Marinated Grilled Lamb Chops with Spring Pesto and My New Blog Concept

Marinated Grilled Lamb Chops with Spring Pesto

Welcome to My New Blog Concept!

Life continues to be crazy, but I haven't forgotten about sharing my recipes with you.  Unfortunately, yes, I'm still dealing with my knee issue.  Please send me prayers or thoughts for getting this resolved.  I hate having my exercise routine interrupted.  I like to eat, if you haven't guessed.  So exercise is vital!  For me.  Because I eat so much. 

You don't want to hear about my middle-aged aches and oh da pains!  You want to see what great and simple recipe I posted. 

BUT, if you've been following this blog for a while, you'll notice I branded it with another name.  I think change is good.  

The reason I did this is that I realized that while I'm a good cook during the week, I've been so busy and preoccupied that I only have a chance to be a great cook on the weekend.  I know some of you are in the same boat.  You love to cook, but only really have time to devote to it on a Saturday or Sunday. 

I have said, I'll never post just to post.  All of my recipes are kitchen tested, tasted and approved.  I never want to post anything that you can't recreate and get the same great results.

All of my old recipes are still here.  You just need to look back in the archives. 

Now, for this weekend's recipe.   I found this pepper seasoning in my supermarket.  I don't often do this, but I am incorporating this store bought seasoning into my recipe.

I am addicted to the Pero ® Pepper seasoning.   I am actually showing this recipe with a side of these peppers prepared with the seasoning, but I used it in the marinade, too.  It's no salt added, and you will not miss the salt at all.   There is enough salt in the pesto. 

And speaking of the pesto -

You'll want to prepare that pesto first -

For the Spring Pesto:

2 scallions, green and white parts, top removed and chopped

1 bunch (1 ounce) fresh basil

1/2 cup salt and pepper slivered almonds

1/4 cup freshly squeezed lemon juice

1/4 cup shredded Parmesan cheese

1/4 cup good quality Extra Virgin olive oil, plus extra as needed
2 pinches pink salt

For the Lamb Chop Marinade:

For each 3 or 4 lamb loin chops you will need:

1/8 teaspoon chopped fresh mint
1/8 teaspoon chopped fresh oregano
1/8 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon Pero  ® Seasoning for Peppers
1/4 cup Extra Virgin olive oil

Directions:

To make the pesto:  Add the chopped scallions, basil, almonds and lemon juice into a food processor.  Pulse until combined.   Add in the cheese and continue to pulse until a smooth. 

Drizzle in the oil through the top of the food processor and continue to pulse until the pesto emulsifies.  Add extra oil as needed.  

Note: This pesto will be thick.  I like to add in a little extra olive oil before serving the pesto.  This way you can freeze the leftovers and add extra oil after defrosting.

Mix all ingredients together for the marinade (fresh chopped herbs, lemon juice, seasoning and olive oil).

Add chops to marinade.   Turn to coat.  Let marinate for at least 1/2 hour.

Brush grill with oil or use cooking spay for the grill. 

Preheat grill to 450 degrees F.

Remove chops from marinade and pat dry with a paper towel (lightly).

Grill chops about 4 or 5 minutes each side for medium rare.  I like to close the lid during the cooking process, but be careful for flare ups.  Adjust cooking time accordingly and for your grill as grill temperatures do vary.

Serve the chops with grilled baby peppers and cucumber salad made with Greek yogurt and fresh dill.  

Note on the seasoning:  No product was given to the blogger.  

You can also add a little fresh lemon juice over the dish at the end.   I like to add some torn basil too.  You can play with the garnishes as you like.  Mint might also be a nice garnish for this dish.

I know you're going to make this recipe over and over again. 

Tell me what you think of my new blog concept.

As always, enjoy and "I'll see you soon."

Chipotle Teriyaki London Boil

Can you believe this London Broil is medium rare, and it's been cooked twice?
Check out my grilling technique!

                                     
These are the kinds of recipes that I love to bring to you -  here you are getting not one, but two meal ideas using the same cut of meat, as well as a simple side dish.

