Gyro Burgers With Tahini Sauce

Lean Ground Beef was marked down, so I bought a lot a few weeks ago.  Trying to use some up along with Tahini, I found this recipe.  It was very tasty, although not pretty to take a picture of.

I wold have again. We had with breaded broccoli (Broccoli Fries).

Gyro Burgers With Tahini Sauce

Photo by ALB

Adapted from Southern Living
Yield: Makes 3 servings

Ingredients
1 pound extra-lean ground beef
1 teaspoon Greek seasoning
4 pita rounds
4 lettuce leaves
8 large tomato slices
4 thin red onion slices
Tahini Sauce (see below)
1/4 cup feta cheese

Preparation
Step 1: Combine beef and seasoning. Shape into 3 patties.

Step 2: Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until beef is no longer pink.

Step 3: Cut off 2 inches of bread from 1 side of each pita round, forming a pocket. Line each with 1 lettuce leaf, 2 tomato slices, and 1 red onion slice. Add burger. Drizzle each with 2 tablespoons Tahini Sauce, and sprinkle with 1 tablespoon cheese.

Tahini Sauce

Ingredients
1/4 cup tahini paste
1/4 cup water
2 tablespoons fresh lemon juice
1/8 teaspoon garlic powder
1/4 teaspoon salt

Preparation
Step 1: Whisk together all ingredients.

15 Smart Points (my additions/subtractions at 3 servings with Tahini Sauce)

Tagliata of Flank Steak with Arugula and Shaved Parmesan

We're back into trying to eat healthy, but at the same time not feeling deprived.  I looked at Weber for some clues and saw this one.  It didn't disappoint.

Tagliata of Flank Steak with Arugula and Shaved Parmesan

Photo by ALB

Serves 4 to 6 (We got 3 servings)
PREP TIME: 15 mins
GRILLING TIME: 6 to 8 mins

Ingredients
1 flank steak, 1½ to 2 pounds and about ¾ inch thick (used 1 1/2 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup / 80 milliliters balsamic vinegar
1/2 teaspoon granulated sugar
6 cups / 170 grams loosely packed baby arugula
Added some leaf lettuce, grape tomatoes, and red onion because we had them)
1 cup / 20 grams loosely packed shaved Parmigiano-Reggiano® cheese

Instructions
01 Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

02 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.

03 In a small saucepan over medium-high heat on the stove, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.

04 Grill the steak over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes.

05 Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly onto serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil (didn't use) and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.

12 Smart Points (my additions/subtractions at 3 servings)

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

I found this recipe looking for ways to use up miso, that we had in the fridge.  The salad was quite basic, but the dressing and the steak were good.
It's a little high in points, and part of it is the oil, but I'd still have it again.

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

Photo by ALB

SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)

INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper

Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper

INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.

Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.

In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.

In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.

Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.

15 Smart Points (my additions/subtractions at 3 servings)

Gochujang-Glazed Ribs

This is an odd recipe, in terms of how D made it.  He smoked the ribs.
I don't know how to smoke ribs, and I wasn't paying any sort of attention.  So if you know how to do it, it is probably easy to adapt the recipe. If you don't, you'll have to bake in the oven.

Anyway, the ribs were great, and I really enjoyed them. We had with avocado potato salad.

Gochujang-Glazed Ribs

Photo by ALB

Servings 6
Author Lisa Fain from Homesick Texan

Ingredients
For the gochujang sauce:
¼ cup gochujang paste
¼ cup soy sauce
¼ cup orange juice
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
8 cloves garlic, minced
2 tablespoons brown sugar
½ teaspoon ground ginger
Salt
For the ribs:
2 2-pound racks baby back ribs (used 1 rack of Spare Ribs)
1 tablespoon kosher salt
½ tablespoon black pepper
4 scallions, thinly sliced, for garnishing
2 tablespoons sesame seeds, for garnishing

Instructions
To make the sauce, stir together the gochujang paste, soy sauce, orange juice, apple cider vinegar, sesame oil, garlic, brown sugar, and ginger until well blended. Taste and add salt if needed.

