Lemon-Garlic Chicken Kabobs with Greek Tzatziki Sauce

Lemon-Garlic Chicken Kabobs:

• 3 boneless, skinless chicken breasts, cut into 1.5 inch pieces
• 2-3 cloves garlic, chopped
• juice of 1 lemon
• 2 Tbsp olive oil
• 1 tsp fresh thyme, chopped
• 2 Tbsp fresh basil, coarsely chopped
• Coarse salt to taste (generous, but not too much)
• Fresh ground pepper (generous, but not too much

Combine all ingredients in a large bowl and marinate for at least 1/2 hour (1-2 hours preferred).  Place on kabob sticks and BBQ until inside of meat is eve- so-slightly pink.  Remove from BBQ and tightly cover in aluminum foil for about 5 min to complete cooking via heat in the foil.  ****Use same ingredients with your favorite grilling veggies, kabob and cook the same.  (Ideas… red/yellow peppers, sweet onion, mushrooms, sliced zucchini, asparagus)

Greek Tzatziki Sauce:

• 3/4 English cucumber, grated and placed into a colander lined with thick paper towel
• 5 garlic cloves, finely chopped or pressed
• 3/4 tsp salt (divided into two 1/2 tsp & 1/4 tsp portions)
• 2 cups plain, Greek yogurt
• 1 tsp white vinegar
• 1 1/2 tsp lemon juice
• 1/4 tsp white pepper
• 1/4 tsp dry dill

– Drain liquid out of cucumber through paper towel set in a colander.  Replace with fresh paper towel after first liquid drainage, and repeat by squeezing grated cucumber while holding it in the new paper towel until most of the liquid is drained.  Repeat if necessary.

– In medium bowl, place grated and drained cucumber, garlic and 1/2 tsp salt and combine well.

– Add yogurt, vinegar, lemon juice, pepper, dill and 1/4 tsp salt to the bowl and combine well with a spoon.

– Refrigerate and serve with chicken kabobs and other vegetables.

The recipes above are recommended to serve with the following:

Middle Eastern Flatbread from Trader Joe’s

&

Greek Salad

What you’ll need:

• 8-12 oz. ripe tomatoes cut into bite-size pieces
• 1/2 – 3/4 English cucumber, cut into bite-size pieces (peel if desired)
• generous amount of salt
• 1/8 cup red onion, thinly sliced
• 10-12 kalamata olives, sliced in half
• crumbled feta cheese to taste (strongly recommend Pastures of Eden Feta from Trader Joe’s)
• Fresh ground pepper to taste
• 1 tsp fresh thyme, chopped
• 2 Tbsp fresh basil, coarsely chopped
• Drizzle with extra virgin olive oil

What to do: 

• Place cut ripe tomatoes, cucumber and salt in bowl and let sit to bring to about room temperate (about 20 min).  Use the lid of a pan just smaller than the diameter of the bowl to cover the veggies, turn the bowl on its side, and drain off the liquid from the bowl.
• Add remaining ingredients to bowl and let sit for at least 5 minutes to meld flavors together.  Serve with chicken kabobs & tzatziki sauce, and Middle Eastern Flat Bread from Trader Joe’s.

Yields about 4 servings.

Shredded Pork Burritos

What you’ll need:

• about 4 1/2 lb. pork shoulder
• olive oil
• lg. can diced tomatoes in juice
• 12 oz. beer
• 2 c. chicken broth (I use water with 2 tsp. Better Than Bouillon)
• medium onion, chopped
• 4-5 garlic cloves, chopped or pressed
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. Mexican oregano
• 1/4 tsp. garlic powder
• 1/4 cup green salsa (with roasted green tomatoes, if available)

Fixings for the burrito:

• fresh flour tortillas (I get mine at El Rosal Tortilla Factory in Reno, or Guerrero if at the store)
• black beans
• shredded cheddar cheese
• avocado
• sour cream
• shredded iceberg lettuce
• cilantro, chopped
• tapatio sauce, or whatever you like
• fresh tomatoes, diced
• Spanish rice of your choice

What to do:

• Trim fat from meat and cut into approx. 2 inch cubes.  Salt and pepper the meat.  Brown in oil over med-high heat in batches. Transfer all browned meat into large stock pot or crock pot.
• Add all remaining ingredients.  Bring to boil.  Lower heat and simmer for several hours or put it in a crock pot for several hours until meat is shreddable.
• Break up meat with potato masher.
• Serve in warm tortillas with all the fixings you want.

