Thursday, June 21, 2018

Lime and Chili Salmon Fillets (GF)


Lime and Chili Salmon Fillets (GF)
(4 servings)


Ingredients:

4 (4-6 oz.) Salmon Fillets
to taste Salt and Pepper
1 tbsp. Roasted Chili Paste
1 large Lime, juiced (see note)
1 tbsp. GF Chicken Broth
1 large Green Onion, sliced

Directions:

Place salmon on a cookie sheet and season with salt and pepper on both sides.  In a small bowl, combine chili paste, lime juice and chicken broth.  Spoon mixture over fillets and refrigerate 30-60 minutes.  Lightly oil grates and heat to medium-high (about 375-degrees) Lightly oil 2-4 grill-ready fish holders (or enough to hold the 4 fillets).  Place fillets in holders.  Grill fish about 4 minutes per side or until cooked through but not overcooled.  If flares happen, lift holders off grill.  Remove fish to a serving platter and garnish with green onions and a spritz of lime juice.

Notes:              Use 1 tbsp. in recipe and the
                        remainder with serving.

Notes:              Use 1 tbsp. of olive oil instead of
                        chicken broth, if using wild
                        salmon.

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Wednesday, June 20, 2018

Grilled Greek Chicken (GF)


Grilled Greek Chicken (GF)
(4 servings)


Ingredients:

1 larger Lemon, juiced
3 tbsp. Olive Oil
2 tbsp. Onion, finely chopped
1½ tbsp. Fresh Dill, chopped
1 clove Fresh Garlic, crushed
1/8 tsp. Ground Cinnamon
¼ tsp. Salt
¼ tsp. Black Pepper
8 Bone-in Chicken Thighs

Directions:

To make marinade, add all the ingredients except chicken to a large bowl.  Whisk until well combined.  Add chicken to the bowl and toss to coat.  Refrigerate 2-4 hours before grilling.  Lightly oil grates and heat grill to medium-high (375-degrees) roughly.  Place chicken on grill and cook about 8 minutes per side or until done.  Temp to 165-degrees before removing from grill.  Watch for flare ups and turn more often if needed because of them.  Don’t burn the outside skin.  Serve immediately.

Notes:              If you don’t care for thighs, use bone-in chicken breasts with skin on.  If they are too big, cut in half.  Have butcher do it if you are uncomfortable doing it.

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Tuesday, June 19, 2018

Gluten-Free Grilling

Everyone loves grill foods of some type.  They just need to meet your dietary requirements.  Fortunately, many don’t have any restrictions.

However, those needing to be “Gluten-Free” need to watch what all is going on with the grill.  I’ve come across these “Copper Grill Mats” and they seem to work quite well.  You don’t need to use them but they add another layer of safety if that gives you peace of mind.

If you pre-heat your grill on high and steel brush it, there should be no contamination from gluten.

So then you just need to know what all is going on the grill that meal.  If some people are going to have gluten foods.  Be sure they wait until after those cooking GF foods are completely done with the grill.

This week I have a couple of GF entrees for you to try.  We have “Grilled Greek Chicken (GF)” on Wednesday.  Then we follow up with “Lime and Chili Salmon Fillets (GF)” on Thursday.

So give them a try.  Your gluten eating friends will enjoy them too.  They won’t know any different if you don’t tell them.

“Happy Cooking” until next week and please share the link with others.  Thanks.

Thursday, June 14, 2018

Summer 2-Bean Salad


Summer 2-Bean Salad
(8 servings)


Ingredients:

2 cups Cannellini Beans, drained and rinsed
2 cups Black Beans, drained and rinsed
2 large Tomato, diced
1 medium Onion, diced
2 ribs Celery, diced
¼ cup Red Wine Vinegar
3 tbsp. Fresh Italian Parsley, minced
3 tbsp. Fresh Basil, minced
½ tsp. Salt
½ tsp. Black Pepper

Directions:

In a medium bowl, gently toss all ingredients until well combined.  Refrigerate at least 2 hours before serving.  Toss gently again just before service.

Note:               You can use any combination of beans that meet your taste profile.

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Wednesday, June 13, 2018

BBQ Baked Beans


BBQ Baked Beans
(8-12 servings)


Ingredients:

4 slices Bacon, thick-cut
1 small White Onion, diced
3 cans (15 oz.) Pork and Beans
½ cup BBQ Sauce
¼ cup Apple Cider Vinegar
1 tbsp. Yellow Mustard
1 tbsp. Light Brown Sugar
2 tsp. BBQ Seasoning (your choice)
1 tsp. Canola Oil
1 tsp. Kosher Salt

Directions:

In a large skillet over medium heat, cook bacon until just before it becomes crispy.  Remove to a paper towel lined plate and set aside.  Reserving dips in skillet, add onion and until tender.  In large mixing bowl, combine onions, beans, bbq sauce, vinegar, mustard, brown sugar, bbq seasoning, oil and salt.  Pour mixture into a greased 2-quart baking dish.  Finely chop bacon and spread over top of bean mixture.  Place in a pre-heated 350-degree oven for 1½ hours or until slightly reduced and bubbly.

Note:              It’s your choice on which brand or flavor of canned pork and beans you use.  I like Bush’s Vegetarian beans when I doctor them up.

Note:               BBQ seasoning or rub is also your choice.  There are some that have a little heat to them.  Just remember who your quests are for this dish.

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Tuesday, June 12, 2018

Summer Bean Dishes

This week I have a hot and a cold bean recipe for your summer meals.

The hot one is “BBQ Baked Beans” and it uses 3 cans of pork and beans as its base.  Then it doctors it up for a real change in taste.  That comes Wednesday.

There is nothing wrong with just heating up the wide variety of canned pork and beans or baked beans.  But they become so much better when you add this or that and doctoring them up to create a new and exciting taste.

If you don’t like your baked beans too running, do what I do.  I lower the heat and extend to cooking time.  I also leave them uncovered.  Depending on how long you go on time, they thicken up nicely.  Go way too long and they’ll dry up on you.

The cold recipe is a takeoff of the 3-bean salad many have tasted.  It’s “Summer 2-Bean Salad” and comes out Thursday.

Hopefully I’m giving you a little variety for the rest of your summer outings.

“Happy Cooking” until next week.  Be sure to share the link and “Thanks” in advance for doing that.

Thursday, June 7, 2018

Chopped BLT Salad with BLeu Cheese


Chopped BLT Salad with Bleu Cheese
(4-8 servings)


Ingredients:

1 cup Small Pasta, dry (see note)
1 tsp. Dijon Mustard
4 tbsp. Extra-Virgin Olive Oil
4 tbsp. Rice Vinegar
½ tsp. Salt
¼ tsp. Black Pepper
6 slices Bacon, cooked and crumbled
18 Cherry or Grape Tomatoes, halved
6 Green Onions, sliced (green and white)
½ cup Bleu Cheese, crumbled
2 cups Iceberg Lettuce, chopped

Directions:

Cook pasta according to package, drain using cold water.  Combined mustard, olive oil, vinegar, salt and pepper in a pint mason jar sealed with a lid.  Shake vigorously for about 30 seconds to blend well.  In a large bowl, place cooked pasta, bacon, tomatoes, green onions, cheese and lettuce.  Drizzle all the vinaigrette over ingredients in bowl and toss well to combine.  Serve immediately or refrigerate until needed for service.

Notes:              Small tube, rings or Acini di Pepe pasta work well in this recipe.  But go ahead and use any pasta you like that is small.

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