For the ribs, salt and pepper each rack on both sides. Line two sheet pans with foil, then lay out 2 (2-feet) pieces of foil and place this foil on top of the sheet pans. Place each rack on the foil, starting with the meat-side down.

Take half the sauce and then evenly spread the sauce on the racks on both sides, reserving the remaining sauce for the final glazing. With the meat-side up, wrap the ribs with the foil leaving the seam on top, then refrigerate for 4 to 8 hours.

To prepare the ribs, preheat the oven to 300°F and remove the ribs and their sheet pans from the refrigerator. Once the oven has heated, slide the ribs into the oven and cook covered for 1 hour and 40 minutes.

After this time, remove the ribs from the oven and gently open the foil and pull it back to expose the meat. The meat should be tender but if you desire it to be more so, return the ribs to the oven and continue to cook until they’re how you prefer.

Once tender, remove the ribs and turn the heat up to 450°F. Gently open the foil and pull it back to expose the meat. With tongs, flip the ribs and spread a couple of tablespoons of the remaining sauce on the bony side. Flip the ribs back over and evenly coat the meaty side with the rest of the sauce. Slide the ribs back into the oven and cook uncovered for 12-15 minutes or until the sauce is beginning to blacken.

Remove the ribs from the oven and allow to rest for 15 minutes before slicing. Garnish with sliced scallions and sesame seeds before serving.

Jerk Chicken Burgers with Red Cabbage Slaw

These were surprisingly on the bland side.  D said it was because it was a chicken burger. But still with all the spices, I thought they would pack some heat. They were still decent (not dry), but not the most exciting things to come from Weber.  Still, we used up the buns from the Banh Mi Burgers, so that is a plus.

I would have them again.

Jerk Chicken Burgers with Red Cabbage Slaw

Photo by ALB

Adapted recipe by Jamie Purviance from Weber.com

Serves 4

PREP TIME: 20 mins
GRILLING TIME: 8 to 10 mins

INGREDIENTS
PATTIES
1¼ pound / 680 grams ground chicken (92% lean, not all chicken breast) - you have to buy 2 packs of chicken
¼ cup / 25 grams minced scallions (white and light green parts only)
2 medium jalapeño chile peppers, finely chopped
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon packed dark brown sugar
¾ teaspoon dried thyme
¾ teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, or to taste

SLAW
2 tablespoons sour cream (used reduced-fat)
2 tablespoons mayonnaise (used reduced-fat)
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon packed dark brown sugar
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil (used 1 TBSP)
1 teaspoon poppy seeds (didn't use)
4 cups thinly sliced or shredded red cabbage (about 10 ounces)
2 tablespoons minced scallions (white and light green parts only)
Vegetable oil
4 whole-wheat hamburger buns, split
Mayonnaise

Instructions
01 Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.

02 In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F).

04 Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy(165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

05 Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

12 Smart Points (my additions/subtractions at 4 servings)

Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

15 Smart Points (my additions/subtractions at 3 servings)

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

TOTAL TIME: 0:30
PREP: 0:15
LEVEL: EASY
SERVES: 3

INGREDIENTS
Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

DIRECTIONS
In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)

Steak and Veggies with Zesty Chimichurri

Cooking Light has a ton of recipes for the August 2017 issue. This was the third one we've had. I figured I wouldn't have a hard time getting D to make this. I was right.

He halved the recipe though (well besides the steak) because none of it really tastes good left over, if you think about it.

Would totally have again. But it had chimichurri. It's hard to go wrong with that.

Steak and Veggies with Zesty Chimichurri

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD Serves 2 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand. Parcooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice, and refrigerate for later.

Ingredients
2/3 pounds Yukon Gold potatoes, cut into wedges
Cooking spray
2 (8-oz.) beef tenderloin fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 pound yellow squash, cut diagonally into (1/4-in.-thick) slices (about 3 cups)
1 1/4 cups loosely packed fresh cilantro leaves
5 cloves chopped garlic
2 TBSP cup olive oil
(add a jalapeno, seeded)

Preparation
Preheat grill to medium (350°F to 400°F).

Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic (and jalapeno) in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Adapted from Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 2 servings)

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

This is one of those recipes that I'm not sure how we missed the first time.  It is chicken with sauce...my favorite. Anyway, I saw it, showed it to D and he said he would make it.
Grilled chicken is always good, and then with the sauce.

