** Makes dressing for 4 or 6 servings. If serving more, double the recipe.
1/8 cup White balsamic vinegar
1/4 cup (or a bit less) olive oil
1 Tbsp Dijon mustard (the regular kind, not the grainy)
1/2 tsp honey
1/8 tsp salt
1. Shake all ingredients in a jar to mix.
2. Serve over your favorite greens.
Wednesday, July 24, 2013
Grilled Vegetables
** This is a recipe that isn't really a recipe. Use what veggies and fresh herbs you have or want, the key is the grill basket. I got mine at Target for $10. Great investment...
1 red bell pepper - cut in 1 inch chunks
1 green bell pepper - cut in 1 inch chunks
1 onion - quartered (its ok if the layers fall apart)
2 zucchini - cut in 1/2 inch chunks
1 package whole mushrooms - halved or quartered (key is to make everything roughly the same size)
1 pint grape tomatoes - whole (key to knowing when its all done!)
Several Sprigs fresh thyme - remove leaves from stalks
1 sprig fresh rosemary - leaves removed and chopped (rosemary is strong, if you love it, add more!)
olive oil
1. Put all veggies and herbs in a large Ziploc bag and shake to mix.
2. Add a drizzle of olive oil until fairly well coated, probably less than a tablespoon.
3. Put veggies in grill basket and grill over medium high heat with lid closed if possible. My grill is small and the lid doesn't close all the way, but it still works. I check these every 5 minutes or so and move them around with a spatula. The veggies are done with the grape tomatoes start to break their skin.
** Serve over grilled chicken or fish or as a side or just because you feel like veggies.
1 red bell pepper - cut in 1 inch chunks
1 green bell pepper - cut in 1 inch chunks
1 onion - quartered (its ok if the layers fall apart)
2 zucchini - cut in 1/2 inch chunks
1 package whole mushrooms - halved or quartered (key is to make everything roughly the same size)
1 pint grape tomatoes - whole (key to knowing when its all done!)
Several Sprigs fresh thyme - remove leaves from stalks
1 sprig fresh rosemary - leaves removed and chopped (rosemary is strong, if you love it, add more!)
olive oil
1. Put all veggies and herbs in a large Ziploc bag and shake to mix.
2. Add a drizzle of olive oil until fairly well coated, probably less than a tablespoon.
3. Put veggies in grill basket and grill over medium high heat with lid closed if possible. My grill is small and the lid doesn't close all the way, but it still works. I check these every 5 minutes or so and move them around with a spatula. The veggies are done with the grape tomatoes start to break their skin.
** Serve over grilled chicken or fish or as a side or just because you feel like veggies.
Hoisin Chicken Lettuce Wraps
Hoisin BBQ Sauce
2/3 cup Hoisin Sauce (found in Asian section)
2 Tbsp Seasoned rice wine vinegar
1 Tbsp White wine vinegar
3 Tbsp low sodium soy sauce
3 Tbsp Ketchup
1 Tbsp honey
1 Tbsp minced garlic
1 tsp + red pepper flakes (to taste, I generally add at least 2)
6 Chicken Thighs - trimmed of excess fat
Bibb Lettuce
1. Mix all ingredients of the BBQ sauce in a bowl.
2. Marinate the chicken thighs in 1/2 the sauce for at least 2 hours, can be longer or overnight. Reserve remaining sauce for basting and serving.
3. Grill the chicken thighs until done basting on each side with 1/4 of remaining sauce (or more depending on how big your thighs are).
4. Allow chicken to rest a couple minutes after grilling, then slice chicken in 1/2 inch strips.
5. Serve chicken with extra sauce and lettuce cups to build a wrap.
**I always serve this with my Asian Slaw (see recipe in blog) as a topper to the lettuce wraps. Just chopped cabbage for crunch would work as well. The BBQ sauce is pretty powerful so not much is needed.
**Recipe serves 2+. Thighs generally come in packages of 6. I have done 12 thighs with a recipe and a half of the sauce and it works fine, just not much left for serving (a full jar of Hoisin can make roughly 1.5 batches of sauce).
2/3 cup Hoisin Sauce (found in Asian section)
2 Tbsp Seasoned rice wine vinegar
1 Tbsp White wine vinegar
3 Tbsp low sodium soy sauce
3 Tbsp Ketchup
1 Tbsp honey
1 Tbsp minced garlic
1 tsp + red pepper flakes (to taste, I generally add at least 2)
6 Chicken Thighs - trimmed of excess fat
Bibb Lettuce
1. Mix all ingredients of the BBQ sauce in a bowl.
2. Marinate the chicken thighs in 1/2 the sauce for at least 2 hours, can be longer or overnight. Reserve remaining sauce for basting and serving.
