Friday, December 12, 2014

Sunday Dinner December 14, 2014

On The Menu


Applewood Smoked Chicken
4 – 8 Servings
Ingredients
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic granulated
1 teaspoon granulated onion
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 whole chicken, halved
Applewood chips for smoking


Method

In a medium size bowl, mix together the dry ingredients.
Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator overnight.
Place wood chips in the smoking tray of the grill. If you don't have a smoking tray, you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes.
Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear. 

 Grilled Corn Salad
6 Servings
Ingredients
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon chili
½ teaspoon granulated garlic
½ teaspoon granulated onion

Method
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and let it cool. Cut the kernels off the cob and place it in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl whisk together all the ingredients.
Toss the salad with the dressing and serve.


Broccoli with Garlic
6 Servings
Ingredients
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Method
Cut broccoli into florettes, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.


 The Best Tomato Soup Ever 
10 – 12 Servings


 Ingredients
¼ cup olive oil
½ cup chopped onions
⅔ cup chopped garlic
1 quart vegetable broth
2 quarts crushed tomatoes
2 teaspoons sugar
2 teaspoons basil, dried
¼ teaspoons salt – dependent upon type of broth used
¼ teaspoon black pepper
½ cup heavy cream
¼ cup fresh chopped basil leaves

Method
In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.
 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.
Taste for season and adjust salt and pepper as needed.
Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.
If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.











Monday, December 8, 2014

Monday Morning Smoothie

Smoothie Tip: 
To make really thick and creamy smoothies use:  • avocado • banana • mango

On the Menu
  • Avocado & Kiwi Smoothie
  • Banana Butter Smoothie
  • A Perfect Breakfast Smoothie
 


Friday, December 5, 2014

Sunday Dinner December 7, 2014

On the Menu
Angelique
You know mom that we just finished with our heavy Thanksgiving feast and we have only 3 weeks to get in shape before the Christmas festivities so we need to keep our dinners on the light side.
Mom
Angelique has been in the gym with a trainer every day this week and although she's still eating like a pig, she's looking pretty good.
Angelique
Yep there goes the pot calling the kettle black. At least I'm off the couch and getting in some exercise.  I'm not going to tell you your yoga is a waste but it's not burning those calories you're still piling in.
Mom
The bottom line foks, the best way to get in shape between the holidays is eat a little less and add a little cardio every day. 
Angelique
And try to eat 5 small meals a day.

Soulful Eating
Angelique & Joyce


Raw Corn Arugula Salad
6 – 8 Servings
Ingredients
6 ears of fresh corn
1 lb baby Arugula or spinach
1 medium red onion, thinly sliced
4 – 6 sprigs thyme, finely chopped
Dressing:
½ cup Extra Virgin Olive Oil 
½ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon crushed red peppers
½ teaspoon granulated garlic Method
For the dressing:  Whisk together all ingredients, set aside.
Cut the corn off the cob with a serrated knife.  If you’re not ready to try raw corn yet, grill it first.  Mix the corn, red onions, thyme and Arugula together in a large bowl.  Add dressing just before serving.


Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients 4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Method
Preheat oven to 450 degrees Slice squash lengthwise and remove seeds  Wash sweet potato and cut in half lengthwise Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.  Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.  Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.  Add mashed vegetables to the broth.  Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.  Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.  If you have an immersion blender (hand blender), puree the soup in the pot.  If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.  Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.  Bring the soup back up to a boil then reduce heat to medium low.  Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

Apricot Glazed Chicken Breast
4 Servings
Ingredients
1 cup orange juice
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon garlic minced
½ - 1 teaspoon crushed red chili peppers
4 chicken breast, skin removed
¼ cup apricot preserves
½ tablespoon Dijon mustard
Method
Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  
Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.
In a small bowl, combine the preserves and mustard.
Brush the glaze over the breast during the final 15 minutes of cooking.

Rosemary Roasted Baby Red Bliss Potatoes
2 Servings
Ingredients:
1 pound baby red bliss potatoes, halved or quartered (depending on size)
Juice of ½ lemons
1 tablespoon fresh rosemary, minced or 1 teaspoon ground rosemary
¼ teaspoon crushed red chili peppers
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons olive oil
1 tablespoon minced garlic ½ cup fresh parsley, chopped
 
Method
Preheat oven 450 degrees
Lightly oil/spray a baking sheet
24 hours prior to cooking, prep potatoes by scrubbing with a vegetable brush to remove dirt.  If potatoes are larger than 1 inch in length, cut them in half. 
Cover potatoes with cold water squeeze in the juice of ½ lemon then add lemon rind to water.  Refrigerate and let potatoes soak overnight.
Remove potatoes from refrigerator and let drain in a colander.  Blot potatoes with a paper towel to remove excess liquid then place them in a large bowl.
Add the rosemary and mix thoroughly by hand.
Add chili peppers, salt, onion and garlic powder and mix thoroughly.
Add olive oil and minced garlic and mix until every potato is well coated.
Place potatoes on the sprayed baking sheet and bake in a preheated oven 30 minutes or until they are golden brown and tender. Garnish with parsley and serve hot.




