Day 2: Brats and just a little bit more.

Brat on Ciabatta with Grilled Garlic Tomato Peppers

Simple is good. Cooking does not need to be complicated to be good, sometimes it's just a little extra that can make a simple meal special. Take the Brat for example.. it's pretty much a perfect example of the Sausage specimen, why mess with such a good thing, I cooked some up for my family the other night and thought... I really would like just something more with it.

When I was at the store I noticed they had in some ciabatta bread in the shape of long rolls... perfect... why get boring plain sugar loaded bread when I can have ciabatta! I quickly chopped up some veggies, threw them on with the brats. I didn't just serve my brat in my cold bun, in my head I'm thinking.. add flavor when you can, so I buttered it and threw it into the pan or on the grill.

Throw on some muenster cheese while its hot and top with the caramelized grilled peppers and garlic... it's a little more than just a Brat.

Next on my list of things to master... making my own sausage!

Ingredients

Good brats! (go with the best brat you have... we don't have a local butcher or delicatessen, but I have found Johnsonville has my favorite kind of pre-packaged brat)
About 2 cups of mixed peppers cubed or just sliced into bite size segments. (I had 2 jalpenos de-seeded, red capsicum(bell pepper) and orange capsicum (bell pepper) .. really just whatever is your favorite)
4 cloves fresh garlic smashed
1/4 cup cherry tomatoes
Salt
Pepper
1 tsp Worcestshire sauce
1 tsp Brown sugar
Olive Oil
Grated Muenster Cheese
Ciabatta rolls or whatever is your favorite roll.. get what fresh and looking good from the bakery.

Originally I have done this out on the grill..but on the day I took pictures it was raining so I had to bring it indoors to my pan so sorry my pics aren't entirely accurate. Concept is there and my method is done through grilling.

Combine all peppers, tomatoes and garlic, drizzle over some olive oil and salt and pepper.
If you have a bbq vegetable tray (one with no holes in it) then use that but if not I just created a aluminium foil bowl and placed all my oiled vegies. I find it best to put the garlic on the bottom under the peppers so it can really soften and caramelize.


If outside put in foil and let cook down.


Place on direct heat on the grill.

On the other side of your grill place your brats over direct heat. They are a funny thing to grill brats, they are so big that you want to make sure they are cooked all the way through without burning the outside. Thanks to my Bobby Flay education on direct and indirect cooking I think I have worked out how to get the job done without a black dog.

Start with your brats on direct heat, I like to get lightly scoured marks around, and then move them to indirect heat part of your BBQ . Cover and let them cook like this for about 7 minutes, turning half way through. This will cook them on the inside! break one open to check they are fully done.

Meanwhile stir your vegies around and make sure they are softening evenly. About half way through the brats cooking splash on your worcestshire sauce and sugar on your peppers and mix through, then let the "zing" cook out of the sauce and reduce down. You will get some great flavors!

Right at the end place your lightly buttered rolls face down on the grill to give them a nice flavor seal.
Remove all items from heat... place sausage on Bun, sprinkle with grated muenster cheese, and top with as many veggies as you want.
Whualla... you got yourself a gourmet looking Brat.

Brat on Ciabatta with Grilled Garlic Peppers

Day 1: Grilled Chili Lime Chicken

Based on Bettycrocker.com recipe.

A Classic Favorite at my house. For those who have been asking for this... here you go finally!

 

Ingredients

2 teaspoons lime zest

1/4 cup lime juice

1/4 cup olive or vegetable oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1/2 teaspoon salt

1 small jalapeño chile, seeded, finely chopped

2 cloves garlic, finely chopped

6 chicken thighs (1 1/4 lb)  (the original recipe calls for chicken breast but I personally prefer the texture and flavor using thighs.. if using breasts flatten with a mallet first and only marinate up to 10 hours)

 

Combine all ingredients in a zip lock bag and store in refridgerator and allow to marinate at least 3 hours but no longer than 24.

 

Heat Grill to medium and cook thighs until done. approximately 10 minutes.