3. Grill the chicken thighs until done basting on each side with 1/4 of remaining sauce (or more depending on how big your thighs are).
4. Allow chicken to rest a couple minutes after grilling, then slice chicken in 1/2 inch strips.
5. Serve chicken with extra sauce and lettuce cups to build a wrap.
**I always serve this with my Asian Slaw (see recipe in blog) as a topper to the lettuce wraps. Just chopped cabbage for crunch would work as well. The BBQ sauce is pretty powerful so not much is needed.
**Recipe serves 2+. Thighs generally come in packages of 6. I have done 12 thighs with a recipe and a half of the sauce and it works fine, just not much left for serving (a full jar of Hoisin can make roughly 1.5 batches of sauce).
Asian Slaw
Dressing
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 cup Seasoned Rice Vinegar (seasoned is important)
1.5 Tbsp sugar or honey
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper
1/2 tsp sesame oil
1 small garlic clove - minced
Slaw
1 bag mixed slaw (usually comes with carrots, red and green cabbage)
2 small green onion - sliced
1/2 bunch cilantro - chopped
Red cabbage- chopped (i like red cabbage so I buy a small head and add about 1/3 of it but don't need it)
1. Put all dressing ingredients in a jar and shake to mix.
2. Put all slaw ingredients in a large ziploc bag and shake to mix.
3. Put as much slaw in a bowl as needed and spoon over dressing. The dressing goes a long way so I generally start with 1-2 Tbsp and add as needed.
** This is a great addition to tacos or served with tuna or chicken or whatever you fancy...
** Note on sesame - store sesame oil and sesame seeds in the fridge.
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 cup Seasoned Rice Vinegar (seasoned is important)
1.5 Tbsp sugar or honey
1 tsp salt
2 tsp soy sauce
1/4 tsp pepper
1/2 tsp sesame oil
1 small garlic clove - minced
Slaw
1 bag mixed slaw (usually comes with carrots, red and green cabbage)
2 small green onion - sliced
1/2 bunch cilantro - chopped
Red cabbage- chopped (i like red cabbage so I buy a small head and add about 1/3 of it but don't need it)
1. Put all dressing ingredients in a jar and shake to mix.
2. Put all slaw ingredients in a large ziploc bag and shake to mix.
3. Put as much slaw in a bowl as needed and spoon over dressing. The dressing goes a long way so I generally start with 1-2 Tbsp and add as needed.
** This is a great addition to tacos or served with tuna or chicken or whatever you fancy...
** Note on sesame - store sesame oil and sesame seeds in the fridge.
Monday, July 1, 2013
Panzanella Verde Salad
* A Bobby Flay recipe
Salad
Crusty Bread - I love Sourdough with this recipe. Cut in cubes
3 oz Arugula (about half a package)
1 small english cucumber - peeled, seeded and chopped
1 cup olives - green and kalamata, halved
1 Tbsp drained capers
1/2 cup loosely chopped basil leaves - about 8 leaves
Basil Dressing
1/4 cup chopped basil
1/4 cup red wine vinegar
1/4 cup water
1 clove garlic - chopped
1/2 tsp honey (1 small squeeze)
1/2 cup olive oil.
1. To make dressing, blend in a blender the basil, vinegar, water garlic and honey until smooth. With the motor running, drizzle in the olive oil until emulsified. The dressing will be a bit sour but compliments the saltiness of the olives.
2. To make the croutons, toast the bread cubes in a hot pan, or in the oven. You can also cut the loaf in half and grill, then cut into cubes.
3. Mix Salad ingredients and some of the dressing until coated. The bread will soak up some of the green dressing.
Salad
Crusty Bread - I love Sourdough with this recipe. Cut in cubes
3 oz Arugula (about half a package)
1 small english cucumber - peeled, seeded and chopped
1 cup olives - green and kalamata, halved
1 Tbsp drained capers
1/2 cup loosely chopped basil leaves - about 8 leaves
Basil Dressing
1/4 cup chopped basil
1/4 cup red wine vinegar
1/4 cup water
1 clove garlic - chopped
1/2 tsp honey (1 small squeeze)
1/2 cup olive oil.
1. To make dressing, blend in a blender the basil, vinegar, water garlic and honey until smooth. With the motor running, drizzle in the olive oil until emulsified. The dressing will be a bit sour but compliments the saltiness of the olives.
2. To make the croutons, toast the bread cubes in a hot pan, or in the oven. You can also cut the loaf in half and grill, then cut into cubes.
3. Mix Salad ingredients and some of the dressing until coated. The bread will soak up some of the green dressing.
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