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Posts Tagged ‘garlic cloves’

I made this recipe for the first time during a recent Mom’s/Ladies Wine Evening at my place.  Our wine theme for this event was California and so I went with a healthy, bite sized salad.  I’ve been to California many times and it is many things to me (special memories) so I also decided to make some Pico De Gallo & Guacamole to represent all the incredible Mexican food I’ve tasted in Southern California. 

The ladies loved this Lentil Salad and so I’m sharing the recipe.

Note I served this salad in shot glasses. Quite often I serve mini salad or pureed soups in shot glasses when having people over for dinner.  It’s simple and it’s Fun.

Adapted from Canadian Living

Feta & Lentil Salad

1/4 cup slivered, toasted almonds
1 cup dried green lentils
3 cloves garlic, peeled
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp (or more) fresh oregano, finely chopped
salt & pepper to taste (1/4 tsp each)
1 cup cucumber, diced
1/2 cup roma tomatoes, seeded and diced
1/2 cup red onion, diced
2 tbsp fresh parsley, chopped
1/3 cup feta cheese, crumbled

Toast your almonds in a pan over medium heat watching and stirring often until they start to brown. Set aside to cool.

Bring large pot of water to a boil.  Add whole garlic cloves and lentils.  Reduce heat and simmer for about 20 minutes.  Drain and rinse with cold water.  Remove garlic cloves and continue to allow lentils to drain in colander.

Whisk together oil, red wine vinegar, oregano, salt and pepper.  Add lentils, feta, cucumber, onion, parsley and tomatoes stirring to combine.  When ready to serve sprinkle with toasted almonds.

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I’ve tried many different versions of chicken fajita’s and always found the flavours are rather bland.  This recipe had the flavours blending nicely and everyone loving this dish.  In fact my dd asked for it for lunch the next day at school (now that is unusual).

Fajita’s for our family are a quick & easy supper on an activity night.  These are truly yummy.

Chicken Fajitas

4 chicken breasts, boneless & skinless
1 tbsp chili powder
2 tsp dried oregano
1 tsp kosher salt
2 tsp cumin
4 garlic cloves, minced
2 tbsp lime juice, fresh
oil (canola or olive oil)
1/2 cup spanish onion, sliced
1 cup pepper (red, green, orange, yellow), sliced
whole wheat flour tortillas 

Fixins
shredded lettuce
diced tomato
salsa
guacamole
sour cream
hot peppers (banana or jalapeno)
shredded cheese
I also used pico de gallo & chopped cilantro

In a ziplock bag combine chili powder, oregano, salt, cumin, garlic, lime juice and a little oil.  Seal bag and smoosh to combine flavours. Add your chicken and smoosh a little more.  Refrigerate for a minimum 15 minutes or longer if you have time.

Put your onions and peppers in a bowl.  Pour on a little oil and season with salt, pepper and a little cumin.

Take chicken out of marinade and drain.  Put on greased BBQ and grill approximately 6-7  minutes per side on med-high until cooked through and juices run clear.  Remove from heat and let rest under cover.

Meanwhile on a pre heated BBQ grill topper or stove top grill pan add some oil and your onion/pepper mix.  Give it a little more s&p and saute for about 4-5 minutes or under veggies tender crisp. Set aside in a bowl.

Get all your fixin’s ready, heat up your flour tortillas (10 seconds in microwave), slice your chicken, grab some peppers/onions and you are ready to assemble your chicken fajita.

My family loves them!

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Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honey moon trip to Jamaica.  It was hot, spicy and all things good.  The sauce didn’t last long and oddly enough we haven’t taken the time to make our own jerk seasoning sauce….until yesterday.

I had everything in the fridge needed to whip up a marinade and so the plan was set in motion and the marinade prepared.  I ended up keeping 2/8 chicken thighs separate, marinating with olive oil and light seasonings since we did not know what to expect heat (spicy) wise.  I marinated the chicken for about 5 hours.  I only had half a jalapeno left from a previous recipe with a few ribs/seeds intact…so this is what I used. The end result, a flavourful, tasty, mild jerk chicken (hint of heat) that 3 of us loved.  The 4th preferred the chicken without green on it (lol).

Adapted from Everyday Food

Jerk Chicken

1 bunch green onions, trimmed and chopped
3 garlic cloves, rough chop
1 jalapeno chile, chopped (if you like it spicy use the whole thing, seeds & ribs intact, when I made it I only used half and it was mild)
2 tbsp lime juice, fresh squeezed
2-3 tbsp olive oil
1 tbsp brown sugar
1-2 tsp allspice
1 tsp dried thyme
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2-3 tbsp water
8 chicken thighs, bone in/skin on

IN a blender combine green onions, garlic, jalapeno, lime juice, olive oil, brown sugar, allspice, thyme, cinnamon, salt, pepper and water. Blend until mixture smooth. Reserve 1/4 cup for grilling.

Place chicken in a ziplock bag. Sprinkle additional salt & pepper on your chicken. Add your marinade squishing your bag to ensure chicken coated well. Close bag and refrigerate/marinate for a minimum 2 hours. Turn bag occasionally.

Remove chicken from marinade and place on a heated & oiled BBQ. Close cover and grill at medium-high heat turning occasionally until chicken is dark brown or blackened if you prefer, about 10 minutes.

Move chicken to cooler part of BBQ and brush with reserved marinade. Cover again and continue to cook chicken another 15 minutes or until juices run clear.

I served it with some yellow potatoes I cubed and slow cooked (30 minutes) in a sauce pan with butter/olive oil, salt/pepper and some fresh veggies.

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