We would have again.  We had with Spicy Fried Corn with Bacon and Chipotle.

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

Photo by ALB

We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.

Yield: Serves 4 (serving size: 2 chicken thighs and about 2 tablespoons sauce)

Ingredients
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves (used 2 C Cilantro instead)
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper

Preparation
1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.

2. Preheat grill to medium.

3. Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.

4. Place remaining 2 table­spoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.

Nutritional Information
Amount per serving
Calories: 377; Fat: 18.5 g; Sat fat: 4 g; Mono fat: 8.9 g; Poly fat: 3 g; Protein: 45 g; Carbohydrate: 6 g; Fiber: 2 g; Cholesterol: 218 mg;  Iron: 4 mg; Sodium: 584 mg; Calcium: 84 mg

10 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, AUGUST 2015

Bacon Wrapped Jalapeno Popper Stuffed Chicken

This was a little sad.  Not horrible.  But it was a little bland.  Both D and I thought so.  It needed a little more salt, and the chicken needed a good rub.  Still I'd have it again.

We were workinng on finding healthy Latino-inspired sides.  We had with Skillet Mexican Zucchini.

Bacon Wrapped Jalapeno Popper Stuffed Chicken

Photo by ALB

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
From Closet Cooking

Juicy chicken breasts wrapped in crispy bacon and stuffed full, to overflowing, with melted cheese and jalapeno peppers!

Ingredients
4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste (need to add cumin)
2 tablespoons roasted jalapenos (or fresh, or pickled), diced
1/4 cup cream cheese
1/4 cup monterey jack or cheddar cheese, shredded
8 slices bacon

Directions
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon

Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Nutrition Facts: Calories 382, Fat 18.4g (Saturated 6.2g, Trans 0g), Cholesterol 148mg, Sodium 457mg, Carbs 1g (Fiber 0, Sugars 0), Protein 49.8g

Caribbean Style Corn on the Cob

So D and I were looking for a side to have with Jerk-Style Chicken the other day.  I'm kind of bored with vegetables, and we always seem to have black beans/coconut/rice combo, so we decided to look for something else.  I found a recipe for Caribbean Style Corn on the Cob on Delishplan.com.

However, there's really no way in hell, I'm making homemade aioli.  I've been trying hard to watch what I'm eating and that just didn't fit the bill.  So I went back to looking.  D looked over the recipe and said we should have it and just use low-fat mayonnaise.  That would help a lot.

Then I was in a meeting food-planning, and decided to look up the amounts used in the Elote recipe D makes.  So I got the amounts based on that.

D grilled it, because he always grills corn.  Again, we had with Jerk-Style Chicken.

Caribbean Style Corn on the Cob

Photo by ALB

Adapted from Delishplan.com

Ingredients
3 TBSP mayo
1/2 tsp Dijon mustard
1 clove garlic
1/8 tsp sea salt
1/8 tsp ground black pepper
1 TBSP lemon juice
2 TBSP fresh parsley, finely chopped, divided
1/4 tsp Paprika
2 TBSP shredded Parmesan cheese
4 ears of corn

Preparation
Prepare grill. Combine mayonnaise through cheese in a small bowl.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mixture.

Serve immediately.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

D and I decided to have this recipe.  However we were a little shocked by the price of thick-cut pork chops, so we only bought 2. D had to work, so I prepped the chops. I told him I didn't cut down the spice for 2 chops but used up all the paste.  He said that is typical for a Weber recipe.

For the slaw, since neither of us are huge carrot fans, we used bagged coleslaw, and mixed with the rest of the ingredients.

The results were flavorful and good.  We will definitely have again.

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Photo by ALB

Adapted the recipe by Jamie Purviance
With my modifications, there were 4 servings of slaw, and 2 servings of chops.

