Barbecued Ranch Potatoes

Barbecued Ranch Potatoes

Now we want to grill all our potatoes!

 

YIELDS:  8             PREP TIME:  0 HOURS 5 MINS           TOTAL TIME:  0 HOURS 20 MINS

 

 

INGREDIENTS:

2 lb. baby potatoes, halved
1/4 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
1/2 packet ranch seasoning
kosher salt
Freshly ground black pepper
Ranch dressing, for drizzling
Chopped fresh chives, for garnish

 

DIRECTIONS:

Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper.
Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes.
Drizzle with ranch and garnish with chives.

 

 

Barbecued Ranch Potatoes
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Servings
people
Servings
people
Barbecued Ranch Potatoes
Print Recipe
Servings
people
Servings
people
Ingredients
Servings: people
Instructions
  1. Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper. Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes. Drizzle with ranch and garnish with chives.
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4th of July Brie

4th of July Brie

We used a BIG wheel of brie for this video, which can be very expensive. You can get away with something about (or a little over) half the size. A little bit of brie goes a long way.

YIELDS: 8 SERVINGS       PREP TIME: 0 HOURS 15 MINS      TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

1 (35-oz.) wheel brie
6 strawberries, tops removed and sliced
1/2 c. blueberries
1/4 c. freshly squeezed orange juice
2 tsp. honey
Graham crackers, for dipping

DIRECTIONS

Preheat oven to 350°. Cut off the top rind of brie then place brie in a skillet about its same size. Bake until brie is bubbling and totally melted throughout, about 15 minutes.

Meanwhile, place strawberries and blueberries in separate medium bowls. Divide orange juice and honey evenly between each bowl and toss to combine. When brie is ready, arrange fruit in the pattern of the American flag. Serve immediately, with graham crackers for dipping.


4th of July Brie
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Servings
8 SERVINGS
Servings
8 SERVINGS
4th of July Brie
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Servings
8 SERVINGS
Servings
8 SERVINGS
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Balsamic Watermelon Chicken Salad

Balsamic Watermelon Chicken Salad

Watermelon on a salad like what is going on.

I’ve had this idea written up on my nice little kitchen chalkboard for at least three weeks now. The name “Watermelon Chicken Salad” sat there happily on the board right next to all my other random ideas, most of which have since gotten scratched off and erased and replaced with something new because I actually made them and posted them. For whatever reason, this little guy lingered. Another week would pass with no sign of a watermelon chicken salad, but for whatever reason when I’d clean off my board for the week, I really didn’t want to erase the idea just yet. I had this premonition of great things to come.

Speaking of great things.

In the three weeks that “Watermelon Chicken Salad” has been staring me down from the chalkboard, I’ve bought 8 million watermelons with very good intentions, thinking that each of them would be the one I’d use to make some kind of inspired and beautiful salad. But then I discovered this drink instead and every single piece of watermelon since has been doomed for the blender. Or my mouth. Today I ate it for breakfast, which is so weird, but actually not as weird as watermelon in a salad.

And I have a really important question. Why is watermelon like candy? It’s so incredibly good. Juicy, bright, sweet, red… it’s basically large 

 

cubes of all-natural Jolly Ranchers. Have you ever frozen watermelon cubes? <— That. You’re welcome.

So I got a really great bottle of balsamic and starting thinking about salads, and BAM. The inspiration for this salad finally hit and wowzzer. The long wait to actually make this combo happen was totally worth it. Here she is, in all her blue cheese crumbled, rainbow colored, crunchy almond, sweet balsamic glazed glory.

Pinky promise, as I am writing this, I can hear Bjork’s fork + plate clinking together at record speed as he is devouring this in the next room.

The salty blue cheese to me was the thing that tied it all together. You have the sweetness of the watermelon and the balsamic glaze, the savory of the seasoned chicken, the crunch of the almonds, the freshness of the spinach, and then that blue cheese. Oh, the salty, creamy tang that makes my heart go wild. I am making a weird “I LOVE IT” face right now as I’m writing this because I don’t even really know how to describe what I’m trying to say – you get it, though, right? Through computer food osmosis, are we kind of experiencing it together?

Color, crunch, and yum. I want that to be the tagline of my life.

Pretty salad, come to mama.