Serving suggestion -  with Fresh lettuce and "This Aint No Tomatillo Cafe Rio Dressing" Tortilla strips, Pico De Gallo and Guacamole for a refreshing Salad.

Sausages and Lentils

Lentils are one of those ingredients that are hearty like rice or pasta yet extremely good for your body. In these cold winter months I have been trying new satisfying recipes that give me the warm fuzzy feelings without the calorie guilt. In my recent trip to Australia my mum made us this dinner that is extremely simple and wonderfully layered with flavor. Best thing about it is that it only took me 10 minutes to put together, and then it takes care of itself. Thats my kind of meal!

Ingredients

1 Large can of diced tomatoes (doesn't have to be diced can be crushed)

5-7 Sausages. (I love a big good quality aussie snag fresh from the butcher) I used Johnsonville IrishO'Garlic Sausages.

1 White Onion sliced and chopped

4 Garlic cloves

1 cup Lentils

Approx 4 cups beef stock

1/2 cup chopped Italian Parsley stems

1/2 cup chopped cilantro (coriander) stems

Cilantro Leaves to garnish

Heat up an extra large non stick fry pan to medium high heat. Begin cooking sausages, do not cook all the way through just brown on the outsides.

While snags are cooking micro-zest your garlic . This is one of my favorite utensils right now. Sometimes I do not have time to chop finely and this give me the chance for fresh garlic at high warp speed.
When sausages are crisping up and browned on the outside remove them from the pan.
To the juices in the pan add some olive oil and heat.
Add onion and garlic. Season with salt and pepper and saute gently until onion is see through.
Add tomatoes, beef stock, cilantro, parsley and lentils.
Mix together.
Place sausages back in the pan, place lid on pan and allow it to simmer slowly for approximately 1 1/2 hours.. or until lentils are soft and dahl like. If necessary add more beef stock.
When it has a dahl like texture serve immediately and sprinkle with freshly chopped coriander leaves.

Cool Chicken Summer Wraps

I will be honest, I am not a fan of pre-cooked/frozen food. But I saw the challenge from Tyson to create a meal with their new ready to eat grilled chicken and I thought it would be a good challenge to try to create a good tasting meal using it. My family had no idea they were eating pre-cooked chicken, and it saved me cooking, cooling and chopping my own chicken.

This recipe is flavorful and refreshing and a quick and satisfying meal for your family.

If you don't want to use precooked chicken go ahead and cook your own, but for me.. experiment tyson chicken strips was a success.

Ingredients

3-4 cups Tyson Grilled and ready chicken breast strips
1 small bunch cilantro chopped
1 1/2 cups chopped sundried tomatoes
3 stalks celery chopped
2 Lemons/juiced
Olive Oil to your preference
Salt to taste
1 Tbsp Poultry Seasoning
1 Tbsp dried oregano
Fresh tortillas

Directions

Heat Chicken strips and chop to small pieces.
Mix cilantro, tomatoes, celery, chicken  ingredients together in a large bowl.  Drizzle on olive oil and juice to desired moistness and sprinkle through seasonings.
Chill in fridge until you are ready to serve. Keeps well for up to a week. 
When ready to serve,warm fresh tortillas and let people just wrap up their own.
Quick, easy, tasty and crunchy this is a great cooling summer meal or snack!

Aussie Meat Pies

Classic Australian food - Every Australian bakery has meat pies, there are so many variations on flavors - beef and bacon, beef and mushroom, steak and kidney -this recipe is using just the original basic plain beef pie. You can use it for mini pies, single serving pies or even for a large family size - just change your baking dishes. To serve for an Australian dinner simply roast or steam fresh vegies such as peas, potatoes and carrots, for dessert whip up my Australian Trifle recipe and whualla.. a complete Aussie meal!

Makes approximately 8 single serving pies.

Ingredients:

4 Sheets Puff Pastry Mostly Defrosted

1 lb Minced Beef (Ground Beef)

1 white onion chopped

1 packets brown gravy mix

Water

1 egg and milk for eggwash

Directions:
Pre-heat Oven to 410F
Spray a large skillet with non stick cooking spray. Heat on medium and add your onion, when softened add your beef.
When completely browned sprinkle on your gravy seasoning and then add water as directed on packet.. more if you like your pie saucey. If you find that your mixture is too runny simply add a little bit of corn starch.
When you have a thick stew like meat and onion mixture you are ready.

