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)

Mediterranean Chicken Skillet

Another "I made this."  I had looked at the recipe earlier in the day and knew it required a lot of steps.  But it wasn't hard.  Just time consuming.  I think it took me about 45 minutes to prep.

I was impressed with myself.  I think D liked it.  He made the rice for it, since it's one of those foods I just can't cook. We would have again.

Mediterranean Chicken Skillet

Photo by ALB

Active Time: 30 Mins
Total Time: 45 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3/4 cup vegetables in sauce)
Adapted From MyRecipes.com

This single-skillet recipe is impressive enough to make it company-worthy, but easy enough to make on a weeknight. It’s important to minimize moving the chicken and the onions as they cook in order to help them brown nicely and to reduce the chance of their releasing excess liquid into the pan. Pro tip: Keep a clean bowl or sheet tray handy when you’re making a single skillet meal such as this; that way, you can easily take items out of the pan and set aside as needed.

Ingredients
2 tablespoons olive oil, divided
4 (5-oz.) bone-in, skin-on chicken thighs
1 1/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large red onion (12 oz.), cut into 1/2-in. slices
2 cups grape tomatoes
16 ounces fresh green beans, trimmed
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon drained and rinsed capers
1 1/2 teaspoons chopped dried oregano
1/3 cup dry white wine

Preparation
Step 1: Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Step 2: Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.

Step 3: Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.

Step 4: Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.

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

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)

Chicken Enchiladas Verdes

D and I were planning our weekly menu, and I showed him this recipe.  He decided that we would have it that night.   After some hassles of finding cilantro and green salsa (Kroger, I'm looking at you, per usual), we had all the ingredients.  We used 1lb+ of chicken breast. Our pan was small, so we made one batch (I helped roll the enchiladas), ate, and then made the rest.

We both liked it, and because it was originally 6 servings and we made it 4, the servings were big.  We had with Refried Pinto Beans.

Chicken Enchiladas Verdes

Photo by ALB

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.

Prep:  20 m
Ready In: 45 m
4 servings

Ingredients
1/4 cup all-purpose flour
1 cup unsalted chicken broth, divided
2 cups tomatillo salsa
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro, divided
3 cups shredded cooked chicken breast
1 (15 ounce) can no-salt-added black beans, rinsed
3 ounces reduced-fat cream cheese
12 (5 inch) corn tortillas
1/2 cup shredded Mexican cheese blend
1/2 cup chopped tomato
6 tablespoons reduced-fat sour cream

Preparation
Preheat oven to 425°F.

Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.

Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture. (I only got 6 enchiladas in the pan.  So we made those, ate, and then made the remaining 6).

Bake until bubbling, about 15 minutes.

Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.

EatingWell Magazine, January/February 2019 1

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

West African Groundnut Spicy Chicken Soup

I asked D if we could have this one, since we had a ton of peanut butter.  And I wanted soup.  Of course I waited until it was 60 degrees outside.  Neither of us really tasted the spiciness of the serranos (all Kroger had), but the soup was very flavorful.  D thought maybe the spices were eaten by the sugar from the peanut butter. We would have again. We had with rice.


West African Groundnut Spicy Chicken Soup

Photo by ALB

Prep Time: 10 mins
Cook Time: 1 hr
Total Time 1 hr 10 mins

West African Groundnut Spicy Chicken Soup is thick, fragrant and comforting.

Servings: 6
Adapted from Recipes from a Pantry

Ingredients
12 chicken drumsticks
2 tsp ground coriander divided
1 tsp garlic powder
1 tsp dried thyme
Black pepper
Salt
2 tbsp olive oil
1 onion peeled and finely diced
2 red pepper bell deseeded and finely diced
14 oz chopped tomatoes (used a can of diced tomatoes)
5 tbsp smooth peanut butter (used Jif)
1 cm piece of peeled ginger roughly chopped
2 ​garlic cloves peeled
Scotch bonnet chile (used 2 unseeded serranos, but it wasn't spicy)
2 tbsp tomato puree
2 cups chicken broth


Instructions
Season chicken with 1 tsp ground coriander, garlic powder, thyme, pepper and salt.

Add 1 tbsp of oil to a frying pan over medium heat and brown the chicken on all sides in batches. Add the onion and peppers and cook for 5 mins until the onions are softened.

