Last night for dinner, we had roasted turkey thighs, cooked barley and a salad. It was a pretty "blah" meal...but we both had a hard week and I really was not in the mood for anything too elaborate. Today for lunch, I had an idea of how to use the left overs in a more exciting way. I had left over turkey and barley. I took the leftover cooked turkey off the bone and diced it up. I grabbed half a red onion, and some red and green peppers and also diced them up. For spices, I chose ... continue reading...
Asian Cabbage Slaw
My Hubby and I are always trying to find ways to save money - and get fresher ingredients so we thought to check out a farmer's market in Columbus, NJ. Although there were not as many selections as there would be in a supermarket, you could smell the freshness in the air. It was awesome! There were a bunch of these small baskets that you could buy for about $3! I got some ingredients ... continue reading...
Lamb & Mint Chimichurri Dressing
It took me a while to find out what cut of lamb I cooked. To be honest, I don't look at the packaged name when I buy my meat & poultry! After this 20 minute query of what this was... maybe I should. I only buy kosher meat and poultry and there is only a small area in the local shoprite that sells it. So, I typically just buy what I know. Chicken, beef, and turkey are relatively easy to identify - it's the other animals that start to get tricky (lamb, veal, etc). Part of the reason why ... continue reading...
Flax & Sesame Seed Breaded Schnitzel
Most countries have their variation of the breaded cutlet. Growing up, I always knew it as Schnitzel or Milanesa. I experimented with using a mix of bread crumbs, ground flax seeds and sesame seeds to add some nutrition into it (and really so I wouldn't feel so guilty about eating a pan fried chicken) and it came out pretty tasty! The flax and sesame give it a wonderful nuttiness and added crunch. One point to remember is that you definitely need a good mix of the bread crumbs to balance out ... continue reading...
Spice Rubbed Grilled Steak with Charred Onions
Caramelization is a beautiful thing. Quite honestly, I don't really understand how someone can NOT like what it does to food. I think caramelization is a technique that elevates the flavor of food in special way.I'm fascinated by the process. When I slice onions, and place them in a medium hot pan with a type of fat (usually olive oil) - the begin by "sweating". Ever see a recipe that calls for that? Just think of the onions when they are translucent. You can stop the process there - and ... continue reading...