For single serving size pies use a large teflon muffin tin. (If you can find aluminium pie casings then use those.. I don't have them in my area)
Spray muffin tray with non stick spray.
Unfold your puff pastry, lightly dust counter with flour if it is sticky.
Quickly roll over the pastry with a rolling pin and thin the pastry out a little bit and make sure any creases are smoothed out.
Divide your pastry into squares to fit in the bottom and over lap over the top as well.

One by one press into your muffin tray.

Once you have the bottom of your pie put in scoop in your meat filling.
Don't fill it all the way to the top or when it cooks the juices wil make the pastry top come off.


Cut out tops to fit your pies. You want the edge to over lap so you can get a good seal on your pie. (See picture below)

When you have completed this for all your pies get your kitchen elf to help you put on an eggwash over the top, this gives the pastry that great shiney appearance...and kitchen elves love putting on their aprons and helping.

These were mini meat pies (mini muffin size-perfect for my kitchen elf)

Place pies in oven and bake until they are golden and flakey - approximately 15-20 minutes.

Your pastry should not be doey but cooked all the way through.

Serve with Tomato sauce for a truly traditional lunch.

Stirfry Chicken with Roasted Chili Paste, Asparagus and Thai Basil.

I was craving some zingy thai flavors this week. This stirfry was whipped together in 15 minutes. A quick chop of your key ingredients and then it's minutes for a tasty balanced meal. I love those kinds of dinners.

Ingredients

6 Cloves Garlic

500 grams (Approx 1 pound) Uncooked chicken cut into thin strips

1 red onion (If in the U.S. use a small red onion and not the giant ones you commonly find)

2 tsp Roasted chili paste ( This is not Sambel Olek, don't confuse the two)

1 TBSP Fish Sauce

1 TBSP Oyster Sauce

1 TBSP Shaved palm sugar (you can substitute in brown sugar if you cannot access palm sugar)

1 large handful of Sprouts

Approx 2 cups chopped Asparagus (Small and fresh is best)

Half Cup Thai Basil leaves

Coriander (cilantro) leaves for garnishing.

Directions

If you would like to garnish with egg as well lightly beat 2 eggs in a bowl, add a splash of fish sauce and mix. Heat 1 1/2 TBSP oil in wok, throw in egg tipping pan to let it spread around like you are making an omlette or crepe. Allow it to cook quickly flipping when ready to cook the other side without break it apart.

When completely cooked remove from wok and slice into long strips.

Heat 2 TBSP of vegetable oil in wok, add onions and stirfry briefly.

Add Garlic and stirfry briefly. 

Add Chicken and cook a few minutes. 

Add your asparagus, stirfry briefly. 

Add chili paste, oyster sauce, fish sauce and palm sugar.

Cook until chicken is tender, only a few minutes.

Add basil, sprouts, and stirfry until greens are slightly wilted.

 

Transfer to serving plate, serve with Steamed jasmine rice and garnish with coriander and egg if desired.



Southwestern Chicken Chili

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.

 All these ingredients are usually in your pantry so its quick and easy.

I've tried many chicken chili's and this is by far my favorite. 

Based on a recipe by Pixie Worthen

Ingredients
4 - 6 chicken breasts (if using thighs calculate 2 thighs per breast)
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed ( you can always mix this up.. use one black and one pinto)
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning


Topping options: I LOVE to top my chili with the "This Aint No Tomatillo Cafe Rio Dressing," tortilla strips and fresh cilantro.


Directions: 
In a slow cooker, combine all chili ingredients and cook on low 6-8 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.
Enjoy!

"This Aint No Tomatillo Cafe Rio Dressing"


Ingredients
2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!
This Aint No Tomatillo Cafe Rio Dressing Recipe

Project FoodBlog Challenge #1: What defines my Food Blog???