DESCRIPTION

This Balsamic Watermelon Chicken Salad has blue cheese, watermelon, almonds, herbed chicken, and a balsamic glaze. Simple and fresh.

INGREDIENTS

  • 1 cup balsamic vinegar
  • 1 lb. boneless skinless chicken breasts
  • 3 teaspoons all purpose seasoning (I used a spice mix I got at a specialty food store)
  • 1 tablespoons olive oil
  • 4 cups baby spinach or greens
  • 2 cups cubed watermelon
  • 1/2 cup blue cheese crumbles
  • 1/4 cup sliced or crushed almonds

INSTRUCTIONS

  1. Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy.
  2. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes.
  3. Layer the spinach with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.

Balsamic Watermelon Chicken Salad
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Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Balsamic Watermelon Chicken Salad
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Ingredients
Servings:
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Easy Beef Shawarma Wrap Recipe

Easy Beef Shawarma Wrap Recipe

Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps.  We love the beef shawarma so much that we buy a dozen or so to take home with us.

Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off.  I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat.  So get out your spice rack to make this tasty recipe.  We make it into wraps using either pita bread or nan.  Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!
Marinade Ingredients:
1 tbls. corn starch
1/4 cup olive oil
2 tbls. garlic powder
1 tsp. Allspice
1 tsp. Cinnamon
2 tsp. Cumin
1 tsp. Paprika
1 tsp. Cayenne Red Pepper
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Turmeric
1 tsp. Corriander
1/2 tsp. Nutmeg
1 lb. thin sliced boneless beef short ribs
Extra olive oil for sauteing
Extra spices for taste adjustment (optional)
Pita or Nan bread
Hummus spread (you can use my Sun dried tomato/Roasted red pepper hummus or any hummus you prefer)
Dill pickle spears
Lettuce, tomato, any other veggies you prefer – optional
Directions  for Marinade:
1.  Place all ingredients in a large ziplock bag
2.  Seal bag and knead until it’s well blended – break up any clumps of corn starch that may form so that it mixes in with the oil and spices.  You should end up with a cloudy thick liquid.
3.  Trim extra fat off the edges of the short ribs
4.  Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
5.  Refrigerate for at least 1 hour; up to overnight.  Turn bag occasionally to evenly distribute marinade.  The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
1.  Place meat on an ungreased baking sheet.
2.  Bake in 400 degree oven for 15 minutes
3.  Remove from baking sheet and slice into thin strips
4.  Heat some olive oil in large pan
5.  Add sliced meat into hot oil and saute – DO NOT SKIP this step, it’s what gives it the finish like it was roasted on a spit.
6.  If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute.  I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
7.  Spread one side of bread with hummus
8.  Layer on meat, pickles, and other veggies you prefer
9.  Fold sides over the filling and serve
10.  Enjoy!
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Wraps
Instructions
  1. Directions for Marinade: Place all ingredients in a large ziplock bag
  2. Seal bag and knead until it's well blended - break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
  3. Trim extra fat off the edges of the short ribs
  4. Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
  5. Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
  6. Cooking and assembling directions: Place meat on an ungreased baking sheet.
  7. Bake in 400 degree oven for 15 minutes
  8. Remove from baking sheet and slice into thin strips
  9. Heat some olive oil in large pan
  10. Add sliced meat into hot oil and saute - DO NOT SKIP this step, it's what gives it the finish like it was roasted on a spit.
  11. If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
  12. Spread one side of bread with hummus
  13. Layer on meat, pickles, and other veggies you prefer
  14. Fold sides over the filling and serve
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HOMEMADE FRESH SALSA

HOMEMADE FRESH SALSA

It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!

In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!

Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!

Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!

I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!

So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!

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HOMEMADE FRESH SALSA
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HOMEMADE FRESH SALSA
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Instructions
  1. Grill onions, garlic, and jalapeños on grill or roast in oven until soft and cooked.
  2. Chop cooked onions, garlic, and jalapeños.
  3. Chop fresh Cilantro.
  4. Place diced tomatoes in a blender and pulse a few times. You don’t want it puréed just slightly chopped so it’s still chunky.
  5. In a large bowl combine all the ingredients and still well.
  6. Serve right away or store in the fridge for up to 2 weeks.
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