajita seasoning and a spoonful of minced garlic.

Slice steak with a sharp knife into strips, cutting from top to bottom (pieces should just be a few inches long).
Throw into skillet with onions.  Cook until almost no pink is left.

Then throw in the peppers, let cook for 3-4 minutes then add tomatoes for the last 2-3 minutes.  Add seasoning to taste if needed.

Warm tortillas in the microwave (about 5-10 seconds each).

Shred cheese and lettuce.  Make your fajita and enjoy!