Grilling is one of my favorite things to do in the summer.  A couple of years ago, we had a gift certificate for a hardware store and we decided to go get ourselves one of those double grills; one side is gas, the other is charcoal.  I've been having all kinds of fun with it.

Living in Florida, we can grill all year round.  In the summer, I don't like heating up the house with the oven if I can help it.  So I fire up the grill.  Today I'm am bringing you a great (easy) recipe for London Broil. 

Let's talk about London broil:

London broil isn't a cut of meat; it's a style of cooking.  Most often it's thick cut flank steak or tri-tip, but you might just find it's any cut of meat that is less tender.  Check with your butcher to see what cut they market as "London Broil" in your store.  You might be surprised that it is actually sirloin or round.

 

What I love about this recipe is that you can actually get two meals out of it.  You can marinate it and grill it up one day, leaving the center kind of rare.  In fact, what I am showing you here is the re-do (day two) - yes, leftovers.  I wanted you to see how nicely the meal grilled up the second day (even if you like it medium rare like we do).

I first grilled this up on Saturday night.  On Monday, I used it to make this fabulous dinner.  Talk about a time saver on a busy weeknight!

 

I'm showing off my London broil recipe over leftover smashed potato salad mixed with fresh spinach and Dijon mustard (I also added a little spring onion to the leftover potato salad) and I served it with grilled Vidalia onion packs - yum, yum and more yum! 

Got to love this time of year when the Vidalia onions are for sale. 

 

This recipe is also great on top of a fresh Caesar salad.  In a future post, I'll share a great Caesar dressing with you. 

But the bottom line is, this is an excellent meal to prepare with any type of summer veggies. 

 

So fire up the grill!  Here we go:

 

Ingredients:

 

2 – 2 1/4 lb. London broil (thick cut flank steak or tri tip)

For the Marinade: 

1 tsp. Teriyaki sauce
1/8 tsp. grated ginger
1/2 tsp. salt free Chipotle seasoning
2 cloves garlic, minced
Dash of rice vinegar
1 tbs. canola oil, plus extra for bushing  

Other:
Grill seasoning for steak
Cooking spray for the grill
Freshly squeezed lime juice for seasoning after grilling (optional)

Directions:

Add the meat to a container.  Combine the Teriyaki sauce, ginger, Chipotle seasoning, garlic, rice vinegar and canola oil.  Marinate under refrigeration for at least 2 -3 hours; longer if you have the time.

When you are ready to grill, bring the meat to room temperature for about 20 minutes.  Pat the excess marinade off with a paper towel.

Bush the meat with extra canola oil or vegetable oil can be substituted.  Rub London Broil with the steak seasoning.  

Note:  Even though there is some salt in the Teriyaki seasoning, I like to add the steak seasoning (which adding salt right to the meat) right before I cook it.  Remember that salt draws the moisture out of the meat - and you don't want your meat to be dry. 

Preheat gas or charcoal grill treated with cooking spray to 400 degrees. 

Rub both sides of the London broil with the steak seasoning.

Grill on one side for about 5 without moving until the sear on the one side.  Turn and continue to grill for about six minutes over direct heat. 

Move the London broil to indirect heat and continue to cook for about 15 minutes each side until internal temperature comes to 145 degrees for medium rare.  The center should still be more on the rare side.    Adjust cooking time accordingly for your grill.

Let meat rest for about 20 minutes before slicing. 

Season with lime juice before serving. 

To reheat leftover London Broil, bring to room temperature for about 30 minutes.  Rub a little extra canola oil over both sides of the meat (you can also add additional steak seasoning or Chipotle seasoning, or a combination of both is you like).

Grill for about four minutes first side, and three on the second until warmed for medium rare (pictured).  Adjust cooking time for your liking.   Note that in this case, you will still have a bit of a cold center.  If you like your meat warmed through, then do your thing and prepare it how you like to eat it. 

There are no definite rules with grilling.  Just like with wine; it's what YOU like that counts!