Well... where to start? I originally began posting my recipes online as a quick resource for myself and my family to access our favorite recipes - A great solution to having a pile of 20 different cook books sitting on the kitchen counter, when people asked me what exactly I cook at home I realised I couldn't exactly remember myself, it has been fun looking back at the different foods I have concocted, but to define it???? I suppose I could ramble on for another 800 words but I feel my food and blog is best defined below, just press play!!.

I would love to hear what you think... DON'T FORGET TO FOLLOW THE WIDGET ON THE RIGHT TO VOTE FOR ME ON THE 20th!!!!!!!

Slow and Tasty Apricot Chicken

Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.

I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title.  It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.

Ingredients

2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.

1 packet french onion soup mix

4 boneless skinless chicken thighs

6 chicken breast tenders.

salt and pepper to taste

3/4 cup chicken stock

1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)

Directions

Spray your slow cooker with non stick cooking spray.

In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.

While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.

Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.

I recommend tasting before serving so you can add more salt or pepper if it's needed.

When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.

Then sit back and enjoy a little piece of Australia right at home.

Grilled Mushroom, Potato and Bacon Hot Toss

A great and extremely flavorful side to your BBQ dishes. Easily place it on the side of your grill while your main dish is cooking.

Ingredients

1 tub Button mushrooms chopped to preferred size (about 1 inch cubed - see picture)

2 TBS Worcestershire sauce

olive oil

2 medium potatoes

2 sprigs fresh oregano

2 sprigs fresh thyme

1 tsp fresh parsley chopped

1 tsp beef Bullion

3 garlic cloves smashed

 salt to taste

Directions

Get the leaves off your sprigs of herbs and finely chop them all together. Place aside.

Cut potatoes so they are smaller than your mushrooms, they take longer to cook so you want them to all be done at the same time and not have mooshy mushrooms.

Cut your bacon into good sized pieces. I like to know I'm really eating bacon when I take a spoonful of this toss.

With aluminium foil create a tray with good sized sides. (Give it enough room so you can bring the sides into the middle to form a mini lid).

Spray the foil with non stick spray.

Put the potatoes, bacon and mushrooms on the foil. Drizzle with olive oil. Sprinkle on the herbs and beef bullion powder and salt on mixture.... roll up your sleeves and toss it through with your hands.

Nestle the garlic cloves on the bottom under the mushroom mixture.

When ready place it on your grill and fold the edges of the foil inwards to keep some of the steam in. Let it sit on there without stirring for about 15-20 minutes.

Vegetables should be starting to soften, Drizzle on your Worcestershire sauce over the top. With a spoon start mix/stir the vegetables and let them sit again, open the foil and continue to stir and then mix your toss until the potatoes are completely cooked through. 

Remove from grill and plate as you desire.!

Root Beer Can BBQ Chicken

You've heard of Beer Can Chicken, well why get a beer when you can use root beer. I don't think I've ever cooked such a perfect chicken before. The good thing is if you can't eat it all in one meal.. use the left overs for tacos the next day. mmmmmm.

Ingredients

1 small-medium whole chicken, cleaned
1 can root beer
1 tbsp olive oil
2 tbsp. Barbecue Rub, Recipe Follows
2 cups your favorite BBQ Sauce


Directions
Pop the tab off the root beer. Using a church key style can opener make some more holes around the edge of the top of the can. (I didn't have one so I used a hammer and the end of a sharp knife.. it was a little dangerous so try to get a can opener)


Set up the grill for indirect grilling - I have a gas grill so I turned on the left side burners and placed my chook on the opposite side.
Use a drip pan if you have one, there are good disposable ones in the grocery store, I didn't have one so I created my own pan with a double layer of Aluminium Foil (See the picture)


Remove and discard any other pieces in the cavity of the chicken. Remove and discard the fat just inside the body and neck cavities. 
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towel.


Loosen the skin from off the body of the chicken by gently sliding your fingers in between the skin and meet. This will create a great added flavor cavity for you to use.


Lightly coat the chicken with olive oil.