My Grandma’s Amazing Chocolate Chip Ranger Cookies

What You’ll Need:

• 2 c all-purpose flour
• 1 c granulated sugar
• 1 c brown sugar
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 c crispy rice cereal (Rice Krispies or similar)
• 1 c quick oatmeal
• 2 c chocolate chips
• 1 cup butter (heat in glass measuring cup in microwave until just melted)
• 2 eggs
• 1 tsp vanilla

What to do:

1. Pre-heat oven to 350° F.
2. In large mixing bowl, thoroughly combine all dry ingredients.
3. Pour wet ingredients into bowl with mixed dry ingredients and combine well.
4. Place dollops of cookie dough, 4 inches apart, on greased cookie sheet.  Bake for about 7 min.**  Place on cooling rack.

**Do not overcook.  These are best a little soft and eaten, still warm, with vanilla ice cream.

Garlic Parmasan Roasted Asparagus

What you’ll need:

• 1/2 pound fresh asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cloves minced garlic
• 2-3 Tablespoons parmesan cheese
• olive oil spray

What to do:

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

** This delicious recipe is provided compliments of BelleOfTheKitchen.com.

Linguini with Clam Sauce

What you’ll need:

• 1 lb linguine pasta
• 2 Tbsp olive oil
• 4 cloves garlic, chopped
• 1 cup dry white wine
• juice from 4 cans chopped or minced clams (save the clams)
• juice of 1 to 1.5 lemons
• crushed red pepper, to taste
• clams from 4 cans of clams
• Wondra sauce thickener
• 1/2 c. flat leaf Italian parsley, chopped
• grated parmesan cheese, at the table to taste
• extra virgin olive oil to taste

What to do:

– In large pasta pot, bring salted water to a boil to cook pasta according to directions.
– In large skillet, heat olive oil on medium heat. Add garlic and sauté for about 1 minute; Add wine and bring to simmer; Add clam juice from 4 cans of clams (reserve the clams), and lemon juice & crushed red pepper; Bring to simmer and reduce by about one quarter..
– Add clams and simmer for about 5 minutes; Add Wondra to thicken to a “thin nectar” consistency.
– Toss in parsley.
– Serve over hot pasta with a little extra olive oil and parmesan cheese.

Yields 4 generous servings.

Chicken Tortilla Soup

What you need:

• 6-8 boneless, skinless chicken thighs
• 3 Tbsp salt
• enough water to cover the chicken in the pot
• 1 Tbsp olive oil
• 1 med onion (chopped)
• 4 garlic cloves (minced)
• 2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin
• 1 (28 ounce) can crushed tomatoes
• 1 cup whole corn kernels
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• “Better Than Bouillon” chicken base
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• sour cream
• chopped green onions
• more fresh cilantro
• hot sauce, if desire more “kick”

What to do:

1. In a large stock pot, bring chicken thighs, salt and water to boil.  Reduce heat to low boil and partially cover total of 1/2 hour.
2. About 10 minutes into chicken cooking, in a medium skillet, heat olive oil over medium heat.  Sauté onion in oil until soft and add garlic the last couple of minutes.  Add to the pot with cooking chicken.
3. Stir in chili powder, oregano, cumin and tomatoes. Continue to a boil, until chicken is cooked through.
4. Remove chicken with thongs, and shred with a fork on a cutting board.  Then place shredded chicken back into pot.
5. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Taste for saltiness.  If more salt flavor is needed, add a touch of “Better Than Bouillon” Simmer for another 10 minutes.
6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, green onion, more fresh cilantro and hot sauce, if desired.