Okay, so what about the onion?   That is simple - 

I like to quarter small Vidalia onions, leaving the bottom intact so that they form a flower.  Don't cut them all the way through. I spray tin foil with cooking spray.   In the middle I add for each onion -

1/2 tbs. butter
A few shakes of Worcestershire sauce
1/2 packet of concentrated beef broth

Form a foil packets (if not using heavy duty foil, you might need to double wrap like I did here).  I like to grill for 1/2 hour to 45 minutes over medium heat.  I also close the lid to create steam.  You are going to love these!  Try them.

Enjoy, and I'll see you again soon!

 

Herb Marinated Chicken with Sweet Muscadine Wine over Organic Galletti

BTW -  before I get started, I want to let you know that I am still getting used to Google plus.  With all of the social media out there today, it is often difficult to keep up, especially when you work full time as I do.    If I do not immediately follow you back, please do not be offended.  I try to go down the lists and follow Google and Twitter followers, but sometimes I don't get to that for a couple of weeks.

Enough of that.  Here we go!

I was shopping in Target the other day and I came across these wonderful Giada De Laurentiis pasta and sauce products which inspired me to make this light summer pasta dish.* 

Our area is famous for great Muscadine wines.  The health value alone will get you to switch from your regular table wine.

I love one dish pasta recipes in the summer.  You don't have to think about making anything else.

Oh, and the banana peppers and basil are grown on my patio.  Yum!

You can substitute any pasta you like and any Italian dressing you like.

With no further adieu, here is tonight's recipe.

Ingredients:

For the Chicken:

2 split chicken breast halves
Whole fresh herbs of your choice, washed and on stem (suggest mint and basil)
2 smashed garlic cloves (no need to peel)
2 tbs. red wine vinegar
2 tbs. canola oil
Cracked black pepper, to taste
Seasoned salt, to taste
1/4 cup sweet white Muscadine wine (or late harvest Riesling)
1/2 lemon

Other:

Cooking spay for grill pan
2 cups (sliced ) red pepper (I used mini red peppers)
1/2 cup sliced onion
2 banana peppers
1/2 cup Italian Dressing (your favorite brand - I used Giada's Parmesan Garlic Vinaigrette)
1/2 lb. organic Galletti pasta, cooked per package directions
Grated Parmesan cheese for passing at the table
Fresh torn basil

Directions:

Add chicken, herbs, garlic, wine vinegar, canola oil and black pepper to a container.  Cover and shake to coat the chicken.  Marinate for at least four hours, longer if you have the time; up to overnight.

Marinate the peppers and onions in the dressing (at least 30 minutes).

Preheat oven to 350 degrees F. 

Spray grill pan with cooking spray and preheat grill pan.

Pat chicken dry.  Season on both sides with seasoned salt.  Add chicken to one side of the grill pan.  Grill for about four minutes each side until it gets nice grill marks.

Transfer chicken to oven safe skillet sprayed with cooking spray.  Squeeze lemon over chicken.  Include the rind into the pan.  Add the sweet white wine around the chicken.  Bake, uncovered, for about 20 minutes.  Adjust cooking time accordingly.  Internal temperature of chicken should be at least 170 degrees F.

Cook pasta per package directions.  Drain and keep warm.

On the other side of the grill pan where raw chicken did not touch, add the peppers and onions in batches.  Grill until charred. 

Let vegetables cool.  Slice once cooled into strips.

Toss the pasta, peppers and onions back into the marinade. 

Slice chicken and plate on top of pasta.  Top with cheese and basil. 

Enjoy!

*No product was supplied to blogger and not an endorsement.

Grilled Coriander-Crusted Salmon with a Honey-Lime Glaze

My hubby, Dan, doesn't like salmon in general.  But he knows he needs to eat more of it because it's so good for you.  So I try to come up with recipes he will enjoy.  This is one of them.

This recipe is best done on an indoor grill pan. 

Serves 2.