Add 1 tbsp chopped tomatoes, 2 tbsp water, the peanut butter, the garlic, ginger and chopped scotch bonnet to the mini chopper. (or chop everything really fine on a cutting board and put into the pan with the peanut butter). Give it a quick stir to loosen up the peanut butter and blend into a paste.

Stir the blended peanut butter sauce, the remaining ingredients and chicken back into the onion mix, bring to a boil, then reduce to a 'rolling simmer' for about 60 mins.

Leave cover ajar during cooking as you want the peanut sauce to reduce.

Stir the mix occasionally during the 60 minutes as the peanut butter could settle at the bottom of the pot.
You want a peanut soup that is darker, tastes sweeter and 'caramelised' at the end'. (You will see a few small bits of oil floating at the top when done.) At the end of 60 mins, taste stew and adjust seasoning, then turn off.

Serve with rice (plantains or bread) and garnish with nuts, herbs and spring onions.

Recipe Notes
The soup foams up during boiling, so you need to reduce it to a 'rolling or roiling' simmer as soon as it starts to boil.

For a slightly thicker more caramelised sauce that my family prefers then simmer for another 15 mins.

8 Smart Points (my additions/subtractions at 6 servings)

Scallops with Pancetta

We had a lot of Pancetta we had to use up from Christmas.  I found a few recipes, but neither D nor I could remember the last time we had scallops.  So we decided this is what we were have.  They were really good, but VERY salty.  So be aware of that.

We had with a Mediterranean Side Salad. We would have again.

Scallops with Pancetta

Photo by ALB

Recipe adapted from Cooking Channel
Total:15 min
Active: 15 min
Yield: 2 servings

Ingredients
1 tablespoons olive oil
1 pound (U10) fresh scallops, foot removed
Kosher salt and freshly ground black pepper
4 ounces 1/4-inch-thick sliced Pancetta, diced
1/4 cup minced shallot
1 clove garlic, minced
1/3 cup dry white wine, such as Pinot Grigio
1 1/2 tablespoons chopped fresh parsley

Directions
In a medium skillet, add the olive oil and heat it over medium-high heat. Pat the scallops dry with a couple of pieces of paper towel and season them well with salt and pepper on both sides. When the oil is nice and hot, add the scallops and cook them, undisturbed, for 2 minutes per side. Remove the scallops to a plate and set them aside.

Discard all but 1 teaspoon of oil from the pan. Reduce the heat to medium, add the pancetta to the skillet and cook until it crisps up around the edges, about 3 minutes. Add the shallots and garlic and cook for 2 more minutes. Add the wine, allow it to reduce for 1 to 2 minutes, and then add the scallops back in along with the parsley. Cook for 1 additional minute. Serve immediately.

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

Creamy Cajun Pork Chops

We had pork chops in our freezer that we decided to use up.  This recipe came up, and I'm in a comfort food zone, so we decided to have them.  Plus D likes Cajun Seasoning.  The original recipe suggested egg noodles, but D hates them, mashed potatoes were on sale, and I had a coupon.

We also had with cauliflower. We would have again.

Creamy Cajun Pork Chops

Photo by ALB

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.

Prep Time: 15 minutes
Cook Time :45 minutes
Total Time :1 hour
Servings: 4
Adapted from Kelly ~ the hungry bluebird (adapted from What's KP Cooking?)

Ingredients
4 center cut boneless pork chops (1 lb)
freshly cracked black pepper, to taste
kosher salt
1 1/2 tbsp butter
1 small yellow onion, diced
2 cups sliced cremini mushrooms
3 cloves garlic, finely chopped
1 cup chicken broth,
2 bay leaves
1 cup reduced fat sour cream
1/2 tbsp Cajun seasoning (originally called for 1 TBSP but Hotter than Hell Cajun Seasoning is actually hotter than hell)
1 tsp smoked paprika

Instructions
Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt. Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown chops, about 5 minutes per side. Remove chops to a plate and set aside, leaving fat in skillet.

Add onions and mushrooms to skillet and sauté until softened, about 5 minutes. Add garlic and a pinch of salt and cook until just fragrant, about 30 seconds.

Add the chicken broth and deglaze the pan, stirring up any browned bits. Season with another sprinkle of salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce. Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through.

Remove cooked chops to plate and cover loosely with foil. Increase heat to high and bring pan juices to a boil and reduce by about half. Skim as much fat from the surface as you can (I probably skimmed off 2 to 3 tablespoons).