Sprinkle the chook cavity with  2 teaspoons of the dry rub.


Set aside 2 tsp of your rub. With remaining dry rub apply it to the outside of the chicken, making sure you are thorough. (Yes it's gross but good food is worth getting your hands dirty)
Put some rub also under the skin, careful not to tear it.


Spoon your 2 tsps of rub in the root beer can.  Don't worry if it foams up, this is normal.  Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wings tips behind the chicken's back. You might need help in inserting the can.. my 6 year old thought it was the coolest and most funny thing ever!


When you are ready to cook, stand the chicken up in the center of your drip pan on the opposite side of your running gas burners.  If using charcoal grill, toss some wood chips on the coals.


Cover your grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 Degrees F. About 1 1/4 - 1 1/2 depending on the size of your bird.


Monitor it closely you do not want to over cook this juicy bird!


I had to rotate my chicken about half way through to get all sides evenly crispy.  A good sign it was done was when the juices in the pan were coming out clear.


Using tongs, carefully transfer the chicken.  You might need help removing the can. One person holding the can with tongs and the other sliding off the chicken.


Allow it to rest before carving it up. Serve it with your BBQ sauce, I also served it with some grilled bacon and button mushrooms. (See Recipe to follow.)

RUB RECIPE

1/4 cup firmly packed brown sugar

1/4 cup paprika

2 tbsp ground black pepper

3 tbsp salt

1 tsp garlic salt

2 tsp garlic powder

2 tsp onion powder

2 tsp celery seeds

1 tsp cayenne pepper

Creamy Mushroom and Smoked Gouda Burger

Sauteed Mushroom and onion, a seasoned beef patty, melted soft gouda cheese on a toasted sesame bun.  Need I say more?

Ingredients

Prepared Perfect Hamburger Patty (see recipe)

4 oz Cream cheese softened(1/2 a brick)

1 punnet button mushrooms chopped into small pieces

1/2 a small onion medium finely chopped
2 tbsp Salted Butter

1 tsp beef bullion

Sliced Smoked Gouda cheese(regular gouda cheese would be great too of course)

Hamburger buns. (Feel free to experiment with different rolls I recommend a soft roll though rather than a harder bread)

Directions

Heat a saucepan on the stove to medium to low  heat. Add butter and melt. combine mushrooms and onions to the pan and saute and sweat them until they are really soft. 

While they are cooking sprinkle the beef bullion granules on top and blend in.

Once they are completely softened remove them from the heat and allow them to sit and cool a little for 5 minutes or so. 

In a small mixing bowl place the cream cheese and mushroom mixture together and stir until well combined. The beef bullion will spread through out the cheese and give it a great beefy flavor for the burgers.

Heat BBQ grill to a medium heat. 

While grill is heating butter the rolls generously so they are ready to go on the grill when needed.

Once grill is ready , spray with non stick spray and cook the patties .. generally only turning once, never EVER squish your patties down. This is squeezing all the juice and moisture out of them. Slow and steady will keep your patties nice and juicy.

After turning patties place your buns on the grill also, if you need to press gently to have all the areas of the bun toasting. Remove quickly when done to your preference.

When patties are almost ready place your slices of cheese on top of them and close the BBQ lid to quickly melt the cheese on top.

Remove when the cheese is melted and gooey!

To put the burgers together place the patty on the bottom bun, spoon a generous amount of the mushroom mixture on top and spread it out. Place the bun top on and allow the heat from the patty and top of the bun to melt the cream cheese mushroom mixture.

Alyses' Super Satisfying Taco Soup

I Have tried many taco soups and this is by far the most family friendly and satisfying. 

Perfect for a cold winter day and it only takes me 15 minutes to cook it, fantastic for a busy day at work or school.