Ingredients:

1 piece skinless Sockeye Salmon, 6 ounces, halved
1/2 tbs. grapeseed oil
1 tbs. whole coriander seed
1/2 tbs. lemon pepper
1/4 tsp coarse sea salt
1 tsp. green pepper sauce
1 tsp. soy sauce, plus extra for passing at the table
1 tbs. honey
1/2 tsp. lime juice (fresh or bottled)
1/2 tsp. unsalted butter
Fresh cilantro for garnish, optional

Directions:

Preheat grill pan to high heat.

Rub the salmon on both sides with the grapeseed oil.

In a coffee grinder, combine the coriander seed, lemon pepper and coarse salt.  Pulse for about 30 seconds (or more) until the seed is ground to your liking and the spices combined.
Rub the mixture over both sides of the salmon.

Meanwhile, in a small microwave safe bowl, combine the pepper sauce, soy sauce, honey, lime juice and unsalted butter. Microwave on high for 30 seconds, until the butter is melted. Stir to combine.

Grill for three-to-four minutes each side until salmon is opaque in the middle, basting with the sauce after you turn.  Adjust cooking time accordingly for desired temperature.

Brush the other side of the salmon with glaze before plating.  Drizzle with remaining sauce.   Top with fresh cilantro. 

Pass more soy sauce at the table.

Great with rice and grilled asparagus!

See you soon!

How to Grill a Perfect Beer Can Chicken

Welcome to "MK's Fabulous Food Adventures;" the blog formerly known as "Just for Cooking."  All of your favorite "JFC" recipes are still here.  Just click on the links. 

Be sure to change your URL if you have it saved so that you can find me now.  I know it will take some time for my old posts to catch up on my new URL... but I think the new URL is easier to remember. 

With this new blog concept, it's not just going to be about the recipes.   I'll sometimes post interesting features or local events (like a trip to the Farmer's market).  Sometimes I will post a technique -- like today!

Today's post is less about the recipe and more about "how to." You can really put any rub you like on a beer can chicken.   I will give you my secret here because it's just that good -- you will want to try it.  But the technique is what really sets it apart from other recipes.

So here we go: 

My recipe is for a gas grill. 

Start with a 3 1/2 to 4 pound all natural chicken.

Rub the chicken with equal parts of -

Worcestershire sauce

Jerk seasoning (your favorite brand)

DO NOT RUB OIL ON THE CHICKEN!   I know many of the celebrity chefs tell you to do this.  However, look at the crispy skin I achieved by just using the two ingredients above.   

Note:  The skin will give off enough grease. If you use oil as in some recipes, you risk ending up with a charred chicken.

Preheat your grill to 400 degrees.

Drink half of the beer.

Place the beer can (half empty -- or half full if you are an optimist) - into cavity of the chicken.

Secure the chicken on the rack as such.  Use of of these great tools to keep your beer can secure on the grill.

Close the lid or cover.   Grill over high heat for fifteen minutes.

 TURN OFF THE CENTER BURNER on the grill to create indirect heat.  Continue to grill for one hour, checking frequently to be sure that the skin isn't burning or that your chicken hasn't toppled over.  Sometimes when the cans heat up, this can happen.

Cook until the internal temperature reaches 165 degrees in the breast area and 180 degrees in the thigh area and juices run clear. 

Carefully remove the chicken from the beer can and base.  Plate. 

Baste with Heinz 57 sauce!  (That's my secret).  

Let chicken rest at least 10 minutes before carving/serving. 



Meanwhile, you can awe all of your neighbors by taking interesting pictures of your food on the porch. 

My really special tip:  Just be sure to have a glass of wine with you or a beer (or something that looks like wine or beer if you don't drink) while taking food pictures on the porch.  Otherwise the neighbors might think you've totally lost it.  I have, but that's for another blog post.  ;.) 

Cheers!  I digress -

Here's how it should look.  See, told you that you could get crispy skin without any extra oil!

I hope you've enjoyed this brief chicken tutorial.   Look for more of these in the future and -- 

And -- some things never change:  I'll see you real soon!

Your cooking friend,

MK