Remove bay leaves and turn heat down to low. Whisk in sour cream, Cajun seasoning and smoked paprika until smooth and creamy and heat for 3 minutes, be careful not to boil. Taste and adjust for salt and pepper. Add chops back to pan and coat in sauce and heat another minute or two.

Notes If using a Cajun spice blend, check its salt content and adjust your salt and pepper seasoning as you go.

10 Smart Points (my additions/subtractions at 4 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)

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

So Pinterest now thinks I really like curry. I do, but it typically involves things that aren't easy to find (like fenugreek leaves).  So this recipe came up, and I showed it to D.  He said ok.  It was very flavorful.  And Kroger had all the ingredients.

We had with naan and rice because roti is like fenugreek leaves.  I'm not traveling 15 miles to find some.

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

Course: Chicken, Curry
Servings: 4 -6
Author: Alida Ryder

Ingredients
12 pieces chicken of your choice bone in, skin on (used 5 chicken thighs)
1 large onions finely chopped
4 cloves garlic finely chopped
5 cm piece fresh ginger grated
2 tablespoons Garam Masala
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chili flakes
2 cans chopped tomatoes / 3 cups chopped fresh tomatoes (used 2 cans, diced)
2 teaspoons sugar optional (didn't use)
500 ml chicken stock (use a ~2C can of broth)
150 ml cream (use ~2/3 C of half and half)
salt and pepper to taste
fresh cilantro chopped, to serve
warmed roti to serve (used naan, but not included in the Smart Points)

for the cucumber yoghurt
1 cup grated cucumber
1 cup Greek yoghurt
1 TBSP lemon juice
salt and pepper, to taste

Instructions
Heat a large, deep pan over high heat and add a splash of oil to the pan.

Brown the chicken all over then remove and set aside.

Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.

Add another splash of oil if the mixture is too dry and fry for 30 seconds.

Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.

Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.

After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.

Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.

7 Smart Points (my additions/subtractions at 5 servings)

Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

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

No-Bake Chocolate Peanut Butter Cheesecake Bars

I have suddenly developed an allergy to eggs. Despite eating them everyday, some things just set off the allergy, and I can't really figure out what.  So for Christmas I wanted a cake, but I didn't want to put in a ton of effort.  This recipe fit the bill.

I typically use 1/3 Fat Cream Cheese. In the past, I found it creamier.  But the last few times I've used it, it seems to be chemically. So back to full fat.

Even still, the crust with the peanut butter and the candy was delicious, and I could easily make this again.  Maybe more peanut butter.  Because peanut butter makes everything better.

No-Bake Chocolate Peanut Butter Cheesecake Bars

Photo by ALB

Serves 8  (more like 12 or 16)

Ingredients
Crust
1 1/2 cups chocolate cookie crumbs (I used an entire pack of Oreos and put them in the food processor)
2 tablespoons packed brown sugar
1/3 cup butter, melted
Pinch of salt

Filling
2 (8-ounce) packages cream cheese, softened
2 cups heavy whipping cream
1/2 cup sugar
2 teaspoons vanilla extract
1/3 cup unsweetened peanut butter or Reese’s creamy peanut butter (I used Jif, next time make it a heaping 1/3 Cup)
1/2 teaspoon salt
1/2 cup Reese’s Baking Cups
1/2 cup Reese’s Pieces Candy

Topping
1/2 cup Reese’s Baking Cups
1/2 cup Reese’s Pieces Candy

Preparation
1. In a bowl, thoroughly mix chocolate cookie crumbs, brown sugar, butter, and salt. Press evenly into parchment-lined 8x8” baking dish (I used foil sprayed with PAM). Chill dish while making the filling.

2. In a medium bowl, place cream cheese and beat with a hand mixer until smooth. Add in cream and beat until thoroughly incorporated.

3. Add sugar, vanilla, peanut butter, and salt. Beat until smooth, scraping down the sides as necessary. Fold in the 1/2 cup Reese’s Baking Cups and 1/2 cup Reese’s Pieces Candy.

4. Pour filling into chilled crust and smooth out the top. Top with remaining 1/2 cup of Reese’s Baking Cups and 1/2 cup Reese’s Pieces Candy.

5. Freeze for 3 hours.

6. Allow bars to slightly soften, then slice and serve.