Monday, July 21, 2014

Menu Monday, July 21

This past week, we picked blueberries and blackberries.  We have the blueberries in the freezer and some in the dehydrator.  As for the blackberries, I did freeze some whole to use for tarts and desert garnishes through the year, but most of them will end up as  I wasn't able to get to them as quickly as I wanted because my wonderful hubby and I painted the showroom for our new shop location.  I was so thankful that the weather was cooler because the room has 16 foot ceilings.  Sooooo glad that's done!

With some of the blueberries, I made a pie that turned out fabulously.  Don't worry, I share that this week just in case you, too, like blueberry pie!

You are going to see some repeats from last week on this week's menu.  Sorry about that.  My hubby was out of town for work for a few days...


Taco bar
Mac & cheese with kielbasa; salad with vinaigrette
Marinated BBQ chicken kabobs*; pineapple chunks; coleslaw
Dinner out
Beef Souvlaki with tzatziki*; cucumber salad; Greek potatoes; broccoli; Greek butter cookies*
Pork spare ribs*; pasta salad*; fruit salad
Chicken wings*; mushroom risotto; sautéed carrot/kale/zucchini medley
  *Lots of recipes coming!

Friday, July 18, 2014

Beef or Chicken Souvlaki with Tzatziki is another great recipe for the grill.  Served with fresh tzatziki, Greek potatoes, and a cool cucumber salad, this recipe is sure to please.

Beef or Chicken Souvlaki

  • ¼ C fresh lemon juice
  • 1 C white wine
  • ¼ C olive oil
  • 1 t salt
  • 1 t dried oregano
  • 1/2 t dried rosemary
  • ¼ t pepper
  • 2 bay leaves
  • 2 garlic cloves, crushed 
  • 1-2 lbs. beef steaks or chicken, cut into 1" cubes
  1. Put all ingredients into the zipper bag. 
  2. Add meat of choice.
  3. Refrigerate for up to 24 hours for beef; up to 6 hours for chicken.  Turn occasionally to coat meat evenly. 
  4. Thread meat onto skewers.
  5. Cook marinade, bringing to a boil.  Brush marinade on meat while grilling.

Makes 2 C
  • 1 C very thick yogurt 
  •  ¼ C sour cream 
  •  ½ cucumber, grated, and salted lightly for 5 minutes and squeezed between the hands to remove 
  •  2 cloves garlic, minced 
  •  ¼ t lemon juice 
  •  Generous pinch sea salt 
  • 2 T olive oil
  1. Lightly salt the grated cucumber and allow to sit in a colander or strainer for 5 minutes.  Gently squeeze cucumber to remove excess liquid.
  2. Combine all ingredients.  Serve immediately or refrigerate for 30 minutes to allow flavors to meld.


Thursday, July 17, 2014

Marinated BBQ Chicken Kabobs a hot summer night, who wants to cook indoors?  Not me!  So, this fantastic recipe really fits the bill if you want to barbecue, you have chicken breasts on the menu, and you've got a few hours to let your chicken marinate.

We love this dish served with grilled vegetables, rice, and coleslaw.  Enjoy!

  • ½ C olive oil or avocado oil
  • ¼ C low sodium soy sauce or coconut aminos
  • 3 T honey
  • 2 T lemon juice
  • 2 large garlic cloves, sliced into thirds, or use 1/4 t garlic powder or to taste
  • ¼ t black pepper
  • 1 pinch cayenne pepper
  • 2-3 large boneless skinless chicken breasts cut into 1” cubes
  1. In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne. 
  2.  Place the chicken cubes in the bowl and toss to coat with the marinade. 
  3.  Cover and chill for 4 hours. 
  4. Remove the chicken from the marinade.  Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
  5. Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes. 
  6. Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through (being careful not to overcook!), basting with cooked marinade during the last 10-12 minutes of cooking.  Note: Chicken is done when no longer pink and juices run clear.

Wednesday, July 16, 2014

Sweet & Savory Pulled Beef we ordered our beef this year from a local farmer, we ended up with more roasts from the butcher than we had really wanted.  Although a couple of our favorite uses for beef roast are Crockpot Shredded Mexican Beef and Simple Braised Beef Pot Roast, this recipe is a contender!

This recipe freezes well and is great to have on hand to serve over noodles, over toasted hard rolls, or even as a quick filling for omelets (with a little sour cream and grated cheddar!...Yum!).

Sweet & Savory Pulled Beef
Serves 6
  • 1 t salt
  • 1 t ground mustard 
  • 1 t BBQ pork rub 
  • 1 t paprika
  • 1 t chili powder
  • ½ t pepper 
  • 1 beef roast (about 3 lbs.)
  • 3 T olive oil
  • 1 large onion, halve and sliced
  • 1 large sweet red pepper, sliced
  • ½ quart jar or 1-8 oz. can tomato sauce
  • 1/3 C grade B maple syrup
  • 3 T honey
  • 2 T Dijon mustard
  • 2 T Worcestershire sauce
  • 2 T coconut aminos or soy sauce
  • 4 cloves garlic, minced
  • 4 t balsamic vinegar
  • ¾ t salt
  1. Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to crock pot. Top with onion and red pepper.
  2. In a small bowl, combine the tomato sauce, syrup, honey, mustard, Worcestershire sauce, coconut aminos, garlic, vinegar and salt.  Pour over vegetables. 
  3. Cover crock pot and cook on LOW for 6-8 hours or until meat is tender.
  4. Remove roast; cool slightly. 
  5. Strain cooking juices, reserving vegetables and 1-1/4 cups juices.  Skim fat from reserved juices. 
  6. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve on top of toasted buns (well drained) or with whole wheat or rice noodles.

Tuesday, July 15, 2014

Pork Ribs & Pork Rib Rub (aka BBQ Seasoning) rub makes the yummiest ribs!  It is so easy and makes quite a bit.  Once you have made the rub, sprinkle on ribs, rub it in, and save any leftover seasoning mix in a jar, labeled and dated. 

Pork Rib Rub (aka BBQ Seasoning)
  • 1 C sucanat
  •  ½ C smoked paprika
  • 2 T salt
  • 2 T pepper
  • 1 T onion powder
  • 1 T garlic powder
  • 1 t cayenne

Cooking method 1: 
Bake ribs at 225 degrees:
  • 3 hours – uncovered
  • 2 hours – covered
  • 1 hour – uncovered
  • 6 hours total
Let rest 20 minutes before serving. 

Cooking method 2:
Place ribs in crockpot.  Cook on LOW 8 hours, stirring occasionally.