INGREDIENTS
PASTE
2¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon chipotle or ancho chile powder (used Chipotle)
½ teaspoon dried Mexican oregano leaves, crumbled (used regular oregano)
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat (used 2)
SLAW
¼ cup buttermilk
¼ cup sour cream
2 tablespoons red wine vinegar
1 teaspoon whole-grain or stone-ground mustard
⅓ cup vegetable oil (did not use)
5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater (used bagged coleslaw)
1 shallot, about 1 ounce, very thinly sliced
2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination (used cilantro)
Kosher salt

INSTRUCTIONS
1 In a small bowl mix the salt, pepper, paprika, onion powder, chile powder, oregano, cayenne, and garlic powder. Set aside 1 teaspoon of the spices for the slaw. Add the oil and vinegar to the bowl and stir to combine.

2 Spread the paste on both sides of each pork chop. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

3 Meanwhile, make the slaw. In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and the reserved 1 teaspoon spices. Slowly whisk in the vegetable oil until emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt. (You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.)

4 Prepare the grill for direct cooking over medium heat (350° to 450°F).

5 Grill the pork chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.

Black Pepper New York Strip Steaks with Horseradish Sauce

I don't think it is any secret that I love steak.  We had planned on having filets for Christmas and Ribyeyes for New Year's Eve.  Stuff happened and we ended up moving everything to 12/31 and 1/2.
I found this recipe on the Weber Page.  I showed D.  He was all for it.  Using another cut of meat was not going to kill us.

D made everything.  There was plenty of sauce...much more than 4 servings.  The steak was delicious. You should make this.

We had with Camembert Mashed Potatoes.

Black Pepper New York Strip Steaks with Horseradish Sauce

Photo by ALB

From Weber's Charcoal Grilling™ by Jamie Purviance

Serves: 4
Prep time: 10 minutes
Grilling time: 6 to 8 minutes

Ingredients
Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Instructions
In a medium bowl mix the sauce ingredients.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid. After two minutes, lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for another minute or two. Flip each steak and continue to cook for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Grilled Veggie and Hummus Wraps

I pinned this recipe thinking I'd make it when D wasn't home, but I never made it because it involved cooking, so there ya go on that.

D saw it and decided we should have it.  Except I don't like eggplant.  So he decided to replace it with more zucchini.  And he made the hummus from scratch. And he used an actual grill.

We would have again.  We had with couscous mixed with some herbs we had in the fridge.

Grilled Veggie and Hummus Wraps

Photo by ALB

Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.

Yield: Serves 4 (serving size: 1 wrap)

Ingredients
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices (used zucchini)
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus (used homemade hummus)
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese

Preparation
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. (D used a grill). Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Nutritional Information
Calories: 356; Fat: 22.7 g; Satfat: 3.1 g; Monofat: 13.6 g; Polyfat: 4.4 g; Protein: 16.8 g; Carbohydrate: 35.4 g; Fiber: 15.3 g; Cholesterol: 13 mg; Iron: 3.6 mg; Sodium: 788 mg; Calcium: 156 mg

Cooking Light, APRIL 2012

Chicken Avocado Patties

D had to go out of town last week, so I was left to my own devices. I told him I was having refried beans for dinner, but then I found this recipe, so I also decided to make something similar.

I changed the name from Burgers to Patties, because the way I am with Pizza is only with red sauce, else it is Shit on Bread, D is that way with Burgers. Without a bun, it isn't a burger. Fair enough.

Anyway I made these, and they were pretty good. I'm not the best cook so I used a food thermometer to determine if they were done enough. D had one when he got home from his trip, and he said, "Good job!"

I served with refried beans (from a can).

Chicken Avocado Patties

Photo by ALB

Serves: 4 Patties
Adapted from Laughing Spatula

Ingredients
1 pound ground chicken
1 large ripe avocado - cut into chunks
1 chopped clove of garlic
1/3 cup Panko crumbs
1 minced Serrano pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Cup chopped Cilantro
Cooking Spray 1 cup of Hot Pepper Shredded Cheese
1 cup Pico de Gallo

Instructions
Add all ingredients, through cilantro to a large bowl and toss gently.
Shape into desired size patties
Heat grill pan sprayed with cooking spray to on medium heat.
Place patties in pan. Cook for 7-9 minutes. Flip.
Cook 5 more minutes.
Add Cheese to each burger and let melt.
Remove from pan.
Top with Pico.
Serve.

