Wednesday, August 31, 2005
Tuesday, August 30, 2005
Friday, August 26, 2005
- 2 packages of chicken tenders
- 1 bottle of Lawry's Teriaky Marinade (or any marinade you prefer)
- 1 large onion, cut into 1" bite size pieces
- 1 red bell pepper, cut into 1" bite size pieces
- 1 yellow bell pepper, cut into 1" bit size pieces
- 1 package mushrooms, cleaned
- 1 package of grape tomatoes
- Metal skewers or bamboo skewers that have been soaked in water for 30 minutes
- Place chicken tenders and marinade in a large zip-lock bag. Let it marinade for 30 minutes or more.
- 15 Minutes before grilling, turn on the grill (gas or charcoal) and let it get to about 350 degrees.
- Prepare kabobs: Start by inserting a piece onion, then a peice of chicken tender, folded up in two's or threes, depending on length. Then insert a piece of pepper or mushroom, or tomato, etc. Keep alternating with veggies and chicken. You should get 7 to 8 kabobs.
- Place kabobs on the top level of the grill grates or, if you don't have a two level grill, on one side of the grill with heat very low while the heat on the other side is set to med-high.
- Grill for about 30 to 40 minutes. Serve kabobs with Spinach Couscous (see below).
- 1 can of low-sodium chicken broth
- 1/3 cup frozen spinach
- 3/4 Cup + 1 Tblsp. plain couscous
- 1/2 tsp. Kosher salt
- 1/4 tsp. pepper
- Dash cumin
- Dash Allspice
- Dash Cinammon
- 1 tblsp. fresh or bottled lemon juice
- Heat the chicken broth and spinach in a large pot on high heat until it begins to boil.
- Immediately add the rest of the ingredients and gently mix.
- Turn off heat and remove pot from heat. Let the couscous stand for about 5 minutes to absorb all flavors. Before serving, fluff with fork and serve.
Wednesday, August 24, 2005
- 2 Tblsp. Olive Oil
- 3 Minced garlic cloves
- 2 containers of cherry tomatoes, washed and halved
- 1 Tsp. Kosher salt, or to taste
- A couple of dashes of red pepper flakes
- Fresh ground pepper to taste
- A dash of sugar
- 1 loose cup of finely julienned Basil
2. Add the cherry tomatoes, salt, red pepper flakes, fresh ground pepper and sugar. Gently toss to coat. 3. Turn heat to medium-high until it starts to simmer. Let it simmer for about 15 minutes, until tomatoes turn into a thick, pulpy sauce. Add the basil last and serve immediately. You can toss your favorite pasta with this sauce or top off your pan fried fish with it. It's delightful! I've never cooked or had DOVER SOLE before. I Googled recipes for the fish and there were way too many complicated recipes out there. The simplest one I found only needed 5 ingredients, including the Sole. I slightly modified the recipe with the fresh squeezed lemon juice (see below) but it came out fabulous. The fish is not "fishy" at all and it turns out to be a very delightful, white flaky fish.
- 4 to 6 Dover Sole fillets (about 1/4" thick each)
- 1 cup flour
- Kosher salt
- Fresh ground pepper
- Half of a lemon