Posted in /Cooking/Entrees/Vegetarian on Friday, October 20, 2017
Whenever I have vegetarian friends over I take it as a chance to try something new and fun, and thankfully they don't mind that I use them as guinea pigs for my recipes. I love a good bourguignon stew and could not resist the chance to make a vegetarian version of the classic French dish. We were so hungry from the amazing aroma of the braising veggies that we didn't get a finished picture of the meal, so you'll have to trust me when I say it's worth trying this recipe!
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Posted in /Cooking/Snacks on Thursday, October 19, 2017
The next time you offer to bring chips to a party, show up with this along with your chips and you'll impress everyone!
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Posted in /Cooking/Snacks on Wednesday, October 18, 2017
Sometimes I need a change from the normal onion dip paired with crudites. This curry dip is a refreshing change from the traditional veggie platter.
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Posted in /Cooking/Snacks on Wednesday, October 18, 2017
Crudites are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in sauces or dressings. I like to play with my food so sometimes the trays look pretty traditional...
And sometimes I get fancy...
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Posted in /Cooking/Entrees/Poultry on Thursday, October 12, 2017
Ingredients
2 lbs boneless skinless chicken breast, diced into 1 inch cubes
1/3 cup olive oil, divided (plus more for grilling)
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 tsp oregano
3 cloves minced garlic
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground coriander
salt & pepper to taste
2 large bell peppers, diced into 1 inch pieces
3 small zucchini, sliced into rounds slight under 1/2 inch thickness
1 large red onion, diced into 1 inch pieces
Directions
1. In a bowl, whisk together 1/4 cup olive oil, lemon juice, vinegar, herbs & spices. Toss oil mixture over chicken and thoroughly mix to cover the chicken. Then leave to marinate in refrigerator for 45 minutes to 2 hours.
2. Meanwhile, soak wooden skewers in water for 30-45 minutes to prevent burning while on the grill.
3. Drizzle and toss veggies with remaining olive oil and season with salt lightly.
4. Preheat grill to medium-high heat.
5. Thread the skewers with veggies and chicken and brush lightly or spray with oil to prevent the food from sticking to the grill. Place the skewers on the grill for 7-9 minutes or until the center of the chicken reaches 74C/165F
6. Serve with Greek Salad, Tzatziki Sauce & Pita Bread
Yield: Approximately 9