Nutrition Facts from My Fitness Pal
Servings 4.0
Calories: 353; Total Fat: 19 g; Saturated Fat: 8 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 145 mg; Sodium: 1054 mg; Potassium: 631 mg; Total Carbohydrate: 11 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 37 g

Tequila-Glazed Grilled Chicken Thighs

So last week, I posted a picture of Tomato Basil Chicken on Facebook, and my aunt texted me asking for the recipe (I hadn't put up the recipe, at the point).  And yes, I am a Facebook Food Putter-Upper.
So I sent her over the recipe and she sent me back this one.  It looked like it would have a lot a flavor.  And it might fulfill my secret plot to get D to refill the gas on the gas grill (we have both gas and charcoal).  So I showed it to him, he said yes, and thus my evil plot worked.

They were really flavorful and juicy.  They were devoured.  We had with a Barbecue Salad (some Dole Chopped Salad thing).

Definitely a hit.

Tequila-Glazed Grilled Chicken Thighs

Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tropical grilled chicken entree. Serve with rice pilaf and a mixed green salad for a complete meal.

Photo by ALB

Yield: 6 servings (serving size: 1 thigh)

Ingredients
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

Preparation
1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.

4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Nutritional Information
Calories: 241; Fat: 7.6 g; Sat fat: 2.1 g; Mono fat: 2.8 g; Poly fat: 1.7 g; Protein: 18 g; Carbohydrate: 17.2 g; Fiber: 0.4 g; Cholesterol: 64 mg; Iron: 1.2 mg; Sodium: 374 mg; Calcium: 19 mg

Cooking Light, JUNE 2011

Tomato Basil Chicken

So we have a basil plant outside that grows like a weed.  Pretty much the only plant that we have that does.  So this recipe popped up and it was a "must have."  Truth be told, I think this has been on the menu 3-4 times but for some reason we never get around to having it.

Anyway, you should have it.  Very flavorful. We had with Warm Nutty Brussels Sprouts Salad.

The Nutritional information is probably higher than it should be because I counted the marinade.

Tomato Basil Chicken

Photo by ALB

from Plain Chicken

Ingredients
4 plum or roma tomatoes (fresh or canned)
1/2 cup balsamic vinegar
4 tsp dried basil or 1/4 cup fresh basil
2 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (used 2 lbs, raw)

Preparation
Cut tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

Pour dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. (or longer )

Drain and discard marinade. Light Grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°.

Nutritional Information (per serving based off My Fitness Pal)
Servings 4.0
Calories: 378; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 166 mg; Sodium: 417 mg; Potassium: 1073 mg; Total Carbohydrate: 11 g; Dietary Fiber: 1 g; Sugars: 9 g; Protein: 52 g

7 Smart Points (my additions/subtractions at 4 servings)

Grilled Chicken Thighs with Cilantro-Mint Chutney

This one...I'm not sure about.  I love chicken thighs, and I love cilantro.  But this was on the dry side.  And I don't mean the chicken was dry.  That part was actually really good.  It was the chutney.  It didn't really seem to fit.  I can't explain it.  It wasn't a horrible dish, and if I had to eat it again, I wouldn't be upset about it.  I just can't put my finger on it.

We had with Uncle Ben's Rice because we couldn't remember what vegetable we were supposed to have.

Grilled Chicken Thighs with Cilantro-Mint Chutney

Yield: Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)

Photo by ALB

Ingredients
3 tablespoons grated fresh onion
1/2 teaspoon ground red pepper
10 garlic cloves, minced
2 1/2 tablespoons canola oil, divided
2 teaspoons ground cumin, divided
4 (6-ounce) bone-in chicken thighs
1/2 teaspoon kosher salt, divided
Cooking spray
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup chopped green onions
2 teaspoons chopped seeded jalapeño pepper

Preparation
1. Combine first 3 ingredients in a large zip-top plastic bag; stir in 2 tablespoons oil and 1 3/4 teaspoons cumin. Add chicken to bag, seal, and massage marinade into chicken. Marinate in refrigerator 2 hours.