Ingredients
1 pound beef mince (Ground Beef) - I prefer to use extra lean.
1 Cheesy Taco seasoning packet - If you don't have that flavor at your store simply choose the regular taco seasoning with what heat you want.. it's best to go with mild for young families.
1  can corn with liquid
1 can beans of your choice rinsed and drained
1 large can of crushed tomatoes
2 cans cream of potato soup
For Topping
Grated Cheese
Sour Cream
Tortilla Chips

Directions
In a deep frypan or soup pot, brown your mince.
Sprinkle seasoning directly on meat, stir through.
Add remaining ingredients and stir through. Stir while it's on the stove until it's heated and bubblig gently all the way through.
Serve immediately with toppings of your choice. I love to use tortilla chips as my spoon.

Leftover Alfredo Pastries

Using leftovers from the "Perfect Alfredo" recipe, and some sheets of puff pastries in my freezer I concocted this little meal for my family. It was a hit so I am posting it, try it and see what you think too!

Ingredients

Left over Perfect Alfredo - refridgerated until solid

5 slices plain thick cut bacon, fat removed

1 or 2 sheets puff pastry depending on how much leftovers you have.

Directions

Heat oven to 400. F

Cut bacon into small pieces and cook in a pan to your preferred crispy stage.

Allow your puff pastry to defrost, and on lightly floured surface roll it out a bit. 

With a knife cut your solid alfredo leftovers into a square or rectangle shape. (see picture)

Cut out desired size of pastry, enough to wrap around teh entire piece of alfredo.

Place alfredo and wrap pastry around it. tucking and squishing in corners and edges, so that when cooking there are no holes for the creamy alfredo sauce to come out.

Whisk an egg and a tsp of milk together and lightly brush over your pastry.

Repeat for all leftovers.- I made mini pastries for my kids so feel free to do what you like size wise.

Put foil on top of a cookie sheet and bend up the edges to catch any juices that may escape while cooking so it won't make your oven dirty.

Allow to cook for approximately 20 minutes, until pastry is cooked and the inside is bubbling. It's easy to tell this by the steam and bubbles moving the pastry. Your pastry should be dark golden brown.

Like I said this is largely dependant on how many leftovers you have.

 

Satay Chicken Wraps

Tender, and TASTY. Give these wraps a try. I used leftover satay chicken to make myself an asian salad the next day. I love a good meal that just keeps on giving.

Ingredients

Marinade
1 pound boneless, skinless chicken thighs, pounded/flattened, cut into 1-inch strips (Approximately 4-6 thighs)
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped white onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce

To cook
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 flat out wraps, (or naan bread)

Directions

Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour at least. You can marinate this as long as you want overnight is fine, you can't over marinate it.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately. The asian mayo is pretty strong tasting. Feel free to try it with or without the mayo.. the chicken flavor is fantastic either way.

Asian Mayonnaise
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro(coriander) leaf
2 teaspoons finely chopped green onions

In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes

Grilled Marinated Ginger, Lime and Garlic Pork Tenderloin

This recipe is everything it's name says it is. I should put in extremely miost and tasty as the title as well! Using only a few key ingredients this is a really tasty, zingy... and not too spicey meal. My kids and husband both loved it. Try it yourself and let me know what you think.

Ingredients

1 plain pork tenderloin roast, trim off any excess fat or rhind
5 Tbsp soy sauce
2 tsp freshly chopped garlic
1 heaped Tbsp finely chopped ginger
juice of 2 limes
peel of lime chopped finely
3 Tbsp oyster sauce
1 tsp chilli paste

Directions

in a bowl mix all ingredients except pork and whisk together until all the sauces are well blended and incorporated together.
Slice pork roast ultra thin, then cut down into bite size strips.
In a zip lock bag put your sauce in first getting all the yummy little lime ginger and garlic pieces in. Then add your pork strips. Before sealing squish it around to get the sauce all through the pieces. Then seal and refridgerate for 4-5 hours.

Before cooking is a good time to start steaming your rice as it cooks in approx. 5 minutes.

To cook heat up 1 tbsp vegetable oil in a pan or lightly grease your BBQ, heat up to Medium high.
(If BBQ-ing leave strips long so they don't fall through grates on the grill)
Once oil (grill) is heated add pork in single layers to the heated cooking area ..., allow it to sear the sides well. With the remaining juices in the bag, place in a small sauce pan on medium high and simmer and reduce the marinade while the pork cooks.
When meat is done all the way through (it cooks EXTREMELY fast) remove it from the heat. Let it rest a minute and it will get very happy in your pan/plate!.
Serve over steamed rice and pour reduced marinade over the top.
YUM!