Crispy Baked Chicken Wings

What you need:

• Buffalo sauce
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup hot pepper sauce (example, “Franks”)
• Ginger-soy glaze
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 3 large garlic cloves, crushed
  • 1 2×1″ piece of ginger, peeled, sliced
• Wings
  • 5 pounds chicken wings, tips removed, drumettes and flats separated
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

What to do:

• For buffalo sauce
  • Mix first 4 ingredients in a medium bowl; let let stand for 5 minutes. Whisk in hot sauce; keep warm.
  • DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
• For ginger-soy glaze:
  • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
  • DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
• For wings:
  • Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
  • Bake wings until cooked through and skin is crispy, 45–50 minutes.
  • Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
  • Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

** This fabulous recipe was provided by EPICURIOUS.COM.

Chorizo and Manchego Cheese Puffs

What You’ll Need:

• medium sauce pan, wooden spoon, rubber spatula, mini muffin tin (preferable), oven
• 6 Tbsp unsalted butter, room temp, cut into small pieces
• 1 c water
• 1 tsp sea salt
• 1 and 1/4 c all-purpose flour
• 5 large eggs, room temp (crack in bowl prior to beginning preparation and let sit)
• 1 c Manchego cheese
• 1/4 tsp crushed red pepper
• 10 oz uncooked Chorizo, casing removed & finely chopped
• crème fraîche or sour cream (I prefer the crème fraîche)
• chives, finely cut

What to do:

• Pre-heat oven to 45o F.
• In a medium saucepan, combine butter, water and salt.  Bring to a boil stirring often, just until there are small bubbles on the edges.
• Immediately pour in the flour all at once and stir it quickly with a wooden spoon until mixture is smooth.
• Put the mixture back on the stove at low heat and continue stirring until there are no lumps and there is a slight “toasting” smell.
• Remove pan from heat and add eggs, ONE AT A TIME, working the dough as little as possible.
• Add cheese, red pepper and chorizo with a rubber spatula.
• Spoon small rounds of the dough mixture into the bottom of the muffin tins.  Be sure to wipe away excess drips on the pan and edges of the muffin holders.
• Bake until pastry is puffed and golden, about 15-20 min.  Cool on wire cooling racks.  Makes about 45-50 puffs.
• Provide crème fraîche or sour cream and chives to garnish with each bite.

** This fabulous recipe was provided by NOTHING TO IT COOKING SCHOOL in Reno, NV.  Visit NothingToIt.com for a class schedule, newsletter, and a glance at their deli menu!

IRRESISTIBLE EASY BAKED APPLE CUSTARD

What you need:

• coconut oil for greasing pans
• ⅓ cup granulated sugar
• 2 egg yolks
• 1 whole egg
• 1¼ cups whipping cream
• 1 teaspoon vanilla extract
• 2 large apples, thinly sliced
• ¼ teaspoon ground cinnamon

What to do:

TURKEY POT PIE

(Yields 2 pies… 6 servings each)

You’ll Need:

• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 Tbsp butter
• 1 Tbsp olive oil
• 6 Tbsp all-purpose flour
• 3 cups chicken broth
• 4 cups cubed cooked turkey
• 2/3 cup frozen peas
• 1/2 cup plus 1 tablespoon heavy whipping cream, divided
• 1 Tbsp minced fresh parsley
• 1 tsp garlic salt
• 1/4 tsp pepper
• Your favorite pie pastry OR  our Perfect Buttery Pie Crust (DOUBLE this recipe)
• 1 large egg

What To Do:

• Preheat oven to 375°.  In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
• Spoon into two un-greased 9-in. pie plates.  Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges.  Cut out a decorative center or cut slits in pastry.  In a small bowl, whisk egg and remaining cream;  brush over pastry.
• Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
  

Freeze option: Cover and freeze unbaked potpies up to 3 months.  To use, remove from freezer 30 minutes before baking (do not thaw).  Preheat oven to 425°.  Place pie on a baking sheet;  cover edge loosely with foil.  Bake 30 minutes.  Reduce oven setting to 350°;  remove foil.  Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.

This delicious post-Thanksgiving recipe is courtesy of TasteOfHome.com.