2. Preheat grill to medium-high heat.

3. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon salt. Place on grill rack coated with cooking spray; grill 8 minutes on each side.

4. Combine cilantro, mint, onions, and jalapeño in a food processor. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt; process until smooth. Serve chicken topped with chutney.

Nutritional Information
Amount per serving
Calories: 331; Fat: 24 g; Sat fat: 4.8 g; Mono fat: 11.8 g; Poly fat: 5.5 g; Protein: 24 g; Carbohydrate: 5 g; Fiber: 1 g; Cholesterol: 135 mg; Iron 2 mg Sodium: 332 mg; Calcium: 46 mg

Cooking Light, SEPTEMBER 2014

Scallion-and-Brie-Stuffed Burgers

These were very good. I would have them again.

Scallion-and-Brie-Stuffed Burgers

Photo by ALB

Adapted from Food and Wine

Total Time: 30 Min
Servings: 4

Ingredients
1 1/4 pounds ground beef (used 85/15)
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste (see below)
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split (used large whole wheat)
Tomatoes (and Lettuce if you want)

Preparation
Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes (and lettuce). Close the burgers and serve.

Spicy Scallion Paste

Total Time: 15 Minutes
Servings: Makes 1/4 Cup

Ingredients
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

Preparation
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.

Food and Wine, June 2006

Nutritional Information (from My Fitness Pal)
Calories: 672; Total Fat: 38 g; Saturated Fat: 7 g; Monounsaturated: Fat 6 g; Polyunsaturated: Fat 3 g; Trans Fat: 0 g; Cholesterol: 85 mg; Sodium 1129: mg; Potassium: 57 mg; Total Carbohydrate: 43 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 40 g

Sriracha Lime Chicken Chopped Salad

So maybe this one came from a Facebook post from The Sriracha Cookbook?  I don't remember.  (I thought eating well and exercise were supposed to help you remember stuff)?  Anyway,  the pictures were very colorful, and so I pinned it.

I showed D and I really wasn't sure about the pineapple (fruit and meat).  But I know I like pineapple so if it was gross, I'd just eat it separately.

D was going to marinate it before work, but then he was afraid the lime would "cook" the chicken, so he just followed the directions.

The original ingredients were all "clean", but I have neither the time nor the energy to go find all those ingredients, so whatever is on sale at Kroger is what I get.

So back to the salad...the chicken was really good, as in D should make it by itself and I would eat it.  The rest of the salad was good too.  I think next time we could step back on the oil in the dressing even more (D already cut some out).

The Nutritional Information was high, but then again there are a lot of calories in 2 servings.  The original recipe said this was gluten-free and paleo.  I have no idea, since I don't practice either type of diet.  (If you reduce the oil from 1/4 C to 3 TBSP it goes from 801 calories to 745 calories.)

Would have again.

Sriracha Lime Chicken Chopped Salad

Photo by ALB

Serves 2
Adapted from Lexi's Clean Kitchen

Ingredients
Sriracha Lime Chicken
2 6 oz chicken breasts
3 tbsp sriracha
2 TBSP lime juice (or 1 lime, juiced)
1/4 tsp Kosher sea salt
1/4 tsp freshly ground pepper

Salad
4 cups Romaine lettuce, chopped
8 pineapple slices
1 cup organic grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed

Lime Vinaigrette
1/4 cup olive oil (next time, using 3 TBSP)
1/4 cup apple cider vinegar
4 TBSP Lime Juice (or 2 limes, juiced)
2 tsp honey
Dash Kosher salt
Dash of sriracha

Instructions
1. Heat the grill

2. Season chicken with salt and pepper

3. In a bowl or marinade dish, combine srirarcha and lime

4. Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better

5. Once marinaded, add chicken to grill

6. Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side

7. While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish

8. Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional salt, additional vinegar)- place in fridge until ready to use

9. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

Nutritional Information (from My Fitness Pal)
Calories: 801; Total Fat: 45 g; Saturated Fat: 6 g; Monounsaturated Fat: 31 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 98 mg; Sodium: 643 mg; Potassium: 1060 mg; Total Carbohydrate: 62 g; Dietary Fiber: 16 g; Sugars: 40 g; Protein: 44 g