BBQ'd Bacon Wrapped Creamy Mustard Chicken

I pulled out a bunch of ingredients sitting in my fridge that needed to be used last night. All I knew was I felt like BBQ'ing and it had to be chicken. What was originally a throw it together meal turned into a creamy, moist and extremely satisfying winner of a meal.

My daughter gave it 100/10!

Note: This meal does not HAVE to be BBQ'd, it was the method I chose, I am sure it will turn out great if you cook it in a pan on low on your stove top.

Ingredients
4 chicken Breasts trimmed of fat
1 packet maple bacon (trimmed of fat) - it will work with normal bacon too but the maple bacon turns this flavor into honey mustard, if you use normal bacon you won't get that effect.
1/3 cup mayonaise
3 tbsps sour cream
4 tbspoons yellow mustard
pinch salt
pinch pepper
3 tbsp Spade L Seasoning (Beef)
approx 1/2 cup grated monterey jack cheese or blend mix.
Toothpicks


Instructions

Place chick inen a zip lock bag or cover with plastic. Place on a chopping board and with a mallet (or anything heavy pound it flat and even. The thinner it is the quicker and more evenly it will cook)
Mix Sour cream, mayonaise, mustard, salt and pepper together in a small bowl. Whip it together well until it looks creamy.
One piece of chicken at a time spread a generous amount of mustard mix on the inside of the breast, sprinkle cheese on top of the mustard (just enough to lightly cover it. Layout enough strips to cover the cheese (it doesn't have to be exact).
Starting at on end of the chicken breast firmly roll it up, keeping a good firm grip and tension on it without breaking it. Then use 4 or 5 strips of bacon to wrap around the outside and hold the roll shut by overlapping ends. Using toothpics pin the bacon and chicken in place, tucking in the open ends to keep as many juices in as possible. sprinkle the outside of the roll generously with Spade L Seasoning. Let it sit 5 minutes. The smear a littel more mustard mix over the outside of the chicken. So it looks like the picture while grilling.

Repeat with all chicken.
Heat BBQ up to medium low heat. In order to keep it moist while not burning the bacon cook around 310 for 30 minutes covered so the inside is cooked and not dry. Keep an eye on it and use your judgement. Lower and longer means a more succulent piece of meat.

Hot Dog Tip

Why just cook up a plain hot dog? Suprise your kids and family by adding this tastey twist. While BBQ'ing your hot dog (it just isn't the same if you microwave it) sprinkle some garlic powder on your dogs.
Repeat it when you rotate them.They won't be able to tell what you have done but they will know there is something even yummier about their dog!

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Potatoes

Nothing feels like summer more than grilling with fresh ingredients . This light and slightly sweet vinaigarette is the perfect compliment to simple simple ingredients.

Recipe from Bobby Flay

Ingredients
For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes (optional, add if you want a little spicey zing)
For the grilled chicken and potatoes:
8 small potatoes, scrubbed and large cubes (not so small they fall through grill holes)
Kosher salt
Olive oil
4 Single chicken breasts
Freshly ground black pepper

For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes if desired.

For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

El Torito Mexican Caesar Salad

This delicious Salad dressing is creamy, and packs a flavor! I made if for my dinner and so added some grilled chicken and drizzled extra dressing on top. It can also just be served by itself. If you like Roasted pumpkin seeds and cheese you will love this salad.

Serves 6

Ingredients:

***Cilantro Pepita Dressing:***
2 medium Jalapeno chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (I used olive oil)
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note--I purchased this just at Walmart)
2 small bunches cilantro,stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad:***
4 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
1/2 cup pepitas (roasted pumpkin seeds)
Optional - Roasted red bell pepper, peeled and cut into julienne strips

Directions:

Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in sauté pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels.
Set aside.
Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
OptionalArrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

***Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.