Pasta Dishes seem lonely without Garlic Bread which is so easy to make. there are several ways to make
Garlic Bread. The easiest way is by rubbing a cut clove of garlic over the slices of Italian bread
by spreading the bread with butter and heating in the oven.
1 Loaf Italian Bread
1/2 Cup Softened Butter
2 Large Smashed & Minced Garlic Cloves
1 Teaspoon Freshly Chopped Parsley
Preheat your oven to 350 F. Make 1 inch slices into the bread. Do not go all the way through, but just to the bottom crust.
In a small size bowl mix the butter, garlic and parsley together. Put a teaspoon of the butter mixture between each slice.
Bake for 15 minutes. Remove from the oven and serve immediately. Makes 16 to 20 slices.
If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.
2 Pounds Ground Sirloin
1/3 Cup Plus 2 Tablespoons Teriyaki Sauce
6 Toasted Hamburgers Buns
6 Slices of Cheddar Cheese (Optional)
6 Hamburger Pickles
6 Lettuce Leaves
6 Onion Slices
6 Tomato Slices
½ Cup Mayonnaise
Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.
Makes 6 Teriyaki Burgers
Chicken & Vegetable Kebabs
These kebabs are so easy to make and very low fat.
2 Large Chicken Breasts Cut Into 1 Inch Cubes
1 Cup Halved Mushrooms
½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes
1 Small Yellow Squash Cut Into ½ Inch Rounds
1 Small Zucchini Cut Into ½ Inch Rounds
½ Red Onion Cut Into Wedges
1/3 Cup Olive Oil
¼ Cup Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Teaspoons Minced Garlic
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Tarragon
Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4
Homemade Barbecue Sauce
Why buy bottled barbecue sauce when it’s so easy to make your own?!
2 Strips Chopped Bacon
3 Tablespoons Minced Green Bell Pepper
1 Minced Onion
1 Chopped Garlic Clove
1 Teaspoon Salt
1 Teaspoon Chili Powder
½ Cup Vinegar
½ Cup Packed Brown Sugar
1 Cup Tomato Juice
½ Cup Water
Brown the bacon in a medium saucepan over a medium heat. Add the green peppers, onions, garlic and water. Simmer for 10 minutes. Add the salt, chili powder, vinegar, brown sugar and tomato juice. Cook over a medium low heat for 40 minutes. Makes 1 ½ cups.
At this time of the year most of us are looking for healthier food options. Turkey is a great substitute for ground beef. Here is a good recipe for Turkey Burgers that I think you and your waistline will enjoy.
3 Tablespoon Olive Oil
¼ Cup Chopped Onion
5 Minced Garlic Cloves
2 Pounds Ground Turkey
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Thyme
1 Tablespoon Minced Sage
1 Tablespoon Minced Rosemary
¼ Cup Chopped Parsley
Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the onion and garlic and sauté for 4 minutes. Remove from the heat and place in a large mixing bowl. Add the ground turkey, 1 tablespoon olive oil, salt, pepper, thyme, sage, rosemary and parsley. Mix well. Form 8 equal sized patties. Cook under the broiler for 6 minutes per side (or you can grill these) until evenly browned and cooked through. Serve on toasted buns with lettuce, tomatoes and your favorite condiments. Makes 8 Turkey Burgers.
Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.
The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!
4 (6 Ounces) Hanger Steaks
8 Tablespoons Olive Oil
1 Sprig Rosemary (Leaves Removed & Chopped)
5 Thinly Sliced Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6
I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.
16 Large Shallots
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Fresh Rosemary
3 Tablespoons Olive Oil
1 ½ Teaspoons Sea Salt
1 ½ Teaspoons Coarsely Ground Black Pepper
2 Pounds Lamb Cubes
2 Peppers Cut Into Slices
In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4
Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak
An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.
1 Large New York Strip Steak
2 Portobello Mushrooms (Stems Removed)
3 Cups Arugula (Remove Stems, Wash & Spin Dry)
2 Tomatoes (Cored & Cut Into Wedges)
1 Teaspoon Minced Garlic – Divided
5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons
2 Tablespoons Balsamic Vinegar
1 Teaspoon Lemon Juice
1/8 Teaspoon Sea Salt
1/8 Teaspoon Freshly Ground Pepper
Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.
In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.
Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2
Mango Citrus Chicken Kabobs
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4