Wednesday, December 3, 2014

Grilled Corn Salad

 Grilled Corn Salad
6 Servings

Ingredients
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon chili
½ teaspoon granulated garlic
½ teaspoon granulated onion

Method
Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and let it cool. Cut the kernels off the cob and place it in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl whisk together all the ingredients.
Toss the salad with the dressing and serve.

Applewood Smoked Chicken



Applewood Smoked Chicken
4 – 8 Servings

Ingredients
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic granulated  
1 teaspoon granulated onion
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 whole chicken, halved
Applewood chips for smoking

Method

In a medium size bowl, mix together the dry ingredients.
Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator overnight.
Place wood chips in the smoking tray of the grill. If you don't have a smoking tray, you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes.
Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

Sunday, November 30, 2014

Leftover Thanksgiving Sandwiches

Recipes from:  http://mylifeandkids.com/thanksgiving-leftovers-recipes/ 







Turkey and Cranberry Quesadillas
6 – 8 Servings

Ingredients
2 cups roast turkey, shredded
1 tablespoon chopped parsley
Salt and freshly ground black pepper
8 small flour tortillas
1/2 cup cranberry sauce (optional)
1 cup white cheddar cheese, shredded
1 tablespoon unsalted butter, melted
Sliced avocado, for serving (optional)

Method
Toss the shredded turkey with the chopped parsley. Season with salt and pepper.
Place 4 tortillas on a work surface. Spread with 1-2 heaping tablespoons of cranberry sauce (if using). Cover with the turkey and parsley mixture and cheese. Top with the remaining 4 tortillas to close the quesadillas.
In a large grill pan or skillet, brush 1 tablespoon butter over medium-low heat. When the butter is melted place one of the quesadillas in the pan. Cook until the cheese is melted and the tortilla is browned, about 6-8 minutes. While it cooks, spread the other side with a little bit of butter. Flip and cook on the other side, until the cheese is melted, the meat is heated through, and the outside is browned and crispy.

Repeat with the remaining quesadillas. Slice into wedges and enjoy with the avocado, if desired.

Roast Turkey Cuban Sandwich
1 Sandwich
Ingredients
1 bun, sliced in half
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon cranberry sauce
2 slices roast turkey breast
2 slices Swiss cheese
2 slices smoked ham
2 slices dill pickle

Method
Assemble the sandwich and brush the outside with a bit of oil.
Grill the sandwich over medium heat until golden brown on both sides, about 2-4 minutes per side.

 Grilled Turkey and Cranberry Sandwich
1 Sandwich
Ingredients
2 very large slices of bread
2 tablespoon butter
1 large slice leftover turkey
2 oz pepperjack cheese
2 oz provolone cheese
2 tablespoons cranberry sauce

Method
Butter one side of each slice of bread using 1 Tbsp of the butter. Place provolone on top, then pepperjack, then cranberry sauce. Place turkey and other slice of bread on top, butter side out (if you like the turkey to be hot, heat it a little before putting it on the sandwich). Melt remaining butter in a skillet over medium-low heat. Place sandwich on the skillet and let it cook slowly until golden-brown on the bottom, about 3 minutes. Flip onto other side and continue to cook until both sides are browned. Slice in half and enjoy!

Thanksgiving Leftover Empanadas
12 empanadas
 

Any leftover Thanksgiving sides will do for this dish (green beans, greens, mashed potatoes, yams, etc.).

Ingredients
2 pre made pie crusts
leftover turkey breast cut into 1” strips
leftover ham cut into 1” strips
leftover stuffing
leftover mashed potatoes
leftover cranberry sauce
leftover sweet potato pudding
1 egg, beaten with 1 tablespoon milk

Method
Preheat oven 350 degrees F
On a floured surface, roll out pie dough a bit thinner than your average crust.
Use a 4” pastry/cookie cutter or a bowl turned over to cut out the empanada crust.  Gather the remaining dough, roll and repeat.  You should have 12 circular crusts.
Place a ham or turkey or both strips on each crust and then top with your choice of leftover side dishes (mix and match as you please but only use about 2 tablespoons total or your empanadas will not close properly).
Brush a bit of the egg wash on the edge of each empanada, fold over then press with a fork to close.  Poke a few holes on top with your fork to vent.
Place empanadas on a baking sheet and brush tops with the egg wash.  Bake for 20 minutes or until brown.  Rest on a rack for 5 minutes before serving.